Hi folks, I'm Azlin Bloor, culinary instructor and food writer. Family and friends call me Lin, hence, LinsFood, the name of my flagship food blog.
This RU-vid channel is an extension of my 2 blogs, and you won't just find recipes here but food culture and food history. So if you are a fan of both, stick with, subscribe, and turn on the notification for new video uploads!
Here are the links to my 2 food blogs: LinsFood: www.linsfood.com/ Singaporean and Malaysian Recipes (SMR): www.singaporeanmalaysianrecipes.com/
@@AzlinBloor Ah, OK! Thank you for answering so quickly. I am so grateful to you as I have seen differing suggestions for seasoning a tagine online. I bought mine this summer in a market in Casablanca and am looking forward to using it!
L I K E 14 👍 It looks so delicious and tempting dish 🍽🍴🍖🍹🎂🍪🧋🫓🥧 Nicely prepared and served 🌟 Thank you so much for sharing this useful recipe 🥘🍜🥮 Greetings from KOREA 🇰🇷
I was a little hesitant to make Sumagiyyah for our “The Gaza Kitchen” cookbook club potluck, because there are no pictures of this dish in the book. And then I found your website and videos! Thank you so much for all the info and tips, including the historical background of this recipe. Now I’m confident I will be able to properly honor the people of Gaza and Palestinian culture when I cook it 😊 🇵🇸🕊️ Gracias!
I am so pleased to hear that. Let me know how it goes. Take a picture if you can of all of you and share it with me. I'll post it on the Sumakiyyah page on my blog. I'm also on Instagram as @azlinbloor
Hi there, no you can't. The solid remains is called okara, which is what we get also when making tofu. But you can cook it though. Do a Google search for okara recipe ideas.
Thank you Azlin, I really adore the flavour and aroma of galangal. I can get it fresh here in Australia but it’s often not very fresh and so tough I can barely use it. I have found using a fine grater works well but it’s a lot of work and breaks the grater. Tonight I placed chunks in my chopper with the other ingredients for a spice paste, and although it was tasty it wasn’t fine enough and my curry was unpleasant in texture. Additionally they sell it in large quantities here so it gets wasted. I’m definitely going to try making a paste and experiment with freezing cubes of paste. I will now go and look for your lemongrass video. Thanks for the tips.
about 10 - 12 pandan leaves with 125 ml (1/2 cup) water for thick pandan juice that will flavour and colour your food. But it's not an exact science, you can use more or less.
How long is the shelf life of this yummy recipe? Because i tried to make chili paste last time and it got moldy after a few weeks even if its refrigerated.
Sorry Shawn, it's been a busy couple of weeks. It will get mouldy after a couple of weeks, unfortunately. This one doesn't have a low pH because of the lack of any form of acid (vinegar, citrus), so preserving it can be a challenge. I freeze the chilli paste in ice cube trays and tak eout what I need. You can read more about how to prolong its shelf life here: www.linsfood.com/homemade-chilli-paste-a-very-handy-basic-recipe/ There is also a simpler version of this here on my channel: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-agfwqtD-P7g.htmlfeature=shared
It can, completely depending on the cook, region and family. If you want to add potatoes, cut them up into cubes, fry lightly to brown, then add to the dish about 30 - 45 minutes before the end of cooking time, depending on the size of the potato cubes.
