I'm Louise, an everyday cook - who happens to be a MasterChef Singapore finalist, just thought I'd drop that in - I love being in the kitchen, tinkering with ingredients, and experimenting with new recipes. Cooking is my love language; it’s one way I show my love to people. If you're in my life, I'm probably cooking something for you!
Love on a Plate is about bringing the exploration of different food cultures (Taiwan, US, India, Singapore, South East Asia and beyond!) and cooking to you. All the content is shot either at my house or during my travels. I cook for my family, I cook to entertain, and I cook to create experiences. There are no abalones, no foie gras, just ingredients that are easily sourced wherever I am. I believe in food that's big on taste and small on effort. It's a handful of ingredients and a few simple steps-that's it. Come join my culinary exploration, and I hope you too are inspired to cook SOMETHING for someone you love wherever you are!"
That seems like such a lovely way to get more vegetables. I've been wanting to lose weight lately, and so I've been studying Asian dietary guidelines. The western ones aren't helping, you know? The big takeaway I see from every Asian country is "eat more vegetables." A vegetable spring roll with radish soup sounds so delicious!
Indeed! Vegetables are abundantly used in Asian cuisine, each bringing out its own unique flavor and texture. I highly recommend exploring Vietnamese cuisine, one of my favorite cuisines that showcases vegetables and herbs in various delightful variations. All the best to your vegetable-forward diet! Share with us your journey! Check out my other vegetable friendly videos: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Of8D_0dRdEM.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rPO8Eg5zX1Q.html
As a born and bred Mumbaikar who has enjoyed pav bhaji countless times, I'd like to share a few thoughts, simply offering my perspective as someone who has grown up with this dish. i am sure your version taste great as well. 1: The bhaji (vegetable mash) could benefit from being redder (some venders even go as far as adding red food colouring), perhaps with a touch more tomato and red chilli powder. Kashmiri red chilli powder tends to add more colour and less heat. 2: While I appreciate the current consistency and understand why it is so, for us, it tends to be a bit more runny yet slightly thicker than gazpacho. 3: The bhaji is typically mashed so thoroughly that the vegetables are indistinguishable, resulting in a thick yet runny mixture. 4: The pav (bread) is traditionally not browned. Instead, a generous amount of butter is heated in a pan, mixed with a quarter teaspoon of bhaji or masala (you used MTR), and then the pav is placed split-side down for 10 seconds, flipped for another 5 seconds, all of this just to soak up the butter and warm the pav. (also our pavs are soft and glutinous) 5: If your husband is a Mumbaikar like myself, he'll recognize that the bread absolutely must be what we call "Laadi Pav" (pronounced La-Thee - thee as in Shakespearean "thee" and "thou," TH having the 'D' sound.). Watch him get nostalgic. In fact, my uncle, who lives in Singapore, insists on having Laadi Pav every time we visit him. It's quintessentially Mumbai. Forget about Little India; even the rest of India doesn't have it, apart from Mumbai. 6: Lastly, It's personal preferences, we typically eat the bhaji more akin to roti, chapati, or naan, with gravy dishes. No chillies, just onions and lemon. And yes, lots and lots of butter. lol
Hope these tips come in handy for your next hot pot gathering! Do you have a favourite part of a hot pot dinner? Be it specific ingredients, flavours or memories - I would love to hear them all. Happy Lunar New Year 新年快樂！
Thanks for watching! Lotus leaf stuffed buns are incredibly versatile, and there are many versions available from all around the world. What variation would you like to see me try next?
Thanks for joining me on this series! I enjoyed sharing my adventure across Mumbai, Goa and Pune with you. I learn so much from travels and would love to explore more this year. Where would you like to see me explore next? ✈
Thanks for watching! Big shoutout to Tsuki once again for having me, it was such a wonderful experience and one that I will always cherish. Follow along with Tsuki over on Instagram: instagram.com/tsuki_pune What was your favourite dish from the menu? 🍽
Your first mistake is boiling the water as if you are cooking pasta. This is rice. Your second mistake is limiting the dish inside the blue pot with that metal thingy. You limited your Tahdig surface area! NO MILK needed! 😲(I had an Uncle Roger moment of shock!)😅 Just hot water! Your third mistake is not wrapping a tea-towel around the blue lid. Good lighting, good camera work.
