Category: Cooking

  • Fruit yeast cake

    Fruit yeast cake

    It’s probably one of the most standard homemade cakes in Poland, or at least it used to be. It’s pretty easy to pull off, but the yeast does need time to do its job. It’ll work with most fruits, like apples, pears, plums, etc. Plums are the most ‘classic’ variation.

  • Greek bake

    Greek bake

    It’s one of the recipes I just remember, and I think I learned it from a book some years back. It does lend itself to both scaling up and freezing, which makes it one of my staples. And I usually end up making way too much of it.

  • Aubergine bhaji

    Aubergine bhaji

    This is one of my go-to aubergine recipes. It’s pretty quick and not too complex to execute. I can trace it back as ‘found online’ and adjusted since, but originally it hails from South India.

  • Malabar murgh (chicken)

    Malabar murgh (chicken)

    It’s one of the more elaborate recipes I know, learned from a friend from India. It hails from the southern coast, Malabar, hence the addition of coconut milk. It requires quite a few spices, but all of them should be east to get in most Asian stores.

  • Keralan Fish Curry

    Keralan Fish Curry

    It’s a pretty simple curry I learned a recipe for in Cochin, Kerala in India. It does come out rather spicy, so do adjust the amount of chilli as desired

  • Korean Drug Eggs

    Korean Drug Eggs

    The unusual name is a literal translation of Mayak Gyeran. Essentially eggs marinated in soy sauce. Great for a quick lunch with warm rico or as an addition to ramen.

  • Brined cucumbers

    Brined cucumbers

    There are three common ways of preserving cucumbers in Poland: brined, soured/fermented and pickled. Thie recipe covers the first variety, which is by far my favourite.

  • Polish-Vietnamese Pickled Cucumber Soup

    Polish-Vietnamese Pickled Cucumber Soup

    It is a twist on a Polish classic, which by itself isn’t that well-known outside of the country. Definitely worth a try, as it’s quick to make (if you have pho or chicken stock kicking around), and can be made even simpler with stock cubes.

  • Quick Sichuanese Stir-fry

    Quick Sichuanese Stir-fry

    It was a somewhat improvised recipe that I’m nonetheless happy to record. The general vibe was ‘Siennese’ and ‘quick’. From end to end, it took me as much time as it took to cook the pasta.

  • Andrut

    Andrut

    This is a fairly old recipe. My mom used to make it, at least in the 1908s, but when I served it to other people, they mentioned great-grandmothers preparing it. It’s been a ‘show-off’ thing in the socialist years in Poland.