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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.
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Gluten-free honey cake
A reasonably low fuss recipe which happens to use up honey that I had in abundance. This variety is gluten-free, but since it uses generic flour replacement it should work well with regular flour. The recipe is based on the Rosh Hashanah honey cake.
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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
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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.
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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.
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Peda (simplisy)
These little treats hail from the town of Mathura in Uttar Pradesh, India. I actually learned it during a gay pride march in Poznan from a girl who, in turn, learned it from a Hare Krishna follower on some festival. And up until recently, I didn’t know it was of Indian origin.
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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.
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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.
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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.
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Green tomato chutney
It’s my regular end-of-summer recipe, when the last tomatoes don’t want to ripen anymore. It’s a great way to end the harvest and use the unripe fruit to create a chutney that will last well into winter months. Or a week, in my case.
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