Gluten-free, yeast-free bean bread

Today I tried out the basic yeast-free bread recipe from The Gluten-Free Gourmet Bakes Bread by Bette Hagman, using the Four Flour Bean Mix described in my previous posting with the standard supermarket flours using in Indian cooking (Mustafa being the only supermarket I know that stocks them, though!).

The result was rather uneven: some parts [...]

Beans: soaking and combating gas

I posted earlier on this subject, and today’s Sunday Times food question column written by Chris Tan provides some useful further information.
As I mentioned before, one way to get rid of gas caused by beans is to blanch the beans, followed by several hours of soaking with frequent changes of water. However, this may also [...]

Reverse imported food

Two interesting news articles in the last two days.
The first is about a well-known British-Indian chef, Manju Malhi, who intends to introduce to India, Indian’ dishes which are popular in Britain but unknown in India:
Malhi is shooting a television cooking show in New Delhi promoting British cuisine with an Indian twist, a combination she has [...]

Chindian cuisine

Inspired by my last posting on ethnic-cosmopolitan food, I’m going to put up a few entries on recent (non-local) examples of cross-cultural culinary interpretations that can be found in Singapore. This is quite aside from our own well-established forms of hybrid cusines, for example Straits Chinese/ nonya cooking, as well as Eurasian food, which reveal [...]