Shio Pan
My Diverse Kitchen
by Aparna Balasubramanian
3M ago
For November, Karen picked Shio Pan, or Japanese Salt Bread for the Bread Baking Babes to make. She first came across Shio Pan served with whipped cream cheese at a Japanese bakery in Anaheim. Shio is salt in Japanese and Pan means bread. Hence the Shio Pan, but this bread is so much more than just a slated bread. Shio Pan is a very soft and buttery flaked salt topped Japanese crescent roll that’s very crisp on the bottom. This bread is said to have been first in late 2014 made by Pain Maison, a bakery in the Ehime Prefecture, Japan. It has been described as a marriage between the classic Jap ..read more
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Lebanese Khubz or Khuboos
My Diverse Kitchen
by Aparna Balasubramanian
5M ago
This September, Elizabeth picked Lebanese Khubz or Khuboos for the Bread Baking Babes to make. Her pick was inspired by Middle Eastern food she enjoyed on a trip to the UK a few years back. Khubz, Khuboos, Khobz al-Sabah (Morning Bread) is a puffed yeasted flat bread eaten across the Levant and Arabic speaking countries of the Middle East. A lot of people like to refer to the Lebanese Khubz as a Lebanese Pita bread. I can understand why. Khubz, though a puffed up yeasted bread in general, can be slightly different in different countries where it is eaten. There are versions of Khubz that are ..read more
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An Approachable Loaf
My Diverse Kitchen
by Aparna Balasubramanian
6M ago
It’s bread of the month time and all that for the Bread Baking Babes. Kelly picked An Approachable Loaf to bake. So what exactly is this bread all about? It’s a recipe at the WSU Bread Lab, for a loaf that’s got a really nice flavour and texture. It makes really good toast and stands up well in sandwiches. As the people at the WSU Bread Lab say – “Bread is a staple. People have been eating it for thousands of years. Yet bread can be unaffordable and inaccessible for many.  A lot of breads baked these days are large, crusty and round loaves which don’t always work well for lunches or our ..read more
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Kolache
My Diverse Kitchen
by Aparna Balasubramanian
7M ago
This July, the Bread Baking Babes are making Kolache. Kolache are sweet Czech pastries. They’re made from an enriched brioche like yeasted dough with fillings of poppy seed, farmer’s cheese, or fruit like apricot and prunes. There’s usually a crumb topping too. Modern day fillings include cream cheese, fruit like pineapple, apple and blueberry. Kolache came to the US with Czech immigrants in the mid-1800s. Texas now make a savoury variation of Kolache with sausage meat, cheese and jalapenos. Though called savoury Kolache, these are actually not Kolache but Klobasneki. Also, Kolache are round ..read more
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Tiger Bread Rolls
My Diverse Kitchen
by Aparna Balasubramanian
9M ago
brreabThis June, the Bread Baking Babes are baking Tiger Bread Rolls. Tiger Bread is also known in the US as Dutch Crunch Bread, Tijgerbrood in the Netherlands and Pao Tigre in Spanish and Portuguese speaking countries. The UK calls it Giraffe bread! Tiger Bread Rolls are Tijgerbolletjes or Tjigerbol in the Netherlands.  The name of this bread comes from a crunchy tiger skin patterned crust. The recipe Karen chose for us is adapted from Netherlands-based Ralph Nieboer. Nieboer is a master bread baker who teaches bread baking classes across Europe. We ate our first Dutch Crunch Bread in P ..read more
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Misal Pav
My Diverse Kitchen
by Aparna Balasubramanian
9M ago
Misal Pav is a rather filling snack and street food from the Indian state of Maharashtra. It is a sort of mini meal consisting of small sized buns called Pav (from Portuguese Pao), and Misal. Misal is a curry of sprouted matki or moath beans and moong beans in a somewhat watery gravy. The Misal is topped with finely chopped onions and fresh coriander leaves. A final topping of Farsan, Chivda or Sev (spicy chickpea based crispies or Indian style trail mix) and a squeeze of lime juice. Misal Pav is thought to have originated somewhere in western Maharashtra around Nashik and Ahmednagar district ..read more
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Smashed Cucumber Salad
My Diverse Kitchen
by Aparna Balasubramanian
9M ago
Smashed Cucumber Salad has its origins in the Chinese province of Sichuan. You will however find versions of this cucumber salad across eastern Asia. This is a very simple salad of crunchy cucumbers with a light summery spicy-sweet-sour dressing. What is interesting about this Chinese cucumber salad is how the cucumbers are prepped – they get smashed! This creates cracks/ a rough surface on the cucumber pieces that soak up the dressing really well.   I haven’t been to China, but you can find cucumbers everywhere come summer in India, especially in the North. We have the long thin almost ..read more
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Vegetable Kimbap
My Diverse Kitchen
by Aparna Balasubramanian
10M ago
Today I’m sharing my recipe for Vegetable Kimbap or Gimbap. Many people spell Kimbap as Gimbap and both are correct. However, to me it sounds like Kimbap when Koreans pronounce it. Kimbap is A Korean dish of sliced rice rolled up in dried edible seaweed sheets. Though somewhat similar to the Japanese Sushi, it’s actually quite different. Kimbap can serve as an anytime snack, light lunch, picnic food,or a party appetizer. I must confess that I knew very little about Korean food beyond Bibimbap and Kimchi. That was until I discovered K-Dramas on Netflix and Prime! While television series are ne ..read more
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Korean Cream Cheese Garlic Buns
My Diverse Kitchen
by Aparna Balasubramanian
10M ago
It’s my turn to pick the recipe for the Bread Baking Babes to bake. I chose Korean Cream Cheese Garlic Buns, adapted from this recipe. As I mentioned before, I’ve been interested in Korean food for a while now. At some point after the pandemic, I discovered Korean television drama or films. Though rarely a true cultural representation, dramas/ films can give you somewhat of an insight. So I understand urban Koreans (on television anyways) love beer and soju (local alcohol made from rice or sweet potato); ramen/ ramyeon; all things pork, noodles and rice; Korean beef; kimchi; gimbap (Korean ve ..read more
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Korean Style Pickled Radish
My Diverse Kitchen
by Aparna Balasubramanian
10M ago
This post is about Korean Style Pickled Radish called Danmuji. Pickling is a form of preserving produce that is practiced across the world. What differs is what is pickled and how pickling process happens. Koreans are no different. Korean Style Pickled Radish or Danmuji is bright yellow coloured Banchan (Korean side dish). I understand Danmuji translates as “sweet pickled radish”. So taste wise, Danmuji is somewhat sweet, salty, slightly tart and crunchy. Korean meals typically consist of rice or noodles, soup or stew served with side dishes called Banchan. The Banchan generally balance out t ..read more
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