Larb Moo – Thai Minced Pork Salad

Larb is quick to make and served warm but not steaming hot because the stir fried hot chicken is mixed with fresh mint, crispy rice, dried chilli, and lime juice.

Creamy risotto with white asparagus

You can jazz up this risotto with some crab lumps, truffle or chopped mint to create a luxurious version.

Spring Risotto with Asparagus, Peas + Roasted Garlic Cashew Cream (Vegan)

Roasted garlic cashew cream is woven throughout an already creamy risotto, yielding a vegan risotto of epically creamy proportions. That creamy risotto is topped with a simple sauté of sweet peas and asparagus that gets finished with a squeeze of fresh lemon juice. The result is a risotto that's destined to be enjoyed in the midst of breezy spring weather.

Vegetable Burrito Bowls with Cauliflower Rice

This burrito bowl is a veggie-fied remix on the classic. Cauliflower rice fills in for brown/white rice, and it gets a hearty twist with the addition of black beans and a sprinkling of cilantro. Sautéed peppers and onions offer a tender bite and a substantial quality to this bowl. A quick pico de gallo offers eye-catching colors and brightness. A dollop of guacamole brings a bit of richness. And the final touch? A tangy plant-based sour cream made by blending raw sunflower seeds with water, fresh lemon juice, and sea salt. The sour cream weaves throughout the other elements and melds the flavors together.

Cheesy Broccoli Cauliflower Rice (vegan, gf)

Cauliflower "rice" and broccoli florets are cooked to perfection and coated in a protein-rich, tangy, and velvety hemp seed cheddar sauce.

Glutinous Rice Ball from Scratch (Tang Yuan) | 自製糯米漿湯圓

Glutinous rice ball, also known as 湯圓 (tang1yuan2), is a delicious soft mochi type of dessert (or savory meal) originated in China. This recipe takes you back to the basics, starting from scratch with the most basic ingredient- glutinous rice. 

Recipe & Cooking Technique for Brown Rice

So, I’ve been getting a lot of requests to share a recipe and technique of how I cook my Brown Rice here in Dubai. Traditionally, in Goa, or in villages where this rice is used, Brown Rice or Red Rice cooked over a Fire top called “Chul” in Konkani or “Chulha” in Hindi. The Fire is set over Bricks and wood in an open space. Usually, I would see my Paternal Grandma(we used to call her Mai)lighting up the Chul early morning and cooking this rice from Morning until Afternoon in a Large clay Pot. This tradition is still followed in Goa and some other Indian villages as well. Yes, it takes really long to cook this particular rice. Back in the day when Pressure Cookers were not so famous and people didn’t really have to worry about the soaring Gas and Electricity Bills, this rice technique was a No-brainer! Since this rice is extremely healthy to consume but takes really long to cook, many people avoid attempting to cook this rice and these days, ofcourse, with our fast paced busy lives, with hardly any time on hand, it’s not really possible to cook it traditionally. When I came to Dubai, my friend Deril D’souza taught me how to cook this rice in the Pressure Cooker…How cool right!!!  I was so excited that I could now enjoy eating rice, guilt free and it took me back to all my childhood memories of our Goa Summer Holidays where my Mai would cook this rice for us! Trust me when I say this, if you follow the steps that I’ve mentioned, you will not go wrong. Note: Here I have used Kerala Brown Rice. But you can use Goa Red Rice too.

Chinese Sweet Sausage with Steamed Rice

It is super easy if you have a rice cooker as you can set your machine to the right time.

Glutinous Rice Balls (Tang Yuan) with Rice Flour

Chinese Sweet Sausage with Steamed Rice

It is super easy if you have a rice cooker as you can set your machine to the right time.