Deglazing the Pan

Peanut Satay Ramen. Yet another piping hot bowl of Ramen, a Thai one this time though. This bowl of ramen has a creamy, perfectly thick texture to it. The nutty flavor from the peanuts is not at all overpowering but heavenly. It definitely tastes Thai enough to make you feel you cooked something authentic. The spice from the chili-infused oil gives that extra oomph to this bowl of noodle soup. The broth is simmered with vegetables to get an amazing blend of flavors. Traditionally made with pork or any other meat and chicken stock, this is a vegetarian yet equally amazing recipe for Peanut Satay Ramen.  Ramen is amazing, full of flavors, and a very inspiring type of food. The art of making a good enough bowl of Ramen requires love and dedication. Some also think it has a very strict set of rules. The only thing strict about ramen is getting all the components well blended with each other, the noodles, the broth, the flavorings, the toppings all these components when well com

Biang Biang Noodles, traditionally called Biang Biang Mian is a traditional dish of Shaanxi Province from Northwestern China. Shaanxi cuisine is famous for its amazing noodle dishes. They are to die for. They are so tempting even to look at, you would want to try all of them.  “Biang” actually is an Onomatopoeia word describing the sound when the noodles smashing against the board (especially when smashing against stainless steel board). The word "Biang" is also the most difficult word to write. But, I bet to make them is not as hard. The satisfaction of making your own noodles, that too hand-pulled is a different kind of joy. Making noodles from scratch is fun and adds an element of satisfaction to your prepared meal.  I will put down a YouTube link for a better understanding of the process: Biang Biang Noodles  or for the whole science behind it and an amazing recipe in the end,  click here PREP TIME: 20-30 minutes COOK TIME:      15-20 minutes SERVES:  2-3  Level: Medium C

Spring rolls is an amazing indo-chinese dish that is loved by all. It has that perfect crisp from the wrappers and a flavourful filling that triggers your taste buds.  It is named as "Spring rolls"after the colours from the vegetable filling that signifies the Spring season. The scenary is filled with beautiful colors of nature during this time and the weather is perfect to have a hot, fried snack. The fact that vegetables available during this season are fresh and have amazing quality also cater to the name itself. The vegetables are cooked just perfect to provide that slight crunchy texture and are infused with the flavors of chinese sauces.  This time consuming recipe might test your patience but will keep you well engaged and the result is a treat for your own self. It is totally worth it and should be given a try. PREP TIME: 20-30 minutes COOK TIME:      20-30 minutes SERVES:   2-3   Level : Moderate Cuisine : Chinese Course : Starters or Main Course, dependi

Vegetable Gyoza/ Vegetable Pan Fried Dumplings Recipe Gyoza is a Japanese style dumpling that is traditionally made with meat, but here I have a vegetarian option that tastes equally phenomenal. This type of dumpling is not steamed like most dumplings. Instead, it has a crispy base and a soft outer covering. The crisp added to this type of dumpling makes it stand apart from all other dumplings and is a treat for your taste buds. The filling has perfect umami flavor from the soy sauce and Ajinomoto that takes you to a trip to heaven. It is so easy to cook that all it requires is a pan to made and no fancy steamers. The gyoza was originated in China but gained popularity in Japan. It is also called by the name "Pot Stickers" which means that the dumpling sticks to the pot (pan) and gets a crispy base. After it gets a crispy base, it leaves the surface of the pan, and water is added to the pan, covered and steamed.  It is a very fun and involving process. The excitement never