If you love all things coconut as much as I do, you’re probably familiar with coconut oil and coconut butter. Or, maybe you’ve seen them on the shelf at the grocery store; these two pantry staples have been increasing in popularity and becoming more and more widely available. While both can be used with sweet and savory dishes alike, do you know what sets these coconut-centric products apart?
I first met Canadian Chef Cameron Stauch when I wanted to stop spending so much money on Indian takeout by making my own Indian food, and I had no idea where to start. Cameron went as far as to bring me recipes and guide me around three different mini-marts where I could find Indian ingredients that had been brought into the country in the shop owner’s suitcase. His enthusiasm to share other cultures’ cuisines and ability to make Indian cooking accessible for me was a huge kindness, and I’ve since discovered that making Indian food can be quick, filling, and even easy. I even make better aloo jeera than my favorite restaurant now!
Here is Cameron’s beginner’s guide to Indian spices that shows you don’t need to buy out your local Indian market to start cooking flavorful Indian dishes (that are better than takeout).
Núria Farregut posted a photo: young man in a rage outburst
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4.35 / 5 Stars | 16 Reviews
by Delevangal
“This recipe for tangy pickled garlic can be made as hot as you wish! Start with about 1/4 teaspoon of cayenne pepper, and increase the amount to taste.”
Last week we talked up one of our favorite vegetables — jicama. It’s a crisp, juicy, totally refreshing vegetable.
You had many encouraging comments about your own love for this vegetable. One reader offered an interesting tip for peeling this vegetable a little more easily, too!
Who cooks and eats here: Chef Cameron Stauch; his wife, Ayesha; children, Lyla (11) and Kiran (6); and his family’s cook, Hong
Where: Hanoi, Vietnam
Rent or Own? Rent through the Canadian Embassy
Canadian Chef Cameron Stauch has cooked for Queen Elizabeth, Will and Kate, and the Emperor and Empress of Japan. As the husband of a Canadian diplomat, he’s lived and cooked in Delhi, Hong Kong, and Hanoi, and he’s currently working on a cookbook of vegetarian Vietnamese recipes.
Take a look inside this versatile wandering chef’s current home base in Hanoi, Vietnam.
