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Amazon blurb - Completely revised and updated, COOKING THE INDIAN WAY serves up tantalising recipes for fresh coriander chutney, pumpkin curry, garam masala and more. Seasoned liberally with vibrant, colour photos and easy, step-by-step directions, this new edition features new vegetarian recipes, complete menu suggestions and an expanded cultural section highlighting the Indian people and their country, holidays, festivals - and, of course, their food.
Someone at work found this book in a cupboard and it must be from the 70s or 80s.
You have to be quite barmy about your cat to go this far!
The cooking demonstration was being held on 19 April 2012 at Singapore Polytechnic's Nutrition Health Wellness Centre Kitchen (NHWCK).
I've wanted to make gyoza/potstickers for ages and finally got around to it today. I used this recipe, but only made about half of the filling, which still made plenty of gyoza. Ate about 9 and froze the rest. Used pre-made wrappers, natch.
The food is placed in the bamboo and cooked by placing the bamboo in the fire. The bamboo is rotated over frequently to evenly cook the food inside. Similar to the way lemang is done. For the record they tasted great!
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A cooking demonstration of some great festive appetizers for your holiday parties from Chef Tad from the Frog Leg Inn.