Aam Kasundi | Green Mango, Green Chiles, and Mustard Sauce

Aam Kasundi, Mustard and Green Mango Sauce

I’ve been always curious about differences and similarities of neighboring countries cuisines. Differences are interesting in particular. I also know how dangerous it is to make any assumptions after just a peek inside an unknown cuisine. Yet, I dare to say the use of mustard stands out for me in traditional Bangladeshi cuisine more than anything else. Shorsher tel (mustard oil) is one of the primary cooking mediums. Mustard pastes are often an essential part of food preparation. Mustard seeds are part of Bangladeshi 5-spice mix panch phoron (equal parts of whole seeds: fenugreek, nigella, cumin, black mustard, fennel), and most of dishes are started with tempering it in mustard oil or ghee. One of the most popular dishes in Bangladesh is Shorshe Ilish, Hilsa fish in mustard sauce. All that mustard affair got me thinking. Are those of us, who are not mustard fans, missing something?

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Fried Rice with Hamachi

Making Kona Hamachi Fried Rice

This recipe will help you to fix a quick dinner if you happen to have leftover sushi rice and a piece of good sushi grade fish. Yellowtail is my favorite, but salmon, fatty tuna, or escolar are suitable substitutions. When preparing the ingredients, slice your fish frozen and keep slices frozen until the moment they go on top of the rice. It prevents overcooking the fish. I usually cook and serve this fried rice in a hot pan. It is fun to put chairs closer and enjoy eating dinner shoulder to shoulder.

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Chebureks

Chebureks with herbs and cheese

I have no idea how to write about them. Every time I think about chebureks, the only words that come to my mind — “They are so good!”

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