fbpx
Emointhekitchen
  • Armenia,  Meat and Poultry,  Recipes,  Winter

    Armenian Pelmeni

    emointhekitchen Dumplings are a beloved food that transcends borders and cultures. Many nations have their variation of this dish, prepared on the same principle as dumplings. There is a debate about the origins of dumplings, whether they came from the Urals or Siberia. Regardless of their origin, one thing is certain – dumplings hold a special place in the culinary traditions of various countries. In Russia, people consider pelmeni as “the heart of Russian cuisine,” and it is a popular choice for dumpling lovers. China has its version called jiaozi or wonton, while Nepal and Tibet offer momo as their variant of dumplings. In Turkey, and Kazakhstan it is manti,…

  • China,  Recipes,  Vegetarian,  Winter

    Golden Steamed Buns (Jin Yuanbao Baozi – 金元宝馒头)

    emointhekitchen I had a constant headache all day accompanied by a persistent fever. I tried to ease the pain with some home remedies like putting a cold compress on my forehead and drinking herbal tea. However, despite my best efforts, the discomfort seems to be subsiding. Feeling drained and exhausted, I decided to call it a day and go to bed early, hoping a good night’s rest would help me recover. Coincidentally, tomorrow marks the vibrant and joyous occasion of the Chinese New Year. Are you almost ready for New Year’s Eve dinner? Today I’m going to share a golden steamed bun, also known as Jin Yuanbao Baozi, which is…

  • China,  Congee,  Other Stuff,  Recipes,  Treasures of Chinese Dietetics,  Winter

    Laba Festival

    emointhekitchen People have been celebrating the Laba Festival, also known as the Laba Rice Porridge Festival, for centuries in China. It falls on the eighth day of the twelfth month of the lunar calendar, which usually falls in January or February of the Gregorian calendar. Besides eating Laba congee, the Laba Festival also involves various religious and cultural activities. Many visit temples and pagodas to pray for a bountiful harvest, good health, and prosperity. Some temples even hold special ceremonies and performances to commemorate the festival. People observe some traditional customs and traditions throughout the festival. People may decorate their homes with red lanterns and paper cut-outs to ward off…

  • Recipes,  Soups,  Vegetarian,  Winter

    Quinoa soup

    emointhekitchen Quinoa (Chenopodium quinoa; Merlík čilský) is a versatile grain that can be a great addition to your soup recipes, providing a healthy and filling alternative to traditional grains like rice or pasta. In this recipe, I’ll show how to make a delicious quinoa soup with potatoes that are packed with nutrients and flavour. You will need: 1 cup quinoa carrots tofu one large potatoes one large onion 3 garlic salt and pepper vegetable broth Baby spinach Procedure: In a large pot, heat the olive oil over medium heat and add the diced onion and garlic. Sauté until the onion becomes translucent and fragrant. Then, add the diced carrot and…

  • Curry,  India,  Recipes,  Vegetarian,  Winter

    Bati chorchori

    emointhekitchen Today, we’re going to share with you a delightful Bengali recipe called Bati chorchori, which is a mouthwatering broccoli and potato curry. Get ready to be transported to the vibrant streets of Kolkata with this sensational dish! You will need: broccoli medium-sized potato cinnamon turmeric ginger onions garlic mustard seeds garam masala red chilli powder coriander powder chilli cumin sugar salt cilantro or parsley roasted salted cashews Procedure: Heat your cooking pot and add some oil. Once it’s hot, toss in the cumin, cinnamon and mustard seeds and let them sizzle and pop, releasing their aromatic flavours. Next, add the diced onions, chillies, ginger, and garlic. Saute them until…

  • China,  Japan,  Kudzu,  Recipes,  Spring,  Vegetarian,  Winter

    Aubergine with kudzu

    emointhekitchen The place of origin of aubergine is in the eastern part of India. In India, people have cultivated it since prehistoric times. Then to China and Myanmar around the 5th century. It was introduced to Europe in the 13th century. Mapo aubergine is a type of Chinese food that is “fish-flavoured aubergine” (魚香茄子) in Japanese, one of Sichuan cuisine. The decisive factor in the taste of aubergine is the perfect balance between the fragrant and soft aubergine and the thick soy meat. The trick to deep frying Chinese food is to fry it at a high temperature for a short period of time. We need: baby aubergine soy meat…

  • Armenia,  Azerbaijan,  Recipes,  Vegetarian,  Winter

    Vegetarian Tolma from vine leaves

    emointhekitchen Today I prepared and presented to you the way of making tolma. For the first time, as historians assure, the recipe for tolmu was published already in the 100th century. Today, many people consider tolma their national food, from North Africans to Southern and Eastern Europeans as well as the Middle East. Tolm’s original recipe may seem complicated at first glance. Usually, this illusion is caused by the number of ingredients used. UNESCO has decided that tolma is an intangible cultural heritage of Azerbaijan. You will need: vine leaves – canned 400 ready-made  (Chinese cabbage, red or white) 1 cup rice 1 tomato, fresh mint, fresh coriander, 1 onion,…

  • China,  Recipes,  Winter

    Lantern Festival (元宵)

    emointhekitchen Tangyuan balls (汤圆) are traditionally eaten during the Lantern Festival, which falls on the 15th day of the first month of the Lunar New Year, which is the first full moon. The festival falls on a February day in the international calendar every year. People eat the balls for luck and in the hope of filling their lives with sweetness and joy. During the Lantern Festival, glutinous rice balls must be eaten, which means that the whole family will be reunited. There is no such atmosphere abroad, so I decided to make our sticky rice balls. Sticky rice balls, freshly fried peanuts, bean paste, and sesame with a little…

  • China,  Recipes,  Vegetarian,  Winter

    Chinese New Year Vegetable Dumplings

    emointhekitchen During the Spring Festival, almost every family will eat dumplings that are shaped like ingots, which means “attract wealth”. Judging by ancient customs, dumplings are a dish eaten after New Year’s sacrifices. Dumplings are one of the traditional dishes. In the old days, there were only wontons. Later, wontons were made into a crescent shape to become dumplings. The custom of eating dumplings spread to remote areas of the country during the Tang Dynasty (618–690, 705–907). Chinese culture is vast and deep, and folk customs also have their characteristics. Some people eat dumplings on New Year’s Eve, some people eat dumplings on the first day of the new year,…

  • Other Stuff,  Winter

    Chinese New Year 2023

    emointhekitchen In 2023, the Chinese New Year is celebrated on Sunday, January 22. This holiday is always associated with the date of the new moon in China. China traditionally celebrates the Lunar New Year on the second new moon after the winter solstice. This new moon will occur this year on January 21st at 20:53 GMT. Due to time zone differences, it will happen on January 22 at 04:53 in China. Since Chinese time is the reference point for the Spring Festival, the world will celebrate the holiday on January 22. The Spring Festival is the most important of all traditional holidays in China. Other East Asian countries such as…