Have a look at a quick preview movie from the Taste and Tales project
Category
🛠️
LifestyleTranscript
00:00 I'm Alangit Nje. I'm going to cook a dish from Cameroon, where I come from.
00:08 And it's called Pule Dje.
00:10 I'm Arnie Kim, known by my community as an elder and tribal elder of the Biripi Nation.
00:16 I wanted to make damper.
00:18 Hi, I'm Cheryl Lafernes, and this morning I've decided to cook idlis.
00:22 It's one of my favourite dishes.
00:24 Hi, my name is Corrie O'Brien, and today I'm cooking my Papa's Cheese and Bacon Muffins.
00:30 Hello, my name is Sildis, and I'm from Pakistan.
00:33 And today I'm going to share two recipes with you.
00:37 One is called Kabli Palao, which is a rice dish, and another is called Pakoras, which are deep fried fritters.
00:44 Hi, my name is Susit Plodder. I live in Manning area for the last 43 years.
00:50 And this afternoon, I'm cooking pancit.
00:53 I'm going to pour my chicken marinade.
00:57 So I'm going to cook the chicken on the stove for about 20-25 minutes.
01:08 Fry pancit are nicely cooked.
01:10 I then remove them from the pot and then just leave them on the side.
01:18 That feels like the right consistency, just having that bit of flour that's there.
01:24 And we literally just roll it into a ball.
01:26 Just make sure all the ingredients is all pushed together.
01:32 You don't need it too much because the flour, as you know, flour has gluten in it.
01:36 Here I have a Kashmiri, a dried red Kashmiri chilli, curry leaves, and of course, once again, my mustard seeds,
01:46 which is a combination of yellow mustard and black mustard seeds.
01:51 Mustard seeds. Now for tempering, it depends on what you're tempering.
01:56 I use the dried urad dal that I use in the idlis. We use that for tempering.
02:03 I use rice, just raw rice for tempering.
02:07 So it's a whole or you can use lentils for tempering.
02:11 [Sizzling]
02:19 Of just plain flour, Papa always made me sieve over a bowl and then this is the part he would do.
02:27 We go through it again. This is the one time I got to hang out with him one-on-one.
02:31 So it's a very special recipe for that reason.
02:34 Just like that. So to that, we are going to add a tablespoon of sugar.
02:45 I used white. That's because that's what Papa used.
02:49 We have baking powder.
02:52 And she's going to help me with cooking today.
02:55 So I've got some cardamom here and she's going to grind them for me
03:01 and I'll use them while I cook the carrots and raisins.
03:06 I'll show you how to do it.
03:10 Cook the onion until they are brown, but not too brown and we won't burn them
03:16 because we don't want the rice color to be dark.
03:19 Broccoli and celery.
03:27 I'm going to take this one in a separate dish.
03:33 The purpose of this one is so you don't have to overcook the veggies.
03:37 Let's break it into one. Ready?
03:43 Isn't that beautiful?
03:47 See?
03:51 Perfect. Now time to taste.
03:56 Mmm.
04:01 That is the perfect cheese muffin.