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Cooking

Making Your First Sourdough Loaf, Part One

In this two-part series, Love Wholesome’s resident recipe tester Jo-ann Huang walks you through making a yeast starter for a delicious sourdough loaf. Sourdough bread is probably the ultimate form of bread making. First of all, it uses wild yeast, which takes at least a week to make. And then there is its trademark chewy, golden-brown-to-dark-brown crust, as well as its soft, open crumb. Anyone who tries real sourdough is likely to swear off the store-bought stuff for good. With …

Why a Food Processor Beats a Blender in Your Kitchen

Bright fluorescent lights, an expansive floor of kitchen appliances large enough to confuse even Gordon Ramsey, and salespeople who promise the world – visiting an appliance store can be an assault on your senses. Sometimes it’s better to stop and take a time out. When it comes to furnishing that kitchen of yours, it’s wise to consider what all these appliances can do for you, which of them you really need, and how you can get the most bang for your …

The Best Oil for Cooking, and the Worst

Each variety of oil has its own flavours and properties and can add to a dish in its own special way. Sounds great, right? Perhaps not. If you lack a little confidence in the kitchen or are new to this cooking caper, the world of oil can seem like a confusing slippery slope. This simple list will help you find your feet, but first a little oil 101. Oil is a fat, like butter, but fat is good: it protects …

Make Your Own Kimchi? Yes You Can!

Love Wholesome contributor Jo-ann Huang tries her hand at making the national side dish of Korea. With a complex blend of spice, tang and sweetness, and an unforgettable bright red hue, kimchi has become Korea’s biggest cultural export along with K-pop. And while many people around the world have probably only discovered kimchi in recent decades, its origins date back more than 2,000 years to the Three Kingdoms era. Every Korean family has its own kimchi recipe, refined through several …

Cooking with White Radish

The white radish is commonly mistaken for a paler cousin of the carrot, but they are not even from the same family – the white radish belongs to the cabbage family or Brassicaceae and is related to kale, broccoli and cauliflower. And you can taste the difference: the white radish – also known as the daikon – has a pungent and pepperish, sometimes even sour, flavour. Popularly used in Southeast Asian and East Asian dishes, the white radish is packed with …

Malayalee Secrets – Kerala Red Fish Curry

Malaysia has always been a melting pot of cultures. It’s never more evident than when you get to enjoy dishes from a range of cultures in one sitting. This is what you can expect at Julia Ujud’s home. The 60-something is a Muslim from Malaysia’s Negri Sembilan state who married into a Malayalee family with strong Keralan roots. “I started cooking at a young age, getting roped in to help my mother in the kitchen. That’s always the job of …