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Thai Sticky Coconut Rice with Mango

February 3, 2015 / Kaluhi / 0 Comments

I thank God for jan-feb-mar for the sunny weather that, for some reason, makes me so energized, and that my favorite fruit, mangoes are in season. Because there are so many around, retailing at very affordable prices, I always try to have my fave fruit in as many ways as I possibly can.

I decided to make a mango dessert that has its origins in Thailand. This Thai Sticky Coconut Rice with Mango is a recipe I bumped into accidentally while searching for food photography inspiration on food gawker. I was happy that the ingredients they use are also available here. To add my own twist to an already existing recipe, I added sesame seeds instead of dessicated coconut to add a nutty taste. I also used coconut cream instead of coconut milk it make it thicker. I would never have though using rice as an ingredient in a dessert but this worked so well. The rice is meant to compliment the mango though, and not the other way round. And this is a healthy snack, that will still give you that sweet kick but minus all that sugar overload.

You do not have to go to Thailand. Bring Thailand to you!

Tomato and Mustard Fried Rice

January 30, 2015 / Kaluhi / 10 Comments

One of the things I consider while buying a perfume is how many hours it will still smell long after the first spritz. One of the things I like about my current perfume is the layers of heavenly scents that come alive in one harmonious dance for the entire day. The first layer is a fresh burst of plum and blue berry. As the day goes on, the middle notes hit you with orchid, iris and freesia. And as the day winds down, I smell like amber, vanilla and musk. Beyond perfect! After all, a girl has got to smell great all the time 🙂

Today’s dish is alot like my perfume since the flavors are marvelously layered and you taste each and every ingredient from your first bite, to the time you swallow. The first flavors are those of cumin, chilli and ginger. As you continue, you taste the ginger and the pepper and then finally feel the subtle yet intense mustard and bay leaf flavor. This is what the gods eat! If you are ready for something different, this is for you 🙂

Honey and Rosemary Sauted Carrots

January 27, 2015 / Kaluhi / 0 Comments

My eldest sister lives and works in the picturesque town of Nakuru. When she comes home after being away for a period of time, we spend majority of the time just catching up on what we have missed out on while living apart. Amid all the chatty conversations, billions of curious questions and girly giggles, we always talk about the thing that matters most, food. And in the process share new recipes with each other that we think the other would enjoy.

This honey and rosemary carrot saute is a recipe my sister Cheredi suggested I try. To be honest, I was a bit hesitant as to how these would taste as the recipe has ingredients all of which have strong flavors on their own. But they came together in such a brilliant harmony. It was so delicious! I made this and it was cleared in under 5 minutes.

I hope you give this a try and know a little bit of what heaven tastes like 🙂

Red Onion Boiled Egg Saute

January 23, 2015 / Kaluhi / 10 Comments

I have always enjoyed the trip from Nairobi to Maragoli. There is so much of our country’s beauty to savor along the way and all the excitement of going to my favorite place on earth makes the five hour journey worth it each time.My mother always prepares some snacks for us to nibble on along the way, just in case hunger pangs strike in an area with no shops to stop by and have a meal. Among the many things she packs for us are boiled eggs. And many times,unfortunately, they were left untouched. I never used to like these while I was growing up. I do not know the exact reason, but I always avoided them. However last year, I just grew to really REALLY like them. And now they are among my favorite things to have for breakfast. I have added a little twist on the humble boiled egg. This recipe is so good, it will turn anyone and everyone into a boiled egg lover.

Today I have for you my red onion boiled egg saute.

3 Spice Golden Fried Chicken

January 20, 2015 / Kaluhi / 29 Comments

In our home, we love having our chicken. And we prepare it real good. There are no two ways about having chicken in our home, it always has both perfectly marinated and perfectly seasoned.And I must admit, it is always really good. There are many chicken recipes out there, and this one has been in our family for years. It was formulated by my mom and slightly modified by us through the years and passed down the family. It is crazy good!!

From my heart to yours, I hope this family recipe brings much delight and joy to your dinner table as it did to my family through out the years 🙂

Earth and Fire Potato Wedges

January 16, 2015 / Kaluhi / 16 Comments

I have declared my love for potatoes several times in previous posts such as this one. I love them because they give you endless recipe choices. For me, they are like the perfect blank canvas which is handed to you, and you have infinite choices as to what you can create.

Today I made potato wedges. They have a beautiful golden color which contrasts so well with the coriander garnish. This beautiful vivacious amber of the potatoes and vibrant emerald splendor of the coriander inspired the name of today’s masterpiece: Earth and Fire Potato wedges. They taste as good as they look :). Do give them a try!

Garlic and Lemon Fish Curry

January 13, 2015 / Kaluhi / 17 Comments

I really love fish. I can have it everyday for the rest of my days on earth. Nothing tastes more East African, more Kenyan or more home than some good old fish curry. I have noticed that in the western culinary world, it is almost considered a sacrilege to serve fish with skin soaked in soup, curry or anything else. But for me, I believe there are more than one ways of preparing a meal. Just because a certain part of the world thinks your way is wrong, that will not make your dish any less tasty . Besides, rules were made to be broken. 🙂

The past fish dishes such as this one and this one, I cooked with just fish fillet. However, not every Kenyan can access fillet too often due to its price and scarcity. Today I used a whole, unfilleted fish and I know every single one of you can find this :). This recipe is one you *MUST* try. Believe me, you will be blown away!