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    Chef #585496

    Chef #585496

    Joined: Sep 11, 2007

    12 reviews by Chef #585496

    1 - 10 of 12 sorted by Date | Rating | Helpful

    Reviewed Spicy Carrot and Zucchini Bhaji
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      |  By I'mPat

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    "Excellent recipe. If you don't want to deep fry, sauteing also works (though it's not as tasty.I have found baking the Bhaji, much like the technique you use for Nicoise Socca, also works well. Mix all the ingredients and add 1/2 t. baking soda. Put 2-4 T. oil into a non-stick frying pan, then pour in the bhaji mixture. Bake in a hot oven (..."

    Feb 6, 2009 on Food.com

    Recipe #344072

    Reviewed Zucchini (Mock Green Papaya Salad
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      |  By Herb Lady

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    "I love the clean, salty-spicey-sweet taste of papaya salad, and agree that zucchini makes a nice 'substitute' to the papaya, when you can't find it. My only comment is that readers should adjust the fish sauce-sugar-lime (or vinegar ratios to taste, especially as some fish sauces are more salty than others. Well done to Herb Lady for taking a c..."

    Jan 27, 2009 on Food.com

    Recipe #249846

    Reviewed Semolina Pudding (Burmese
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      |  By justcallmetoni

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    "Very tasty, though we didn't find it as authentic as what we've enjoyed in restaurants. If you can find them, white poppy seeds are the more traditional topping, as is the use of palm sugar and screwpine (find this in Asian groceries in the mixture. But otherwise this is a really lovely dessert and a nice ending to any Asian meal."

    Oct 12, 2008 on Food.com

    Recipe #173241

    Reviewed Carnitas
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      |  By SassyStew

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    "Great combo, but seems to be missing the essential chipotles in adobo. I add several chopped ones - plus some oregano and sliced onions - to the mixture and crock away. Very good."

    Oct 9, 2008 on Food.com

    Recipe #237227

    Reviewed Ethiopian Flat Bread (Injera
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      |  By luvinlif2k

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    "This is pretty close...I actually use rye flour instead of masa, as tef, the traditional Ethiopian grain, is a rye relative and we like the 'bite' it gives the bread.I have also had great luck halving or quartering the recipe - just make sure there's at least 1 tsp of yeast to every cup of flour."

    Sep 24, 2008 on Food.com

    Recipe #52964

    Reviewed Ethiopian Lentils With Berebere Spice Mix
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      |  By Olha

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    "Fantastic and spot on, though as I had some I drizzled some spice butter over the top and crumbled a little feta on as well.Yum."

    Sep 10, 2008 on Food.com

    Recipe #212580

    Reviewed Ethiopian Flat Bread (Injera
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      |  (1 person found this helpful) |  By PinkCherryBlossom

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    "This is pretty spot-on, though I found that it tastes better if allowed to sit longer (6-8 hours and with the addition of 2 t. of salt just before you cook it. The real key is getting the thickness right - I used a non-stick skillet, which I really think works best.Otherwise, try substituting rye or barley flour for the whole wheat and/or corn..."

    Sep 10, 2008 on Food.com

    Recipe #184017

    Reviewed Niter Kebbeh
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      |  By LikeItLoveIt

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    "This is fantastic, and authentic. I keep a jar of it in my fridge at all times...even my 5 year old daughter loves it, mixed with minced sirloin (kitfo or just spread on homemade injera. BIG THUMBS UP."

    Sep 10, 2008 on Food.com

    Recipe #13952

    Reviewed Greek BBQ Baby Octopus
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      |  By Dropbear

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    "This one is all about the marinade. The lemon-garlic-salt combination is what works."

    Jun 9, 2008 on Food.com

    Recipe #105160

    Reviewed Chilli Lemon Octopus
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      |  (1 person found this helpful) |  By Jewelies

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    "This is a really great recipe. I too used frozen, cleaned baby octopus, allowing them to thaw in the marinade overnight in my fridge. The key is a really hot grill - you want them to cook very quickly and have a nice char, but pull them off before they get rubbery.Even my 4 year old liked these - hot sauce and all!"

    Jun 9, 2008 on Food.com

    Recipe #98182

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