The best part about Nani’s house is the amazing food you get to eat and that’s why they say ‘Nani ke ghar jaenge mote hokr aenge’ 😂😂
Alloo puri with raita jalebi and besan ke laddoo😍😋
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• Crab Royale at @thetable_colaba •
This is Post 3 of 4.
A great build up from the entree of duck salad, we’re sitting down at The Table with high expectations from the next one - The Crab Royale.
The dish as soon as it arrived, we’re in awe. The solid wrap of the avocado slices around the whole portion, and in the centre were a soft yet absolutely yummy mix of crab meat, little of Pomelo which are in Nuoc Cham Dressing. The elements were a banger and was such a strong palette which is unforgettable. The avocado slices, they were the softest and freshest we’ve come across ever. How were they so soft and fresh? That delicate crab meat under that dressing was a bliss at every bite. If we went again, this’d be the one we re-order.
Talk about dining experience and this one should be a definite entry.
Skip the ramen takeout and make yourselves a hot soothing bowl of our vegan spicy ramen. If you know us very well, you'd probably know we've got ramen running through our veins by now. Japanese food is one of our comfort food go to meals.
The process is quite lengthy. But not complicated to follow. You can also make the broth in bulk and save it for fast dinners later!
SPICY VEGAN RAMEN (with a creamy miso broth):
Step 1: make your "dashi" broth:
- 6 dried shiitake mushrooms - 2-3 sheets of dried kombu, seaweed, or kelp (most Asian supermarkets should have these)
- 1 tablespoon low sodium soy sauce
- 4 cups boiling water
1. In a large bowl, soak your mushrooms and dried kombu for 30 minutes - 1 hour with hot boiling water. Cover and set aside. The longer it is soaked, the better.
STEP 2: Make your cream broth:
- 1 head of garlic, minced
- 1/2 onions, diced
- 1/4 of fresh ginger, crushed
- 4 tablespoons white miso paste
- 1.5 tablespoons red hot chili paste (or less depending on your spice level)
- 2 cups plain unsweeted non-dairy milk (soy or almond works best)
- 1 tablespoon sesame oil
- 2 tablespoon low sodium soy sauce
- 1/2 teaspoon of black pepper
- 1 tablespoon of nutritional yeast (optional, it's a vegan thing - it adds to a 'creamier' broth)
1. On a medium-high heat stove to pot, preheat a soup pot. Sauté your onions, garlic, and ginger until transluscent with sesame oil.
2. Add your pastes and stir. First the miso and then red chili paste until well combined with the garlic & onion mixture.
3. Stir in your liquids such as the milk & soy sauce. Then add in the rest of your condiments.
4. Strain your dashi broth from the mushrooms and kombu. Add to the cream broth. (You can reuse the soaked mushrooms by patting it dry, slicing it, and sautéing it on a pan for your ramen toppings). Leave a sheet of kombu and place into the cream broth for added flavor.
5. Simmer for 15-20 minutes. Keep hot or reheat when ready to serve.
*Recipe continued in comment section*
14 minutes ago
Happy to get some love 💕 from my coolest Bae @baelittletokyo. Charcoal Pineapple🍍+ Vanilla Swirl with Tiny Gold Star⭐️ sprinkles in Charcoal Cone. Yummilicious😋🤤😁
⚡️Let’s taco about @folkloretaco guys! They have 25+ tacos to choose from and honestly the biggest selection of tacos I’ve seen thus far. Also, they stay true to their Mexican culture and is authentic as can be. Who want some? •
•📸 Pork rib tacos topped with cilantro, diced onions, chipotle sauce, and their homemade tamarin bbq sauce.