Lyukum Cooking Lab > Blog > cooking method

Medieval British Fruitcake

This recipe is to two big loafs of fruitcake. Be patient and let it mature for a month. It’ll smell like holidays and taste like old magic — a true Christmas treat!

January 12, 2015
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The Most Popular Thai Soups: Tom Kha

My Tom Kha Thale is a Thai-flavored bouillabaisse: the Thai soup base — coconut milk, galangal, lemongrass, kaffir lime leaves, fish sauce, lime juice, Thai chilies — and the best seafood medley I can get.

January 10, 2015
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The Most Popular Thai Soups: Tom Yam

Tom Yam Kung (prawns or seafood combo) and Tom Yam Gai (chicken) are the most popular variations of Tom Yam outside of Thailand. They are made with fresh readily-available ingredients, they are easy to make, and they are beautiful, low-calorie soups. Vegans can use recipes where the shrimp paste and fish sauce are substituted with plant-based ingredients. The best way to substitute is to make your own Thai chili and curry pastes, stir-fry sauces, and salad dressings. Once you make your own vegetarian Nam Prik Pao, it’s only a matter of minutes to cook a vegetarian Tom Yam.

January 10, 2015
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Rasam

Rasam is an important part of traditional South Indian menu. If you start with a precooked lentil stock, store-bought organic tomato puree, it is very quick and easy to make. It is light and bright and perfect for vegetarian and vegan diets.

January 10, 2015
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Ossetian Pies

Ossetian pies are a culinary phenomenon. People taste them once and crave for the rest of their lives.

January 7, 2015
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Adjaruli Khachapuri for Breakfast

Does this Georgian savory open pie with cheese and egg need any advertising? Just listing the ingredients will make your mouth water! Freshly baked crusty bread, slightly salty cheese, and a runny egg — what’s not to like?

January 5, 2015
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Honey Cake | Medovik

Medovik (Honey Cake) is known under different names and considered one of the most popular cakes in Eastern Europe.

January 5, 2015
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Magic Beans

For a long time, I was not a big fan of beans. I didn’t like either cooking or eating them until I tried marinated with pesto giant Lima beans once. They were relatively expensive, so I decided to learn to make them at home. Eventually, I discovered a no-hustle way of cooking legumes in my Crock-Pot. Later, I’ve got an Instant Pot, and the process became even easier and faster. I keep strained beans in a covered container refrigerated for up to 4 days and use them for soups, salads, stir-fries, snacks, etc. Isn’t it convenient for a busy home cook? Dry Lima beans absorb a lot of water when cooking, so a cup of dry beans (~8 oz) becomes 3 cups of cooked beans. Follow the link for instructions on how to cook giant Lima beans using slow or pressure cookers without presoak.

January 5, 2015
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The Feast of Seven Fishes: “Fur Coat” Dressed Salted Herring

Thinly sliced potatoes, carrots, and young beets are layered with salted herring, eggs, onions, and mayo to make n appetizer version of famous Eastern European salad known as “Fur Coat”.

January 5, 2015
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The Feast of Seven Fishes: Tequila-Cured Salmon

Miguel Ravago, one of the Fonda San Miguel founders, was served this dish in the Mexico City home of Guadelupe Rivera Marin, the daughter of Diego Rivera and Frida Kahlo. Miguel was so impressed with the taste of salmon that he asked Guadelupe’s permission to recreate the recipe for the restaurant in Austin.

January 5, 2015
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