Welcome to the third episode of the "Weekend with home chefs series". In this episode we are introducing to you Mr. David D'Souza, a home chef with a great passion towards cooking and enjoys Goan cuisine very much.
Before proceeding to the interview, you will have to know a bit about the Goan food. It's spunky; it's got personality and is seriously addictive! Authentic Goan food is one of the biggest reasons tourists flock to this glorious tourist destination.
A brief introduction to Goan Cuisine
It's a potpourri of flavours: beef, pork, coconut, jaggery, cashew and an endless variety of seafood. A lot of Goan dishes like Prawn balchao and Sorpotel are well known and relished around the world.
Goan food has many similarities with Portuguese food and this is mainly because of Portuguese inhabitants who lived there for almost 450 years. Goans didn't take after their prominent use of garlic in every dish, but definitely latched on to their flair for bread-…
From fighting dandruff and drunkenness to treating coughs and cuts, honey is a powerhouse of health benefits.
There is something undeniably enchanting about honey; the product of flower nectar transformed by bees, as if by alchemy – but in fact through the far less-poetic act of regurgitation – into a sweet, golden elixir. Honey has held sway over humans since ancient times.
But aside from honey’s seductive color and flavor, it has some scientific superpowers that add to its appeal. Honey has an unusual chemical composition, one which makes it keep indefinitely without spoiling; as is seen whenever ancient pots of honey, still perfectly preserved, are found during excavations of early Egyptian tombs. It is uniquely low in moisture and extremely acidic, making it a forbidding environment for bacteria and microorganisms. On top of that, bees add an enzyme, glucose oxidase, to it that creates hydrogen peroxide as a byproduct. According to the National Institutes of Health, honey is hygr…
Filipino food may not be as famous as that of its Thai and Vietnamese neighbors. But with more than 7,000 islands and a colorful history, this archipelago has some delicious dishes of its own.
Blessed with an abundance of seafood, tropical fruits and creative cooks, there’s more to Filipino food than the mind-boggling balut (duck embryo).
You just have to know where to find them and how to eat them.
No list of Filipino food would be complete without adobo.
A ubiquitous dish in every household in the Philippines, it's Mexican in origin, but Filipinos found that cooking meat (often chicken and pork) in vinegar, salt, garlic, pepper, soy sauce and other spices, was a practical way to preserve meat without refrigeration.
This cooking style can be applied to different meats or even seafood. Sample it in a Filipino home or the garlicky version of the lamb adobo at Abe.
The lechon is the most invited party guest in the Philippines. The entire pig is spit-roasted over …