Comments for Aliya LeeKong http://www.aliyaleekong.com exotic food, recipes, travel, and lifestyle Tue, 21 Feb 2012 14:36:33 +0000 hourly 1 http://wordpress.org/?v=3.1.1 Comment on A Luscious Dessert called Om Ali by Orange Blossom Water http://www.aliyaleekong.com/a-luscious-dessert-called-om-ali/comment-page-1/#comment-2392 Orange Blossom Water Tue, 21 Feb 2012 14:36:33 +0000 http://www.aliyaleekong.com/?p=771#comment-2392 [...] as a gorgeous floral balance to melon in a gelato and another time in one of my favorite desserts, Om Ali, a puff pastry-based bread pudding. I definitely plan to experiment more with it in savoury dishes and have designs to add it to fall [...] [...] as a gorgeous floral balance to melon in a gelato and another time in one of my favorite desserts, Om Ali, a puff pastry-based bread pudding. I definitely plan to experiment more with it in savoury dishes and have designs to add it to fall [...]

]]> Comment on Popcorn + Homemade Furikake by Japanese Black Sugar or Kuro Sato http://www.aliyaleekong.com/popcorn-homemade-furikake/comment-page-1/#comment-2391 Japanese Black Sugar or Kuro Sato Tue, 21 Feb 2012 14:35:34 +0000 http://www.aliyaleekong.com/?p=4025#comment-2391 [...] – yes, the same one where I bought the Umeboshi Paste and lost my mind getting ingredients for my Homemade Furikake Popcorn.  And the interesting thing is, though it’s commonly referred to as “black” sugar (and sure [...] [...] – yes, the same one where I bought the Umeboshi Paste and lost my mind getting ingredients for my Homemade Furikake Popcorn.  And the interesting thing is, though it’s commonly referred to as “black” sugar (and sure [...]

]]> Comment on Deadly Cape Malva Pudding by Shivani Manghnani http://www.aliyaleekong.com/deadly-cape-malva-pudding/comment-page-1/#comment-2388 Shivani Manghnani Mon, 20 Feb 2012 14:40:20 +0000 http://www.aliyaleekong.com/?p=959#comment-2388 It is hard to write a brief review of this truly deadly and addictive pudding (the texture? Amazing. The sauce? Divine.) I think the reaction of my dinner hosts and their guests (who had just consumed half a pig and swore they couldn't eat another morsel) says it all. All other delectable treats, some purchased from famous bakeries, were ignored for seconds and THIRDS of this rich pudding. Hours after dessert had been served, I found the men - including one who'd earlier professed that he was "not a sweets person" - eating this in the kitchen with their hands. Straight out of the pan. There's no shame in being hooked to this stunning dessert! I only wish there had been leftovers to take home so we could have tried it the next day, but all I came home with was an empty Bundt... For the saucing, I kept the pudding unmolded. I made a little extra sauce to use up some remaining ingredients and poured it over the pudding in three "shifts," letting the first round of sauce soak up before adding more. Absolutely delish. Thank you, Aliya! It is hard to write a brief review of this truly deadly and addictive pudding (the texture? Amazing. The sauce? Divine.) I think the reaction of my dinner hosts and their guests (who had just consumed half a pig and swore they couldn’t eat another morsel) says it all. All other delectable treats, some purchased from famous bakeries, were ignored for seconds and THIRDS of this rich pudding. Hours after dessert had been served, I found the men – including one who’d earlier professed that he was “not a sweets person” – eating this in the kitchen with their hands. Straight out of the pan. There’s no shame in being hooked to this stunning dessert!

I only wish there had been leftovers to take home so we could have tried it the next day, but all I came home with was an empty Bundt…

For the saucing, I kept the pudding unmolded. I made a little extra sauce to use up some remaining ingredients and poured it over the pudding in three “shifts,” letting the first round of sauce soak up before adding more.

Absolutely delish. Thank you, Aliya!

]]> Comment on The Fastest Baklava Recipe Ever by Zane http://www.aliyaleekong.com/the-fastest-baklava-recipe-ever/comment-page-1/#comment-2387 Zane Sun, 19 Feb 2012 21:29:28 +0000 http://www.aliyaleekong.com/?p=1952#comment-2387 Nice recepie! But I live in a country where nobody sels yufka for baklava and we dont have phyllo dough. Maybe You could share the recepie? Thanks! Zane from Latvia Nice recepie! But I live in a country where nobody sels yufka for baklava and we dont have phyllo dough. Maybe You could share the recepie?
Thanks!
Zane from Latvia

]]> Comment on Shiro Powder by Faezeh http://www.aliyaleekong.com/shiro-powder/comment-page-1/#comment-2385 Faezeh Sat, 18 Feb 2012 04:35:48 +0000 http://www.aliyaleekong.com/?p=4581#comment-2385 Hi Aliya, Where can I find shiro powder in US? Thanks, Faezeh Hi Aliya,
Where can I find shiro powder in US?
Thanks,
Faezeh

]]> Comment on Green Walnuts in Syrup by Marcella http://www.aliyaleekong.com/green-walnuts-in-syrup/comment-page-1/#comment-2384 Marcella Wed, 15 Feb 2012 19:29:47 +0000 http://www.aliyaleekong.com/?p=4903#comment-2384 Typically, in Turkey and especially Armenia, these are put into very hot tea instead of sugar or honey. The walnut warms as you drink the tea. The center turns almost custardy and is less sweet. It's a rare and wonderful treat when there's a jar of these in our house. Typically, in Turkey and especially Armenia, these are put into very hot tea instead of sugar or honey. The walnut warms as you drink the tea. The center turns almost custardy and is less sweet. It’s a rare and wonderful treat when there’s a jar of these in our house.

]]> Comment on Black Sesame Arabic Donuts w/Date Molasses by Craig Rosenberg http://www.aliyaleekong.com/black-sesame-arabic-donuts-wdate-molasses/comment-page-1/#comment-2381 Craig Rosenberg Mon, 13 Feb 2012 21:54:45 +0000 http://www.aliyaleekong.com/?p=4911#comment-2381 Looks like another recipe for me to try! Looks like another recipe for me to try!

]]> Comment on Quick Use-Your-Veggies Quinoa Soup by Black Sesame Arabic Donuts w/Date Molasses http://www.aliyaleekong.com/quick-use-your-veggies-quinoa-soup/comment-page-1/#comment-2375 Black Sesame Arabic Donuts w/Date Molasses Mon, 13 Feb 2012 08:01:58 +0000 http://www.aliyaleekong.com/?p=4868#comment-2375 [...] Last week I told you all about my yeast fiasco and how it wasn’t proofing, but this week I at least got that straight!  I tasted these while staying with a good friend in Bahrain – she made them for afternoon tea, and I knew I was going to come home and work on my own version.  I’ve just never tasted a donut like this – with cardamom, (black) sesame seeds for nuttiness, and, though I know it looks sticky sweet, not-too-sweet date molasses as the glaze.  It’s the perfect little treat. [...] [...] Last week I told you all about my yeast fiasco and how it wasn’t proofing, but this week I at least got that straight!  I tasted these while staying with a good friend in Bahrain – she made them for afternoon tea, and I knew I was going to come home and work on my own version.  I’ve just never tasted a donut like this – with cardamom, (black) sesame seeds for nuttiness, and, though I know it looks sticky sweet, not-too-sweet date molasses as the glaze.  It’s the perfect little treat. [...]

]]> Comment on Quick Use-Your-Veggies Quinoa Soup by Lanny Raynor http://www.aliyaleekong.com/quick-use-your-veggies-quinoa-soup/comment-page-1/#comment-2312 Lanny Raynor Thu, 09 Feb 2012 20:01:41 +0000 http://www.aliyaleekong.com/?p=4868#comment-2312 You can post all the quinoa recipes you have. I love quinoa. I am always open to new ways to use it. It is versatile, texturally interesting, nutritionally powerful and easy to work with...what's not to like? The soup sound wonderful, I can't wait to try it. Bless you for your efforts. You can post all the quinoa recipes you have. I love quinoa. I am always open to new ways to use it. It is versatile, texturally interesting, nutritionally powerful and easy to work with…what’s not to like? The soup sound wonderful, I can’t wait to try it. Bless you for your efforts.

]]> Comment on Green Walnuts in Syrup by Charles Bruckner http://www.aliyaleekong.com/green-walnuts-in-syrup/comment-page-1/#comment-2309 Charles Bruckner Thu, 09 Feb 2012 18:31:14 +0000 http://www.aliyaleekong.com/?p=4903#comment-2309 Imagination always amazed me, and when I see a dessert like this invented, I believe anything is possible. Imagination always amazed me, and when I see a dessert like this invented, I believe anything is possible.

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