Foot and Fire

After I tasted this in Myanmar years ago, I couldn't forget how the Burmese incorporated cashew nuts in their dishes like stirfried vegetables and noodles just as much I couldn't forget how the Chinese in Beijing/Tianjin added boiled peanuts as side dish and deftly used chopsticks to pick the nuts one by one. There is surely a connectedness in the evocation of places we visited and the evolution of our palates. Today, got a chance to replicate the cashew addition to dishes. 2 bunch Bokchoy 2 bunches Pechay 2 mefium Carrots A handful of French beans Clean vegetables. Slice into serving sizes. Bring water to boil. Set the steaming pan and steam per vegetables for 4 minutes for uniform cooking. Set aside. Stirfried sauce 2T vegetarian stirfy sauce or Hoisin sauce 1T Soy sauce 1T sesame oil 1T mirin 1T rice wine 1T toasted garlic Dash of himalayan salt Mix all sauce ingredients in a bowl. Heat pan and add the mixture then bring into a simmer. Add vegetables and stir for...

Beef Bourguignon is a classic French dish known for its wine-rich flavors and tender beef. Here's how to make this delicious meal. Ingredients 1 kg beef (chuck or brisket, cubed) 3 carrots (sliced as big as the meat chunks) 200g pickled onions A handful of olives (pitted) A can of sliced mushrooms 1 big white onion (diced) 6 bellpeppers (sliced) 3 tbsp soy sauce 3 bay leaves Dashes of dried parsley 3 anchovy fillets (mashed) Salt and pepper to taste 6 tbsp corn starch 2 cups red wine 120g tomato paste 1 cup water/ beef stock 4 tbsp agave syrup Instructions Season beef with salt and pepper, then coat with corn starch. Brown beef in oil (saute setting). set aside. Sauté onions and carrots, then add pickled onions, olives, and anchovies. Glaze with red wine, add beef, bay leaf, and soy sauce. Stir in agave syrup, adjust seasoning. Set instant pot to Meat Stew, from 35 minutes, lower to 25 minutes. Let cook. Wait for 20 minutes to rest before removing lid.  Remove bay leaf,...