When stepping out of the cosy, and safe space of your home is not an option anymore, dreams of exploring the world brew up within you. Add in a drizzle of virtual travel and a splattering of gourmet food, and you’ve got what we call #TnlTasteOfTheWorld. Throughout the series, we’ll be getting in touch with chefs from around the world to recreate their signature dishes for you to try at home. After all, who said one needs to leave the house to embark on a culinary trail? Recipe by Chef Kelvin Cheung
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#TnlTasteOfTheWorld For this video of #TnlTasteOfTheWorld, we have Chef Kelvin Cheung (@chefkelvincheung ) along with his son, Bodhi, teach us how to make Congee – inspired by the everyday Chinese home-dish #TnlTasteOfTheWorld is a new video series wherein celebrity chefs and food bloggers from around the globe share signature dishes from their home kitchens that give you a ‘taste’ of your favourite destinations. Stay tuned as we take you on a culinary journey like no other! #TnlIndia #LetItPass #SomeGoodNews #coronabegone #Congee #CongeeRecipe #Recipe #ChineseDish #ChineseFood #HomeCooking #ChineseRecipe
An advocate for wellness and a lover of healthy foods, Chef Kelvin Cheung has a mix of cultural influences brewing within him. This Canada-born chef spent his formative years in Chicago but continues to reside in New Delhi today where he has set up KikoBa – a modern Hong Kong Cantonese restaurant. Having spent his time accompanying his father in a restaurant from the age of 12, Chef Cheung has flavours engraved into his personality. This sustainability-loving chef draws inspiration from his traditional Hong Kong Chinese heritage, his North American upbringing, his French cuisine training and even Indian flavours from his now adopted home.
For this episode of #TnlTasteOfTheWorld, Chef Cheung – along with his son and sous-chef, Bodhi, create Congee – inspired by the everyday Chinese home-dish.
- Leftover rice
- 1 cup steamed carrots
- 2 cups steamed pumpkin
- Vegetable stock
- French Butter
- In a pot, boil some vegetable stock.
- Add some leftover rice from the night before to this.
- In a blender, puree carrots and pumpkin. Add this puree to the vegetable stock.
- Let it simmer till the rice has broken down.
- Add miso, salt, and pepper to this.
- In a separate pan, add french butter, pumpkin cut in cubes, and greens. Toss it together on low flame.
- Transfer the cooked rice and vegetable stock to a shallow bowl.
- Garnish with the cooked greens, pumpkin, and butter.