Recipe: Vermicelli in Sweet Custard (Shemai Custard)

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Serves 8-10 This sweet custard reminds me of rice pudding. The man who taught me all about how to make this dish told me that the mixture should neither pour off the spoon, nor stick too much to the spoon. I love directions like that - they make sense! Anyway, if you want to increase this recipe, or decrease it, use this guideline: for every cup of vermicelli, you need 4 cups milk. Ingredients: 3 oz roasted vermicelli - about 2 cups (about 1/2 the package pictured) 8 cups milk pinch of … [Read more...]

Menu: Bangladesh

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In my hunt to find the perfect combination of recipes I read this old saying, "Mach-e Batth-e Bangali" ("Fish and rice make a Bengali" - "the country of Bengal" is the direct translation of Bangladesh). This saying gives a snapshot of what daily meals are like on the river delta where fish are plentiful and rice is handy. If you have time a pot of Basmati rice goes wonderfully with this menu. Other great sides include naan and chapati breads. PS. The potatoes were hot. Not advised for … [Read more...]