Toast Soup

Adapted from Food52.

Ingredients

1. Chicken stock, 473ml
2. Sourdough bread, 3 slices
3. Hot milk, 237ml
4. Dijon mustard, 1 tbsp
5. Vinegar, 1 tbsp
6. Salt, to taste
7. Black pepper, to taste
8. Butter, 43g

Instructions

1. Toast bread until slightly burnt.
2. In a pan, bring stock to a boil.
3. Break toasted bread into pieces and add to stock.
4. Remove stock from heat and leave for 10 min.
5. Add milk, mustard, vinegar, salt and pepper to soup.
6. Blend until smooth.
7. Return soup to pan and heat gently.
8. Whisk in butter and serve hot immediately.

Spicy Hot Chocolate With Fermented Chile Paste

Adapted from Saveur.

Ingredients

1. Unsweetened cocoa powder, 2 tbsp
2. Finely chopped milk chocolate/milk chocolate chips, 2 tbsp
3. Fermented black bean paste, 1/2 tsp
4. Chili powder, 1/4 tsp
5. Salt, a pinch
6. Milk, 237ml

Instructions

1. In a cup, add all ingredients except milk. 
2. In a pan, simmer milk at medium heat.
3. Transfer milk into cup and stir for 1min until all the chocolate has melted.
4. Serve hot immediately.

Turmeric Milk (Haldi Doodh)

Adapted from Archana's Kitchen.

Ingredients

1. Milk, 220ml
2. Turmeric powder, 1 tsp
3. Honey, to taste
4. Black pepper, to taste

Instructions

1. In a pan, add milk and turmeric powder and bring to a boil.
2. Pour milk into a glass and add honey and black pepper.
3. Mix well, and serve hot.

Indian Milk Float (Jigarthanda)

Adapted from Raks Kitchen.

Ingredients

1. Milk, chilled, 220ml
2. Sarsi, 4 tbsp
3. Vanilla ice cream, 2 scoops

Instructions

1. Add milk and sarsi to a cup and mix.
2. Add ice cream and serve immediately.

Cake French Toast

Adapted from alexcrumb.

Ingredients

1. Cake (e.g. pandan chiffon cake)
2. Milk
3. Bananas

Instructions

1. In a bowl, mash bananas.
2. Add milk and mix until combined.
3. Soak cake into milk mixture.
4. Fry cake on a pan for about 3min on each side, until golden.
5. Serve immediately.

Types of Tastes

Basic

1.  Sweet
2. Sour
3. Salty
4. Bitter
5. Umami (savory/meaty)

Advanced

1. Pungency (spiciness)
2. Coolness (fresh/minty)
3. Numbness (mala)
4. Astringency (puckering/dry/rough/harsh/tart)
5. Metallicness 
6. Chalkiness)
7. Fattiness
8. Heartiness (mouthfulness)
9. Temperature 

Savoury Curry Leaf Biscuits

Adapted from here. Makes about 30 biscuits.

Ingredients

1. All-purpose flour, 125g
2. Milk, 4 tbsp
3. Butter, room-temp, 4 tbsp
4. Salt, 3/4 tsp
5. Sugar, 1 tsp
6. Green chilli, finely minced, 2
7. Coriander, finely minced, 1 tbsp
8. Curry leaves, finely minced, 1 tbsp

Instructions

1. Preheat oven to 180C.
2. In a bowl, rub flour and butter until breadcrumb consistency.
3. Add remaining ingredients and knead until well incorporated.
4. Divide dough into balls and form cookies on a lined baking tray.
5. Prick biscuits with a fork.
6. Bake for 15 min.
7. Let cool.