Do you believe in miracles? I do. Since we went to our first family motor-journey with us, interesting events have occurred and desires have come true. For example, we are vegetarians and we carry a camp kitchen, but we would like occasionally to have the opportunity to eat in a cafe. In Thailand and Cambodia, finding such institutions are not so easy, but in Vietnam they are almost everywhere. There are not only mixed kitchens, but only vegetarian establishments. We went to the city of Dalat, and we wanted to get acquainted with someone who spoke a little English. Fortunately we found a friend who speaks Vietnamese and English and loves to cook like me. These are the wonders! Meet Kevin!
He lives in California, and came to Vietnam with his wonderful mother. His cooking is great, but unfortunately not vegetarian food. Kevin began to practice cooking in the kitchen at three years old, and now he is 18 (and for so many years he has not cooled to this occupation). After this meeting, I was increasingly fascinated by the search for new recipes. And today I want to present you a very necessary, important, and useful recipe for cooking butter ghee from our new friend Kevin.
- Oil 200 g
Time to cook
- About an hour
Method of preparation
- Melt butter slowly over low heat If desired, add spices (in our case we added turmeric, coriander and black pepper)
- Remove white foam over the melted butter.
After the melted butter stops bubbling and its water content evaporates, and the oil becomes amber, remove from heat and cool.
- This can be stored in an airtight container at room temperature for 3 months, and can be refrigerated for up to a year. But most likely you will eat it in a couple of days, because it is so delicious. But if you taste a strange flavor, do not rush to remove it from the diet, but try again at a later time. I’m sure you’ll appreciate it.
But if you taste a strange flavor, do not rush to remove it from the diet, but try again at a later time. I’m sure you’ll appreciate it.
This is the ghee that Krsna loved so much.
Many thanks to Kevin for this recipe!
Sincerely yours, the vegetarian chef Alex.