生姜——消炎、提神 生姜中含有一种能够抑制环氧酶的活性化合物，这种酶能引起伤口发炎。
可在一杯热茶中调入三分之一茶匙的姜粉。生姜还能提神，有助于稳定血糖水平，防止情绪波动。
丁香——抗菌、保护牙齿 丁香是强力的抗菌剂，能消灭受污染食物中的大肠杆菌。
下厨做菜时，可在每500克肉中加入1茶匙丁香粉。丁香还能保护牙齿和牙龈。丁香所含的黄酮醇和油脂可以抑制口腔细菌的生长。您可以在一杯红茶中加入一两朵丁香(研究证明可以杀死导致蛀牙的细菌)。将茶包和丁香浸入沸水中五分钟，然后除去，再加些冰糖就大功告成了。
咖喱——促进血液循环咖喱中含有辣味香辛料，能促进唾液和胃液的分泌，增加胃肠蠕动，增进食欲。咖喱能促进血液循环，达到发汗的目的。
所以在亚热带，人们特别喜欢吃咖喱菜肴。旧金山美国癌症研究协会的最新研究指出，咖喱内所含的姜黄素具有激活肝细胞并抑制癌细胞功能。咖喱还具有协助伤口复合，甚至预防老年痴呆症的作用。
孜然——抗菌、预防中风孜然可以消灭80%的细菌和真菌，这使它成为“最佳天然杀菌剂”之一。
孜然还可以预防中风，人体摄入适量的孜然，能使血小板凝结的可能性降低，有助于防止由血液凝结而引发的心脏病和中风。
桂皮——增加新陈代谢科学家发现桂皮中含有一种活性化合物，这种物质可使葡萄糖的新陈代谢增加约20倍，可预防糖尿病。在早茶、咖啡、麦片、汤、甜点中放入香甜可口(且不含热量)的桂皮粉，每天总共四分之一茶匙就够了。
Tuesday, December 15, 2009
有不少食物本身就具有抗污染、清血液、排毒素的功能
海带
海带中的胶质成分能促进体内的放射性物质随同尿液排出体外，从而减少放射性物质在体内的积聚。
绿豆汤
绿豆性寒，可清热解毒祛火，是我国广大地区夏秋天的饮用佳品。常饮用则能帮助排泄体内的毒素，促进机体的正常代谢。绿豆在中医学中是常常用来化解多种食物或药物中毒的一味中药。
胡萝卜
可与重金属汞结合，生成新物质排出体外。
大蒜
大蒜中的特殊成分可使体内铅的浓度下降。
蘑菇
能帮助排泄体内毒素，促进机体的正常代谢。
有些水果也可以帮你洗肠、排毒，不同的水果排不同的毒。
草莓
不可忽略的排毒水果，热量不高，而且又含有维生素C。在自然疗法中，草莓可用来清洁胃肠道，并强固肝脏。不过，对阿司匹林过敏和肠胃功能不好的人，不宜食用。
樱桃
很有价值的天然药食。樱桃的果肉能去除毒素和不洁的体液，因而对肾脏排毒具有相当的辅助功效，同时还有温和的通便作用。选择时，最好选择果实饱满结实、带有绿梗的樱桃。
葡萄
现在几乎一年四季都能吃到的深紫色葡萄，也具有排毒的效果。它能帮助肠内黏液组成，帮助肝、肠、胃、肾清除体内的垃圾。惟一的小缺点是热量有点高，40颗葡萄相当于2个苹果的热量。
苹果
如果怕胖，苹果是不错的选择。除了丰富的膳食纤维外，它所含的半乳糖醛酸对排毒很有帮助，而果胶则能避免食物在肠内腐化。选择苹果时，别忘了常换换不同颜色的苹果品种，效果更好。
鲜果蔬汁是体内“清洁剂”
经常饮用鲜果蔬汁可将积聚于细胞内的毒素溶解，起到中和体内酸性毒素、净化体内脏器、平衡中性体质的作用。
富含纤维素或叶绿素的食物具有解毒功能，多吃有助于消除体内累积的毒性物质。在毒性物质由肝脏排出而被小肠吸收之前，让毒性物质附着在纤维食物和叶绿素上，并承着大便排出体外，能养活毒性物质的累积效应。
具有如此效果的食物依次是：米糠、菠菜和萝卜的叶子。但纤维食物在排毒的同时，又易排出体内的营养素，成长期的小孩或病体初愈的人不宜多食。
一般人可食用利尿清热的食物，如雪梨、西瓜和橙，或者选择芝麻糊、杏仁糊等润肠通便的食物。
Sunday, November 22, 2009
Indian Cuisine
There is no single cuisine in India. Just like the culture of India, the Indian cuisine is also very diverse. From Punjabi to South Indian to Gujarati, Indian food consists of a number of different regional cuisines. Read further to know about the traditional food of India.
Most of the Indian cuisines have a liberal usage of spices. Also, there is a wide usage of a variety of vegetables. Within these basic similarities, there is also diversity in the local styles.
North and West: North Indian meals consist of basically chapatis or rotis, along with dals (pulses), vegetables and Curd (yoghurt). Use of rice is there but not too much. There are also side dishes chutney (preserves) and achars (pickle). In the North and West, there are also Kashmiri and Mughlai cuisines, reflecting the strong influence of central Asia. There is a heavy consumption of Milk based sweets also.
South and East: In South and East India, there is a heavy consumption of rice, along with dals and curries. The dishes are mostly rice-based. Coconut is a very important and widely used ingredient in most of the South and East Indian dishes. Fish also consists of a part of this diet.
Desert Area: In the desert area of Rajasthan and Gujarat, there is a usage of a wide variety of dals and achars. A reason for this is the relative lack of fresh vegetables.
However, the staple diet of India consists of rice, atta (whole wheat flour), a variety of pulses and vegetables. Besides the main dishes, there are a number of snacks that are quite popular in India. Some of them are samosa, pakodas, vadas, chillas, etc. Regarding drinks, the most popular is tea. Coffee is more popular in South India. Nimbu pani (lemonade), lassi, and coconut milk are also popular. Traditionally, meals are eaten while sitting on the floor. But with the modernization of India, this practice has diminished to great extent. Also, most of the Indian food is eaten with the fingers only.
Spanish Cuisine
Traditional Spanish food is very similar to other Mediterranean countries as they share similar spices, herbs and a fresh supply of fish from the Mediterranean sea.
Olives and vineyards abound and are a major source of income for most Mediterranean countries.
Fruits and salads are plentiful, delicious and fresh and olive oil is one of the most important ingredients of Spanish food.
Spain was occupied by the Moors for many years so the food of Spain also uses the various spices and herbs related to this type of cooking.
In most rural areas markets are oveflowing with the freshest of vegetables and fruit and in cities such as Valencia, Madrid and Barcelona there are large covered markets.
They have the most amazing array of fresh fruit, vegetables and herbs such as parsley, garlic and saffron. A large variety of Spanish cheese, olives, olive oil, serrano ham, fish and seafoods. The city of Valencia is famous for Mercado Central and Barcelona for La Boqueria market.
Breakfast - El DesayunoThis is not a heavy meal and usually consists of fresh coffee, toast or croissants. Chocolate (hot or cold) is also a popular drink and the delicous magdalena cakes are eaten by just about everyone either for breakfast, snacks or for merrienda (afternoon snack/tea).
Lunch - La ComidaThe Spanish are well know for their afternoon siesta and although many people just make do with a snack (those in the city), many people still enjoy a large lunch followed by an afternoon nap and return to work at 5.00pm.
The meal normally begins with soup and bread followed by a meat or fish dish with plenty of fresh salad. Spanish desserts normally consist of a variety of fruits or the quintessential flan (creme caramel).
Many shops and offices in cities have stopped having a break for siesta so people take their lunch break at one of the local tapas bars and enjoy tapas and paella, Spanish Tortilla (Spanish omelette) or bocadillas (crusty bread filled with cheese, serrano ham and other tasty fillings).
Sunday is the best day for lunch as the entire family joins in! Many people enjoy a traditional Spanish paella cooked outside in the garden.
Spanish Foods - Merrienda (Afternoon Tea/Snack)Merrienda occurs between lunch and dinner when the traditional Spanish food loved by children is enjoyed. Slices of bread covered with thick chocolate (sometimes magdelanas) washed down with a cold milk chocolate drink is the snack all Spanish children enjoy after school. Many adults also enjoy this afternoon snack with any of the above or chocolate and churros (similar to doughnuts) at a local cafe.
Dinner - La CenarThe meal is often very light as it is eaten quite late in the evening. Many people eat out at local tapas bars and the Spanish tortilla and pasta dishes accompanied with salad are the norm.
Olives and vineyards abound and are a major source of income for most Mediterranean countries.
Fruits and salads are plentiful, delicious and fresh and olive oil is one of the most important ingredients of Spanish food.
Spain was occupied by the Moors for many years so the food of Spain also uses the various spices and herbs related to this type of cooking.
In most rural areas markets are oveflowing with the freshest of vegetables and fruit and in cities such as Valencia, Madrid and Barcelona there are large covered markets.
They have the most amazing array of fresh fruit, vegetables and herbs such as parsley, garlic and saffron. A large variety of Spanish cheese, olives, olive oil, serrano ham, fish and seafoods. The city of Valencia is famous for Mercado Central and Barcelona for La Boqueria market.
Breakfast - El DesayunoThis is not a heavy meal and usually consists of fresh coffee, toast or croissants. Chocolate (hot or cold) is also a popular drink and the delicous magdalena cakes are eaten by just about everyone either for breakfast, snacks or for merrienda (afternoon snack/tea).
Lunch - La ComidaThe Spanish are well know for their afternoon siesta and although many people just make do with a snack (those in the city), many people still enjoy a large lunch followed by an afternoon nap and return to work at 5.00pm.
The meal normally begins with soup and bread followed by a meat or fish dish with plenty of fresh salad. Spanish desserts normally consist of a variety of fruits or the quintessential flan (creme caramel).
Many shops and offices in cities have stopped having a break for siesta so people take their lunch break at one of the local tapas bars and enjoy tapas and paella, Spanish Tortilla (Spanish omelette) or bocadillas (crusty bread filled with cheese, serrano ham and other tasty fillings).
Sunday is the best day for lunch as the entire family joins in! Many people enjoy a traditional Spanish paella cooked outside in the garden.
Spanish Foods - Merrienda (Afternoon Tea/Snack)Merrienda occurs between lunch and dinner when the traditional Spanish food loved by children is enjoyed. Slices of bread covered with thick chocolate (sometimes magdelanas) washed down with a cold milk chocolate drink is the snack all Spanish children enjoy after school. Many adults also enjoy this afternoon snack with any of the above or chocolate and churros (similar to doughnuts) at a local cafe.
Dinner - La CenarThe meal is often very light as it is eaten quite late in the evening. Many people eat out at local tapas bars and the Spanish tortilla and pasta dishes accompanied with salad are the norm.
French Cuisine
The Traditional Food of France can change throughout France as there are many regions with their own very distinct flavours. France is full of famous french foods, creating food delicacies is in the french history. Famous french food is created using ingredients renowned for being the Food of France.
http://www.traditionalfrenchfood.com/index.html
http://www.traditionalfrenchfood.com/index.html
Malaysian & Singapore Cuisine
Malaysian cuisine reflects the multi-racial aspects of Malaysia. Various ethnic groups in Malaysia have their dishes but many dishes in Malaysia are derived from multiple ethnic influences and are an intrinsic part of the culture and food of the region.
Malay Food
Variety is the spice in Malay food. The traditional culinary style has been greatly influenced by the long-ago traders from neighboring countries, such as Indonesia, India, the Middle East, and China. Malay food is often described as spicy and flavorful as it utilizes a melting pot of spices and herbs.
Malay cooking incorporates ingredients such as lemon grass, pandan (screwpine) leaves, and kaffir lime leaves. Fresh herbs, such as daun kemangi (a type of basil), daun kesum (polygonum or laksa leaf), nutmeg, kunyit (turmeric) and bunga kantan (wild ginger buds) are often used. Traditional spices such as cumin and coriander are used in conjunction with Indian and Chinese spices such as pepper, cardamom, star anise and fenugreek. Seasonings play an important role in Malay cooking as they often enhance the food taste and flavors. Many of the seasonings are not dried spices but are fresh ingredients such as fresh turmeric, galangal, fresh chili paste, onions, and garlic. A combination of fresh seasonings and dried spices are normally pounded together to make a fine paste and cooked in oil. Fresh coconut milk is often added.
Rice is the staple diet in any Malay meal. It is often served for breakfast, lunch, dinner, and supper too. Most meals are eaten by using your fingers, and eating utensils are kept to a minimum. All dishes are served at the same time, accompanied by a refreshing drink. Fish is popular in Malay cooking, as with other seafood such as shrimps and cuttlefish. Beef and mutton are very popular choices but never pork as it is against their religious beliefs to eat pork. The other popular white meat is chicken.
One of the most unique Malay dishes is the "roti jala" (lacy pancakes), which sometimes replaces the staple rice. Roti jala is an ideal accompaniment to any dish with lots of rich gravy and is often served during special occasions. It is made from a mixture of plain flour and eggs, with a pinch of turmeric powder and butter. Desserts are a must for any Malay meal. Easily available at most local restaurants and roadside stalls, Malay desserts are invariably very sweet and include ingredients such as coconut milk, palm sugar, and flour.
Malay cooking incorporates ingredients such as lemon grass, pandan (screwpine) leaves, and kaffir lime leaves. Fresh herbs, such as daun kemangi (a type of basil), daun kesum (polygonum or laksa leaf), nutmeg, kunyit (turmeric) and bunga kantan (wild ginger buds) are often used. Traditional spices such as cumin and coriander are used in conjunction with Indian and Chinese spices such as pepper, cardamom, star anise and fenugreek. Seasonings play an important role in Malay cooking as they often enhance the food taste and flavors. Many of the seasonings are not dried spices but are fresh ingredients such as fresh turmeric, galangal, fresh chili paste, onions, and garlic. A combination of fresh seasonings and dried spices are normally pounded together to make a fine paste and cooked in oil. Fresh coconut milk is often added.
Rice is the staple diet in any Malay meal. It is often served for breakfast, lunch, dinner, and supper too. Most meals are eaten by using your fingers, and eating utensils are kept to a minimum. All dishes are served at the same time, accompanied by a refreshing drink. Fish is popular in Malay cooking, as with other seafood such as shrimps and cuttlefish. Beef and mutton are very popular choices but never pork as it is against their religious beliefs to eat pork. The other popular white meat is chicken.
One of the most unique Malay dishes is the "roti jala" (lacy pancakes), which sometimes replaces the staple rice. Roti jala is an ideal accompaniment to any dish with lots of rich gravy and is often served during special occasions. It is made from a mixture of plain flour and eggs, with a pinch of turmeric powder and butter. Desserts are a must for any Malay meal. Easily available at most local restaurants and roadside stalls, Malay desserts are invariably very sweet and include ingredients such as coconut milk, palm sugar, and flour.
Chinese Food
The Dim Sum has more than 30 items and includes delights such as the baked egg custard, pan-fried carrot cake, baked cake with sausages and turkey ham, steamed seafood dumplings with shark's fin, steamed soft noodles with shrimps, steamed crabsticks stuffed with fish paste, deep-fried dumplings with salted eggs and red bean paste, and very promising-sounding steamed fresh super prawn dumplings.
It is a firm belief that mooncakes are a must during the Mid Autumn or Mooncake festival. The mooncakes are made of six delicious fillings - red bean paste, red bean paste with single egg yolk, lotus seed paste, lotus seed paste with single egg yolk, lotus seed paste with double egg yolks and white lotus with single egg yolk. Some mooncakes are also HALAL or for the Malays who are not allowed to take pork.
Freshly cooked mushroom dishes include the mouthwatering grilled shitake mushrooms with chrysterium and special sauce, teapot soup with pine mushrooms, and the succulent grilled shimeji mushrooms.
Select from a range of all time favorite Chinese culinary like soups, seafood, poultry, and vegetable dishes. This set of dish promises to trill connoisseurs of Chinese cuisine.
It is a firm belief that mooncakes are a must during the Mid Autumn or Mooncake festival. The mooncakes are made of six delicious fillings - red bean paste, red bean paste with single egg yolk, lotus seed paste, lotus seed paste with single egg yolk, lotus seed paste with double egg yolks and white lotus with single egg yolk. Some mooncakes are also HALAL or for the Malays who are not allowed to take pork.
Freshly cooked mushroom dishes include the mouthwatering grilled shitake mushrooms with chrysterium and special sauce, teapot soup with pine mushrooms, and the succulent grilled shimeji mushrooms.
Select from a range of all time favorite Chinese culinary like soups, seafood, poultry, and vegetable dishes. This set of dish promises to trill connoisseurs of Chinese cuisine.
Indian Food
Indian influence in Malaysian cuisine started in the 19th century when large arrivals of Indian migrants were brought into the country as contract laborers to work in rubber estates and on the railways. Some did take the opportunity to set up trade in the textile and food industry. Indian cuisine can be divided into two mainstreams, Northern and Southern Indian cuisine.
North Indian cuisine boasts of a diet rich in meat and uses spices and ingredients such as yogurt and ghee in dishes that are elaborate without being overly spicy. Here, bread and chapati (wheat-flour pancakes) replaces rice, which is the center of most South Indian meals. Coconut milk, mustard seeds, and chilies are also widely used in the Southern province.
Spices are the heart and soul of Indian cooking. But the quantity and proportions vary with the geographical boundaries. Curry powder is almost never used. Spices are freshly grounded and added in many different combinations. Spices commonly used are coriander, turmeric, cumin, chilies, fennel, and fenugreek. Other fragrant spices added are cardamom, clove, cinnamon and star aniseed.
In Malaysia, there is an abundant of Indian restaurants and food stalls to whet your appetite. They are traditionally served on a thali, a circular metal tray on which a number of small bowls called katori, also made from metal, are placed. Eaten with fingers, rice or bread are placed directly on the thali while curries and other dishes are served in the bowls. For South Indian cuisine, banana leaves are often used as plates where rice is served in the center, followed by various curries and accompaniments around it. These include dried fish, pappadams (lentil wafers), fresh chutneys made from herbs, coconut, and acid fruits among others.
Local Indian hawkers have created unique versions of local dishes, which are not found in India. For example, "mee goreng" is a combination of fresh Chinese yellow noodles, tofu, bean-sprouts, and dried shrimp paste. Malaysia also abounds with shops offering "Nasi Kandar", which is basically a combination of Malay and Indian cuisine - hence very Malaysian - although the taste is more robust. This concept came about when "nasi" (rice) hawkers would previously "kandar" (balance a pole on the shoulder with two huge containers on both ends) their wares.
Bread is the main item in most meals in North Indian cuisine. Therefore, a wide variety of bread is offered at these restaurants. Nann (leavened bread with poppy seeds) is a popular choice. The bread dough is rolled out and then slapped on the inside of the tandoori, near the top where it cooks very quickly in the fierce heat. It is then flavored with onion or garlic. Paratha, meanwhile, is rich, flaky, and flavored with ghee. It can be eaten as an accompaniment or by itself, filled with potatoes and peas. Chapati is another leavened bread. It resembles flat discs and has a delightful flavor and chewy texture.
Tandoori dishes are the most popular main courses in North Indian restaurants. Tandoori chicken is always a favorite, where a whole baby chicken or chicken quarters are roasted in the clay oven for several hours in advance and then finished off on the barbecue.
North Indian cuisine boasts of a diet rich in meat and uses spices and ingredients such as yogurt and ghee in dishes that are elaborate without being overly spicy. Here, bread and chapati (wheat-flour pancakes) replaces rice, which is the center of most South Indian meals. Coconut milk, mustard seeds, and chilies are also widely used in the Southern province.
Spices are the heart and soul of Indian cooking. But the quantity and proportions vary with the geographical boundaries. Curry powder is almost never used. Spices are freshly grounded and added in many different combinations. Spices commonly used are coriander, turmeric, cumin, chilies, fennel, and fenugreek. Other fragrant spices added are cardamom, clove, cinnamon and star aniseed.
In Malaysia, there is an abundant of Indian restaurants and food stalls to whet your appetite. They are traditionally served on a thali, a circular metal tray on which a number of small bowls called katori, also made from metal, are placed. Eaten with fingers, rice or bread are placed directly on the thali while curries and other dishes are served in the bowls. For South Indian cuisine, banana leaves are often used as plates where rice is served in the center, followed by various curries and accompaniments around it. These include dried fish, pappadams (lentil wafers), fresh chutneys made from herbs, coconut, and acid fruits among others.
Local Indian hawkers have created unique versions of local dishes, which are not found in India. For example, "mee goreng" is a combination of fresh Chinese yellow noodles, tofu, bean-sprouts, and dried shrimp paste. Malaysia also abounds with shops offering "Nasi Kandar", which is basically a combination of Malay and Indian cuisine - hence very Malaysian - although the taste is more robust. This concept came about when "nasi" (rice) hawkers would previously "kandar" (balance a pole on the shoulder with two huge containers on both ends) their wares.
Bread is the main item in most meals in North Indian cuisine. Therefore, a wide variety of bread is offered at these restaurants. Nann (leavened bread with poppy seeds) is a popular choice. The bread dough is rolled out and then slapped on the inside of the tandoori, near the top where it cooks very quickly in the fierce heat. It is then flavored with onion or garlic. Paratha, meanwhile, is rich, flaky, and flavored with ghee. It can be eaten as an accompaniment or by itself, filled with potatoes and peas. Chapati is another leavened bread. It resembles flat discs and has a delightful flavor and chewy texture.
Tandoori dishes are the most popular main courses in North Indian restaurants. Tandoori chicken is always a favorite, where a whole baby chicken or chicken quarters are roasted in the clay oven for several hours in advance and then finished off on the barbecue.
Nyonya Food
Nyonya food, also referred to as Straits Chinese food or Lauk Embok Embok, is an interesting amalgamation of Chinese and Malay dishes thought to have originated from the Peranakan (Straits Chinese) of Malacca over 400 years ago. This was the result of inter-marriages between Chinese immigrants and local Malays, which produced a unique culture. Here, the ladies are called nyonyas and the men babas.
Nyonya food is also native to Penang and Singapore. However, over the years, distinct differences have evolved in nyonya cooking found in Penang and Singapore than that in Malacca. The proximity of Malacca and Singapore to Indonesia resulted in an Indonesian influence on nyonya food. Malacca Nyonyas prepare food that is generally sweeter, richer in coconut milk, and with the addition of more Malay spices like coriander and cumin. Meanwhile, the Penang Nyonyas drew inspiration from Thai cooking styles, including a preference for sour food, hot chilies, fragrant herbs, and pungent black prawn paste (belacan).
Influences aside, nyonya recipes are complicated affairs, often requiring hours upon hours of preparation. Nyonya housewives of the past would spend the better part of their lives in the kitchen, but they were fiercely proud of their unique cuisine, preferring nyonya food to any other type of food.
It has been said that in the old days, a Nyonya lady seeking a prospective bride for her son would listen to the pounding of spices by the maiden concerned as it denoted the amount of attention she would give to her cooking!
Nyonya cooking is also about the blending of spices, employing pungent roots like galangal, turmeric and ginger; aromatic leaves like pandan leaf, fragrant lime leaf and laksa leaf, together with other ingredients like candlenuts, shallots, shrimp paste and chilies. Lemon, tamarind, belimbing (carambola) or green mangoes are used to add a tangy taste to many dishes.
For dessert, fruits are seldom served and are instead replaced by cakes. Nyonya cakes are rich and varied, made from ingredients like sweet potato, glutinous rice, palm sugar, and coconut milk.
Nyonya food is also native to Penang and Singapore. However, over the years, distinct differences have evolved in nyonya cooking found in Penang and Singapore than that in Malacca. The proximity of Malacca and Singapore to Indonesia resulted in an Indonesian influence on nyonya food. Malacca Nyonyas prepare food that is generally sweeter, richer in coconut milk, and with the addition of more Malay spices like coriander and cumin. Meanwhile, the Penang Nyonyas drew inspiration from Thai cooking styles, including a preference for sour food, hot chilies, fragrant herbs, and pungent black prawn paste (belacan).
Influences aside, nyonya recipes are complicated affairs, often requiring hours upon hours of preparation. Nyonya housewives of the past would spend the better part of their lives in the kitchen, but they were fiercely proud of their unique cuisine, preferring nyonya food to any other type of food.
It has been said that in the old days, a Nyonya lady seeking a prospective bride for her son would listen to the pounding of spices by the maiden concerned as it denoted the amount of attention she would give to her cooking!
Nyonya cooking is also about the blending of spices, employing pungent roots like galangal, turmeric and ginger; aromatic leaves like pandan leaf, fragrant lime leaf and laksa leaf, together with other ingredients like candlenuts, shallots, shrimp paste and chilies. Lemon, tamarind, belimbing (carambola) or green mangoes are used to add a tangy taste to many dishes.
For dessert, fruits are seldom served and are instead replaced by cakes. Nyonya cakes are rich and varied, made from ingredients like sweet potato, glutinous rice, palm sugar, and coconut milk.
Nyonya Assam Curry FishThe nyonya assam curry fish is cooked with assam jawa juice, shallots, garlic, lengkuas, buah keras, serai (lemon grass), buah kantan, daun kesom, chili boh, tumeric powder, belacan powder, chicken stock, and sugar. It is best served with steaming hot rice.
Brinjal curryBrinjal is sliced and seasoned with tumeric powder (serbuk kunyit), dried prawns, roasted belacan (shrimp paste), and other spices. Served with hot rice and garnished with fried onions.
PopiahThe basic ingredients are the same - shredded turnip, carrots, bean sprouts, cucumber, prawns, Chinese Taro, dried onion flakes, and garlic. However, the Nyonya popiah has the addition of a chili and sweet sauce made from palm sugar, wet spices, and a rice flour mixture that gives it a distinct taste. Egg is also added to the batter to give the popiah skin a moist texture.
Brinjal curryBrinjal is sliced and seasoned with tumeric powder (serbuk kunyit), dried prawns, roasted belacan (shrimp paste), and other spices. Served with hot rice and garnished with fried onions.
PopiahThe basic ingredients are the same - shredded turnip, carrots, bean sprouts, cucumber, prawns, Chinese Taro, dried onion flakes, and garlic. However, the Nyonya popiah has the addition of a chili and sweet sauce made from palm sugar, wet spices, and a rice flour mixture that gives it a distinct taste. Egg is also added to the batter to give the popiah skin a moist texture.
Hawker Food
Kuala Lumpur is the hub of the local entertainment scene, yet there are those who would tell you that there is no place like Penang for hawker food. Others will, however, argue that Ipoh city in Perak offers even greater specialty dishes. But since the general consensus for great hawker food seems to be Penang, we shall concentrate there.
With an abundance of hawker stalls prominently positioned along busy streets in the city and suburbs of Penang, it is not difficult at all to understand why this island is often referred to as a hawkers' paradise. Penang hawker food is reputedly the best in the nation, and some visitors from neighboring states and even neighboring nations have been known to make regular trips to the island with the sole purpose of patronizing their favorite hawker food venues!
Hawker food is usually available in large, medium, or small portions at different prices. However, the price may also differ according to optional extras placed on your dish, for example, additional prawns. Prices should be displayed for the various dishes. If not, ask before placing your order.
Hawkers selling food, fruits, or drinks in push-carts or mobile stalls are a common sight around the country, especially on Penang Island. However, the mushrooming of hawker centers and government-sponsored hawker complexes in the suburbs have somewhat reduced this. Hawker centers or complexes feature permanent stalls, each offering their own special dishes. These venues usually stay open until late, catering for those working on early shifts and those seeking supper after a late night out.
Most hawkers in Penang and other major towns are licensed, and these are renewed periodically. Enforcement officers from the Health Department and Municipal Councils also conduct regular checks on hygiene and cleanliness.
Hawker food is normally freshly-prepared. Although the basic recipe of hawker dishes remain the same, variations abound. Often, watching a hawker prepare the food is an interesting experience in itself. For example, roti canai makers will punch a ball of dough flat, grab the edge then swing it around in circles to make a pancake. This is flattened, shaped, then fried. Some roti canai makers might even throw the cooked bread into the air with a flourish before chopping it with the edge of their hands. Another one such example is "Teh Tarik" (literally, pull tea), a smoothened creamy tea that is resulted from the act of pouring the tea between two big mugs and increasing the height by pulling the pouring mug higher and higher. This act smoothens the tea and cools it.
With an abundance of hawker stalls prominently positioned along busy streets in the city and suburbs of Penang, it is not difficult at all to understand why this island is often referred to as a hawkers' paradise. Penang hawker food is reputedly the best in the nation, and some visitors from neighboring states and even neighboring nations have been known to make regular trips to the island with the sole purpose of patronizing their favorite hawker food venues!
Hawker food is usually available in large, medium, or small portions at different prices. However, the price may also differ according to optional extras placed on your dish, for example, additional prawns. Prices should be displayed for the various dishes. If not, ask before placing your order.
Hawkers selling food, fruits, or drinks in push-carts or mobile stalls are a common sight around the country, especially on Penang Island. However, the mushrooming of hawker centers and government-sponsored hawker complexes in the suburbs have somewhat reduced this. Hawker centers or complexes feature permanent stalls, each offering their own special dishes. These venues usually stay open until late, catering for those working on early shifts and those seeking supper after a late night out.
Most hawkers in Penang and other major towns are licensed, and these are renewed periodically. Enforcement officers from the Health Department and Municipal Councils also conduct regular checks on hygiene and cleanliness.
Hawker food is normally freshly-prepared. Although the basic recipe of hawker dishes remain the same, variations abound. Often, watching a hawker prepare the food is an interesting experience in itself. For example, roti canai makers will punch a ball of dough flat, grab the edge then swing it around in circles to make a pancake. This is flattened, shaped, then fried. Some roti canai makers might even throw the cooked bread into the air with a flourish before chopping it with the edge of their hands. Another one such example is "Teh Tarik" (literally, pull tea), a smoothened creamy tea that is resulted from the act of pouring the tea between two big mugs and increasing the height by pulling the pouring mug higher and higher. This act smoothens the tea and cools it.
Penang Cuisine - http://en.wikipedia.org/wiki/Penang_cuisine
Ipoh Cuisine - http://en.wikipedia.org/wiki/Ipoh_cuisine
Singapore Cuisine - http://en.wikipedia.org/wiki/Cuisine_of_Singapore
Saturday, November 21, 2009
Chinese Cuisine
中国菜肴在烹饪中有许多流派。其中最有影响和代表性的也为社会所公认的有：鲁、 川、 粤、 闽、 苏、 浙、湘、 徽等菜系，即被人们常说的中国“八大菜系”。一个菜系的形成和它的悠久历史与独到的烹饪特色分不开的。同时也受到这个地区的自然地理、气候条件、资源特产、饮食习惯等影响。有人把“八大菜系”用拟人化的手法描绘为：苏、浙菜好比清秀素丽的江南美女；鲁、皖菜犹如古拙朴实的北方健汉；粤、闽菜宛如风流典雅的公子；川、湘菜就象内涵丰富充实、才艺满身的名士。中国“八大菜系”的烹调技艺各具风韵，其菜肴之特色也各有千秋。
一、 鲁菜
宋以后鲁菜就成为“北食”的代表。明、清两代，鲁菜已成宫廷御膳主体，对京、津东北各地的影响较大，现今鲁是由济南和胶东两地的地方菜演化而成的。其特点是清香、鲜嫩、味纯而著名，十分讲究清汤和奶汤的调制，清汤色清而鲜，奶汤色白而醇。济南菜擅长爆、烧、炸、炒，其著名品种有“糖醋黄河鲤鱼”、“九转大肠”、“汤爆双脆”、“烧海螺”、“烧蛎蝗”、“烤大虾”、“清汤燕窝”等。胶东菜以烹制各种海鲜而驰名，口味以鲜为主，偏重清淡，其著名品种有“干蒸加吉鱼”、“油爆海螺”等。建国后，创新名菜的品种有“扒原壳鲍鱼”、“奶汤核桃肉”、“白汁瓤鱼”、“麻粉肘子”等。
二、川菜
在秦末汉初就初具规模。唐宋时发展迅速，明清已富有名气，现今川菜馆遍布世界。正宗川菜以四川成都、重庆两地的菜肴为代表。重视选料，讲究规格，分色配菜主次分明，鲜艳协调。其特点是酸、甜、麻、辣香、油重、味浓，注重调味，离不开三椒（即辣椒、胡椒、花椒）和鲜姜，以辣、酸、麻脍炙人口，为其他地方菜所少有，形成川菜的独特风味，享有“一菜一味，百菜百味”的美誉。烹调方法擅长于烤、烧、干煸、蒸。川菜善于综合用味，收汁较浓，在咸、甜、麻、辣、酸五味基础上，加上各种调料，相互配合，形成各种复合味，如家常味、咸鲜味、鱼香味、荔枝味怪味等二十三种。代表菜肴的品种有“大煮干丝”、“黄焖鳗”、“怪味鸡块”、“麻婆豆腐”等
三、粤菜
西汉时就有粤菜的记载，南宋时受御厨随往羊城的影响，明清发展迅速20世纪随对外通商，吸取西餐的某些特长，粤菜也推向世界，仅美国纽约就有粤菜馆数千家。粤菜是以广州、潮州、东江三地的菜为代表而形成的。菜的原料较广，花色繁多，形态新颖，善于变化，讲究鲜、嫩、爽、滑，一般夏秋力求清淡，冬春偏重浓醇。调味有所谓五滋（香、松、臭、肥、浓）、六味（酸、甜、苦、咸、辣、鲜）之别。其烹调擅长煎、炸、烩、炖、煸等，菜肴色彩浓重，滑而不腻。尤以烹制蛇、狸、猫、狗、猴、鼠等野生动物而负盛名，著名的菜肴品种有“三蛇龙虎凤大会”、“五蛇羹”、“盐 火局鸡”、“蚝油牛肉”、“烤乳猪”、“干煎大虾碌”和“冬瓜盅”等。
四、闽菜
起源于福建省闽候县。它以福州、泉州、厦门等地的菜肴为代表发展起来的。其特点是色调美观，滋味清鲜而著称。烹调方法擅长于炒、溜、煎、煨，尤以“糟”最具特色。由于福建地处东南沿海，盛产多种海鲜，如海鳗、蛏子、鱿鱼、黄鱼、海参等，因此，多以海鲜为原料烹制各式菜肴，别具风味。著名菜肴品种有“佛跳墙”、“醉糟鸡”、“酸辣烂鱿鱼”、“烧片糟鸡”、“太极明虾”、“清蒸加力鱼”、“荔枝肉”等。
五、苏菜
起始于南北朝时期，唐宋以后，与浙菜竞修秀，成为“南食”两大台柱之一。江苏菜是由苏州、扬州、南京、镇江四大菜为代表而构成的。其特点是浓中带淡，鲜香酥烂，原汁原汤浓而不腻，口味平和，咸中带甜。其烹调技艺擅长于炖、焖、烧、煨、炒而著称。烹调时用料严谨，注重配色，讲究造型，四季有别。苏州菜口味偏甜，配色和谐；扬州菜清淡适口，主料突出，刀工精细，醇厚入味；南京、镇江菜口味和醇，玲珑细巧，尤以鸭制的菜肴负有盛名。著名的菜肴品种有“清汤火方”、“鸭包鱼翅”、“松鼠桂鱼”、“西瓜鸡”、“盐水鸭”等。
六、浙菜
以杭州、宁波、绍兴、温州等地的菜肴为代表发展而成的。其特点是清、香、脆、嫩、爽、鲜。浙江盛产鱼虾，又是著名的风景旅游胜地，湖山清秀，山光水色，淡雅宜人，故其菜如景，不少名菜，来自民间，制作精细，变化较多。烹调技法擅长于炒、炸、烩、溜、蒸、烧。久负盛名的菜肴有“西湖醋鱼”、“生爆蟮片”、“东坡肉”、“龙井虾仁”、“干炸响铃”、“叫化童鸡”、“清汤鱼圆”、“干菜焖肉”、“大汤黄鱼”、“爆墨鱼卷”、“锦绣鱼丝”等。
七、湘菜
以湘江流域、洞庭湖区和湘西山区的菜肴为代表发展而成的。其特点是用料广泛，油重色浓，多以辣椒、熏腊为原料，口味注重香鲜、酸辣、软嫩。烹调方法擅长腊、熏、煨、蒸、炖、炸、炒。其著名菜肴品种有“腊味合蒸”、“东安子鸡”、“麻辣子鸡”、“红煨鱼翅”、“汤泡肚”、“冰糖湘莲”、“金钱鱼”等。
八、徽菜
以沿江、沿淮、徽洲三地区的地方菜为代表构成的。其特点是选料朴实，讲究火功，重油重色 ，味道醇厚，保持原汁原味。徽菜以烹制山野海味而闻名，早在南宋时，“沙地马蹄鳖，雪中牛尾狐”，就是那时的著名菜肴了。其烹调方法擅长于烧、焖、炖。著名的菜肴品种有“符离集烧鸡”、“火腿炖甲鱼”、“腌鲜桂鱼”、“火腿炖鞭笋”、“雪冬烧山鸡”、“红烧果子狸”、“奶汁肥王鱼”、“毛峰熏鲥鱼”等。
饺子
饺子，是一种以面为皮的充馅食物，是在中国北方比较传统的食物。在一些地方称之为扁食。常见的有水饺、蒸饺两种。
中国北方人过春节，绝不能少了饺子。大年除夕包饺子，午夜十二点开始吃，以谐音取“更岁交子”的意思。农历正月十五的饺子也叫团圆饺子，因为这一天是农历新年后第一个满月。除此之外还有“冬至饺子夏至麵”的说法，在中国北方很多地方都有冬至吃饺子的习惯。
中国南方地区也普遍有饺子这一食品。但是与北方相比最大的不同，就是饺子在南方地区有可能做成米粉皮（用米研磨成粉，做成饺子皮）。而且饺子在南方地区只是一种普通的食品。很少出现在逢年过节的餐桌上。 与北方饺子的地位截然不同。
满族称饺子为「子孙饽饽」。
Marques De Carano Gran Reserva 2001 - Red Wine
Grandes Vinos y Vinedos was set up as a company in 1997. It emerged from the need that several Cooperatives from the region had to find a common way to market the wines they produced. They own over 5000 hectares of vineyards & over 12.000 barrels (American & French).
Aragon can proudly claim to be one of Spain's most famous traditional wine-producing lands. It has more recently developed a reputation for producing some of the best value wines in Europe, based on the Tempranillo and Garnacha grape varieties. Carinena is a region of low rainfall and long hot, sunny days. Grapes are carefully hand harvested and then aged for 24 months in American oak barrels with a further 36 months maturation in bottle.
A richly flavoured, full bodied wine made from Tempranillo and Garnacha grapes, giving cherry and raspberry fruit flavours combining with gentle spicy notes gained from the long maturation period in barrel and bottle.
Enjoy with roasted red meats, game and strong cheeses. It goes well with lasagna.
75cl Bottle, 12.5% Vol
Sutter Home White Zinfandel Rose Wine
Sutter Home Winery was founded in the late 1800's and has always produced quality wines at reasonable prices. The Trinchero family purchased the winery in 1947 and has pioneered many industry innovations over the past half century.
Continuing the tradition of producing good wines at a fair price, Sutter Home Winery offers a full selection of red, white and blush varietals. Celebrate life's everyday occasions with Sutter Home wines.
Description:
A delicate blush pink colour introduces this fresh, lively wine. On your palate, light creaminess surrenders to a refreshing crisp finish of strawberries and melon.
Enjoy Sutter Home White Zinfandel Rose Wine chilled as an aperitif, or partnered with all types of foods, particularly those with a slight spiciness, such as Asian or Latin cuisine.
75cl Bottle. 9.5% Vol.
Sangria - Spain
Sangria, is a delicious, fruit-based wine "punch" with its traditional heritage well rooted in Spain. Typically, Sangria is made with red wine, fresh, seasonal fruit and a bit of bubbly water or citrus flavored soda. It is easy to make, easy to drink and a huge hit at summer get togethers - even for those who are not "into wine." While Spain is heralded as the creator of Sangria, countries all over the globe have adapted the recipe to make a fruit-filled wine beverage that is refreshing and easy to drink with a wide variety of foods.
A light, dry, young, acidic, unoaked, fruit forward red wine, usually Rioja, Tempranillo, or Grenache in Spain; other reds that work well include French wines such as Gamay or Beaujolais, and Italian wines such as Grignolino, Bardolino, Dolcetto, Freisa, or Lambrusco.
Chopped or sliced fruit (often orange, lemon, apple, peach, berries, pineapple; occasionally melon, grape, or mango)
A sweetener such as honey, sugar, simple syrup, orange juice, and/or fruit nectar
A small amount of added brandy, triple sec, or other spirits and ice
Carbonated soda, in some recipes
Classic Sangria
Ingredients:
1 orange, sliced
1 lemon, sliced
1 lime, sliced
2 tablespoons superfine granulated sugar
1 bottle spanish red wine
1/2 cup cognac
1/4 cup orange liqueur
2 tablespoons orange juice
1 cup chilled seltzer water (Lemonade)
Directions:
Wash and slice fruit. Dissolve sugar in cognac and orange luqueur. Add sugar, cognac and orange liqueur and fruit to a pither or punch bowl. Pour in wine. Stir to mix in fruit.
Mango Lassi
Lassi is a popular and traditional yoghurt-based drink which originated in the Punjab region of the Indian subcontinent. It is made by blending yoghurt with water, salt, pepper, ice and Indian spices. Traditional lassi is sometimes flavored with ground roasted cumin. Sweet lassi, blended with sugar instead of spices, is also very popular.
1 ripe mango, peeled and chopped (or tinned mango or tinned mango pulp)
150ml/5fl oz milk
175ml/6fl oz natural yogurt2 tsp sugar
Method
1. Put all the ingredients into a blender and blitz.
2. Pour into glasses and add some ice cubes.
or
Mix Mango pulp and yoghurt 1:2 by volume. Add sugar and/or milk as required.
1 ripe mango, peeled and chopped (or tinned mango or tinned mango pulp)
150ml/5fl oz milk
175ml/6fl oz natural yogurt2 tsp sugar
Method
1. Put all the ingredients into a blender and blitz.
2. Pour into glasses and add some ice cubes.
or
Mix Mango pulp and yoghurt 1:2 by volume. Add sugar and/or milk as required.
Pina Colada
Bacardi Oro Rum, Pineapple Juice, Milk & Cream and Coconut Syrup served over crushed ice.
Cosmopolitan
Vodka, Cointreau, Lime, Angostura Orange Bitter, Cranberry Juice, Finished with an orange twist
Sunday, September 20, 2009
Paneer
Paneer is the most common Indian form of cheese. It is a non-melting Farmer cheese that is similar to acid-set fresh mozzarella and queso blanco, except that it does not have salt added.
There are a number of paneer recipes in India. Paneer is considered as a food of celebration. So, the recipes using this Indian cottage cheeses is meant for some special occasions or celebrations, as well as are a treat for the family, from time to time. The recipes range from stuffed breads to curries to desserts.
Paneer is prepared by acidification of milk which results in curding. The excess water is removed and the solidified milk is pressed in a cloth. This is called paneer and is cut into various shapes as per the requirement. To prepare some delicious dishes, it can be used as cubes or grated or even mashed.
Ingredients:
1 litre Milk
11/2tsp vinegar or 1/2tsp lemon juice or citric acid
How to prepare paneer:
- Boil the milk in a pan.
- When it's boiling add lemon juice or vinegar or citric acid which ever you are using, while
stirring.
- If citric acid is being used, dissolve it in 2-tbsp water before adding.
- When milk curdles full turn off the gas and keep aside for 5 minutes.
- Pour it on to a cotton/muslin cloth and tie it with a tight knot.
- When all the water is drained from the paneer shape it into a rectangular block.
- Now place the cloth under heavy weight for 2-3 hours before using it.
Note: Do not throw away the leftover water as it can be used for kneading chapati or paratha dough
There are a number of paneer recipes in India. Paneer is considered as a food of celebration. So, the recipes using this Indian cottage cheeses is meant for some special occasions or celebrations, as well as are a treat for the family, from time to time. The recipes range from stuffed breads to curries to desserts.
Paneer is prepared by acidification of milk which results in curding. The excess water is removed and the solidified milk is pressed in a cloth. This is called paneer and is cut into various shapes as per the requirement. To prepare some delicious dishes, it can be used as cubes or grated or even mashed.
Ingredients:
1 litre Milk
11/2tsp vinegar or 1/2tsp lemon juice or citric acid
How to prepare paneer:
- Boil the milk in a pan.
- When it's boiling add lemon juice or vinegar or citric acid which ever you are using, while
stirring.
- If citric acid is being used, dissolve it in 2-tbsp water before adding.
- When milk curdles full turn off the gas and keep aside for 5 minutes.
- Pour it on to a cotton/muslin cloth and tie it with a tight knot.
- When all the water is drained from the paneer shape it into a rectangular block.
- Now place the cloth under heavy weight for 2-3 hours before using it.
Note: Do not throw away the leftover water as it can be used for kneading chapati or paratha dough
Salted Egg - 咸鸡蛋
Ingredients:
1 Bowl Salt
1 Bowl Water
Eggs
Star anise
Cinnamom Stick
Cloves
(1:1) Measurement
Method:
1. Boiled the salt and water then put it aside to let it cold
2. Pour the salted cold water into the jar which contain the eggs and make sure the water is cover over the eggs
3. Cover the container and keep in the room temperature for at least 28 days
1 Bowl Salt
1 Bowl Water
Eggs
Star anise
Cinnamom Stick
Cloves
(1:1) Measurement
Method:
1. Boiled the salt and water then put it aside to let it cold
2. Pour the salted cold water into the jar which contain the eggs and make sure the water is cover over the eggs
3. Cover the container and keep in the room temperature for at least 28 days
Ras Malai
Ingredients:
200 g Cottage Cheese
2 cups Caster Sugar
1 lt Milk
1 tsp Cardamom Powder
1tsp Almonds (Chopped)
1tsp Pistachios (Chopped)
Method:
1. Mix milk, cardamom powder and 1/2 cup sugar.
2. Boil till gets reduced to its half.
3. Make balls from cottage cheese and flatten them in centre.
4. Prepare sugar syrup.
5. Boil the syrup over medium heat.
6. Put paneer balls in it and boil it for few minutes.
7. Add paneer balls in the milk sugar mixture.
8. Keep it for cooling.
9. Garnish with almonds and pistachios.
10. Ras Malai is ready to eat. Serve chilled.
200 g Cottage Cheese
2 cups Caster Sugar
1 lt Milk
1 tsp Cardamom Powder
1tsp Almonds (Chopped)
1tsp Pistachios (Chopped)
Method:
1. Mix milk, cardamom powder and 1/2 cup sugar.
2. Boil till gets reduced to its half.
3. Make balls from cottage cheese and flatten them in centre.
4. Prepare sugar syrup.
5. Boil the syrup over medium heat.
6. Put paneer balls in it and boil it for few minutes.
7. Add paneer balls in the milk sugar mixture.
8. Keep it for cooling.
9. Garnish with almonds and pistachios.
10. Ras Malai is ready to eat. Serve chilled.
Tiramisu
500 g Mascarpone
1/2 tsp Salt
3 Eggs Yolk
3 Eggs White
1 Bowl Milk
5 Tbs Nescafe Gold Coffee Powder
5 Tbs Caster Sugar
1 Pkt Sponge Finger
1 Cup Kahlua
1/2 tsp Salt
3 Eggs Yolk
3 Eggs White
1 Bowl Milk
5 Tbs Nescafe Gold Coffee Powder
5 Tbs Caster Sugar
1 Pkt Sponge Finger
1 Cup Kahlua
Sunday, September 13, 2009
Almond Slice Cookies
Ingredients:
1) Icing Sugar - 110gm
Flour - 50gm
2) Egg White - 60gm
Egg - 1
3) Flaked Almond - 150gm
4) Butter - 20gm
Method:
1) Mix all the 1) ingredients in a mixing bowl and set aside
2) Add in Egg White & Egg into the 1) mixture and stir well, then add the almond flakes
3) Add in melted butter into 2) and stir well
4) Wet a tablespoon and drop tablespoonfuls of mixture onto a baking tray spaced well apart.
Flatten with the back of the spoon
5) Bake in an oven preheated to 180'C/350'F for 12-15 mins. Remove while still hot
1) Icing Sugar - 110gm
Flour - 50gm
2) Egg White - 60gm
Egg - 1
3) Flaked Almond - 150gm
4) Butter - 20gm
Method:
1) Mix all the 1) ingredients in a mixing bowl and set aside
2) Add in Egg White & Egg into the 1) mixture and stir well, then add the almond flakes
3) Add in melted butter into 2) and stir well
4) Wet a tablespoon and drop tablespoonfuls of mixture onto a baking tray spaced well apart.
Flatten with the back of the spoon
5) Bake in an oven preheated to 180'C/350'F for 12-15 mins. Remove while still hot
Salmon with Brown Sugar & Bourbon Glaze
INGREDIENTS
4 tablespoons butter
110g/1/2 cup dark brown sugar
672g/4 (6 ounce) salmon steaks
80ml/1/3 cup bourbon whiskey
DIRECTIONS
Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.
Som Tum Salad
Ingredient:
Papaya
Ground Dried Shrimp
Garlic (Cloves)
Small Chillies (Grains)
Pepper (Grains)
Dried Red Chillies (Grains)
Jaggery
Fish Sauce
Tamarind Pod Water
Lemon Juice
Lettuce
Thursday, September 10, 2009
Gulab Jamum
Gulab Jamun is a popular dessert throughout the India and usually eaten at festivals or major celebrations, such as marriages, Diwali (the Indian festival of light) and the muslim celebrations of Eid Al Fitr and Eid Al Adha. Th
How to make gulab jamun:
Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
Sugar Syrup
The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.
Ingredients:
1 cup Carnation Milk Powder
1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough
For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying
How to make gulab jamun:
Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
Sugar Syrup
The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.
Thursday, August 27, 2009
5 Step Fresh Tuna Cakes
Ingredients
- 2 (6 ounce) cans albacore tuna drained and flaked
- 1 cup seasoned bread crumbs, divided
- 1 egg, beaten - 1/4 cup finely chopped green onion
- 1/4 cup finely chopped sweet red pepper
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic
- 1 tablespoon butter
Directions
In a large bowl, combine the tuna, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic.
Divide mixture into eight portions; shape into 2-inch balls. Roll balls in remaining bread crumbs.
Flatten to 1/2 inch thickness.
In a large non-stick skillet, cook tuna cakes in butter for 3-4 minutes on each side or until golden brown
- 2 (6 ounce) cans albacore tuna drained and flaked
- 1 cup seasoned bread crumbs, divided
- 1 egg, beaten - 1/4 cup finely chopped green onion
- 1/4 cup finely chopped sweet red pepper
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic
- 1 tablespoon butter
Directions
In a large bowl, combine the tuna, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic.
Divide mixture into eight portions; shape into 2-inch balls. Roll balls in remaining bread crumbs.
Flatten to 1/2 inch thickness.
In a large non-stick skillet, cook tuna cakes in butter for 3-4 minutes on each side or until golden brown
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