Omija Berry Punch recipe
The Korea Herald/ANN
Korea, June 30, 2011
Omija-hwachae is a Korean berry punch made with omija berries and honey or sugar, and garnished with pear.
Omija-hwachae is a cold drink that is typically enjoyed in the summer. It has a beautiful color and is high in organic acids which are good for relieving fatigue and quenching thirst.
Ingredients
1/5 cups of omija, 2 cups water
3 tbsp sugar
2 tbsp honey
1/4 pear
1 tsp pine nuts
Method
1. Wash the omija and drain the water.
2. Add water to the omija and let it sit for 12 hours.
3. Remove tops of the pine nuts and clean them.
4. When they are fully soaked, strain the omija and retain the liquid.
5. Add sugar and honey to the omija water.
6. Peel the pear and cut into slices 0.2 cm-thick, carve into pear flower shape.
7. Put the omija water into a punch bowl, topping with the pear and pine nuts.
Adapted from the Institute of Korean Traditional Food
Saturday, July 30, 2011
Chicken Tinola recipe
By Jessie Sincioco
SoShiok
Ingredients:
1 whole chicken, about 1-1.2 k
2 tbsp ginger juice
2 tbsp virgin coconut oil
3 tbsp fish sauce (patis)
25 g ginger, cut into strips
60 g sliced shallots
¼ tsp ground black pepper
500 g green papaya, cut into ½ inch slices
1.5 liters rice washing
20 g sili leaves (pepper leaves)
Method:
Dress and cut chicken into bite-size pieces. Marinate with ginger juice and 1 tbsp patis. Set aside.
Heat the coconut oil in a skillet and sauté strips of ginger and sliced shallots. Add marinated chicken.
Season with black pepper and the remaining fish sauce.
Cover the skillet and cook the chicken until almost tender. Add the green papaya and simmer for a while.
Add the rice washing. Bring to a boil. Lower heat. Allow to simmer until chicken and papaya are cooked and tender.
Just before serving, add the sili leaves.
By Jessie Sincioco
SoShiok
Ingredients:
1 whole chicken, about 1-1.2 k
2 tbsp ginger juice
2 tbsp virgin coconut oil
3 tbsp fish sauce (patis)
25 g ginger, cut into strips
60 g sliced shallots
¼ tsp ground black pepper
500 g green papaya, cut into ½ inch slices
1.5 liters rice washing
20 g sili leaves (pepper leaves)
Method:
Dress and cut chicken into bite-size pieces. Marinate with ginger juice and 1 tbsp patis. Set aside.
Heat the coconut oil in a skillet and sauté strips of ginger and sliced shallots. Add marinated chicken.
Season with black pepper and the remaining fish sauce.
Cover the skillet and cook the chicken until almost tender. Add the green papaya and simmer for a while.
Add the rice washing. Bring to a boil. Lower heat. Allow to simmer until chicken and papaya are cooked and tender.
Just before serving, add the sili leaves.
By Ong Jin Teong
The Business Times
Penang Nasi Ulam recipe
Serves 12
This is a meal in itself, involving rice mixed with salt fish, flaked fish or prawns, fried grated coconut (kerisik) and the ulam (edible leaves, shoots, flowers and roots) from garden plants.
Ingredients
900 g rice
300 g dried shrimp
300 g salt fish
600 g red snapper, seared (or 500 g small prawns)
2 tspb oil
salt to taste
Ulam (finely chopped or sliced):
100 g young ginger
5 x 1.5 cm piece kunyit (turmeric)
8 x 3 cm piece lengkuas (galangal)
3 bunga kantan (torch ginger buds)
20 daun limau purut (kaffir lime leaves)
3 sprigs daun kesom (Polygonum)
20 leaves daun kentut (Paederia scandens)
50 leaves daun kadok (Piper sarmentosum)
2 leaves daun cekur (Kaempferia galangal)
2 daun kunyit (turmeric leaves)
3 stalks serai (lemongrass)
120 g shallots
2 cloves garlic
Half grated coconut
10 fresh chillies (approx 120 g)
1 tbsp belacan (dried shrimp paste)
Method
1. Wash and drain the rice and cook with about 1 litre of water. The rice should be dry and grainy – leave it to stand for at least an hour after cooking to absorb excess water.
2. Wash the dried prawns and soak in water for about 10 minutes, then pound in a mortar (lesong) or grind in a food processor.
3. Cut the salt fish into slices of about 0.5 cm thickness and shallow fry in oil until crispy. Break into bits by hand. Alternatively, grill the pieces in an oven.
4. Fry the fish in 2 tbsps of oil. Remove the skin and flake the fish finely. If fresh prawns are used, wash, remove heads and devein. Sprinkle salt and steam or boil until cooked. Remove and cool before de-shelling. Chop into 3 mm or 4 mm pieces.
5. Slicing the ulam: Remove the skin of the roots – young ginger, turmeric and galangal. Slice thinly, cut into thin strips and then cut across the strips as finely as possible.
6. Cut the torch ginger buds into two lengthwise and slice finely from the tip of the flower, stopping short of the stalk. For the limau purut, kesom and kentut, stack leaves and slice as thinly as possible. Roll the kadok, cekur and kunyit leaves tightly together into a cylinder and slice as finely as possible.
7. Cut off and discard the leafy parts of the lemongrass. Remove the outer layers of the stalk and cut each stalk into two lengthwise, then slice thinly starting from the top end of the lemongrass and stopping short of the root end, which is a bit woody.
8. Peel the shallots and cut off the root end. Cut each bulb longitudinally and slice each half thinly across. Smash up the garlic and remove the skin, and then chop finely.
9. To make kerisik, fry the grated coconut over low heat until golden brown. It will continue to brown after it has been taken off the heat so do not overcook. Pound finely.
10. To make sambal belacan, slice the belacan thinly or form into a thin wafer and grill or toast under low heat until dry and fragrant. Break up the belacan into pieces while grilling. Remove seeds from the chillies and slice them for easier pounding. Pound the cut chillies until fine, and then add the grilled belacan and continue to pound, mixing the belacan into the chillies.
Assembly
Fluff up the rice to ensure it is not lumpy. Place the rice in a large mixing bowl and add the salt fish, flaked fish (or cooked prawns), the sambal belacan and the kerisik. Mix well. Finally, add the sliced ulam leaves, spreading them and mixing evenly into the rice. Add salt to taste. Serve.
Read about Mr Ong Jin Teong's Penang cookbook here.
The Business Times
Penang Nasi Ulam recipe
Serves 12
This is a meal in itself, involving rice mixed with salt fish, flaked fish or prawns, fried grated coconut (kerisik) and the ulam (edible leaves, shoots, flowers and roots) from garden plants.
Ingredients
900 g rice
300 g dried shrimp
300 g salt fish
600 g red snapper, seared (or 500 g small prawns)
2 tspb oil
salt to taste
Ulam (finely chopped or sliced):
100 g young ginger
5 x 1.5 cm piece kunyit (turmeric)
8 x 3 cm piece lengkuas (galangal)
3 bunga kantan (torch ginger buds)
20 daun limau purut (kaffir lime leaves)
3 sprigs daun kesom (Polygonum)
20 leaves daun kentut (Paederia scandens)
50 leaves daun kadok (Piper sarmentosum)
2 leaves daun cekur (Kaempferia galangal)
2 daun kunyit (turmeric leaves)
3 stalks serai (lemongrass)
120 g shallots
2 cloves garlic
Half grated coconut
10 fresh chillies (approx 120 g)
1 tbsp belacan (dried shrimp paste)
Method
1. Wash and drain the rice and cook with about 1 litre of water. The rice should be dry and grainy – leave it to stand for at least an hour after cooking to absorb excess water.
2. Wash the dried prawns and soak in water for about 10 minutes, then pound in a mortar (lesong) or grind in a food processor.
3. Cut the salt fish into slices of about 0.5 cm thickness and shallow fry in oil until crispy. Break into bits by hand. Alternatively, grill the pieces in an oven.
4. Fry the fish in 2 tbsps of oil. Remove the skin and flake the fish finely. If fresh prawns are used, wash, remove heads and devein. Sprinkle salt and steam or boil until cooked. Remove and cool before de-shelling. Chop into 3 mm or 4 mm pieces.
5. Slicing the ulam: Remove the skin of the roots – young ginger, turmeric and galangal. Slice thinly, cut into thin strips and then cut across the strips as finely as possible.
6. Cut the torch ginger buds into two lengthwise and slice finely from the tip of the flower, stopping short of the stalk. For the limau purut, kesom and kentut, stack leaves and slice as thinly as possible. Roll the kadok, cekur and kunyit leaves tightly together into a cylinder and slice as finely as possible.
7. Cut off and discard the leafy parts of the lemongrass. Remove the outer layers of the stalk and cut each stalk into two lengthwise, then slice thinly starting from the top end of the lemongrass and stopping short of the root end, which is a bit woody.
8. Peel the shallots and cut off the root end. Cut each bulb longitudinally and slice each half thinly across. Smash up the garlic and remove the skin, and then chop finely.
9. To make kerisik, fry the grated coconut over low heat until golden brown. It will continue to brown after it has been taken off the heat so do not overcook. Pound finely.
10. To make sambal belacan, slice the belacan thinly or form into a thin wafer and grill or toast under low heat until dry and fragrant. Break up the belacan into pieces while grilling. Remove seeds from the chillies and slice them for easier pounding. Pound the cut chillies until fine, and then add the grilled belacan and continue to pound, mixing the belacan into the chillies.
Assembly
Fluff up the rice to ensure it is not lumpy. Place the rice in a large mixing bowl and add the salt fish, flaked fish (or cooked prawns), the sambal belacan and the kerisik. Mix well. Finally, add the sliced ulam leaves, spreading them and mixing evenly into the rice. Add salt to taste. Serve.
Read about Mr Ong Jin Teong's Penang cookbook here.
Hot German potato salad with octopus
Serves 4
Ingredients
150 grams boiled octopus
3 boiled potatoes
1/2 onion
100 grams bacon
1 clove garlic
2 tablespoons olive oil
1/3 teaspoon salt
Coarsely ground pepper
2 teaspoon white wine vinegar
1 teaspoon whole-grain mustard
1 tablespoon chopped fresh dill
Methods
1. Cut octopus into small bite-sized pieces. Cut boiled potatoes into quarters with skins, and slice into one-centimeter thick fan shapes. Cut onion into thin strips. Dice bacon into 5-millimeter cubes. Peel and finely chop garlic.
2. Pour 1 tablespoon olive oil into a skillet and add garlic. Heat over medium heat until garlic is slightly colored. Add onion and bacon and cook until onion becomes semitransparent. Add octopus and cook 1-2 minutes.
3. Remove onion, bacon and octopus mixture and set aside. In a clean skillet, heat remaining 1 tablespoon of olive oil over medium heat. Add potatoes and cook 2-3 minutes, turning occasionally until surface becomes crisp.
4. Add the onion, bacon and octopus mixture to the potatoes in the skillet. Season with salt, pepper, wine vinegar and whole-grain mustard and stir-fry for 2-3 minutes. Serve on a plate, sprinkled with chopped fresh dill.
Serves 4
Ingredients
150 grams boiled octopus
3 boiled potatoes
1/2 onion
100 grams bacon
1 clove garlic
2 tablespoons olive oil
1/3 teaspoon salt
Coarsely ground pepper
2 teaspoon white wine vinegar
1 teaspoon whole-grain mustard
1 tablespoon chopped fresh dill
Methods
1. Cut octopus into small bite-sized pieces. Cut boiled potatoes into quarters with skins, and slice into one-centimeter thick fan shapes. Cut onion into thin strips. Dice bacon into 5-millimeter cubes. Peel and finely chop garlic.
2. Pour 1 tablespoon olive oil into a skillet and add garlic. Heat over medium heat until garlic is slightly colored. Add onion and bacon and cook until onion becomes semitransparent. Add octopus and cook 1-2 minutes.
3. Remove onion, bacon and octopus mixture and set aside. In a clean skillet, heat remaining 1 tablespoon of olive oil over medium heat. Add potatoes and cook 2-3 minutes, turning occasionally until surface becomes crisp.
4. Add the onion, bacon and octopus mixture to the potatoes in the skillet. Season with salt, pepper, wine vinegar and whole-grain mustard and stir-fry for 2-3 minutes. Serve on a plate, sprinkled with chopped fresh dill.
Fish Tom Yum Fried Rice recipe
By Chef Nermala Dass
Kuali, The Star
Ingredients
3 pieces leftover fried fish, shredded
2 cups rice, cooked and cooled
3 cloves garlic, chopped
2 tbsp tom yum paste
1 tbsp oyster sauce
1 tsp fish sauce
50g cabbage, sliced
6 tbsp oil
Pounded together
1 tsp belacan (shrimp paste)
5-6 bird's eye chilli
Garnishing
Spring onion, chopped
Method
Heat oil in a wok. Fry garlic, fish and the pounded ingredients for 5 minutes.
Add in tom yum paste, oyster sauce and fish sauce. Stir for 3-4 minutes.
Add in cabbage and rice. Mix well. Stir fry for 5-8 minutes.
Serve with spring onion.
Tips: Salt is not added because of the fish sauce and tom yum paste is salty. You can substitute the fish with fried chicken.
By Chef Nermala Dass
Kuali, The Star
Ingredients
3 pieces leftover fried fish, shredded
2 cups rice, cooked and cooled
3 cloves garlic, chopped
2 tbsp tom yum paste
1 tbsp oyster sauce
1 tsp fish sauce
50g cabbage, sliced
6 tbsp oil
Pounded together
1 tsp belacan (shrimp paste)
5-6 bird's eye chilli
Garnishing
Spring onion, chopped
Method
Heat oil in a wok. Fry garlic, fish and the pounded ingredients for 5 minutes.
Add in tom yum paste, oyster sauce and fish sauce. Stir for 3-4 minutes.
Add in cabbage and rice. Mix well. Stir fry for 5-8 minutes.
Serve with spring onion.
Tips: Salt is not added because of the fish sauce and tom yum paste is salty. You can substitute the fish with fried chicken.
Spicy Mayo Chicken and Pitta Bread recipe
By Chef Nermala Dass
Kuali, The Star
Ingredients
300g leftover fried chicken, shredded
3 tbsp mayonnaise
1 tsp chilli flakes
1 tbsp chilli sauce
Few drops of lime juice
A pinch of pepper
Lettuce, sliced
Wholemeal pitta bread
Method
Mix chicken with mayonnaise, chilli flakes, chilli sauce, lime juice and pepper.
Add lettuce and mix well.
Serve with wholemeal pitta bread.
By Chef Nermala Dass
Kuali, The Star
Ingredients
300g leftover fried chicken, shredded
3 tbsp mayonnaise
1 tsp chilli flakes
1 tbsp chilli sauce
Few drops of lime juice
A pinch of pepper
Lettuce, sliced
Wholemeal pitta bread
Method
Mix chicken with mayonnaise, chilli flakes, chilli sauce, lime juice and pepper.
Add lettuce and mix well.
Serve with wholemeal pitta bread.
Spicy Mayo Chicken and Pitta Bread recipe
By Chef Nermala Dass
Kuali, The Star
Ingredients
300g leftover fried chicken, shredded
3 tbsp mayonnaise
1 tsp chilli flakes
1 tbsp chilli sauce
Few drops of lime juice
A pinch of pepper
Lettuce, sliced
Wholemeal pitta bread
Method
Mix chicken with mayonnaise, chilli flakes, chilli sauce, lime juice and pepper.
Add lettuce and mix well.
Serve with wholemeal pitta bread.
By Chef Nermala Dass
Kuali, The Star
Ingredients
300g leftover fried chicken, shredded
3 tbsp mayonnaise
1 tsp chilli flakes
1 tbsp chilli sauce
Few drops of lime juice
A pinch of pepper
Lettuce, sliced
Wholemeal pitta bread
Method
Mix chicken with mayonnaise, chilli flakes, chilli sauce, lime juice and pepper.
Add lettuce and mix well.
Serve with wholemeal pitta bread.
Fried Prawn Meehoon recipe
By Chef Nermala Dass
Kuali, The Star
Ingredients
300g leftover prawn sambal
300g meehoon, soaked in warm water for 20 minutes
3 eggs
100g kangkung
6 tbsp oil
Salt to taste
Method
Heat oil and fry prawn sambal for 3-4 minutes. Add salt to taste.
Add meehoon and kangkung. Mix well for 8-10 minutes.
Push meehoon aside in the wok. Heat 1 tbsp oil in the same wok and fry till eggs until it is cooked.
Then mix the meehoon and eggs well.
Serve hot.
By Chef Nermala Dass
Kuali, The Star
Ingredients
300g leftover prawn sambal
300g meehoon, soaked in warm water for 20 minutes
3 eggs
100g kangkung
6 tbsp oil
Salt to taste
Method
Heat oil and fry prawn sambal for 3-4 minutes. Add salt to taste.
Add meehoon and kangkung. Mix well for 8-10 minutes.
Push meehoon aside in the wok. Heat 1 tbsp oil in the same wok and fry till eggs until it is cooked.
Then mix the meehoon and eggs well.
Serve hot.
By Cindy Gu
China Daily/ANN
Stuffed tripe is a traditional appetizer in Beijing. Salted egg yolks, wood ear (tree fungus), green beans and crab meat are stuffed in prepared pork tripe.
The flavors of ingredients mix in a marvelous harmony to create a refreshing taste that goes great with a glass of chilled beer.
Methods
1. Rub pork tripe with corn starch to remove mucus. Reverse and remove any excess fat from the tripe.
2. Rub with salt to disinfect and remove unwanted smell from the tripe. Rinse clean.
3. Rub with rice vinegar, then rinse throughly with running water.
4. Boil in a pot with green leak, ginger, star anise and cooking wine until fully cooked.
5. Stuff the stuffings, and simmer in chef's signature sauce for 2.5 to 3 hours.
6. Place in a rectangular container and add weights. After it sets, slice and serve.
China Daily/ANN
Stuffed tripe is a traditional appetizer in Beijing. Salted egg yolks, wood ear (tree fungus), green beans and crab meat are stuffed in prepared pork tripe.
The flavors of ingredients mix in a marvelous harmony to create a refreshing taste that goes great with a glass of chilled beer.
Methods
1. Rub pork tripe with corn starch to remove mucus. Reverse and remove any excess fat from the tripe.
2. Rub with salt to disinfect and remove unwanted smell from the tripe. Rinse clean.
3. Rub with rice vinegar, then rinse throughly with running water.
4. Boil in a pot with green leak, ginger, star anise and cooking wine until fully cooked.
5. Stuff the stuffings, and simmer in chef's signature sauce for 2.5 to 3 hours.
6. Place in a rectangular container and add weights. After it sets, slice and serve.
By Cindy Gu
China Daily/ANN
Stuffed tripe is a traditional appetizer in Beijing. Salted egg yolks, wood ear (tree fungus), green beans and crab meat are stuffed in prepared pork tripe.
The flavors of ingredients mix in a marvelous harmony to create a refreshing taste that goes great with a glass of chilled beer.
Methods
1. Rub pork tripe with corn starch to remove mucus. Reverse and remove any excess fat from the tripe.
2. Rub with salt to disinfect and remove unwanted smell from the tripe. Rinse clean.
3. Rub with rice vinegar, then rinse throughly with running water.
4. Boil in a pot with green leak, ginger, star anise and cooking wine until fully cooked.
5. Stuff the stuffings, and simmer in chef's signature sauce for 2.5 to 3 hours.
6. Place in a rectangular container and add weights. After it sets, slice and serve.
China Daily/ANN
Stuffed tripe is a traditional appetizer in Beijing. Salted egg yolks, wood ear (tree fungus), green beans and crab meat are stuffed in prepared pork tripe.
The flavors of ingredients mix in a marvelous harmony to create a refreshing taste that goes great with a glass of chilled beer.
Methods
1. Rub pork tripe with corn starch to remove mucus. Reverse and remove any excess fat from the tripe.
2. Rub with salt to disinfect and remove unwanted smell from the tripe. Rinse clean.
3. Rub with rice vinegar, then rinse throughly with running water.
4. Boil in a pot with green leak, ginger, star anise and cooking wine until fully cooked.
5. Stuff the stuffings, and simmer in chef's signature sauce for 2.5 to 3 hours.
6. Place in a rectangular container and add weights. After it sets, slice and serve.
By Pauline D. Loh
China Daily/ANN
Ingredients (serves 4):
500 g fresh medium prawns (about 16)
1 tbsp Chinese white wine or baijiu
1 tsp sugar
1 tsp salt
1 tsp corn starch
2 tbsp longjing tea leaves, steeped in 1 cup hot water
Method:
1. Pour hot water over longjing tea leaves and allow to steep until leaves are revived and plumped up.
2. Peel and wash prawns. Rinse in very cold water repeatedly until prawn flesh turn clear.
3. Marinate prawns in the sugar, salt and corn starch and baijiu.
4. Heat up a generous scoop of oil until smoking. Quickly run the prawns through the oil and drain immediately, all of five seconds. Drain the oil and place wok back on the fire.
5. Add prawns, tea leaves and a little tea and toss well to mix. Finally, drizzle more white wine along the side of the wok to add more aroma. Plate and garnish with more tea leaves.
China Daily/ANN
Ingredients (serves 4):
500 g fresh medium prawns (about 16)
1 tbsp Chinese white wine or baijiu
1 tsp sugar
1 tsp salt
1 tsp corn starch
2 tbsp longjing tea leaves, steeped in 1 cup hot water
Method:
1. Pour hot water over longjing tea leaves and allow to steep until leaves are revived and plumped up.
2. Peel and wash prawns. Rinse in very cold water repeatedly until prawn flesh turn clear.
3. Marinate prawns in the sugar, salt and corn starch and baijiu.
4. Heat up a generous scoop of oil until smoking. Quickly run the prawns through the oil and drain immediately, all of five seconds. Drain the oil and place wok back on the fire.
5. Add prawns, tea leaves and a little tea and toss well to mix. Finally, drizzle more white wine along the side of the wok to add more aroma. Plate and garnish with more tea leaves.
Tea-Smoked Duck recipe
By Pauline D. Loh
China Daily/ANN
Ingredients (serves 4):
1 large duck - about 1.5 to 2 kg
1 tbsp salt and 1 tbsp Sichuan peppercorns, pounded together
Salt and pepper
3 tbsp tea leaves (green tea or pu'er tea)
3 tbsp rock sugar, crushed
3 tbsp raw rice
Method:
1. Remove duck breasts and legs. Skin and trim fat from rest of duck and chop into chunks. Reserve for soup or some other use.
2. Wash and dry duck breast and legs thoroughly and rub with Sichuan pepper and salt mixture. Wash hands well after this and do not rub your eyes.
3. Marinate duck meat, covered, for at least an hour, preferably overnight for the best flavor.
4. Line bottom of a sturdy large wok with aluminum foil. Place tea leaves, rice and sugar at the bottom.
5. Place duck pieces on a rack on top of tea mixture. Start the fire and watch carefully. When mixture begins to smoke, cover wok tightly for about 15 minutes. Switch off heat and let it continue to smoke for another 10 minutes.
6. Remove duck pieces, sear skin over high heat in a non-stick pan to crisp, slice and serve with vegetables and rice.
By Pauline D. Loh
China Daily/ANN
Ingredients (serves 4):
1 large duck - about 1.5 to 2 kg
1 tbsp salt and 1 tbsp Sichuan peppercorns, pounded together
Salt and pepper
3 tbsp tea leaves (green tea or pu'er tea)
3 tbsp rock sugar, crushed
3 tbsp raw rice
Method:
1. Remove duck breasts and legs. Skin and trim fat from rest of duck and chop into chunks. Reserve for soup or some other use.
2. Wash and dry duck breast and legs thoroughly and rub with Sichuan pepper and salt mixture. Wash hands well after this and do not rub your eyes.
3. Marinate duck meat, covered, for at least an hour, preferably overnight for the best flavor.
4. Line bottom of a sturdy large wok with aluminum foil. Place tea leaves, rice and sugar at the bottom.
5. Place duck pieces on a rack on top of tea mixture. Start the fire and watch carefully. When mixture begins to smoke, cover wok tightly for about 15 minutes. Switch off heat and let it continue to smoke for another 10 minutes.
6. Remove duck pieces, sear skin over high heat in a non-stick pan to crisp, slice and serve with vegetables and rice.
Wednesday, March 16, 2011
Chinese food - Stir fried
Chinese Food
Chinese simple food.
Stir fried food
Heat a Chinese wok, the wok is very hot
Thin slices of meat is often tenderize by baking powder, and marinade with the seasoning, in Chinese restaurant, the fast method is to deep fry the meat in a deep fryer, remove and let the oil drip into the fryer.
The family cooking is not the same, family food is healthy.
Heat the wok to very hot. Put a laddle of oil into the wok, move the oil to cover the surface of the wok, and pour the oil back into the oil container. Add chopped galic/ shallot or whatever, add soy sauce whatever sauce to the wok reduce and put the meat in for a quick stir fry.
(If the meat dish have veg, ) Remove the meat and put in a plate. Stir fry the vegetable and place the vegetable in the centre of the meat. Make a sauce and pour over the meat and vegetable. Ready to serve.
Chinese simple food.
Stir fried food
Heat a Chinese wok, the wok is very hot
Thin slices of meat is often tenderize by baking powder, and marinade with the seasoning, in Chinese restaurant, the fast method is to deep fry the meat in a deep fryer, remove and let the oil drip into the fryer.
The family cooking is not the same, family food is healthy.
Heat the wok to very hot. Put a laddle of oil into the wok, move the oil to cover the surface of the wok, and pour the oil back into the oil container. Add chopped galic/ shallot or whatever, add soy sauce whatever sauce to the wok reduce and put the meat in for a quick stir fry.
(If the meat dish have veg, ) Remove the meat and put in a plate. Stir fry the vegetable and place the vegetable in the centre of the meat. Make a sauce and pour over the meat and vegetable. Ready to serve.
Friday, March 4, 2011
The food look delicious
This is delicious
Very often, we say that the food is delicious without even tasting the food. The tradition method of cooking cover step by step from a cookbook. There is correct ways, and not fine ways to serve a dish.
A dish is cooked. Presentation makes a dish look delicious.
Sauce is pass though a sieve, and reheated and glazed with butter.
Panfried meat, the grease removed and brushed with butter.
Stew meat clean in sauce and arrange neatly.
Vegetable glazed in butter look bright and freshly cooked
Starch neatly arranged
Look at the dish and a person eating know effort had be made by the chef.
The colour of the dish look palatable.
Very often, we say that the food is delicious without even tasting the food. The tradition method of cooking cover step by step from a cookbook. There is correct ways, and not fine ways to serve a dish.
A dish is cooked. Presentation makes a dish look delicious.
Sauce is pass though a sieve, and reheated and glazed with butter.
Panfried meat, the grease removed and brushed with butter.
Stew meat clean in sauce and arrange neatly.
Vegetable glazed in butter look bright and freshly cooked
Starch neatly arranged
Look at the dish and a person eating know effort had be made by the chef.
The colour of the dish look palatable.
Tuesday, January 18, 2011
New Yorkers shell for " Worm Viagra"
THE NEW PAPER • Tuesday January 18 2011
IT'S A herb you might easily find in a Chinese medicinal hall here, but New Yorker are happily paying US$800 an ounce (S$1,000 for 28g) for dried silkworms.
More popularly known as cordyceps sinensis, the silkworms, typically from Tibet, are attacked by a fungus which kills and entombs them.
The herbs has gained the nickname " Himalayan Viagra "
IT'S A herb you might easily find in a Chinese medicinal hall here, but New Yorker are happily paying US$800 an ounce (S$1,000 for 28g) for dried silkworms.
More popularly known as cordyceps sinensis, the silkworms, typically from Tibet, are attacked by a fungus which kills and entombs them.
The herbs has gained the nickname " Himalayan Viagra "
Monday, November 8, 2010
Giant Garoupa
Fish eye:$300
Pot of fish soup:$520
Teaspoon of fish sperm:$50
Fish farm in Pasir Ris has more the 2000 giant garoupa some weighing up to 45kg. The meat is very soft when cooked in soup. Sold to restaurant at $30 to $40 per kilo.
Japan eat cod milt. It cost $20 to $30 for a small dish. " it's mostly people think is sperm,so it should have the qualities, like eating tiger penises. But fish concentrated mercury is not good for us. I think the common sense thing is to eat in moderation if you enjoy it and don't go overboard,"said Dr Wong, a doctor. In a private practice.
Pot of fish soup:$520
Teaspoon of fish sperm:$50
Fish farm in Pasir Ris has more the 2000 giant garoupa some weighing up to 45kg. The meat is very soft when cooked in soup. Sold to restaurant at $30 to $40 per kilo.
Japan eat cod milt. It cost $20 to $30 for a small dish. " it's mostly people think is sperm,so it should have the qualities, like eating tiger penises. But fish concentrated mercury is not good for us. I think the common sense thing is to eat in moderation if you enjoy it and don't go overboard,"said Dr Wong, a doctor. In a private practice.
Sunday, November 7, 2010
Crepe (French word for pancake)
The person who think he/she know every thing about food is the most destructive person in the food industry. The chef cooks from experienced. A food writer or critics did some home cooking. Taste similar dish and used own judge to give a verdict. The judge in court give verdict base on evident.
There was s french food promotion, in Australia, the highly paid well known chef, was describe by one food critics as can not even cook a crepe, the crepe was chewy and the chef was not up to standard.
The crepe has to be chewy, thin It will be cook in a sauce, if the crepe is not chewy it will break up when cook in a sauce.
The critics had eaten the American pancake. American pancake is thick and soft and not chewy, now the. Population of Australia was talking about how bad the French chef was.
There was s french food promotion, in Australia, the highly paid well known chef, was describe by one food critics as can not even cook a crepe, the crepe was chewy and the chef was not up to standard.
The crepe has to be chewy, thin It will be cook in a sauce, if the crepe is not chewy it will break up when cook in a sauce.
The critics had eaten the American pancake. American pancake is thick and soft and not chewy, now the. Population of Australia was talking about how bad the French chef was.
Thursday, October 28, 2010
Hungry Russian bears resort digging up graveyards for food
Russian bears have grown so desperate after a scorching summer that they started digging up and eating corpses in municipal cemeteries. Their usual food mushrooms berries and odd frogs has disappeared.
"They are really hungry this year. It's a big problem. Many of them are not going to survive, ".said Mr Simion Razmislow, the vice- president of Komi's hunting and fishing society.
"They are really hungry this year. It's a big problem. Many of them are not going to survive, ".said Mr Simion Razmislow, the vice- president of Komi's hunting and fishing society.
Saturday, October 23, 2010
Just for food and buying
Travel with the in-laws to the North.
What is a holiday?
A holiday to me is not a holiday. It a never ending walking in shopping centers, that is a holiday. When time to eat, some of them will stop me from order the food they the don't eat, and the food is always the same duck, pork, chicken. Venison is not nice, goose meat is no good, after so many years, the in laws never change, I have to keep my mouth shut and pretend to enjoy the food they order.
What is a holiday?
A holiday to me is not a holiday. It a never ending walking in shopping centers, that is a holiday. When time to eat, some of them will stop me from order the food they the don't eat, and the food is always the same duck, pork, chicken. Venison is not nice, goose meat is no good, after so many years, the in laws never change, I have to keep my mouth shut and pretend to enjoy the food they order.
Monday, October 18, 2010
Pan cake for break fast
American pan cake
Pan cake mixture
Egg
Water
Flour
Baking powder
Sugar
Using a whisk mix the mixture quickly, if you do if for to long the pan cake become chewy.
Heat a pancake pan a non stick pan.
Rub the pan with olive oil.
Pour a small ladle of pancake mixture
In medium to low heat slowly cook the mixture
Turn the mixture when the top is firm and almost harden
A few second later transfer the pancake into a plate
Accompanied with maple syrup or honey.
A healthy breakfast, low cost breakfast.
Pan cake mixture
Egg
Water
Flour
Baking powder
Sugar
Using a whisk mix the mixture quickly, if you do if for to long the pan cake become chewy.
Heat a pancake pan a non stick pan.
Rub the pan with olive oil.
Pour a small ladle of pancake mixture
In medium to low heat slowly cook the mixture
Turn the mixture when the top is firm and almost harden
A few second later transfer the pancake into a plate
Accompanied with maple syrup or honey.
A healthy breakfast, low cost breakfast.
Chips for tip bits
Chips
Peel slice potato very thin using a slicer
Dry the sliced potatoes on a tea towel
Place the slice potato in rice flour
Remove and shake off the rice flour leave just a thin coat of rice flour on the potato
A hot pot of fry fat
Slowly put the slices of potato do not allow the potato to stick to other slice
Remove slice potato from fat and drain off the fats.
When the fats are completely drained, the potato allow to cool.
Reheat the fat
Put the cooked slice for a second frying
Cook until the slice potato is clispy remove from fat and drain the oil.
Sprinke salt lightly and the chips will dry and clispy
Peel slice potato very thin using a slicer
Dry the sliced potatoes on a tea towel
Place the slice potato in rice flour
Remove and shake off the rice flour leave just a thin coat of rice flour on the potato
A hot pot of fry fat
Slowly put the slices of potato do not allow the potato to stick to other slice
Remove slice potato from fat and drain off the fats.
When the fats are completely drained, the potato allow to cool.
Reheat the fat
Put the cooked slice for a second frying
Cook until the slice potato is clispy remove from fat and drain the oil.
Sprinke salt lightly and the chips will dry and clispy
Goreng Pisang
Banana fritters local
Use banana for goreng pisang
Cut slanging and put in glutinous rice flour
Batter
Water
Rice flour ( glutinous rice
Baking powder
Mix together to form a batter
Hot fat for deep frying
Dip the bananas into the batter and the hot fat
Fry until cook
Arrange on a rack to remove the fat
Serve in a plate with grease prove paper
Use banana for goreng pisang
Cut slanging and put in glutinous rice flour
Batter
Water
Rice flour ( glutinous rice
Baking powder
Mix together to form a batter
Hot fat for deep frying
Dip the bananas into the batter and the hot fat
Fry until cook
Arrange on a rack to remove the fat
Serve in a plate with grease prove paper
Archar ( vegetable pickle local )
Local vegetable pickle
Cucumber with skin cut into stick
Carrot cut into stick
Red chilly cut into stick
Onion cut into stick
Blanch the vegetable remove and soak in ice water
Remove from ice water and dry the vegetables
Chilly power and turmic power to marinate add sugar and vinegar
Ready in a week
Cucumber with skin cut into stick
Carrot cut into stick
Red chilly cut into stick
Onion cut into stick
Blanch the vegetable remove and soak in ice water
Remove from ice water and dry the vegetables
Chilly power and turmic power to marinate add sugar and vinegar
Ready in a week
Kim chi (korean preserved)vegetable
Cabbage leaves
Wash and dry
Rub with vinegar
Rub with salt
Rub with chilli powder
Arrange on top of each leaf and store in the chiller for a month
Service cut shaded and serve cold
Wash and dry
Rub with vinegar
Rub with salt
Rub with chilli powder
Arrange on top of each leaf and store in the chiller for a month
Service cut shaded and serve cold
Sunday, October 17, 2010
Garam masala
Garam Masala
I used garam masala for all sorts of curried dishes. There are two simple methods of preparing curried dishes.
Marinate the meat or seafood by coating the meat or seafood with garam masala, and olive oil and let the meat sit in the chiller for a couple of days until you are satisfied that the favor get into the food. Then coat with flour and pan fried or in plenty of hot fats and deep fried. Pan fried is better while deep fried is oriental way of cooking. Then arrange in a pan and add onion diced, tomato cube cook until is soft and add yorghurt and cooked chicken to cook further in gentle heat so the yorghurt will not break. When the sauce begin to boil the dish is ready
Dried Curried chicken ( rengdang)
Fry chopped onion until soft add garam masala and fry until you smell the nice favor, then add the chicken to fry until the chicken is all coated with the spice and sprinkle flour to cook until the flour is cook. By now the chicken is cooked add thick coconut milk and cook slowly in low heat, do not add water. High heat will break the coconut milk. When thick and brown the dried chicken is ready
I used garam masala for all sorts of curried dishes. There are two simple methods of preparing curried dishes.
Marinate the meat or seafood by coating the meat or seafood with garam masala, and olive oil and let the meat sit in the chiller for a couple of days until you are satisfied that the favor get into the food. Then coat with flour and pan fried or in plenty of hot fats and deep fried. Pan fried is better while deep fried is oriental way of cooking. Then arrange in a pan and add onion diced, tomato cube cook until is soft and add yorghurt and cooked chicken to cook further in gentle heat so the yorghurt will not break. When the sauce begin to boil the dish is ready
Dried Curried chicken ( rengdang)
Fry chopped onion until soft add garam masala and fry until you smell the nice favor, then add the chicken to fry until the chicken is all coated with the spice and sprinkle flour to cook until the flour is cook. By now the chicken is cooked add thick coconut milk and cook slowly in low heat, do not add water. High heat will break the coconut milk. When thick and brown the dried chicken is ready
Wednesday, October 13, 2010
Lasagna
Pasta for lasagna
Pasta
Water
Flour
Herds
Olive oil
An egg
Salt
Combine all the items to form dough which is a bit soft
Allow to set in the chiller for 20 minute
Place a cling wrap on the board sprinkle with flour
Place a dough in the central
Place a cling wrap on top the dough
Using a rolling pin and roll until the pasta is thin
Roll the pasta with the cling wrap and place the pasta in the chiller.
Make 3 rolls of pasta.
White sauce
Milk
Flour
Salt
Nutmeg
Bring milk to the boil
Mix some milk and flour with a whisk
Strain though a sieve
Pour the milk and flour into the boil while whisking the milk
Add nutmeg and salt
The white sauce much be thick.
The tomato sauce
Blanch tomato remove skin and seeds cut diced
Chopped onion, sauté until soft
Add tomato and turn down heat simmer until soft.
Meat sauce( minced beef) non beef eater used other minced meat or seafood
Mince meat
Diced tomato ( blanch,remove skin and seeds, cut into dices )
Diced onion sweat, add diced tomato, minced meat or seafood
Simmer until ready
To make lasagna (assembly Of sauce, pasta and cheese )
Arrange a layer of each
The top layer is white sauce with plenty of grated cheese and Parmesan
Into the oven for half an hour or until ready.
Enjoy your meals. Cheers!!!
Pasta
Water
Flour
Herds
Olive oil
An egg
Salt
Combine all the items to form dough which is a bit soft
Allow to set in the chiller for 20 minute
Place a cling wrap on the board sprinkle with flour
Place a dough in the central
Place a cling wrap on top the dough
Using a rolling pin and roll until the pasta is thin
Roll the pasta with the cling wrap and place the pasta in the chiller.
Make 3 rolls of pasta.
White sauce
Milk
Flour
Salt
Nutmeg
Bring milk to the boil
Mix some milk and flour with a whisk
Strain though a sieve
Pour the milk and flour into the boil while whisking the milk
Add nutmeg and salt
The white sauce much be thick.
The tomato sauce
Blanch tomato remove skin and seeds cut diced
Chopped onion, sauté until soft
Add tomato and turn down heat simmer until soft.
Meat sauce( minced beef) non beef eater used other minced meat or seafood
Mince meat
Diced tomato ( blanch,remove skin and seeds, cut into dices )
Diced onion sweat, add diced tomato, minced meat or seafood
Simmer until ready
To make lasagna (assembly Of sauce, pasta and cheese )
Arrange a layer of each
The top layer is white sauce with plenty of grated cheese and Parmesan
Into the oven for half an hour or until ready.
Enjoy your meals. Cheers!!!
Tuesday, October 12, 2010
Talk is cheap
Talk is cheap.
Talk after wedding dinner happened.
A couple decided to invite friends and relatives to their wedding dinning.
Deciding who the guests is sometime like, write the list of guests. If a couple only want to invite the best friends, then there will not be many guests.
The dinning menu selection. The dish selected by the couple, or parents.
The caterer or hotel or restaurant promises good food.
The guest arrive late, the kitchen rush to serve the meal and getting it cook in a shorter time. All the food and service become fastfood.
The dinner ended and the guest leave.
On the way home, and over the phone the guest talked about the food, the bride.
Most guest may think again, to hold their dinner in this restaurant.
It the caterer fault that the dishes done in a hurry were not up to their expectation.
Talk after wedding dinner happened.
A couple decided to invite friends and relatives to their wedding dinning.
Deciding who the guests is sometime like, write the list of guests. If a couple only want to invite the best friends, then there will not be many guests.
The dinning menu selection. The dish selected by the couple, or parents.
The caterer or hotel or restaurant promises good food.
The guest arrive late, the kitchen rush to serve the meal and getting it cook in a shorter time. All the food and service become fastfood.
The dinner ended and the guest leave.
On the way home, and over the phone the guest talked about the food, the bride.
Most guest may think again, to hold their dinner in this restaurant.
It the caterer fault that the dishes done in a hurry were not up to their expectation.
Monday, October 11, 2010
Quick cooking - Reducing cooking time, Vegetable cooking
Reduces the cooking time for vegetable.
The microwave oven is a perfect short cut equipment for fast cooking.
Vegetables Cooking
Cover and cook in the microwave until blanched.
Remove the vegetable from microwave.
In the meantime heat a frying pan until hot, add olive oil, chopped or clashed garlic.
As the garlic begin to turn brown, pour the dried blanched vegetable into the pan and saute'.
Ready when the vegetable is well tossed with olive oil.
Vegetable is ready to be served.
Don't forget to season your vegetable
I do not add salt to my cooking. Salt is bad for the body.
Enjoy your meal.
The microwave oven is a perfect short cut equipment for fast cooking.
Vegetables Cooking
Cover and cook in the microwave until blanched.
Remove the vegetable from microwave.
In the meantime heat a frying pan until hot, add olive oil, chopped or clashed garlic.
As the garlic begin to turn brown, pour the dried blanched vegetable into the pan and saute'.
Ready when the vegetable is well tossed with olive oil.
Vegetable is ready to be served.
Don't forget to season your vegetable
I do not add salt to my cooking. Salt is bad for the body.
Enjoy your meal.
Preparing tasty meat, chicken, or fish dishes
Preparing tasty meal
Portion the meat, chicken, or seafood.
Put the meat in a plastic bag.
Add olive oil so that your meat will not dry up when cooked.
When olive oil is added to the meat or seafood items, the items stay fresh in the fridge for a long time without losing the freshness.
Sprinkle herbs,salt, pepper, your favorite ingredients you used for cooking.
Marinate long enough so the marinate favor get into the meat.
Move the meat in the bag to allow a proper marinating.
Heat up your wok, or frying pan or grill.
Pour olive oil into the frying pan.
Coat the meat with flour and shake the meat so the the meat is lightly coated with flour.
Gently place the meat into the hot wok, seal the meat and low the heat, the meat will be juicy when done.
Enjoy your meal.
Portion the meat, chicken, or seafood.
Put the meat in a plastic bag.
Add olive oil so that your meat will not dry up when cooked.
When olive oil is added to the meat or seafood items, the items stay fresh in the fridge for a long time without losing the freshness.
Sprinkle herbs,salt, pepper, your favorite ingredients you used for cooking.
Marinate long enough so the marinate favor get into the meat.
Move the meat in the bag to allow a proper marinating.
Heat up your wok, or frying pan or grill.
Pour olive oil into the frying pan.
Coat the meat with flour and shake the meat so the the meat is lightly coated with flour.
Gently place the meat into the hot wok, seal the meat and low the heat, the meat will be juicy when done.
Enjoy your meal.
Washing the Leaf vegetables
Washing the Leaf vegetables
Washing the Leaves may sound like a easy job.
Break the leaf from the stem. All the leaves.
Turn on the tap and run the fingers over a leaf at one time to remove the soil.
Then break the leaf into cooking size.
Put all the prepared leaves in basin, now fill the basin and wash a second time, a third time if you like. Now dry the leaves.
The dried leaves are ready to be cooked
Enjoy your meal.
Washing the Leaves may sound like a easy job.
Break the leaf from the stem. All the leaves.
Turn on the tap and run the fingers over a leaf at one time to remove the soil.
Then break the leaf into cooking size.
Put all the prepared leaves in basin, now fill the basin and wash a second time, a third time if you like. Now dry the leaves.
The dried leaves are ready to be cooked
Enjoy your meal.
Friday, October 8, 2010
Burn Tomato, Burn Capscium, Burn Onion
How to burn vegetable
Method 1
Put the vegetable on rack and put on the gas stove to burn, turn over when the skin turn black and loosen. Remove the char burnt skin.
Method 2
Use a wok or a frying pan, with no oil in the pan or wok heat until very hot. Put the vegetable until the skin turn black and loosen. Remove the char burnt skin.
Cheers!!! Sorry for the mess you created. Enjoy you food.
Method 1
Put the vegetable on rack and put on the gas stove to burn, turn over when the skin turn black and loosen. Remove the char burnt skin.
Method 2
Use a wok or a frying pan, with no oil in the pan or wok heat until very hot. Put the vegetable until the skin turn black and loosen. Remove the char burnt skin.
Cheers!!! Sorry for the mess you created. Enjoy you food.
Monday, October 4, 2010
Salsa
Just bought a pot of Mexican Chilli plant
I was told was hot (spicy), and it was really hot. Look like mini bell pepper
Salsa
Preparation
Tomato, remove seed cut into small dice
Spanish onion (red onion) cut into small dice
Chillies remove seeds cut into small dice
Marinate with vinegar and sugar
Salsa
Preparation (the correct method)
Burn all the vegetable, chillies, onion, and tomato
Remove the burnt skins, do not forget to remove the seeds
Cut all the vegetables into small dices
Marinate in olive olive oil, herbs, lemon juices
Ok, is for dips
Surprise!!! taste very good with Ho Fun, Fried rice, and on meat dish... Any food that require chillies sauce!!! OMG west meet east dinning.
I was told was hot (spicy), and it was really hot. Look like mini bell pepper
Salsa
Preparation
Tomato, remove seed cut into small dice
Spanish onion (red onion) cut into small dice
Chillies remove seeds cut into small dice
Marinate with vinegar and sugar
Salsa
Preparation (the correct method)
Burn all the vegetable, chillies, onion, and tomato
Remove the burnt skins, do not forget to remove the seeds
Cut all the vegetables into small dices
Marinate in olive olive oil, herbs, lemon juices
Ok, is for dips
Surprise!!! taste very good with Ho Fun, Fried rice, and on meat dish... Any food that require chillies sauce!!! OMG west meet east dinning.
Preparing fertilizer for organic Vegetable
The best food plant often discard as waste product.
A dog/s owner often throw away the dogs poo.
Used a container and fill with 2/3 soil or sand.
Rest the soil/sand until it is very dry.
Collect the daily poo and place in the container, and cover with soil.
Tw0 weeks later select the hard and dried poo for fertilizer.
Cheers enjoy your organic food, Yak!!!
A dog/s owner often throw away the dogs poo.
Used a container and fill with 2/3 soil or sand.
Rest the soil/sand until it is very dry.
Collect the daily poo and place in the container, and cover with soil.
Tw0 weeks later select the hard and dried poo for fertilizer.
Cheers enjoy your organic food, Yak!!!
Saturday, November 8, 2008
SALAD
SALADS
MODERN COOKING
JUST FOLLOW YOUR HEARTS AND STOMACHS
SIMPLE SALAD
COMMOM LETTUCE - THE ICEBERG LETTUCE
SOAK IN ICE COLD WATER TO HAVE A CRISPY LETTUCE NICE TO THE BITES
DO NOT CUT THE LETTUCE, BREAK IT WITH YOUR FINGER WHEN WASHING
DRAIN THE LEAVES AND STORE IN THE CHILLER
TOMATOES
CUT WEDGES , SLICES, OR STRIPS
ONIONS
CUT RINGS OR SLICE IN STRIPS
CAPSCIUM RED, YELLOW, GREEN
CUT RINGS OR SLICES
OR BURN THE CAPSCIUMS AND REMOVE THE BURNT OUTER AND CUT INTO STRIPS
BEAN SPROUTS
BRANCH OR RAW MARINATED WITH OLIVE OIL AND LEMON JUICE
AS A MATTER, LOTS OF VEG TASTE BETTER IF JUST MARINATE WITH OLIVE OIL AND LEMON JUICE
TO SERVE TOSS THE CUT VEGETABLES WITH THE LETTUCE AND SEASON WITH LEMON JUICE AND OLIVE OIL ( MUST AT THE MINUTE DURING SERVICE, THE LETTUCE WILL BE CRISPY)
MODERN COOKING
JUST FOLLOW YOUR HEARTS AND STOMACHS
SIMPLE SALAD
COMMOM LETTUCE - THE ICEBERG LETTUCE
SOAK IN ICE COLD WATER TO HAVE A CRISPY LETTUCE NICE TO THE BITES
DO NOT CUT THE LETTUCE, BREAK IT WITH YOUR FINGER WHEN WASHING
DRAIN THE LEAVES AND STORE IN THE CHILLER
TOMATOES
CUT WEDGES , SLICES, OR STRIPS
ONIONS
CUT RINGS OR SLICE IN STRIPS
CAPSCIUM RED, YELLOW, GREEN
CUT RINGS OR SLICES
OR BURN THE CAPSCIUMS AND REMOVE THE BURNT OUTER AND CUT INTO STRIPS
BEAN SPROUTS
BRANCH OR RAW MARINATED WITH OLIVE OIL AND LEMON JUICE
AS A MATTER, LOTS OF VEG TASTE BETTER IF JUST MARINATE WITH OLIVE OIL AND LEMON JUICE
TO SERVE TOSS THE CUT VEGETABLES WITH THE LETTUCE AND SEASON WITH LEMON JUICE AND OLIVE OIL ( MUST AT THE MINUTE DURING SERVICE, THE LETTUCE WILL BE CRISPY)
SEAFOOD CHOWDER
AMERICAN
STOCK
THE SOLE BONES WERE THE ONLY BONE USE IN TRADITIONAL COOKING
BUT TIME CHANGES ,AND NOW EVERY SEAFOOD AND FISH BONES ACCEPTED
ADD
LEEK
CELERY
ONION
CARROTS
COOK THE VEGETABLES IN WATER UNTIL THE FAVOUR IS IN THE WATER
ADD
FISH AND SEAFOOD IN THE VEGETABLE STOCK TO COOK
CHOWDER
STRAIN THE STOCK
REHEAT THE STOCK
MIX WATER AND FLOUR AND STRAIN THE MIXTURE
WHISK TO STIR THE STOCK WHILE POURING THE FLOUR AND WATER MIXTURE INTO
THE STOCK, IT WILL THICKEN
ADD TOMATO SAUCE
ADD SEASONING, SALT , OR SEAFOOD SEASONING
TASTE IT
CUT COOKED FISH INTO PIECES
WHOLE PEELED COOKED PRAWN
COOKED SCALLOPS
MUSSELS
COOKED SQUIDS CUT LARGE PIECES
TOMATO CUT INTO QUATERS
BRING TO THE BOIL
CHECK SEASONING AND CONSISTENCY
READY TO SERVE
STOCK
THE SOLE BONES WERE THE ONLY BONE USE IN TRADITIONAL COOKING
BUT TIME CHANGES ,AND NOW EVERY SEAFOOD AND FISH BONES ACCEPTED
ADD
LEEK
CELERY
ONION
CARROTS
COOK THE VEGETABLES IN WATER UNTIL THE FAVOUR IS IN THE WATER
ADD
FISH AND SEAFOOD IN THE VEGETABLE STOCK TO COOK
CHOWDER
STRAIN THE STOCK
REHEAT THE STOCK
MIX WATER AND FLOUR AND STRAIN THE MIXTURE
WHISK TO STIR THE STOCK WHILE POURING THE FLOUR AND WATER MIXTURE INTO
THE STOCK, IT WILL THICKEN
ADD TOMATO SAUCE
ADD SEASONING, SALT , OR SEAFOOD SEASONING
TASTE IT
CUT COOKED FISH INTO PIECES
WHOLE PEELED COOKED PRAWN
COOKED SCALLOPS
MUSSELS
COOKED SQUIDS CUT LARGE PIECES
TOMATO CUT INTO QUATERS
BRING TO THE BOIL
CHECK SEASONING AND CONSISTENCY
READY TO SERVE
Thursday, November 6, 2008
ASIAN DEMAND BEHIND SHARK DEPLETION
SYDNEY
ASIAN DEMAND FOR SHARK'S FIN SOUP IS PUSHING THE ANIMAL'S POPULATION IN THE WILD TO NEW LOWS, THE AUSTRALIAN GOVERNMENT AND WILDLIFE TRADE MONITORING GROUP SAID IN A REPORT RELEASED YESTERDAY.
THE REPORT FOUND THAT WHILE MORE THAN ONE-FIFTH OF SHARKS SPCIES WERE THREATENED WITH EXTINCTION, A LACK OF GOVERNMENT CONTROL ON OVERFISHING AND THE PROBLEM OF ILLEGAL FISHING WERE FURTHER DEPLETING THE ANIMALS NUMBER.
"THE STATUS OF SHARKS STOCKS CONTINUES TO DETERIOTE," IT SAID, ADDING THAT THE PREDATORS WERE PARTICULARLY VULNERABLE TO OVERFISHING BECAUSE THEY PRODUCED FEW YOUNG AND MATURE SLOWLY.
ASIAN DEMAND FOR SHARK'S FIN SOUP IS PUSHING THE ANIMAL'S POPULATION IN THE WILD TO NEW LOWS, THE AUSTRALIAN GOVERNMENT AND WILDLIFE TRADE MONITORING GROUP SAID IN A REPORT RELEASED YESTERDAY.
THE REPORT FOUND THAT WHILE MORE THAN ONE-FIFTH OF SHARKS SPCIES WERE THREATENED WITH EXTINCTION, A LACK OF GOVERNMENT CONTROL ON OVERFISHING AND THE PROBLEM OF ILLEGAL FISHING WERE FURTHER DEPLETING THE ANIMALS NUMBER.
"THE STATUS OF SHARKS STOCKS CONTINUES TO DETERIOTE," IT SAID, ADDING THAT THE PREDATORS WERE PARTICULARLY VULNERABLE TO OVERFISHING BECAUSE THEY PRODUCED FEW YOUNG AND MATURE SLOWLY.
PRAWN NOODLE
WHITE THICK RICE VEMECELLI
COOKED PORK MEAT CUT IN STRIPS
WHOLE PRAWN WITH SHELLS
BEAN SPROUTS
VERY GOOD PORK STOCK
TO PREPARE THE PORK STOCK
COOK A KNUCKLE OF PORK IN WATER, ADD SALT, UNTIL TENDER
REMOVE FROM STOCK AND PLACE PORK IN CHILLER TO BECOME FIRM, IT EASY TO CUT
NICELY
FRY THE RICE VEMECELLI ( THICK BEE HOON)
IN PORK FAT OR COOKING OIL
ADD BEAN SPROUTS AND CARRY ON FRYING
AND PORK STOCK
COVER WITH LID UNTIL THE BEE HOON BECOME STICKY
ADD PRAWNS AND OTHER INGREDIENTS
COOK A LITTLE LONGER, CHECK SEASONING
READY TO SERVE
COOKED PORK MEAT CUT IN STRIPS
WHOLE PRAWN WITH SHELLS
BEAN SPROUTS
VERY GOOD PORK STOCK
TO PREPARE THE PORK STOCK
COOK A KNUCKLE OF PORK IN WATER, ADD SALT, UNTIL TENDER
REMOVE FROM STOCK AND PLACE PORK IN CHILLER TO BECOME FIRM, IT EASY TO CUT
NICELY
FRY THE RICE VEMECELLI ( THICK BEE HOON)
IN PORK FAT OR COOKING OIL
ADD BEAN SPROUTS AND CARRY ON FRYING
AND PORK STOCK
COVER WITH LID UNTIL THE BEE HOON BECOME STICKY
ADD PRAWNS AND OTHER INGREDIENTS
COOK A LITTLE LONGER, CHECK SEASONING
READY TO SERVE
HOR FUN ( THE OLD FASHION WAY)
BUY THE HOR FUN FROM THE MARKET STALL
SLICE PORK LIVER, SLICE PORK, PRAWNS WITHOUT SHELLS, SOTONGS CUT LARGE PIECES, AND CHAI SIM CUT IN SERVING SIZE
HEAT A WOK IN VERY HIGH FLAME UNTIL YOU SEE SMOKE
PUT HALF LADDLE COOKING OIL TO COAT THE WOK WITH OIL
POUR THE OIL BACK TO THE OIL CONTAINER
PUT THE WOK BACK ON THE FLAME AGAIN IN HIGH FLAME
PUT THE HOR FUN INTO THE WOK AND COOK UNTIL IT'S BROWN
ADD A LITTLE DARK SOY SAUCE, AND LITTLE LIGHT SOY SAUCE
NOW IS EASY TO BROWN THE HOR FUN
WHEN IS NICE AND BROWN REMOVE HOR FUN FROM WOK
HEAT THE WOK AGAIN
ADD A LITTLE COOKING OIL
ADD CHOPPED SHALLOTS AND GARLIC
BEFORE THE GARLIC TURN BROWN
ADD OYSTERS SAUCE
ADD PORK AND ALL OTHER INGREDIENTS
ADD A LITTLE DARK SOY SAUCE, AND LIGHT SOY SAUCE
THEN ADD THE PORK STOCK( OR USE THE CHICKEN CUBE,MAYBE PLAIN WATER WILL DO)
THICKEN THE SAUCE WITH CORNFLOUR AND WATER
THEN PUT THE HOR FUN INTO THE SAUCE
(NON PORK EATER CAN COOK WITH BEEF, CHICKEN, OR SEAFOOD, COOKING IS UP
TO YOUR TASTE BUDS)
SLICE PORK LIVER, SLICE PORK, PRAWNS WITHOUT SHELLS, SOTONGS CUT LARGE PIECES, AND CHAI SIM CUT IN SERVING SIZE
HEAT A WOK IN VERY HIGH FLAME UNTIL YOU SEE SMOKE
PUT HALF LADDLE COOKING OIL TO COAT THE WOK WITH OIL
POUR THE OIL BACK TO THE OIL CONTAINER
PUT THE WOK BACK ON THE FLAME AGAIN IN HIGH FLAME
PUT THE HOR FUN INTO THE WOK AND COOK UNTIL IT'S BROWN
ADD A LITTLE DARK SOY SAUCE, AND LITTLE LIGHT SOY SAUCE
NOW IS EASY TO BROWN THE HOR FUN
WHEN IS NICE AND BROWN REMOVE HOR FUN FROM WOK
HEAT THE WOK AGAIN
ADD A LITTLE COOKING OIL
ADD CHOPPED SHALLOTS AND GARLIC
BEFORE THE GARLIC TURN BROWN
ADD OYSTERS SAUCE
ADD PORK AND ALL OTHER INGREDIENTS
ADD A LITTLE DARK SOY SAUCE, AND LIGHT SOY SAUCE
THEN ADD THE PORK STOCK( OR USE THE CHICKEN CUBE,MAYBE PLAIN WATER WILL DO)
THICKEN THE SAUCE WITH CORNFLOUR AND WATER
THEN PUT THE HOR FUN INTO THE SAUCE
(NON PORK EATER CAN COOK WITH BEEF, CHICKEN, OR SEAFOOD, COOKING IS UP
TO YOUR TASTE BUDS)
Cooking with wine
SEAFOOD STEW WITH WHITE WINE
IN A SAUTE' PAN
HEAT THE PAN AND ADD OLIVE OIL
ADD ONIONS CUT INTO LARGE CUBES, GLOVES GARLIC WHOLE
COOK UNTIL ONION TURN BROWN
ADD QUATER TOMATOES, LARGE PIECES OF CAPCIUM, RED, GREEN AND YELLOW
ADD WHITE WINE TO THE VEGETABLE ( CAN ALSO USE WATER INSTEAD)
SEASON WITH SALT AND HERBS (THYMES AND OREGANO)
IN THE MEANTIME PANFRIED SEAFOOD SEASON WITH THYMES, AND OREGANO
MARINATED WITH OLIVE OIL, AND SEASONED WITH SALT
SQUIDS WHOLE
WHOLE FISHS
LARGE PRAWNS
HALF CRABS
MUSSELS
SCALLOPS
POUR THE VEGETABLES ON THE SEAFOOD TO COMPLETE THE COOKING
A FEW MINUTES OF COOKING,
THE SEAFOOD STEW IS READY TO SERVE
IN A SAUTE' PAN
HEAT THE PAN AND ADD OLIVE OIL
ADD ONIONS CUT INTO LARGE CUBES, GLOVES GARLIC WHOLE
COOK UNTIL ONION TURN BROWN
ADD QUATER TOMATOES, LARGE PIECES OF CAPCIUM, RED, GREEN AND YELLOW
ADD WHITE WINE TO THE VEGETABLE ( CAN ALSO USE WATER INSTEAD)
SEASON WITH SALT AND HERBS (THYMES AND OREGANO)
IN THE MEANTIME PANFRIED SEAFOOD SEASON WITH THYMES, AND OREGANO
MARINATED WITH OLIVE OIL, AND SEASONED WITH SALT
SQUIDS WHOLE
WHOLE FISHS
LARGE PRAWNS
HALF CRABS
MUSSELS
SCALLOPS
POUR THE VEGETABLES ON THE SEAFOOD TO COMPLETE THE COOKING
A FEW MINUTES OF COOKING,
THE SEAFOOD STEW IS READY TO SERVE
Yoghurt to cook curried mutton
Cut muttons in large cube
Marinate with garram masala tomato diced and yoghurt,and diced onion, and season with salt
Sit over-night in a chiller
Remove from chiller and coat the meat with flour
Cook in a sauce pan until the meat turn brown
Cook all sides of the meat until all are brown
Cover with lid and in low flame cook until tender
Add yoghurt, cook in low heat, until it thicken
Care must be taken, the yoghurt can break if the heat is high
Ready to serve
Marinate with garram masala tomato diced and yoghurt,and diced onion, and season with salt
Sit over-night in a chiller
Remove from chiller and coat the meat with flour
Cook in a sauce pan until the meat turn brown
Cook all sides of the meat until all are brown
Cover with lid and in low flame cook until tender
Add yoghurt, cook in low heat, until it thicken
Care must be taken, the yoghurt can break if the heat is high
Ready to serve
Wednesday, November 5, 2008
ATE HUMAN FLESH TO SURVIVE
PORT-AU-PRINCE (HAITI)
FIVE MIGRANTS RESCUED AFTER 15 DAYS LOST AT SEA ATE THEIR DEAD COMRADES TO STAY ALIVE, A DOMINICIAN OFFICIAL HAS SAID.
DOMINICAN MINISTER OF TOURISM FRANCISCO IAVIAR GARCIA SAID THE REMAINING
FOUR, PART OF A TOTAL OF 33 DOMININICICAN MIGRANTS TRYING TO REACH PUERTO
RICO BY BOAT, TOLD HIM THEY ATE FROM THE CORPSE OF THE LAST MAN TO DIE, REPORTED THE DAILY MAIL.
AFTER 15 DAYS, WITH HIS BODY DEHYDRATED AND NEAR STARVING, MR GREGORIO MARIA MARIZAN FINALLY TOOK HIS FISHERMAN'S KNIFE.
"WE CUT FROM HIS LEG AND CHEST." MR MARIZAN, 31, TOLD AP FROM HOSPITAL ON MONDAY. "WE CUT LITTLE PIECES AND SWALLOWED THEM LIKE PILLS. IT'S LIKE BEEF, ALMOST THE SAME."
EATING THOSE WHO PERISHED WAS NOT AN IDEA THAT CAME EASILY, SAID THE RECOVERING FISHERMAN. "IMAGINE, 15 DAYS WITHOUT FOOD, WITHOUT WATER. WE HAD TO EAT HIM , TO SAVE OUR OWN LIVES," MR MARIZAN SAID
FIVE MIGRANTS RESCUED AFTER 15 DAYS LOST AT SEA ATE THEIR DEAD COMRADES TO STAY ALIVE, A DOMINICIAN OFFICIAL HAS SAID.
DOMINICAN MINISTER OF TOURISM FRANCISCO IAVIAR GARCIA SAID THE REMAINING
FOUR, PART OF A TOTAL OF 33 DOMININICICAN MIGRANTS TRYING TO REACH PUERTO
RICO BY BOAT, TOLD HIM THEY ATE FROM THE CORPSE OF THE LAST MAN TO DIE, REPORTED THE DAILY MAIL.
AFTER 15 DAYS, WITH HIS BODY DEHYDRATED AND NEAR STARVING, MR GREGORIO MARIA MARIZAN FINALLY TOOK HIS FISHERMAN'S KNIFE.
"WE CUT FROM HIS LEG AND CHEST." MR MARIZAN, 31, TOLD AP FROM HOSPITAL ON MONDAY. "WE CUT LITTLE PIECES AND SWALLOWED THEM LIKE PILLS. IT'S LIKE BEEF, ALMOST THE SAME."
EATING THOSE WHO PERISHED WAS NOT AN IDEA THAT CAME EASILY, SAID THE RECOVERING FISHERMAN. "IMAGINE, 15 DAYS WITHOUT FOOD, WITHOUT WATER. WE HAD TO EAT HIM , TO SAVE OUR OWN LIVES," MR MARIZAN SAID
Monday, November 3, 2008
Fried rice ( in The good old days)
Ingedients
Crab meat ( Just the meat)
Char Siew meat( Cut into small Dived)
Chinese Sausage
Eggs
Peas
Shallots (chopped)
Garlic (chopped)
HEAT A WOK TO VERY HOT
POUR 1/2 LADDLE COOKING OIL INTO THE WOK
MOVE THE OIL TO COVER THE BASE WITH OIL
ON THE HEAT UNTIL YOU CAN SEE SMOKE IN THE OIL
POUR THE OIL BACK TO THE OIL CONTAINER
ADD A ENOUGH OIL YO THE WOK
PUT IN THE CHINESE COOK UNTIL COOKED
ADD CHOPPED GARLIC AND SHALLOT
BREAK IN THE EGG AND STIR
PUT THE BREAKUP COOKED RICE AND STIR-FRIED
ADD THE OTHER INGREDIENTS
THE WOK MUST BE VEERY HOT ALL THE TIME
TOSS, STIR-FRIED UNTIL THE WOK FAVOUR GET INTO THE RICE
ADD LIGHT SOY SAUCE
CONTINUE FURTHER
CHECK SEASONING
READY TO SERVE ( TO BE EATEN STRAIGHT AWAY)
Crab meat ( Just the meat)
Char Siew meat( Cut into small Dived)
Chinese Sausage
Eggs
Peas
Shallots (chopped)
Garlic (chopped)
HEAT A WOK TO VERY HOT
POUR 1/2 LADDLE COOKING OIL INTO THE WOK
MOVE THE OIL TO COVER THE BASE WITH OIL
ON THE HEAT UNTIL YOU CAN SEE SMOKE IN THE OIL
POUR THE OIL BACK TO THE OIL CONTAINER
ADD A ENOUGH OIL YO THE WOK
PUT IN THE CHINESE COOK UNTIL COOKED
ADD CHOPPED GARLIC AND SHALLOT
BREAK IN THE EGG AND STIR
PUT THE BREAKUP COOKED RICE AND STIR-FRIED
ADD THE OTHER INGREDIENTS
THE WOK MUST BE VEERY HOT ALL THE TIME
TOSS, STIR-FRIED UNTIL THE WOK FAVOUR GET INTO THE RICE
ADD LIGHT SOY SAUCE
CONTINUE FURTHER
CHECK SEASONING
READY TO SERVE ( TO BE EATEN STRAIGHT AWAY)
Sunday, November 2, 2008
WHOLE FISH IN OVEN GRILL
PREPARE FISH WHOLE
CLEAN AND REMOVE STOMACH
DRY, SEASON WITH HERBS OF YOUR CHOICE
OR JUST SALT AND PEPPER
POUR OLIVE OIL ON THE FISH
AND IN THE ROASTING PAN
DO NOT CUT THE FISH
OVEN TURN ON THE GRILL
TEMPERATURE 210C
DEPENDING ON THE SIZE OF THE FISH
BIGGER FISH TAKES TIME TO COOK
POKE A KNIFE OR FOLK OR CHOPPED STICK
WHEN COOK IT IS SOFT AND EASY TO RUN IN.
CLEAN AND REMOVE STOMACH
DRY, SEASON WITH HERBS OF YOUR CHOICE
OR JUST SALT AND PEPPER
POUR OLIVE OIL ON THE FISH
AND IN THE ROASTING PAN
DO NOT CUT THE FISH
OVEN TURN ON THE GRILL
TEMPERATURE 210C
DEPENDING ON THE SIZE OF THE FISH
BIGGER FISH TAKES TIME TO COOK
POKE A KNIFE OR FOLK OR CHOPPED STICK
WHEN COOK IT IS SOFT AND EASY TO RUN IN.
SOY DUCK
ONE WHOLE DUCK
CLEAN INSIDE OF DUCK
IN A HOT WOK
THROW IN CININAMON STICK, FIVE SPICES
COOK UNTIL THE FAVOUR HEAT YOUR NOSE
POUR IN BLACK SOY SAUCE
REDUCE TO SAUCE THICKEN
PLACE WHOLE DUCK IN WOK
COVER WITH LID
REDUCE THE FRAME TO SIMMER
TURNING THE DUCK OVER
TO MAKE SURE THE DUCK COOK IN SAUCE
DO NOT ADD WATER,
IF YOU HAVE TO
ADD A LITTLE
COOK UNTIL WELL-DONE
MUST BE TENDER
CLEAN INSIDE OF DUCK
IN A HOT WOK
THROW IN CININAMON STICK, FIVE SPICES
COOK UNTIL THE FAVOUR HEAT YOUR NOSE
POUR IN BLACK SOY SAUCE
REDUCE TO SAUCE THICKEN
PLACE WHOLE DUCK IN WOK
COVER WITH LID
REDUCE THE FRAME TO SIMMER
TURNING THE DUCK OVER
TO MAKE SURE THE DUCK COOK IN SAUCE
DO NOT ADD WATER,
IF YOU HAVE TO
ADD A LITTLE
COOK UNTIL WELL-DONE
MUST BE TENDER
SATAY CHICKEN, MUTTON, OR BEEF
CUT THE MEAT INTO LONG STRIPS
MARRINADE THE MEAT WITH GARRAM MASALA
USING THE SATAY STICK
MAKE THE MEAT INTO SATAY WITH THE STICK
GRILL THE SATAY
ROAST THE CHOPPED PEANUTS
CHOPPED SHALLOTS,PUT SOME OIL, SAUTE THE SHALLOT, ADD GARRAM MASALA
FLOUR AND IN LOW HEAT UNTIL THE FAVOUR HIT YOUR NOSE.
ADD STOCK, SEASON
CUT SOME ONION AND CUCUMBER AS SIDE DISH
MARRINADE THE MEAT WITH GARRAM MASALA
USING THE SATAY STICK
MAKE THE MEAT INTO SATAY WITH THE STICK
GRILL THE SATAY
ROAST THE CHOPPED PEANUTS
CHOPPED SHALLOTS,PUT SOME OIL, SAUTE THE SHALLOT, ADD GARRAM MASALA
FLOUR AND IN LOW HEAT UNTIL THE FAVOUR HIT YOUR NOSE.
ADD STOCK, SEASON
CUT SOME ONION AND CUCUMBER AS SIDE DISH
BONELESS CHICKEN WITH MUSHROOM SAUCE
SEASCON CHICKEN WITH SALT AND PEPPER
COAT THE CHICKEN LEGS WITH FLOUR
SHAKE OFF EXCESS FLOUR
HEAT UP A SAUTE' PAN OR A CHINESE WOK
PUT IN SOME OIL
ARRANGE THE MEAT IN THE PAN TO COOK
SLICE SOME BUTTON MUSHROOMS
OR SHAKITE MUSHROOMS
ALSO SLICE LITTLE SHALLOTS
COOK TOGETHER WITH THE CHICKEN
LOWER THE HEAT
COVER WITH A LID
WHEN ONE SIDE IS COOK
TURN THE CHICKEN OVER TO COOK THE OTHER SIDE
WHEN THE CHICKEN IS COOK ADD COOKING CREAM
COOK UNTIL THE CREAM THICKEN
THE CHICKEN CAN BE SERVED
COAT THE CHICKEN LEGS WITH FLOUR
SHAKE OFF EXCESS FLOUR
HEAT UP A SAUTE' PAN OR A CHINESE WOK
PUT IN SOME OIL
ARRANGE THE MEAT IN THE PAN TO COOK
SLICE SOME BUTTON MUSHROOMS
OR SHAKITE MUSHROOMS
ALSO SLICE LITTLE SHALLOTS
COOK TOGETHER WITH THE CHICKEN
LOWER THE HEAT
COVER WITH A LID
WHEN ONE SIDE IS COOK
TURN THE CHICKEN OVER TO COOK THE OTHER SIDE
WHEN THE CHICKEN IS COOK ADD COOKING CREAM
COOK UNTIL THE CREAM THICKEN
THE CHICKEN CAN BE SERVED
CURRIED CHICKEN (EASY METHOD)
CHICKEN LEGS WITH BONE
MARINATE CHICKEN WITH GARRAM MASALA AND ONION ROUGHLY CUT
COAT THE CHICKEN WITH FLOUR.
PAN FRIED THE CHICKEN
ADD A LITTLE STOCK
COVER WITH LID UNTIL CHICKEN IS COOKED
ADD TINNED COCONUT MILK AND SIMMER
THE CURRY IS READY TO SERVE
MARINATE CHICKEN WITH GARRAM MASALA AND ONION ROUGHLY CUT
COAT THE CHICKEN WITH FLOUR.
PAN FRIED THE CHICKEN
ADD A LITTLE STOCK
COVER WITH LID UNTIL CHICKEN IS COOKED
ADD TINNED COCONUT MILK AND SIMMER
THE CURRY IS READY TO SERVE
Saturday, November 1, 2008
NASI LEMAK SIMPLE METHOD
WASH RICE AS USUAL, ADD COCONUT MILK, PANDAN ESSENCE, SALT AND COOK IN A RICE COOKER UNTIL COOKED.
IKAN BILLIS DEEP FRIED OR THROW IN THE OVEN TO TOAST.
PEANUT DEEPFRIED IN OIL OR THROW IN THE OVEN TO TOAST
AS OR THE CHILLIES , BLEND CHILLIES WITH SEEDS
CHOPPED SHALLOTS AND GARLIC
TOAST SOME BALACHAM
HOT WOK, ADD OIL, REDUCE THE HEAT, ADD CHOPPED SHALLOT, GARLIC AND CHILLIES
AND COOK UNTIL THE CHILLIES DON'T TASTE RAW. THE ADD THE BALACHAM, LITTLE SUGAR AND KAM QUAT JUICE. MIXED IN THE IKAN BILLIS.
YOU MAY SERVE WITH CHICKEN, FRIED EGGS, ETC.
IKAN BILLIS DEEP FRIED OR THROW IN THE OVEN TO TOAST.
PEANUT DEEPFRIED IN OIL OR THROW IN THE OVEN TO TOAST
AS OR THE CHILLIES , BLEND CHILLIES WITH SEEDS
CHOPPED SHALLOTS AND GARLIC
TOAST SOME BALACHAM
HOT WOK, ADD OIL, REDUCE THE HEAT, ADD CHOPPED SHALLOT, GARLIC AND CHILLIES
AND COOK UNTIL THE CHILLIES DON'T TASTE RAW. THE ADD THE BALACHAM, LITTLE SUGAR AND KAM QUAT JUICE. MIXED IN THE IKAN BILLIS.
YOU MAY SERVE WITH CHICKEN, FRIED EGGS, ETC.
Friday, October 31, 2008
MELAMINE INTO ANIMAL FEED IS AN "OPEN SECRET"
FRIDAY OCTOBER 31,2008
BEIJING
TODAY
THE PRACTICE OF MIXING MELAMINE INTO ANIMAL FEED IS AN "OPEN SECRET" IN THE INDUSTRY, THE NANFANG DAILY NEWSPAPER REPORTED.
THE DISCOVERY OF TAINTED EGGS FOLLOWED ON THE HEELS OF A SIMILAR CRISIS INVOLVED COMPROMISED DAIRY PRODUCTS THAT SENT TENS OF THOUSANDS OF CHILDREN TO THE HOSPITAL AND WAS LINKED TO THE DEATHS OF FOUR INFANTS.
DAIRY SUPPIERS ADDED MELAMINE, A CHEMICAL USED TO MAKE PLASTICS AND FERTILISER, TO WATERED-DOWN MILK IN ORDER TO DUPE QUALITY CONTROL TESTS AND MAKE THE PRODUCT APPEAR RICH IN PROTEIN.
MELAMINE IS HIGH IN NITROGEN, AND MOST PROTEIN CHECKS TEST FOR NITROGEN LEVELS. IT GIVE THE IMPRESSION OF HIGHER PROTEIN LEVELS IN AQUATIC FEED, THEN LATER IN FEED FOR LIVESTOCK AND POULTRY, THE REPORT SAID.
BEIJING
TODAY
THE PRACTICE OF MIXING MELAMINE INTO ANIMAL FEED IS AN "OPEN SECRET" IN THE INDUSTRY, THE NANFANG DAILY NEWSPAPER REPORTED.
THE DISCOVERY OF TAINTED EGGS FOLLOWED ON THE HEELS OF A SIMILAR CRISIS INVOLVED COMPROMISED DAIRY PRODUCTS THAT SENT TENS OF THOUSANDS OF CHILDREN TO THE HOSPITAL AND WAS LINKED TO THE DEATHS OF FOUR INFANTS.
DAIRY SUPPIERS ADDED MELAMINE, A CHEMICAL USED TO MAKE PLASTICS AND FERTILISER, TO WATERED-DOWN MILK IN ORDER TO DUPE QUALITY CONTROL TESTS AND MAKE THE PRODUCT APPEAR RICH IN PROTEIN.
MELAMINE IS HIGH IN NITROGEN, AND MOST PROTEIN CHECKS TEST FOR NITROGEN LEVELS. IT GIVE THE IMPRESSION OF HIGHER PROTEIN LEVELS IN AQUATIC FEED, THEN LATER IN FEED FOR LIVESTOCK AND POULTRY, THE REPORT SAID.
Wednesday, October 29, 2008
Family served faeces-laced gelato after making complaint
SYDNEY
29 OCTOBER 2008 WEDNESDAY
TODAY
A Sydney pub has been accused of serving chocolate gelato laced with frozen faeces to a family
Mr and Mrs Stephen Whyte,and their 3 young children were at the Coogee Bay Hotel on Oct 5 when they were given the free gelato, after complaining about the pub's loud music.
According to a report in The Sydney Morning Herald. Mrs said she became violently ill after eating a spoonfull of the ice-cream. The family sent a sample of the gelato tp the National Measurements Institute, which found that it had "properties similar to human excreta", The Sydney Morning Herald reported.
29 OCTOBER 2008 WEDNESDAY
TODAY
A Sydney pub has been accused of serving chocolate gelato laced with frozen faeces to a family
Mr and Mrs Stephen Whyte,and their 3 young children were at the Coogee Bay Hotel on Oct 5 when they were given the free gelato, after complaining about the pub's loud music.
According to a report in The Sydney Morning Herald. Mrs said she became violently ill after eating a spoonfull of the ice-cream. The family sent a sample of the gelato tp the National Measurements Institute, which found that it had "properties similar to human excreta", The Sydney Morning Herald reported.
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