I prepared this yesterday actually but left it in the fridge overnight cos I love it served cold. This sweet, sour and spicy dish has a strong Thai influence and the Nyonya sort of adapted it too. The main difference would be the Nyonya version is less spicy and slightly sweeter. Nevertheless it will still excite your taste buds and the coriander leaves providing the aromatic fragrant.
If you are considering having this appetizer to accompany your meal, do refrain from cooking other dishes with a similar taste like Sweet and Sour Fish. I find it goes well especially with Fried Chicken and Grilled Fish.
Ingredients
1 small Green Mango - skinned and shredded
5 ShallotsShallots
10 CilipadiCilipadi
1/2 CucumberCucumber
1/2 CarrotCarrot
Seasoning Ingredients
3 tbsp Lime Juice
2 tbsp Sugar
1 tbsp Fish Sauce
1 tbsp Sesame Oil
Dash of pepper
Garnishing Ingredients
Coriander LeavesCoriander Leaves
Mint LeavesMint Leaves
Directions
1. Combine seasoning ingredients in a mixing bowl.
2. Stir in all shredded ingredients.
3. Place unto serving bowl and sprinkle garnishings.
4. Serve with any seafood curry meals, fried chicken or grilled fish.
Note: You may also use Grinded Peanuts for garnishing.
Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Mango Kerabu Salad
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The World Italian Sausage Eating Championship
 The 3rd Annual Sausage Eating Contest hails a new winner!Winner Tom "Goose" Gillbert at 4.84 lbs set a New World Record! 13th - Jeff "Big Show" Freeman - .83 lbs 12th - Pat Capogreco (President of I.U.) - .86 lbs 11th - Jim "The Heater" Fallon - .87 lbs 10th - "Big" David gore - 1.17 lbs 9th - Mikey "Canoli" Saffie - 1.26 lbs 8th - "Princess" Diana Boro - 1.39 lbs 7th - Tim "Im Not Tom" Crews - 1.47 lbs 6th - Bruce "Captain RU" Sinclair - 1.83 lbs 5th - Tim "Chomps-A-Lot" Brien - 2.00 lbs 4th - Jared Kaiser "Roll" - 2.39 lbs 3rd - Nate "The Nibbler" Gayman - 2.78 lbs 2nd - Ian "The Invader" Hickman - 4.38 lbs – Ian beat last year's record of 3.86 by Gentleman Joe Menchetti1st - Tom "Goose" Gillbert - 4.84 lbs – New World Record! | ||||||
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Cheesy Chicken and Spinach Lasagne
Ingredients
1 tbsp oil
1 onion, finely chopped
2 cloves garlic, chopped
500g chicken mince
4 tbsp tomato paste
400g can diced tomatoes
500ml pack Campbell’s Real Stock - Salt Reduced Chicken
6 instant dried lasagne sheets
80g baby spinach
125g light cream cheese
1 cup grated tasty cheese
Prep Time: 15 mins
1. Preheat oven to 180°C. Heat oil in a saucepan over high heat. Add onion & garlic, cook for 2 mins.
2. Add chicken mince & cook until browned.
3. Stir in tomato paste, tomatoes & stock. Bring to the boil, stirring. Reduce heat & cook for 10 mins, stirring occasionally.
4. Spread some of the chicken sauce on the base of a 1 ½ Litre (6 cup) capacity lasagne or baking dish. Top with three lasagne sheets. Continue layering with chicken sauce, baby spinach & remaining lasagne sheets, finishing with chicken sauce. Top with small dollops of cream cheese then sprinkle over grated cheese. Bake for 20 mins or until golden brown.
1 onion, finely chopped
2 cloves garlic, chopped
500g chicken mince
4 tbsp tomato paste
400g can diced tomatoes
500ml pack Campbell’s Real Stock - Salt Reduced Chicken
6 instant dried lasagne sheets
80g baby spinach
125g light cream cheese
1 cup grated tasty cheese
Method
Prep Time: 15 mins
Cooking Time: 20 mins
Serves 4
1. Preheat oven to 180°C. Heat oil in a saucepan over high heat. Add onion & garlic, cook for 2 mins.
2. Add chicken mince & cook until browned.
3. Stir in tomato paste, tomatoes & stock. Bring to the boil, stirring. Reduce heat & cook for 10 mins, stirring occasionally.
4. Spread some of the chicken sauce on the base of a 1 ½ Litre (6 cup) capacity lasagne or baking dish. Top with three lasagne sheets. Continue layering with chicken sauce, baby spinach & remaining lasagne sheets, finishing with chicken sauce. Top with small dollops of cream cheese then sprinkle over grated cheese. Bake for 20 mins or until golden brown.
Chocolate Cake
Easy Chocolate Cake
(With buttercream cocoa frosting. Height: 2 to 2.5 inch)
To see our previous version:click here!
Yield: 12 servings
To see our previous version:click here!
Yield: 12 servings
Ingredients
1 + 1/2 cup (170 g) all-purpose flour
3 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
1 cup (220 g) sugar
2 teaspoons vanilla essence
3/4 cup (1.8 dl) milk
3/4 cup (170 g) melted butter
2 eggs
3 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
1 cup (220 g) sugar
2 teaspoons vanilla essence
3/4 cup (1.8 dl) milk
3/4 cup (170 g) melted butter
2 eggs
Ingredients for frosting
1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter
3 cups (7.2 dl) powdered sugar or confectioner's sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon vanilla extract
4 to 5 tablespoons lukewarm milk
3 cups (7.2 dl) powdered sugar or confectioner's sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon vanilla extract
4 to 5 tablespoons lukewarm milk
The Royal Wedding Cake
The royal wedding cake has been revealed as a traditional multilayered fruit cake with a floral design but Prince William has also commissioned an alternative cake made from rich tea biscuits. The official wedding cake is to be made by Fiona Cairns, a businesswoman who has gone from kitchen table baking to selling her creations to the country's best-known stores.
Kate Middleton has produced detailed plans for the cake, which will form the centrepiece of the Buckingham Palace
The cake will be decorated with Prince William and Kate's new cipher – thought to feature the couple's entwined initials – which will be officially released on their wedding day.
Another theme will be the four flowers of the home nations – English rose, Scottish thistle, Welsh daffodil and Irish shamrock.
But Prince William has also requested an alternative treat – a McVities chocolate biscuit cake which was one of his favourites as a young boy.
Ms Cairns, 56, whose sweet treats are sold in Harrods, Selfridges and Waitrose, was contacted by William's office in February and asked if she would make the couple's wedding cake, which she agreed to do.
She added: "I couldn't believe it, I'm very excited, very daunted and very privileged – a mixture of emotions.
"It's multi-tiered, doesn't have colour – it's cream and white (icing) – and it's a traditional cake but also quite delicate and modern, all the tiers will have a different theme."
William and Kate are fans of her fruit cakes, while Paul McCartney orders one for Christmas every year and she has also baked creations for Pink Floyd and Simply Red in the past.
The commission has been a process of discovery for the 56-year-old who has also been asked by Kate to feature around 16 different blooms and foliage for their meaning – known as the "language of flowers".
William's fiancée also wanted elements from the Joseph Lambeth technique of cake decoration, where intricate piping is used to make three dimensional scroll work, leaves, flowers and other adornments.
The cake designer, who lives in Leicestershire, said Kate made her feel relaxed when they met around six weeks ago at Clarence House to discuss ideas.
She added: "She has guided us right from the beginning and has quite strong ideas.
"That makes it much easier than a bride who has absolutely no idea whatsoever, which has happened in the past.
"But she knew very much what she wanted and she brought us mood boards and told us what influences she would like us to use on the cake."
She would not say how many tiers the cake will have and said special ingredients would be added to the mixture.
But she did reveal it would include a range of produce from dried fruits like raisins and sultanas to walnuts, cherries, grated oranges and lemon, French brandy and free range eggs and flour.
The cake maker said: "These are many of the ingredients we will be using in the cake, I can't tell you exactly the recipe, but the brandy is very important, we always soak our fruits overnight to plump up the fruits.
"This is exactly the same method you would use at home if you were making a fruit cake – we just use bigger batches."
The businesswoman sent samples of different fruit cakes to William and Kate who chose their favourite and she has now started baking to allow the sweet treats the necessary four weeks to mature.
It is thought that the finished product will be featured in the palace's picture gallery that is hung with priceless old masters.
Ms Cairns has been on a "sharp learning curve" since Kate asked her to incorporate flowers according to their meaning, something that was popular with the Victorians, who used the blooms to send secret messages.
She said: "I've been learning from Catherine and I've started making some of the flowers.
"There is the bridal rose which symbolises happiness, the oak and acorn – which is an architectural detail around the room where the cake will be – symbolises strength and endurance.
"There is a lily of the valley which symbolises sweetness and humility and ivy leaves which symbolise marriage," she added laughing "I can't remember all the flowers but I'm learning and we're enjoying making them."
Also on her list of flowers, which are created using sugar paste, is the aptly named Sweet William – which means perfection and gallantry.
Ms Cairns added: "We are also loosely interpreting the Lambeth technique, which is about sugar flowers but is about lattice work and scrolling, so we're including that on the decoration of the cake too.
"We are going to make some garlands using sugar flowers which are another architectural feature in the room."
Ms Cairns started her business with her 58-year-old husband Kishore Patel 25 years ago after he spotted the potential of her cake-making skills.
She began working on her kitchen table then relocated to a small industrial park in Leicestershire.
But the commission from William and Kate is likely to make her name widely known.
She said: "I remember giving him one of our fruit cakes and the question he asked me was do I make wedding cakes."
Haggis- A Great Dish From Scotland
Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally simmered in the animal's stomach for approximately three hours. Most modern commercial haggis is prepared in a casing rather than an actual stomach.
Haggis is a kind of sausage, or savoury pudding cooked in a casing of sheep's intestine, as many sausages are. As the 2001 English edition of the Larousse Gastronomique puts it, "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour".
The haggis is a traditional Scottish dish memorialised as the national dish of Scotland by Robert Burns' poem Address to a Haggis in 1787. Haggis is traditionally served with "neeps and tatties" (Scots: swede, yellow turnip or rutabaga and potatoes, boiled and mashed separately) and a "dram" (i.e. a glass of Scotch whisky), especially as the main course of a Burns supper. However it is also often eaten with other accompaniments.
Penang Hawker Food – Kota Selera Food Court adjoining Fort Cornwallis
The Kota Selera Food Court adjoining Padang Kota Lama (Fort Cornwallis) is a favorite eating place for both locals and visitors to Penang. This spacious food court has several outstanding stalls doing brisk business with the lunch crowd looking for a quick bite.
One stall that stands out among the crowd is Makanan Hainan, serving local and Western fare, Hainanese style. Its small menu of 12 items includes the all-time favorites – chicken chop, fish and chips, prawn fritters, lamp chop and beef steak. Its popular all-day breakfast set is sausage and eggs.
The lamb chop (RM15) comes with two pieces of meaty lamb, pan-fried in a delicious flavour. The addition of fried onions gives a nice contrast of texture and sweetness, wonderfully complementing the tender meat, vegetables, french fries and baked beans.
Jelebi
Imaratee and Jalebi is a Persian sweet popular in countries of the Indian Subcontinent such as India , Pakistan , Nepal , and Bangladesh
The sweets are served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rosewater or other flavors such as kewra water.
A similar sweet is imarti, which is red-orange in color and sweeter in taste, made in North Indian states including Uttar Pradesh, Rajasthan, and Madhya Pradesh. A variant Chhena Jalebi, made with chhena, is popular in parts of Rajasthan, Bengal , and Orissa, though the form can differ significantly from place to place.
In India Jalebi is served as the Celebration Sweet of India, popular during national holidays like Independence Day and Republic Day, on which it is supplied in government offices, defense facilities, and other organizations. Similarly, Jalebi is one of the most popular sweets in Pakistan Pakistan
The earliest written references to the sweet are found in a 13th century cookbook by Muhammad bin Hasan al-Baghdadi. In Iran
One of the earliest known Indian references for the sweet exists in a Jain work — Priyamkarnrpakatha — by Jinasura, apparently composed in AD 1450. This work was subsequently cited in cookery books published in later centuries including the 17th-century classic Bhojan-kutuhala by Raghunatha. So one can say with some measure of certainty that the jalebi has existed in the Indian subcontinent for at least 500 years.
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