How's that spelled?
It seems as if Egypt's Molokhia and Senegal's Ceebu Jën are competing to see which can be spelled the most ways. Molokhia and Melokiyah are the most common, but the word is also spelled Meloukhia, Melokiyah, Milookhia, Milookhiyya, M'Loukhia, Molohia, Molokhiya, Molokhiyya, Molukhyia, Mulukhia, Mulukhiya, Mulukhiyah .
This is a very common plant through out the middle east known as molukhia in arabic
Jew's mallow, Jute or Bush okra (Corchorus olitorius) A tall leafy herb, whose leaves are used as a potherb, spinach or as a salad. The leaves are lanceolate and serrate and are used fresh and dried. In Egypt and the Middle East mostly used in soups, in India as a spinach substitute and in the Caribbean as a salad.Sometimes used as a source of jute, but c.capsularis is the more important source of fibre.
Native to Africa, Jew's mallow is sold in many markets as bunches of uprooted young plants. It is usually boiled separately and added to stews and soups later to make them thicker and more mucilaginous. It is usually planted 3 rows on a meter-wide raised bed. Leaf harvest begins in 5-7 weeks. High temperatures and soil moisture are more critical to good yield than fertilizer. In Africa, yields of 5 to 8 tons of greens per hectare are typical.
If you like molokhia, consider yourself lucky that you didn't live in Egypt a thousand years ago: Consumption of molokhia was banned (along with a great many other things) during the reign of the Fatimid Caliph al-Hakim (c.1000 AD).
What you do
Chop the molokhia leaves as finely as possible. This should leave them bright green and slightly slimey. In Egypt, the perfect tool to finely chop molokhia leaves is a makhrata -- a curved knife with two handles similar to the Italian mezzaluna. (Get one of these kitchen cutters and you'll love it so much you'll be using it by the light of a half-moon!) Some Egyptian cooks prefer to cut the molokhia leaves by rolling them into a tight bundle and using a very sharp knife to shave them into thin slices.
Molokhia substitute
Molokhia is prized for its mucilaginous quality, a quality which spinach lacks. If using spinach, the addition of a few tender okra pods, very finely chopped, will serve to thicken the soup.
Molukhia.....jews Mallow Soup Melokhiyya Masriyyah
Molokhia (Melokiyah, etc.) is a traditional dish in Egypt and Sudan -- some people believe it originated among Egyptians during the time of the Pharaohs. Others believe that it was first prepared by ancient Jews. Molokhia is a mucilaginous, nutritious soup made from a type of greens, known as molokhia or Jew's mallow (also called Nalta jute, Tussa jute, Corchorus olitorius), which is found throughout Egypt, the Levant, and similar climes elsewhere.
Unless specifically designated as burani, Mulukhiya denotes the course prepared as a soup, with finely chopped or shaved Mulukhiya.
Chop the molokhia leaves as finely as possible. This should leave them bright green and slightly slimey. In Egypt, the perfect tool to finely chop molokhia leaves is a makhrata -- a curved knife with two handles similar to the Italian mezzaluna. (Get one of these kitchen cutters and you'll love it so much you'll be using it by the light of a half-moon!) Some Egyptian cooks prefer to cut the molokhia leaves by rolling them into a tight bundle and using a very sharp knife to shave them into thin slices.
Over high heat, bring the chicken stock to a near boil in a large pot. Add the molokhia, stirring well. Add the tomato paste, chile pepper, bay leaf, and onion (if desired), and black pepper, continuing to stir. Reduce heat and simmer. The molokhia will simmer for about twenty minutes. (Allow an extra ten if frozen molokhia is not completely thawed.)
After the chicken stock and molokhia have simmered for about ten minutes: heat the oil (or butter) in a skillet. Using either the back of a spoon in a bowl or a sharp knife on a cutting board, grind the garlic, ground coriander, and the salt together into a paste. Fry the mixture in the oil for two to four minutes, stirring constantly, until the garlic is slightly browned.
After the garlic has been browned and the molokhia is nearly done (after it has been simmering for about twenty minutes and has broken down to make a thick soup), add the garlic mixture and the oil it was fried in to the simmering molokhia. Stir well.
Add any of the remaining optional ingredients that you like. Continue simmering and stirring occasionally for a few more minutes.
Adjust seasoning. Serve immediately, hot. Molokhia soup is often served over boiled Rice and sometimes with boiled chicken.
The fried garlic and coriander mixture is known as ta'lya (ta'leya, ta'liya) and is used in many Egyptian dishes. Some cooks leave out the salt; others add the onion and/or the tomato paste to the ta'lya. The ta'lya can also be added to the molokhia earlier.
A richer Molokhia Chicken
soup can be obtained by boiling a pound of cut-up chicken meat in the chicken stock before adding the molokhia leaves. Some cooks add a bit of cardamom or cinnamon.
6-8 servings 35 min 5 min prep
4-5 cups chicken broth
4 pieces chickens
2 (14 ounce) packages frozen molukhia (minced or chopped, not whole leaves)substitute spinach frozen or fresh and add okra to thicken it
1/2 cup diced onions
2 maggi chicken bouillon cubes
3/4 tablespoon allspice (optional)
1/4 cup corn oil
4-5 garlic cloves
jews Mallow Soup Recipe 2
60 mins
Season chicken and boil chicken in water, until done, make sure you skim the scum off the top of the water as chicken boils.
Make sure you have the above chicken broth, if your running low after chicken has boiled add a bit of water.
Open and add the frozen mlokhia to the boiling broth.
Add maggi cubes.
Add allspice.
Let boil until molukhia has defrosted into the broth, then let cook additional 5 minutes.
Smash garlic up with a mortar and pestal, until its almost like a paste, you may add a bit of salt in the mortar and pestal to help smash.
In a small saucepan, add oil and let oil get hot, place garlic in oil and keep an eye on it stirring frequently.
Once garlic has reached a deep golden brown, but definately NOT BURNT.
Pour oil and garlic into the molukhia.
Stir let set, serve next to bowl of rice.
Taking a spoonful at a time, place of rice and eat together.
If desired squeeze lemon over the bowl of mlokhia before eating to add an extra kick.
Jew's Mallow with Chicken Melokhiyya Masriyyah 3
Serves 7 persons
1lb (1/2 kg) Jew's mallow leaves
2lb (1 kg) chicken
10 cups water
1lb (1/2 kg) stewing meat with bones
1 tablespoon salt
1 ½ cups coriander, chopped
1 tablespoon dried ground coriander
1/4 cup ghee or butter
3 garlic bulbs, peeled
1 onion
1/2 teaspoon each pepper, cinnamon
2 tablespoons lemon juice
Draw, singe, clean and cut the chicken into pieces.
Place the chicken pieces in a pot with the stewing meat, bones and onion.
Add 10 cups of water and bring to the boil.
Remove the scum, reduce the heat and cook for one hour. Season.
Wash the Jew's Mallow leaves and spread them on a big cloth to dry.
When completely dry, chop finely using a special knife.
Crush half the amount of garlic cloves with the dried coriander. Add the other half (uncrushed) to the meat and allow to cook in the pot.
Sauté the crushed garlic with the dried and fresh coriander in the ghee or butter. Stir the ingredients until they become soft.
When the meat and chicken are well done, remove them from the broth. Bone the chicken and strain the broth.
Put the strained broth over medium heat in a pot with the stewing meat, the garlic and coriander, lemon juice and the Jew's mallow leaves. Salt to taste.
Allow to come to the boil then reduce the heat and simmer for 5 minutes.
Serve in a large platter garnished with the chicken pieces.
This dish is eaten with cooked rice along with one minced onion mixed in a cup of vinegar.
Molokhia Egyptian Greens Soup
Molokhia (Melokiyah, etc.) is a traditional dish in Egypt and Sudan -- some people believe it originated among Egyptians during the time of the Pharaohs. Others believe that it was first prepared by ancient Jews. Molokhia is a mucilaginous, nutritious soup made from a type of greens, known as molokhia or Jew's mallow (also called Nalta jute, Tussa jute, Corchorus olitorius), which is found throughout Egypt, the Levant, and similar climes elsewhere. Dried or frozen molokhia greens may be obtained from Middle Eastern or Asian grocery stores worldwide.
What you need
six cups chicken stock
one pound fresh molokhia leaves or frozen molokhia leaves (thawed) -- or -- a similar amount of spinach; stems removed, cleaned, rinsed in cold water, and patted dry (frozen molokhia is usually already cleaned and chopped)
one tablespoon tomato paste (optional)
one hot chile pepper, cleaned and chopped (optional)
one bay leaf (optional)
one small onion, finely chopped (optional)
black pepper, to taste
two tablespoons olive oil, butter, or any cooking oil
several cloves (or more) of garlic, minced
one teaspoon ground coriander
one teaspoon salt
one tablespoon fresh coriander leaves (also called cilantro) or fresh parsley, finely chopped (optional)
juice of one lemon or a teaspoon vinegar (optional)
ground cayenne pepper or red pepper, to taste (optional)
Molokheya with rabbits
Molokheya is a popular national dish in Egypt, second only to Ful Medames.
This is just one variant.
Serving 4
Preparation Time
1 hours
Ingredients
1 rabbit.
1 pack molokheya.
1 1/2 tablespoon garlic , crushed.
1 1/2 tablespoon coriander , ground.
3 tablespoons margarine or butter.
Salt.
Cooking Instructions
Wash rabbit well then boil until tender.
Strain and reserve 3-4 cups of rabbit soup.
Cut rabbit into portions.
In a skillet add 2 tablespoons margarine or butter.
Fry rabbit pieces until golden brown.
In a deep pan heat reserved soup and bring to boil over high heat.
Add 1 teaspoon coriander and 1/2 tablespoon garlic.
Reduce heat and add molokhia and leave to boil once, uncovered.
While molokhia is boiling, in a small skillet heat 1 tablespoon margarine or butter then add 1 teaspoon coriander, 1 tablespoon garlic and stir until golden brown.
Immediately pour components of skillet onto molokhia in pan. Don't stir.
Stir molokheya just before serving.
Serve in a bowl, with rabbit and white rice on the side.
Chopped Fresh or Frozen Mulukhiya with Chicken
Ingredients
1. 2 kg fresh Mulukhiya, or e packets (1/2 kg each) frozen
2. 2 chickens, 1 kg each
3. bayleaf
4. 4-5 cardamom grains
5. 1 onion, cut in half
6. 15-20 garlic cloves, crushed
7. 1 tablespoon coriander powder
8. 1 tablespoon lemon juice (optional)
9. cooking oil
10. salt
1. If used fresh Mulukhiya, chop, and cover until needed (see above).
2. Boil water with onion, salt, bayleaf, and cardamom tied in muslin bag.
3. Then, add chicken and cook until tender.
4. Remove chicken, cut into neat joints, and fry.
5. Discard muslin bag and mash onion.
6. Boil soup, add Mulukhiya, adjust seasoning, and simmer for 3-5 minutes.
Do not over cook, as Mulukhiya has to suspended; overcooking makes leaves fall to the bottom of the pot.
7. Mix crushed garlic with salt and coriander.
8. Saute (fry) this mixture for 3-5 minutes (known as ta'liya) until golden. 9. Then, toss into the boiling Mulukhiya.
10. Simmer for 2 minutes.
11. Add lemon juice (optional).
12. If using frozen Mulukhiya, slide the Mulukhiya into the boiling pot, stir until completely thawed, then proceed as with the fresh
.
Ta'lya Mulukhiya
Another way to cook Mulukhiya is to boil the ta'liya with the soup for 3-5 minutes before adding the Mulukhiya. This makes the ta'liya taste stronger.
Ta'liya
This mixture is added to almost all stewed vegetables, cooked with or without meat. Ta'liya means frying, but it specifically calls for fried garlic with ground coriander - no other spice.
Ingredients
1. 20 garlic cloves, crushed.
2. 1 teaspoon ground coriander.
3. 1 teaspoon cooking oil, salt, and pepper.
Procedure
1. Mix crushed garlic with salt, pepper, and coriander until smooth.
2. Saute (fry) this mixture for 3-5 minutes (known as ta'liya) (until golden). 3. Then, toss into the boiling Mulukhiya.
4. Ladfle one spoonful of the cooking broth back into frying pan, stir, and toss again into the cooking pot.
This will ensure that all the ta'liya is used. A pleasant 'tishshshsh' sound always follows tossing the ta'liya into the pot.
5. Simmer for 2 minutes.
6. Add lemon juice (optional).
Tomatoes Mulukhiya
Another way to cook Mulukhiya is to add 1 or 2 peeled ripe tomatoes and boil with the chicken and onion. Mash both tomatoes fruit and proceed as above. in this case, omit the lemon juice.
Rabbit with Mulukhiya
Another way to cook Mulukhiya is to boil rabbit and rabbit soup can substitute for chicken.
Mulukhiya Muluki - Mulukhiya Royal
Ingredients
1. Same ingredients as "Fresh or Dried Mulukhiya", plus the following:
2. 1 cup cooked rice
3. 2 loaves crisp local bread
4. 3 onions, chopped very fine
5. 2 tablespoons vinegar
6. 1 tablespoon tomato paste
Procedure
1. Cut the bread into small morsels, 2-3 cms square, and set aside.
2. Soak two chopped onions in vinegar. 3. Saute the remaining chopped onion to a rich golden color.
4. Thin tomato paste with 1 cup of water, season, pour over fried onions, and cook for 10 minutes.
5. To serve, line each plate with a thin layer of bread and moisten with Mulukhiya.
6. Spread another layer of rice and soak with Mulukhiya.
7. Sprinkle with tomato sauce, onion, and vinegar, and top with chicken.
Mulukhiya Bi-L-Samak - Mulukhiya, cooked with Fish
Ingredients
1. 2 kg fresh Mulukhiya or 2 packets (1 kg total) frozen)
2. 1 to 1 1/2 kg fish
3. 1 onion, chopped
4. 10 garlic cloves, crushed
5. 1 teaspoon ground coriander
6. oil
7. salt, pepper, and cumin
Procedure
1. Chop or shave Mulukhiya and cover until needed.
2. Cut fish into large chunks, coat with seasoned flour, and fry lightly.
3. Mix garlic, salt, and coriander.
4. Fry onion and garlic mixture until nicely brown.
5. Then, add two cups water, cumin, seasining, and boil.
6. Gently slip the fish into boiling pot and cook until tender.
7. Remove fish from broth and keep warm.
8. Mash onion, add to the broth, and Mulukhiya.
9. Simmer for 2 minutes.
Beef Mulukhiya Burani - Mulukhiya (unchopped - 1st Way)
Ingredients
1. 1 1/2 kg fresh Mulukhiya
2. 1/2 kg beef
3. 1 onion, coarsely chopped
4. 10 garlic cloves
5. 2 teaspoons lemon juice
6. cooking oil
7. salt and pepper
Procedure
1. Cut beef into bite-sized cubes.
2. Lightly fry Mulukhiya leaves until they wilt. then remove onto wire sieve.
3. Fry onion until nicely brown.
4. Then, add beef and fry until it reabsorbs its juice.
5. Peel garlic, halve diagonally, and add to beef with seasoning and enough water to barely cover.
6. Boil for about 15-20 minutes.
7. Then, add Mulukhiya and cook for another 10-15 minutes.
8. Turn off flame and add lemone Juice.
Beef Mulukhiya Burani - Mulukhiya (unchopped - 2nd Way)
Ingredients
1. 1 1/2 kg fresh Mulukhiya
2. 1/2 kg beef
3. 1 onion, coarsely chopped
4. 10 garlic cloves
5. 1 teaspoon ground coriander
6. cooking oil
7. salt and pepper
Procedure
1. Cut beef into bite-sized cubes.
2. Cook beef, onion, and Mulukhiya leaves with seasoning until tender.
3. Prepare Ta'liya and toss into cooking pot.
4. Let simmer for 5-7 minutes.
15.7.07
Singapore Food Recipies
http://fooddownunder.com/cgi-bin/search.cgi?q=singaporehttp://
www.makantime.com/indexrecipies
www.asianonlinerecipes.com/online_recipes/singaporemalaysia/singapore_malaysia.php
www.geocities.com/Tokyo/Market/7773/singapore.html
www.makantime.com/cookbook/indexrecipe.htm
www.asianfreerecipes.com/asian-recipes/singapore/singaporean-recipes.php
www.cooks.com/rec/search/0,10,singapore_food,FF.html
www.simcooks.com/recipes/http://www.chetbacon.com/thai-html/thai.htm
www.makantime.com/indexrecipies
www.asianonlinerecipes.com/online_recipes/singaporemalaysia/singapore_malaysia.php
www.geocities.com/Tokyo/Market/7773/singapore.html
www.makantime.com/cookbook/indexrecipe.htm
www.asianfreerecipes.com/asian-recipes/singapore/singaporean-recipes.php
www.cooks.com/rec/search/0,10,singapore_food,FF.html
www.simcooks.com/recipes/http://www.chetbacon.com/thai-html/thai.htm
Guide to the best and worst Singapore restaurants
There are 22,491 full service restaurants in Signapore and 10,665 fast food restaurants
Restaurants I have eaten in
Cappadocia Cafe Restaurant #01-12 Robertson Walk11 Unity Street 237995 Opening Hours:Mon-Sun: 12pm-11pm Tel: 6732 2411With roots in Turkish-Mediterranean and continental cuisine, Cappadocia's Chef Ismet combines the bold robust flavours of Turkey and a Mediterranean palette of summery vegetables an excellent kebabs made from high quality meats.
www.res.com.sg/kuriya_fish_aboutus.htm an excellent sushi and sashimi Japanese restaurant .In the evening everything in cold case is discounted by 30 %.
http://www.kingsatay.com/ a tasty place for satay,but the seafood rice we ordered was the worst I have ever eaten.
these two are the best
www.fullertonhotel.com
one of the best sea food and malay buffets in Singapore we ate there day before independence day.
http://www.shangri-la.com/en/property/singapore/shangrila/dining/restaurant/theline another best restaurant in Singapore unlimited seafood dishes such as langusta,sushi,sashimi,oysters and excellent selection of indian,malay,chinesse food
Eating House 36 Temple st #01-02 Singapore 058581 Tel 6220 1569 Stopped there while visiting a Chinatown ,they have a very good hot and sour soup,enormous portion,could hardly finish it .
www.thevilage.com/ The concept of having food prepared and cooked before your eyes is a traditional one. This form of dining experience remains popular everywhere in the world and among Singaporeans who love to watch and be entertained. On entering Vila'ge, one is overwhelmed by its rustic charm, colors and the aroma of spices and herbs. Each customer is then given a V-Card where food orders are scanned. They may wander around freely to take their time to decide what they would like to eat. A family restaurant, one can savor a great selection of European country gourmet and a fusion of Asian food delights
River Quay Seafood Restaurant 50,Boat Quay tel 6534 0500 excellent Chilli Crab,Sea Bass and seafood fried rice you can also bargain we got 30 % discount of the listed price
Mongolian Grill at Boat Quay ,http://www.thetent.com.sg/ you pick what you want and they grill it for you an excellent food and value for the money $ 22 Sg
Oso Ristorante www.oso.sg one of the best Italian restaurants I have ever been to,personally I recomend osso bucco and the service is out of this world,the highest ratio of waiters to the clients ,I have ever seen,I personally recommend elderly Chinesse head waiter-after he dies he should be decreed a god of waiters .
Shahimaharani www.shahimaharani.com An elegant and excellent North Indian restaurant with live Nepali music This restaurant is known for its well-prepared North Indian dishes. The menu is divided into three categories: mild, spicy and very spicy. This culinary adventure of North Indian cuisine starts with a mix of Pakoras, Paneer and Bhindi. There is a selection of Tandoori and Curries that are some of the best in the city. My favored while dining with my friend Samy was a lamb Vindaloo served with excellent Indian riceMain courses include Lamb Chops Shah Jehani, Chicken Tikka Masala and Fish Amritsari. There are many varieties of Naan & Pilau Rice while vegetarians will enjoy Baigan Burtha - mashed eggplant cooked with dry spices and the Bhindi Masala - with chopped onion, tomatoes, and spices. Rasmalai - with Almond, pistachio, and Cherries is a great dessert.http://www.magmatc.com/ an excellent German restaurant,best steaks recomended by Bernd Starke from bernd.starke@db.com
http://www.carnivore.com.sg/ Brazilian Churrascaria
http://www.oldchangkee.com/ Chineese fried foods, my choice of breakfast served with chilli sauce
http://www.coldstorage.com.sg/ best food store in Singapore
Cooking schools
http://www.cookerymagic.com/
http://www.shermay.com/
http://www.corianderleaf.com/
http://www.palatesensations.com/
http://www.at-sunrice.com/
http://www.yum.sg/?gclid=CKXB_fiUqY0CFQbIbgodClsL2A
http://www.blurbme.com/home/index.php
http://www.blueelephant.com/school/ Bangok
Restaurant reviews
most are reviewed by customers with mankantime website being the best
http://www.makantime.com/
http://www.hungrygowhere.com/
http://www.sbestfood.com/
http://www.singaporefoodfestival.com/
http://www.makansutra.com/
http://www.singapore-restaurant.com/
www.slowfood.org.sg/
Restaurants I have eaten in
Cappadocia Cafe Restaurant #01-12 Robertson Walk11 Unity Street 237995 Opening Hours:Mon-Sun: 12pm-11pm Tel: 6732 2411With roots in Turkish-Mediterranean and continental cuisine, Cappadocia's Chef Ismet combines the bold robust flavours of Turkey and a Mediterranean palette of summery vegetables an excellent kebabs made from high quality meats.
www.res.com.sg/kuriya_fish_aboutus.htm an excellent sushi and sashimi Japanese restaurant .In the evening everything in cold case is discounted by 30 %.
http://www.kingsatay.com/ a tasty place for satay,but the seafood rice we ordered was the worst I have ever eaten.
these two are the best
www.fullertonhotel.com
one of the best sea food and malay buffets in Singapore we ate there day before independence day.
http://www.shangri-la.com/en/property/singapore/shangrila/dining/restaurant/theline another best restaurant in Singapore unlimited seafood dishes such as langusta,sushi,sashimi,oysters and excellent selection of indian,malay,chinesse food
Eating House 36 Temple st #01-02 Singapore 058581 Tel 6220 1569 Stopped there while visiting a Chinatown ,they have a very good hot and sour soup,enormous portion,could hardly finish it .
www.thevilage.com/ The concept of having food prepared and cooked before your eyes is a traditional one. This form of dining experience remains popular everywhere in the world and among Singaporeans who love to watch and be entertained. On entering Vila'ge, one is overwhelmed by its rustic charm, colors and the aroma of spices and herbs. Each customer is then given a V-Card where food orders are scanned. They may wander around freely to take their time to decide what they would like to eat. A family restaurant, one can savor a great selection of European country gourmet and a fusion of Asian food delights
River Quay Seafood Restaurant 50,Boat Quay tel 6534 0500 excellent Chilli Crab,Sea Bass and seafood fried rice you can also bargain we got 30 % discount of the listed price
Mongolian Grill at Boat Quay ,http://www.thetent.com.sg/ you pick what you want and they grill it for you an excellent food and value for the money $ 22 Sg
Oso Ristorante www.oso.sg one of the best Italian restaurants I have ever been to,personally I recomend osso bucco and the service is out of this world,the highest ratio of waiters to the clients ,I have ever seen,I personally recommend elderly Chinesse head waiter-after he dies he should be decreed a god of waiters .
Shahimaharani www.shahimaharani.com An elegant and excellent North Indian restaurant with live Nepali music This restaurant is known for its well-prepared North Indian dishes. The menu is divided into three categories: mild, spicy and very spicy. This culinary adventure of North Indian cuisine starts with a mix of Pakoras, Paneer and Bhindi. There is a selection of Tandoori and Curries that are some of the best in the city. My favored while dining with my friend Samy was a lamb Vindaloo served with excellent Indian riceMain courses include Lamb Chops Shah Jehani, Chicken Tikka Masala and Fish Amritsari. There are many varieties of Naan & Pilau Rice while vegetarians will enjoy Baigan Burtha - mashed eggplant cooked with dry spices and the Bhindi Masala - with chopped onion, tomatoes, and spices. Rasmalai - with Almond, pistachio, and Cherries is a great dessert.http://www.magmatc.com/ an excellent German restaurant,best steaks recomended by Bernd Starke from bernd.starke@db.com
http://www.carnivore.com.sg/ Brazilian Churrascaria
http://www.oldchangkee.com/ Chineese fried foods, my choice of breakfast served with chilli sauce
http://www.coldstorage.com.sg/ best food store in Singapore
Cooking schools
http://www.cookerymagic.com/
http://www.shermay.com/
http://www.corianderleaf.com/
http://www.palatesensations.com/
http://www.at-sunrice.com/
http://www.yum.sg/?gclid=CKXB_fiUqY0CFQbIbgodClsL2A
http://www.blurbme.com/home/index.php
http://www.blueelephant.com/school/ Bangok
Restaurant reviews
most are reviewed by customers with mankantime website being the best
http://www.makantime.com/
http://www.hungrygowhere.com/
http://www.sbestfood.com/
http://www.singaporefoodfestival.com/
http://www.makansutra.com/
http://www.singapore-restaurant.com/
www.slowfood.org.sg/
11.7.07
Butter versus margarine
Butter versus margarine
Pass The Butter This is interesting . . .
Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research
wanted a payback so they put their heads together to figure out what to do with this product to get their money back. It was a white substance
with no food appeal so they added the yellow coloring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavorings.
DO YOU KNOW...the difference between margarine and butter???
Both have the same amount of calories. Butter is slightly higher in saturated fats at 8 grams compared to 5 grams.
Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.
Eating butter increases the absorption of many other nutrients in other foods. Butter has many nutritional benefits where margarine has a few only because they are added!
Butter tastes much better than margarine and it can enhance the flavors of other foods. Butter has been around for centuries where margarine has been around for less than 100 years.
Margarine..
Very high in Trans fatty acids. Triple risk of coronary heart disease. Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol) Increases the risk of cancers up to five fold. Lowers quality of breast milk. Decreases immune response. Decreases insulin response.
And here's the most disturbing fact.... HERE IS THE PART THAT IS VERY INTERESTING !!! Margarine is but ONE MOLECULE away from being PLASTIC.
This fact alone was enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).
You can try this yourself:
Purchase a tub of margarine and leave it in your garage or shaded area. Within a couple of days you will note a couple of things:
* no flies, not even those pesky fruit flies will go near it that should tell you something)
* it does not rot or smell differently because it has no nutritional value; nothing will grow on it Even those teeny weeny microorganisms will not a find a home to grow. Why? Because it is nearly plastic.
Would you melt your Tupperware and spread that on your toast?
Share This With Your Friends.....(If you want to "butter them up")!
Chinese Proverb: "When someone shares something of value with you and you benefit from it, you have a moral obligation to share it with others."
Pass The Butter This is interesting . . .
Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research
wanted a payback so they put their heads together to figure out what to do with this product to get their money back. It was a white substance
with no food appeal so they added the yellow coloring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavorings.
DO YOU KNOW...the difference between margarine and butter???
Both have the same amount of calories. Butter is slightly higher in saturated fats at 8 grams compared to 5 grams.
Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.
Eating butter increases the absorption of many other nutrients in other foods. Butter has many nutritional benefits where margarine has a few only because they are added!
Butter tastes much better than margarine and it can enhance the flavors of other foods. Butter has been around for centuries where margarine has been around for less than 100 years.
Margarine..
Very high in Trans fatty acids. Triple risk of coronary heart disease. Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol) Increases the risk of cancers up to five fold. Lowers quality of breast milk. Decreases immune response. Decreases insulin response.
And here's the most disturbing fact.... HERE IS THE PART THAT IS VERY INTERESTING !!! Margarine is but ONE MOLECULE away from being PLASTIC.
This fact alone was enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).
You can try this yourself:
Purchase a tub of margarine and leave it in your garage or shaded area. Within a couple of days you will note a couple of things:
* no flies, not even those pesky fruit flies will go near it that should tell you something)
* it does not rot or smell differently because it has no nutritional value; nothing will grow on it Even those teeny weeny microorganisms will not a find a home to grow. Why? Because it is nearly plastic.
Would you melt your Tupperware and spread that on your toast?
Share This With Your Friends.....(If you want to "butter them up")!
Chinese Proverb: "When someone shares something of value with you and you benefit from it, you have a moral obligation to share it with others."
Szaszłyki Satay
Szaszłyki Satay
Witold T.Zalewski
Ostatnio przebywając w Singaporze i Malazji wszędzie można zjejść smaczne szaszłyki satay. Badacze tradycji kulinarnych ustalili, że satay - małe, mocno przyprawione szaszłyki - pochodzą z Jawy, ale jako bardzo wygodne jedzenie rozprzestrzeniły się na całą Indonezję, Malezję, Singapore,Tajlandię i jeszcze dalej, wszędzie nabierając odmiennego, lokalnego charakteru. Proponuję więc jedynie zainspirować się tym pomysłem, skorzystać z azjatyckiej palety smaków i stworzyć satay własnego autorstwa.
W komponowaniu zestawów przypraw naszym drogowskazem niech będzie różnorodność. Mamy stworzyć smaki słodkie, słone, pikantne, kwaśne, łagodne - wszystkie złożone i bogate.Przypraw i dodatków trzeba sporo, ale wystarczy jedna wyprawa do dobrze zaopatrzonego sklepu z żywnością azjatycką. Z lodówki ze świeżymi produktami wybieramy korzeń imbiru, trawę cytrynową, limonki, kolendrę i miętę. Potrzebne będą również swojskie czosnek, szczypiorek i cebula. Wśród puszek, słoików i butelek wyszukujemy niesłodzone mleko kokosowe, zwykły sos sojowy i słodki sos sojowy albo indonezyjski kecap manis, tajską czerwoną pastę curry, pastę chilli, najlepiej tajską, bo będzie miała w składzie suszone krewetki i tamaryndowiec, które dadzą nowy smaczek, albo zwykły sambal, ponadto olej sezamowy, ocet ryżowy i sos rybny(Nam Pla). Wielkim ułatwieniem jest gotowa japońska marynata teriyaki, którą można ewentualnie samemu przygotować w domu. Przydadzą się miód i brązowy cukier, najlepiej muscovado, sake porto albo wytrawne sherry. Może jeszcze kilka przypraw w proszku - kurkuma, kruszone chilli, kumin.Tak wyposażeni zabieramy się do przygotowywania marynat, których podstawą jest sos sojowy, a resztę dobiera nasza wyobraźnia.Satay można przygotowywać z wszelkich mięs, ryb, owoców morza, ja dodaję jeszcze warzywa i owoce. Na każdym patyczku jest tylko jeden składnik, może być pokrojony w kostkę, ale znacznie lepiej i zgodnie z pierwowzorem będzie wyglądał pasek mięsa nabity na szpadkę jak falbanka.Najłatwiejsze, najszybsze w przygotowaniu są szaszłyki z piersi kurczaka, polędwicy wołowej, polędwiczek wieprzowych,karkówki, z dużych obranych ze skorup surowych krewetek, z tofu. Dla wegetarian blanszuję i nadziewam na patyki plastry cukinii, groszek cukrowy, małe cebulki. Marynowanie mięsa nie musi trwać długo, dwie-trzy godziny wystarczą. Patyki trzeba wcześniej namoczyć, żeby się nie paliły w czasie grillowania. Najlepszym patentem jest ustawienie na bufecie elektrycznego grilla albo maszynki do raclette (jeśli takowych nie mamy, można upiec satay w piekarniku). Goście sami się obsługują, a dodatkową atrakcją są zapachy. Do szaszłyków przygotowujemy kilka sosów do maczania, przede wszystkim sos z orzeszków ziemnych, zaskakujący w smaku, ciężki, ale wciągający . Akcentem łagodzącym szaleństwo przypraw i smaków mogą być nabite na szpadki owoce - mango, liczi, mandarynki, skropione sokiem z limonki melony i ananasy. Stosowne napoje to piwo i białe wino o świeżym, szczypiącym smaku
Marynaty
Teriyaki
2/3 szklanki sosu sojowego 1 szklanka sake lub sherry 5 łyżek ciemnego cukru 2 utarte ząbki czosnku 1 łyżeczka utartego korzenia imbiru 1/2 łyżeczki kruszonego chilli
Pikantna
1/2 szklanki sosu sojowego 1 szklanka sake lub sherry 6 utartych ząbków czosnku 2 łyżki tajskiej pasty curry 1 łyżka oleju sezamowego do smaku pasta chilli lub kruszone chilli posiekany szczypiorImbirowa 1/2 szklanki oleju 1/3 szklanki sosu sojowego 1/2 szklanki rosołu albo wody 4 łyżki sosu rybnego 2 łyżki utartego imbiru 1 utarty ząbek czosnku 1 łyżka miodu
Cytrynowa
3/4 szklanki sosu sojowego 3/4 szklanki białego wina 3 trawy cytrynowe utarta skórka z limonki 4 łyżki sosu rybnego 2 utarte ząbki czosnku 1 łyżka posiekanej mięty i kolendry
Sos z orzeszków ziemnych
Ok. 2,5 szklanki sosu 20 minut
1 szklanka masła z orzeszków ziemnych 1 szklanka mleka kokosowego 3 łyżki oleju 1 cebula 2 łyżeczki utartego imbiru 3 utarte ząbki czosnku 3 łyżki słodkiego sosu sojowego szczypta kruszonego chilli lub pasta chilli sok z 1/2 limonki 3 łyżki sosu rybnegoZeszklić cebulę, dodać czosnek, imbir, chilli i sos sojowy, trochę wody, zagotować. Dodać mleczko kokosowe i masło orzechowe. Wymieszać. Dodać sos rybny i sok z limonki. Doprawić. Podawać na zimno posypany kolendrą.
Restauracje Azjatyckie w Poznaniu
Azja w Poznaniu
Zielony Smok
ul. 23 Lutego 7
Dostaniemy się tam od placu Cyryla idąc wdłuż po stronie PZU . Zielony Smok ukrywa się w niewielkiej piwniczce tuż koło obszernego sklepu z winami. Do baru schodzi się po schodkach. Salka jest niewielka. Ustawiono tutaj zaledwie kilka stolików i krzeseł z metalowych rurek. W barze dostać możemy dania chińskie, wietnamskie oraz ostatnio zauważyłem dania tajskie. Jest tutaj kilka rodzajów zup, w tym np. zupa z krewetek, zupa krabowa lub słodko-kwaśna z cielęciną. Możemy też zamówić ryż wiosenny z warzywami, ryż z warzywami i kurczakiem, ze schabem, a nawet z mintajem. Ponadto są tutaj obfite dania z kurczaka, z cielęciny, schabu i wołowiny. Mięsiwa te podają np. z pieczarkami i papryką, z bambusem i grzybami, z chilli na ostro, z brokułami i kalafiorem lub z ananasem i papryką. Mamy też w karcie: kurczaka po pekińsku - czyli udka bez kości, pieczone z warzywami - cielęcinę z grilla z sezamem po japońsku, wołowinę po kantońsku lub polędwicę wieprzową w cieście po tajlandzku. Do specjalnych propozycji należą np. kaczka po pekińsku i liczne owoce morza, a w tym kalmary pieczone z chilli oraz ośmiornica z brokułami i pieczarkami. Chociaż w tej restauracji podają paskudny rozgotowany ryż tak że radzę zamówić Chiński makaron.Jest to moim zdaniem najtańsza i jedna z lepszych azjatyckich restauracji w Poznaniu.
Bistro Azja
ul. Głogowska 37
Bistro Azja proponuje zestawy dań, które znaleźć możemy w niemal wszystkich orientalnych, poznańskich knajpkach ale jest trochę ukierunkowane ma kuchnię tajską i indonezyjską. W karcie mamy drób, wieprzowinę, wołowinę i kilka ryb. Menu otwierają sajgonki i chińskie pierożki. Jest również rosół, zupy jajeczno-krewetkowa i z owoców morza. Ponadto dostaniemy takie dania jak kurczak "cayou" - w orzeszkach, z sosem słodko-kwaśnym, "ajam pedis" - pałki kurczaka w ostrym sosie cebulowym, kurczak i kaczka z owocami, "sate ajam" - kawałki kurczaka na patyczkach w sosie orzechowym i kurczak "chop-suey" - z warzywami, bambusem i grzybkami mun. Dania z wieprzowiny to m.in. "nasi goereng", czyli mięso podsmażane z ryżem, warzywami, bambusem i grzybkami, schab z papryką oraz "babi ketjap" - schab w kawałkach w sosie sojowym i cebulą. W menu jest także wołowina duszona w przyprawach korzennych i polędwica wołowa z bambusem i grzybami. Znajdziemy tutaj także ryż zasmażany z warzywami, owoce morza duszone z warzywami, "sate oedang" - czyli duże panierowane krewetki ze szpadką owocową oraz solę w sosie słodko-kwaśnym.
Pekin
Aleje Marcinkowskiego visa vi Policji
To najstarszy tego typu lokal w Poznaniu. Powstał dokładnie 14 lat temu i od tego czasu niezwykle zasłużył się w promowaniu chińskiej kuchni w naszym mieście. Niedawno przeszedł remont, nieco rozbudował kartę i przyciągnął kolejnych klientów, którzy marzą o egzotycznej kulinarnej przygodzie. Ostrzegam - nie jest ona łatwa. Zanim zamówimy którąś z potraw, czeka nas długa lektura opasłej karty dań. Chińczycy, którzy mieli w czasach Mao okresy wielkiej klęski głodu, teraz nadrabiają zaległości i jadają na potęgę. Trudno wymienić wszystkie dania, którymi chcą nas uraczyć chińscy kucharze z Pekinu. Dostaniemy tutaj potrawy z wołowiny, wieprzowiny, drobiu (w tym popularnej w Pekinie kaczki), ryb, owoców morza, jajek i warzyw. Wszystkie one poddane zostały setkom wariacji i pojawiają się w towarzystwie niezliczonych dodatków.
Ucztę można zacząć od takich specjałów jak pierożki z nadzieniem serowym, pierożki curry, pierożki guo tie z nadzieniem warzywno-mięsnym lub pierożki z krabami. Są tutaj również: chipsy z krewetek spring rolls z nadzieniem warzywnym i z nadzieniem mięsnym. Wśród zup znalazły się np. rosół, zupa pomidorowa, zupa z płetwy rekina, zupa kwaśno-pikantna i zupa pieprzowa. Dania główne to studnia bez dna! Możemy tutaj zamówić m.in. polędwicę wieprzową w pikantnym sosie pomidorowym i w pikantnym sosie czosnkowym, ponadto z grzybami chińskimi, w miodzie, w sosie curry lub w ostrym sosie sojowym. Wołowinę przygotowuje się tutaj również na kilkanaście sposobów, w tym: wołowina w ostrym sosie z bambusem, wołowina w sosie z ostryg, z pomidorami, z grzybami chińskimi, w pikantnym sosie czosnkowym, a nawet wołowina w sosie śliwkowym. W Pekinie dostaniemy także: filet z kurczaka z grzybami chińskimi, w sosie z ostryg, z pędami bambusa, w sosie słodko-kwaśnym, pikantne skrzydełka z kurczaka w cieście czosnkowym oraz słodkiego kurczaka w cieście kokosowym. Mamy tutaj również jajka parowane z warzywami, z mięsem i z krewetkami, warzywa z wieprzowiną, warzywa chińskie po pekińsku i brokuły w sosie czosnkowym. Na szczególną uwagę zasługują zaś dania specjalne: oryginalna kaczka po pekińsku, ponadto kaczka pieczona i duszona w sosie ostrygowym, z orzeszkami ziemnymi lub w ostrym sosie z pędami bambusa. Jako dodatek do dań służy: makaron ryżowy smażony po szanghajsku, klasyczny sypki ryż, pyzy smażone, a nawet europejskie frytki. Na deser warto zaś skusić się na smażone banany.
Tęczowa zupa, owocowa kaczka
Porcje w Pekinie są ogromne i nawet po niewielkim wstępie (np. pierożki i zupa) lepiej zamówić jedną potrawę dla dwóch osób. Pocieszeniem jest fakt, że nie zjedzone danie zapakują nam na wynos. Potrawy pojawiają się na stole dość szybko, kelnerki ustawiają je na podłużnych, metalowych podgrzewaczach. Chińskim zwyczajem każdy z biesiadników dostaje swój (gorący) talerz i może nakładać sobie po kilka kęsów z każdej porcji głównego dania. Radzę rozpocząć od dobrych "wiosennych pasztecików" (spring rolls) z warzywami i mięsem: dużo w nich delikatnej wieprzowiny, zaprawionej sosem sojowym, słodkiej marchewki i lekko kwaskowej kapusty. Dobra była również "tęczowa zupa". Pod tą romantyczną nazwą kryje się jasny, zawiesisty, słonawo-słodki bulion z dużą ilością ryżowego szklistego makaronu, marchewki, pędów bambusa, suszonej cebuli i miękkich, różowych krabowych paluszków. Całość złożona z kilku "kolorów" zachowuje w miarę jednolity, warzywny, aromatyczny smak. Kaczkę podają ją tutaj na kilkanaście sposobów, w tym z warzywami i sosem sojowym. Mięso ze specjalnie tuczonych kaczek jest kruche, delikatne i ma lekko owocowy posmak. Do tego dochodzi słony sojowy sos, aromatyczne grzyby, duże ilości słodkawych pędów bambusa, cebuli i marchewki. Wyczuć też możemy delikatną nutę sezamowego oleju. Nieco "lżejszy" jest filet z kurczaka z bambusem, warzywami i grzybami chińskimi. Mięso podzielono na niewielkie kuleczki. Oprócz wspomnianych składników dodano także kilka rodzajów mięsistej papryki i marchewkę, przez co danie nabrało ostro-słodkiego kolorytu. Jako dodatek do głównych dań polecam muślinowy ryżowy makaron szanghajski z gotowanymi warzywami (marchewka, groszek etc. niestety z mrożonki) oraz wyśmienitą kwaskową kapustę o intensywnym pomarańczowym zabarwieniu. Ten ostatni specjał rewelacyjnie koresponduje z nieco neutralnymi chińskimi potrawami, w których dominują sojowy posmak wraz z mieszanką warzyw.
Tłum, który widziałem ostatnio w Pekinie, świadczy o tym, że kult "chińszczyzny" w Polsce rozwija się w najlepsze. Uważamy ją za bardziej delikatną, przyjazną i zdrowszą dla organizmu niż polska, a nawet włoska kuchnia.
Inne restauracje Chińskie godne polecenia to Azalia na Sw Marcinie chociaż w tej restauracji podają paskudny rozgotowany ryż tak że radzę zamówić Chiński makaron i dania są trochę przesolone i oddział Zielonego Smoka przy ulicy Wawrzyniaka i ten sam problem z ryżem.
Zielony Smok
ul. 23 Lutego 7
Dostaniemy się tam od placu Cyryla idąc wdłuż po stronie PZU . Zielony Smok ukrywa się w niewielkiej piwniczce tuż koło obszernego sklepu z winami. Do baru schodzi się po schodkach. Salka jest niewielka. Ustawiono tutaj zaledwie kilka stolików i krzeseł z metalowych rurek. W barze dostać możemy dania chińskie, wietnamskie oraz ostatnio zauważyłem dania tajskie. Jest tutaj kilka rodzajów zup, w tym np. zupa z krewetek, zupa krabowa lub słodko-kwaśna z cielęciną. Możemy też zamówić ryż wiosenny z warzywami, ryż z warzywami i kurczakiem, ze schabem, a nawet z mintajem. Ponadto są tutaj obfite dania z kurczaka, z cielęciny, schabu i wołowiny. Mięsiwa te podają np. z pieczarkami i papryką, z bambusem i grzybami, z chilli na ostro, z brokułami i kalafiorem lub z ananasem i papryką. Mamy też w karcie: kurczaka po pekińsku - czyli udka bez kości, pieczone z warzywami - cielęcinę z grilla z sezamem po japońsku, wołowinę po kantońsku lub polędwicę wieprzową w cieście po tajlandzku. Do specjalnych propozycji należą np. kaczka po pekińsku i liczne owoce morza, a w tym kalmary pieczone z chilli oraz ośmiornica z brokułami i pieczarkami. Chociaż w tej restauracji podają paskudny rozgotowany ryż tak że radzę zamówić Chiński makaron.Jest to moim zdaniem najtańsza i jedna z lepszych azjatyckich restauracji w Poznaniu.
Bistro Azja
ul. Głogowska 37
Bistro Azja proponuje zestawy dań, które znaleźć możemy w niemal wszystkich orientalnych, poznańskich knajpkach ale jest trochę ukierunkowane ma kuchnię tajską i indonezyjską. W karcie mamy drób, wieprzowinę, wołowinę i kilka ryb. Menu otwierają sajgonki i chińskie pierożki. Jest również rosół, zupy jajeczno-krewetkowa i z owoców morza. Ponadto dostaniemy takie dania jak kurczak "cayou" - w orzeszkach, z sosem słodko-kwaśnym, "ajam pedis" - pałki kurczaka w ostrym sosie cebulowym, kurczak i kaczka z owocami, "sate ajam" - kawałki kurczaka na patyczkach w sosie orzechowym i kurczak "chop-suey" - z warzywami, bambusem i grzybkami mun. Dania z wieprzowiny to m.in. "nasi goereng", czyli mięso podsmażane z ryżem, warzywami, bambusem i grzybkami, schab z papryką oraz "babi ketjap" - schab w kawałkach w sosie sojowym i cebulą. W menu jest także wołowina duszona w przyprawach korzennych i polędwica wołowa z bambusem i grzybami. Znajdziemy tutaj także ryż zasmażany z warzywami, owoce morza duszone z warzywami, "sate oedang" - czyli duże panierowane krewetki ze szpadką owocową oraz solę w sosie słodko-kwaśnym.
Pekin
Aleje Marcinkowskiego visa vi Policji
To najstarszy tego typu lokal w Poznaniu. Powstał dokładnie 14 lat temu i od tego czasu niezwykle zasłużył się w promowaniu chińskiej kuchni w naszym mieście. Niedawno przeszedł remont, nieco rozbudował kartę i przyciągnął kolejnych klientów, którzy marzą o egzotycznej kulinarnej przygodzie. Ostrzegam - nie jest ona łatwa. Zanim zamówimy którąś z potraw, czeka nas długa lektura opasłej karty dań. Chińczycy, którzy mieli w czasach Mao okresy wielkiej klęski głodu, teraz nadrabiają zaległości i jadają na potęgę. Trudno wymienić wszystkie dania, którymi chcą nas uraczyć chińscy kucharze z Pekinu. Dostaniemy tutaj potrawy z wołowiny, wieprzowiny, drobiu (w tym popularnej w Pekinie kaczki), ryb, owoców morza, jajek i warzyw. Wszystkie one poddane zostały setkom wariacji i pojawiają się w towarzystwie niezliczonych dodatków.
Ucztę można zacząć od takich specjałów jak pierożki z nadzieniem serowym, pierożki curry, pierożki guo tie z nadzieniem warzywno-mięsnym lub pierożki z krabami. Są tutaj również: chipsy z krewetek spring rolls z nadzieniem warzywnym i z nadzieniem mięsnym. Wśród zup znalazły się np. rosół, zupa pomidorowa, zupa z płetwy rekina, zupa kwaśno-pikantna i zupa pieprzowa. Dania główne to studnia bez dna! Możemy tutaj zamówić m.in. polędwicę wieprzową w pikantnym sosie pomidorowym i w pikantnym sosie czosnkowym, ponadto z grzybami chińskimi, w miodzie, w sosie curry lub w ostrym sosie sojowym. Wołowinę przygotowuje się tutaj również na kilkanaście sposobów, w tym: wołowina w ostrym sosie z bambusem, wołowina w sosie z ostryg, z pomidorami, z grzybami chińskimi, w pikantnym sosie czosnkowym, a nawet wołowina w sosie śliwkowym. W Pekinie dostaniemy także: filet z kurczaka z grzybami chińskimi, w sosie z ostryg, z pędami bambusa, w sosie słodko-kwaśnym, pikantne skrzydełka z kurczaka w cieście czosnkowym oraz słodkiego kurczaka w cieście kokosowym. Mamy tutaj również jajka parowane z warzywami, z mięsem i z krewetkami, warzywa z wieprzowiną, warzywa chińskie po pekińsku i brokuły w sosie czosnkowym. Na szczególną uwagę zasługują zaś dania specjalne: oryginalna kaczka po pekińsku, ponadto kaczka pieczona i duszona w sosie ostrygowym, z orzeszkami ziemnymi lub w ostrym sosie z pędami bambusa. Jako dodatek do dań służy: makaron ryżowy smażony po szanghajsku, klasyczny sypki ryż, pyzy smażone, a nawet europejskie frytki. Na deser warto zaś skusić się na smażone banany.
Tęczowa zupa, owocowa kaczka
Porcje w Pekinie są ogromne i nawet po niewielkim wstępie (np. pierożki i zupa) lepiej zamówić jedną potrawę dla dwóch osób. Pocieszeniem jest fakt, że nie zjedzone danie zapakują nam na wynos. Potrawy pojawiają się na stole dość szybko, kelnerki ustawiają je na podłużnych, metalowych podgrzewaczach. Chińskim zwyczajem każdy z biesiadników dostaje swój (gorący) talerz i może nakładać sobie po kilka kęsów z każdej porcji głównego dania. Radzę rozpocząć od dobrych "wiosennych pasztecików" (spring rolls) z warzywami i mięsem: dużo w nich delikatnej wieprzowiny, zaprawionej sosem sojowym, słodkiej marchewki i lekko kwaskowej kapusty. Dobra była również "tęczowa zupa". Pod tą romantyczną nazwą kryje się jasny, zawiesisty, słonawo-słodki bulion z dużą ilością ryżowego szklistego makaronu, marchewki, pędów bambusa, suszonej cebuli i miękkich, różowych krabowych paluszków. Całość złożona z kilku "kolorów" zachowuje w miarę jednolity, warzywny, aromatyczny smak. Kaczkę podają ją tutaj na kilkanaście sposobów, w tym z warzywami i sosem sojowym. Mięso ze specjalnie tuczonych kaczek jest kruche, delikatne i ma lekko owocowy posmak. Do tego dochodzi słony sojowy sos, aromatyczne grzyby, duże ilości słodkawych pędów bambusa, cebuli i marchewki. Wyczuć też możemy delikatną nutę sezamowego oleju. Nieco "lżejszy" jest filet z kurczaka z bambusem, warzywami i grzybami chińskimi. Mięso podzielono na niewielkie kuleczki. Oprócz wspomnianych składników dodano także kilka rodzajów mięsistej papryki i marchewkę, przez co danie nabrało ostro-słodkiego kolorytu. Jako dodatek do głównych dań polecam muślinowy ryżowy makaron szanghajski z gotowanymi warzywami (marchewka, groszek etc. niestety z mrożonki) oraz wyśmienitą kwaskową kapustę o intensywnym pomarańczowym zabarwieniu. Ten ostatni specjał rewelacyjnie koresponduje z nieco neutralnymi chińskimi potrawami, w których dominują sojowy posmak wraz z mieszanką warzyw.
Tłum, który widziałem ostatnio w Pekinie, świadczy o tym, że kult "chińszczyzny" w Polsce rozwija się w najlepsze. Uważamy ją za bardziej delikatną, przyjazną i zdrowszą dla organizmu niż polska, a nawet włoska kuchnia.
Inne restauracje Chińskie godne polecenia to Azalia na Sw Marcinie chociaż w tej restauracji podają paskudny rozgotowany ryż tak że radzę zamówić Chiński makaron i dania są trochę przesolone i oddział Zielonego Smoka przy ulicy Wawrzyniaka i ten sam problem z ryżem.
Cooking vacations that steer clear of the tourist traps
Published in NY Times july 2 2007
Food and dining section
Americans stockpile cookbooks, ever in search of the “authentic.” Is it any surprise that culinary tourism is booming? It only makes sense to indulge those gourmet lusts and do a little sautéing on vacation.The most expected and established cooking destinations are in France or Italy, but here are 10 other places around the world to play with your chopping block.1. Oxford, North Canterbury, New Zealand. At Jo Seagar’s Cook School and Café, in a small village not far from Christchurch, explore cheesemaking during a weekend specialty program or just stop in for a one-day Lunch and Learn. The surrounding Waimakariri region offers plenty of that famous kiwi outdoor adventure, including spring skiing through October (seasons are reversed in the Southern Hemisphere). Just don’t eat and then go Zorbing.Chef Patrick Mould of Cajun Country in Louisiana2. Lafayette, Louisiana. The Cajun Country class, run by Epiculinary, is taught in Lafayette, where you’ll pass a good time with Chef Patrick Mould making fresh and spicy Cajun and Creole dishes like jambalaya, shrimp rémoulade, and Acadian bread pudding with roasted rum pecan sauce during the day, then doing a little fais do-do dancing at night.3. Amsterdam, The Netherlands. You don’t have to go to France to learn French cuisine (don’t tell the French). This is the 28th anniversary of the La Cuisine Française school on the Herengracht canal in friendly, mellow Amsterdam. The wide variety of classes includes Saturday night’s Table des Amis, at which a few friends or family can whip up a meal together and then have a gezellig (cozy) evening canal-side. End the day with a cup of coffee and a crunchy, syrupy stroopwafel, the Dutch biscotti. It’s smakelijk (tasty).4. Wimberley, Texas. Cue up the ’cue and tongs—it’s Barbeque Camp at the Blair House Inn Cooking School, near Austin in the rolling Texas Hill Country. Dazzle backyard party guests with your virtuoso baby back ribs with Cherry Coke glaze followed by a Fredericksburg peach cobbler chaser. The last Barbeque Camp for this year is in August, but there are plenty of other classes, including American Comfort Food, September 10-12.Bread Matters in Cumbria, England5. Penrith, Cumbria, England. Former BBC Russian linguist Andrew Whitley thinks that bread matters, along with organic ingredients and respect for their origins. He teaches artisan bread-making classes near the business that he founded, the Village Bakery at Melmerby. Whitley is happy to cover the fundamentals for new baking enthusiasts, but he also teaches how to bake for a living. If the verdant Eden Valley location or the Lake District isn’t to your liking, FoodAdventure lists other culinary travel options in England.6. Thailand and Myanmar/Burma. Serious Asian food enthusiasts can take a 17-day guided journey with the experienced operators at the Globetrotting Gourmet. “Tastings Thailand” includes the first Isan Food Festival in the northeast region, a Thai cuisine master class weekend at the Sofitel Raja Orchid in Khon Kaen, and plenty of visits to local markets for exploration and tastings. Sydney-based tour guide Robert Carmack is particularly excited about the “Tastings Myanmar/Burma” leg, which “takes in Rangoon and two very special Buddhist lunar celebrations in the Inle Lake vicinity,” he said via email. “Burma is such a special country, so little changed in nearly 50 years—although we see rapid cultural differences each visit.”7. Providence, Rhode Island. A visit to Providence’s culinary museum will demonstrate that little Rhody’s culinary charms extend beyond quahog stuffies or an Awful Awful at the Newport Creamery. The Jacob Hill Inn runs a series of cooking classes that includes a New England Clambake in the fall. In honor of the city’s ethnic heritage, inn owners Eleonora and Bill Rezek are also happy to arrange a Portuguese cuisine class anytime.Culinary Adventures in Chiapas, Mexico8. Chiapas, Mexico. A six-day cooking class that also includes food photography is available in tropical Chiapas, the southernmost state in Mexico. Marilyn Tausend, author of four books on Mexican cooking and a Culinary Adventures guide for more than 20 years, noticed that students for her courses brought digital cameras but were not always confident in using them. She has arranged a special trip with photographer Ignacio Urquiza to combine camera work with her mercado visits and hands-on lessons in regional cuisine.9. Helsinki, Finland. Here’s something that’s hard to get at home: smoked reindeer fawn tongue au gratin. The Lapland Food Course at the Keittiö Kokka also offers classes in less Santa-related cuisine, including seafood, duck, and desserts made from all sorts of berries. Helsinki is a walkable and attractive neoclassical city with a tradition of good design from icons like Aalto and Saarinen, plus Nokia-fueled connectivity.10. Greenwood, Mississippi. Deep in the kudzu-choked Delta lies a cult touchstone for appliance groupies. It’s the Viking Range factory and cooking school in Greenwood, overlooking the oozing Yazoo River. The Viking Cooking School teaches Southern Cookin’, of course, but don’t miss kitchen learning for kids and teens, 3-day or 12-week series, and surprises like the Vegetarian Cocktail Party.
Food and dining section
Americans stockpile cookbooks, ever in search of the “authentic.” Is it any surprise that culinary tourism is booming? It only makes sense to indulge those gourmet lusts and do a little sautéing on vacation.The most expected and established cooking destinations are in France or Italy, but here are 10 other places around the world to play with your chopping block.1. Oxford, North Canterbury, New Zealand. At Jo Seagar’s Cook School and Café, in a small village not far from Christchurch, explore cheesemaking during a weekend specialty program or just stop in for a one-day Lunch and Learn. The surrounding Waimakariri region offers plenty of that famous kiwi outdoor adventure, including spring skiing through October (seasons are reversed in the Southern Hemisphere). Just don’t eat and then go Zorbing.Chef Patrick Mould of Cajun Country in Louisiana2. Lafayette, Louisiana. The Cajun Country class, run by Epiculinary, is taught in Lafayette, where you’ll pass a good time with Chef Patrick Mould making fresh and spicy Cajun and Creole dishes like jambalaya, shrimp rémoulade, and Acadian bread pudding with roasted rum pecan sauce during the day, then doing a little fais do-do dancing at night.3. Amsterdam, The Netherlands. You don’t have to go to France to learn French cuisine (don’t tell the French). This is the 28th anniversary of the La Cuisine Française school on the Herengracht canal in friendly, mellow Amsterdam. The wide variety of classes includes Saturday night’s Table des Amis, at which a few friends or family can whip up a meal together and then have a gezellig (cozy) evening canal-side. End the day with a cup of coffee and a crunchy, syrupy stroopwafel, the Dutch biscotti. It’s smakelijk (tasty).4. Wimberley, Texas. Cue up the ’cue and tongs—it’s Barbeque Camp at the Blair House Inn Cooking School, near Austin in the rolling Texas Hill Country. Dazzle backyard party guests with your virtuoso baby back ribs with Cherry Coke glaze followed by a Fredericksburg peach cobbler chaser. The last Barbeque Camp for this year is in August, but there are plenty of other classes, including American Comfort Food, September 10-12.Bread Matters in Cumbria, England5. Penrith, Cumbria, England. Former BBC Russian linguist Andrew Whitley thinks that bread matters, along with organic ingredients and respect for their origins. He teaches artisan bread-making classes near the business that he founded, the Village Bakery at Melmerby. Whitley is happy to cover the fundamentals for new baking enthusiasts, but he also teaches how to bake for a living. If the verdant Eden Valley location or the Lake District isn’t to your liking, FoodAdventure lists other culinary travel options in England.6. Thailand and Myanmar/Burma. Serious Asian food enthusiasts can take a 17-day guided journey with the experienced operators at the Globetrotting Gourmet. “Tastings Thailand” includes the first Isan Food Festival in the northeast region, a Thai cuisine master class weekend at the Sofitel Raja Orchid in Khon Kaen, and plenty of visits to local markets for exploration and tastings. Sydney-based tour guide Robert Carmack is particularly excited about the “Tastings Myanmar/Burma” leg, which “takes in Rangoon and two very special Buddhist lunar celebrations in the Inle Lake vicinity,” he said via email. “Burma is such a special country, so little changed in nearly 50 years—although we see rapid cultural differences each visit.”7. Providence, Rhode Island. A visit to Providence’s culinary museum will demonstrate that little Rhody’s culinary charms extend beyond quahog stuffies or an Awful Awful at the Newport Creamery. The Jacob Hill Inn runs a series of cooking classes that includes a New England Clambake in the fall. In honor of the city’s ethnic heritage, inn owners Eleonora and Bill Rezek are also happy to arrange a Portuguese cuisine class anytime.Culinary Adventures in Chiapas, Mexico8. Chiapas, Mexico. A six-day cooking class that also includes food photography is available in tropical Chiapas, the southernmost state in Mexico. Marilyn Tausend, author of four books on Mexican cooking and a Culinary Adventures guide for more than 20 years, noticed that students for her courses brought digital cameras but were not always confident in using them. She has arranged a special trip with photographer Ignacio Urquiza to combine camera work with her mercado visits and hands-on lessons in regional cuisine.9. Helsinki, Finland. Here’s something that’s hard to get at home: smoked reindeer fawn tongue au gratin. The Lapland Food Course at the Keittiö Kokka also offers classes in less Santa-related cuisine, including seafood, duck, and desserts made from all sorts of berries. Helsinki is a walkable and attractive neoclassical city with a tradition of good design from icons like Aalto and Saarinen, plus Nokia-fueled connectivity.10. Greenwood, Mississippi. Deep in the kudzu-choked Delta lies a cult touchstone for appliance groupies. It’s the Viking Range factory and cooking school in Greenwood, overlooking the oozing Yazoo River. The Viking Cooking School teaches Southern Cookin’, of course, but don’t miss kitchen learning for kids and teens, 3-day or 12-week series, and surprises like the Vegetarian Cocktail Party.
Singapore Food History
What is Singapore food? Briefly, It has its origin in Malaysia, Indonesia, China and India. Many claim that there is no such thing as Singpaore food for that reason. They are only partially right. You'll still find the most authentic and tastiest of each of the cusines. What has been happening to the various cuisines since their first arrival a century or so ago is what we now proudly call Singapore Food.
Nonya food has been over publicised it'll be a cliche to say anything more. What I'd like to hightlight to you here are the equally wonderful but less acknowledged cuisines that have their origin in Southeastern China. Apart from Cantonese Cuisine that is famous the World over, what's special in Singapore are these Southern Chinese cuisines not commonly found elsewhere. If you're really into tasting something new, these are the cuisines that I recommend, for you won't find anything quite the same elsewhere, certainly not so convenient anyway!
For those of you who're accustomed to "Wine and Dine", Singapore has a wide variety of fine restaurants to choose from, much like many other cosmopolitan cities. To most Singaporeans, however, what Makan entails is not the quality of the service nor the presentation of the food, but very simply the quality of the food, the spontaneity, the cosiness, the convenience and most importantly, the affordability. In other words, it's good company and a bit of sweat and noise thrown in without hurting the wallet. It's a hot plate of Char Kway Teow after a half an hour wait in a hawker centre amidst all the screaming and shouting in the middle of the afternoon when even gold fishes find themselves hot in the bowl!
As a large portion of the population are muslims, halal food is available everywhere. There are Malay Muslim and Indian Muslim food, you'll know when you see one as there's always a sign written in Arabic prominently displayed. Nasi Padang, a style of cooking originated from Sumatra and popular in Singapore is a must try for the visitor. While you may find at least one Chinese or Indian vegetarian food stall in every food centre, you're not likely to come across fine elaborate dishes, especially Chinese vegetarian food. Good Taoist/Buddish vegetarian food seems less easily available. One simple reason is the complexity in vegetarian food preparation. Unlike Indian vegetarians and vegetarians in the West, Taoist/Buddish vegetarians do not eat garlic, onion, leek and those related vegetables. Vegetarian food, in this case, does not mean cooking with only vegetables, but rather, the art of shaping and texturing flour into mock meat and fish dishes. it's worth the trouble to give it a try, for good Chinese vegetarian food is rare, even in Singapore. If you're lucky, you may come across a Chinese temple that serves vegetarian food(only on certain days).
Indian Muslim food, or the so called Mamak food, is very popular in Singapore, roti prata, mee goreng, Indian rojak, nasi padang, mutton soup are some of the more popular dishes.
Seafood is of course a social food that tops many people's list. Chili crabs, black pepper crabs, drunken prawns and deep fried baby squids are just some of the endless yummy dishes that one shouldn't miss. Lobsters, glamourous as it may sound, is not as popular or as fun as Chut Chut(a kind of cone shaped sea shell that has to be sucked) or raw cockles(despite the risk of Hepatitis). And eating barbequed sting ray from a piece of banana leaf at a food centre is definitely a truer Makan experience than having Salmon on China at Maxim's. If you do not know where to begin, East Coast Seafood Centre is worth a visit. If you know your way in Johore Bahru, it's definitely much cheaper!!
Before I end, I must not forget to mention Cristang cuisine, or so called Eurasian food started in Malacca of Portugese origin. Unfortunately, no Cristang restaurant exists as far as I know. So if you're fortunate enough to have a friend of Portugese descent, do invite yourself as that will truly be a rare occasion!
Now, what truly constitutes a true great Makan experience? Food is well-loved in Singapore. Coffee shops, hawker centres, restaurants, food courts, cafes and snack shops hug the numerous well-ordered streets of Singapore city and its suburbs.
All types of delicious food are sold at all times, from hearty hawker fare to fancy gourmet meals. Waking up in the morning at 6am, you are as likely to enjoy a breakfast of kaya toast or congee just at your doorstep. When midnight strikes and you feel peckish, you can always find comfort in a 24 hour coffee shop nearby with crispy roti prata and curry, or Teochew porridge.
In Singapore, housewives are blessed with bountiful fresh produce of seafood, meat, vegetables and fruits in more than 150 wet markets throughout the island, dishing up delicious home-cooked meals for their families. If it be a Chinese household, steamed fresh fish, stir-fried Chinese choy sum, pork rib with winter melon soup and loh bak (braised pork in black soya sauce) may grace the table. An Indian family may tuck in heartily to chicken curry, rasam, dal, spiced cabbage and cucumber pachadi, while a Malay family will eat as well with beef rendang, stir-fried vegetables, sambal beans and fried tempeh.
Yet as different as they may seem, the various communities of Singapore have come to share a culinary tradition that fuses and celebrates its ancestral cuisines. In less than two hundred years since modern Singapore was founded by the British as a trading port, the people that inhabit this island has created a distinctive cuisine.
Food in Colonial Singapore
When Sir Stamford Raffles and his contingent from the East India Company (EIC) landed in Singapore on 29 January 1819, they found on this island at the tip of the Malay Peninsula, a small population of about a thousand, consisting of some 900 native people, 20-30 Malays and a similar number of Chinese.The inhabitants lived a simple existence growing fruits but no rice, and depended on their livelihood on collecting jungle produce, fishing, small scale trading and piracy. Little was known of Singapore before that, though archaeological digs have found evidence of it being a prosperous trading port known as Temasek in the 14th century.
Very quickly, people from various lands came to trade and work. The Chinese from the region and southern China arrived in droves to work as traders, artisans, coolies, craftsmen and itinerant trades; the Arabs from the Hadramut region came as traders and mercenaries, the Jews and Armenians came as traders; the Indians came first as sepoys of the Bengal Native Infantry, and later as convicts, indentured labourers and in the early twentieth century as clerks, educationists and traders; the Malays from the Malay Peninsula and Indonesian islands came as traders and workers; and the Eurasians from the region came to work in commerce, law, medical services, government and trade.
By 1824, the total population of Singapore rose to over 10,000 and by 1850 to over 60,000.
These immigrants brought with them the food of their own lands. As early as 1837, Howard Malcolm, an American missionary in Singapore wrote of partaking in a Chinese wedding banquet at the home of a wealthy Chinese merchant, with Chinese delicacies of shark fins, bird nests and fish maw.
Agriculture did not dominate the Singapore economy even then. Rice being the staple of all it immigrants was only produced in tiny amount on the island as there was little suitable land available for rice cultivation, leaving its population having to import most of its rice from Siam, Java, Manila and the Riau archipelago. However there were small farms growing vegetables, sweet potato, plantains, Indian corn and tropical fruits on the outskirts of Singapore town.
Buying and selling of fresh food according to many British anecdotal accounts was a colourful affair. The first market with its unique octagonal structure was built in 1820 in Telok Ayer, very close to the commercial area and the Chinese quarters. It soon became overcrowded with vendors selling, meat, vegetable and fruits sprawling to the surrounding areas. By the end of the 19th century, there were five big markets on the island - the Telok Ayer, Ellenborough, the Rochore, the Clyde and the Orchard Road markets.
Yet all these itinerant vendors or hawkers are not confined to these spaces. John Cameron in his rare book, “ Tropical Possessions in Malayan India”, gave an eye-witness account of how these hawkers predominate the landscape in 1860s Singapore, adding chaos and bustle to the town.
"There is probably no city in the world with such a motley crowd of itinerant vendors of wares, fruits, cakes, vegetables &c. There are Malays, generally with fruit; Chinamen with a mixture of all sorts, and Kling with cakes and different kinds of nuts. Malays and Chinamen always use the shoulder-stick, having equally-balanced loads suspended at either end; the Klings, on the contrary, carry their wares on the head on trays. The travelling cookshops of the Chinese are probably the most extraordinary of the things that are carried about in this way. They are suspended on one of the common shoulder-sticks, and consist of a box on one side and a basket on the other; the former containing a fire and small copper cauldron for soup, the latter loaded with rice, vermicelli, cakes, jellies, and condiments; and though I have never tasted any of their dishes, I have been assured that those they serve up at a moment’s notice are most savoury, and that their sweets are delicious. Three cents will purchase a substantial meal of three or four dishes from these itinerant restaurateurs.
Various eye-witness accounts wrote of the proliferation of hawkers throughout Singapore in the 19th century. Among the snacks and meals offered were perhaps cakes of agar-agar, soups, rice with Chinese-styled dishes and noodles. Hawker food was popular in these early days because it provided a cheap and delicious meal to many who had come to work without their families. Indeed, the gender ratio for the Chinese, Indian and European communities was extremely unbalanced before the 1870s. From this humble beginning, hawker fare had become an indelible part of Singapore food.
Beyond this humble street fare, food seems to be eaten mostly at home. Restaurants were not in abundance in Singapore. A Chinese, Li Chung Chu, wrote in 1887 of the very few Cantonese and European restaurants. Feasting in wealthy Chinese homes was done in the gardens of private homes with Chinese food and European food!
Due to the paucity of materials on the written accounts of food served at the homes of the various immigrant communities, one is left to conjecture what they ate at home. But it may not be far to say that most stuck to the cuisine they were used to in their homeland. Besides fruits and vegetables that were grown locally, there was plentiful fish, poultry and pork, and excellent mutton which would satisfy the dietary needs of the various communities.
The British in Singapore however ate handsomely. Their meals reflected the culinary mores of Victorian England, with a vast number of dishes for either breakfast, lunch or dinner. Being in the east, curry, rice, sambals and tropical fruits were often included in the rather substantial dinner that most would be used to. John Turnbull Thompson wrote of these ample dinners in his 1864 memoir, Some Glimpses into Life in Malayan Lands. In one such dinner, after the soup came the fish, joints of Bengal mutton, Chinese capons, Kedah fowls, Sangora ducks, Yorkshire hams, Bombay ducks, salted turtle eggs and omelettes all washed down with pale ale. This was followed by a dessert of macaroni puddings of all shapes and custard downed with champagne. Then came a huge round of cheese, and finally a variety of tropical fruits.
Such a grand style of dining predominated the British colonial society in the 19th century, with food prepared by Malay or Chinese servants.
Although Singapore colonial society was largely segregated with each community living within their own quarters, good food was able to cross boundaries. Over time, the main communities of Chinese, Malays, Indians and Eurasians adopted strains of each others cuisine, so that Chinese condiments of soya sauce is as common to the other households as Indian curry powder is to the rest.
The food of the British filtered down to the Asian population, thanks to the Asian cooks they employed. Many Chinese cooks were Hainanese, who over time learnt how to prepare British standard fare of pork chops, roast chicken, butter cake and chicken pies, though some with a local twist to it. Other British products of the era, including, luncheon meat, canned sardines, condensed milk, toast and tomato ketchup became a part of Singapore’s culinary landscape.
Singapore Cuisine
Deriving from the rich culinary traditions of each community’s ancestral lands with flavours that are often robust, it is natural to follow that the food of Singapore is extremely flavoursome, frequently spicy, and consist regularly of a mix of Chinese condiments, with Indian spices and Malays ingredients of tropical herbs and fruits of chillies, coconut, lemongrass, galangal and the like.
Singapore cuisine was often described as parts Chinese, Malay and Indian. This is somewhat true, yet certain dishes that seems to be “Chinese” or “Indian” are now distinctly Singaporean in character, and far different from their original cousin.
The Hainanese chicken rice with its ubiquitous ginger-garlic chilli sauce, is as different as its Hainanese counterpart; black pepper crab and chilli crab in many Chinese seafood stalls are native inventions; while roti prata and curry is quite unlike its Indian cousin, and Indian rojak is really an alien dish to anyone from India.
Yet when we speak of Chinese of Indian food in Singapore, this is to be further specified by their regional origin. The Chinese, Malay and Indian cuisine that flourishes and inspires Singapore food is intimately linked to the regions from which the various communities were from. For the Chinese, it is the food of southern China, including the cooking of Hokkien, Cantonese, Teochew, Hakka, Hainanese and Foochow people. For the Indians, it is south Indian food from the areas of Tamil Nadu and Kerala. The Malays derive their food from their ancestral lands of the Malay Peninsula, Sumatra and Java.
The food of the Straits Chinese (Nyonya) and Eurasians too dabs vibrant colours on Singapore’s culinary landscape. These fusion cuisines, forged in the throes of inter-marriage in the region from the 16th century are utterly delicious and are perhaps a precursor of the marriage of flavours now present in Singapore cuisine. Straits Chinese cuisine is the union of Chinese-Hokkien cooking with Malay cuisine. While Cuzinhia Cristang (Eurasian cuisine) is a robust blend of Malay cuisine with Portuguese and Dutch cooking in the 16th, 17th and 18th century, yet with a good sprinkle of Chinese and Indian influences from fellow immigrants.
This diversity of cuisines, flavours and aromas have made Singapore food what it is today. A peek at the Singapore pantry will find it well-stocked with a myriad of condiments and produce from these cuisines. A sample of which can be seen from the following :
The Singapore Pantry
Curry Powder
Soya Sauce (Light & Dark)
Coconut Milk
Whole Spice (eg. cinnamon, Star Anise, Cumin, etc.)
Oyster Sauce
Lemongrass
Rice
Fermented Bean Paste (tau cheo)
Belacan (shrimp paste)
Yellow (Hokkien) noodles
Chinese Five Spice Powder
Ikan Bilis (dried anchovies)
Bee Hoon (rice vermicelli)
Curry Leaves
Dried Shrimp
Kway Teow (broad rice noodles)
Tofu
Tamarind (assam)
Rice Flour
Chilli
Pandan Leaves
Sago
Tomato Ketchup
Galangal
Mung bean vermicelli (dang hoon)
Chilli Sauce
Agar-agar (seaweed jelly)
Glutinous Rice
Fish Sauce
Flour
Bread
Butter
Jam
Pepper
Tomatoes
Onion
Shallot
Garlic
Ginger young
Thai chilli peppers
Teochew classics such as the mashed taro dessert- oh nee, the mixed seafood and vegetable soup – chap huay tng, Teochew steamed fish and braised duck. The hallmark of Teochew cooking, unlike Cantonese or Sichuanese cooking, is its delicate flavours and preference for steaming and braising. At the same time, I also learnt of two of the more obscure dishes, the first which is the kow lak ar, the braised duck stuffed with chestnut, mushroom and carrots, which I is a Teochew restaurant favourite in the 1950s. The other is nak yee kia, the Teo-Yeo Meat Balls, which is more like a savoury confection and for which is fairly unknown in Singapore today except among a select group of elderly Teochews who hail from the Teo-Yeo district of Chaozhou.
Ceylonese Tamil recipes, such as chicken curry, mutton curry, fish curry and appam, a rice flour crepe. Ceylonese Tamil cooking has close roots to South Indian Tamil cuisine. Popular dishes include coconut milk based curries, and rice flour based snacks such as thosais, idlis and appam. Ceylonese Tamil cooking is also influenced by the Sri Lankan Sinhalese preference for dark coloured curries due to their predilection for roasted spices of cumin, coriander, fennel and the use of cinnamon. Today, I have made a dark dried curry of lamb for you which is distinctly Ceylonese Tamil in flavour.
Singaporeans have created a food culture of its own over the years. Undoubtedly, hawker fare, which is Singapore’s traditional fast food takes its pride of place in Singapore culinary pantheon. To many Singaporeans, the best food is often found in these very humble abodes.
Despite individual food proclivities at home, Singaporeans of all communities have come to share a common food experience in many aspects. At a party with typical Singapore food one will usually find a varied menu of popular dishes such as chicken curry, nyonya chap chye (mixed vegetables), Chinese sweet and sour fish, samosas, fried noodles, popiah (Fresh springrolls), Malay bubur cha cha and agar-agar. These common foods continue to extend to those indulged during festivals. Be it Hari Raya Puasa (end of Ramadan), Deepavali (Indian festival of lights) or Chinese New Year, one is almost certain to find pineapple tarts, kueh lapis , various festive cookies and moon cakes.
Singapore cuisine is more than just a sum of Chinese, Malay and Indian food, a notion that used to be popular. It has evolved over the years to become a cuisine of its own, providing Singaporeans with food memories unique to themselves.
Nonya food has been over publicised it'll be a cliche to say anything more. What I'd like to hightlight to you here are the equally wonderful but less acknowledged cuisines that have their origin in Southeastern China. Apart from Cantonese Cuisine that is famous the World over, what's special in Singapore are these Southern Chinese cuisines not commonly found elsewhere. If you're really into tasting something new, these are the cuisines that I recommend, for you won't find anything quite the same elsewhere, certainly not so convenient anyway!
For those of you who're accustomed to "Wine and Dine", Singapore has a wide variety of fine restaurants to choose from, much like many other cosmopolitan cities. To most Singaporeans, however, what Makan entails is not the quality of the service nor the presentation of the food, but very simply the quality of the food, the spontaneity, the cosiness, the convenience and most importantly, the affordability. In other words, it's good company and a bit of sweat and noise thrown in without hurting the wallet. It's a hot plate of Char Kway Teow after a half an hour wait in a hawker centre amidst all the screaming and shouting in the middle of the afternoon when even gold fishes find themselves hot in the bowl!
As a large portion of the population are muslims, halal food is available everywhere. There are Malay Muslim and Indian Muslim food, you'll know when you see one as there's always a sign written in Arabic prominently displayed. Nasi Padang, a style of cooking originated from Sumatra and popular in Singapore is a must try for the visitor. While you may find at least one Chinese or Indian vegetarian food stall in every food centre, you're not likely to come across fine elaborate dishes, especially Chinese vegetarian food. Good Taoist/Buddish vegetarian food seems less easily available. One simple reason is the complexity in vegetarian food preparation. Unlike Indian vegetarians and vegetarians in the West, Taoist/Buddish vegetarians do not eat garlic, onion, leek and those related vegetables. Vegetarian food, in this case, does not mean cooking with only vegetables, but rather, the art of shaping and texturing flour into mock meat and fish dishes. it's worth the trouble to give it a try, for good Chinese vegetarian food is rare, even in Singapore. If you're lucky, you may come across a Chinese temple that serves vegetarian food(only on certain days).
Indian Muslim food, or the so called Mamak food, is very popular in Singapore, roti prata, mee goreng, Indian rojak, nasi padang, mutton soup are some of the more popular dishes.
Seafood is of course a social food that tops many people's list. Chili crabs, black pepper crabs, drunken prawns and deep fried baby squids are just some of the endless yummy dishes that one shouldn't miss. Lobsters, glamourous as it may sound, is not as popular or as fun as Chut Chut(a kind of cone shaped sea shell that has to be sucked) or raw cockles(despite the risk of Hepatitis). And eating barbequed sting ray from a piece of banana leaf at a food centre is definitely a truer Makan experience than having Salmon on China at Maxim's. If you do not know where to begin, East Coast Seafood Centre is worth a visit. If you know your way in Johore Bahru, it's definitely much cheaper!!
Before I end, I must not forget to mention Cristang cuisine, or so called Eurasian food started in Malacca of Portugese origin. Unfortunately, no Cristang restaurant exists as far as I know. So if you're fortunate enough to have a friend of Portugese descent, do invite yourself as that will truly be a rare occasion!
Now, what truly constitutes a true great Makan experience? Food is well-loved in Singapore. Coffee shops, hawker centres, restaurants, food courts, cafes and snack shops hug the numerous well-ordered streets of Singapore city and its suburbs.
All types of delicious food are sold at all times, from hearty hawker fare to fancy gourmet meals. Waking up in the morning at 6am, you are as likely to enjoy a breakfast of kaya toast or congee just at your doorstep. When midnight strikes and you feel peckish, you can always find comfort in a 24 hour coffee shop nearby with crispy roti prata and curry, or Teochew porridge.
In Singapore, housewives are blessed with bountiful fresh produce of seafood, meat, vegetables and fruits in more than 150 wet markets throughout the island, dishing up delicious home-cooked meals for their families. If it be a Chinese household, steamed fresh fish, stir-fried Chinese choy sum, pork rib with winter melon soup and loh bak (braised pork in black soya sauce) may grace the table. An Indian family may tuck in heartily to chicken curry, rasam, dal, spiced cabbage and cucumber pachadi, while a Malay family will eat as well with beef rendang, stir-fried vegetables, sambal beans and fried tempeh.
Yet as different as they may seem, the various communities of Singapore have come to share a culinary tradition that fuses and celebrates its ancestral cuisines. In less than two hundred years since modern Singapore was founded by the British as a trading port, the people that inhabit this island has created a distinctive cuisine.
Food in Colonial Singapore
When Sir Stamford Raffles and his contingent from the East India Company (EIC) landed in Singapore on 29 January 1819, they found on this island at the tip of the Malay Peninsula, a small population of about a thousand, consisting of some 900 native people, 20-30 Malays and a similar number of Chinese.The inhabitants lived a simple existence growing fruits but no rice, and depended on their livelihood on collecting jungle produce, fishing, small scale trading and piracy. Little was known of Singapore before that, though archaeological digs have found evidence of it being a prosperous trading port known as Temasek in the 14th century.
Very quickly, people from various lands came to trade and work. The Chinese from the region and southern China arrived in droves to work as traders, artisans, coolies, craftsmen and itinerant trades; the Arabs from the Hadramut region came as traders and mercenaries, the Jews and Armenians came as traders; the Indians came first as sepoys of the Bengal Native Infantry, and later as convicts, indentured labourers and in the early twentieth century as clerks, educationists and traders; the Malays from the Malay Peninsula and Indonesian islands came as traders and workers; and the Eurasians from the region came to work in commerce, law, medical services, government and trade.
By 1824, the total population of Singapore rose to over 10,000 and by 1850 to over 60,000.
These immigrants brought with them the food of their own lands. As early as 1837, Howard Malcolm, an American missionary in Singapore wrote of partaking in a Chinese wedding banquet at the home of a wealthy Chinese merchant, with Chinese delicacies of shark fins, bird nests and fish maw.
Agriculture did not dominate the Singapore economy even then. Rice being the staple of all it immigrants was only produced in tiny amount on the island as there was little suitable land available for rice cultivation, leaving its population having to import most of its rice from Siam, Java, Manila and the Riau archipelago. However there were small farms growing vegetables, sweet potato, plantains, Indian corn and tropical fruits on the outskirts of Singapore town.
Buying and selling of fresh food according to many British anecdotal accounts was a colourful affair. The first market with its unique octagonal structure was built in 1820 in Telok Ayer, very close to the commercial area and the Chinese quarters. It soon became overcrowded with vendors selling, meat, vegetable and fruits sprawling to the surrounding areas. By the end of the 19th century, there were five big markets on the island - the Telok Ayer, Ellenborough, the Rochore, the Clyde and the Orchard Road markets.
Yet all these itinerant vendors or hawkers are not confined to these spaces. John Cameron in his rare book, “ Tropical Possessions in Malayan India”, gave an eye-witness account of how these hawkers predominate the landscape in 1860s Singapore, adding chaos and bustle to the town.
"There is probably no city in the world with such a motley crowd of itinerant vendors of wares, fruits, cakes, vegetables &c. There are Malays, generally with fruit; Chinamen with a mixture of all sorts, and Kling with cakes and different kinds of nuts. Malays and Chinamen always use the shoulder-stick, having equally-balanced loads suspended at either end; the Klings, on the contrary, carry their wares on the head on trays. The travelling cookshops of the Chinese are probably the most extraordinary of the things that are carried about in this way. They are suspended on one of the common shoulder-sticks, and consist of a box on one side and a basket on the other; the former containing a fire and small copper cauldron for soup, the latter loaded with rice, vermicelli, cakes, jellies, and condiments; and though I have never tasted any of their dishes, I have been assured that those they serve up at a moment’s notice are most savoury, and that their sweets are delicious. Three cents will purchase a substantial meal of three or four dishes from these itinerant restaurateurs.
Various eye-witness accounts wrote of the proliferation of hawkers throughout Singapore in the 19th century. Among the snacks and meals offered were perhaps cakes of agar-agar, soups, rice with Chinese-styled dishes and noodles. Hawker food was popular in these early days because it provided a cheap and delicious meal to many who had come to work without their families. Indeed, the gender ratio for the Chinese, Indian and European communities was extremely unbalanced before the 1870s. From this humble beginning, hawker fare had become an indelible part of Singapore food.
Beyond this humble street fare, food seems to be eaten mostly at home. Restaurants were not in abundance in Singapore. A Chinese, Li Chung Chu, wrote in 1887 of the very few Cantonese and European restaurants. Feasting in wealthy Chinese homes was done in the gardens of private homes with Chinese food and European food!
Due to the paucity of materials on the written accounts of food served at the homes of the various immigrant communities, one is left to conjecture what they ate at home. But it may not be far to say that most stuck to the cuisine they were used to in their homeland. Besides fruits and vegetables that were grown locally, there was plentiful fish, poultry and pork, and excellent mutton which would satisfy the dietary needs of the various communities.
The British in Singapore however ate handsomely. Their meals reflected the culinary mores of Victorian England, with a vast number of dishes for either breakfast, lunch or dinner. Being in the east, curry, rice, sambals and tropical fruits were often included in the rather substantial dinner that most would be used to. John Turnbull Thompson wrote of these ample dinners in his 1864 memoir, Some Glimpses into Life in Malayan Lands. In one such dinner, after the soup came the fish, joints of Bengal mutton, Chinese capons, Kedah fowls, Sangora ducks, Yorkshire hams, Bombay ducks, salted turtle eggs and omelettes all washed down with pale ale. This was followed by a dessert of macaroni puddings of all shapes and custard downed with champagne. Then came a huge round of cheese, and finally a variety of tropical fruits.
Such a grand style of dining predominated the British colonial society in the 19th century, with food prepared by Malay or Chinese servants.
Although Singapore colonial society was largely segregated with each community living within their own quarters, good food was able to cross boundaries. Over time, the main communities of Chinese, Malays, Indians and Eurasians adopted strains of each others cuisine, so that Chinese condiments of soya sauce is as common to the other households as Indian curry powder is to the rest.
The food of the British filtered down to the Asian population, thanks to the Asian cooks they employed. Many Chinese cooks were Hainanese, who over time learnt how to prepare British standard fare of pork chops, roast chicken, butter cake and chicken pies, though some with a local twist to it. Other British products of the era, including, luncheon meat, canned sardines, condensed milk, toast and tomato ketchup became a part of Singapore’s culinary landscape.
Singapore Cuisine
Deriving from the rich culinary traditions of each community’s ancestral lands with flavours that are often robust, it is natural to follow that the food of Singapore is extremely flavoursome, frequently spicy, and consist regularly of a mix of Chinese condiments, with Indian spices and Malays ingredients of tropical herbs and fruits of chillies, coconut, lemongrass, galangal and the like.
Singapore cuisine was often described as parts Chinese, Malay and Indian. This is somewhat true, yet certain dishes that seems to be “Chinese” or “Indian” are now distinctly Singaporean in character, and far different from their original cousin.
The Hainanese chicken rice with its ubiquitous ginger-garlic chilli sauce, is as different as its Hainanese counterpart; black pepper crab and chilli crab in many Chinese seafood stalls are native inventions; while roti prata and curry is quite unlike its Indian cousin, and Indian rojak is really an alien dish to anyone from India.
Yet when we speak of Chinese of Indian food in Singapore, this is to be further specified by their regional origin. The Chinese, Malay and Indian cuisine that flourishes and inspires Singapore food is intimately linked to the regions from which the various communities were from. For the Chinese, it is the food of southern China, including the cooking of Hokkien, Cantonese, Teochew, Hakka, Hainanese and Foochow people. For the Indians, it is south Indian food from the areas of Tamil Nadu and Kerala. The Malays derive their food from their ancestral lands of the Malay Peninsula, Sumatra and Java.
The food of the Straits Chinese (Nyonya) and Eurasians too dabs vibrant colours on Singapore’s culinary landscape. These fusion cuisines, forged in the throes of inter-marriage in the region from the 16th century are utterly delicious and are perhaps a precursor of the marriage of flavours now present in Singapore cuisine. Straits Chinese cuisine is the union of Chinese-Hokkien cooking with Malay cuisine. While Cuzinhia Cristang (Eurasian cuisine) is a robust blend of Malay cuisine with Portuguese and Dutch cooking in the 16th, 17th and 18th century, yet with a good sprinkle of Chinese and Indian influences from fellow immigrants.
This diversity of cuisines, flavours and aromas have made Singapore food what it is today. A peek at the Singapore pantry will find it well-stocked with a myriad of condiments and produce from these cuisines. A sample of which can be seen from the following :
The Singapore Pantry
Curry Powder
Soya Sauce (Light & Dark)
Coconut Milk
Whole Spice (eg. cinnamon, Star Anise, Cumin, etc.)
Oyster Sauce
Lemongrass
Rice
Fermented Bean Paste (tau cheo)
Belacan (shrimp paste)
Yellow (Hokkien) noodles
Chinese Five Spice Powder
Ikan Bilis (dried anchovies)
Bee Hoon (rice vermicelli)
Curry Leaves
Dried Shrimp
Kway Teow (broad rice noodles)
Tofu
Tamarind (assam)
Rice Flour
Chilli
Pandan Leaves
Sago
Tomato Ketchup
Galangal
Mung bean vermicelli (dang hoon)
Chilli Sauce
Agar-agar (seaweed jelly)
Glutinous Rice
Fish Sauce
Flour
Bread
Butter
Jam
Pepper
Tomatoes
Onion
Shallot
Garlic
Ginger young
Thai chilli peppers
Teochew classics such as the mashed taro dessert- oh nee, the mixed seafood and vegetable soup – chap huay tng, Teochew steamed fish and braised duck. The hallmark of Teochew cooking, unlike Cantonese or Sichuanese cooking, is its delicate flavours and preference for steaming and braising. At the same time, I also learnt of two of the more obscure dishes, the first which is the kow lak ar, the braised duck stuffed with chestnut, mushroom and carrots, which I is a Teochew restaurant favourite in the 1950s. The other is nak yee kia, the Teo-Yeo Meat Balls, which is more like a savoury confection and for which is fairly unknown in Singapore today except among a select group of elderly Teochews who hail from the Teo-Yeo district of Chaozhou.
Ceylonese Tamil recipes, such as chicken curry, mutton curry, fish curry and appam, a rice flour crepe. Ceylonese Tamil cooking has close roots to South Indian Tamil cuisine. Popular dishes include coconut milk based curries, and rice flour based snacks such as thosais, idlis and appam. Ceylonese Tamil cooking is also influenced by the Sri Lankan Sinhalese preference for dark coloured curries due to their predilection for roasted spices of cumin, coriander, fennel and the use of cinnamon. Today, I have made a dark dried curry of lamb for you which is distinctly Ceylonese Tamil in flavour.
Singaporeans have created a food culture of its own over the years. Undoubtedly, hawker fare, which is Singapore’s traditional fast food takes its pride of place in Singapore culinary pantheon. To many Singaporeans, the best food is often found in these very humble abodes.
Despite individual food proclivities at home, Singaporeans of all communities have come to share a common food experience in many aspects. At a party with typical Singapore food one will usually find a varied menu of popular dishes such as chicken curry, nyonya chap chye (mixed vegetables), Chinese sweet and sour fish, samosas, fried noodles, popiah (Fresh springrolls), Malay bubur cha cha and agar-agar. These common foods continue to extend to those indulged during festivals. Be it Hari Raya Puasa (end of Ramadan), Deepavali (Indian festival of lights) or Chinese New Year, one is almost certain to find pineapple tarts, kueh lapis , various festive cookies and moon cakes.
Singapore cuisine is more than just a sum of Chinese, Malay and Indian food, a notion that used to be popular. It has evolved over the years to become a cuisine of its own, providing Singaporeans with food memories unique to themselves.
28.6.07
Sałatki z krewetek,muli i krabów kamczackich
Sałatka ogórkowa z suszonych krewetek Tajlandii
0.5 szklanki świeżo wyciśniętego soku z limonki
- 3 łyżki cukru
- 2 łyżki sosu rybnego
- 2 spore ogórki (bez nasion pokrojone w półplasterki)
- 2 małe posiekane szalotki
- ew. 2 łyżki suszonych krewetek do posypania
Sposób przyrządzania:
Jeśli używasz krewetek, przełóż je do malaksera i rozdrabniaj około minuty. Wymieszaj sok z limonki, cukier i sos rybny. Gdy cukier się rozpuści, dodaj ogórki i szalotki, wymieszaj. Przed podaniem posyp sałatkę suszonymi krewetkami
Sałatka z Kraba i grejpfrutu
1 paczka (250 g) ersatz paluszków z mięsa kraba
2 grejpfruty, najlepiej różowe
2 łyżki dobrego majonezu
1 łyżeczka keczupu
kilka kropel sosu tabasco
liście sałaty
Lekko rozmrożone paluszki krabowe kroimy lub rozrywamy palcami na podłużne kawałki.
Grejpfruty obieramy ze skórki i dzielimy na cząstki. Usuwamy błonki otaczające cząstki grejpfruta, a miąższ, jeśli się sam przy tym nie rozkruszy, kroimy na mniejsze kawałki.
Wsypujemy kawałki kraba i owoce do miski, zalewamy majonezem zmieszanym z keczupem. Wszystko delikatnie mieszamy i przekładamy do salaterki wyłożonej liśćmi sałaty.
Przed podaniem lepiej wstawić na 10-15 minut do lodówki, żeby się sałatka "przegryzła".
Czas przygotowania: 10 minut
Sałatka z krabów kamczackich lub krewetek
Składniki:
1 pomidor
1 świeży ogórek
1/2 melona
1 jajko
2 świeże truskawki (niekoniecznie)
30 dag krabów kamczackich gotowanych lub osączonych z puszki
Sos koktajlowy: 4 łyżki majonezu
1 łyżka ketchupu
sól
pieprz
ew. odrobina koniaku i sosu worcester
Dekoracja: sałata (najlepiej kolorowa)
pestki granatu
Pomidora natnij na krzyż, zalej najpierw wrzącą, a następnie zimną wodą i obierz ze skórki. Jajko ugotuj na twardo, ostudź i obierz. Zrób sos koktajlowy: wymieszaj majonez z ketchupem i koniakiem, przypraw do smaku. Filiżanki wyłóż natłuszczoną folią aluminiową. Układaj w nich kolejno: najpierw pokrojone kraby, następnie posiekane jajko, potem pokrojony w kostkę miąższ melona i ogórka (ew. wymieszany z truskawkami), a na koniec pokrojonego w kostkę pomidora (sam miąższ, bez pestek). Każdą warstwę polewaj sosem koktajlowym. Filiżanki z sałatką włóż do lodówki na 30 minut. Następnie wyjmij sałatki z filiżanek, usuń folię. Porcje ozdób sałatą i pestkami granatu. Możesz podawać na plasterkach ogórka, z koperkiem i malinowym sosem winegret.
Sałatka z krewetkami po Hiszpańsku
Składniki:
- 1.5 szklanki ryżu ugotowanego na sypko
- 1 puszka krewetek w sosie własnym
- 1/2 szklanki rzodkiewek pokrojonych w cienkie plasterki
- po 1 łyżce posiekanej czerwonej cebuli
- szczypiorku i koperku
Sos: 2/3 szklanki majonezu, 3 łyżki jogurtu naturalnego, sól, biały pieprz do smaku
Majonez wymieszaj w miseczce z jogurtem naturalnym, przypraw solą i pieprzem. Krewetki osącz. Połącz w misce wszystkie składniki sałatki, polej je sosem i wymieszaj. Podawaj z pieczywem
Sałatka ze świeżymi ziołami i mulami
Składniki:
- 1 sałata rzymska
- 1 kg muli świeżych lub mrożonych
- 1 pomarańcza
- po 3 gałązki świeżych ziół: tymianku
- natki i koperku
- 1 listek laurowy
- 1 łyżeczka ziaren czarnego pieprzu
Sos:
- 3 szalotki
- 2 ząbki czosnku
- 2 łyżki śmietany
- 2 łyżki oliwy
- sok z 1 cytryny
- 1 łyżeczka musztardy
Pokrój sałatę. Zagotuj 1,5 l wody z ziołami, listkiem laurowym i ziarenkami pieprzu. Gotuj, aż powstanie aromatyczny wywar. Pomarańczę sparz i osusz, otrzyj skórkę i wyciśnij sok. Mule oczyść, umyj, gotuj 3-5 minut w wywarze ziołowym. Odcedź, wyjmij z muszli, zalej sokiem pomarańczowym i odstaw na 15 minut. Zrób sos: szalotki i czosnek obierz i posiekaj. Wymieszaj z musztardą, śmietaną, oliwą, sokiem z cytryny i skórką pomarańczową. Mule ułóż na sałacie, polej sosem. Podawaj z bagietką.
0.5 szklanki świeżo wyciśniętego soku z limonki
- 3 łyżki cukru
- 2 łyżki sosu rybnego
- 2 spore ogórki (bez nasion pokrojone w półplasterki)
- 2 małe posiekane szalotki
- ew. 2 łyżki suszonych krewetek do posypania
Sposób przyrządzania:
Jeśli używasz krewetek, przełóż je do malaksera i rozdrabniaj około minuty. Wymieszaj sok z limonki, cukier i sos rybny. Gdy cukier się rozpuści, dodaj ogórki i szalotki, wymieszaj. Przed podaniem posyp sałatkę suszonymi krewetkami
Sałatka z Kraba i grejpfrutu
1 paczka (250 g) ersatz paluszków z mięsa kraba
2 grejpfruty, najlepiej różowe
2 łyżki dobrego majonezu
1 łyżeczka keczupu
kilka kropel sosu tabasco
liście sałaty
Lekko rozmrożone paluszki krabowe kroimy lub rozrywamy palcami na podłużne kawałki.
Grejpfruty obieramy ze skórki i dzielimy na cząstki. Usuwamy błonki otaczające cząstki grejpfruta, a miąższ, jeśli się sam przy tym nie rozkruszy, kroimy na mniejsze kawałki.
Wsypujemy kawałki kraba i owoce do miski, zalewamy majonezem zmieszanym z keczupem. Wszystko delikatnie mieszamy i przekładamy do salaterki wyłożonej liśćmi sałaty.
Przed podaniem lepiej wstawić na 10-15 minut do lodówki, żeby się sałatka "przegryzła".
Czas przygotowania: 10 minut
Sałatka z krabów kamczackich lub krewetek
Składniki:
1 pomidor
1 świeży ogórek
1/2 melona
1 jajko
2 świeże truskawki (niekoniecznie)
30 dag krabów kamczackich gotowanych lub osączonych z puszki
Sos koktajlowy: 4 łyżki majonezu
1 łyżka ketchupu
sól
pieprz
ew. odrobina koniaku i sosu worcester
Dekoracja: sałata (najlepiej kolorowa)
pestki granatu
Pomidora natnij na krzyż, zalej najpierw wrzącą, a następnie zimną wodą i obierz ze skórki. Jajko ugotuj na twardo, ostudź i obierz. Zrób sos koktajlowy: wymieszaj majonez z ketchupem i koniakiem, przypraw do smaku. Filiżanki wyłóż natłuszczoną folią aluminiową. Układaj w nich kolejno: najpierw pokrojone kraby, następnie posiekane jajko, potem pokrojony w kostkę miąższ melona i ogórka (ew. wymieszany z truskawkami), a na koniec pokrojonego w kostkę pomidora (sam miąższ, bez pestek). Każdą warstwę polewaj sosem koktajlowym. Filiżanki z sałatką włóż do lodówki na 30 minut. Następnie wyjmij sałatki z filiżanek, usuń folię. Porcje ozdób sałatą i pestkami granatu. Możesz podawać na plasterkach ogórka, z koperkiem i malinowym sosem winegret.
Sałatka z krewetkami po Hiszpańsku
Składniki:
- 1.5 szklanki ryżu ugotowanego na sypko
- 1 puszka krewetek w sosie własnym
- 1/2 szklanki rzodkiewek pokrojonych w cienkie plasterki
- po 1 łyżce posiekanej czerwonej cebuli
- szczypiorku i koperku
Sos: 2/3 szklanki majonezu, 3 łyżki jogurtu naturalnego, sól, biały pieprz do smaku
Majonez wymieszaj w miseczce z jogurtem naturalnym, przypraw solą i pieprzem. Krewetki osącz. Połącz w misce wszystkie składniki sałatki, polej je sosem i wymieszaj. Podawaj z pieczywem
Sałatka ze świeżymi ziołami i mulami
Składniki:
- 1 sałata rzymska
- 1 kg muli świeżych lub mrożonych
- 1 pomarańcza
- po 3 gałązki świeżych ziół: tymianku
- natki i koperku
- 1 listek laurowy
- 1 łyżeczka ziaren czarnego pieprzu
Sos:
- 3 szalotki
- 2 ząbki czosnku
- 2 łyżki śmietany
- 2 łyżki oliwy
- sok z 1 cytryny
- 1 łyżeczka musztardy
Pokrój sałatę. Zagotuj 1,5 l wody z ziołami, listkiem laurowym i ziarenkami pieprzu. Gotuj, aż powstanie aromatyczny wywar. Pomarańczę sparz i osusz, otrzyj skórkę i wyciśnij sok. Mule oczyść, umyj, gotuj 3-5 minut w wywarze ziołowym. Odcedź, wyjmij z muszli, zalej sokiem pomarańczowym i odstaw na 15 minut. Zrób sos: szalotki i czosnek obierz i posiekaj. Wymieszaj z musztardą, śmietaną, oliwą, sokiem z cytryny i skórką pomarańczową. Mule ułóż na sałacie, polej sosem. Podawaj z bagietką.
Kuchnia Arabska to nie tylko kebab
Mój kolega Samy Alkadi z Arabii Saudyjskiej mówił mi że najlepsi kucharze w Arabii Saudyjskiej pochodzą z Libanu ponieważ przez wiele lat Liban był kolonią francuską co spowodowało że tradycyjna uboga kuchnia arabska wzbogaciła się o wiele elementów z kuchni europejskich.Kiedy Samy podróżuje po świecie jako dyrektor generalny największej firmy Saudyjskiej SABIC to zawsze szuka właśnie restauracji Libańskich,bo one są pewniakami na udane jedzenie
Kuchnia arabska w zasadzie nie tak dawno temu pojawiła się na polskim rynku, i od razy pozyskała sporą rzeszę sympatyków. Co wpłyneło na tak szybki wzrost jej popularności?
Od pewnego czasu znacznie wzrosło zainteresowanie kuchnią arabską. Do niedawna Polska była krajem zamkniętym na wszelkie nowości. Teraz to się zmieniło – wyjazdy zagraniczne stały się normą. Polacy otworzyli się na nowe smaki, poszukują nowych doświadczeń kulinarnych.
Powstało wprawdzie wiele punktów gastronomicznych serwujących kuchnię arabską, ale spora część z nich (głównie bary szybkiej obsługi) mają naprawdę niewiele z nią wspólnego. Najbardziej popularnym daniem stała się shoarma – przez Polaków przez Polakw zwana blednie kebabem. Ale kuchnia arabska to nie tylko shoarma.
Kuchnia libańska opiera się głównie na świeżych warzywach takich jak cukinia, czy bakłażan. Równie ważną rolę odgrywa mięso – przeważnie baranina, ale i cielęcina czy wołowina. Z baraniny robią gulasz, szaszłyki, potrawy z ryżem – naprawdę wiele różnych dań powstaje z tego mięsa. Także faszerowanie produktów jest w Libanie bardzo popularne. W cukinię wkładamy mięso z baraniny z cebulą lub bakłażan ze świeżą papryką.W Libanie bardzo popularny jest dip hummus z zrobiony ciecierzycy i pasty sezamowej i baba ganoush z bakłażanów.
Chleb to kolejny produkt. Libańczycy podają go do wszystkiego. Podawany jest sam, ale można go również używać do kanapek lub po prostu nafaszerować czymś w środku – to już kwestia indywidualnych upodobań. .Taki chleb jest płaski i robi się z mąki pszennej, wody i drożdży i wkłada do mocno rozgrzanego piekarnika, aby obydwie jego warstwy nie skleiły się ze sobą.
Przed drugim daniem obiadowym obowiązkowo musi być zupa – najczęściej rosół (przeważnie z kuleczkami z wołowego mięsa mielonego, pietruszki, cebuli - wrzuca się takie kulki na gotującą wodę i przyprawia do smaku). Druga, równie popularna zupa, opiera się głównie na pomidorach (pomidory, kurczak lub wołowina czy baranina).
W krajach arabskich wiele dań zawiera w swoim składzie liście winogron. Faszeruje się je np. ryżem i mięsem lub cebulą – podobnie jak polskie gołąbki tylko kształt jest nieco inny, są dłuższe i cieńsze. Robią je w różnych smakach np. na smak cytrynowy.
Liście z winogrona wykorzystują również do nadania potrawom specyficznego posmaku i aromatu, np. układamy je na baraninę i dusimy pod przykryciem, mięso smakuje wówczas całkiem inaczej. Wiem, że w Polsce baranina ze względu na charakterystyczny zapach nie ma wielu zwolenników, ale łatwo go zniwelować - dobrze zamarynowana baranina wyzbywa się swoistego aromatu.
Tradycyjne śniadanie to: oliwki, ser biały z koziego mleka, placki arabskie, jajecznica i kiełbasa z baraniny. Stół arabski jest zawsze bogato nakryty. Na sam obiad podają trzy, cztery dania.
Kuchnia Libańska jest generalnie bardziej ostra. Przygotowują naprawdę pikantne sosy. Marynaty też są ostrzejsze, no i trochę inaczej wyglądają: ogórki kiszone są z kapustą, marchewką i pomidorem zielonym. Przyprawy odgrywają bardzo dużą rolę, dodajemy je niemalże do wszystkiego. Pijemy np. kawę z dodatkiem kardamonu. Kardamon pobudza organizm, dlatego polecam pić ją rano.
Jest taka przyprawa która jest mieszanką 21 produktów,Baharat daje potrawom niesamowity aromat i zapach, w jej skład wchodzi m.in. gałka muszkatołowa, pieprz, papryka. Są również przyprawy przeznaczone tylko do jednej potrawy, gatunku mięsa czy odpowiednich warzyw. Są specjalne sklepy, w których mieli się takie produkty i przygotowuje na oczach klienta. Zapachy przypraw i kawy unoszą się nad ulicami.
Restauracje w Libanie też wyglądają inaczej – nie ma jakiegoś sztywnego menu. Wchodzi klient i zamawia to, na co ma ochotę. Właściciele takich lokali mają dużo więcej produktów w swoich restauracjach. W Polsce i w ogóle w Europie jest tak, że obowiązuje karta - w Libanie takiej karty nie mamy. Zanim zostanie podany obiad, cały stół jest nakryty przystawkami. .Jedyne dobre restauracje Libańskie są w Warszawie Polecam Le Cedre przy Al Solidarności i Samirę na tyłach Bibloteki narodowej (można tam również kupić wiele arabskich specjałów)
Kuchnia arabska w zasadzie nie tak dawno temu pojawiła się na polskim rynku, i od razy pozyskała sporą rzeszę sympatyków. Co wpłyneło na tak szybki wzrost jej popularności?
Od pewnego czasu znacznie wzrosło zainteresowanie kuchnią arabską. Do niedawna Polska była krajem zamkniętym na wszelkie nowości. Teraz to się zmieniło – wyjazdy zagraniczne stały się normą. Polacy otworzyli się na nowe smaki, poszukują nowych doświadczeń kulinarnych.
Powstało wprawdzie wiele punktów gastronomicznych serwujących kuchnię arabską, ale spora część z nich (głównie bary szybkiej obsługi) mają naprawdę niewiele z nią wspólnego. Najbardziej popularnym daniem stała się shoarma – przez Polaków przez Polakw zwana blednie kebabem. Ale kuchnia arabska to nie tylko shoarma.
Kuchnia libańska opiera się głównie na świeżych warzywach takich jak cukinia, czy bakłażan. Równie ważną rolę odgrywa mięso – przeważnie baranina, ale i cielęcina czy wołowina. Z baraniny robią gulasz, szaszłyki, potrawy z ryżem – naprawdę wiele różnych dań powstaje z tego mięsa. Także faszerowanie produktów jest w Libanie bardzo popularne. W cukinię wkładamy mięso z baraniny z cebulą lub bakłażan ze świeżą papryką.W Libanie bardzo popularny jest dip hummus z zrobiony ciecierzycy i pasty sezamowej i baba ganoush z bakłażanów.
Chleb to kolejny produkt. Libańczycy podają go do wszystkiego. Podawany jest sam, ale można go również używać do kanapek lub po prostu nafaszerować czymś w środku – to już kwestia indywidualnych upodobań. .Taki chleb jest płaski i robi się z mąki pszennej, wody i drożdży i wkłada do mocno rozgrzanego piekarnika, aby obydwie jego warstwy nie skleiły się ze sobą.
Przed drugim daniem obiadowym obowiązkowo musi być zupa – najczęściej rosół (przeważnie z kuleczkami z wołowego mięsa mielonego, pietruszki, cebuli - wrzuca się takie kulki na gotującą wodę i przyprawia do smaku). Druga, równie popularna zupa, opiera się głównie na pomidorach (pomidory, kurczak lub wołowina czy baranina).
W krajach arabskich wiele dań zawiera w swoim składzie liście winogron. Faszeruje się je np. ryżem i mięsem lub cebulą – podobnie jak polskie gołąbki tylko kształt jest nieco inny, są dłuższe i cieńsze. Robią je w różnych smakach np. na smak cytrynowy.
Liście z winogrona wykorzystują również do nadania potrawom specyficznego posmaku i aromatu, np. układamy je na baraninę i dusimy pod przykryciem, mięso smakuje wówczas całkiem inaczej. Wiem, że w Polsce baranina ze względu na charakterystyczny zapach nie ma wielu zwolenników, ale łatwo go zniwelować - dobrze zamarynowana baranina wyzbywa się swoistego aromatu.
Tradycyjne śniadanie to: oliwki, ser biały z koziego mleka, placki arabskie, jajecznica i kiełbasa z baraniny. Stół arabski jest zawsze bogato nakryty. Na sam obiad podają trzy, cztery dania.
Kuchnia Libańska jest generalnie bardziej ostra. Przygotowują naprawdę pikantne sosy. Marynaty też są ostrzejsze, no i trochę inaczej wyglądają: ogórki kiszone są z kapustą, marchewką i pomidorem zielonym. Przyprawy odgrywają bardzo dużą rolę, dodajemy je niemalże do wszystkiego. Pijemy np. kawę z dodatkiem kardamonu. Kardamon pobudza organizm, dlatego polecam pić ją rano.
Jest taka przyprawa która jest mieszanką 21 produktów,Baharat daje potrawom niesamowity aromat i zapach, w jej skład wchodzi m.in. gałka muszkatołowa, pieprz, papryka. Są również przyprawy przeznaczone tylko do jednej potrawy, gatunku mięsa czy odpowiednich warzyw. Są specjalne sklepy, w których mieli się takie produkty i przygotowuje na oczach klienta. Zapachy przypraw i kawy unoszą się nad ulicami.
Restauracje w Libanie też wyglądają inaczej – nie ma jakiegoś sztywnego menu. Wchodzi klient i zamawia to, na co ma ochotę. Właściciele takich lokali mają dużo więcej produktów w swoich restauracjach. W Polsce i w ogóle w Europie jest tak, że obowiązuje karta - w Libanie takiej karty nie mamy. Zanim zostanie podany obiad, cały stół jest nakryty przystawkami. .Jedyne dobre restauracje Libańskie są w Warszawie Polecam Le Cedre przy Al Solidarności i Samirę na tyłach Bibloteki narodowej (można tam również kupić wiele arabskich specjałów)
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