On Aug 29 .2007 I and Samy went to Bintan an Island in Indonesia.The trip took 50 min by hydroplane from Singapore. We stayed at http://www.perfectescapes.com/Luxury_Hotel-PID1250-Bintan_Island_-Bintan_Lagoon_Resort-67901.html
http://www.bintan.net/
http://www.expat.or.id/sponsors/bintanislandresorts.html
Indonesia, the fifth largest country in the world, an archipelago consisting of 18,000 islands, spanning one-eighth of the globe and occupied by 250 ethnic groups. Here tremendous ethnic diversity coupled with wave upon wave of cultural influence adds up to a world of pleasure for the culinary adventurer. Indonesia's indigenous techniques and ingredients merge with influences from India, the Middle East, China and Europe. And then there are the New World products brought by Spanish and Portuguese traders long before the Dutch colonized the islands.
Most restaurants abroad and English-language cookbooks focus on the foods of Java and Sumatra with tastes of tourist-haven Bali. But the cuisines on these islands alone provide us with plenty of opportunity to keep our taste buds happy and our tongues tingling or dancing as the locals say.
Rice is Indonesia's main staple except in Maluku (the Moluccas) and Irian Jaya (Indonesian New Guinea) where sago palm flour, sweet potatoes and cassava reign supreme. As in the rest of Southeast Asia, other dishes are eaten in extremely small quantities. Meat, fish and vegetables are condiments designed to flavor the staple. Sauces such as fiery sambals lend added character. Westerners, accustomed to eating much larger portions of meat and fish, find much of Indonesian food scorchingly hot.
Natural resources include rich volcanic soils and endless coastlines as the islands arc through both the Pacific and Indian Oceans. Although some coastal areas are fished out(my friend Samy and I went fishing off Bintan Island in July 2007 and all we caught was a palm size fish) fresh water possibilities include lakes, rivers, ponds,aquaculture and flooded rice paddies. Not surprisingly, fish and crustaceans, fresh and dried, play a major role in the Indonesian diet.
Flavorings indigenous to the islands establish strong family ties between Indonesian food and that of its Southeast Asian neighbors. Coconut milk, or santen, plays a critical role here as well as in Thailand, Cambodia, Burma, Malaysia, Singapore and parts of Vietnam, Laos and the Philippines. Indonesia shares the flavors of galangal, kaffir lime leaf and pandan with Thailand. Lemon grass and dried shrimp appear in the Philippines and Thailand both. Shrimp paste permeates the flavors of all three and Vietnam as well. Meanwhile delicious fruits and vegetables are common to the entire region.
But Indonesia's culinary ties are closest to those Southeast Asian countries strongly influenced by India. In fact, if there are ancient Buddhist or Hindu sites to be found on a country's soil, you can almost bet its cuisine will include ingredients such as cumin, coriander, ginger, and/or caraway. And you will find curries -- highly spiced sauces often diluted with coconut milk and served with bite-sized bits of meat, fish and vegetables to enliven the blandness of rice.
Arab traders ultimately converted Java from Hinduism to Islam and exercised their culinary influence as well. Kebabs, marinated meat cubes threaded on skewers, were reinterpreted to become satay. Dill and fennel entered the repertoire of spices. Today Indonesia is the largest Muslim country in the world. Not surprisingly, goat and lamb are important meats, while pork is forbidden. It is eaten only in Hindu Bali and within the Chinese community.
Chinese merchants and traders meanwhile added their own indispensable contributions to the cookpot. Indonesian food would be unrecognizable without the wok, stir-frying, the soybean and noodles which thread their way throughout the cuisine in countless ways. Among their many vegetables, the Chinese brought mustard greens, mung beans, daikon radish and Chinese cabbage.
The Dutch, attracted by the nutmeg and cloves of Maluku, waged wars over the Spice Islands and ultimately colonized the entire archipelago. Colonization caused much suffering, but added the finishing touch when it came to flavors. Chili peppers from Mexico added their unmistakable sting. Peanuts from the Americas provided sauces for satay and gado-gado a sa;ad made from marinated vegetables. Cassava from the Caribbean and sweet potatoes from South America furnished Maluku and Irian Jaya with their staples.
In this exotic world, Dutch colonizers sought the flavors of home. They imported cabbage, cauliflower, carrots, string beans, potatoes and corn, adding to the already vast array of vegetables. They also created an entertainment institution designed to present scores of different dishes at a single sitting. Rijsttafels might contain up to a hundred different dishes. Servants stood behind the chair of each guest ready to provide soothing morsels when necessary to cool a burning palate.
Indonesian cooks adopted new tools, techniques and ingredients and indigenized them -- some of the nearly beyond recognition. Ingenious home cooks used new techniques and forged ingredients unique to Indonesia.
Today soybeans provide not just nutritious beans for cooking on their own, soy sauce, tofu and sprouts, but tempeh, toasted soybean cakes fashionable in Western health food circles. Chinese soy sauce plays a role similar to fish sauce in Thailand, Vietnam and the Philippines. But Indonesians enrich it by the addition of sugar, star anise, salam leaf and galangal to become kecap manis or sweet soy sauce, a key ingredient and a dynamite addition to any cook's pantry. (Pronounce that "ketchup." It's the Indonesian origin of the English word.)
Not surprisingly, Indonesia has created a mix of flavors which exerts its own influence abroad. Satay has crept up the Malay Peninsula to become one of Bangkok's favorite street foods. Indonesian food plays a major role in the melange of cuisines found in Singapore. After years of colonial intimacy, the Dutch are avid fans and some of the best Indonesian restaurants abroad can be found in the Netherlands.
Certain ingredients unique to Indonesian cuisine such as kemiri, a thickening agent, and salam leaf may be marketed under English names as candlenut and Indian bay leaf. Pandan leaf is occasionally used in Thai cooking and may be found in stores catering to Thai customers.
Recipies
http://www.indochef.com/
http://asiarecipe.com/indonesia.html
www.baliguide.com/balifood/basic_recipes.html
http://www.hawaii.edu/indolang/masakan.html
http://www.spicecuisine.com/recipes.php
http://indonesian-food-recipes.blogspot.com/
http://fooddownunder.com/cgi-bin/search.cgi?q=indonesian
http://www.trinity.wa.edu.au/plduffyrc/Subjects/languages/indones/indofood.htm
http://www.archaeolink.com/indonesia_cooking_anthropology_o.htm
http://www.indonesia/ ok.com/recipes.htm
http://www.cs.cmu.edu/~mjw/recipes/ethnic/indonesian/sambal-balado.html Crunchy Beef
http://www.indo.com/restaurants/recipe.htmlhttp://recipes.wuzzle.org/index.php/62
2.8.07
Grilling Fish Techniques and Recipies
6 tips for turning out moist, tasty fillets
If you have shied away from grilling fish, now is the time to put the fear aside.Here are six great grilling tips for fish:Trust your eyes Fish are done when the flesh becomes opaque but is still moist,Too often, people mistake that moistness for raw wetness, and keep fish on the heat too long. Residual heat will continue cooking fish a minute or two after you remove it from the grill.If you think the fish is ready, cut into it at the thickest point. Salmon will have lost its orange gloss and be pink but moist-looking. Tuna can be cooked rare (dark pink, almost red in the center, with just a seared outside), medium rare (a thick band of pink in the center) or medium (slightly pink). Scrod or other white, flaky fish will be opaque white, slightly moist-looking and flake easily in largish pieces. If overcooked, flesh will be dry and crumbly.
Know your grill
Gas grills provide more even heat, fewer "hot spots."Charcoal grills' heat can be erratic, but experience and observing the cooking process, moving the fish around on the grill to cook evenly, can solve that problem.
Invest in useful gadgets
Grill woks (which have sloping sides) and flat grill plates, both of which are perforated, provide a more stable surface than a regular wire grill. Hinged, or clamshell, grill baskets hold flaky fish firmly and allow it to be turned without danger of the flesh flaking apart.
Baskets hold several rows of shrimp or scallops securely, and allow turning many pieces of fish all at once, with a long, cool handle, rather than one at a time over the hot fire.
Keep it clean
Keep all grilling surfaces scrupulously clean with a wire brush and a grill scraper. Clean grilling surfaces, and spray with non-stick cooking oil before adding fish, to prevent sticking and breaking apart of flesh.
Enhance flavor
Experiment with marinades to boost flavor before grilling. Keep in mind that long marinating of meat will tenderize tough cuts, but you marinate fish only to enhance flavor. If you marinate fish all day in a soy-based marinade, all you will taste is salt. If you let fish sit in a citrus marinade for a couple of hours, you get ceviche. Fish is spongy and absorbs flavors easily."Limit time in soy marinades to one to three hours and citrus marinades to 30 to 45 minutes. Often, all you need to do is brush fish with a flavored oil.
Experiment with flavored butters, mayonnaises, sauces and salsas as a flavor garnish after fish is grilled:Herbed butters are very easy to whip together and last indefinitely in the freezer, to be pulled out at the last minute. Summer fruit salsas require some time to peel and dice but otherwise are easy to concoct.
Know your fish to know how to grill it
Oily fish: bluefish, mackerel. Flesh is dense and takes well to high-heat grilling. But flavor is strong and texture is firm. Citrus marinades work well to offset strong taste and soften texture. Oily fish go off quickly, so freshness is a must.
Firm fish: salmon, tuna, swordfish, mahi-mahi, tilapia. Easiest to grill for the novice, especially tuna steaks because doneness can be controlled by observing change in interior color, much like beef. Skin-on salmon is also good, because the flesh holds together well.Flaky-fleshed fish: cod, scrod, halibut. Best to grill on a grill plate, or in a clamshell basket, which holds flesh together and is easy to flip. Covering grill with foil and poking holes will help make a firmer surface but will reduce the smoky flavor of charcoal reaching the fish.
Shellfish: scallops, shrimp. Both cook quickly. Shrimp changes color as it cooks, indicating doneness, and takes well to marinades and sauces. Scallops should be "dry" scallops, not treated with preservatives such as tripolyphosphates, which leach the sweet taste out and prevents scallops from browning. Dry scallops brown attractively on the grill and are easy to visually judge doneness.
Recipies
Grilled Shrimp Quesadillas
2 teaspoons olive oil2 to 3 cloves garlic, peeled and minced3 green onions, finely sliced1 pound medium shrimp, peeled, deveined and tails removedSalt and pepper, to taste4 (10-inch) flour tortillas1 cup roasted tomatoes4 ounces shredded cheeseFresh basil, choppedTo roast tomatoes: Cut out cores, but leave skins on. Cut tomatoes into wedges, coat generously with olive oil and garlic. Sprinkle with Italian seasoning blend, and roast in 400-degree oven for 20 to 30 minutes, until soft, wrinkled and collapsed-looking. About 8 tomatoes are needed.To make shrimp tortillas: Heat olive oil in skillet and saute garlic and green onions over medium-high heat until softened, 2 or 3 minutes. Set aside. Brush shrimp with olive oil mixture and grill in a grill basket, grill wok or on double skewers until cooked through, about 1 minute each side. Add to the skillet with onion mixture and toss. Add salt and pepper, to taste.Heat tortillas briefly on the grill to soften. Divide the grilled shrimp among the tortillas, top evenly with roasted tomatoes, shredded cheese and chopped basil. Fold in half, pressing edges to seal. Place on hot grill for 2 to 3 minutes to melt cheese and brown the tortillas. Cut each quesadilla into 2 pieces and serve immediately.Makes 8 servings.
Approximate values per serving: 191 calories, 5 g fat, 1 g saturated fat, 86 mg cholesterol, 22 g carbohydrates, 15 g protein, 260 mg sodium, 2 g fiber, 24 percent of calories from fat.
Grilled Salmon With Tropical Salsa
Salmon1 side of fresh salmon, 2 1/2 to 3 pounds 1/4 cup olive oil3 cloves garlic, peeled and pressed or very finely minced 1/4 cup maple syrupSalsa1 mango, peeled and cubed1 papaya, peeled and cubed1 red bell pepper, seeds removed and diced1 green bell pepper, seeds removed and dicedJuice of 1 lemon 1/2 cantaloupe, seeds removed and chopped1 ripe tomato, seeds removed and chopped1 small sweet yellow or red onion2 tablespoons Grand Marnier or other fruit liqueur2 tablespoons chopped mint2 tablespoons chopped basil1 pint fresh strawberriesTo make salsa: In a large bowl, combine all ingredients except strawberries. Chill until time to serve. When ready to serve, slice strawberries and add to mixture. To cook the salmon: Brush the grill grate with oil or spray with non-stick cooking spray; heat grill to high.Combine olive oil and garlic. Brush salmon generously with oil and garlic mixture. Place salmon, flesh-side down, directly on the grill. Cook for 4 to 5 minutes and turn. After turning, brush salmon with maple syrup. Continue cooking on skin side until done - time will vary with thickness of fish. Fish is done when flesh is opaque but still moist. Finish salmon with final glaze of maple syrup. Serve garnished with tropical salsa.Makes 6 servings.
Approximate values per serving: 496 calories, 17 g fat, 3 g saturated fat, 118 mg cholesterol, 35 g carbohydrates, 47 g protein, 164 mg sodium, 5 g fiber, 31 percent of calories from fat.
Grilled Tuna With Wasabi-Lime Soy Vinaigrette
4 yellowfin tuna steaks, sushi grade4 tablespoons light soy sauceSalt and pepper, to tasteVinaigrette3 tablespoons light soy sauce 1/2 teaspoon wasabi paste or horseradish1 tablespoon freshly squeezed lime juice1 tablespoon mirin (sweet Japanese rice wine) 1/4 cup vegetable oilSalad1 pound baby greens or mesclunBean sprouts or alfalfa sprouts for garnishCover the tuna steaks with soy sauce and let stand until ready to cook, but no longer than 1 hour.Combine vinaigrette ingredients in a small bowl and whisk until combined. Taste, adjust seasonings and set aside. Season tuna steaks with freshly ground pepper and salt.Heat grill to high heat. Cook tuna quickly so the outside browns and the inside remains a reddish-pink - about 1 to 2 minutes per side, depending on thickness of tuna. Transfer tuna to cutting board and slice thinly.Divide the greens among four plates. Arrange sliced tuna in a fan pattern over the greens and drizzle with wasabi-lime vinaigrette. Garnish with sprouts.Makes 4 servings.
Approximate values per serving: 343 calories, 15 g fat, 2 g saturated fat, 77 mg cholesterol, 5 g carbohydrates, 43 g protein, 1,128 mg sodium, 1 g fiber, 39 percent of calories from fat.
If you have shied away from grilling fish, now is the time to put the fear aside.Here are six great grilling tips for fish:Trust your eyes Fish are done when the flesh becomes opaque but is still moist,Too often, people mistake that moistness for raw wetness, and keep fish on the heat too long. Residual heat will continue cooking fish a minute or two after you remove it from the grill.If you think the fish is ready, cut into it at the thickest point. Salmon will have lost its orange gloss and be pink but moist-looking. Tuna can be cooked rare (dark pink, almost red in the center, with just a seared outside), medium rare (a thick band of pink in the center) or medium (slightly pink). Scrod or other white, flaky fish will be opaque white, slightly moist-looking and flake easily in largish pieces. If overcooked, flesh will be dry and crumbly.
Know your grill
Gas grills provide more even heat, fewer "hot spots."Charcoal grills' heat can be erratic, but experience and observing the cooking process, moving the fish around on the grill to cook evenly, can solve that problem.
Invest in useful gadgets
Grill woks (which have sloping sides) and flat grill plates, both of which are perforated, provide a more stable surface than a regular wire grill. Hinged, or clamshell, grill baskets hold flaky fish firmly and allow it to be turned without danger of the flesh flaking apart.
Baskets hold several rows of shrimp or scallops securely, and allow turning many pieces of fish all at once, with a long, cool handle, rather than one at a time over the hot fire.
Keep it clean
Keep all grilling surfaces scrupulously clean with a wire brush and a grill scraper. Clean grilling surfaces, and spray with non-stick cooking oil before adding fish, to prevent sticking and breaking apart of flesh.
Enhance flavor
Experiment with marinades to boost flavor before grilling. Keep in mind that long marinating of meat will tenderize tough cuts, but you marinate fish only to enhance flavor. If you marinate fish all day in a soy-based marinade, all you will taste is salt. If you let fish sit in a citrus marinade for a couple of hours, you get ceviche. Fish is spongy and absorbs flavors easily."Limit time in soy marinades to one to three hours and citrus marinades to 30 to 45 minutes. Often, all you need to do is brush fish with a flavored oil.
Experiment with flavored butters, mayonnaises, sauces and salsas as a flavor garnish after fish is grilled:Herbed butters are very easy to whip together and last indefinitely in the freezer, to be pulled out at the last minute. Summer fruit salsas require some time to peel and dice but otherwise are easy to concoct.
Know your fish to know how to grill it
Oily fish: bluefish, mackerel. Flesh is dense and takes well to high-heat grilling. But flavor is strong and texture is firm. Citrus marinades work well to offset strong taste and soften texture. Oily fish go off quickly, so freshness is a must.
Firm fish: salmon, tuna, swordfish, mahi-mahi, tilapia. Easiest to grill for the novice, especially tuna steaks because doneness can be controlled by observing change in interior color, much like beef. Skin-on salmon is also good, because the flesh holds together well.Flaky-fleshed fish: cod, scrod, halibut. Best to grill on a grill plate, or in a clamshell basket, which holds flesh together and is easy to flip. Covering grill with foil and poking holes will help make a firmer surface but will reduce the smoky flavor of charcoal reaching the fish.
Shellfish: scallops, shrimp. Both cook quickly. Shrimp changes color as it cooks, indicating doneness, and takes well to marinades and sauces. Scallops should be "dry" scallops, not treated with preservatives such as tripolyphosphates, which leach the sweet taste out and prevents scallops from browning. Dry scallops brown attractively on the grill and are easy to visually judge doneness.
Recipies
Grilled Shrimp Quesadillas
2 teaspoons olive oil2 to 3 cloves garlic, peeled and minced3 green onions, finely sliced1 pound medium shrimp, peeled, deveined and tails removedSalt and pepper, to taste4 (10-inch) flour tortillas1 cup roasted tomatoes4 ounces shredded cheeseFresh basil, choppedTo roast tomatoes: Cut out cores, but leave skins on. Cut tomatoes into wedges, coat generously with olive oil and garlic. Sprinkle with Italian seasoning blend, and roast in 400-degree oven for 20 to 30 minutes, until soft, wrinkled and collapsed-looking. About 8 tomatoes are needed.To make shrimp tortillas: Heat olive oil in skillet and saute garlic and green onions over medium-high heat until softened, 2 or 3 minutes. Set aside. Brush shrimp with olive oil mixture and grill in a grill basket, grill wok or on double skewers until cooked through, about 1 minute each side. Add to the skillet with onion mixture and toss. Add salt and pepper, to taste.Heat tortillas briefly on the grill to soften. Divide the grilled shrimp among the tortillas, top evenly with roasted tomatoes, shredded cheese and chopped basil. Fold in half, pressing edges to seal. Place on hot grill for 2 to 3 minutes to melt cheese and brown the tortillas. Cut each quesadilla into 2 pieces and serve immediately.Makes 8 servings.
Approximate values per serving: 191 calories, 5 g fat, 1 g saturated fat, 86 mg cholesterol, 22 g carbohydrates, 15 g protein, 260 mg sodium, 2 g fiber, 24 percent of calories from fat.
Grilled Salmon With Tropical Salsa
Salmon1 side of fresh salmon, 2 1/2 to 3 pounds 1/4 cup olive oil3 cloves garlic, peeled and pressed or very finely minced 1/4 cup maple syrupSalsa1 mango, peeled and cubed1 papaya, peeled and cubed1 red bell pepper, seeds removed and diced1 green bell pepper, seeds removed and dicedJuice of 1 lemon 1/2 cantaloupe, seeds removed and chopped1 ripe tomato, seeds removed and chopped1 small sweet yellow or red onion2 tablespoons Grand Marnier or other fruit liqueur2 tablespoons chopped mint2 tablespoons chopped basil1 pint fresh strawberriesTo make salsa: In a large bowl, combine all ingredients except strawberries. Chill until time to serve. When ready to serve, slice strawberries and add to mixture. To cook the salmon: Brush the grill grate with oil or spray with non-stick cooking spray; heat grill to high.Combine olive oil and garlic. Brush salmon generously with oil and garlic mixture. Place salmon, flesh-side down, directly on the grill. Cook for 4 to 5 minutes and turn. After turning, brush salmon with maple syrup. Continue cooking on skin side until done - time will vary with thickness of fish. Fish is done when flesh is opaque but still moist. Finish salmon with final glaze of maple syrup. Serve garnished with tropical salsa.Makes 6 servings.
Approximate values per serving: 496 calories, 17 g fat, 3 g saturated fat, 118 mg cholesterol, 35 g carbohydrates, 47 g protein, 164 mg sodium, 5 g fiber, 31 percent of calories from fat.
Grilled Tuna With Wasabi-Lime Soy Vinaigrette
4 yellowfin tuna steaks, sushi grade4 tablespoons light soy sauceSalt and pepper, to tasteVinaigrette3 tablespoons light soy sauce 1/2 teaspoon wasabi paste or horseradish1 tablespoon freshly squeezed lime juice1 tablespoon mirin (sweet Japanese rice wine) 1/4 cup vegetable oilSalad1 pound baby greens or mesclunBean sprouts or alfalfa sprouts for garnishCover the tuna steaks with soy sauce and let stand until ready to cook, but no longer than 1 hour.Combine vinaigrette ingredients in a small bowl and whisk until combined. Taste, adjust seasonings and set aside. Season tuna steaks with freshly ground pepper and salt.Heat grill to high heat. Cook tuna quickly so the outside browns and the inside remains a reddish-pink - about 1 to 2 minutes per side, depending on thickness of tuna. Transfer tuna to cutting board and slice thinly.Divide the greens among four plates. Arrange sliced tuna in a fan pattern over the greens and drizzle with wasabi-lime vinaigrette. Garnish with sprouts.Makes 4 servings.
Approximate values per serving: 343 calories, 15 g fat, 2 g saturated fat, 77 mg cholesterol, 5 g carbohydrates, 43 g protein, 1,128 mg sodium, 1 g fiber, 39 percent of calories from fat.
Malay food history,restaurants and recipies
History
Malay cuisine is an amalgam of traditional dishes from Penisular Malaysia, with strong influences from places like Sumatra and Java. Rice is the staple food, balancing the spicy cuisine of this region. Pork is not used due to religious reasons.
Indgredients
Coconut is an important ingredient. The flesh grated and squeezes to make the coconut milk which is used in gravies as well as cakes, drinks and desserts. The freshly grated coconut is also sprinkled over many cakes. Another vital ingredient is pungent dried shrimp paste (belancan) often combined with pounded fish chillies to make the universally popular sambal belacan. Varying amounts of chillis are used in most Malay food. Fragant herbs like the kaffir lime leaf and lemon grass, shallots and garlic, rhizomes such as ginger and galanagal, and gried spices including coriander and cumin are all skilfully blended.
BELACAN IS ONE OF THE VERY IMPORTANT SEASONINGS OF MALAYSIAN COOKING. THE TINY SHRIMPS ARE FERMENTED WITH SALT IN ADDITION TO ADDING A SUBTLE FLAVOUR TO CURRY OR OTHER MEAT, FISH OR VEGETABLE COMBINATIONS, THE USE OF FERMENTED SHRIMP OR ANCHOVY PASTE OR ESSENCE HAS A COMMON THEME IN SOUTHEAST ASIA. THE BURMESE, THAI AND VIETNAMESE USE A LIQUID FISH SAUCE, CALLED VARIOUSLY, NAMPYAYE OR NAM PLA. THE INDONESIAN USE TRASSI, A SPINOFF OF THE SAME
THING WITH A TOOTHPASTE CONSISTENCY AND THE MALAYSIAN PREFER BELACAN, BELACAN CONTAINS CONSIDERABLE PROTEIN.
Food
Satay is the best known Malay dish- skewers of succulent pieces of seasoned mutton, beef or chicken, cooked over a charcoal flame. They are often eated with Satay sauce ( rich coconut sauce thick with ground peanuts sliced cucumber), sliced cucumber and onions and chunks of compressed rice.
Many Malay food outlets offer Nasi Padang, a range of spicy meat, fish, poultry and vegetable dishes which originated in the padang district of West Sumatra. Another local Malay favourite, based on a Javanese dish, is Soto Ayam, spiced chicken stock served with chicken, beansprouts and either potato croquette or compressed rice. Beef Rendang, chunks of geef cooked with lashings of coconut milk, spices and herds, is a perennial favourite. Malay desserts and cakes, generally rich incoconut milk, are great for those with a sweetooth.
Restaurants in Kuala Lampur that I have eaten in
http://www.saloma.com.my/
http://www.serimelayu.com/
Both offer excellent Malay buffet(Beef Rendang is a must try) and an excellent cultural shows
Sea View restaurant-Port Dickinson http://en.wikipedia.org/wiki/Port_Dickson an excellent meal of New England lobster served with green onions and lobster and the best seafood rice I have ever eaten.
Al Diafah Restaurant Middle Eastern
43-1 and 45-1 Jalan Radin AnumSeri Petaling Kuala Lumpur Tel No: 03 - 9059 6237
On a trip to Kuala Lumpur, Samy has decided to check out the Middle Eastern restaurant in Sri Petaling called Al Diafah,he has previously eaten there and has given the place a high marks. the restaurant is owned by Saudi father and son teamThe place is enormous and looks like inside emir's palace, basically they took over two shophouses and renovated all three floors. The ground floor is where the date and baklava shop is while the first floor is the restaurant. Although it seems to be a strange place to have a Middle Eastern restaurant, it seems their location was chosen because there is an International School nearby which is frequented by Middle Eastern expatriates.
Mendy Lamb and Rice, the dish we wanted to try out was simply delicious. It reminds me of version of Nasi Briyani but it's ten times nicer since their rice is so fluffy, fragrant and buttery without it being oily. The lamb pieces are cooked in the rice are so tender that the meat tears away easily. If you don't like lamb, they also do a chicken version on the menu.
The Hummus (made from chickpeas) is a favorite of mine which is a must order with their pita bread. The Baba Ghanoush wasn't too bad either
We also tried their mixed grill - lamb,chicken kebabs which were nice.
Their desserts are limited to a creme caramel and their fruit salad. The creme caramel is pretty good - not to sweet which is how I like it. They also serve hot date juice.
Recipies
http://www.rasamalaysia.com/
http://kuali.com/recipes/advresults.asp?c=24
http://www.geocities.com/Tokyo/Market/7773/malaysia.html
http://www-ieee.eecs.berkeley.edu/~soh/recipe.html
http://www.recipezaar.com/recipes/malaysian
http://www.malaysianfood.net/Malayfood.html
http://homecooking.about.com/library/archive/blss89.htm Malay Oxtail Soup
http://www.yummymalaysia.net/
http://malay-recipes.blogspot.com/
http://www.indiasnacks.com/recipe/518/Malay-Curry.php Malay Curry
http://www.spicysteve.com/recipes-07-malaysia.html
http://www.newwomen.net/malayrecipes.htm
http://library.thinkquest.org/20371/mnrecipe.htm
Malay cuisine is an amalgam of traditional dishes from Penisular Malaysia, with strong influences from places like Sumatra and Java. Rice is the staple food, balancing the spicy cuisine of this region. Pork is not used due to religious reasons.
Indgredients
Coconut is an important ingredient. The flesh grated and squeezes to make the coconut milk which is used in gravies as well as cakes, drinks and desserts. The freshly grated coconut is also sprinkled over many cakes. Another vital ingredient is pungent dried shrimp paste (belancan) often combined with pounded fish chillies to make the universally popular sambal belacan. Varying amounts of chillis are used in most Malay food. Fragant herbs like the kaffir lime leaf and lemon grass, shallots and garlic, rhizomes such as ginger and galanagal, and gried spices including coriander and cumin are all skilfully blended.
BELACAN IS ONE OF THE VERY IMPORTANT SEASONINGS OF MALAYSIAN COOKING. THE TINY SHRIMPS ARE FERMENTED WITH SALT IN ADDITION TO ADDING A SUBTLE FLAVOUR TO CURRY OR OTHER MEAT, FISH OR VEGETABLE COMBINATIONS, THE USE OF FERMENTED SHRIMP OR ANCHOVY PASTE OR ESSENCE HAS A COMMON THEME IN SOUTHEAST ASIA. THE BURMESE, THAI AND VIETNAMESE USE A LIQUID FISH SAUCE, CALLED VARIOUSLY, NAMPYAYE OR NAM PLA. THE INDONESIAN USE TRASSI, A SPINOFF OF THE SAME
THING WITH A TOOTHPASTE CONSISTENCY AND THE MALAYSIAN PREFER BELACAN, BELACAN CONTAINS CONSIDERABLE PROTEIN.
Food
Satay is the best known Malay dish- skewers of succulent pieces of seasoned mutton, beef or chicken, cooked over a charcoal flame. They are often eated with Satay sauce ( rich coconut sauce thick with ground peanuts sliced cucumber), sliced cucumber and onions and chunks of compressed rice.
Many Malay food outlets offer Nasi Padang, a range of spicy meat, fish, poultry and vegetable dishes which originated in the padang district of West Sumatra. Another local Malay favourite, based on a Javanese dish, is Soto Ayam, spiced chicken stock served with chicken, beansprouts and either potato croquette or compressed rice. Beef Rendang, chunks of geef cooked with lashings of coconut milk, spices and herds, is a perennial favourite. Malay desserts and cakes, generally rich incoconut milk, are great for those with a sweetooth.
Restaurants in Kuala Lampur that I have eaten in
http://www.saloma.com.my/
http://www.serimelayu.com/
Both offer excellent Malay buffet(Beef Rendang is a must try) and an excellent cultural shows
Sea View restaurant-Port Dickinson http://en.wikipedia.org/wiki/Port_Dickson an excellent meal of New England lobster served with green onions and lobster and the best seafood rice I have ever eaten.
Al Diafah Restaurant Middle Eastern
43-1 and 45-1 Jalan Radin AnumSeri Petaling Kuala Lumpur Tel No: 03 - 9059 6237
On a trip to Kuala Lumpur, Samy has decided to check out the Middle Eastern restaurant in Sri Petaling called Al Diafah,he has previously eaten there and has given the place a high marks. the restaurant is owned by Saudi father and son teamThe place is enormous and looks like inside emir's palace, basically they took over two shophouses and renovated all three floors. The ground floor is where the date and baklava shop is while the first floor is the restaurant. Although it seems to be a strange place to have a Middle Eastern restaurant, it seems their location was chosen because there is an International School nearby which is frequented by Middle Eastern expatriates.
Mendy Lamb and Rice, the dish we wanted to try out was simply delicious. It reminds me of version of Nasi Briyani but it's ten times nicer since their rice is so fluffy, fragrant and buttery without it being oily. The lamb pieces are cooked in the rice are so tender that the meat tears away easily. If you don't like lamb, they also do a chicken version on the menu.
The Hummus (made from chickpeas) is a favorite of mine which is a must order with their pita bread. The Baba Ghanoush wasn't too bad either
We also tried their mixed grill - lamb,chicken kebabs which were nice.
Their desserts are limited to a creme caramel and their fruit salad. The creme caramel is pretty good - not to sweet which is how I like it. They also serve hot date juice.
Recipies
http://www.rasamalaysia.com/
http://kuali.com/recipes/advresults.asp?c=24
http://www.geocities.com/Tokyo/Market/7773/malaysia.html
http://www-ieee.eecs.berkeley.edu/~soh/recipe.html
http://www.recipezaar.com/recipes/malaysian
http://www.malaysianfood.net/Malayfood.html
http://homecooking.about.com/library/archive/blss89.htm Malay Oxtail Soup
http://www.yummymalaysia.net/
http://malay-recipes.blogspot.com/
http://www.indiasnacks.com/recipe/518/Malay-Curry.php Malay Curry
http://www.spicysteve.com/recipes-07-malaysia.html
http://www.newwomen.net/malayrecipes.htm
http://library.thinkquest.org/20371/mnrecipe.htm
16.7.07
Molokhia Egyptian recipies
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.
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.
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