All About Food

Lemon Curd Tart

2011-12-26T20:03:00.002+08:00

Here is a video on how to make lemon curd tarts..

Ingredients:
Dough
500g flour
300g butter
200g fine sugar
4 egg yolks
1 whole egg

Lemon curd
300g sugar
300g butter
9 egg yolks
6 whole eggs
juice of 7 lemons

Fastest and Safe method to thawing meats

2011-11-14T13:20:00.003+08:00

Meat from the freezer can take a long time to thaw especially when it is a big chunk of it. Tests and experiments conducted in labs have found that hot water is the quickest and safe way in thawing meats.

Frozen steaks and other compact cuts can be thawed in as little as 10 minutes, without compromising their quality, and with very little effort. All you need is hot water.

More information can be obtained here, A hot-water bath for thawing meats (New York Times)

Cute Easter Cookies

2011-04-21T20:28:00.003+08:00

Easter is coming up this Sunday, April 24. Why not spread some holiday cheer by bringing your neighbors, friends and loved ones some fun, delicious homemade Easter cookies?

These cookies are both cute and delicious and sure to bring a smile to everyone's face. The recipe below is courtesy of Checkcity.com

The Cookies:
# 1 1/2 cups white sugar
# 4 cups all-purpose flour
# 1 teaspoon baking powder
# 1/2 teaspoon baking soda
# 1/2 teaspoon salt
# 3/4 teaspoon ground nutmeg
# 1 teaspoon vanilla extract

In a large bowl, beat 1 egg with 1 cup softened butter or margarine until light and fluffy. At low speed with an electric mixer, add 1/2 cup sour cream and 1 teaspoon of vanilla. Add the flour with the baking powder, baking soda, salt and nutmeg. Mix until well combined, using hands if necessary. Cover dough and refrigerate for several hours or overnight. Remove dough from the refrigerator. Preheat oven to 375 degrees F (190 degrees C). Roll chilled dough out on a lightly floured surface to 1/8 inch thick. Cut dough into egg shapes or any kind of festive shapes you'd like. Place on an ungreased cookie sheet and bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.

The Glaze:
# 1 cup confectioners' sugar
# 1 tablespoon light corn syrup
# 2 tablespoons water
# 10 drops food coloring

Stir confectioners' sugar, corn syrup, and water together. Place small amount of glaze into different small cups and add desired food coloring to each cup slowly until you've achieved your desired colors. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.

Deliver with Love

If you make egg shaped cookies, delivering them in a clean, empty egg carton adds a cute touch!

Happy Easter!

Cape Breton Pork Pies

2010-05-29T10:25:00.006+08:00

I remember reading about pork pies not having pork inside so how did it get its name?

There is no pork in a pork pie - indeed, there is no meat at all. Pork Pies are tender little morsels of short bread tart, date and maple icing according to Pondside which the recipe below is borrowed from. Incidentally, Pondside is today Blogger's Blog of Note. Congrats, Pondsite!

Pork Pie Shells
2 cups all-purpose flour
2 tablespoons icing sugar
1 cup butter, softened

Filling
2 1/4 cups chopped pitted dates
1 cup water
3/4 cup brown sugar, packed
pinch of salt
1 teaspoon vanilla extract

Icing
1/4 cup butter
2 1/4 cups icing sugar
2 tablespoons milk
1 teaspoon maple extract
Directions

Preheat oven to 325 degrees F (165 degrees C).
Pork Pie shells: Sift together flour and 2 tablespoons icing sugar in a bowl. Cut in 1 cup butter; knead until well blended. Form dough into 3/4 inch balls. Press into 1 1/2 inch tart cups into the bottom and up the sides, forming a shell.
Bake until golden, about 15 minutes. Let shells cool in the pan. Using a knife, gently loosen and remove shells from pan.

Filling: Combine dates, water, brown sugar, and salt in a saucepan. Bring to a boil and cook gently for about 10 minutes, stirring constantly and mashing dates as they cook. Remove from heat and stir in vanilla. Allow mixture to cool before spooning into tart shells.

Icing: Cream 1/4 cup butter in a small bowl with an electric mixer. Gradually add 1 cup of the sugar, continuing to mix. Add the milk, the remaining 1 1/4 cups sugar, and maple extract. Beat until smooth. Icing should be thick enough to pipe. Use a pastry bag with a small round or star-shaped tip. Pipe a swirl of icing on each tart. If you don't have a pastry bag, use a small plastic zip-lock bag and cut a tiny hole in a corner.

These will freeze well.

Moroccan recipes

2010-04-08T21:23:00.000+08:00

If you like Moroccan food and would like to try cooking it, here is a site that will interest you..Moroccan Recipes

Claypot Chicken Rice

2009-10-10T23:28:00.004+08:00

Yet another popular dish in Ipoh is Claypot Chicken Rice. This one-pot rice meal dish is also found elsewhere in foodcourts around the country.

The pot arrives at the table piping hot, and once the lid is lifted, you would be hit with the aroma of the chicken and its sauce, dried fish and Chinese sausages sending those salivary glands into overdrive.

Recipe

500g (2 pieces) chicken whole leg

marinade

¼ tsp dark soy sauce

1 tbsp oyster sauce

¼ tsp ground white pepper

1 tbsp ginger juice

1 tsp sugar

1 tsp sesame oil

1 tsp cornflour

½ tsp salt

300g long grain rice

420ml water

sauce (mixed together)

1 tbsp oyster sauce

½ tbsp dark soy sauce

1 tbsp light soy sauce

2 tbsp hot water

1 tsp sesame oil

½ Chinese sausage (lap cheong), sliced

2 pieces salted fish (optional)

chopped spring onions for garnishing

Cut chicken into smaller pieces. Combine the marinade ingredients and marinate chicken in it for one hour in the refrigerator.

Wash the rice in several changes of water and place into a claypot with 420ml water. Cook, covered, over medium heat, until water is almost absorbed. Add the chicken with its marinade, the Chinese sausage and salted fish (if using), over the rice, and drizzle in about two tablespoons of the sauce. Lower the heat and cook, covered, until rice and chicken are cooked, about 10-15 minutes. Flake rice, cover lid and cook for a further five minutes. Remove from heat and top with spring onions. Serve immediately.

Source: The Star

Salt-baked Chicken (Yim Kok Kai)

2009-10-10T23:21:00.005+08:00

Salt-baked Chicken (Yim Kok Kai) is another famous food in Ipoh. It has its origins in the Hakka community.

Recipe

1 kg organic or free-range chicken, washed and patted dry

marinade

1 tbsp ginger juice

1 tbsp Chinese cooking wine

½ tsp ground white pepper

1 tsp sugar

stuffing

20g codonopsis root (dong sum)

10g angelica root (dong quai)

1 tbsp wolfberries (kei chi)

15g Solomon’s seal (yok chok)

2 pieces greaseproof paper measuring 60x30cm

1 tbsp potato flour, mixed into a gum paste with a little hot water

3.5 kg coarse rock salt

Combine the marinade ingredients; rub or coat chicken with the marinade. Wash the stuffing ingredients and place into the cavity of the bird.

Set the chicken on the two pieces of parchment paper for a double-layer wrap. Fold the paper, overlapping, around the chicken to form a parcel. Seal with the gum paste to form a water-tight parcel.

Place the rock salt into an old wok. Heat salt over medium flame, stirring continuously for five to eight minutes. Make a well in the middle of the hot salt, place the chicken parcel in, and cover completely with salt. Cook, covered with a lid, over low heat for 35 to 40 minutes. Turn chicken over once halfway through the cooking time, making sure no juices spill out. Remove and serve warm.

Source: The Star

Ipoh Hor Fun (Rice Noodles with Chicken)

2009-10-10T23:00:00.006+08:00

Mention Ipoh and it is not tin that comes to mind but food. Yes, Ipoh was once famous for tin-mining but now the city is known more for her famous food particularly, the white coffee, hor fun, and bean sprouts-chicken.

Ipoh is a city in the northern state of Perak. It can be accessed by road via the North-South Expressway which will take about two and a half hours, or by KTM shuttle train from KL Sentral.

As Ipoh is so easily accessible, many people from Kuala Lumpur hop over for their famous food fare during weekends.

Kway teow (rice noodles) soup is one of Ipoh’s most famous dishes. In fact, this is Ipoh's signature dishes. The star of this dish is the silky-smooth kway teow, or as the locals call it, hor fun.

Around Ipoh, vendors may serve the hor fun in a clear chicken broth, or a chicken-and-prawn broth. If using chicken broth, garnish with shredded chicken; if using a chicken-and-prawn broth, garnish with shredded chicken and shelled prawns.

Recipe:
(For six servings)

2 chicken carcasses, chopped into pieces

3 litres water

1 tsp white peppercorns, washed and lightly crushed

2 tsp salt, or to taste

5g rock sugar, or to taste

500g prawns, shelled and prawn shells fried in 2 tablespoons cooking oil to make prawn oil

300g chicken fillet

600g rice noodles (kway teow), scalded in hot water, rinsed in cold water and drained

2 cups bean sprouts

50g chives, washed and cut into 3cm lengths

½ cup chopped spring onion sliced red chillies with soy sauce

Scald the chicken carcasses with hot water to clean. Place chicken carcasses, water and peppercorns in a large pot and bring to a boil. Lower heat and simmer for 40 to 60 minutes. Season to taste with salt and rock sugar. Strain stock into a clean pot and discard the carcasses. Use stock to cook prawns and chicken meat.

Place a portion of cooked noodles, bean sprouts and chives in a bowl. Ladle hot stock over and garnish with prawns and chicken meat. Top with spring onion and drizzle prawn oil over before serving with some cut chillies in light soy sauce on the side.

Source: The Star

Thai Style Crab Cakes

2009-09-16T16:56:00.002+08:00

What you will need:

6 medium raw shrimp, shelled, washed and deveined

1 teaspoon nam pla (fish sauce)

1 pound fresh lump crab meat, picked over for cartilage

1 egg

1/4 cup chopped scallion

1/4 cup chopped cilantro

1 fresh chili, preferably Thai, minced

1 teaspoon minced fresh ginger

Salt and freshly ground black pepper

2 to 3 tablespoons bread crumbs, preferably fresh

About 1/2 cup all-purpose flour for dredging

Peanut or vegetable oil as needed

Lime wedges for serving.

1. Purée shrimp in a food processor (smaller is better) until you have a smooth paste, or chop and mash by hand. Add fish sauce. In a bowl, mix the shrimp purée, crab meat, egg, scallion, cilantro, chili, ginger and salt and pepper; add just enough bread crumbs to stiffen mixture a bit. Refrigerate mixture until you are ready to cook; it will be easier to shape into cakes if you refrigerate it for 30 minutes or more.

2. Season flour with salt and pepper. Film bottom of a large skillet with oil and place over medium-high heat. Shape crab meat mixture into cakes 1 inch thick and as wide as you want. Dredge each in flour, and cook, adjusting heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes a side. Serve with lime wedges.

Yield: 4 servings.

Source: NY Times

Fried Clams in Chilli

2009-09-08T15:28:00.003+08:00

Clams (locally called lala) are popular in this part of the world. You can cook them in soup with or without Chinese wine or you can stir-fry them with a few varieties of condiments and ingredients. If you like these mollusc spicy, fry them with chillis or black pepper or simply fry them with garlic and spring onions.

Here is a recipe for FRIED LALA WITH CHILLI

Ingredients

600g fresh lala

1 clove garlic (smashed)

2.5cm piece of ginger, finely sliced

6 bird’s-eye chillies, finely cut

1 tablespoon fermented black beans (taucheong)

A few drops of light soy sauce

Salt and sugar to taste

A dash of Chinese wine (optional)

Method

Saute the smashed garlic, ginger and bird’s-eye chillies until fragrant.

Add the fermented black beans, light soy sauce, sugar and salt.

Throw in the lala and fry until cooked but not overdone, lest the texture of the flesh be rubbery.

Add a dash of wine (if using).

Dish up and serve hot.

Source: The Star

A Recipe for Health - Pizza Margherita

2009-08-08T22:30:00.004+08:00

If you love pizzas, here is a healthful pizza recipe.

This classic pizza — a small amount of mozzarella and a lot of fresh, sliced tomatoes — may inspire other pies in your kitchen. Sometimes I substitute goat cheese for the mozzarella, and sometimes I make this on a yeasted olive oil pastry. So it’s really not a pizza, more like a tart...MARTHA ROSE SHULMAN of the NY Times.

For the garlic olive oil:

1/2 cup extra virgin olive oil

3 garlic cloves, halved, green shoots removed, and minced

Combine the oil and garlic in a small, heavy saucepan, and place over medium-low heat. Insert a thermometer, and when the oil reaches 140 degrees, just before the garlic begins to sizzle, remove from the heat and allow to cool. Strain. Refrigerate the oil, and use as directed.

For the pizza:

1/2 batch whole wheat pizza dough

2 tablespoons garlic olive oil (above)

3/4 cup grated mozzarella or crumbled goat cheese

About 2 pounds ripe tomatoes, sliced about 1/4 inch thick (I like to use a mix of mostly red with some yellow and green tomatoes)

Coarse salt and freshly ground pepper to taste

Several fresh basil leaves, torn into small pieces

1. Preheat the oven to 450 degrees, with a pizza stone inside if you have one. Roll or press out the pizza dough to a 12- to 14-inch round. Place on a well floured baker’s peel or an oiled, cornmeal-dusted pizza pan.

2. Gently brush the crust with 1 tablespoon of the garlic olive oil. Sprinkle the mozzarella or the goat cheese over the surface, and top with the tomato slices, overlapping them slightly. Season with salt and pepper.

3. Slide the pizza directly onto the stone from the peel if using one, or place the pizza pan in the oven. Bake until the edges begin to brown, 15 to 20 minutes. Remove from the heat, and drizzle the remaining olive oil over the tomatoes. Sprinkle on the basil and serve. Alternately, allow to cool, then sprinkle on the basil and serve.

Yield: One 12- to 14-inch pizza.

Advance preparation: The dough can be made up to three days ahead and held in the refrigerator. The pizza can be served at room temperature.

Martha Rose Shulman can be reached at martha-rose-shulman.com.

101 Simple Salads

2009-07-30T15:12:00.000+08:00

Salads are the fastest food to prepare and they are healthful too. Here for you to try them are 101 Simple Salads for the Season.

Hope you are having a wonderful summer!

Scrambled Eggs and Beancurd (Tofu)

2009-07-29T13:08:00.000+08:00

Here is another recipe for tofu or beancurd that can go very well with rice or rice porridge.

Ingredients
# 200g soft beancurd
# 100g shelled prawns
# 3 tbsp sesame oil
# 1 tsp chopped garlic
# 1 tbsp shredded ginger
# 2 eggs
# 1 tbsp chopped spring onion
# 1 tbsp chopped red chilli
# 1 tbsp chopped coriander leaves

Seasoning
# � tsp salt
# � tsp pepper
# Dash of ground black pepper
# � tsp chicken stock granules

Method
Dice beancurd and drain in a plastic colander until all excess water is completely drained.

Heat sesame oil in a wok and saut� ginger and garlic until lightly golden and fragrant. Add prawns and fry until almost cooked.

Crack in the eggs and add seasoning to mix. Scramble the eggs until cooked through.

Tip off the excess water from the beancurd and add it to the eggs. Toss briefly over high heat until cooked through.

Sprinkle in a dash of ground black pepper and add spring onion, chilli and coriander.

Recipe by Amy Beh of The Star

Spicy Savoury Tofu

2009-07-29T11:02:00.000+08:00

Tofu is a healthful food but for some people, it can be rather bland. Here is a recipe for spicy savoury tofu to add zest to a meal.

Ingredients
# 2 pieces soft beancurd
# 1 tsp chopped garlic
# 1 tbsp dried shrimps, coarsely chopped
# Some sesame seeds
# 1 tbsp oil
# 1 tsp sesame oil

Sauce ingredients (combined)
# 2 tbsp Thai sweet chilli sauce
# 2 tbsp tomato sauce
# 2 tbsp chilli sauce
# 1 tbsp HP sauce
# 1 tsp fish sauce
# � tsp sugar
# 1� tbsp water

Method
Cut beancurd into small rectangles and dab each piece with paper towels to remove any water.

Leave aside to air for 10-15 minutes. Deep-fry in hot oil over medium heat until golden brown and crispy. Dish out and set aside.

Heat a nonstick saucepan with oil and sesame oil. Saut� garlic and dried shrimps until fragrant. Pour in the sauce ingredients and bring to a quick boil.

Add the prefried beancurd pieces. Toss and fry until well coated with the sauce.

Dish out and sprinkle with sesame seeds.

Recipe by Amy Beh of The Star

Spicy Stuffed Fish

2009-06-25T18:22:00.002+08:00

3 hard-tailed scad (cencaru) – (Clean and cut pockets at both sides of the fish.

Marinate the fish with salt and turmeric powder and put aside)

Cooking oil for deep-frying

Grind together:
1/2 grated coconut
10 dried chillies – softened and ground
10 shallots
4 cloves garlic
2 stalks lemongrass
2cm stub galangal
1 tablespoon dried prawns
Salt to taste

Heat the oil in a wok. Fill the pockets at the sides of the fish with the ground paste. Deep-fry the fish, carefully turning it to ensure the filling does not fall out. Fry until it is cooked and a crust forms over the stuffed area. Drain and serve with rice and curry.

Source: The Star

Fried Lady’s Fingers (vegetarian)

2009-06-25T18:20:00.003+08:00

500g lady’s fingers – washed and cut into diagonal slices
6 shallots – sliced thinly
6 cloves garlic – chopped
3 dried chillies – broken into 2cm pieces
1 tablespoon cooking oil
1 tablespoon vegetarian oyster sauce
1 teaspoon soy sauce
Pepper

In a wok, heat the oil and saute the shallots, garlic and dried chillies. When slightly crisp, add the lady’s fingers and the sauces. Add a tablespoon of water, cover and allow to simmer for about two minutes. When the vegetables turn a dark green, season with pepper and serve.

Source: The Star

Egg Curry

2009-06-25T18:17:00.002+08:00

Eggs (any number)
1 onion – sliced
1 sprig curry leaves
2 teaspoons fenugreek seeds or halba
1 tablespoon cooking oil
Salt to taste
2 tablespoons fish curry powder
1 tablespoon kurma curry powder
1 cup milk or coconut cream
1 cup water
1 tomato- cut into wedges
2 green chillies – halved and seeded
Coriander leaves – washed and cut into 5cm lengths.

In a pot, heat up the cooking oil and add the fenugreek seeds, onions and curry leaves. Fry until aromatic, then add the curry powders and salt and a little water to form a paste. When the paste leaves the sides of the pot and oil surfaces, add the coconut cream or milk and water and let the curry simmer to a rolling boil. Carefully break the eggs into the curry, starting from the sides of the pot. Reduce the heat and let the eggs cook for about three to five minutes before attempting to stir the curry. Add the tomato, coriander leaves and green chillies, simmer for another minute or two, then serve.

Source: The Star

Steamboat Restaurant at Radius International Hotel

2009-06-23T15:18:00.001+08:00

STEAMBOAT RESTAURANT,
Radius International Hotel Kuala Lumpur,
51-A Changkat Bukit Bintang,
50200 Kuala Lumpur
(Tel: 03-2715 3888 ext 8022 or 8120).
Business hours: Tuesday to Saturday, 7am to 10am (breakfast), 6pm to 10.30pm (dinner).
Closed on Sunday and Monday.

Steamboat: Spoilt for choice: Some 80 items are available for diners to dunk in their steamboat, ranging from seafood like mussels and prawns to meat and a whole lot of vegetables - RM19.90nett.

Set-lunch: Complete set: The set lunch comprises a soup, mini-course, dessert and tea, costs only RM12 nett per person - RM12.00nett.

Top seller: The Chicken Pie whereby the creamy fillings of chicken and mushroom are ‘masked’ inside by the top fluffy pastry layer and is definitely a good bet.

Source: The Star

Honey-seared Salmon with Sesame Noodles

2009-06-14T15:28:00.000+08:00

If you like salmon, here is a simple, quick and easy-to-cook method of preparing a salmon dish of which the salmon is marinated with honey and sesame oil, lightly seared and goes on top of flavorful sesame noodles.

Ingredients:
2 pieces fresh salmon fillet
1 Tbsp honey
1 Tbsp light soya sauce
1 Tbsp chilli flakes (more if u want it hotter)
2 Tbsp sesame seeds, toasted
sesame oil
450g egg noodles
200g baby spinach
200g bean sprouts
salt & sugar to taste

Source: The Star

Foods that reduce stress

2009-05-03T23:36:00.005+08:00

There are certain foods that reduce stress. That is why it is important that we eat a good variety of foods. What are the foods that reduce stress? According to this article, Foods that Reduce Stress on msn.com, the 9 foods that reduce stress are:

1. Oranges
A German study in Psychopharmacology found that vitamin C helps reduce stress and return blood pressure and cortisol to normal levels after a stressful situation. Vitamin C is also well known for boosting your immune system.

2. Sweet Potatoes
Sweet potatoes can be particularly stress-reducing because they can satisfy the urge you get for carbohydrates and sweets when you are under a great deal of stress. They are packed full of beta-carotene and other vitamins, and the fiber helps your body to process the carbohydrates in a slow and steady manner.

3. Dried Apricots
Apricots are rich in magnesium, which is a stress-buster and a natural muscle relaxant as well.

4. Almonds, Pistachios, and Walnuts
Almonds are packed with B and E vitamins, which help boost your immune system, and walnuts and pistachios help lower blood pressure.

5. Turkey
Turkey contains an amino acid called L-tryptophan. This amino acid triggers the release of serotonin, which is a feel-good brain chemical. This is the reason why many people who eat turkey feel relaxed, or even tired, after eating it. L-tryptophan has a documented calming effect.

6. Spinach
A deficiency in magnesium can cause migraine headaches and a feeling of fatigue. One cup of spinach provides 40 percent of your daily needs for magnesium.

7. Salmon
Diets high in omega-3 fatty acids protect against heart disease. A study from Diabetes & Metabolism found that omega-3s keep the stress hormones cortisol and adrenaline from peaking.

8. Avocados
The monounsaturated fats and potassium in avocados help lower blood pressure. The National Heart, Lung, and Blood Institute says that one of the best ways to lower blood pressure is to consume enough potassium (avocados have more than bananas).

9. Green Vegetables
Broccoli, kale, and other dark green vegetables are powerhouses of vitamins that help replenish our bodies in times of stress.

How to Read Wine Labels

2009-05-03T20:18:00.001+08:00

Are you boggled by wine labels and wish you have some understanding as to what to look for when purchasing wine? Help is on the way. Here are some tips on How to Read Wine Labels from MSN.com,

There's no universal wine-label organization style. Every country — and sometimes areas within a country — has different rules, regulations, and customs when it comes to labeling wine. Wines from the United States, Australia, Chile, Argentina, New Zealand, and South Africa usually list the grape variety on the label.

French, Italian, and Spanish wines usually list the region, village, or vineyard where the wine was made, but not the grape. Typically you'll want to focus on these key pieces of information: the country and region in which the wine was produced, the grapes used, the producers, the shippers, the vintage year, and the quality level of the wine.

Below are a few sample labels..

A Cook's Guide on Food

2009-04-28T14:38:00.001+08:00

Beef

Whether making the perfect Sunday roast, the juiciest steak or the meatiest lasagne, beef holds a special place with cooks and consumers alike for its deep flavours and rich textures.

Bread

Humans have been baking bread since ancient times, yet many people today think of it as something that has to be purchased from a shop. In fact bread is very easy to make at home. Follow our guide for all the information you need, then follow our simple recipes.

Cakes and baking

Making cakes is all about chemical reactions but you don't need to understand the science of baking in order to produce a cake.

Chocolate

Chocolate is inextricably linked with delectable decadence. Its irresistible flavour and melt-in-the-mouth texture make it a delicious indulgence. This product of the cacao tree is used in all kinds of recipes: sweets, cakes and biscuits, desserts, sauces and even some savoury dishes.

Dairy

Milk, cream, butter, cheese, yoghurt, buttermilk – the list goes on. Dairy products are the cornerstone of baking, vital to hundreds of sauces, and desserts would be a desert without them.

Eggs

Eggs are a useful source of protein, iodine and many essential vitamins and are almost indispensable to the cook.

Fish

Fish is good for us. So good that we should eat a lot more of it.

Food safety

There are 70,000 to 80,000 food poisoning cases reported in the UK each year, and potentially millions of cases that go unrecorded. Sticking to some simple rules of hygiene in the kitchen can help you avoid this danger.

Fruit

Fruit is where all the energies and efforts of nature go to provide the seasons' kaleidoscope of flavour and colour. Sweet or tart, fresh fruit is the joy of any cook.

Game

Game has a lengthy tradition in Britain and there's been renewed interest in it recently, as farmed game has become more widely available, and the rich flavours and lean meat have won fans among gourmets and the health conscious.

Herbs and salads

We've come a long way since parsley, sage, rosemary and thyme were the typical herbs for the kitchen. Nowadays, supermarkets are likely to have fresh coriander, lemongrass and often more than one variety of basil available, reflecting our love of dishes from around the world.

Knife Skills

Knives are the most essential piece of kit any cook can have and it's important to choose the right knife for the job. You should look after your knives and keep them sharp and they'll last you for years.

Lamb

British lamb can be found almost all the year round in some good butchers, but its peak season and widest availability is April through to September.

Nuts and seeds

From the ubiquitous peanut to the more seasonal character of the chestnut, nuts provide dishes with flavour, texture and alternative fats and oils.

Oils

Culinary oils are extracted from seeds, nuts or, as in the case of olives and avocados, from oil-rich fruits.

Pasta

Pasta, the essence of the Italian kitchen and noodles, the oriental equivalent, make the perfect base for a quick, tasty meal. They're readily available, easy to store and come in a variety of styles and shapes.

Pastry

Pastry is easier to make than you may think. Follow a few simple rules, employ a couple of clever tricks, and you'll soon be producing pies, parcels and profiteroles with flair.

Pork

Possibly the most versatile of meats, pork comes in a variety of cuts - many of them relatively inexpensive.

Poultry

Poultry is a popular, often low-fat, source of protein. Chicken, poussin, duck, goose, guinea fowl, quail and turkey provide easy options for both everyday cooking and celebratory meals.

Preserves

We may no longer 'need' to preserve food as we did in the days before fridges and freezers appeared, but it seems that we're not about to give up the preserving methods learned over thousands of years. From 'dried' pasta to 'smoked' salmon, redcurrant 'jelly' to strawberry 'jam', different methods of preserving are still used in abundance in the food we enjoy today.

Pulses and soya

Peas, beans and lentils, collectively known as pulses, come in dozens of varieties with a host of flavours and textures. Pulses make a comforting and filling ingredient for winter dishes - they also successfully thicken soups and casseroles and soak up flavours well. They're good with rich ingredients such as tomatoes, onions, garlic, herbs, chillies and Indian spices.

Rice

Rice and grains are the staple food for much of the world's population. They are an excellent source of complex carbohydrates, and in some cases protein.

Savoury sauces

A tasty sauce can transform a dish from plain fare to pure pleasure, yet making one can be as simple as adding a few drops of wine or vinegar to a pan after frying meat.

Shellfish

Most shellfish is easy to cook and is rich in minerals and bursting with flavour.

Spices and flavourings

Every continent and cuisine benefits from some variety of spice.

Stocks and Soups

The French word for stock - fond, meaning foundation - highlights the belief that fresh stocks are the basis of good cooking. Many of us rely on cubes and powders, but it's easy to make proper stock at home.

Vegetables

Whether they're roots roasted for sweetness, greens stir-fried or steamed, boiled as the base of stocks or sautéed as a starter for sauces, vegetables are the versatile fundamentals of the kitchen.

Source: BBC

Chicken Curry and Onion Bread

2009-04-12T14:29:00.004+08:00

Here's a recipe for a delicious Chicken Curry courtesy of Faridah Begum of The Star. Chicken curry goes well not only with hot plain rice. You can also have bread to go along with it or even pancakes. Besides the recipe for Chicken Curry, you will also find a recipe for making Onion Pancakes or Onion Bread as it is called.

Favourite Chicken Curry
Ingredients:

1 chicken – cut into 12 pieces

5cm ginger and 6 cloves garlic – pounded finely or blended with a little water

3 tablespoon cooking oil

1 onion – sliced

2 sprigs curry leaves

3 tablespoons meat curry powder

2 tablespoons kurma curry powder

Salt to taste

1/2 can evaporated milk

1 cup coconut cream

2 cups water

3 potatoes – cut into four

A few sprigs coriander leaves

2 tomatoes – cut into wedges

3 red chillies – halved and seeded

Method:

Heat the cooking oil and saute the onion, curry leaves and ginger paste until aromatic.

Add in the curry powders, salt and a little water to form a paste. Let the paste cook, stirring constantly until the oil surfaces and the paste thickens. Add the chicken pieces and fry for a minute or two. When the chicken is well coated, add the evaporated milk, coconut cream and remaining water. Let the curry come to a boil. Once it boils, add the potatoes and lower the flame a little. Cook until the potatoes soften, add the remaining ingredients and simmer for another five minutes.

(A tip: This curry tastes and looks better if cooked several hours before serving.)

Quick Onion Bread
Ingredients:

2 cups plain flour

1 egg

Salt to taste

1 onion – sliced

2 spring onions – sliced finely.

Water

Method:

In a bowl, place the flour and make a well in the centre. Put the egg and salt, then add water slowly as you bind the flour, egg and salt into a batter. Make up with water for a runny consistency, then add the onion and spring onions. For a spicier flavour, add sliced chillies. Allow the batter to rest for about half-an-hour.

Heat up a griddle, oil it and pour over it half a cupful of batter. Cook until the batter thickens and resembles pancake. Flip the bread, then fold in two. Serve hot with the chicken curry.

Source: The Star

Room Eighteen, a new trendy restaurant in Petaling Jaya

2009-04-12T12:23:00.000+08:00

Malaysia is never short of places to eat as new food outlets seem to be mushrooming up everywhere. One of the latest joints is Room Eighteen located in Tropicana City Mall, Petaling Jaya. It officially opened on April 1.

Room Eighteen with its trendy concept is targeting a younger market craving for dim sum and roasted meats though the restaurant is also ideal for the general clientele of families with children and the working crowd.

Recommended items by the Room Eighteen chefs are the Xiao Long Bao (Shanghai dumplings), Crispy Egg Tart, Pan-Fried Pork Dumpling, Fried Venison with Black Pepper, and Pork Ribs Congee with Dried Oyster.

In conjunction with its opening, the restaurant is offering several promotions until April 18. The promotions include:

- an 18% discount on a la carte items,
- a RM1.80 voucher for the selected dish of the day for the first 50 walk-in customers daily, and,
- a free set lunch for the first 18 customers dining in daily.

For enquiries, call 03-7728 8128.

Source: The Star..A place for the younger crowd

Cooking With What Is Available

2009-02-12T13:21:00.000+08:00

Cooking for the family day in and day out can sometimes take a toll on the person doing it. A little help on what to cook can be helpful, don't you think?

Here is a site that does just that. You just need to check off the available ingredients you have in your fridge, and voila! you will get a suggested recipe. Check out cookingbynumbers.com

Siamese Laksa

2009-01-11T15:23:00.000+08:00

The Star today highlighted a Siamese Laksa that has been making waves in Penang. Also known as Penang Baba Laksa Lemak, one of the best of this noodle dish is sold at Chop Wah Chee coffeeshop near the Kek Lok Si Temple in Air Itam.

Doesn't it look delicious? The secret to the tasty soup base is the use of the big-eyed fish or fresh sardines instead of mackerel, according to the cook, who is the Thai wife of the shop-owner.

Her version is also different from what is actually served in Thailand. It is flavoured by a number of herbs used as garnishing, including basil leaves and several types of aubergines, such as the terong rapuh (a golf ball-sized aubergine and the terong pipit, a wild aubergine that is the size of a green pea.

If you would like to try this yummy Siamese laksa, the coffeeshop is located on Jalan Balik Pulau. Opening hours are between 10am and 5pm with extended hours during peak periods.

And, if you would like to try cooking this at home, here is the recipe, courtesy of The Star:

Siamese Laksa

Ingredients:

Spice Paste:
15 (20g) dried chillies, soaked
4 (60g) fresh red chillies
5cm (40g) fresh turmeric
18-20 (180g) shallots
4 cloves garlic
6 candlenuts
5 stalks lemongrass
1 kaffir lime (remove top green layer of skin only)
100 cooking oil

Fish stock
1kg herring (parang) or mackerel (kembung)
2 litres water
2 stalks lemongrass, bruised
2 pieces tamarind peel (asam keping)
300ml thick coconut milk
1 tablesppon sugar, or to taste
2 teaspoons salt, or to taste
800g fresh laksa noodles, scalded

Toppings
1 torch ginger flower (bunga kantan), split and sliced thinly
1/4 pineapple, cut into thin strips
1 cucumber, cut into thin strips
1 onion, peeled, halved and sliced thinly
1 bunch mint leaves
10 bird’s eye chillies, sliced

Method:
Blend all the spice paste ingredients. Fry until aromatic in the cooking oil over a medium to low heat. Set aside.

Gut and clean the fish. Bring water to boil; add the lemongrass and fish.

Boil for five minutes or until fish is just cooked. Remove fish, debone and flake. Set aside the fish flakes. Strain fish stock into a clean pot, add the tamarind peel and spice paste. Simmer over low heat for 30 minutes or until gravy is aromatic. Add half the fish flakes and coconut milk and bring back to a boil. Season to taste.

To serve, bring the laksa gravy back to a boil. Place a serving of laksa noodles in a bowl and add the desired toppings. Ladle the hot laksa gravy and top with the reserved fish flakes.

Stewed Sweet and Sour Vinegar Trotter

2008-11-12T22:29:00.001+08:00

A dish that is a must for Chinese ladies during confinement after the birth of a child is the stewed sweet and sour vinegar pork trotters though the dish is also popular any other time. Here is yet another recipe from Amy Beh.

Stewed Sweet and Sour Vinegar Trotter
1 pig’s trotter, about 2kg, cleaned and chopped into big pieces
1 litre sweetened Chinese black vinegar
700ml Chinese black vinegar
800ml water
600g young ginger, crushed
2 tbsp sesame oil
100g rock sugar
100g palm sugar (gula Melaka)
10 black dates (hak choe)
½ tsp thick soy sauce, for colour

Blanch trotter in a pot of boiling water for 15 minutes. Remove and clean under running water to remove any scum. Drain.

Heat sesame oil in a heavy-based pot and fry ginger until fragrant. Pour in both vinegars and water, cover and simmer for 30 minutes before adding the trotter, both sugars and dates. Cover and bring to the boil.

Reduce the heat and simmer for an hour or until trotter is tender. Stir in thick soy sauce for colour and allow the trotter to soak in the sauce until the flavour has developed before serving.

Marmite Pork

2008-11-12T22:23:00.003+08:00

Lately, meat cooked with Marmite or Vegemite has been popular. If you would like to give it a try, here is a recipe from Amy Beh.

Marmite Pork
600g belly pork, cut into 2cm x 4cm pieces

Seasoning
2 tbsp light soy sauce
½ tsp thick soy sauce
½ tsp Chinese five spice powder
½ tsp salt
½ tsp pepper
1 tbsp sugar
2 tbsp tapioca flour

Marmite sauce – (combined)
1 tbsp light soy sauce
1 tbsp oyster sauce
A little thick soy sauce
2 tbsp Marmite yeast extract
1 tbsp maltose
1 tbsp honey
Dash of pepper
300ml water

Thickening
1 tbsp cornflour mixed with 1 tbsp water

Marinate pork with seasoning ingredients for several hours or preferably overnight in the refrigerator.

Heat enough oil in the wok and deep-fry marinated pork pieces until golden brown. Drain and set aside.

Heat a little oil in a wok and add combined Marmite sauce ingredients. Bring to a simmering boil, then add the pre-fried pork. Reduce heat and simmer, covered, for 30 minutes or until pork is tender. Thicken sauce with cornflour mixture.

Crustless Pumpkin Pie

2008-11-06T13:38:00.000+08:00

Thanksgiving is just around the corner. Wouldn't it be nice when family and friends come to visit over Thanksgiving weekend, you have an extra dessert on hand that everyone will love (especially the kids!)? Here is a recipe for crustless pumpkin pie. Give it a try!

Crustless Pumpkin Pie
from Coming Home with Gooseberry Patch

4 eggs, beaten
15-oz. can pumpkin
12-oz. can evaporated milk
1-1/2 c. sugar
2 t. pumpkin pie spice
1 t. salt
18-1/2 oz. pkg. yellow cake mix
1 c. chopped pecans
1 c. butter, melted
Garnish: whipped topping, chopped walnuts,
cinnamon or nutmeg

Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well and pour into an ungreased 13"x9" baking pan. Sprinkle cake mix and nuts over top. Drizzle with butter; do not stir. Bake at 350 degrees for 45 minutes to one hour, testing for doneness with a toothpick. Serve with whipped topping sprinkled with nuts and cinnamon or nutmeg. Makes 8 to 10 servings.

No Bake Peanut Butter Cookies

2008-10-28T22:13:00.000+08:00

Makes 4 servings, 2 cookies each

INGREDIENTS
8 whole-wheat, natural graham cracker squares, finely ground
1/4 cup organic raisins
1/4 cup smooth natural peanut butter
2 Tbsps plus 2 tsps honey
4 tsps unsweetened coconut flakes
Your kids will love helping you make these peanut-butter-graham treats; you’ll love that there’s no refined sugar.

Combine ground whole-wheat graham crackers, raisins, peanut butter and honey in a small bowl. Pat into 8 cookies and press lightly in coconut.

NUTRITION INFORMATION: Per serving: 313 calories; 13 g fat (2 g sat, 0 g mono); 0 mg cholesterol; 46 g carbohydrate; 7 g protein; 4 g fiber; 284 mg sodium; 82 mg potassium.

3 1/2 Carbohydrate Servings

Recipe adapted from EatingWell.com

Mutton Curry

2008-10-26T15:06:00.000+08:00

Many of us love curry. You can have chicken curry, beef curry, seafood curry, even vegetarian curry. Here is a recipe for mutton curry from Faridah Begum of The Star.

Mutton Curry
Ingredients:

300g mutton - shin, ribs or even meaty bones
5cm ginger
2 cloves garlic
1 onion - sliced lengthwise
2 sprigs curry leaves
3 tablespoons cooking oil
1 stick of cinnamon
3 cardamoms
2 star anise
3 cloves
3 tablespoons meat curry powder
1 tablespoon kurma powder
1 teaspoon ground white pepper
1 cup thick coconut milk
1 cup water
2 potatoes €“ cut into desired sizes
2 tomatoes, cut into wedges
3 red chillies €“ halved
Salt to taste
A few sprigs coriander leaves cut into 2cm lengths
A slice of lime

Method:

Cut the meat into bite pieces. Pound the ginger and garlic together until fine.

In a pot, heat up the cooking oil, then put in the onions, curry leaves and the pounded ginger and garlic along with the cinnamon, star anise, cloves and cardamoms.

When aromatic, add the curry powder, kurma powder and white pepper powder.

Add a little water and fry the concoction until oil surfaces.

Add the meat and mix it with the paste thoroughly.

When oil surfaces again, add the coconut milk and water and let the curry come to a boil. Lower the flame and let the curry simmer until the meat is tender.

Stir the curry to ensure it does not stick to the bottom of the pot. When the meat is tender, add the potatoes, cover the pot and let it simmer until the potatoes are soft.

Let the curry thicken a little before adding the tomatoes, chillies and coriander leaves. Turn off the fire and sprinkle the lime juice over the curry and mix well.

Let the curry stand for at least an hour for the flavour to develop before serving.

Choosing the Right Knife for the Job

2008-10-18T14:18:00.002+08:00

Most of us, no matter how many kitchen knives we own, tend to use the same knife for various cutting jobs.

Here is an interesting article on knife tips - of what knife to use for what job. Learn the rationale that go into these tips:

1. A longer blade cuts more food in less time.

2. A shorter blade is ideal for in-the-hand prep work.

3. A wider blade is essential for on-the-board chopping.

4. A thinner blade excels at making thin slices.

5. A thicker blade stands up to heavy-duty chores.

6. A serrated edge is meant for any food with a firm exterior and a softer, fragile interior.

7. Don’t overlook your kitchen shears.

Read Delish.com for details.

Things to avoid when eating in restaurants

2008-07-20T22:23:00.003+08:00

Have you heard of Anthony Bourdain, the celebrity chef from New York? I came across an interesting article he wrote on Things to avoid when eating in restaurants, such as he won't order fish on a Monday because he knows how old most seafood is on Monday - about four to five days old!

He also talks about brunch, well-done steaks, sushi, vegetarians as well as what to have for a home chef. A decent knife is important to have for the home chef's kitchen. Others include a slicer with various cut settings, and heavyweight pans.

The home chef to also have the same basic ingredients that restaurants use such as shallots, butter, roasted garlic, chiffonaded parsley, stock, demi-glace, and fresh herbs. He also shares how to make stock and a fish recipe.

He says, Good food is often simple food. Some of the best cuisine in the world - whole roasted fish, Tuscan-style, for instance - is a matter of three or four ingredients. Just make sure they're good ingredients, fresh ingredients, and then garnish them.

Example: here's a dish I used to serve at a highly-regarded two-star joint in New York. I got 32 bucks an order for it and could barely keep enough in stock, people liked it so much.

Take one fish - a red snapper, striped bass, or dorade - have your fish guy remove gills, guts and scales and wash in cold water. Rub inside and out with kosher salt and crushed black pepper. Jam a clove of garlic, a slice of lemon and a few sprigs of fresh herb - say, rosemary and thyme - into the cavity where the guts used to be. Place on a lightly oiled pan or foil and throw the fish into a very hot oven. Roast till crispy and cooked through. Drizzle a little basil oil over the plate - you know, the stuff you made with your blender and put in your new plastic squeeze bottle? - sprinkle with chiffonaded parsley, garnish with basil... See?

Read full article, Things to avoid when eating in restaurants

Basic Knowledge about Wine

2008-06-15T21:00:00.001+08:00

I once read that wine drinkers live longer than beer drinkers. Wine has so many health benefits that drinking a few glasses a week — particularly red, but white has benefits, too — will lower your risk of heart disease, stroke, diabetes, Alzheimer's, and even cancer.

Wine's magic ingredients come from the skin of the grape. Resveratrol protects the body's cells, keeping them young and strong. Saponins bind to bad cholesterol and usher it out of the body. And flavonoids interfere with the multiplication of cancer cells.

However, buying wine can be a daunting task for one who knows next to nothing about wine. Here is a guide from msn.com which will at least provide us with some basic knowledge about wine-buying and so forth.

Understanding wine is easy. It comes down to a few basic principles, which I've laid out here. So read on, drink up, and live long.

3 Moves Every Guy Must Master

1. Serving: Serve both red and white at room temperature. A chill can mask a wine's flaws and strengthen the astringent taste of the tannins. At room temperature, the wine's unique flavors — fruit, oak, whatever — are more obvious.

2. Decanting: Let wine breathe for 2 to 3 hours. Aeration speeds up the oxidation process that takes years to occur in a sealed bottle. This smooths out the taste and brings out complex flavors and aromas.

3. Tasting: First, give it a sniff, which primes your palate. Take a sip and let the wine hit every part of your mouth. You'll taste several flavors at once. The wine will evolve as you eat, as certain foods bring out different flavors.

How to Navigate a Wine Store

Treat it like a barbershop. Stay loyal to one store, and befriend a clerk who knows about the wines you like. Once he or she understands your tastes, your options will become endless. Here are a few other dos and don'ts.

Don't... Buy the label

There's a saying in the wine industry: "Put critters on the label, sell cases." Labels are designed by marketing companies who know how to trick you into buying juice that doesn't pack the thunder. Playful labels and cartoons are major warning signs. Be wary of red or yellow labels, which are designed to stand out.

Do... Double-check the ratings card

Often, wine shops post ratings for the wrong year. How much can the quality of wine vary from year to year? A ton. Most 2000 California cabernets are just average wines, for example, but the 2001 vintage is exceptional.

Don't... Choose from a display near the counter

Chances are, they're trying to unload wines that didn't sell as well as expected or are aging quickly. Either way, these won't be among the best bottles in the store.

Do... Pick up four new wines for every one of your old favorites

This is the key to expanding your palate — and be sure to keep good notes.

Watch a Slideshow: The Perfect Case of Wine

Source: Msn.com

Burger Recipe

2008-06-15T20:45:00.000+08:00

All of us have our own recipe for making burgers. Here is one more from MSN to add to your recipe book. Burgers are great to serve for holiday gatherings and other summer cookouts. Buttered corn-on-the-cob goes well with them.

Ingredients:

1 clove garlic, minced, or 2 tablespoons finely chopped onion
2 tablespoon catsup
1 tablespoon steak sauce
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon cooking oil
2 - 3 dashes bottled hot pepper sauce
1 pound lean ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
4 hamburger buns
4 American cheese slices (optional)
4 lettuce leaves (optional)
4 tomato slices (optional)
4 red onion slices (optional)
4 pickle slices (optional)
1 teaspoon vinegar

Directions:

1. For sauce, in a small saucepan combine garlic or onion, catsup, steak sauce, Worcestershire sauce, sugar, cooking oil, vinegar, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat; set aside.

2. In a medium mixing bowl combine ground beef, salt, and pepper; mix well. Shape meat mixture into four 3/4-inch-thick patties.

3. To Cook by Indirect Grill Method: In a covered grill arrange preheated coals around a drip pan. Test for medium heat above the pan. Place meat on the grill rack over the drip pan. Cover and grill for 20 to 24 minutes or until instant-read thermometer inserted in side of burger registers 160 degrees F, turning once halfway through grilling time and brushing frequently with sauce during the last 5 minutes of grilling.

4. To Cook by Direct Grill Method: Grill meat on the grill rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until no pink remains, turning once halfway through grilling time and brushing frequently with sauce.

5. To serve, split and toast the buns on the grill. Serve patties in buns with cheese, lettuce, tomato, red onion, and pickle, if desired. Makes 4 servings.

Make-Ahead Tip: Prepare sauce; cover and chill up to 24 hours. Prepare and shape burgers. Cover with plastic wrap and chill up to 2 hours before grilling.

Source: msn.com

Food Photography

2008-06-14T09:38:00.001+08:00

If you are reading this, chances are you are also a blogger and if you are a blogger, chances are you are also into photographer or at least a blogger with a camera to take pictures for your blog. Based on the above assumptions, I found something interesting that might grab you. It's some videos (courtesy of the DPS site) on food photography with some useful tips we could use. Here they are:

Children's Party Food

2008-04-25T10:38:00.001+08:00

Been having too many children parties lately and have run out of ideas for food?

Have no worries. Here is a site with lots of party food ideas, from Penguin Tuna sandwiches to Dogs in Blanket to Tortilla Pinwheels, Mini Pizza Bites and lots of others that your party guests would find both filling and delicious.

Curried Lentil Soup

2008-04-20T11:37:00.000+08:00

On a cold day, what's more welcome than a bowl of soup? Here is a simple recipe for a lentil soup, curried for added oomph!

Savour Malay Cuisine

2008-03-25T20:13:00.001+08:00

Many people, even tourists, enjoy Malay food. If you are one, head on down to Hotel Maya for some authentic Malay food. Customers dining at the Maya Brasserie can enjoy a variety of Malay dishes from the buffet line or from the a la carte menu. The promotion, which started on March 10, is only available for dinner.

One of the dishes offered is grilled red snapper with yellow acar for those who prefer a healthy meal. It is a combination of nyonya, Pahang and Perak recipe and there is no oil used in the dish. Yet it is full of flavour.

Another dish that is highly recommended by the chef is the pucuk keledek masak lemak udang. Pucuk keledek is sweet potato shoots which taste somewhat like kangkung.

There is Beryani Lamb Shank, which goes well with normal rice as well.

There is also a variety of ulam, sambal and traditional Malay desserts at the buffet spread to choose from.

The Maya Brasserie,
Hotel Maya Kuala Lumpur,
138 Jalan Ampang, 50450 Kuala Lumpur.
Tel: 03-2711 8866 ext 258.
Business Hours: 6.30pm - 10pm daily (dinner).

Source: The Star

Roast lamb back on the menu at Kenny Rogers

2008-03-25T13:23:00.000+08:00

Those of you who enjoyed the Roast Lamb at Kenny Rogers Roasters would be happy to note that the juicy, succulent Roast Lamb is back on their menu - by popular demand.

Marinated in special herbs and spices to aromatic and tender perfection, then richly spread with Kenny’s flavoursome Black Pepper Sauce, Kenny’s Roast Lamb is simply irresistible.

The meal, Kenny’s Roast Lamb comes with three side dishes and Kenny’s fabulous homemade muffin at RM19.90. The promotion is available till April 30 only.

Cupcakes

2008-02-23T20:28:00.005+08:00

When it comes to cupcakes, they are no longer just for kids or for birthdays. They have become everybody's food and for any occasion. MSN shares some of the best and boldest cupcakes found in the US.

Fruit Crumble

2008-02-02T18:28:00.000+08:00

If you like fruit crumble, here's a recipe for you to make your very own fruit crumble.

RM1 for a bowl of koay teow soup

2008-01-29T17:57:00.000+08:00

PENANG: Penang hawker food has always been famous for its taste, but the corners of the island are slowly becoming famous for something else.

With rising prices of petrol and other everyday goods, Fatty Loh’s Chicken Rice has managed to keep the price of their koay teow soup down to RM1. More..The Star

Food Tips

2008-01-11T23:00:00.000+08:00

Bet you didn't know about these useful food tips:

'TIP #1"
Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last." -Francois Minot
.
TIP #2
If it has a mother or came from a mother, it's protein.
.
TIP #3
Do not thaw meat, poultry and fish products on the counter or in the sink without cold water, as bacteria multiply rapidly at room temperature.
.
TIP #4
The average American eats over 80 pounds of chicken each year. Cluck, cluck ...
.
TIP #5
The average U.S. household spent about $975 per person on eating food outside the home in 2004.
.
TIP #6
Make your home a safe haven
Fill your home with healthy, low-fat, quick and easy food options. A bowl of fresh fruit on the counter, for example, can make it easy to have a healthy snack. Be MINDFUL with your eating. Remember ... EVERY bite counts!
.
TIP #7
Make a plan
If you don't plan out what you're going to eat, the world will have a plan for you. Map out the first day of your week to get a strong start. You can then build on your success and feel good about your choices the rest of the week. If you don't have a plan or goal, you'll hit it every time.
.
TIP #8
Figure Out 'What's Eating You'All too often overeating is triggered by stress, boredom, loneliness, anger, depression and other emotions. Learning to deal with emotions without food is a significant skill that will greatly serve long-term weight control. One of the ways to figure out what's eating you, is to journal. Making the mindful connection with food will help you lose weight, but more importantly, keep it off!
.
Source: JourneyLite

Rotisserie Chicken Avocado and Tomato Salad

2008-01-11T22:37:00.000+08:00

Rotisserie Chicken Avocado and Tomato Salad
.

Serving Size: 6
2 cups chicken, pulled from cooked rotisserie chicken
½ cup Avocado, diced medium
1 cup cherry tomatoes, cut in half
1 cup cucumber, peeled and diced medium
1 small red onion, sliced into thin rings
2 tablespoons fresh cilantro, chopped
2 cloves garlic, minced
1 tablespoon lime juice
2 teaspoons canola oil
Salt and fresh black pepper to taste
2 cups Bibb lettuce, torn

.
Gently toss ingredients together and serve on a bed of fresh Bibb lettuce.Nutritional

Information per Serving:
Calories 178
Fat 12 grams (62.4% calories from fat)
Protein 11 grams
Carbohydrate 6 grams
Dietary Fiber 1 gram
Cholesterol 52 mg
Sodium 46 mg

.
Exchanges: 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.

Source: JourneyLite

Sweet and Sour Pork

2007-12-09T15:36:00.000+08:00

One of the popular dishes in the Chinese cuisine is the Sweet and Sour Pork. Chicken can be a good substitute. It is not difficult to cook this dish at home. Here's a very basic recipe from Amy Beh's recipe collection.

Ingredients
500g belly pork meat, cubedMarinade (A):
3/4 tsp salt
3/4 tbsp sugar
1/2 tsp Chinese five spice powder (ng heong fan)
1 egg, lightly beaten
1 1/4 tbsp plain flour
2 tbsp oil
1 onion, quartered
1/2 ripe tomato, quartered
1/2 a red capsicum, cut into wedges
100g cucumber, cut into wedges with the center soft centre portion removed

Sauce Ingredients (combined):
3 tbsp tomato sauce
1 1/4 tsp sugar or to taste
3/4 tsp salt
1/2 tbsp oyster sauce
Dash of pepper
250ml water
1/2 tsp chicken stock granules
3/4 tbsp corn flourEnough oil for deep-frying.

Method
Marinate pork cubes with the marinade for several hours or preferably overnight. Dip the marinated pork in the beaten egg and toss in plain flour, then deep-fry until golden brown. Remove and drain from oil.

Heat wok with two tbsp oil in a wok, fry onion briskly for half a minute and add in combined sauce ingredients. When the sauce begins to boil, add in pork, capsicum, tomato, onion and cucumber.

Stir well to mix. Dish out and serve immediately.

Oatmeal and Raisin Cookies

2007-12-09T14:23:00.000+08:00

A friend used to bake very lovely oatmeal cookies. Oatmeal cookies are a classic favorite with that extra bite. For that something extra, raisins can be added to give that extra fruity taste.

Here's an oatmeal and raisin cookies recipe from Sunmaid that you might want to give it a try.

I N G R E D I E N T S
- 3/4 cup butter or margarine, softened1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups quick or old fashioned oats
- 1 cup Sun-Maid Natural Raisins
- 1 cup coarsely chopped walnuts, optional

D I R E C T I O N S
- HEAT oven to 350 degrees F.
- BEAT butter, sugars, milk, egg, and vanilla in a large bowl until light and fluffy.
- COMBINE flour, cinnamon, baking soda, and salt in a separate bowl. Gradually add to butter mixture; mix well.
- STIR in oats, raisins, and walnuts.
- DROP dough by tablespoonfuls onto ungreased cookie sheets.
- BAKE 12 to 15 minutes.
- Remove from cookie sheets and cool completely.

Healthy French Fries

2007-11-23T18:28:00.000+08:00

We all know that too much fat is bad for health. French fries is one popular snack but they do come with a lot of fat or oil being deep-fried and there is also a tad too much of salt. But have you heard that french fries can be healthy too? Here you can read about healthy french fries.

Thanksgiving Turkey Recipes

2007-11-20T20:03:00.000+08:00

Perhaps this Thanksgiving, you may want to try a new way of cooking your turkey. Recipezaar has lots of Thanksgiving turkey recipes for you to try out. Who knows you may come up with something all your own from the ideas from the recipes.

Sun Maid Recipes

2007-11-16T13:23:00.000+08:00

Anyone who loves cooking and baking would welcome new recipes and new ways to come up with interesting and nice food.

Here are more recipes for your collection and for you to experiment with. If you are located in the US or Canada, you can even request for a free recipe booklet.

Happy cooking!

Hakka Recipes

2007-11-12T14:11:00.000+08:00

If you have Hakka friends and have been invited to savour their family Hakka dishes and has been dying to get a hold of the recipes, well despair no more as I've got the recipes just for you.

A passionate cook in Kuala Lumpur has all these Hakka food recipes and more and I mean much more! Stumbled upon them at HappySurfer's blog.

Little Guy Big Kitchen as his blog is called has loads and loads of recipes from salads to cakes to local Malaysian dishes to fusion food, all meticulously categorised. The sites on his blogroll are also worth checking out. The site is easy to navigate and is filled with mouth-watering pictures. Cooks and food-lovers will love this site.

Pineapple Tarts

2007-11-11T14:18:00.000+08:00

Were you looking for recipes for Pineapple Tarts? Well, what do you know! A search on Recipe Zaar brought forth six pineapple tart recipes. You can give them all a try or pick one that you think will yield you the best pineapple tarts. Happy baking.

Create Your Very Own Cookbook

2007-11-10T15:28:00.000+08:00

Most of us have our recipes in a physical recipe book. With the Internet being so readily available, having our recipes filed in an online recipe seems like a logical next step. But how do we go about it? Some of us set up blogs.

Would you like to have an online Cookbook? Yes, your very own Cookbook where you can file in recipes you come across online. Recipezaar has such a Cook book. Why not sign up for it and make collecting and referring to recipes much easier.

A Tomato Dish

2007-11-08T20:23:00.000+08:00

Here's an easy tomato dish - a salad, a side dish or an appetizer. Your choice.

Caprese Tomato Salad
by Zola
www.dinnerwithzola.com/recipes

Serves 4

4 ripe medium-sized tomatoes (You choose your favorite type. For presentation, you probably want round ones as opposed to Roma or pear shaped.)
4 balls of fresh buffalo mozzarella
Italian dressing (You choose your favorite. Homemade or commercial.)
Basil for garnish
Salt and pepper to taste

The amounts of ingredients for this recipe are approximate. Amounts depend on how large the tomatoes, how big the mozzarella, and how much dressing you want.

All you have to do is slice the tomatoes into one-third-inch slices. Same with the mozzarella balls. (You can save the ends of both for something else.) Place the slices on the plate by alternating the tomatoes with the mozzarella: red, white, red, white.

Now drizzle on dressing. A couple of tablespoons per person usually does it, but it's up to you. You can leave this to marinate for up to an hour or you can proceed to the chiffonade (below) right away.

When you're ready to serve, take the basil leaves and remove them from the stem. Stack the leaves on top of each other. You're going to make what's called a chiffonade. Stacking the basil leaves just makes it easier. Slice the basil on a diagonal, very thinly. You'll have basil "ribbons" or a chiffonade. Sprinkle them on your tomatoes and mozzarella. Sprinkle on salt and pepper to taste and you're ready to go.

This makes a quick light appetizer that's pretty in the summer. Or it can be a side salad or even an Italian side dish to go great with grilled summer foods.

How to Pair Food and Wine

2007-11-03T22:48:00.000+08:00

Are you planning a dinner party but not sure what wine goes with what food?

According to Arcamax, with a basic understanding of wine and food combinations and some creativity of your own, you won't go wrong.

The first thing to remember is that there really are no strict rules for pairing a particular wine with a type of food. If something tastes good, go with it -- and enjoy.

Arcamax offers a few pointers to get you started:

1. Try to match a wine's sweetness, flavor, acidity, etc., with that of the food you are pairing it with as your wine is meant to complement the taste of the dish, not overpower it.

2. It is not a strict rule to match the color of the wine with the color of the meat.

3. We have often heard to serve red wine at room temperature. In actual fact, red wines should be server slightly below room temperature (65° - 60°) with the exception being light bodied red wines. These benifit from being chilled slightly. White wines can be served chilled (55° - 60°) but not cold; this is to be left for Champagnes and sparkling wines.

4. Try matching a wine with foods from the same region, for example, choose an Italian wine to go with an Italian dish.

The above tips should give you some confidence to making your own combinations but before you do, you may want to check out the recommended food and wine combinations from Arcamax.

Hazelnut Chocolate Brownies

2005-12-18T20:33:00.000+08:00

Here's a great recipe to try this Christmas.

Hazelnut Chocolate Brownies

Ingredients
150g dark cooking chocolate, broken into pieces
175g butter
175g soft brown sugar
3/4 tsp vanilla essence
3 eggs Sifted twice:
135g plain flour
80g cocoa powder
1 tsp cinnamon powder
1/2 tsp salt
100g roasted hazelnuts, very coarsely chopped

Method
Line a 21cm square baking tin with lightly greased aluminium foil. Preheat oven to 180°C.

Melt butter and chocolate over simmering hot water until both chocolate and butter melts into a paste.

Remove from heat and add in sugar. Stir until sugar dissolves. Leave aside to cool.

Add eggs, one at a time into the chocolate butter paste and add in essence, sifted flour and cocoa mixture.

Stir in hazelnuts.

Pour batter into prepared tin and bake for 30 minutes.

Allow brownies to cool for 10–15 minutes then cut into slices.

Source: Kuali...The Star

50 things to eat before you die

2005-11-16T23:20:00.000+08:00

In March 2004, BBC conducted a survey of the top 50 things everyone should try a bite of in their lifetime. Below is the pick of the crop.

The top 50 are:

1. Fresh fish
2. Lobster
3. Steak
4. Thai food
5. Chinese food
6. Ice cream
7. Pizza
8. Crab
9. Curry
10. Prawns
11. Moreton Bay Bugs
12. Clam chowder
13. Barbecues
14. Pancakes
15. Pasta
16. Mussels
17. Cheesecake
18. Lamb
19. Cream tea
20. Alligator
21. Oysters
22. Kangaroo
23. Chocolate
24. Sandwiches
25. Greek food
26. Burgers
27. Mexican food
28. Squid
29. American diner breakfast
30. Salmon
31. Venison
32. Guinea pig
33. Shark
34. Sushi
35. Paella
36. Barramundi
37. Reindeer
38. Kebab
39. Scallops
40. Australian meat pie
41. Mango
42. Durian fruit
43. Octopus
44. Ribs
45. Roast beef
46. Tapas
47. Jerk chicken/pork
48. Haggis
49. Caviar
50. Cornish pasty

How many more to go for you?

One-pot cooking

2005-11-16T20:38:00.000+08:00

One of my favourite food is the claypot rice. The meat used is chicken mostly but other meats can also be used. Claypot rice with toasted salted fish gives added aroma and taste.

When time is a constraint or something simple is preferred, I would do the one-pot cooking routine with the rice-cooker. Rice, vegetables and meat can be put in together at one good and voila! you have everything ready to eat after some twenty minutes or so. How convenient.

There are some great one-pot cooking recipes here.

Buffet Club

2005-10-25T13:03:00.000+08:00

Buffet lovers will find it hard to say no to The Buffet Club card

A special card to enjoy food

By K.W. MAK
The Star

A BUFFET is one of the best solutions to group dining where every one has differing tastes.
Buffet Club started in Hong Kong in 2001 based on this concept.

The Buffet Club card is now available in Malaysia, benefiting both restaurant operators as well as buffet lovers.

Members enjoy a 20% discount on the total bill when the card is used at selected restaurants all year round. This card however is not just a discount card per se.

At present, there are 15 hotels participating in the programme, including Palace of the Golden Horses, Dorsett Regency, Eastin Hotel, Maya Hotel, Cititel Mid Valley, Holiday Villa and Sunway Lagoon Resort with a price range between RM35 and RM65 per buffet.

The Buffet Club is currently offering its annual membership for the promotional price of RM398.

For information, call 03-2166 8185 or visit www.buffetclub.com.

Source: The Star...A special card to enjoy food

Terengganu dishes

2005-10-22T15:13:00.000+08:00

Text and pictures by HANNAH ABISHEGANADEN
The Star

MENTION Terengganu and at once you think of keropok, fish and turtles. It is a state that has lots to offer tourists, especially its rich culinary heritage. Traditional is the way to go. None of the fancy fusion stuff which can lead to confusion. Chefs and homemakers take pride in preparing their specialities the old fashion way with all its proper traditional ingredients and no substitutes. Given the abundant supply of fish, it is small wonder that most of these recipes are fish-based.

With the festive season approaching you might like to try something authentic and different. Some are easy to prepare and you will be amazed at the results. Others may take more time and patience as there are no shortcuts. The sweets can be a little tricky and you will need a bit of practice.

Try these Terengganu dishes:

1. Laksa

2. Nasi Dagang

3. Gulai ikan nasi dagang

4. Otak-otak ikan (grilled fish paste)

5. Sata (another type of otak-otak)

6. Mas sejemput

Queen of herbs - Turmeric

2005-10-12T21:39:00.000+08:00

Turmeric is used in many dishes to add colour and flavour

By Chia Joo Suan
The Star

In recent years, turmeric, known as the queen of herbs, has become known for its healing powers following much research on its therapeutic properties. Curcumin, the yellow pigment in the root, is the primary pharmacological agent in turmeric.

Benefiting our brains
Turmeric has been used extensively in traditional Indian medicine to treat a variety of ailments. It is also a spice commonly used in cooking.

Interestingly, in the elderly Indian population whose diet has turmeric as a common spice, they have very low incidence of neurological diseases such as Alzheimer’s (online edition of the Journal of Biological Chemistry, Dec. 2004).

Alzheimer’s disease is an irreversible, progressive brain disorder that occurs gradually and results in memory loss, unusual behaviour, personality changes and a decline in thinking abilities.

Research has narrowed down to curcumin, the yellow pigment in turmeric, which could work by inhibiting the accumulation of destructive beta amyloids in the brains of Alzheimer patients.
Curcumin has a low molecular weight and polar structure, which allows it to penetrate the blood-brain barrier effectively and binds to the harmful beta amyloid. Curcumin is also capable of break up existing plaques.

Traditional practice
The powerful antioxidant and anti-inflammatory properties of curcumin can explain why turmeric is used in folk cures and as a spice in food.

A teaspoon or more of the extracted juice is effective for treating diarrhoea, flatulence, colic or jaundice. Turmeric is a popular herb for postnatal care to stimulate milk flow and production of red blood cells, dissolving blood clots, easing pain in the abdomen and to treat irregular menstruation.

Turmeric’s combination of antioxidant and anti-inflammatory effects explains why many elderly women with joint problems or rheumatic pain find relief when they use the spice regularly.

Fine properties that work
Curcumin also exerts very powerful antioxidant effects, which help to neutralize free radicals and prevent damage to healthy cells and cell membranes.

When patients with rheumatoid arthritis were treated with curcumin or drugs such as phenylbutazone, curcumin produced comparable improvements in terms of shortened duration of morning stiffness, lengthened walking time and reduced joint swelling.

As a strong antioxidant, curcumin protects cells from free radical damages, plus its ability in destroying mutated cells provides protection against cancer, especially of the colon.

Turmeric improves liver function in detoxifying xenobiotic (toxic) chemicals and may reduce the effects of dietary carcinogens.

Read full story: Queen of herbs...The Star

McDonald's Special Ramadan Buffet

2005-10-10T15:38:00.000+08:00

This is one Ramadan buffet that will surely please fastfood lovers.

This is from 11 - 31 October and from 6:30pm to 8:00pm only.

Applicable for eat-in only.

Ramadhan treats

2005-10-05T18:17:00.000+08:00

The fasting month of Ramadhan is an exciting month to explore food outlets to take your family and friends to. One can savour home-cooked style kampong delights; there is the expanded buffet line; food cooked in Mediterranean style; a variety of fresh seafood and classic Chinese dishes; a selection of speciality teas and coffees, juices, wines and champagnes, cold cuts, smoked seafood, herbs, spices, pastries, cakes, breads and chocolates as well as homemade pasta and lots more. This list has the best restaurants in town. Selamat Berpuasa.

Curry feast

2005-09-23T18:22:00.000+08:00

Whenever I feel I need some oomph! in my meals, I'd always cook up some curries. Here are three recipes that you may like to try out. They're from Amy Beh of The Star.

1. Lentils and vegetable curry

2. Dry Indian curry

3. Indian chicken curry

Scrambled eggs - a la James Bond

2005-09-12T22:11:00.000+08:00

I didn't know in one of James Bond books, there is a recipe for Scrambled eggs. Did you? Seriously. It's in Octopussy and the Living Daylights. Here's the recipe. Simple.

Scrambled Eggs James Bond
For four individualists:

12 fresh eggs [or 3 eggs per person]
Salt and pepper
5-6 oz. of fresh butter [about a stick and a half, or 3 tbsp. per person]
Chives or fines herbes

Break the eggs into a bowl. Beat thoroughly with a fork and season well with salt and pepper. In a small copper (or heavy bottomed saucepan) melt 4 oz. [half a stick] of the butter. When melted, pour in the eggs and cook over a very low heat, whisking continuously with a small egg whisk.

While the eggs are slightly more moist than you would wish for eating, remove the pan from heat, add the rest of the butter and continue whisking for half a minute, adding at the same time finely chopped chives or fines herbes. Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittinger) and low music.

Source: theurbanpossum

Drink it

2005-09-11T14:18:00.000+08:00

Heard of Blue Hawaii? Nope, it's not the Elvis movie I'm talking about. Rather it's a drink, a cocktail if you like and it's very simple to make. Here's the how-to from Drink It - a very refreshing site of drinks.

1 oz. Vodka
1/2 oz. Blue Curacao
1 oz. Fresh Lemon Juice
1 oz. Simple Syrup

Shake all ingredients with ice and strain into a chilled cocktail glass.

You will enjoy the site. Look at these pictures. See what I mean?

Recipe for Strawberry pie, Sesame Chicken Strips and Banana bread

2005-09-07T21:28:00.000+08:00

Here's a really cute and informal recipe for strawberry pie from Jamie of "10 Signs Like This".

Here's a recipe from "PsychoCuisine" for Sesame Chicken Strips.

Sweet Misa's Banana Bread recipe.

Pickled chillies

2005-09-06T21:18:00.000+08:00

I love wantan mee. I would enjoy it even more if the pickled chillies are more to the sweeter taste. I would also prefer if the pickles are crunchy. Older pickles lack this crunch.

I was delighted when I came across this recipe for Pepper Sauce which is similar to the method we use for pickled chillies. I've always been fascinated by those pretty and colourful bottles of pickles on store shelves and in cookery books.

Getting the real taste of India

2005-09-02T13:33:00.000+08:00

Palace d' India designed to depict an ancient Indian palace

If you're in Penang and looking for Indian food, Palace d'India is the place to head to.

BBC’s Good Food World-wide Magazine cookery writer Barney Desmazery said it best – Penang’s Palace d’ India does offer “the best In-dian food in Malaysia.”

When the Sizzling Mutton was served, the smell of the still sizzling capsicum and onion gravy was impossible to resist.

The succulent mutton slices were juicy and tender – a lovely dish marinated to perfection.

Read article: Getting the real taste of India...The Star

Vegetables and Steaming times

2005-09-01T14:38:00.000+08:00

Nutrients in food are often lost during cooking more so if food is overcooked. Steaming food is preferred to retain the flavour and nutrients. Below is a guide on steaming time for vegetables.

o Artichokes: Medium 35 to 40 minutes
o Asparagus: Thin spears 3 to 4 minutes. Thick spears 5 to 6 minutes
o Beans: Green, yellow 4 to 8 minutes. Fresh shell 10 to 40 minutes, depending on variety
o Beets: Medium 30 to 35 minutes
o Broccoli: Florets 4 to 5 minutes. Spears 5 to 7 minutes
o Broccoli rabe or rapini: Thick stems removed, leaves and florets cut into 2-inch pieces 5 to 9 minutes
o Cabbage: 1 ½-inch thick wedges 6 minutes
o Carrots: ¼-inch thick pieces 5 to 8 minutes
o Cauliflower: Whole head 15 to 20 minutes. Florets 4 to 6 minutes
o Corn on the cob: Husked 5 minutes
o Greens (chard, kale): Thick stems removed, leaves sliced into ½-inch wide strips 8 to 10 minutes
o Parsnips: ¼-inch thick slices 6 to 8 minutes
o Peas: Green, shelled 5 to 8 minutes. Pods (snow, sugar snaps) 2 to 5 minutes
o Peppers (hot and sweet): Stemmed, seeded and halved 5 to 7 minutes
o Potatoes: Whole new 15 to 20 minutes. Whole red or white 30 to 40 minutes. 2-inch chunks 15 minutes
o Winter squash, seeded: 1-inch peeled cubes 12 to 15 minutes. Small halves 15 to 20 minutes. o Large pieces 25 to 30 minutes

Sources: "Williams-Sonoma Kitchen Companion"; "Field Guide to Produce" by Aliza Green

Pizzas easy to make at home

2005-09-01T13:38:00.000+08:00

Try your hand at making pizzas at home with this recipe from Lucy Wong of The News Straits Times. Lucy recommends using pita bread so as not having to wait for a long time for the pizza dough to rise.

QUICK AND FUN PITA PIZZA

6 pita breads (15cm in diameter)
2 tsps olive oil
2 cloves garlic (finely chopped)
1 medium size onion (finely chopped)
1 can (400g) whole peeled tomatoes (finely mashed)
3 Tbsps tomato paste or puree
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp white pepper
1 tsp salt
1 tsp sugar

Toppings:
100g button mushrooms (thinly sliced)
3 Tbsps green capsicum (finely diced)
3 Tbsps red capsicum (finely diced)
50g olives (finely diced)
3 pieces canned anchovies (drained and chopped)
4 slices chicken ham (cut into thin strips)
2 chicken sausages (finely diced)
50g canned pineapple (finely diced)
250g grated mozzarella, cheddar and parmesan cheese mix (as in Perfect Italiano Pizza Plus available in supermarkets, or you can make your own)Tabasco sauce (optional)

Method
1. Heat olive oil in a pan. Add chopped garlic, stir-fry for a minute and add diced onion. Fry for two minutes or until the onion is soft.

2. Add mashed canned tomatoes (include the liquid in the can), tomato paste or puree, oregano, basil, pepper and salt. Bring the mixture to boil, then simmer on low heat. Stir to prevent it burning at the bottom, stir for 10 minutes or until the sauce is thick like paste. Leave it to cool while preparing the topping.

3. Spread the sauce evenly over the six pita bread bases.

4. Sprinkle half of the cheese mix over the bases.

5. Add sliced mushrooms, diced capsicum, olives, chopped anchovies, chicken sausages and chicken ham strips on top of the bases. It is not necessary to use all the ingredients for the topping, you can always choose the ones that you like.

6. Lastly, add the remaining cheese on all the six bases evenly.

7. Bake the pizza in a pre-heated oven at 200¢ªC for 15 to 20 minutes, or until the base is golden brown.

8. Sprinkle with tabasco sauce (optional) before serving.

Tips:
1. Bread can also be used as a pizza base too.
2. You can also create your own toppings e.g. seafood, vegetarian, etc.

Source: Lucy Wong...NST...Pizzas easy to make at home

More than a garnish in coriander

2005-09-01T13:28:00.000+08:00

by EU HOOI KHAW

CORIANDER leaves are also known as cilantro and Chinese parsley. It’s indispensable as a garnish in Chinese dishes, especially for steamed fish, soups and stews.

The Thais use a lot of it in their salads. They also add the roots of coriander to their wonderful sambal, as well as to their green curry pastes. The Vietnamese use a lot of it in their cooking too.

More on Coriander...NST

Potatoes, potato chips and french fries

2005-08-30T18:38:00.000+08:00

Potatoes are nutritious so one would assume that any french fries and potato chips would be too. Unfortunately, this is not true as chips and french fries are now believed to be unhealthy from a study indicating that very young children who eat French fries frequently have a much higher risk of breast cancer as adults. Read article: Children who eat fries raise breast cancer risk

A Waiter in New York City

2005-08-23T13:54:00.000+08:00

Stumbled on this interesting blog by a waiter from New York City.
He's funny and entertaining. You'll appreciate the life of a waiter
more as well as learn stuff about waiting at tables.

Only female contestant bags grand win

2005-08-23T08:33:00.000+08:00

Siti proud winner – Siti does her hotel proud with the recent win.
The Star

THE only female contestant in a recent culinary contest bagged the top prize and left her all-male opponents awestruck.

Second Commis Siti Arini Darso made headlines at the hotel she works with, Renaissance Kuala Lumpur Hotel when she became the maestro in the 2005 Best Commis Rotisseur Competion.
The win will take Siti to Bermuda in September to display her skills at the Inter-national Competition.

There were two stages to the competition, held at Sunway College.

The first was a menu-writing competition held at Westin Hotel Kuala Lumpur where she competed with 30 others before moving to the second stage.

The second leg was a practical cooking session on modern fusion where participants were evaluated on presentation, taste and style.

Combining Asian and Classic cooking prepared a three-course meal that included appetiser Pan-seared Duck Liver Millefeuille, main course Oven-Baked Pigeon en Croute and Chocolate Risotto stuffed in Sugar Bird’s Nest for dessert.

Siti attributes her success to Joeri Schreurs, Med@Marche’s chef de cuisine.

A keen learner, Siti hopes to continue expanding her knowledge in the culinary art and hone her skills through her daily work with the hotel.

Seafood - Cockles

2005-08-22T13:12:00.000+08:00

I enjoy cockles. It is an acquired taste really. I like them raw either in curry laksa or in char koay teow or just by themselves dipped in a chili sauce of chillies and garlic with lime juice added.

Many of us do not know how cockles are farmed. It is hard work for
the farmers, if you could call them that.

Read The Star's story..For most farmers, it is a big haul
Photos by JOEL CHAN
The Star

Champagne, Wine or Beer?

2005-08-18T11:12:00.000+08:00

Many of us are not too concerned or simply ignorant about picking the right beverage to go along with the right food. It is said that having the right beverage or drink does enhance the taste of the food. The article below on "Choosing Bottles to Face the Heat" is enlightening.

By ERIC ASIMOV
Published: August 17, 2005
The NY Times

WHAT do Thai, Japanese and Chinese food have in common? Not to mention Indian and Mexican food, Middle Eastern andHaitian, and, as long as we're at it, barbecue?
When deciding what to drink with any of these cuisines, the reflex is usually to grab a beer. Or a Coke. Or water - lots ofwater.

I have no problem with any of those choices. Beer in particular is especially appealing with all of these cuisines, although mostrestaurants serving these foods have been the absolute last to discover the world of great craft beers.

Wine - the right wine - can go beautifully with any of these foods. It's not necessarily better than beer, but if you love wine whyshouldn't you be able to enjoy it with Thai, Haitian and anything else? The key is choosing the right wine, because when you aredealing with foods that are forcefully spiced, and often with lots of chili heat, many wines can easily be overwhelmed.
It's understandable that people rarely select wine with any of these cuisines. These foods do not come from wine-making regions. They are made for beer or even whiskey.

Cultural attitudes can also play a role. As Americans are in the habit of associating beverages with social aspirations, well, let'sjust say that you have a better chance of finding wine at a Nascar race than you do at a barbecue pit.

So what is the right wine to go along with these foods? More often than not, it's Champagne. No wine, believe it or not, is asversatile with so wide a range of food as Champagne, and that especially includes foods that are assertively spiced. Chickenchaat with chili, cilantro and that icy feeling in the top of your mouth that comes from coarsely ground Indian black salt?Champagne is your baby. Griot, the Haitian dish of pork chunks that are marinated in vinegar, chili and lemon juice, then fried?You won't go wrong with Champagne. Sichuan twice-cooked pork? Champagne, definitely.

Champagne is a great choice with sushi. And if you go to Blue Smoke in Manhattan, a barbecue pit mutated into an urban NewYork restaurant, where you will actually find a wine list, go directly to the Billecart-Salmon. It's the perfect, and perfectly ironic,choice with the smoky pulled pork. Can it be mere affectation that R.U.B., the barbecue joint on West 23rd Street, offers DomPérignon with its Taste of the Baron, a big sampler special for two, all for $275? Well, maybe it can, but if money's no object,you would not be sorry.

On first glance, it's obvious why Champagne would go so well with beer cuisines. It's the bubbles. But that doesn't explain all ofit. Cava and prosecco have bubbles, but they don't have the intensity of Champagne. California sparkling wine has bubbles, butit often is a little too heavy to refresh. I recently tried a sparkling shiraz from Australia with falafel and hummus with hot sauce,and frankly, I wish I had used more hot sauce to drown out the thick, sweet yet bitter flavor of the shiraz. No, the bubbles areimportant, but Champagne also has a crucial element that the other sparkling wines too often lack: high acidity.

Acidity gives wine snap and zest. It gives it a sense of freshness and helps to stimulate the palate. Even sweet wines, like aGerman riesling auslese, when balanced by acidity, can be thoroughly refreshing. Good acidity in a wine is essential if it is toaccompany foods that aren't typically thought of as good with wine.

Thai food is generally ceded to the beer camp. It's hard to beat a great pilsner with a spicy Thai curry, but you know what? Agood Bourgueil comes awfully close. Bourgueil, a village in Touraine on the Loire, produces reds from the cabernet franc grapethat can be raspy with acidity, but when the acidity is balanced by sufficient fruit you have a delicious wine. Are Bourgueils,along with similar wines from the neighboring villages of Chinon and Saint-Nicolas-de-Bourgueil, great wines? No, but they aregreat food wines.

If you don't believe me, have a meal at Holy Basil, a Thai restaurant in the East Village. Pimnapa Suntatkolkarn, the chef and anowner, has constructed a wine list that I wish could be a model for every moderately priced restaurant, and she always offers agood Loire red. At a meal there I tried a 2002 Bourgueil "Les Galichets" from Catherine and Pierre Breton, as well as a 1995 Rioja Reserva from López de Heredia. The Rioja is wonderful, and about twice the price of the Bourgueil, but with a pungent,tart yet balanced dish like crisp duck with panang curry and kaffir lime? The Rioja had no business on the table. The Bourgueil,though, was perfect - refreshing and stimulating. The Rioja no doubt would receive a higher score in a blind tasting, but at aThai dinner, the Bourgueil blew it away.

Diners enjoy bigger savings when eating out

2005-08-17T13:33:00.000+08:00

Diners enjoy a maximum of 70% discount from their total bill when dining using the Flavors card.

By SALINA KHALID
The Star

THE recent introduction of a new discount card called Flavors will mean bigger savings for diners in the Klang Valley.

Targeted at diners who eat-out frequently, Flavors offers up to 70% discount from the total dining bills at more than 70 selected outlets in the Klang Valley.

Priced at RM48 apiece the card is valid for 18 months and expires on Oct 31 next year.

Flavors is available to Malaysians and foreigners alike. Customers enjoy unlimited visits to the participating outlets within the card's validity period.

A majority of the participating outlets are located within the city centre although those in areas like Ampang, Bangsar, Damansara, Subang Jaya, Petaling Jaya and Kajang are also in the list.

Flavors has been circulating in the Klang Valley since May this year and more outlets will be added into the list.

It's easy to sign up as a cardholder and one of the ways was by logging on to www.flavorscard.com

Read story: Diners enjoy bigger savings when eating out

Post-funeral meals

2005-08-12T13:03:00.000+08:00

Came across this interesting article on post-funeral meals of the different ethnic groups. Did you know that in New York, food is not allowed to be taken to the funeral home? The New York state law prohibits the "preparation, sale, service, or distribution of food or beverages in any part of a funeral establishment to or by friends, relatives, mourners, family, visitors or next of kin of any deceased person."

He Would've Wanted Everyone to Eat
By ABE OPINCAR
Published: August 10, 2005
The NY Times

VERTAMAE GROSVENOR said she always wondered why she and her relatives ate so much after funerals.
"Even people on diets just ate plate after plate," Ms. Grosvenor, a cultural correspondent for National Public Radio, said about postfuneral meals in South Carolina, where she grew up. "My theory was, we ate so much because that's how we knew we were alive."

Andrew Scrivani for The New York Times

Funeral meals have always meant to assuage grief and to honor the dead and their beliefs about the hereafter. In America these meals also reflect ethnicity, health trends, state law and contemporary funeral practices.

But feeding the grieving also has a fundamental aim, said Dr. Holly Prigerson, a bereavement specialist.
"You can't be noshing when something's chasing you," said Dr. Prigerson, director of research at the Center for Psycho-Oncology and Palliative Care at the Dana-Farber Cancer Institute at Harvard Medical School. She said C. S. Lewis was right when he wrote, "No one ever told me that grief felt so like fear."

Read article: He Would've Wanted Everyone to Eat

Double Chocolate Chip Muffins

2005-07-23T15:39:00.000+08:00

Just thinking about cookies and cakes and all those tea-time
goodies sure make me happy. Not forgetting muffins. Here's
a recipe from Foodcourtrecipes for double chocolate chip muffins.
Happy baking.

2 eggs1/2 cup oil (125ml)
1 cup milk (240ml)
1 tsp. vanilla1 3/4 cups all-purpose flour (240g)
1/2 cup sugar (85g)
1/4 cup cocoa (35g)
1 Tbsp. baking powder
1/2 tsp. salt1/2 cup semi-sweet chocolate chips (85g)

1. Preheat oven to 400 F (200 C) and prepare muffin pan.

2. Grease muffin pan or fill with paper liners. A nonstick pan
requires no greasing.

3. In large bowl add and combine well eggs, oil, milk and vanilla.

4. In smaller bowl combine well flour, sugar, cocoa, baking powder,
salt and chocolate chips.Combine wet and dry mixtures and fold
together gently until just mixed.

5. Spoon into prepared pan. Bake at 400 F (200 C) for 20 minutes.

6. Sprinkle extra chocolate chips on top of each muffin before baking.

7. Remove from pan and cool on rack.

A fruit carnival - all-you-can-eat for RM8 only

2005-07-14T22:16:00.000+08:00

A fruit carnival you might want to check out - July 23 and 24.

Shrimps

2005-07-03T10:36:00.000+08:00

How much do you know about shrimps other than that they are
yummy?. Did you know that shrimps are a source of protein, low
in saturated fat and calories, excellent source of iron, selenium
and vitamins B12, D and B34, quick and easy to prepare and
can be used in a main dish or appetizer? Learn more about
shrimps from the foodnetwork.com

Party Ideas

2005-06-28T22:36:00.000+08:00

Planning a party? Foodnetwork.com has ideas for adult parties,
bridal showers, sushi parties, practically any party.

The King of Fruits - The Durian

2005-06-27T12:38:00.000+08:00

According to the Lunar calendar, last Tuesday, Jun 21, was the
first day of Summer and here in Malaysia though we do not have
the four seasons, the dry weather is synonymous with the fruit
season. The one fruit that comes to mind is of course the durian.

Visitors to the country especially Westerners will shun the fruit.
It's the aroma or shall we say the smell that's the culprit.

For the locals, it's a real treat and a must-eat whenever the durian
season comes around.

How to make yogurt

2005-06-23T13:48:00.000+08:00

If you love yogurt and would like to make your own,
here's a recipe from 101cookbooks posted on June 18.

Muar Chinese food

2005-06-21T12:21:00.000+08:00

Muar, which is about 45km south of Malacca city, is a town
most well-known for its Otak-otak, its O-chian (fresh oyster
omellete), its mee rebus along the Muar river banks, the part
which is referred to as Tanjong, and its assam fish in Patang
(not Patong).

I know of friends who travel all the way down from KL (a two
and a half hour trip) just to satisfy their yearn for the O-chian
and Otak-otak. The best O-chian is found along Jalan Haji Abu,
the food street in Muar. This melting pot of all sorts of food
is smack in the center of downtown Muar. Any visitor to this
coastal town once known for its bicycles will not miss it.

A trip to Muar without tasting the O-chian and Otak-otak is
definitely not complete.

Cornetto, Wall's Ice-cream and Nasi Lemak

2005-06-09T11:33:00.000+08:00

It's a known fact that we do take things for granted and don't
appreciate things that we have around us. A visiting colleague
from the States was having a great time tucking away the
Wall's ice-cream, Cornetto - on a daily basis too. He had some
extra pounds to show for it.

The Cornetto is a mouth-watering ice-cream topped with
crunchy nuts and luxurious chocolate sauce - all contained in a
marvelously crispy cone. They come in a few flavours too -
plain vanilla, chocolate, or strawberry. Delicious!

And that's not all. He loved the nasi lemak too and also had
that for breakfast every day.

Nasi lemak with sambal ikan bilis and sambang udang

Hale & hearty soups

2005-06-06T11:08:00.000+08:00

Beef and lentil stew

By HANNAH ABISHEGANADEN

SOUPS. It's one of those all-time favourites that can be served
all year round, either hot or cold. It can be made with almost
any ingredient as long as you’ve got some good stock. Some
cooks choose the easy way out and just add water with lots of
seasoning, or crumble the ever-popular stock cube into boiling
water. Stock cubes are fine if you’re in a hurry, but these cubes
do contain monosodium glutamate.

Article and Soup recipes...(The Star/Clove)

Dim Sum Guide

2005-06-01T10:10:00.000+08:00

No trip to Hong Kong would be complete without trying the dim sum. These are delightful, mouth-watering snacks normally served in threes in steaming bamboo baskets and eaten with pots and pots of Chinese tea for breakfast or lunch. Popular dim sum items include steamed pork buns, shrimp dumplings and beef ball. Dim Sum literally means touching the heart in Chinese so let the Dim Sum Guide take you on a virtual tour of dim sum in Hong Kong.

Coffee Drink Basics

2005-05-29T12:33:00.000+08:00

Have you ever been to Coffeebean or a modern-day coffee-
house and had to struggle to order coffee? I have. Fret no
more as the article below will give you a lesson on the
different types of coffee available.

When you enter a coffee house, you have a multitude of drink
choices like latté, cappuccino, straight shot and caffé mocha
just to name a few.

Sometimes knowing what to order can be overwhelming
unless you know what you are getting. After all, who wants to
pay an outrageous amount of money for a mystery drink that
you may not even like?

So PerfectCoffees.Com has come to the rescue, and after you
read this, you'll have a basic understanding of how the most
popular coffee drinks are made and what they are made of.

Most coffee drinks start with espresso and espresso is just
coffee that is brewed a certain way. It is finely ground to
almost a powder then very hot water is forced through the
grounds under intense pressure. The brewing process is
timed so that the flavorful and aromatic oils are extracted
from the coffee and not the bitter components. This produces
a strong flavored, but not bitter, concentrated shot of coffee.

Straight Shot
The straight shot refers to espresso coffee and the secret to
good espresso is the extraction time, volume, and golden
crema which is a thick light brown layer of frothed coffee oils
that float on top of a properly extracted espresso.

The short shot or ristretto is extracted to a volume of three-
quarters of an ounce. The shorter restricted pour magnifies
the essence of the coffee and the chance of any bitter
elements being extracted is minimized. If you have ever
ordered an espresso shot in Europe they usually serve the
ristretto.

The long shot or lungo is extracted to a volume of one and
one-half ounces. The double shot is a 2 ounce shot using twice
as much coffee in the portafilter. The correct way to serve a
straight shot is to extract it directly into a warmed demitasse
cup. The warm demitasse cup will keep the straight shot warm
and prolong the crema. A straight shot is best enjoyed
immediately after brewing. It is rare to see people drinking
straight shots of espresso in the US. Most people here drink
variations using steamed milk mixed with the shots to make
the different coffee drinks listed here.

Espresso Macchiato
The Espresso Macchiato starts with a shot of espresso and
then a small amount of foamed milk is spooned over the shot.
Macchiato in Italian means "marked," as the espresso is
marked with foam.

Espresso Con Panna
This is an Espresso Macchiato using whipped cream in place
of the foamed milk. The drink gets its name Con Panna which
means "with cream."

Caffé Americano
The Caffé Americano is a drink similar to American brewed
coffee. It is made with a single or double shot of espresso
combined with 6 to 8 ounces of hot water out of an espresso
machine. The result is a very smooth cup of coffee that is
much hotter than brewed coffee.

Cappuccino
Cappuccino is made with a fluffy, wet foam, mixed with
espresso coffee upon the pour to create a blend of the two
flavors. Cold milk is essential, as is expertise in the foaming
process. Cappuccino has a large volume of foam making it a
lightweight drink and less filling.

Caffé Latté
Caffé Latté is similar to the cappuccino but with much less
foam and more steamed milk. A latté is made by holding back
the foam with a spoon while pouring the frothed milk from the
steaming pitcher. The caffé latté is completed by being topped
with a small amount of the held back foam. Caffé latté gets its
name from the addition of coffee to milk. For an iced latté,
cold milk is combined with the espresso and then the ice is
added.

Caffé Mocha
A caffé mocha is made by adding powdered or chocolate syrup
to a hot shot of espresso and blended. Steamed milk is then
added to the espresso-chocolate mixture and usually it is
topped with whipped cream. Iced mochas are made with cold
milk and the ice added after the coffee and chocolate have
been blended.

Flavored Coffee Drinks
Some popular coffee flavors are: vanilla, Irish creme, almond,
hazelnut, caramel and fruit flavors such as orange and
raspberry. These drinks usually start with a flavored syrup
that is mixed with hot espresso and stirred. Then steamed
milk is stirred in like in a latté. An iced version of these
flavored coffees made with cold milk instead of steamed
makes a delicious cold drink in the summer months.

So now that you know what's in the basic coffee drinks, try
one you haven't tasted yet. Who knows, you might find a new
favorite.

Copyright © 2004 PerfectCoffees.com. All Rights Reserved.
About The Author
Gary Gresham is the webmaster for www.perfectcoffees.com
where you can purchase quality coffee, tea, cups & mugs,
coffee gifts and delicious desserts online. He offers a free
monthly coffee newsletter at
www.perfectcoffees.com/newsletter.html.
Gary@perfectcoffees.com

Cooking - a chef's delight

2005-05-23T05:38:00.000+08:00

How would you like to know 101 ways of cooking chicken
or have access to a shopping site for anything related to cooking
or get yr hands on ethnic cuisines by region or recipes by type
of dish or participate in a food lovers site? Well you can.
Just check out these cooking sites for more information.

A Cocktail Is Not A Cocktail Without Lime

2005-05-11T11:45:00.000+08:00

(NC)-Citrus is the fruit of good health and well-being - and
indeed, for many of us there is nothing more rejuvenating than
the taste and aroma of freshly squeezed lime. It makes for great
cocktails too.

Vodka cocktails are very popular at any time of the year and
the makers of Finlandia, who have been producing vodka for
more than 400 years, tell us that the next time you plan to mix
your Limosa - or your Lime Mary, your Limedriver, Limetini,
or Key Lime Smoothie, and others - they now have the perfect
shortcut to the right taste every time.

New on the shelves this year is Finlandia Vodka Lime. You will
recognize it by the familiar red dot on the ice-crafted bottle,
except this new brand of icy-white vodka features a touch of
lime, on both the outside, and inside the bottle. Mix it with
soda, tonic, cranberry, grapefruit juice, or use it in any number
of vodka cocktails. The lime flavour required is already evenly
blended into a vodka that is hailed for its premium quality,
promising quick, less fuss, bartender-style results.

It would appear that making a premium vodka is far from
easy work however.

"The goal when distilling vodka is to produce a totally pure
spirit, one without the slightest trace of anything else," says
Corey Ball, group brand manager for Finlandia. "Ours follows
a set of rigorous steps, of which the most important include:
using the purest, glacial spring water; using six row barley,
the most expensive distillers grain; using home-grown yeast
to ensure freshness and consistency; and applying a
continuous, uninterrupted distillation process.

"And when you go looking for our newest family member,
Finlandia Vodka Lime," says Ball, "not only will you have
little trouble recognizing the bottle, but as it stands right now,
it is the only vodka on the shelves to offer this popular blend
of lime. It is the only one, we say, to give you a taste of the
arctic but with a hint of the tropics too."

About The Author
News Canada provides a wide selection of current, ready-to-
use copyright free news stories and ideas for Television, Print,
Radio, and the Web.
News Canada is a niche service in public relations, offering
access to print, radio, television, and now the Internet media,
with ready-to-use, editorial "fill" items. Monitoring and
analysis are two more of our primary services. The service
supplies access to the national media for marketers in the
private, the public, and the not-for-profit sectors. Your
corporate and product news, consumer tips and information
are packaged in a variety of ready-to-use formats and are
made available to every Canadian media organization
including weekly and daily newspapers, cable and commercial
television stations, radio stations, as well as the Web sites
Canadians visit most often.
Visit News Canada and learn more about the NC services.

Balance Your Moods With Food

2005-05-08T16:07:00.000+08:00

Here is an interesting article on balancing moods with food.

(NC)-Here are some helpful hints on the nutrients you need
to stay "emotionally fit" and help prevent mood-swings. These
foods help keep you "hormonally" healthy - see Canada's Food
Guide to Healthy Eating to ensure that you get all of the
nutrients needed to maintain a well-balanced diet for optimal
overall health.

Before breakfast:
Start your day with greens+™, a balanced formula of 23
herbs, vitamins, minerals, organic and nutrient-rich foods to
help boost motivation and energy levels.

Breakfast:
This should include about one-third of foods that are high in
lean protein such as eggs, grains or low-fat yogurt and two-
thirds of low-density complex carbohydrates such as
vegetables, fruits and whole grains.

Mid-morning snack:
Reach for some raw, very low-density complex carbohydrates
such as carrots, celery or zucchini.

Lunch:
Eat a balanced lunch including lean protein such as chicken or
fish with complex carbohydrates from veggies and leafy greens.

Mid-afternoon snack:
Choose fresh fruit as a low-density complex carbohydrate snack
to increase the level of serotonin in the body and help curb that
3 o'clock sugar craving.

Dinner:
This should be high in complex carbohydrates and low in
protein to provide enough serotonin to help calm hormones
during the evening for a good night's sleep.

About The Author
News Canada provides a wide selection of current, ready-to-use
copyright free news stories and ideas for Television, Print,
Radio, and the Web. News Canada is a niche service in public
relations, offering access to print, radio, television, and now
the Internet media, with ready-to-use, editorial "fill" items.
Monitoring and analysis are two more of our primary services.
The service supplies access to the national media for marketers
in the private, the public, and the not-for-profit sectors. Your
corporate and product news, consumer tips and information are
packaged in a variety of ready-to-use formats and are made
available to every Canadian media organization including
weekly and daily newspapers, cable and commercial television
stations, radio stations, as well as the Web sites Canadians visit
most often. Visit News Canada and learn more about the NC
services.

Healing power of natural juices

2005-05-05T16:08:00.000+08:00

From time immemorial, many cultures have used fruits and
vegetables as health drinks. Many of these treasures of the soil
also have healing properties. They are used as alternative
treatments to detoxify the body, and also to assist in the
treatment of many ailments.

Most fruits and vegetables are rich in vitamins and minerals.

Recipes Goldmine

2005-05-02T12:38:00.000+08:00

I don't know about you but for me it sometimes is difficult
to think about what food to lay on the table for the family.
Not anymore. I've found a few sites here with loads of recipes
that I could try out any time I'm in a fix. Happy trying.

Using the right wine glass

2005-04-29T17:43:00.000+08:00

For the average wine drinkers, their main concern is the taste
of the wine and not so much the type of glass used for drinking
the wine.

But glasses are, in fact, the key player in determining the
outcome and taste of the wine, according to tableware and
glassware distributor New Convox Sdn Bhd marketing manager
John Teo.

Malaysian Satay

2005-04-22T16:20:00.000+08:00

When Malaysians think satay, the place that comes to mind is
Kajang. This is the town in southern Selangor that serves the
best satay.

New food culture

2005-04-18T14:41:00.000+08:00

It's a new dawn for the eating scene in Malaysia. Kopitiam
theme eateries and Hong Kong char chan teng (teahouses)
are taking Klang Valley by storm. Business is so good that
these outlets look set to flourish outside Kuala Lumpur.

All time favourites – local coffees and roti bakar with
butter-kaya – are so popular that customers are raving
about them.

There's even one that captures the heyday of Ipoh kopitiam
of the 50s and 60s by offering hor fun, white coffee and
Wu Yee herbal tea.

Hong Kong culture has also crept into Malaysia especially
with the popularity of Hong Kong movies over the years.
Some teahouses offer a set meal of unbelievably low rate
of RM4.50. The main reason attributed to the popularity
of Hong kong char chan teng has much to do with the vast
variety of food at affordable prices.

Fast service is also reason enough that draws the crowd
in today's fast-paced lifestyle. Having the outlets open from
10am to 10pm adds to the pull.

Milwaukee Steak Corner

2005-04-12T17:27:00.000+08:00

I found a new steakhouse worth checking out. It's called
Milwaukee Steak Corner. It's in Kepong, opposite Jaya Jusco.
We (my family and I) have tried several items from their
menu and they are worth seconds. Personally, I enjoyed their
chicken chops. I like the salads and stuff that go along.

Ambience-wise, the place is nicely decorated - with huge
koi fish in a stream that runs smack in the center of the outlet.
There is even a shark tank with two or three baby sharks.
Nice.

Vegetarian curry

2005-04-11T11:45:00.000+08:00

Once in a while, you get tired of eating meat but you want
something with a little kick. In times like these I'd go for
vegetarian curry. Here's something from Amy Beh.

Ingredients
100g carrot, cut into wedges
100g long beans, cut into 3cm lengths
100g cabbage, cut into 3cm squares
100g brinjals, cut into wedges
6–8 pieces tau fu pok, halved
1 piece fermented bean cake (tempe), cut into 2cm square pieces

Spices (A)
2 stalks lemon grass, smashed
2 sprigs curry leaves
1 star anise
3 cloves
3 cm cinnamon stick
3 cardamoms, split and use seeds only

Spices (B)
4 candlenuts (buah keras)
2cm fresh turmeric
2cm galangal
2 tbsp chilli paste (chilli boh)
2 tbsp vegetarian curry powder
250ml thin coconut milk
100ml thick coconut milk
1 heaped tbsp tamarind paste mixed with 50ml water and
squeezed for tamarind juice
4–5 tbsp oil

Seasoning
1 tsp salt
1/2 tsp monosodium glutamate
1 tsp sugar

Method
Heat oil and sauté ingredients (A) until fragrant.
Add in (B) and continue to fry until oil rises.

Add in carrot, long beans and brinjals. Fry well to combine.
Pour in thin coconut milk and tamarind juice. Bring to a
simmering boil. Cook for 4–5 minutes.

Add cabbage, tempe and taufu pok. Add half the amount of
thick coconut milk and cook for 5–6 minutes.

Add seasoning and remaining thick coconut milk. Cook to a
brief boil. Close the pot for 4–5 minutes before serving.