tag:blogger.com,1999:blog-85496745302375218482024-03-05T12:09:00.771+08:00JommJalanJalan2http://www.blogger.com/profile/13674572211287367727noreply@blogger.comBlogger244125tag:blogger.com,1999:blog-8549674530237521848.post-71828747219477735232013-11-05T16:39:00.001+08:002013-11-05T16:39:14.050+08:00Miso Udon Noodle Soup with Spicy Korean Chili Dressing<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">With snow possible today in Minnesota, we are definitely in the mood for soup as well. One that’s a little spicy and salty, but healthy & hearty too. So we used our new Spicy Korean Chili Seasoning in this Japanese-inspired Miso Udon Noodle Soup.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Miso – the beloved and versatile Japanese ingredient, generally made from fermented soy beans – makes a sensational, vegetarian soup broth that matches well with udon noodles, silken tofu, mushrooms, and a handful of greens. To give this Miso Udon Noodle Soup a final Japanese touch, top with scallions and nori. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This base soup makes a nourishing meal on a chilly day, but to really warm up, try it with our Spicy Korean Chili Seasoning. Mix the seasoning with toasted sesame oil and add it into the soup. Or use it as a dipping sauce for the tofu and mushrooms.</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 servings of udon noodles</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 1/2 cups of water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4-5 shiitake or baby bella mushrooms – thinly sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">silken tofu – cubed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 1/2 tbsp of miso paste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 bunch of spinach or bok choy</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Nori sheet – cut into strips</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 scallions – thinly sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Dressing:</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp of Season with Spice’s Spicy Korean Chili Seasoning</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Toasted sesame oil - to form seasoning into a paste (you can add more for additional flavor)</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Method: </span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. In a soup pot, bring water to a boil and cook udon according to package instructions. Drain and divide into your serving bowls.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. While the noodles are cooking, whisk together our Spicy Korean Chili Seasoning with toasted sesame oil in a small bowl.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Using the same soup pot, add 3 1/2 cups of water and bring to a boil. Add mushrooms and cook for 2-3 minutes until mushrooms are tender. Add in the tofu and cook for another minute.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Divide the mushrooms & tofu between the two serving bowls (but leave the water in the pot)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5. Keep the soup at a steady rolling boil. Place spinach or bok choy onto a slotted spoon and blanch quickly, just until the vegetables begin to wilt. Then divide the greens into the two serving bowls.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">6. Turn heat off, then gently add in the miso paste. Stir well until completely dissolved. Taste and add in a bit more miso paste or water to your liking.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">7. Lastly, ladle the hot soup into each bowl. Top with nori sheets and scallions. Serve together with the Spicy Korean Chili Dressing.</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Notes: </span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. You can definitely add in some other vegetables as well. Try carrots, wakame seaweed, napa cabbage or pickled bamboo shoots.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. You can either serve the dressing separately in a sauce dish for dipping, or add the dressing directly into the soup after dissolving the miso paste.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3. To preserve the health benefits and flavor of miso, it's important not to boil it. Make sure to turn the fire off before adding in the miso paste.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://blog.seasonwithspice.com/2013/10/miso-udon-noodle-soup-recipe.html">[via]</a></span>Jalan2http://www.blogger.com/profile/13674572211287367727noreply@blogger.com0tag:blogger.com,1999:blog-8549674530237521848.post-82260432785144305612013-11-05T16:26:00.000+08:002013-11-05T16:26:18.383+08:00Grilled Corn with Sichuan Pepper Sea Salt & Smoked Serrano Chili Pepper <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIYZo9IPcVAlHhKIfEfzVnZLmg23J1DcEd2DSGNMMapR1yRaHP_yyQT5_WqrsCj_E_RGtnaFTcJBCSsUyXQEenzm7qc62WKL-jPbtoSankYqVAtjZZ8_Zqn-mnNY6jUet9g3d1LJm2VE67/s1600/grilled+corn+serrano+chili+pepper+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIYZo9IPcVAlHhKIfEfzVnZLmg23J1DcEd2DSGNMMapR1yRaHP_yyQT5_WqrsCj_E_RGtnaFTcJBCSsUyXQEenzm7qc62WKL-jPbtoSankYqVAtjZZ8_Zqn-mnNY6jUet9g3d1LJm2VE67/s640/grilled+corn+serrano+chili+pepper+1.jpg" width="464" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">With a spicy, salty, citrusy, smoky and numbing flavor, the mix of these two spices will liven up any veggie dish from steamed broccoli, to stir-fried Brussels sprouts, to baked potatoes. And planning ahead, you can even surprise everyone at the Thanksgiving table this year by adding a few dashes of each spice into the pot of corn.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgefh5udibH7UoYyqjaZbVr4l9Q5zn47YMMbfHh9RLssZkUYEf2z6A4Tyi2V1cIvoUjZVIDKqZE11Tp7guPf2f6_aqocokSGYxJk4h7pq9iNxH2fYYKFHf1byVIoivvqdlfYpAIeZDRPJJi/s1600/grilled+corn+serrano+chili+pepper+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgefh5udibH7UoYyqjaZbVr4l9Q5zn47YMMbfHh9RLssZkUYEf2z6A4Tyi2V1cIvoUjZVIDKqZE11Tp7guPf2f6_aqocokSGYxJk4h7pq9iNxH2fYYKFHf1byVIoivvqdlfYpAIeZDRPJJi/s640/grilled+corn+serrano+chili+pepper+3.jpg" width="490" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS79ne19JLMm1K8sPGnpI0hDhBEaI7I4ZJ-dxtG_xY1ZCZ5uc8OsWyhM0kapTZuh74K67DjLmZO3X6R79z2ys4O44pbdCUMX8BrWWi8M-5VCI3X70vZrZnTqI0R2G6MhT4XDDu8EDxq_RD/s1600/grilled+corn+serrano+chili+pepper+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS79ne19JLMm1K8sPGnpI0hDhBEaI7I4ZJ-dxtG_xY1ZCZ5uc8OsWyhM0kapTZuh74K67DjLmZO3X6R79z2ys4O44pbdCUMX8BrWWi8M-5VCI3X70vZrZnTqI0R2G6MhT4XDDu8EDxq_RD/s640/grilled+corn+serrano+chili+pepper+4.jpg" width="506" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sweet corn</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sichuan Pepper Sea Salt </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Smoked Serrano Chili Powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Process:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. Peel back the husks of the sweet corn, so they point in the opposite direction. Then remove the silky inner strands with a brush.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">2. Preheat the grill on high. Lightly brush each cob with olive oil, and place on the grill with the cobs over the fire and the husks over the front edge to prevent burning. Turn fire down to medium.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Using the husks as handles, turn the corn every two minutes (and switch their places), in order to grill evenly. Once lightly charred – about 12-15 minutes – serve immediately with butter, Sichuan pepper sea salt, and smoked serrano chili powder.</span><br />
<br />Jalan2http://www.blogger.com/profile/13674572211287367727noreply@blogger.com0tag:blogger.com,1999:blog-8549674530237521848.post-74044259260307313732013-11-03T17:41:00.000+08:002013-11-03T17:41:40.308+08:00Grilled Calamari with Cumin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02Q7jiBPyjSYBsrgZDUQA8paIhsz_blxA7-oi0yUC0Vimbqg6X-k3aXJEk5Pf9hcGD-dEKvJVu72LiZaU-BUxRxJ2SNntwkihn587qTLCeKZQJM8j59_8pgienkvX540Pjb2Kcv898nZN/s1600/Grilled+calamari.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02Q7jiBPyjSYBsrgZDUQA8paIhsz_blxA7-oi0yUC0Vimbqg6X-k3aXJEk5Pf9hcGD-dEKvJVu72LiZaU-BUxRxJ2SNntwkihn587qTLCeKZQJM8j59_8pgienkvX540Pjb2Kcv898nZN/s640/Grilled+calamari.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I slathered calamari (squid) with cumin, chopped garlic, onion powder, cayenne pepper, and a drizzle of olive oil. Slid the pan on the top rack of the oven, turned on the broiler, watched the edges of the squid rings curl, and smelled the wonderful aroma of the nutty cumin and the bite of garlic. When the rings slightly charred, with a perfect crisp and tenderness, I quickly removed the pan. Knowing they were too hot to eat didn't stop me from popping one into my mouth. The flavor was worth burning my tongue.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>What you’ll need:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">10 medium size squid, cleaned and sliced into rings</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp ground cumin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp onion powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp cayenne pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp lemon zest</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt & pepper to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Fresh cilantro or basil or parsley</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Lemon wedge</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMw1Nqx1bu5zjVQyebtcHhnnJk19zyeomdCXp0mTW82W3v5EsrlwY9ZPEmwbNHJ05HGcRStQb9s2V8ZeJvJJl1UlD3jxigiNDYy2PV8w1ZHh1h_zmECphCq6pDIkjbkBYLyGXEgNlwgJz/s1600/grilled+calamari+or+grilled+squid.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMw1Nqx1bu5zjVQyebtcHhnnJk19zyeomdCXp0mTW82W3v5EsrlwY9ZPEmwbNHJ05HGcRStQb9s2V8ZeJvJJl1UlD3jxigiNDYy2PV8w1ZHh1h_zmECphCq6pDIkjbkBYLyGXEgNlwgJz/s640/grilled+calamari+or+grilled+squid.jpg" width="508" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Process:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. Wash each squid thoroughly and pat them dry with paper towels. Cut squid body into rings, approximately 2cm wide.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. In a bowl, mix olive oil, garlic, cumin, onion powder, cayenne pepper, lemon zest, salt and pepper.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. Add squid rings (and tentacles) to bowl; tossing well to coat with the spice seasoning. Cover and let marinate for 30 minutes in the refrigerator.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4. Place squid on grill rack and broil in oven for 2-3 minutes on each side. The edges should curl up and char.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5. Squeeze lemon over squid and garnish with fresh herbs. Serve with a light salsa or any green salad. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Notes:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. What's the difference between squid and calamari? They're the same. Calamari is just the culinary term used for cooked squid.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. Most people prefer to remove the purplish skin on the squid for a cleaner look, but the skin is edible, and I usually leave it on for grilling.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. The grilled calamari should be lightly browned, firm and chewy, not rubbery. Be sure to keep a close eye on it to avoid overcooking.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4. Don’t have an oven or grill? You can also pan fry the calamari with the same seasoning.</span>Jalan2http://www.blogger.com/profile/13674572211287367727noreply@blogger.com0tag:blogger.com,1999:blog-8549674530237521848.post-4501512545565119052013-01-06T17:25:00.000+08:002013-11-03T15:46:12.356+08:00Masak Lemak Ketam<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlE8e16DvdRNFwzxGhpBkYM8EURl3TVUBKHBp6yNhSpyaRJo4hLohqvXqb9fe3b-YYT9GdhulqNCTxzl0BxAPs7V2iJT8logS9mv33jCcuQ-_QGry8LfH3WLluqneBrlhyphenhyphenhRR6eakPSsP/s1600/Masak+Lemak+Ketam01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlE8e16DvdRNFwzxGhpBkYM8EURl3TVUBKHBp6yNhSpyaRJo4hLohqvXqb9fe3b-YYT9GdhulqNCTxzl0BxAPs7V2iJT8logS9mv33jCcuQ-_QGry8LfH3WLluqneBrlhyphenhyphenhRR6eakPSsP/s640/Masak+Lemak+Ketam01.jpg" width="640" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">This gravy is rich and savoury with a spicy edge, an absolute perfect mate for a crab's sweet meat.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJUe53NW1b9TOjNvxRCA5UIg6cJEm_aXvQjB4Z-gpbgiRZ9cRtuFHD5T03_hdd3fhAVDReaLMnK9TSekmVOvBPqbzzjI71K-yFiEq4EMb2sZcSlkWKgeQVwCsaZDWMx9dc45Ztbzga93qZ/s1600/Masak+Lemak+Ketam02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJUe53NW1b9TOjNvxRCA5UIg6cJEm_aXvQjB4Z-gpbgiRZ9cRtuFHD5T03_hdd3fhAVDReaLMnK9TSekmVOvBPqbzzjI71K-yFiEq4EMb2sZcSlkWKgeQVwCsaZDWMx9dc45Ztbzga93qZ/s640/Masak+Lemak+Ketam02.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAaViGUAzT6OGhDzz-9HPyYenJGtBWx5OclF9K86ZquMToCx9Pa3lTRoNyynZbKOapPRkxxI24-d2WZa0HRbhNWRhhmazQiuj26m23u7DFfngp0amRDRn6HqYNB1Ab0tYx3Z_XQhLOxbZQ/s1600/Masak+Lemak+Ketam03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAaViGUAzT6OGhDzz-9HPyYenJGtBWx5OclF9K86ZquMToCx9Pa3lTRoNyynZbKOapPRkxxI24-d2WZa0HRbhNWRhhmazQiuj26m23u7DFfngp0amRDRn6HqYNB1Ab0tYx3Z_XQhLOxbZQ/s640/Masak+Lemak+Ketam03.jpg" width="640" /></a></div>
<span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 flower crabs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 red onions</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 cloves of garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cm fresh turmeric</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ inch fresh galangal</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">20 bird's eye chillies</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 stalk of lemongrass</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 turmeric leaf</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 pieces assam gelugur (dried tamarind)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">200ml coconut cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1½ Tbs brown sugar (optional)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbs oil</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDVnRSHVGZ3Y3gq4U-tBL2VUe9wXR-PrVHhfMtOgSWFqVwe6B_xz7zow_Mdmyu41lAXuGCRUQvl6WRyU4e8zKxcM8F2BCfxlyFCBg7eix75qglG_yMG1I0H-bzGbSXFBJ8scVJFC37W6Bf/s1600/Masak+Lemak+Ketam04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDVnRSHVGZ3Y3gq4U-tBL2VUe9wXR-PrVHhfMtOgSWFqVwe6B_xz7zow_Mdmyu41lAXuGCRUQvl6WRyU4e8zKxcM8F2BCfxlyFCBg7eix75qglG_yMG1I0H-bzGbSXFBJ8scVJFC37W6Bf/s640/Masak+Lemak+Ketam04.jpg" width="640" /></a></div>
<span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;"><b>Method</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Blend onions, garlic, chillies, fresh turmeric and fresh galangal with some water until you get a pale yellow paste.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgccRghuN2DSLvkaTbMjHAjN3wWYgUvEWZFr_oOcpABJSN4K156QEPPzfgw3CPrFifDY1ZxUGw86Cu5YPvDmPu2cu7ofi6lIQJBjbNvHZU7wWkqadbk4_7nTehS43IE9HVg3SlG2bmIXZ36/s1600/Masak+Lemak+Ketam06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgccRghuN2DSLvkaTbMjHAjN3wWYgUvEWZFr_oOcpABJSN4K156QEPPzfgw3CPrFifDY1ZxUGw86Cu5YPvDmPu2cu7ofi6lIQJBjbNvHZU7wWkqadbk4_7nTehS43IE9HVg3SlG2bmIXZ36/s640/Masak+Lemak+Ketam06.jpg" width="640" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Heat oil and fry paste until fragrant (pecah minyak). Put in lemongrass (that has been bruised), dried tamarind and turmeric leaf and stir it in.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaIj3G2N1ttVjQOamwosuorGRPYsEToDcWQ_F_hoacueAR1pup0U6ss5_LmlINaxOhjnf8T4nJgflUcCY-zR3XA65QxsnYGC0WEsbnFNRElHPWEP2GHO9SqNVdyTCrNTE-KnobqaI8oMeX/s1600/Masak+Lemak+Ketam08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaIj3G2N1ttVjQOamwosuorGRPYsEToDcWQ_F_hoacueAR1pup0U6ss5_LmlINaxOhjnf8T4nJgflUcCY-zR3XA65QxsnYGC0WEsbnFNRElHPWEP2GHO9SqNVdyTCrNTE-KnobqaI8oMeX/s640/Masak+Lemak+Ketam08.jpg" width="640" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Add brown sugar and after that is well mixed, pour in the coconut cream. Let it simmer for 5 minutes then put in the crabs, add salt to taste.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Close the lid so that the sweetness of the crabs will infuse the gravy.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Let it steam and simmer for 10 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUqS4Q4feIlvBBjpnDQfV17Gmfeu-SFkfQBL_DzaCDc5iZmL5_oNla9bKHbf97KI61dSuAahzozSSZttHVWin41O2p99qB5Lnljk4UGjjkaISPX22O-aFENMNY82RJWYsZSCtjpZV35uHr/s1600/Masak+Lemak+Ketam07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUqS4Q4feIlvBBjpnDQfV17Gmfeu-SFkfQBL_DzaCDc5iZmL5_oNla9bKHbf97KI61dSuAahzozSSZttHVWin41O2p99qB5Lnljk4UGjjkaISPX22O-aFENMNY82RJWYsZSCtjpZV35uHr/s640/Masak+Lemak+Ketam07.jpg" width="640" /></a></div>
Jalan2http://www.blogger.com/profile/13674572211287367727noreply@blogger.com0tag:blogger.com,1999:blog-8549674530237521848.post-59215531643303171422013-01-06T16:43:00.000+08:002013-01-06T16:43:02.227+08:00Laksa Jitra Mai<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8x_EqBy_WQ0WQYH7FgIBla5KeBy9xBctzy73x0irOVnaqhLAzKMqqSL2WtYqx5pSoH1piFCzfVRjsIKR9cr46Q4BkWwF5F7Am9eT7iLrizWW9iSdoQhjxlaTFdT3ahdWnkpLhhaMuSm0-/s1600/laksa+jitra07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8x_EqBy_WQ0WQYH7FgIBla5KeBy9xBctzy73x0irOVnaqhLAzKMqqSL2WtYqx5pSoH1piFCzfVRjsIKR9cr46Q4BkWwF5F7Am9eT7iLrizWW9iSdoQhjxlaTFdT3ahdWnkpLhhaMuSm0-/s640/laksa+jitra07.jpg" width="640" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">In KL, a good laksa utara is hard to find. Although this laksa is freely available in pasar malam's, most of them fails in two main parts. One, the laksa broth is too runny and does not have enough fish taste. Two, the laksa comes from a packet and is too hard. And yes, you want your laksa to be al dente. It's not just for spaghetti. But, we found Laksa Jitra Mai that can simply be said as one of the best in KL, on a mobile motorcycle, underneath a big tree in Kota Damansara.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ORn8-fxd_RT8D9yajnPCUGm0nClSQFzive5xOyGbRem0Y2jEHdhpnlfOZF_6uHj-LDGXeiCpXaaUa79c-GqQqnOSuS2R1tOTFhOVMVWjlTX04VApvIH2e_PR1E5UQ4vVFqtJtwOBtwqK/s1600/laksa+jitra02.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ORn8-fxd_RT8D9yajnPCUGm0nClSQFzive5xOyGbRem0Y2jEHdhpnlfOZF_6uHj-LDGXeiCpXaaUa79c-GqQqnOSuS2R1tOTFhOVMVWjlTX04VApvIH2e_PR1E5UQ4vVFqtJtwOBtwqK/s640/laksa+jitra02.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbcqPRAONvdAxk8maKN3zX7U36fcG-teSGGqGlUtqnCVGPYERGm34mwbJNcOQ-pxVnL-VOl3IPDtnsE0JljDWKvREzSrO1-1wk28WSzsvIaZLUI8sX0Zs_hWABWuLZy6JLATVvAr5KPjVH/s1600/laksa+jitra08.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbcqPRAONvdAxk8maKN3zX7U36fcG-teSGGqGlUtqnCVGPYERGm34mwbJNcOQ-pxVnL-VOl3IPDtnsE0JljDWKvREzSrO1-1wk28WSzsvIaZLUI8sX0Zs_hWABWuLZy6JLATVvAr5KPjVH/s640/laksa+jitra08.JPG" width="490" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Jitra Mai simply serves it the original way. Laksa noodle, sliced cucumbers, sliced raw onions, cut spring onions, daun kesum, half cut lime and the hallmark of laksa kedah, a half cut boiled egg. That's it.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFWXtVkzCQ8CU-t68CkRecYW5JylHkeCKvmowRqPfrg6vs1h4ubdoKYo4GlalscufMzC_WQ4wGdb3CgSQJGr4ldV8OVLSDk7e7SCGTOO_tvcJk66pYwz61UUU7gEonS3jrvqFNc9b1KDfi/s1600/laksa+jitra03.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFWXtVkzCQ8CU-t68CkRecYW5JylHkeCKvmowRqPfrg6vs1h4ubdoKYo4GlalscufMzC_WQ4wGdb3CgSQJGr4ldV8OVLSDk7e7SCGTOO_tvcJk66pYwz61UUU7gEonS3jrvqFNc9b1KDfi/s640/laksa+jitra03.JPG" width="490" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The laksa broth is simply magical. Thick and chockful of fish. They say that they use sardines but I suspect that they throw in other types of fish as well to give the broth a much richer taste. Laksa Kedah normally uses ikan termenung (a variant of lkan kembung) and I can taste a hint of this in the broth.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq5BpX3-EGCm4jeIzNM_m99QgVbzNfNkWn-xZcbjg2QMIOPnEBL0kPaVdbgt3VLjivzHKfUULjv9SXb4GAJcqwz5YxkbQd05yBVaDu38kbET9YzBT0-9xvUTrZCxYB8Q4GasA0RouQMa-v/s1600/laksa+jitra09.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq5BpX3-EGCm4jeIzNM_m99QgVbzNfNkWn-xZcbjg2QMIOPnEBL0kPaVdbgt3VLjivzHKfUULjv9SXb4GAJcqwz5YxkbQd05yBVaDu38kbET9YzBT0-9xvUTrZCxYB8Q4GasA0RouQMa-v/s640/laksa+jitra09.JPG" width="490" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">The broth is left to simmer in the laksa cauldron from noon to about six pm so if you come just before closing time, you will have a much thicker yummy fishy broth because the broth has gone through a slow reduction process.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3PJ5Dov9IczlYhlwZt5z_gade3PlbLcVNdV40GW0XPVrZBLV7VVAaDlSmitVFicUjv0PNlc5kNCsoXd8pHN9IT4FblVi57CgoJOVskA9_BMs3IAH1Gzp8hNLh05g1VCaAI2OcMd2r7v6x/s1600/laksa+jitra04.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3PJ5Dov9IczlYhlwZt5z_gade3PlbLcVNdV40GW0XPVrZBLV7VVAaDlSmitVFicUjv0PNlc5kNCsoXd8pHN9IT4FblVi57CgoJOVskA9_BMs3IAH1Gzp8hNLh05g1VCaAI2OcMd2r7v6x/s640/laksa+jitra04.JPG" width="640" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">The laksa noodle here is al-dente most times. It has slightly irregular shapes as opposed to the perfectly tubular machined shaped noodle. This may mean that their laksa noodle is handmade although they claim otherwise. It's just too irregular to be machine made.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEhVKMKYQjGEpX6NE1IS-3gPo4jGBqqR6u91eUHRcWkyYT1LSNN2vFv4jYlKuy3PS-wyurrMsWbq4026NCLsguwQE_4-upFubtdqIChuCYo8pi_DkUGh4mb-6gk_sf2RSUhye_N9SzZaeo/s1600/laksa+jitra10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEhVKMKYQjGEpX6NE1IS-3gPo4jGBqqR6u91eUHRcWkyYT1LSNN2vFv4jYlKuy3PS-wyurrMsWbq4026NCLsguwQE_4-upFubtdqIChuCYo8pi_DkUGh4mb-6gk_sf2RSUhye_N9SzZaeo/s640/laksa+jitra10.JPG" width="490" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">At RM3.50, this is happiness in a bowl. Rice noodle served with a thick fishy broth, with boiled eggs and condiments on the side. However, the whole thing comes in a styrofoam bowl with tinny plasticky spoons which is actually quite disappointing. Stuff this good should at least merit the typical plastic bowl. Pretty good stuff by our standards. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_u3QkXuBnWFU6RcQjLECxglJDG1NugFxUK6FTkPnlxhRAL28rBqVJ9Qgi60qsVcgiY4ZGrb4b8Nc7obANkQ7Vr4zvpkkPHUw0ZOn8Q-mywe3T_rgvW7XUzcygNpKgwk6F3lFvFA1vYhP7/s1600/laksa+jitra11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_u3QkXuBnWFU6RcQjLECxglJDG1NugFxUK6FTkPnlxhRAL28rBqVJ9Qgi60qsVcgiY4ZGrb4b8Nc7obANkQ7Vr4zvpkkPHUw0ZOn8Q-mywe3T_rgvW7XUzcygNpKgwk6F3lFvFA1vYhP7/s640/laksa+jitra11.JPG" width="490" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">We've had people who previously only preferred the Chinese assam laksa finishing a bowl or two of Jitra Mai's Malay laksa. Now, Chinese version laksa have a completely different taste profile compared to Malay laksa. Broth is clearer, cooked using sardines with the addition of pineapples. Laksa Kedah has a thick broth, Laksa Perlis uses eels, and Malay Laksa Penang uses a mixture of fish.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_Nk4yL3DBh34gGU1BLEdYfEj2BOdR8bl4eeDtcRwEKl7Wrl71pBvrlMsdghrohMXzw72Q8WhUwkUbGtp0E6C6rtby5D14yhgSckveOyVLydVv1nQI_tqZCAqOGHbtxwtOjof_CycR2wT/s1600/laksa+jitra05.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_Nk4yL3DBh34gGU1BLEdYfEj2BOdR8bl4eeDtcRwEKl7Wrl71pBvrlMsdghrohMXzw72Q8WhUwkUbGtp0E6C6rtby5D14yhgSckveOyVLydVv1nQI_tqZCAqOGHbtxwtOjof_CycR2wT/s640/laksa+jitra05.JPG" width="490" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Jitra Mai does not sell any water with their laksa. They have something even better. Cendol. This is a special cendol that compliments their laksa extremely well. Ice is thinly shaved, then cendol and kidney beans are added, before gula melaka and coconut milk are poured in. A simple cooling drink that we highly recommend. They also serve a pulut version here.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidh5sd4Vc01VfOz3xgPxCWOpiW_vhKj-moXgrA6h3Xb1FXT0Oe78QCtuXP9JF11YHV25SJ99tjUK0NH-rDIFVEem2iTKOBBucdaX9MzSO8BSYmsBVLsSxEWlqm356JIT2arUeKdWEkgyoq/s1600/laksa+jitra06.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidh5sd4Vc01VfOz3xgPxCWOpiW_vhKj-moXgrA6h3Xb1FXT0Oe78QCtuXP9JF11YHV25SJ99tjUK0NH-rDIFVEem2iTKOBBucdaX9MzSO8BSYmsBVLsSxEWlqm356JIT2arUeKdWEkgyoq/s640/laksa+jitra06.JPG" width="640" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">This is a simple mobile 2 man unit. One serves the food, the other picks up plates and co-assists when it gets busy. This is street food at its best. Eating beside the street and underneath a tree. If it rains, everybody just have to cower and eat under the one umbrella shack.</span><br />
Jalan2http://www.blogger.com/profile/13674572211287367727noreply@blogger.com0tag:blogger.com,1999:blog-8549674530237521848.post-74567835677412739152012-12-16T16:43:00.000+08:002012-12-16T16:43:27.647+08:00Mee Bandung<div class="separator" style="clear: both; text-align: left;">
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<h3 style="background-color: white; margin: 21px 0px 0px; padding: 0px 0px 5px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2WonV3FIV8oOcf748LoNM-I-ysyW3TQ5ZVHlPUiIKWuUlys1KUeYMxhATQfm41QEEStRixU3hljV25E4go0KYPZf2HSp_L3Sy9HzTOgE7tBNinjm6FuKmZ2dy9N8JSFUrxxW4-YnywNgB/s1600/mee+bandung16.jpg" imageanchor="1" style="font-size: medium; font-weight: normal; margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2WonV3FIV8oOcf748LoNM-I-ysyW3TQ5ZVHlPUiIKWuUlys1KUeYMxhATQfm41QEEStRixU3hljV25E4go0KYPZf2HSp_L3Sy9HzTOgE7tBNinjm6FuKmZ2dy9N8JSFUrxxW4-YnywNgB/s640/mee+bandung16.jpg" width="640" /></a></h3>
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<span style="font-size: small;"><span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;">A popular Johorean dish, Mi Bandung is made by cooking noodles in a thick broth and then garnishing it with beef strips, prawns and veg. The addition of poached egg makes it even more tastier. So flavourful that you'll want more than one bowl!</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnq3PRSrtlH9fjnBWBCXf1Eos-rLmd4apHsSoptnmpfpZH-P2BOPnreHU0MjgNSqQeVL_UF096Ck8x-kNwi4xA7jD0jHmqTviw4QI8djCMYu9GuFvatMqezMYQoPxC9xwZB_jSveH3YhcN/s1600/mee+bandung01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnq3PRSrtlH9fjnBWBCXf1Eos-rLmd4apHsSoptnmpfpZH-P2BOPnreHU0MjgNSqQeVL_UF096Ck8x-kNwi4xA7jD0jHmqTviw4QI8djCMYu9GuFvatMqezMYQoPxC9xwZB_jSveH3YhcN/s640/mee+bandung01.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMS8m9KD_p67I6J2ZvOoLjW6_CJs0CdO7oQcT7TG79qLEt0hBJUgwbvkm2-1MURNUZ54zkfwjBf1PFuPQREKdMd3X-4Noh9a9rJ_HxM1X0mPKlssbwB-jkESd2CtW-HtSsEaaienes9TTh/s1600/mee+bandung02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMS8m9KD_p67I6J2ZvOoLjW6_CJs0CdO7oQcT7TG79qLEt0hBJUgwbvkm2-1MURNUZ54zkfwjBf1PFuPQREKdMd3X-4Noh9a9rJ_HxM1X0mPKlssbwB-jkESd2CtW-HtSsEaaienes9TTh/s640/mee+bandung02.jpg" width="640" /></a></div>
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<span style="color: #990000; font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;"><b>Ingredients</b></span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;">To be blended :</span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;">7-8 Shallots</span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;">4 Cloves Garlic</span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;">15 Dried Chilies</span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;">½ Cup Dried Shrimp</span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;">1 Cup Water</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjvhKet3bN-F8qOEMEWbym3aoU6fScVDYGHgM1YqSKrST47JiGX1_qXbOVu3XGR_Q5eD7WJTOOGBRGiRFRLwiGA-XgP62FOsuVnjpnQiNuw1vTp1-K97Q5jq6x0M7-rKhEqhrJnP9m5En/s1600/mee+bandung03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjvhKet3bN-F8qOEMEWbym3aoU6fScVDYGHgM1YqSKrST47JiGX1_qXbOVu3XGR_Q5eD7WJTOOGBRGiRFRLwiGA-XgP62FOsuVnjpnQiNuw1vTp1-K97Q5jq6x0M7-rKhEqhrJnP9m5En/s640/mee+bandung03.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNErHCG-tVLw86pE8X80umQUq8meUJsghEbBFkV2tGZLAt9Tt8azVMDiBHZ8JbuMfoFwFeXCxeAUxbM21c2S5xw7yBTomzTEBuvHYnGLMmWeD5Fd_Ds8N7OX_rHb-yFLSR088q8JmFpm_-/s1600/mee+bandung04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNErHCG-tVLw86pE8X80umQUq8meUJsghEbBFkV2tGZLAt9Tt8azVMDiBHZ8JbuMfoFwFeXCxeAUxbM21c2S5xw7yBTomzTEBuvHYnGLMmWeD5Fd_Ds8N7OX_rHb-yFLSR088q8JmFpm_-/s640/mee+bandung04.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0ywt1amr01k2JN1TsbUuo1JpH8rCmIU5bkf4nMjbE06b1ty0BMOih6vkb52_B85HHUCC0IojsEgtdK6jpSL7WHXPrE8cajSBOVboPJFFqr1FP9sGmqrPwwMcFKSs6BJzAMIG_CW4dTCH/s1600/mee+bandung07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0ywt1amr01k2JN1TsbUuo1JpH8rCmIU5bkf4nMjbE06b1ty0BMOih6vkb52_B85HHUCC0IojsEgtdK6jpSL7WHXPrE8cajSBOVboPJFFqr1FP9sGmqrPwwMcFKSs6BJzAMIG_CW4dTCH/s640/mee+bandung07.jpg" width="640" /></a></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;"><b>Noodles and Ingredients for the broth :</b></span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;">4 Tbs Oil</span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;">1 Tbs Oyster Sauce</span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;">6 Cup of Beef Stock</span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;">A Handful of Sawi ( Chinese Mustard Leaves ), roughly chopped</span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;">A Handful of Chinese Cabbage, roughly chopped</span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;">15 Fresh Prawns</span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;">200 gm Beef ( Boil the beef until tender for about 20 minutes then slice into strips)</span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;">2 Eggs</span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;">600 gm Egg Noodles</span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;">A pinch of Salt</span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;">1 tsp Sugar</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipHUZ8sgysTDR_ILKcLC_MbJXYTU0qICZcSRIKF8IMVUwXhymYM817hSzmfLhZkRpZ90QTi8D3DdZbMPnHIz0T8bTF0646itB_6Wfnmw-i4BHuz-4RQ1ad2RLuGQrYvsKVna9Xze9HgrnZ/s1600/mee+bandung05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipHUZ8sgysTDR_ILKcLC_MbJXYTU0qICZcSRIKF8IMVUwXhymYM817hSzmfLhZkRpZ90QTi8D3DdZbMPnHIz0T8bTF0646itB_6Wfnmw-i4BHuz-4RQ1ad2RLuGQrYvsKVna9Xze9HgrnZ/s640/mee+bandung05.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgClavUNDWkZQBkMr4qmikzb_Oy3DoYzNuuJdz0epcjBWQVEZO9bxMkLhc4OuGTN7Yf4NxX3zdzmUSht0m3M65dG5AqtHGLQVMFIJwuAJ7zJcCDwzCQbPSKa7SBSg0s1N8ceVM5F_FkXn0h/s1600/mee+bandung08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgClavUNDWkZQBkMr4qmikzb_Oy3DoYzNuuJdz0epcjBWQVEZO9bxMkLhc4OuGTN7Yf4NxX3zdzmUSht0m3M65dG5AqtHGLQVMFIJwuAJ7zJcCDwzCQbPSKa7SBSg0s1N8ceVM5F_FkXn0h/s640/mee+bandung08.jpg" width="640" /></a></div>
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<span style="color: #990000; font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;"><b>Method</b></span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;">1. Blend the shallots, garlic, dried chillies, dried shrimp and water into a fine paste. Heat up oil in wok, sauté blended ingredients until fragrant.</span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;"><br /></span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;">2. Stir in oyster sauce and beef stock.</span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;"><br /></span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;">3. Mix in sawi, chinese cabbage, prawns and beef strips. Leave to simmer.</span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;"><br /></span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;">4. Then, bring to boil and crack eggs into wok. Do not stir.</span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;"><br /></span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;">5. Season with salt and sugar.</span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;"><br /></span></span></div>
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<span style="font-family: Helvetica, Helvetica Neue, Arial, sans-serif;"><span style="line-height: 21px;">6. Lastly, add the egg noodles and let it cook for about a minute.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1y34pWZDrJKHuQ4xIVF9n6afEaDGgpV25PqkNfHs1sWqsJTjhjpSwKVwBgIfFmlAgSNsQlvFj7jniTZ8lj1lkozLM5DA7FYt8G_s_LdBpkHYT62r68NJQqMzee3-vAt3fJNiySUPvnfc/s1600/mee+bandung09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1y34pWZDrJKHuQ4xIVF9n6afEaDGgpV25PqkNfHs1sWqsJTjhjpSwKVwBgIfFmlAgSNsQlvFj7jniTZ8lj1lkozLM5DA7FYt8G_s_LdBpkHYT62r68NJQqMzee3-vAt3fJNiySUPvnfc/s640/mee+bandung09.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> Mix in sawi, chinese cabbage, prawns and beef strips.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeSHzugK6XAEkBJuSKIEYKDGpOknIq0tJEyUpmahLnCy7ofhB8Z80twf1W93oWGqrHyll7mDlVbimKKX1Q6uBKxbZAlyGs83EA0aw61Yuste2ZoT4RXN9_L6G4vGxUuyfl6wKiS-SMezOk/s1600/mee+bandung10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeSHzugK6XAEkBJuSKIEYKDGpOknIq0tJEyUpmahLnCy7ofhB8Z80twf1W93oWGqrHyll7mDlVbimKKX1Q6uBKxbZAlyGs83EA0aw61Yuste2ZoT4RXN9_L6G4vGxUuyfl6wKiS-SMezOk/s640/mee+bandung10.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhveVUpqcbenXjs3tZR4lZWlNSG9bZsqySCS4wYehkvHfRu_ORPo4-9EbFs8NgeZvmoJIcgo5AARH7JXfPtvDkB6FO4n97Y8wQCK-R0miOoF6097Z3K9yqpn4dM7vSu-wXO_H_UVEBuBJcg/s1600/mee+bandung11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhveVUpqcbenXjs3tZR4lZWlNSG9bZsqySCS4wYehkvHfRu_ORPo4-9EbFs8NgeZvmoJIcgo5AARH7JXfPtvDkB6FO4n97Y8wQCK-R0miOoF6097Z3K9yqpn4dM7vSu-wXO_H_UVEBuBJcg/s640/mee+bandung11.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add egg into the wok. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Vpz1SP_oXfrfYicScFulIwOM3uY4mnO36W3g_iDOZT0pNLfxKyHxojkkC7K9l8q4GhTv2IWB6NO1ruozD50wQyiE5tBSmbk6McGWO5xEUhHKNdUc0XMuOvSHDqAe5z_3PLkTcBtelOOw/s1600/mee+bandung12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Vpz1SP_oXfrfYicScFulIwOM3uY4mnO36W3g_iDOZT0pNLfxKyHxojkkC7K9l8q4GhTv2IWB6NO1ruozD50wQyiE5tBSmbk6McGWO5xEUhHKNdUc0XMuOvSHDqAe5z_3PLkTcBtelOOw/s640/mee+bandung12.jpg" width="490" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> Make sure to season with salt and sugar before you add the noodles.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk-AAQaIIEfRybTdBaj1QYfBOI8rAaEYvZB7urOoa4oithXA_fYNLusjO08tS-qf0EzAoDthrModBAc-NQRgzmfMvOphmmuS794tbsyZuAzJXvbXLSrv9_2FzH8RQgAIs98D5MQM6FRgTQ/s1600/mee+bandung13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk-AAQaIIEfRybTdBaj1QYfBOI8rAaEYvZB7urOoa4oithXA_fYNLusjO08tS-qf0EzAoDthrModBAc-NQRgzmfMvOphmmuS794tbsyZuAzJXvbXLSrv9_2FzH8RQgAIs98D5MQM6FRgTQ/s640/mee+bandung13.jpg" width="640" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> Add in the noodles.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNuXp8YETjPA99wpb5YBBHokmgtIAgS80-wPUKBzAGswWrhN43ZMkVyutS9ox52H3Muyhwzou1yfKCBcrOCsUyXOztRNnTbCZXxMw8r3I-AvzpGEu4Madz8tkzTdQUeUpYXHmnf8OSzs14/s1600/mee+bandung14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNuXp8YETjPA99wpb5YBBHokmgtIAgS80-wPUKBzAGswWrhN43ZMkVyutS9ox52H3Muyhwzou1yfKCBcrOCsUyXOztRNnTbCZXxMw8r3I-AvzpGEu4Madz8tkzTdQUeUpYXHmnf8OSzs14/s640/mee+bandung14.jpg" width="640" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> Let the noodles cook for a minute.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOuOu7AwrlHXpJtp-94po8E2hJTgbj7Dlw9wpeDFS_NKjsp8J-t5dXwgcUmaXOfbqx6W6v3Pzq_gofQutbYbEBpn-SB9_OTJM7VsZMkDIhT89PQ3E7uNBnWUmlJ2gtFiAsQNrx85QKayOi/s1600/mee+bandung15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOuOu7AwrlHXpJtp-94po8E2hJTgbj7Dlw9wpeDFS_NKjsp8J-t5dXwgcUmaXOfbqx6W6v3Pzq_gofQutbYbEBpn-SB9_OTJM7VsZMkDIhT89PQ3E7uNBnWUmlJ2gtFiAsQNrx85QKayOi/s640/mee+bandung15.jpg" width="490" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> Once the noodles are cooked, ladle some into a plate.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2WonV3FIV8oOcf748LoNM-I-ysyW3TQ5ZVHlPUiIKWuUlys1KUeYMxhATQfm41QEEStRixU3hljV25E4go0KYPZf2HSp_L3Sy9HzTOgE7tBNinjm6FuKmZ2dy9N8JSFUrxxW4-YnywNgB/s1600/mee+bandung16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2WonV3FIV8oOcf748LoNM-I-ysyW3TQ5ZVHlPUiIKWuUlys1KUeYMxhATQfm41QEEStRixU3hljV25E4go0KYPZf2HSp_L3Sy9HzTOgE7tBNinjm6FuKmZ2dy9N8JSFUrxxW4-YnywNgB/s640/mee+bandung16.jpg" width="640" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mee Bandung Ready!!!!....Nyum..Nyum</span></div>
Jalan2http://www.blogger.com/profile/13674572211287367727noreply@blogger.com0tag:blogger.com,1999:blog-8549674530237521848.post-25624716289866535542012-12-16T16:41:00.002+08:002012-12-16T16:41:42.320+08:00Mirrors George Town by Ernest Zacharevic<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRGTM2T9Jp4d41IG-oHMYNmzrga5TZv7MPTlYvRu77m38GggVhCewuRqT-4vR71QCDQLa0UQpOk9UZix3MVsCYortcpEeInyrOO1WCedv8O-70YuC3CmVlswfAF0GrR9QwIUoR2e7_q2fA/s1600/Ernest+Zacharevic01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRGTM2T9Jp4d41IG-oHMYNmzrga5TZv7MPTlYvRu77m38GggVhCewuRqT-4vR71QCDQLa0UQpOk9UZix3MVsCYortcpEeInyrOO1WCedv8O-70YuC3CmVlswfAF0GrR9QwIUoR2e7_q2fA/s640/Ernest+Zacharevic01.jpg" width="640" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Mirrors George Town is a street art project by international artist Ernest Zacharevic, commissioned for George Town Festival 2012. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XcAUGUgTrTWN6d724qRvOtYuYsJre1wvpvTO8rMeI__Ez0hxaQQI9UhjhFZ37ZZIxNenx_uX1Jl4Yjb1hJDdeBOZBIiSMVKdZkXiRNEadDW_bS0_fydPaiqIWfOVfI4z-P2ykZfgOgBo/s1600/Ernest+Zacharevic02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XcAUGUgTrTWN6d724qRvOtYuYsJre1wvpvTO8rMeI__Ez0hxaQQI9UhjhFZ37ZZIxNenx_uX1Jl4Yjb1hJDdeBOZBIiSMVKdZkXiRNEadDW_bS0_fydPaiqIWfOVfI4z-P2ykZfgOgBo/s640/Ernest+Zacharevic02.jpg" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi522CA2eGxvLRdLnpXEROMJHpG_ImlHc_EKq6vf_SJAJQN-x1LNnlFlbjFYEovEijruF4lSiigaqlMNzhZLYgUdLKGhBmeipXNWy2jOH3WqalCpRcC_z9sMT_q_KgbO0nfaTckImGtgyMy/s1600/Ernest+Zacharevic05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi522CA2eGxvLRdLnpXEROMJHpG_ImlHc_EKq6vf_SJAJQN-x1LNnlFlbjFYEovEijruF4lSiigaqlMNzhZLYgUdLKGhBmeipXNWy2jOH3WqalCpRcC_z9sMT_q_KgbO0nfaTckImGtgyMy/s640/Ernest+Zacharevic05.jpg" width="640" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">The project consists of several large-scale wall paintings, all located within the core heritage zone of George Town, Penang.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3EMJt0etX_EQ1rmTZUiqe5WH7q71gOwij3lDskvRDStWROWhASuNVQeV7o55e-Wfznhvmb0TYBQRJMaIiGVdIupPB1fU5IQjzpHDwQ3VwvvuiOV0np63Hvk8ZNnqLTHjeFnB89MjfYLwD/s1600/Ernest+Zacharevic03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3EMJt0etX_EQ1rmTZUiqe5WH7q71gOwij3lDskvRDStWROWhASuNVQeV7o55e-Wfznhvmb0TYBQRJMaIiGVdIupPB1fU5IQjzpHDwQ3VwvvuiOV0np63Hvk8ZNnqLTHjeFnB89MjfYLwD/s640/Ernest+Zacharevic03.jpg" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizDAc8klMd1reovnc4lctTmryT8G7-o2GljX1Z1ERShtJb2do-RR4rAaksBdiH5TeXTyyG_EniYvQkFBs72pBAHna2enA-AhY4BWUBXLZ8QnffHTM8rU5_ADCC7NbOj2J_SzqfA_REZXE8/s1600/Ernest+Zacharevic06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizDAc8klMd1reovnc4lctTmryT8G7-o2GljX1Z1ERShtJb2do-RR4rAaksBdiH5TeXTyyG_EniYvQkFBs72pBAHna2enA-AhY4BWUBXLZ8QnffHTM8rU5_ADCC7NbOj2J_SzqfA_REZXE8/s640/Ernest+Zacharevic06.jpg" width="640" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">The idea behind the project was to turn the streets of Penang into an open-air gallery that can be admired and experienced as one takes a walk while exploring the heritage enclave. The murals – figure drawings and portraits – celebrates the multiculturalism and diversity of the city’s inhabitants, the living heritage of George Town.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGY9_Z8YF4Nu2yau3RYGIlaLhdWz8ppHql-A_a9u3ljNlSYffeO6XqnkkPUVVF9WDXMiVsTpIn_-xlUrHjreGC7Lh6PqZt2mK7HBFkqk88Q_KyUrOv591ytEbRb8ujlEye0zBp61NIYpi4/s1600/Ernest+Zacharevic04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGY9_Z8YF4Nu2yau3RYGIlaLhdWz8ppHql-A_a9u3ljNlSYffeO6XqnkkPUVVF9WDXMiVsTpIn_-xlUrHjreGC7Lh6PqZt2mK7HBFkqk88Q_KyUrOv591ytEbRb8ujlEye0zBp61NIYpi4/s640/Ernest+Zacharevic04.jpg" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6rrQjJ_W8kFGnHAN798CVwQ2LrW7GxQy6TewN0yJN6VfuhLk95jN7jEiyFQgwMjeV9D7dmpghAKykJnb6SyzDvJ-qVn98hwdfV_Isu8eiOmcRsbBS6SyFk_p28u_5_aS4j5viO8zFrd-o/s1600/Ernest+Zacharevic07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6rrQjJ_W8kFGnHAN798CVwQ2LrW7GxQy6TewN0yJN6VfuhLk95jN7jEiyFQgwMjeV9D7dmpghAKykJnb6SyzDvJ-qVn98hwdfV_Isu8eiOmcRsbBS6SyFk_p28u_5_aS4j5viO8zFrd-o/s640/Ernest+Zacharevic07.jpg" width="640" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">George Town Festival (GTF), as described on the official website “is a month-long celebration of art, music, theatre, dance opera and film to commemorate George Town’s inscription on the UNESCO World Heritage listing on July 7, 2008. Each year since 2009, GTF transforms George Town into an exciting and unique platform for the arts, heritage and culture.”</span><br />
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Jalan2http://www.blogger.com/profile/13674572211287367727noreply@blogger.com0tag:blogger.com,1999:blog-8549674530237521848.post-79337850339170655402012-10-04T17:33:00.002+08:002012-10-04T17:33:54.374+08:00A classic Negori Dish - Masak Lemak Nangka<br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><img height="395" src="http://www.friedchillies.com/images/gallery/NML-Img-aaa.jpg" width="640" /></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Masak Lemak is a signature dish from the Southern state of Negeri Sembilan. Young jackfruit is best cooked this way because coconut milk balances its earthy flavours wonderfully. This is a fiery dish so lessen the chillies if you can't handle the heat.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">500g young jackfruit ( nangka ), chopped and boiled</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 chicken thighs, sliced into bite-sized pieces</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 stalks of lemongrass, bruised</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">A handful of bird's eye chillies ( cili padi ), pounded</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp turmeric powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Coconut Milk, extracted from 1 coconut</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Cup Water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">A pinch of Salt</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Method</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. Boil the young jackfruit ( nangka ) for 30 minutes or until it starts to soften.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. Drain the water.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. Pound chillies and turmeric powder together. Add lemon grass and continue pounding until the mixture forms a paste.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4. In a wok, combine chicken with pounded ingredients.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5. Cook for 10 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6. Add in coconut milk.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">7. Add in water. Leave it to boil.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8. Add in cooked jackfruit and simmer for 10 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">9. Season well. Cook for a further 10 minutes and it's done.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><img height="640" src="http://www.friedchillies.com/images/gallery/NML-Ing.jpg" width="490" /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Here are the ingredients you need for this classic Negori dish.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><img height="395" src="http://www.friedchillies.com/images/gallery/NML-Img-b.jpg" width="640" /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Boil the young jackfruit (nangka) for 30 minutes or until it starts to soften.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><img height="395" src="http://www.friedchillies.com/images/gallery/NML-Img-c.jpg" width="640" /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pound chillies and turmeric powder together.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><img height="395" src="http://www.friedchillies.com/images/gallery/NML-Img-e.jpg" width="640" /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add lemon grass and continue pounding until the mixture forms a paste.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><img height="395" src="http://www.friedchillies.com/images/gallery/NML-Img-f.jpg" width="640" /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a wok, combine chicken with pounded ingredients.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><img height="395" src="http://www.friedchillies.com/images/gallery/NML-Img-g.jpg" width="640" /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add in coconut milk and water.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><img height="395" src="http://www.friedchillies.com/images/gallery/NML-Img-h.jpg" width="640" /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add in cooked jackfruit and let it simmer for 10 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><img height="395" src="http://www.friedchillies.com/images/gallery/NML-Img-j.jpg" width="640" /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cook for a further 10 minutes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><img height="395" src="http://www.friedchillies.com/images/gallery/NML-Img-aaa.jpg" width="640" /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Done all ready....Nyumm...nyummm</span></div>
Jalan2http://www.blogger.com/profile/13674572211287367727noreply@blogger.com0tag:blogger.com,1999:blog-8549674530237521848.post-18700758477704937802012-09-19T13:05:00.001+08:002012-09-19T13:05:41.508+08:00Top 10 Adventures in Malaysia<div style="text-align: center;">
<img height="480" src="http://srv2.yoursurgeryabroad.com/img/destination/malaysia.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">Located in the tropics, Malaysia is separated into two halves by the South China Sea. The peninsula is home to the sprawling modern cities such as Kuala Lumpur and Penang, while Sabah and Sarawak in Borneo boast jaw-dropping landscapes and vast amounts of endemic flora and fauna. Malaysia is a multi-ethnic country with a very diverse culture and heritage. It is the abode of tropical evergreen forests, huge national parks as well as rugged mountain terrains.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Here is my bucket list of some great Malaysian adventures that I would love to do when I visit this beautiful country!</span></div>
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<img height="426" src="http://aboutsabah.com/wp-content/uploads/2011/07/wonderful-sabah-mount-kinabalu-2.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Hiking in Mount Kinabalu:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mount Kinabalu earns the distinction of being the tallest mountain in South-East Asia and offers an astonishing panoramic view of Sabah from it’s highest point. It is one of the easier peaks to conquer but the addition of a 1.2 km long Via Ferrata now offers various routes that have different levels of difficulties. The hike to Low’s Peak, which is the highest point (4095m) is the best part of the tour as the views from the peak are stunning and make all the effort worthwhile!</span></div>
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<img height="479" src="http://media-cdn.tripadvisor.com/media/photo-s/01/c8/0f/bb/our-lunch-stop.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Yachting:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Malaysia boasts a fascinating coastline and the best way to enjoy the beauty of it is by chartering a yacht. Sailing to Langkawi islands would be a serene experience. Langkawi is home to uninhabited islands, lush rain forests, beautiful white sand beaches, astonishing caves and lakes. You can also spot long tailed macaques, Langkawi sea eagles, hairy nosed sea otters as well as the shy yet beautiful langour. It would be a perfect sailing holiday for all nature lovers.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Mountain Biking:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mountain biking through the tarmac roads of Borneo is a great way to see what Malaysia has to offer. It’s a rustic way to discover mountains, beautiful rivers, beaches and the dense forests of the country! It is an adventurous way to get a feel of the country as it moves under your wheels!</span></div>
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<img height="480" src="http://farm7.staticflickr.com/6041/7024107005_40dff4dd03.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Jungle Trekking in Taman Negara:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Taman Negara is Malaysia’s largest national park and is home to numerous wonderful species of wildlife and dense, lavish rainforests. The canopy walk which affords you a view from atop the forest, and the night watches for nocturnal life, makes for once-in-a-lifetime experiences!</span></div>
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<img height="425" src="http://www.sipadanscuba.com/shark2.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Scuba diving in Sipadan:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sipadan is considered to be the Mecca for most diving enthusiasts. Sipadan is an exquisitely beautiful habitat for over 500 species of coral and over 3000 species of fish. Scuba diving in the Sipadan waters is unique as it features a majestic drop-off that cascades down into 700 meters of endless beauty. The diving site offers a visual treat as the waters feature a diverse range of marine life ranging from the hawksbill turtle to the white-tip shark.</span></div>
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<img height="426" src="http://static.asiawebdirect.com/m/kl/portals/visit-malaysia-com/homepage/langkawi-tours/pulau-payar-marine/tourParagraphs/06/image2/600-snorkeling03.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Platform Snorkeling:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The Langkawi islands offer a unique experience of exploring the beautiful coral reefs, not through scuba, but from a floating platform that is accessed by a speed boat. This gives a rare opportunity for snorkelers to tour the radiant coral garden that is enriched with great marine life!</span></div>
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<img height="426" src="http://gm-production.s3.amazonaws.com/photos/3969/main.jpg?1311311405" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Whitewater Rafting:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The Sungai Kampar river in Perak offers a thrilling rafting adventure as you can ride through the beautiful river that is set amongst a luscious rain forest and tackle 14 exciting rapids. The river flows along extravagant caves and temples, and also features hot springs. The whitewater rafting will make you go on an adrenaline rush and is a great way to get in touch with nature!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Living with the Penan Tribe:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is a great adventure as you can get to explore some unprotected areas in Sarawak and live with the tribes as well as learn about their fascinating rituals. You can experience their activities of blowpipe making, rattan weaving and wildlife tracking, and learn the value of medicinal plants as well. It is a truly fascinating way to appreciate nature among those who are closest to it.</span></div>
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<img height="400" src="http://adlertours.files.wordpress.com/2012/05/wreck_diving_.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Wreck Diving:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Diving enthusiasts can indulge in wreck diving as four great wrecks await exploration in the stunning Labuan Islands. They include an Australian wreck, an American wreck, a blue water wreck and a cement wreck. The crystal clear blue waters give great visibility for all the wrecks.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Jet Ski:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Another great, fun water activity is the jet ski tours on the waters of the Menumbok river, in Sabah. The tours last up to almost three hours and the jet skis can be rented from the many watersports centres in the area. Jet skiing is a great water sport for people of all ages and probably the best way to enjoy the sun and waters!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">With such rich natural beauty, culture and heritage, Malaysia is indeed “Truly Asia”!</span></div>
Jalan2http://www.blogger.com/profile/13674572211287367727noreply@blogger.com0tag:blogger.com,1999:blog-8549674530237521848.post-50696650399250651532012-09-17T15:52:00.000+08:002012-09-17T15:52:21.551+08:00Ayam Goreng Mamak<div style="text-align: center;">
<img height="395" src="http://www.friedchillies.com/images/gallery/MamakFC-Ing-h.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">This fried chicken is a famous staple at Indian-Muslim ( mamak ) joints across Malaysia. Crispy, juicy and bursting with spices, it's sinful and greasy but so freakin' delicious which makes it simply irresistible.</span><br />
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<img height="395" src="http://www.friedchillies.com/images/gallery/MamakFC-Ing.jpg" width="640" />
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<span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 Large Chicken Drumsticks, scored</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Aromatics</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 cloves Garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Large Onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">an of inch Ginger</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Spice Mix</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbs Chicken Curry Powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ Tbs White Pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbs Chilli Powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ tsp Turmeric Powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ tsp Salt<span class="Apple-tab-span" style="white-space: pre;"> </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Sugar (optional)</span><br />
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<img height="395" src="http://www.friedchillies.com/images/gallery/MamakFC-Ing-a.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>For Frying</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 sprigs Curry Leaf</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Enough Oil for deep-frying</span><br />
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<span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif;"><b>Method</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. Blend aromatics into a thick paste.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. Combine the spice mix and aromatics paste together. Coat the chicken with the mixture and marinade for at least 2 hours. ( Overnight is best )</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. Heat up enough oil for deep-frying.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4. Once the oil starts to heat up, add curry leaves.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5. When the leaves start to crisp up, carefully put the chicken pieces in.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6. Fry the chicken until it turns a reddish golden brown colour.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">7. Once done, take the chicken out of the oil and rest for 5 mins, then cut into smaller pieces and serve.</span><br />
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<img height="395" src="http://www.friedchillies.com/images/gallery/MamakFC-Ing-b.jpg" width="640" />
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<img height="395" src="http://www.friedchillies.com/images/gallery/MamakFC-Ing-c.jpg" width="640" />
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<img height="395" src="http://www.friedchillies.com/images/gallery/MamakFC-Ing-d.jpg" width="640" />
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<img height="395" src="http://www.friedchillies.com/images/gallery/MamakFC-Ing-f.jpg" width="640" />
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<img height="395" src="http://www.friedchillies.com/images/gallery/MamakFC-Ing-h.jpg" width="640" />
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<img height="395" src="http://www.friedchillies.com/images/gallery/MamakFC-Ing-j.jpg" width="640" />
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Jalan2http://www.blogger.com/profile/13674572211287367727noreply@blogger.com0tag:blogger.com,1999:blog-8549674530237521848.post-70232457578446075132012-09-12T10:35:00.001+08:002012-09-12T10:35:05.102+08:00Welcome to LEGOLAND Malaysia<br />
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<img height="434" src="http://farm8.staticflickr.com/7134/7851837708_ae70eaff72_b.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">According to Tourism Malaysia, there were 24.7 million recorded tourist arrivals last year, with tourism receipts totalling RM58.3bil. The Malaysia Tourism Plan 2020 is targeting 36 million tourist arrivals and RM168bil in tourism receipts by 2020.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Legoland parks typically house miniature Lego structures built around themes such as Star Wars as well as mini villages with landmarks in the area. Other Legoland parks are located in Denmark, Germany, the UK and the US.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The heart of Legoland Malaysia is Miniland, which features various Asian landmarks recreated using more than 25 million Lego bricks.</span><br />
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<img alt="Legoland" height="426" src="http://allmalaysia.info/wp-content/uploads/2012/08/legolandmsia02.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">Apart from Legoland’s own features, Boerst believes that up and coming attractions nearby will drive visitors to the Iskandar region and by extension, to Legoland.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">“Legoland fits well with the tourism pillar of Iskandar. There is a good concept for Iskandar and we are working with other attractions in the vicinity to offer attractive packages,” Boerst said.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The Puteri Harbour Family Theme Park in Nusajaya is scheduled for a November opening with attractions such as Lat’s Place and a Sanrio Hello Kitty Theme Park among other things. Iskandar Malaysia is looking to add more theme parks for the region to boost tourism activity there.</span><br />
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<img alt="Legoland" height="425" src="http://allmalaysia.info/wp-content/uploads/2012/08/legolandmsia01.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">Some have been quick to point out that Legoland is no match for Singapore’s integrated resorts, which have stronger products to offer. The attractions at the resorts include Universal Studios Singapore, a casino and the Marine Life Park which cater to a wide range of visitors compared to Legoland’s target audience of young children.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">But Boerst believes that Singapore’s resorts are not direct competitors.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">“It is always good to have healthy competition, but I believe we can profit from each other. Legoland’s presence here adds to the whole tourism attraction in this part of South-East Asia and tourists on longer stays can visit parks in both countries,” he said.</span><br />
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<img alt="Legoland" height="426" src="http://allmalaysia.info/wp-content/uploads/2012/08/legolandmsia04.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">Additionally, a water park and Legoland Hotel are slated to be opened in 2013 and 2014 respectively, which would mean more integrated offerings for Legoland. This will draw longer-staying visitors and add to Legoland’s revenue.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Legoland expects to generate more than RM100mil in revenue in its first year of operations. This will come from all the attractions in the park, restaurants as well as retail outlets.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">“We should see operational profit in the first year itself, but to recover the full investment will depend on the long-term development of the park which usually takes about 15 to 20 years,” Boerst said.</span><br />
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<img height="640" src="http://macaronmagazine.com/wp-content/uploads/2012/08/LegoLand-Malaysia-7.jpg" width="586" />
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<span style="font-family: Arial, Helvetica, sans-serif;">The combined cost of the theme park and planned water park is RM720mil, which is fully funded by the Malaysian government, while the construction of the hotel will cost RM190mil.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Boerst said, although Legoland essentially only manages the park in Malaysia, UK-based Merlin Entertainments Group, the owner and operator of the other Legoland parks, will look into acquiring at least a 20% stake in Legoland Malaysia moving forward.</span><br />
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<img height="391" src="http://macaronmagazine.com/wp-content/uploads/2012/08/LegoLand-Malaysia-2.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">This will increase Merlin’s reach in Asia, which is expected to be the new playground for theme park operators as the North American and European markets mature and visitor numbers plateau.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">A report by Pricewaterhouse-Coopers forecast Asian theme park attendance to grow to 290 million in 2012 from 249 million in 2007, while spending in that period is expected to rise from US$6.4bil (RM19.93bil) to US$8.4bil.</span><br />
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<img alt="Legoland" height="426" src="http://allmalaysia.info/wp-content/uploads/2012/08/legolandmsia05.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">Market research company Global Industry Analysts Inc estimates that the global theme parks market could reach US$29.5bil by the year 2015 and US$31.8bil by 2017, offering plenty of room for growth in Asia.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Boerst said Legoland may venture into other Asian markets and is already in negotiations for a theme park in South Korea.</span><br />
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Jalan2http://www.blogger.com/profile/13674572211287367727noreply@blogger.com0tag:blogger.com,1999:blog-8549674530237521848.post-63368466221860889972012-09-10T17:39:00.004+08:002012-09-10T17:39:43.051+08:00R.A Nasi Lemak<div style="text-align: center;">
<img height="395" src="http://www.friedchillies.com/images/gallery/Paru-6.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">If we have to choose a national dish, nasi lemak would be a worthy contender. It's the most familiar and widely enjoyed dish in Malaysia. In KL, we are spoilt for choice when it comes to nasi lemak. One of our all-time-favourite NL haunt is R.A Nasi Lemak.</span><br />
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<img height="395" src="http://www.friedchillies.com/images/gallery/Paru-2.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">Paru goreng at R.A is what makes me come here over and over again. Theirs is the dry version where cow lungs are deep fried with ginger and shallots until crispy. To tenderize the lung, they boil it whole for a few minutes before cutting it into thin slices and then frying it. The texture of the lungs is like beef jerky, crisp on the outside and a little chewy when you take a bite. If you're a paru fan, be prepared to come early because these dream-worthy lungs would be one of the first things to run out every day.</span><br />
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<img height="395" src="http://www.friedchillies.com/images/gallery/RA-7.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">Sambal sotong is also popular here. The squid is covered with thick sambal while the texture is springy with plenty of bite. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Even eaten plain, the nasi lemak here is pretty good. Rice is cooked almost al-dente so it's not clumpy and dense. It falls into individual grains making them the perfect transporter for the chilli sambal. The rice is flavoured with just a hint of coconut milk, which makes it light enough to enjoy on a workday morning. </span><br />
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<img src="http://www.friedchillies.com/images/gallery/RA-9.jpg" />
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<span style="font-family: Arial, Helvetica, sans-serif;">The sambal is not overly sweet and has just enough heat. So, if you love chillies, this could be a bit mild for your liking.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">You can find R.A Nasi Lemak at Raja Abdullah ( hence the R.A in their name ), near the Dang Wangi police station. A cook named Haji Gedek created most of the popular dishes here and the recipes have remained unchanged since he started selling nasi lemak more than 25 years ago.</span><br />
<div style="text-align: center;">
<img height="395" src="http://www.friedchillies.com/images/gallery/Paru-1.jpg" width="640" />
</div>
<span style="font-family: Arial, Helvetica, sans-serif;">Although Haji Gedek is no longer around, his legacy lives on through his grandchildren, Puan Roslin and Encik Fendi. Now, they're the ones handling the business. The business has prospered and nasi lemak fans still flock here every day to get their nasi lemak fix. With so many fans, it's no wonder that R.A goes through 5-6 barrels of rice daily.</span><br />
<div style="text-align: center;">
<img height="395" src="http://www.friedchillies.com/images/gallery/RA-2.jpg" width="640" />
</div>
<span style="font-family: Arial, Helvetica, sans-serif;">Another plus point for R.A are their prices. Even though it's located smack in the middle of the city, the prices have remained low. For 'nasi lemak biasa' you only need to pay RM1.50 and even with lauk, a plate of nasi lemak would usually only cost about RM3.50. This makes breakfast here tastes even more tastier! </span><br />
<div style="text-align: center;">
<img height="395" src="http://www.friedchillies.com/images/gallery/RA-11.jpg" width="640" />
</div>
<span style="font-family: Arial, Helvetica, sans-serif;">For lung aficionados who don't mind waking up early to sample the best paru goreng in KL, I urge you to try the ones sold at R.A. Even if you're not an early-riser, you'll have to try it at least once. I won't be surprised if the paru goreng here would actually motivate you to wake a little bit earlier than usual because they're just so totally worth it. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Address:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">15A Jalan Raja Abdullah, Chow Kit, 50300 Kuala Lumpur. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">(Roadside stall behind Dang Wangi train station)</span><br />
<br />
Jalan2http://www.blogger.com/profile/13674572211287367727noreply@blogger.com0tag:blogger.com,1999:blog-8549674530237521848.post-52268301552598692042012-09-08T11:27:00.000+08:002012-09-08T11:27:31.695+08:00"Don'tcha want Some Dalca?"<br />
<div style="text-align: center;">
<img height="395" src="http://www.friedchillies.com/images/gallery/Dalca-main.jpg" width="640" />
</div>
<span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Nasi Dalca</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">This is a chuck-everything-in-the-bamboo-and-let them-get jiggy-with-each-other kinda recipe. It cooks super fast too because unlike lemang where there's only the rice to soak up the liquid, here there are lentils and meat to help it along.</span><br />
<div style="text-align: center;">
<img src="http://www.friedchillies.com/images/articles/NasiDalca2.jpg" />
</div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbs Oil/ Butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">300 g Beef/ Lamb, cut into small chunks</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup Dhal/ Lentils, soaked</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups Rice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 Shallots, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Garlic, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tomato, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Star Anise</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Cinnamon Stick</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 Cloves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tsp Mustard Seeds</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 ½ Tbs Beef Curry Powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">A sprig of Curry Leaves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ Tbs Salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tsp Sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 ½ cups Water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Banana Leaves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Bamboo, cut into sections</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Method</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. In a mixing bowl, except water, mix all the ingredients together.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. Insert / roll banana leaf into the bamboo. Use enough to cover the sides of the bamboo.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. Fill in 2/3 of the bamboo with the combined ingredients and pour water in till it reaches the top of the bamboo.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4. Repeat this step till all the ingredients are used.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5. Let it steam for about 30 minutes.</span><br />
Jalan2http://www.blogger.com/profile/13674572211287367727noreply@blogger.com0tag:blogger.com,1999:blog-8549674530237521848.post-41793721812803121752012-09-04T15:31:00.001+08:002012-09-04T15:31:20.808+08:00Gulai Asam Keladi<br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><img height="395" src="http://www.friedchillies.com/images/gallery/MAssam-img.jpg" width="640" />
</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">The humble taro is cooked in a delightful tangy broth in this simple recipe. This dish is a common 'lauk' served in Malay homes across Malaysia.</span><br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><img height="395" src="http://www.friedchillies.com/images/gallery/MAssam-ing.jpg" width="640" />
</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">400 g Taro (Keladi), peeled and cut</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1.5 L<span class="Apple-tab-span" style="white-space: pre;"> </span> Water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cloves Garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 Shallots</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">an inch Belacan</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">an inch Turmeric</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">20 gm Anchovies</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 pieces Asam Keping ( Dried Tamarind )</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">A Handful of Laksa Leaves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 Tbs Chilli paste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Method</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. Boil the taro until 2/3 tender, discard the water when it's done cooking.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. Add a new batch of water, about 1.5 litre and bring the taro to boil.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. Pound the aromatics, anchovies and belacan into a rough paste.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4. Mix the paste into the taro and water mixture. Add in chilli paste.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5. Add in laksa leaves and asam keping.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6. Season well.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">7. Let it cook for about 5-7 mins.</span><br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><img height="395" src="http://www.friedchillies.com/images/gallery/MAssam-1.jpg" width="640" />
</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Peel the keladi</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><img height="395" src="http://www.friedchillies.com/images/gallery/MAssam-2.jpg" width="640" />
</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Cut it into chunks</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><img height="395" src="http://www.friedchillies.com/images/gallery/MAssam-3.jpg" width="640" />
</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Boil until 2/3 tender, throw away the water. Bring the Keladi to boil with 1.5 litre of water</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><img height="395" src="http://www.friedchillies.com/images/gallery/MAssam-4.jpg" width="640" />
</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Pound all the ingredients into rough paste.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><img height="395" src="http://www.friedchillies.com/images/gallery/MAssam-5.jpg" width="640" />
</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Pour into the boiling pot. Put everthing in.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><img height="395" src="http://www.friedchillies.com/images/gallery/MAssam-6.jpg" width="640" />
</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Season well. Let it boil for about 5-7 mins.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><img height="395" src="http://www.friedchillies.com/images/gallery/MAssam-img.jpg" width="640" />
</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Gulai asam keladi is done!</span></div>
Jalan2http://www.blogger.com/profile/13674572211287367727noreply@blogger.com0tag:blogger.com,1999:blog-8549674530237521848.post-11876326687791889182012-08-28T16:35:00.002+08:002012-08-28T23:01:32.855+08:0010 Memorable Hari Raya TV Ads on YouTube<div style="text-align: center;">
</div>
<div style="text-align: center;">
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFU8ScmMgLXW7rXV83aLD4nl-h-JgyIniT8fMn0s2CWVku5u_GyxnGu6L3mHMdgYhvtBAHM5MrC9ilHQ-hJceL-FT0p77oTzpn_JT9K8sG2W_vOIvl3Kuerg2H8KxUTkD49XYi9tD0SOA/s1600/Kad+Raya+%25283%2529.jpg" />
</div>
<span style="font-family: Arial, Helvetica, sans-serif;">Some of the most memorable TV ads are the ones produced for the festive season.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">For this Hari Raya Puasa, we asked our Muslim colleagues to list the ones that left an indelible mark in their memories and hearts. Here’s what we got.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>JommJalan wish you Selamat Hari Raya Aidilfitri</b></span></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">See if you remember any of these Raya ads:</span><br />
<div style="text-align: center;">
<iframe allowfullscreen="allowfullscreen" frameborder="0" height="480" src="http://www.youtube.com/embed/HEhCPvmk-Ik?rel=0" width="640"></iframe>
<iframe allowfullscreen="allowfullscreen" frameborder="0" height="480" src="http://www.youtube.com/embed/jgzM-ZUn7vU?rel=0" width="640"></iframe>
<iframe allowfullscreen="allowfullscreen" frameborder="0" height="480" src="http://www.youtube.com/embed/vZlp5KeojXY?rel=0" width="640"></iframe>
<iframe allowfullscreen="allowfullscreen" frameborder="0" height="480" src="http://www.youtube.com/embed/cnahSnXMByI?rel=0" width="640"></iframe>
<iframe allowfullscreen="allowfullscreen" frameborder="0" height="480" src="http://www.youtube.com/embed/h4Zjt7ESGTs?rel=0" width="640"></iframe>
<iframe allowfullscreen="allowfullscreen" frameborder="0" height="480" src="http://www.youtube.com/embed/videoseries?index=17&list=PLC32484AA9CF51D39&hl=en_US" width="640"></iframe>
<iframe allowfullscreen="allowfullscreen" frameborder="0" height="360" src="http://www.youtube.com/embed/fcglqSckzas?rel=0" width="640"></iframe>
<iframe allowfullscreen="allowfullscreen" frameborder="0" height="360" src="http://www.youtube.com/embed/n3z69U4Njik?rel=0" width="640"></iframe>
<iframe allowfullscreen="allowfullscreen" frameborder="0" height="360" src="http://www.youtube.com/embed/9TDCrM12GQk?rel=0" width="640"></iframe>
<iframe allowfullscreen="allowfullscreen" frameborder="0" height="480" src="http://www.youtube.com/embed/NHLvvnLyXMs?rel=0" width="640"></iframe>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<br />
<br /></div>
Jalan2http://www.blogger.com/profile/13674572211287367727noreply@blogger.com0tag:blogger.com,1999:blog-8549674530237521848.post-7183099471513589202012-08-26T17:11:00.001+08:002012-08-26T17:11:20.527+08:00Great Balls of Potatoes! - Bergedel<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><img height="395" src="http://www.friedchillies.com/images/gallery/Bergedel-img-1.jpg" width="640" />
</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Fancy some Malay-styled mash? These delightful balls of potatoes are a great addition to your lunch menu. Bergedel has a nice golden outer layer and yummy fluffy mash on the inside.</span><br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><img height="395" src="http://www.friedchillies.com/images/gallery/Bergedel-1.jpg" width="640" />
</span></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sautéed Shallots and Garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">4 Shallots, thinly sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Cloves of Garlic, thinly sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbs Butter</span><br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><img height="395" src="http://www.friedchillies.com/images/gallery/Bergedel-2.jpg" width="640" />
</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Potato Mixture</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4-6 Medium Potatoes, peel, boiled and then mashed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">A handful of Parsley, roughly chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Egg</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt and White Pepper for seasoning</span><br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><img height="395" src="http://www.friedchillies.com/images/gallery/Bergedel-3.jpg" width="640" />
</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Coating</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1Egg, beaten</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Enough Oil for deep-frying.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Method</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sautéing shallots and garlic :</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1. Saute shallots and garlic with butter until they caramelised.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">How to make the potato mix :</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1.Mix ingredients together and combine it with the sautéed shallots and garlic.</span><br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><img height="395" src="http://www.friedchillies.com/images/gallery/Bergedel-4.jpg" width="640" />
</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Making the 'bergedel' :</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1 .Scoop a heaped tablespoon of the potato mix, shallots and garlic combination. Form a ball.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">2. Coat the ball with egg.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">3. Deep fry until golden brown.</span><br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><img height="395" src="http://www.friedchillies.com/images/gallery/Bergedel-5.jpg" width="640" />
</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Form the mixture into balls, coat with egg then deep-fry.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><img height="395" src="http://www.friedchillies.com/images/gallery/Bergedel-6.jpg" width="640" />
</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Fry the balls until golden brown.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><img height="395" src="http://www.friedchillies.com/images/gallery/Bergedel-img-1.jpg" width="640" /></span>
</div>
<br />
<br />Jalan2http://www.blogger.com/profile/13674572211287367727noreply@blogger.com0tag:blogger.com,1999:blog-8549674530237521848.post-11411451334640717232012-08-02T11:24:00.000+08:002012-08-02T11:24:10.908+08:00Zucchini Pasta with Teriyaki Salmon<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><img alt="Zucchini Pasta with Teriyaki Salmon by SeasonWithSpice.com" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNguUc-Ws3LPqpM_i7jJcHa2TYiv5Lo4JjLpqURT9o3NF3_PSGFKX3dFqlxLtr1yeCmR3-s5kbzm0lIQsH26lrYqIPWSPykYZQunUqwEmuC1zxWzEUIe-RsGW0rB5eTnbcHeVNnIq_jT4/s1600/teriyaki+pasta+noodles+with+salmon+and+zucchini.jpg" />
</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Zucchini Pasta with Teriyaki Salmon is a simple, Japanese-inspired pasta that matches teriyaki sauce and freshly minced ginger to add a little sweetness and bite to a familiar dish. And is a must if you have a garden bursting full of zucchinis you don’t know what to do with..</span><div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><img height="433" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4Wt91CdBGrF1XW_HtjR17rAFff3R1_YtITIr00W2kbsjvzq_RIpzFmh-Ec37EvdDw0gntXfDzwbSm1k4rHPCWf37aiLMYsCgTNsEZaesB9ls3X3HCH7gxSfE60c9DkTxU8gwbVT9OFA/s1600/zucchini.jpg" width="640" />
</span></div>
<div style="text-align: left;">
<div>
<span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Zucchini Pasta with Teriyaki Salmon</b></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Makes 2 servings</b></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">2 servings of linguine</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">2 salmon fillets (about 1/2 lb each)</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">2 inches of fresh ginger – peeled and minced</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Vegetable oil</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup teriyaki sauce (store-bought or homemade)*</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">3-4 garlic cloves - minced</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">2 medium zucchini - sliced thinly</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">2-3 spring onion - chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dash of black pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Drizzles of sesame oil (optional)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp sesame seeds - lightly toasted</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">* For homemade teriyaki sauce: </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp soy sauce</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp dark soy sauce(for richer color)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons mirin</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp honey or dark brown sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp sake (optional)</span></div>
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<img alt="fresh ginger" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SN-fORkm4ymosfYQivHKd8n1pmNXTAp3kv41fDZxGYrk6ISZJbq_SzIm6sHIOhUk4j3U-3LIiraBzRjkPSU-IGEXi6tS_5Wdeb-i1nXyW-cVfqTgQDovJvvJ7cijyrvvU1coeZdO864/s1600/ginger+spice.jpg" />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Method: </b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. If you have all the ingredients to make your own teriyaki sauce, you just need to mix the ingredients in a saucepan and bring it to a simmer and cook for a couple of minutes until sauce slightly thickens.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Once teriyaki sauce cools, add it to a small bowl and combine with minced ginger. Marinate the salmon fillets with half of the mixture, then place salmon in refrigerator for 15 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Preheat oven to 350F. Layer a baking pan with aluminum foil, and lightly grease with vegetable oil. Place salmon fillets on tin foil and drizzle some vegetable oil over them. Bake for 15-20 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4. After the salmon are placed in the oven, bring a pot of water to a boil. Once boiling, add in the linguine.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5. While the linguine is cooking, heat 2 tbsp of vegetable oil in a skillet or frying pan, over medium heat. Add in garlic and cook for half a minute until garlic is lightly browned. Add in zucchini and saute for about 3 minutes. Add in spring onion and the rest of the ginger-teriyaki sauce, and mix well. Saute briefly then turn fire off.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6. Once the pasta is cooked and drained, add it to the skillet and toss to combine with zucchini. Drizzle in some sesame oil and sprinkle with sesame seeds and black pepper. Serve warm with salmon on the side.</span></div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvIWWmOhGVvlk3E7mDpImyEk9i8llJXSblUyfE15k3_fQ2QsyTO386m-KRAcuXryySLYcAeEHXJ_vLhqAdh4C2MO8RmpCOOzklhJta34yR_FEhQynMw8rDCZj5fFkQ6Mn7hZCRJ5jDT8/s1600/linguini+with+teriyaki+salmon+and+zucchini.jpg" />
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<br /></div>Jalan2http://www.blogger.com/profile/13674572211287367727noreply@blogger.com0tag:blogger.com,1999:blog-8549674530237521848.post-62017284696582315802012-07-31T15:44:00.001+08:002012-07-31T15:50:38.184+08:00Bazaar Ramadan Sg. Penchala 2012<br />
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<img height="395" src="http://www.friedchillies.com/images/gallery/Pencala-5.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">It's so much easier to navigate your way around a small bazaar. Sg. Penchala offers plenty of choices for iftar but it's small enough that you won't overspend buying goodies for your 'buka puasa' meal.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Time seems to move quicker than Usain Bolt these days. In a blink of an eye, a week of fasting have passed. As always, during Ramadan, we would check out what's on offer at the bazaars peppered across the Klang Valley. Although there's plenty of pasar ramadans to choose from, Sg. Penchala has always been one of our favourites because of its uncomplicated layout and variety of choices.</span><br />
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<img height="395" src="http://www.friedchillies.com/images/gallery/Pencala-3.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">Murtabaks being prepared at 'Murtabak Beratur'</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">As you approach this bazaar, you will see a queue of people at the 'Murtabak Beratur' stall. The name explains it all. You could only find this stall during Ramadan because the couple who runs it only opens during the fasting month. The murtabaks here are more rounded in shape because the 'pakcik' who makes flatten out the 'canai' dough on the counter instead of flipping it in the air. Then he adds the filling, folds it and flattens it again, keeping the shape round instead of square. The outer layer of the murtabak is thick and has a nice charred quality while the eggy, meaty filling stays moist and yummy on the inside. Each murtabak comes with a very syrupy onion relish and some curry. Though the relish is a bit sweet, the murtabaks ( you can opt for beef or chicken ) are pretty decent.</span><br />
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<img height="395" src="http://www.friedchillies.com/images/gallery/Pencala-8.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">If you're willing to try a more unconventional murtabak, go to the Murtabak Special Cheese stall where a slice of cheese is added into the filling to give it some extra flavour. Rich with a hint of saltiness, the murtabaks here are pretty satisfying that one is enough for your buka puasa meal.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">We also love the selection of kuihs at this bazaar. There's so many to choose from. One of our picks is the kuih stall opposite the Murtabak Cheese stall. We love their karipap sardin. These round karipaps have a golden crust and a tasty onion-rich sambal sardin filling. The kuih sago here are also good - sticky and gooey.</span><br />
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<img src="http://www.friedchillies.com/images/gallery/Pencala-14.jpg" /></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Another kuih stall worth checking out is at Lot 196. They serve kuih apam that are so light and fluffy, they're like mouth-watering soft pillows of sweetness. Sprinkled with a generous amount of shredded coconut, these apams are a delightful treat for iftar. They also sell tepung pelita and doughnuts here. </span><span style="font-family: Arial, Helvetica, sans-serif;">And of course, even the Ramadan bazaars can't escape the burger bakar phenomenon.</span><br />
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<img height="395" src="http://www.friedchillies.com/images/gallery/Pencala-22.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">Thinking of a burger for iftar? Check out Backyard Grill Burger.</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Backyard Grill Burger sells homemade lamb and beef burgers. Although their patties aren't as thick as some of their counterparts but with plenty of seasonings and grilled perfectly, the burgers here are an ideal choice if you have a meat craving during iftar.</span><br />
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<img height="395" src="http://www.friedchillies.com/images/gallery/Pencala-23.jpg" width="640" /></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Another popular item at this bazaar is the Sabah chicken wings. Rows of crimson coloured chicken wings are barbecued over a charcoal fire filling the bazaar with their enticing smell. Marinated in honey and spices, these barbecued wings are sweet and smokey. Lovely eaten on its own but if you like it spicy, enjoy with the soy-garlic sauce that comes with it.</span><br />
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<img height="395" src="http://www.friedchillies.com/images/gallery/Pencala-16.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">An assortment of freshly blended juices</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">To quench your thirst after a day of fasting, instead of choosing a drink sweetened with syrup, why not go for a healthier option? With no artificial sweetener, these fruit juices are refreshing and tasty. We love the mango and dragon fruit juice.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">You can also sate your thirst with 'kelapa laut' juice here - it has a dark caramel sweetness that is almost treacle-like in flavour.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sg Penchala may not be a big pasar ramadan but it has a selection of stalls that will make you want to come here again. We love that it's just the right size, small enough that you're not overwhelmed with choices but big enough that you do have a variety of things to choose from. Parking can be a hassle so come early to avoid the stress of looking for parking.</span>Jalan2http://www.blogger.com/profile/13674572211287367727noreply@blogger.com0tag:blogger.com,1999:blog-8549674530237521848.post-12157302355073901072012-07-31T15:35:00.000+08:002012-07-31T15:35:28.721+08:00Adi Burger/The Burger Shop<br />
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<img height="395" src="http://www.friedchillies.com/images/gallery/Adi-2.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">Adi Burger has been around since 1997. Most of my friends have grown up with this being their de facto neighbourhood burger stall, late nights hanging about chomping on a burger with a can of soft drink in the other hand. Started by Adi (yes, there is an Adi!), it’s now run by his workers who diligently serve up tasty treats for residents and students who abound in this area. </span><br />
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<img height="395" src="http://www.friedchillies.com/images/gallery/Adi-11.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">The burgers here are so incredibly popular that Adi sells on average 500 burgers a night during the week and about 700 burgers per night during the weekends. What also sets Adi apart from other burger sellers is his truck, instead of the usual stall, he sells his burger from a modified lorry. He decided to use this set up because when he applied for his business licence, he was also required to get a lorry so he combined both requirements and the burger truck was born.</span><br />
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<img src="http://www.friedchillies.com/images/gallery/Adi-13.jpg" />
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<span style="font-family: Arial, Helvetica, sans-serif;">Here’s the deal: you can have the burger 3 ways. There’s option 1, where you order it to take away. Then there’s option 2, where you get your burgers, fish a soft drink out of the giant orange bin, and sit on the chairs on the sidewalk. Option 3 is what my friends and I usually go for, and that is to get our order to go, but we head to the nearby mamak Silva, a little ways down the road. They usually let Adi Burger customers sit there as long as you order drinks. Several rounds of teh o ais and we’re set for hours of good times and good food.</span><br />
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<img height="395" src="http://www.friedchillies.com/images/gallery/Adi-5.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">Adi’s menu lists out the regular favourites of beef, chicken or lamb burgers, and chicken hot dogs. They also have lighter snacks like chicken nuggets and fish balls if you don’t feel like gorging on a burger. The thing about this stall though, is that the guys here do everything with a little twist. </span><br />
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<img src="http://www.friedchillies.com/images/gallery/Adi-7.jpg" />
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<span style="font-family: Arial, Helvetica, sans-serif;">First of all, their burger patties are more crispy than juicy. This is because the patties are split horizontally in the middle to speed up the cooking time, giving the edges a good bite. And if you order a special, they don’t wrap the egg around the patty. Instead, they fry the eggs in ring moulds and pop them in the middle of their split patties, which makes for a yummy squishy burger. Adi also adds his own seasonings when he's grilling the patties, this secret blend of spices makes his burgers even more special. Plus, every Adi burger comes with a healthy squirt of black pepper sauce along with the usual chilli sauce and mayo – zingy!</span><br />
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<img height="395" src="http://www.friedchillies.com/images/gallery/Adi-10.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">That night when my friends and I headed over, we had their mushroom beef burger, an oblong lamb burger and a chicken foldover. Their mushroom beef burger is their regular beef burger, except that it is doused liberally with a rich brown mushroom sauce. The umaminess that it lends to the burger is spectacular, and if sloppy burgers are your thing, then this is right up your alley. Our only gripe is that they use tinned button mushrooms, though using fresh would probably drive their price up. </span><br />
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<img height="395" src="http://www.friedchillies.com/images/gallery/Adi-1.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">The oblong lamb burger isn’t, strictly speaking, an oblong burger, but a Darabif lamb patty that has been sliced vertically into half to fit into a large long bun. Get this one with extra black pepper sauce and you won’t be missing the lamb chops at your local grill anytime soon.</span><br />
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<img height="395" src="http://www.friedchillies.com/images/gallery/Adi-6.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">The heftiest meal of the night was the chicken foldover. Two chicken patties split cooked like their regular patties, stuffed in pita bread along with a fried egg and baked beans. Talk about a breakfast sandwich! If they served this in the mornings, the nearby fast food drive-thru would lose their A.M. crowd in a snap. Besides the oblong and mushroom burgers, another top seller here is their double cheese special - two patties layered with egg and cheese and doused with a generous amount of sauces and condiments.</span><br />
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<img src="http://www.friedchillies.com/images/gallery/Adi-14.jpg" />
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<span style="font-family: Arial, Helvetica, sans-serif;">Since everything is so good here, we recommend ordering a bunch of different burgers and sharing the bunch. That way everyone wins and gets a taste of everything. Thankfully, even with the student crowd, the wait isn’t usually very long. But I’d still be impatient while standing in line though. Burgers this good? I think I’ll go there again tonight...</span><br />
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<img src="http://www.friedchillies.com/images/gallery/Adi-12.jpg" /></div>
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<img src="http://www.friedchillies.com/images/gallery/Adi-3.jpg" />
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<br /></div>Jalan2http://www.blogger.com/profile/13674572211287367727noreply@blogger.com2tag:blogger.com,1999:blog-8549674530237521848.post-574753601576226552012-07-31T15:21:00.000+08:002012-07-31T15:24:15.756+08:00Jamaican Burger<br />
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<img alt="how to marinate with jerk spice?" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOPlaEZt7HMtWCZaS8irmPhETd4z4bIxfYLauPRVaGjlL73wUv1NtOrnUDZAoFByt4MDYSSypSfdiniKHvESkUKLMqe3ZNzNkIjHR0XfMfo38-0WA9xfe44LcqLi8Vgmzc2YlJlTKiGdwv/s640/Jamaican+Jerk+Beef+Burger+on+Season+with+Spice.jpg" width="598" />
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<span style="font-family: Arial, Helvetica, sans-serif;">A mix of the warm, sweet flavor of allspice, and the intense heat of Scotch bonnet peppers (or its cousin, the habanero chili). Then add in toasted onion, Mediterranean thyme, chives, black pepper, nutmeg, cinnamon, sage, and a bit of salt and sugar, and you have Savory Spice Shop’s Jamaican Jerk Seasoning.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><img alt="how to make jamaican jerk seasoning?" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDwg6jXpgRGW9wNTDLHdHaGuDKGj6PZYwIGrCylJoCgwy3sxM2AqBmTopjXq-BFUSRCL-UE5SNiQuEKXnDtbqG9Ceq-2lwhquC-VMzJ3R6wVKwlsrSVJ-jtwofBU3T_zL63A8n5VQgAN7T/s640/Jamaican+Jerk+Seasoning+Savory+Spice+Shop.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">Jerk isn’t just a spice blend, but also a cooking method. Marinate meat with jerk seasoning, and then smoke it over wood charcoal to create delicious jerk chicken or beef.</span><br />
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<img alt="how much jerk seasoning to add to meat?" height="419" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3eximYUVqw1qQWVkxLSfj_LUHIGad7KWWd0wyG71NF9OmIMUBsmISUD1odL8vHS1zpj3qbOoURegxx1zyPwFwTxofWVEMeKUC0dgnbMDIQ-0UUWmozMVdovWwPm5r6k7g_1Ux5gUezc2t/s640/Jamaican+Jerk+Burger+Season+with+Spice.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">Not particularly interested in having our neighbors invite firefighters over to our place, I decided to grill instead. Adapting from a recipe on Savory Spice Shop, I marinated ground beef with Jamaican Jerk Seasoning, fresh garlic, balsamic vinegar, orange juice, and soy sauce.</span><br />
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<img alt="recipe for jamaican jerk spice" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjchlAbF7R7KnR0xFkiJOenL7Hb7el2-UMcsKygnDlrMPauRLZbuwYNOwx6azxtp_lYqRQxkTDHdVT2k6aPRjrw99GBV75cLiEq9-3fXJIrwBcq0WaFo9m-GlmuhLfV5A3xGjv6B3UOY8ez/s640/Jamaican+jerk+burger+recipe.JPG" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">Luckily I cooked two burgers, since I started eating the first one before I set the camera up. It wasn’t my fault. My brain stopped functioning when the aroma of the spices and flavors hit me.</span><br />
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<img alt="summer cheeseburger recipe for the grill with grilled pineapple and secret sauce" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KdezAUg1VFGElzTKp1A1eRqr9PJdrQV04Bdq4YCerIo4-ROSehHqksm5Y6ucWdNRvi79RCT3vhFpBkR_L4rf8BEcp6_ofZwKDhF5a8Gk_au3bidqeXmwjqVG1SzTK5AtVsU0gKYqqEDU/s640/jamaican+jerk+beef+burger+recipe.jpg" width="467" />
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<span style="font-family: Arial, Helvetica, sans-serif;">Reese walked into the room and spotted half the burger on my plate. “Looks good, can I try it?”</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I wanted to answer her, but the burger was back in my mouth.</span><br />
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<span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Jamaican Cheeseburger</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Makes two burgers</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">What you’ll need:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2/3 lb of beef</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp orange juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Jamaican Jerk Seasoning or the extra hot version (shake it up good – you don’t want to end up with a tablespoon of pure habanero)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp balsamic vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp soy sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 clove fresh garlic (minced)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Toppings:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 pineapple slices</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tomato slices</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Lettuce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 slices of your favorite cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Grilled onions (optional)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Grilled Pineapple & Avocado Dip</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Process:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. Using your hands, mix the ground beef with the seasoning, orange juice, vinegar, soy sauce, and garlic. Be sure to wash your hands thoroughly after touching the seasoning; if you rub your eyes with any residue of habanero, you will be grilling blindly. Chill mix until ready to cook.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. Form two hamburger patties and place on grill (or cook on a grill pan over the stove). Grill both sides, making sure not to press down on the patties. We want to keep all that flavor inside.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. When the burgers are halfway done, place two slices of pineapple on the grill and cook until partly browned. In the last minute, melt the cheese on top of the burgers, and toast the hamburger buns until slightly crunchy.</span>Jalan2http://www.blogger.com/profile/13674572211287367727noreply@blogger.com0tag:blogger.com,1999:blog-8549674530237521848.post-17524302051844987262012-07-17T16:06:00.000+08:002012-07-17T16:06:26.148+08:00Pandan Chicken Recipe<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><img alt="how to make pandan chicken?" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBWY3LLn33bwNOOSwaAkNsSEGRyCbqUY_YVSS8eXBl2WbLyGOvvL2NaJj3XeFUYx-4uYIrcKVWDP_MXJLpfgIe-fq5B0xuE7pKrZzomOp4ENCJ0mWA9UvFy9vYWl5hVSEcqzDrzf9qWqW3/s640/Pandan+chicken+recipe.JPG" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">These juicy, tasty fried chicken pieces, wrapped in fresh pandan leaves (screw pine), are pop-in-your-mouth, irresistible, mini gifts that you just can't stop eating. But - yes, there's a but - cooking is messy with marinating, wrapping, and frying. But - it's a good but this time - no one says you have to share Pandan Chicken...</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><img alt="how to wrap chicken in pandan leaves?" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdLZMcnoctn1QlzZkVFUxygIIdDZuSo23q8qhpFM9liMlqJWRhB0YDyOj3Il0aMmuv8CUVb8Sfb4a5tK5BQSEdgZLFxU6nk_l65wU86Ga1tthOw64JHNjXiocP9YRsN4qIE6SjCPVJ2XGq/s640/pandan+chicken+wrap.JPG" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">Sunset-colored chicken hugged tight with morning market pandan leaves.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><img alt="how to cook pandan chicken in wok?" height="449" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoLK1dIt75o97xdfEU6rrDmzqvUUSY734Ple_NOEWRJFJmRK1smO-WNiwqr8F8HjKL883Czz9y0uNExhad06np7nghmUb_fHDVnNzyf_LCRRvNq5d-ecr654kNEHFv9AOnBVMMOxNDfJ8j/s640/frying+pandan+chicken.JPG" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;"><img alt="how long to fry pandan chicken?" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9n2gH2676NGEB6dusG82PiPNZoI51HGy8CGjJqrOVor2IQXqMpxZ2aw7LusOpnygwww7jkyG32j7G4sorphpvtbIHH9dawzbJ30ZWcd_mm7xvG39D657CJn-ffBsQMTEVBkO_qTSldGpA/s640/pandan+chicken+in+frying+wok.JPG" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">Drop the pieces of chicken in the hot oil and listen to them sizzle. The mixture of pandan and turmeric will fill the air, hypnotizing you into a confused state of hunger. But stay focused! In a short time, the pandan leaves will turn brown and crispy, and the chicken into golden, juicy tidbits.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Each morsel of the fried chicken will be scented with fragrant leaves and enriched with turmeric and coconut milk. A distinct tropical taste for you to enjoy...and if you are feeling generous (full), little fun gifts for you to share with family and friends.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><img alt="the best malaysian pandan chicken family recipe" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAf0L6iv2topiykCaHuwJDfxHaVGdoh4dFvl0wx6FeDtKxG4l4LSyjCuNP24DuW5FdHCwD3NDc_uyCVGT5zSjBsc39WKf2iQPcQEyIsHHKhz7ZRNOgeu3wg9eVt5sY8KZwlMJZcDOW4n9T/s640/Pandan+chicken.JPG" width="640" />
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<span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Pandan Chicken Recipe</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 pieces of boneless chicken breast, cut into bite-size pieces</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pandan leaves (screw pine leaves) for wrapping</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Satay sticks or toothpicks</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Seasoning for marination</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tablespoons ground turmeric</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup coconut milk </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoon fish sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 stalk lemongrass, white part only, sliced very thinly</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon palm sugar or brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 cloves garlic, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon salt or to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Generous dash of white pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">The process:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. Combine the seasonings above in a bowl and marinate the chicken for minimum one hour. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. Get ready for wrapping. Place a piece of chicken on the end of a pandan leave and roll it up. Make sure it is wrapped tightly. Then secure the piece with a toothpick (or satay stick). </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. Heat the oil (oil should be at least 1 inch deep for frying). Gently place the chicken pieces in the oil. To prevent splattering, add some salt to the oil.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4. Fry the pandan chicken on medium heat for 3 - 4 minutes on each side. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">5. Chicken will turn golden brown - and pandan leaves brown and crispy - when ready. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6. Dish out and drain on paper towel. Serve hot. Unwrap to eat since the leaf is not edible.</span><br />
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<br />Jalan2http://www.blogger.com/profile/13674572211287367727noreply@blogger.com0tag:blogger.com,1999:blog-8549674530237521848.post-30162200899039979572012-07-08T16:55:00.001+08:002012-07-08T16:55:26.255+08:00Asam Laksa Kerabu Salad<div style="text-align: center;">
<img alt="mango kerabu salad with asam laksa ingredients" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWF1sTOb10xCZf9XU7hZ-IB1InifYKkE-eY9TZPn6IxQisHoXlFXfZm_E5nhZl8qZRLU7i8PYcL7EZDoEQqVrFOumjm0O2lj3BqAiFzBaKn-LvX3x2NhUSYdRRRLGihstO1yzZCSc8bAA/s1600/penang+asam+laksa+keraby+salad.jpg" />
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<span style="font-family: Arial, Helvetica, sans-serif;">How to make a simple version of Penang Asam Laksa?</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">A thought running through my head - and running through my burning fingers – as I tediously cleaned the cooked fish straight out from the pot. There must be another way. And just then, I spotted the plate. A rainbow of veggies and fruits and herbs. A salad. Not the iconic dish of Penang, but the essence of it – torch ginger flower, pineapple, Chinese lettuce, mint leaves, shallots, and red chili pepper. An Asam Laksa Kerabu Salad.</span><br />
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<img alt="torch ginger flower, shallots, limes, and fresh mint leaves for asam laksa" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjajOD2e4uQdAxhPMNAH22xgduwceI98l-WmU3PqYFKBI08BbysbYNigq_keeQjPdlqv7p2pO9877daProW_7SbYhb7GCAaJ4z0nsMBYcBad28ndxlrPK1FeuKyr0eZHnGhlC72itnWp0Y/s640/asam+laksa+inspired+kerabu+salad.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">Kerabu is a Malaysian tropical fruit salad, typically dressed with a spicy sambal sauce that leaves your tongue tingling. But a milder version is delicious too, so for a change, I whipped up a gentler dressing of chili lime.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Gather a medley of fresh vegetables & fruits - cucumber, lettuce, shallots, pineapple and mango. Chop them up, mix, and brighten with fresh green mint leaves and the pink petals of torch ginger flower. Mint leaves lend a refreshing bite, while the torch ginger flower imparts a sweet, floral fragrance to the salad. Finally, top with crushed peanuts and drizzle with chili lime dressing, for a crunchy, colorful, sweet and sour Malaysian salad.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Serve the Asam Laksa Kerabu Salad as an appetizer or enjoy it the Malaysian way – served on a banana leaf instead of a plate, the salad piled on top of rice with a mix of curry dishes on the side!</span><br />
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<img alt="mango pineapple tropical malaysian salad" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf3UF5EEIyC5fT-uh7p3EPLaUpV04aHZCRAEdm8vWLn2jxOK5MFCiHZUlCcvF2FbbksZRBTKsl37SO6MtJzWYGERy_icuMJebXsKaRZRRduo0Z1bLG2U9wITnHg_z550FgAq0VK323kKs/s1600/malaysian+mango+kerabu+salad.jpg" />
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<span style="font-family: Arial, Helvetica, sans-serif;">Where to find more information for this Asam Laksa inspired kerabu salad?</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">On a small island, but not Penang. Travel along the New Spice Route to the stunning Dalmatia Coast, to the island of Trogir in Croatia, to find the my original feature and the lovely Maja Matus on her site – Dalmatia Gourmande</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Maja shares a variety of recipes, including many healthy, local dishes that have been strongly influenced by Italian cuisine. On Dalmatia Gourmande, discover the food, the culture, and the “cheerful, good eating, and good looking” people of Dalmatia.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="color: #cc0000; font-size: large;">Asam Laksa Kerabu Salad with Chili Lime Dressing </span></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cucumber, core/seeds removed and thinly shredded</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 shallots, sliced thinly</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">A few leaves of Celtuce (Chinese lettuce) or iceberg lettuce, shredded</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup fresh pineapple, cut into thin strips</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 sweet or green mango, cut into thin strips</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">A handful of fresh mint leaves, whole or sliced thinly</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 torch ginger flower, finely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">A handful of chopped roasted peanuts or cashews</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Chili lime Dressing:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp fresh lime juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp rice vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp fish sauce, optional</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tbsp sugar or light palm sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 red chili pepper, deseeded & finely sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Method: </b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. Combine all ingredients and mix well with dressing.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. Garnish with some mint leaves, torch ginger flower and peanuts/cashews.</span><br />
<br />Jalan2http://www.blogger.com/profile/13674572211287367727noreply@blogger.com0tag:blogger.com,1999:blog-8549674530237521848.post-57829586144312547412012-06-28T16:23:00.001+08:002012-06-28T16:27:09.956+08:00Ikan Terubuk Bakar<div style="text-align: center;">
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<img height="480" src="http://lh4.ggpht.com/-9F-8n9n7kH0/T9IkRq5zzDI/AAAAAAAAMkk/THRkvRlrL9o/20120608_120832.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">I have said this before, and I will say it again: there are few things in life greater than simply grilled fish. The flesh is sweet, though riddled with tiny pin bones. Utterly divine eaten on its own, or with sambal bawang, air asam or sambal kicap.</span><br />
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<img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqADRCoADa_IpReyOO1HqJMATY_34AEa-P0-2SDUsiqelKpYXqhdKgEdPDpoyPRsw6tipZH0-djxjBpL10UeSPUkB255wTsnIK0gyr1k9LFI642PtsLgjNtE0NNNjOhk0jcKCeY7ZpBI8/s640/P9214919.JPG" width="640" />
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<img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeD6dysZBETID3bFQpKG72e65syLYv8bLa5zO5aED__FLen5jUUrYCQ0yji5W22phGcR_sZ8m4Hhn-RCDpBZolw2gMsYMEGCR9e0j5xA_8Sg_bLngRI2RnBCUPIaAsPNhWFQuKLs0IFWMM/s640/DSC07245.JPG" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Ingredients</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 whole ikan terubuk, gutted, cleaned, but do not scale!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sambal Bawang:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 large red chillies</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 bird’s eye chillies, more if you want it hotter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 inch piece of belacan</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 small shallots</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 limes (limau kasturi)</span><br />
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<img height="480" src="http://nizammatsaari.files.wordpress.com/2010/07/terubuk.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Method</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Rub oil all over the fish. Sprinkle salt evenly on both sides of the fish. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Place the fish gently into a dry medium-hot wok. Cover with foil and let it fry gently for about 10 minutes. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">After 10 minutes, remove the foil and turn the fish over. Be careful not to let the skin stick to the wok; if it is, scrape gently so it comes off in one piece. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cover the fish again and let fry for another 10 minutes. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">The fish is cooked when a metal skewer inserted into the flesh behind its head (the thickest part) comes out warm. If it is hot, it is overcooked. If it is cold, fry a little longer in 1 minute increments.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pound the chillies, belacan and shallots together until fine. Squeeze the juice from the limes into it and mix well. </span><br />
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<img height="522" src="http://api.ning.com/files/fvtIl4IGaSnmeeQkKTCsAxLhXzypIWVbRuEgwQGszDchVjKRktnzzlgz76vzm5l9eQJnGFA5orli64IylZAsobWwwrOmpIdT/terubukbakar.jpg" width="640" />
</div>Jalan2http://www.blogger.com/profile/13674572211287367727noreply@blogger.com0tag:blogger.com,1999:blog-8549674530237521848.post-3487304059657664152012-06-28T15:30:00.000+08:002012-06-28T15:30:54.704+08:00Mini Chicken Katsu<div style="text-align: center;">
<img alt="Crunchy chicken tenders (Japanese chicken katsu) by Season with Spice" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0KllEhpakeHju5_KCBvg3EPgLk0EX8ju1LHK75_Cu4rulvgQQNI4KbJd2zVyAk6QyvYos6NV1PaGZiOiuGZUFAjeUY-QmzP4AFZ2NEDbMbxlbSVRy1U6wEs9Sycdx0OpQsQAhj0unIKx/s1600/Tempura+chicken.jpg" />
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<span style="color: #990000; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Mini Chicken Katsu with your favorite spice blend</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 pound of boneless chicken breasts – cut into strips</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp paprika</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp ground cumin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp garlic powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp onion powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp cayenne pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 egg yolk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 ice cubes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tbsp of cold lime or lemon juice, or water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup panko flakes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup of palm oil (or another oil with a high smoke point)</span><br />
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<img alt="frying chicken tenders in a wok for katsu" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbsc3ADA-hMAdjCHGr2Qig-jprAnvD676GsuMXMRV9Mj-9DsnNWL-b238tKCA9njv2yHmVfwsdIonj9qDgMA776wNmV-07ZAOJIhDXm16lT7BDWGqvC6BUYswhe9Y2bkkXxx0D-0kRSX-/s640/Frying+tempura+chicken+with+paprika.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>The process:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. In one bowl, place the chicken strips, and then in a separate bowl, mix the flour, spices (or experiment with your own spice blend), powders, and salt. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. Pour the mix over the chicken, and then get your hands dirty rubbing the mix on the chicken strips until fully coated.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. In another bowl, stir together the egg yolk and lime/lemon juice, and then add the ice cubes (when the mix is cold, it will end up crispier).</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4. In a third bowl, pour the cup of panko flakes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5. Then in your ‘wet kitchen', pour the oil into the wok, and heat on high. The oil should be ready after a few minutes, but you can check by sticking the handle of a wooden spoon into the oil, and if bubbles form around it, the oil is ready. When ready, turn the flame down to medium-low (Safety note: Never heat oil unattended. And to prevent a fire, please understand the concepts of the smoke point and flash point of cooking oil)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6. Take two chicken strips at a time and first soak in the egg mixture, and then roll into the panko flakes until fully coated. Place chicken strips immediately into oil and fry for a few minutes, or until golden brown. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">7. Remove the chicken and place on a tray lined with paper towel.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Try chicken katsu with a bowl of Japanese udon noodles. </span><br />
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<img alt="Chicken tenders with spicy peri peri sauce by Season with Spice" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmPE3TNDjEblR4uQgU-Cs1yjsYlN6UdcvJu3wC6dS4hyrlPlGzDz-jT0lGjssNFqL6DdEtCRC0wVceElDI0f4qcWdnzBW738uQaQAgce9ymOArRHeL3EP4Gqn1JFXtkHeeKpJH_zcdsVr3/s1600/Paprika+tempura+chicken.jpg" />
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<br />Jalan2http://www.blogger.com/profile/13674572211287367727noreply@blogger.com0tag:blogger.com,1999:blog-8549674530237521848.post-61429080024554793912012-06-25T16:14:00.000+08:002012-06-25T16:14:17.840+08:00Stir-Fried Black Pepper Udon Noodles<br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><img alt="Stir-Fried Black Pepper Udon Noodles by Season with Spice" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLf9r4-gyvl5xmjueKbs5GxxiGqVz8V4Tdw01HQas3up4-gFUWWKZlbhXh3mt72-dN3yMB78u1T9JEpQ6Xj8yRNd4hEih29_TwLud3tFH0T7nyZJo-7jSktnbbaKGoSsVVOVZy9vCTGxOB/s640/stir+fry+seafood+blackpepper+udon+noodle+recipe.JPG" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">A mix of flavors, textures, and colors are important in Asian cuisine to make dishes more appetizing, and healthier. A mix you can find in most Asian noodle dishes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Stir-Fried Black Pepper Udon is a fun and simple meal to prepare even on the busiest of days. Just grab some seafood or chicken or beef (or tofu for a vegetarian version), a few different vegetables from the fridge, black peppercorns from your spice rack, a few Asian sauces, and you’re ready to cook it up.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Chewy udon noodles contrast nicely with the crunchy, sweet vegetables and the black pepper infused sauce. A scrumptious home-cooked meal in no time.</span><br />
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<img alt="Stir-Fried Black Pepper Udon Noodles by Season with Spice" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vOtAy_ojSqD4WzRD23HKsJK2az57_E-1gq2_UjgOcG8WAVMBzSJ3cWKV5bkIwieZnxELVjTuLL37hkpxPIpmWbNephu4T-hmI_z9u4M0w1hW_OxB6rizDMz6kYT0PGFlhngIHIkof5NL/s1600/stir-fried+blackpepper+udon+noodle+yaki+udon.jpg" />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Stir-Fried Seafood Black Pepper Udon Recipe</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Serves two</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 servings of fresh udon noodles (or dried udon) </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8 medium prawns - deveined and shelled</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">300g of squid - cut into rings</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 clove garlic - minced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp of grated fresh ginger</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 small red onion - thinly sliced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 dozen sugar snap peas</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Half a carrot - cut into desired shape</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Half a red bell pepper - cut into strips</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8 baby corn - cut into thinner strips </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salt to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sauce ingredients:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tbsp ground black peppercorns (or more!)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp of light soya sauce or tamari </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp mirin (Japanese cooking sake) or Chinese rice wine (optional)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 tbsp dark soy sauce</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp oyster sauce (you can substitute it with teriyaki or hoisin sauce)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp corn flour</span></div>
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<img alt="easy stir fry udon recipe spiced with black pepper" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgucpaEiF_WYJJmmxesGLnZM3eMcYyUapFqId_wtXlgAH6_x_1hQpf6ORAJV-tqYWNxg45wPQJSiEqig_bU7AjvPgm8DVc2UzdMr2PNIIb2qn-RNspoD9Pl4plKp3dBUPO9A5jrjnvTE56z/s640/Stir+fry+seafood+udon+with+black+pepper.jpg" width="640" />
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<span style="font-family: Arial, Helvetica, sans-serif;">Method:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. In separate bowls, mix the prawn and squid with 1 tsp sugar and a dash of salt and black pepper. Marinate for 15 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. In a bowl, mix all the sauce ingredients. Set aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Blanch udon noodles in boiling water for about 1-2 minutes. Drain well and immediately rinse with cold water. Set aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Heat 1 tbsp of oil in a frying pan or wok on medium fire. Add in the prawns, and cook on one side until they turn pink. Flip the prawns over, and then add in the squid. Over medium-high heat, stir-fry the seafood until cooked (prawns will be opaque, and squid will turn white), being careful not to overcook. Remove and set aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5. With the same pan, heat another 1 tbsp of oil on medium fire and sauté garlic and ginger until fragrant. Toss in onion and sugar snap peas, and cook for about a minute. Then add in baby corn and carrots and stir-fry for another minute. Add in 1 or 2 tbsp of water if it gets too dry. Finally, add in the red bell pepper and stir-fry for 30 seconds. Cook quickly to ensure the vegetables keep their fresh color and are tender crisp.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6. Mix in the udon noodles and the sauce ingredients. Toss briefly to combine. Then add in the cooked prawn and squid. Turn up the heat and stir-fry the mixture quickly until everything is well mixed. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7. Dash in a bit of salt to season. Sprinkle a bit more crushed black pepper if desired. Dish out and serve immediately.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Read more: http://blog.seasonwithspice.com/2012/02/seafood-yaki-udon-recipe.html#ixzz1yn5PAdhg</span></div>
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<br /></div>Jalan2http://www.blogger.com/profile/13674572211287367727noreply@blogger.com0