Wine marinated lamb popsicle in fenugreek cream curry
Image by Vincent Ma
When we went to Vancouver we visited Vij’s. We were absolutely floored by their food. Subsequently we bought his cookbook and proceeded to try to make one of our favourite dish from that visit, the Lamb Popsicle.
Dried fenugreek leaves (that’s what we used in this dish) is called kasoori (or kasuri) methi. We found a big bag of it in an Indian groceries store. The smell and flavour of the fenugreek is very hard to describe and very exotic. It’s no wonder that this herb hasn’t made it into many mainstream western dishes.
The recipe called for a "sweet white wine" to be used when marinating the rack of lamb. Since this is a spicy (literally, and also piquant) dish, we thought we’d be cute and used a Gewürztraminer. I picked one of my favourite: Pelee Island Winery. Remember, kids: Always buy a wine that’s good enough to drink for cooking. Especially when faced with a Recipe that calls for something like 3 tablespoons of wine (Doh!)
If you make the dish please make sure you have lots of rice or bread around — you won’t want to waste a drop of the sauce, it’s that good.
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Image by Smithsonian Institution Description: A participant carves a watermelon in the Food Culture USA program at the 20ǥ Smithsonian Folklife Festival.
Image by Stitch
My “spartan” snack the other day. It’s one of my few photos about food, yay! I don’t eat much as you can see. btw, pansit or chinesenoodles is the Asian spaghetti but i’ll settle for the real spaghetti anytime :p
2Cut the beef into pieces and divide the radish into two pieces. In a large pot with a lid, boil the beef and radish in the water. Lower the heat and simmer for at least 2 hours until the meat is very tender. Skim off any particles that float on the surface.
3Take the meat and radish out of the broth. Cool the broth and skim off the excess fat. Slice the meat thinly. Slice the radish into pieces 1/8" thick pieces.
4Add the meat, radish and crushed garlic to the broth, then boil again.
5Place noodles in serving bowls. Originally, you would use buckwheat noodles in the soup. Nowadays, you can put other thin noodles such as Chinese noodles.
6Cut large green onion into rings. Add salt, black pepper, accent, and green onion and adjusting seasoning before serving.
7Serve hot.
1/2lb
rib eye steak
||| 1 1/3lbs
beef shank
||| 1/2
whole
korean radish, found in Asian market
Cook spaghetti according to package directions. Cool.
Add 1/4 c. chicken broth, 2 tsp. chives, 2 tsp. soy sauce, 1 tsp. honey, dash of ginger and 2 tsp. rice vinegar (optional) in a small pot, cook over low heat until blended well.
Pour over noodles and refrigerate. Serve cold. Before serving sprinkle with sesame seeds and chopped scallions.
Ingredients:
1 pkg. very thin spaghetti
1/4 c. chicken broth
2 tsp. chives
2 tsp. soy sauce
1 tsp. honey
Dash of ginger f tsp. rice vinegar (optional)
I would like to introduce you to a special guest blogger today, Food four Tots, who happens to become my higher schoolmate in Penang. What a little word! Food 4 Tots is an awesome foods blog with recipes meant for toddlers. Every single time I read the webpage, I drool more than the homey and delicious dishes and secretly jealous of her 4-year old and wish that I am eating at her dining table every day. Please welcome Foods 4 Tots to Rasa Malaysia as she shares her sui kow (Chinese dumplings) Recipe with us.
Two year ago, when I was just starting to cook for my loved ones, a friend of mine made a strong recommendation that I visit Rasa Malaysias meals blog for its recipes and cooking ideas. When I browsed via her webpage, I was quite amazed by her stunning shots and high level of professionalism in food presentation, not to mention her cooking and baking skills. Due to the fact then, I had been following her webpage closely and even referred it as my “online cookbook.” I need to say that her featured recipes are obtaining much more and more interesting and impressive now. There are lots of cooking tips and methods I learnt via reading her posting. Each time I pay a visit to her webpage, I will be drooling and leaving with a hungry stomach. Her Penang-style cooking also makes me very homesick and I just feel like flying home the next day to satisfy my cravings…(get step-by-step sui kow recipe after the jump)
Right now, I would like to thank Rasa Malaysia for featuring me as her guest writer. I had chosen sui kow (水饺) as my featured recipe mainly because she loves dumplings. Co-incidentally, it really is also my childhood favourite. I had never gotten bored consuming it even until now. Hopefully by sharing this sui kow recipe, you will enjoy sui kow as significantly as I do.
“Sui kow” (水饺) can be a Chinese dumpling which filling is mainly made up of coarsely diced or whole shrimps, minced pork, and other chopped vegetables such water chestnut. Generally, “sui kow” is paired with Chinese wonton noodles. But it can also be served separately in boiled broth.
I first learnt about how to make “sui kow†from my mother-in-law. Considering that then, I constantly love making sui kow for my loved ones. By serving it with some blanched vegetables and Chinese noodles, it makes a wholesome meal for us. My son (a four year-old boy) loves the “sui kow” so a lot that he can easily wallop 5 sui kows in 1 sitting!
When I told my hubby that I will created “sui kow” to be featured on Rasa Malaysia’s weblog, he suggested that I ought to follow his “self-proclaimed” authentic sui kow recipe which he utilized to eat at a Chinese noodle house in Kuala Lumpur (Malaysia) as a child. This recipe calls for the inclusion of green peas and finely chopped coriander leaves on top from the common fillings. Despite the fact that I had neither seen nor tasted this version of sui kow before, my instinct told me that his suggestion is feasible as the green peas will add extra colour and nutrients for the filling whereas the coriander leaves will give much more flavour on the sui kow. So I decided to give it a try. Guess what will be the verdict? My hubby€™s suggestion was proven correct! These two additional ingredients did give the sui kow a new twist in its flavour. The green colour of the pea resembles a hidden jade, created the filling far more appealing on the eyes. I must say that it is the best sui kow I had tried so far. The taste and texture are simply AWESOME! Before I had finished my shooting, 8 “sui kows†had disappeared from the serving plate and gone into our stomach! The temptation is so irresitable! Are you as excited as us, too?
Finally, my hubby said, “If one would be to appreciate the full eating of €œsui kow”, the art of consuming it truly is just as essential as the serving itself.” He strongly recommends placing a piece of coriander leave on top from the “sui kow” and dip it into some chili sauce (just a bit will do, so as to prevent the chili taste from over-powering the wholesome taste on the fillings). Appreciate! If you have better way to delight in sui kow, feel free to comment. We really enjoy your feedback.
Now, let me share with you the authentic sui kow recipe (based on my own concortions):
In this article, I am going to describe how to cook shrimp, chicken, and beef Chinese noodles. When you are cooking Chinese noodles by yourself rather than getting it from a fast food spot, it’s healthier (no msg) for you and your family.
Step 1
Heat up water in a cooking pot. After water boils, add noodles and cook it until the white center just disappears. Add a incredibly little quantity of oil (to prevent the noodle from sticking), mix well and set aside for later.
Step 2
Cut the chicken breast into tiny cubes. And cut the beef into tiny thin slices. Put shrimp, chicken cubes and beef slices into one bowl. And include a little bit of starch, mix properly making use of your clean hand.
Step 3
Bring tiny quantity of corn oil in a clean wok, and turn on the heat. Wait until the oil is about ~1Ȧ F, add what’s in the bowl from action 2. Cook it from the wok for 2-3 minutes, everything must be fully cooked. Get it out of wok and set it aside for later.
Step 4
Include sliced onions into the same wok, cook it for 1 minute and combine your cabbage. Cook for one more minute, and include your cooked noodles from move 1 to the wok.
Step 5
Bring salt, soy sauce, chicken stock towards the wok. Mix properly.
Step 6
Combine the cooked chicken, beef and shrimp to the wok and cook for an additional minute.
Step 7
Include the bean sprouts towards the wok and cook for 30 seconds. Turn off the heat and place the cooked noodles into a plate. The noodles have a very inviting aroma; it has the smell of seafood and meat at the same time.
China is the world’s largest rice producer, and a single of the earliest centers of rice cultivation. For thousands of years, the Chinese folks have been diligently cultivating their land for favorable harvests. The agricultural way of life, with rice as the center, has played an significant role in China’s history. In the past, individuals held the belief that the precious things of life are the five grains with rice being number 1, instead of pearls or jade.
For the Chinese persons, rice is the staple food in everyday meals. They eat it as Westerners do with bread. Rice is cooked by boiling or steaming, till it absorbs as much water as it can.
There can be a rich collection of rice dishes in China. Among them, fried rice might be the most well-liked not only in China, but also around the world. Depending on the types and amount of added ingredients, including beans, chopped meat, vegetables, eggs, etc., in addition to several manners of preparation, there have developed endless variations of fried rice.
Rice may perhaps also be made into rice porridge (congee). When cooking porridge, more water than usual is added to make the rice saturated with water and become really soft and viscous. It’s frequently served and eaten with pickles, bamboo shoots, salted duck eggs, pickled tofu and quite a few other condiments. Besides a common food on the dining table, rice porridge can also serve as food therapy for the unwell by adding ingredients of therapeutic value.
noodles are a staple food in Chinese cuisine, with a extended history and wide popularity. Its initial appearance could be traced back to the East Han Dynasty (25 – two hundred and twenty AD), and it became very well-liked throughout Song Dynasty (960 – 1279 AD). Its cooking methods are numerous, though relatively basic. Folks can, according to their likes and tastes, add several ingredients and materials to make a excellent variety of noodles.
Chinese noodles vary in width. They could be thin as needles, or thick as chopsticks. On the other hand, when it comes to length, they are commonly served prolonged and uncut. This is due to the fact lengthy noodles are a symbol of longevity in Chinese tradition. Thus, in the course of birthday celebrations, persons will serve “longevity noodles” in very good hope for longevity.
Vegetables are, in general, the second most fundamental part of Chinese cuisine, after the staple rice. Chinese individuals are fond of greens, specifically leafy greens, and consume quite a few several kinds at nearly each meal, sometimes preserve and eat them as snacks.
A lot of commonly utilised veggies in Chinese meals are familiar to Westerners, such as cabbages, mushrooms, peas and beans, all leafy greens, chili peppers, onions, carrots, celery, broccoli, bamboo shoots , gourds, etc.
Chinese men and women prefer cooked veggies rather than raw. Veggies are cut into thin strips or small pieces, cooked with meat, tofu, fish, seafood or noodles. They can also be applied in soups, braises, or as stuffing for dumplings, wontons, and steamed bums.
Besides, people like to make veggies into pickles. A large variety of pickled greens are made, including cucumber, cabbage, turnip, chili pepper, among several others. Pickles have a refreshing and savory taste, so they are generally served as appetizers in a meal.
China has a large consumption of eggs each year. Individuals consume eggs laid by a lot of poultries; one of the most typical ones are chicken, duck, goose, pigeon, and quails.
Food savvy Chinese folks make lots of dishes out of eggs. Probably the most unique and famous ones are most likely the salted duck eggs and century eggs (preserved eggs), both are produced and eaten all over China.
Salted duck eggs are made of fresh duck eggs, by soaking in brine for about one month till the yolk becomes bright orange-red color, as well as the salty flavor is absorbed.
Men and women make century eggs with duck, chicken or quail eggs. Eggs are soaked in a mixture of ash, salt, lime, clay and rice straw for various weeks or months, depending on diverse processing techniques, till the white becomes a dark-brown transparent jelly, while the yolk becomes a cream-like, dark-green substance. The eggs smell a strong odor of sulphur and ammonia.
In Chinese, the pronunciation of egg, dan, sounds similar to dai, which means generation. Eggs represent rebirth and fertility in traditional view. When two individuals get married, when a baby is born, at the baby’s first-month birthday, and some other joyous occasions, red-dyed eggs are passed out as auspicious gifts. They represent hope, happiness, and carrying on the family line by having babies.
Fish is eaten through out the coastal areas along with the inland parts of China. During festivals or celebrations, fish is an vital dish at family dinner table. Fish is so critical in Chinese food culture is because it’s considered a symbol of abundance and prosperity.
In Chinese, the pronunciation of fish, “yu”, sounds the same with the word for abundance, richness, or surpluses, and it really is believed that eating fish will bring prosperity within the coming year. Therefore, in China, particularly at banquets, it can be customary to serve the entire fish, using the fish head pointing towards the honored guest.
Well-liked fish and shellfish consist of carp, grass carp, crucian, sea bass, squid, soft-shell turtle, crab, shrimp, prawn, scallops, oysters, etc.
The cooking of fish can be a delicate matter. At many Chinese restaurants, a new cook is tested by cooking fish, and a restaurant is often known by the chef’s skill in cooking fish. The ancient Chinese philosopher Laozi even said “Governing a excellent nation is like cooking a small fish.”
Tofu, or literally translated as bean curd, is a food of Chinese origin. It is made from soy milk, water and a curdling agent. The production of Tofu from soy milk is similar to that of cheese from milk. It’s created by coagulating soy milk, then pressing the resulting curds into blocks.
Tofu contains little fat, and is high in protein, calcium and iron. Tofu itself has incredibly little flavor or smell, but it has the capability to absorb new flavors through spices and marinades. Due to this high quality and nutritional value, Tofu, a staple of Asian cuisines since ancient times, has recently become a popular material utilized in Western vegetarian dishes.
There can be a wide variety of tofu, which could be split into two main categories: fresh tofu – produced directly from soy milk, and processed tofu – processed in some way from fresh tofu.
Fresh Tofu
Soft/silken Tofu
With white color and very tender texture, it contains the highest moisture contents of all fresh tofus. This is the typical tofu in south part of China. It is usually used to make soup. Read more information about Tofu and Tofu dishes.
Chinese people basically consume all animals’ meat, such as pork, beef, mutton, chicken, duck, pigeon, as well as numerous others. Pork is probably the most commonly consumed meat, and it appears almost in each and every meal. It’s so typical that it is usually used to mean both meat and pork.
Each and every part on the animal may be eaten, be it meat, skin, fat, blood, or entrails. People even joke that, speaking of pig’s meat, every single part with the pig might be eaten, and nothing is wasted, except for the oink.
Chinese persons rarely eat any raw meat. They prepare and cook meat in several methods. All meat might be boiled, stir-fried, stewed, roasted, poached, baked, or pickled, etc.
One of the most famous dish might be Beijing Roast Duck. It has been prepared since the imperial era, and is considered as one of China’s national foods. The duck is served with pancakes, cucumber, spring onions and hoisin sauce (seafood paste).
Typical tofu in north China, it has a yellowish color, and bounces back when readily pressed. Simply because of its firm texture, it really is suitable for stir-fry, and could be picked up effortlessly with chopsticks.
This additional firm tofu contains the least amount of moisture of all fresh tofu. It’s usually pressed really flat and sliced into long strings, which looks like loose cooked noodles, and can be served cold or stir-fried.
Also called fermented tofu, it consists of dried tofu cubes that have been fully air-dried, then soaked in Chinese wine, salt water, vinegar, minced chilies, etc. for slow fermentation procedure.
Stinky Tofu
This smelly tofu is usually a kind of snack with strong odor described as rotten or fecal. Blocks of soft tofu are fermented in unique brine, and then after frying till the rind becomes crisp, are commonly served with sweet sauce, soy sauce or hot sauce.
Mapo Bean Curd is often a combination of bean curd set in a chili-and-bean based sauce, which is normally a thin, oily, and bright red suspension, and usually topped with minced meant, commonly pork or beef. Seasonings consist of water chestnuts, onions, other vegetables, or wood ear fungus.
The history of soup might be as old as the history of cooking. Chinese soup has been an significant part of Chinese food culture for a long time. It’s considered to be among the most nutritious and digestible food kinds.
Since in China, soups are eaten as one of the key dishes in a meal, particular attention is attached to the soups’ stocks. Meat, bones, eggs, marine items, vegetables, fruits, crops and edible fungus are used.
There can be a wide variety of Chinese soup; nevertheless, it can be typically characterized into two key categories: Thin soups – made with clear broth and cooked swiftly; thick soups – cooked far more slowly with all the stocks added together at once, and frequently starches are added as a thickener near the end in the cooking procedure.
It’s an ancient tradition to treat a cold or fever with soup. In addition to its capability to comfort, it is believed that particular soups have healing powers. Quite a few soups are consumed for their flavor, as well as for their restorative or invigorating effects. This is heavily linked with traditional Chinese medicine. There are varieties of such tonic soups, ranging from pungent to light, savory to sweet flavors.
Noodles are a staple food in Chinese cuisine, with a long history and wide popularity. Its first appearance can be traced back to the East Han Dynasty (25 – 220 AD), and it became extremely popular in the course of Song Dynasty (960 – 1279 AD). Its cooking techniques are numerous, though relatively simple. Persons can, according to their likes and tastes, add different ingredients and materials to make a excellent variety of noodles.
Chinese noodles vary in width. They may be thin as needles, or thick as chopsticks. Even so, when it comes to length, they are usually served lengthy and uncut. This is simply because lengthy noodles are a symbol of longevity in Chinese tradition. Thus, during birthday celebrations, individuals will serve “longevity noodlesâ in great hope for longevity.
Chinese noodles are generally made from wheat flour, rice flour, or forms of starches, for example Mung Bean starch. Wheat flour noodles are commonly produced and consumed in North China, while rice flour noodles are much more typical in South China.
Rice flour and starch-based noodles are made only with rice flour or starch and water. Wheat flour noodles maybe added in low quantities with egg, lye or food coloring in order to have a yellow color, and change the texture, tenderness and taste of the noodles. No matter their kind, noodles cook incredibly swiftly. Normally it requires no additional than 5 minutes to become al dente, although thinner noodles only take less than one minute to finish cooking.
Mainly because of various manners of preparation and utilizing of materials and ingredients, there are more than a thousand types of noodles all over China with local characteristics. Among them, the most famous ones are soy bean paste noodles (or Zhajiang Mian) in Beijing, hand-pulled noodles (or Lamian) in Shaanxi Province, sliced noodles (or Daoxiao Mian) in Shanxi Province, dandan noodles (or dandan mian) in Sichuan Province, to name just a few.
Noodles are served and eaten hot or cold, boiled, steamed, stir-fried, deep-fried, or served in soup. Whichever way, you’ll very first need to, by applying chopsticks, stir the noodle till all the materials are evenly mingled prior to enjoying it. Noodles are an excellent food for the nutritionally-inclined, providing harmonious dietary balance. They’re low in calories, and high in protein and carbohydrate.
This kind of hand-pulled noodle is also known as the “Lanzhou Beef Noodles”, a single of probably the most typical dishes in the nearby location. Visitors can see it at every corner of the town and it has become a part of the nearby people’s life. The noodle is handmade, and it takes a cook only a single or two minutes to stretch the flour cake into many needle-like noodles. These days modest restaurants serving Lanzhou Beef Noodles may be identified at almost every Chinese cities. However, most of them are hidden at little alleys or back streets.
Among the quite a few beef restaurants in Lanzhou, the Jinding Beef Noodle Restaurant in Pingliang Road, along with the Mazhilu Beef Noodle Restaurant in Wudu Road and also the Minority Restaurant in Zhangye Road are probably the most well known ones.
Taking pride of place as the most common nearby snack (or breakfast, lunch or dinner) in Guilin, mifen is pliable but strong, fragrant and mellow, and cheap (2.5 yuan for a bowl). Guilin rice noodles can probably be identified within 1Ǡm of any town or town location.
Rice noodles, gravy, fried peanuts or soybeans, chopped scallions and thin slices of various kinds of meat are added for several versions of this renowned and tasty dish. Well-chopped condiments consist of: spring onions, chilli, pickled beans and pickled white raddish in chilli sauce. Soup may perhaps be ladled on or dispensed from an urn. Even though there are lots of restaurants around the country who claim to serve authentic Guilin Rice Noodles. On the other hand, You’ll find rarely any restaurants serving authentic Guilin Rice Noodles outside Guilin Town.
Guangzhou Shahefen 广州沙河粉
Shahefen can be a kind of noodles made of rice. It’s broad, white in color. Their texture is elastic and a bit chewy. They don’t freeze or dry well and are thus typically (where obtainable) purchased fresh, in strips or sheets that may well be cut to the desired width. Shhefen is popular in southern China’s Guangdong, Guangxi and Hainan Province.
