Some cool dishes images:
Fish Food
Image by AamerJaved
No, not Fish kabob.
The kabob is mutton with Pakistani herbs and spices along with a chapati/roti
Full of Cider Goodness
Image by dblstripe
Cider brined pork tenderloin at the Monkey Bar, inside The B.O.B.
Check out these food images:
Fish Dish
Image by yvestown
new article on my blog
sun tea with a view of my front porch
Image by sleepyneko
rishi peach roobios.
Mushroom and Yam / 淮山炒木耳
Image by Gu.Kejing
The dish is very common in the southern China restaurant. The mushroom and the yam were fried together with high temperature oil. The pepper was used to decorate as black and white is quite dull. The red tiny piece will bring up the appetite.
这道菜是å›方很常见的一道菜。木耳和淮山经¿‡é温玉米油的爆炒而成。红辣椒是为了装点用的，因为只有黑和白两色就太单ƒäº红色小片能够大幅提升食客的胃口€‚
Before you were scared away by the title of this post, let me assure you that omelet with tobiko (fish roe omelet) is a wonderful and delicious recipe. Really! I invited my friends to try the dish and they gave me the thumbs up, and even the kids love it.
If you recall, not too long ago, I made the seared ahi tuna salad with tobiko. I had some leftover tobiko which I didn’t know what to do. I thought it would be great to combine regular eggs with fish eggs, and create a double “eggy” omelet. The Recipe worked and it was a success. I loved it that every bite of the omelet, there were a ton of fish roes that popped in my mouth. More importantly, the tobiko adds a subtle €œfishy” nuance to a regular omelet dish. It was pleasing to the taste buds.
If you’re not familiar with tobiko, they are orange-hued fly fish roes commonly found at Japanese markets. Compared to masago (capelin roe), they are definitely bigger and much more expensive. I personally prefer tobiko but you can try this recipe with masago, too. Enjoy!
(Click Page 2 for the Tobiko Omelet Recipe)
Pages: 1 2
A few nice food images I found:
Seared Fish
Image by Sanctu
Food that tries a bit too hard, at Zento, Singapore.
Foodporn!!
Image by digicla
Food for the junkie. I think these things are typical Dutch (at least the "kroket" and the "frikandel"). In those small warm boxes they are waiting for you…snacks!
You can change your money at the mechanical pimp on the left. Put the money in the slot near the box of your choice, open the box and the "food" is yours!
How long your food was in the box?…..nobody knows….
Do you have this in your country?
Holland-Nijmegen, snackhouse "de Blauwe Steen" corner Burchtstraat/Broerstraat
Btw, this snackhouse is a good and clean one!
Some cool food images:
Food stand; Roasted fish (Ayu)
Image by GinkgoTelegraph
Food stand in Japanese festival.
@ Kyoto Gion, Yasaka shrine
DJ Food
Image by Ernst Vikne
DJ Food uses Mac 
April Fools Food Ideas from around Flickr
Image by Dot D
Nothing is what it seems! click through to the pictures to see what they really are!
blogged at www.dabbled.org/2009/03/april-fools-food.html
1. april-fools, 2. The full spread of the dessert sushi!, 3. happy april fool’s!, 4. April Fool’s Day "Eggs and Toast", 5. 100_2163, 6. April Fool’s Fun
Created with fd’s Flickr Toys.
Otak-otak Lor Bak
April 11th, 2011 | , | 11 Comments
Whenever I am home in Penang, I make it an effort that I learn our family recipes from my aunt, who is in her late 70′s. Since my late mother passed away some 3 years ago, she is now the only person who knows the recipes of all our much-treasured family dishes—everyday home-cooked recipes, Nyonya food, and kuih (sweet cakes).
This mouthwatering and super delicious Acar Hu, or Nyonya Pickled Fish, is a much celebrated Nyonya Recipe. Everyone in my family loves this concoction of deep-fried fish pickled with a turmeric-vinegar base, spiced with garlic, ginger, and chilies…
In my family, we would use a type of fish called “chee ya hu” (silver mullet). However, you can make Acar Fish with fish fillet such as red snapper as silver mullet is not widely available. When my friend Patty Unterman of San Francisco Examiner came to visit Penang, my brother and I introduced her to Penang’s Nyonya food. At the first bite, Patty asked me for the Acar Fish recipe. I am so glad that both my brother CK and I had the opportunity to make this dish together, following my aunt€™s instructions as she sat in the kitchen narrating the step-by-step to us. Acar fish is extremely tasty and tantalizing, with the perfect balance of flavors. To learn more about Nyonya food, check out my site.
Nyonya Acar Fish Recipe (Acar Hu)
1 medium-sized turmeric, peeled and sliced into thin pieces
600g silver mullet or bone-in Red Snapper fish fillet (cut into 1-inch thick fillet)
1 (big) knob ginger, peeled and cut into matchstick strips
2 (small) garlic bulb, peeled and sliced into thin pieces
3 fresh red chilies, sliced into pieces diagonally
10-12 bird’s eye chilies
Marinade:
2 cups oil
2 cups water
1 cup Chinese rice vinegar or to taste
2 tablespoons salt or to taste
1 cup sugar or to taste
1 heaping tablespoon toasted white sesame
Method:
Dry the turmeric, ginger, and garlic under the sun for a few hours. Marinate the fish with some salt before deep-frying to golden crispy texture. Transfer the fish into a deep pot, follow by the ginger, garlic, and chilies.
Heat up a wok and stir-fry the turmeric until the oil becomes yellow. Discard the turmeric using a colander. Add water and vinegar to the wok and bring it to boil. Season with sugar and salt per the recipe or to taste. Transfer the marinade into the pot and make sure that the fish and ingredients are submerged by the marinade. Sprinkle the sesame on top and cover the pot with its cover and let the fish pickle overnight. The fish is best served the next day.
Cook’s Note:
Stated above is the traditional method of making Nyonya acar fish. You can leave the ginger, garlic, and turmeric to air dry for a few hours, or you can even use the oven to quickly “dry” them. The key is to lose the moisture content in the ingredients.
March 29th, 2011 | Malaysian Recipes, Nyonya recipes | 3 Comments
My two-month vacation here in Penang, Malaysia is coming to an end. Before I leave, I wanted to share a very delicious Recipe with you (a specialty of my second sister who is an excellent cook )â€Curry Fish Head. For sure, I am going to miss this dish when I return to the United States because some of the key ingredients such as bunga kantan is not available. Furthermore, it’s impossible to find very fresh fish head to prepare this dish…
This Curry Fish Head recipe is essentially a Nyonya ikan tumis recipe, but made with Garoupa fish head so I would call this a Nyonya Curry Fish Head as there is no curry powder and curry leaf used. Regardless, it’s a mean pot of curry and goes very well with steamed white rice, and this is just one example of the type of dishes we eat in Malaysia. Please take note that this recipe is in metric measurement for easy reference. Enjoy!
My Sister’s Famous Curry Fish Head Recipe
Ingredients:
600g Garoupa Fish Head, chopped into pieces
1 tablespoon tamarind pulp + 1/2 cup water
3-4 tablespoons oil
2 cups water
Bunch of polyganum leaves (laksa leaves)
4-6 okras, cut into halves diagonally
Salt to taste
Sugar to taste, optional
Spice Paste:
1-2 stalks lemongrass, white part only, cut into small pieces
1 small turmeric, skin peeled, sliced into pieces
20-25g dried red chili paste
50g peeled shallots
5g belacan (shrimp paste)
Garnishing:
Bunga Kantan (Torch Ginger Flower), sliced into small pieces
Bunch of mint leaves, optional
Method:
Cook’s Notes:
Please meet Piggy at Piggy’s Cooking Journal–a stunning meals blog that I completely adore and continuously drool more than. A fellow Malaysian–from my hometown Penang–Piggy cooks, bakes, and writes about Asian food and other great eats. Please welcome her as a guest writer on Rasa Malaysia with the following serving of sweet and sour fish. Yum!
Sweet and Sour Fish
Guest Writer: Piggy’s Cooking Journal
Most of my friends don’t cook as they locate that cooking is really a chore rather than an activity they’d appreciate. They are constantly bewildered that I am willing to put in a great deal of effort to cook, even when I’m dining alone at household.
Contrary to what these pals may believe, I normally do not spend extended tedious hours in the kitchen. I do, occasionally, whip up some complicated dishes but that may not be something I’d like to do everyday. Just like the others, I do have those moments when I just don’t feel like doing anything at all.
But no matter how unwilling I am to cook, I still have to eat, especially following eating comparable dishes for various days. That’s when I turn to my piles of cookbooks and look for the straightforward yet satisfying recipes to try out. Over time, I have gathered very a extended list of recipes that I would take out from time to time when I need to have a yummy property cooked meal inside the shortest time…(get the sweet and sour fish recipe right after the jump)
Over the weekend, I’ve just added one far more such Recipe to my list of “simple and satisfying” dishes. The sweet and sour fish only took me less than 45 minutes, from wok to tummy, including cleaning up the dishes and oh, that also included the various minutes of photo taking at leisurely pace. This sweet and sour fish dish is that easy and yet it left me gastronomically satisfied. Uncover it difficult to believe? Well, give the following sweet and sour fish recipe a try then!
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.
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.
Picked Tofu
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.
Famous Tofu Dish
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.
Lanzhou Hand pulled Noodles with Beef 兰州牛肉拉面
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.
Guilin Rice Noodles 桂林米粉
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.
