Wednesday, May 29, 2013

Coconut Basmati Rice

 Coconut Basmati Rice. Photo by mangoes2020
This is from the "Moosewood Restaurant Cooks at Home" where they suggest serving this dish with curry.

Read more: http://www.food.com/recipe/coconut-basmati-rice-82971?oc=linkback

Ingredients:

1 1/3 cups water
1 cup basmati rice
1/2 cup coconut milk
1/2 teaspoon turmeric
1/4 teaspoon salt
1 cinnamon stick (1-inch)
1/4 cup raisins or 1/4 cup currants

Directions:

1
Bring water to the boil.
2
While water heats, rinse the rice well.
3
When water boils, stir in the rice and all of the remaining ingredients.
4
Return to a boil.
5
Stir, cover, reduce heat to low and simmer for 15 minutes.
6
Take off the heat and allow rice to rest for 10 minutes.
7
Remove the cinnamon stick, stir to fluff the rice and serve.

Source: http://www.food.com/

Thursday, May 31, 2012

Sweet Green Bean Pearl Dessert


If you’re looking for the perfect dessert- sweet, yet not too sweet, thick, yet not too gooey, delicious- well, very delicious, cease your search immediately for you have found it! Lek Tau Suan, Hokkien for ‘Green Bean Pearl Dessert’, is one that would definitely satisfy your craving for mouth-watering desserts. They present quite a unique sight- small, whole split mung beans suspended almost magically in a clear, thick liquid with a consistency similar to that of porridge- perhaps not something you would consider a conventionally appetising sight, but I’m sure you know better than to judge the flavour of this dish simply by their appearance.


To make this dish, you’ll have to purchase the mung beans (also known as green beans) without the skin, and slowly boil them. Patience is the key to obtaining perfectly boiled mung beans, as this has to be done at a slow pace to ensure the end result is beautifully soft, with just the right amount of ‘bite’ in them. Potato starch is an essential ingredient in this dish, its role being to produce that glassy smooth and thick texture of this dish. Pandan leaves, or screwpine leaves give an irresistible aroma to this dish, one that is bound to have your mouth watering before you even set your sights on this bowl of pleasure!

You’ll be glad to know that the excellent flavours of this dish is not the only thing that makes it so hard to resist. The main ingredient, mung beans, happen to be loaded with health benefits! High in dietary fibre and vitamins such as Vitamin C, Vitamin K and Vitamin B complex like riboflavin, thiamine, niacin and Vitamin B6, they are also said to aid in increasing your metabolism, making it the perfect ‘diet food’! If that can’t convince you to give this a try, I’m not sure what else will. Serve this dessert warm with some Chinese donuts for a brilliant mix of sweetness and saltiness, and be prepared to “blow your taste buds away”! 
Sweet Green Bean Pearl Dessert (Lek Tau Suan)
Preparation time: approximately 1 hour
Cooking time: 40 minutes
Serves: 4

300g skinless mung beans, soaked in water for 1 hour
6 pandan leaves, knotted
150g sugar
1 litre water
80g sweet potato flour

1. Place soaked mung beans on a plate and steam over boiling water for 30 minutes
2. Add pandan leaves, sugar and water into a medium size pot and place over high heat for 10 minutes
3. Dissolve sweet potato flour with some water and slowly mix in together with ingredients in pot, stirring constantly
4.  Add in steamed mung beans and mix thoroughly with a ladle
5. Serve warm

Cheese Burgers


Everyone (well, almost everyone) loves fast food, and I’m no exception. It’s a pleasure to sink my teeth into a great burger, enjoying the taste of the warm, toasted bun, the delicious dressing coating the patties and the usual assortment of crispy lettuce and cold, sliced tomatoes. However, I can’t help being conscious of my environment, the fast food joint I’m in and most importantly, I can’t help but wonder…what is in my burger?

Asian Ceviche (Umai)

Being light and refreshing, it is no wonder this dish is a popular favourite as an appetizer or as a snack. The abundance of fresh seafood available in Sarawak enables this dish to be made, and it has gone on to capture the hearts of Sarawakians and non-Sarawakians alike. 

Garlic Fried Rice



My favourite order at any Japanese restaurant would have to be Garlic Fried Rice. Eat it on its own or accompany it with the delectable Japanese dishes such as Teriyaki beef or Teppanyaki chicken. 
Of course the main ingredient for this dish is garlic, the breath stinking ingredient that every chef can't live without! Its almost like a love and hate relationship with this plant. This species of the onion family has gained immense popularity. From being a regular ingredient for seasoning during cooking, the garlic is now having its useful oils being extracted and encased by small capsules to be consumed by health-conscious people. The ‘stinking rose’ has been known to be a natural antibiotic with antibacterial, antiviral and antifungal properties. They are said to be able to lower down high blood pressures and reduce the buildup of

Cold Tofu with Century Eggs



Firstly, if you’ve got any concerns regarding century eggs (and I think I might know what your concern is exactly), let me assure you they are NOT made by soaking eggs in horse urine. In fact, they were never ever made this way. Century eggs are actually made by packing eggs with a mixture of clay, ash, salt, lime and rice hulls for several weeks as a method of preservation. Also known as thousand-year egg and millennium egg, century eggs are a popular ingredient in Chinese cuisine, where they are either consumed as it is or accompanied by other ingredients. The preservation process it undergoes results in its whites turning into a gelatinous dark brown with little flavour, whereas the yolk becomes a dark greyish-green with a creamy, savoury flavour. The yolk will also

Chicken and Avocado Sandwich



Who says nutritious food has to taste bad? This sandwich is proof enough to refute that. A definite treat to your taste buds as well as your health, avocado and chicken sandwich is definitely my favourite sandwich combination. The harmony within the ingredients in the sandwich is like a perfect marriage, bringing the best of each other without overshadowing any one of them.
The main ingredient in this sandwich is, of course, the avocado and chicken, with the spotlight on the succulent piece of grilled chicken meat, drizzled with a bit of balsamic vinegar. The rich, slightly sweet flavours from good aged balsamic vinegar transforms this humble sandwich to something worthy of a fast bite. It’s a good thing that a little goes a long way when it comes to balsamic vinegar as they are definitely not cheap. However, if you’d rather not spend much money on expensive aged balsamic vinegar, heating a cheaper one with some brown sugar over medium heat would do. When the sugar melts and the bubbling mixture thickens, you can proceed to drizzle the cooled liquid over the chicken meat though it does not recreate the exquisite flavours associated with aged balsamic vinegar.