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wxnchester-blog · 5 years ago

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The Upside to Natural Popcorn Seasoning

Popcorn is a favourite snack for a lot of people. It has a long history in the United States, too. Sprinkle it on cooked popcorn while it's still hot.

Popcorn is a winner in regards to kids and grownups alike. It is practically a perfect snack. This popcorn has all of the flavor of churro but not one of the deep-fried guilt. Since you might guess, you've got to begin with natural popcorn. Spiced popcorn with a lot of flavor is our favorite.

Should you need a little bit more flavour, repeat steps two and three until you receive the taste you're searching for. Almost any sort of flavor or seasoning is found. As soon as you learn to make these three fun flavors you're able to experiment with whatever flavors you want.

All you will need is the ideal combinations to create certain flavors. You might find it helpful to blend these ingredients together to earn a fine powder for easier sprinkling. Sure, ice cream may be the very first thought, but I was searching for some crunch! Another thing I really like about this recipe, apart from it being addictively delicious, is the fact that it's ridiculously simple to make. Dana's recipes are a really good starting point to work out a kind of cooking that is right for your family members. Bear in mind, in the wild there isn't any cooking in the slightest.

Cinnamon is among the healthiest spices to become in your diet plan because of the way it can balance blood glucose and protect against diabetes. The spices build a flavor that's really hard to resist and simple to enjoy. You must mix several varieties of spices and powders to produce tasty homemade popcorn seasonings. The exact same fantastic spices are used and are certain to warm your belly. The majority of these seasonings require just an easy shake above a bowl of fresh-popped corn. There's more to a popcorn seasoning than simply adding one sort of flavor, such as cheddar. The quantity of homemade popcorn seasonings to make is dependent on your requirements.

If you're using the salt for one more purpose (marinating meat etc) then you may keep it as it is. It's simple to make flavored salt in just about any flavor! It's the number one popcorn salt in america!

Even fifteen minutes of shut-eye can earn a tremendous difference in the remaining part of the day. The time will be different based on your microwave and bowl, so you might need some trial-and-error on the very first batch or 2 to determine how much time it takes the popcorn to cook. Otherwise, do some exercise and there's a fantastic chance the urge to eat will subside. 1 important consideration to bear in mind is you might discover a selection of flavorings that have a lot of processed ingredients. Below you'll discover our favourite popcorn seasoning ideas. 1 final trick is to bring a beaten egg white with your seasoning, then bake at a very low temperature.

With all these flavors to select from and such a convenient dimensions, you can't fail! It is quite easy to discover in stores and is sold online in a number of forms. Gourmet selections can be bought at specialty stores or on the internet. Bags of ordinary kernels are extremely inexpensive. Other poppers require some sort of oil. Hot air poppers don't use any oil.

Making it can be exceedingly uncomplicated and require simply putting kernels in a popper. The kernels ought to start popping shortly after! In order to earn a great savory popcorn you need to start out with good kernels. A whole lot of store packets add fillers that can be a problem when you have allergies, and also have plenty of sodium. Packages for popping in the microwave can be found in stores.

When making every one of the recipes below, the course of action is straightforward. If you would like to have a really beneficial cleaning procedure, simply utilize green cleaning solutions. Home cleaning is a difficult work. however, it is a component of maintaining a great well-being. Water is kept in a little circle of soft starch in every kernel. The coconut oil provides the popcorn a huge flavor.

Keep it realand keep it simple! Twice is nice within this tasty basketful. There ought to be lots of air in the bag for the popcorn to become tossed around. Take half of your day-to-day supplements with this meal. Sprinkle with salt and relish.

Season with lots of salt. Featuring up to 3 flavors in one tin, there's certain to be something for everybody! If any of the aforementioned sounds like fun, get prepared to pop this up with our delicious recipe ideas. Check each recipe for certain calories.you can also check proper popcorn

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kunwiginjanu · 4 years ago

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Brad's tandoori lamb chops. Add the oil to the marinade and toss with the lamb chops. Tasty, succulent, juicy, full of flavour Tandoori Lamb Chops - full recipe and cook video. Garish with fresh coriander leaves; serve hot with mint chutney and onion rings.

Then take a bowl pour the lamb chops in to it. Add Hung curd & all the spices accordingly (Red chili Powder,Turmeric powder,Shan fried. This easy Tandoori Grilled Lamb Chops recipe is going to make you the star of your next cookout!

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, brad's tandoori lamb chops. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Add the oil to the marinade and toss with the lamb chops. Tasty, succulent, juicy, full of flavour Tandoori Lamb Chops - full recipe and cook video. Garish with fresh coriander leaves; serve hot with mint chutney and onion rings.

Brad's tandoori lamb chops is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It's appreciated by millions every day. They're fine and they look wonderful. Brad's tandoori lamb chops is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have brad's tandoori lamb chops using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Brad's tandoori lamb chops:

{Prepare 8 of lamb chops.

{Take of Garlic powder.

{Prepare of Ground ginger.

{Take of Ground mustard.

{Take of Rosemary.

{Make ready 2 cups of plain yogurt.

{Prepare 5 Oz of tandoori paste.

{Make ready of Oil for frying.

A sophisticated but simple summer grilling recipe. To True Aussie Beef & Lamb who provided us with a Big Green Egg and amazing Aussie Lamb for this post. Tandoori lamb chops are made from succulent lamb chops marinated in a spicy yoghurt and lemon marinade and fried to perfection. The Tandoori style of cooking is a method that involves cooking food in a clay oven, or tandoor, at a very high temperature.

Steps to make Brad's tandoori lamb chops:

Heat oil in a large frying pan.

Add lamb chops sprinkle with spices..

Fry three minutes per side. After you flip chops, sprinkle with spices again..

Meanwhile, mix yogurt and tandoori paste in a mixing bowl. Mix well..

When chops are done, transfer to a baking dish. Cover with tandoori sauce. Bake at 400 degrees for 25 minutes..

I served with couscous with wild mushrooms and herbs. Serve immediately. Enjoy..

Tandoori lamb chops are quite easy to make but not seen as often on an Indian menu as Tandoori chicken. The name Tandoori simply means cooked in a Tandoor or a very hot oven. The traditional Tandoor is made of clay. It does not dictate the exact spices used or the colour of the finished product. Dipna Anand is back with one of her favourite recipes and most popular dishes from her restaurant.

So that is going to wrap it up with this special food brad's tandoori lamb chops recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

#recipesfood

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weddingdressesforgirls30 · 5 years ago

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edigestfoods-blog · 6 years ago

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HYDERABADI BIRYANI – CUISINE OF EDIGEST FOODS

Hey How are you all , It has been a long time since I have not written about my food experiences due to my project work in Greater Noida . Greater Noida is a modern city with all modernized civilization . It’s a student area and street foods are in common. But here are many restaurants which are good. Though according to me the best restaurant in greater noida is EDigest Foods which serves hyderabadi biryani in greater noida .

After having my dinner at EDigest Foods . I went to the chef and how he makes the best biryani in greater noida .He said that Hyderabadi Chicken Biryani boasts of a beautiful cacophony of flavours that is known the world over. A delicious medley of fine long grain rice spices and chicken pieces, this Hyderabad style dum biryani is very easy to make and a delight to eat. Here is how to make Chicken Biryani Recipe at home.

What’s great about Hyderabadi biryani is its unique taste and influences from different parts of the world, especially from the Mughals. It’s one dish that’s really close to everyone’s heart and the perfect definition of soul food.

Hyderabadi Chicken Biryani boasts of a beautiful cacophony of flavours that is known the world over. A delicious medley of fine long grain rice spices and chicken pieces, this Hyderabad style dum biryani is very easy to make and a delight to eat. Here is how to make Chicken Biryani Recipe at home.

Hyderabadi Chicken biryani served in a bowl.

This delectable dish is made with tender, juicy pieces of chicken cooked to perfection with Indian Spices and caramelized onions, each rice grain bearing the flavors of this royal treat.

When I started to cook, I never thought that Biryani can be made at home. It was always a special dish we went out to eat.

Then one day, a friend of our’s invited us over a biryani dinner and that day changed everything for me.

The biryani he made was out of the world and was made at home from scratch. I became his fan immediately and we had many biryani meals at his place later.

This man gave me the confidence to try out biryani at home and with a little hand holding by him, it took me no time to become a Biryani champion myself. I made many variations later apart from chicken biryani and posted the recipes here.

Some of the other biryani recipes I’ve posted are: Mutton Biryani, Hyderabadi Vegetable Dum Biryani, Kathal Ki Biryani, Hariyali Jheenga Biryani, Egg Dum Biryani and a seafood special Fish Dum Biryani.

What is Hyderabadi Chicken Biryani?

Biryani is basically rice cooked with meat in layers and on very slow heat or dum. There are many ways in a which a biryani is prepared and each method is unique and have it’s own significance.

There is Hyderabadi Style Biryani, Lucknowi Biryani, Ambur Biryani, Donne Biryani etc to name a few.

Hyderabadi Biryani is prepared in two ways – Kacchi or Pakki Biryani. Kacchi Biryani is where the meat is not cooked separately but gets cooked along with the rice while in the pakki biryani, the meat is cooked prior to layering it with rice.

The method I have mentioned below is Kacchi Biryani method and I will soon be posting the Pakki Biryani method too.

How to make Chicken Biryani?

This royal treat is prepared by cooking the rice first, and then layering it with chicken. Long grain basmati rice is to be soaked and added into a bowl of boiling water with khada garam masala, salt and shahi jeera. The rice is allowed to infuse the flavours of the masala and jeera and cook in it.

The chicken pieces are marinated with ginger paste, garlic paste, garam masala powder, red chilli powder, turmeric powder, salt, vegetable oil, green chilli and lemon juice, it’s allowed to sit for a few hours so that it soaks in all the flavours of the marinate and become tender.

You must make sure to marinate the chicken well in advance for it to get tender and cook under dum to perfection.

Once marinated, this delicious Hyderabadi biryani is assembled by putting in the chicken first and topping it with partially cooked rice.

As the rice starts to cook, the biryani is topped with milk, soaked saffron, browned onions and ghee. Then the pan is covered and the biryani is allowed to cook on dum beautifully with the flavours of the spices and toppings.

At this point in time, the aromas in your kitchen are going to be simply divine. It’s important to slow cook the biryani so that all the flavours seep right through and the chicken gets cooked thoroughly. Once it’s cooked completely, the biryani is mixed and served hot.

It’s very important to see to it that the rice is cooked to perfection; you don’t want it to be too mushy. The flavours of this dish speak for itself, chicken is to be marinated well and the final touch of saffron give this whole biryani a royal touch.

People from all over the world flock to Hyderabad to get a taste of this delicious Hyderabadi Chicken biryani, but what most don’t realise is that you can bring the taste and flavours of Hyderabad to your home. In Hyderabad, the taste of the biryani differs from region to region, but the method of cooking the biryani continues to be the same.

So for your next party, do try this delicious Hyderabadi Chicken Biryani and you won’t be disappointed. This recipe continues to be one of my all-time favourite biryani recipes.

Tips to make best Chicken Dum Biryani

Use best quality rice to make biryani. Long grain basmati rice which is atleast 2 years old is considered best to make a good biryani. I use Fortune basmati Rice to make my biryani.

The chicken must be marinated before hand. Since we are not cooking it separately, marinating it beforehand will make it tender and easy to cook.

Use a heavy bottom pan to assemble the biryani. The biryani needs to be cooked for 35-40 minutes on low heat and if the pan is not heavy, it might burn.

The traditional potli masala used to make biryani recipe has many unusual ingredients, but since it is not easy to source them, I have a mix which is easy to find and not compromise on taste.

Making Birista at home is the best way to go. I always make a large batch and freeze it for later use. You can check the recipe to make golden fried onion or Birista here.

Be very attentive while cooking the rice. Do not stir the rice much while cooking otherwise it will break the grains.

Choose a pan with a tight fitting lid. This biryani cooks on dum or steam and we want to retain as much steam that is formed inside. Traditionally, a sealing of dough used to be put around the pan and the lid but I don’t think that it is required if the lid fits tightly.

How to choose rice to make best Chicken Dum Biryani Recipe?

Both the taste and visual appeal of Biryani should stand out in its preparation. Now while this recipe takes care of the taste, the visual appeal comes only through rice grains. Longer the grain, better would be the biryani. I always choose the rice which is extra long and stands out as individual grains.

This gives the visual appeal of a blooming flower and makes eating biryani an enjoyable experience. Hence Basmati rice is the best choice to make Biryani, it stands out individually, without forming lumps while cooking.

In the market, you now even get specially selected long grain Basmati Rice, which is perfect for this Biryani.

The age of the rice is also very crucial to make good biryani. Choose the rice grain which is at least 2 year old. The older the rice, the better it is.

What to serve with Chicken Biryani?

Chicken Biryani can be served with any raita of your choice like Onion Tomato Raita, Boondi Raita or Pineapple Raita.

You can serve Mirchi ka Salan with it too.

So If you are in Greater Noida and you are a biryani lover then go to the EDigest Foods because it’s the best biryani restaurant in greater noida.

#hyderabadi biryani #edigest foods #greater noida #delhi ncr #best biryani #best restaurant

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mikeeatslondon · 8 years ago

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Inamo Camden - High Tech Eats?

When I first heard about Inamo I was enticed by what I saw of the menu; after all its pan-Asian fusion theme is right up my street.

And then I heard they have “electronic tablecloths” that you can draw and play games on. I had to go.

It just so happens that Inamo recently opened a branch in Camden (conveniently close to me) and put on a 50% off food offer just as I was kicking myself for leaving it so long before visiting. Sorted.

Oooh, I could just go for some beef tataki… Wait, I see what you’re doing here!

After being informed that we only had our table for an hour and a half — a disappointing state of affairs that had not been mentioned when I booked — we were shown to our table and greeted by the default display of vibrant, rolling colours and Japanese patterns, with a slideshow of menu items projected onto our plates.

Whilst awaiting an explanation of how the table worked, we discovered that the menu is presented via iPad.

You can make all of your selections and send them off to the kitchen without once having to interact with a waiter.

However it was at this early stage of our Inamo experience that we realised it was not going to live up to our lofty expectations.

It took all of 25 minutes to get that explanation, bring us a second pointer for the table, replace said broken pointer, bring us a new iPad as our initial one was on 1% battery and reset the new iPad as it hadn’t synched properly.

That was a third of our allotted time gone before we could place any orders or experiment with the table. Not super impressed.

All of this hassle was topped-off by the comment from a waitress upon replacing our iPad: “Technology, eh?”

A usually harmless remark that would have been laughed off in the workplace, for example, but in a restaurant where the entire gimmick revolves around the use of said technology it’s hardly encouraging.

Kitchen cam...

Upon finally submitting our order we set about playing with the table. You can choose your “tablecloth” from a selection of the aforementioned dynamic display and a plethora of photographs of pretty Asian things.

There is even an option to get a livestream from the kitchen in order to watch the chefs prepare your food. This seemed very cool at first, but then I realised I got a slightly better view by turning in my seat…

…now in HD

The real disappointment was the drawing tool, which was frankly just broken.

Supposedly clicking with your pointer brings up colour options, whilst clicking and dragging draws on the canvas. In actuality, clicking did indeed bring up the options but clicking and dragging, rather than drawing, merely flooded the display with these options pop-ups wherever we moved.

There were some parts of the table where it did seem to almost work as advertised — it took all of my patience and creative flair to conjure up the hearts in the top image (the default colour is red) — but we just had to give up, frustrated.

I have seen pictures posted on social media of some amazing doodles people have managed to realise with this tool, but I can only assume they poured inordinate amounts of time and effort into getting the table to cooperate or they are black magic practitioners of some kind.

The “instagramable” sushi bagel

But I haven’t even got to the food yet!

Dishes are brought out as and when they are ready, rather than in courses, to promote sharing. As such we kicked things off with the “sushi bagel” that is exclusive to Inamo Camden for the first month after opening.

What I was expecting here was a selection of nigiri arranged to look like a bagel (which the menu boasts to be inherently “instagramable”), but in actuality we effectively have sashimi arranged on top of a bed of rice.

I would describe the salmon and tuna sashimi as “average”, but the prawn was rubbery and mostly tail and the avocado was was oddly firm (“al dente” springs to mind) and sliced so thinly that you could barely tell it was avocado.

The rice certainly wasn’t made for sushi — it lacked the stickiness (or “mochi-mochi” as the Japanese might say) required to give any purchase to the fish atop it or even hold itself together, and it crumbled to the touch. Needless to say eating it with chopsticks proved difficult.

I think the blob in the middle was cream cheese, but served no purpose other than to contribute to the bagel aesthetic.

It doesn’t look like much, but trust me when I say this is one of the nicest things you can ever taste

Next came the yuzu miso aubergine. We decided to go with this because the picture looked good and we needed to get some more veg involved, little did we know we’d unwittingly picked out the jewel of the menu.

Simply described as “tender aubergine marinated in a flavoursome blend of yuzu, miso, soy & mirin”, it is hard to put into words just how phenomenal this dish was — easily the best food I have tasted in a long, long time.

The aubergine was indeed tender, to the point of melting in the mouth, and the flavours of the marinade come together to form a perfect harmony that takes the taste sensation the next level. The portion was thankfully very generous as well.

All I can say is that if you ever find yourself at Inamo, do yourself a favour and order this.

You can just make out the mess of rice that fell into my soy sauce

Here we have a pair of little wagyu burgers with a side of “wasabi fries”.

Has “sliders” made it into the common vernacular now? I can’t say I approve of meat portions being scaled down in general, though I’m sure there are some circumstances in which it makes sense.

These particular sliders were definitely passable, but that’s about it. Previous experiences of wagyu burgers have blown me away with the quality of the meat — even ones that have been bought in the supermarket — but this one seemed bland and dry. Dare I say barely better than fast food fare? Possibly not helped by all of the sauce leaking out before I could even take a bite.

The wasabi fries were a bit of a mixed bag. They suffer from the crisps curse, or that of anything that is “tossed” in a spice mix, in that the distribution of flavour is all over the place. If found myself licking the exterior of countless chips in an attempt to pick up a hint of that infamous wasabi kick, until eventually I had my mouth blown off by a single one.

I can’t tell you what the white sauce is despite spending a lot of time trying to figure it out, though the lighting in the picture makes it look like some kind of ectoplasm. It must be said that it did pair very well with the wasabi fries however.

A true blessing that the aubergine lasted us throughout the whole meal. I couldn’t stop going back for a “fix”

In a classic example of the “sharing style” of service, we finished with the traditional starter of Korean chicken wings. You can see the characteristic “danger red” that betrays the heat contained within.

I don’t tend to enjoy overly spicy dishes, but there was some good flavour in there as well and the chicken itself was nice and tender. I’ve just seen that the wings were apparently dusted in desiccated coconut, but I definitely couldn’t pick that out at the time.

Familiar?

Once the food was cleared away we were left with a mere 15 minutes to attempt to make the most of the table gimmick once again.

There are two games available: the one pictured above (I believe it was called “ping”) and “puzzle race”. The pointers were almost adequately responsive for the former, so that was a good bit of fun, and the latter took the form of a classic picture-matching memory game…

...which I won!

When we again tried and failed to achieve anything with the drawing tool we decided it was time to pack up and go home.

So despite being almost saved solely by that heavenly aubergine dish, I think it’s safe to say our impression of Inamo was largely negative — exacerbated by the high expectations we had going in.

With 50% off food (and including 2 cocktails) the bill came to £47. It is a rare experience indeed that even with such a good offer the bill still feels like a sting, but there you have it. I realise you are also paying for the experience, but when the experience isn’t up to scratch then you’re just paying extortionate prices — if I had paid full price for the “bagel” or sliders I would have been mightily disappointed.

As such it is hard to recommend a visit to Inamo (at least in its current state) without some kind of discount or voucher. Maybe we just happened to draw the short straw with the tech on the night, or maybe these are teething problems experienced by many of the still relatively new restaurant’s patrons that will be ironed-out over time, but I can only judge based on what we got.

We visited Inamo Camden branch on 19/01/2017 and paid £47 (with 50% off food and including service charge) for 2 cocktails, a sushi bagel, korean chicken wings, wagyu sliders and the yuzu miso aubergine.

#food #2017 #inamo #camden #restaurant #asian #japanese #korean #burgers #wagyu #fries #wasabi #chicken wings #beef #sushi #bagel #aubergine #miso #yuzu

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foodgemsg · 5 years ago

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https://ift.tt/2RNWmfa Read on our visit to Kanada-Ya | Award-Winning Classic Tonkotsu Ramen Now In Singapore by FoodGem

Media Tasting at Kanada-Ya

Kanada-Ya originated in the small town of Yukuhashi, Fukuoka, Japan, in 2019 and made its way over to London, Japan, Hong Kong, Barcelona and finally to Singapore. Kanada-Ya is voted as the number one ramen in London with numerous other accolades under their belt.

Mr Kanada, the founder believes the perfect al dente wheat noodles is made using a specific type of flour, with the right amount of protein content and alkaline salts to give a firm and springy texture that is paired best with Kanada-Ya’s rich broth. Kanada-Ya is famed for its award-winning classic Tonkotsu ramen, you can also expect Truffle Ramen, Kotteri Tonkotsu Ramen, Gekikara Ramen, Spicy Yuzu Ramen and more.

Love at first taste with this truffle ramen. The truffle broth was thick yet smooth enough with a strong mushroom taste to drinking till the very last delicious drop. Don’t forget to mix the black truffle oil and truffle jelly for the yummy ramen experience! Comes with a slice of tender chashu with a pink blush, perfect hanjuku egg and asparagus. Unfortunately, sad to say that the truffle ramen only available in limited quantities daily (20 per day). Well, I can’t help but to ask why? It is said that the porcini mushroom had to be soaked in the Signature tonkotsu soup broth for 24 hours followed by adding black truffle oil, truffle jelly and truffle marinated belly chashu and to cook for 5 hours. The truffle ramen is worth all the calories totally! Definitely a must try!!!

Truffle Ramen priced starting from S$22.90.

What’s the secret to the award-winning classic Tonkotsu ramen? Mr Kanada, holds onto a secret sauce and imports directly from the original restaurant in Japan to maintain a consistent standard. The base of the pork bone broth is bubbled for 18 hours together with the secret sauce.

After I’ve tried the Tonkotsu ramen, I wasn’t mind blown of the broth, but I enjoyed the ramen ingredient – belly chashu. An intensely flavourful Kanada’s special shoyu tare has steeped into pieces of chashu belly giving a savoury flavour while ramaining tender with the right amount of fats.

Kotteri tonkotsu ramen priced starting from S$14.90.

The spicy yuzu ramen was a pleasant surprise. Nice harmony of the Signature pork bone broth, corn-fed chicken broth and yuzu miso, none of the ingredient is too overpowering. The chunk of chilli may seem petrified for non-heat lover, rest assure, it’s not that spicy. It is balanced with a refreshing yuzu zing.

Spicy yuzu ramen priced starting from S$16.90.

Do not be deceived by the unthreatening colour of the Gekikara ramen. It was very spicy, coming from a mild-heat lover. Thereafter, downed with two cups of cold green tea.

As complements to the ramen, there are some side dishes like karaage and crab cream korokke. Would prefer the karaage that is nice and crispy with a light breading.

Opening special with 100% unlimited cash rebate on your first meal with no minimum spend and no cap. Available until 15 December 2019. Pssst, the downside is that you have to download the Kanada-Ya app in order to enjoy this promotion. Rest assured, there is free wifi available in PLQ Mall for you.

*Service charge(10%) and GST(7%) applicable.

Share this post with your friends and loved ones.

You have a chance to vote for this food article. Simply leave your vote/s and comment below.

Budget Per Pax

S$14.90-S$30

How to go Kanada-Ya

Operating Hours

Daily 11AM–10PM

Address and Contact

Paya Lebar Quarter, 10 Paya Lebar Rd, #03-30, Singapore 409057

Tel: +65 6966 0505

Reservation is not allowed.

Travel and Parking

Parking available PLQ Mall.

Travel via public transport.

From Paya Lebar Mrt Station (East-West Line)

Exit A; Walk 67 m (about 1 minute) to Paya Lebar Quarter.

The post Kanada-Ya | Award-Winning Classic Tonkotsu Ramen Now In Singapore appeared first on foodgem: Food & Travel.

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its-lifestyle · 6 years ago

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Most people can regale you with nostalgic tales of their mother’s food, and the associated smells, sights and sounds resonant of the maternal culinary processes. Few can recall men in the family being able to reproduce these same recipes.

And nowhere is this more evident than with Malay heritage recipes, many of which are the direct byproduct of enterprising women utilising ingredients indigenous to the areas they grew up in.

But with the passage of time, this matriarchal culinary system is being phased out, as many modern women simply do not have either the time or the inclination to cook traditional food.

It is why some families are discovering that contrary to convention, it is the boys who are becoming the custodians of traditional Malay recipes.

Son-thing old

In their family home in Semenyih, Selangor, Suriaty Embong, 63, is putting the finishing touches to a traditional dish. Standing right by her side is her son Amin Hakim, 21, who watches his mother intently before furtively adding an ingredient or two to round the dish out.

In many ways, this close-knit culinary connection has been growing and blooming for years now, as Suriaty has been determined to teach the classic Terengganu dishes she learnt from her grandmother to Amin, her youngest child (one of two boys).

Because his mother is getting on in age, Amin has taken over the daily cooking and even makes all the family’s heirloom recipes for gatherings and festivals. Photo: The Star/Samuel Ong

Growing up in Terengganu, Suriaty learnt how to cook by watching her grandmother, a fabulous cook. By 10, she was so eager to cook herself that she would often seek out leftover ingredients and concoct her own dishes.

“When my grandmother wasn’t at home, I was always surreptitiously experimenting in the kitchen. I would take whatever was left over after she cooked and cuba-cuba (experiment),” she says, laughing at the recollection.

From her grandmother, Suriaty learnt how to make traditional dishes like nasi dagang, nasi minyak and ayam percik, meals that she replicated when she moved to KL for a job opportunity.

Even as a young working professional, heritage dishes were always on her mind and at one point, she even entered a national Maggie cooking competition, ending up in fifth place for a classic Malay dish.

Suriaty has taught Amin how to make all the traditional Terengganu dishes that she grew up with, like laksam (pictured here). Photo: The Star/Samuel Ong

Once she got married and had her two sons, Suriaty became even more determined to pass down her precious recipes.

“I don’t have daughters, so I feel like I must pass these recipes down to my sons. My sons are particular about food. They don’t like eating out because I always cook, so somehow they are not satisfied with outside food.

“So if I don’t teach them these traditional dishes, they won’t know how to make them when I’m not around,” she says.

And once you try Suriati’s traditional Terengganu dishes, you’ll quickly understand why her sons love her food. Her laksam for example, is fantastic – an interplay of pillowy soft rice rolls interspersed with fresh local ulam, a fiery sambal and a pleasantly mellow kuah. In combination, these diverse ingredients form total and utter deliciousness.

“Laksam Terengganu is my grandmother’s authentic recipe. I’ve loved eating laksam since I was little, because the kuah is not spicy, so normally little kids like it. The thing about laksam is nowadays people don’t make it at home – they don’t know how to,” laments Suriaty.

Suriaty’s deliciously full-flavoured kerutuk itik is another heirloom recipe that she still makes to this day, as it has festive, celebratory connotations. “We make it for weddings and for buka puasa during Ramadan. In Terengganu, people will cook the duck eggs as well,” she says.

Now that Suriaty is getting on in age, she herself doesn’t cook as much. But all the years she spent teaching her sons has proven worthwhile, as Amin now does the day-to-day cooking.

“I learnt how to cook by watching my mum. She doesn’t have recipes – everything is to taste, secukup rasa or ikut rasa, so I estimate too but the only difference is I use spoons instead of my hands,” says Amin, laughing.

These days, Amin is able to make many of his mother’s prized heirloom dishes like nasi minyak and nasi dagang. In fact, he has become so adept at cooking that he even cooks for kenduris and other festivals!

“My mother is getting older, and cooking can be tedious, so I have taken over and am the main cook, even for family functions. But I am going overseas soon to further my studies, so my older brother and I have decided that he will take over the cooking until I get back,” says Amin.

For her part, Suriaty is both relieved and thrilled to know that her culinary legacy will live on in her sons.

“Both my sons like to cook, but Amin is the most interested. And I feel that nowadays people don’t want to make these dishes, so I’m happy knowing that my boys want to cook this food and will be able to continue making them when I am not around,” she says, smiling.

LAKSAM TERENGGANU

Serves 4 to 5

For the laksam 1 cup rice flour 1/2 cup wheat flour 2 tbsp cornflour 4 cups warm water

For the kuah laksam 5 red onions, minced 2 cloves garlic 1 tsp coarse black pepper 2.5cm belacan 2 cups coconut milk 3 grilled sardines, deboned and blended 1 asam keping 1 tbsp sugar 1 tsp salt

For the sambal 3 red chillies 4 bird’s eye chillies (cili padi) 5cm belacan 1 limau kasturi, juiced

For the herbs 1 cucumber, sliced thinly 100g taugeh 4 sprigs daun kesum, sliced thinly 1 torch ginger bud, sliced thinly 2 long beans, sliced lengthwise

To make the laksam Combine all the flours in a large bowl. Add warm water and mix until the mixture comes together and is not lumpy. Spread cooking oil on a flat plate. Put 2 cups of dough onto the plate, place in a steamer and steam until done, about 3 minutes. Remove dough from the steamer and set aside until cold. Roll steamed dough out, then and cut every 1.2cm and roll into mini rolls. Repeat until dough is finished (this should yield 10 rolls).

To make kuah laksam Blend onions, garlic, pepper and belacan. Put blended ingredients and coconut milk into a large pot. Stir to combine, then add sardines, asam keping, sugar and salt and cook until mixture reaches a boiling point.

To make the sambal Blend chillies and belacan until mixture is smooth. Top with lime juice and stir to combine.

To assemble Place rolls on plate. Pour kuah laksam over rolls and top with sambal and herbs. Toss everything together and eat.

KERUTUK ITIK

Serves 4

For the duck 1/2 duck 3 tbsp wheat flour 1 tsp salt

For the kerutuk 3 cups coconut milk 2 tbsp blended red onion 3 cloves garlic, blended 2.5cm ginger, blended 3 lemongrass, blended 5 tsp chilli paste 4cm belacan salt to taste 4cm gula Melaka 2 tbsp tamarind juice 4 duck eggs, boiled 3 red chillies, for garnishing

To prepare the duck Put water in a pot and add wheat flour. Soak duck in the water for 15 to 30 minutes to get rid of the smell. Rinse with clean water and coat duck in turmeric powder. Dry duck over open flame until there are no fine hairs on the duck and it is completely dry. Then marinate duck with salt.

To prepare the kerutuk In a pot, add coconut milk, blended onions, garlic, ginger, lemongrass, chilli paste and belacan. Stir to combine, then add salt, gula Melaka and tamarind juice. Cook mixture till boiling, then add duck and boiled eggs and cook until the mixture thickens and the oil separates. Garnish with chilli.

From boys to men

In his spotless kitchen, Razif Sidek, 52, and his three children – Mohd Danial Ahmad Razif, 23, Mohd Danish Ahmad Razif, 21 and Mohd Darwish Ahmad Razif, 14 – are hard at work.

The boys are bustling around like seasoned pros. Danial ladles curry onto a plate held steady by younger brother Danish. Darwish, meanwhile is laying the table for dinner.

“Boys, please make sure you set out the forks and spoons and fill the water glasses too,” says Razif, as the kids nod in unison.

Razif (second from left) has taught his three sons (from left): Danish, Danial and Darwish how to make Malay recipes he inherited from his mother and grandmother because he wants them to get passed down to the next generation. Photo: The Star/Art Chen

This charming scenario is a daily event in Razif’s household as he has trained all three of his sons to work together to create the heritage Malay dishes that he himself learnt as a child.

“I grew up with seven siblings and I learnt how to cook from my mother and grandmother. My grandmother was the quality controller in the house and my mother is the sort of person who doesn’t care if you’re a boy or a girl – you have to help in the kitchen,” he says.

Because Razif’s mother supplemented her income as a hospital attendant by making and selling Malay food, Razif and his siblings were often tasked with helping to prepare these meals. When Razif was 13, his grandmother became ill and couldn’t cook, so he started cooking for the family in earnest. “I started from there and it became part and parcel of my daily life,” he says.

In fact, to help earn money for his education, Razif actually made nasi lemak which he sold in KL Hospital where his mother worked.

Even after he started working as a lawyer, got married and had his three sons, he continued cooking every single day.

“When my babies started eating solid food, I was the one who prepared it and froze it for them,” he says, laughing.

Razif learnt how to cook when he was very young, because in his home, his mother didn’t treat boys any different from girls and so everyone had to help out in the kitchen. Photo: The Star/Art Chen

When his sons were in their early teens, he began teaching them how to cook the Malay heritage food that he grew up with, derived from his mother’s Minangkabau and Pahang roots.

“I want them to continue the tradition to make sure that the dishes that we have won’t be lost and will survive to the next generation.

“The only problem with traditional food is that it’s very tedious. But to me, in the modern age, you can simplify it. Like previously you had to use the batu giling, but now you can use a blender, so I am teaching my sons simpler ways of cooking traditional food,” says Razif.

Razif cited Rendang Minang, a delicious, aromatic coconut-infused beef dish that he inherited from his mother who in turn, inherited it from her mother.

“For this recipe, the meat is boiled first in the rice cooker until tender, then it is cut and sliced thinly. The reason behind it is because my grandmother wanted to cut short the cooking process. Rendang normally takes three hours, but our recipe doesn’t even take one hour,” he says.

Razif’s ayam sambal balado meanwhile is a fuss-free dish accentuated by the spicy underpinnings of copious amounts of fresh red chillies, tomatoes and onions.

“It only has three ingredients and is very simple. I remember when I introduced the dish to my ex-mother-in-law years ago, she called it masak senang (easy cooking),” says Razif.

Razif’s eldest son Danial says he and his brothers can now whip up all sorts of family heirloom dishes like ayam berlado and masak lemak cili api, skills which he finds extremely useful now that he is older.

“We’ve been learning how to cook from my dad for years, so my brothers and I now work together to make family meals during the weekends.

“We have grown up in this family, so it’s good to see boys cooking. I think all the boys in the family have an interest in cooking – it’s in the blood. And these days I really feel the importance of learning the family’s traditional food because it shows us where we come from,” he adds.

AYAM SAMBAL BERLADO

Serves 8 to 10

1 chicken, cut into small pieces turmeric, for marinating chicken salt to taste 1kg fresh red chillies 250g red tomatoes 850g red onions

Marinate chicken with turmeric and salt and set aside. Roughly pound the red chillies, tomatoes and onions and set aside. Heat a wok and deep-fry chicken till golden brown. Use the remaining oil to fry the pounded red chillies, tomatoes and onions. Saute the mixture till the chilli is cooked and turns dark red. Add more salt if necessary. Remove excess oil from the mixture and add the fried chicken. Toss sambal with chicken until well coated and serve hot.

RENDANG MINANG

Serves 8 to 10

For the beef 1kg beef

For blending together with beef stock 350g red onions 100g ginger 50g galangal 50g fresh turmeric 5 stalks lemongrass 5 cloves garlic 1 turmeric leaf

For cooking 100ml vegetable oil 300g chilli paste 800ml coconut cream 50g kerisik (toasted, grated coconut) salt to taste 1 piece asam gelugor (optional) palm sugar to taste 1 turmeric leaf, sliced thinly 3 kaffir lime leaves, sliced thinly

In a rice cooker, boil beef till tender. Set beef stock aside. Cut beef into bite-sized pieces. Blend all the ingredients with the beef stock and set aside. Heat up vegetable oil in a wok and saute the chilli paste over low heat until you get pecah minyak (the oil separates). Add blended mixture and continue to saute till fragrant. Add the beef pieces and remaining beef stock (if any) and cook over medium heat. Add the coconut cream and kerisik. Cook until the beef absorbs the flavours of the spices thoroughly and the colour turns dark brown. Add in salt, asam and palm sugar to taste. Turn off the heat and garnish with sliced turmeric leaves and kaffir lime leaves.

from Food – Star2.com http://bit.ly/2I35yWq

#Blogger

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cbdoilforpain · 8 years ago

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Irresistible Carp Pellets For Maximum Fishing Success!

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You probably use pellet baits. But there is far more to using, adapting, boosting and even making pellets than most anglers ever realised! You can have far more success exploiting pellets when you know far more about them and what to do to vastly improve any pellet bait! Better still you can make your own homemade pellets and give your fish maximum reasons to feed using incredibly potent ingredients and especially powerful components; so read on now!

There was a time when the majority of carp anglers used trout pellets in one way or another and the choice of pellets was quite limited compared to today. Pellets were usually ground up and made into boilies and paste baits. Pellets were also used as free baits but most often simply introduced with no additional treatments or adaptations to make them far more effective at making fish feed.

The thing to think about is that pellets such as trout pellets, salmon pellets and halibut pellets are designed to put weight on farmed fish for maximum profit. They are not optimised to make fish feed most of all. They are optimised to ensure the most feed gets efficiently biologically converted so the farmer has healthy fast growing fish to profit most from. Feed triggering efficiency is not the main aim at all! This point is a massive one to remember every time you use any pellets not designed specifically for carp fishing! This point means that you must treat pellets to maximise their feed triggering impacts!

You might well assume that for instance that halibut pellets are ideal for carp however they are certainly not ideal for health and certainly not optimised for maximum numbers of bites. These pellets are designed for fish with a higher protein requirement and a higher energy requirement which additionally means that such sea fish and salmonids such as salmon and trout have a higher oil content than carp require as carp metabolism is lower over all that these other fish.

Halibut pellets are high oil and used in volumes by numbers of anglers all the time on lakes is bad new for carp as this imbalances their ability to generate energy and burn off stored fats and glycogen in and around the major organs, and affects blood triglycerides and cholesterol in the body detrimentally. High oil impacts produce vitamin E deficiency and as this is a very potent antioxidant this reduces the immune system and other roles and functions in carp.

Fatty liver is just one symptom of excessive salmonids and halibut pellet use by the herds of anglers using these in spod and PVA product mixes and as other forms of free baits. It is insane how many carp have enlarged livers that form a bulge in their side which so many anglers simply ignore not realising they are harming fish health by using such pellets! The impacts all add up and in fact slow down the fishing especially in the later autumn, the winter and spring because the excessive and ignorant use of pellets by the masses simply means so much oil is converted and stored for vital energy, that very little feeding is required outside of optimum water temperatures for carp feeding!

I used to be a fan of oily fish meal baits and oily pellets, but not any longer now I know what harm they do. In the early day of using halibut pellets before the herd jumped on the bandwagon I used three grades of them each having a different rate of breakdown do to different levels of components. This made for great fishing for a short time as I could exploit this staggered breakdown to make it very difficult for fish to detect which bait was the hook bait. In fact after much initial success it only took the fish in my local lake 5 weeks to begin to go off halibut pellets and start to pick them up with great caution, to the point where numbers of bites were aborted, and a noticeable drop in bigger fish was noticed compared to initial use.

I altered my approach by cutting the large pellets I was using into fragments, and shortening my hook links. Again this approach worked for a while, but the main problem was that the bait was not new any longer and the fish knew they were dangerous even though they at them.

There are so many options you can use to overcome fish caution using your own creativity. Of course you can use buoyant fake pellets on the rigs. You can disguise your hook and rig with pellet paste. You can make pellet boilies in alternative shapes, textures, with different flavours and colours and so on. There are many ready made pellet paste and pellet boilies on the market including pop up baits and neutral buoyancy type wafter baits that negate the weight of the hook. This is a very vital point to fool the warier fish.

Preferably you will take full advantage of the new generation of specifically designed carp pellets available today. But some are far better than others. Again you need to bear in mind that fish become wary of familiar products pretty quickly, and anyway there is no need to cut your chances of success when you can be the very first to introduce a new bait to a water. To guarantee this massive advantage making your own homemade pellets can be the most powerful edge as I know from experience.

You need to think about why pellets are very successful. Originally baits used in carp fishing were predominantly water soluble and this was why such baits worked so very well as their components could react with water and as solution impact upon fish receptors very effectively. Paste baits and small particle baits with a high water content and trout pellets were among the main baits used for carp fishing before the advent of readymade baits.

You can do almost all the things in pellet form as you can with boiled baits using the same massive range of ingredients and liquids but personally I prefer paste and pellet bait formats and avoid heated baits for a huge list of reasons! Boiled baits are a bait format that can be less effective than many other bait formats. This is because carp have associated danger with hard round or barrel shaped baits containing egg for decades and the conventional sizes shapes, surface textures, ingredients and liquids and general characteristics mean boilies are very easy to associate with danger from previously being hooked on them.

You can of course apply all bait theory and ingredients and additives and so on to pellets to make highly water soluble baits. But of course you can also make homemade baits that are not round, that have rough textures and completely alternative nutritional profiles and totally alternative ingredients and additives etc compared to well over 90 percent of ready made baits. Such unique homemade baits can be made in any alternative shape as they do not have to be made by machine rolling pressing or extruding or heating!

Making homemade pellets means you can tailor your recipes extremely precisely for cold winter temperatures and also for the hottest summer temperatures so you exploit the practical function and chemical and physiological aspects etc of carp in the bigger scheme of things all year round.

I have been an obsessive fan of homemade bait making for decades since I noticed that the new readymade baits from the bait companies could easily be out-fished. In fact the more ready made baits that are round or barrel shaped and smooth surfaced are used by the masses on a particular water, the easier such baits are to out-fish using ready made baits. The reason for this is very simply that you can systematically remove out of your own bait formats and bait recipes any commonly used substance, and you can create baits so different in function and characteristics that you have removed virtually all reasons for carp to be cautious of them. Of course carp are wary of baits they have been hooked on before and this means for me that ready made baits are only a compromise for anglers either without the time or the vision to utilise superior solutions.

Even if you are formulating a bait recipe and having it rolled by a bait company the fact is that you have just lost a major potential advantage over carp defensive instincts and that is that almost inevitably the surface, shape and density of the baits will in some way be almost certainly similar to most other ready made baits! Not many anglers appear to have figured the profound implications of using smooth and rounded familiar baits. Only when you have experienced using baits that have as little resemblance of ready made baits as possible and used them in testing directly against standard rolled ready made baits can you experience the drastic improvement in catches. The difference in catch rates can be simply unbelievable and I am not alone in experiencing this phenomenon, many of my eBook readers now know all about this too! Perhaps you can see why I am so passionate about making homemade baits now!

I expect you want some instant tips on pellet uses. I will not give anything really potent here. If you have been using pellets straight out of a bag, then I suggest that you might try getting some of the potently bioactive citrus oil on a high PC lecithin base type flavour from Phil at CW Baits on request. This example of a unique flavour was deliberately custom designed to harness the powerful biological potency of special citrus oils and components and is really something unique. If you have not done this yet I suggest that next time you use a pellet or a mixture of them, mix them with CC Moore Marine amino Compound mixed with their unique liquid Red Venom which is a great alternative when you wish to avoid the ever so over-used Robin red. Robin red is now becoming a danger signal as it has been used in ready made baits for decades. I have avoided using this additive for years and benefited big-time!

Just one example of an additive to really improve the quality of water soluble protein in your baits while avoiding milk and egg proteins is CC Moore hemp protein powder. Teamed with the pure hydrolysed krill extract liquid this company offers you can easily begin to adapt ready made baits of all formats or even just exploit these two products to make completely unique baits. Making a coarse pellet based on hemp powder, crushed and whole hemp and crushed nuts bound not with carbohydrate binders but with high protein binders only plus boosted concentration liquid foods is merely a functional idea for a starting point for a range of possible homemade baits.

My head is spinning with so many ideas I could offer that have caught me outstanding catches of big fish but you need to develop your own thought process to creatively invent your own unique fishing edges with bait and bait applications.

I could list 500 additives and liquids you could use in your alternative pellet mixes for any fishing purpose. The trick is in knowing which substances are specifically so potent that you get excited just thinking about using one of them or a unique combination of them, knowing which ratios and levels will produce maximum feed triggering impacts in the short and long term. You need to consider the fact that it is extremely prohibitive for bait manufacturers to use very high levels of quality protein and extremely potent extracts and other very costly substances in making their baits, because their main aim is to make a profit.

This is why it is so easy for you to beat ready made boilies and pellets by making the stimulatory levels of incredibly stimulating components in your homemade baits massively higher because your aim is to get as many bites as possible, and not to make a profit! So if your wish to make milk protein based pellets or corn steep liquor or enzyme treated liver or pure bloodworm extract pellets for example then you can literally make them as potent as you can with no restraints!

Part of this choice is how to improve the palatability of baits so fish repeatedly eat more and more of your bait the more they eat. Obviously this is a fantastically vital part of improving baits because this means maximum numbers of chances of fish picking up your hook baits again and again until they get hooked! These effects can be built into baits so they act in cumulatively habit-forming and even addictive ways. The term addictive is no joke because the fact is that teleost fish are the ancient ancestors of us and we share so many physiological similarities. When you take a much deeper look at the food groups and things such as the most biologically active components of flavours you soon discover substances when used in the most appropriate dosage, concentration and in unique combinations that can be harnessed to catch far more fish and I have spent years researching and testing this whole subject!

We get addicted to very many substances and the food industry exploits this to manipulate your food buying choices and patterns. Homemade bait making and improving ready made baits is just the same; you have power to make your baits as potently biologically active, as enzyme active, as palatable, and as internally stimulating and addictive as you desire.

You do not know what you are missing until you actually experience the incredible satisfaction of catching new personal best fish after new personal best fish on baits that you have very specially adapted or have actually designed and made yourself! It is your choice! I regard the best value bait as the kind of bait no fish has ever experienced before and which catches me the most big fish possible in as short a period of time as possible.

If your mentality is still merely the price of a deal on popular ready made baits then you are not truly getting it about true value for money and instead are missing the whole point about bait! I would always much prefer to fish exploiting just 1 kilogram of the most potent homemade baits a lake ever saw than with 50 kilograms of a popular ready made bait, even if the cost of my 1 kilogram was the same as the 50 kilograms of bait. I hope you get my point about potency here.

Using more bait is not a guarantee you will catch the fish you aim for particularly if others have hooked that fish on the same or a similar ready made bait you are using! However when you present fish with a totally new experience, well as they say, carp do not have hands with which to test baits do they? What do you think they are going to do with a uniquely potent uniquely alternative profile bait, and how would you feel if you were the only person who knew the recipe of such a bait when it catches the biggest fish in your lake? Revealed in my unique readymade bait and homemade bait carp and catfish bait secrets ebooks is far more powerful information look up my unique website (Baitbigfish) and see my biography below for details of my ebooks deals right now!

By Tim Richardson.

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Source Here: Irresistible Carp Pellets For Maximum Fishing Success!

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purecbdoil · 8 years ago

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Irresistible Carp Pellets For Maximum Fishing Success!

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By Tim Richardson.

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Article Here: Irresistible Carp Pellets For Maximum Fishing Success!

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cbdhempoil2017 · 8 years ago

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Irresistible Carp Pellets For Maximum Fishing Success!

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By Tim Richardson.

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Post Source Here: Irresistible Carp Pellets For Maximum Fishing Success!

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bestcbdoilshop · 8 years ago

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Irresistible Carp Pellets For Maximum Fishing Success!

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By Tim Richardson.

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Article Here: Irresistible Carp Pellets For Maximum Fishing Success!

#CBD oil #hemp oil

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foodrecipescc-blog · 8 years ago

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Return back to Zakariah Street in search for morehttp://foodrecipes.cc/2017/07/11/return-back-zakariah-street-search/Arunita Datta, Iftar, Kolkata street food, Ramadan, Shahi Tukra, Zakaria Street<div class="pf-content"><h5>Article: <a href="http://foodrecipes.cc/?s=arunita+datta">Arunita Datta</a> Photography: <a href="http://foodrecipes.cc/?s=arunita+datta">Arunita Datta</a></h5> The first visit to Zakariah Street had already left a lasting impression on me. So much so that I planned to return back to Zakariah Street in search for more. It was the return of the faithful to the food hub once again. <img class=" wp-image-1890 alignleft" src="http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_1.jpg" alt="Zakaria_st_foodrecipes.cc" width="746" height="978" srcset="http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_1.jpg 534w, http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_1-114x150.jpg 114w, http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_1-229x300.jpg 229w" sizes="(max-width: 746px) 100vw, 746px" /> This time I had decided on reaching there a little later, after the Iftar meals were over. So on the evening of Chaand Raat (the night of the new moon sighting) declared by the grand Mufti of Saudi Arabia after the Namaz-e-Maghrib, I ventured out again. In India Chaand Raat would be observed a day later before Eid was celebrated and the month of Shawwal began. <img class="size-full wp-image-1891 alignleft" src="http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_2.jpg" alt="Zakaria_st_foodrecipes.cc" width="700" height="531" srcset="http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_2.jpg 700w, http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_2-150x114.jpg 150w, http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_2-300x228.jpg 300w" sizes="(max-width: 700px) 100vw, 700px" /> Being the last day before Chaand Raat, the excitement was palpable. Post Iftar the place was overrun by swarms of people in spite of the heavy showers minutes before. I was surprised to see many people from other faiths too, milling around for the Ramadan goodies. Clearly Zakariah Street had reached out to the gastronomically charged in the city. I was happy to guide a gentleman visiting with his wife and little son to the stall hugely popular for Murgh Changezi and Mahi Kebabs. It felt good to act as an impromptu guide who was returning for a closer inspection of the things she had missed earlier. <img class="alignright wp-image-1899" src="http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_3-1.jpg" alt="Zakaria_st_foodrecipes.cc" width="744" height="981" srcset="http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_3-1.jpg 531w, http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_3-1-114x150.jpg 114w, http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_3-1-228x300.jpg 228w" sizes="(max-width: 744px) 100vw, 744px" /> The first stop was the place selling Pyare kebabs. Unfortunately I was asked to return after half an hour since they were sold out already, being one of the most sought after kebabs at the venue. Patience has to be one of the greatest virtues as patience did finally yield the Pyare. They were the best melt-in-the-mouth kebabs I had ever tasted. <img class="alignright wp-image-1896" src="http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_4.jpg" alt="Zakaria_st_foodrecipes.cc" width="745" height="565" srcset="http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_4.jpg 700w, http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_4-150x114.jpg 150w, http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_4-300x228.jpg 300w" sizes="(max-width: 745px) 100vw, 745px" /> Story goes that when the ageing Awadhi emperor Asad Ud Daula lost his teeth, the expert raqabdar Haji Murad Ali in the royal kitchen prepared a kebab by pounding the meat for hours, so as to make it soft enough for consumption without chewing. The result was the genesis of the famous Galwati or Galauti Kebabs of Lucknow which could be eaten by the toothless emperor. <img class="alignright wp-image-1900" src="http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_5.jpg" alt="Zakaria_st_foodrecipes.cc" width="742" height="563" srcset="http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_5.jpg 700w, http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_5-150x114.jpg 150w, http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_5-300x228.jpg 300w" sizes="(max-width: 742px) 100vw, 742px" /> Later under the aegis of an insulted local aristocrat, probably Nawab Syed Mohammed Haidar Kazmi, who wanted to undo the allegations levelled by visiting British officials on the quality of allegedly tough Sheekh kebabs served to them, these evolved into the famed Kakori kebabs, where the severely pounded mince was wrapped around skewers and cooked over burning charcoal. The Pyares here resembled the latter and melted in my mouth in the same manner as they must have in the past. I hardly had to use my still intact dental appendages. I walked on and stopped at the stall selling Afghani Chicken kebabs. There were these huge quarters of chicken marinated either in a spicy chilli mix or in a paler yogurt marinade, skewered through and placed over charcoal fire. They were succulent and simply unbelievable. <img class="alignright wp-image-1901" src="http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_6.jpg" alt="Zakaria_st_foodrecipes.cc" width="755" height="995" srcset="http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_6.jpg 531w, http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_6-114x150.jpg 114w, http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_6-228x300.jpg 228w" sizes="(max-width: 755px) 100vw, 755px" /> Forging ahead I was trying to find my way to a particular hotel, but I lost my sense of direction amid the numerous stalls selling crisp white cottons to fancy watches. Finally I did with the guidance from the stall owners and there I was for it’s super tasty Beef Chaap. These were boneless meat, marinated overnight with spices which were not overwhelming on their own and rightly imparted a subtle taste, while still retaining the meat’s inherent flavour. As usual they too were cooked over a slow flame for literally eons. The chaap left an indelible mark in me. <img class="alignright wp-image-1902" src="http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_7.jpg" alt="Zakaria_st_foodrecipes.cc" width="744" height="981" srcset="http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_7.jpg 531w, http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_7-114x150.jpg 114w, http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_7-228x300.jpg 228w" sizes="(max-width: 744px) 100vw, 744px" /> With enough meat in my system I set my eyes for Shahi Tukra once again. This time my target was different. A person guided me to an empty stall in front of Sufiya Hotel where a bare wooden table stood, with the banner Lakhnawi Shahi Tukra written on it. A middle aged man looking more like an Afghan, sitting on a lone chair at the table, stood up and offered me the seat. Chivalry still exists I guess. <img class="alignright wp-image-1903" src="http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_8.jpg" alt="Zakaria_st_foodrecipes.cc" width="751" height="570" srcset="http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_8.jpg 700w, http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_8-150x114.jpg 150w, http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_8-300x228.jpg 300w" sizes="(max-width: 751px) 100vw, 751px" /> This was Wajid Ali Khan, who sold these Shahi Tukras here. He resides in Gazipur, Uttar Pradesh and had been coming to Calcutta for the last four years to stay and sell his Shahi Tukras here at Zakariah Street. His elder son being at Saudi Arabia, he was in the city with his school going very handsome younger son, Amir Khan to help him with the business. <img class="alignright wp-image-1904" src="http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_9.jpg" alt="Zakaria_st_foodrecipes.cc" width="740" height="976" srcset="http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_9.jpg 531w, http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_9-114x150.jpg 114w, http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_9-228x300.jpg 228w" sizes="(max-width: 740px) 100vw, 740px" /> At first water was boiled and in it milk was poured. Sugar was added later along with more cold milk to bring down the temperature. Then a little saffron was added for colour and the bread slices, already fried in Ghee were dropped in it. They were gently nudged around so as to soak up the liquid and then covered and removed from the fire and allowed to steep in the warm dilute milk. <img class="alignright wp-image-1905" src="http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_10.jpg" alt="" width="739" height="974" srcset="http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_10.jpg 531w, http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_10-114x150.jpg 114w, http://foodrecipes.cc/wp-content/uploads/2017/07/Zakaria_st_2nd_10-228x300.jpg 228w" sizes="(max-width: 739px) 100vw, 739px" /> Impatience on my part had to be curbed and I waited. After about 5 minutes which seemed like a lifetime, the lid was opened, revealing the swollen bread slices which seemed to have increased in size manifold. The dilute milk was gently squeezed out of them and each bread slice was placed on individual plates. A pre prepared thick, lightly sweetened milk was poured over it. Mewa, raisins and almond shavings were sprinkled and I was served my portion. The spoon cut through the bread like a knife going through soft butter. I put the first spoon into my mouth and it was Jannat. This had to be the food of the Gods. The bread was still not soggy and had retained a hint of crispness in its core, the thick milk had a mild sweeteness, just right for second, third and innumerable helpings and the flavour perfect. As it permeated deep within, very slowly, I remembered John Denver’s Annie’s Song of 1974, one of my favorite songs from the past, “you fill up my senses”…only this time “you” was Wajid Ali Khan’s famous Shahi Tukra! Eid was arriving too early I felt. If only the month of Ramadan stretched on, if only the Pyares, the Afghani Chicken Kebabs, and Wajid Ali Khan stayed back at Zakariah Street for some more time. If only “wishes were horses, beggars would ride”…. The good times here at the food street were ending fast and how and it would be a long wait till the next one again. <iframe style="border: 0;" src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3684.057690918124!2d88.35887817780306!3d22.576945519671224!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x3a0277b216760ed5%3A0xd96701b7cc8ee71e!2sZakaria+St%2C+Kolutolla%2C+Kolkata%2C+West+Bengal+700073!5e0!3m2!1sen!2sin!4v1498131208934" width="730" height="500" frameborder="0" allowfullscreen="allowfullscreen"></iframe> <img class="wp-image-1831 aligncenter" src="http://foodrecipes.cc/wp-content/uploads/2017/06/apple_57x571.png" alt="" width="27" height="27" /> <a href="http://foodrecipes.cc/?s=arunita+datta">Arunita Datta</a> is a teacher by profession with an avid interest in culinary culture of any place under the sun. Cooking and chronicling her efforts and experiences have been one of the most favourite hobbies of her. She loves to collect recipes and tries them out periodically. Good old “adda” sessions with home cooked food is her all time favourite. </div>adminFood Recipes - Cuisine Culture

New Post has been published on http://foodrecipes.cc/2017/07/11/return-back-zakariah-street-search/

Return back to Zakariah Street in search for more

Article: Arunita Datta Photography: Arunita Datta

The first visit to Zakariah Street had already left a lasting impression on me. So much so that I planned to return back to Zakariah Street in search for more. It was the return of the faithful to the food hub once again.

This time I had decided on reaching there a little later, after the Iftar meals were over. So on the evening of Chaand Raat (the night of the new moon sighting) declared by the grand Mufti of Saudi Arabia after the Namaz-e-Maghrib, I ventured out again. In India Chaand Raat would be observed a day later before Eid was celebrated and the month of Shawwal began.

Being the last day before Chaand Raat, the excitement was palpable. Post Iftar the place was overrun by swarms of people in spite of the heavy showers minutes before.

I was surprised to see many people from other faiths too, milling around for the Ramadan goodies. Clearly Zakariah Street had reached out to the gastronomically charged in the city.

I was happy to guide a gentleman visiting with his wife and little son to the stall hugely popular for Murgh Changezi and Mahi Kebabs. It felt good to act as an impromptu guide who was returning for a closer inspection of the things she had missed earlier.

The first stop was the place selling Pyare kebabs. Unfortunately I was asked to return after half an hour since they were sold out already, being one of the most sought after kebabs at the venue. Patience has to be one of the greatest virtues as patience did finally yield the Pyare. They were the best melt-in-the-mouth kebabs I had ever tasted.

Story goes that when the ageing Awadhi emperor Asad Ud Daula lost his teeth, the expert raqabdar Haji Murad Ali in the royal kitchen prepared a kebab by pounding the meat for hours, so as to make it soft enough for consumption without chewing. The result was the genesis of the famous Galwati or Galauti Kebabs of Lucknow which could be eaten by the toothless emperor.

Later under the aegis of an insulted local aristocrat, probably Nawab Syed Mohammed Haidar Kazmi, who wanted to undo the allegations levelled by visiting British officials on the quality of allegedly tough Sheekh kebabs served to them, these evolved into the famed Kakori kebabs, where the severely pounded mince was wrapped around skewers and cooked over burning charcoal. The Pyares here resembled the latter and melted in my mouth in the same manner as they must have in the past. I hardly had to use my still intact dental appendages.

I walked on and stopped at the stall selling Afghani Chicken kebabs. There were these huge quarters of chicken marinated either in a spicy chilli mix or in a paler yogurt marinade, skewered through and placed over charcoal fire. They were succulent and simply unbelievable.

Forging ahead I was trying to find my way to a particular hotel, but I lost my sense of direction amid the numerous stalls selling crisp white cottons to fancy watches. Finally I did with the guidance from the stall owners and there I was for it’s super tasty Beef Chaap.

These were boneless meat, marinated overnight with spices which were not overwhelming on their own and rightly imparted a subtle taste, while still retaining the meat’s inherent flavour. As usual they too were cooked over a slow flame for literally eons. The chaap left an indelible mark in me.

With enough meat in my system I set my eyes for Shahi Tukra once again. This time my target was different. A person guided me to an empty stall in front of Sufiya Hotel where a bare wooden table stood, with the banner Lakhnawi Shahi Tukra written on it. A middle aged man looking more like an Afghan, sitting on a lone chair at the table, stood up and offered me the seat. Chivalry still exists I guess.

This was Wajid Ali Khan, who sold these Shahi Tukras here. He resides in Gazipur, Uttar Pradesh and had been coming to Calcutta for the last four years to stay and sell his Shahi Tukras here at Zakariah Street. His elder son being at Saudi Arabia, he was in the city with his school going very handsome younger son, Amir Khan to help him with the business.

At first water was boiled and in it milk was poured. Sugar was added later along with more cold milk to bring down the temperature. Then a little saffron was added for colour and the bread slices, already fried in Ghee were dropped in it. They were gently nudged around so as to soak up the liquid and then covered and removed from the fire and allowed to steep in the warm dilute milk.

Impatience on my part had to be curbed and I waited. After about 5 minutes which seemed like a lifetime, the lid was opened, revealing the swollen bread slices which seemed to have increased in size manifold. The dilute milk was gently squeezed out of them and each bread slice was placed on individual plates. A pre prepared thick, lightly sweetened milk was poured over it. Mewa, raisins and almond shavings were sprinkled and I was served my portion.

The spoon cut through the bread like a knife going through soft butter. I put the first spoon into my mouth and it was Jannat. This had to be the food of the Gods. The bread was still not soggy and had retained a hint of crispness in its core, the thick milk had a mild sweeteness, just right for second, third and innumerable helpings and the flavour perfect. As it permeated deep within, very slowly, I remembered John Denver’s Annie’s Song of 1974, one of my favorite songs from the past, “you fill up my senses”…only this time “you” was Wajid Ali Khan’s famous Shahi Tukra!

Eid was arriving too early I felt. If only the month of Ramadan stretched on, if only the Pyares, the Afghani Chicken Kebabs, and Wajid Ali Khan stayed back at Zakariah Street for some more time. If only “wishes were horses, beggars would ride”….

The good times here at the food street were ending fast and how and it would be a long wait till the next one again.

Arunita Datta is a teacher by profession with an avid interest in culinary culture of any place under the sun. Cooking and chronicling her efforts and experiences have been one of the most favourite hobbies of her. She loves to collect recipes and tries them out periodically. Good old “adda” sessions with home cooked food is her all time favourite.

#Arunita Datta #Iftar #Kolkata street food #Ramadan #Shahi Tukra #Zakaria Street

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dreamilysupernut-blog · 8 years ago

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sudhirramakrishnan-blog · 8 years ago

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In Love with L.A. Confidential...

There’s no need for elaborate metaphors or complicated narratives - the simple truth is that Curtis Hanson’s 1997 film “L.A. Confidential” is a masterpiece and i simply love it. Here's my spoiler free tribute to this underrated masterpiece.

Adapted from James Ellroy’s third novel from his “L.A. Quartet” series of books - the movie manages to masterfully bring alive the essence of noir; which is quite rightly one of the hardest genres to portray on screen.

The film sinks deep into the glamorous yet seedy underbelly of 1950s Los Angeles - not afraid to throw light on the darker side of the fortunate & the famous.

The tone is set by a wickedly rushed introduction to the fake facade that L.A. tries very hard to project by Sid Hudgens (Danny Devito in a deliciously mischievous performance!) who is the publisher of a shamelessly deviant tabloid magazine called “Hush-Hush”.

He collaborates regularly with Jack Vincennes (Kevin Spacey) - a cop who loves the glitz & glamour of being a “celebrity cop”; and is also the technical advisor for a popular TV Cop show. Together they plant, hustle & bust celebrities for the double purpose - of selling more copies & making sure Vincennes stays in the limelight.

The LAPD is ably headed by Capt. Dudley Smith (James Cromwell) a decorated cop who has been part of the system for a long while, who manages all the diverse characters in his department with stern authority.

His new recruits are two cops as different as chalk & cheese - Edmund Exley (Guy Pearce) a by the books police officer who wants to emulate (if not surpass) the legacy of his father, the legendary Preston Exley. Ed’s boorish behaviour & penchant for the rulebook instantly makes him unpopular to the rest of the department who are largely lethargic, with flexible morals not out of place in a college fraternity. The other new entrant Wendell “Bud” White (Russell Crowe) is an emotionally charged giant who comes from tragedy, lives life by his own primal rules and follows authority like a prized foot soldier.

Against the backdrop of real life instances of “Bloody Christmas” & the capture of gangster Mickey Cohen - the narration weaves through a wide range of characters who add their flavour to the heady mix already brewing. Chief among them are Lynn Bracken (the absolutely gorgeous Kim Basinger) who is employed by the powerful, charming yet sinister Pierce Patchett.

Crimes across the city are responsible for the lives of all these characters intertwining in a complex web of corruption, lies, deceit & chaos.

As the movie progresses, the plot escalates at a breathless pace and ultimately arrives at a smart, perhaps unexpected climax.

The film boasts of a stellar star cast, and they have churned out some of their best performances, which in turns means a brilliant ensemble looks to be effortlessly in sync.

Kevin Spacey is billed as the star of the show & he delivers a sublime performance as Vincennes, a man torn between what is right & what is easy. His nuanced expressions at key scenes make a character who is hard to dislike, highly memorable.

Russell Crowe manages to give off a feeling of being constantly on edge as he bottles a myriad of emotions under his volatile persona. His introduction to American audience could not have been better than the tortured Bud.

i reserve special praise for James Cromwell, watch the movie and you’ll know why.

Kim Basinger channels vulnerability, glamour & substance in a role the director literally wrote with her in mind. Basinger initially turned him down multiple times, but Hanson’s insistence paid off handsomely as Basinger went on to sweep awards that season - culminating in an Academy Award for Best Supporting Actress.

Finally i have to acknowledge my absolute appreciation for Guy Pearce. His Edmund Exley is character hard to root for. One cannot help but be put off by his academic approach to police work. Loathed by those around him, he has flaws & a unhealthy thirst for ambition & integrity. I can’t help but applaud his fantastic character arc & his equally sincere performance.

Curtis Hanson & writing partner Brian Helgeland won the Oscar for Best Adapted Screenplay for their cracking take on Ellroy’s crime saga by trimming the long winding novel to the right size - maintaining a tight balance on thrills, politics & characters’ motives.

Los Angeles is a crucial player in the film - and a very smart move by Hanson was to accurately replicate the era & ethos of the city, pack it with utmost detail - only to purposely relegate this in the background. This allows the human characters to marinate in the rich gravy of the essence of L.A.

Perhaps the most unfortunate twist is that this movie was released in 1997 - when the monster that was James Cameron’s Titanic was ruling the screens. A wave of popularity & misplaced affection meant Titanic managed to win Best Film & Best Director while Hanson ended up empty handed.

Years later, many have hailed this film as a lost gem which was harshly neglected in the juggernaut of popularity that was the global phenomenon of Titanic. i thoroughly agree with the sentiment.

A seductive jazz fueled soundtrack adds the right amount of gold dust to the sheer brilliance that is the cinematic experience of L.A. Confidential.

Highly, highly recommended by your truly, the movie is a must watch. A seductive and (un)subtle tale which simply shouldn’t be missed.

#laconfident #movie recommendation #badpopcorn #sudhirtumbls #oscar #kimbasinger #russell crowe #guy pearce #james cromwell #curtis hanson #mustseemovie #toptopqualitee #SpoilerFree #Tribute

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clicknlick · 8 years ago

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“To the ruler, the people are heaven; to the people, food is heaven.”

It’s difficult to pinpoint specific characteristics of Chinese food since the cuisine varies vastly depending on region. The north has a heavy use of black vinegar and flour. The south is a champion of rice dishes. Coastal cities love seafood. Inland provinces use land animals and a good amount of vegetation in their dishes.

Truly, if you invest the time, you can eat through all of China. Here’s our list of favorites

Chowman is a great option if you are interested to have Chinese food in Ballygunge area in Kolkata, possibly the best option available

The ambiance here is nice and well designed, dimmed light and with beautiful Chinese design wall papers and place is neat, clean and well maintained.

The food serve here is good authentic Chinese cuisine with wide spread of options in the menu.The quantity is decent and would not call it huge but just enough. The staff are well trained and recommends good choice of food if you get confused and willing to try something different than chilly chicken and fried rice.

The best part is pricing here is kept reasonable.

I would say overall its a great place for family and friends as they are reasonably priced however they should work on getting a bigger place.

Its location is ideal. It’s easy to miss and doesn’t exactly look inviting. You look through the window into what appears to be a living room.

Enter though, and out the back you’ll find a rather more welcoming space with a little laughing Buddha. It’s still very humble and no frills.

The extensive menu is a real treasure trove of authentic Chinese and, in the main, Szechuan cuisine.

The Dishes We Had :

Welcome Drinks :

Sweet and Salt Lime – A popular drink, is often served salty. Straight lime juice is too sour for many people, so sugar is always added, but the addition of salt as well makes the drink savory. And I loved it that way only. A perfect start for a hot sunny day meal.

Soups :

Lemon Coriander Thick Soup – They say soups are best taken during the winters. I say, they are an all weather comfort food. Rain, sunshine or just cold winters, they are nourishing and can do wonders to your health & mood alike. That’s all the more reason to enjoy this delicious Lemon and Coriander Soup made with vitamin C rich ingredients like lemon, coriander and cabbage. The vegetable stock used in this dish has really made this this delicious along with shredded chicken in almost every spoon !

Crab Meat soup with egg drop and red chillies – Rich, creamy and filling, this effortless South-east Asian-style soup combines the superb flavour of fresh corn, crabmeat with coconut milk, chilli and lime with added chicken broth . Delicious! It’s so flavorful. I’m really in the mood for something spicy today.

Starters :

Chicken in banana leaf – Cooking/ grilling in banana leaf is Asia’s interpretation. Grilling food wrapped in banana leaves is very popular in Asia as apart from the convenience of it all, banana leaves perfume the food with its’ distinct fragrance that is popular in both sweet and savoury dishes. Here Boneless chicken cutlets are marinated in Thai sweet chili sauces and Kaffir lime, spices, wrapped in aromatic banana leaves and fried until crisp and browned. These banana chicken nuggets are so flavorful they don’t need a dipping sauce and they are great as finger food. Dip was provided though !!

Fried Chili Squid – Hailing from a Bengali family, fish has always been an important delicacy in our cuisine. However not seafood! Squid is a very popular form of seafood in the Konkan and other coastal regions of India. In fact, it is well loved and appreciated in most seafood loving countries. Especially in Singapore squid is popular in the Peranakan and Chinese cooking styles. And they are indeed delicious too! The piquant and heavenly aroma of frying squid with the chili paste is enough to make me drool. The distinct aroma of the green chilies and shallow fried onion used in this dish is irreplaceable.

Cracker Prawn – Few sights are more appetite sparking than a heap of plump, golden fried prawn, their crunchy coating protecting the sweet tender meat beneath. Have the prawn, one by one and savor every bite. This is one dish that you are allowed to eat with your fingers! Crisp prawns, tangy lemon mayonnaise with onion Ring in top make a magical combination in this Thai inspired dish. You beauty. No once can eat just one !! The breadcrumb coating was not too thick and very light. I really liked this.

Honey Glazed Barbecue Spare Ribs – These grilled baby back ribs are basted in an addictive brown sugar glaze with a hint of heat from red chili powder and sesame seeds in top . I loved these ribs and I am not a huge fan of pork! Soooo good! These are outstanding!! Seriously, it’s like magic! And speaking of magic. The sauce. These might be the five most mouth-watering words in the English language; Honey Glazed Barbecue Spare Ribs. It’s like everything good in the world had a party, got on really well and decided to live together in peace and harmony in your mouth. I could not stop eating them.

Mains :

Butter Garlic Fish – The fish tasted simple yet exquisite in its flavours and I must say I fell in love with garlic all over again. It is simple and light. What I loved best was the lovely flavours of the spring oinions and carrots that permeated into the fish along with the dominant flavours of butter and lightly toasted garlic. Yum is not the word! Try it to believe it!

Drunken Chicken – Drunken Chicken in Wine is a popular dish in Shanghainese restaurants. Drunken chicken is packed with flavour and I find it quite comforting. It’s a simple feel good dish. The chicken looks so mouthwatering and delicious. Everyone will enjoy, this delicious Drunken Chicken that’s flavored with mushroom, garlic, bell pepper and fresh vegetables. What a fantastic dish!! I LOVE the sounds of this and it looks amazing. Comfort food sure sounds right! YUM!

Sliced Pork in Cashew Nut, Bell Pepper & Spicy Chili – A Chinese-inspired one-pan supper with crunchy greens and nuts, and a rich chili and soy sauce. I would give this more stars if I could – It is so easy and so tasty. The ginger, garlic, cashew nuts & generous spread of pepper flakes has delivered a satisfying flavour. Salty and sweet with lots of crunch. Every ingredient gives off a unique dimension of crispiness. And that is what makes this dish so good.

Rice & Noodles :

Rice with Asian Greens – This dish produces fried rice with individual grains and is lightly seasoned to allow the flavor of the rice to shine. This Asian Vegetable Rice Bowl contains a sensational balance of flavors and textures. It’s a healthy way to fill up your tummy and treat your tastebuds to something new. Everything looks colorful and uplifting.

Sea Food Noodles – This look absolutely delicious! Mixed Seafood on Crispy Noodles is a Cantonese-style dish which I really love, and it is my favourite one-dish noodles meal. Who could resist a bowl of this? The combination of the crunchy noodles, sauce, and seafood is simply divine! Noodles are mixed in with real seafood such as squids, shrimps etc. and fresh vegetables such as onions, green onions etc. to compliment the spiciness of the basic flavour .

Desserts :

Nutty Crunch – A scoop of vanilla ice cream with chocolate sauce along with crushed cashew nuts. Yum!! How have I never tasted this before?! That is crazy! You’ll want to get your paws on this flavor! This creamy vanilla ice creamis ribboned with a caramel swirl and tasty cashew crunch is really a sweet ending of love story.

Loved this place, this Asian inspired have really good chinese food. Some dishes were really mouthwatering ! In the beginning, the wonders of which spread so quickly, that on the very first day the restaurant opened in February, 2013, there was already a wait to get in. Considering that there are numerous other Szechuan restaurants in the neighboring communities, the Chowman dazzles. But then, so does the food.

Special Thanks to –

○ Ena Nanda, PR – Chowman, for the invitation and amazing hospitality. ○ Chef for providing us such a lovely experience of Steam Food

○ Rajdeep Bhattacharjee for leading us.

Proud Member of Panch Phoron #panchphoron

For more Details –

https://www.facebook.com/Chowman-chain-of-restaurent-465330580153057

http://www.chowman.net

“Chew Chew Chow Chow” "To the ruler, the people are heaven; to the people, food is heaven." It’s difficult to pinpoint specific characteristics of Chinese food since the cuisine varies vastly depending on region.

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