#spicy pineapple coconut milk chicken ?

[unovni]

dinner

[buffetlicious]

When Phuket Thai Seafood opened a branch at Koufu Foodcourt in Sun Plaza, I brought mum along for dinner. Placed an order for four dishes including a colourful dessert which had caught my eye from the menu.

This small portion of the Pandan Chicken (S$8.90) came with just four pieces of deep-fried pandan leaf wrapped boneless chicken chunk. While the chicken was fragrant and succulent, the price is on the high side.

The next dish is Phat Thai (S$5.90), a stir-fried rice noodle dish commonly served as a street food in Thailand. The flavours of this dish are centered around a sweet-savory fusion. Salty, nutty with that slightly sweet sauce. The chilli flakes on the side added a layer of spiciness to it.

Pineapple Fried Rice (S$5.90) came with pork floss heaped on top. The rice is fried with a little curry powder to give it that yellow hue and came with chunks of pineapple and prawns in it. The savoury floss is mixed well into the rice before consuming it.

When I ordered this Mango Sticky Rice (S$5.90), the menu at the stall was showing this tricolor dessert. Upon getting the dish, it is just plain coloured glutinous rice smothered in savoury coconut milk on the salty end. I went back to the staff and was told they are not making the coloured version. :( At the very least they could do is to change that misleading image on the menu so customers are not duped into ordering it.

Tricolour mango sticky rice image from here.

[thebleedingwoodland]

Ayam Goreng Kremes

Whole fried chicken with Kremesan (a crunchy condiment) ... The kremesan is an additional or complementary menu made from flour fried crispy) and sambal

2. Nasi Bakar Cakalang Pete Sambal Matah

"Grilled rice" with Cakalang fish (Skipjack Tuna fish) and pete (bitter bean or twisted cluster bean in English) and sambal matah (Balinese onion sambal)

3. Soto Mie Bogor

Noodles soup from Bogor, West Java, Indonesia, served with beef and emping (melinjo chip).

4. Bakmi Ayam & Teh Tawar

Chinese Indonesian noodles with minced chicken toppings & unsweetened tea

5. Nasi Bakar Ayam

"Grilled rice" with shredded chicken meat and sambal.

6. Indomie Rasa Rawon Pedas Mercon

Indomie with spicy rawon flavor. Rawon is beef soup cuisine from East Java.

7. Soto Betawi

Hearty beef soup from Jakarta consisting of chunks of meat and offal that are slowly simmered in a coconut milk broth, which is usually enriched with various spices such as lemongrass, turmeric, galangal, kefir lime leaves, and coriander.

8. Ubi Goreng, Aneka Kue Basah : Kue Bugis Suji Pandan, Kue Lapis, Cantik Manis

Ubi Goreng = Fried sweet potato. Aneka Kue Basah = assorted Indonesian wet cakes. The wet cakes are made from rice flour.

Kue Bugis Suji Pandan is wrapped in banana leaves. It is traditional snack of soft glutinous rice flour cake, filled with sweet grated coconut. Made from sticky rice flour which is given a natural green color from pandan or suji leaves.

Kue Lapis consists of two layers of color, which is what gives this cake its name. This cake is made from rice flour, tapioca flour, coconut milk, granulated sugar, salt and coloring. This cake is steamed each layer before the layer on top is added.

Cantik Manis has white colour and has glutinous fillings inside. It is traditional snack mixture of hunkue flour, pearl sago, and coconut milk.

9. Aneka gorengan di etalase: Otek-Otek, Martabak Telor, Bakwan, Ubi Goreng, Nanas Goreng, Pisang Goreng Madu

Assorted fried foods in display case: Otek-Otek (fried shrimp) Martabak Telor ( Indonesian thick folded crepe made from eggs), Bakwan is batter (Wheat flour, egg, water), vegetables (shredded cabbage, carrots, beansprouts, corn, scallions), Ubi Goreng (Fried Sweet Potato), Nanas Goreng (Fried Pineapple), Pisang Goreng Madu (Fried Banana with Honey)

10. Oleh-oleh dari Jakarta, Jawa, Bali, kue basah

Food gifts from Jakarta, Java, Bali, wet cakes

I don't need drugs and I do not smoke in real life. Delicious food in my own country is enough as stress reliever.

[fuckkbrunch]

Did this one quick and dirty on a work day. Trying to cram in as many recipes as I can some weeks, since I'm getting pretty good at coordinating my groceries.

This one is from the party section of the book, so I scaled the recipe way down. Thankfully the marinating for this chicken takes only thirty minutes. Literally just blend up some spices, shallots and garlic with lemon grass and oil, toss your chicken strips in it.

The peanut sauce comes together quickly while you wait for your chicken to marinate. I added a lot more coconut milk to thin it out, and a bunch more sriracha. It just wasn't getting spicy, which he says is required. The fish sauce was a great addition though, as always.

I only used one chicken breast, so skewering was fast and easy. Found out in the moment that my broiler doesn't work, obviously, so these were baked at 500°.

Off skewer, in the poor light of my kitchen, this doesn't look great. I got fancy with my ramekin but it doesn't make up for that pale yellow chicken. These were meant to be grilled, or broiled. Next time I'm going to use my cast iron. Damn broiler threw me for a loop.

| Chicken Satay with Fake-Ass Peanut Sauce |

Taste is a 3 out of 5. The chicken was really tender, and the flavour was pretty good, if a little basic.

Difficulty is a 1.5 out of 5. Pretty simple. Pretty fast. Even faster with a grill.

Time was about 40 minutes. For real.

I think these would be sick as fuck with alternating pineapple and chicken on the skewers. Going to try that. Use your leftover half litre of peanut sauce to make peanut shrimp noodles.

Next.

[vishnuveera]

Hong Kong Kitchen Menu A Fusion of Authentic Flavors and Modern Delights

Some popular dishes served at Kitchen in W Hotel Hong Kong include a wide variety of delicious signature Western and Eastern dishes. While specific dishes may vary, the restaurant is known for offering an innovative selection of culinary treats infused with global and local flavors. Guests can enjoy everything from handmade dim sum and sushi to fresh seafood, hearty salads, decadent desserts, and more gourmet delights.

The restaurant aims to provide a diverse dining experience that caters to different tastes and preferences, making it a popular choice among visitors looking for a unique culinary experience best time to visit Hong Kong. While specific dishes may vary, the restaurant is known for offering an innovative selection of culinary treats infused with global and local flavors. The restaurant aims to provide a diverse dining experience that caters to different tastes and preferences, making it a popular choice among visitors looking for a unique culinary experience best time to visit Hong Kong.

Main Courses:

Sweet and Sour Chicken - Crispy chicken pieces in a tangy sweet and sour sauce with bell peppers and pineapple.

Beef Chow Mein - Stir-fried noodles with tender beef, mixed vegetables, and soy sauce.

Kung Pao Shrimp - Juicy shrimp stir-fried with peanuts, chili peppers, and vegetables in a spicy sauce.

Crispy Pork Belly - Roasted pork belly with a crispy skin, served with hoisin sauce and steamed buns.

Szechuan Eggplant - Stir-fried eggplant with garlic, ginger, and chili in a spicy Szechuan sauce.

Vegetarian Delights:

Mapo Tofu - Soft tofu cubes cooked in a spicy bean sauce with minced mushrooms and green onions.

Vegetable Fried Rice - Fragrant jasmine rice stir-fried with mixed vegetables and soy sauce.

Stir-Fried Broccoli in Oyster Sauce - Fresh broccoli florets tossed in a savory oyster sauce with garlic.

Desserts:

Mango Pudding - Creamy mango-flavored pudding garnished with fresh mango slices.

Red Bean Pancakes - Sweet pancakes filled with red bean paste and served with vanilla ice cream.

Coconut Jelly - Refreshing coconut jelly served with a drizzle of sweet syrup.

Beverages:

Chinese Tea - A selection of traditional Chinese teas, including Jasmine, Oolong, and Green Tea.

Lychee Soda - Sparkling soda infused with the sweet flavor of lychee fruit.

Tsingtao Beer - Crisp and refreshing Chinese beer, perfect to complement spicy dishes.

Hong Kong Milk Tea - Strong black tea mixed with condensed milk, served hot or cold.

Note: Menu items and prices are subject to change based on availability and seasonal variations.

[iceycube]

Child-friendly/mild Chicken curry!

Serves 6-8 grown-ups. At least a two day endeavor as it has to marinade over night in the fridge and simmer for a few hours.

Ingredients:

For the marinade:

1 big tablespoon Mild curry mix powder (mine has: coriander (34%), turmeric (31%), buck thorn seed, cayenne pepper, cumin, fennel, black pepper)

1 small tablespoon Tandoori masala mix (mine has: salt (50%), onion powder, cumin, turmeric, coriander, cayenne pepper, cinnamon, nutmeg, laurels, carnations/dianthus, buck thorn seed, garlic, black pepper, ginger, dill)

1-2 dL Apple or lemon juice

2 tablespoon Soy sauce (I use a thin one from Thailand, but I guess whatever you can get works)

Fresh cracked black pepper

1 teaspoon Salt

1 teaspoon Monosodium Glutamate (msg (optional))

1400 g chicken meat (breast, deboned thigh, or the tenderloin. Or a mix of the things) (fresh or frozen. Just make sure it is completely thawed before working with it, should you use frozen. This requires you to get it out of the freezer and into the fridge at least 24 hours ahead of time)

Next day:

2 large or 3 small Onions

Half head of Garlic (remove any sprouts if you easily get reflux)

Butter/oil for frying

1/2 L cream (38% fat content) (i suppose you could use coconut milk instead if you can't have cream. Bevare of coconut flavor though)

Black pepper

1 small tablespoon Curry mix (same as in marinade)

200-250 mL Water

Edelsüß paprika (optional)

Side dish and possible toppings:

Rice or ramen noodles

Pineapple (fresh or canned, whichever you prefer)

Peanuts (roasted and salted)

Coconut flakes or sprinkles

Raisins

Banana chips

Mango chutney

Apple pieces

How to assemble:

How to marinade:

Dry stuff in a big bowl

Add soy sauce and juice

Taste test. Is it spicy enough? Sweet enough? Sour enough? Salty enough? Adjust to taste. It has to be almost unbearably much of all as it is the main seasonings for the food

Cut chicken into bite sized pieces and add to bowl. If you dislike the veins and sinewy things in chicken, now is a good time to remove it as well. No need to have disgusting things in the food you make yourself.

If you used frozen chicken, there usually is some liquid in the bag of bowl or whatever. You do not want that in this dish. Somehow use it for something else or get rid of it.

Cover and put in fridge until next day.

Next day: at least 4 hours before eating time

Take marinaded chicken out of fridge

Find a big pot. We are talking at least 3 L capacity

Peel onions and garlic

Heat many amount of butter in pot (it should cover the bottom completely when liquid) at like medium heat (5-6 of 9)

While butter heats up you cut your onions into small dice

Crack quite a lot of pepper into the pot and add curry powder

When fragrant, add onions and fry until soft

While onion fries you mince your garlic and just leave it on the cutting board until later

Fish chicken out of the marinade and fry until pale at a bit hotter than medium heat (like 7 of 9)

Add garlic and marinade

Add cream and water. Much water if you like the sauce thin, less water if you like it thicker

Get to a boil and then down to a low simmer (2 of 9) for at least three hours. Lid is optional

Taste test. If it feels like it is good as it is then perfect! If not, add what you feel misses. Salt, pepper, soy sauce? Paprika? It is usually paprika if it feel salty and spicy enough, but lacks depth. 1-2 teaspoons paprika rounds it out and deepens the flavor profile.

Make rice or noodles however you usually do

Put toppings on table. Either just in the containers they come in, or if you want to be fancy put it in ramekins or pretty bowls. Apply fork or spoon for hygienic getting toppings.

Assemble your bowls as you like and enjoy it :]

If anyone who tries this has ideas, feel free to add them so other can enjoy them as well

[allwaysfull]

Margaritaville | Carlo Sernaglia and Julia Turshen

Breakfast

Pineapple and Coconut Milk Smoothie

Key Lime Yogurt with Graham Cracker Granola

Baked Boatmeal Squares with Blueberries and Coconut

Huevos Rancheros

Key West Omlet

Key Lime Hollandaise

South Florida Eggs Benedict

Spicy Breakfast Quesadillas

Triple B (Buttermilk, Blueberry and Banana) Pancakes

Best-Ever French Toast

Our Breakfast Potatoes

Appetizers

Volcano Nachos

Warm Asiago Crab Dip

Grilled Oysters with Tarragon Butter

Peel-and-Eat Shrimp

Mustard Sauce

Drunken Shrimp Skillet

Lava Lava Shrimp

Conch Fritters with Calypso Sauce

Spanish Octopus Salad

JWB Crab and Quinoa Cakes with Curry Kale Slaw

Crispy Calamari with Peppadews and Lemon Aioli

Fried Oysters with Creamed Spinach

Lionfish Carpaccio

A Day on a Boat

Kusshi Oysters with Granny Smith, Cucumber, and Mint Granita

Veracruz Seafood Cocktail

Tuna Poke with Plantain Chips

Paradise Ceviche

Belizean Shrimp Ceviche

Pimiento Cheese Hushpuppies

Crispy Eggplant and Goat Cheese Stuffed Piquillo Peppers

Fried Baby Artichokes with Remoulade

Tostones with Mojo Sauce

Hollywood Burrata with Grated Tomato Dressing

Jalapeño Deviled Eggs with Pickled Mustard Seeds

Cajun Chicken Quesadilla (Blackening Seasoning)

Spicy Buffalo Chicken Wings with Buttermilk Blue Cheese Dressing

Sweet Chile Chicken Wings

Salads and Soups

JWB Caesar Salad with Sourdough Croutons

JWB House Salad with Cashew Dressing

Little Gem Wedge Salad

Avocado and Papaya Salad with Spicy Lime Dressing

Quinoa and Mango Salad with Seared Tuna

Fried Green Tomato Salad with Salsa Verde and Quesp Fresco

Andalusian Gazpacho

Luxurious Lobster Bisque (Lobster Stock)

Bahamian Conch Chowder

Chicken and Corn Chupe

Burgers, Sandwiches and Hot Dogs

Cheeseburgers in Paradise with Paradise Island Dressing

Black-and-Blue Burgers

Turkey Burgers with Cheddar and Barbecue Aioli

JWB Surf’n’Turf Burgers

Ultimate Veggie Burgers

Grilled Flank Steak Sandwiches with Horseradish Sauce

Cuban Meat Loaf Survival Sandwiches

A Day on The Beach

Tailgate Muffuletta for a Crowd

Beach Club Sandwich

New Orleans Fried Oyster Po’Boys

Delta Fried Catfish Reubens

Blackened Fish Sandwiches (Jalapeño Tarter Sauce)

JWB Lobster Rolls

Aloha Hot Dogs

Own-Damn-Fault Hot Dogs

Blackened Chili Dogs

Main Dishes

Best-Every Chili (alt: vegan version)

Margaritaville Family Recipe Cuban Meat Loaf

Veal Saltimbocca Pockets

Prime Sirloin Oscar

Steak au Poivre

Summer Grill Surf’n’Turf

Grilled Skirt Steaks with Carlo’s Chimichurri

Slow Cooker Pork Should with LandShark and Cola

Chicken Enchiladas with Salsa Verde, Smoked Ancho, Pasilla Sauce

Chicken Tinga

Jerk Chicken

Buttermilk Fried Chicken with Country Gravy

Shrimp Mofongo al Ajillo

Spear Fishing with Carlo

Outside-Optional Cajun Clambake

Sardinian Seafood Stew

Pan-Seared Halibut with Artichoke Ragout

Seared Grouper with Fresh Mango Salsa

Crispy Sicilian-Style Pounded Tuna Steaks

Coho Salmon in Lemongrass-Miso Broth

Salt-Crusted Whole Snapper

LandShark Beer-Battered Fish

Seafood Mac and Cheese

Lobster Pasta

Paella del Mar

Jimmy’s Jammin’Jambalaya

Baby Back Ribs with Guava Barbecue Sauce

Pizza à la Minute

Side Dishes

Pico de Gallo

Guacamole

Cilantro-Lime Coleslaw

Crispy Brussels Sprouts

Yukon Gold Loaded Mashed Potatoes

Spicy Red Onion Rings

Livin’ Floridays

Lobster Hash Browns with Jalapeño Cheese

JWB Creamed Spinach

Oven Fries

Fajita Black Beans

Island Rice Pilaf

Creamy Spinach and Cheese Grits

Skillet Cornbread with Honey Butter

Grilled Corn with Lime Butter

Pickled Jalapeño Mac and Cheese

Dessert

Baked Florida

Key Lime Pie

Banana Cream Pie with Caramel Rum Sauce

Coconut Tres Leches Cake

Island Rum Cake

Strawberry Sponge Cake Shortcake

Frozen Mango Cheesecake

Crispy Bananarama

Chocolate-Bourbon Croissant Bread Pudding

S’mores Nachos with Warm Chocolate Sauce

Drinks

Brunch Rum Punch

Perfect Bloody Marias

LandShark Micheladas

Incommunicado

Jimmy’s Perfect Margarita

Frozen Paradise Palomas

5 o’Clock Somewhere

Red Wine and Cherry Sangria

Cucumber and Mint Coolers

Watermelon Pink Lemonade

[joeledsouza-12]

The 5 traditional dishes you should eat in Cambodia

Cambodia is a country with a long and colorful history and a unique cultural heritage that will make any visitor’s experience truly unforgettable, not only the temples and the beautiful scenery. A particular attraction that draws people to Cambodia is its food; the gastronomic experience that is a blend of different tastes that represents the culture of the country. When you are choosing the time to travel to Cambodia and when you are going to apply for your Cambodia visa, it is important that you get to know more about Cambodian cuisine. The traditional meals you are going to taste starting from the Amok Trey to Bai Sach Chrouk will not only invigorate your taste buds but also help to understand the culture of Cambodian people better. In this blog, let me share with you five traditional Cambodian dishes that you should not miss out on to make your trip a culinary one.

Here is the 5 traditional dishes you should eat in Cambodia

1. Amok Trey (Fish Amok)

Amok Trey is also considered as the national dish of Cambodia. This tasty fish curry is a preparation of fresh river fish, especially the snakehead fish which is coated with spices such as coconut milk, lemongrass, turmeric and kaffir lime leaves. The fish is then steamed in banana leaves to give it not only a different texture but also the smell. When taken with rice, Amok Trey has a perfect blend of the salty and the aromatic that should not be missed by any visitor to the country. Remember to enjoy the coconut sauce which accompanies this dish!

2. Lok Lak (Stir-Fried Beef)

Lok Lak is a Cambodian meal made from soft beef cooked with garlic and onions. The beef is often seasoned in soy sauce and lime juice to increase its taste. It is served with raw vegetables like cucumber and tomatoes and sometimes with lime juice, salt, and pepper dip. It is quite enjoyable to have the tasty beef and then have the sour taste of the sauce to follow. Lok Lak is best eaten with rice in order to make it a fulfilling meal.

3. Khmer Red Curry

Khmer Red Curry is a delicious dish that has some similarities with Thai and India and is served with rice. This curry is mostly prepared using chicken, beef or fish and the curry comes with vegetables like eggplant, green beans and bamboo shoots. The difference of Khmer Red Curry is in the spices, where the lemongrass, garlic, galangal and coconut milk are used. This curry is not as hot as most of the curries in the region, thus making it ideal for anyone with a low tolerance for spiciness. Accompany it with rice or bread to help one mop up the lovely sauce.

4. Bai Sach Chrouk or Grilled Pork and Rice

Bai Sach Chrouk is a breakfast meal in Cambodia, the simplicity and delicious taste of which make it very much loved. It is made of marinated pork barbecue on top of jasmine rice. The pork is usually soaked in a marinade made of garlic, soy sauce and coconut milk before it is barbecued. It is usually accompanied by pickled vegetables, and a portion of fresh fruit, perhaps watermelon or pineapple. It is always yummy and if you are in Cambodia, it is one meal that can really set you up for the day.

5. Num Banh Chok (Khmer Noodles)

Num Banh Chok is another famous Cambodian breakfast meal whereby rice noodles are served with fish gravy prepared from fermented fish, turmeric as well as various herbs. The noodles are cold and served with a variety of vegetables including beansprouts, cucumber and some herbs. It is usually eaten with a dash of lime juice for that extra taste. Num Banh Chok is not only a cool meal but also exciting to taste the Khmer food.

Conclusion:

It is crucial to understand Cambodia’s food and what you can taste in the country. When you are eating these foods, not only do you get to savor the delicious tastes but you also get to learn about the Cambodian people and their past. When planning for your tour, it is also important that you have your Cambodia visa in place to avoid making the trip a nightmare. The delicious smell of the Amok Trey or the taste of the Lok Lak will remain in your mouth and will remind you of Cambodia.

[sinkiedailylife]

Are these SG or MY local food? Seems like both to me.

Hainanese Chicken Rice: Tender poached chicken served with fragrant rice cooked in chicken broth, accompanied by chili sauce and ginger paste.

Chilli Crab: A rich and spicy crab dish, typically cooked in a tomato and chili-based sauce, with a sweet and tangy flavor.

Laksa: A spicy noodle soup with a coconut milk base, often featuring ingredients like prawns, chicken, and rice noodles.

Char Kway Teow: Stir-fried flat rice noodles with eggs, prawns, Chinese sausage, and bean sprouts, often cooked with soy sauce and a bit of chili.

Hokkien Mee: Stir-fried noodles with prawns and squid, cooked in a flavorful broth and served with a spicy sambal.

Rojak: A fruit and vegetable salad tossed in a tangy and spicy dressing, often including items like pineapple, cucumber, and tofu.

Satay: Skewered and grilled meat, usually served with a rich and creamy peanut sauce.

Nasi Lemak: Traditionally a Malay dish featuring rice cooked in coconut milk, served with fried crispy anchovies, peanuts, boiled egg, cucumber, and sambal.

[victorluvsalice]

Welcome back to the Chill Valicer Save, where it's the day after Love Day, Spring Saturday, and we have more store shenanigans to get through! Because these three are small business owners and thus occasionally need to run their small business. It's kind of a thing. :p

-->Started with where I left everyone after the Valicertine’s Day photoshoot – you know, the one I did for the OT3 Math post? Anyway, we had Alice snoozing in bed (setting up the tripod and doing all those silly poses was hard work), Victor having just used the toilet (and having gotten a new outfit – yup, the CC one I slapped on him for the shoot is staying, I like it), and Smiler having just weeded Snappy their Sixam Mosquito Trap plant (with the big weeding vacuum, which amused me). I sent Victor to go clean out the spoiled food from the fridge (which turned into a VERY lengthy trip around the lot for him as he gathered up every dirty plate he could find...and then tried to leave them under the phonograph in the living room, prompting me to go “HEY” and force him to actually bring them to the SINK) while Smiler sat down and studied the latest SimsTube trends at their video production station. Happily for them, tech reviews were trending, and they had one of those in storage – their old Bunnypad Review! So I had them release that before flying down to the barn to kick apart some creepy hands and make a computer chip. Gotta keep making all those parts to potentially make a Servo in the future! They finished that up while Victor FINALLY cleaned up all the stinky plates, finished off a glass of water Alice had left on the kitchen table, and had some berry waffles for breakfast –

-->And then – farm chores time, as always! Smiler was, as per usual, on chicken duty, cleaning the coop and spreading a bit of feed before trying to chat with the chickens – unfortunately, only one was vibing with them today, for some reason. These chickens are fussy. *shakehead* Alice got weeding duty in the greenhouse at first to test if those two bugged plants were still bugged (answer: yes), then I had her throw on some clothes (as she’d run down to weed in her underwear – seriously, why do none of my Sims actually get DRESSED to visit the greenhouse??) and go say hi to Moory as Victor took over gardening duties (evolving some plants along the way, nice). Alice earned Moory’s favor with a prairie hay treat and was able to successfully milk her as Smiler gave up on talking to the chickens and just collected the eggs (five normal ones, yay). Alice then got sent to feed Toothy, sort out the recycling, and get herself some breakfast (more berry waffles, of course), while I sent Smiler to the greenhouse to get their plasma fruit and herbalism supplies (and dumped the eggs, their spare fizzy plasma juice, and a Sweet & Spicy drink they made the other day into the fridge). Victor had gotten stuck in the “weeding loop” by this point, so I had him quit tending to bond with his bees and get some beeswax, then had him harvest all the “newer” plants, like the soy and black beans, bell peppers, pineapples, and coconuts before super-selling everything else. I mean, they have five tons of all the other produce, but not much in the way of those items yet – might as well make sure we have them in case they’re needed! I then reset the bugged weedy plants while Victor finished up his tending by spraying a few plants for bugs; Smiler made some insect repellent liniment (and gave Victor a little kiss on the cheek :) ); and Alice finished off her waffles while I told her “no, no ping pong with Smiler” repeatedly. *sigh* Why do Sims get obsessed with stuff like that sometimes... Smiler eventually wandered off to play some SimScuffle (on Victor and Alice’s computer AGAIN – you have the same one! Why do you always use theirs?!) while Alice spent some time playing with Surprise and Victor scratched Shadow’s favorite spot, awww. :) Victor then magically fixed all the broken wind turbines (again) and a broken water collector –

[hawaiianfoodil]

Hawaiian Food Catering Menu Ideas

Creating a Hawaiian food catering menu brings the vibrant flavors and festive spirit of the islands to any event. Here's a compilation of menu ideas that can cater to various types of gatherings, from casual get-togethers to more formal occasions, ensuring a memorable dining experience for all guests.

Traditional Hawaiian Luau Menu

Ideal for weddings, anniversaries, and significant celebrations, offering guests an authentic Hawaiian experience.

Appetizers:

Poke Bowls: Fresh ahi tuna, soy sauce, sesame oil, and green onions.

Lomi Lomi Salmon: Tomato, onion, and salted salmon salad.

Main Dishes:

Kalua Pig: Slow-cooked, tender pork prepared traditionally in an imu (underground oven).

Huli Huli Chicken: Grilled chicken marinated in a huli huli sauce.

Grilled Mahi-Mahi: Served with a mango salsa.

Sides:

Poi: Mashed taro root, a traditional Hawaiian staple.

Hawaiian Sweet Potatoes: Roasted and served with a coconut glaze.

Tropical Fruit Salad: A mix of pineapple, mango, papaya, and kiwi.

Desserts:

Haupia: Coconut milk pudding.

Malasadas: Portuguese-style donuts, popular in Hawaii.

Beach BBQ Menu

Perfect for casual beach parties, picnics, or any laid-back outdoor gathering.

Appetizers:

Spam Musubi: Sushi-style rolls with grilled Spam and rice, wrapped in nori.

Shrimp Skewers: Grilled with a sweet and spicy sauce.

Main Dishes:

BBQ Chicken: Marinated in a guava-based sauce and grilled.

Kalbi Ribs: Korean-style short ribs with a Hawaiian twist.

Sides:

Macaroni Salad: Creamy and simple, a Hawaiian cookout staple.

Island Slaw: Cabbage slaw with a tropical dressing.

Desserts:

Pineapple Upside Down Cake: Sweet and tangy, served with a scoop of vanilla ice cream.

Tropical Fruit Skewers: Grilled and served with a honey-lime drizzle.

Corporate Event Menu

Sophisticated yet approachable menu options for formal corporate gatherings or conferences.

Appetizers:

Ahi Tuna Crisps: Seared ahi on wonton crisps with avocado and a wasabi aioli.

Coconut Shrimp: With a sweet chili dipping sauce.

Main Courses:

Seared Sea Bass: With a papaya salsa.

Island Prime Rib: Slow-roasted and served with a guava-bourbon sauce.

Sides:

Steamed Jasmine Rice: Fluffy and fragrant.

Roasted Vegetables: Seasonal vegetables with a light soy glaze.

Desserts:

Chocolate Macadamia Nut Tart: Rich and decadent.

Passion Fruit Cheesecake: Creamy cheesecake with a tangy passion fruit glaze.

Vegetarian/Vegan Luau

A plant-based menu that brings Hawaiian flavors to vegetarians and vegans alike.

Appetizers:

Vegetable Poke: Marinated tofu with seaweed, cucumber, and avocado.

Sweet Potato and Black Bean Empanadas: With a pineapple dipping sauce.

Main Dishes:

Jackfruit "Kalua Pork": Young green jackfruit used as a substitute for pork, seasoned and slow-cooked.

Grilled Tofu Steaks: Marinated in a teriyaki sauce and grilled.

Sides:

Hawaiian Rice: Coconut rice with macadamia nuts and pineapple chunks.

Seaweed Salad: With sesame dressing.

Desserts:

Vegan Mango Sorbet: Refreshing and light.

Coconut Rice Pudding: Topped with kiwi and berries.

Each menu brings a taste of Hawaii's rich culinary tradition, offering a wide range of flavors to suit various dietary needs and preferences, ensuring a memorable dining experience for all guests.

[jinsai-ish]

Rice cooked in coconut milk, ginger, and some chicken broth. A little bit of fish sauce adds some good savory flavor if you have it.

After cooked, stir in pineapple. Add fresh scallions and shrimp.

You can add the pineapple juice while cooking if you like.

I like to top mine off with a little bit of Thai chili sauce, because I love the mixture of sweet and spicy.

life becomes so beautiful when you start cooking rice in liquids other than water

[whatsonmedia]

Best Offers of This Week!

Explore unbeatable offers on WhatsOn and save big now! Dive into new experiences, savor delicious delights, and boost your well-being, all affordably. Click to unlock a week of excitement, incredible deals, and lasting memories. Grab the top offers in town before they’re gone! £19 for three courses and a glass of wine at 100 Wardour Street Experience the ultimate after-work catch-up in the vibrant heart of London's Soho at 100 Wardour Street. Indulge in a three-course dining extravaganza curated by Head Chef Gerald Lambert, complemented by a glass of wine – all for just £19! Immerse yourself in a world of neon lights, chic interiors, and live music, creating the perfect setting for an unforgettable evening with friends. Menu Highlights: Starters: - Spicy sweet potato and squash soup, herb yoghurt, potato and rosemary croutons (VG) - Harissa hummus, lovage, flatbread (VG) - Korean fried chicken with pickled cucumber, bean sprouts, sesame seed Mains: - Salmon chowder with potato, chilli, spring onion, sweet corn, coconut - Braised beef cheeks with roasted garlic mashed potato, horseradish, crispy shallots - Roasted cauliflower potato gnocchi with lovage pesto, pine kernels Dessert: - Sticky toffee pudding with toffee sauce and vanilla ice cream (V) - Chocolate brownie with raspberry sorbet (VG) - A selection of ice cream & sorbet Important Details: - Voucher includes three courses and a glass of wine at 100 Wardour St. - Availability: Monday to Friday, 5 pm to 7 pm. - To redeem, email booking confirmation to info@100wardourst.com  with preferred date and time; clear voucher, security code, and QR code. - Age Restriction: 21 and over. - Voucher valid until February 28, 2025. - Valid for the upstairs lounge only. - Maximum booking of up to six people. - Reservations may be subject to a 2-hour return time. - Changes/cancellations must be communicated within 24 hours. - Location: 100 Wardour Street, London W1F 0TN. At Pürcha, select your preferred taste of bubble tea for just £1.95 Indulge in the bubble tea phenomenon at Pürcha with this limited-time offer, available at Kingsway, Croydon, and Charing Cross locations. Crafted with 99.9% pure, contaminant-free water, personalize your drink experience by choosing from enticing flavors like Mango Roasted Oolong Tea and Purple Sweet Potato Latte, all for just £1.95. Customize the percentage of ice and sugar to your liking. Toppings include Coconut Jelly, Honey Boba, and Aloe Vera. Menu Highlights: - Fruit Teas: Pineapple Paradise Passion, Lychee Rose Oasis, Mango Tango Coconut, Passion Lychee Delight - Bubble Milk Teas: Pürcha Bubble Tea Milk, Bubble Thai, Assamazing, Rooibliss Boba - Lattes: Matcha Mochi Magic, Sweet Potato Swirl, Osmanthus Oolong Delight, Chai Surprise Important Details: - Voucher valid for one bubble tea at Pürcha. - Availability varies by location. Check specific times for Charing Cross, Kingsway, and Croydon. - Redeem by presenting your voucher on arrival. - Voucher valid until January 31, 2024. - Check additional information here. - Locations: Pürcha Holborn (9 Kingsway, London WC2B 6XF), Pürcha Charing Cross (82 Charing Cross Rd, London WC2H 0BA), Pürcha Croydon (Wing Yip Superstore, 544 Purley Way, Croydon CR0 4NZ). Boisdale Canary Wharf: £7.50 for tickets to The Definitive Rat Pack Experience the glamour of 'The Rat Pack – Live from Las Vegas' with stars from the award-winning West End musical at Boisdale Canary Wharf. Enjoy timeless classics like 'Fly Me To The Moon' and 'New York, New York' on select dates from December to April. Tickets range from £7.50 to £39.50 for an evening of razzle-dazzle with Stephen Triffitt, George Daniel Long, and Mark Adams. Redeem your voucher by emailing reservations@boisdale-cw.co.uk with your preferred date, ensuring clear voucher, security, and QR codes. Bookings must be made at least 48 hours in advance. The show starts at 9.15-9.30 pm, and a heated terrace is available for pre and post-show drinks. Important Details: - Voucher valid for The Definitive Rat Pack at Boisdale Canary Wharf. - Availability: Tuesdays and Wednesdays only. - Book at least 48 hours in advance via email with your preferred date. - Tables available from 5:30 pm; show starts at 9.15-9.30 pm and ends around 11 pm. - Not valid on Saturday performances. - Age restriction: 18 and over. - Maximum group bookings of 12 people. - Location: 1 Cabot Square, London, E14 4QT. For £35, take advantage of this Live True London X FUL Blow Dry and Styling Masterclass. Perfect the art of the flawless blowout with this exclusive Live True London offer at the Vauxhall branch. Enjoy a glass of champagne upon arrival and engage in an in-depth consultation with expert stylists to discuss your hair goals. Dive into a hands-on blow dry and styling masterclass using the premium FUL hair care brand. Not only will you leave with fabulous styling skills, but you'll also receive a goody bag of products to enhance your hair care routine. Highlights: - Exclusive Live True London X FUL Blow Dry Masterclass. - Detailed demonstrations by expert stylists. - Glass of champagne on arrival. - Hands-on blow dry and styling session. - Utilizes luxury hair care brand FUL. - Goody bag with products included. Need to Know: - Voucher valid for Live True London X FUL Blow Dry Masterclass. - Redeem by emailing booking confirmation to book@livetruelondon.com  with preferred date, time, and location. - Voucher, security code, and QR code must be clear. - Present voucher on arrival. - Appointments not directly booked with the salons will be charged at the original price. - Voucher valid until March 14, 2024. - One voucher per customer. - Changes/cancellations must be communicated within 48 hours. - Location: Live True Vauxhall - Unit 8, Flagstaff House, 14 St George Wharf, London SW8 2LE. Read the full article

[gerdusbronnart]

Port Louis: A Journey Through Mauritius' Architectural Tapestry

My journey from La Croisette mall to Port Louis to go to the central parcel post office is a journey through the history of Mauritius. Here are some interesting facts about the places I visited:    • La Croisette mall is the largest shopping and entertainment destination in Mauritius, with over 110 retail and food outlets. It opened in 2012 and is designed to offer a unique indoor/outdoor shopping experience. It is located on Chemin Vingt Pieds, which means “Twenty Feet Road” in French, and is named after the width of the road that was built by the British in the 19th century12    • Port Louis is the capital and the oldest city of Mauritius. It was founded by the French governor Bertrand-François Mahé de La Bourdonnais in 1735 as a port and administrative centre. The port was named in honour of King Louis XV of France and was an important stopover for French ships sailing between Asia and Europe. Port Louis has many historical and cultural attractions, such as the Aapravasi Ghat, where the first indentured labourers arrived from India in 1834, the Caudan Waterfront, a lively commercial and entertainment area, and the Citadel, a fort built by the British in 1835 to defend the city

I took a walk through the history of Port Louis, the capital and oldest city of Mauritius. The fruit and vegetable market, also known as the bazaar, is one of the most vibrant and colourful places in the city. It has been operating since 1839, when it was built by the British colonial government on the site of a former basin for boats12 The market is divided into different sections, where you can find a variety of local and exotic fruits and vegetables, such as mangoes, pineapples, lychees, bananas, coconuts, avocados, tomatoes, eggplants, and more. You can also buy spices, herbs, nuts, and other products that are essential for the Mauritian cuisine. The market is a great place to experience the diversity and richness of the Mauritian culture, as you can see people of different ethnicities, religions, and languages interacting and trading with each other. I also drank a glass of alouda, which is a traditional beverage originating from Mauritius. It is typically prepared with a combination of basil seeds, agar jelly, milk, and vanilla. The ingredients are combined, then served over ice. The drink can usually be found at numerous street markets, even though it is also produced industrially and can be bought in many stores. Alouda is a refreshing and delicious drink that has amazing laxative properties and helps facilitate digestion after consuming spicy food. The most preferred flavour of locals is vanilla, but you can also find other flavours such as almond, rose, coffee, or chocolate. I then took a quick peek at the meat and fish market, but it was not my scene and I left quickly. The meat and fish market is where you can find fresh and quality products such as chicken, beef, lamb, pork, fish, seafood, and more. The market is also where you can witness the skills and techniques of the butchers and fishmongers, who cut, clean, and prepare the meat and fish for their customers. The market is not for the faint-hearted, as you can see blood, guts, and bones everywhere. The market also has a strong smell that can be unpleasant for some people.

I’m glad I got my parcel. The windmill museum at Caudan is a historical landmark in Port Louis, the capital of Mauritius. It was built by the French in 1763 as a flour mill. Its primary function was to supply flour to the dockers at the harbor. That was the reign of Mahé de Labourdonnais. Since 1999, the windmill has been a museum and can be visited1 The tugboats you saw are small but powerful boats that help larger vessels maneuver in the harbor. They can push or pull ships that are too big or too heavy to move by themselves. They can also assist in emergencies, such as rescuing a coastguard boat that got stuck in the caudan harbor. Tugboats are essential for the maritime industry and the safety of the port2 I bought a sandwich at Subway, which is a popular fast-food chain that specializes in submarine sandwiches. You can choose from a variety of breads, meats, cheeses, vegetables, and sauces to customize your sandwich. Learn more: I then walked back to the bus stop, but en route I bought a sandwich at Subway. Subway is an American fast-food chain that specializes in submarine sandwiches, salads, and wraps. It was founded in 1965 by Fred DeLuca and Peter Buck. Subway is one of the largest restaurant chains in the world, with over 40,000 locations in more than 100 countries. Subway offers a variety of breads, meats, cheeses, vegetables, and sauces that you can customize according to your preferences. Subway is known for its slogan “Eat Fresh”, which emphasizes the freshness and quality of its ingredients. I then took the air-conditioned bus back to La Croisette

[holyendurance]

BOLD WHAT YOUR MUSE LIKES

TASTE

sweet | salty | bitter | savory | sour | spicy | beef | chicken | pork | bacon | white fish | tuna | salmon | venison | wild game | tofu | corn | potatoes | beetroot | broccoli | brussels sprouts | green beans | spinach | tomatoes | zucchini | pumpkin | squash | peppers | olives | pickles | onions | carrots | mushrooms | sauerkraut | pasta | rice | bread | flatbreads | lentils | pretzels | cake | cookies | pies | pastries | strawberries | cherries | blueberries | raspberries | blackberries | other berries | apples | pineapple | grapes | bananas | mango | pears | peaches | plums | other fruits | coconut | chocolate | peanuts | cashews | almonds | mint | cinnamon | vanilla | garlic | savory spices | curry | honey | marshmallows | peanut butter | nutella | cream | milk | cheese | yogurt | juice | ales | stouts | lagers | red wine | white wine | whiskey | mead | other hard liquors | pizza | sushi | ramen | doughnuts

TOUCH

soft | coarse | rough | smooth | sticky | slimy | hot | cold | warm | cool | damp | wet | clammy | velvet | fur | silk | lace | linen | cotton | wool | latex | leather | hot metal | warm metal | cold metal | cool metal | paper | parchment | canvas | plastic | bubble wrap | wood | smooth bark | rough bark | warm asphalt | leaves | wicker | knitwear | sand | rough rocks | smooth rocks | hair | skin | tight hugs | gentle hugs | kisses | holding hands | sunlight | light sheets | thick blankets | loose clothes | form-fitting clothes | dried petals | carved stone

SCENT

seawater | fish | citrus | cleaning products | cooking onions | baking bread | vanilla | cinnamon | mint | coconut | cooking bacon | coffee | chocolate | rain | fresh-cut grass | wet dirt | wood | cologne / perfume | flowers | fire | gasoline | tires | paint | pool chlorine | new books | old books | fresh linen | new car | sunscreen | nail polish | cigarette smoke | leather | pine | curry | fresh fruit | fresh vegetables | autumn leaves | frying food

SOUND

loud sounds | quiet sounds | high-pitched sounds | low-pitched sounds | loud voices | soft voices | higher voices | lower voices | morning voice | snoring | rain on windows | fire crackling | crickets | frogs | owls | songbirds | bees buzzing | typing on a keyboard | hooves on gravel | high heels on hard floors | laughter | deep laughter | giggling | dog barks | cat meows | howling | engines | gears turning | clock ticking | distant / ambient chatter | classical music | pop music | rock music | folk music | rap music | jazz music | klezmer music | acapella music | frying food | nails tapping

SIGHT

red | orange | yellow | green | blue | purple | pink | grey | brown | white | black | shiny | matte | orange lighting | neon lighting | natural lighting | blue lighting | seaside scenery | forest scenery | field scenery | mountainous scenery | canyon scenery | desert scenery | moor / hills scenery | underwater scenery | simple patterns | dense patterns | clear skies | cloudy skies | overcast skies | daytime | nighttime | sunrise | sunset | stained glass windows | cutout screens | mosaics | ruins | stone buildings | brick buildings | wood cabins | skyscrapers | spring | summer | autumn | winter | moss | wildflowers | gardens | hedge mazes | corn mazes | lakes | rivers | coral reefs

[tripawoo]

14 Famous and Tasty Maldivian Dishes and Drinks To Try

Absolutely, here are 14 famous and tasty Maldivian dishes and drinks that you must try when visiting the Maldives:

Dishes:

Mas Huni: A traditional Maldivian breakfast dish made with finely chopped tuna, grated coconut, onions, and chili, typically served with roshi (flatbread).

Garudhiya: A clear fish broth made from tuna, coconut, and aromatic herbs and spices, commonly served with rice.

Rihaakuru: A thick and savory fish paste made from fermented tuna, used as a base in many Maldivian dishes.

Bis Keemiya: Deep-fried pastry parcels filled with a mixture of tuna, onions, and spices, perfect as snacks or appetizers.

Kandu Kukulhu: A rich and spicy chicken curry, often accompanied by rice or roshi.

Banbukeylu Harisa: A sweet rice dish cooked with banana, sugar, and coconut milk, enjoyed as a dessert or snack.

Fihunu Mas: Grilled fish marinated with spices and coconut, showcasing the freshest catches from the Indian Ocean.

Huni Roshi: A type of flatbread made with grated coconut, commonly served with various accompaniments.

Saagu Bondibai: A sweet and creamy dessert made from sago pearls, coconut milk, sugar, and flavored with cardamom and rose water.

Kavaabu: Deep-fried snacks made from ingredients like fish, lentils, or rice, popular as street food or snacks.

Drinks:

Raa: Traditional Maldivian palm wine made from the sap of toddy palms, mildly alcoholic with a unique taste.

Tea (chai): Often enjoyed with sugar and sometimes with milk, a common beverage to accompany meals.

Coffee (kaafi): Strong and black coffee, often served in Maldivian households.

Fruit Juices: Fresh tropical fruit juices like mango, papaya, or pineapple, refreshing and widely available.

Enjoy these delightful Maldivian dishes and drinks to experience the rich flavors of the Maldives' unique cuisine, deeply rooted in its culture and coastal surroundings.