Angku Kuih (Red Tortoise Cake)

Angku is a small dark orange oval nyonya delicacy which is made with glutinous rice flour wrapped with green bean filling. Angku has a high ritual value and it is commonly used for Chinese prayers and served during baby full moon parties. Angku has a sticky sweet texture but it is really nice if you eat it with a cup of Chinese tea. It’s even better overnight as you can pan-fry the leftover until the skin of the angku becomes golden brown.

Angku Recipe

Green Bean Filling

Ingredients:

300g Split Green Bean (Washed and soaked for 6 hours)
200g Fine Sugar
4Tbsp Oil

Method:

• Steam green bean over boiling water for 30-40 minutes till soft.
• Blend or mashed green bean till become a paste.
• In a wok, combine green bean paste, sugar and oil. Stir on low medium heat till thick and do not stick to your hands.
• Cool it and shaped into 30 balls of about 20g. ( The size of filling will depend on the size of your mould).

Angku skin

Ingredients:

1/8 tsp Wilton orange coloring
200g Wheat starch ( Tung Mein Fun)
150g Water

500g Boiling Water
4Tbsp Sugar
500g Glutinous Rice Flour
100g Mashed Orange Color Sweet Potato
250g Water
120g oil

Method:

• Mix coloring, wheat starch and water. Stir till blended.
• Add in boiling water and mix till smooth and become translucent.
• Add in sugar, glutinous rice flour, sweet potatoes and water gradually. Knead till combined.
• Slowly add in oil and keep on kneading till smooth and do not stick onto your hands.

To Make Angku

1 banana leaf, cut into rectangle to fit the angku mould
3 Tbsp oil

Method:

• Lightly grease the cut banana leaves with oil.
• Divide skin dough into 30 pieces. Flatten each dough into 1/4 inch thick and wrap the filling inside. Roll into a ball.
• Lightly dust the Angku mould with glutinous rice flour. Press the dough ball into the mould and lightly knock it out.
• Place Angku on the banana leaf.
• Steam over boiling water for 10 minutes.
• Brush the surface of the cooked Angku with oil to give it a glossy look.

Checkout here for Peranakan Dishes.

Food and Local Delights

No journey in  is complete without tasting some of the best local delights and foods that this country has to offer. Instead of just writing a normal article about Singapore food and local delights and rattle of some of the local restaurants and their local foods, I shall give you our signature local foods and some of the favourites - some of the best our local culinary skills has to offer. The list starts and ends with the familiar for anyone that is local and will bring great memories of good tasting food.

Hainanese Chicken Rice Chicken rice is one of the popular dishes in Singapore. The rich flavour of the rice comes from the grains that have been pre-fried in chicken fat and then cooked in chicken broth. The chicken is steamed until it is just cooked with a little pink remaining on the flesh near the bones. It is usually accompanied with a chilli sauce made up of chillies, chicken broth, garlic and ginger. Diners can enjoy an accompanying soup or consommé with stock of chicken and some herbs added lightly to its mixture.

Satay Satay is small bite-sized pieces of chicken, mutton and beef steeped in a sweet piquant preserve. These chunky pieces of mouth watering meat are skewered on giant toothpicks and fanned over a large flame. Side dishes include cut cucumbers, rice dumplings, onions and a peanut sauce.

Roti Prata This dish is like a fried croissant or pancake, originating from South India. The pancake is fried on a hot, oily griddle until it's cooked, and marked with brown spots, then served with currygravy. Prata is a popular choice for breakfast and supper.

Chilli Crab unofficial "national dish" and a favourite at seafood restaurants!

It has a sauce that is drawn from the strengths of great chillies, the freshest eggs, tomatoes and other hers and ingredients. It can be eaten on its own, scooping great dollops of chilli or soaked in bread for a spicy serving.

Laksa Laksa is an exciting concoction of noodles made from flour in a curry like gravy made of spices, herbs, dried shrimp, coconut milk and chilli. It is served with slices of fishcakes, prawns
and cockles. What began as a spicy peanut based gravy evolved into today's version, combination of Chinese, Malay and mostly Peranakan influences.

Nasi Lemak is a breakfast concoction of the Peranakan and some say are the threshold of the Malays in . Coconut rice served with anchovies, fresh fried frish, special sambal and egg plus cucumber combo, it is a signature kampong dish that you cannot miss.

So there is a list of some of the best and greatest food that we can offer. Although this is just the tip of the iceberg, there are so many more you can eat and choose from. Just walk along the local streets and pop into anyone of the coffee shops you find - you will be sure to find a local savoury hit!

Love to eat Peranakan dishes? Check out http://cirrusculinnaire.com today!

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Chilli Chicken Recipe

Deep-fried chicken served with spicy sauce is given a term as  chilli chicken. It is a favorite dish in . Delicious in taste and looks really attractive while served.

Ingredients used for this recipe:

500 grams of chicken breast, 2 tablespoons oil, garlic, chopped 5-6 cloves Ginger, chopped 1 inch piece of tomato ketchup 2 tablespoons chili sauce 2 tablespoons salt to taste, cornstarch / 1 tbsp cornstarch, red pepper, 1 teaspoon, Egg 2, MSG 1 / 4 tl, scallion greens 2-3.

Preparation Method for Chilli chicken recipe:

Cut the chicken for one to one and a half inches pieces. Heat oil pan, add chopped garlic, ginger and fry for two minutes. Add ketchup, chili sauce and half of the mix. Add one cup water and mix.

If the mixture to a boil, reduce heat and simmer for 5-10 minutes. Meanwhile by taking pieces of chicken in a bowl. Add salt, remaining chili sauce, cornstarch, crushed red pepper in half and mix well. Add whole egg and mix well.

Heat enough oil in wok and fry the chicken pieces and make sure that they do not overcook.

Fry over high heat for 02:58 minutes in color. Drain on absorbent paper. Add the remaining salt and crushed red pepper sauce and mix well. Add MSG, and cornstarch mixed with water.

Cook while stirring, until the sauce thickens. Arrange on plate with fried chicken. Beat in eggs.

Remove sauce from heat and slowly add the beaten egg flow. Mix gently and pour over the fried chicken. Garnish with scallion greens and serve hot.

Tips used while preparing:

1. Preparation time: 15-20 minutes

2. Servings: 4 persons

3. Cooking time: 25-30 minutes

Sourcing for Peranakan dishes? Check out http://cirrusculinnaire.com today!

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Recipes and Cuisine

Ireland is known for its lush green lands, which are of course excellent for the growing of crops and the grazing of livestock. Traditional Irish food is hearty, wholesome, fare made from local produce - recipes may be simple but they are both tasty and satisfying!

Potatoes are also a prominent feature of Irish cooking. They were introduced in the late 17th century, and have become the staple crop of Ireland. Oats and barley are also grown, and have been for many centuries. Popular meats include lamb and pork.

Of course, with the island of Ireland being surrounded by sea, fish and seafood is also popular. Ireland is particularly known for its langoustines (known as "Dublin Bay prawns") and oysters, the latter often eaten with Guinness at the many oyster festivals around the country each year. Popular types of fish include salmon and cod.

Some popular traditional  dishes include:

- Colcannon - Mashed potatoes with garlic, cabbage or kale (a type of cabbage closer to the plant's wild origins).

- Champ - Mashed potatoes with chopped spring onions, butter and milk.

- Irish stew (Irish: Irish Gaelic: Stobhach Gaelach) - A stew made from lamb or mutton, with potatoes, onions and parsley. Barley, carrots, parsnips or turnips may also be added in some variants of the recipes. Irish communities in other countries (such as the United States), have adapted to use locally available meats (for example, substituting beef for lamb), or by adding extra ingredients (such as Guinness or paprika) to create new flavors.

- Coddle - Boiled pork sausages with bacon, potatoes, onions and optionally barley. The ingredients are cooked in the stock that comes from the sausages and bacon. Salt, pepper, and parsley are added for flavor.

- Bacon and cabbage - Irish Americans often make a similar dish from corned beef and cabbage.
Ireland is also home to its own unique types of bread. These include:

- Soda bread - A bread made using baking soda instead of yeast. Whole wheat soda bread is known as "wheaten".

- Blaa - A very soft white bread roll, covered in layers of flour, that is unique to Waterford City.
- Irish potato bread (also known as "fadge", "potato cake", "potato farls", "slims" or "tatie bread") - Unleavened bread made from a combination of potatoes and wheat flour.

Love to eat traditional Peranakan food? Check out http://cirrusculinnaire.com today!

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Having a Vintage Nyonya Wedding in Modern Times

The present day Nyonya Wedding, can be described as "trying our best" to relived some gaiety and splendor of the good old days. When my daughter Uvaraani (of mixed parentage) was preparing for her wedding, we had to consider many factors. Reason being she has the opportunity to unite many Indian and Chinese cultures and traditions for her big day. We went through the Indian and Nyonya Chinese ceremonial rites with our elders, and boy were we in for some surprises.

Consulting the Elders

It was a great experience talking to some older Nyonya aunts who still remembers the good old days. The smells that triggers the memory leads us to consider reviving this hundred year old Nyonya or Peranakan heritage. Mostly the discussion was aimed at what can and can't be done in this present age as Nyonya on the whole, the culture and people are a dying breed. Ceremonials rites for the bride is endless.

Words like Kor Char Ay Lang (olden days people) and Tong Kim Ay Gee Nia (kids nowadays) seems like we are moving from "one extreme to another".

Olden Days Brides

In the days of our grandparents, the young girls were protected and hardly knows the outside world. The only times they were allowed to go outside is on "Chap Goh Mei". (15th day and last of Chinese New Year is to throw oranges into the sea, in the hope to get good husband).

They are dressed in the prettiest and with an entourage of older brothers and chaperon of protective hawks of old aunts. You can imagine how excited they will be when there is a marriage proposal, young and excited and obedient to their parents instruction. There is no falling in love for fear of marrying into the wrong class or society. Nyonya families even imported brides from China or sent their daughters to China to find husbands.

Those days the Straits Settlement Nyonya girls of marriageable age were taught to sew and cook. Sewing and embroidering items for personal use. She has to practice till she gets it right to prepare for her wedding ceremonies. And believe you me, it is a long list. For her wedding, personal items like lacy handkerchiefs, wardrobe that include her wedding gown. Items for wedding bedroom sets like pillow cases, bed hangings and decorative panels used in the bridal chamber.

Skills to Acquire

The most important item she has to learn is beadwork, using "manek" (beads) and sequins, making shoes, sandals and slippers. All this is part of showcasing that the bride is well taught and well bred. The prospective bride prepared a range of slippers to be presented as part of her wedding dowry, to the groom and his family. Even Emelda Marcos would have lost out in her showing off her collection of beaded shoes. Then a special pair must be made to be worn on the third day of the wedding, that is the day she comes to her father house for the banquet prepared for the groom and his entourage.

Present Thoughts and possibilities

How would we ever get an opportunity to have a Nyonya wedding ceremony as the girls are now working girls. They hardly had time to sew their beaded shoes, embroidered bedcovers and pillow cases, let alone her own wedding costume. A young Nyonya's worth as a bride is judged by her skills in beading, embroidery and proper upbringing as a classy Nyonya lady.
How do I ask my daughter whether she is a virgin to do the "Chiau Tau" (wearing a traditional gown to pay homage to ancestors announcing the wedding). She would have thrown a fit if I asked her that. Such remark would be considered abusing her right while in the old days, the parents has every right to dominate their children.

Some rites and rituals of the Nyonya Wedding

It would take twelve days to get married with all the customs and traditions to follow. Grooming the bride for the wedding takes a few days. Nearing wedding days, all needlework, sewing and embroidery of personal items and whatever you need for the bridal chambers must be completed.
The challenge to grooming the bride coupled with wedding blues are at its peak. If you happened to get a bride who is excited about the whole wedding proposal, it seems a happy occasion. There are times you get an unwilling bride as she is forced to marry for the sake of broadening her family heirloom or kongsi (clans) business.

"Quotes from Queeny Chang - Memories of a Nonya, pg 69:

She took me to our father's room and from the closet, drew out a photograph of a young man in traditional Chinese clothes wearing a close fitting black hat. He had good features but his strange clothes did not appeal to me. Sister Song Jin unwrapped a red silk handkerchief containing a pair of gold bangles engraved with Chinese characters. Pointing to the photograph, she said:
Song Jin: This is the man you are going to marry and these bangles are the tokens of your betrothal. Our uncle arranged this marriage three years ago when you were only thirteen.
Queeny: Is it our father's wish that I marry this man?
Song Jin: Little sister, you know that once one's word is given, one can't take it back.

Queeny: But it isn't our father word.

Song Jin: Our father had to listen to his elder brother and beside, the family Lim had done a big favor for our uncle. We must therefore show gratitude."

The Match Maker

Before any rites or rituals can be followed, a Seng Keh Mg (Match maker, one with a gift of the gab) must be hired. She bosses all around to ensure all rites and rituals are followed, if not she will be able to tell you the consequences of not listening to her. With that, she advised what is to be done and you jolly well follow.

Things she would advised include fixing the dates for all ceremonies like Sang Jeek Sang Jeek is gifts presentation day or dowry to the bride. The Bridal Bed arrangement include chamber pot placement, ornaments and silk curtains, oil lamps or candles to keep lighted before the wedding night is over.
A tray of sweet goodies for the newly weds to eat and to get to know each other. Hair combing Ceremony, prayers to Jade Emperor, Chneoh Tau, (purification ritual for virgin), ancestors worship and eating Glutinous rice balls without chewing and Kooi Bin (Face Threading).

She is the master of ceremonies and her main role in Tea Ceremony is calling relatives from the older generation till the youngest. She is even there as the bride wakes up in the morning to carefully fold the pajamas.

Having listen to all the good advises from my Nyonya elders, we decided to pick what is necessary term as important and doable for present day working Nyonya wedding.

Present Day Wedding Plans and Realities

For the parents and relatives, my daughter chooses to have the tea ceremony conducted by Penang Nyonya Heritage Wedding Planner Micheal Cheah. Same time we choose a traditional hundred over years old heavy embroidered wedding gown for performing the tea ceremony.

Same time, not to disappoint the Indian relatives, we combined both Indian and Chinese Nyonya tradition into her wedding. The day ended as a lifetime experience for the newly weds, parents and relatives.

We were glad we could combined an age old heritage Nyonya wedding into unique modern day affair.

Love to eat Peranakan dishes? Check out http://cirrusculinnaire.com today!

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Four Lentil Incarnations - Quick, Easy, Tasty Lentil Recipes

Here are four very different (and flexible) ways to cook lentils. If you're not already a lentil addict, they should give you an idea of how quick and easy lentils are to cook with.

1 Easy and versatile: Grilled Fish with Lentils

2. Thick and warming: Lentil and Tomato Soup

3. Quickest ever: Children's Lentil Shepherd's Pie

4. Tasty and filling: Classy Lentil Salad

1 Easy and versatile: Grilled Fish with Lentils

Lentils and fish make such a lovely couple! Take the basic ideas from this recipe, and adapt it yourself.

To feed four, you need four fish fillets (sea bass, rainbow trout, for example). A chopped onion, two sliced garlic cloves, a lemon, 150g Puy lentils, 100ml fish stock and 100ml white wine.
Fry the onion and garlic in olive oil until soft.

 Add the lentils and stir. Pour in the wine and the stock. Bring to the boil. Cover and reduce to a simmer for 30 minutes, until the liquid has been absorbed. Pre-heat the grill. Brush the fish with oil, squeeze over some lemon juice, and season. Grill the fish for 3-4 minutes on each side, so that they are ready at the same time as the lentils. Garnish with parsley and lemon wedges.

2. Thick and warming: Lentil and Tomato Soup

This velvety soup takes its character from marjoram and thyme, so be generous with the herbs. Those who smell this cooking will end up loitering around the kitchen.

For this, you need one big chopped onion, 3 chopped carrots, a tin of tomatoes, 225g red lentils, a tablespoon each of dried marjoram and thyme, a bay leaf, stock (the amount depends on the consistency you like, and a small glass of sherry if you want.

Fry the onion, carrots and garlic until soft. Add the lentils, then the stock and herbs. Simmer for 30-40 minutes until the lentils are soft. Blend with a hand-wand or in a blender until velvety. Add the sherry and re-heat on the stove top for 15 minutes or so. To serve, put some grated cheese at the bottom of a bowl, and ladle the lentil soup on top. Serve with crusty bread.

3. Quickest ever: Children's Lentil Shepherd's Pie

Turning lentils into a main meal for young palates doesn't get simpler than this. The cheesy topping helps win fans if your kids aren't used to lentils.

You need 125g red lentils, 600ml water, a stock cube, small onion (chopped) and a clove of garlic (crushed). You also need some cooked, mashed potato and grated cheese to go on top.

Put everything (except the potato) in a pan, and bring to the boil. Simmer for 40mns. Add some cornflour to thicken if necessary. Then spoon the lentil mixture into heat-proof dish, top with mashed potato and brown under the grill.

4. Tasty and filling: Classy Lentil Salad

This is posh nosh. The wonderful combination of flavours makes plenty of left-overs, so you can please your guests, and then polish off the rest the next day.

You need 250g of Puy lentils, olive oil, one yellow pepper (chopped), 240g sundried tomatoes, 200g feta cheese, and some parsley.

Cook the Puy lentils in double their volume of water or stock, for 15-20 minutes. Gently cook the peppers for about two minutes, to soften. Add the sundried tomatoes and cook for another minute or so. Then mix all the ingredients together. Drizzle the salad with extra virgin olive oil and balsamic vinegar before serving.

So there you have it - four of the quickest and tastiest ways to include lentils into your menu. Just wait until you see some the classier incarnations - spicy dahls, hearty Italian stews, classic curries...

Like Peranakan dishes? Check out http://cirrusculinnaire.com today!

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Chilli Chicken Recipe

Deep-fried chicken served with spicy sauce is given a term as  chilli chicken. It is a favorite dish in  Delicious in taste and looks really attractive while served.

Ingredients used for this recipe:

500 grams of chicken breast, 2 tablespoons oil, garlic, chopped 5-6 cloves Ginger, chopped 1 inch piece of tomato ketchup 2 tablespoons chili sauce 2 tablespoons salt to taste, cornstarch / 1 tbsp cornstarch, red pepper, 1 teaspoon, Egg 2, MSG 1 / 4 tl, scallion greens 2-3.

Preparation Method for  Chilli chicken recipe:

Cut the chicken for one to one and a half inches pieces. Heat oil pan, add chopped garlic, ginger and fry for two minutes. Add ketchup, chili sauce and half of the mix. Add one cup water and mix.
If the mixture to a boil, reduce heat and simmer for 5-10 minutes. Meanwhile by taking pieces of chicken in a bowl. Add salt, remaining chili sauce, cornstarch, crushed red pepper in half and mix well. Add whole egg and mix well.

Heat enough oil in wok and fry the chicken pieces and make sure that they do not overcook.
Fry over high heat for 02:58 minutes in color. Drain on absorbent paper. Add the remaining salt and crushed red pepper sauce and mix well. Add MSG, and cornstarch mixed with water.

Cook while stirring, until the sauce thickens. Arrange on plate with fried chicken. Beat in eggs.
Remove sauce from heat and slowly add the beaten egg flow. Mix gently and pour over the fried chicken. Garnish with scallion greens and serve hot.

Tips used while preparing:

1. Preparation time: 15-20 minutes

2. Servings: 4 persons

3. Cooking time: 25-30 minutes

Like traditional Peranakan food? Come to http://cirrusculinnaire.com today!

A branding strategies article by Scotts DIGITAL - Best SEO agency in Singapore and globally. Contact Scotts DIGITAL @ +(65) 9388 0851 or email to admin@scottsdigital.com for more information on how to brand your website in Google and generate more clients for your business.

Thanksgiving Dessert - How to Bake a Pumpkin Cream Cheese Cake

When it comes to making a dessert for our Thanksgiving holiday meal, I enjoy baking a homemade pumpkin cake with a delicious cream cheese filling.

This cake will take some time to make, but your time will be well spent. I guarantee you that you will get a lot of compliments from your family and friends once they taste it. If you have any left-overs, you will want to store them in an airtight container inside your refrigerator.

Pumpkin Cake Recipe

Cake Ingredients:

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1 1/2 cups granulated sugar

3/4 cup butter, softened

3 eggs

3/4 cup solid packed pumpkin puree

1/2 cup cold milk

1 teaspoon vanilla extract

Preheat oven to 350 degrees. Spray a deep dish cake pan with nonstick vegetable cooking spray. In a large bowl, combine the flour, baking powder, cinnamon, baking soda and salt, until they are well combined; set aside. In another large bowl, cream together the granulated sugar and softened butter, until they are creamy. Add in the eggs, pumpkin puree, milk and vanilla extract, beating well after each addition. Slowly add the flour mixture into the wet ingredient mixture, mixing well until all ingredients are combined.

Cream Cheese Filling Ingredients:

1 (8 ounce) package cream cheese, softened

1/4 cup granulated sugar

In a medium-sized bowl, whip together the softened cream cheese with the granulated sugar until smooth. Spread 2 1/2 cups of cake batter evenly over bottom of your cake pan. Spoon cream cheese filling evenly over the cake batter. Carefully spread it across the cake batter using a silicone or rubber spatula. Spoon remaining cake batter over cream cheese filling, spread evenly using a silicone spatula. Bake in your preheated oven for 45 minutes or until the cake tester comes out clean. (test the center of the cake.) Cool completely before adding the topping.

Topping Ingredients:

confectioner's sugar

frozen whipped topping, thawed

A few minutes before serving the pumpkin cake, sprinkle your desired amount of confectioner's sugar on top. Cut cake into desired serving pieces and top with a dollop of whipped topping.

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A Finger Lickin Dove Recipe

4 dove (debreasted and deboned)

1/4 stick of butter

minced garlic(not power and not salt)

Salt and pepper

can of your favorite beer

This recipe is for at the dove lease or deer camp. First of all you want to take the can of beer(unopened) and carefully cut the top of the can off, leaving 1" to 1 1/2" of the can with the top. Pour the beer into a cup(cause we dont want to waste good beer). In the bottom section of the can you will want to leave about an inch of beer.

 Then you will take the Dove meat and put it in the bottom can. Sprinkle the minced garlic in with a little salt and pepper. Put the butter in on top. Now be careful not to cut yourself but slightly crimp the top of the bottom section of the can. Now put the top of the can back on the bottom so that they fit snug. Take the can and place it in the camp fire. Cook for 7-8 min depending on coals. Take can out and allow to cool. Pop a top and you got Finger licking Dove bites. Enjoy.

REMEMBER YOU CAN GET RECIPES LIKE THIS AND MANY MORE OUT OF MY COOKBOOK.

OR

09/12/2006

Marinate venison in yogurt or buttermilk. ( The yogurt or buttermilk will help break down the proteins in the meat to make it more tender)Then wash thoroughly

2 lbs. Marinated venison meat

2 tbsp. olive oil

1 cup chopped celery

1 diced medium onion

6 med potatoes cubed

12 small carrots

1 tsp. Garlic powder

2 bay leaves

1 tsp. salt

1/2 tsp. pepper

1 tbsp. sugar

1/2 tsp. paprika

1 tsp. oregano

1 tsp. thyme leaves

1/4 tsp. nutmeg

1 cup red wine

Brown the cubed meat in oil; add two cups of water, along with all ingredients except carrots and potatoes. Cover and simmer 1 1/2 hours. Remove bay leaves, add carrots and potatoes, cook another 30-45 minutes or until tender.

Looking for traditional Peranakan food? Come to http://cirrusculinnaire.com today!

A marketing article by Dougles Chan - Search Engine Guru - Who helps SMEs Singapore to create and generate more sales using Search Engine Optimisation and advertising.

Contact Dougles Chan @ +(65) 9388 0851 or email to dc@dougleschan.com for more information on how to make your website to be the top in Google and generate more clients.

The Best Homemade Pickling Spices

Canning recipes generally call for "Pickling Spices" in preserving dill pickles, sweet pickle or perhaps sour pickles. Actually anything that you pickle you will need to use a similar spice even if it is pickled vegetables.

You can easily go to your local supermarket and purchase a readily made supply of pickling spices however I for one like to variety my mixture according to the pickling that I intend to do. Being involving in canning and preserving food for a long time I have accumulated several favorite recipes for pickling spices. The usual ingredient food in most commercial spice mixes are mustard seed, cinnamon, allspice, bay leaves, clove, dill seed, ginger, coriander, peppercorns, mace, juniper berries and cardamom. The particular one that you buy may contain any or all of these spices. In addition, those people who desire a hotter spice mix may care to add items such as crushed hot peppers.

Below I have listed my favorite recipes that contain the basic ingredients. These spices in the mixes that I list can be varied to suit your particular taste depending on what you want the final product to taste like.

 Basic Home Made Pickling Spice

2 tablespoons of mustard Seed

1 teaspoon of ground ginger

1 tablespoon of whole allspice

1 teaspoon of dried red pepper flakes

2 tablespoons of coriander seeds

1 crumbled bay leaf

2 whole cloves

1 2 inch cinnamon sticks

To begin these recipes combine all the above ingredients and mix well. Store them in an airtight jar or container. Use in creating your favorite pickle recipes wherever it called for pickling spices. This recipe will make 1/3 of a cup.

Spicier Homemade Pickling Spice

1/4 cup of mustard seeds

1/4 cup of dill seed

1/4 cup of coriander seeds

3 Tbsp. of crushed chili peppers

2 Tbsp. of crushed bay leaves

1 Tbsp. of celery seeds

1 Tbsp. of white peppercorns

1 tsp. of black peppercorns

This particular recipe is a bit spicier then the previous one. Merely combine all the listed ingredients together, mix well and store them in an airtight container that remains in a cool, dry location. When you want to use it just place the desired amount of the spices in cheesecloth and use it in your recipes.

Now you have your own dry mix recipes for pickling spices. There is no longer a chance of running out and you may perhaps save some money in the process. Good luck.

Copyright @ 2009 Joseph Parish

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Paleo Recipes Resource: Give Your Meals Some Variety

Paleolithic diet or Paleo diet as it is commonly known is getting very popular and it is considered one of the healthiest diets available.

The Paleo diet relies on food that contains beneficial nutrients for a healthy lifestyle and at the same time it relies on food with few nutrients that can cause some type of diseases. It is a very healthy diet where good nutrients are a majority.

Vegetables, fresh fruits, nuts, chicken and fish are some of the beneficial foods that are high in antioxidant vitamins, low-glycemic carbohydrates and omega-3 among others. These foods are used in Paleo eating to promote a healthy lifestyle, strength and resistance.

Food like grains, salt and high-glycemic carbohydrates among others are invited to stay out of the Paleo food list. They are considered ingredients with some health risks since they can cause several health problems like diabetes or cardiovascular diseases.

Paleo diet also advises that whole grains and dairy products should be replaced by fresh vegetables and fruits because these are more nutritious.

Most people have a busy lifestyle and like to plan the week ahead. A menu planner is something that is frequently used to get rid of the daily pressure of planning meals in a rush.

Paleo diet followers complain about how difficult it is to find Paleo diet recipes and the trouble they have planning their menu. They want a good Paleo recipes resource they can use whenever they want to cook a fast and different meal or to make the menu plan in advance.

Although some opinions might differ, it is not that difficult to find accessible Paleo recipes resource. The internet, as usual, is a huge source of information and Paleo diet recipes can also be found through easy research.

There are websites that focus only on Paleo recipes but there are also personal blogs and websites that have homemade Paleo diet recipes with the personal touch of the person that has cooked them.
An excellent Paleo recipes resource is cookbooks. Paleo cookbooks are a compilation of the best Paleo recipes available and they gather recipes for different types of meals.

From breakfast to snacks, from lunch to dinner, there is a wide variety of recipes available that will meet everybody's taste.

Many of the people that follow the Paleo diet are athletes and weight loss candidates. They have to follow a strict diet to accomplish their goals, and having a good Paleo recipes resource available, makes the diet easier to follow.

Scheduling meals at least one week in advance is the best way to keep up with a record of meals and it will also be helpful by saving time while shopping. Some people even plan their Paleo recipes menu one month in advance and they use the shopping list accordingly to save money on unnecessary ingredients.

Paleo diet cookbooks are a great source of common recipes but when a twist or a special touch is needed, several versions of the same recipe can be found online.

There are also Paleo recipe forums where people can exchange ideas and recipes, improving the quality and variety of recipes available to the Paleo diet lovers. Forums are great places to gather and share Paleo diet opinions, clarify doubts and help others that might need some advice on this healthy Paleolithic diet.

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3 Snack Mix Recipes For Camping and Hiking

We enjoy camping and hiking during the Summer season here on the East Coast 4-6 months of every year. As seasoned campers, we prefer to make our own snack mixes to take along.

All of these recipes are easy to make. If you are going camping, store the snack mixes in plastic containers. If you are going hiking, you can place the mix into a plastic zipper close bag. You will want to make sure that you keep the moisture out.

Mountain Trail Mix

1 cup pumpkin seeds

1 cup raisins

1 cup salted peanuts

1 cup small pretzel sticks

1 cup plain M&M's chocolate coated candies

1 cup oyster crackers

1 cup sunflower seeds

Using a large bowl, combine all of the above ingredients together in the order that they are listed. Store mixture in airtight containers. This recipe will make seven 1 cup servings.

Tangy Nut Mix

4 cups salted roasted peanuts

1/3 cup barbecue sauce

2 Tablespoons grated Parmesan cheese

Preheat oven to 300 degrees. In a medium bowl, combine nuts and barbecue sauce, stir until coated. Spread mixture onto an ungreased cookie sheet. Sprinkle with Parmesan cheese. Bake in a 300 degree oven for 20-25 minutes or until nuts are dry. Place on waxed paper to cool. Once cool, store in an airtight container.

Savory Pretzels

2 bags broken salted pretzels

1/2 lb. butter, softened

1/4 cup Worcestershire sauce

1 envelope onion soup mix

Melt butter in your microwave. In a medium-sized bowl, combine soup mix and Worcestershire sauce. Pour mixture over pretzels and mix well. Cover and let stand until all of the liquid is absorbed, stirring every once in awhile to coat mixture. Place pretzels pieces in a warm 250 degree oven for 1 to 1 1/2 hours. The longer you bake them, the crunchier the pretzels will be. Once cool, store in an airtight container.

Seeking for traditional Peranakan food? Come to http://cirrusculinnaire.com today!


An article by Dougles Chan - Search Engine Guru - Who assists SMEs Singapore to create and generate more sales using Search Engine Optimisation and advertising.

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Prawn With Spicy Lemon Sauce

If you love seafood, then you must try my Prawn with spicy lemon sauce. It is so fresh, has a little bit spicy taste, but the fragrant from lemon and cilantro that makes this dish unique. If you do not like spicy, you can just simply skip the chilli sauce. The tomato sauce blend with lemon, the prawn and cilantro.. just marvellous..!!

Ingredients:

500 grams Prawns, deveined, remove skin and head

2 tablespoons Chili Sauce

1 teaspoon Tomato Sauce

4 cloves Garlic, minced

Lemon Juice, from 2 Lemons

8 Kafiir Lime Leaves, spines removed, sliced

1 tablespoon Fish Sauce

1 teaspoon Salt

1 teaspoon Sugar

1 teaspoon White Pepper Powder

1 bunch Cilantro, roughly chopped

2 tablespoons Vegetable Oil

Directions:

1. Marinade Prawn with lemon juice (from one lemon), add one clove minced garlic, season with half teaspoon salt. Set aside for 30 minutes, to reduced the fishy smell.

2. Heat vegetable oil in a medium wok, fry prawn for 2 minutes just until they turn pink (do not over cook them, or they become hard and chewy) put it on medium plate, set aside.

3. Using the remaining vegetable oil, saute garlic until fragrant. Pour chilli sauce and tomato sauce, lemon juice (from 1 lemon) and fish sauce, stir fry for 1 minute.

4. Season with salt, sugar and white pepper powder, mix it well.

5. Place prawn into the wok, cook for 1 minute. Put in chopped cilantro and kafiir lime leaves, stir fry for another 2 minutes, serve.

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A marketing article by Dougles Chan - Search Engine Guru - Who assists a list of small medium enterprise Singapore to create and generate more leads using Search Engine Optimisation and advertising.

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Easy Caribbean Tilapia Fish Recipes

Simple Caribbean Tilapia Fish

Here is a recipe that stands out above all other tilapia fish recipes. It is easy to prepare, and tastes delicious. The sweet flavor of the coconut and nice crunch of the macadamia nuts really gives the tilapia fish a family pleasing taste. You could also use other mild fish in place of the Tilapia.
My family doesn't typically like fish. But, when I found a good price on tilapia fish at my local supermarket, I couldn't pass it up. I did a little experimenting in the kitchen and came up with this recipe that I thought might go over well. When I served it, they all loved it. This is now my favorite of all my tilapia fish recipes. My husband who doesn't even like fish even requests it once in a while!
Ingredients:

• 4-6 Tilipia fish fillets (fresh or thawed ok)


• 4 tablespoons butter, melted


• 1/2 cup finely chopped macadamia nuts


• 1/2 cup shredded coconut


• 2 tablespoons plain breadcrumbs


• 1 (8oz) can pineapple tidbits

Directions

1. Preheat oven to 400 degrees F. Line a baking sheet with foil and grease lightly. (Or spray with cooking spray)


2. Place butter in large bowl and add tilapia fish- toss fish to coat; set aside. Combine macadamia nuts, coconut and breadcrumbs in a shallow bowl. Place fish in nut mixture and coat evenly. Place fish on baking sheet without overlapping.


3. Bake for 18-20 minutes or just until fish is opaque throughout. Serve with pineapple tidbits. (Or if you would like to spend more time- make your own pineapple mango dressing)

I hope you enjoy this great tilapia fish recipe. This is a great recipe for get your family to eat more fish.

For more great tilapia and other fish recipes, visit SimpleFishRecipIcon Helmetes.com

Looking for Peranakan dishes? Check out http://cirrusculinnaire.com today!


An article by Dougles Chan - Search Engine Guru - Who helps SMEs Singapore to create and generate more sales using SEO and advertising.

Contact Dougles Chan @ +(65) 9388 0851 or email to dc@dougleschan.com for more information on how to make your website to be the top in Google and generate more clients.

Sweet & Sour Pork (Gu Lao Rou)

Sweet & Sour Pork is the most well known Chinese food abroad. According to a Cantonese chef, the primitive or the authentic cooking method of the dish is to add Cantonese pickled vegetables. When cooking, simply sauté the pickled vegetables along with the deep fried pork. Unfortunately, it is not always easy to find Cantonese pickled vegetables, so here I'll be pleased to introduce everyone a Sweet & Sour Pork recipe without the pickled vegetables but still tastes as delicious.

Ingredients:

a). For step 1 & 3:

• 300g (10 oz) pork tenderloin


• 1 tablespoon soy sauce


• 1/2 tablespoon cooking wine


• ginger juice


• cornstarch

b). For step 4 & 5:

• 1 small bamboo shoot


• 2 dried mushrooms (soaked)


• 1 small onion


• 1 small carrot


• 1 green pepper


• 2 slices pineapple


• 1 clove garlic


• 3 tablespoons oil

c). Seasonings for step 5:

• 1 tablespoon ketchup


• 6 tablespoons sugar


• 2 tablespoons soy sauce


• 1 teaspoon salt


• 3/4 cup soup stock


• dash of mono sodium glutamate

d). For step 6:

• 1 1/2 tablespoons cornstarch


• 3 tablespoons vinegar

Method:

1. Cut pork into bite size cubes


2. Marinate pork in soy sauce, wine, ginger juice for 15 minutes.


3. Add cornstarch. Coat pork with starch. Fry in 370°F oil till crisp. Drain.


4. Thin slice bamboo shoot. Cut pineapple in 6 sections. Slice mushrooms. Cut onion and green pepper in 8 sections. Slice carrot and cut into flower pattern for interesting look.


5. Heat oil. Add garlic, onion, mushroom, bamboo shoot, green pepper. Fry quickly. Add seasonings and soup stock from c). Bring to boil.


6. Thicken with cornstarch mixed with water. Add vinegar, Add fried pork, pineapple. Mix well. Serve while hot.

Cooking time: 40 minutes
Nutritional information:
Yield: 4 servings
Each serving provides:
Calories: 422.3
Protein: 18.1 g

Like to eat Peranakan dishes? Check out http://cirrusculinnaire.com today!

A PR article by Dougles Chan - Search Engine Guru - Who assists SMEs Singapore to create and generate more potential clients using Search Engine Optimization and advertising.

Contact Dougles Chan @ +(65) 9388 0851 or email to dc@dougleschan.com for more information on how to make your website to be the top in Google and generate more clients.

3 Snack Mix Recipes For Camping and Hiking

We enjoy camping and hiking during the Summer season here on the East Coast 4-6 months of every year. As seasoned campers, we prefer to make our own snack mixes to take along.

All of these recipes are easy to make. If you are going camping, store the snack mixes in plastic containers. If you are going hiking, you can place the mix into a plastic zipper close bag. You will want to make sure that you keep the moisture out.

Mountain Trail Mix

1 cup pumpkin seeds

1 cup raisins

1 cup salted peanuts

1 cup small pretzel sticks

1 cup plain M&M's chocolate coated candies

1 cup oyster crackers

1 cup sunflower seeds

Using a large bowl, combine all of the above ingredients together in the order that they are listed. Store mixture in airtight containers. This recipe will make seven 1 cup servings.

Tangy Nut Mix

4 cups salted roasted peanuts

1/3 cup barbecue sauce

2 Tablespoons grated Parmesan cheese

Preheat oven to 300 degrees. In a medium bowl, combine nuts and barbecue sauce, stir until coated. Spread mixture onto an ungreased cookie sheet. Sprinkle with Parmesan cheese. Bake in a 300 degree oven for 20-25 minutes or until nuts are dry. Place on waxed paper to cool. Once cool, store in an airtight container.

Savory Pretzels

2 bags broken salted pretzels

1/2 lb. butter, softened

1/4 cup Worcestershire sauce

1 envelope onion soup mix
.
Melt butter in your microwave. In a medium-sized bowl, combine soup mix and Worcestershire sauce. Pour mixture over pretzels and mix well. Cover and let stand until all of the liquid is absorbed, stirring every once in awhile to coat mixture. Place pretzels pieces in a warm 250 degree oven for 1 to 1 1/2 hours. The longer you bake them, the crunchier the pretzels will be. Once cool, store in an airtight container.

Love to eat Peranakan dishes? Come to http://cirrusculinnaire.com today!

A marketing article by Dougles Chan - The Search Engine Guru - Who assists SME company to create and generate more sales using Search Engine marketing and advertising.

Contact Dougles Chan @ +(65) 9388 0851 or email to dc@dougleschan.com for more information on how to make your website to be the top in Google and generate more clients.

Bao - Chinese Steamed Buns (with Pork for Maximum Joy)

Bao is a tasty sweet, chewy bread, with a consistency somewhere between a dumpling and a doughnut. It becomes something truly transcendent when it's made into char siu (barbecue pork) bao, and is stuffed with heavily seasoned savoury glazed pig lumps.

Bao (basic dough)

• 1 tablespoon of dried active yeast or 1 sachet of instant yeast


• 1 cup of warm water


• 1/4 cup of sugar


• 4 1/2 cups of plain flour


• 2 tablespoons of vegetable oil


• 1/2 cup of boiling water

As usual, if you have dried active yeast (and you really should) first activate it by mixing it with the warm water and sugar and letting it stand for about 10 minutes till the Big Blog O'Gak floats to the surface. Then chuck everything in the food processor (or, if you're very dedicated, a mixing bowl) and process or mix and knead until smooth. If you're using horrible instant yeast, just throw it all in together and mix as above.

Then put a bit of oil in the bottom of a clean bowl, put the ball of dough in there and roll it around till it's coated and put it somewhere warm to rise, either covered with a wet towel or sitting next to a pan of water to keep it moist, for 1 hour.

Now, take a lump of dough about the size of a kiwi fruit (can't think of anything else the right size!), and press it out into a thin circle on a floured surface - it should be about 3.5 inches across. Here is the point you need to decide what to do with it.

If you're going to make it into char siu bao, put a heaped tablespoon of a nice moist glazed pork mixture in the middle (I'd recommend frying some garlic, a couple of chopped pork chops and scallions till the meat's browned, adding a good slosh of soy, some sugar and 5-spice, a bit of water then cooking it all till the liquid is a thick sauce), then start pleating the edges with your fingers and thumbs - the bao will form up into a pouch around the meat mixture.

Once you've pleated all the way round the edge you'll be left (hopefully) with a moneybag shape - just pinch the pleats together at the top to seal it. You'll probably overfill quite a few and end up with sauce squeezing out a bit - don't worry about it. I do that too and I've got a website and everything.
If you're going to keep the bao as a plain bun, just brush the circle with sesame oil and fold it in half. The sesame oil stops the two halves sticking together so it keeps a pocket which you can put delicious things in at a later date. I usually have a batch of glazed pork ready (actually that's a lie, I usually forget and knock out a batch of glazed pork at the last minute just before the dough finishes rising), fill as many bao as possible then leave the rest as plain buns for future stuffing.

Once each bun is either stuffed and pleated or oiled and folded, put it on a square of oiled foil. Which is a nice phrase to say. Oiled foil. Just don't spoil the oiled foil. With soil.Anyway, put all the bao on baking trays and put them back in the warm place for another hour to rise again. Then steam them for 10 minutes, after which they will go from soft and squidgy to firm and slightly chewy, and unutterably delicious. I use a pan-top steamer which just sits on top of an ordinary saucepan of boiling water - saves on space and cost. It is a bit small for bao-making, since it holds only 4 at a time, but we just tend to eat each batch as they're done and it paces the meal nicely. Whether the bao are filled or plain, once they've been steamed they can be frozen with really no loss of texture or taste.

When you're ready to use them just take them out of the freezer about an hour before (or even a bit less), and steam them again for 10 minutes. That'll heat them all the way through to the filling quite nicely. Another very handy thing to have in the freezer.

So, that's bao. My freezer still holds 7 excess buns, ready and waiting to be filled with delicious things (I tried one with salsa before I froze the rest and it went amazingly well - possibly a new culinary fusion discovery). The recipe generally makes about 16 buns all told, it did for me this time. And obviously you could fill the pouches with all sorts of different things - numerous possibilities await.

Looking for traditional Peranakan food? Come to http://cirrusculinnaire.com today!

A marketing article by Dougles Chan - Search Engine Guru - Who assists a list of small medium enterprise Singapore to create and generate more sales using Search Engine Optimization and advertising.

Contact Dougles Chan @ +(65) 9388 0851 or email to dc@dougleschan.com for more information on how to make your website to be the top in Google and generate more clients.

Breakfast Smoothie Recipes for Weight Loss

I love to make breakfast smoothie recipes for weight loss because not only is having a healthy breakfast important for the day, but making it with fresh fruit and greens is an effective and healthy way to get all the vital nutrients you need to start your day and your metabolism! But there are some things you need to take into consideration when making these delicious treats, and that's the quality of the ingredients and the power of the blender you are going to be using.

Also keep in mind that the quality of the water or juice you use can greatly affect the taste and health of your smoothie too!Now the first thing to making sure you have the healthiest weight loss breakfast smoothie is to use only organic ingredients so that you can avoid putting nasty toxins and other chemicals into your food. Organic produce also happens to be much tastier and more dense in terms of nutrients per volume, so you are more likely to get the extra fiber and nutrients you need to help keep your body burning fat longer and and more effectively.

They also can be purchased affordably by using frozen produce which is often available year round compared to fresh seasonal produce.Now another important factor to consider is the blender itself, and I like to use high powered blenders made by blendtec or vitamix brands. This is because they provide the highest horsepower motors for there blenders which means the produce gets chopped up a lot better, which makes for a more consistent smoothie.

This is not only important for taste, but also for health too because by emulsifying the ingredients you make them more "bio available" or easier to digest, so that your digestive system will absorb more of the nutrients!

A great starter recipe is a strawberry banana weight loss smoothie. The basic recipe is:
-2 cups filtered water
-3-4 fresh strawberries
-1 whole banana in frozen chunks
-1 cup of non fat organic Greek yogurt
-1 tsp of organic ground Stevia for a safe and natural 0 calorie sweetener
Then all you have to do is toss your water into the blender first, then add in your Greek yogurt next. Follow that up with the fresh strawberries and then finally add in your frozen banana chunks and sweetener. Then all you have to do is blend until you get your desired consistency and enjoy!

Looking for traditional Peranakan food? Check out http://cirrusculinnaire.com today!

An article by Dougles Chan - The Search Engine Guru - Who assists SME company to create and generate more leads using Search Engine Optimization and advertising.

Contact Dougles Chan @ +(65) 9388 0851 or email to dc@dougleschan.com for more information on how to make your website to be the top in Google and generate more clients.

Two Delicious Christmas Recipes

Winter has always been synonymous with lots of celebrations and jubilations. Right from the parties, new dresses, shopping for family and friends to the exciting outdoor games, it is all about the festive season. An integral part of the festive season is good food. Without some delicious dishes, nothing may seem to be perfect. With Christmas knocking at your doorsteps, you would surely like to try out some new recipes that are easy to make and satiate the taste buds of your dear ones.

Whether you want to make a palatable appetizer or a delectable dessert, here is a list of two simple recipes that you can make with very little effort and within a short span of time:

• Cranberry cornmeal linzer cookies - Just as the name suggests, these cookies are made of cornmeal and cranberries. Softened butter, white sugar, all-purpose flour, egg, cornmeal, baking powder, salt and vanilla extract are all that you need to make the cookies. In order to make the delicious filling, you should add some finely chopped cranberries, water, brown sugar, butter and lemon juice. Beat the butter add white sugar to it and once the mixture gets creamy, beat an egg into it. Next, you need to whisk cornmeal, flour, salt and baking powder. Now, mix the butter mixture and flour mixture and form the dough into a ball. Refrigerate the dough for at least one hour after wrapping it tightly in plastic. Next, you need to bake the dough in a preheated oven for 10 to 12 minutes. Make a mixture of brown sugar, water and small cranberries and add lemon juice and butter to it. Spread this mixture on one side of the cookie, and place the top half of the cookie on the mixture. Continue with this assembly process and your cookies will be ready in no time!

• Maple roast turkey and gravy - This is an ideal dinner recipe for Christmas that you can make with little effort. Apple cider, maple syrup, chopped fresh thyme and marjoram, butter, whole turkey, chopped onion, celery, carrot, chicken stock, bay leaf, apple brandy and all-purpose flour are the main ingredients of this dish. You need to make the syrup and gravy separately. After boiling maple syrup and apple cider, you should mix in the thyme, marjoram and lemon zest. After adding butter to it and whisking, refrigerate it until it gets cold. Wash and dry the turkey properly, and roast it for 30 minutes. Make gravy with the chicken stock and serve.

Your near and dear ones will surely ask for more if you put these dishes on the table.

Looking for traditional Peranakan food? Come to http://cirrusculinnaire.com today!

A PR article by Dougles Chan - Search Engine Guru - Who assists SME company to create and generate more sales using Search Engine Optimization and advertising.

Contact Dougles Chan @ +(65) 9388 0851 or email to dc@dougleschan.com for more information on how to make your website to be the top in Google and generate more clients.