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Merry Christmas And Happy New Year

December 24, 2009

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We'll like to wish everyone a merry Christmas and a happy new year!

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Pulut panggang

Pulut panggang is a Malay or Nonya cuisine literally translated as “grilled glutinous rice”. It can be commonly found in the night market of Singapore and Malaysia. In Sarawak, the Pulut panggang is “kosong” meaning “no filling” whereas depending on which part of Malaysia that you are visiting, the fillings can range from dried desiccated coconuts to beef floss to shrimp floss. Traditionally, the glutinous rice was wrapped in banana leaves and grilled over the charcoal stove. "Pulut udang" has spicy coconut shrimp filling rolled inside steamed glutinous rice, wrapped in banana leaves and barbecued. It is a traditional Malay recipe. It is also known as "pulut panggang". Other variations include "pulut lepa" which could have fish instead of shrimp or also "pulut bakar" which is sweet glutinous rice wrapped in a similar fashion but has no filling inside. This special Malay food is very filling and usually served at teatime. Nowadays a piece ...

Pineapple, cucumber and carrot pickle - Acar Jelatah

Pineapple, cucumber and carrot pickle / Acar Jelatah is one of the popular side dishes and you can whip out this dish within minutes. Its sweet and sour taste is a perfect balance and great accompaniment for heavy, fattening dishes such as Lamb Briyani. The vinegar is beneficial as research shows that vinegars contain antioxidants, which slow premature aging and reduce the risk of cancer, for example. Pineapple, cucumber and carrot pickle RECIPE - 4 servings Ingredients ½ of the pineapple 1 cucumber 1 carrot 1 small-sized onion 2 red chilies ½ cup of vinegar 3 tablespoons sugar Salt according to taste Directions Cut the pineapple in 6 or 8 wedges (depending on the size) and then slice Cut the cucumber and carrot about 4/5 cm. Remove the core and julienne Slice the onion and the chilies. Place all the cut vegetables in a bowl and pour in the vinegar, sugar and salt to taste Mix well and chill before serving ...

Murgh Masala, Chicken Masala

When Tummy suggested Indian for lunch I said yes right away. As I wanted something light and fresh rather than the more intensely spiced variety, this dish that I tried making once a while back came to mind. Murgh masala or chicken masala is is a refreshing change from those Indian restaurant staples such as butter chicken or tikka masala. It is a classy yet complex dish but fortunately it is dead easy to prepare, just make sure you serve it with plenty of steamed basmati rice or roti on the side. I also made a couple of simple side dishes to accompany this new favourite of ours, do come back later in the week to find out what they are! Happy cooking and see you soon! recipe adapted from The Food Of India serves 4 as part of an Indian meal you'll need; 1.5 kg of skinless chicken thighs 2 tsp of cumin powder 2 tsp of coriander powder 1.5 tsp garam masala 1/4 tsp of turmeric powder 2 onions, finely chopped 4 garlic cloves, chopped 5 cm knob of ginger, roughly chopped 2 very ri...

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