Soto Ayam

Soto Ayam is a classic Spicy Chicken Soup, commonly found in Malaysia,Singapore and Indonesia (”Soto” means “soup” and “Ayam” means “chicken”) and comes with cubed rice, chicken and bean sprouts .

Ingredients:
450gm dry yellow noodles
2 liter chicken broth/stock
1 chicken (with bones and fats)
2 cups bean sprouts, pluck off roots and blanched
Salt to taste

Spices /grind into a paste
4 stalk lemon grass (the white part only)
1 small shallot
40gm galangal/lengkuas
15 whole cloves
3 cardamons
2 star anise
1 tsp nutmeg powder
¾ tsp black pepper powder

Garnish:
2 stalks spring onion, chopped
2 stalks cilantro, chopped
2 shallots(sliced thinly)

Cooking Method:
Blanch yellow noodles and bean sprouts and set aside. Add 3 tbsp oil and fry the shallots until crisp. Keep aside for garnish.The shallot oil will be used later to sauté the grind ingredients. Grind the spices together using a mini food processor. Set aside.
Bring chicken broth to a boil, add chicken with bones and fats, reduce heat setting to low and allow to simmer for about 30 minutes. Remove chicken from broth, shred chicken and add back the bones and fats into the broth.At this stage you can omit the fats.Keep aside.
Heat up 2-3 tbsp shallot oil. When oil is hot enough, saute all the soup ingredients until fragrant. Pour in the chicken broth (together with all the bones) and cook under low heat (simmer, not boiling) for about half an hour till aromatic. You can filter off the soup ingredients or leave it just as it is .
Add blanch yellow noodles, blanched bean sprouts and shredded chicken into individual bowls.Pour in the hot gravy and garnish with chopped spring onions, cilantro and shallots crisp.

Beer Batter

Beer-Batter Onion Rings
with Chris Chmura
http://video.about.com/beer/Beer-Batter-Onion-Rings.htm

Beer Batter No 1
Ingredients:
1 12 oz can light Beer
1 1/2 cups Flour
1/2 tsp Salt
1 tsp Paprika
1 cup Flour

Directions:

Pour the beer into a large bowl. Sift the flour, salt, and paprika into the beer, whisking until the batter is light and frothy. (The batter may be used immediately or stored in the refrigerator for up to 1 week, but be sure to whisk it occasionally). Heat at least 2 inches of oil in a frying kettle or electric fryer. Just before it reaches 375F, quickly dredge the fish and shrimp with flour, shaking of excess then dip in the beer batter, coating well, and drop them into the hot fat (do this in 2 batches). When they are brown on one side – less than 1 minute – turn and brown them on the other side. Drain on paper towels. Serve hot with lemon wedges.

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Beer Batter No 2

Ingredients
2 Eggs, separated
3/4 cup Beer, room temperature
2 Tbsp Vegetable oil
3/4 cup Flour
1 1/2 Tbsp Salt
Directions
To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer. Stir batter until thoroughly mixed. Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 – the longer the better, to a point. Just before using batter, stir it well again. In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter. Good for about 6 fish fillets, depending upon their size. Fry in oil at 360 F.

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The Best Foods For Better Sex

The Best Foods For Better Sex
Breakfast for Two
The foolish see an Egg McMuffin; you should see the ingredients for sex. The combo provides extra zinc—a mineral that she needs to stay well lubricated and you need to keep producing semen—and niacin. This B vitamin is essential for the secretion of histamine, the chemical that helps trigger explosive sneezes and orgasms. It also has a perfect balance of fat, since studies have found that too much or too little dietary fat can decrease levels of libido-boosting testosterone.

At a restaurant… what u believe after you eat is anyone’s guess…

Noodles or Fried Rice anyone?

types of mushrooms

People have tramped into damp forests and scoured meadows, mushrooming for these tasty fungi morsels for centuries. Many delicious, edible mushrooms are available, but only about three percent of wild mushrooms are safe for humans to digest.

Puffballs, morels, meadow mushrooms, and shaggy manes sprinkle hillsides and woods during many seasons. Enthusiasts target wet fields or fallen logs to pick whole mushrooms, pack them in wax paper, and carry them home to identify. The climate, vegetation, and kind of soil narrows down the mushroom variety, as well as coloring and shape.

Some edible mushrooms are so rare that they are now cultivated. These gourmet mushrooms include truffles, enoki, chanterelle, portabella, shiitake, and oyster. These cultivated varieties are also becoming more popular in the better grocery stores. Some businesses even sell “mushroom logs” that are seeded with several varieties of mushrooms for the enthusiast to grow and enjoy, secure in the knowledge he is getting a “wild” mushroom, but not a dangerous one.

Mushrooms are largely interchangeable in recipes. They can be used in sauces, soups, stews, stir-fry dishes, pasta accompaniments, on pizza, and raw, on salads.

Tuna Please

Beware of Plastic Seaweed

Beware of Plastic Seaweed

My MIL bought 1 bag of seaweed last weekend in market. She cooked seaweed soup last night, but something unbelievable happened. She washed and soaked the seaweed, then found the seaweed was different from the normal seaweed she cooked even thought same smell(seaweed smell). The seaweed……………was a PLASTIC seaweed!!!!! It is made in CHINA. The brand name, importer and distributor as per attached photo.

Pls alert if you want to cook your seaweed soup next time.

Rgds,
Lee SL

Right here waiting

right here waiting

Bridal Lingerie Fashion Show 2009

Bridal Lingerie Fashion Show 2009