Archive for November, 2009

My favourite sauce – Worcestershire sauce

Posted in Uncategorized with tags , , , , , , , , , on November 28, 2009 by ecofrenfood

A Little Bite of History
The first attempt at making Worcestershire was a disaster. In the town of Worcester, England, business partners and chemists John Lea and William Perrins tried to make the concoction based on an Indian recipe. The offending liquid was stored and forgotten for two years. By that time, it had aged into the full-flavored sauce that is now popular around the world.

Since at least 1837, the recipe has remained a closely guarded secret. Competitors have managed to replicate the special ingredients to some extent and the original name is now generically used by all manufacturers.

Vegetarian sauces, minus the anchovies, are available. Some of these are organically produced.

Buying Tips
Lea and Perrins® is the only brand that can label its sauce “Original and Genuine.”

Pricing will vary widely among brands, based mainly on ingredients.

Storage Tips
• Worcestershire sauces will remain stable for at least two years unopened at room temperature.

• Refrigerate after opening and use within two months for optimum freshness. However, it will remain usable for much longer.

• Cannot be frozen, unless as an ingredient in other foods.

Usage Tips
• Always shake well before using.

• It is the perfect marinade for any meat or poultry dish, especially cuts that need tenderizing.

• Add to hamburger patties for extra juiciness.

Substitution Tips
• Equal amount of steak sauce with additional water added
• Soy sauce reduced by a third with water added.


Camelia says ” I use this sauce for BBQ chicken, yummy”

Spicy Curry in Asia

Posted in Uncategorized with tags , , , , , , , , , , on November 28, 2009 by ecofrenfood

Spicy curry normally comprises of curry powder, onion, garlic, ginger, tamarind and coconut milk or yogurt. Curry powder used for fish is different from the one used for poultry and meat. Some cooks know the secret on how to blend their own curry powder and the distinctive taste differentiates one good curry restaurant to another. Curry houses in Malaysia fall in three general categories: nasi kandar, banana leave restaurant and fancy tandoori house.

There are other types of curry which do not use any coconut milk or yoghurt like Devil’s Curry which has its origin from Portuguese occupation in Malacca back in the middled of 15th century. Still, it falls in curry category because it is spicy hot, has gravy and contains a lot of herbs and spices in it.

Curry can be prepared in a saucepan, a claypot, a wok and even in a microwave. The concoction is brewed over slow fire to bring out the flavor of the spices. Normally, a day old curry tastes better than the freshly made one.

There are literally thousands of types of curries. Some are hot, some are mild, some are creamy, runny or dry. Good curry takes practice to make. Usually a new cook is not patient enough waiting for the spices to cook properly before adding in the coconut milk. Even seasoned cooks sometimes make that mistake.

It is also very versatile. Filling with spicy curry flavor is used in pies, dumplings, buns and also pastries. Some types of curries cooked in a certain ways can keep for several days. A type of Malay dried meat curry called “rendang” is popular during the big festival of Hari Raya and “serunding” can keep up to a month in room temperature. Therefore, prepared ready to eat curry can be canned, frozen, and packed in convenient packaging. Its gravy is added with vegetables, seafood, meat or poultry. It is a hearty meal to be taken alongside rice or bread.

When the onion and garlic are sauted, care must be taken not to burn them. Appropriate amount of tamarind must also be measured, too much sometimes causes the gravy to be bitter. The secret is to use low fire, stir once in a while. Must always keep an eye not to let it dry. Old mothers also said garlic and onion pounded using traditional method like pestle and mortar also will result in better tasting curry.
Chinese curry
Chinese curries (咖哩, gā lǐ) typically consist of chicken, beef, fish, lamb, or other meats, green peppers, onions, large chunks of potatoes, and a variety of other ingredients and spices in a mildly spicy yellow curry sauce, and topped over steamed rice. White pepper, soy sauce, hot sauce, and/or hot chili oil may be applied to the sauce to enhance the flavor of the curry.

The most common Chinese variety of curry sauce is usually sold in powder form. It seems to have descended from a Singaporean and Malaysian variety, countries which also introduced the Satay sauce to the Chinese. The ethnic Cantonese being most dominant in Kuala Lumpur and Singapore, this yellow, Chinese-Malaysian variety was naturally introduced to China by the Cantonese, and features typically in the Hong Kong cuisine. (Interestingly, the Malay Satay seems to have been introduced to China with wider success by the ethnic Teochew, which are not dominant in the Nusantara, but in Thailand.)

There are many different varieties of Chinese curry, depending on each restaurant. Unlike other Asian curries, which usually have a thicker consistency, Chinese curry is often watery in nature. “Galimian,” (from Malaysian “curry mee” or “curry noodles,”) is also a popular Chinese curry dish.

In Indonesian, gulai and kari or kare is based on curry. They are often highly localised and reflect the meat and vegetables available. They can therefore employ a variety of meats (chicken, beef, water buffalo and goat as in the flavoursome “gulai kambing”), seafood (prawn, crab, mussel, clam, squid etc), fish or vegetable dishes in a spiced sauce. They use local ingredients such as chili peppers, Kaffir lime leaves, lemon grass, Galangal, Indonesian bay leaves or salam leaves, candlenuts, turmeric, shrimp paste (terasi), cumin, coriander seed and coconut milk. One popular curry is rendang from West Sumatran cuisine. Authentic rendang uses water buffalo slow-cooked in thick coconut milk over a number of hours to tenderise and flavour the meat. In Aceh, curries use daun salam koja or daun kari (translated as “curry leaves”). Opor Ayam is another kind of curry.

Iran cuisine
In Iranian cuisine, a ground spice mixture called advieh is used in many stews and rice dishes. It is similar to some curries. Ingredients in the mix vary, but may include cinnamon, cardamom, cumin, coriander, golpar, turmeric, black pepper, cloves, allspice, dried rose petals, and ground ginger. It is usually mellow and mild, not spicy hot.

Japanese cuisine
Japanese curry (カレー, karē?) is one of the most popular dishes in Japan, where people eat it 62 times a year according to a survey.[5] It is usually eaten as karē raisu — curry, rice and often pickled vegetables, served on the same plate and eaten with a spoon, a common lunchtime canteen dish.

Curry was introduced to Japan by the British in the Meiji era (1869–1913) after Japan ended its policy of national self-isolation (Sakoku), and curry in Japan is categorized as a Western dish. Its spread across the country is commonly attributed to its use in the Japanese Army and Navy which adopted it extensively as convenient field and naval canteen cooking, allowing even conscripts from the remotest countryside to experience the dish. The Japan Maritime Self-Defense Force still traditionally have curry every Friday for lunch and many ships have their own unique recipes.

The standard Japanese curry contains onions, carrots, potatoes, and sometimes celery, and a meat that is cooked in a large pot. Sometimes grated apples or honey are added for additional sweetness and other vegetables are sometimes used instead. For the meat, pork, beef and chicken are the most popular, in order of decreasing popularity. In northern and eastern Japan including Tokyo, pork is the most popular meat for curry. Beef is more common in western Japan, including Osaka, and in Okinawa chicken is favored.[6] Curry seasoning is commonly sold in the form of a condensed ‘brick’ which dissolves in the mixture of meat and vegetables.

Curry in Korea is exactly identical to the Japanese version, having moved over from Colonial times in the early 20th century.

Sometimes the curry-rice is topped with breaded pork cutlet (tonkatsu); this is called Katsu-karē (“cutlet curry”). Korokke (potato croquettes) are also a common topping.

Apart from with rice, karē udon (thick noodles in curry flavoured soup) and karē-pan (“curry bread” — deep fried battered bread with curry in the middle) are also popular.

Malaysian cuisine
Being at the crossroads of ancient trade routes has left a mark on the Malaysian cuisine. While the curry may have initially found its way to Malaysian shores via the Indian population, it has since become a staple among the Malays and Chinese too. Malaysian curries differ from state to state, even within similar ethnic groupings as they are influenced by the many factors, be it cultural, religious, agricultural or economical.

Malaysian curries typically use curry powders rich in turmeric, coconut milk, shallots, ginger, belacan (shrimp paste), chilis, and garlic. Tamarind is also often used. Rendang is another form of curry consumed in Malaysia, Singapore, and Indonesia; although it is drier and contains mostly meat and more coconut milk than a conventional Malaysian curry. Rendang was mentioned in Malay literature Hikayat Amir Hamzah[7] (1550-an) [8] is popular among Indonesians, Singaporeans and Malaysians. All sorts of things are curried in Malaysia, including mutton, chicken, shrimp, cuttlefish, fish, aubergines, eggs, and vegetables.

Thai cuisine
In Thai cuisine, curries are meat, fish or vegetable dishes in a spiced sauce. They use local ingredients such as chili peppers, Kaffir lime leaves, lemon grass, Galangal and coconut milk, and tend to be more aromatic than Indian curries as a result. Curries are often described by colour; red curries use red chilis while green curries use green chilis. Yellow curries are more similar to Indian curries, with their use of turmeric and cumin. Yellow curries in Thailand usually don’t contain potatoes except in southern style cooking, however, Thai restaurants abroad usually have them. Yellow curry is also called gaeng curry (by various spellings), of which a word-for-word translation would be “soup curry” or “curry curry”.

Thai curries:
-Yellow curry
-Massaman curry
-Green curry
-Red curry
-Panang curry
-Khao soi

There are also other dishes with curry powder added.

Vietnamese cuisine
In Vietnam, curry is called cà ri. Certain Vietnamese curry is more soup-like than Indian curry. Curry is more common in the South, such as in Saigon and the surrounding areas. Besides rice, dipping French style bread is also a common practice when eating curry goat or chicken in these regions.

[Other Southeast Asian cuisines
South East Asia, including countries like Cambodia Laos and Vietnam, also have their own versions of curry. Note that these countries have had many influences from Indian culture and cuisine due to South Asian travellers centuries before. In the cuisine of the Philippines, kare-kare is made with a peanutty sauce.

Soto Ayam

Posted in Uncategorized with tags , , , , , , , on November 24, 2009 by ecofrenfood

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 .

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

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

Posted in Uncategorized with tags , , , , on November 24, 2009 by ecofrenfood

Beer-Batter Onion Rings
with Chris Chmura

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


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.

Beer Batter No 2

2 Eggs, separated
3/4 cup Beer, room temperature
2 Tbsp Vegetable oil
3/4 cup Flour
1 1/2 Tbsp Salt
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.


The Best Foods For Better Sex

Posted in Uncategorized with tags , , , , , , , on November 23, 2009 by ecofrenfood

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…

Posted in Uncategorized with tags , , , , , , on November 23, 2009 by ecofrenfood

Noodles or Fried Rice anyone?

Posted in Uncategorized with tags , , , , , , on November 23, 2009 by ecofrenfood

types of mushrooms

Posted in Uncategorized with tags , , , , , , on November 17, 2009 by ecofrenfood

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.