Hot Spicy Time

I come from North-East of China. The people there are friendly and honest. They like taste somthing strong, not like the peole in South part enjoy the light plain food. Spicy is one of their favourites.

I love Hot Spicy since I was 10 years old (Little children always just like sweet, I don't know why). Luckily, I have found a few traditional Chinese spicy food in Sydney.

1. Spicy Beef & Vegetable noodles

 

2. Sour & spicy crystal noodle with vegetables

 

 

3. Spicy boiling Beef

 

 

 

4. Fried Vegetablesc, chicken wing, sausages and prawn with hot chili

 

 

5. Spicy boiling fish

 

 

6. self-selected sticks in boiling spicy soup

 

 

7. Spicy Tofu

 

 

8. Spicy boiling vegetables

 

 

9 Fried self-selected vegetables & meat with spicy sauce

 

If you enjoy eat spicy as well. Those special dish would be a good choice for you.Come on, it is time to have your Hot spicy meal in this cold wether!

                                                                                                                             -----------Bella ╭(╯3╰)╮



bangladeshi traditional pickle recipe

Hallow everyone today I introduce with one of Bangladeshi traditional recipe pickle. Most Bangladeshi people cannot finish their lunch without pickle. We always keep the pickle jar on our dining table. It is one of the most traditional menus in every Bangladeshi family. To prepare pickle we use different Bangladeshi fruits but mango, olive pickles are more popular.

We can buy it from shop but we cannot forget the test of our mother’s hand made pickle. It is amazing when we close our eyes and try to remember the test we can smell the flavour and can taste  it. Let’s see how to make mango pickle.

                          

Green mango pickle with panch phoran

Makes just under a large jar full

1 large green mango

3 finger or birds eye chillies, finely chopped

4 dried red chillies (or adjust to your own tastes – I added 3 and wished I had added more)

1tsp turmeric powder

2 1/2 tsp salt

1/2 tsp asafoetida (hing) powder

2tsp sugar

2tsp white wine vinegar (though feel free to use what you have to hand)

3tbsp groundnut oil plus more to top up the jar of pickle

Panch phoran

1tbsp mustard seeds

1tbsp cumin seeds

1tbsp fennel seeds

1/2tbsp nigella seeds

1/2tbsp fenugreek seeds

You will also need a sterilised glass jar to keep your pickle in (I did this by getting a jar and sticking it in the dishwasher to clean)

1. Chop up the mango into 2-3cm pieces and place in a bowl.  Toss with the turmeric and salt and leave for four hours

2. Whilst the mango is sitting, toast all of the panch poran spices (using the full quantities above), plus the dry red chillies in a small frying pan until slightly darkened and fragrant.  Take off the heat, leave to cool.  Once cool, grind them all up in a spice grinder or a pestle and mortar until you have a coarse powder.

3.  Heat the 3tbsp oil in a frying pan.  When hot, add the mango and stir fry over a medium heat for 3-4 minutes.  Take off the heat, and add the asafoetida, sugar, chillies, vinegar and panch poran and toss well.

4. Once fully combined, pour into your glass jar.  Top up with more oil until all the contents are just covered.  Replace the lid, and leave in a sunny spot for 4-5 days.  It should be ready to eat after this time, but the flavour will continue to deepen and hopefully only get better.

Barley Pilaf

Are you vegetarian?

If you are one of those people how do not want and eat meat, Delcious Food will help you to prepare a delicious vegaterian meal. Have you heard about Barley Pilaf? If you don't you probably have no idea how wonderful it is. It could be cooked for less than 60 minutes. So, you shouldn't spend lot of time in your kitchen. Barely Pilaf is very healthy. So, each of you need to have it for lunch wheter youvare vegetarians or not.



First of all, the ingredients you need are:

• 11⁄2 tablespoons olive oil
• 1 onion, chopped
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1⁄4 teaspoon chilli powder
• 1 large carrot, cut into 2cm dice
• 2 tablespoons tomato paste
• 1 cup pearl barley
• 31⁄2 cups vegetable stock
• 1⁄2 cup frozen peas
• 300g reduced-fat yogurt
• 1⁄4 cup chopped coriander

You could go to supermarket tomorrow and buy them. After you could visit this website in order to find how to prepare you meal http://food.ninemsn.com.au/recipes/ivegetable/8364621/barley-pilaf.

..........................................................................................................Meri Juntovska

OMG Chesse Cake

I can still remember the first time I taste chesse. It was a normal slice of chesse which usually been put in the sandwich. I was living in Asia, and be honest, my really first impression with chesse was not good at all. However, I don't know is anyone like me always want to taste something that I don't usually like. I call this Test boundary. But anyway, now I am falling with this little smooth taste and particularly like chesse cakes.

I went to 85 degrees 3 months ago, while I looked into the window, I saw this one Blueberry Marble Cheese

It is $24 for a 6'' one. My friend I shared this and could not finish. We just ate a half. It is quite nice! There is many stores for 85 degree backery such as Merition, Chatswood, Parramatta, Kingsford and Hurstville stores. The Merition one is the one in city. The address is: shop 9, 545-551 George Street, Meriton Tower, Sydney CBD NSW 2000. Below is the link of 85 degree's website, you can find more information at there. http://www.85cafe.com.au/index.htm

Also, I love the chesse cake in Mechel's patisserie.

 

The chesse cake there is not greasy. I can finish a half of it by myself. The top of the cake is jam and the middle of the cake taste just like puddings.



The base is like biscuits and it is really nice as well. I have tried strawberry and buleberry. They both tasty, and I prefer strawberryone. There are mango and passionfruit flavours as well. The price of that is $29.90 for the medium size ( I think it just have one size).

 

visit Michel's Patisserie:
                                          http://www.michels.com.au/                     
                                                                                                                 -------------Bella ╭(╯3╰)╮

frozen yogurt - the best choice for Summer

 

Frozen yogurt becomes more and more popular recently. Go alone George Street just from QVB to Hymarket, there are roughly 4 to 5 frozen yogurt stores. yogurtland, moochi, yogurberry, snowpink and so on. It always the self-serve frozen yogurt. Pick up a bowl/box, draw the falvor you like, add your favourite topping on and weighting at the end. Moochi is a bit difference as moochi has the crtain price for each size of the bowl. Each topping is 50 cents. And the staff will draw the frozen yogurt and add the topping you choose. If you are afraid you will lost control and draw so many, the one with a certain price is always a good choice.

moochi


snowpink

 

Yogurberry

 

 

A fantastic frozen yogurt recipe is a great alternative to ice cream, and when you go homemade, you can cut down on sugar and go big on flavor. Best of all, homemade frozen yogurt is super simple to make, so once you have the basics down, you can let your imagination run wild!

Roasted Raspberry Frozen Yogurt

1 pint fresh raspberries
1 tablespoon maple syrup
1 teaspoon balsamic vinegar
tiny pinch sea salt
1 cup plain whole milk yogurt
2/3 cup turbinado sugar
2 tablespoons kirsh (or vodka)
1 tablespoon fresh squeezed lemon juice
Heat your oven to 400 degrees. Wash and dry the raspberries, and toss them with the balsamic, maple, and sea salt. Spread on a smallish rimmed oven-proof pan (a 9 inch cake pan works wonderfully). Roast for 30 – 35 minutes
Once the berries are fairly cool, scrape the berries and all of the juices into your blender. Add all remaining ingredients, and pulse until pureed.
Spoon into your preferred ice cream container (I use a pyrex loaf pan with a lid) and freeze for at least 2 hours to cure.

                                                                                                                           ------------ Bella ╭(╯3╰)╮

Yammy Chicken Satay!

Indonesian Food Recipe

CHICKEN SATAY

 

Satay??  O.o

Satay (Sate) is a dish of seasoned , skewered then grilled meat that is served with sauce. Satay may consist of diced or sliced goat, chicken, better and other meats. Bamboo skewers are mostly used for the skewers. Satay is usually grilled or barbecued over a charcoal fire, then served with peanut sauce. This dish originated in Java, Indonesia. Satay is mostly available anywhere in Indonesia, where it has become a national dish.

How to Make Chicken Satay

Indgredients:

• 1 1/2 tablespoons soy sauce
• 1 1/2 teaspoons honey
• 1 teaspoon turmeric
• 2 garlic cloves, crushed
• 1 tablespoon peanut oil
• 700g chicken tenderloins, halved lengthways
• 1 1/3 cups jasmine rice
• 6 green onions, sliced diagonally
• 1 cup satay (barbecue) sauce
• 1/4 cup coconut milk
• olive oil cooking spray
• steamed Asian greens, to serve

Steps: 

1. Soak skewers in water for 30 minutes.
2. Combine soy sauce, honey, turmeric, garlic and oil in a ceramic bowl. Add chicken pieces.. Turn to coat well. Thread chicken onto skewers. Spoon over marinade. Cover. Refrigerate for 1 hour, if time permits.
3. Cook rice, following packet directions. Use a fork to separate grains. Add onions.
4. Place satay sauce and coconut milk in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until heated through.
5. Preheat a barbecue grill or chargrill on medium. Spray skewers with oil. Cook for 6 minutes, turning, or until cooked. Place skewers on plates and drizzle with satay mixture. Serve with rice and Asian greens.

source: http://www.taste.com.au/recipes/9911/satay+chicken

Notes......

Satay sauce mixture or seasoning also can be found in several Indonesian or Asian supermarket. This will reduce time in making Satay sauce and seasoning, it will be easier in adjusting the right flavour too! However the grilling and skewing process might take awhile. Therefore prepare to be more than an hour in the kitchen...! Good luck to all of you. Hopefully it will be one of your favourite dish! ^^

by Fenny Sucandy

Desserts

Dessert is a typically sweet course that concludes a meal. The course usually consists of sweet foods, but may include other items.There is a wide variety of desserts in western cultures including cakes ,cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, and candies.
I share some of my favourite desserts,they are the followings:

Creme caramel


Choc-a-block trifle


Cheesecake

Macaroon






by SIQI WEI

Creamy mocha cocktail

Saturday is a day for party to many people. So, having one of the most delicious cocktails will make your party day even more beautiful. Do you want to try the Creamy mocha cocktail? It's one of my favorites.



To prepare this cocktail you need the following ingredients: 160ml (2/3 cup) thin cream, 80ml (1/3 cup) amaretto liqueur, 80ml (1/3 cup) Baileys Original Irish Cream Liqueur, 2 tbs Tia Maria coffee liqueur, 1 cup crushed ice and 2 tbs chocolate toppingo.

The first thing you should do is placing the cream, amaretto, Baileys, Tia Maria and ice in the jug of a blender and blend until smooth. Pour evenly among serving glasses. Secondly, place the chocolate topping in a small plastic bag. Cut a small hole in 1 corner of the bag and drizzle the top of each drink with chocolate in a zigzag pattern. And lastly, drag a toothpick vertically through the zigzag pattern to create a slightly marbled effect.




Moreover, get a piece of cake and enjoy your night!

By Meri Juntovska 

chomchom...one of the most favourate sweet

Chomchom is one of the special dessert in Bangladesh. Any festival, occasion or special day we make sweet at home, and chomchom is one of the favourite. People like it for its soft, juicy and mind-blowing taste. in Bangladesh we have a tradition that after release the result of S.S.C and H.S.C, successful students parents distribute sweets to all of their neighbours, relatives and friend. The most amazing thing is, all sweet shops prepare extra sweets but still you will not get it if you are late. its a wonderful situation in Bangladesh. I miss that time. and to distribute sweets chomchom is one of the favourite list. Let’s see how to make chomchom.

                            

Ingredients:
For chaana:

1. Milk-2 liter(whole milk is better)
2. Vinegar/Lemon juice-1/4 cup
3. Water-1/4 cup

For chomchom ball:

1. Semolina(shuji)-1 ts
2. Flour-1 ts
3. Sugar-1.5 ts

For syrup:

1. Sugar- 2 cup
2. Water- 4 cup

Procedure:

1. Make chaana by following this link.Making Curd/Chaana(ছানা)
2. After hanging chaana for about 1 and half hour take out it in a mixing bowl and knead it well(knead around 15 minutes) until chaana become soft(instead of kneading you can put chaana in the chopper or food processor for around 40 seconds).
3. Now add semolina, flour, sugar and knead it again with hand around 10 minutes or until it become soft.If chaana seems too soft add little more semolina and flour. (At this time do not use chopper otherwise water will come out from sugar)
4. Then separate the chaana to your desire(this size should be half of your final chomchom, because it will be almost double in size in the syrup ) size ball. Take one ball, press it and then round it to the chomchom shape. Make rest of the ball.

       

1. Pour water and sugar in a large pan and heat it to the medium flame. When syrup start to boil, put all the chomchom and cover the pan.
2. Boil chomchom around 5 hours or until golden brown color shown up. Check chomchom occasionally, if water evaporated add hot water.(tip: make caramel from around 1 cup sugar, boil it with 1/2 cup water and then pour it into the syrup. This will give color to chomchom in around 2-3 hours. But first process is the best.)

                                   

http://www.lovingbangladeshikitchen.com/2011/06/chomchom.html

 

Pempek, Indonesian Food!

One of the famous Indonesian Food!

P E M P E K     P A L E M B A N G

originated from Palembang, South Sumatra, Indonesia

Famous Musi River, Palembang

History

According to local tradition, around the 16th century there was an old Chinese immigrant, who made this type of new food. He was often called 'apek' by local people. Later, this dish is called empek-empek or Pempek.

What is Pempek??

Basically it is kind of fish cake

Pempek is mixture of corn flour and minced mackerel fish (or any fish with similar texture.

For the sauce(cuka) it was vinegar mix with grinned chillli, palm sugar, tamarind water, and dried shrimp.  

The dough for Pempek is deep fried and presented with cuka or cuko. 
Normally in Indonesia we have 2 type of cuka, one is spicy and the other is not. So it is based on your own preference to use which type. Most people preferred the spicy cuka(me too^^) I really love this food a lot!



Type of Pempek

• Pempek kapal selam: (submarine Pempek), which is made from a chicken egg wrapped within the pempek dough and then deep-fried. The name derived from the shape of Pempek that resembles submersible midget submarine       

• Pempek lenjer: long cylindrical pempek     

           

• Pempek kulit 

           

• Pempek bulat

           


It is quite hard to find Pempek in Sydney. one of the restaurant I would recommend is Pempek Clovelly at Kensington. 

~ I hope you will enjoy and like Pempek as much as I do ~

by Fenny Sucandy

Fuska the most favourate street food in Bangladesh

Hi guys, today I introduce you with one of the most delicious food in bangladesh Fuska. people who love spicy will oviously love this food. it is the most favourate of all ages people specially high shcool and university students. it has unique spicy, sour and crispy test. in Bangladesh it is familiar as the most vaourate street food. people who live oversease like me miss this Fuska too much. but in Sydney there have two Bangladeshi shop in Rockdale where we can find it those shops are 'Fuska House' and 'Hat Bazar'. in Lakebma there have another resturent 'Banoful' where you can find it. so guys go and discover the delicious taste.




prepared by:
kaniz fatema student of isys 100

The reasons you need to have a coffee

Do you love coffee? Are you addicts? How many caps a day do you take?

Don't be concerned that the coffee has a negative impact on you. The research have found that caffeine is really good for you and your creativity. So, the reasons why you need to have several coffees a day are....

• It boosts energy 

• Coffee decrease fatigue 

• It enhances physical, cognitive, and motor performance

• Aids short term memory

• Aids problem solving 

• Aids decision making

• Aids concentration

Also, coffee prevents our focus from becoming too diffuse.

These are the several reasons why you need to enjoy your coffee :)



What is more, did you now that the history of coffee goes at least as far back as the thirteenth century with a number of myths surrounding its first use. The original native population of coffee could have come from Ethiopia, Sudan or Kenya, and it was cultivated by Arabs from the 14th century.

****************************************************************************************************** Meri Juntovska

How to Make Dumplings

Dumplings have been around for thousands of years. In this article, you'll learn how to make dumplings.

Ingredients:

Some dumpling wraps

Minced porlk

Cabbage

Salt

Black pepper

Sesame oil

Balm orgreen onion

Arrowroot powder or corn starch

 

1.Shred the cabbage and put into a stainless pot

2.Mix the cabbage and minced meat together by hand. Ground meat is meat finely chopped by a meat grinder.The process of mincing is usually done manually.

3.Add the balm, salt and a little cornstarch/cornflour and mix again.

 

4.Massage the cabbage mixture with your hand for 10 minutes. to make it dry. While you massage the mixture

  

5.Put the mixture on the wrapping.

6.Wet the edge with a damp finger and fold the sides together, crimping (pressing together) with your fingers to seal the contents inside.

7.Wrap the crusts up as in the picture below.

8.Put the dumplings in boiling water. To make sure that they are thoroughly cooked, one method in China is the "3 boil" method: Add the dumplings to boiling water, and return the water to a boil. Then add 1 or 2 cups of water (cold or room temp). Wait for it to boil the second time, then add water again. After the water boils the third time, it's done!

9.Transfer the dumplings carefully from the pot to a plate and enjoy.

Time to make your own!!!!!

SIQI WEI