Food Minia

Lad Nar is a fast dish which serve with noodle either big flat rice noodle or crunchy fried egg noddle as I made today which is called" mee krob lad nar". It is a thick broth-similar to gravy and can make with any meat with variety of  vegetables , esp Chinese broccoli.  This is a street food which is also very popular in Asian cuisine.

This is why I love my job! Triage has been coming to my class almost 24 teams now and this Thursday is another team will come as well. I can see how people enjoy cooking Thai food and keep sending a lot of people, friends coworker and family. Thank again for spreading the words and nice to see many people who already came and meet new people as well.

Years ago, when I lived in Rome, I'd order polenta with spuntature at a restaurant in my neighborhood of Trastevere. But only in winter. It's a rare restaurant that features it at other times of year, and if it does, it's likely to be a place devoid of Romans. Even though you can certainly make polenta in spring, summer or fall, to me, it's strictly winter food. And now that winter is in full swing, polenta is on my mind. I've made it a few times this season already, but not with spuntature. Since I was going to be making a ragù, I thought I'd include some sausages too, and put together some meatballs to enrich the sauce even more. As long as you're going to the trouble of cooking something for several hours, you might as well make enough to put in the freezer for a few meals later on, right? So I pulled out my biggest stainless steel pot to get it going. While the sauce was simmering away, I fried some meatballs.  I know, frying foods isn't the best th

This Saturday, I had a great mixed group of people and everyone such a patient with making a great meals. We master three dishes and everyone did a great job with eating a lot of food they made, I hope to see them again soon:))

I made these brownies to go with brownie sundaes and they were perfect! They were rich and chocolately and when still warm they were the perfect base for a delicious sundae covered in ice cream and caramel sauce.  This recipe is from Good Life Eats . 12 tbsps salted butter 1 1/2 cups sugar 2/3 cup cocoa powder 1 tsp vanilla extract 3 large eggs 1 cup flour 1/2 cup chocolate chunks Heat oven to 350. Grease a 9x9 square dish and set to the side. In a medium sauce pan melt the butter over medium heat. Whisk in the sugar and vanilla into the butter. Cook for 3 minutes. Whisk in the cocoa powder and remove from heat. Add the eggs one at a time, whisking well in between each. Stir the flour into the mixture then carefully fold the chocolate chunks in. Pour into the greased dish and bake for 25-35 minutes. Remove from oven and let cool before cutting. 

Earlier last year I discovered a new kind of steamed bun, the liu sha bao .  I think translated directly it means "quicksand bun" but it's actually a lot better tasting that it sounds.  Inside is a molten filling made of salted egg yolk custard, and I could probably eat 5 of them in a row.  I tried making some a few weeks ago, but the result was just okay and not really worth all the work when I can just get the perfected bun at dim sum. Because of that experiment I still had 3 cooked salted duck eggs sitting in my fridge, though, so I figured I'd try to make an ice cream out of them.  I followed the template of Jeni's Salty Vanilla Frozen Custard , but I replaced 3 of the raw egg yolks with 3 cooked salted duck egg yolks, which you can find in the egg section of a Chinese grocery store.  I reduced the salt a little because the egg yolks were already salted and added a little bit of turmeric to increase the yellow coloring of the ice cream.  It still comes out a r

It was a very fun class tonight. It is mixed group of people and half of the company team building. I love at to see how people had a good time in my class with the food that we made and the meeting people from all over.

It was a very time time with another team from Triage. There are more than 20 teams from Triage that joined me in my class and I love them.. I am looking forward to another team next week and the week after. Thank again for keep coming back.

Indulge yourself in a freshly-baked, oven-warm HUGE piece of this  perfectly moist and sweet bread pudding exploding with colorful blueberries It doesn't get much better than this! Is it cold and rainy outside?? Here is the plan for this weekend. Sleep in, wear your pj's all day and bake a bread pudding you won't easily forget ... Once you manage to get off bed and make yourself a cup of

Any kind of creamy vodka sauce is always a good thing in our house. I thought this recipe would be a great and easy twist. Plus it made a huge pan of pasta and that meant leftovers for lunch for a few days, another great bonus! This recipe was adapted from Butter Your Biscuit . 1/4 cup butter 5 cloves garlic (minced) 1 medium onion (diced) 1 cup vodka 2 (28oz) cans tomato sauce 1 tbsp sugar 1 tsp oregano 1 tsp salt 1/2 tsp crushed red pepper 1/2 tsp black pepper 2 tbsp chopped fresh basil 1 cup heavy cream 48oz frozen cheese ravioli 2 cups mozzarella cheese In a large pot melt the butter. Add the onions and saute for 5 minutes. Stir in the garlic and cook for 1 minute. Pour in the vodka and let simmer until it reduces by half, about 6-7 minutes. Stir in the tomato sauce, sugar, salt, pepper, oregano and red pepper flakes. Let simmer for 15 minutes.  Bring a pot of water to a boil and cook the ravioli according to the packaging. Drain the pasta and layer in a greased 9x13 dish. Whisk th

After got back from school with my diploma degree, I had a cooking team building with Kate team this afternoon. Kate came here many times with friend and family and this time , she brought her team with her. It was nice having her in my class again and very fun evening to me for my 1 day working in 2017.

Does anyone else get completely sucked in by the Tasty videos on facebook?  Okay so sometimes they don't look good at all but other times, I have to make the recipe right away! That was the case with this soup, I saw it on Tasty then made it like 3 days later.  It was delicious and a big hit in our house! 2 lbs boneless skinless chicken breasts 1 large onion (diced) 2 cloves garlic (minced) 1 tbsp chili powder 2 tsp cumin 1 tsp paprika 1 tsp salt 1 tsp black pepper 6 cups chicken broth 1 can diced tomatoes 1 can black beans (drained) 1 cup heavy cream 1 cup shredded cheddar cheese 1 cup shredded monterey jack cheese serve with: extra cheese, sour cream and tortilla chips Mix together the chili powder, cumin, paprika, salt and black pepper. Rub all over the chicken breasts then place in the bottom of the crock pot. Top with onions and garlic. Pour the chicken brother over the chicken and let cook on low for 6 hours. Remove the chicken and shred then return it to the crock pot. Pour

My son Michael and daughter-in-law Beth gave us a gift certificate at Christmas to the Farm Cooking School, a wonderful enterprise run by two former editors from Gourmet Magazine, and located at Gravity Hill Farm in Titusville, N.J., about 1/2 hour from my home. Shelley Wiseman and Ian Knauer run the school and offer classes in everything from Mexican cuisine to cheese making to venison butchery and lots more.  Shelley was Gourmet's travel food editor and a recipe tester for 12 years. She's the author of two cookbooks, including her latest, Just Tacos . Ian, who founded the school, worked in Gourmet's test kitchens for more than a decade, before returning to his family's farm in Pennsylvania where he wrote  The Farm: Rustic Recipes for a Year of Incredible Food .   We were enrolled in an "experimental" class, intended for people already comfortable in the kitchen, since we were given basic recipes but had to come up with our own creations, ones that would be

Jackfruit biriyani (kathal biriyani) is a mildly spicy and aromatic rice preparation in which the delicious raw jackfruit gravy is topped with basmati rice. It is prepare like the normal dum biriyani method and of course a great treat for the veggies. Ingredients: Tender Raw Jack-fruit- 1/2 kg  Onion-2 nos Tomato-1 large Ginger garlic paste-1 tbsp Green chilly slit-2 nos Turmeric powder- 1/2 tsp Chilly powder-1 tsp Coriander powder-1 tsp Garam masala powder-1 tsp Chopped coriander leaves- 1/4 cup Chopped mint leaves- 1/4 cup Thick curd- 1/2 cup Salt-to taste For Cooking rice: Basmati rice-1 cup Cardamom-2 nos Clove-3 nos Bay leaf-1 Cinnamon-1 small stick salt-to taste Other Ingredients for garnishing: Fried onion-1 Fried cashews-few Fried raisins-few Coriander leaves-few Mint leaves-few Kewra water / pineapple essence- few drops Ghee-1 tbsp Preparation: Chop the tender jackfruit in to small pieces (by discarding its outer green skin and seeds). Wash them properly and drain it. Heat a p

I love a good burger. My favorite burger is from shake shack, I cannot get enough.  A good shack burger and some cheese fries, yes please!  There are tons of burger places now and they all have their slightly different yet very similar version of a burger sauce or secret sauce. I've played around with recipes for a while now for our burgers at home and this has become my favorite burger sauce to make! And this sauce is absolutely perfect for Freddy's Burgers , that's what is pictured above. 1/4 cup mayonnaise 3/4 tbsp ketchup 1/2 tbsp yellow mustard 3 slices dill pickles 1/4 tsp garlic salt 1/8 tsp paprika In a small food processor chop the pickles.  Add the remaining ingredients and blend until smooth. Place in the refrigerator for at least 6 hours before serving but 24 hours is best!

An easy and quick melt in mouth burfi recipe using milk powder!! Ingredients: Milk Powder-2 cup Milk- 1/2 cup Sugar-1 cup Ghee- 1/2 cup Cardamom powder-a pinch Fried cashews-to garnish Tutti fruity-to garnish Preparation: Grease a tray with little ghee and keep it aside. Mix the milk with milk powder and make a smooth paste out of it. Heat a heavy bottom pan with ghee. When it is hot; make the flame to low. Add the milk paste in to it and stir well continuously for 3 minutes. Add sugar and mix well. Stir well on medium flame until the mixture starts leaving from the sides. Quickly add cardamom powder; mix well and switch off the flame. (when the mixture starts leaving from the pan; don;t cook more; then the burfi get harden after cools down). Add in to the greased tray, garnish on top with chopped nuts and tutti fruity; level the top. Rest for about 40 minutes to cools down completely and after that grease a sharp knife with ghee and carefully cut squares.

Aloo poori (potato stuffed puri) is a Popular North Indian breakfast recipe. Even though the common ingredients are same; the preparation of aloo poori differs in each kitchen according to their favorite spices and available ingredients. Serve it with spicy potato masala, raitha or pickle. Ingredients: Boiled potato mashed-1 cup Wheat flour-1 cup (+dusting) Oil-1 tbsp Cumin seeds-1 tsp Chilly powder-a pinch Salt-to taste Chopped coriander leaves-one handful Preparation: In a large bowl; add pureed potato, wheat flour, salt and chopped coriander leaves. Heat oil in a pan; sputter cumin seeds; switch off the fame; add red chilly powder in to it. Add this seasoning to the wheat flour and mix well. Knead to a smooth dough with it ; if necessary add water. Make small balls out of the dough. Roll each balls in to thin circle of little thickness.(by dusting little flour) Heat oil in a pan; when it is hot; deep fry the rolled poori's  on medium flame until nice golden. Serve it hot with SP

So I was feeling like having some toast and after making a couple slices, I mean toasted bread, my eyes caught some plantains which I had in my larder, then the idea to toast plantains came to me.....so I did. Traditionally, plantains are fried, boiled, roasted or cooked with other ingredients. So I am exploring another method to enjoy this healthy, slow release energy source. After all the #NewNigerianCuisine movement is all about experimenting with ingredients and cooking utensils....abi..? So how did it turn out? Verdict & Observations Toasting plantain in a toaster is another way of cook it and quite similar to roasting or baking. The resulting dish had a taste which can only be described as something between the taste of fried plantain (dodo) and roasted plantain ( booli ). It is a simple and super fast way to cook plantains and it hassle free, All you need do is slice the plantain as thinly as possible then place in the toaster until well cooked. The thickness of the sliced p

A typical Kerala Style fish curry using drumsticks,; dry roasted coconut and fish. Ingredients: Fish- 1/2 kg (any big fish) Drumstick- 7 pieces (of 3 inch long) Coconut oil-1 tbsp Grated coocnut- 1/2 cup Small onions chopped- 1 cup Ginger chopped-1  1/2 tsp Turmeric powder- 1/2 tsp Chilly powder-1 tbsp Curry leaves-one spring Tamarind-one small lemon sized ball Green chilly slit-2 nos Salt-to taste For Seasoning Coconut oil-1 tbsp Mustard seeds-1 tsp Fenugreek seeds- 1/4 tsp Curry leaves-1 spring Preparation: Soak tamarind in 1/2 cup of water. Heat coconut oil in a pan; add small onions and saute for a minute. Add coconut grated and roast for few minutes until nice golden in color. Switch off the flame by adding turmeric powder, chilly powder and salt. After cools down; add it in to a blender along with 1/2 cup of water and make a smooth paste out of it. In a clay pot (or any) add this paste; drumstick pieces, green chilly, curry leaves and a cup of water. Cook for about 10 minutes on

This is so easy and tasty.  It's a nice go-to recipe when  you don't have time to fuss.  I was staying at our North Carolina condo for a few  days to pack our things after our sale. There was  nothing in the kitchen pantry to use for dinner,  but with a quick run to the store for a few basic ingredients I had dinner in the crock pot in  5 minutes. So nice not to have to stop everything  after a busy day to go out to eat. We could relax. It's definitely  hurry curry .  This recipe is so simple. Just 4 ingredients  go in the crock pot and the coconut milk is added at the end, after it's cooked. So easy.   You can use any cut of boneless chicken; thighs,  breasts, or tenders. The salsa adds all the flavor  you need. I used medium salsa and there was  just enough heat. Chicken tenders were on sale so that's what I used this time. The coconut milk gives it a smooth creamy finish. You could also substitute that with 1 C sour cream in a pinch.   Give everything a good stir