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Steamed Up over Energy Costs
2008-08-23 15:00:00 Energy costs are said to be the number one concern for U.S. textile executives, so much so that an industry trade group has launched the first conference of its type to address the issue. Energy costs take a big toll on the bottom lines of U.S. manufacturing companies, but is there much corporate en
Steamed Snapper with Black Bean Sauce
2008-08-19 01:40:00 My husband used to like a certain canned fermented black bean fish till he had food poisoning. He was the only person who ate that and the only person who had food poisoning. So we gathered that canned fish was the culprit. Anyway, that particularly brand is nowhere to be found now. My husband said that the other available brand tasted horrible.Since he missed his fermented black bean fish so much, I came up with a replacement. Taste-wise might not be the same. At least, it's healthier.Okay lah. He kinda like it after having it for dinner. *wink*Ingredients:150g Snapper Fillet1 tablespoon Fermented Black Bean, smashed1 clove Garlic, minced1 teaspoon Grated Ginger1/2 tablespoon Cooking Wine1/2 teaspoon Light Soy SauceFew drops of Sesame Seed OildHow to do it:Combine all ingredients except snapper and oil together.Place snapper on foil.Spread mixture on snapper.Seal foil.Steam for 8 minutes or till cooked.Remove from foil and drizzle with sesame seed oil.Serve with rice.http://feeds...
Oriental Steamed Fish
2008-06-19 05:06:00 4 white fish steaks, about 3/4 thick1 tablespoon slivered fresh ginger root1/4 cup orange juice2 tablespoon soy sauce1 1/2 teaspoon distilled white vinegar1/2 teaspoon brown sugar1 teaspoon sesame oil2 green onions and tops, mincedPlace fish, in single layer, on oiled rack of bamboo steamer; sprinkleginger evenly over fish. Set rack in large pot or wok of boilingwater (do not allow water level to reach fish). Cover and steam 8 to10 minutes, or until fish flakes easily when tested with fork.Meanwhile, combine orange juice, soy sauce, vinegar and brown sugarin small saucepan; bring to boil. Remove from heat; stir in sesameoil. Arrange fish on serving platter; sprinkle green onions overfish and pour sauce over all.Serves: 4
By: Seafood Recipes
Steamed Herbal Fish
2008-06-17 05:03:00 Bought the wrong fish for this dish. I meant to get Snapper but told the fishmonger Seabass instead. Haiya! I don't really like Seabass because of the smell. Even if it's really fresh, there is still a 'seabass' smell. :P And I don't like how the meat turned out looking like lean pork after cooking it. :p Just doesn't look nice lah.Taste wise was not too bad. It was sweet and it goes well with the herbs. It could be better if snapper or grouper was used instead.Ingredients:500g Fish Filet, sliced80ml Water1/2 tablespoon Chinese Cooking WineSalt to tasteAssorted Herbs in approximate weight:15g Yu Zhu ?? (Solomon's Seal Rhizome)4 Hong Zao ?? (Red Dates)1 stalk Ren Shen ?? ?Gingseng)20g Dang Shen ?? (Codonopsis Pilosulae)15g Gou Qi Zi ??? (Wolfberries)How to do it:Put all herbs with water and seal with foil.Steam for at least 30 minutes.Pour over fish, seal with foil again and return to steam for another 20 minutes in lower heat.Remove foil, add in wine and salt to taste.Steam ...
Steamed Mahi-Mahi with Onions and Mushrooms
2008-06-10 00:02:00 * 1 1/2 pounds mahi-mahi * 2 tablespoons olive oil * 3 small onions, chopped * 4 cloves garlic, minced * 5 button mushrooms, sliced * 1/4 cup white cooking wine * ...
Dhokla Sandwich (Steamed Cake)
2008-04-28 15:30:00 There are times when I get a huge urge of eating something attractive and delicious, but also something that does not come with loads of calories! Steamed recipes are a great way to satisfy these cravings. Sandwich Dhokla, a delicacy originated from gujarat, is not only beautiful to look at, but tastes great too. With 2 kinds of dhoklas (savoury steamed cake) layered one on top of the other, sandwiching a spicy cilantro sauce in between, serve to be perfect finger food served with your choice... Please Click the Title for the Full Post
By: Fun and Food
Handwo - a steamed savoury cake
2008-04-25 05:33:00 Grains soaking for handwoHandwo is a Gujarati steamed delicacy. The batter is made from soaked rice and a mixture of lentils, fermented, mixed with vegetables and steamed / microwaved. A delicious tadka of sesame seeds, mustard seeds is poured on the top, the cake cut into wedges and served with a tangy green chutney.You can do several things with this batter and each one is as tasty as the other-Cook it in a deep non stick pan on the stove top-Steam in pressure cooker-Cook in microwave-Make thick 'adais' or thin dosais on a skilletI've blogged about the recipe in May 2006 here.The two changes in this recipe are that I've used red unpolished rice instead of white rice and masoor dal instead of moong dal (see soaked grains picture above).Here, I have slightly browned the microwaved wedges on a lightly oiled skillet till a little crispy on the outside. You can easily omit this step if you are short on time.Don't have a microwave at home? No problem! Pour ladle full of batter into...
By: Saffron Trail
Steamed Fish
2008-04-01 18:59:00 Before After hehehe I’ve been really busy these last days and I just have this Me time all over again. Ouff, that was really tiring and it’s good to be back. Aside from the deadlines I’ve got (yeah that’s one of the main reasons why I was busy), cooking something for my husband is making me busy ...
By: Chez Francine
Fish Recipe - Steamed Fish with Ginger & Tamarind
2008-03-10 07:55:00 This is one of my favourite fish recipes & it is always a winner with the guests. Ingredients for the sauce are: 2 tea spoons of vegetable oil 2 tea spoons of finely chopped garlic 2 table spoons of grated ginger A bunch of spring onions finely sliced 1 tea spoon of brown sugar 1 table spoon of tamarind pulp 2 tea spoons ...SHARETHIS.addEntry({ title: "Fish Recipe - Steamed Fish with Ginger & Tamarind", url: "http://recipesgalore.com.au/fi-sh-recipes/fish-recipe-steamed--fish-with-ginger-tamarind/" });
Cooking with Leftovers - Tandoori Chicken with Steamed Potatoes
2008-02-26 10:45:00 Though I am immensely interested in cooking something nice and healthy for myself over weeknights, its almost always never possible. Simply because I am lazy or blame it on tiredness. In such situations, there is a place that we order take out from called Surabhi Restaurant. Once, I ordered tandoori chicken kabab as an appetizer for dinner. There was quite a lot leftover and I just stashed it in the fridge, thinking I will deal with it the next day.Around 5-6 pieces of frozen tandoori kabab stood staring at me next day morning and I briefly looked at the vegetable tray only to find some good old (literally!) potatoes in there. Idea struck and here is what I came up with.Tandoori Chicken with Steamed PotatoesWhat I Used:Tandoori Chicken - 5-6 piecesPotatoes - 2 mediumOnion - 1Chilly powder - 1 tspChicken masala - 2 tspSalt - to tasteFresh coriander leaves - for garnishingHow I Made It:1. Steam the potatoes, peel and cube them.2. Saute the onions in very little oil and the masala and ...
Sake steamed clams
2008-02-06 06:07:00 I present easy recipes for sake.Today I tell you "Sakamushi" .Ingredients:Fresh Clam 1 pound (450g)Sake 4 oz. (120ml)Green onion 2-3 stalksSoy sauce 1/4 teaspoonSalt(Optional: minced ginger and garlic)Preparation,Keep clams in salt water for 3-6 hours. The salt water has the same concentration of salt as sea water. (The clams will spit out their sand.)Cut green onions into 1/4 inch (5mm) pieces.Wash clams by rubbing clam shells with water.Put the clams, sake and optional minced ginger/garlic in a pan and cover with a lid.Boil for 2 minutes on a high flame.Check that all the clams are open. (If not, keep boiling for one more minute.)Put in soy sauce and green onion.Attention,If the cooked clams cool down, the clams will begin to harden.It is not so nice.I recommend you eat it very soon.
Steamed Egg Custard with Pork
2008-02-03 08:35:00 It's been a very very long time since I last posted due various reasons which saw me stopping blogging altogether. Nevertheless its still a deep passion of mine which I will slowly try to get it slotted back into my weekly schedule from this month onwards.First of all, I would like to thank all those who continuously visit my blogs and left encouraging words and well wishes. As CNY is just a few days away, I would like to share one of my favourite recipe my mom always prepare during CNY and one I look forward to year after year. No doubt the steamed egg custard with pork recipe is as simple as it gets but somehow the thought of it with steamed rice and some stirred fry vegetables just drives me crazy.HAPPY CHINESE NEW YEAR TO EVERYONE!Ingredients250g Minced Pork - may also use chicken or turkey1 tsp Light Soy Sauce1 1/2 tsp CornstachCornstach1 tbsp GingerGinger - minced1 tbsp Green Onions - chopped finely1/2 tsp Seasme Oil1/2 tsp Pepper1 tsp Cilantro - chopped finelyEgg Custard Mix...
Developers to get Steamed!
2008-01-29 22:19:00 Game Daily is reporting that Valve Software will make its development and publishing suite Steamworks, used for Half-Life 2 and The Orange Box, free to developers and publishers worldwide! The services Steamworks offers were outlined as follows: Real-time stats on sales, gameplay, and product activation: Know exactly how well your title is selling before the charts are released. Find out how much of your game is being played. Login into your Steamworks account pages and view up to the hour information regarding worldwide product activations and player data. State of the art encryption system: Stop paying to have your game pirated before it's released. Steamworks takes anti-piracy to a new level with strong encryption that keeps your game locked until the moment it is released. Territory/version control: The key-based authentication provided in Steamworks also provides territory/version controls to help curb gray market importing and deliver territory-specific content to any given ...
By: Blog Zone
Chinese Smiling Steamed Cake
2008-01-17 23:28:00 This is my very first time of making a steamed Huat Kuih.For a first time not bad right!This is my all-time favorite dessert.A few months ago my MIL had gave me some wine yeast so that I can make the huat kuih.He!he!Actually,I want to make this long time ago but can't find a tradition recipe.Till recently I found a tradition recipe from my MIL dessert book.So here you go...I don't like the short cut recipe which is using flour or rice flour only.And I don't like to use the premix flour either because they don't taste as good as the old-fashioned method.I used the fermented wine yeast to make it.You have to leave it for 48 hours to ferment before I can make this.When I make this huat kuih I didn't use the exact ingredients....just agak-agak(estimate)!because I forgot to get the recipe from my MIL...Emm..the taste is a bit too sweet to me..but the texture is just perfect.Will post the recipe in my dessert blog when I get the recipe from my MIL ...Stay tune!!!
By: Colours of life
Steamed Pumpkin Rice Recipe
2007-12-11 15:34:00 Steamed Pumpkin Rice Recipe Benefit Chi.Suitable for diabetes
Steamed Eggplant with Garlic Salad Recipe
2007-12-09 16:54:00 Steamed Eggplant with Garlic Salad Recipe is Low Calorie and Vegetarian Recipe, prevent high blood pressure,arteriosclerosis,scurv-y
Steamed pork over tofu
2007-12-07 23:32:00 Here's one of my favorite dishes that my mom makes. It's a pretty simple dish, but is definitely very tasty. I don't know the exact recipe for here's the essence of it.There's three basic ingredients:Minced porkPreserved mustard greensFirm tofu.The preserved mustard greens usually come in refrigerated packages and can be found in most Asian supermarkets. It is chopped into bit-sized pieces and mixed with the minced pork. Salt, sugar, sesame oil, and soy sauce is added to the mixture as a marinate. Refrigerate the meat mixture or let it sit for an hours or so.The tofu is sliced into rectangular blocks about an inch thick. It's placed onto the bottom of a medium sized bowl, about 2 inches deep. The uncooked meat mixture is spread over the tofu, covering as much of the tofu as possible. Everything is then steamed.As it steams, the juices from the meat mixes with the moisture of the tofu. It creates a delicious liquid component to the dish.Once it's done, it'll look about someth...
By: LookyTasty.com
Steamed Toor Daal Dill Cake
2007-12-03 10:45:00 When life gives you a lemon, make lemonade, said somebody. Groovy! But what does one do when given a soaked cup of Toor daal? This was my quandary one weekday evening after getting back from work, when I found myself staring at soaked Toor daal, when I thought I had soaked Chana daal in the morning to do God-knows-what. “Serves you right, for placing the Toor daal jar right next to the Chana daal, anybody in the right mind would be confused” said the inner voice. “Yeah right! I have hundreds of chores to finish before setting foot out of home, not to mention handling toddler tantrums, feeding, cooking etc etc” I pitched in. “Ah! There she goes on the defensive again, but anyway I am sticking to my theory” the inner voice said adamantly. “Never mind the nuances. Let us move on and find out what to do with this. We already have lots of daal, so making sambhar/rasam is out of question. Also I want something quick, healthy and more like a side-dish that even the kid can e...
By: RedChillies
Beetroot-Carrot-Peas Curry over Steamed Rice
2007-12-02 19:12:00 With the advent of new technology, we have gadgets taking over most of our tedious work, and pretty soon we might see robots made to think like humans and take decisions like us, probably start having feelings like us too!! That would mean a scary world to me, and I'll keep praying they can't give the sense of taste and smell to these machines; at least that will keep chefs like us into business, right??!! But seriously, just try to imagine cooking something in the kitchen without a mixer, grinder or a food processor or our favorite microwave, especially in countries like USA. Seems weird, right! And yet, when you come to think of it, there are so many people who cook great food without using any of these fancy appliances; So, when easycrafts announced a "Powerless Cooking" event, it gave me a chance to reflect upon how less we used such kitchen gadgets back in India! It's not only an energy-saving concept, but also induces the chef in you to challenge yourself once in a while to...
By: Fun and Food
Paris Hilton Tries Juicy Steamed Buns, Shops in Shanghai
2007-11-22 01:49:00 The socialite dined on the traditional Shanghai dish “xiaolongbao” or juicy steamed buns Wednesday on her visit to China ahead of the MTV Style Gala to be held on Friday. Hilton also sampled such local fare as tea, dim sum and dresses by local designer Lu Kun as a flock of photographers and fans followed her ...
Steamed Cod Fish with Beer
2007-11-19 00:27:00 In Contonese cooking, rice wine is often added to steamed dishes or stir-fries to enhance flavours. For a change you can use beer instead of rice wine for steaming fish and I add “kei chee” to deflect any bitterness of the beer, as kei chee is sweet. Do try this dish. Ingredients: 2 pieces cod fish 1 ...
Salad with Steamed Prawns
2007-11-13 08:17:00 Sometimes vegetables such as lettuce, cucumber, carrot and cabbage, are better to eat raw to maintain their nutritional value. Some vegetabkes such as bean sprout used in salad, I prefer to blanch beansprouts in hot water for better taste. Discard the wilted parts. So eat your salads as often as you can. Here I use ...
Steamed vegetable manchurian in gravy
2007-11-11 05:04:00 I have written about Indo-Chinese food earlier on, in this space. One episode of Vir Sanghvi's A Matter of Taste was dedicated to this cuisine [he calls it Sino-Ludhianavi cuisine], its origins in India and its evolution. While the taste is absolutely lip smacking and addictive, it can be very high in fat content. The ingredients are fried on a high heat and to keep them from burning, large
By: Saffron Trail
Steamed Chicken with Mushrooms
2007-11-08 04:05:00 Sometimes you need a quick dish of chicken for dinner. There are ready cut dry thin strips of mushrooms in grocery stall. You can buy and store them in kichen cabinet. Here is a dish to dry. I use half a chicken and is enough for 3 to 4 persons. Ingredients: Half achicken, cut into bite-sized pieces 30 gm ...
Man Steamed Alive For 45 Minutes
2007-10-22 09:11:00 a medium who claimed that he had been possessed by the Monkey God sat in a covered wok of boiling water and withstood the steam-filled environment for 45 minutes.By the time the extra-tall lid of the wok was removed, the five frozen whole chickens which had been placed in the wok had already been thoroughly cooked. However, not only was the medium unhurt, he even rebuked those staff members who had opened the lid. The 300 believers who witnessed the sight were amazed.The event (which took place in Ipoh) was officiated by Grandmaster Qingshui from Bahau. He was accompanied by two disciples ? Xia Fuan and Xia Fulai. It was 52-year-old Xia Fuan who had sat inside the covered wok of boiling water, braving the scalding steam for 45 minutes.To prepare for the event, staff members first poured plain water into a large wok that was three feet in diameter. They then put five frozen whole chickens into the water. Next, they placed a round wooden board (which is an inch thick) on top of the wo...
By: Believe OR Not
Man Steamed Alive For 45 Minutes
2007-10-22 09:11:00 a medium who claimed that he had been possessed by the Monkey God sat in a covered wok of boiling water and withstood the steam-filled environment for 45 minutes. By the time the extra-tall lid of the wok was removed, the five frozen whole chickens which had been placed in the wok had already been thoroughly cooked. However, not only was the medium unhurt, he even rebuked those staff members
By: Believe OR Not
Steamed Semolina Idlis - no fancy gadgets
2007-10-18 10:19:00 For a very long time, I have been reading about you guys posting tons of recipes for idlis. I have never ate or made those myself. Not that I wouldn't want to, but I was always put off by all those lovely idli makers you guys have and I don't. Then I went to Japan two weeks ago to see my Tompa who was there doing beez-nees and I bought myself a gorgeous South Indian Vegetarian cookbook. Those tempting pictures and fabulous curries just had me wrap my apron around me and get cooking as soon as I stepped off the plane.I mean just have a look for yourself. And when I saw those idlis, I was like "I gotta make these and the fact that I have no idli maker will not stop me".Then I finally asked Bindiya of In Love With Food for a suggestion. She was so sweet and suggested cup cake forms or muffin forms. I was very pleased with her helpfulness but then I realized. Oh... I don't even have separate muffin forms in the house... Argh.BUT! From having a closer look at the picture I knew it w...
The Steamed Eagle
2007-10-03 15:34:00 July, 1856.Botter and I stood silently on the platform, awaiting the train that would take us to Disaster, and no doubt onto further astonishing adventures."The ruddy train is late," I said, breaking the silence."I only make it thirty seconds late, milord," Botter replied, observing a clock on the wall behind us."Late is late, Botter." I snapped. "I do so hate being kept waiting. It is the height of bad manners, and jolly bad form all round."Right on cue, as if it had heard my complaint, the train pulled into the station. It was a large, powerful-looking machine, resplendent in it's jet-black paint and red trim. It drew up beside us, and came to a gradual stop, before a small, bearded man in a train-driver's uniform descended from it and hurried over to us."Good day, folks! You here to ride aboard The Steamed Eagle?" he exclaimed, picking up my suitcase."No, I am here to ride the train," I replied."Why, that is the train, sir! We call her The Steamed Eagle," he exclaimed, waving t...
Steamed Sponge Cake
2007-10-01 16:47:00 Steamed sponge cake will turn out light and moist if the eggs and sugar are beaten together until light, white and fluffy. make sure the steamer is at rapid boil before you put in the cake. Remember to wipe off the water from the lid before covering cake to steam. Ingredients: 3 large eggs 1/2 cup castor ...
Baby Clams Steamed In Green Onion Broth
2007-09-23 18:07:00 4 tablespoon olive oil 1 tablespoon chopped garlic 1 small onion –peeled, sliced thin ...
Baby Clams Steamed In Green Onion Broth
2007-09-23 18:07:00 4 tablespoon olive oil 1 tablespoon chopped garlic 1 small onion –peeled, sliced thin ...
Haw Mok Talay (Steamed Seafood Custard)
2007-08-29 08:37:00 INGREDIENTS :2 tablespoons red curry paste (from can or plastic tub is fine or better yet make your own)1 tablespoon of oil2 cups coconut cream1 tablespoon of rice flour1 pound filet of a firm fish, ½ ground in food processor, ½ in coarse cubes1 pound mixed shellfish-peeled shrimps, scallops, and mussels, if desired2 large eggs, beaten5 to 6 bai makrut (kaffir lime leaves), very finely julienned2 green onions, chopped3 tablespoons nam pla1 cup fresh basil leaves, reserve some for garnish1 dozen cilantro roots, pound into a paste, optional2 to 3 cups bok choy or Napa Cabbage cut into 1 inch pieces and lightly steamed in fish sauce and water, squeeze all the liquid out3 older banana leaves from outside of plant, split lengthwise with rib removed, or 1 package frozen leaves2 prik ki nu or serrano chile peppers, thinly julienned for garnishDIRECTIONS :Fry the curry paste in the oil until fragrant. Add the kaffir lime leaves, green onions, half the basil that has been chopped, and cila...
Vattayappam - Steamed rice cakes from Kerala
2007-08-28 12:58:00 I first tasted these fluffy rice cakes when my ex-boss got them in her lunch box. She said her mom made them with ground rice and yeast and it is quite simple. Several google searches later, trying all possible spellings, I landed on this recipe given by a forum member of Forum Hub, which was dug out from the Hindu archives. You will also find a discussion on Vattayappam on the Another
By: Saffron Trail
Steamed Mussels
2007-08-17 14:15:00 Here in Long Island, one of the great pleasures of summer is a bowl of steamed mussels. This recipe calls for cultivated mussels. "Culivated mussels?! Does that mean you have to speak French to eat them?" Not really. As opposed to the types of mussels found in the wild, cultivated mussels are farmed by hanging pieces of rope in the water and catching the mussel larvae that floats by. The type of mussel I prefer to use in my kitchen comes from Prince Edward Island in Canada. They have a delicous sweetness to them. You may notice that the meat of some mussels differ in color when cooked; an orange hue indicates that the mussel is a female, the male mussel's meat is white when cooked. One advatage of using a culivated product such as PEI mussels is that when you buy them they will already have been scrubbed and cleaned and those pesky beards will have been removed as well. "Mussels have beards?...
Porridge with Steamed Frog Legs
2007-08-17 09:05:00 There's a stall in Singapore, Geylang, that sells Frog Legs Porridge which is very famous. I haven't try it but everyone who had, tells me it's the best.It's not easy to prepare frog legs. To start with, one have to overcome the grossness of handling the skinless frog. That is if you are lucky to buy it dead with the skin already removed for you. I'm one of the lucky ones. I just have to bring them home and chop it into pieces. You can't overcooked the frog legs either as it will be too tough to even chew.Ingredients:Porridge cooked with Bone Broth3 Frogs, skinned and chopped Shredded Ginger for frying and steaming1/2 tablespoon Sesame Seed Oil for frying Seasonings: 1/2 tablespoon Chinese Cooking Wine1 teaspoon Light Soy Sauce 1 teaspoon Sesame Seed Oil Marinade: 1 tablespoon Chinese Cooking Wine1 tablespoon Light Soy Sauce1/2 tablespoon Sesame Seed Oil 1/2 tablespoon Ginger Sauce How to do it: Marinate the frog parts for half an hour. Heat a wok with sesame seed oil. Fry the...
Porridge with Steamed Frog Legs
2007-08-17 09:05:00 There's a stall in Singapore, Geylang, that sells Frog Legs Porridge which is very famous. I haven't try it but everyone who had, tells me it's the best.It's not easy to prepare frog legs. To start with, one have to overcome the grossness of handling the skinless frog. That is if you are lucky to buy it dead with the skin already removed for you. I'm one of the lucky ones. I just have to bring them home and chop it into pieces. You can't overcooked the frog legs either as it will be too tough to even chew.Ingredients:Porridge cooked with Bone Broth3 Frogs, skinned and chopped Shredded Ginger for frying and steaming1/2 tablespoon Sesame Seed Oil for frying Seasonings: 1/2 tablespoon Chinese Cooking Wine1 teaspoon Light Soy Sauce 1 teaspoon Sesame Seed Oil Marinade: 1 tablespoon Chinese Cooking Wine1 tablespoon Light Soy Sauce1/2 tablespoon Sesame Seed Oil 1/2 tablespoon Ginger Sauce How to do it: Marinate the frog parts for half an hour. Heat a wok with sesame seed oil. Fry the...
Muthiya (Steamed dumplings)
2007-08-17 06:21:00 Muthiya is a very famous Gujarati recipe, but slowly this fame has transcended the borders of western India and there is absolutely no one who'd say that they do not enjoy this dish. With Spinach(Palak) and Bottlegourd(Lauki) and Rice as its main ingredients, its as nutritious as delicious. The rice gives the desired softness, the veggies make it healthy, and the flours form the glue that holds everything together. This is my all-time favourite recipe, and my mom cooks them the best!! We generally consume a lot of chapatis and wheat products, while rice is treated as a secondary produce in Gujarat. But I used to wait for my mom to make Muthiyas out of the rice leftover from last night, and when she packed them in my "tiffin box" (lunch box) they were as famous with my friends at school, as they were with ME!!!! I dedicate this recipe to my loving mom....all my culinary skills - I owe to her!Ingredients4 tbsp whole wheat flour (gehun ka atta)2 tbsp Bengal gram flour (besan)2 tbsp s...
By: Fun and Food
Still Steamed
2007-08-16 00:40:00 That $54 million lost pants suit psycho is wearing thin. The freak won't let it go. Judge Roy Pearson is appealing after he lost his obsessive vindictive war with a Washington, DC Korean dry cleaners. [ABC News] The dry cleaner owners got Pearson off the legal hook by raising enough money to pay their $100,000 legal bills. The Chungs erroneously believed their gesture would put the brakes on this out-of-control freight train.
By: Chickaboomer
Steamed Clams
2007-08-08 00:11:00 6 dozen clams (if open , tap on shell. if it does not close, toss it) 1 cup water 1 cup melted butter chopped parsley With metal brush, under running cold water, scrubs clams free of sand. In steamer over high heat, heat enough water to cover bottom to boiling. On rack in steamer, place clams. Cover steamer with tight fitting lid. ...
Steamed Aubergine
2007-08-01 17:17:00 Aubergine is another name for brinjal or eggplant. Here is a simple dish to prepare and cook in less than half an hour. I use the Asian type of eggplant which is long and purple in colour for this recipe. The skin is quite delicious, and make sure to wash the eggplant well to ...
Steamed Halibut with Vegetables
2007-07-25 07:05:00 Halibut fish fillet can be bought in the supermarkets. Halibut is rich in Vitamin A and omega 3 oil. Do encourage the kids to eat. Here’s an easy recipe: Ingredients: 2 small slices halibut 3 thin slices fresh ginger, cut into thin strips 1 soaked Chinese mushroom, cleaned and cut to thin strips 2 tablespoon shredded Szechuan cabbage 1 spring onion, ...
Chinese Steamed Bun Story Bogus - Or So They Say
2007-07-23 18:31:00 On July 12th I reported on a story from Beijing that accused some vendors of selling steamed buns made from cutup cardboard, softened with industrial chemicals, and flavored with fatty pork. I received a Reuters report from The Intolerant Fox stating that the previous story was bogus and that Beijing authorities are reporting that ...
By: Webloggin
Steamed Veggie and Chicken Salad
2007-07-19 13:58:00 Wow! This must be the longest unplanned break I have taken from blogging. Normally nothing would keep me away from my blog,absolutely nothing. But this long break has been caused by the fact that I have put myself on a diet and I am currently not cooking any fancy stuff that I normally do at least once a week . You might say "Oh ,but Anupama you could blog about so many delicious low-fat recipes!" But the truth is I have not tried out any such. And quite frankly I don't feel like. I mean the ordinary maharashtrian everyday food is so simple and low fat that I don't find the need to make any special diet recipes. So currently I am enjoying our normal Poli ,Bhaji, Aamti ,Koshimbir fare accompanied by loads of very thin taak (buttermilk) with the odd roasted papad thrown in for variety . But then yesterday when I opened my blog and saw those same old Suralchya Wadya on the front page I myself promptly shut off my blog and went on to see some other site. I mean they have been ...
By: food-n-more
Phillies lose No. 10,000; Bonds steamed about slump (AP)
2007-07-16 12:22:00 While the Philadelphia Phillies brushed off their 10,000th loss, Barry Bonds was steamed about his slump. Albert Pujols hit two of St. Louis’ six homers and the visiting Cardinals handed Philadelphia loss No. 10,000 with a 10-2 rout Sunday night. Futility has followed the Phillies since the day they started playing in 1883, and ...
By: MLB News Blog
Steamed Rice with Mutton
2007-07-08 06:12:00 Made this yesterday, when I didn’t have the patience for some of the elaborate mutton dishes. You’ll need: 1 Kg Leg Mutton [gol meat] 1/2 tsp ginger powder [saut] 1 tsp aamchur 1 tbsp chilli powder [or to taste] 1.5 tsp garlic paste 250gms finely sliced onions [about 3 large] 1.5 tsp haldi 1 bay leaf salt to taste 3 tbsp oil Put the oil ...
By: Food...!
Steamed Rice with Mutton
2007-07-08 06:12:00 Made this yesterday, when I didn’t have the patience for some of the elaborate mutton dishes. You’ll need: 1 Kg Leg Mutton [gol meat] 1/2 tsp ginger powder [saut] 1 tsp aamchur 1 tbsp chilli powder [or to taste] 1.5 tsp garlic paste 250gms finely sliced onions [about 3 large] 1.5 tsp haldi 1 bay leaf salt to taste 3 tbsp oil Put the oil ...
By: Food...!
Steamed Garlic Prawns
2007-06-28 15:40:00 Steamed prawns are probably the easiest dish to fix up if you have really fresh prawns.I made a mistake with mine. I had some fresh ones but was craving for sambal so I cooked them with sambal tumis. I froze the rest since there were too many to cook for 2. I should have steamed the fresh prawns and used the frozen ones later, for sambal tumis! Well, we always learn from our mistakes.I am no chef - just a person who can follow a recipe and I usually get those from the internet. This was no different.The ingredients are few and simple:-Prawns (of course), and the bigger the better - not shelled preferably,For every 20 prawns you use 2 tbs of soy sauce (the ubiquitous Chinese sauce),For every 2 tbs of soy sauce you use 1 tsp of Chinese rice wine, andLots of garlic chopped finely.Just mix everything together and cover the prawns with it. Leave it to marinade if you like but leave out the wine until you want to cook. Steam for about 10 mins or until shells turn opaque. Steamed prawns ar...
By: Makanning
Chawamnushi is Japanese steamed custard in a cup.
2007-06-20 12:59:00 INGREDIENTS:3 eggs1/2 cup dashi soup stock1/2 tsp salt1 tbsp soysauce1 tsp sugar1 tsp sake1 chicken thigh4 shiitake mushrooms1 oz mitsuba (trefoil)2 oz. kamaboto fish cakesPREPARATION:Cut chicken into small cubes. Slice kamaboko and shiitake mushrooms thinly. Beat eggs in a bowl. (*try not to bubble the eggs.) Add dashi soup stock, soysauce, salt, sake, and sugar in the bowl. Strain the egg mixture. Prepare four cups and put shiitake, chicken, and kamaboko in each cup. Pour the egg mixture into each cup. (*fill each cup to the third-forths.) Place mitsuba on top of each cup. Cover the cups with lids. (*use alumiun foil or plastic wrap if you don't have lids.) Preheat a steamer on high heat. Turn down the heat and carefully place cups in the steamer. Steam the custard for 15 min. Poke the custard with a bamboo stick. If clear soup comes out, it's cooked. *Makes 4 servings. (Kamaboko)Japanese Cooking Ingredient PicturesKamaboko are semi-cylinderical fish cakes. Pink and white kama...
By: Japanese Recipes
Steamed Eggs
2007-06-18 13:54:00 Smooth and niceSuccess! My steamed egg dish was a success and this is thanks to a tip from Ling. The recipe is so simple. Beat a few eggs, add water, pepper and salt and steam it for about 20 minutes. I added some seasoning powder for added taste.Natural seasoning!The trick is to make sure that the water level touches the base of the pan where you put the egg mixture before you steam. This would make sure that the egg doesn't just dry up and become rough in texture. My steamed eggs were smooth and delicious - at least that's what my appreciative husband said!Besides steamed eggs, I cooked a chicken dish. There was no particular recipe - I used whatever I had in the fridge. I had some nice huge tomatoes which I thought would go well with the chicken.I marinated the chicken with some soy sauce, pepper and a dash of spice. I boiled the tomatoes in some water to soften them. First fry up some ginger and big onions . I love the taste of onions when they are well cooked and soft.Add the...
By: Makanning
VIETNAM: Consumers steamed over high gas prices [ma.gnolia]
2007-06-14 14:31:00 Tags: gas prices, Ha Noi Beer, Le Thu Ha, Petrolimex, Tran Trung Chinh, Vietnam, VT Gas Co
By: ENERGY BLOG
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