Assignment 3- Video
Here is a short video we have created for your viewing pleasure! Enjoy!The International Masterchef.
Sunday, October 27, 2013
Wednesday, October 9, 2013
TURKISH CUISINE
Enjoy!
PAN FRIED
ANCHOVIES ( HAMSI TAVA ):
·
1
kg anchovies
·
300
gr corn flour
·
2
eggs
·
1
tablespoon salt
·
2
tablespoon of vegetable oil
·
1
tablespoon pepper
http://alzegar.com.tr/urun_resimleri/hamsi-tava.jp
Firstly, remove
the head and guts of the anchovies and wash them carefully under the cold water.
Dry them using paper towel and put them aside.
Get two
normal sizes of bowls. Mix corn flour, salt and pepper in one of the bowl. Crack
two eggs into the other bowl and beat it lightly using whisk.
Then, pour
the vegetable oil into the large pan and heat it with slow heat.
Hold the
anchovies form the tail and dip into the lightly beaten egg bowl then roll them
over in the corn flour mixture. Repeat this with remaining anchovies. Anchovies
are ready to cook.
Turn the heat up to medium heat. Put all the
Anchovies into the pan and cook them for 5 min.Then flip them and cook the
other side for 5 min. Repeat this procedure to cook remaining of the anchovies.
After all
the anchovies are cooked, place them into the plate in a circle and put lemon in
the middle.
Serve pan fried anchovies with Turkish bread and green salad.
Enjoy!
Monday, October 7, 2013
Uygur Cuisine-Laghman
Laghman is home made noodles topped with vegetables and meat
To make this dish you will need(simple way):
Ingredients: 4 servings uncooked thick spaghetti (or udon noodles); 4 eggs 2 tbsp of chicken stalk; 1 cup mild green chile peppers; 2 cups tomatoes; 1 stalk spring onion; 4 cloves garlic; 2 tbsp. cooking oil; 3 tbsp. hot water; and salt to taste.
Servings: Four
Preparation:
(1) Mix eggs with chopped spring onions in one bowl, and fry them in a cooking pan on medium heat with cooking oil
(2) Remove seeds from peppers. Dice peppers and tomatoes and chop spring onions into smaller pieces.
(3) Crush garlic and hot water
(4) Meanwhile, boil noodles for several minutes in a separate pot and strain.
(5) After the eggs turn into mild yellow, add spring onions and chopped tomatoes into a pan. Turn down heat to a simmer, and stir until soft.
(6) Add garlic scapes to mixture. Continue stirring to prevent sauce from burning.
(7) Sprinkle salt and chicken salt, when the scapes are nearly cooked.
(9) Add garlic with 2 tbsp. (or more) hot water. Cook for two more minutes, then remove from heat.(10) Serve on top of noodles.
Ingredients: 4 servings uncooked thick spaghetti (or udon noodles); 4 eggs 2 tbsp of chicken stalk; 1 cup mild green chile peppers; 2 cups tomatoes; 1 stalk spring onion; 4 cloves garlic; 2 tbsp. cooking oil; 3 tbsp. hot water; and salt to taste.
Servings: Four
Preparation:
(1) Mix eggs with chopped spring onions in one bowl, and fry them in a cooking pan on medium heat with cooking oil
(2) Remove seeds from peppers. Dice peppers and tomatoes and chop spring onions into smaller pieces.
(3) Crush garlic and hot water
(4) Meanwhile, boil noodles for several minutes in a separate pot and strain.
(5) After the eggs turn into mild yellow, add spring onions and chopped tomatoes into a pan. Turn down heat to a simmer, and stir until soft.
(6) Add garlic scapes to mixture. Continue stirring to prevent sauce from burning.
(7) Sprinkle salt and chicken salt, when the scapes are nearly cooked.
(9) Add garlic with 2 tbsp. (or more) hot water. Cook for two more minutes, then remove from heat.(10) Serve on top of noodles.
Saturday, October 5, 2013
Top 5 Snack Bar-----In Xi'an
No. 1: Liu Xiang Noodles
Popularity: ★★★★★
This snack bar has relocated many times. Everytime they moved in an alley. But their popularity is still high. It verifies a Chinese old saying "Good wine needs no bush ." Whatever they moved to anywhere, diners always can find them. Their noodles taste are really pliable. Also, their use their exclusive diced meat. That let their noodles are very different and make a deep impression to diners.
No.2: Lao Liu Jia Yi Wei Xiang Meatballs Hot Soup with Pepper
Popularity：★★★★
When I was a little girl, I always with my father go to this snack bar eat breakfast. I remeber at that time, many people after break buns then take the bowl to queue up to wait geting meatballs hot soup with pepper. Almost 15 years passed, until now still have many people queue up in this sncak bar.
No. 3: Lao Mi Jia Mutton and Bread Pieces in Soup
Popularity: ★★★★
If you want to eat an authentic bread pieces in soup in Xi'an, you have to go to muslim street to eat. While in the muslim street, Lao Mi Jia is the most popular snack bar to eat bread pieces.
No.4: Ding Jia Crispy Meat
Popularity: ★★★★
This snack bar has open 20 years. The most guests are regular guests in here. Their public praise are really good. I have always liked their crispy meat. The tenderiloin is cuted strip and wrapped batter to fry. And then add beef soup to steam. A bowl of cripy meat, pour the oil chilli and with a bowl of rice. Fantastic!!!!
No.5: Le Le Restaurant
Popularity: ★★★
Their price is moderate and business is booming. However, they usually offer slow. But still have many people prefer go to this restaurant to eat. They are willing to wait. When you go to this restaurant, you must to order their specialty ---- 'Le Le Spareribs". But this one always sold out fast. So, if you want to taste this dish, you should go to early.
Thursday, October 3, 2013
TURKISH CUISINE
http://www.turkishcookbook.com/images/PatlicanKebap.jpg
Peel the eggplants in stripes. Put them in salty water for 10 min.
While eggplants soak in salty water, mix lamb with tomato paste, black pepper, red pepper, salt. (and other optional spices).
Take a piece from the meat mixture and roll it as many as you can. Put the meatballs aside.
Dry Eggplants by using paper towel and slice them into 1 inch thick pieces.
Get the skewers and oil them lightly so the meat does not stick. First put one eggplant then followed by the meatball, continue doing this step to the tip of the skewer. Repeat this with remaining eggplants and meatballs. Then, use olive oil to brush eggplants and meatballs.
Place the skewers on the grill for 15 min. Make sure turn the skewers 2 or 3 times until the eggplants and meatballs cooked .
Instead, You can cook eggplants and meatballs in the oven. Place eggplants and meatballs in same order withour skewers and cook them for 45 min in 450 degrees.
Serve with grilled round chilli, tomatoes, green onions and yogurt drink (ayran).
http://upload.wikimedia.org/wikipedia/commons/8/8e/Fresh_ayran.jpg
Enjoy!
Southern eastern Anatolia and Eastern Anatolia regions have
the similar kind of cuisine due to their geographical location. Two regions are
next to each other and have a lot of common foods and deserts such as eggplant
kebab (patlican kebabi). The dish eggplant kebab is very popular and can be cooked in any regions. I am from different region but I love to cook eggplant kebab to my family. I think, it is a delicious dish that can cook in a less time.
EGGPLANT KEBAB (PATLICAN KEBABI):
- 5 normal size of eggplant
- 1/2 pound ground lamb
- 1/2 tablespoon tomato paste
- 1/2 teaspoon ground balck papper
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes (optional )
- olive oil for the dressing
- Skewer (optional )
http://www.turkishcookbook.com/images/PatlicanKebap.jpg
Peel the eggplants in stripes. Put them in salty water for 10 min.
While eggplants soak in salty water, mix lamb with tomato paste, black pepper, red pepper, salt. (and other optional spices).
Take a piece from the meat mixture and roll it as many as you can. Put the meatballs aside.
Dry Eggplants by using paper towel and slice them into 1 inch thick pieces.
Get the skewers and oil them lightly so the meat does not stick. First put one eggplant then followed by the meatball, continue doing this step to the tip of the skewer. Repeat this with remaining eggplants and meatballs. Then, use olive oil to brush eggplants and meatballs.
Place the skewers on the grill for 15 min. Make sure turn the skewers 2 or 3 times until the eggplants and meatballs cooked .
Instead, You can cook eggplants and meatballs in the oven. Place eggplants and meatballs in same order withour skewers and cook them for 45 min in 450 degrees.
Serve with grilled round chilli, tomatoes, green onions and yogurt drink (ayran).
http://upload.wikimedia.org/wikipedia/commons/8/8e/Fresh_ayran.jpg
Enjoy!
Tuesday, October 1, 2013
How to cook Xi'an snack ------ Yang Rou Pao Mo
Yang Rou Pao Mo (Mutton and Bread Pieces in Soup) is one of the most famous snack in Xi'an.
In this post, I will teach you how to cook it. Spet 1: cook the steamed bun.
1. 1g yeast dissovle in around 30g water. Add 50g flour and then rub them to be paste. Use plastic wrap to cover them and put in a warm place to ferment 1 hour.
2. Use other 250g flour and water to rube a hard paste, and then use the plastic wrap to cover it around 30mins. Put the last paste and this hard paste together to rube a harder paste. Repeatedly rube it in the panel, until the paste becomes smooth and resilient.
![http://www.cwagi.com/images/upload/Image/001372d8a2550b61f9f95e[1].jpg](http://www.cwagi.com/images/upload/Image/001372d8a2550b61f9f95e[1].jpg){kind=link}
3. Segment the rubed paste to an appropriate size, and then rube these to a circle. Use rolling pin to roll them to be a pastry that the thickness is lesser than 1mm, just like the following picture shows. And then use electricity cake clang to bake it 2-3mins, until pastries both side are yellowish.
Step 2: cook the mutton soup.
1. Wash 1000g goat bone and 500g mutton, and then dip them in cold water for few hours to wipe off blood water.
2. Boil water to wash them again, then change clean water. Add goat bones to stew until boiled. Wipe off the foam in the top of soup. Add 1 anise, a patch of cinnamon, some scallion stalk and fresh ginger. Use the moderate fire to boil for 2 hours.
3. Until the soup beacome dark white and rupiness, pour them into marmite and add mutton. Use soft fire continue to boil for 3 hours.
Step 3: cook Yang Rou Pao Mo ( (Mutton and Bread Pieces in Soup).
Broke the steamed bun to be a patch as big as a little fingertip and put them in a bowl. Add boiled silk noodles and agaric. Drizzle with hot pure mutton soup. Sprinkle with salt and pepper. Above put muttons, garlic sprouts and caraways. Drizzle chilli sauce or capsical.
Done! Now you can enjoy it!!!!!!!!
Saturday, September 28, 2013
Sri Lankan Tea
The alchemy of land, sun and rain in the Paradise Island of Sri Lanka, as it was known 40 years ago, presents the ideal climatic conditions for cultivation of tea. Sri Lanka brings a new dimension to tea by producing variations in taste, quality, character and appearance, largely based on terroir of the region. Over the years the producers of tea have moved away from the basic cup of tea flavor to green tea, flavored tea like lemon, lime, ginger, iced teas which also have a variety of refreshing flavors.
http://every1matters.files.wordpress.com/2011/05/dilmah-tea2.jpg
Personally my favorite brand amongst the many brands is Dilmah Tea. Dilmah is unique; a brand that is founded on a passionate commitment to quality and authenticity in tea, it is also a part of a philosophy that goes beyond commerce in seeing business as a matter of human service. Founder of Dilmah, Merrill J. Fernando, declared his commitment to tea when in the 1950s he devoted his life to tea.
https://encrypted-tbn2.gstatic.com/images?=tbn:ANd9GcSlUfEGoxf79qqPgS4MVY2nbux5KxxKy4VjgJvg_DTiKBrGhcfC
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDYLAgMQVCdePDuj4N1cRL19yR7LtzjcODCubLMT0o1elgNWrCDEy0KxJxurtSxi8z0RQRqcwY4imYhO2_9_Ovh0yzgg985-4d2OK9_C3c9wLflVZonTQM4JQp565u2EME-dTZNA0jA/s1600/returntorealtea.jpg
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