I remember eating this dish many years ago in Malaysia. There is a small café at PJ Old Town that served this dish and I remember ordering it each time I visit that them. ‘Suin Poon Tzi’ (算盘子) or Abacus Beads is a popular Chinese Hakka dish. Even though I am a Hokkien but I just love Hakka dishes like Yong Tau Foo, Kau Yoke and Char Yoke. Abacus Beads is very similar to the making of Italian gnocchi but instead of potato we use yam or taro. The yam or taro is steamed, mashed and mixed with tapioca flour to form into dough. It is shape to resemble beads on an abacus. They are boiled in water until it floats. Once boiled these beads has a soft on the outside with a nice fragrance of taro and chewy on the inside texture from the tapioca flour. The beads can be stir-fried with vegetables, meat or anything your like. Ingredients for dough: 450 gram taro/yam, cleaned, peeled and thinly sliced 170 gram tapioca starch ½ tsp salt 1. Steam taro until soft and mashed while it is hot. 2. Add the tapioca starch and salt in a bowl and add the hot taro paste to it. Stir well and when it cools down a bit knead it to form into smooth dough. (If the dough is too dry add a bit of water and if the dough is too soft add a bit more tapioca starch) 3. Pinch a piece of the dough (size of a marble) and roll into a ball and gently press in the centre with your thumb to make a deep dimple. Do the same to the rest of the dough. 4. Bring a pot of water to boil. Drop in the beads and once it floats, let it boil for another 30 seconds. Remove the beads with a slotted spoon. Set it aside for further use. Ingredients for stir-fry: 2 shallots – thinly sliced 2 cloves garlic – chopped 1 chicken breast – cut into small cubes 1 small carrot - peel and cut into small cubes 4 Chinese mushroom – soaked till soft and sliced 2 pieces of dried wood ears or black fungus, soaked and thinly sliced Some spring onions – cut small for garnish 1 tbsp of oyster sauce 3 tbsp of soy sauce 1 tsp dark soy sauce ¼ cup chicken stock or water ½ tsp sugar Salt and pepper to taste 1. Heat up a frying pan. Add about 2 tbsp of oil and stir-fry shallots and garlic until fragrant and lightly brown. 2. Add in meat, carrots, mushroom and black fungus. Stir-fry for a minutes until the meat changes color and cooked. 3. Add in the abacus beads, all the seasonings and chicken stock. Stir-fry for a minute until well mixed. Check seasoning. 4. Dish out and sprinkle with spring onions. Served warm.
The hearty Polish paszteciki are traditionally served with a clear soup, usually barszcz, a broth made from beetroot, onions, garlic and other vegetables. The pastries are often filled with mushrooms, as foraging for wild mushrooms is a traditional pastime for many Polish families.
There are dinners that are quick to prepare, there are those that take a long time and then there is the occasional one that tastes like it took a long time to make but was actually pretty quick. Today’s post … Continue reading →
The pork belly is quickly boiled and then cut into tall, jellied cubes of striated meat and fat. These cubes are then caramelised in a dark brown sugar sauce and then given an aromatic bath in the oven for two and a half hours until each cube becomes so satiny, gelatinously smooth and soft that it melts in your mouth. And I'd hazard a guess that that would be good luck ;)
vintage illustration from the Settlement Cookbook, 1940's.
From pod to plate: Long before anyone added a grain of sugar to them, cocoa beans were loved for their deep, savoury richness.
Do You ever lack the money or is this a redundant question for You ? Many have money problems, and even more in this time of economy crises. So I decided to share few formulas to help anyone with money problems, to overcome them Some Hoodoo oils and products You can use include in Your work are: Money come to me ( recipe given bellow ), Red fast Luck, Algiers , Lucky lodestone oil , Lady Luck oil, Money stay with me, Money jinx uncrossing ( recipe given bellow, incense form ) so search Your herb cabinets and get started Money oil _______________ • Bayberry root, good piece • Thyme essential oil 7 drops • Cinnamon in a pinch • Pyrite ( some, crushed, a pinch shall do ) • Bergamot or Basil essential oil 7 drops • Lodestone , optional, but suggested, will make it a money come to me formula All in 2 oz's of olive or Grapeseed oil. You can add a capsule of vit E . The image shows Bayberry plant branch ( source wikipedia ) Money floorwash to attract money in hurry ______________________________________________ • Fumitory , half a handful • Cinnamon in a tablespoon • Teaspoon of sugar All in 1l of spring water, preferably one that was exposed to the light of the Waxing Moon. Bring it to boil, stir, cover and leave for couple of hours. Strain, and wash and scrub Your premises inward to attract money . Sometimes we need to attract customers to our business. In Hoodoo we use Yellow dock root infusion with some cinnamon as a "knob wash " ( to dress knobs ) Money jinx Uncrossing incense _________________________________ Mix the • Flakes of alkanet • Essential oil of Patchouli or leaves of the same • Salt The image shows Alkana Tinctoria, whose root is used interchangeably with root of Anchusa tinctoria and Anchusa officinalis as , flakes of alkanet , and is an ingredient on Fast Luck oil Burn with a base of saltpeter, or other commercial self igniting incense base, or pulverize and add burn on incense coal disks. Used to remove Jinxes targeting one’s money. Smudge Yourself , and/or burn next to double action black-green candle dressed with Uncrossing oil while reading the psalm 23rd. All recipes by me Shadow of Shadows magick place or [email protected] If You wish to use them elsewhere, fine , but give credits.
While pancit is traditionally made with rice noodles, I swapped them out for these noodles which are a great source of iodine. Coupled with all the veggies, this is a super healthy meal. You can also make a ton of it at once like I did to eat for lunch throughout the week.
These Maple Mustard Chicken Thighs from Our Best Bites grill up in just a few minutes!
For this recipe, the pillowy steamed buns are delicious in all the same ways as Parker House rolls, with the sweet flavor of cornmeal.
Made some bak zhangs this afternoon to take step-by-step photos for My Kitchen and My Resipi . During lunch time, I removed the leaves befo...
Golden layers of filo pastry are light as a feather, but can make for a substantial meal. Need inspiration? Take a look at this delicious savoury recipe.
This recipe for Haitian joumou soup makes it easy to recreate the flavours of Tahiti at home - packed with colour and flavour!
This Blood Orange Marmalade is rich in color and flavor and has only 4 ingredients! Serve it on scones or biscuits!
Foodie culture is on the rise in Dallas, but the classics are really where it’s at. Here are 10 icons of Dallas cuisine not to miss.
If you've ever had rock candy before, you know that most of the wow factor is in how pretty it looks rather than the flavor. And to be perfectly honest, I think we're all OK with that. However, I thou
I am not exactly known for my patience ususally. The more it surprises me to find myself rather calm and peaceful these last days. Due Date has passed without any exhiting news. Friends and families keep checking, but me, I just try to be still and listen to my body and my child. I feel so certain they will let me know when they are ready for this birth. I am just praying doctors and midwifes will give us the time we need and that I stay strong enough to trust my own feelings as long as possible. A friend of mine has sent me this picture yesterday by the artist Itaiana Battoni. It was shown via the Mother Health International Faceboook page and said: "The concept of a 'due' date is something that is very abstract in many cultures. If, like in Uganda, you count a pregnancy by the moons, you end up having a 'due month' and baby comes when she is perfectly ripe without causing mama lots of anxiety." My children being half Ugandans I found this picture and wisdom so comforting and just the perfect thing to be given on my due date. The days of the due month are special for sure. Even though it is my second child, each day is spent knowing it could be the last one of my life as I have known it. Something new is coming, someone else who will mix up everything. So there are special moments in every day that I live more aware and present somehow: This morning, after I came from a doctors appointment I very spontaneously went for a (very short) walk into our nearby forest. There was still ice on the pond, the air crisp and chilly but the sky was blue and sunbeams stroke my face. Almost invisible still, there was the first hint of green around the bushes. But the actual truth was told by all those birds: spring is just around the corner! It was one huge concert and I told my child how wonderful this earth is and that I want to show her all its beauty. What a magical half an hour time a spend there. Last night I suddenly felt like baking. Something I had not done in quite a while. There was flour, milk and yeast in the house, so I decided on some buns. While the dough rose I thought I should make some special buns, some "due date buns" maybe. So I added some amaranth cerial to the dough with sesame and nuts, something that would keep me going the next days. In my blessing way book I found some simple symbols related to birth and shaped the buns like them. There is the Native American "Wheel of Life" (the round bun with the cross), the Maori "Koru" (the spiral) which symbolizes new beginnings and the Egyptian "Key of Life" that symbolizes birth. I finished all the planned baby projects, knitting and sewing wise and most of the things I wanted to do around the house so I picked up some old sock project that has been sitting around for far too long. We'll see how far I get this time... My sister has gifted me to a skein of lovely handspun ocean colored single merino and I am still contemplating, what I should use it for. Any ideas anyone? It is very soft yarn but I am not so sure it will work for a baby project because it seems unwashable without felting to me. I am not sure. There are many books on my night desk these days. One I have devoured (no photo) by recommendation of Lori is Spiritual Midwifery. Such a bible for birthing really. And of course I could not resist to get the 1000 Days journal by Nikki McClaire for my baby. I hope I will really manage to keep it up for her. Then there is a Doula book and one on my ever so fascinating topic of gender and a few others, I pick a page here and a passage there. Sweet days of due month... I am joing Ginny for Yarn Along today.
How do you feed two children with very different tastes? It's all about compromise.
1. Preheat oven to 475 degrees F and line a baking sheet with foil. Rub the foil with olive oil. 2. Drizzle chicken with olive oil and sprinkle with salt and
If rich, sweet caramelized onions and salty kalamata olives atop a crispy, crunchy, pizza-like crust sounds like your kind of eats, I've got the perfect recipe for you! This caramelized onion tart is elegant enough for adults, and fun enough for kids. And it couldn't be easier to make.
Starring Kevin Costner, Mary McDonnell & Graham Greene Rating 10/10 Film It’s 1863; the American Civil War is raging. Injured First Lieutenant John Dunbar (Costner) escapes the incompeten…
Cooking Channel serves up this Colcannon recipe plus many other recipes at CookingChannelTV.com
Alex@Spoonful of Sugar Free
This sweet-and-tart salsa is rich in immune-boosting vitamin C and the essential mineral manganese.
“Now, just hold it right there,” you’re thinking. “Bacon jam? Jam, like the sweet spread one puts on their morning toast and eats for breakfast?” Well, not exactly. …
Explore regular joni's 1219 photos on Flickr!
Have you ever wondered who thought up the whisk? Or how chicken came to dominate the dinner plate? What about the origins of cellophane packaging, or who invented soft serve ice cream? If your curiosity is piqued, check out these 15 quick glimpses into food history, including a look at meat market playsets in Victorian times (yes!) and history’s 20 most significant food and drink inventions.
When I see morels making their first fall appearance at the grocery store, I get butterflies. Seriously! They're my favorite mushroom. Prized for their mild, earthy flavor and surprisingly meaty texture, morels also look ridiculously cool on the plate. Just a few of these stuffed mushrooms make a huge impact here -- this is a good thing since they tend to go for about $30 a pound -- and transform a regular old pasta dish into something pretty special. (*Check out my article in Edible Memphis about foraging for wild mushrooms.) Stuffed Morels 1 egg + 1 yolk 1 clove garlic 2.5 ounces goat cheese zest from half a lemon 1/2 cup parsley1/4 cup bread crumbs4 large morels (2.5-3.5 inches in length) olive oil Maldon salt cracked black pepper For the stuffing, put first six ingredients go into a food processor; pulse until finely chopped. Stir in the bread crumbs. Set stuffing mixture aside for ten minutes. Clean morels using the hand sprayer on your kitchen sink; the spray will dislodge any dirt stuck in the mushrooms' crevices. Dry morels using a clean kitchen towel. Next, preheat your oven to 375 degrees. Stuff the morels using a pastry bag or by slicing them down one side with a paring knife and spooning filling into the cavity. Place stuffed morels in an oven-proof dish and drizzle each with a teaspoon of olive oil. Roast morels uncovered for 15-20 minutes. Sprinkle each with salt and pepper and serve over Angel Hair Pasta + Cream & Peas. Angel Hair Pasta + Cream & Peas 2 servings of angel hair pasta 1 tablespoon butter 1/4 cup shallot (minced) 1/2 cup white wine 1 teaspoon champagne vinegar A pinch each of cane sugar, Maldon salt, and cracked black pepper 1/4 cup cream3/4 cup English peas 1/4 cup pasta water parmesan cheese and chopped parsley for garnish Place a large pot of salted water on to boil. In a large pan over medium heat, melt butter and sauté shallots until they turn translucent and begin to brown. Add the wine, vinegar, sugar, salt, and pepper to the pan; reduce by half. Add the cream and turn off the heat. Place unrinsed, cooked pasta directly into the pan with the sauce and add the peas. Toss together to incorporate all the ingredients. Add a bit of pasta water to thin the sauce. Top with stuffed morels and garnish with parmesan cheese and chopped parsley. Serve immediately.
Welcome to the Coronado Island Beach Shack , where it's been wicked hot and muggy for almost two weeks. We chose Beach Shack Snacks as our C...
Chef James Rigato makes delicious seasonal dishes at his restaurant in Michigan. But perhaps what he is best-known for is the pizza he created when he was just a teenager.
Links: Randomness Guide to London
This recipe is a keeper. During the prep, do a small dice on the diced ingredients: 1/2 C butter (1 stick) 1/2 C flour 1 C chopped green...
