Today's Talk » Sunday’s Food

Krispy Kremes employees popping an attitude

CD — Fri, 17 Jul 2009 13:18:51 +0000

OK, one thing is so true…people who handle your food, BE NICE TO THEM. You never know what they might do to your food. And if they give you an attitude, be nice and once you ate your food…give it them!

www.youtube.com/watch?v=1l_GrUu8Oxc

Happy New Year: The year of the pig

CD — Sun, 18 Feb 2007 15:00:51 +0000

The year of the pig has finally arrived. The Chinese and Vietnamese (Tet) New Year are celebrating in grand style. The year of the pig is supposed to bring good luck and prosperity. But this time it is a golden pig year, which happens once in six decades. Vast numbers have been on the move to be with their family for celebrations. Carnival dragons have been on parade and fireworks have been lighting up the night sky in Beijing and elsewhere. So make sure you eat lots of dumplings and enjoy. To all my friends around the world….Happy New Year Chuc mung nam moi!

The pig is the last of 12 animals in the Chinese zodiac
Pigs symbolise good luck, but also turbulenc
2007 is the year of the fire (golden) pig
Babies born in Golden Pig years are believed to be particularly lucky

Sunday’s Food: Chinese donuts

CD — Sun, 24 Dec 2006 13:11:40 +0000

Welcome back to another edition of “Sunday’s Food.” Today, I thought I would share one of my all time favorite snacks which are “Chinese donuts.” These are the donuts that you get at the Chinese buffets with lots of sugar on them. Well to be honest, there is nothing Chinese about these donuts at all other than the fact they are served at a Chinese buffet! Nonetheless, we all know them as Chinese donuts! I can eat 8-10 of these in a row and it’s a miracle I still look skinny!

These things are so easy to make, it’s not even funny. So here is the recipe and I hope that you will enjoy these with your family or by yourself! Enjoy and good cooking!

Recipe
1 (10 count) can refrigerated biscuits
1/3 cup of sugar
oil, to deep fry in

1. Use either a deep fryer, or a large deep skillet.
2. Be sure to add enough of oil to line the bottom of the pan a couple of inches deep.
3. Heat oil to 350 degrees.
4. Remove biscuits from can and fry a few at a time in the fryer.
5. When browned on one side, turn over.
6. When golden brown on both sides remove from oil, and drain on paper towels.
7. Pour sugar into a small container, and once the doughnuts have cooled slightly toss the doughnut into the sugar, and coat on both sides.
8. Be sure to fry only a couple at a time.

Sunday’s Food: Tom Yum Kung

CD — Mon, 23 Oct 2006 01:08:00 +0000

Tom Yum Kung a.k.a Thai Prawn Soup is a pleasant dish for this time of year. It’s easy to make and quite tasty as well. Tom yum is usually made with prawns and/or other various types of seafood. You can also add mushrooms (oyster or straw) and rice noodles.

Step by step video on how to make tom yum kung

Ingredients:
20 prawns (shrimp), medium size
4-5 cups chicken broth/soup stock
2 stalks fresh lemongrass, lightly pounded, cut into 1 inch long segments
4 table spoons fish sauce
1/3 cup sliced fresh galangal
1/2 cup straw mushroom, halved or whole
6-8 kaffir lime leaves, shredded
4 tablespoons lime juice
6 crushed fresh Thai chile peppers (or more to suit your taste)
2 tablespoons “prik pao” roasted chile in oil
Fresh cilantro for garnish

Method:

Wash the prawns and shell them without removing the tails. Bring chicken broth to a boil. Add lemongrass, galangal and lime leaves. Bring back to a boil then add mushrooms, fish sauce, prik pao and lime juice. Add prawns and fresh chile peppers. As soon as prawns turn pink (cooked through) serve garnished with cilantro.Note that a rather simple and effective way to make this dish is with a ready-made tom yum paste. ImportFood.com has two options for you. We recommend you order our Instant Tom Yum Paste, imported from Thailand and a very good quality product. Add two tablespoons Tom Yum Paste to three cups boiling water, add 1.5 teaspoons salt, add mushrooms and prawns, add 1 tablespoon fresh lime juice, add 5-7 Thai chile peppers and onions, and serve garnished with cilantro.

Sunday’s Food: Baklava

CD — Sun, 08 Oct 2006 23:20:17 +0000

Baklava is a Mediterranean dessert made with dough, nuts, butter, and sugar. After baking, a sweet syrup is immediately poured over the pieces allowing the syrup to be absorbed into the layers. This is a rich dessert that is quite tasty. If you have a patisserie in your town, why not ask for some baklava. It is a dessert that is known world wide.
INGREDIENTS:
1 pound frozen phyllo sheets
1 cup melted butter
2 cups finely chopped walnuts or blanched almonds
1/2 cup sugar
1/2 teaspoon ground cinnamon
3/4 cup sugar
3/4 cup honey
1 cup water
1 tablespoon lemon juice
PREPARATION:
Directions for baklava Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with clean damp dish towel to keep it from drying out. Place half of pastry sheets in a greased 15×10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter, nuts, 1/2 cup sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds. Bake at 400° until brown and crisp, about 30 to 35 minutes. Meanwhile, in a saucepan, combine remaining 3/4 cup sugar, honey, 1 cup water, and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool and pour over baklava.

Malaysian Cuisine: Satay

CD — Sun, 01 Oct 2006 22:18:30 +0000

Welcome back to another blog on international cuisines! Today, I will talk about another delicious food that will certainly bring back memories for people who have ate it and wishful thoughts of people who have not ate it before. Satay! For the sake of where exactly satay originally comes from, I am going to say Malaysia or Indonesia. But, Satay is enjoyed in every Asian country from Malaysia, Thailand, Singapore, China and the Philippines not to mention around the world! Satay is usually enjoyed with some type of sauce depending on which country you eat it in. I usually go to a local Malaysian restaurant to have it and they serve it with peanut sauce. Also, satay is typically eaten as a snack but if I eat it at home I will usually just eat satay and a bowl of rice, which is quite yummy! Satay can come in a variety of meats from chicken, beef or pork.

So with that, I will sign off with a big YUM YUM to satay. Enjoy!
Update on 10/02/06 for posted comment:

SATAY MARINADE 1 tsp. coriander powder
1 tsp. cumin powder
1 tsp. anise powder
2 tsp. tumeric powder
2 cloves garlic hache finely
2 stalks lemon grass hache finely
2 tsp. chili powder (optional)
1 tsp. sugar
1 tsp. thick tamarind juicepinch of salt

Mix all ingredients together. Makes enough marinade for 500 -600 gms of meat. Marinade for 1 hour minimum then thread diced meat onto bamboo skewers. Cook over char grill while basting. Serve with a peanut dipping sauce.

BASTE FOR COOKING 1/2 cup thick coconut cream2 tsp. oil (1 tsp. sesame oil optional)

Bun Cha

CD — Sun, 24 Sep 2006 22:39:53 +0000

Hello everyone, this is the first food topic that I will be bringing to all of my friends and vistors to my website. It is my goal to try to do a food topic every weekend. So lets begin shall we!

Would you like to eat some bún chả? Well today, I’m going to talk about a lighter and favorite past time of mine, food! For all my friends who I usually eat out with whether it be in Chinatown, Korean BBQ or a eating at Wendy’s (god help me) one can not possibly lived until you have tried bún cha. For all of you guys who do not know what bún chả is, it is basically noodles with grilled pork served with vegetables and sauce. It is absolutely a delicious simple dish that can turn a bad day into a ray of sunshine! So for those of you near a Vietnamese restaurant, go see if they have it, if they do not you can also try bún thit nuong, which is again noodles that comes with a few choices of meat or shrimp even. So whats the difference between these two? Bún cha is heavily marinated in a bowl of nước chấm and need I say again the pork is grilled.

So with that I will sign off with a big YUM YUM to bún cha.