Muslim Chinese Halal Food Restaurant in Malaysia

Some are looking for a restaurant that serves Chinese cuisine and is secured Halal (Muslim Chinese Halal food Restaurant), This is a proposal for an interesting dining for lovers of Chinese cuisine Muslim - Restaurant HOMST.

Recently, we had the opportunity to dine at Taman Tun Dr.Ismail HOMST branches that offer a diversity of Muslim Chinese Halal food and high quality. This is the first branch was opened in 2002 by its founder, Mr. Lau Yusoff bin Abdullah.

Chinese cuisine Muslim - Restaurant

Variations of Chinese Muslim cuisine menu of appetizer until dessert is a unique feature in HOMST. The price offered is worth the quantity and quality of food served.

Besides HOMST House branch, there are other branches HOMST restaurant can be visited in the Klang Valley:

•     HOMST Kota Damansara
•     HOMST Shah Alam
•     HOMST Kajang
•     Homst Recipe @ Bangi Gateway Shopping Mall.
•     Homst Recep @ DPulze Shopping Centre
•     HOMST Putrajay
•     HOMST Setia Alam (latest)

For this visit, we arrived at the restaurant around 2:30 pm. Atmosphere a little quiet after the 'peak hour' lunch time. A spacious dining room, inside and outside of the restaurant is able to accommodate approximately 80-100 clients at any one time.

Among the places that are interesting and tasty meal in Malaysia:

Western Express KL
52-G, Lake Fair 1
Lake Business Center Fair
Off Jalan Tasik Permaisuri 1
Bandar Tun Razak, Cheras
56000 kuala lumpur.

Grella's Restaurant
No. 14 Jalan SS19 / 6, Subang Jaya
47500 Petaling Jaya, Malaysia.

Restaurant Kaw'd
No. 46-G, Jalan AWF3, Waterfront Ampang, 68000 Kuala Lumpur, Malaysia
Restaurant Ruz Fai &
Jalan Teknologi
47810 Petaling Jaya, Malaysia.

Kitchen Sarawak
No.19, Jalan Sarikei, Off Jalan Pahang, 53000 Kuala Lumpur.
Ocean exotic river fish
61, Jalan Raja Abdullah
50300 Kg. Baru, Kuala Lumpur.

Farni's Steamed Rice
Jalan Setia Budi, Bukit Damansara,
50490 Kuala Lumpur.

Kebab Turki Baba Rafi
Jalan Telawi 4,
Bangsar, Kuala Lumpur.

Sapodilla tree Chill & Grill
Jalan Liew Weng Chee off Jalan Yap Kwan Seng
Kuala Lumpur.

Asam Pedas Sg. Balang Muar
Food Court Jalan Tun H.S lee
Kuala Lumpur.

MOON KITCHEN
STREET FOOD COURTS PANDAN
BEAUTIFUL 3 / 2C, 55100 Ampang,
KUALA LUMPUR.
012-235 8290

RED CARD, Bangi
17 FIELD STREET CITY 4A,
SECTION 9, Bandar Baru Bangi,
SELANGOR 43650.

Picknick, SOLARIS
UG1-05, BLOCK A4,
Solaris Dutamas, KUALA LUMPUR
CAFE CAFETERIA, Desa Sri Hartamas
47 592 LOT NO 1 JALAN 26/70 A, Desa Sri Hartamas,
50480 KUALA LUMPUR.

EWA RESTAURANT FOOD, Sungai Penchala
183, 2992 C LOT OF SG.PENCHALA KG. SG penchala,
HEIGHTS 60000 KUALA LUMPUR.
(NEAR THE WORLDWIDE Masjid Jamek Sultan Abdul Aziz Shah).

RAY AUTHENTIC CHINESE CUISINE, SETAPAK
ROAD 1 / 23E, PLATINUM WALK,
53300 KUALA LUMPUR,
FEDERAL TERRITORY OF KUALA LUMPUR
019-3089881 (SALINA).

Eggface 2016 - The Blog Year in Review

A look back at some of my favorite blog posts, healthy recipes and menus, ideas and tips from the past year. My 10th year post weight loss surgery.

January: National Soup Month Recipe Round-Up and being named to the Top 100 Obesity Global Influencers List (#35) was pretty darn cool (Jamie Oliver was #1, love him.) I am proud to represent those affected by obesity by sharing my story. I hope it helps others on their journey.

February: My Berry Favorite Valentine's Day Desserts and a particularly tasty Post Weight Loss Surgery Menus: A day in my pouch

March: Grasshopper Protein Pudding Jars (you must make these) and Happy and Healthy St. Patrick's Day

April: Scrambled Egg Bowls (a favorite breakfast) and revamp of post I hope has been helpful over the years Weight Loss Surgery Post Op Life on the Cheap

May: One for the new post-ops Liquid Phase for Post Weight Loss Surgery and May is National Salad Month

June: I had to mark 10 Years Post WLS with a few words of... umm wisdom? ;) and I had fun with My DIY Coffee Bar Project 

July: Healthy Sugar Free Recipes for World Chocolate Day and another tasty day in my world Post Weight Loss Surgery Menus: A day in my pouch

August: Post Weight Loss Surgery Menus: A day in my pouch and Cook Once, Eat Twice or More: Basic Chicken Salad

September: YWM2016 Your Weight Matters National Convention Wrap-Up (I am honored to serve as the chair of the convention planning committee) and Take Out Inspired Recipes for Post Weight Loss Surgery

October: 10 Favorite Cauliflower Recipes and Healthy Snacks: Apple Pie Protein Balls

November: 10 Ground Beef Recipes and lots of zucchini noodles in this Post Weight Loss Surgery Menus: A day in my pouch

December: Holiday Party Recipes and my DIY Cocoa Bar

Past Blog Year in Reviews:

2015 Blasts from the Past
2014 Blasts from the Past
2013 Blasts from the Past
2012 Blasts from the Past
2011 Blasts from the Past
2010 Blasts from the Past

In these uncertain times, it helps me knowing I'm never alone on this road. Thankful for all of you! Happy New Year! Wishing you all good health and lots of laughter.

I hope to see you this year at YWM2017 please try and come!

Sarawak Ethnic Cuisine: Tasty Sago Brew Recipe

Sarawak Food: Sago Brew

Sarawak Food and Delicious Tasty Recipe, Sarawak SAGO Brew

Sago brew one of those foods I like it because it tastes chewy like jelly. Suitable as a dessert after dinner. You can also try it, i think you like this sago brew taste is absolutely fantastic.

Lets see the recipes:

Ingredients

• ½ honeydew melon (save the other half for enjoying plain)
• 1 cup sago (tapioca pearls)
• ½-1 cup sugar (depending on how sweet your honeydew is)
• ½ cup water
• 1 cup coconut milk shake the can before measuring out the one cup otherwise you will have really thick coconut milk only)
• ½ tsp salt
• 200 ml or 200 grams or 1 packet of concentrated coconut milk
• 200 grams of sago pearl
• 200 grams of palm sugar (gula melaka or gula apong)
• Pinches of salt
• 2-3 leaves of Pandan or screw pine leaves.

Method:

Make a simple syrup: Put water and sugar into a small pot and boil till sugar dissolves to make a syrup. Cool.

Boil the sago: Put a big pot of water to boil (to hold about 7 cups or more of water). When water comes to a boil, add sago to water and cook on med-high heat. Stir occasionally. 

Sago is done cooking when it looks translucent, about 8-10 mins. 

Caution: Don’t overcook the sago as it can become a sticky mess. Better to have a few pearls that have not turned translucent than to have a glop of melting sago.

Finally, ready to serve...hope you enjoy this dishes recipe.

Grilled Sweet Potato Salad

This sweet potato salad with cranberries and pumpkin seeds has wonderful winter flavor. Serve with grilled turkey cutlets for a festive dinner.

 

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings

 

Ingredients:

Maple Vinaigrette

3 tbsp olive oil

3 tbsp apple cider vinegar

3 tbsp maple syrup

1 tbsp grainy mustard

1 small shallot, minced

1/2 salt

1/4 tsp freshly ground pepper

Grilled Sweet Potato Salad

1 1/4 lb sweet potatoes (about 2 small), peeled and sliced into 1/2-inch thick slices

1 tbsp olive oil

1/4 tsp each salt and freshly ground pepper

10 cups mixed baby greens

1/3 cup dried cranberries

1/4 cup pumpkin seeds

1/3 cup crumbled goat cheese

Recipe Directions:

Maple Vinaigrette: Whisk oil with vinegar, maple syrup, mustard, shallot, salt and pepper until combined; set aside.

Grilled Sweet Potato Salad: Preheat George Foreman Grill for 5 minutes with lid closed. Toss sweet potatoes with 1 tbsp olive oil and season all over with salt and pepper. Place sweet potatoes on the grill and cook for 6 to 8 minutes or until tender.

Cool slightly and cut into chunks. Toss sweet potatoes with Maple Vinaigrette. Cool completely. Toss with greens, cranberries and pumpkin seeds. Top with goat cheese.

Tip: Substitute feta for the goat cheese, if desired.

Top 10 Best Restaurants in the World Provides a Tasty Dish

Sarawak Kolo Mee

Where food and drinks are delicious in Sarawak, Malaysia may and probably among the best in Asia but in the world.

My experience during visit to Sarawak or known as (East Malaysia) last month was one of the things that I do not forget that the first food I eat and was very tasty. 

During the flight from the airport in Senai, Johor Bahru, Johor to Kuching International Airport, Sarawak at that time I was looking around for the mind when the plane in which a menu of the most delicious food there.

Travel time from Johor to Sarawak takes approximately an hour and a half. Having just landed at Kuching airport around 6:00 pm, my wife and 2 children were off the plane we were heading straight into a parking car after making check-in at the customs inspection and Immigration at the airport.

On arrival at the parking we were greeted by the driver in the car hire and we continue to place on it where the food and drink the most delicious there. Being strategically located in the city into an amplifier to reach this cafe. Open houses in the area, before the traffic light Satok. You will see Cafe Mee kolok special position on the left. Address, 17 Lorong Satok, 93400 Kuching, Sarawak. It runs from 6 pm to 12 pm.

How to order, directly to the counter only. Do not sit waiting restaurant waiter came to ask. For me, this place is suitable for hanging out with family and friends. 

We went there with only four children alone. For the dish anyway, do not take a long time. Middle chat-chat with the kids and wife, food and drinks arrived. Each one of us who did order a different entree menu. This is how you can find a lot of food at once for that night.

It was the focal point for people to enjoy the taste of seafood since so lama. Many seafood menu offered here at a reasonable price and will definitely attract your appetite to visit many - times here.

The location is in the heart - the heart of Kuching Sarawak making is the focus of the public who visit to enjoy the various tastes of seafood. 

In fact, this place is also a tourist attraction as it is a gathering place and meeting since it is surrounded by the hotel. The hotel which was the residence of the foreign tourists who come from different countries around the world which chose Kuching Sarawak as locations and destinations they travel.

Savory Pancakes - Potato-less Potato Pancake Recipes (Latkes)

Say that 3 times fast. I usually make a sweet version of Cottage Cheese Pancakes for breakfast but instead I used plain cottage cheese and some savory herbs and spices and came up with a faux latke or potato pancake. These are great as a side with soup.


Shelly's Potato-less Potato Pancakes

1/2 cup Cottage Cheese
1 Egg
3 Tablespoons Multigrain Pancake Mix
2 Tablespoons Chives, snipped
1/2 teaspoon Onion Powder
1 Tablespoon Fresh Parsley, chopped
1/4 teaspoon Salt
a few twists of Black Pepper

Whiz in mini food processor. Spray pan with non-stick spray. Cook on low till bubbles appear, flip. Cook till done. Serve with sour cream. Makes 4 small latkes (pictured) or 8 silver dollar size.

Some variations:

Replace chives with dill. This would be a great side with fish. Omit salt and chives and add instead a tablespoon of grated parmesan and chopped basil serve with a dollop of ricotta cheese. Mix a little creamy horseradish and sour cream and top latkes with a dollop and some sliced smoked salmon.

Serve for breakfast with an over-easy egg.

You can replace cottage cheese with ricotta cheese (or 1/2 & 1/2 too) I do those often ricotta makes them (sturdier for appetizers) and "sandwiches."

Some other Eggface Savory Pancakes... 

Shelly's Ricotta Pancake Breadless "Sandwich"
Shelly's Savory Onion Mini Ricotta Pancakes with Smoked Salmon
Shelly's Bruschetta Pancakes
Shelly's Savory Onion Ricotta Pancakes (larger size)

Malaysian Food Recipe: Nasi Lemak Tasty Recipes

Nasi Lemak Tasty Recipes and Easy

Nasi lemak recipe is tasty and a dining tradition also very popular in Malaysia.

Malays or non-Malays in Malaysia likes to eat nasi lemak. What good reason do not have too many side dishes to eat with nasi lemak. But sometimes we wonder why this is so delicious nasi lemak. What's the secret? Ha ... ha ... ha wondering if people do business, sometimes they do not give an answer, just smiled when praised. 

 As I wrote earlier that I would never eat something savory food, is obliged to ask about the secret recipes of the same. Most did not even ask me to do it yourself or to be booked. If in a restaurant, there is when they will not share the recipe, it's known they do business. So I will match the information by asking little by little their secret recipes ingredient.

This food is available in all the neighboring countries such as Indonesia, Singapore, and Brunei. in addition to this very tasty cuisine is also very simple in preparation and normally provided with fried anchovies, cucumber, peanuts, eggs and sambal.

Nasi Lemak Tasty Recipes and Easy, also very tasty when served in the morning. But, enjoyed during the day or night was still yummy as well. Let's treat recipes given below.

Ingredients For Rice:

•         3 cups of rice
•         3 slices ginger
•         3 shallots - sliced
•         1 cup coconut milk
•         3 cups of water - can be added or deducted if necessary
•         1 pandan leaves
•         a pinch of salt
•         1 stalk lemongrass - bruised
•         2 pandan leaves

Ingredients For Sambal:

•         6 tablespoons chili paste
•         1 large onion - sliced
•         Mashed 1 onion - sliced
•         3 shallots
•         2 cloves garlic - minced
•         2 large onions - minced
•         little tamarind juice
•         a handful of anchovies (part in cooking and some mashed)
•         a little sugar, salt, and flavorings

How to Make Nasi Lemak

1. Wash rice thoroughly with water and then drained until the water is gone.

2. prepare and Gorang follows oil then fry the lemongrass, pandan leaves, ginger, garlic until fragrant.

3. The input of water and coconut milk and bring to a boil. add salt and stir well.
4. Pour the drained rice into the rice cooker, then pour the milk that we had cooked rice and cook as usual.

5. when I cook to stir the rice using rice shopsyik not broken.

6. Saute minced chili, garlic, onion, anchovies, and garlic until oil breaks. then enter the sliced ​​onion, tamarind, chili sauce and a little water in order not concentrated.

7. Stir fry blended ingredients and blend until chili chili and onions really ripe and dry on low heat. The process is very important to ensure the easement and also the resilience of sambal.

8. Once dry, add a little sugar and stir aims to make beautiful color red chili sauce.

9. Then add the tamarind juice and anchovies.


Note: Let cook over low heat, nasi lemak look more tempting if the added ingredients other side as eggs, cucumber, and peanut. I hope to share this recipe useful.

Finally add the remaining sugar and salt to taste. If you like, can also put the onion slices. Can be lifted from the kitchen and then served.

Recipes and Ingredients Sweet Cassava Porridge

Sweet Cassava Porridge (Good for afternoon tea).

Recipes and Ingredients Sweet Cassava Porridge

More called cassava porridge. Potato pulp is eaten either warm or cooled in the cold like, both options were delicious. But when they are ripe, it will continue to be served hot. During the first village, I always make cassava porridge, is one of my favorite dessert.

The combination of boiled cassava that fat and fluffy matched with palm sugar and coconut milk and pandan leaves ... hmm fragrant aroma is tantalizing. Can reduce the use of sugar to eat less sweet and can also substitute coconut milk with fresh milk.

the content of cassava

Ingredients:

• 1kg content of cassava that have been discarded skin (cut into cubes)
• 4 pandan leaves young
• Sugar to taste
• Glutinous rice or glutinous black
• Cassava in several pieces (maybe in seven pieces the size of two inches for every one cut, enough to eat a family)
• Coconut milk, again concentrated more tasty
• sheaves Gula Melaka (NISE) and in five to six tablespoons of sugar, depending on the desired level of sweetness
• A pinch of salt

Methods:
Content that has been diced potatoes, put in a pot with enough water volume. Cook the potatoes cook like porridge. Once the water is boiling, may enter the glutinous rice a handful will do. After the contents of the tuber becomes soft and glutinous rice, turn down the heat. After that, enter the sugar. Sweetness to taste. Stir the sugar in a saucepan until smooth with 'Ruya Sweet' that was. After that, it can be put pandan leaves. Let advance until fragrant smell of pandan leaves.

1. peel cassava. Cut a small part of the desired size. I like the cut of four only a tuber the size of a one inch piece of that. some are like small-small pieces of diced all-in the mouth, but I do not like because later when the boiling process, lost 'fluffy calcareous' ni yam because he's completely immersed in water and will not ripen fluffy kind that burned.

2. Wash and Boiled advance to the cassava is soft. This decoction time, there are tips to make cassava is called 'chalky' ... meaning gebus Gebas and white interior berkapor, it was a sign that the tubers will indeed be fat and fluffy when cooked very soon. To get that kind potatoes, then boil the water can not be too much.

In the fourth pot potato alone ... not to sink ... but must take care of the fire later burnt ... quickly because of the pot must closed ...and always have to see if the water appears almost dry and sweet potato are still not soft, then can add a little water .... because usually always burnt. , imagine of cassava we burn, what happened to the white... fluffy... haa...haa... as more or less what we want... but in a way to boil.

3. When the potatoes and soft and tender, and the broth is almost dry, then add coconut milk may be earlier. Make sure the milk is not too thick and not over-concentrated liquid ... it's okay, but do not over ... unpleasant liquid slurry will earlier.

4. Enter Nise and sugar to taste, a pinch of salt as well, the fire should not be too large, lumpy later pulak very ni, stirring frequently after milk included. Do not forget to enter pandan leaves that have been knotted for added flavor.

5. When you've once two bubbling, then this slurry can be removed and served. Can be enjoyed with an empty water cooler ... again ... or the best coffee was good also ... o any opponent with more sweetness.

Good luck ... I assure you, for those who love dessert fry, you must love with cassava porridge. It's very tasty.

5 Best Places to Eat at Kuching, Sarawak

find delicious food and drink places and location to eat at Kuching, Sarawak

Each country must have a place to eat and drink in each state, so here I would like to share with you one of the most famous and powerful country in terms of tourism and domestic food is also better known as the "Land of the Hornbills" which is located on the island of Borneo. Here I want to share with you a meal and a place to be visited in Sarawak.

1) Mee Kolok Pak Amit Cafe
address location of the restaurant: Jalan Astana, Petra Jaya, 93050 Kuching, Sarawak.
mobile phone: 012-820 2040
Also see Google maps

Mee Kolok is mandatory in Sarawak menu. The people, visiting Sarawak without trying mee kolok mean you have not visited Sarawak. Mee Kolok Pak Amit is among the best and most popular in kuching road, central of Kuching town. The location may be hard to find but well worth it to enjoy it.

Mee kolok here to bring you soup very thick and tasty. The price is also very cheap and affordable. Mee kolok Mr. Amit most popular is mi kolok shrimp with shrimp medium-sized and some vegetables and so makes this dish is a menu that is definitely worth trying.
Besides mi kolok, there are also other dishes such as mee mee jawa, mee rebus and also some other menu to suit your taste. Usually mi kolok here is so slow and if you missed definitely miss to enjoy it.

Mee Kolok: Pak Amit Cafe

2) Top Spot Foodcourt
address location of the restaurant:
off, Jalan Padungan, 93100 Kuching, Sarawak

mobile phone: 012-809 9522

also see Google maps 

Kuching is known for its seafood menu has food that is most appropriate for seafood lovers. Top Spot food court Foodcourt is made up of dozens of stalls selling seafood.

Top Spot Foodcourt

You just need to choose the right stores to satisfy your hunger. However, the menu is almost the same and the quality is not so much different.


3) Serapi Corner
address location of the restaurant: 
Lot 2051,No 231,Blok 283, Rich Commercial Centre, KNLD, Lorong Liu Shan Bang & Pekan Batu 7, Kota Sentosa, 93250 Kuching, Sarawak.
Also see Google Maps
 
If you really like sesangat Noodle Soup with Fish, this place is gonna go, look no aje dah nak melelh saliva especially when eaten later. In addition you can also get other menus like Mee Goreng, Nasi Lemak and Mee Brunei.

Noodle Soup Cafe Fish

There are many other places to eat cats ni kat best. But the hot spot at the top of this person always reachable. Penggamar to sea food. you can go to Top Spot Restaurant. Hope you guys can find this restaurants.

4) RJ Ayam Penyet Satok
address location of the restaurant:
Lot 166 & 167, Bangunan Kelolong, Jalan Nagor, 93400 Kuching, Sarawak.
Also see Google maps
RJ Chicken eatery Penyet Satok is located right next to King Chicken Penyet, Satok. Path way he was before flighover Satok. Can withstand even the menus down here.

RJ Chicken Penyet Satok

My wife and I happened to walk. Pieces of food last week, so we're going to stop at this store. Beef and order Prataroll also order Nasi Ayam Bakar Penyet. It remained steady food served here. Kat food menu here and it was indeed superb taste and best.

5) Glory Cafe
address location of the restaurant:
19, Jalan Bank, Bandar Sarikei, 96100 Sarikei, Sarawak.
Also see Google maps
Located next to Clinic Abd Rahman serving noodles and a specialty is Fried Mee Apek and Toxic. What are best served with the Mee Udang here blue lobster pinchers, very strong indeed that.

Glory Cafe Prawn Mee

DIY Hot Cocoa Bar

We've been downright chilly the past few days with lows in the 30's. I know some of you are laughing right now because in some areas 30's would be a warming trend. We're wimps here in Southern California. I used to be tougher I grew up in New York (Long Island) and we had real winters but I'm a wimp now too since weight loss surgery and losing some of my insulation. I survived the chilly Christmas Eve night by turning my DIY Antique Store find turned Coffee Bar temporarily into a Christmas Cocoa Station.

Still plenty of chilly winter nights ahead if you want to set up a Hot Cocoa Bar at your house.

You Need: 
Coffee Maker or one of those Electric Hot Water Kettles are great too (just watch the cord around pets & kiddos)
Sugar Free Cocoa Packets (I actually prefer the No Sugar Added NSA ones though they are a few more calories)
Sugar Free Torani Syrups in a variety of flavors

Spices, Mix-ins and Toppings: Powdered Peanut Butter, Crushed Sugar Free Peppermint Candies, Cinnamon, Nutmeg, Pumpkin Spice, No Sugar Added Homemade Whipped Cream and Nonpareils.
and of course you need a few Holiday Treats: Mini Protein Donuts and Protein Bar Cookies.

More Weight Loss Surgery Friendly Desserts

My Creation... NSA Cocoa with SF Almond Torani Syrup, a squirt of Homemade, No Sugar Added Whipped Cream, a dash of Cinnamon and Nonpareils. Mmmm it was delicious. 

Merry Christmas & Happy Holidays 💕 to all my family & friends both IRL & online. Wishing everyone health, love, laughter and all good things in 2017.

Healthy Mexican Food Recipes: Tamales

A few days ago I stumbled on a tamale making demonstration and instruction at a local supermarket. Tamales are traditional Mexican foods served during Christmas and New Year's. I have wanted to learn how to make them for years. Well technically I did make them once but it didn't go well (I blogged about it here.) I have seen a few classes offered over the years but either they were full or didn't work into my schedule. I seized upon the opportunity to try my hand at it again.

The two ladies shared their tips and walked me through from soaking the husks to making the tamale batter, spreading and filling the tamales and steaming them. I got to take home my un-cooked tamale and taste some they had steamed earlier. I enjoyed the tamales I made but they were slightly higher in carbs and fat than I would like and my usual issue with tamales is that the ratio of batter was too much for the amount of filling.

I went home excited and determined to figure out a higher protein, lower carb version of a tamale that would be a healthier choice for me. I cut the batter with ricotta cheese which added flavor and allowed me to cut almost all the oil/lard in the original recipe and up the protein and as I filled them I adjusted the ratio of filling to batter. The batter was an Italian spin on a gnocchi dough my Grandma made. I hope you enjoy the results of my experimenting.

Shelly's Ricotta Tamales 

You need Corn Husks 16-18
1 1/2 cups Instant Corn Masa for Tamales (I used Maseca brand)
1 cup Ricotta Cheese
1 teaspoon Baking Powder
1/2 teaspoon Sea Salt
1 cup Warm Broth (any you love, I used Chicken)
1 Tablespoon Canola Oil
Large Pot with Steamer Insert

To prepare corn husks: Place cornhusks in a large bowl, cover with hot water and weight with a heavy plate or pitcher to completely submerge them. Let soak for at least 30 minutes.

To prepare tamale batter: Put all ingredients except the oil in a bowl and stir with a spoon (or better yet clean hands) until a soft dough forms. Add oil and mix again. You want a very moist and spreadable, but not runny consistency (add a little more warm broth if necessary.)

Fillings: I used 2 different combos. Chicken, Mushroom & Onion: I shredded 2 cooked chicken breasts (store bought rotisserie would be great for this) and to that I added sauteed onions (1 yellow) and mushrooms (a dozen or so, sliced.) The other filling was Green Chili and Cheese: canned mild green chilis, deseeded and sliced into strips and sliced Queso Fresco cheese. I added green chili salsa inside a few of the tamales too. My Crock Pot Carnitas would be a perfect filling too. Next time!

To assemble tamales: Drain the corn husks and pat dry. Cover the husks with a damp towel while you are assembling. Working on a flat, clean surface, unfold one of the large corn husks so it's completely flat. Spread a dollop (meatball/golfball) size in the center of the husk in a 4-inch square (trick the ladies taught me: use a plastic quart size bag sprayed with nonstick spray to press the batter onto the husk) leaving a wide border at the top and the bottom. Spoon about the same amount of your filling in a thin strip down the length of the batter square. Tamales always have too much batter to filling in my opinion. So I did a thin spread and about the same amount of filling. You can adjust to your tastes.

Fold the long sides of the corn husk together, causing the batter to completely surround the filling, then fold the corn husk end up, creating a pouch. If a corn husk splits while you're folding just wrap a second husk right over the first. If you want to remember the different fillings tie the tamale closed using a thin strip of torn corn husk for one of the fillings.

My stubby fingers can't tie husks so it's a surprise what you get at my house... "Oh look! you got the one you wanted it's a Christmas miracle!" If not, just point out the window and say "Oh my gosh, look at that!" and when everyone at the table turns to look, quickly switch plates with a loved one. Problem solved.

To steam tamales: Fill a large pot with 2 inches of water. Place a steamer basket in the pot and loosely place the tamales upright in the basket. I actually owned a perfect pot for it which comes with 2 steamer inserts, it was from my pre-weight loss surgery pasta eating years. Cover and steam over medium heat for about 1 hour and 15 minutes.

Check the water level periodically (I added a little more boiling water at about 45 minutes.) Make one tamale the tester. When it gets to 1 hour and 15 minutes open your tester tamale up... the tamales are done when the batter is firm and easily pulls away from the wrapper. If it sticks it's not ready, just fold it up again and continue cooking a few more minutes (time will vary based on the moisture of the masa) it pulls away easily when it's done, it'll be obvious.

You can serve them with a little Greek yogurt or guacamole, both would be great if your fillings are spicier. I just topped mine with a little pico de gallo (salsa basically)

Cook's Note: Ingredients can be found at a grocery store with a Mexican products section or online. Make the cooked fillings the day before to save time. Tamales will keep in the fridge 2-3 days steamed or place them in a freezer bag and freeze for a month or two. Reheat tamales in the microwave. I use this gadget (it's awesome for reheating everything.)

They take awhile to make but it's lots of fun and they were delicious so I think they might be a Christmas tradition.

Very Berry Cobbler

This 3 ingredient cobbler is so easy to make using the deep dish baking pan with your George Foreman Evolve Grill.  Serve it warm topped with a scoop of vanilla ice cream.

Prep Tim: 5 min                                                               

Total Time: 30 min

Servings:  8

Ingredients:

1 pkg. (16 oz.) frozen mixed berries

1 ½ cups (½ box) yellow cake mix

6 oz. lemon lime soda

Directions:

Securely attach the grill plate to the top of your grill and the baking pan to the bottom of your grill.  Preheat grill to 325°F.

Spread the frozen fruit over bottom of baking pan.

Mix cake mix and seltzer water in medium bowl; pour over fruit.

Close grill top and bake 20 minutes or until cake is golden brown.

Tips:

Substitute white cake mix for yellow cake mix.

Substitute seltzer for lemon lime soda.

Chicken Cooked in Soy Sauce

Chicken cooked in soy sauce is one of my favorite food recipes 

 

Chicken cooked in soy sauce

This afternoon I want to cook the sauce cook delicious chicken recipe and easy for children. If you have no idea what you want to cook, can try this recipe. Children must be like. The recipe is quite simple and delicious. Proper for children to eat after main school holidays. This chicken recipe is equally delicious with chicken cooked in red. Let's peek into how to make soy sauce chicken recipes to cook tasty and easy.

Today I became Mr. Mom. My wife to join Penang Treasure Hunt organized by his office. Two opportunities to attend seminars to increase their knowledge of online business I had to forget. Family is more important than everything.

Once in a while is good to be Mr. Mom. It can strengthen the relationship with the children. Imagine that every day we are working out early in the morning and return late in the evening. I was sometimes late nights. Time for children was relatively limited. So this time I was able to spend time joking with the children. It feels that increasingly close intimacy.

Another one, while being Mr Mama ni can occasionally I looked out the kitchen. Children must be fed. Non guess I can not take the children eat at restaurants. Only the best feeling a little less, could I also want to control him. So better to eat at home.

Can only if you want to buy from restaurants and eat at home. But what's wrong with trying to cook at home ye do not? The ingredients are already there. We only live business again. Again the water over the hands of the parents is a blessing for the children to eat.
 
Ingredients 1:

• Chunks of chicken fried turmeric
• 1 large onion, sliced
• 1 red chilli life, sliced
• 1 tbsp chilli past
• Slightly sweetened condensed milk
• Black pepper in mashed rough
• Fragrant spices (cinnamon, star anise, cardamom)

Sauce

• Dark soy sauce
• Sweet sauce
• Tomato sauce
• Oyster sauce

*(To taste)

Blend ingredients

• 1/2 large onion
• 6 shallots
• 3 cloves garlic
• 1/2 inch ginger

Cooking method:
1. Heat the oil, then add the cinnamon, star anise, cardamom. Fry with ground ingredients until fragrant.
2. Add the chilli paste, fry again.
3. Then add dark soy sauce, sweet soy sauce, tomato sauce and oyster sauce. Stir well.
4. Add a little water. Once boiling, add the condensed milk, black pepper, onion and chili life.
5. Add the chicken, mix together until smooth and cook.
 
Ingredients 2:

• 6-7 pieces of chicken - fried turmeric and salt grime
• Fat sweet soy sauce
• 1/2 large onion Holland - Shop 6
• 1 stalk red chilli / chilli
• A few curry leaves - no parking

Mash ingredients:
3 shallots
2 cloves garlic

Cooking method:
Heat oil and fry the chicken fry until fragrant ingredients mashed. Add chicken that was fried. Stir well.

Serve, if there are celery, onions, may be furnished together. Good luck!!


Add the soy sauce to taste sweet fat. Lastly, add the onion and chili. Adjust to taste. Can now off the kitchen fire.

Food of Sarawak in Malaysia

Who here has not tried the food of Sarawak? If you guys have never tried it, do not forget to try out. The peninsula also has many restaurant Sarawak. If the state has been pretty good, shall be ordered repeatedly Sarawak menu.
 
Sarawak food is variety and is tasty cuisine on par with Peninsular Malaysia. If Sarawak, must buy a lot of times. Like us, when buying an unpleasant first time, we get some other restaurant. Sarawak food is very delious in fact, just as unpleasant as possible for stores that we go tu cooking is not perfect. So, do not despair for the order elsewhere.

Let's see 10 food must try when to Sarawak:


1. Kek Lapis Sarawak
Sarawak is known for a variety of food types with a variety of flavors. Famous food in Sarawak Sarawak is like a layer cake, kolok mee, laksa Sarawak, manok pansoh, mee wire, umai and many others. Sarawak layer cake is a cake or pastry popular in Sarawak.

Sarawak layer cakes are very popular, especially during festivals like Eid, the device, chinese new year, Christmas and also a typical day. Kek lapis Sarawak has a variety of patterns. Each cake has a different name. Businesses in Sarawak layer cakes are very popular and well received from the state itself and outsiders. Cakes price also depends on the size of the cake, cake flavors and patterns.

2. Laksa Sarawak
First tried Sarawak laksa is our time to Kuching. La O, how nice. Repeatedly order. As time contain any cravings. Now I'm a good cook myself Sarawak laksa. Sarawak Laksa is a bit different, it uses vermicelli. The gravy is also nothing to fill thousands of fish peninsula. Concentrated broth spiced and dishes. Sarawak Laksa out omelet served with sliced, boiled shrimp, shredded chicken and red chili shrimp paste. You must try ...

3. The Fresh Seafood
If Sarawak do not forget to try a variety of unique seafood-unique. If the budget can order seafood more expensive kinds of lobster and various types of crab. They are large and live alone. But we kidding ciput budget, so it can feel crawfish and carved fresh from Sarawak.

4. Mee Kolok (Kolo Mee)
Mee Kolok Sarawak was one of the foods that are very popular. Mee was like megi used. Meenya boiled and mixed with soy sauce. Kolok mee soup served with meat, sliced ​​meat and sauce. Put everything into a bowl, stir well and ready to eat. yummy ... yummy. Also feels cravings for not see you mi kolok fine of at Kuching.

5. Chicken Rice Penyet
It's best chicken rice penyet Sarawak. Seriously it's not the same with the chicken rice penyet we usually eat. The usual selling chicken rice in Peninsular from penyet Indonesia. Sarawak penyet chicken rice tastier. Actually the other flavors in the sauce that was served. Sambal her unique and delicious taste, until did not know what chili. Not to say fry sauce, shrimp paste were not. You guys have to try the chicken rice penyet Sarawak.

6. Sarawak Layer Cake
If you do not try to go Sarawak Sarawak layer cake is a loser. Not only have to buy and eat over there, have to buy a lot Tapau brought back once knew. There are different types, flavors and colors. It is beautiful and delicious alone. But for all muslims, muslim layer cake manufacturers seek kay. Because the main ingredient in the butter layer cake. And most pengeluarkan Sarawak layer cake using butter that is not kosher. So, if you had to Sarawak, can he try Dayang Salhah Layer Cake, which confirm product muslim good, the price is cheap.

7. Midin Fry
Midin fried ni kat famous Sarawak. Must waiter will recommend to order. Midin actually a fern shoots. But the best that shoots nails that served all the tops kidding. Disemanjung not like us, once we take the leaves for cooking. So, really yummy fried ni la Dugan, shoot nails even when eaten, but there is little crunchy taste.

8. Ikan Kasam
Kasam fish or "Preserved" is known for the Bidayuh tribe. Not valid if the Bidayuh serving food without preserved on the side. Usually, fish are fermented for a month before the meal, fermented more and more delicious flavor of its contents. In addition, various types of fish can be used to make pickled fish, baong, Javanese carp, perch and what any kind of river fish. Other than that, there are some other people who do not like the food because of the smell, but some just can not accept it well. Other Bidayuh Food

9. Umai
Umai is the fresh seafood that is cooked, simply marinated with lemon, onion, chili and various other materials. Among the famous umai in Sarawak is umai mackerel, but we did not try any reason can not find a store that sells. There is also umai shrimp

10. Spicy Porridge
Spicy porridge is the preferred food of Sarawak. Actually do not like very spicy porridge ni, did not make sense of the throat. But if the state, are liable to try. Spicy porridge ni despite its name it was spicy but not too spicy. Spicy porridge is a mixture of different spices and ingredients such as potatoes, corn, mushrooms and vegetables.