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Pork chops with apples and black grapes

26 Nov

When placing pork chops in a pan, I often put them in on their edge, holding the chops upright with my kitchen tongs, to get a good golden colour and a little blistered crispness to the rim of fat. I then lay the chops down flat to lightly brown them.


olive oil 2 tbsp
butter 20g
pork chops 2 (250g each)
small apples 2
apple juice unfiltered 250g
sage leaves 4
black grapes 100g

Pour the oil into a shallow pan set over a moderate heat. Add the butter, then the pork chops, seasoned with salt and black pepper, and the whole apples (halving the fruits if necessary.) Leave the chops to colour lightly on the underside, then turn them over and brown the other side.

Pour in the apple juice, add the sage leaves and continue cooking for 5 to 7 minutes or until the chops are cooked through.

Halve and seed the grapes, then add them to the pan. Remove the chops to a warm plate and cover with foil, to allow them to rest. Turn up the heat to let the apple juice and pork juices reduce to about half their volume. As it reduces, the liquid will become shiny. Serve the chops and apples, spooning the pan juices and grapes over the top.

The Classic Chicken Rice Is A Tradition In Many Families

22 May

Chicken RiceThis classic one-pot dish is a tradition in many families. Everyone’s got a different recipe, but this method should get you started. The recipe, which uses a whole chicken, feeds about six.

Learn how to make the Chicken Rice on your own here.The best Malaysian recipes and you might be surprised to learn how much Malaysian techniques and tastes are part-and-parcel o your larder eating out experience.


1 chicken

2 tsp sesame oil

1 cube chicken stock

4 cloves garlic, chopped

1 tsp thin soya sauce

450g uncooked rice, washed

2 tsp oil

2 tsp salt


Cut the chicken into two drumsticks, two thighs and two breasts. Cut the breasts in two pieces and save the backbone and wings for stock.

Rinse the pieces and pat them completely dry. The skin can be discarded, if desired.

Season the chicken on all sides with salt and pepper.

Heat a large pot over medium-high heat. A 12-inch tall-sided skillet is best, but you can also use two smaller skillets.

Add vegetable oil to coat the skillet to a depth of about 1/16 inch.

Add the chicken pieces (use metal tongs) when the oil is hot, and brown them on all sides. Don’t let them get too dark, however. A light golden color is best.

As they brown, remove them and let them drain on paper towels.

Cover, turn the heat to low and cook for another 20 to 30 minutes. You’ll need to check the pan from time to time to test the rice and to make sure it doesn’t dry out. Add hot water in 1/2 c. increments if the rice dries out before it’s finished cooking.

When the rice is done, remove the chicken with tongs or a slotted spoon. Be careful – it will be very loose and tender.

Remove the thyme and bay leaf, place the rice on a serving platter and top with the chicken pieces.


To prepare the chicken, pour enough water in a pan to cover chicken and bring to a boil. Add chicken, lower the heat, cover and cook for 10 minutes. Turn off heat and leave the chicken in the water for 40 minutes before removing to boiled cold water for 15 minutes. Hang chicken to air. Mix 1 tsp sesame oil with 1 tsp soya sauce and brush chicken with mixture. Remove legs, wing tips and neck from chicken and place back in the boiled water. Add chicken cube and boil. Reserve the chicken stock for cooking the rice and making the broth.

To make the rice and chicken broth, heat 1 tbsp oil in a pan and fry garlic until fragrant. Add the uncooked rice, stir-fry for one minute and add sufficient chicken stock to cook the rice. Add 1 tsp sesame oil, salt and pepper to taste. Cook until water is absorbed. To the remaining stock, add ginger, salt and pepper to make the chicken broth.

Sweet Whoopie Pies

13 Mar

The whoopie pies were perfect to represent the black-and-white theme of The Artist. Luckily, my second try was a big, fat (literally) success. And, as it turns out, I picked a great dessert for the night.Whoopie piesIt all starts with a cake mix which is always a fabulous way to begin in my book.  The filling is make with butter, cream cheese, and marshmallow fluff – a deadly but delicious triple combination.  Not only is the filling orange in color, but it also has a light orange flavor thanks to a little orange extract.  If you don’t have the orange extract, just use some vanilla extract in it’s place.  Then you create a simple spider web with a powder sugar glaze.  I also purchased spider rings to add to the whoopie pies.  I just cut off the ring part and set them on top of the cookie.

The other day I overheard a woman talking to her husband about how excited she was that whoopie pies have become popular recently because she loves them. It made me realize it had been too long since I last made a batch of whoopie pies. Usually I don’t like things that have a more cakey texture. I prefer my cookies to be chewy and my brownies to be fudgey. However, for some reason the texture of a whoopie pie just makes me smile and I actually find myself craving it. It’s slightly chewy around the edges but soft and cakey throughout. Not to mention it’s filled high with luscious frosting. Spiderweb-Whoopie-PiesRecently the whoopie pie has become gentrified with the cake rounds being made in pumpkin, ginger, blueberry, chocolate chip, and other flavors and the fillings similarly varied and refined. A short while ago the New York Times featured an article on tony whoopie pies claiming that they were the new cupcake (cup cakes, for your information, having been very trendy for the last two years or so.)

Orcutt cited other state desserts: Massachusetts, for example, has claimed Boston Crème Pie and the chocolate chip cookie both. He gave credit to Ashland High School Youth in Government who practiced legislative skills by writing a bill proposing whoopie pies as the state dessert.

Orcutt encouraged Baldacci to pass the legislation in time to announce it on June 26 which is Whoopie Pie Day in Dover-Foxcroft. Orcutt told the Governor that Maine ought to be known for other food than lobsters.

Whoopie pies are traditionally two rounds of chocolate sponge cake with a vanilla filling made either of sweetened vegetable shortening (that is, Crisco) or a marshmallow based concoction. Their point of origin is in dispute, with Pennsylvania a strong contender but they were adopted in Maine early in the 20th century for no apparent reason and consequently many nostalgic vacationers have fond memories of whoopie pie filled summers in Maine.

How To Make Mango Avocado Arugula Salad

20 Dec

mango-avocado-arugula-saladI love the colors in this salad; the mix of arugula, mango, avocado, red onions, cilantro, and red chili peppers make it look fun. I’ve always enjoyed salads and am fortunate that my kids also love salads, especially the younger one, on those days that he decides to be a picky eater he will still eat his salad and ask for more, for some odd reason he really likes the onions and can’t get enough of them, then he goes for the avocado, next the mango and finally the arugula. I used a red chili pepper for this salad to give it spice and color, but you can also use a milder pepper if you find chili peppers too hot, though once you remove the seeds and membranes they lose a lot of the heat, I debated using some crushed garlic instead, but I feel like I’ve been adding garlic to everything (seriously sometimes I feel like I can’t cook unless I use garlic, cumin or cilantro) so I’m taking a garlic break just for this salad. I like to use a little bit of creativity to keep salads interesting, a salad should be more than just a bowl of greens, I mean greens are good, but there are so many other additional ingredients and flavors that can be added to really make a salad stand out and have its own character.


6 cups arugula leaves

1 mango, peeled and cut into long slices

1 avocado, peeled and sliced

½ red onion, sliced

1 tbs lime juice

Spicy orange vinaigrette

1 tbs champagne vinegar

4 tbs orange juice, about ½ orange

2 tbs lime juice, about ½ lime

4 tbs olive oil

½ tsp cumin

2 tbs finely chopped cilantro

1 red chili or hot pepper, sliced

Salt and pepper


Combine all the ingredients for the salad dressing in a jar, close it tight and shake until the ingredients are well mixed.

Soak the onion slices in warm water with a dash of salt and 1 tbs lime juice for about 10 minutes.

Rinse and drain the onions slices.

Toss the arugula leaves with half of the vinaigrette.

Add the avocado slices, mango slices and onion slices to the arugula mix, drizzle the remaining vinaigrette on top.

Serve immediately.

To Make Fried Shrimp

29 Nov

Fried shrimp is very simple to make , all you need is shrimp, oil, bread crumbs, and flour. The frying process will literally only take you a couple of minutes depending on how many you’re making, but easy regardless. Here is the quick and easy way to make fried shrimp. In separate bowls, pour out some flour in one, bread crumbs in another, and crack a couple of eggs and mix it in another. Now, take a prying pan with cooking oil and preheat it. While the pan is heating, take your shrimp and cover them in egg, flour, and bread crumbs. Once they’re covered, drop them into the frying pans one by one. Variety of different how to lessons can be searched in more than 14 different categories. We welcome our users to register and join the TV Lesson community so they can help us develop and fine tune the TV Lesson experience to the community’s needs. Join us and share your own wisdom and know-how by uploading your videos.

Cooked with cashew nuts, it will protect your cardiovascular System. There are various shrimps including lobster, Prawn, freshwater shrimp, white shrimp etc. Among them, freshwater shrimp is the freshest and best one. Cashew nuts are the nuts of cashew which belongs to anacardiaceous plants. It has the same shape and function as shrimps. Both of those two ingredients benefit kidney and liver greatly. Peanut oil, sunflower oil, canola oil, and safflower oil are good examples of oils for deep-frying because they have high smoke points. This means they will not break down at high temperatures. The smoke point of an oil is the temperature at which the oil starts to decompose and give off smoky fumes.

This cooking method can be traced back to exotic European and Asian roots, when the fat was rendered from meat and used to cook foods faster than with roasting or stewing. There is a lot of cholesterol in animal fats, if the products you are frying contain vegetable oils, the amount of time the oil is heated for, how many times it is used, and the storage conditions of the oil. For me, pasta dishes make a great complete meal, specially if prepared with some meat, chicken or seafood. Actually the great advantage of a pasta dish is: it can be quickly and easily prepared and you have a complete meal. Not to forget the uncountable variations of pasta recipes that there are available.

StirFried Boneless Chicken

22 Nov

Stir-fried boneless chicken with capsicums in teriyaki sauce may be a long name to pronounce but definitely short and easy to cook. Ingredients are simple and cooking time is minimal. I do think that this dish would be better if a couple of slices of onion are included but you won’t be disappointed even if you don’t have it. The capsicums themselves will give a slight robust taste to this dish, not to mention, a crunch to the otherwise tender pieces of chicken.

For the chicken, I chose the whole leg of chicken, completely deboned with skin removed. Breast meat may not be suitable as it is less tender. The skin is removed so that the dish will turn out less oily. Moreover, it would not be suitable to stir fry the chicken with meat intact. If you prefer to have the chicken skin on, roasting would be a better option. I never knew chicken teriyaki was so simple, and this recipe could even withstand the toughest restaurant reviews – it’s that delicious


2 whole leg of chicken (deboned, skin removed and cut into bite sizes)

1 capsicum (julienned)

3 cloves garlic (chopped)

1 ½ tablespoons cooking oil (peanut, mixed or palm oil)

100 ml hot water


2 teaspoons light soya sauce

A couple of dashes of white pepper powder

1 teaspoon of corn flour


1 tablespoon of thick teriyaki sauce

2 teaspoons light soya sauce

A couple of dashes of black pepper powder to taste

Salt to taste


Season chicken with marinade for about ½ hour before cooking.

Heat wok on high heat till smoky. Add oil, garlic and chicken. Stir briskly. Add capsicums when chicken meat is seared.

Add seasoning and water and bring to boil.

Cook chicken thoroughly and dish up when gravy is reduced.

Serve hot with steamed white rice.

Foods for Fall

12 Nov

Fall – or more specifically, the autumnal equinox – marks a unique point in the year when daylight and nighttime become equal again in length after the long, light-filled evenings and early mornings of summer. After the autumnal equinox, day becomes shorter than night, and in anticipation of this change, the plant world starts to move inward during the fall. Grasses turn from green to brown, with their energy moving downward and inward toward their roots. Fruits, leaves, and seeds start to fall from trees and bushes as these plants start to close up and prepare for the drop in temperature. The expansive green leaves of lettuce give way to the final maturing of the root vegetables and their much more densely-packed sugars and starches.

Autumn is also a season marked by increased cooling and drying. The extremely watery fruits of summer give way to the drier carrots, and potatoes, and seeds of all kinds. And the cooler temperatures give an edge to foods that stand little risk of freezing in comparison to the water-rich fruits and vegetables.

All of these natural changes in the world around us give us clues about the best foods to eat during the fall. We too will need more concentrated energy in the cooler autumn weather, and the denser foods of the autumn harvest – the root vegetables (including garlic, onion, carrot, potato, sweet potato, yam, and burdock), as well as the dense above-ground squashes and gourds (including winter squash, acorn squash, and pumpkin); and the dry, energy-rich nuts and seeds (including walnuts and sunflower seeds) are all part of the fall’s best food choices.

A final natural trend in the fall would be increased cooking and baking in the kitchen. In contrast to the light and cooling foods of summer that help to counterbalance the season of highest heat, autumn begins to initiate that transition into cold weather that makes us eager for a bowl of hot soup or steeped tea. Autumn is therefore a time for celebrating warm moist odors pouring forth from the kitchen, providing a perfect balance for the cooler and drier fall nights and drier fall harvest. This increased time in the fall kitchen is also a good perfect time for getting well-organized in preparation for the winter meal plan. Canning, drying, freezing, and pickling of foods harvested during late summer and early fall are perfect activities for a time of year when nature itself is getting ready for the upcoming months. In contrast to summer, when there can be an almost chaotic abundance of foods popping up everywhere you look, fall marks the season when you have to start thinking in a more organized way about your kitchen and your upcoming winter meal plan. Of course, most of us have year-round access to the foods of spring and summer during the winter and fall. However, this doesn’t mean that we should ignore the natural passage of the seasons and adapt our meal plan accordingly. It can also be fun to transition our meal plan to traditional autumn foods, and it can make us feel much more at home with the seasonal transformation going on around us.