Wednesday, July 15, 2009

Malaysia - Bubbling Asia's Southernmost tip !!

Hi Dears,

I'm bringing you a sure treat for your eyes this time!

Wishing a very good day to all!


" MALAYSIA - The vibrant city mixed with races such as Malay, Indian, Chinese and other groups living together."

* Country - The Federation of Malaysia comprises of Peninsular Malaysia, and the states of Sabah and Sarawak on the island of Borneo.

* Location - Situated between 2º and 7º to the North of the Equator line. Its the Asia's Southernmost tip.

* Captial - Kuala Lampur (Called as KL among the local people) is city of majestic skyscrappers.

* Languages - (Bahasa Melayu)Malay is the national language in use, but English is widely spoken. The ethnic groups also converse in the various languages like Tamil.

* Religion - Islam is the official religion of the country.

PETRONAS TOWER(TWIN TOWER OF MALAYSIA)



The Petronas Twin Towers (also known as the Petronas Towers or just Twin Towers), in Kuala Lumpur, Malaysia are twin towers and were the world's tallest buildings before being surpassed by Taipei 101.



However, They were the world's tallest buildings from 1998 to 2004.

KL TOWER



The Kuala Lumpur Tower (officially known as Menara Kuala Lumpur; referred later as KL Tower) is a tall tower located in Kuala Lumpur, Malaysia and was built in 1995. It is used for communication purposes and features an antenna that reaches 421 m (1,381 ft), which currently makes it the fifth tallest freestanding tower in the world. The roof of the pod is at 335 m (1,099 ft). The rest of the tower below has a stairwell and an elevator to reach the upper area, which also contains a revolving restaurant, providing diners a beautiful view of the city. Races are organised yearly where participants race up the stairs to the top.

PUTRAJAYA, Malaysia

Putrajaya(meaning victorious son in Sanskrit), is a planned city, located south of Kuala Lumpur, that serves as the federal administrative centre of Malaysia. The seat of government was shifted in 1999 from Kuala Lumpur due to the overcrowding and congestion there.
PM's OFFICE



'CONVENTION CENTER'



'VIEW OF PUTRAJAYA FROM CONVENTION CENTER'



'MONUMENT AT PERBADANAN, PUTRAJAYA'



Named after the first Malaysian Prime Minister, Tunku Abdul Rahman Putra the city is situated within the Multimedia Super Corridor, beside the also newly developed Cyberjaya. The development started in 1995 and today major landmarks are completed and the population is expected to grow in the relatively new city.

'PLANNED ARTISTIC LAMP POSTS & STREETS IN PUTRAJAYA'



Nevertheless, Kuala Lumpur remains as Malaysia's national capital and also as the commercial and financial centre. Putrajaya was the brainchild of a former Prime Minister Tun Dr Mahathir Mohammad who was in power then. In 2001, Putrajaya was made a Federal Territory, increasing the number of federal territories to three. Kuala Lumpur and Labuan are the other two.

'MODERN ARCHITECTURISTIC BRIDGES'




'A FAMOUS MOSQUE FRONT OF PM's OFFICE'



'DELICOUS FISH HEAD CURRY AND SHRIMP DELIGHTS IN PUTRAJAYA RESTAURANT'




This is a excellent planned city! The heart of Malaysia lies calm here in Putrajaya! YEs, all the government offices are situated here, including the PM's Office. Still under construction are more government department buildings.



Various modern and artisitic bridges and fountains make this calm place a land of modern beauty!


A must see place for a tour to Malaysia!


BATU CAVES, MALAYSIA




* Batu Caves is a limestone hill, which has a series of caves and cave temples, located in Gombak district, 13 kilometres (8.1 mi) north of Kuala Lumpur, Malaysia. * It takes its name from the Sungai Batu or Batu River, which flows past the hill. Batu Caves is also the name of the nearby village.
* The cave is one of the most popular Hindu shrines outside India, dedicated to Lord Murugan. It is the focal point of Hindu festival of Thaipusam in Malaysia which attracts over 1.5 million pilgrims yearly, making it one of the largest annual gatherings anywhere in the world.

GENTING HIGHLANDS

'GENTING HIGHLANDS RESORTS, CASINO'



Genting Highlands (About 1850m above sea level) is a mountain peak within the Titiwangsa Mountains on the border between the states of Pahang and Selangor of Malaysia and is home to a famous mountain resort by the same name which can be reached by car from Kuala Lumpur in one hour. It is also accessible by the world's fastest and South East Asia's longest cable car called Genting Skyway (3.38km).
Genting Highlands is popular for its theme park and Casino.

'GENTING SKYWAY, CABLE CAR'



* Its called as the Las Vegas of Malaysia, dubbed the "City of Entertainment" as it is the only legal land-based casino in Malaysia, run by Resorts World Bhd, a sub-company of Genting Group.
* The resort, Genting Highlands Resort, also features many hotels owned by Genting subsidiaries including Awana Genting, First World Hotel, Genting Hotel, Highlands Hotel, Resort Hotel and Theme Park Hotel. Facilities in this resort include two theme parks, a Ripley's Believe It or Not! Museum, a wind-turbine sky diving simulator, golf courses and shopping malls.
* In 2006, 2007, and 2008, Guinness World Records listed the First World Hotel as the world's largest hotel with a total of 6,118 rooms.

ZOO NEGARA, MALAYSIA



Zoo Negara (literally National Zoo in Malay) is a major zoological park in Malaysia located on 120 acres (0.49 km2) of land in Ulu Klang, near Taman Melawati on the north-east of Kuala Lumpur. It was officially opened on November 14, 1963. The park is managed by a non-governmental organization known as the Malaysian Zoological Society.



A high percentage of the animals here are local; therefore, a visit to Zoo Negara will be informative for tourists keen to know more about the indigenous animal life in Malaysia.

LANGKAWI:


* Langkawi, officially known as Langkawi, the Jewel of Kedah. It is an archipelago of 99 islands (an extra 5 temporary islands are revealed at low tide) in the Andaman Sea, some 30 km off the mainland coast of northwestern Malaysia. The islands are a part of the state of Kedah, which is adjacent to the Thai border.
* Langkawi is a duty-free island.

Beaches in Langkawi:



Langkawi’s beaches are simply some of Malaysia’s best. From the sandy bays to the sweeping coastlines, the island’s beaches are renowned among locals, beach-bummers and revellers from across the world.

* Pantai Cenang - The most popular beach in Langkawi is carpeted by fine, white grains of sand that doesn’t stick to you – this is the hallmark of a good beach. Delightful coconut trees and elegant casuarinas line the 2 km (1.2 miles) stretch of sand with resorts and chalets mushrooming in between.

* Pantai Pasir Hitam - As the name means ‘Black Sand’, this is an unusual beach with a strange colouration. The sand is mixed in white and black shades, giving the illusion of pollution. On the contrary, the rich tin and mineral deposits (iron ore) in the area wash up on the shore constantly, creating that false notion.

* Datai Bay - Hidden by a tropical rainforest, the Datai Bay offers an exclusive retreat for the rich and famous. Some of the country’s most expensive resorts are located here. The secluded beach in the bay offers gorgeous sights, including a view of Thailand’s coast-line on a clear day. Besides beaching yourself, you can also explore the surrounding tropical rainforest and admire the gems of Malaysia’s natural heritage.

Langkawi WaterFall:



Langkawi has a few waterfalls that offer a scenic and peaceful location for a picnic or simple relaxation. However, these waterfalls tend to be quite shallow and slow-moving during the dry seasons. When there’s rain, however, the waterfalls will begin bursting with life once again. The best time to see these waterfalls in their element is during the rainy season at the year-end.

Some waterfalls are Air Terjun Temurun, Telaga Tujuh Waterfalls and Durian Perangin Falls.

Astonishing attractions:


* Langkawi Sky bridge:




Suspended at 700 meters above sea level the unique curved pedestrian bridge spans 125 meters across a scary chasm. Views are spectacular offering a panorama over the landscape, the Andaman Sea, offshore islands and beyond...neighboring Thailand.



Unlike straight bridges where you can see from the starting point, Langkawi Sky Bridge has been curved to provide different perspectives over the land and sea. Convenient triangular platforms located along the curved bridge provide rest areas so you can sit and appreciate both the beauty of nature and an incredible feat of engineering.

* Eagle Square:



Visitors arriving at the Kuah Jetty will notice a giant red eagle statue permanently suspended in mid-flight. That marks the location of the Kuah Jetty Eagle Square; a mini park filled with scenic ponds, bridges, covered terraces, restaurants and barrel vaults made of bricks. The square is a great place to take a stroll with friends and family as the sea breeze gently caresses your face.

* Langkawi Underwater world:

The Underwater World Langkawi is an innovative marine aquarium which houses 5,000 types of aquatic life and some mammal and reptile species. A trip here will definitely enlighten you on the beauty of Malaysia’s flora and fauna both on land and sea. There is also a 3-D theatre which showcases documentaries on marine life for visitors.

* Langkawi Snake Sanctuary


Located in Kampung Tok Senik, the establishment houses a wide variety of local and international snakes. From the majestic King Cobra to the docile Boa Constrictor, the Snake Sanctuary is a fascinating place to visit.

MALACCA


Location: Malacca, a historical city is located on the West Coast of Peninsular Malaysia facing the Straits of Malacca, about 147 kilometres from Kuala Lumpur between the states of Negeri Sembilan and Johor.




Strong History:
Malacca was founded by a fleeing prince from Sumatra in 14th century, it developed into a major trading port for ships from India and China. As the Melaka Sultanate flourished, the Portuguese conquered Malacca in 1511. Later the Dutch took over in 1641 until much later the British empire ruled Malacca. The state finally obtained independence with the then "Malaya states" in 1957. Today, one will find many remnants of the glorious past dated back more than 500 years ago.

Glimpses of some historical places in Malacca for you,

1. St. Paul's Church:



* A replica of the Melaka Sultanate palace was reconstructed at the foot of St. Paul's Hill. The design is based on the description of the palace from the sixteenth-century 'Malay Annals,' or 'Sejarah Melayu.' It is the only building of its kind in Malaysia, and it provides a rare glimpse of the ancient Malay kingdom that once flourished here.
* On top of St. Paul's Hill is the St. Paul's Church, once the prayer house of the Portuguese Catholics, then turned into burial ground for their noble dead by the Dutch. The tombstones have Latin and Portuguese inscriptions on them. St. Francis Xavier was buried here in 1553 before his body was moved to Goa in India.

2. A'Famosa:



After the Portuguese captured Melaka, they built a fortress to defend themselves. The fortress, called A'Famosa suffered severe destruction during the Dutch invasion. What's left today is just the entrance walls, still well preserved till today.

3. Kampung Keling Mosque:



This is one of the oldest in the country (17th century). It's a blend of Sumatran and Western architecture with a 3 tier pyramid roof, a touch of Hindu influence perhaps. The carved wooden ceiling is supported by elegant Corinthian-styled columns.

4. Cheng Hoon Teng temple:




Another well preserved building, the Cheng Hoon Teng temple was constructed in 1645 and is believed to be the oldest Chinese temple in the country. The eaves of the temple are decorated with Mythological figures and animation made from broken glass and porcelain. Besides the figures, the wood carvings and lacquer work are almost breath-taking.

Beaches of Malacca:



There are three beautiful beaches in Malacca,

* Tanjung Bidara - Its about 35 kilometers from the town of Malacca, the beach is ideal for swimming, water-skiing, and canoeing.

* Pantai Kundur - a small fishing village, is approximately 17 kilometers from Malacca. This beach is a popular spot for swimming and picnicking, and for its graceful form of night-fishing.

* Tanjung Keling - is the nearest beach from town, about 10 kilometers away. It has a stretch of sandy beaches set within a coconut palm grove. Activities include picnicking, swimming and canoeing. There are many "Grill Fish" stalls along the beach which offers fresh sea food for the visitors.

VISHNU TEMPLE in Malacca!




Must Eat in Malacca:




Baba-Nonya Food in every restaurants served with rich coconut milk.

PENANG:



Penang, is a state in Malaysia, located on the northwest coast of Peninsular Malaysia by the Strait of Malacca. Penang is the second smallest state in Malaysia after Perlis, and the eighth most populous. A resident of Penang is colloquially known as a Penangite.

MALAY FOOD:

* Malay cooking incorporates ingredients such as lemon grass, pandan (screwpine) leaves, and kaffir lime leaves. Fresh herbs, such as daun kemangi (a type of basil), daun kesum (polygonum or laksa leaf), nutmeg, kunyit (turmeric) and bunga kantan (wild ginger buds) are often used. Traditional spices such as cumin and coriander are used in conjunction with Indian and Chinese spices such as pepper, cardamom, star anise and fenugreek.

* Seasonings play an important role in Malay cooking as they often enhance the food taste and flavors. Many of the seasonings are not dried spices but are fresh ingredients such as fresh turmeric, galangal, fresh chili paste, onions, and garlic. A combination of fresh seasonings and dried spices are normally pounded together to make a fine paste and cooked in oil. Fresh coconut milk is often added.

* Rice is the staple diet in any Malay meal. It is often served for breakfast, lunch, dinner, and supper too.

* Fish is popular in Malay cooking, as with other seafood such as shrimps and cuttlefish. Beef and mutton are very popular choices but never pork as it is against their religious beliefs to eat pork. The other popular white meat is chicken.

* Dessert consists of Roti jala(lacy pancake) is an ideal accompaniment to any dish with lots of rich gravy and is often served during special occasions. It is made from a mixture of plain flour and eggs, with a pinch of turmeric powder and butter. Desserts are a must for any Malay meal. Easily available at most local restaurants and roadside stalls.

ROTI JALA:



Here's the recipe for you from www.rasamalaysia.com


Ingredients:

1. 1 3/4 cup all purpose flour (1/2 lb)
2. 1 1/2 cup low fat milk
3. 1/2 cup water
4. 1 egg
5. 1/2 teaspoon salt
6. 3/4 teaspoon turmeric powder
7. 1/2 tablespoon oil Ghee or butter (to grease the pan)

How to make this?


1. Sieve the flour and set aside.
2. In a big bowl, mix all the ingredients well together (except the oil) and strain the batter.
3. Add in 1/2 tablespoon of oil and set aside.
4. Heat up a pan with medium heat and grease it with some butter or ghee.
5. Pour some batter into the mold and transfer the mold to the pan.
6. As the batter flows through the holes of the mold, make circular rounds around the pan to form the netty patterns.
7. After the top is set and done or when the bottom turns light brown, transfer the Roti Jala out and fold it into triangle shape.

Arrange a few Roti Jala on a serving plate and add some curry chicken on the side and serve immediately.


MALAY CHICKEN SATAY:



MALAYSIAN SATAY


Ingredients:

1. 1 lb. meat- chicken, beef or pork
2. 2 cloves of garlic
3. 1 cup shallots
4. 1 teaspoon coriander seeds
5. 1 teaspoon cumin seeds
6. 1/4 inch piece turmeric root
7. 1 teaspoon salt
8. 1 tablespoon sugar
9. 1/4 cup evaporated milk
10. 1 tablespoon cooking oil
11. about 35 bamboo sticks

How to make this:

1. Cut meat into small thin pieces.
2. Grind together until very fine: shallots, garlic, coriander seeds, cumin seeds and turmeric.
3. Combine ground spices with salt & sugar.
4. Season meat with the ground spices and let marinate.
5. When you are ready to grill soak the bamboo sticks in water so they won't burn, skewer the meat with the sticks, don't overcrowd.
6. Grill satay sticks over a charcoal fire (barbecue grill), basting occasionally with evaporated milk combined with oil. Or, for the brush, use the head of lemon grass, smash and flatten to resemble a brush.

Delicious Satay done.


Recipe from June Chua: http://asiancuisine.suite101.com/article.cfm/malaysiansatayrecipe

2. Malaysian Mee Goreng Fried Noodles (Indo-Malay Style):


Hello Friends,

Ingredients:

1. Cooking Oil
2. 2 cloves garlic (chopped)
3. 3 tablespoons of chili paste or to taste (recipe below)
4. 1 lb of Yellow Noodles (rinsed)
5. 3 pieces of dried bean curds (cut into pieces)
6. 1 potato (boiled, peeled, and sliced)
7. 2 eggs
8. 4 squids (cleaned and cut into rings)
9. A handful of bean sprouts
10. 1 stalk of spring onion (cut into small pieces for garnishing purposes)
11. 2 red chilies (sliced for garnishing purposes)
12. 1 lime (cut into wedges)

Sauces:
1. 2 tablespoon of soy sauce
2. 2 tablespoon of dark soy sauce or kecap manis
3. 3 tablespoon of tomato ketchup
4. Sugar and salt to taste

Chilli Paste:
Blend 10 dried red chilies in a food processor. Add some water and some oil to blend well. Heat the wok and “tumis” (stir fry) the paste until the oil separates from paste. Set aside.

How to make this:

1. Heat the wok and pour in the cooking oil. Add garlic, 3 tablespoons of chili paste, sliced potatoes, bean curb pieces, and squids. Stir fry until fragrant.
2. Add yellow noodles and sauces and continue stirring. Set the noodles to the side of the wok.
3. Add some cooking oil and then crack the eggs. Scramble the eggs and mix in with the noodles.
4. Add in the beansprouts and quick stir for another 1 minute
.

Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.


Recipe and pictures adopted from http://www.Asiancuisine.com, http://rasamalaysia.com, google, yahoo.

Other Famous Malay Delights:

1. Nasi Dagang:



The dish is made by cooking rice and glutinous rice together, to which coconut cream is added once it is cooked. Nasi Dagang is eaten with its own specially made side dishes of tuna fish curry and a light vegetable pickle.

2. Keropok Lekor:



A popular and the most visible fried snack in Terengganu, the keropok is made of fish meat, ground to a paste, and mixed with sago. Coming in two main different forms, the long chewy ones are called 'lekor', while the thin, crispy ones are called 'keping'. Keropok is best eaten hot with its special chilli dip.

3. Ayam Goreng:




This is a popular chicken dish. Simply meaning fried chicken, this dish is prepared by first marinating the chicken with various spices like turmeric and curry powder. It is then deep fried in hot oil and served.

4. Laksam:



A delightful yet simple dish, the laksam is akin to the western pasta dish. Like the latter, it has both the flour dough and the gravy that goes with it. However, unlike the pasta, laksam is made using both wheat and rice flours, and the dough is steamed instead of boiled. Laksam's gravy is made of fish meat, which is boiled, pureed, and later mixed with coconut milk.

5. Pulut Lepa:



Made of glutinous rice and fish, this snack food is prepared over a barbecue. Boiled fish meat is mixed with sliced onions, and dried chilies and coconut. The mixture is cooked until it is dry. This is then used as a filling for the glutinous rice rolls. Wrappings of banana leaf cover the food before it is cooked over the fire.

6. Rendang:




A meat dish that is prepared with coconut milk, chilies, onions and other condiments. Eaten with rice, the tasty tender meat is a delectable dish, a must at most Malay functions.

7. Ketupat Sotong:





A popular tea-time dish, it features squids stuffed with glutinous rice, bathed in a sea of cooked thick coconut milk. The stuffing is first soaked in coconut milk for an hour and a half before it is stuffed into the squids. Little skewers of coconut leaf rib holds the stuffing in place.

Picture and info: yahoo, google images, Allmalaysia.com, Wikipedia

Mmmm... A Beautiful City with Skyscrapers, surrounded by so many scenic islands and highlands with theme parks, Delicious spicy Fish and Chicken coconut delighs... what else do you need for a pleasant adventurous trip???!! Come on..!

Hope i'v given you a visual tour, start your real trip today!

Tuesday, April 28, 2009

The Land Of Smiles - Thailand Feast..!!!

Dear Friends,

I was on my passage to bring World Food before you, but had a long break, now back on my heels..!

Now I'm starting with ASEA and have glimpsed URE and some posts on South India...

Here I'am to bring for you,


'THE LAND OF SMILES' - THAILAND




* Thailand - the Land of Smiles, "Muang Thai" - the "Land of the Free", as the Thais call their country.

* The Kingdom of Thailand is an independent country that lies in the heart of Southeast Asia.

* Capital - Bangkok, also the country's center of political, commercial, industrial and cultural activities.

* Area – 513115 sq km,



* Languages – Thai Is the official language, English is widely spoken.


THE MOST ATTRACTIVE OF TOURIST DESTINATION "CHUMPHON":

Chumphon province southern Thailand is around 450 km south of Bangkok along the Gulf of Thailand.



Wat Chumphon Nikayaram Rajaworaviharn is an old royal temple It is an old Ayutthaya temple with seven beautiful Buddha images, the main one being called Phra Vipassi.



THAI DANCE AND CULTURE:



The Khon masked drama draws its story line from the Ramakian, the Thai version of the Indian epic Ramayana. Khon performances are characterised by vigorous, highly-formalized action. Acting and dancing are inseparable, and each step has a definite meaning, which is emphasized by precisely defined music to suggest walking, marching, laughing, etc.

Other dance forms are Lakhon, Likeh, Nang and hun, Ram Muay etc.,


Spectacular colourful masks looks lovely on the Thai dancers.

STREET FOOD:

Street food in thailand includes varieties of noodles with pork and salads.



These may be dishes such as,

Ba mee nam - egg noodle soup with wonton
Iohk - rice soup
Khao mun gai tod - fried chicken on rice cooked in chicken broth
Khao moo daeng - red pork with rice
Khao pad - fried rice



Sai-Gok - Look-chin - meat or fish balls
Moo pad ga-prow - fried pork with basil and rice
Pad see iew - pan fried noodles
Pad Thai - fried noodles with dried shrimp and tofu
Rat naa - noodles and pork in thick gravy
Som Tam - spicy papaya salad

FRIED FOOD(BUGS???..!)

One of the Thai delecacies are the 'Fried insects':





Fried bugs take a main place at the temple fair. Main delights may be fried Cockroaches, Silk Worm larva, Grass hoppers, Bamboo worm etc.. People tasted them say the fried cockroaches tastes like overburned chicken.

FAMOUS FRUIT - DRAGON FRUIT:



The Famous and nutritious fruit is Dragon Fruit.
Dragon fruit is a member of the cactus family, the dragon fruits is relation to the night blooming cereus. There are many types of the fruit from the South East Asia and South America. The fruit is oblong or over coated with a bright-red or yellow skin with small scales. It has a white, juicy, sweet, pulp containing many tiny black seeds filled with Moisture, proteins and multi-vitamins.

THAI FLAVOURS:

Thai cuisine is famous for the blending of four fundamental tastes:



1. Sour (vinegar, lime juice, tamarind):
-'nam som prik'. This is basically sliced chilies (prik) in vinegar (nam som).
2. Spicy(Chillies):
-'prik pon' which is basically dried red chili which is either flaked or ground to a powder. This is the heat.
3. Sweet (sugar, fruits, sweet peppers):
-'namtaan' which is normal white sugar, fruits.Thais do and put a good tablespoon full in soups!
4. Salty(Fish sauce, soy sauce):
-'nam blaa', or fish sauce.
Most of the soup combine all these flavours..!

THAI MEALS:

Thai Meals comprises of,

1. Titbits - They include spring rolls, satay, puffed rice cakes with herbed topping.
2. Salads - A harmony of tastes and herbal flavours are essential. Major tastes are sour, sweet and salty. Spiciness comes in different degrees according to meat textures and occasions.
3. General fare - A sweet and sour dish, a fluffy omelette, and a stir-fried dish help make a meal more complete.
4. Dips - A particular and simple dip is made from chillies, garlic, dried shrimps, lime juice, fish sauce, sugar and shrimp paste.
5. Soups - Traditional Thai soups are unique because they embody more flavours and textures than can be found in other types of food.
6. Curries - the major ingredients of Thai curry are fresh herbs. A simple Thai curry paste consists of dried chillies, shallots and shrimp paste. More complex curries include garlic, galanga, coriander roots, lemon grass, kaffir lime peel and peppercorns.
7. Single dishes - Complete meals in themselves , they include rice and noodle dishes such as Khao Phat and Phat Thai.
8. Desserts - Uniformly sweet, they are particularly welcome after a strongly spiced and herbed meal.

SOME OF THAI DELIGHTS AND RECIPIES:

1. Tom Yum Kung (Spicy soup):



This dish is the Thailand's national dish and famous around the world.

Ingredients :

1. Chicken stock - 2 cups
2. Fresh mushrooms, quartered - 5 oz.
3. Fish sauce - 4 - 5 tbsp.
4. Fresh prawns - peeled 8 oz.
5. Kaffir lime leaves - 2 leaves
6. Bird's eye chili peppers - 4 whole
7. Fresh coriander leaves - 4 sprigs
8. Fresh lemon grass - sliced thin 3 tbsp.
9. Fresh lime juice - 5 - 7 tbsp.

How to make this?

1. In a pot, bring to the boil the chicken stock, kaffir lime leaves and lemon grass.
2. Allow the stock with the herbs to boil for one minute to allow the herbs to impart their scent to the stock. Add fresh mushrooms and boil until done (one minute).
3. While the liquid is still boiling add the prawns and season with fish sauce and lime juice. Garnish with bird's eye chili peppers and coriander leaves, serve immediately. Do not over cook the prawns, once the prawns turn white, turn off the heat.

Yummy right? don't have some ingredients, if i get would surely try and post for you all...!!!

2. Tod Mun (Thai fish Cake):



Ingredients:
1. Fish filets, catfish or other white fish, skinless and boneless - 1 pound,
2. Egg, beaten - 1,
3. Fish sauce - 1 tablespoon,
4. Red curry paste - 1 tablespoon,
5. Oil - 1/4 cup.

How to make this?
1. Add all the ingredients except the oil to a food processor and puree until smooth.
2. Heat the oil over medium-high flame till it shimmers. Drop spoonfuls of the fish paste into the hot oil and flatten into patties. Fry until browned, then flip and brown on the second side. Remove the patties to a plate lined with paper towels and hold warm while you repeat with the remaining fish paste.
3. Serve hot as an appetizer with acar ketimun cucumber pickle.

3. Mee Krob (Fried Noodles):

mee krob is a popular dish in Thailand that takes crispy fried rice noodles and tosses them with a tasty sweet-sour sauce.



Ingredients:
1. Rice vermicelli noodles (broken into pieces) -- 1/2 pound,
2. Eggs, beaten with 1 tablespoon water -- 2,
3. Firm tofu, thinly sliced -- 1/4 pound,
4. Ground pork, ground -- 1/4 pound,
5. Shrimp, peeled and deveined -- 1/4 pound,
6. Garlic or garlic pickle, minced -- 1 tablespoon,
7. Scallions or shallots, minced -- 2 tablespoons,
8. Lime juice -- 3 tablespoons,
9. Fish sauce -- 2 tablespoons,
10. Brown or palm sugar -- 2 tablespoons,
11. Tomato paste -- 1 tablespoon,
12. Red pepper flakes -- 1/2 to 1 teaspoon,
13. Cilantro -- 1/2 bunch,
14. Mung bean sprouts -- 1 cup,
15. Thai or serrano chile pepper, sliced into thin rounds -- 3,
16. Oil - for deep frying.

How to make this?

1. Heat the oil for deep frying oil in a wok, add the rice noodles and fry, flipping them over, until they puff up for a few seconds. Strain to drain on paper towels.

2. Dip fingers into the beaten egg and then let the egg drip into the hot oil to make lacey strings. Remove the egg immediately with a slotted spoon to paper towels. Repeat until all egg is used up. Chop into small pieces, and set aside.

3. Deep fry the sliced tofu till it browns. Remove with a slotted spoon, drain on paper towels and set aside.

4. Pour all but 2 tablespoons of the oil out of the wok or deep pot. Add the pork and stir fry it, breaking it up, until it is cooked through, then remove to a plate. Add a little more oil if needed and stir fry the shrimp until it is just cooked through. Remove to the plate with the pork.

5. Reduce heat to medium-low and add the garlic and minced scallions or shallots. Stir fry for 1-2 minutes, then stir in the lime juice, fish sauce, brown or palm sugar, tomato paste and red pepper flakes. Simmer over low heat until it is reduced to a syrupy consistency, 3-4 minutes.

6. Stir half of the fried rice noodles into the sauce to coat. Then stir in the pork, shrimp and the remaining of the noodles. Mound noodles on a large serving platter.

7. Top the noodles with a garnish of egg strips, tofu, chopped scallions, cilantro, sprouts and chiles. Serve immediately...

Yummy fried rice,..! It is a definite try..! Do try out friends, will post mne soon..!!


4. Kaeng Kiao Wan Kung (Green shrimp curry):



Ingredients:
1. Coconut paste - 1 cup,
2. Green curry paste - 2-3 tablespoons,
3. Coconut milk - 3 cups,
4. Fish sauce - 1/4 cup,
5. Palm or brown sugar - 2 tablespoons,
6. Shrimp, peeled and deveined - 1 pound
7. Thai holy basil or Italian basil, shredded - 1/2 cup packed,
8. Kaffir lime leaves (optional) - 3,
9. Thai or serrano chile pepper, sliced int thin rounds - 2-5.

How to make this?

1. In a large saucepan or wok, simmer the coconut cream over low heat until most of the moisture boils away and the oil separates out. Stir in the curry paste and simmer for another 2-3 minutes. Do not allow to burn.
2. Add the coconut milk, fish sauce and sugar. Increase heat to medium high and bring to a boil. Then reduce heat to low and simmer for 5-10 minutes.
3. Stir in the shrimp and simmer another 5-6 minutes, or until the shrimp is just cooked through. Adjust seasoning adding more fish sauce or sugar if you like and stir in the basil and lime leaves.
4. Serve in individual bowls with steamed rice or rice noodles and garnish with the sliced chili pepper.

Yummy green shrimp curry!

5. Khao Niao Mamuang (Sweet coconutrice with mangoes):

This luscious dessert is a form of rice pudding that is paired with mangos at the peak of their ripeness during mango season.



Ingredients:

1. Short-grain sticky rice - 1 1/2 cups,
2. Water - to cover,
3. Coconut milk - 2 cups,
4. Brown or palm sugar - 1/2 to 3/4 cups,
5. Salt - 1 teaspoon,
6. Mangoes, peeled and sliced or cubed - 3-4,
7. Mint sprigs (optional) - 1 for each portion.

How to make this?
1. Place the rice in a large bowl and fill bowl with enough water to cover rice by 2 to 3 inches. Let soak for at least 3 hours or, if possible, overnight. This is an important step, so don't skip it.
2. Drain and rinse the rice. Set up a steamer (steel or bamboo) over about 3 inches of water and line the inside with moistened cheesecloth. Pour the soaked rice into steamer. Bring the water to a boil over medium flame, cover tightly and steam the rice for 25-30 minutes.
3. Meanwhile, bring the coconut milk, sugar and salt to a slow simmer in a medium saucepan over low heat. Do not boil.
4. When rice is finished, remove it to a large bowl. Stir half the sweetened coconut milk into the rice. Adjust the amount of sugar to your taste, cover with plastic wrap and set aside to rest for about 30 minutes.
5. Place the coconut rice in a large bowl or individual serving bowls. Lay a few pieces of mango on the side and garnish with a mint sprig. Pour a little of the remaining coconut milk over each portion and serve at room temperature.

Mere reading makes us yummy know, i can't wait to try dears..!! Will surely make it..!!

Contents, Pictures courtesy: Yahoo, asiafood.com,enjoythaifood.com, what4eats.com.

Hope you enjoyed the Thai delicacies...! Awaiting your feedback and comments..!

Tuesday, April 21, 2009

A Classic Spicy chicken curry from a lovely village in Tamilnadu, India.

Hi Friends,

Wonderful Day to All..!

Its been longtime since i posted here. Finally I'm here with a small village recipe for you in Tamilnadu, India.

Here's delicious classic delights and a lovely village info for you all.



NEELAMANGALAM


Needamangalam is a greeny town surrounded by many small villages. Situated in Thiruvarur district of Tamilnadu. Its located 35Km from Thanjavur and 318km from Chennai. This is junction of two national highways(NH), one from Trichy and Nagapattinam and the other from Kumabakonam to Mannargudi.

Needamangalam is notable for the temples those are located around it. Needamangalam is a main hub for the nearby villages. Majority of population here are farmers. This is the native place of musician Neelakanda Shastri and current Chief Election Commissioner of India Mr. N. Gopalaswami, people from film industry like cameraman Gopinath and Director Sami are also from here.

The Green Rice fields and the temples steal everyone who visits the place. Here are some glimpses.

Lovely Green Rice fields


Pushpavaneswar temple, Needamangalam.

The main deity here is Pushpavaneswarar, Lord Shiva.



Suryanar Temple(Abathsahayeswarar temple), Alangudi, near Needamangalam.

Lord Guru is also called Brahaspathi due to his excellence in education and fine arts. The main deity of the Alangudi temple is Lord Abathsahayeswarar. Lord Guru is considered supreme in intelligence and so is the teacher of the Devas and a minister in Lord Indra's court. People visit from all over the world to get the blessings.



Picture courtesy: Yahoo,Flicker

CLASSIC COOKING:

The traditional style of cooking here involved the natural spices and fresh vegetables from farms. Country chicken(Naatukozhi) cooked with hand-ground spices in clay burner. This induces a strong flavour of fresh spices and slow cooked tenderness to the chicken.
Now-a-days we powder the spices like red chilly, coriander and spices to use instantly. But they give less flavour than the freshly ground ones. In those days, in the village, as people live in united family(Kootu kudumbam), huge amount of cooking would be done in big vessels. So much of spices would be grinded in Stone grinder(ammi) in to a smooth paste which gives a unique strong taste.

Here's a Chicken pepper curry and roast in the classic style. I learnt it from my grandma cooked by freshly ground spices, try and enjoy!


CLASSIC CHICKEN PEPPER CURRY:




Ingredients:

1. Chicken - 1/2 kg,
2. Pearl onions - 1/2 cup finely chopped,
3. Tomato - 2 finely chopped,
4. Green chilly - 1 Slit lengthwise,
5. Turmeric powder - 2 tsp,
6. Curry leaves - 2 srings,
7. Cilantro for garnish,
8. Oil - as needed,
9. Salt - as per taste,
10. Bay leaves - 2.

To crush:

Ginger-garlic paste.
1. Ginger - 11/2 inch,
2. Garlic cloves - 8.

Seasoning Spices
1. Cinnamon - 1 stick,
2. Cloves - 2,
3. Fennel seeds - 1 tsp.


To grind:

Hot paste:
1. Red dry chilly - 4,
2. Black peppercorns - 3 tsp,
3. Cumin seeds - 3 tsp.


Coriander seeds: - 3 tsp.



Coconut paste:
1. Grated coconut - 1/4 cup,
2. Pearl onions - 2,
3. Poppy seeds - 1 tsp,
4. Fennel seeds - 1/2 tsp.


How to make this curry:

1. Crush seperately the ingredients(ginger-garlic, spices) given for crushing.
2. Dry roast the red dry chilly and coriander seeds seperately and grind as stated.
3. Grind the coconut paste with the ingredients given in to a fine paste and keep it aside.
4. Heat oil in a heavy bottomed vessel/pressure cooker and add the crushed seasoning spice powder, and add the onions, green chilly, curry leaves, bay leaves and saute till the onions turn transparent.
5. Now, add the crushed ginger-garlic and saute till raw smell goes. Add the tomatoes and saute till they get mashed.
6. Add the cleaned chicken, turmeric powder, salt and saute well till the pieces turn white on the outer(careful not to burn).
7. Now add the ground hot paste(pepper, chilly, cumin), cover and cook till the chicken are tender or for 2 whistles.
"In the cooking time, Your home will fill the excellent pepperish aroma which tingles your tastebuds, it did to me he hee.."
8. Now keep the flame in medium and add the coriander paste as needed, coconut paste and leave for boil. Adjust taste and simmer adding oil on top.
9. When the curry turns rich and oil floats on top, garnish with cilantro.


Wonderful spicy classic chicken curry is ready to be served with steaming hot rice, chicken roast and onion raita.


CLASSIC CHICKEN ROAST:



Hello dear buddies,

Ingredients:

1. Chicken(boneless/wings) - 1/2 kg,
2. Turmeric powder - 1 tsp,
3. Red/orange food colour - 1 tsp,
4. Salt - 3 tsp /as needed,
5. Curry leaves - 1 string,
6. Curd/Yoghurt - 1 tsp,
7. Oil - for frying.


For crushing and grinding:

Ginger-garlic crushed paste.
1. Ginger - 2 inch,
2. Garlic - 10.

Chilly paste.
Red dry chilly - 8/add as needed.
Coconut paste.
1. Grated coconut - 4 tsp,
2. Fennel seeds - 1 tsp,
3. Pearl onion - 2.


How to make this:

1. Dry roast the chillies and grind in to a paste.
2. Crush the ginger and garlic and coconut paste & keep aside.
3. Marinate the cleaned chicken in a bowl by adding turmeric powder, chilly paste, , coconut paste, food colour, salt, ginger-garlic paste, curd, curry leaves & mix well till the paste is coated well on the chicken pieces.
4. Refregirate the marinate for 2 hours.
5. Heat 4 tsp oil in a kadai, add the chicken pieces 4 at a time and cover and leave in medium flame for 5mins - 8mins stirring in between.
6. Now the chicken would turn small and tender. If not, cover again and cook till done.
7. When the pieces are cooked well, roast well till they turn golden brown.


Tastes excellent hot with onion and lemon wedges...!


These traditional classic treats go to Shama Nags's 'Gramathu Kaimanam/Village Special recipies event'



Hope you enjoyed the spicy classic delights with interesting village info!


Tuesday, February 10, 2009

My Festival & Heritage trip to Tamilnadu, South India

Hi Friends,

I'm back from vacation after a month.. Ya, its indeed a long time. But went like just a sweet week. I had a great time with my family and relatives. I actually planned this trip for our major festival 'Pongal' which was on January 14th.

PONGAL is a South Indian Festival of Rice. In india, as the major component of food is Rice, we devote this day for thanking God by making sweet pongal(made with freshly harvested rice). Its a four day festival with lots of joyful rituals.

The first day, On jan 13th - Boghi - We dispose all the old things for beginning a new year. Literally meaning to leave the old things behind for a new scope and living.

The second day, On jan 14th - Pongal - We make sweet pongal, and offer to gods with poojas and prayers with Karumbu(Sugar cane).

The third day - On Jan 15th - Kanni pongal - This is the fun part, we would mix turmeric powder in a big tub of water and pour on each other and all whoever gets caught. Originally For young girls, this was a way of expressing their interest on young men. They used to pour this water on whomever they chose to marry. Gradually, everyone started having fun.

The last day - Maatu pongal( Cow pongal) - A day for the Cow - regarded as sacred God for Hindus. On this day, we decorate them with new bells, paint their horns and put thilaga and make them ready for the cow race.

Now in Villages all the above rituals and fun continues. But as we live in city, its not possible, so usually we make pongal, pray and offer to gods and munch with sugarcane enjoy with family.

We went to our native Tamilnadu, South India. There I had indeed a great time with all the family members joined together.

MY PONGAL CELEBRATION IN TAMILNADU, SOUTH INDIA:

We made burner in traditional style with bricks and moulding them with red clay. All done manually.



The big pongal pot and put the rice and jaggery, finished with cashews and raisins. It was a great fun and happiness.







MY TRIP TO THE HERITAGE CITY, MAHABALIPURAM, TAMILNADU, INDIA:

I with my family made a trip to Mahabalipuram, the heritage city. a place with marvellous rock carvings, statues and has a rich history behind.

CASURINA PLANTATIONS AND LOVELY LOTUS POND:


A glimpse of the village temple surronded by Casurina plantations.


There was a pond by the side of the temple, with a banyan tree. Nature's beauty was clearly evident by that sight.









The famous 'ONE ROCK CARVINGS' :

These are carved in a single rock. A everlasting and marvellous treasure is preserved as our national heritage.

THE SUN OR SHORE TEMPLE:

This temple is the main attraction of the heritage city, lots of people from different parts of the world come to take a glimpse of the beautiful architecture of the rock carvings here.
Due to the recent natural calamity, Tsunami, the carvings are starting to go unshape. Climatic changes too contribute to this change and degradation of reserve.






Also some new treasures were excavated by the Archealogical department recently. They were indeed lovely, an animal looks like a boar statue, and some pond-like structure.

Hope you all enjoyed a quick small tour.. See you all in my journey to world treat in the next post..!

Enjoy blogging!! :)

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