Peru: A marvellous destination to visit and to taste

With more than 800 typical dishes, the Peruvian cuisine is nowadays the most exquisite and important of the world. Experts from many countries now consider the peruvian dishes have a quality that make them at the same level as the Japanese, French, Chinese and Italian food.

That's why this site wants to share the deepest secrets of the gastronomy in Peru: recipes, cooking techniques, typical ingredients, restaurant guides, pictures and a lot more. Like peruvian people say when the are about to eat: "Buen provecho!"

Steamed Egg Custard with Pork

It's been a very very long time since I last posted due various reasons which saw me stopping blogging altogether. Nevertheless its still a deep passion of mine which I will slowly try to get it slotted back into my weekly schedule from this month onwards.

First of all, I would like to thank all those who continuously visit my blogs and left encouraging words and well wishes. As CNY is just a few days away, I would like to share one of my favourite recipe my mom always prepare during CNY and one I look forward to year after year. No doubt the steamed egg custard with pork recipe is as simple as it gets but somehow the thought of it with steamed rice and some stirred fry vegetables just drives me crazy.

HAPPY CHINESE NEW YEAR TO EVERYONE!


Ingredients
250g Minced Pork - may also use chicken or turkey
1 tsp Light Soy Sauce
1 1/2 tsp CornstachCornstach

1 tbsp GingerGinger
- minced
1 tbsp Green Onions - chopped finely
1/2 tsp Seasme Oil
1/2 tsp Pepper
1 tsp Cilantro - chopped finely

Egg Custard Mixture
2 Large EggsLarge Eggs
- beaten
1/2 cup Chicken or Pork Stock
1/4 tsp Vegetable Oil
1/4 tsp Salt to taste
1 tbsp Green Onions - chopped finely


Directions
1] Using a bowl, combine the following: pork with light soy sauce, sesame oil, pepper, cilantro, green onion, ginger and cornstarch
2] Mix well then place pork mixture into a steaming flat dish
3] In another bowl, mix the egg mixture ingredients together: eggs, chicken or pork stock, salt, oil and green onion
4] Pour the egg mixture over the meat
5] Remember to skim off any bubbles to ensure a smooth egg custard surface
6] Place dish into a steamer or wok and steam over medium heat for about 10 mins
7] Turn off heat then let the egg custard rest for 5 mins
8] Garnish with the finely chopped cilantro or chopped red chillies


Note:
You may also add slices of century egg and salted duck egg but add the yolk part only for the salted duck egg as the white part is just too salty.

Technorati Tags: recipe, chinese food, egg custard, minced pork

Fried Sweet and Sour Spareribs

For dinner this evening, I decided to prepare a main dish which I can snack on while watching the live Champions League Final match later in case I grew hungry or if things don't go too well for Liverpool and I might need to munch on something which isn't going to be messy.

So I decided to go with Fried Sweet and Sour Spareribs which is one of my brother's favorite dish when he was young as I recall. I understand recently from my mom that he is now into fish though and thats good cause its healthier. All in all, this delightful dish takes quite some effort but the end result is more than worth it especially when you first sink your teeth into the tantalizing piping hot ribs.

Ingredients
750g Spareribs
1 tsp Rice WineRice Wine

1/4 tsp Salt to taste
2 tsp Flour
3 tsp Dry CornstarchDry Cornstarch

1 tbsp Soy SauceSoy Sauce

1 tbsp VinegarVinegar

2 tbsp Sugar
500ml Vegetable Oil
120 ml of Water


Directions
1. Chop the spareribs into pieces, 1/2 inch wide by 3/4 inch long (13mm by 20mm)
2. Mix with the rice wine and salt.
3. Mix the cornstarch with 1 tbsp water and pour it over the ribs.
4. Stir to coat it well.
5. Mix together the soy sauce, vinegar, sugar , flour and water to make a sauce. Set aside.
6. Heat the oil in a wok over medium heat, or until small bubbles appear around a piece of scallion green or ginger tossed into the oil.
7. Add the spareribs and deep-fry until crisp, stirring to keep them from sticking together.
8. Remove and drain well.
9. Serve hot with streamed rice.



Technorati Tags: recipe, chinese food, sweet and sour, spareribs

Penang Trip Food Gallery

I went back yesterday to my hometown for a short business trip and took the opportunity to partake on some of my all time favorite food with a colleague of mine. I must say we returned back with our stomach full to the brim and mouth lingering with an unforgettable array of delightful tastes.

Luckily I remembered to take my faithful camera with me this time and here is a montage of good old Penang food for your viewing pleasure:






Technorati Tags: penang food, indian food, food pictures

Aromatic Chicken Masala

This is definitely one of my all time favorite Indian dish. I love hunting for Banana Leaf Rice shops and have a taste of their Chicken Masala in order to perfect mine. At the end of the day there will always be a few variation but all still taste heavenly. One of the main differences I guess is the use of yogurt as an ingredient. Some Chicken Masala I've tasted uses it and some does not. Anyways this is a version which doesn't which makes it a little on the dry side. Hope you guys enjoy it!


Ingredients:
1 whole Chicken - cut into small pieces.
2 medium OnionsOnions
- chopped.
5-6 TomatoesTomatoes
- cut.
1 1/2 tsp. Salt
1 1/2 tsp. Red Chili PowderRed Chili Powder

1 tbsp. GarlicGarlic
- crushed
1 tbsp. GingerGinger
- crushed

Garnishing
Fresh Coriander LeavesCoriander Leaves
- chopped
4-5 Green Chili
2 tbsp. Coriander SeedsCoriander Seeds

1 tsp. Kalonji
1/2 cup Cooking Oil


Directions:
1. In a large saucepan over medium heat, fry onions till golden brown.
2. Now add the chicken, and stir.
3. Add the remaining ingredients and cook over medium flame.
4. When the oil separates from the chicken cook for additional 15 minutes, and keep stirring.
5. When the meat is cooked, reduce heat and cook for an additional 5 minutes.
6. Garnish with fresh coriander and green chili.
7. Serve with rice, roti or naan.



Technorati Tags: recipe, indian food, main dish, chicken masala

My Friend's Cooking Supplies Online Store

I had the pleasure of rekindling my friendship with Lawrence which is an old school mate of mine recently via her blogger betterhalf Erina. I got to know that they running an online store selling baking and cooking supplies straight from my hometown Penang.

So today I thought of sharing his humble store with all of you in case if you ever need any supplies, you can just pop by their store. At the time of writing, I can tell you that their strength lies in Bakery ingredients and utensils featuring items such as premixes and flavorings to various shapes of cake moulds.

All major credit cards are accepted at their store but in regards to delivery, I believe they are focused to within Malaysia for the ingredients but other non-perishable items should be worldwide.

One particular thing I love about their site is that they feature videos of cooking demos which are surely worth viewing. To find out more, head over to their store named Cooking Island.

Soto Ayam with Rice Noodles

Once again I apologize for the lack of updates as life have kept me extremely busy both offline and online. I will not neglect this beloved blog and hobby of mine but updates will not be as frequent as before.

That being said, whenever I do update, it will be a unique recipe for sure such as today's Soto Ayam recipe or chicken soup with rice noodles. This is a delicacy among the Malay community and one of my favorite too for its tantalizing rich taste. I have tried cooking this in the past with all sorts of noodles which you can also do so according to your preferred choice.


Ingredients
2 Medium sized Onions - chopped coarsely
3 Garlic ClovesGarlic Cloves
- chopped finely
1cm GingerGinger
- chop finely
1 tbsp Macademia Nuts - chopped finely
1 tsp Coriander PowderCoriander Powder

1 tsp Chili Paste
500g Chicken parts - bite-size pieces
6 cups Water
1 tsp Salt
1/2 tsp ground White PepperWhite Pepper

2 cups Rice Noodles - cooked
2 cups Bean SproutsBean Sprouts

2 Hard boiled EggsEggs
- sliced into half
Spring Onions - for garnishing
Oil


Directions
1] Heat oil in wok and fry onions, garlic and ginger until fragrant.
2] Add macademia nuts, coriander powder and chili paste.
3] Stir fry for 3 minutes.
4] Add chicken parts and stir fry for 5 minutes.
5] Add water, bring to boil and simmer for 45 minutes.
6] Remove chicken parts, strip meat from bones, discard skin and bones.
7] Strain stock and return to boil.
8] Add salt and pepper to taste.
9] Place noodles, bean sprouts and chicken meat in bowls and pour soup over.
10] Garnish with spring onions and egg.
11] Serve hot.


Note:
- If ingredients are followed exactly, this should be perfect for 4 person.
- You can also use fried shallots and cut red chilies as garnishing.

Technorati Tags: recipe, malay food, chicken soup, soto ayam