How to get there.
Go behind Migliore
Whats it got .Cheese , sour cream, herbs , baking goods . Lots of stuff Canadians like. Oats . Take a look its good .
Wednesday, October 1, 2008
Somewhere to shop in Gwangju.
Whats it got .Cheese , sour cream, herbs , baking goods . Lots of stuff Canadians like. Oats . Take a look its good .
Deviled Eggs
For this recipe Boiled eggs,
Mayonasise,
Cayenne pepper,
Paprika,
Dejon mustard,
Salt and pepper
Cut the boiled egg in half.
Scoop out the yolk .
Mix it together with everything .
To you desired taste. Put in piping bag. and pipe back in the egg.
Ukrainian Chicken Kiev
Kotlety Ysiplenpkpvp Po-Kievski
(Chicken Kiev)
Ingredients
Chicken fillets, Butter, Garlic,
Parsley, Basil(dried),
Breadcrumbs, Flour, Egg.
Chicken fillets, Butter, Garlic,
Parsley, Basil(dried),
Breadcrumbs, Flour, Egg.
- Take a chicken Fillet and pierce it with a knife making a pocket.
- Try and keep the opening of the pocket as small as possible.
- Mix the butter , finely chopped parsley , garlic, basil, salt and pepper.
- Pipe the mixture into you chicken fillet . Close the pocket with a toothpick.
- You can spoon in the butter. Although its a little more difficult.
- Dip your chicken in flour .
- Dip into egg mixture.
- Dip into breadcrumbs (you can flavor the bread crumbs if you like ).
- Place the chicken in the fridge and let set for 15-30 mins.
- Its better if the butter gets time to set.
- Shallow fry the chicken cooking on each side for at least 5 mins.
- Let sit for a min before eating as the butter sauce inside is very hot.
The New York Sun newspaper has folded
October 1
When a newspaper’s name is a heavenly body, it’s so easy to make puns about it. In this case, the fact that the Sun stopped printing after September 30 was described mostly as the “Setting of the Sun.” But here at Nation’s Restaurant News when a company fails, we avoid humorous headlines, because people are losing jobs, and that’s not funny.
Then again, most people I heard, or read, use that “setting” turn of phrase meant it sympathetically. It was simply the easiest way to describe it. In fact, a bunch of Sun staffers and freelancers are having a sun-set watching party this Friday to say goodbye. I won’t be there, though, because I’m in Charlotte.
So The Sun’s gone (I said that last night to publicist Katherine Bryant, with whom I was dining at Apiary, and at first she thought I was trying to be poetic in describing the fact that it was nighttime), and with it my column, Kitchen Dish.
It’s a great name, isn’t it? Pia Catton, the Sun’s culture editor, the one in charge of creating that whole great section, thought it up back when she was food editor.
I enjoyed the extra money (it wasn’t much, but I got it every week), and I enjoyed being part of the restaurant-opening dialog that so many New Yorkers take so seriously, but I’m not one of those New Yorkers who take it so seriously, and frankly I’m happy not to have to worry about every damn cupcake shop and burger stand that opens for business. I’m happy not to get grief because the Times broke the news about a new branch of an overrated dessert store before I did and then to have to listen to the store’s publicists’ lame excuses (“oh gosh, I don’t know how you weren’t on that e-mail list...”).
With all there is to discuss about food in America, what new restaurant is opening is far from the most interesting. It probably doesn’t make the top ten.
Even so, I broke a fair number of stories in my little column, even though it was something I did in my spare time, and that’s because I’m a truly excellent journalist.
Just kidding. It’s mostly because New York is a vast city with enough news for everyone if you just get out and pay attention, and because, since I work for the trade press, I move in slightly different circles from most other food writers.
And it’s also because the Sun’s editors (some more than others, it’s true) valued finding offbeat information that wasn’t being covered by everyone else. That, as Pia explained it to me shortly after the paper was launched, was its goal — to create a place for intelligent thought that wasn’t The New York Times.
I loved the idea because the Times doesn’t have all the news that’s fit to print, not by a long-shot. As my friend Susie Park once said, “The Times is a good newspaper, but a bad religion.” Unfortunately, it is the religion of many New Yorkers, and that’s no way to run any society.
So it was good to have a different voice out there. I mean, the news and editorial sections were quite a bit farther to the right than I am, but journalists usually lean to the political left of their bosses, if for no other reason than because they have less money.
But of course there are other voices out there — a number of other daily newspapers based in New York or nearby, a hefty supply of weeklies and, of course, in this electronic age, more information, opinion and commentary — ranging from brilliant to just plain stupid — than any of us can handle.
Still, it’s sad to see a newspaper fold. Thanks to the writers who have said nice things about Kitchen Dish. I’m so grateful I think I’ll link to some of them:
Grub Street
Robert Simonson
Eater
A few people have asked if Kitchen Dish will find a new home. It will not (unless I get a really good offer, of course — I mean, I’m not stupid), but I will continue to break what news comes my way here and at NRN.com.
One more reason Kitchen Dish’s demise will ease some pressure from me: The Sun used serial commas and didn’t allow contractions, NRN doesn’t use serial commas and uses contractions all the time. It was like switching from American to British English.
When a newspaper’s name is a heavenly body, it’s so easy to make puns about it. In this case, the fact that the Sun stopped printing after September 30 was described mostly as the “Setting of the Sun.” But here at Nation’s Restaurant News when a company fails, we avoid humorous headlines, because people are losing jobs, and that’s not funny.
Then again, most people I heard, or read, use that “setting” turn of phrase meant it sympathetically. It was simply the easiest way to describe it. In fact, a bunch of Sun staffers and freelancers are having a sun-set watching party this Friday to say goodbye. I won’t be there, though, because I’m in Charlotte.
So The Sun’s gone (I said that last night to publicist Katherine Bryant, with whom I was dining at Apiary, and at first she thought I was trying to be poetic in describing the fact that it was nighttime), and with it my column, Kitchen Dish.
It’s a great name, isn’t it? Pia Catton, the Sun’s culture editor, the one in charge of creating that whole great section, thought it up back when she was food editor.
I enjoyed the extra money (it wasn’t much, but I got it every week), and I enjoyed being part of the restaurant-opening dialog that so many New Yorkers take so seriously, but I’m not one of those New Yorkers who take it so seriously, and frankly I’m happy not to have to worry about every damn cupcake shop and burger stand that opens for business. I’m happy not to get grief because the Times broke the news about a new branch of an overrated dessert store before I did and then to have to listen to the store’s publicists’ lame excuses (“oh gosh, I don’t know how you weren’t on that e-mail list...”).
With all there is to discuss about food in America, what new restaurant is opening is far from the most interesting. It probably doesn’t make the top ten.
Even so, I broke a fair number of stories in my little column, even though it was something I did in my spare time, and that’s because I’m a truly excellent journalist.
Just kidding. It’s mostly because New York is a vast city with enough news for everyone if you just get out and pay attention, and because, since I work for the trade press, I move in slightly different circles from most other food writers.
And it’s also because the Sun’s editors (some more than others, it’s true) valued finding offbeat information that wasn’t being covered by everyone else. That, as Pia explained it to me shortly after the paper was launched, was its goal — to create a place for intelligent thought that wasn’t The New York Times.
I loved the idea because the Times doesn’t have all the news that’s fit to print, not by a long-shot. As my friend Susie Park once said, “The Times is a good newspaper, but a bad religion.” Unfortunately, it is the religion of many New Yorkers, and that’s no way to run any society.
So it was good to have a different voice out there. I mean, the news and editorial sections were quite a bit farther to the right than I am, but journalists usually lean to the political left of their bosses, if for no other reason than because they have less money.
But of course there are other voices out there — a number of other daily newspapers based in New York or nearby, a hefty supply of weeklies and, of course, in this electronic age, more information, opinion and commentary — ranging from brilliant to just plain stupid — than any of us can handle.
Still, it’s sad to see a newspaper fold. Thanks to the writers who have said nice things about Kitchen Dish. I’m so grateful I think I’ll link to some of them:
Grub Street
Robert Simonson
Eater
A few people have asked if Kitchen Dish will find a new home. It will not (unless I get a really good offer, of course — I mean, I’m not stupid), but I will continue to break what news comes my way here and at NRN.com.
One more reason Kitchen Dish’s demise will ease some pressure from me: The Sun used serial commas and didn’t allow contractions, NRN doesn’t use serial commas and uses contractions all the time. It was like switching from American to British English.
1st day of Shawal
Let see what I did on the first day of syawal.
On the night before syawal, I went out with a friend to
my and my baju ready to wear baju raya, which actually fits me,
accept for the neck area, as you can see i cannot button the bloody cloth.
Who would want to buy Baju Melayu and cookies after hari raya? So, all the small time and recreational merchants starts to lower the price of their merchandise so that more people will eventually buy it. Knowing this seasonal phenomena will happen every 30th day of Ramadhan, everyone waited for the last minute for it. The numbers of the people keeps on growing every year and the bottleneck and gridlock of human on those areas is just beyond expectation. The traffic jam was massive. Cars barely move and the congregation of human being is so pack when a bomb is release in that areas, 10 percents of KLites will cease to exist.
So this shows that more and more people are not going to their hometown and choose to celebrate hari raya in kl. Few reasons might leads to this, most probably of the high cost of petrol and toll and the ever increasing cost of living, and maybe because of the anticipated traffic jam, or they are just plain lazy, or the prefer to celebrate it in KL, or they don’t have any relatives in the kampong because everyone has drop dead.
Anyway, I only arrived home around 6 am in the morning, so there goes my Sembahyang Raya. I was almost 1 pm when I woke up, and you can imagine the look on the faces of my mother and sisters at that time. Everyone was waiting for me, especially my nieces and nephews and grand children (which I have 32 of them) waiting for the beloved uncle for duit raya.
By the time I clean myself it is already 2 and everyone left to the kubur to visit my departed father and grandmothers. I did not go, my family knows that I will not go to kubur on hari raya, because I made it very clear to them a few years ago that you do not go to kubur just on hari raya, and claimed your undying love to your departed family, and those not going is being very ungrateful. I made it very very clear last time, so nobody dares say anything. I will visit them when I feel like going, especially when I am very sad. And almost usually I am alone in the grave areas crying my lungs out until I it gets very creepy then I would run. When you are alone in the graveyard you don’t really feel you are alone really and sense like there are eyes watching you.
So I waited for them to get home, in my new raya clothes and ate some rendang, ketupat, lemang all those usual things you eat during hari raya. And when they get back I did my ritual asking for forgiveness from my mom, sisters, brothers, in laws and my nephews and nieces will do the same to me and I give them duit raya, and then I change back to my sleeping attire and I falls asleep until 8 o’clock.
Hik hik. yes, i am useless i know.
why do i feel like Sukaerno in this picture.
Then my friend and I went to the subang airport to fetch zubir who came back from terengganu after celebrating 8 hours raya with his family. Which I think is even worst than me.
And then we went out for drinks, and now I am writing this blog.
So that is my hari raya celebration. Wasn't it full of fun????
Sekian, terima kasih.
Colacasia Yoghurt gravy - Sepankizhangu morkuzhambu
Ingredients:
Colacasia - Sepankizhangu - 200 gms
Yoghurt/Curd - Thayir - 1 cup
Ginger - Inji - small piece
Green chillies - Pachai milagai - 2 nos
Grated/Shredded coconut - Thuriviya thengai - 1 table spoon
Red gram - Thuvaram paruppu - 1 table spoon
Bengal gram dal - Kadalai paruppu - 1 table spoon
Rice - Arisi - 1 table spoon
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Turmeric powder - manjal thul - a pinch
Asafoetida - Perungayam - a pinch
Mustard seeds - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1/2 tea spoon
Fenugreek seeds - Vendayam - 1/4 tea spoon
Salt to taste
Oil for frying
Method:
Prepare yoghurt gravy as I have mentioned in yoghurt gravy items, wash and boil the vegetable in pressure cooker without closing the lid fully. Dont put whistle, as it become too much boiled and smashed. Then remove the skin and cut into small pieces. Add this to the gravy.
Sepankizhangu morkuzhambu is delicious and ready to be served. It can be served with white rice. Curd can be sour. It will suit this receipe.
Note: Always add a pinch of salt while cooking/boiling vegetables.
Optional: Red chilly can be added instead of green chilly.
http://en.wikipedia.org/wiki/Colacasia
We plan, we toil, we suffer - in the hope of what? A camel - load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs
J.B. Priestly
Beans Dal fry - Beans paruppu usili
Ingredients:
Beans - Beans - small quantity
Bengal gram dal - Kadalai paruppu - 1/2 cup
Red gram - Thuvaram paruppu - 1 table spoon
Cumin seeds - Jeeragam - 1 tea spoon
Red chillies - Kaintha milagai - 3 nos.
Asafoetida - Perungayam - a pinch
Curry leaves - Karuvepilai - small quantity
Salt to taste
Oil for frying
Method:
For usili and seasoning please refer usili varieties. Wash and cut beans and boil it. Add to the usili.
Beans paruppu usili is delicious and ready to be served. It can be served with any of the rice items. It takes hardly 20 minutes to cook. It can be served for 3 persons.
Note: Cut beans into 1/4 inch size.
Optional: Ingredients can be added/removed
http://en.wikipedia.org/wiki/Beans
A gourmet who thinks of calories is like a tart who looks at her watch
James Beard
Dal fry - Paruppu usili
Ingredients:
Bengal gram dal - Kadalai paruppu - 1/2 cup
Red gram - Thuvaram Paruppu - 1 table spoon
Cumin seeds - Jeeragam - 1 tea spoon
Red chillies - Kaintha milagai - 2 nos.
Curry leaves
Mustard seeds - Kadugu - 1 tea spoon
Asafoetida - Perungayam - a pinch
Salt to taste
Oil for frying
Method:
- Wash and soak both dals along with one red chilly and cumin seeds for an hour and grind them to a coarse paste. Add only little water. Pour the paste in idly plate and pressure cook it.
- Then split into small pieces with hands. Heat oil in a pan/kadai, splutter mustard seeds, cumin seeds, curry leaves, red chilly, add little asafoetida and add the dal. Mix them well adding little salt. Fry them for some 5-10 minutes.
Paruppu usili is delicious and ready to be served. It can be served with any rice item. Any vegetables can be cooked and added to this. It takes some 15 minutes to prepare other than soaking time. It can be served for 3 persons.
Note: Since red gram will be more soft when grinded only a table spoon is more than enough. While keeping in idly cooker care must be taken so that it is not overcooked, else it will become too hard to break. It can be kept in microwave oven also. Then 3 minutes is more than enough if kept in oven. Some pour water in the cooker, place a stand/Piramanai and keep a plate, apply little oil and place the grinded dal and cook it. Anyways we can cook the dal.
Optional: Ingredients can be added/removed.
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on
George Bernard Shaw
Chris Cheung on the move again
October 1
Remember Chris Cheung, recently of Monkey Bar until the Glazier Group sold it? Well, it turns out he’s a neighbor. I ran into him while I was running some pre-flight errands before leaving for Charlotte for Nation’s Restaurant News’ Culinary R&D conference. He says he’s not with the Glazier Group anymore. He is in talks to join another restaurant group, but he wouldn’t start until December, so he’s headed for Shanghai. His wife is from the area, so he’s going to visit her village as well as the giant metropolis, expand his flavor palette and generally enrich himself.
Obviously, I wish him the best of luck.
I’d better pack.
Remember Chris Cheung, recently of Monkey Bar until the Glazier Group sold it? Well, it turns out he’s a neighbor. I ran into him while I was running some pre-flight errands before leaving for Charlotte for Nation’s Restaurant News’ Culinary R&D conference. He says he’s not with the Glazier Group anymore. He is in talks to join another restaurant group, but he wouldn’t start until December, so he’s headed for Shanghai. His wife is from the area, so he’s going to visit her village as well as the giant metropolis, expand his flavor palette and generally enrich himself.
Obviously, I wish him the best of luck.
I’d better pack.
Crepe de Chine
Another Saturday of eating good food came my way when I went to Binondo and visited Crepe de Chine. Situated along Juan Luna St., it stands out in the clutter of typical Chinese restaurants. When I entered the place, I immediately noticed the French country design theme. The huge mural painted by Alfred Galvez was very eye-catching. A few minutes after, I met David Sy–owner of the restaurant. He told me that it’s been two years since they opened. As he told me how they started the business and how they took the risk of putting up the restaurant, the different pastas and crepes were served.
They served most of the dishes I saw on their menu. They actually have a wide variety of choices. I know it’s a fusion of Chinese and other cuisines like Filipino. Diana Sy, who is also the owner and the manager, concocted all the recipes. For me, the CDC Crepe salad is my favorite among all the dishes they served. The crunchiness and the freshness of the veggies inside the crepe made the CDC a champion! No wonder it’s their best seller. I also like their unique pizza crepe, so I think the people should not miss that when they visit Crepe de Chine. The owner’s creativity with the Adobo crepe is very fascinating! Though I told the owner that my suggestion for this crepe is to change the pork to chicken. I think it will complement the crepe better. I also suggested that since the restaurant is more like a fusion of different cuisines, they may want to try kebabs or Mediterranean gyros on their crepe. The Mexican crepe is also a winner! The distinct dressing made it so Mexican. So if you are a lover of Mexican dishes, better not miss that. And lastly, they also have different pastas and the one I tried was their Pesto which was served with bread on the side. Again I couldn’t help but make another suggestion. Since their restaurant idea is crepe, why not serve their pastas with crepe on the side instead of bread? You know, like pita bread. Anyway, I think I gave David too many suggestions already. And he got it from me for free! Hehe! But David was very nice and accommodating so I want to thank him for inviting me there. It was thru Apple, his PR person, that made all the arrangements possible.
It was indeed a good afternoon of savoring sumptuous crepe dishes and meeting new people. The location of Crepe de Chine is in the Binondo area so whenever you visit 168, Tutuban or Divisoria–don’t forget to visit this restaurant. The Artist Chef only suggests places she has already tried herself. This is one restaurant that I hope you will also try for yourself soon. :-)Crepe de Chine is located at Lower Ground 2 World Trade Exchange
215 Juan Luna St. ( near State Center and Binondo Church ), Binondo, Manila
Open Monday to Friday from 10:30 am to 9:30 pm
Tel no: (02) 244-2270
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