Monday, January 10, 2011

Cheezburger of the Day

Pork Trotters with Vinegar Stew (猪脚醋)



I was just speaking of TCM in my previous post, and pork trotters in the post before that, so, voila! I thought of this Chinese pork trotter stew. It's favoured by all Chinese mothers during the confinement period because it's incredibly nourishing, and soooo yummy. I love this so much I once famously said "I don't mind being pregnant just to eat all these (confinement) food." Hey, but, it's really a great stew for the winter, not just post-pregnancy. And there are hardly any ingredients, and even fewer steps.

Pork Trotters with Vinegar (猪脚醋)

Ingredients
2 pork trotters (ask the butcher to chop them up)
1 large (about 500g) ginger (old ginger preferably), smashed
5 tbsp sesame oil
1 bottle black vinegar (Koon Chun is a good brand. yes the entire bottle, or at least 3/4 the whole bottle)
3/4 cup brown sugar (I use unrefined Rapadura, use less if you choose to use a sweetened black vinegar)
some water
a few hard boiled eggs

Method
1. Boil the pork trotters vigorously for 15 min, and discard the water with all the scum. Rinse.
2. Fry the pork trotters with the ginger and sesame oil till fragrant.
3. Add the black vinegar, brown sugar, and enough water to cover the pork trotters.
4. Bring to a boil, then simmer for about 2 hours. (Or you can transfer to a slow cooker like I do, and then simmer on low for 4 hours. The best pot to use is the type that my mum uses-- big black clay pots, over a charcoal fire.)
5. Add the hard boiled eggs to the stew after the trotters are done.

You can eat immediately if you can't wait. But the stew is actually much better the next day. And much much better the day after. And the day after. The most amazing thing about this stew is that you don't have to refrigerate it, the ingredients used act as a form of preservative, I guess it works somewhat like a pickle? (and we know how healthy preserved/fermented foods are for our gut) Just bring it to the boil before eating. In fact, Chinese families will make a huge pot and eat throughout the week.

Here are the healing properties of the components according to TCM:
Black vinegar purifies blood and cleanses the arteries.
Old ginger gets rid of wind in the body, which invades the body especially after pregnancy.
Brown sugar gets rid of dampness in the body.
Sesame oil promotes blood circulation.
Pork trotters have plenty of collagen to strengthen the joints and ligaments, and the bones in them also provide calcium.
Eggs are seen as a complete source of nourishment.

The trotters are so melting soft, and the gravy/broth is sweet sour and savoury all at once, and thick and gelatinous. It makes you lick your sticky lips with satisfaction after that, and your tummy will feel nice and warm and happy. Proof of a powerful broth: look at how it gels after it has cooled!

This is an entry for Muhibbah Monday, and The Best Thing I Ever Ate hosted by more than burnt toast, because it simply is!

Bizarre coincidences from Andy’s birthday party

January 10

You might recall that I went to an Icelandic fashion show the other day. I neglected to mention that there was a singer at the show, too. He just sang one song and it was hard to hear over the audience, which completely ignored him. I didn’t catch his name, and so I just let it go.

Then, there he was, sitting across from me on Saturday at my good friend Andy Battaglia’s birthday party.

He was Andy’s house guest, you see.

It turns out that he’s Snorri Helgason, a musician of some note in Iceland, where he’s the lead singer of a bang called Sprengjuhöllin.

Snorri lives in London, released a solo album in late 2009 and is doing some performances in the U.S. I’m not sure why he’s staying with Andy, but Andy is a music writer of some note (and the proud owner of two ukuleles), so it all makes sense in a way.

After we finished drinking at The Roebling Inn (I drank a fairly dark IPA from the Hudson Valley called Hurricane Kitty), we went back to the apartment of Andy and his girlfriend, Jennifer Prediger, and Snorri and fellow band member Atli Bollason (sitting on the far left in the video), who was visiting from Montreal, performed a song that I managed to find on YouTube and posted here.

It’s called “Worry till Spring” in English, but in Icelandic it’s “Verum í Sambandi,” which consular official Hlynur Gudjonsson tells me means “let’s stay in touch.”




More small-world stuff from the party: Andy’s girlfriend Jennifer is a documentary producer, among other things, and at Andy’s party I learned that she produced my friend Rachel Wharton’s “Let’s Eat” spots on NY1.

I often say that it’s not really a small world. In fact, it’s a big world with more than six billion people and encompassing every experience that every human being has ever had. Indeed, the world is not just the world, for most practical purposes it’s our entire universe. It’s huge.

But really, it’s a small world.


On Crises Spreading

I love the use of the word "spreading" to describe the Euro debt crisis.
It is difficult to see how a Portugal bailout can be avoided, however much the government might wish it. Many investors and analysts expect a rescue package, giving it a self-fulfilling character. True, the country may beat its deficit target for 2010 of 7.3% of gross domestic product, but a chunk of the credit for this goes to the one-time transfer to the state of Portugal Telecom's pension fund, worth 1.5% of GDP...Ideally, a Portuguese bailout would be accompanied by measures aimed at preventing the crisis spreading to Spain.
Spreading? What spreading? They're all in debt way over their heads and they just keep borrowing more and more and more. What's to spread? They're insolvent. They didn't get that way overnight and it's not like investors needed to see Ireland and Greece fall apart to figure out that this was a bad thing. They're down another 7.3% this year. If they want this thing to stop "spreading" then they need to run a surplus and pay off some of that debt.

A RECIPE FOR PEOPLE THAT LIKE FOOD

I don't know what your market is called wherever all of you live but here we go to Publix. It looks like this


Anyway, this post most certainly is NOT about a stupid shopping market...it is about a delicious recipe of the salad kind. You've done it, we've all done it...its FREE SAMPLES TIME! Oooh how we love free sample time at the grocery store. This one particular time I stopped at the "Aprons Booth" and they were making this delicious Greek cucumber salad. It seriously blew my socks off with its tastiness, and I said we've got to make this.  We grabbed the card & the ingredients: (this is where you might want to practice that copy and paste sequence)

Ingredients
1 cucumber
1 pint cherry tomatoes
1/2 cup pre-diced onions
1/2 cup Greek salad dressing
1/2 teaspoon Greek seasoning
1/4 teaspoon kosher salt
 
Prep
  • Peel cucumber, if desired, then cut in half lengthwise. Slice thinly and place in medium bowl.
  • Cut cherry tomatoes lengthwise into quarters; add to cucumbers.
Steps
  1. Stir in remaining ingredients until evenly coated.
  2. Let stand 10–15 minutes to blend flavors. Stir and serve.CALORIES:  140kcal; FAT 11g; CHOL 0mg; SODIUM 520mg; CARB 31g; FIBER 2g; PROTEIN 1g; VIT A 15%; VIT C 20%; CALC 2%; IRON 2% 
Not only is it quick and easy, but its deliciouso and is a great alternative to regular 'ol tradish salad. The only thing I added on top that the recipe didn't call for was some Feta Cheese, I highly recommend you do it. 




 BAM! There it is. I don't have a fancy camera, although I'd like one....so I take a lot of random crappy pics with my severely outdated phone. This is the last time I'm apologizing for it. Ok maybe not.

Enjoy!   -Kat

error!

Hello all, i dont know why i cant posting any pictures on this blog for few days.
Well i have many things to post but need to post with pictures.
Hopefully it will get well soon, and thanks for your attention.

She Is Now In Charge Of All Schizoids

Apparently, some people think the Arizona shooting is the fault of Sarah Palin.

It's like she's a god or something. She can cause just about anything to happen anywhere. Wild.

I am made of chalk



Days in wich you only want to listen the noise of Crystal Castles, dress in black and dance in a rave. Welcome, monday.

I had a party last weekend with Marilyn Manson and Dita; Sid Vicious, Abba, Elvis, Weezer and David Bowie. And I've got pictures... but I'm showing them to you later, 'cause now I've gotta go to work!

Have a great monday!

How to make Potato Curry Recipe

Given below Ingredients for make Potato Curry Recipe



  • 250gms Aloo (Potatoes)
  • 2 tbsp Oil
  • 1/4 tbsp Turmeric powder
  • 2 nos. Green chillies
  • 4-5 nos. Curry leaves
  • 1/2 tsp Mustard seeds
  • Salt To Taste

Potato Curry

Given below Method for make Potato Curry Resipe



  • Boil, peel and cube the potatoes. Heat oil in a pan, add the mustard seeds, slit green chillies, curry leaves, fry till the seeds start spluttering, add salt and turmeric powder and cubed aloo (potatoes), add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. Serve the aloo sabzi hot with roti or paratha.
  • For a different taste in aloo sabzi , you can substitute mustard seeds with cumin seeds.

Given below Video for make Potato Curry Recipe



How to make Potato Curry Recipe

Given below Ingredients for make Potato Curry Recipe



  • 250gms Aloo (Potatoes)
  • 2 tbsp Oil
  • 1/4 tbsp Turmeric powder
  • 2 nos. Green chillies
  • 4-5 nos. Curry leaves
  • 1/2 tsp Mustard seeds
  • Salt To Taste

Potato Curry

Given below Method for make Potato Curry Resipe



  • Boil, peel and cube the potatoes. Heat oil in a pan, add the mustard seeds, slit green chillies, curry leaves, fry till the seeds start spluttering, add salt and turmeric powder and cubed aloo (potatoes), add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. Serve the aloo sabzi hot with roti or paratha.
  • For a different taste in aloo sabzi , you can substitute mustard seeds with cumin seeds.

Given below Video for make Potato Curry Recipe



Make Baigan Bharta Recipe

Given below Ingredients of the Baigan Bharta Recipe



=> 1 medium Baigan (eggplant)
=> 1/2 cup Cooked green peas
=> 1 Finely chopped onions
=> 1 Finely chopped tomatoes
=> 1 Finely chopped green chilli
=> 1/2 tsp Red chilli powder
=> 1/2 tsp Garam Masala Powder
=> 1/4 tsp Turmeric Powder
=> 3 tbsp Vegetable oil
=> Salt to taste
=> Chopped green coriander leaves for garnishing

Baigan Bharta

Given below Method to make Baigan Bharta Recipe



Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat.
Frequently turn the eggplant upside down, until fully roasted.
Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
Mash the flesh.
Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
Add green peas and mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.
Garnish the baigan bharta with green coriander leaves and serve hot

Given below Video for make Baigan Bharta Recipe



Make Baigan Bharta Recipe

Given below Ingredients of the Baigan Bharta Recipe



=> 1 medium Baigan (eggplant)
=> 1/2 cup Cooked green peas
=> 1 Finely chopped onions
=> 1 Finely chopped tomatoes
=> 1 Finely chopped green chilli
=> 1/2 tsp Red chilli powder
=> 1/2 tsp Garam Masala Powder
=> 1/4 tsp Turmeric Powder
=> 3 tbsp Vegetable oil
=> Salt to taste
=> Chopped green coriander leaves for garnishing

Baigan Bharta

Given below Method to make Baigan Bharta Recipe



Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat.
Frequently turn the eggplant upside down, until fully roasted.
Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
Mash the flesh.
Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
Add green peas and mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.
Garnish the baigan bharta with green coriander leaves and serve hot

Given below Video for make Baigan Bharta Recipe



How to make Vegetable Biryani Recipe

Given below Ingredients of Vegetable Biryani Recipe



2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)

Vegetable Biryani

Given below Method to make Vegetable Biryani Recipe



Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
Add salt and red chilli powder and stir.
Add fine chopped tomatoes and fry till they are properly cooked.
Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
Add all the fried vegetables.
Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
Take this vegetable biryani out in a rice serving dish.
Garnish with dry fruits and green coriander leaves.
Serve the vegetable (veg ) biryani hot with raita and pickle.

Given below Video to make Vegetable Biryani Recipe



How to make Vegetable Biryani Recipe

Given below Ingredients of Vegetable Biryani Recipe



2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)

Vegetable Biryani

Given below Method to make Vegetable Biryani Recipe



Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
Add salt and red chilli powder and stir.
Add fine chopped tomatoes and fry till they are properly cooked.
Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
Add all the fried vegetables.
Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
Take this vegetable biryani out in a rice serving dish.
Garnish with dry fruits and green coriander leaves.
Serve the vegetable (veg ) biryani hot with raita and pickle.

Given below Video to make Vegetable Biryani Recipe