World Yummy Food!

Kuching Kolo Mee

Ingredients
3 pieces of instant noodles
100 grammes of minced pork
1/2 bulb of garlic (finely chopped)
spring onions for garnishing (chopped finely)
6 tablespoons of palm oil

Seasoning (for 3 servings)
3 teaspoons of fish sauce
1/3 teaspoon of salt
1 teaspoon of light soy sauce
5 tbsp lard (red color oil-dripping from BBQ pork)
½ tbsp vinegar
1/3 teaspoon of monosodium glutamate
a couple of dashes of white pepper powder

Marinade (for minced pork)
2 teaspoons of fish sauce
1 teaspoon of light soya sauce
a couple of dashes of white pepper powder
1 teaspoon of corn flour / potato flour

Method
Marinade minced pork for at least 1 hour.

Bring a pot of water to boil. Add instant noodles and cook till almost done. Remove noodles from pot using a net or colander and run it through cold or tap water. Return noodles to boiling water to heat it up again and thereafter, drain the noodles after 30 seconds. Set aside.

Heat oil in wok using medium high heat. Fry garlic till golden brown. Remove fried garlic and set aside.

Scoop up oil into a bowl leaving about 2 tablespoons of oil remaining in the wok. Increase heat to high and stir fry minced pork till completely cooked (about 2 minutes). Sprinkle some water whilst stir frying to prevent burning. The minced pork should be just moist after cooking and not soaking in gravy. Remove cooked minced pork and set aside.

In a large bowl, add all the seasoning and stir well. Add cooked instant noodles and stir till evenly coated by the seasoning. Separate the noodles onto three serving plates. Add some cooked minced pork and garnish with fried garlic and spring onions.

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We are Meiliana Lie ^^

8:40:00 PM | Label: AboutUs

This Blog is made by 2 senior high students name Meiliana and Yashica Lie. At first, we made this blog because we were given task by our computer teacher to do so. But as both of us loves food very much, so we will give our best to this blog. We wanna say thanks to the laptop, electricity, internet, google, and everyone who has share their infos (Sorry if we couldn't credit you properly, we're not an expert in this thingy) and last thanks to you who visited our blog. Hope this blog could be useful. enjoy!;)

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Mexican Cuisine - Tacos

8:15:00 PM | Label: World's Cuisine

Tacos or Taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro, tomatoes, minced meat, onions and lettuce. The word taco describes a typical Mexican dish of a maize tortilla folded around food ("Tortilla de maíz enrollada con algún alimento dentro, típica de México"). The original sense of the word is of a "plug" or "wad" used to fill a hole ("Pedazo de madera, metal u otra materia, corto y grueso, que se encaja en algún hueco"). The Online Etymological Dictionary defines taco as a "tortilla filled with spiced meat" and describes its etymology as derived from Mexican Spanish, "light lunch," literally, "plug, wadding." The sense development from "plug" may have taken place among Mexican silver miners, who used explosive charges in plug form consisting of a paper wrapper and gunpowder filling.

Source: www.wikipedia.com

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Dim Sum - Chinese Cuisine

8:13:00 PM | Label: Gallery

Dumplings - "Hak kau"

Egg tart


"Siu Mai"

Fried Dumpling

"Cheong Fun"

Spring Roll

Pork bun "cha sio bau"

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France Cuisine - Gratin Dauphionis

7:47:00 PM | Label: World's Cuisine

gratin dauphinois is all about the flavor of the potatoes, and the creaminess that binds the slices together. Some recipes call for cooking the potatoes in 100% cream, but the result is a bit over the top and I find one gets excellent results using mostly milk, and just a little cream. The trick is to start by pre-cooking the potatoes on the stove, just until the milk thickens enough to coat them well, and then finish cooking and browning the gratin in the oven: this shortens the overall cooking time, and it ensures that the potatoes are cooked thoroughly, from top to bottom.

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Malaysian Cuisine - "Nasi Lemak"

12:49:00 AM | Label: World's Cuisine

Nasi Lemak means “fatty rice”. It get’s this name as the rice used is soaked in coconut cream, and then steamed until cooked. Exceptionally good Nasi lemak has pandan leaves added or lemon grass to add some fragrance.

Traditional nasi lemak is often served simply wrapped in banana leaf. Ordering nasi lemak in restaurant will often mean it will be accompanied with many side dishes.

It may also have a different coloring depending on what’s been added to it. Such things might include, egg, chicken, beef, roasted peanuts and some vegetables.

The rice is soft, and very flavoursome. Yet, it’s not overly sweet, nor gooey. It works as a main meal, or small side of the road snack.

Source : www.thelongestwayhome.com

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Indian Cuisine - Roti Canai

1:19:00 AM | Label: World's Cuisine

Roti canai or roti cane is a type of Indian-influenced flatbread found in Malaysia and Indonesia. It is a flat bread eaten by people across South and Southeast Asia. Originated from India. This bread were introduced to Southeast Asia by the Indian-Muslim travellers when they ported in then Malaya (now Malaysia). Also known as 'Paratha', Roti canai is derived from 'roti' which means bread and 'canai' means knead. Why is it name in such because of its preparation method in such, something like when you see a pizza guy kneading the dough. Roti canai is circular and flat. There are two ways to make roti canai; twirl the dough until it becomes a very thin sheet and then fold it into a round or a square shape(Depending which is easier for individual). The second method involves skills to spread out the dough evenly and as thin as possible before being folded. The folded dough then will be grilled on a flat griller with oil, some prefer melted butter to replace the oil. The first method is more popular and faster than the second.

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Japanese Cuisine - Sushi

11:29:00 PM | Label: World's Cuisine

Sushi is a Japanese food consisting of cooked vinegared rice (shari) combined with other ingredients (neta), usually raw fish or other seafood. Neta and forms of sushi presentation vary, but the ingredient which all sushi have in common is shari. Sushi is the most famous Japanese dish outside of Japan, and one of the most popular dishes among the Japanese themselves. In Japan, sushi is usually enjoyed on special occasions, such as a celebration.

During the Edo period, "sushi" refered to pickled fish preserved in vinegar. Nowadays sushi can be defined as a dish containing rice which has been prepared with sushi vinegar. There are many different types of sushi. Some popular ones are:

	Nigiri Small rice balls with fish, shellfish, etc. on top. There are countless varieties of nigirizushi, some of the most common ones being tuna, shrimp, eel, squid, octopus and fried egg.
	Gunkan Small cups made of sushi rice and dried seaweed filled with seafood, etc. There are countless varieties of gunkanzushi, some of the most common ones being sea urchin and various kinds of fish eggs.
	Norimaki Sushi rice and seafood, etc. rolled in dried seaweed sheets. There are countless varieties of sushi rolls differing in ingredients and thickness. Sushi rolls prepared "inside out" are very popular outside of Japan, but rarely found in Japan.
	Temaki Temakizushi (literally: hand rolls) are cones made of nori seaweed and filled with sushi rice, seafood and vegetables.
	Oshizushi Oshizushi is pressed sushi, in which the fish is pressed onto the sushi rice in a wooden box. The picture shows trout oshizushi in form of a popular ekiben (train station lunch box).
	Inari Inarizushi is a simple and inexpensive type of sushi, in which sushi rice is filled into aburaage (deep fried tofu) bags.
	Chirashi Chirashizushi is a dish in which seafood, mushroom and vegetables are spread over sushi rice. It can resemble domburi with the difference being that chirashizushi uses sushi rice while domburi uses regular, unseasoned rice.

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Indonesian Cuisine- Satay

10:34:00 PM | Label: World's Cuisine

Satay or sate, is a dish of seasoned, skewered and grilled meat, served with a sauce^. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

Satay originated in Java, Indonesia Satay is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, and Thailand, as well as in the Netherlands, as Indonesia is a former Dutch colony.

Satay is a very popular delicacy in Indonesia; Indonesia's diverse ethnic groups' culinary arts (see Indonesian cuisine) have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish—especially during celebrations—and can be found throughout the country.

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Pasta - Italian Cuisine

10:20:00 PM | Label: Gallery

Beef Lasagna

Baked Macaroni

Fettuccine Carbonara

Spaghetti Bolognese


Angel Hair Oglio Olio

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Thailand Cuisine - Tom Yum Goong (Spicy Shrimp Soup)

10:02:00 PM | Label: World's Cuisine

Tom yum is one of Thailand's excellent delicacies. Not only it is famous in Thailand, it is also well-known in restaurants from other countries as well. Literally, the words "tom yum" are derived from two Tai words: "tom" and "yam". "Tom" refers to boiling process (soup, in this case). "Yam" refers to a kind of Lao and Thai spicy and sour salad. Thus, "tom yum" is a Lao and Thai hot and sour soup. Indeed, tom yum is characterised by its distinct hot and sour flavours, with fragrant herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce and crushed chili peppers. The secret behind its excellent aroma are its excellent ingredients. This clear soup, with sour taste is cooked with shrimps (Goong), fragrant lemon grass, fresh galangal root and kaffir lime leaf is simply amazing and mouth-watery. For those whom may be allergic to seafood, you can choose to use chicken or fish instead of shrimps. Try it and share the experience!

source: www.wikipedia.com , www.bangkok.com

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Dobos Torte

9:51:00 PM | Label: Recipes

Servings: 12

Ingredients

9 egg whites
8 egg yolks
1 cup white sugar
1/4 cup milk
1 tablespoon lemon zest
1 pinch salt
1 1/2 teaspoons vanilla extract
1 1/2 cups sifted all-purpose flour
1/2 tablespoon shortening
1 cup white sugar
1 recipe Chocolate Buttercream

Directions

Preheat oven to 400 degrees F (205 degrees C). Have ready two 10 inch cardboard circles. Generously grease a 9 inch spring-form pan with soft butter, and dust with flour.
Beat the egg whites until frothy, and gradually add 1 cup sugar. Beat just to soft peaks. In another bowl, beat the yolks with the milk, lemon peel, vanilla, and salt. Fold this into the egg whites. Sift the flour over the egg mixture, and fold in.
Spread 1 1/3 cups batter into the prepared pan. Bake for about 5 to 9 minutes, or until small, brown spots begin to appear on cake. Remove the cake from the oven, and remove layer from pan with a spatula. Dust the cake lightly with flour, and place on a rack to cool. Grease pan again, and repeat this process until all of the batter is used, about 6 times more. Place the layers between wax paper, and cover with a towel. Chill layers for a few hours. Make the Chocolate Buttercream.
Layer the chilled layers on one of the cardboard rounds with the buttercream. Start with one layer; cover with the buttercream, and then press down with another layer to make a good seal. Repeat this with the remaining layers, but reserve one layer. Wrap the cake in plastic, and chill for at least 6 hours along with the remaining buttercream. Grease the other cardboard round with the shortening, and place the last layer on it.
Place 1 cup sugar into a non-stick skillet over medium heat. Allow sugar to cook until the edges look melted and brown. Begin stirring with a wooden spoon. Cook until the sugar become an amber color, and is smooth. Carefully pour the caramel over the top of the last layer, and spread to the edges with an oiled knife. Quickly, using an oiled knife, indent the top of the caramel into 16 wedges. Allow to cool slightly, and then retouch the indents with the knife again. Place layer onto a counter top dusted with sugar, and allow the caramel to cool completely.
Place some more buttercream on top of the chilled torte, and top with the caramel round. Frost the sides with the remaining buttercream. Chill the torte before serving.

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Martabak - Indonesian Culinary

9:04:00 PM | Label: Gallery

Martabak Telur

Martabak Manis ( Cheese)

Martabak Manis ( choco - peanut)

Martabak Manis (choco- cheese)

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Beef Lasagna

8:29:00 PM | Label: Recipes

Ingredients

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

Directions

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

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World Yummy Food!

There are a LOT of yummy food in this world that loved by everyone. to know more, please explore our blog ^^

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Kuching Kolo Mee

We are Meiliana Lie ^^

Mexican Cuisine - Tacos

Dim Sum - Chinese Cuisine

France Cuisine - Gratin Dauphionis

Malaysian Cuisine - "Nasi Lemak"

Indian Cuisine - Roti Canai

Japanese Cuisine - Sushi

Indonesian Cuisine- Satay

Pasta - Italian Cuisine

Thailand Cuisine - Tom Yum Goong (Spicy Shrimp Soup)

Dobos Torte

Servings: 12

Ingredients

Directions

Martabak - Indonesian Culinary

Beef Lasagna

Ingredients

Directions