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This is one of my daughter favorite dishes, being mild and less spicy she loves this rice dish. Its super easy to make and goes well with most Indian curries.
Do try this out and I am sure you will be happy with the results.
Prep Time : 5 mins
Cook Time: 5 mins
1 cup rice(basmati), cooked
1/2 cup coconut, shredded or grated
1 green chili, slit
1 dried red chili
1 1/2 tablespoon oil/ghee(clarified butter)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 tablespoon chana dal(split chickpeas)
1/2 tablespoon urad dal(split black gram)
1 teaspoon ginger, finely chopped
A pinch of hing (asafoetida)
Few curry leaves
Salt to taste
1) Heat oil/ghee(clarified butter) in a pan in medium flame. I used coconut oil here because it tastes best for this dish.
2) Add mustard seeds, cumin seeds, chana dal(split chickpeas), urad dal(split black gram), green chili, dried red chili, ginger and curry leaves. Fry this for 30 seconds in medium flame. The trick is to ensure that these are fried but not burned.
3) Add a pinch of hing(asafoetida) and mix well.
4) Now add the cooked rice and coconut. Stir well for about 15 to 20 seconds and switch off the flame.
5) Finally add salt into this and mix well. You could add peanuts or cashew nuts if you prefer. Goes well with most curries.
I have just returned home to China from an almost two week trip to Ho Chi Minh City (Saigon), Vietnam. To get there I first travelled by train to the provincial capital, Nanning. The local airport only does domestic flights, whereas there are direct flights from Nanning. The flight time required that I stay overnight at the Aviation Hotel in Nanning, from which there is a regular direct bus to the airport.
The trip to Nanning is about an hour and a half and passes through some nice karst scenery.
After booking into the hotel, I set off for my favourite Nanning eating destination. Zhongshan Night market is a well known spot and very popular with the locals. I had forgotten that it was a local holiday - the place is always busy, but that night it was exceptionally so.
It consists of one long street with hundreds of stalls and is basically a seafood market, although there are a few stalls selling alternatives.
Filled myself with seafood (and some of that blood sausage above), slept soundly and, next morning, flew to Ho Chi Minh City.
The rest of my trip can be seen here:
Hi everyone! In our last Iron Baker challenge, I was given the task of coming up with a modern take on the retro classic Pineapple Upside-down Cake. For those who missed it the first time around, a picture of my creation can be found here. Now that the first round is over, it's my pleasure to introduce gfron1 as the next baker who will be presented with the new challenge!
gfron1 is a very talented baker who has posted beautiful dessert creations in our Dessert thread. I am a huge fan. Here is a look at what he can do!
So, my challenge to gfron1 is this:
Make a dessert containing an animal ingredient or product other than lard or bacon by October 10th.
I think all of us will be waiting with bated breath for whatever innovative/scary/(and most importantly) tasty combinations you come up with!
(Now we just gotta wait around until he notices this thread and accepts... )
P.S. If you're vegetarian, I can change the challenge.
I'm helping to prepare food for a party, and several of the guests are vegan, and, because I grew up in a vegetarian household, and a lot of the food we ate would have been suitable for vegans, too, I've been asked to come up with several suitable dishes.
The thing is, I'd like to make some dishes that are really appealing, rather than just 'pretty decent for a vegan dish'. I can think of several possibilities, but I'd love to hear other omnivores' experiences of vegan dishes that they really enjoyed, things they'd make themselves/again, or look forward to eating if they knew it was going to be served to them.
Note: This follows on from the Munching with the Miao topic.
The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and lead us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.
This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
Then into lunch:
The ubiquitous Egg and Tomato
Dried fish with soy beans and chilli peppers. Delicious.
Stir fried lotus root
Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.
Out of Focus Corn and mixed vegetable
Beef with Bitter Melon
Glutinous (Sticky) Rice
The juiciest pomelo ever. The area is known for the quality of its pomelos.
After lunch we headed out to explore the tea plantation.
Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.
As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.
And here they are:
After our serenade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
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