Sp 120 Philips Home Theatre

AYAM KARI (Malaysian Chicken Curry) CURRY

Uyyyy, which later made me. Better late than ...

Malaysia is the place where Thai curries are mixed with the Indians, so they have a bit of both. On one side are prepared with fresh herbs, pastas, plus powder is added similar to Indian curry.

Last May I was in Kuala Lumpur, Malacca road. The fact is that there was a city that impressed me much, if anything worse. Too much concrete, too many freeways, a lot of development and rather little respect for the old. Enfin ...

The last day I went to a cooking course on the outskirts, called Lazat. It was very interesting, and I had a pretty good cook in a house with a garden. I recommend it.

This recipe is inspired by one I prepared there. Eat it with hot rice or rotis.

Ingredients;

250 gr. chicken breast diced
1 sprig curry leaves (optional because it is hard to find)
cinnamon ½
1 piece of star anise

4 cloves 4 cardamoms open

Rempah


4 shallots 4 garlic cloves
1 cm. peeled ginger
1 piece of fresh large red chile (optional)

3 tablespoons curry powder mixed with 3
tablespoons water 60 gr. diced potatoes
Sal
Water
80 ml. coconut cream


Preparation;

rempah Reduce to pulp (shallots, garlic and ginger). What you can do in the blender adding a little oil or water so that the blades rotate well.

Put oil in a skillet and saute the curry leaves, cinnamon, anise and cardamom until fragrant. A minute.

Add the pasta and stir-fry crushed a few minutes until the oil begins to separate.

Then add the curry powder and cook very slowly until the oil rises to the surface. This step is very important. You must cook over low heat to avoid burning and is well cooked.

Bring water, potatoes and salt. Boil slowly until almost cooked. After introducing the chicken and coconut milk.

Within minutes, when the chicken is tender and cooked, remove from heat and serve with rice or bread.

Sp 120 Philips Home Theatre

AYAM KARI (Malaysian Chicken Curry) CURRY

Uyyyy, which later made me. Better late than ...

Malaysia is the place where Thai curries are mixed with the Indians, so they have a bit of both. On one side are prepared with fresh herbs, pastas, plus powder is added similar to Indian curry.

Last May I was in Kuala Lumpur, Malacca road. The fact is that there was a city that impressed me much, if anything worse. Too much concrete, too many freeways, a lot of development and rather little respect for the old. Enfin ...

The last day I went to a cooking course on the outskirts, called Lazat. It was very interesting, and I had a pretty good cook in a house with a garden. I recommend it.

This recipe is inspired by one I prepared there. Eat it with hot rice or rotis.

Ingredients;

250 gr. chicken breast diced
1 sprig curry leaves (optional because it is hard to find)
cinnamon ½
1 piece of star anise

4 cloves 4 cardamoms open

Rempah


4 shallots 4 garlic cloves
1 cm. peeled ginger
1 piece of fresh large red chile (optional)

3 tablespoons curry powder mixed with 3
tablespoons water 60 gr. diced potatoes
Sal
Water
80 ml. coconut cream


Preparation;

rempah Reduce to pulp (shallots, garlic and ginger). What you can do in the blender adding a little oil or water so that the blades rotate well.

Put oil in a skillet and saute the curry leaves, cinnamon, anise and cardamom until fragrant. A minute.

Add the pasta and stir-fry crushed a few minutes until the oil begins to separate.

Then add the curry powder and cook very slowly until the oil rises to the surface. This step is very important. You must cook over low heat to avoid burning and is well cooked.

Bring water, potatoes and salt. Boil slowly until almost cooked. After introducing the chicken and coconut milk.

Within minutes, when the chicken is tender and cooked, remove from heat and serve with rice or bread.

Diagram On French Smooch

SOME HOME

time ago I bought a coffee grinder to use it only in my culinary experiments.

After much searching I found one I liked, cheap and cheerful. Then I discovered I had a small defect, the blades were still moving after you've opened the lid ... horror! Enfin, and not change it, I want it as it is, so I'll have a sharp eye and continue grinding seeds and spices with happiness.

This comes tell you why the other day I prepared a bit of curry, roasted yellow, very aromatic, intense, strong smell of cumin, cinnamon, cloves ...

Ana I told my roommate, to close his eyes, and I did smell, alternatively, curry home and a boat (the one pictured) I bought a few months ago. The house smells of spices, the operator does not smell like anything, if anything slightly roasted turmeric and flour ...

Eureka! If so, it is normal that some curries contain more than spices, flour or sometimes cheaper ingredients. This would greatly decrease the cost. Addition to buy in large quantities it is normal that we are in the pantry remains longer prudent to have been converted into a powder with no odor and flavor to anything ...

As you can imagine the effect on our plates is important. Basically because if you add 6 tablespoons taste will never be the same as if you prepare yourself. All it accomplishes is that the plate is thick and has color, but little else.

I recommend that if you prepare it at home grinder. Even if you do not have it you can prepare yourself buying and ground spices. You will get cheaper and you'll see the difference ...

is best to prepare small amounts, as I give you the recipe, so that you have 2 or 3 courses maximum. In this way you will be using curry always cool and rich.

Malay I offer a simple recipe, which I prepared the other day.

And tomorrow Kari Ayam ...

Ingredients;

1 ½ tablespoons coriander grains
1 ½ tablespoons cumin
¾ teaspoon fennel seeds
1 tablespoon chile powder
½ tsp turmeric
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cardamom (only the black seeds that are inside)

Preparation;

can lightly toast each grain ingredients in a dry skillet, taking care do not burn. Thus, the curry will be more aromatic and strong. Also can leave an extended time in the sun to be easier after grinding.

Put in a spice grinder (or coffee) all seeds and crush them until they were reduced to a fine powder.

Mix it with freshly ground powder had already. Store in a glass container in a dry place with low light.

Diagram On French Smooch

SOME HOME

time ago I bought a coffee grinder to use it only in my culinary experiments.

After much searching I found one I liked, cheap and cheerful. Then I discovered I had a small defect, the blades were still moving after you've opened the lid ... horror! Enfin, and not change it, I want it as it is, so I'll have a sharp eye and continue grinding seeds and spices with happiness.

This comes tell you why the other day I prepared a bit of curry, roasted yellow, very aromatic, intense, strong smell of cumin, cinnamon, cloves ...

Ana I told my roommate, to close his eyes, and I did smell, alternatively, curry home and a boat (the one pictured) I bought a few months ago. The house smells of spices, the operator does not smell like anything, if anything slightly roasted turmeric and flour ...

Eureka! If so, it is normal that some curries contain more than spices, flour or sometimes cheaper ingredients. This would greatly decrease the cost. Addition to buy in large quantities it is normal that we are in the pantry remains longer prudent to have been converted into a powder with no odor and flavor to anything ...

As you can imagine the effect on our plates is important. Basically because if you add 6 tablespoons taste will never be the same as if you prepare yourself. All it accomplishes is that the plate is thick and has color, but little else.

I recommend that if you prepare it at home grinder. Even if you do not have it you can prepare yourself buying and ground spices. You will get cheaper and you'll see the difference ...

is best to prepare small amounts, as I give you the recipe, so that you have 2 or 3 courses maximum. In this way you will be using curry always cool and rich.

Malay I offer a simple recipe, which I prepared the other day.

And tomorrow Kari Ayam ...

Ingredients;

1 ½ tablespoons coriander grains
1 ½ tablespoons cumin
¾ teaspoon fennel seeds
1 tablespoon chile powder
½ tsp turmeric
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cardamom (only the black seeds that are inside)

Preparation;

can lightly toast each grain ingredients in a dry skillet, taking care do not burn. Thus, the curry will be more aromatic and strong. Also can leave an extended time in the sun to be easier after grinding.

Put in a spice grinder (or coffee) all seeds and crush them until they were reduced to a fine powder.

Mix it with freshly ground powder had already. Store in a glass container in a dry place with low light.

Elastic String Conical Pendulum

wonton soup (finally ...)

Et voila ... finally wonton recipe!

As I said the wontons can be prepared in many different ways. One of my favorites is this. The wonton soup has Cantonese origin and is considered a healthy tonic for the elderly and children, plus a tasty incoming energy.

I've never been to China, and I have no intention of going (Free Tibet!), But this dish is found all across Southeast Asia, where there are kitchens with strong Chinese influences.

remember with pleasure the large bowls of soup, dumplings filled with juicy sde swimming in a clear broth, and powerful, I ate in Bangkok. Pictured

soup seems thick. Normally it is not so, but I like it that way, ideal for cold days we have in Madrid.

Ingredients

;

Soup;

chicken broth (I prepared it with chicken, onion, garlic, ginger, star anise, black peppercorns, 1 seta siitake, water and salt)

1 chopped scallion mushroom siitake per person, soaked and cut into slices
few spinach leaves


Garlic fried wonton For the filling (you can prepare the filling to your taste, mixing meat and seafood, or just with vegetables);

350-400 gr . minced pork meat (usually prepared with a mixture of pork and shrimp, if you can do half and half)
1 tablespoon finely chopped ginger
3 tablespoons chopped chives
3 chopped water chestnuts (optional, but these nuts give it a crisp point very rich. The tin can be found in the Chinese establishments, and cool in some General stores Margallo)

1 tablespoon soy sauce clear
1 tablespoon Chinese wine or sherry
1 tablespoon sesame oil 1 teaspoon
Chinese black vinegar (you can increase or decrease the time of these four sauces according to your taste) Salt

white pepper ½ teaspoon cornstarch

Wafers wonton
1 beaten egg to seal the wonton

Preparation,

Mix all filling ingredients until a smooth paste. Then fill the wafers as indicated the previous post. Be sealed with the beaten egg and set aside.

Okay wonton prepare all at once, use the one you like and freeze the rest.

Heat broth and add the dumplings (about 3 or 4 per person), and boil gently until they rise to the surface. That will be more or less in 3 minutes and will mean that they are ready.

Serve each bowl, broth, wontons, spinach leaves and garnish with chopped spring onion and fried garlic. It's okay to get in the table soy, sesame oil and some hot sauce for everyone to taste the garnish.

I hope your opinion ... rich, right?

Elastic String Conical Pendulum

wonton soup (finally ...)

Et voila ... finally wonton recipe!

As I said the wontons can be prepared in many different ways. One of my favorites is this. The wonton soup has Cantonese origin and is considered a healthy tonic for the elderly and children, plus a tasty incoming energy.

I've never been to China, and I have no intention of going (Free Tibet!), But this dish is found all across Southeast Asia, where there are kitchens with strong Chinese influences.

remember with pleasure the large bowls of soup, dumplings filled with juicy sde swimming in a clear broth, and powerful, I ate in Bangkok. Pictured

soup seems thick. Normally it is not so, but I like it that way, ideal for cold days we have in Madrid.

Ingredients

;

Soup;

chicken broth (I prepared it with chicken, onion, garlic, ginger, star anise, black peppercorns, 1 seta siitake, water and salt)

1 chopped scallion mushroom siitake per person, soaked and cut into slices
few spinach leaves


Garlic fried wonton For the filling (you can prepare the filling to your taste, mixing meat and seafood, or just with vegetables);

350-400 gr . minced pork meat (usually prepared with a mixture of pork and shrimp, if you can do half and half)
1 tablespoon finely chopped ginger
3 tablespoons chopped chives
3 chopped water chestnuts (optional, but these nuts give it a crisp point very rich. The tin can be found in the Chinese establishments, and cool in some General stores Margallo)

1 tablespoon soy sauce clear
1 tablespoon Chinese wine or sherry
1 tablespoon sesame oil 1 teaspoon
Chinese black vinegar (you can increase or decrease the time of these four sauces according to your taste) Salt

white pepper ½ teaspoon cornstarch

Wafers wonton
1 beaten egg to seal the wonton

Preparation,

Mix all filling ingredients until a smooth paste. Then fill the wafers as indicated the previous post. Be sealed with the beaten egg and set aside.

Okay wonton prepare all at once, use the one you like and freeze the rest.

Heat broth and add the dumplings (about 3 or 4 per person), and boil gently until they rise to the surface. That will be more or less in 3 minutes and will mean that they are ready.

Serve each bowl, broth, wontons, spinach leaves and garnish with chopped spring onion and fried garlic. It's okay to get in the table soy, sesame oil and some hot sauce for everyone to taste the garnish.

I hope your opinion ... rich, right?

How To Connectceiling Fan And Regulator

Closing a Wonton (properly ...)

When cooking wonton almost as important as the filling is how close it. Not just a cosmetic issue, but in the will depend not opened and spoiled while you cook.

But it is all a matter easy and fun, which we should approach without fear, it just requires a little patience and practice. We will gradually improve and the result will be even better and more rewarding. It is also a good excuse to get a glass of wine or tea and invite friends to cooperate ...

I, yesterday, I closed 50 while watching the Simpson.

Since I have no good pictures I'll give you the addresses of some videos that have helped me and I like. Follow their instructions is a matter of kids.

One important thing before starting to fill wonton is to have everything at hand. As always.

I use frozen dough sold. Wheat flour is sold and the 2 types, for frying and for making steamed or in soups. Choose the sections that need, but in reality not differ too much.

Be prepared stuffing, a spoonful of filling in and some fluid to seal the dumplings, for example water with cornstarch or egg. There

really easy and intuitive ways to close a wonton, and other complicated and baroque. The regional differences are dependent on each chef or restaurant.

You can choose to close a wonton without any complications, such as a patty, simply by folding a sheet in two, or as a ravioli, overlapping two sheets, one above another.

Another way is to make a bag, put together the edges of two by two. I'll leave the link on youtube.



I closed yesterday in a way that seems nuns returning from Mass ... enfin ... only minimal practice before they begin to become perfect and happy. Here's the page where you teach it.




As I say there are dozens of ways to close this dim sum. I leave another wonderful blog link Apettite for China ( here ).

Finally I recommend you cast my heart that I prepare this dish. You're going to look good and will enjoy for a while. But above all avoid buying prepared food, yes, that is cheap and convenient way to buy, but also has hydrogenated oils, palm oils, preservatives, dyes ... The closer we are in the process of preparing our food better for us, our health and that of those around us.

A big kiss, Alex

How To Connectceiling Fan And Regulator

Closing a Wonton (properly ...)

When cooking wonton almost as important as the filling is how close it. Not just a cosmetic issue, but in the will depend not opened and spoiled while you cook.

But it is all a matter easy and fun, which we should approach without fear, it just requires a little patience and practice. We will gradually improve and the result will be even better and more rewarding. It is also a good excuse to get a glass of wine or tea and invite friends to cooperate ...

I, yesterday, I closed 50 while watching the Simpson.

Since I have no good pictures I'll give you the addresses of some videos that have helped me and I like. Follow their instructions is a matter of kids.

One important thing before starting to fill wonton is to have everything at hand. As always.

I use frozen dough sold. Wheat flour is sold and the 2 types, for frying and for making steamed or in soups. Choose the sections that need, but in reality not differ too much.

Be prepared stuffing, a spoonful of filling in and some fluid to seal the dumplings, for example water with cornstarch or egg. There

really easy and intuitive ways to close a wonton, and other complicated and baroque. The regional differences are dependent on each chef or restaurant.

You can choose to close a wonton without any complications, such as a patty, simply by folding a sheet in two, or as a ravioli, overlapping two sheets, one above another.

Another way is to make a bag, put together the edges of two by two. I'll leave the link on youtube.



I closed yesterday in a way that seems nuns returning from Mass ... enfin ... only minimal practice before they begin to become perfect and happy. Here's the page where you teach it.




As I say there are dozens of ways to close this dim sum. I leave another wonderful blog link Apettite for China ( here ).

Finally I recommend you cast my heart that I prepare this dish. You're going to look good and will enjoy for a while. But above all avoid buying prepared food, yes, that is cheap and convenient way to buy, but also has hydrogenated oils, palm oils, preservatives, dyes ... The closer we are in the process of preparing our food better for us, our health and that of those around us.

A big kiss, Alex

11dpo But Af Due Tommorrow

WONTONssss TALKING ... MOMOS

wontons See that beauty. Ummh, plump, juicy, freshly made ... that good!

have long wanted to write a post protest of this dish so mistreated.

The wonton is a Chinese dumplings, usually stuffed with pork and shrimp. Chinese restaurant in Spain serve a substitute "disgusting." Surely you have tried. A sheet of dough filled with a micron of something that should be meat, fried in cheap oil and a dash of industrial relish and shoddy. That here is what we serve.

never seen anything like it in Asia. There the wonton is juicy, fine filler is treated with the respect they deserve. Sometimes in soup, some fried, steamed, noodle dishes ... truly a delight.

So to redress this wrong I Quixote of the Far East, I plan to write several posts. The first, second, to inform you about several ways to close a wonton, then a soup recipe, and finally a Malaysian-Chinese dish with wonton noodles.

begin. Hope you like it.

Psdt, I told my friend Ana in the second picture are ugly these scaffolds. True, but has all his intention. It is a subtle tribute to the Mahou beer since my childhood. Although not appreciated in the background, between buildings, is the old factory Mahou. When I was a kid almost every week we got a sour smell and roasted barley and hops. No, but I liked that smell, and even today when I smell it reminds me of those sweet days. For some time now there has not been manufactured beer, and soon the throw for more stories, but I and many locals we have a great love and loyalty for our old beer. As I say, "this is our nationalism." Thank you, Mr. Mahou.

11dpo But Af Due Tommorrow

WONTONssss TALKING ... MOMOS

wontons See that beauty. Ummh, plump, juicy, freshly made ... that good!

have long wanted to write a post protest of this dish so mistreated.

The wonton is a Chinese dumplings, usually stuffed with pork and shrimp. Chinese restaurant in Spain serve a substitute "disgusting." Surely you have tried. A sheet of dough filled with a micron of something that should be meat, fried in cheap oil and a dash of industrial relish and shoddy. That here is what we serve.

never seen anything like it in Asia. There the wonton is juicy, fine filler is treated with the respect they deserve. Sometimes in soup, some fried, steamed, noodle dishes ... truly a delight.

So to redress this wrong I Quixote of the Far East, I plan to write several posts. The first, second, to inform you about several ways to close a wonton, then a soup recipe, and finally a Malaysian-Chinese dish with wonton noodles.

begin. Hope you like it.

Psdt, I told my friend Ana in the second picture are ugly these scaffolds. True, but has all his intention. It is a subtle tribute to the Mahou beer since my childhood. Although not appreciated in the background, between buildings, is the old factory Mahou. When I was a kid almost every week we got a sour smell and roasted barley and hops. No, but I liked that smell, and even today when I smell it reminds me of those sweet days. For some time now there has not been manufactured beer, and soon the throw for more stories, but I and many locals we have a great love and loyalty for our old beer. As I say, "this is our nationalism." Thank you, Mr. Mahou.

Could I Bepregnantif Cervix Low And Hard

BUFFALO MEAT IN DRY Himalayan foothills

The village is called SWAT, and is in the foothills of Annapurna South.

I love to get there, because then we have left behind the hardest stages of the trek. It has ended the bitter cold, wind, walks always up, always more, poor sleep and freezing at night.

Just before the people, a couple of hours of walking, is the main way Round Annapurna. The "pilgrimage" of trekking, countryside and beach from the mountains ... Swat

But even this out and away from all that. No tourists, no tea houses with banana crêpes, nor children who reach out to beg.

Swat is just a small town the Himalayas. Magar people inhabit it, has yellow mustard fields, a pair of temples, a small field of newly constructed football, corn, houses with porch, wary grandparents and children friendly.

Nothing to do there. If anything a walk before sunset, recovering life such as snails in the sun, chatting with the locals ...

There is a small inn with 3 sisters nice and red like apples. Very pretty. Always invite me into the kitchen, where carriers are already racksi drinking and smoking. I feel the warmth of the coals and drink liquor with them smiling.

Last October the group was tired and happy people. We barefoot walk on fresh tiles, we sat down with narrowed eyes at the sun and we got a hand of beer ...

Everest Beer is one of my favorites among all of Asia. It's light and sound. It also comes in a 625 ml bottle. with an evocative label, which is seen capping the Everest Tenzing Norgay. I love it!

some momos That day we serve it took forever. When they arrived we were singing "Asturias patria querida" ...

Still worth it. It was the first time I ate momos of buffalo jerky. Usually filled with chicken or vegetables, but the girls used all they had in hand, the sukuti massu, dried meat prepared every Dasain ( remember ...).

Momos, spicy tomato achar, Everest beer and the sun begins to hide behind the Daulagiri.

Ummmh that day rich ...

Could I Bepregnantif Cervix Low And Hard

BUFFALO MEAT IN DRY Himalayan foothills

The village is called SWAT, and is in the foothills of Annapurna South.

I love to get there, because then we have left behind the hardest stages of the trek. It has ended the bitter cold, wind, walks always up, always more, poor sleep and freezing at night.

Just before the people, a couple of hours of walking, is the main way Round Annapurna. The "pilgrimage" of trekking, countryside and beach from the mountains ... Swat

But even this out and away from all that. No tourists, no tea houses with banana crêpes, nor children who reach out to beg.

Swat is just a small town the Himalayas. Magar people inhabit it, has yellow mustard fields, a pair of temples, a small field of newly constructed football, corn, houses with porch, wary grandparents and children friendly.

Nothing to do there. If anything a walk before sunset, recovering life such as snails in the sun, chatting with the locals ...

There is a small inn with 3 sisters nice and red like apples. Very pretty. Always invite me into the kitchen, where carriers are already racksi drinking and smoking. I feel the warmth of the coals and drink liquor with them smiling.

Last October the group was tired and happy people. We barefoot walk on fresh tiles, we sat down with narrowed eyes at the sun and we got a hand of beer ...

Everest Beer is one of my favorites among all of Asia. It's light and sound. It also comes in a 625 ml bottle. with an evocative label, which is seen capping the Everest Tenzing Norgay. I love it!

some momos That day we serve it took forever. When they arrived we were singing "Asturias patria querida" ...

Still worth it. It was the first time I ate momos of buffalo jerky. Usually filled with chicken or vegetables, but the girls used all they had in hand, the sukuti massu, dried meat prepared every Dasain ( remember ...).

Momos, spicy tomato achar, Everest beer and the sun begins to hide behind the Daulagiri.

Ummmh that day rich ...