[FOR OUR STIR-FRIED CUMIN LAMB NOODLES. ARE WE GONNA... (whistling) LATER. LATER, OKAY. LET'S START WITH THE NOODLE DOUGH. TWO SCOOPS ALL-PURPOSE FLOUR. ONE OF THE PASTRY FLOUR. YEAH.]

Xingjiang cumin lamb, “mongolian bbq” style stir fried noodles, 4 day cold ferment flatbread, pickled onions, yogurt, toum garlic sauce. I was recreating food court meals I used to have as a kid.

Visited Jia with a friend for dinner the other day. We started off with the soup dumplings and Kashgar cumin-scented lamb potstickers. For our main entrees, my friend got Jonah Crab Long Life Noodles made with crab claws, shiitake, scallion and e-fu noodles, while I got the Peking Duck Noodles made with roast duck, scallions, beansprouts, and stir-fried traditional chow fun noodles. For dessert, we got the fried sesame balls and the custard buns, which were both scrumptious. 

hong kong palace

🇨🇳 chinese (sichuan) lol deceptive name. why did they do that 😭 is it not a branding nightmare

📍 seven corners - falls church, virginia

📅 dinner; July 2023. 1st time

🙂 overall - tasty but on the salty side, and nothing was That spicy (even tho I saw a lot of red chillies so wats going on). the 3 of us ordered 3 meat dishes + 1 veggie dish and were satisfied but not absolutely stuffed. I would return but order diff dishes

more food pix + detailed review under the cut!

🫖 hot tea - hot brown water. no aroma, and no teabag inside. they must've served us their 4th brew smh

🍚 all of us got a bowl of rice along with these entrees:

🐄🍜 beef chow fun - classically oily and a crowd-pleaser. noodles were wonderfully chewy, like they got a bite to them (makes me feel like other restaurants kinda overcook them to the point where they're a lot softer. I def prefer chewy noodles)! beef was tender but I would've liked to see more pieces. i like seeing more spring onions and felt like those were lacking too. the portion overall feels like less than what other restaurants give.

i KNOWW this is a Cantonese dish but my companions were craving it. they consider it a good litmus test of a Chinese restaurant lol (whatever they say, they were getting hangry so I let them order it)

🟩🫘 stir-fried green beans - also a classic. the chef who made this knows what they're doing cos these beans were wonderfully blistered but weren't too soft. i could taste the wok hei. I was expecting it to be spicier but it wasn't tho

pretty good tho I'd order again

🐖🥘 twice-cooked pork w/ fresh garlic leaves - i need to remember that "twice-cooked pork" seems to mean pork belly. wasn't expecting that 😅 at least the MANY pieces were thinly cut. I also wanted more garlic leaves but thats ok. it had lots of other veggies! also this dish was giving exxon valdez.

the taste of the pork was kinda weird to me. I didn't like it that much ☹ would not order again.

🐑🥘 cumin lamb - sooo soft! kinda wish the cumin was stronger (but its my fav spice so I like it real heavy). this dish also had a lot of veggies, which was very welcome!

maybe I'll try the beef version next time?

-----

💲 price - ~$72 ($24/p) before tip. we took home maybe 2/3 of 1 dish, but I feel like if we didn't order 1 of these dishes we wouldn't be satisfied.

🗒️ other notes - restaurant is smaller than I expected :0 they were bustling with both in-person diners and takeout. glad to see they're doing well.

I've heard so many good things about this restaurant but now I feel like the recs might've come from folks whose spice tolerance is not that high cos I'm a spice fiend and was kinda let down. this def isn't the best sichuan in the area (small things here + there disappointed me) but maybe it's been here for a while 🤷 7 corners is inconvenient for me so idk if I'd go out of my way to eat here, esp cos other sichuan options exist that might go harder on the spice... but this was only my 1st time! I'll come back sometime to try other dishes!

RECIPE: Pineapple Chicken (from Xi’an Famous Foods by Jason Wang)

Our small community of Chinese expats in Michigan was a jumble of families from all over China, so our potlucks were a melting pot of American food, Chinese American food, and traditional Chinese cooking. This dish is a result of those potlucks, a perfect example of how immigration and location can transform cultural flavors. Xi’an might not have a lot of sweet-and-salty combinations, but those flavors developed in other regions in southern China. Add in the influence of Chinese American takeout, and you get this: crispy bits of chicken in your classic sweet-and-sour sauce, with pineapple and ketchup (yes, ketchup). It’s exactly what you would think of when you think Chinese American food, but potentially better, fresher, from the take- out joint you wish were near your apartment.

One mother brought pineapple chicken to a Chinese New Year potluck, and my mom snagged the recipe to see if she could make her own version. Nothing about this dish was familiar to me back then, but when I have it now, it reminds me of a time when my family and I were trying so hard to blend into a new place, cooking with new ingredients. We ended up with flavors and combinations that on the surface looked strange but at their core struck something that felt like home (and tasted pretty damn good, too).

Serves 2

Ingredients:

5 ounces (140 g) boneless, skinless chicken breast, cut into 1½-inch (4 cm) pieces

½ teaspoon salt, divided

¾ teaspoon Shaoxing cooking wine, divided

⅓ cup plus ¼ teaspoon (48 g) cornstarch, divided

¼ teaspoon plus 2 cups (480 ml) plus 1 tablespoon vegetable oil, divided

1 tablespoon sugar

2 teaspoons white vinegar

⅓ cup (75 ml) ketchup

2-inch (5 cm) piece fresh ginger, peeled and thinly sliced into matchsticks

1 garlic clove, peeled and sliced

½ green bell pepper, cut into ¾-inch (2 cm) squares

½ red bell pepper, cut into ¾-inch (2 cm) squares

3½ ounces (100 g) canned pineapple cubes (if using a fresh pineapple, carefully remove and cut the flesh into 3⁄4-inch/2 cm cubes; reserve the shell)

1 green onion, white part only, cut into slivers

Directions:

Tenderize the chicken by lightly beating it with the blunt edge of a knife. This improves the texture and lets the seasoning sink into the meat.

In a medium bowl, add the chicken along with 1⁄4 teaspoon of the salt and 1⁄4 teaspoon of the cooking wine. Mix well to combine.

In a small bowl, make a slurry by combining 1⁄3 cup (45 g) of the cornstarch with 3 tablespoons water to form a paste. Mix in one direction to combine. Add 1⁄4 teaspoon of the vegetable oil and stir to combine.

In another small bowl, add the remaining 1⁄4 teaspoon salt and the remaining 1⁄2 teaspoon cooking wine, along with the sugar, white vinegar, and ketchup. Mix evenly in one direction. This is your sweet-and-sour sauce.

In a large skillet, pour in the 2 cups (480 ml) vegetable oil and set over medium heat. Make sure the slurry is not settled by stirring it in one direction. Right before the oil reaches the smoking point (about 400°F/200°C, or when you see it start to shimmer), dip each piece of chicken in the cornstarch slurry and then carefully place into the oil. Make sure not to overcrowd the pan, working in batches if necessary.

Cook the chicken on one side for 1½ minutes, flip over, and cook for another 1½ minutes. Remove to a plate. Repeat until all of the chicken pieces are fried.

In a small bowl, add the remaining 1⁄4 teaspoon cornstarch along with a splash of water to make a second slurry. Stir in one direction to combine.

Heat the oil once more over medium heat until just below smoking point (about 400°F/200°C, or when you see it start to shimmer). Return the chicken to the pan, working in batches if necessary, and cook until golden brown, 1 to 2 minutes.

In another large skillet that can hold all of the ingredients comfortably, heat the remaining 1 tablespoon vegetable oil over high heat. Add the ginger and garlic and cook for 1 minute, or until tender. Add the sweet-and-sour sauce and cook until slightly thickened, about 2 minutes.

Add the bell peppers and cook for about 2 minutes. Add the pineapple, green onion, and fried chicken and stir-fry for 1 minute. Add the second slurry you made and stir to combine. Cook for an additional 1 minute, then serve.

*Note: If you have a pineapple shell, spoon the chicken into the hollowed-out shell for a fun—if kitschy— presentation. Moms love that stuff.

The long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes

AN EATER BEST COOKBOOK OF FALL 2020 A NEW YORK TIMES BEST COOKBOOK OF FALL 2020 A BALTIMORE SUN BEST COOKBOOK OF FALL 2020 A ROBB REPORT BEST COOKBOOK OF FALL 2020 A FOOD & WINE FALL 20 COOKBOOK PICK A WSJ MAGAZINE BEST-DESIGNED ITEM

Since its humble opening in 2005, Xi’an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. From heavenly ribbons of liang pi doused in a bright vinegar sauce to flatbread filled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi’an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi’an.

Transporting readers to the streets of Xi’an and the kitchens of New York’s Chinatown, Xi’an Famous Foods is the cookbook that fans of Xi’an Famous Foods have been waiting for.

For more information, click here.

These biang-biang noodles with cumin lamb and baby bok choy have become a winter fave! This version has an egg stir fried in it and I think it’ll be making an appearance again! 🥢 (at Detroit, Michigan) https://www.instagram.com/p/B56sz1VjLqR/?igshid=1e8v4uhlvwz4l

Cooking Lesson: Seasonings Are Your Friend

When it comes to 'seasoning,' the very first thing you need to think of is salt.  You need to put salt on everything.  

You also probably need to use more than you would imagine.  Contrary to what you might think, salt (when used properly) doesn't make food taste salty.  It just makes the food taste more....delicious.  It amps up the dial for every flavor that crosses your tastebuds.  It's a complex chemical reaction that takes place in your mouth and exists, evolutionarily, to ensure you eat enough sodium (which is necessary for multiple bodily functions).

That said, you've probably heard about how sodium isn't so good for you.  It's true that, in high quantities, it can cause hypertension and plenty of other problems.  Here's a secret: The sodium that's hurting you isn't what you're putting on the food you're cooking.  It's the hidden sodium in processed foods.  If you cut those out and focus on cooking food from whole ingredients, you don't need to worry about salt.

HERBS AND SPICES BY CUISINE

Once you've mastered the salt thing, it's time to tackle herbs & spices.  You can get a long way with an empty pantry but a full spice rack.  Below are some of the more common cuisines along with the herbs and spices they use, as well as some of the other common ingredients that go into these recipes.  If you're starting with a bare spice rack, you can pick the cuisine you cook the most of and focus on buying just those spices.  You can also skim through to see which spices show up again and again, and buy those first.

A few notes:

Herbs are the green leaves and stems of plants, and many of them can be grown at home.  Spices are usually seeds, berries or bark, and they're mostly grown in exotic or far-away places.  

Herbs can be used fresh or dried.  If you're using dried herbs, add them to the dish early on so they can infuse the dish with flavor while it's cooking. If you're using fresh herbs, add them toward the end so they don't get slimy and wilted.  

Herbs and spices both lose potency over time.  Try not to store them too close to the oven -- the heat will cause them to lose flavor quickly. Replace them frequently.  

Save money on herbs by buying them in bulk.  You can usually buy plastic bags of herbs and spices on the Mexican aisle of a supermarket for a fraction of the price of the name-brand containers.  

Start small with any new seasonings you try.  You can always add more later, but you can't really take it back if you put in too much.  Start with a quarter-teaspoon of any new spice or herb and work up from there as necessary.  

In addition to their yummy flavor, herbs and spices have various health benefits associated with them as well! They've been a key part of, er, herbal medicine since the dawn of time.  

Mexican Cuisine

Examples:

Chili, fajitas, enchiladas

Herbs & Spices:

Garlic, cilantro, oregano, cumin, chili powder, paprika, black pepper (these last four I refer to as "chili spices" in recipes I write for myself).  

Other Common Ingredients:

Peppers, tomatoes, beans, rice

Asian Cuisine:

Examples:

Stir-fries, fried rice

Herbs & Spices:

Garlic, ginger, black pepper, soy sauce, five-spice powder, Sriracha

Other Common Ingredients:

Vegetables, tofu, rice, noodles

Italian Cuisine:

Examples:

Pasta dishes

Herbs & Spices:

Garlic, oregano, parsley, thyme

Other Common Ingredients:

Pasta, tomatoes, polenta

French (and gourmet American) Cuisine:

Examples:

Roast chicken, meatloaf

Herbs & Spices:

Rosemary, thyme, marjoram, sage

Other Common Ingredients:

Onion, carrot and celery (aka mire poix, or the start of any good soup), wine

Mediterannean Cuisine:

Examples:

Roast lamb, gyro meat

Herbs & Spices:

Basil, parsley, marjoram, oregano

Other Common Ingredients:

Olives, chickpeas, feta cheese

There are lots of other combinations to learn -- like those in Indian, Middle Eastern or North African cuisine -- but you might not cook those recipes as much as a beginning cook.  Pay attention to seasonings in recipes you find and you'll start to realize which ingredients are responsible for what flavors.  

The valuable thing about this brief list is that it helps you determine what a dish will taste like (if reading from a recipe) or what type of flavor profile to give something (if experimenting in the kitchen).  For example, if you start with tomato sauce and add oregano, parsley and thyme, the results will probably be a pasta sauce.  If you took that same tomato sauce and added cumin and paprika, you'd be well on your way to making chili.  By knowing -- even vaguely -- what you're starting with, you know more or less where you'll end up.

Happy new year!! Results are in! Here’s my top 9 posts from 2021! Air fryer teriyaki chicken, pan fried cumin lamb, shrimp and snow peas stir fry, three cup chicken (made by @tamibarkley ), Chinese chicken mushroom soup, beef noodle soup, red braised beef, me in my kitchen, and shrimp fried rice! All recipes on ohsnapletseat.com 🤤 #asianfood #chinesefood #stirfry #taiwanesefood #asianfoodrecipes — view on Instagram https://ift.tt/3FMaHPB

Peaceful Restaurant x West Broadway x Kitsilano.

Chinese New Year banquet dinner for the Year of the Dog.

Szechuan broth braised fish, Xingjiang cumin lamb with sesame flatbread, mu shu stir-fried noodles, Chinese rice cakes, Szechuan thousand chilli chicken, Szechuan string beans, northern pork dumplings, beef rolls, and pan-fried vegetable dumplings.

an interview with a young, talented, and innovative chef; Edouard Massih.

Edouard Massih is a private chef and a caterer based in Greenpoint, Brooklyn. His catering company delivers a modern twist Middle Eastern-influenced meals that are beautifully presented and showcase the array of colors, flavors, textures, and aromas.

Inspired by his grandmother’s cooking, chef Edy’s dream is to share Lebanese cuisine to America with its freshness, vibrant flavor, and authenticity. He graduated from the Culinary Institute of America, worked in several well-known catering companies and high-end restaurants in New York City before deciding to open his business flag in 2017.

It was an incredible afternoon in chef Edy’s kitchen, as I learned to make three different kinds of vegan dip. His red lentils dip, curry cauliflower dip, and broccoli dip were served on his innovative “brown paper board” as a colorful and delicious feast that we savored together.

How was your childhood meals in Lebanon? 

I grew up eating my grandmother’s cooking. She was the core of the kitchen in our family. She prepared food for us every day. On the weekend after church, and especially during summer in the beach house, we’d had a big lunch. We ate lots of grilled fish, kebab skewers, babaganoush (mashed cooked eggplant mixed with tahini, olive oil, lemon juice, cumin, and salt), different kinds of dips, kibbeh, lots of bread, pickled goods, and middle eastern desserts. All of these were made from scratch!

My grandmother lived her life just to feed us, her full-time job was to cook for her family. That’s very interesting because this is now what I do for people.

  Where do you get your ingredients? 

I get my ingredients from a variety of different places. I buy vegetables in Greenpoint and the green market in Union Square, and my produce locally here in Brooklyn. My seafood is sourced from Out of the blue in the Hamptons, and my Lebanese goods are from Sahadi’s. The spices I use are from Kalustyan’s, and I get my breads from a local Polish bakery.

  Who is your biggest inspiration? 

My biggest inspiration has to be my grandmother.

Just watching her cooking all her life and how she devoted her time to cook was very inspiring to me. It was cool to watch her and her girlfriends get together once a month and made a bunch of stuff like grape leaves, and sambusak (which is a turnover pastries, similar to hand pies stuffed with a variety of fillings like ground lamb or beef or chickpeas and spinach)

She also taught me to work smart. She was always thinking about the next meal and prepared food ahead of time, she froze them to be enjoyed later with her friends and family. She cooked with love, joy, and passion. That’s what I admire about her.

Now in my catering business, my sous chef and I pick a day to make a bunch of stuff like meatballs, falafels, chicken stocks, sliders, and freeze them to be used when we need it.

Could you share tips on how to cook smart for a busy lifestyle? 

You can start by making a big batch of meals in a single day. For instance you can prepare a few different vegetables, cook two kinds of protein, a few different types of sauces or dips, then you can mix match them throughout the week. 

One of my favorite thing to teach people is to cook rotisserie chicken. By roasting a whole chicken, it requires less prep time and lets your oven do all the work. Rotisserie chicken is great served with noodles, cauliflower rice, or sauteed vegetables. 

For leftovers, try adding mix vegetables to make a stir fry, or add it to pasta, or make a cauliflower dip with shredded chicken on top. You can also make sandwiches, soups, or fried rice with it. You can also save the bones and use them to make a chicken stock. 

You can even (this may sound crazy, but I do it all the time!) freeze the rotisserie chicken, and thaw it for… let’s say Taco night!

To learn more about chef Edouard Massih go to: edouardmassih.com

Red Lentil Tomato Dip

Protein packed dip perfect for brunch, party, or side dish

1 cup red lentil, cooked

3 cup cool water to cook the lentil

½ cup red tomato paste

2 cloves garlic

1 tbsp tahini

2 medium lemon

1 tbsp salt

How to cook the red lentils

heat 1 tablespoon of oil and add lentils.

toast the lentils for one minute, then add 3 cups of cool water. (do not put salt)

cook the lentils for 10-15 minutes or until tender.

drain the lentils and set aside.

To make the dip

put all ingredients in a food processor, including the lentils.

blend until mixed well.

Curry Cauliflower Dip

creamy vegan roasted cauliflower dip

1 whole cauliflower, roasted

1.5 medium limes

1.5 tbsp curry powder

2 tbsp ground ginger

½ cup coconut milk

2 cloves garlic

1 tbsp olive oil

To roast cauliflower

pre-heat oven 350 degree F

cut the cauliflower, and mix it with 1 tablespoon olive oil, 1 tablespoon curry powder.

roast the cauliflower in the oven for about 20 minutes.

the cauliflower is dfone when they are tender.

To make curry dip

mix all ingredients in a food processor and mix it well.

Broccoli Tahini Dip

Spicy roasted broccoli dip

3 florets broccoli, roasted

½ cup tahini, (use Seed + Mill)

½ teaspoon aleppo pepper (middle eastern dried pepper)

3 medium lime juice

2 cloves garlic

½ tbsp scallion

½ teaspoon cilantro

Pre-heat the oven for 350 degree F

Cut broccoli, and mix it with 1 tablespoon oil and salt

Roast the broccoli for about 20 minutes

In a food processor, mix all ingredients together

Mix it well

  Vegan Dip three different ways an interview with a young, talented, and innovative chef; Edouard Massih. Edouard Massih is a private chef and a caterer based in Greenpoint, Brooklyn.

Chinese recipes

Chinese Recipes (Chinese Food Recipes) Chinese recipes and popular Chinese recipes for everyday Chinese cooking. These authentic Chinese food recipes are provided with color photos and simple step-by-step instructions. Click on the pictures and links below to get the Chinese recipes. CHINESE RECIPES: POPULAR & ALL-TIME FAVORITES Chow Mein (Chinese Noodles) Chow Mein (Chinese Noodles) Beef and Broccoli Beef and Broccoli Sweet and Sour Pork Sweet and Sour Pork Egg Drop Soup Egg Drop Soup Kung Pao Chicken Kung Pao Chicken Chinese BBQ Pork Chinese BBQ Pork Cashew Chicken Cashew Chicken General Tso's Chicken General Tso’s Chicken Report this ad Honey Walnut Shrimp Honey Walnut Shrimp Fried Rice Fried Rice Crab Rangoon (Cream Cheese Wontons) Crab Rangoon (Cream Cheese Wontons) Potstickers Potstickers Lettuce Wraps (PF Chang's Copycat ) Lettuce Wraps (PF Chang’s Copycat ) Orange Chicken Orange Chicken Sweet and Sour Chicken Sweet and Sour Chicken Mongolian Beef Mongolian Beef Honey Walnut Shrimp Honey Walnut Shrimp Broccoli Chicken Broccoli Chicken Limited Time Offer: $5.99 only. 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Wontons Sichuan Red Oil Wontons Potstickers Potstickers Lettuce Wraps (PF Chang's Copycat ) Lettuce Wraps (PF Chang’s Copycat ) Green Onion (Scallion) Pancake Green Onion (Scallion) Pancake Honey Sesame Chicken Skewers Honey Sesame Chicken Skewers Shrimp Wrapped in Tofu Skin Shrimp Wrapped in Tofu Skin Pan-Fried Dumplings Pan-Fried Dumplings Mini Spring Rolls with Chicken Floss Mini Spring Rolls with Chicken Floss Chinese Braised Soy Sauce Eggs Chinese Braised Soy Sauce Eggs Fried Cuttlefish Balls Fried Cuttlefish Balls Ngoh Hiang Ngoh Hiang Tea Leaf Eggs Tea Leaf Eggs Fried Shrimp Balls Fried Shrimp Balls Firecracker Shrimp Firecracker Shrimp CHINESE RECIPES: CHICKEN, DUCK, PORK, LAMB, & BEEF Sweet and Sour Meatballs Sweet and Sour Meatballs Fried Wontons Sesame Beef Sesame Beef Chicken Shu Mai (Siu Mai) Chicken Shu Mai (Siu Mai) Panda Express Chow Mein Copycat Panda Express Chow Mein Copycat Crock Pot Asian Beef Stew Crock Pot Asian Beef Stew Chicken Wontons Chicken Wontons Chinese Chicken Parcels Chinese Chicken Parcels Hoisin Chicken Hoisin Chicken Crispy Baked Orange Chicken Wings Crispy Baked Orange Chicken Wings Chicken Fried Rice Chicken Fried Rice Onion Scallion Beef Onion Scallion Beef Chinese Mushroom Chicken Chinese Mushroom Chicken Cashew Chicken Cashew Chicken Black Pepper Chicken Black Pepper Chicken Honey Sesame Chicken Honey Sesame Chicken General Tso's Chicken General Tso’s Chicken Honey Chicken Honey Chicken Chicken Lo Mein Chicken Lo Mein Sweet and Sour Chicken Sweet and Sour Chicken Orange Chicken Orange Chicken Panda Express Orange Chicken with Bacon Panda Express Orange Chicken with Bacon Lettuce Wraps (PF Chang's Copycat ) Lettuce Wraps (PF Chang’s Copycat ) Mongolian Beef Mongolian Beef Sweet and Sour Pork Sweet and Sour Pork Char Siu (BBQ Pork Belly) Char Siu (BBQ Pork Belly) Cumin Lamb Skewers Cumin Lamb Skewers Hunan Chicken Hunan Chicken Panda Express Beijing Beef Copycat Panda Express Beijing Beef Copycat Chinese Roast Pork Chinese Roast Pork Honey Lemon Chicken Honey Lemon Chicken Asparagus Beef Asparagus Beef Orange Beef Orange Beef Dan Dan Noodles Dan Dan Noodles Szechuan Beef Szechuan Beef Chicken and Pineapple Fried Rice Chicken and Pineapple Fried Rice Honey Sesame Chicken Honey Sesame Chicken Chicken Chow Mein Chicken Chow Mein Sweet and Sour Pork Noodles Sweet and Sour Pork Noodles Honey-Glazed Baby Back Ribs Honey-Glazed Baby Back Ribs Shrimp with Lobster Sauce Shrimp with Lobster Sauce Bell Pepper Chicken Bell Pepper Chicken Chinese Chicken Noodle Soup Chinese Chicken Noodle Soup Lemon Chicken Lemon Chicken Bok Choy Chicken Bok Choy Chicken Black Pepper Beef Black Pepper Beef Moo Goo Gai Pan Moo Goo Gai Pan Spam Fried Rice Spam Fried Rice Chinese Chicken Salad Chinese Chicken Salad Ginger and Scallion Beef Ginger and Scallion Beef Pork Dumpling Soup Pork Dumpling Soup Peking Pork Chops Peking Pork Chops Mini Spring Rolls with Chicken Floss Mini Spring Rolls with Chicken Floss Braised Pork Belly Braised Pork Belly (Dong Po Rou) Chinese Roast Chicken Chinese Roast Chicken Clay Pot Chicken with Mushrooms Clay Pot Chicken with Mushrooms Beef and Broccoli Beef and Broccoli Red-Cooked Pork Belly Red-Cooked Pork Belly Cantonese Beef Stew Cantonese Beef Stew Chicken Noodles Chicken Noodles Fried Meatballs Fried Meatballs Steamed Chicken in Lotus Leaf Steamed Chicken in Lotus Leaf Sesame Oil Chicken Sesame Oil Chicken Ngoh Hiang Ngoh Hiang Claypot Chicken Rice Claypot Chicken Rice Cantonese Fried Noodles (Pork Chow Mein) Cantonese Fried Noodles (Pork Chow Mein) Szechuan/Sichuan Roasted Chicken Szechuan/Sichuan Roasted Chicken Soy Sauce Chicken Soy Sauce Chicken Braised Pork Belly in Soy Sauce Braised Pork Belly in Soy Sauce Asian Crispy Fried Chicken Asian Crispy Fried Chicken Teochew Braised Duck (Lo Ack) Teochew Braised Duck (Lo Ack) Crispy Pork Belly (Siu Yuk) Crispy Pork Belly (Siu Yuk) Salt and Pepper Chicken Salt and Pepper Chicken Drunken Chicken Drunken Chicken Three Cup Chicken Three Cup Chicken BBQ Ribs BBQ Ribs Ipoh Bean Sprout Chicken Ipoh Bean Sprout Chicken Chinese BBQ Pork Chinese BBQ Pork Char Siew Bao (Char Siu Bao) Char Siew Bao (Char Siu Bao) Black Bean Spare Ribs Black Bean Spare Ribs Steamed Chicken Buns Steamed Chicken Buns Fried Rice Vermicelli Fried Rice Vermicelli Chinese Fried Rice Chinese Fried Rice Chinese Pork Ribs Chinese Pork Ribs Kung Pao Chicken Kung Pao Chicken Minced Chicken and Pork Rolls/Jijua Minced Chicken and Pork Rolls/Jijuan Ginger and Scallion Chicken Ginger and Scallion Chicken Sichuan Wok-fried Chicken Sichuan Wok-fried Chicken CHINESE RECIPES: SOUPS Hot and Sour Soup Hot and Sour Soup Wonton Soup Wonton Soup Egg Drop Soup Egg Drop Soup Chinese Chicken Noodle Soup Chinese Chicken Noodle Soup Pork Dumpling Soup Pork Dumpling Soup Winter Melon Soup Winter Melon Soup Crab Bee Hoon (Crab Noodles) Crab Bee Hoon (Crab Noodles) Egg Drop Soup with Clams Egg Drop Soup with Clams Sui Kow (Dumplings) Sui Kow (Dumplings) Lotus Root Soup Lotus Root Soup Bean Curd Sticks and Pork Ribs Soup Bean Curd Sticks and Pork Ribs Soup CHINESE RECIPES: RICE & NOODLES Panda Express Chow Mein Copycat Panda Express Chow Mein Copycat Scallion Oil Noodles Scallion Oil Noodles Shrimp Fried Rice Shrimp Fried Rice Pumpkin Rice Noodles Pumpkin Rice Noodles Chinese Chicken Parcels Chinese Chicken Parcels Chicken Fried Rice Chicken Fried Rice Chow Mein (Chinese Noodles) Chow Mein (Chinese Noodles) Sesame Noodles Sesame Noodles Fried Rice Fried Rice Chicken Lo Mein Chicken Lo Mein Dan Dan Noodles (Dan Dan Mian) Dan Dan Noodles (Dan Dan Mian) Chicken and Pineapple Fried Rice Chicken and Pineapple Fried Rice Vegetable Chow Mein Vegetable Chow Mein Chicken Chow Mein Chicken Chow Mein Soy Sauce Chow Mein Soy Sauce Chow Mein Chinese Chicken Noodle Soup Chinese Chicken Noodle Soup Spam Fried Rice Spam Fried Rice Fried Mochi Rice (Nuo Mi Fan) Fried Mochi Rice (Nuo Mi Fan) Chicken Noodles Chicken Noodles Penang Hokkien Char Penang Hokkien Char Cantonese Fried Noodles (Pork Chow Mein) Cantonese Fried Noodles (Pork Chow Mein) Crab Noodles Crab Noodles Lobster Yee Mein (Lobster Noodles) Lobster Yee Mein (Lobster Noodles) Singapore Fried Rice Noodles Singapore Fried Rice Noodles Fried Rice Vermicelli/Rice Sticks/Rice Noodles Fried Rice Vermicelli/Rice Sticks/Rice Noodles Chinese Fried Rice Chinese Fried Rice Fried Rice Noodles Fried Rice Noodles CHINESE RECIPES: SEAFOOD Crab Rangoon (Cream Cheese Wontons) Crab Rangoon (Cream Cheese Wontons) Shrimp Fried Rice Shrimp Fried Rice Kung Pao Shrimp Kung Pao Shrimp Zucchini and Shrimp Stir-Fry Zucchini and Shrimp Stir-Fry Stir-Fry Asparagus with Shrimp Stir-Fry Asparagus with Shrimp How to Make Fish Balls How to Make Fish Balls Pork Shrimp and Napa Cabbage Dumplings Pork Shrimp and Napa Cabbage Dumplings Cashew Shrimp Cashew Shrimp Salt and Pepper Shrimp Salt and Pepper Shrimp Shrimp with Lobster Sauce Shrimp with Lobster Sauce Shrimp Wrapped in Tofu Skin Shrimp Wrapped in Tofu Skin Braised Abalone with Sea Cucumber Braised Abalone with Sea Cucumber Happy Family Happy Family Tobiko (Fly Fish Roes) Omelet Tobiko (Fly Fish Roes) Omelet Crab Bee Hoon (Crab Noodles) Crab Bee Hoon (Crab Noodles) Ginger and Clam Soup Ginger and Clam Soup Winter Melon Soup Winter Melon Soup Fried Cuttlefish Balls Fried Cuttlefish Balls White Boiled Shrimp White Boiled Shrimp Sweet and Sour Crab Claws Sweet and Sour Crab Claws Penang Hokkien Char Penang Hokkien Char Broccoli and Scallops Broccoli and Scallops Cold Crab Noodles Cold Crab Noodles Ginger and Scallion Fish Ginger and Scallion Fish Taiwanese-style Clams Taiwanese-style Clams Baked Crab Baked Crab Shrimp Dumplings (Har Gow) Shrimp Dumplings Curry Clams Curry Clams Garlic Shrimp Garlic Shrimp How to make shrimp crunchy How to make shrimp crunchy? Shrimp and Chive Dumplings Shrimp and Chive Dumplings Egg Drop Soup with Clams Egg Drop Soup with Clams Fried Fish with Soy Sauce Fried Fish with Soy Sauce Chinese Steamed Fish Chinese Steamed Fish Shrimp with Snow Peas Shrimp with Snow Peas Lobster Yee Mein (Lobster Noodles) Lobster Yee Mein (Lobster Noodles) Singapore Fried Rice Noodles Singapore Fried Rice Noodles Sweet and Sour Fish Sweet and Sour Fish Ginger and Scallion Crab Ginger and Scallion Crab Baby Bok Choy with Shrimp Baby Bok Choy with Shrimp Honey Walnut Shrimp Honey Walnut Shrimp Pan-fried Prawns Pan-fried Prawns Steamed Fish Rolls Steamed Fish Rolls Dragon Well Tea Shrimp Dragon Well Tea Shrimp Imitation Shark's Fin and Crab Omelette Imitation Shark’s Fin and Crab Omelette Fried Shrimp Balls Fried Shrimp Balls Steamed Scallops Steamed Scallops Sichuan Crawfish Sichuan Crawfish Steamed Scallops with Fermented Black Beans Steamed Scallops with Fermented Black Beans Firecracker Shrimp Firecracker Shrimp Shrimp Omelet Shrimp Omelet Shrimp Wontons Shrimp Wontons Drunken Clams Drunken Clams CHINESE RECIPES: DIM SUM & DUMPLINGS Chicken Shu Mai (Siu Mai) Chicken Shu Mai (Siu Mai) Sichuan Red Oil Wontons Sichuan Red Oil Wontons Wonton Soup Wonton Soup Kimchi Dumplings Kimchi Dumplings Pork Shrimp and Napa Cabbage Dumplings Pork Shrimp and Napa Cabbage Dumplings Pork Dumpling Soup Pork Dumpling Soup Pan-Fried Dumplings Pan-Fried Dumplings Red Bean Bun Red Bean Bun Shrimp Dumplings (Har Gow) Shrimp Dumplings Steamed Dumplings Steamed Dumplings Sui Kow (Dumplings) Sui Kow (Dumplings) Chicken Buns (Chinese Steamed Buns) Chicken Buns (Chinese Steamed Buns) Steamed Fish Balls Steamed Fish Balls Chinese Jiaozi (Pork and Chive Dumplings) Chinese Jiaozi (Pork and Chive Dumplings) Shrimp Wontons Shrimp Wontons CHINESE RECIPES: VEGETABLES, EGGS, & TOFU Bean Sprouts with Tofu Hot and Sour Soup Hot and Sour Soup Garlic Mushroom Bok Choy Garlic Mushroom Bok Choy Pumpkin Rice Noodles Pumpkin Rice Noodles Garlic Bok Choy Garlic Bok Choy Green Onion (Scallion) Pancake Green Onion (Scallion) Pancake Tomato and Tofu Eggs Tomato and Tofu Eggs Black Bean Sauce Yong Tow Foo Black Bean Sauce Yong Tow Foo Vegetable Chow Mein Vegetable Chow Mein Egg Foo Young Egg Foo Young How to Make Tofu Skin How to Make Tofu Skin Sweet Tofu Pudding (Doufu Hua) Sweet Tofu Pudding How to Make Soy Milk How to Make Soy Milk Tobiko (Fly Fish Roes) Omelet Tobiko (Fly Fish Roes) Omelet Chinese Braised Soy Sauce Eggs Chinese Braised Soy Sauce Eggs Chives Omelet Chives Omelet Pickled Chilies Pickled Chilies Yong Tow Foo/Yong Tau Fu Yong Tow Foo/Yong Tau Fu Yam Rice Yam Rice Stir-Fried Brussels Sprouts Stir-Fried Brussels Sprouts Stir-Fry Pine Nuts with Corn and Peas Stir-Fry Pine Nuts with Corn and Peas Fried Eggs with Preserved Turnip Fried Eggs with Preserved Turnip String Beans/French Beans String Beans/French Beans Tomato Eggs Tomato Eggs Chinese Vegetable (Choy Sum) Chinese Vegetable (Choy Sum) Home-style Tofu (Tofu with Mushrooms) Home-style Tofu (Tofu with Mushrooms) Tea Leaf Eggs Tea Leaf Eggs Chinese Greens with Oyster Sauce Chinese Greens with Oyster Sauce Stir-fried Napa Cabbage Stir-fried Napa Cabbage Braised Tofu with Mushrooms Braised Tofu with Mushrooms Imitation Shark's Fin and Crab Meat Omelette Imitation Shark’s Fin and Crab Meat Omelette Mapo Tofu Ma Po Tofu Souffle Egg White Balls with Red Bean Paste Souffle Egg White Balls with Red Bean Paste Stir-fried Chive Buds Stir-fried Chive Buds Shrimp Omelet Shrimp Omelet CHINESE RECIPES: DESSERTS Red Bean Paste Pancakes Red Bean Paste Pancakes Dongzhi Tang Yuan (Sweet Dumplings) Dongzhi Tang Yuan (Sweet Dumplings) Almond Tea Almond Tea Souffle Egg White Balls with Red Bean Paste Souffle Egg White Balls with Red Bean Paste Longan Tong Sui Longan Tong Sui Wheat Mantou Wheat Mantou Red Bean Dumplings Red Bean Dumplings Pineapple Bun (Polo Bun) Pineapple Bun (Polo Bun) Snow Skin Mooncake Snow Skin Mooncake Red Bean Bun Red Bean Bun Peanut Cookies Peanut Cookies Peanut Dumplings Peanut Dumplings Taiwanese Shaved Ice with Fruits Taiwanese Shaved Ice with Fruits Sweet Tofu Pudding (Doufu Hua) Sweet Tofu Pudding Taiwanese Pineapple Tarts/Shortcakes Taiwanese Pineapple Tarts/Shortcakes Mini Egg Cake Mini Egg Cake Sweet Potato Mantou (Steam Buns) Sweet Potato Mantou (Steam Buns) Pineapple Tarts Pineapple Tarts Portuguese Egg Tarts Portuguese Egg Tarts Mini Portuguese Egg Tarts Mini Portuguese Egg Tarts Dongzhi Tang Yuan (Sweet Dumplings) Dongzhi Tang Yuan (Sweet Dumplings) Black Sesame Dumplings (Tang Yuan) Black Sesame Dumplings (Tang Yuan) Red Bean Dumplings Red Bean Dumplings

Hand-pulled Noodles with Spicy Lamb

Freshly made Chinese style hand-pulled noodles served with spicy stir-fried cumin lamb and fresh coriander. from foodgawker http://ift.tt/2qZgp9e

Use Your Noodle, Xi'an Eatery, Burwood

Burwood is a suburb replete with Xi'an eatiries. This area in central China at one end of the Silk Road specialises in spicy food. Imagine long, thick, slippery noodles dusted with chilli powder, meat on sticks, flatbreads, deep bowls of noodle soups dusted with chilli powder and lots of lamb dishes. Xi'an Eatery is located on busy Burwood Road and we head there for Father's Day dinner one Sunday night.

Even on a Sunday, Burwood Road is busy with lots of bright lights and an active social scene. We get to Xi'an (and be warned there are lots of places with Xi'an in the title so I accidentally booked at the wrong restaurant). The small restaurant doesn't take reservations and looks full apart from a couple of tables for two.

Service from one waitress is sour and moribund and she tells me that I have to wait 15 minutes or more and fill in my name on the slip of paper outside. When there is no paper I go back in and another waitress smiles and tells us that we don't need to do that and that we should come right in and a table will be ready in a minute. Which brings me to a tip: arrive before 7pm because this is a popular place and at 7pm there was a large queue outside.

Around us everyone is doing the biang biang stretch. That's taking a fat, long, slippery, chewy noodle and trying to wrestle it into your tiny bowl or mouth. It is said that one noodle is so long and thick that a single noodle would fill an entire bowl. Everyone orders these noodles but rest assured, nobody seems particularly expert at wrestling with them. Not from lack of trying I'm sure, it's just that they are hard to wrangle with chopsticks. We order these along with a host of other dishes that either look good or sound interesting. Ordering is done by flipping through a well worn menu and writing quantities next to a sheet that you fill out. It's like exam time but more delicious.

Xi'an Biang Biang Noodles $12.80

"This may be too hot for you," says my mother to my father when the biang biang noodles arrive in all of their glorious, hand stretched glory. But he goes back for seconds and thirds he loves them so much. These noodles are called one of the 10 strange wonders of Shaanxi they're that popular. There's a layer of meat and vegetables which you stir up with the noodles but the texture of the noodles are the real star here. Forget our lipstick and forget going here for a first date (because I ended up with my lipstick on my cheek-ON MY CHEEK!).

Xi'an Pulled pork burger $6.80 and Cumin and spicy beef burger $6.80

We also try the roujiamo or stuffed pocket Chinese hamburgers. There are two fillings: a hand pulled pork pancake as well as the lamb cumin one for comparison's sake. The pulled pork isn't the Mexican pulled pork, it's a soft roasted Chinese pork unctuous and cotton soft inside with plenty of fat in a soft plain pita bread. It's delightfully good and I could have easily had a whole one to myself. The lamb and cumin one is good but less exciting mostly tasting of vegetables.

Xi'an Lamb skewers $8.80 for 4

These are four small lamb skewers with plenty of spices and flavour to them. The spices prevent the lamb from tasting overly muttony.

Lamb vermicelli soup with dough $14.80

The other dish that was recommended is the lamb with vermicelli. Perhaps it was the fact that we ordered this to be not spicy so my father could eat it but it's too mild in comparison to the other dishes and tastes mostly of nutmeg. The pieces of lamb are tender and it's nice that it comes with one of those buns and the pickled garlic is delicious and not acrid but sweet and vinegary. But out of the two the biang biang noodles win by a silk road mile.

Crazy Wings with Spiral Biscuits $19.80

The chicken wings are enormous-while the lamb skewers looked enormous in the menu photo, the picture of chicken wings belies how big this serve is. The chicken wings have the mala numbing effect with the Szechuan peppercorns and there are also little French fry potato chips and crunchy spiral biscuits among the chilli and garlic for a nice crunch.

Signature Xi'an Cold noodles $8.80

We also try the cold noodles. After the biang biang noodles these don't seem as exciting but when we come back to these thick, semi translucent noodles they grow on us. The food is quite oily so you do need to pace yourself a bit too.

Cumin Beef stir fry with whole wheat pancakes $18.80

The last dish is a cumin beef stir fry with deep fried oval wholemeal breads. It isn't too spicy and this mixture is quite sweet. I actually like this in the pita bread that came with the vermicelli but it's also nice atop the fried bread too.

Yang Zhou Fried rice $9.80

And of course there is fried rice for my rice loving dad because while he enjoys noodles, no meal is complete without rice. It's a good fried rice and reminds me of a home style version with plenty of ham and eggs.

There's no dessert but there is a plethora of choice on Burwood Road. But my father has a batch of Portuguese custard tarts waiting for him at home. It's his annual sweet treat! And a nice surprise that thrills my parents is the bill which is just $108.40 for 4 people with 4 containers of food left over ;)

So tell me Dear Reader, is there something that you have to eat at every meal for it to feel complete? Have you ever tried Biang Biang noodles?

This meal was independently paid for.

183D Burwood Rd, Burwood NSW 2134 Monday to Thursday 11:30am–9pm Friday to Sunday 11:30am–9:30pm Phone: (02) 8056 4600

Source: http://www.notquitenigella.com/2018/12/20/xian-eatery-burwood/

The Foods You Need to Eat During Pregnancy!

Need some real, practical suggestions for healthy breakfasts, snacks, meals and drinks for avoiding excess weight gain during pregnancy? Look no further – we’ve even given you a shopping list!

PREGNANCY NUTRITION: TOP FOODS TO EAT AND TO AVOID!

Pregnancy Nutrition : BREAKFAST IDEAS

Fresh fruit smoothie: Blend any fresh fruit (with some natural unsweetened live yoghurt (soya, goat or cow’s) and a handful of mixed seeds (eg pumpkin, sunflower, sesame and linseed).

Tip: if you are in a hurry, add fresh orange or apple juice to dilute your smoothie so it’s easy to drink, then put in a beaker and take it with you.

Boiled, scrambled or poached egg with buttered oat cakes or rye toast. – Wholegrain rye toast spread with nut butter (almond, cashew, hazel or peanut)

Mix a handful of oats in a bowl of live natural yoghurt and top with a few pieces of chopped fresh fruit and a handful of chopped nuts.

Spread some cream cheese on corn cakes or wheat-free bread / crackers and top with wild or organic smoked salmon.

Porridge cooked in water with grated apple and a teaspoon of cinnamon. Tip: soak oats in water for 10 minutes before cooking – this will bring out their creamy flavor, so there’s no need to use milk. Add some hot stewed apple and berries

An omelet (filling ideas: grated cheese and red onion, mixed fresh herbs, chopped tomatoes and peppers, garlic mushrooms and watercress, smoked salmon).

Baked beans on rye toast.

Pregnancy Nutrition : DRINKS IDEAS

Herb teas instead of caffeinated tea. There are so many varieties now, experiment until you find one you like. Rooibosch (Red Bush) tea is the closest to ‘normal’ tea and can be drunk with milk.

Caro, Barleycup and Dandelion coffee are all caffeine-free coffee alternatives. Teeccino is a delicious coffee substitute that you make in a cafetiere (comes in different flavors, eg mocha, vanilla nut, almond amaretto)

Instead of alcohol, mix fruit, elderflower or ginger cordials with sparking water.

SEEDS are rich in protein, essential fats, vitamins and minerals – grinding them helps to release their nutrients. Aim to have a heaped tablespoon each day and add to cereals, yogurt, soups or salads.

Buy some fresh, unsalted seeds – pumpkin, sunflower, sesame and linseed (also called flaxseeds – the golden variety is richer in essential fats than brown) .Using a coffee grinder or a gringing attachment from a food processor, grind a mixture that’s 50% linseed and 50% a combination of pumpkin, sunflower and sesame. Grind enough to fill a small glass jar (choose glass rather than plastic as plastic can damage the essential fats in the seeds). Store your jar in the fridge. Ideally, keep your unground seeds in a dark cupboard to protect them from light or oxygen damage (essential fats can be damaged easily).

Pregnancy Nutrition : ENERGY BOOSTING SNACK IDEAS

An apple and a handful of pumpkin or sunflower seeds

A pear, peach or other seasonal fruit with 10 fresh almonds

Three oat cakes with nut butter (almond and hazelnut butter is a delicious alternative to peanut – buy in health food shops).

Mackerel, salmon or mushroom pate on two ryvita (beware pate in pregnancy without homemade and without fresh mayonnaise / egg).

Carrot and celery sticks with hummus.

Berries stirred into a small pot of natural yogurt.

Pregnancy Nutrition : QUICK AND EASY MEAL IDEAS

Roasted vegetables with pesto crusted chicken or fish: Add a pesto-coated organic chicken breast or fish fillet (organic salmon or cod works well) to a baking tray of part-roasted vegetables (eg new potatoes, cherry tomatoes, courgettes, onions, garlic red and yellow peppers) and cook for a further 10-20 minutes. Season with salt and freshly ground pepper.

Chickpea and apricot tagine: To a basic tomato sauce (ie a tin of chopped tomatoes added to an onion and garlic clove softened in olive oil), stir in half a finely chopped red chill, a pinch of ground cumin, a handful of chopped dried apricots and three handfuls of chopped mixed vegetables (eg carrots, courgettes and baby corn). Add water if necessary to make a nice sauce consistency, then season and simmer for 15 minutes. Add a tin of chickpeas and cook for a further 10 minutes, then stir in a handy of fresh chopped coriander and serve with couscous, quinoa or brown rice.

Haddock poached in a parsley and lemon tofu sauce: Blend half a block of silken tofu with a clove of garlic, the juice of half a lemon, some chopped parsley, salt and pepper. Add to a pan with two haddock fillets and slowly simmer so that the fish poaches (about 15 minutes, but keep checking). Serve with steamed broccoli or green vegetables and brown rice.

Baked potato and sweet potato filling ideas:

Hummus (home-made ideally); Ratatouille or baked beans topped with grated Cheddar; Cottage cheese with chives or spring onion, mixed with chopped red or yellow peppers, cucumber or prawns; Roasted vegetables and pesto; Tinned or smoked salmon mixed with cottage cheese or crème fraîche; Cannelini or butter beans mashed with anchovy fillets and black olives, with lemon juice and black pepper; Steamed leeks, broccoli or cauliflower florets mixed with cheese sauce; Hard boiled egg chopped and mixed with cottage cheese or crème fraîche and chopped parsley; Guacamole (again, make your own or buy in the deli section of your supermarket)

DELICIOUS SALADS (perfect for a light meal or packed lunch):

A simple salad of mixed leaves and chopped raw vegetables can become a nutritious and delicious meal in moments if you keep your fridge stocked with deli delights such as artichoke hearts, sun blushed tomatoes, olives, hard boiled eggs, peppers, sweet baby peppers, anchovies , smoked fish and slices of lean white meat.

Smoked organic trout fillet (a delicious alternative to smoked salmon that is packed with Omega 3 Essential Fats) with flageolet beans or lightly steamed broad beans mixed with lemon juice and black pepper.

Hot smoked organic trout or salmon, or smoked organic mackerel, flaked through whole grains such as quinoa, brown rice, millet or couscous, with chopped raw vegetables. Season with lemon juice, balsamic vinegar, black pepper and chopped fresh herbs.

Tofu chunks (marinated in tamari or soy, ginger, garlic and sesame oil and brown rice syrup), stir fried for seven minutes or till golden and fairly crisp. Toss through whole grains as above, or stir into buckwheat noodles with finely sliced ​​cucumber and seaweed (packs of dried varieties can be found in the Oriental section of supermarkets). Sprinkle with sesame seeds and serve warm or chilled. – Mixed bean salad with peppers, cherry tomatoes, red onion, sweet baby peppers and chopped hard boiled egg, with a tomato and basil dressing.

Chickpeas dressed with paprika, lemon juice, black pepper and a sprinkle of sea salt or Solo low sodium salt and parsley, with quinoa.

Warm potato salad with passata (sieved, chopped tomatoes – buy at your supermarket), with a dressing made from olive oil, paprika, chillies and crushed garlic.

Taboulleh of couscous, bulgar wheat, millet or quinoa with chopped cherry tomatoes, spring onions, cucumber, parsley, mint, olive oil, lemon juice and seasoning.

Whole rumors, crumbled feta cheese, broad beans and alfalfa sprouts.

Blueberries and apricots on green leaves such as lamb’s leaf or spinach, with feta cheese crumbled over the top.

EASY PUDDINGS

Raspberry sorbet: Liquidize frozen raspberries and bananas to a smooth puree.

Apricot whisk: Puree a useful of apricots (fresh or dried) with half a cup of low-fat curd cheese or silken tofu lighted with two whisked egg whites.

Pregnancy Nutrition: SHOPPING LIST: NEW FOODS AND BRANDS TO LOOK OUT FOR!

Nairns oatcakes (wheat and sugar free) Terrance Stamp wheat-free breads Boridinsky rye bread Pumpernickel-style rye bread (eg thin slices of dark bread Sugar-free peanut butter) Cashew, almond and hazelnut butters Fresh, unsalted seeds (pumpkin, sunflower, sesame and golden linseed) Intelligent Eating or Columbus eggs (rich in Omega 3 essential fats) Fresh, unsalted nuts (eg almonds, pecans, hazelnuts, brazils, cashews or mixed nuts) Frozen berries – look out for blueberries , summer fruits, forest fruits and raspberries. Organic oats – If having them cold, look out for small rather than jumbo oats (you should also find these in a health food shop.) Rooibosch tea (Tick Tock is a good brand) Elderflower or ginger cordials Quinoa

It’s important that you COMMIT TO EATING BETTER QUALITY FOOD TODAY! Pregnancy is only 9 months long and your precious little one needs those nutrients for proper growth and development, not to mention you need them for strength and energy.

Source by Wendy Powell

from Home Solutions Forev https://homesolutionsforev.com/the-foods-you-need-to-eat-during-pregnancy/ via Home Solutions on WordPress from Home Solutions FOREV https://homesolutionsforev.tumblr.com/post/184879845660 via Tim Clymer on Wordpress

The Foods You Need to Eat During Pregnancy!

Need some real, practical suggestions for healthy breakfasts, snacks, meals and drinks for avoiding excess weight gain during pregnancy? Look no further – we've even given you a shopping list!

PREGNANCY NUTRITION: TOP FOODS TO EAT AND TO AVOID!

Pregnancy Nutrition : BREAKFAST IDEAS

Fresh fruit smoothie: Blend any fresh fruit (with some natural unsweetened live yoghurt (soya, goat or cow's) and a handful of mixed seeds (eg pumpkin, sunflower, sesame and linseed).

Tip: if you are in a hurry, add fresh orange or apple juice to dilute your smoothie so it's easy to drink, then put in a beaker and take it with you.

Boiled, scrambled or poached egg with buttered oat cakes or rye toast. – Wholegrain rye toast spread with nut butter (almond, cashew, hazel or peanut)

Mix a handful of oats in a bowl of live natural yoghurt and top with a few pieces of chopped fresh fruit and a handful of chopped nuts.

Spread some cream cheese on corn cakes or wheat-free bread / crackers and top with wild or organic smoked salmon.

Porridge cooked in water with grated apple and a teaspoon of cinnamon. Tip: soak oats in water for 10 minutes before cooking – this will bring out their creamy flavor, so there's no need to use milk. Add some hot stewed apple and berries

An omelet (filling ideas: grated cheese and red onion, mixed fresh herbs, chopped tomatoes and peppers, garlic mushrooms and watercress, smoked salmon).

Baked beans on rye toast.

Pregnancy Nutrition : DRINKS IDEAS

Herb teas instead of caffeinated tea. There are so many varieties now, experiment until you find one you like. Rooibosch (Red Bush) tea is the closest to 'normal' tea and can be drunk with milk.

Caro, Barleycup and Dandelion coffee are all caffeine-free coffee alternatives. Teeccino is a delicious coffee substitute that you make in a cafetiere (comes in different flavors, eg mocha, vanilla nut, almond amaretto)

Instead of alcohol, mix fruit, elderflower or ginger cordials with sparking water.

SEEDS are rich in protein, essential fats, vitamins and minerals – grinding them helps to release their nutrients. Aim to have a heaped tablespoon each day and add to cereals, yogurt, soups or salads.

Buy some fresh, unsalted seeds – pumpkin, sunflower, sesame and linseed (also called flaxseeds – the golden variety is richer in essential fats than brown) .Using a coffee grinder or a gringing attachment from a food processor, grind a mixture that's 50% linseed and 50% a combination of pumpkin, sunflower and sesame. Grind enough to fill a small glass jar (choose glass rather than plastic as plastic can damage the essential fats in the seeds). Store your jar in the fridge. Ideally, keep your unground seeds in a dark cupboard to protect them from light or oxygen damage (essential fats can be damaged easily).

Pregnancy Nutrition : ENERGY BOOSTING SNACK IDEAS

An apple and a handful of pumpkin or sunflower seeds

A pear, peach or other seasonal fruit with 10 fresh almonds

Three oat cakes with nut butter (almond and hazelnut butter is a delicious alternative to peanut – buy in health food shops).

Mackerel, salmon or mushroom pate on two ryvita (beware pate in pregnancy without homemade and without fresh mayonnaise / egg).

Carrot and celery sticks with hummus.

Berries stirred into a small pot of natural yogurt.

Pregnancy Nutrition : QUICK AND EASY MEAL IDEAS

Roasted vegetables with pesto crusted chicken or fish: Add a pesto-coated organic chicken breast or fish fillet (organic salmon or cod works well) to a baking tray of part-roasted vegetables (eg new potatoes, cherry tomatoes, courgettes, onions, garlic red and yellow peppers) and cook for a further 10-20 minutes. Season with salt and freshly ground pepper.

Chickpea and apricot tagine: To a basic tomato sauce (ie a tin of chopped tomatoes added to an onion and garlic clove softened in olive oil), stir in half a finely chopped red chill, a pinch of ground cumin, a handful of chopped dried apricots and three handfuls of chopped mixed vegetables (eg carrots, courgettes and baby corn). Add water if necessary to make a nice sauce consistency, then season and simmer for 15 minutes. Add a tin of chickpeas and cook for a further 10 minutes, then stir in a handy of fresh chopped coriander and serve with couscous, quinoa or brown rice.

Haddock poached in a parsley and lemon tofu sauce: Blend half a block of silken tofu with a clove of garlic, the juice of half a lemon, some chopped parsley, salt and pepper. Add to a pan with two haddock fillets and slowly simmer so that the fish poaches (about 15 minutes, but keep checking). Serve with steamed broccoli or green vegetables and brown rice.

Baked potato and sweet potato filling ideas:

Hummus (home-made ideally); Ratatouille or baked beans topped with grated Cheddar; Cottage cheese with chives or spring onion, mixed with chopped red or yellow peppers, cucumber or prawns; Roasted vegetables and pesto; Tinned or smoked salmon mixed with cottage cheese or crème fraîche; Cannelini or butter beans mashed with anchovy fillets and black olives, with lemon juice and black pepper; Steamed leeks, broccoli or cauliflower florets mixed with cheese sauce; Hard boiled egg chopped and mixed with cottage cheese or crème fraîche and chopped parsley; Guacamole (again, make your own or buy in the deli section of your supermarket)

DELICIOUS SALADS (perfect for a light meal or packed lunch):

A simple salad of mixed leaves and chopped raw vegetables can become a nutritious and delicious meal in moments if you keep your fridge stocked with deli delights such as artichoke hearts, sun blushed tomatoes, olives, hard boiled eggs, peppers, sweet baby peppers, anchovies , smoked fish and slices of lean white meat.

Smoked organic trout fillet (a delicious alternative to smoked salmon that is packed with Omega 3 Essential Fats) with flageolet beans or lightly steamed broad beans mixed with lemon juice and black pepper.

Hot smoked organic trout or salmon, or smoked organic mackerel, flaked through whole grains such as quinoa, brown rice, millet or couscous, with chopped raw vegetables. Season with lemon juice, balsamic vinegar, black pepper and chopped fresh herbs.

Tofu chunks (marinated in tamari or soy, ginger, garlic and sesame oil and brown rice syrup), stir fried for seven minutes or till golden and fairly crisp. Toss through whole grains as above, or stir into buckwheat noodles with finely sliced ​​cucumber and seaweed (packs of dried varieties can be found in the Oriental section of supermarkets). Sprinkle with sesame seeds and serve warm or chilled. – Mixed bean salad with peppers, cherry tomatoes, red onion, sweet baby peppers and chopped hard boiled egg, with a tomato and basil dressing.

Chickpeas dressed with paprika, lemon juice, black pepper and a sprinkle of sea salt or Solo low sodium salt and parsley, with quinoa.

Warm potato salad with passata (sieved, chopped tomatoes – buy at your supermarket), with a dressing made from olive oil, paprika, chillies and crushed garlic.

Taboulleh of couscous, bulgar wheat, millet or quinoa with chopped cherry tomatoes, spring onions, cucumber, parsley, mint, olive oil, lemon juice and seasoning.

Whole rumors, crumbled feta cheese, broad beans and alfalfa sprouts.

Blueberries and apricots on green leaves such as lamb's leaf or spinach, with feta cheese crumbled over the top.

EASY PUDDINGS

Raspberry sorbet: Liquidize frozen raspberries and bananas to a smooth puree.

Apricot whisk: Puree a useful of apricots (fresh or dried) with half a cup of low-fat curd cheese or silken tofu lighted with two whisked egg whites.

Pregnancy Nutrition: SHOPPING LIST: NEW FOODS AND BRANDS TO LOOK OUT FOR!

Nairns oatcakes (wheat and sugar free) Terrance Stamp wheat-free breads Boridinsky rye bread Pumpernickel-style rye bread (eg thin slices of dark bread Sugar-free peanut butter) Cashew, almond and hazelnut butters Fresh, unsalted seeds (pumpkin, sunflower, sesame and golden linseed) Intelligent Eating or Columbus eggs (rich in Omega 3 essential fats) Fresh, unsalted nuts (eg almonds, pecans, hazelnuts, brazils, cashews or mixed nuts) Frozen berries – look out for blueberries , summer fruits, forest fruits and raspberries. Organic oats – If having them cold, look out for small rather than jumbo oats (you should also find these in a health food shop.) Rooibosch tea (Tick Tock is a good brand) Elderflower or ginger cordials Quinoa

It's important that you COMMIT TO EATING BETTER QUALITY FOOD TODAY! Pregnancy is only 9 months long and your precious little one needs those nutrients for proper growth and development, not to mention you need them for strength and energy.

Source by Wendy Powell

from Home Solutions Forev https://homesolutionsforev.com/the-foods-you-need-to-eat-during-pregnancy/ via Home Solutions on WordPress

Full text write on https://easy-travel.pw/10-of-the-best-traditional-dishes-to-try-in-egypt/africa-middle-eaast/

10 of the Best Traditional Dishes to Try in Egypt

01 of 10

Ful Medames

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A simple dish of stewed fava beans, ful medames is the archetypal Egyptian staple. The oldest evidence of fava beans being used for human consumption comes from a Neolithic site near Nazareth, Israel; and in Egypt, it’s likely that the dish dates back to the time of the pharaohs. Today, ful medames (or ful as it’s known colloquially) is served throughout the day but is especially popular at breakfast. You can find it for sale on the streets, or in many restaurants as a traditional mezze. The beans are simmered overnight in a large pot, then seasoned with olive oil and spices. Typically, ful medames is served with aish baladi and pickled vegetables.

02 of 10

Ta’meya

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Another hugely popular street food, ta’meya is Egypt’s answer to the felafel. Unlike their Middle Eastern cousins, however, ta’meya are made from crushed fava beans instead of chickpeas. The bean paste is usually mixed with chopped onions and spices including parsley, coriander, cumin and fresh dill; then rolled into a ball and fried. Often, ta’meya are coated in sesame seeds before being fried, giving them an extra crunchy texture. They are vegan, inexpensive and utterly delicious — whether you enjoy them at breakfast like most Egyptians, or as a snack later in the day. Ta’meya are usually served with tahini sauce, salad and aish baladi, and often come with a side of ful.

03 of 10

Mulukhiya

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Spelled differently from restaurant to restaurant (with variations including molokhia, molokhiya and moroheiya), mulukhiya is an Egyptian staple named after the plant of the same name. Known as jute in English, mulukhiya is a green leafy vegetable that is almost never served raw. Instead, the leaves are finely chopped and cooked with garlic, lemon juice and spices until they resemble a thick stew. Naturally viscose, the stewed leaves have a somewhat slimy texture; but their flavor is rich, aromatic and pleasantly bitter. Mulukhiya can be served on its own over rice or bread, or with chunks of meat (typically beef, chicken or rabbit). Seafood is a popular addition at the coast.

04 of 10

Fattah

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Popular throughout the Middle East, the Egyptian version of fattah is typically associated with celebrations and religious festivals. In particular, it is served at Eid al-Adha, the sacrificial feast that marks the end of Ramadan fasting; and to celebrate the arrival of a new baby. It consists of layers of rice and fried aish baladi, interspersed with meat chunks and topped with a vinegar and tomato sauce. The meat used differs from recipe to recipe but is usually beef, veal or lamb, with lamb being the most traditional. You should be able to find fattah outside of religious festival dates. Weight-watchers be warned, though – this dish is famously calorific!

Continue to 5 of 10 below.

05 of 10

Kushari

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An affordable and uniquely Egyptian dish, kushari has become something of a cult phenomenon with entire restaurants in Cairo and other cities dedicated to serving it exclusively. It consists of a blend of rice, spaghetti, round macaroni and black lentils, topped with a thick tomato sauce, garlic vinegar and chili. This veritable hodge-podge of ingredients is then further garnished with crispy fried onions and whole chickpeas. As strange as this dish may sound, kushari provides an incredible blend of flavors and textures that locals and tourists find equally addictive. It’s also vegetarian (and indeed vegan, as long as vegetable oil is used to fry the onions instead of butter).

06 of 10

Hamam Mahshi

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Squab, or young pigeon, may not be a conventional meat in Western culture but it’s something of a delicacy in Egypt. Pigeons are raised in dovecotes across the country specifically for the plate, providing a dark meat that has its own unique flavor. Hamam mahshi is a popular choice for wedding banquets, partly because of its status as a delicacy and partly because it’s considered an aphrodisiac. To make the dish, a whole squab is stuffed with freekeh (a cracked green wheat with a nutty flavor), chopped onions, giblets and spices. The bird is then grilled over a wood fire or spit-roast until its skin is golden brown and deliciously crispy.

07 of 10

Hawawshi

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Though it’s served as a side dish in restaurants and as a popular grab-and-go street food option, hawawshi is perhaps best known as a staple of feel-good Egyptian home cooking. Essentially, it’s Egypt’s take on a stuffed meat sandwich. It involves spiced ground beef or lamb, cooked inside a whole pocket of aish baladi bread in a traditional wood oven. By the time it’s ready, the bread is so crispy that it almost tastes deep fried. Recipes differ from home to home, with the meat mixture sometimes incorporating chopped onion, bell pepper or tomato in addition to assorted spices. For an extra kick, try hawawshi made with crushed chili pepper.

08 of 10

Liver Sandwiches

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Liver is a common ingredient in many Egyptian dishes. In the historic port city of Alexandria, liver sandwiches are a particular specialty and visitors travel from far and wide to buy them from street food vendors or fast food shops. Recipes typically use chopped calf’s liver, stir-fried to perfection alongside garlic, bell peppers and lime or lemon. Spices are key but vary from chef to chef. In addition to cumin, cinnamon, ginger, cloves and/or cardamom, any Alexandrian liver recipe worth its salt should include a hearty dose of chili. Once cooked, the liver is stuffed into a fresh Egyptian baguette or bread roll and served with pickled vegetables (known locally as torshi).

Continue to 9 of 10 below.

09 of 10

Sayadeya

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One for the seafood lovers, sayadeya is another coastal delicacy best sampled in seaside cities like Alexandria, Suez and Port Said where the catch is guaranteed to be fresh. It uses fillets of white fish (traditionally bass, bluefish or mullet) that are marinaded in lemon juice and spices before being lightly fried. Afterwards, the fillets are laid on a bed of yellow rice, topped with a rich tomato and onion sauce and baked in an earthenware pot (similar to a Moroccan tagine). The result? Wonderfully soft and fragrant fish that melts at the touch of a fork. Often, sayadeya is garnished with fried onions and/or flaked chili.

10 of 10

Kunafa

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No list of must-try dishes would be complete without dessert, and kunafa is one of Egypt’s most popular. Traditionally served during Ramadan to keep people full during fasting hours, the original version comprises two layers of extra-thin semolina flour noodles. These are baked until crunchy, arranged around a central filling of soft cheese (usually ricotta) and soaked in syrup. Alternatively, the noodles can be replaced with thin strips of filo pastry or spun shredded wheat, while fillings vary from mixed nuts to custard. Some Egyptian bakeries have become increasingly adventurous with their kunafa fillings, with modern interpretations using mango, chocolate and even avocado.

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