Kuala kangsar laksa (Laksa Kuala kangsar)


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Kuala Kangsar or also called “KUALE” is the royal town of Perak (Malaysia). Laksa Kuale’s broth is somehow more diluted in consistency than all it’s cousins, but more sourish and spicy. The main star of the noodle dish is the noodles itself. It is a laksa noodle made from wheat flour, not rice flour.It is […]

Beef tartare


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A dish of coarsely ground or finely chopped high-quality, raw lean beef that has been seasoned with salt, pepper and herbs. It’s thought to have originated in the Baltic Province of Russia where, in medieval times, the Tartars shredded red meat with a knife and ate it raw. Today the seasoned raw meat is usually […]

Beef Wellington


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Beef Wellington is a preparation of fillet steak coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in puff pastry and baked. Some recipes include wrapping the coated meat in a crêpe to retain the moisture and prevent it from making the pastry soggy. A whole tenderloin may be wrapped and baked, and then sliced for serving, or the tenderloin may be sliced […]

Beef Stroganoff


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Stroganoff [straw-guh-noff; stroh-guh-noff]   Named after 19th-century Russian diplomat Count Paul Stroganov, this dish consists of thin slices of tender beef (usually TENDERLOIN or TOP LOIN), onions and mushrooms, all sauteed in butter and combined with a sour cream sauce. Stroganoff is usually accompanied by RICE PILAF. Beef stroganoff to a Russian is like a […]

Bavarian cream


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A cold dessert composed of a rich custard, whipped cream, various flavorings (fruit puree, chocolate, liqueurs and so on) and gelatin. The mixture may be spooned into stemmed glasses or into a decorative mold to be unmolded when set. BAVARIAN CREAM RECIPE: This Bavarian cream recipe is very versatile and you can use it in […]

Bak Kut Teh (Herbal pork ribs soup)


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Bak-kut-teh (also spelt bah-kut-teh; Chinese: 肉骨茶; Pe̍h-ōe-jī: bah-kut-tê, Teochew dialect: nêg8-gug4-dê5) is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community, and also in neighbouring areas like Riau Islands and Southern Thailand. The name literally translates from hokkien(dialect) as “meat bone tea”, […]

Bannock


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Bannock [ban-nuhk] Baked on a griddle, this traditional Scottish cake is usually made of Barley meal and Oatmeal. Bannocks are sometimes flavored with almonds and orange peel and are particularly popular at breakfast and high-tea. RECIPE: Ingredients: (For 8 Serves) 250g Self-Raising Flour 90g Butter, cubed 1tsp Salt 1½ tbsp Caster Sugar 200ml Milk 1 […]

Baklava


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Baklava [bahk-lah-vah]   Popular in Greece and Turkey, this sweet dessert consists of many layer of butter-drenched phyllo pastry, spices and chopped nuts. A spiced honey-lemon syrupis poured over the warm pastry after it is baked and allowed to soak into the layers. Before serving, the dessert is cut into triangles and sometimes sprinkled with […]

Focaccia (Focaccio)


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Focaccia; Focaccio. [foh-kah-chyah] This Italian bread begins by being shaped into a large, flat round that is liberally brushed or drizzled with olive oil and sprinkled with salt. Slits cut into the dough’s surface may be stuffed with fresh rosemary before the bread is baked. Focaccia can be eaten as a snack, or served as […]

Ciabatta


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Ciabatta [chyah-bah-tah] Italian for SLIPPER, describing a long wide loaf of bread with a soft interior and a crisp, thin crust. RECIPE Ingredients 1 1/2 cups Water 1 1/2 teaspoons Salt 1 teaspoon Sugar 1 tablespoon olive oil 3 1/4 cups Flour; (4.06 cups of spelt) 1 1/2 teaspoons Yeast Original recipe makes 20 Servings […]

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