I revamped some leftovers from last week for lunch! Cauli rice (sautéed again in some walnut oil, added garlic powder and pepper), and salmon salmon with spinach, avocado and black olives in a balsamic dressing. Sounds fancy, but I promise you it's not!
Projek Berbuka & Projek Sahur
Alhamdulillah tercapai hasrat nak memasak utk anak2 yatim dlm bulan ramadhan kali ini. Semoga anak2 di Nur Qaseh Taman Melawati merasa gembira & berpuas hati dgn makanan yang kami jamu utk mereka. Harapannya usaha ini istiqomah & dipermudahkan olehNya. Amin. .
Oh ya. Balik dari kampung tadi, terus cepat2 masuk dapur & masak utk mereka. Nasib baik semua nya dipermudahkan. Lauk hari ini: nasi putih, ayam masak black pepper, sayur campur goreng & buah tembikai. Gambar lauk ayam x sempat pula nak tangkap tadi, sebab nak cepat punya pasal. Mana gambar yang sempat je la akak snap tadi. Hehe. Semua lauk akak masak x pedas sebab budak2 je yg makan 😊
Anyways, selamat berbuka semua! 😘
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It's #carrotgingersoup today! Yay! Another addition to my #anjacswarrensavorysmoothie repertoire.
I am so tickled when he said "I want to lari kuat kuat". Quickly devour it and run from the bitterness of the ginger flavor.....oh yes I guess I did overestimated the amount of young ginger used here. He is right about the bitterness. He loves the bitterness of bittergourds and Chinese tonic but can't stand this ginger bitterness. Weird guy. Oooh but I seemed to relish it. There's the aftertaste of sweetness from the carrot too. Love it!
That said, the remedy to douse that bitterness comes in the form of dollops of chilled yogurt. Experimented it with my Greek style natural yogurt flavor. Sure made a lot of difference. Besides cooling and giving this pottage a smoother texture, it smothers the bitterness. But I could of course reduce the amount of young ginger used in future since yogurt is not in his palatable vocabulary eh..? 😁
Ho jaye aaj Bharwa Bhindi?
500 grams bhindi
3 tbs Sunday Sunflower Oil
1 Tbs of amchur powder
2 Tbs of Sunday Dhaniya powder
1 Teaspoon of Sunday Mirchi powder
1 Teaspoon of Sunday Haldi powder
1 Teaspoon cumin powder
Salt as required
Step 1 – Wash, wipe dry and trim both the ends of bhindi
Step 2 – Slit each bhindi vertically without breaking or cutting into two halves
Step 3- Combine all the spice powder ingredients in a bowl with salt and mix well
Step 4 – Fill each bhindi with the spice mixture
Step 5 – Heat Sunday Sunflower Oil in a kadhai
Step 6 – Add the stuffed bhindi & cook on low heat till done
Step 7 - Serve Bharwa Bhindi with hot chapatis made from Sunday Whole Wheat Chakki Fresh Atta!