Okay so many of u asked me about my dinner (basically pasta) experience at @delfrio_khi and here it is in 2 posts,we ordered hot and sour soup and creme of mushrooms soup as starters and alfredo and beef lasagna for main course ( after I read a trillion great reviews about their pastas on Google and insta)here's my review of the food there
Both the soups were pretty bland and I had to add alot alot of sauces and spices to make them from 4/10 to 8/10 ,also a weird thing about the chicken corn one was the chicken which was grilled of bbqed or something and after having the pasta we figured it out that it was the same chicken used in Alfredo and the soup which made soup alot weirder 😂 anyhow I was happy with my sauces version,one thing that bothered me was the service,we asked for extra buns twice which they never brought 🙄
Hot & Sour Fish Curry #sikandalouscuisine
This recipe is an adaption of TAMSHEM ,TIKSHEM - a red hot fish curry from the book Goan Cookbook where the author Joyce Fernandes shares 105 Goan recipes retaining their original Portuguese names .
The curry in the original recipe uses no coconut milk. I added that as a friend dropped in for lunch and I knew she wouldn't be able to handle the heat of the original dish , the recipe shared below.
4 Large Mackerel or Sardines - I used Tilapia.
15 Red Chilies Deseeded.
1 Teaspoon Jeera Seeds.
5 Flakes Garlic.
1 Cup Tamarind Juice - Watered down.
1 Cup Coconut Milk - Not in the recipe. Salt the fish , set aside while you make a paste of all the ingredients keeping kokum out.
Add kokum to the paste and bring to a rolling boil after adding 1 cup water.
Add fish , simmer 5 minutes. Now add in the fish , cook another 2-3 minutes.
Till this stage is the original recipe . It was super spicy and tangy and yum . But I added in a cup coconut milk to tone down the flavors for my guest who loved it , as did I.
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Dinner was een testje...maar goedgekeurd
Op de Bbq gebakken zalm op Caribische wijze met gegrilde aardappel en een frisse mangosla met munt.
3 lookteentjes geperst
sap van 3 limoenen
1 el fijngehakte, ontpitte Jalapeño chilipeper
2 tl versgemalen zwarte peper
1/4 tl gember
1/4 tl nootmuskaat
1/2 tl Fleur de sel
De zalm overgieten met de marinade,terug een uurtje in de ijskast..kan het lekker inwerken.
Mango schillen en in kleine stukjes snijden.In kom mengen met munt en eventueel wat citroensap en suiker.Ook terug in de ijskast.
De aardappelen eerst schoon spoelen,10 min. koken.Daarna eerst wat inprikken en inpakken met aluminiumfolie.Mag een 20 min. op Bbq grillen.
Gril de zalmfilets ongeveer 12-15 minuten gaar in een aluminium grillbakje.
Serveren met de frisse mangosla.
Heerlijk de smaken van pikant en zoet samen!
This picture is not going to win any photography awards but the dish was perfect in the taste category.
Dtom Yam Gai. Hot and Sour chicken soup. It did tasted as per the description.
Hot & sour aubergine 🍆
Made this with minced pork today. I have in the past made a vegetarian version with just aubergines & shiitakes which is equally good.
What surprised me most (I thought it was a tad spicy) was AHC pretty much polished the entire thing but also wanted more aubergine once he'd got through his first helping. Also needed yogurt to cool his mouth though 🔥
And, he still had room for a serving of fruits for pud. Dreading nappy change tomorrow 🙊😷
Soup lovers, let’s beat the winter chill with a zesty soup inspired by the Land of Smiles!
We are proud to introduce our new and improved Tom Yam Soup, based on an authentic Thai recipe, as an ongoing special.
You can have Tom Yam as chicken soup paired with rice and a side of vegetables as one of our daily nasi campur selections. Or savour it as a noodle soup with seafood, the way many back in Malaysia like it.
According to Razib, it’s the best Tom Yam soup he’s ever had. It’s that good. 😉
We source many of the ingredients for our Tom Yam soup from Liew Thai Grocery in Browns Plains. You’ll find on their aisles a variety of esoteric ingredients essential for authentic Southeast Asian cuisine, which are often hard to find elsewhere in our fair city of Brisvegas. Tell the lady at the counter that Dapur Dahlia sent you!
Mmmm, while it may have been hard fitting the entire gallon pot into a standard size microwave oven, it sure was worth it in the end! This beautiful traditional hot and sour soup was made by throwing all the ingredients in a pot, tossing it in a microwave and nuking it for 45 minutes! Great recipe to share with others, feeds around 15-20 people. #food#cooking#homecooking#chinese#hotandsour#natural#organic#microwave#instant
Samosa Chana Chaat is an extremely flavourful snack that is amongst some of the most popular street foods. No doubt it’s a favorite chaat from child to elders❤
◇SAMOSA CHANA CHAAT◇
6 Vegetable samosa
1 can chickpeas
1 large Onion finely chopped.
2 tbsp chopped corriander.
1 tsp mix curry powder,
1 tsp corriander powder
1 tsp turmeric powder
1 tbsp chana masala powder
1 tsp salt
2 tbsp oil.
Chopped red onion
Greek yogurt (as required)
Chopped tomatoes (deseeded)
Tarmarind paste to taste,
Aloo bhujia (spicy potatoe noodles)
Green chilli to taste.
heat oil in a pan add the onions and cook till the onions get soft on high flame.
then add the red chilli, chana masala powder, coriander powder, turmeric, salt and lilttle bit water and cook on medium flame for a minute or two.
Now add your drained chickpeas and add half glass of water. Cook on low to medium. Wait for a boil, then add corriander cover and cook for 2 to 3 minutes till water dries a bit. (If you like the chickpeas to be dry, then wait for the water to dry up completely)
Put samosa in a bowl, add the chickpeas, yogurt, tarmarind paste, chopped tomatoes, chopped green chillies, chopped onions, fresh coriander, chaat masala, a pinch of red chilli powder and sprinkle with aloo bhujia. Ready to eat! .