Eating all the fall flavors lately and loving it 🍂😋 For lunches this week, I made a butternut squash, pomegranate and pecan salad. It was super easy to make and probably one of my new favorite salad combos. All I did was roast cubbed butternut squash in avocado oil and s + p at 425 degrees for 30 minutes. Then add your toppings!
2nd visit. Possibly still the only Macanese eatery in the Klang Valley. Tried some new dishes and old favourites.
1. Braised pork belly with tamarind and belacan- similar to the nyonya pong teh. Bold flavours. Delicious
2. Oxtail stew- fall off the bone meats stewed in red wine. Good dish
3. Minchi- still a favourite. A typical Macanese dish. Minced pork on rice. And a must order dish if you visit.
4. Tofu salad with Asian flavours was decent but nothing special
5. Serradurra/ saw dust pudding- love it! Marie biscuits pounded into saw dust providing the perfect texture to the delicious creamy dessert.
Prices are slightly steep for the main courses but we walked away happy coz the portions are generous and more importantly the food is delicious.
How are you all today? Doesn't hurt that the sun's out, does it! ☀️😊 We're almost at half term and so I've been busy plotting and planning, as well as getting some of the things I've wanted to do / start, out of the way, as during the week's break, I'll struggle to stay disciplined. So firstly, yoga started again yesterday, and I know that's like "yeah, and?", but for me it's been a real struggle these last 4-5 weeks to feel motivated. I haven't stuck to one personal goal I've set myself, nor have I believed in myself enough to embark on new arising opportunities. I was speaking to my husband a few days ago about it. I listed all the things I 'should' be focusing on (mainly for personal growth and reaching personal objectives) and what was stopping me. Suffice to say, within moments, I uncovered that the only thing that was stopping me from doing any of those things was, you guessed it, ME. Of course, the 'outcome' is not in my hands for some things, but I have to try first, right? You see, I talk myself out of things, I convince myself it's not 'the right time', I become a bit apathetic too. Maybe my biggest problem. I just begin to mentally drift from the thing at hand. The weird thing is that if you were to meet me, I'm 'present'. So, I decided to stop making excuses and to make like NiKE, and JUST DO IT! 👟✅🙋🏻 No matter what it is, "stop procrastinating girl"! 👊🏼😝 So, as I give myself a mental boot up the backside and a boost of courage 🦁 to pursue / continue with the things that have been poking at my brain, I leave you with my warm JEWELLED HARISSA COUS COUS & QUINOA SALAD, with BLACK OLIVES, ROASTED PLUM TOMS, HERBS and plenty of flavour!💥🍃 Serve with roasted meat / fowl or fish for a delicious weekend meal. I like to add an accompaniment of seasoned yoghurt on the side too, and a little bowl of chilli oil! 🌶😋👌🏼 #homecook#igfoodie#recipedevelopment#fresh#plantbased#veganfood#vegetarian#wholefoods#harissa#couscous#quinoa#salad#realfood#themodernpakistanicookhouse#chilli#freshingredients#foodporn#weekendmeals#foodstagram#middleeasternfood#northafrican
로제파스타 소스는 롯데마트에서 천원에 구매한 '롯데마트 온리 프라이스1000 - 크림치즈로 맛을 낸 로제 스파게티 소스'를 사용했어요. 10/11일 밥상 포스팅에서 구매 인증샷을 올렸던 제품이에요~ 아무래도 자취를 하다보니 양이 많은 소스를 사는 것 보다는 개별 포장된 제품을 선호하게 되네요 ㅠㅇㅠ 다음에는 마켓컬리(홍보아님..)를 통해 🌿유기농 바질페스토와 🍅토마토 파스타 소스를 사보려고 합니다 ㅎㅎ
삼치구이는 후추를 듬뿍 뿌려서 기름에 튀기듯이 구웠습니다. 맛있게 잘 먹어버려서 이제 한 토막 밖에 안남았어요 ㅜㅜ 재구매 하려고 마켓컬리에 들어갔더니 입고가 중단된 것 같네요🤦♀️ 빨리 재입고 되길😭
가지카나페는 가지와 샐러드를 한번에 처리하고자 그냥 만들어봤는데 의외로 맛있었어요😮 가지를 아주 바싹 구워서 수준을 퐁퐁 날려주고 참치샐러드를 얹어봤어요. 룸메들한테 줘봤는데, 맛있다고 해줘서(친구비 입금할게..) 다행이었습니다요..
새벽이 되어서야 뒤늦게 올리는 밥상이지만, 오늘도 맛있게 잘 먹었습니다👍👍👍
Kereviz Salatası, antioksidan açısından zengin ve yüksek kolesterolün düşürülmesine yardımcı 💯 Ana öğünlerin yanında rahatlıkla yer verebilirsiniz 💃🏻 İlk kez yapacaklar için kısacık bir tarif vereyim ⬇️
Kerevizleri rendeliyoruz, 1-2 diş sarımsağı ve süzme yoğurdu ilave ediyoruz. Üstüne veya içine tercih size kalmış ceviz serpiyoruz 😋
We’re falling for this Power Up Roasted Sweet Potato Salad and all its Autumn vibes🍁 See recipe below ⬇️
🍁Power Up Roasted Sweet Potato Salad🍂
1 large sweet potato, peeled and cubed
1 tbsp ghee
1 tsp ground cumin
salt and pepper
1/4 cup crumbled goat cheese
2 cups greens of choice
1/2 cup of Power Up Almond Cranberry Crunch
juice of a small lemon
olive oil for drizzling
1️⃣ Preheat oven to 400 degrees F.
2️⃣ On a lined sheet tray, add the cubed sweet potato, ghee, cumin, and salt pepper, tossing together to make sure the sweet potato is evenly coated.
3️⃣ Roast in oven for about 20 minutes. Once cooked, remove from oven and set aside to cool.
4️⃣ To assemble salad, add greens, Power Up Almond Cranberry Crunch, goat cheese, and roasted sweet potato to a bowl. Add the lemon juice and olive oil to the bowl, and toss to coat.
5️⃣ Enjoy! ☺️