Sunday, July 24, 2016

Review of Quick, Easy and Delicious Singapore Recipes

Book Review of --
Healthy Cooking: Quick, Easy and Delicious Singapore Recipes by Gerald Smith

Overall star rating --- 5

About the book:
Healthy Cooking: Quick, Easy and Delicious Singapore Recipes is a wonderful collection of the healthy way to cook the nation’s most-loved food. Singapore's multi-ethnic culture and heritage offers a multitude of colourful cuisines, each with its own unique flavour and aroma. Dive into the fascinating history and interesting facts behind each of these delights, and learn how to cook them in a healthy way from the comfort of your home, wherever you are.

The easy to read and follow recipes of authentic food delights from the nation's various ethnic groups will allow anyone, even those with zero cooking knowledge and experience, to produce healthy and delicious Singapore meals to share with loved ones. The recipes include arguably Singapore's national dish Chicken Rice, as well as other world famous delicacies such as Chilli Crab, Laksa, Nasi Lemak, Satay, Roti Prata, Nasi Biryani and many more that are sure to tantalise your tastebuds.

Book creation ratings
Overall total, out of 30 -- 30
-- Subject covered -- 10
-- Cover & title -- 10
-- Editing & formatting -- 10
* based on a 1-10 scale with:  1-4, poor; 5-7, good; 8-10, very good.*

The review --
This is an awesome book, and I really enjoyed reading it. The pictures are excellent, and just reading it is like taking a food tour of Singapore. If you wanted to, you could go to the city and do it for real. The author lists the best restaurants to eat that type of food. It's a must have for any cookbook collection.

Get it on Amazon

Tuesday, April 5, 2016

Review of Mastering the art of Indian & Pakistani cuisine by Asim Iftikhar

Review of --
Mastering the art of Indian & Pakistani cuisine: A must-have guide for every kitchen by Asim Iftikhar

Overall star rating --- 5

About the book:
How many times you have walked by an Indian or Pakistani restaurant smelling the delicious barbecue, longing to store all that barbecue at home for lifetime. How often you have planned to cook biryani at home but just couldn’t do so because you were short of ingredients. How many times you would have thought to use your oven for sajji, but don’t know the technique. How often you visited India and tasted the mouth-watering chicken korma, but couldn’t bring the moments back. How many times you would have thought to cook food with balanced spices and different flavors but couldn’t do so because you had an intimidation of ruining your food and how many times you just lacked a perfect trainer to create a blend of Indian and Pakistani cuisine. Now, you just put all that in the past.
Hi, I am Asim Iftikhar and this is my mum’s kitchen guide. My mother is a great cook and I am here for your guidance for the Indo-Pak cuisine. This is the first book of its kind that encompasses a complete training program of Indo-Pak cuisine and has been written especially for the nonnatives and newbies. While compiling the book, the focus was on the nonnatives and newbies to entail every bit of information: It gives the detail for the number of people to be served and describes that how content varies with the number of people. So, it gives complete freedom and flexibility to however people you are serving. This book also features a unit conversion table for the complete understanding of kitchen units. Before the start of the first recipe, the book teaches basic knife skills, which is an essential part of Indo-Pak cooking and makes Indian and Pakistani food so easy to cook, that it was never before. The book has also introduced an augmentation table for the first time ever, which adds another fifty recipes and makes fifty recipe book a hundred recipe book. So in short, this is a jam pack offer providing a complete guidance and giving hundred recipes in an incredibly small book.

Book creation ratings
Overall total, out of 30 -- 30
-- Subject covered -- 10
-- Cover & title -- 10
-- Editing & formatting -- 10
* based on a 1-10 scale with:  1-4, poor; 5-7, good; 8-10, very good.*

The review --
The author does an excellent job on covering his subject, and yes, you can take this book and cook the cuisine. His book goes from the basics of measurements, cutting skills, and pans, to some most delicious sounding recipes. One I want to share with you is for fried rice. But if you like this cuisine, or if you're wanting to expand your cooking repertoire, this is one book you should definitely add to your cookbook collection.

Recipe from the book:

Fried Vegetable Rice

8 oz. rice
2 cups water
2 large onions, sliced
4 carrots, sliced lengthwise
8 oz. cauliflower, chopped
2 tbsp. soy sauce
3 tbsp. oil
1/2 tsp. salt
2 capsicum, chopped
1/2 tsp. black pepper, crushed

Put eight ounces rice in a cooking pot. Add two cups of water and add half teaspoon salt in it. Cook till tender over medium flame (10-15 minutes), while covered. Pour the rice in the bowl. Now take a fry pan, add one tablespoon oil and fry chopped capsicums for a minute and set it aside. Do the same practice separately with sliced onions and sliced carrots (frying for a minute in the same oil and setting aside one by one). Now take a cooking pot and add two tablespoons oil in it. Now add two tablespoons soya sauce, half teaspoon black pepper powder and fry for five minutes. Now add the fried capsicum, fried onion, fried cauliflower and rice from the bowl in it and cook for another 10 minutes while covered on the lowest flame.

** The author's links **


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Sunday, March 13, 2016

Check out Sunny's sweet and sour ribs

I love sweet and sour dishes, and this one sounds really yummy and simple too. I like adding the sliced ginger to the boiling water. I'll bet that adds tons of flavor. I also like the little pouch that she put her spices in. Would love to have some of those.

Just did a bit of research on the spice bags. The thing to shop for is refillable tea bags or spice bags or loose leaf tea bags. Anything for handling loose leaf tea would also work for your cooking spices as well. I've even seen some metal devices for loose tea that would work for cooking spices too. They're called tea balls.

In fact, here's a video that shows how you can make a very simple spice bag for your cooking spices.

Hope you enjoyed this post,
happy cooking. -- jd --

Saturday, February 20, 2016

No recipe cooking -- green beans

Hey there everyone! How are you doing?
I was just sitting here at my computer, and decided to put up a blog post here. It's the beginning of a series of posts that I've been thinking about for a while.

No recipe cooking

My mom cooked this way, and my grandmothers cooked this way; but I'm wondering - How many people still cook this way? Or know how?

So this is the first of a (hopefully) series of posts sharing my knowledge of no recipe cooking.

This is how my mom put meals on the table 7 days a week. And they were very tasty meals too. Stuff like vegetable soup, spaghetti, ribs, pork chops, chili, etc. About the only times we used recipes was on holidays when we wanted to make something special, and then it would only be about 1-3 recipes. Speaking of recipes, here's your first lesson in no recipe cooking:

green beans

Now for green beans, I like canned green beans the best. Frozen green beans just don't taste that good to me. So,

Take 2 cans of green beans and open them, then drain off all the liquid. You do not want to cook the green beans in the liquid they were canned in. For cooking liquid, add some water. I prefer bottled spring water, but tap water will be okay too.

Put your drained green beans in a pan, add enough water to barely cover the beans. Now for the seasonings:

chopped ham

Stir this to mix in the seasonings, then add 2-3 pats of butter to the pan. Put it on low heat, and cook for 30-45 minutes, stirring occasionally.

Other seasonings ideas are:
your favorite spice,
your vinegar,
bacon bits,
steak sauce,
sweet and sour sauce,
lemon juice.

And no, I didn't give any measurements for the seasonings. That's part of no recipe cooking. You don't measure much, but know just from looking or tasting, what is just right.

In closing, I leave you with this thought:
Err on the side of too little seasoning rather than too much. You can add more, but you can't take too much out.

Hope you enjoyed this post. Till my next one.
If you have a request for my next no recipe post, just comment below.

Sunday, April 27, 2014

The reviews are coming! And a Pumpkin Sausage Cornbread recipe too!

Are you folks ready?  Are you?

I know this blog isn't too busy, but I'm about to change all that.

I love collecting recipes, and I both admire and respect the bloggers who find and make those awesome recipes, and take the pics for their blogs.

But that's just not me.  I don't do that.  In the end sum of it, I'm a writer who can cook and loves recipes.  But I think I've finally found my niche in the food and cooking blogging world.

*** Cookbook reviews ***

ebooks to be more specific.  I have a kindle paperwhite, and amazon account, and a kindle for pc app, plus I can easily do pdfs as well.  I have a ton of free cookbooks that I've snagged off of Amazon, and I'm going to start reviewing them here in my blog.

So here's my opening cookbook review lineup:

Mastering Indo-Pak Cooking:  A must-have guide for every kitchen by Asim Iftikhar

The Sriracha Vegan Cookbook: 36 Sriracha Hot Sauce Recipes by Martha Drummond

So be looking for those.  In the meantime, I'll close with a recipe from an author friend of mine, Kris Austen Radcliffe.

Pumpkin sausage cornbread

1 package of Bob's Red Mill gluten-free cornbread mix
1 14oz can pumpkin
1-2 spicy sausages, your choice (we used Kentucky Bourbon)
1/2-1 tablespoon red pepper flakes

Follow the package directions, except substitute the pumpkin for the oil.  Bake in a preheated 12" cast iron skillet.  Make sure to generously grease with butter.

Pumpkin cornbread with Kentucky Bourbon Sausage, served with chicken and green beans for dinner and with poached eggs for breakfast.

Her hubby, Peter M Radcliffe says -- The breakfast was poaching eggs and wilting a little spinach, then plopping it on top of the cornbread. About as easy as it gets.