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This ‘PENANG DISH ’ is usually prepared with fresh succulent crabs in a hearty, sweet and spicy gravy and is best eaten with your fingers! Mop up the mouth-watering gravy with BANGALI ROTI or Chinese mantou (buns).
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While I was eating my squash chili mole I was thinking about what else I could use squash in and I eventually arrived at a beef stew. I had recently made a Japanese style beef stew (nikujaga) using pumpkin so I wanted something a little bit different. I was thinking that an Italian style beef stew would be nice. The first thing I did of course was search the web for recipes and came across this one for a beef and butternut squash stew that sounded like a nice place to start. I felt that an Italian style beef stew would have to contain more tomatoes but I wanted there to be more of a broth than a sauce so I used diced tomatoes with red wine and beef broth to form the base of the stew. To add some more flavour I added some pancetta and browned the beef and sauteed the onions in the pancetta grease instead of olive oil. I like to save the rinds from parmigiano reggiano to throw into sauces to add flavour while simmering and I thought it would work in a broth as well. I wanted to braise the beef until it was nice and tender and since I did not want my squash to be mush I held off on adding it until the meat was almost fully cooked. The Italian style beef stew was a great success! The beef was fall apart in your mouth tender and the squash was nice and al dente; cooked and tender but still having a firm texture. The broth was super flavourful and I did not let any of it go to waste by sopping it up with some cheesy garlic bread.
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While I was eating my squash chili mole I was thinking about what else I could use squash in and I eventually arrived at a beef stew. I had recently made a Japanese style beef stew (nikujaga) using pumpkin so I wanted something a little bit different. I was thinking that an Italian style beef stew would be nice. The first thing I did of course was search the web for recipes and came across this one for a beef and butternut squash stew that sounded like a nice place to start. I felt that an Italian style beef stew would have to contain more tomatoes but I wanted there to be more of a broth than a sauce so I used diced tomatoes with red wine and beef broth to form the base of the stew. To add some more flavour I added some pancetta and browned the beef and sauteed the onions in the pancetta grease instead of olive oil. I like to save the rinds from parmigiano reggiano to throw into sauces to add flavour while simmering and I thought it would work in a broth as well. I wanted to braise the beef until it was nice and tender and since I did not want my squash to be mush I held off on adding it until the meat was almost fully cooked. The Italian style beef stew was a great success! The beef was fall apart in your mouth tender and the squash was nice and al dente; cooked and tender but still having a firm texture. The broth was super flavourful and I did not let any of it go to waste by sopping it up with some cheesy garlic bread.
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Proud to "Penang Kia", Penang Assam Laksa is the best laksa in Malaysia. It contain salty, soury and sweeety...(kiam Sooi Tih)...Try ya
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This is an old Italian family recipe for a cake we make at every big holiday. We actually lost the recipe for a while, and holidays just weren't the same. Then were overjoyed to recover it after a friend reminded us we had given it to her! We call it "The Cake That Saved Christmas." A chocolate delight any gangster would love.
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