allthetimeismakantime.blogspot.com

All the Time is Makan Time

All the Time is Makan Time. Tuesday, 5 August 2014. Inspired by a starter I had in an Italian restaurant, I turned this into a main course with Japanese and Malaysian fused flavours. Perfect for putting some fish in your barbecue menu while the summer lasts. 2 swordfish steaks (about the size of your palm and 1” thick). 16 large prawns, remove head, shells and vein. Bamboo skewers (4 long or 8 short). 1 teaspoon of miso. 1 teaspoon of honey. 1 teaspoon of fresh grated ginger. 189; lime juice. Vegetarian ...

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All the Time is Makan Time. Tuesday, 5 August 2014. Inspired by a starter I had in an Italian restaurant, I turned this into a main course with Japanese and Malaysian fused flavours. Perfect for putting some fish in your barbecue menu while the summer lasts. 2 swordfish steaks (about the size of your palm and 1” thick). 16 large prawns, remove head, shells and vein. Bamboo skewers (4 long or 8 short). 1 teaspoon of miso. 1 teaspoon of honey. 1 teaspoon of fresh grated ginger. 189; lime juice. Vegetarian ...

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1 pages

2 glossary

3 swordfish skewers

4 ingredients

5 marinade

6 paste

7 sauce

8 posted by

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All the Time is Makan Time | allthetimeismakantime.blogspot.com Reviews

https://allthetimeismakantime.blogspot.com

All the Time is Makan Time. Tuesday, 5 August 2014. Inspired by a starter I had in an Italian restaurant, I turned this into a main course with Japanese and Malaysian fused flavours. Perfect for putting some fish in your barbecue menu while the summer lasts. 2 swordfish steaks (about the size of your palm and 1” thick). 16 large prawns, remove head, shells and vein. Bamboo skewers (4 long or 8 short). 1 teaspoon of miso. 1 teaspoon of honey. 1 teaspoon of fresh grated ginger. 189; lime juice. Vegetarian ...

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allthetimeismakantime.blogspot.com

1

All the Time is Makan Time: April 2014

http://allthetimeismakantime.blogspot.com/2014_04_01_archive.html

All the Time is Makan Time. Friday, 18 April 2014. Vegetarian varuval (very dry curry). Is the driest form of curry in South Indian cooking. Often, the main feature is chicken or mutton-meats that would not disintegrate with prolonged cooking or stirring. The intense, rich flavour of this dish is achieved by starting with a perattal. Dry curry) and dehydrating all moisture in it. 5-6 garlic cloves, minced. 4-5 slices of ginger, minced. 1 teaspoon fennel seeds. 2 stalks of curry leaves. 2 tomatoes, diced.

2

All the Time is Makan Time: Vegetarian varuval (very dry curry)

http://allthetimeismakantime.blogspot.com/2014/04/vegetarian-varuval-very-dry-curry.html

All the Time is Makan Time. Friday, 18 April 2014. Vegetarian varuval (very dry curry). Is the driest form of curry in South Indian cooking. Often, the main feature is chicken or mutton-meats that would not disintegrate with prolonged cooking or stirring. The intense, rich flavour of this dish is achieved by starting with a perattal. Dry curry) and dehydrating all moisture in it. 5-6 garlic cloves, minced. 4-5 slices of ginger, minced. 1 teaspoon fennel seeds. 2 stalks of curry leaves. 2 tomatoes, diced.

3

All the Time is Makan Time: February 2013

http://allthetimeismakantime.blogspot.com/2013_02_01_archive.html

All the Time is Makan Time. Thursday, 28 February 2013. Sambal Sotong (Squid Sambal). This is a variation on the earlier sambal recipe. Blending more aromatic Malay herbs and spices for a more fragrant result. This version is just as spicy and will work well with tofu or other meats such as chicken and prawns too. A crash course on squid preparation:. 1 cup of dried chillies, soaked and blended until smooth to form a paste with as little water as possible. 1 onion, cut into wedges or thick slices. And co...

4

All the Time is Makan Time: March 2013

http://allthetimeismakantime.blogspot.com/2013_03_01_archive.html

All the Time is Makan Time. Sunday, 31 March 2013. Sotong Kunyit (Squid in turmeric sauce). Another personally improvised dish inspired by Malay cuisine, sotong kunyit. Is a mellow, fragrant preparation for small to medium sized squids. When it comes to squid, size does matter- the smaller ones tend to be more tender and less rubbery than their bigger relatives, making them ideal for this recipe. 5-6 medium squid (both body and tentacles), cleaned and left whole and not scored. 1 red chilli, chopped.

5

All the Time is Makan Time: January 2013

http://allthetimeismakantime.blogspot.com/2013_01_01_archive.html

All the Time is Makan Time. Monday, 28 January 2013. While spring roll is a starter dish in UK Chinese restaurants, it's Malaysian cousin,. Is another type of. Sold in stalls along with banana fritters and curry puffs, often eaten with a cup of afternoon teh tarik. The filling is almost always vegetables, although you can make them with meat fillings if you wish, and served with a home made sweet chilli dip. Here's how you can knock up the perfect popiah. 1/2 onion, chopped. 1 carrot, shredded. Make sure...

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All the Time is Makan Time

All the Time is Makan Time. Tuesday, 5 August 2014. Inspired by a starter I had in an Italian restaurant, I turned this into a main course with Japanese and Malaysian fused flavours. Perfect for putting some fish in your barbecue menu while the summer lasts. 2 swordfish steaks (about the size of your palm and 1” thick). 16 large prawns, remove head, shells and vein. Bamboo skewers (4 long or 8 short). 1 teaspoon of miso. 1 teaspoon of honey. 1 teaspoon of fresh grated ginger. 189; lime juice. Vegetarian ...

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