2PM can be a tricky time…saturday…can be busy…since a lot of people will be haeding to Jaco , Herradura , Tarcoles… Punta Leona …Esterillos etc…maybe close to 4 hours …but nothing to worry…just follow the other cars…sorry but that is the way it will be, A stop at Tarcoles…beach can be nice check La Fiesta del marisco great sea food…great service…and with the flavor of a local csea food cuisine… Of course a stop at Tarcoles river is a most…just be sure to park you car in a safe place…some places offer people to watch for your car…and now days with police most of the time.. Road 27 and 34 are in grate shape…IMO not a problem even to dive at dark…just keep good driivng distances and observe speed limit!! As a famous character use to say ..park close mondays!! roadadvsior 100% Costa Rica Indian Native even ciber bullies hate that Edited: 4:43 pm, yesterday
One big buffet: Singapore’s streets filled with amazing foods – Travel
SINGAPORE — There’s little that can prepare an outsider for the onslaught of food in Singapore.
Every stroll through this city shrouded in tropical heat is interrupted by open-air food centers, coffee shops and restaurants vying for your stomach’s attention.
Seek sanctuary inside an air-conditioned mall and you’ll be greeted by sprawling subterranean food halls that seem to span the distance between subway stops.
Dining out is a way of life in Singapore. One in four residents say they eat out daily, a recent Nielsen survey found. Many choose food centers, which aren’t your hot dog on a stick-variety mall food courts but keepers of a proud local cuisine and tradition cobbled by generations of the city’s Chinese, Indian and Malay inhabitants.
The abundance and convenience of food in Singapore can be a shock to the system — particularly for someone like me who has lived in a community of tract homes in Santa Clarita, Calif., where dining out meant choosing between two equidistant McDonald’s.
I admit I have a weakness for Big Macs, but it’s no contest when outside my hotel on a stretch of Killiney Road I can choose between world-class satay, chicken rice, curry laksa, prawn noodles, fish ball soup, dim sum, Indian prata, chicken biryani, beef rendang or Cantonese barbecue — all for about the same price as a six-piece Chicken McNugget meal.
Straying from my neighborhood has been even more rewarding.
There were the piquant chili crab and salted egg yolk prawns at the East Coast Seafood Center that looks out onto the Singapore Strait, where at night, the tankers and cargo ships are anchored so close together they look like a neighboring city.
There was the crunchy fried Hainan chicken wing vendor at the Toa Payoh Lorong Food Center, who commands such a loyal following that customers line up long before opening to beat the crowds.
At Golden Mile Food Center, I took my first bites of Peranakan food, a centuries-old cuisine born out of the intermarrying of Chinese and Malays. The cuisine, which requires meticulous preparation, is slowly fading from fashion along with the few remaining chefs who know the recipes by heart.
“You’ve only scratched the surface,” I was told by K.F. Seetoh, an evangelist of Singaporean food culture, founder of the Makansutra food guide and the subject of profiles by R.W. Apple Jr. and Calvin Trillin.
Over a plate of beet red mee goreng, a local Indian take on stir-fried Chinese noodles, Seetoh spoke about a looming crisis. The storied ranks of Singapore’s food vendors, known here as hawkers, are aging faster than they can be replaced.
Their children, equipped with elite educations and living in one of the most affluent countries in the world, have little interest in working 12-hour shifts in 10-by-10-feet hawker stands in unrelenting heat.
“Thousands of old heritage hawkers — proud, loud, humble, authentic — are marching toward a cliff,” said Seetoh, who has been keeping a running tab on his Facebook page of the latest dining destinations to close. “They’re going to go down and into the sunset. Behind them are perhaps 10 new hawkers to replace them.”
Without them, Singapore wouldn’t have its frenetic dining scene where unpretentious food reigns and the instinct to eat elbow-to-elbow with strangers forms the basis of community.
Hawkers typically specialize in one thing, like a Hainanese chicken rice or bak kut teh, a pork rib soup, and rarely charge more than $4 a portion. Their artisan’s way of cooking set standards high, making it hard to find a bad meal in this island nation.
“We have professors coming from the U.S., and they go to our canteen here and they say, ‘This is restaurant-type food and you pay two U.S. dollars. You guys are spoiled,’ ” said Malone-Lee Lai Choo, an expert on urban development at the National University of Singapore.
Hawkers are the descendants of itinerant street food vendors who predate Singapore’s founding in 1965. After nationhood, they were licensed and housed in pavilions located in or near public housing, where 80 percent of Singaporeans live today.
That gave the masses access to cheap, clean and abundant food that helped power Singapore’s productivity. By taking away the chore of cooking, it enabled both spouses to work. Government statistics show about 65 percent of Singaporean households with children include two working parents. That’s a rate slightly higher than in the U.S., according to the U.S. Department of Labor. Buying groceries can also cost more than dining out, providing another reason to eschew the kitchen.
The Singaporean government has long played a heavy hand in the way its citizens eat. It has to, it says, for the sake of food security in a country of merely 278 square miles and no room for farms. More than 90 percent of everything Singaporeans consume is imported from countries such as Malaysia, Indonesia, China and Brazil.
After perhaps underselling its appeal, the Singaporean government has jumped on the hawker bandwagon in recent years. It established a hawker incubation program that allowed applicants to lease a stall at half-price for six months to encourage a new generation. And it launched a campaign to include hawker culture into UNESCO’s List of Intangible Cultural Heritage alongside things such as France’s gastronomic dining and Italy’s Neapolitan pizza. Singapore’s submission is due in March.
“You see any restaurant food in ‘Crazy Rich Asians’?” said Seetoh, a proponent of the UNESCO bid. “Nada. It’s all chili crab and satay. Hawker food is a national icon.”
It remains to be seen whether Singapore can retain its hawkers’ artisan roots. It’s easier today to buy staples such as fish balls wholesale than it is to make them from scratch. More food service companies are operating air-conditioned facsimiles of the hawker centers and supplying the vendors there with semi-prepared meals from a central commissary.
There are 114 hawker centers in Singapore, each housing 100 to 200 stalls outfitted with sinks and a few burners. One of the older locations, Golden Mile Food Center on Beach Road, was built in 1975 under public housing that sits on former waterfront property long obscured by reclaimed land.
On a recent weekday, the center’s two-story dining area hummed with the sound of undulating electric fans. Hundreds of diners, mostly workers from nearby office buildings, tucked into orders of clay pot rice, braised duck and lor mee, a popular dish of egg noodles submerged in a thick dark gravy.
To one side of the floor, in stall B1-30, stood Charlie Tan, chef and owner of Charlie’s Peranakan Food. Tan returned to cooking in 2017 after an eight-year hiatus triggered by poor health.
“I was burnt out,” said Tan, 62, whose perpetually furrowed brow is befitting of a man who works from 9 a.m. to 9 p.m. seven days a week. “This isn’t ordinary food. It’s very complex. It takes proper planning.”
Consider one of Tan’s most popular dishes, ayam buah keluak. The recipe relies on buah keluak, a walnut-size seed found in mangrove swamps that has to be soaked for days to remove poisonous toxins.
“Otherwise you get the runs,” Seetoh said.
Tan painstakingly empties the flesh of each seed, blending it with minced pork and shrimp before returning it into its casing. It’s then simmered in a sauce with chicken and served with rice and a Popsicle stick to scoop out the contents of the buah keluak. Sour, inky and earthy, it is like eating a mixture of Mexican mole and Filipino adobo.
Tan is one of only a few cooks with Peranakan bloodlines still preparing this kind of food in Singapore. He’s even more of an anomaly because he has a son who wants to take over the business.
Joshua Chen, 20, recently finished his two-year compulsory national military service. Now he stands at his father’s side, hoping to absorb the elder’s exacting techniques, one dish at a time.
Chicken Tikka Pizza with Naan
Chicken Tikka is a Chicken dish originating from the Punjab region, which is in the Northern part of India. The boneless chicken cubes or pieces are marinated in some fresh masala, fresh yogurt along with salt to taste. The pieces are typically skewered and baked, or can be cooked on stove top too with minimal usage of oil. Chicken tikka is served in dry and gravy form too along with some Naan ( Indian Bread ).
Naan is a oven baked flatbread found in mainly in Indian Cuisine and Caribbean Cuisine. The recipe involves mixing of wheat or white wheat, active dry yeast, salt and water. The dough is kneaded for few minutes and set aside to rise for few hours. Once the dough is rises, its divided into balls and flattened and then baked. We also add some different flavors to the Naan. The most famous ones are Butter Naan and Garlic Naan.
Pizza is a savory dish of Italian Cuisine, usually round flattened base of wheat based dough topped with Tomato sauce and cheese and baked at a very high temperature, traditionally in a wood fired oven. It can also be topped with different ingredients like cut veggies and meat.
So why not use all the above and make a Fusion Dish. As I said, I will be posting 3 different Fusion dishes in this week, here I am with my 2nd dish under this category which is Chicken Tikka Pizza with Naan. I bet after having this Pizza, you would stop ordering Pizza from outside. Vegetarians can replace chicken tikka with Paneer tikka and try. This dish goes to week 2, day 2 of Blogging Marathon 97 under the theme ” Fusion at the best “.
Ingredients for Chicken Tikka:
Boneless chicken 1/2 pound or 250 grams
Thick curd 2 tbsp
Chicken tikka masala 1 tbsp
Salt to taste
Turmeric powder 1/4 tsp
Cumin powder 1/2 tsp
Coriander powder 1 tsp
Chili powder 1 tsp
Lime / lemon juice 2 tsp
Oil 1/4 cup
Red / orange food color ( optional )
Ingredients to Prepare Pizza:
Plain / Garlic Naan 2-3
Sliced bell pepper 1/4 cup ( any color )
Sliced onions 1/4 cup
Grated Mozzarella cheese 1 cup
Red chili flakes
Preparing Chicken Tikka:
Wash and cut boneless chicken into bite size pieces.
Marinate chicken with curd, chili powder, turmeric powder, cumin, coriander powder, chicken tikka masala, lime juice and 1/2 of the oil. ( Do not add salt at this point of time )
Combine everything well, cover and refrigerate for 2-3 hours.
Once the chicken is well rested remove from fridge and add salt to taste.
Mix well. Heat a non stick tawa or sauce pan and add rest of the oil.
Once oil is hot add the marinated chicken and cook on medium flame.
Cover with lid so that the masala doesn’t splatter around.
Cook till chicken is nice and tender or till masala becomes thick as shown in the picture.
Add sliced Bell pepper and onion to chicken, cover and switch off flame.
Placing Chicken on Naan:
Pre-heat oven to 350 degree F.
I have used store bought fresh Garlic naan.
As you can see some gravy is left out in the chicken tikka, spread that gravy little bit on naan and then place chicken pieces all over.
Also add some sliced onions and bell pepper which were cooked slightly with chicken.
Add some grated mozzarella on top. ( Add cheese according to your taste, I like less cheese so added very less to my pizza).
Bake for 7-10 minutes and remove.
Garnish with some chili flakes.
Cut into pieces and serve hot.
Check to see what my fellow bloggers are cooking for Blogging marathon 97.
NORTH VIETNAM – HANOI & HALONG
When we went to book for our next tour – Vietnam, Cambodia for 8 days, we were informed that it is an offbeat tour. Was I game for that? Before I could even ponder on it, my better half had burst out, “Oh of course we’d love to undertake it”. So that was it – our seats booked, we did the usual rigmarole of pre-departure routine. Both countries provides ‘Visa on arrival’, so all we needed were the required photographs. As for cash, both countries accept $, so we did not go for Vietnamese Dong (VND) or Cambodian Riel (KHR). 23000 VND = 1 $. So a person with 50$ will be a millionaire in Vietnam. 4000 Riels = 1$.
As always, we had selected the tour during pleasant weather – January. Generally hot and humid countries, the temperatures there during this month ranged between 16 and 30 degree C. North Vietnam would be a bit cool in comparison. Rains could come any time. We packed our clothes accordingly. More searches on Google warned us about the mosquito-menace in the two countries, so I added a tube of mosquito repellent cream to my cosmetic kit. But I have to admit that it remained untouched. We did not encounter a single mosquito during the tour.
We were a large group of 36 with a Tour Manager – Mr. Bhushan Gupte. As usual, the majority were senior citizens. The oldest was a 90 year ‘young’ man, all by himself, who indulged in every activity enthusiastically. That was a morale booster for some of the ‘self-doubting’ seniors. Also everyone was disciplined, refined and amiable, and there was an almost instantaneous bonding. Everyone was punctual – in fact ready before time, so it was smooth sailing throughout.
Our itinerary was North Vietnam (2 nights), Cambodia (3 nights), and South Vietnam (2 nights). Our flight was from Mumbai to Hanoi via Bangkok. As the flight from Mumbai took off at 11 pm, we could manage almost 4 hours of sleep by the time we landed in Bangkok. Quick immigration followed by elaborate security check, and we were ready for our next 1 1/2 hour flight to Hanoi, the capital of Vietnam.
On landing at Noi Bai International airport at 9.30 am local time, we went in for Group Visas and cooled our heels during the processing. Naturally by the time it was our turn for Immigration, there was no one in the queue. And we were happy to see our bags waiting for us – we were spared the task of lifting them from the baggage carousel – small mercies, but big reliefs! We freshened up at the airport, loaded our luggage in our coach, and a couple of hours after landing, started our sightseeing tour, with Mr. Khanh as our local guide.
We first drove to Da Binh Square. It is closed for cars and motor cycles, so people can enjoy a stroll around the sprawling Square. There was a slight drizzle and we got to use our umbrella. We saw the Ho Chi Minh Mausoleum, where there is the embalmed body of the first President of North Vietnam and the leader of the struggle for national liberation. We did not get to go inside as it is open only from 8-11 am.
Other important historical monuments located nearby are Presidential Palace,
Ho Chi Minh Museum, and
One Pillar Pagoda. This temple was built by Emperor Lý Thái Tông, who ruled from 1028 to 1054. The temple is built of wood on a single stone pillar 1.25 m in diameter and 4 m in height,
and it is designed to resemble a lotus blossom ( a Buddhist symbol of purity) in a muddy pool. In 1954, the French Union forces destroyed the pagoda before withdrawing from Vietnam after the First Indochina War. It was rebuilt afterwards.
We went around this place and took a quick peek at the shops around, selling cheap little souvenirs.
Foreign embassies are also located around this Square.
It was time for lunch at ‘Tandoor’, where we relished tasty Indian dishes at a sit-down meal.
We started our 4 hour drive to Halong around 2 pm in our luxury coach. During the drive,
we could get glimpses of Hanoi city and its suburbs.
Lots of banana groves,
and paddy fields.
There was a midway halt at a sprawling rest area – ‘ABC Stop Over’. We used the sparkling clean restroom and then took a good look around. Huge marble sculptures adorning the open area beckoned us …. and we walked around, dazed. We then went inside the huge handicrafts store – we could also get glimpses of artisans at work – embroidery, painting, crafts
Everyone came out with a bagful of curios. A great idea to promote local artists by providing the conveniences of a great rest area to attract tourist-customers!
During the bus ride, we had our ‘Introductions session’, so we got to know who’s who in the group.
We reached Halong after 6 pm and checked into our rooms in New Star Halong Hotel.
What a huge room! We were happy to stretch legs for a bit, then enjoyed coffee, and freshened up.
Dinner was at the hotel’s restaurant located in the next building. We were going to be treated to local cuisine, so all of us were curious about the fare awaiting us.
Vegetarians and non vegetarians had separate tables. A look at our vegetarian menu brought a confused and dubious look on our faces. You’ll see why! The dishes started making their appearance one after another. Cauliflower, then cabbage, sweet potato – all totally bland. Then appeared french fries, tofu, spring rolls, rice … a bit of this and a bit of that, and we were good. But our tour company (Veena World) had its own apprehensions and were generous enough to distribute a packet of ‘theplas’ to each guest for use, just in case
My friend and fellow guest shared his pics, so you can have a look at
their menu card and
the non vegetarian spread they relished. Thanks Ash.
Next day we enjoyed a hearty breakfast. We were all excited about our boat cruise in Halong Bay to Dau Go Cave.
We got our tickets and
got into the cruise booked for our group at 8.30 am. It was a 4 hour cruise with lunch on board. Halong Bay has a variety of beautiful islands and caves and
we thoroughly enjoyed the scenic boat ride. We had great fun enjoying ourselves on the deck for as long as we could bear the cold winds. Dau Go Cave (Wooden Stakes Cave), situated on the same name island – Dau Go Island, is the biggest and finest grotto in Halong Bay. According to scientific researches, the cave, with a 12 meter-wide and 17 meter-high’s entrance, was created about 2 million years ago. Known as Cave of Wonders, Dau Go Cave is one of Halong attractions, with many stalagmites
having special and strange shapes and colors and stunning stalactites. We could see water spurting, some openings too, and the formations were simply gigantic. We had to climb flights of steps – a total of some 300 steps in all. But it was worth the effort.
The scenic splendor from there was heavenly too. As we returned, we saw a fleet of boats lined up. For a fleeting second, we were confused about which one was ours. No worries …. all we had to do was click the photo gallery of our cell phone and search for our boat. Yes, we did find our boat and were glad to be seated.
It was lunch time. As usual, vegetarians and non vegetarians took up their respective tables and dishes started appearing one after another.
After the previous night’s experience, we had better sense – to wait for all of them and then begin eating.
We picked a piece / a little helping of each and tasted. Most of them needed salt. The big hit was the rice-flour dumpling with sweet filling, similar to the ‘puran’ of our own ‘puran poli’ (you can see two balls remaining on the plate). Then there was the noodles, boiled corn, sweet potato, roasted peanuts, salads, fruits, coke …. We couldn’t figure out what the white oval ball was (on the plate behind the dumplings) – it was just insipid. So was the cabbage. No one touched the sticky rice as there was no gravy to go with it! Still we didn’t need to dig out the ‘theplas’ from our bag.
Once again we have photos from Ashwin Panchal, of the non vegetarian meal, which had interesting sea food. Thank you again Ash. He mentions that he tasted mussel soup for the first time.
Meanwhile we were cruising past several small islands and rocks of quaint shapes. Two rocks resembled a pair of chickens!
The hosts were enterprising – the lady managed to make a fast buck as her pearl accessories sold like hot cakes.
We saw the same pearl necklaces in the shops on the shore – the hawkers quoted 15$ for one and when we knowingly shook our head, came down to 12$ and then directly to the actual price of 5$. So we understood the level to which we’d have to use our bargaining skills on this tour! Interesting and challenging, eh? And deeply satisfying too!
We started our drive back to Hanoi. During the first half of the long drive, everyone enjoyed my game of Musical Tambola. Then we were felicitated on our wedding anniversary by our Tour Manager with sash, chocolate and gifts from Veena World.
We stopped at a huge outlet which sold interesting items made from bamboo. Ms. Hang was a treat to watch and listen to, as she presented a demo about the various unique products, explaining their uses in impeccable English.
No need to mention that all of us came out with bagfuls of items.
Once again we had a coffee break. We thought we were at the same stopover, but no, this was a different one but boasted of similar stuff.
We reached Hanoi and headed straight to Lotus Water Puppet Show, scheduled for 6.30 pm. You are not going to believe this but our group had bagged the prime rows in the front. We were seated on the front row, right in the center. Small thrills! Water puppetry which involves making puppets dance on water, is a traditional art form dating back to 11th century originating in the villages of the Red River Delta area of northern Vietnam. When the rice fields would flood, the villagers would enjoy this kind of puppet show.
The shows are performed in a waist-deep pool. The puppets are made of wood and then lacquered. A large bamboo rod supports the puppet under the water and is controlled by the puppeteers hidden behind a screen, making the puppets move around over the water. The themes have a reference to Vietnamese folklore and various aspects of rural Vietnamese life. The accompanying music and instruments project Vietnamese aura. The ‘Angel Dance’ was cute. As the puppeteers took a bow at the end, the hall echoed with our applause. It was a unique experience that appealed to all our senses and we came out excited after the show.
We were engulfed by vendors selling bags / purses and all the ladies in our group got hooked. The icing on the cake was, they were accepting Indian currency. So no hassles of converting to $. 10 small pouches were being traded for Rs 500. They sold like hot cakes and some of the late Kates like me were disappointed to have missed the deal. Our Tour Manager told us reassuringly that we need not worry – the vendors would make their appearance in our hotel with more pieces the same night and even the next morning. (Sure enough they did. What’s more – we tried to play cool and drove a hard bargain and ended up getting 15 pouches for Rs 500! Yay!)
Bigger bags were sold for Rs 100 each initially, and then the prices dropped.
Dinner was at ‘Namaste’ restaurant. Weren’t we glad to return to our own ‘desi’ meal after two local meals!
Later we reached Thang Long Opera Hotel. After making our purchases from the bag vendor, as mentioned earlier, we chose to have a quick walk to the nearby lake and enjoyed the dazzling grandeur. Then we hit the bed after a long and exciting day.
The next morning we enjoyed our continental breakfast – we didn’t fail to try some new items – we liked the traditional rice-filled dumpling.
After that, once again we took a quick stroll to Hoan Kiem Lake, the fresh water lake we had seen the previous night.
Flowers and fruits cheered us all the way. It was a calm morning. Tuk tuks lining the street were waiting for passengers.
A group was busy exercising. We clicked photos and started walking back to our hotel. Street shops were opening – shoeshine boys, barbers, fruit vendors …. had already started their day. Some were seated on low stools by the street side / under trees and enjoying their breakfast.
We then started our sightseeing. We visited Temple of Literature and spent an hour looking around the place.
Our local guide Khanh enlightened us about this place.
It is a Temple of Confucius in Hanoi, northern Vietnam, hosting the Imperial Academy, Vietnam’s first national university. The temple was built in 1070. The various pavilions, halls, statues, and Steles of doctors are places where offering ceremonies, study sessions and the strict exams took place. The temple is featured on the back of the 100,000 Vietnamese Dong banknote.
The Temple has five Courtyards.
In the Third Courtyard, there are 82 steles of doctors, carved stone turtles, depicting the names and birth places of graduates. Altar for Confucius and his four closest disciples is in the Fourth Courtyard. On the Fifth Courtyard is a building which has two levels – the ground floor has a statue of Chu Van An (a rector of the academy) and the upper floor is dedicated to three monarchs of the 11th century who contributed to the foundation of this temple. On either side of the building, are square buildings housing a bronze bell and a drum.
The drum is 2.01 meters wide, 2.65 meters high, and weighs 700 kilogram. The bell has a height of 2.1 meters and it is 0.99 meters wide.
We had early lunch at ‘Dalcheeni’.
Then it was a 20 minute drive to Noi Bai International airport. We crossed an impressive bridge on the way.
We reached the airport three hours before our flight, and went through the usual formalities. We took the 1 1/2 hour flight to Siem Reap, Cambodia.
Egg-citing Breakfast at Raju Omlet
Al Karama Published On 2/11/2019 By Kriska Marie I’ve been seeing and hearing about Raju Omlet for quite some time. I’ve heard a lot of good feedback about their food, especially from my Indian friends. However, I haven’t really had the chance to pay it a visit until recently. I was supposed to have a Friday breakfast with my Indian friends at Raju Omlet’s Al Quoz branch, but something came up on my end that I had to miss the breakfast get together. I didn’t want to miss out any longer, and because Mark’s first order of business after his body building competition was cheat meal breakfast gains, we went to Raju Omlet in Karama for breakfast the following day. The Hungry Coach X Raju Omlet Mark just got back from a bodybuilding competition the day before, and do you know what his first order of business the following day was? Cheat meal Breakfast gains! Check out our YouTube video: More videos HERE Mark and I were the first diners that day, so we had the leisure to check the restaurant out. The place is quite small, I think it can accommodate around 20 people, but I love its cozy ambience. The interior is mostly rustic, with quirky and egg-related touches here and there. I specifically enjoyed reading the Egg-cyclopedia and egg-celent motivational quotes. :p Raju Omlet incorporates eggs into their dishes which are from the Indian cuisine. They also serve a few dishes from different cuisines, but all with an Indian twist. Mark and I agreed on having a paratha roll and gravy/curry dish each. For the roll, Mark chose Egg & Cheese while I went for Mutton Keema. For the gravy/curry, he went for Shake Shouka while I got Egg Lazeez. We also ordered some Paratha and Bombay Pav to go with our curries. And for the drinks, I had Cutting Chai while Mark opted for Fresh Orange Juice. I used to make my own egg and cheese paratha for Mark, especially when he’s not on a strict diet, and I think he might have missed it that much that he devoured Raju Omlet’s Egg & Cheese Roll in no time. It’s very much like what I’m used to making, but Raju Omlet’s version had that distinct masala flavor. Egg & Cheese Roll – AED 19 There had been a mix up with my order, the staff thought I wanted Mutton Keema , the curry one, when it was supposed to be the Mutton Keema (Paratha) Roll. We’ve already waited a while for this to be served, plus we also had plain Paratha which I can just dip in the gravy anyway, so I just didn’t insist on having it changed. I didn’t enjoy the Mutton Keema as much, though, as it was a tad too spicy for me. Mutton Keema – AED 25 Paratha – AED 4.25 The Shake Shouka is an Indian take on the Middle Eastern dish. It had the same main ingredients—tomatoes, onions, chillies, and a half-fried egg—but with an added Indian twist. I love the Middle Eastern shakshouka, but I’d have to give it up for this Indian version. It had the right amount of tang, spiciness, and sweetness which my palates totally approved. Mark and I love this one! It went well with the soft Bombay Pav . The shakshouka was so good that Mark couldn’t resist ordering 2 more servings of Pav to wipe it clean with. Shake Shouka – AED 21 The Egg Lazeez was also good. It’s basically boiled eggs in tomato gravy with, wait for it, cheese! I love anything with cheese, so falling in love with this Egg Lazeez wasn’t that hard for me. I enjoyed eating it with the paratha. Or so I thought. My palates got so hooked with its cheesiness that it somehow forgot about the spiciness, but only for quite a while. The spiciness was bearable at first, but it became stronger and I just had to beg off after a couple of minutes. I’ll make sure to request to have it cooked less spicy next time. 😉 Egg Lazeez – AED 21 The Cutting Chai came in really handy. I was alternating a sip of it with every bite of the lazeez! :p Cutting Chai – AED 4.25 I must admit that I wasn’t really expecting that much from Raju Omlet. It turns out there’s more to it than just omelets. Apart from the breakfast dishes that we tried, they also serve Indian dishes for lunch and dinner. Raju Omlet is indeed an unassuming little spot in Karama that I’m sure both egg- and non-egg lovers will enjoy. A couple of minutes after we settled in our seats, diners (mostly Indians) came flocking the restaurant—across our table were an Indian couple fresh from their jogging sesh, at the far end of the restaurant was an Indian executive (all suited up) having breakfast before going to work, and some Indian guys catching up over breakfast. Some even had the patience to wait for vacant seats, while in their cars. I guess that is enough proof that Raju Omlet serves authentic and delicious Indian food !
Top 8 Signature Dining Restaurants at Walt Disney World
Posted by: Brittany DiCologero
Dining options seem endless at Walt Disney World. Quick-Service, Table-Service, Signature Dining, and more… there really is something for everyone. If you are looking for a more elegant, classy, and memorable experience check out one of Disney’s Signature Dining restaurants. Here are 8 of our top picks below:
1. Yachtsman Steakhouse
Disney’s Yacht & Beach Club Resorts offer deluxe accommodations with a spectacular theme and location, in walking distance to both Epcot and Disney’s Hollywood Studios. To add to the allure of the resorts, they’re home to one of the best signature dining experiences at the Walt Disney World Resort. The Yachtsman Steakhouse, appropriately located on the Yacht Club side of the resort, offers quality steaks, comfort food, and an extensive wine list in an upscale and cozy setting. It’s one of the more underrated signature dining spots in Walt Disney World, and it makes for an excellent date night, especially if you combine dinner with a stroll along the Boardwalk or a late-night stop at Jellyrolls.
2. California Grill
California Grill is distinct among Disney’s signature restaurants for a couple of reasons. For one, it has one of the most unique locations at the Walt Disney World Resort, high atop the 15th floor of Disney’s Contemporary Resort. The prime location means you can easily plan for dinner and a show if you time your visit to the fireworks schedule. (If your dinner is too early for the fireworks, or if you dine for lunch, you can show your receipt from the same day at the hostess stand to access to viewing area .) The menu at California Grill for is as memorable as the view, with everything from sushi to filet mignon, and with brunch offered on Sundays.
3. Victoria & Alberts
Did you know the Walt Disney World Resort is home to an AAA Five Diamond Restaurant? Located at Disney’s Grand Floridian Resort and Spa, Victoria & Albert’s takes signature dining to the next level. It’s the only restaurant at the resort with an age requirement to ensure an adult-focused, fully gourmet, relaxing experience. It also comes with a more intense dress code than any other signature location, and a hefty price tag of about $250/person before enhancements, making this restaurant best suited for a special occasion.
Citricos is a nice alternative for signature dining at Disney’s Grand Floridian Resort without committing to the price or time commitment (or ability to bring the kids) at Victoria & Albert’s. The menu features a nice array of seafood, steaks, and high-end vegetarian options in an upscale space right next to Victoria & Alberts on the second floor of the resort’s main building. Citricos is loosely themed around American and Mediterranean cuisine, so the menu offers something for every member of the family. For a no obligation, FREE Quote with new bookings contact our sponsor Magical Vacation Planner by calling: 1(407)442-0289 Or for a free no obligation quote with new bookings you can fill out the form by Clicking HERE!
5. Hollywood Brown Derby
For signature dining in the parks, the Hollywood Brown Derby is one of the best! Located at Disney’s Hollywood Studios, the Hollywood Brown Derby is a recreation of the real-life Hollywood restaurant of the same name (where the Cobb Salad was invented!). In addition to this famous dish, the menu features everything from soups and filet mignon complete with a wine butter sauce to the fan-favorite grapefruit cake for dessert. Since the Hollywood Brown Derby is located within one of the theme parks, guests tend to dress more casual than other signature restaurants. If you plan on seeing Fantasmic during your next trip, the Hollywood Brown Derby is also eligible for the show’s dining package seating.
6. Flying Fish
Flying Fish, on Disney’s Boardwalk, is the perfect signature dining restaurant if you’re looking to please both the steak and seafood loves in your group. Its menu focuses on contemporary American items, with prime steaks and fresh seafood like seared scallops, lobster bisque, swordfish, and more. On top of the outstanding menu, the location on the Boardwalk makes this a nice choice for dinner on a day without a park ticket as there is plenty to do in the Epcot Resort Area.
For a more unique take on signature dining, visit Jiko at Disney’s Animal Kingdom Lodge. Here you can savour African-inspired entrees and peruse a carefully curated South African wine list. The blend of African and Indian cuisine served at Jiko makes this location one of the most interesting and memorable restaurants at the Walt Disney World Resort. Order a spiced squash soup or flatbread for an appetizer, then get into entrees like beef short ribs, seafood curry, or some of the best signature vegetarian dishes like West African Koki Corn.
8. Cinderella’s Royal Table
Dine like royalty and enjoy a truly classic Disney signature restaurant at Cinderella’s Royal Table. Perfect for younger princesses and date nights alike, this restaurant is truly fit for royalty. The menu (for breakfast, lunch, and dinner) is one the “safer” side of signature dining, so if you’re visiting the Magic Kingdom with extended family or picky eaters this is always a solid option. With steaks, pasta dishes, soups, salads, and more, you’ll easily find something for everyone, and the experience comes complete with a pre-meal meet and greet with Cinderella and additional princesses in the dining room. 2019-02-10 Brittany DiCologero About Brittany DiCologero Brittany is a graduate of St. Anselm College, where she earned her bachelor of arts degree in History. She completed two Disney College Programs, one at Dinoland U.S.A., in Animal Kingdom, and one at Lights, Motors, Action! Extreme Stunt Show at Hollywood Studios. She is the author of “Brittany Earns Her Ears,” a memoir about her experiences on the college program, and she currently resides in Massachusetts. Find us on Facebook report this ad Unofficial Fan Site MickeyTips.com is not affiliated with The Walt Disney Company. Official information can be found at DisneyParks.com Other Great Disney Planning SItes
Convection Oven Market Forge Single Deck Electric / Full Size: (OBO Portland, OR) $2450
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BUYER UNDERSTANDS THAT SELLER’S PLACE OF BUSINESS IS IN PORTLAND (MULTNOMAH COUNTY), OREGON AS PART OF THE CONSIDERATION FOR THIS SALE, BUYER AGREES THAT ALL ACTIONS OR PROCEEDINGS ARISING DIRECTLY OR INDIRECTLY FROM THE SALE OF THE WITHIN EQUIPMENT OR ITEM SHALL BE LITIGATED ONLY IN THE MULTNOMAH COUNTY CIRCUIT COURT IN PORTLAND, OREGON, AND THAT SAID COURT SHALL BE THE SOLE AND EXCLUSIVE COURT FOR THE COMMENCEMENT OR MAINTENANCE OF ANY SUCH ACTION. 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15 Surprising Cooking Suggestions We Learned At Culinary School
by Stepanie Pride on 19 seconds ago 2 views Probably you’re a ninja in the kitchen. Sign up for our daily newsletter, DONE WELL, for expert cooking suggestions and foolproof recipes from your own favorite food brands. Yes, you can steam greens in your rice cooker. However, you need to period them while they prepare to prevent overcooking them. From time-saving cooking tips to the best ways to present toiletries unsightly, the post on Keep in the home Mum by Jody Allen provides tips and tricks to create even the busiest lifetime easier. 5 Don’t make an effort to cram everything into the same oven. If you loved this article and you would like to be given more info relating to Camping cooking Tips for beginners – Britneyalngindabu.soup.io , nicely visit our web site. The turkey should sleep for an full hr, covered in tin foil and tea towels loosely, giving you a clear oven where to roast potatoes along with other trimmings. A saucier is really a chef that specializes in creating stews, sauces, appetizers and sautéing food. Becoming a saucier involves devoting extra time, practice and training to this particular area. Generally, a saucier is considered the highest ranking chef after the executive and sous chefs. Preheat the cooker to 350˚F. In a big bowl, defeat the butter and sugar for just two to three minutes, until pale and light. Beat in the vanilla. If you’re utilizing a balloon, consider painting it with cooking essential oil beforehand – this way, when it’s dry, you can easily slide it out. Many recipes could be prepared using lower-fat elements or cooking techniques. cooking tips and tricks indian eggs on the pressure setting isn’t any faster than using a typical pot on the stove. The power is based on the peeling. Pressure-prepared eggs certainly are a dream to peel, the shells slipping off easily without nicking the whites. It is possible to adjust the cooking time and energy to get either soft- or hard-cooked eggs. Use low stress when cooking tips botw eggs Often. Don’t spend lots of time standing on the stove to make meals. Let a gradual cooker do the task for you. Add pre-sliced frozen vegetables, meat, liquid, and seasoning. Then you can be kitchen-free until your hot, home-cooked meal is all set. Maybe you’re a ninja in the kitchen. If you have a fantastic piece of well-hung organic beef from the farm down the road, maybe just brush it lightly with a little oil then, time it with some ocean salt and freshly surface black barbecue and pepper it over the coals as is, serving it with some of our sauces. Otherwise, in case you have just bought a bit of meat, some chicken, greens or fish from the shop, marinating is essential. You’ve probably noticed that, just as much as my adventures influence my cooking, so do ingredients. And when it comes to one set of ingredients-pulses-I can’t help think about how many locations I’ve seen them. Here are a few of well known pulses recipes motivated by our travels. Begin taking the turkey’s temperature at least 15 minutes before you think it may be done. To check on its temperature, put in an instant-read thermometer into the thickest the main thigh and beneath the wing, making sure you don’t touch any bones. To make soft-boiled eggs, Wayt Gibbs , the editor of Modernist Cuisine, suggests using a bowl of ice normal water and a water bath. After boiling your eggs for 3 minutes and 30 seconds, put the eggs into ice water so that they quickly cool down. Then, put the eggs in a water bath for 35 minutes at 147 degrees Fahrenheit. The temperature may seem extremely precise, but the yolks will come out gooey perfectly. A helpful strategy when cooking tips from chefs for just one is to become friends together with your freezer. This way, you can cook full recipes, portion out servings and freeze them to heating up and eat later. You’ll save time, funds and clean up by freezing soups, chili, pasta dishes, cooked whole grains and extra vegetables. Michigan Asparagus can be prepared in numerous ways and enjoyed in a variety of settings. Evaluation our Cooking Guidelines below to learn how exactly to steam, bake, grill, or roast asparagus. Jump to our Recipes to get ready healthy, comforting, and occasionally over-the-top Michigan Asparagus dishes. You are the master of your heat. It’s easy to forget a recipe is a guideline. If the pan or the oven is too hot, turn it down, regardless of what the instructions say. 15. Cook dried beans in mineral water. Apparently, the added factors in the water help the beans prepare food faster. There exists a limited amount of extra fat under and within your skin of the turkey, therefore, the Jaindl Grand Champion Brand” turkey cooks in less time than almost every other birds. If you buy a frozen turkey, allow plenty of time to defrost it in the fridge – a couple of could be taken because of it of days. Always stick to the pack instructions and ensure your turkey is certainly defrosted before preparing fully. Many recipes could be prepared using lower-fat ingredients or cooking techniques. Heat oven to 425 degrees. In a big bowl, combine each of the ingredients and use your hands to mix gently. good cooking tips for beginners times will vary. Sniders assumes no responsibility and provides this idea sheet as only a suggestion. Wash the meats or fowl thoroughly to eliminate any visible blood. Blood will be drained from meat in the salting process to make it kosher. Before washing the meat, cut out any clots.
FOOD: Chetna Makan on making healthy Indian food instead of having a takeaway
Chetna Makan gets to the point. And that goes for her recipes – which are brilliantly brief and require very few ingredients – as well as her conversation; there’s no faffing.
So with her new cookbook, Chetna’s Healthy Indian, the former Great British Bake Off contestant is immediately insistent that this is absolutely not a health book, and definitely not a diet book. Not at all.
“I am no expert,” says Makan, 40, over glasses of chai and bowls of crackly, spiced okra fries. “I don’t have the right knowledge for a health book.”
Rather, this recipe collection, her third, is a considered, flavour-fuelled response to a question she finds herself asked repeatedly: ‘If you bake so much, why are you not the size of a house?’
Makan’s frank about having never dieted (“I just can’t deal with it”), and even when she was training to run the London Marathon last year, rather than tumbling into a pasta-only vortex of carb-loading, she “just carried on as normal” and continued to eat her usual quota of homemade cake. And yes, she did complete the 26.2-mile route: “I’m still here!”
Chetna’s Healthy Indian explores the “carried on as normal” part of her eating habits, and while she really does “love cake”, the India-born cook says with a laugh: “My everyday food is really, really good for me, and that kind of balances it out – otherwise, it would be disastrous.”
Dinner at Makan’s house features the likes of chana dal with roasted aubergine, black eyed beans with cavolo nero, tamarind fish curries, spicy chicken and chickpea curry bakes, fried rice loaded with green veggies, and zingy chutneys and pickles. They’re dishes that also neatly and tastily debunk the idea that the word ‘curry’ only accounts for what you order in on the weekend.
“That is a big problem,” says Makan of the perception held by some, that Indian is purely takeout food – and, as a result, delicious but probably bad for you. “People think, ‘Oh, let’s treat ourselves, have a curry on a Friday night’, which is absolutely ridiculous.”
“That’s not how it should be,” she adds, noting that when you’re making one from scratch, rather than relying on a delivery, curry can work any night of the week. And if you’re still itching to place an order come the weekend, look in the fridge instead. “It is the best part, having little Tupperwares of leftovers from the whole week,” buzzes Makan. “On Saturday, take everything out – it works perfectly.”
Chetna’s Healthy Indian then offers short, snappy meal ideas that rely on fresh produce (“You can find okra anywhere now”) and easy-to-procure spices (“If I can find it in Broadstairs [where Makan lives with her husband and two children], everyone can find it”).
Pats of butter, puddles of cream, slicks of oil and lengthy ingredient lists just aren’t her style. “I am in the kitchen with all the ingredients, but there are people who aren’t,” she explains. “I try and keep it to the minimum and don’t over-complicate.”
And there’s no need to huff at the idea of stocking up on brand new, obscure spices – you’re highly likely to have Makan’s staples tucked away somewhere in the cupboard, no matter their age. “I’ve got spices that are really old,” she admits. “I bought a massive, massive bag of really good cinnamon – I don’t know what I was thinking – and cardamom, I use a lot of cardamom, from a Delhi spice market three or four years ago, and they’re half gone, but they’re all right. Still strong and powerful.”
Not only is Makan’s food light on faff and effort, her recipes are also largely accessible for the whole family, kids included. And while it isn’t a cookbook aimed directly at vegans and vegetarians, by dint of it exploring Indian cuisine (and putting a twist on traditional dishes), many of the recipes – from red kidney bean curry and potato and coriander soup, to sprouted moong sabji – just happen to be entirely plant-based.
“If there’s no meat or fish in it, it’s usually vegan, because there’s no dairy [in a lot of Indian cooking], or you can take it out,” notes Makan.
She has considered going vegetarian herself – although is slightly held back by her “weakness for chilli chicken” – but says she’d struggle to switch wholly to veganism.
She is a baker, after all: “Eggs would be the biggest loss, I can’t do without eggs!”
Chetna’s Healthy Indian by Chetna Makan, is published by Mitchell Beazley priced £20 (octopusbooks.co.uk).
Exchange of tastes: Food Exchange
February 09, 2019 12:00 09, 2019 12:00 IST more-in Thought for Food If you want to eat a lot of food at leisure then head to Food Exchange at Novotel, HICC
What happens at buffets is a universal feeling. Either one will be too tired at the sight of all the food or one will end up over eating and not want to budge until the next day. At Novotel’s refurbished coffee shop, Food Exchange, you are sure to experience one of the two.
The walk by the buffet counter is never ending. By the time one makes a mental note of what to pick and what to indulge in, you realise you still haven’t reached the ‘dessert island’.
The struggle was real, even more because I was famished. So I came and sat at my table thinking of a logical way to tackle the bounty of food. As I settled down, my eyes fell on several stack of bread rolls — my weakness. I carefully leave out the multi-grains and ragi breads and pick a bunch of flour bread rolls. Of which one of them is a mini pizza sort of bread.
Having fed myself some carbs, I was ready to take on the buffet. Luckily for me, I was told a la carte is also an option. At this point I requested the chef to come to my rescue. Result: A few non-veg starters, a lovely portion of keema-pav and a fantastically done Guntur chicken pizza. Of which if I am asked what I would reorder, it has to be the keema-pav and the pizza. I will not mind it as main course either. It is the perfect keema-pav that you would eat at a restaurant. Guess what makes the pizza so perfect? The traditional south-Indian garnish of roasted dried lentils.
The twist to the meaty starters was in the garnish, marination and the dip. The chicken satay was mind-blowing to say the least. Chef Gaurav Malhotra lets his team do what they enjoy most, “Each one of them are stars in their own field and the pastry team just knows how to win hearts,” says Gaurav.
Having had so much already, the soup was given a miss and I walked straight to see what I can pick for main course.
Food Exchange at Novotel is remodelled with a concept that allows bigger tables, better and easy exchange of food within the table. Since the executive chef’s forte is western cuisine, the buffet reflects that. Each dish looked inviting but I chose to try some Indian breads and dal . Biryani lovers were seen relishing biryani, but I was too full to try anything more. Also because desserts were on my mind. So I loaded a dinner plate with fruit tarts, the apple puff pastry, the cheesecake, the gulab jamun and the red velvet cake.
No exchange happened at this course for sure. Happy tummy