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Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.blogspot.com/ . And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire.blogspot.com/ Happy Reading!

Wednesday, May 28, 2014

Mandalay, Myanmar: fruits, ice cream and more street foods


ULTIMATE MYANMARESE STREET FOOD: Pig mask and other internal organs in sticks. One has to cook it by dipping it in a boiling liquid in the center. The containers on the side are the condiments and the red ones must be chili...

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Watermelon for 900 kyatts.

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The whitish green watermelon.

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Sayote or squash leaves.

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Melon.

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I'm holding a honeydew.

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Golden-orange Papaya.

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Some deep-fried stuff: crabs, shrimps and some floured food.

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Just like the Thai papaya pickle. The woman is using the mortar and pestle to mash the spices and then she adds this to the raw green papaya.

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Must be jelly sweets.

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Cold desserts to quench the sun-dried palates.

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Ice cream from Nylon Ice cream parlor. 
Quite a following among the locals for this dirty a.k.a. home-made ice cream.

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Rainbow ice cream. Choices vary from tropical fruit like Durian to the classic ones 
like chocolate and vanilla. 

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Wednesday, May 21, 2014

Fruits on the road going to Mt. Popa


Strawberries.

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Grapes.

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Grapes, Banana, Guavas.

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Bananas, strawberries, Guavas.

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Banana

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Not a pomelo, I'm sure.

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Jackfruit crossbred with Marang. The peelings look like jackfruit but it peels like marang. The smooth texture in the mouth is marang while the smell is jackfruit. Awesome best of both world.


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Papaya and Guavas

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Papayas.

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Must be sugarcane wrapped in some dry leaves?

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Wednesday, May 14, 2014

Beef marinated in Honey-Mustard with stir-fried veggies on the side


Two kilos beef, sliced as in tapa
2 pouches of Clara Ole's honey-mustard
olive oil
Garlic
onion for saute
onion for garnish


Marinate the beef in the prepared honey-mustard marinade. Refrigerate overnight.
Saute garlic and chopped onion in olive oil. 
Quick-fry each piece of beef by batch and let the beef rest on the side of the pan while frying the next batch. Repeat until all beef slices are fried.
Cover and let cook for 15 minutes. 
Turn each piece of the beef and let cook covered for 15 minutes.
Add the rest of the marinade and let cook for another 20 to 30 minutes.
Adjust flavor with salt and pepper.
Serve garnished with onions.

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Stirfry cubed singkamas, potatoes, sayote and carrots. 
Season with salt and pepper. 
Sprinkle with dry italian herbs.

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Saturday, May 10, 2014

Chicken boiled in Pu erh Tea



Chicken:
One whole chicken, cleaned (rub salt if desired)
Pu erh tea steeped in boiling water, drained
Star Anise
Pinches of Chinese five-spice

In a soup pan, put the whole chicken. Pour tea, just enough to cover the chicken. Put the Star Anise and Chinese Five spice. Bring to boil for 15 minutes, then heat in medium heat for 1 hour and 45 mins. Remove the chicken and place in the serving dish. Reserve stock for gravy.

Gravy:
3 cups of stock
starch, dissolved in water
salt
soy sauce
black pepper
Chicken bouillon (if desired)

Strain two to three cups of chicken-tea stock to remove solids. Let boil in a sauce pan, add starch and adjust according to desired consistency. Adjust taste with salt, soy sauce and black pepper.


Vegetables:
olive oil
onion, cubed
carrots, cubed
potato, cubed
Bits and pieces of Mushroom in can, drained
raisins or pickles

Saute onion in olive oil, add carrots and potato. let cook and add mushrooms and raisins/pickles. Put a little liquid by using the stock. Serve together with the chicken.