Food is heaven to everyone...BUT it is more heaven when it comes to our Favourite FOOD...!!
My Heaven is...
Tom Yam Sup-> 
I love Tom Yam Sup because it's taste.It is spicy,sour and many more undescribe taste...^^
Here is the recipe of the tom yam sup...
- 2 lemongrass stalks, cut into 1" pieces and smashed a bit (about 1/3 cup)
- 6 lime leaves (1 tablespoon), torn with center vein removed
- 2 tablespoons galangal sliced thin
- 1 tablespoon coriander roots, about 2 roots
- 2 tablesoons shallots, whole with skin removed (1-2 shallots)
- 1 cup tomato (about 1 medium tomato), sliced into 6-8 pieces lengthwise
- 2 cups broth (pork, chicken)
- 1/2 cup straw mushrooms, ends removed and halved
- 2 tablespoons (about 7) red medium-sized thai chilies, smashed
- 4 or 5 medium-sized saltwater shrimp, whole and uncleaned, the fresher the better
- pinch salt
- 1 1/4 teaspoon fish sauce
- 1 1/2 teaspoons roasted chili paste
- 1 tablespoon lime juice (or more to taste)
- 3 tablespoons milk (from a cow not a coconut). *optional
- 3 small dried chilies, roasted *optional - add if adding milk
- 1 tablespoon coriander chopped
DIRECTIONS
- Prepare all the ingredients. Remove the outer layer of the lemongrass stalks and cut off the end. Cut into 1-2″ pieces and smash with the side of a heavy knife to release flavor. Tear the center vein off the lime leaves. Slice your galangal into thin slices. Cut the tomato into 6 pieces lengthwise. Peel the skin off the shallots and smash lightly. Clean your coriander roots well. Smash the fresh chilies with the back of a heavy knife, or in a mortar and pestle. If using fresh Thai straw mushrooms, slice the bottoms off and cut in 1/2 lengthwise. If making the version with milk: roast the dried chilies until fragrant and browned in a dry wok on medium heat (see note).
- Clean the shrimp by peeling off the backs and snapping off the top part of the heads, but leave the fat on at the base of the head (the reddish brown goop). This is very important, as that fat imparts a signature flavor into Tom Yum Goong. Don’t discard it. Then, peel out the legs + intestine underneath, but leave the tails on. Set aside.
- Boil the broth on high until it comes to a rapid boil. (see note about broth below). Add the lime leaves, lemongrass, coriander root, galangal, shallot(s) and tomato. Boil for 4-5 minutes until the broth tastes herbal. if you’re using fresh ingredients, 4-5 minutes should be enough. In a separate pan, boil the mushrooms in plain water.
- After you’ve boiled 4-5 minutes, add a pinch of salt and the shrimp. Strain the cooked mushrooms and add them to the soup as well. Cook until shrimp turn pink, about a minute.
- Add the fish sauce and remove from heat. You will now season the soup.
- Add lime juice, chili paste, smashed fresh chilies. Taste the soup. Is it sour? Is it salty? If no, add a bit more, 1/4 teaspoon at a time.
- If making the version with milk: Add the milk and dried chilies. If doing this step you’ll need to add a bit more lime juice and fish sauce as the milk tames it down a bit. Add about a teaspoon more of each.
- Add cilantro and serve. This soup is best served really hot!
Besides,I have another favourite food that is RASAM...It is an Indian food which is really good for
health and it really taste good to eat...yummy...0_0..
Ingredients:
2 Tomatoes
2 Red chillies
4 cups Water of boiled dal (stock)
1 stalk Curry leaves
1 stalk Mint leaves
1 stalk Coriander leaves
1- 2 cloves Garlic grated
2-3 pinches Clove-cinnamon powder
1/2 tsp Sambhar masala
8-10 Peppercorns
2 pinch Hing (Asafoetida)
1 1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
1 marble sized ball of jaggery or 1/2 tsp. sugar
1 small strip Tamarind
1 tbsp Ghee or oil
Salt to taste
How to make tomato rasam:
- Put whole tomatoes in boiling water, simmer for 3 minutes, keep it aside to cool.
- Heat 1/4 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin seeds and roast till aromatic, pound it in a mortar till powdered. Keep aside.
- Peel away the broken skin of boiled tomatoes and mash them into a pulp
- To the thick tomato pulp, add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and blend it with the blender.
- In a deep pan, add the stock.
- Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter.
- Add garlic to it and stir.
- Season the rasam with the prepared tadka.
- Bring to a boil and simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving.
- Serve hot as a soup or with steaming hot plain rice and papads.
Meanwhile,I have favourite desserts too...:D
That is Chocolate Moist Cake...*yummy*
Here the recipe...!!
- 2 cups granulated white sugar
- 1 3/4 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
- 1/2 cup butter, melted
- 1 tbsp vanilla extract
- 1 cup freshly brewed hot coffee (or 2 tsp instant coffee in 1 cup boiling water, or simply 1 cup boiling water)
1. Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside.
2. In the large bowl of a standing mixer, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat for 2 minutes on medium speed. Stir in hot coffee.
3. Pour batter evenly between the two pans and bake on middle rack of oven for 30 to 35 minutes, until toothpick inserted in centre comes out clean. Allow to cool 5 minutes in pans; run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and thump on the bottom of the pans until the cakes release. Cool completely before frosting.
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