Found Singapore Direpublic site which listed Singapore buffet directory listing. According to the site, it will host comprehensive information on Buffet Restaurants, Buffet Cuisines, Price, Address, Menu, etc info in Singapore hotels and restaurants.
You may like to visit the Singapore Buffet site at DIRepublic at
http://sg.direpublic.com/food-and-beverages/buffet
There are quite a number of categories listed there, but $15 and Below Singapore Buffet information is quite helpful to us :)
Friday, November 16, 2012
Sunday, October 28, 2012
Indian Aloo Masala - Potato Masala Curry
Potatoes is rich in Vitamin C, Calcium and Iron. In India potatoes are used in varieties of dishes. One of the dishes that uses potato is Aloo Masala or Potato Masala Curry. Aloo masala is a nice compliment for any kind of dosa. It can be rolled in the dosa or served as a side dish.
Ingredients
4 boiled medium size potatoes
2 large finely chopped onion
2 large chopped tomato
1 teaspoon ginger garlic paste (or can finely chopped 1 garlic + some ginger)
2 teaspoon garam masala (or any curry powder)
2 tablespoon oil
6 curry leaves
1 coriander
some turmeric powder for color and sweet flavoring
salt
How to Cook Aloo Masala (Potato Masala Curry)
1. Clean the potato with plain water than you should peeled it and cut into finger chips sized and boiled it.
2. Fry the onions in a little oil. Add ginger-garlic paste, tomato, turmeric powder. Add half teaspoon salt. Fry for about 5 minutes. Everything will turn into lovely golden color after you add turmeric powder.
3. Pour 2 cups of water. Add garam masala, potato, and continue to cook for a further 8 - 10 minutes, until tender but not soft.
4. When the masala becomes thick, remove from fire, add sprinkle on the curry and coriander leaves.
Serve hot with naan, poori or chappati.
Ingredients
4 boiled medium size potatoes
2 large finely chopped onion
2 large chopped tomato
1 teaspoon ginger garlic paste (or can finely chopped 1 garlic + some ginger)
2 teaspoon garam masala (or any curry powder)
2 tablespoon oil
6 curry leaves
1 coriander
some turmeric powder for color and sweet flavoring
salt
How to Cook Aloo Masala (Potato Masala Curry)
1. Clean the potato with plain water than you should peeled it and cut into finger chips sized and boiled it.
2. Fry the onions in a little oil. Add ginger-garlic paste, tomato, turmeric powder. Add half teaspoon salt. Fry for about 5 minutes. Everything will turn into lovely golden color after you add turmeric powder.
3. Pour 2 cups of water. Add garam masala, potato, and continue to cook for a further 8 - 10 minutes, until tender but not soft.
4. When the masala becomes thick, remove from fire, add sprinkle on the curry and coriander leaves.
Serve hot with naan, poori or chappati.
Saturday, May 5, 2012
Drinking Fresh Vegetable Juice as Healthy Lifestyle
Drinking fresh green vegetable juices every day is one of the greatest secrets of slim and radiantly healthy people.
Fresh vegetable juice helps supply your body with readily available nutrition. It not only tastes great, but it helps you eat, and consumes more vegetables in a day than you normally would.
Green juices will feed your body with an abundance of vitamins, minerals and disease-fighting antioxidants. These fresh and nutrient-rich juices will also help to heal and restore your energy and youthfulness.
You may want to begin experimenting with some of the milder tasting greens first--like the leaf lettuces, spinach and beet greens. These veggies taste great when juiced with fresh carrots or apples.
Nutrition experts now claim that consuming plenty of green vegetables, particularly green leafy vegetables, will help to decrease the risk of heart disease, stroke and certain cancers. They are also said to be effective at lowering blood pressure, improving digestive health and guarding against cataracts and macular degeneration.
Drinking green juices and smoothies is one of the smartest things you can do to help revitalize your body and protect it from disease. Also, do remember to constantly changing the vegetables in your juice so that you get a broad spectrum of nutrition.
Anyway, drinking fresh vegetable juice is not a cure all. Fresh vegetable juice is simply part of a healthy lifestyle. You will benefit from fresh vegetable juice if you really enjoy it.
Fresh vegetable juice helps supply your body with readily available nutrition. It not only tastes great, but it helps you eat, and consumes more vegetables in a day than you normally would.
Green juices will feed your body with an abundance of vitamins, minerals and disease-fighting antioxidants. These fresh and nutrient-rich juices will also help to heal and restore your energy and youthfulness.
You may want to begin experimenting with some of the milder tasting greens first--like the leaf lettuces, spinach and beet greens. These veggies taste great when juiced with fresh carrots or apples.
Nutrition experts now claim that consuming plenty of green vegetables, particularly green leafy vegetables, will help to decrease the risk of heart disease, stroke and certain cancers. They are also said to be effective at lowering blood pressure, improving digestive health and guarding against cataracts and macular degeneration.
Drinking green juices and smoothies is one of the smartest things you can do to help revitalize your body and protect it from disease. Also, do remember to constantly changing the vegetables in your juice so that you get a broad spectrum of nutrition.
Anyway, drinking fresh vegetable juice is not a cure all. Fresh vegetable juice is simply part of a healthy lifestyle. You will benefit from fresh vegetable juice if you really enjoy it.
Saturday, October 29, 2011
How to cook Yellow Rice with rice cooker
Nasi kuning, Yellow Rice or Turmeric Rice is one of several Indian recipes designed to hold up perfectly to the curries and spices of Indian food. This dish is also very popular in other Asian countries. For example Indonesian people often cook the yellow rice to celebrate special occasion like birthday, or ceremonial festive.
By adding turmeric to plain white rice you'll be guaranteed an added kick of flavor and color. Besides being delicious, the health benefits of turmeric are pretty amazing. It's been used as an anti-inflammatory for hundreds of years in India and China. It is usually bought in powder form but the root is sometimes also available from Singapore, Malaysia, India and other Asian grocery shops.
Turmeric's colour is fairly indelible – if you are working with fresh turmeric, be careful of your chopping surfaces – if using wood, it might take some time to remove the dye from the wood.
Ingredients for biryani rice:
white rice- 2 cups
salt - 1/2 tsp
Turmeric powder - 1 tsp
Garlic paste - 1 tsp
Sesame Oil - 1 tsp
Cooking method:
Here's the step by step biryani rice recipe:
1. Wash the rice well. Add the rice to a rice cooker. Fill rice cooker with water. Add a little more water if you like soft sticky rice.
2. Add the salt, garlic, sesame oil and turmeric and mix well.
3. Cook according to rice cooker instructions.
By adding turmeric to plain white rice you'll be guaranteed an added kick of flavor and color. Besides being delicious, the health benefits of turmeric are pretty amazing. It's been used as an anti-inflammatory for hundreds of years in India and China. It is usually bought in powder form but the root is sometimes also available from Singapore, Malaysia, India and other Asian grocery shops.
Turmeric's colour is fairly indelible – if you are working with fresh turmeric, be careful of your chopping surfaces – if using wood, it might take some time to remove the dye from the wood.
Ingredients for biryani rice:
white rice- 2 cups
salt - 1/2 tsp
Turmeric powder - 1 tsp
Garlic paste - 1 tsp
Sesame Oil - 1 tsp
Cooking method:
Here's the step by step biryani rice recipe:
1. Wash the rice well. Add the rice to a rice cooker. Fill rice cooker with water. Add a little more water if you like soft sticky rice.
2. Add the salt, garlic, sesame oil and turmeric and mix well.
3. Cook according to rice cooker instructions.
Sunday, November 29, 2009
kuih or kueh - popular tea time dessert
You can buy Chinese, Indian, Malay, Nonya (Nyonya), Thai and western cakes in the streets, shops, bakery or cake houses all over Malaysia and Singapore. Typical Malaysia / Singapore cakes, commonly referred to as kueh (or kuih) made by the Malays and Chinese are usually small cakes or coconut milk based desserts that come in a variety of flavors, usually having fruit such as durian, banana, or sometimes pandan.
Kuih are usually sweet and intricate creations, including cakes, cookies and puddings. It is more often steamed than baked. It can also be deep-fried, and sometimes even grilled. They are very different in texture, flavor and appearance from Western cakes or puff pastries.
Kuihs are not confined to a certain meal but are eaten throughout the day. It comes in different shapes, colours, texture and designs. Some examples are filled, coated, wrapped, sliced and layered kuihs. Presented together, they make up a colourful, pleasing platter. As such, kuehs are among the most popular items to be enjoyed during tea time, as a sweet dessert, and as part of the menu at festive occasions.
Traditionally, making kuih was the domain of elderly grandmothers, aunts and other women-folk. They would instinctively take handfuls of ingredients and mix them without any measurements or any need of weighing scales. All is judged by its look and feel. Each family holds its own traditional recipe as well as each region and state.
You may find a number of traditional kueh stalls selling a wide variety of hand-made kueh in Asian countries like Singapore, Malaysia, Indonesia and Thailand. Kueh displayed can be the usual glutinous rice cakes, soon kueh (turnip fillings) and ku chye kueh (chives fillings), ang ku kueh (red peanut/bean cakes), ou kueh (black bean), Ban Chang Kueh (Chinese Pancake), Malay kuih and etc.
Kuih are usually sweet and intricate creations, including cakes, cookies and puddings. It is more often steamed than baked. It can also be deep-fried, and sometimes even grilled. They are very different in texture, flavor and appearance from Western cakes or puff pastries.
Kuihs are not confined to a certain meal but are eaten throughout the day. It comes in different shapes, colours, texture and designs. Some examples are filled, coated, wrapped, sliced and layered kuihs. Presented together, they make up a colourful, pleasing platter. As such, kuehs are among the most popular items to be enjoyed during tea time, as a sweet dessert, and as part of the menu at festive occasions.
Traditionally, making kuih was the domain of elderly grandmothers, aunts and other women-folk. They would instinctively take handfuls of ingredients and mix them without any measurements or any need of weighing scales. All is judged by its look and feel. Each family holds its own traditional recipe as well as each region and state.
You may find a number of traditional kueh stalls selling a wide variety of hand-made kueh in Asian countries like Singapore, Malaysia, Indonesia and Thailand. Kueh displayed can be the usual glutinous rice cakes, soon kueh (turnip fillings) and ku chye kueh (chives fillings), ang ku kueh (red peanut/bean cakes), ou kueh (black bean), Ban Chang Kueh (Chinese Pancake), Malay kuih and etc.
Saturday, May 2, 2009
Indian Cuisine Masala - mixture of spices
One of the most popular foods of India and one that the country is well known for is Masala. We can find many of the Indian food are having the term of "Masala" in part of its name like Masala Dosa. Anyway, what does "Masala" mean?
Masala is a term used in Indian cuisine and the cuisines of neighboring, culturally similar, regions like Pakistan and to describe a mixture of many spices, which are mixed into a sauce when used in a dish. It is known for its smell, and is used extensively in Indian cooking to add spice and flavor.
Masala is used in a variety of sauces and dishes, and can have many different tastes depending on the combination of spices that went into making it. A masala can either be a combination of dried (and usually dry-roasted) spices, or a paste (such as vindaloo masala) made from a mixture of spices and other ingredients--often garlic, ginger and onions. Some of the spices in a certain Masala can be: coriander, cumin, salt and pepper.
There are many types of Masala out there with different combination. The most common type is called "Garam Masala". When wet ingredients like water, vinegar, yogurt etc. are added to the spice mixture it is appropriately called a "wet masala". The "Garam Masala" is usually a powder of five or more dried spices, commonly including cardamom, cinnamon, and clove. It is commonly known in the world as "Curry powder". Different types of Masala will bring about a different taste in the food.
Whether it is a main dish, side dish or dessert, Masala surely will give us a taste of the delicious tastes of Indian cuisine.
Masala is a term used in Indian cuisine and the cuisines of neighboring, culturally similar, regions like Pakistan and to describe a mixture of many spices, which are mixed into a sauce when used in a dish. It is known for its smell, and is used extensively in Indian cooking to add spice and flavor.
Masala is used in a variety of sauces and dishes, and can have many different tastes depending on the combination of spices that went into making it. A masala can either be a combination of dried (and usually dry-roasted) spices, or a paste (such as vindaloo masala) made from a mixture of spices and other ingredients--often garlic, ginger and onions. Some of the spices in a certain Masala can be: coriander, cumin, salt and pepper.
There are many types of Masala out there with different combination. The most common type is called "Garam Masala". When wet ingredients like water, vinegar, yogurt etc. are added to the spice mixture it is appropriately called a "wet masala". The "Garam Masala" is usually a powder of five or more dried spices, commonly including cardamom, cinnamon, and clove. It is commonly known in the world as "Curry powder". Different types of Masala will bring about a different taste in the food.
Whether it is a main dish, side dish or dessert, Masala surely will give us a taste of the delicious tastes of Indian cuisine.
Variety of Indian Bread Roti
Roti is a general name used for Indian Bread. It is the primary food in the daily menu of most people in the Indian subcontinent. Anyway, roti is eaten more in the northern regions of the country because of its dry climate.
Depending upon the ingredients and method of preparation, a variety of breads are made in India - Chapati, Puran Poli, Phulka, Luchi, Puri, Roti, Paratha, Naan, Appam, Dosa, Bhatoora, Kulcha, Pathiri, Baqar Khani, and many more. Each name refers to a different kind. Some of these, like Paratha and Roti have many varieties. Some varieties depend on the kind of grain used to prepare them, and others depend on the fillings they contain. Most of the time, it is prepared according to one's own taste and imagination.
Poli is sweet, chapati and paratha is made with whole wheat flour, naan is soft and fluffy north Indian roti and is made from plain flour with a little bit of yeast, puri and bhatura are deep fried in oil, Paratha are layered bread made of wheat flour but fried in little oil. Anyway, most of these breads are cooked on a flat pan except Naan and other Tandoori class of breads. A special oven called a tandoor clay oven is used for cooking Naan directly over a flame.
Roti is simple to make and can be served plain or stuffed and is great with curry or other Indian dish or cooked vegetables. You may serve Naan with Dal, Chola, Palak Paneer (spinach curry with cheese) or any vegetable.
Depending upon the ingredients and method of preparation, a variety of breads are made in India - Chapati, Puran Poli, Phulka, Luchi, Puri, Roti, Paratha, Naan, Appam, Dosa, Bhatoora, Kulcha, Pathiri, Baqar Khani, and many more. Each name refers to a different kind. Some of these, like Paratha and Roti have many varieties. Some varieties depend on the kind of grain used to prepare them, and others depend on the fillings they contain. Most of the time, it is prepared according to one's own taste and imagination.
Poli is sweet, chapati and paratha is made with whole wheat flour, naan is soft and fluffy north Indian roti and is made from plain flour with a little bit of yeast, puri and bhatura are deep fried in oil, Paratha are layered bread made of wheat flour but fried in little oil. Anyway, most of these breads are cooked on a flat pan except Naan and other Tandoori class of breads. A special oven called a tandoor clay oven is used for cooking Naan directly over a flame.
Roti is simple to make and can be served plain or stuffed and is great with curry or other Indian dish or cooked vegetables. You may serve Naan with Dal, Chola, Palak Paneer (spinach curry with cheese) or any vegetable.
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