MAY 2016: Ben&Jerry's Ice Cream -- Free Cone Day!

It happened on a Tuesday of 12 April 2016 at a well-loved Pacific Fair mall in Broadbeach.  We all queued for our turn to receive free ice cream!

While I waited, I took this photo:

photoed by D. Liongson

There were about 22 ice cream flavors and 2 sorbet flavors.  Which one did I pick? Follow the aqua blue box...

photoed by D. Liongson

No need to grab your magnifying lens, mateys! Even my powerful squinting ability can't read it either. Perhaps the next photo will be more helpful to us all.

photoed by D. Liongson

You got it! I ordered Chocolate Therapy. Imagine chocolate ice cream, with chocolate cookie crumbs, and chocolate pudding. Chocolate, chocolate, chocolate... Mmm-mmmm...

photoed by D. Liongson

We all have a choice of the ice cream in a cone or in a cup. I find the cone too demanding of me to speed up eating that scoop, or be threatened have a drippy cone tip making splotchy messes. I chose the cup so that I can eat my ice cream at a slower pace, and delight in its rich flavors and textures spoon-by-spoon. The paper cup satisfies two groups of people: the appreciators and the trashers. Those who appreciate the cup's artwork may take the cup home. And those who have a throw away habit are welcome to have it recycled. Everyone wins!

If the queue line was shorter, I'd be happy to queue back for another serving. So much for wishful thinking, the line seems so long and regularly reconstructed. But the good news is, the wait is less of a drama and worth it!

The Ben & Jerry Free Cone Day is said to be an international thing. Not all of its scoop shop branches are into Free Cone Day. It helps to google for it online, and take note which venues and day they will celebrate it. Interested? Keep an eye on: http://www.benjerry.com/scoop-shops/free-cone-day 

Someone had thoughts of the Ben & Jerry Free Cone Day as-- the best holiday ever! A cute read, true indeed...

http://www.benandjerry.com.au/scoop-shops/free-cone-day/free-cone-day-holiday

Most holidays may mean no school for kids.  Seems like when class was dismissed, the school kids drop their books and queued in line for free ice cream (meaning they had school uniforms on, and I saw none of them were carrying books, while waiting for their turn to receive a free serving). 

They beat me to it. Clevah!
--DL

APRIL 2016: Puran Poli (Roti stuffed w/ sweet dal)

photoed by A. Rajan

As I was struggling with the sudden flu... there appears Holi-- my favorite festival of colors. Bonfire and eating sweets along with glassfuls of Thandai. Indian festivals pack a punch of adrenaline in your system to do away with your laziness and old habits, and embrace the new with letting go of the past. Just thinking about it made me get out of my bed, and make this Holi delicacy from Maharashtra, and eat it with my sweetheart as he loves Puran Poli.

So I made life a little simpler by keeping things minimal in quantity and less tiring.

So here is my recipe :-)

Stuffing:

----------

1 c (cup) split chick peas (dal)
some water

1 c  Punjabi Gur Shakkar (jaggery made easy-- no more grating) 

1 tsp (teaspoon) dried ginger powder

1/4 tsp powdered nutmeg

1/2 tsp powdered cardamom

How to prepare stuffing:

*First, wash your dal and then soak it for few hours - makes it easy to digest.

*Now, just cover your dal with double quantity of water and pressure cook for 5-6 whistles -- you know your cooker. Mine is a piece of work; it wants to work double time. Customize what works best for you.

* Once the pressure is off, remove the dal and put it under the strainer to let out excess water from the dal -- this ensures lighter rotis.

* Now, heat a thick bottomed pan and mix dal and jaggery together. As you do it, the jaggery would start to melt, you got to keep stirring till the mixture becomes dry. The stuffing dough will come together eventually... Don't worry, it's not a rocket science.

* Now, you can wait for it to cool and use it as is for stuffing or use a potato masher for finer stuffing.

* Stuffing is ready. Let's roll with the next step now. :-) 

Roti:

------

1 1/2 c whole wheat flour

1/2 c water (or a little more to make soft dough)

a little oil

There are variations in these... some people do half & half with 1/2 all purpose flour with 1/2 wheat flour. I stick with whole wheat version; I cook instinctively.

* So in your flour, add water little by little as you mix these two to make the dough. I would think about a 1/2 cup of water depending on how the flour is.

* I let the dough rest for about half hour (30 minutes) and then start kneading it by applying little oil to it.

How to assemble dal stuffing into roti:

* Next, you take small table tennis ball size flour dough, (and roll it flat with your rolling pin)

photoed by A. Rajan

add dal stuffing inside it - little less than dough. 

photoed by A. Rajan

photoed by A. Rajan

Now close the sides to make sure the stuffing will stay inside 

when we start shaping the round flat roti with rolling pin.

photoed by A. Rajan

* Dusting a little flour on my clean kitchen counter top, I roll the stuffed rotis carefully flat, ensuring that stuffing isn't breaking out, and the shape remains round. It's a task for me sometimes... LOL

* Now on a hot flat pan, just cook your flat roti. 

photoed by A. Rajan

Once you start seeing bubbles forming on top, flip it to the other side. Let it cook and fluff. Apply ghee or butter on it.

Enjoy as is or with a glass of milk.

photoed by A. Rajan

This did not take much time for me... forgetting the soaking part... all it took is an hour. Grating the jaggery in more quantities will make you tired before you even get to it.

My Puran Poli may not be perfect. By experimenting with smaller quantities and small baby steps, I will eventually nail it like the pros!

Happy Holi. Enjoy!

--A.R.

MARCH 2016: Sizzling Tofu

A delish food trip return to more often is at Max's resto (The house that fried chicken built).

No, I don't come back for their famous fried fowl.

I go back (again and again) for their.... (you guessed it) Sizzling Tofu!

photoed by D. Liongson

Filipinos have a sizzling meat dish known as sisig. This yummy tofu dish is like sisig but made of bean curd and no other meat product. If the egg from the mayonnaise is meat product to you, then I stand corrected.

To the pure vegetarian, it may help to ask if this dish has any other animal product. Perhaps the answer to this question can be the gauge to proceed ordering this or not.

Although tofu cubes are sizzling with mild spices and sauce, it's still a tasty treat that semi-vegetarians, carnivores, and the in-betweens will love. Well-salted, creamy, subtly sweet with red and green capsicum (bell peppers), with a mild chilli heat, and best when warm. Wait a bit before digging in. It can burn in the mouth. Been there, done that. ;-)

It is served in generous helpings for more than one person. If you eat alone at restos, why not bring someone with you to share this dish? Simply have one order of Sizzling Tofu (and a cup of rice each) and you are ready to go!

photoed by D. Liongson

Speaking of to-go, this viand is also available for delivery or pick up. Click store locator to find your nearest Max's resto branch.

Sizzling Tofu option from a fried chicken resto... Clever! :-)

--D.L.

---------------------------------------------------------------------------------

D'HAIKU

Fried chook place I know

Serves delish sizzling tofu

at Max's Restaurant

--D.L.

FEBRUARY 2016: Arugula Salad and Jumbo Prawns

photoed by A. Rajan

Easy peasy afternoon fiesta with Arugula Salad and Indian-inspired Jumbo Prawns.

Sometimes, it's great to keep your meals simple yet keep them healthy and hearty. The salad...

• a handful of leafy rocket (or arugula) with 
• a quarter of one pear, diced
• few plump blackberries (packs a punch of different flavours), 

dressed with:

• 1 Tbsp (Tablespoon) lime juice, 
• 1/2 tsp (teaspoon) brown sugar, 
• 1 Tbsp extra virgin olive oil with
• little seasoning of a pinch of sea salt and 
• a pinch of black peppercorns, freshly ground.

For prawns...
(I like to keep the shell on as it takes its taste to another notch, helping it retain its juiciness.)

Make a mixture of: 

• 1/2 tsp red chilli powder or cayenne, 
• 1/4 tsp of turmeric, 
• 1/4 tsp of salt and 
• 1 Tbsp of lime juice. 

Mix and marinate the prawns in this, and then 
Shallow fry them in little oil, till they become deep amber in colour. 
Takes about two minutes each side. Serve these two, side-by-side restaurant style. It's my comfort food on a lazy day. 

Give it a go 

and let us know 

what you think-o. ;-)
--A.R.

JANUARY 2016: Querida Mia Verde

photoed by D. Liongson

Restos pose a challenge for tasty vegetarian food. Army Navy also offers such a dish.

One of them is Querida Mia Verde. 

It is based on an open faced quesadilla that is rolled and sliced into crosswise slices.

What is inside the tortilla? Mozzarella, cheddar cheese, onions, lettuce, jalapeño, tomatoes, green bell pepper, cilantro, guacamole, and sour cream.

Although it is eaten with bare hands in pick and eat style, I recommend you ask for a spoon. The filling tends to drip on the plate. It is worth scooping the bits with a spoon and eat it with gusto.

Explore the flavors and textures in this meal. Creamy, lightly salted, crisp tart veggies, a little heat, an herb-y touch, and all that rolled in a toasted chewy tortilla wrap.

This resto also serves burgers, burritos, sandwiches, soups, 
fried chicken, tacos, quesadillas, querida mia, freedom toasts, and more. 

Why not also have a go... to Army Navy resto?

--D.L.

---------------------------------------------------------------------------------

D'HAIKU 
A veggie delish 
Querida Mia Verde 
at Army Navy

--D.L.

DECEMBER 2015: Kadhai Paneer

Want an easy peasy but yet very delicious paneer dish? You will love every bite of this with Indian chapati or roti or naan!

photoed by A. Rajan

INGREDIENTS:
400 g. of store bought paneer (Indian cheese made without rennet --an animal derivative)
4 bell peppers green (or different colors if you wish for more colors in your dish)
4 ripe tomatoes
1 green chilli
An inch of ginger
1 tbsp of kasoori methi (dried fenugreek leaves - available at the Indian grocers) 
A tsp of cumin seeds
1 tsp of garam masala
cilantro for final garnish

PROCEDURE:
In a blender, add cut tomatoes, ginger, and chilli. Puree them all.
In a wok, add oil, now just shallow fry your diced bell peppers enough to get golden marks from frying; cooked a little yet having a bite. 
Set aside to use later. 
Now, do the same with diced paneer. Set aside. 
Add little more oil. Once hot enough, throw in cumin seeds. Let them crackle. 
Now add your tomato puree and saute it till oil separates. 
As you are doing it, add garam masala, kasoori methi,and salt. 
Now add diced bell peppers and paneer cubes in it. Sauté.
Now cover the pot with a lid on a medium flame to let vegetable and paneer get infused with flavors... for about 3 minutes. 
Plate it and garnish with fresh cilantro.

NOTE:
Eat with any roti of your choice. I prefer soft chapati (wheat roti) with ghee smeared all over it.

photoed by A. Rajan

It's a very easy yet tasty recipe. Try and let us know how much you liked it. :-)

Much love... :-)

--A.R.

smile emoti

NOVEMBER 2015: Roasted Vegetable Soup

photoed by D. Liongson

It isn't everyday I eat eggplants, tomatoes, and chickpeas cooked together in one dish.

After eating one helping of this Roasted Vegetable Soup, it became an experience I look forward to when I return to The Cafe Mediterranean.

It is not the usual chopped fresh eggplants-tomatoes-chickpeas-tossed-in-hot-water combo. These veggies are grilled, blended, and served piping hot. It may take a discriminating tongue to identify the herbs and spices.  

Would I recognize every flavor added to the soup? Beats me.  All I know is... IT'S DELISH!

Lightly spiced, roasted flavor, pleasant texture in the mouth, a hint of salt, and shifts from hot-to-warm on time.

This is available in cup order or bowl order. I haven't tried the bowl version. It would help to ask the waiter what the size differences are.

If you order this soup and you have dietary restrictions, ask the waiter if this soup contains what you are forbidden to eat. On my end, the resto staff are friendly. If I received any rude dramas from them, it is certain I won't come back.  

Fortunately, I look forward to return.

The menu items they have are worth exploring. Preferences ranging from meat to veggies (or in between) can be found. If you try out all the items (agreeable to you) in the menu, you will discover what your favorite is.

The Cafe Mediterranean.  Try a branch nearest you!
--D.L.



---------------------------------------------------------------------------------

D' HAIKU

Slurping flavors of

eggplant, tomatoes, chickpeas;

Roasted Veggie Soup.

--D.L.