MAY 2018: Have a Sub @ Subway

photoed by D. Liongson

Most of us make our own sandwiches instead of going to a resto just for a sandwich.  Some sandwich restos have pre-packed sandwiches at the counter to pick up and go. Other restos prepare sandwiches (in secret ;-) after an order is placed then delivered to the table. 

Have you ever gone to a SUBWAY resto to order a Sub sandwich? If you love making decisions, this resto is for you. 

Here's why:

1)Choose your bread.
Although I didn't take note the different kinds of bread they've got, I'm sure they have more than one choice.

2)Choose your size.
There is the footlong (12 inches) Sub or half the size. My small appetite picked the half Sub. Big solo appetite or combined big appetites may want to have a footlong Sub.

3)Choose your filling(s).
I usually order as have-it-your-way than a fixed repertoire. My choices were not adventurous enough. Maybe you'd like to look at their fillings then point what you want in your Sub.

4)Choose to have it toasted, or on its own.
Toasting is also lovely when there is cheese in the Sub. If toasting is not your thing, it is also fine.

5)Choose your dressing.
Just like the fillings, have a look on what is available and pick what you like.

6)Choose your payment option.
Wrapped, bagged, ready to pay... Shall it be cash or card? Pick one. It would be silly if you want to use both. Heehee...

Gotta love freedom of choice! I notice not everyone wants to make choices... for fear of making mistakes. Actually, making mistakes with a Sub order can inspire you. That is to come back to Subway, and make different choices. Or stick to the ones that worked well when you last ate your Sub. Ah... making choices to perfection!

And may you have a great day, 
To eat a sandwiched SUBWAY!
--D.L.

APRIL 2018: Oriental Braised Fish

photoed by A. Rajan

Oriental Braised Fish

Ingredients 

1 rainbow trout 

Salt 

Coarse ground pepper (about one tsp)

Shallots 1-2

Garlic 2-3 cloves, finely minced

Ginger, julienned 

1 tbsp soy sauce

1 red chilli

Green onions

Lemon

Slice through the flesh of the fish on both sides.

Now rub salt and pepper on the fish . 

In the cast iron pan, fry the fish on both sides till it gets golden brown. 

In the other pan, take a little oil and fry the shallots till it becomes translucent. Add ginger and garlic in there.

Throw in the sliced red chilli and soy sauce in the same pan. When it becomes little aromatic, add in few drops of sesame oil and little water. 

Add this sauce over to the frying fish, and braise the fish to get all the flavours of the sauce. 

Once done, garnish with green onions. Serve with lemon wedges.

--A.R.

MARCH 2018: Early Specials -- Vegetarian Thalee

photoed by D. Liongson

This is what I ordered and ate from the GOA Indian Fusion resto. It is called Thalee. There are choices of Chicken, Lamb, and Vegetarian. I picked Vegetarian.

The signboard noted that all of the Thalee options include dal, alu matter (curry vegetables), rice, raita (yogurt), and salad. What makes the vegetarian Thalee different from the chicken and lamb versions is it has palak paneer (cheese and spinach).

There are lovely flavors when adding a splash of raita to the other viands of the platter. Splash raita on the palak paneer, dal, alu matter... But if you need to know the difference of the raita effect, it may help to have a spoonful of each viand (without the raita) first. And then, splash away! ;-)

The rice has the effect of absorbing the rich sauces of the food. 

I learned (from my earlier Indian food experience) to have some bread to wipe the sauce from the plate and eat this bread blend. I'm more familiar with roti so that was what I also ordered. Although their roti isn't what I expected, I look forward to my next Indian meal with naan. I never knew what the GOA roti tasted till I tried it. 

There are perks I'd like to share about GOA Indian Fusion:

* Warm welcome approach from the staff with a friendly approach to my questions about the menu. If any of the staff is having a bad day, the best part is I don't know it.

* The specials are available from 5-6 pm. Nice to know that I was there on time.

* Served appetizers of crispy pappadams, mango chutney, and chilled service water all on the house.

photoed by D. Liongson

* More choices of table and chair sets for early birds. I picked one with a lovely view and dreamy air ventilation. Zero pest bites, too!

photoed by D. Liongson

* I picked perfect timing that there were hardly any smoke belching vehicles on the streets. In fact, I barely remembered that there were any cars that passed by my view.

Although I may have quiet (or loud ;-) picky feedback about food --due to comparison with other Indian food I ate previously-- I can say I enjoyed my dine-in experience with GOA.

I haven't explored the Chicken or Lamb variation of the Thalee. Perhaps would you like to have a go?
--D.L.

FEBRUARY 2018: Nankhatai (Butter cookies Indian style)

photoed by A. Rajan

Christmas and New Year's sweets have spoilt me rotten. My over-indulgence --in eating all the confectionery-- certainly made me gain few pounds and opened up my taste buds more for cookies, Belgian cookies, etc.
I particularly liked Indian cookies --called Nankhatai-- for its buttery goodness and beautiful crumbly crusty texture. I failed miserably first time when I made it. 
I craved for it again to continue Christmas spirit into 2018, and thought I must try again, and see how it turns out. One must not give up, eh?
Ingredients 1 cup of organic all-purpose flour ¼ tsp of baking soda ¼ tsp of cardamom powder a pinch of himalayan salt ¾ cup of powdered sugar ¾ cup of softened butter a few pistachios or slivered almonds
(makes about a dozen cookies or more) How to make it?

• Using a wire whisk or electric beater, whisk the softened butter and powdered sugar together for about 10 minutes till it becomes light and a little fluffy. 
• Now add flour, baking soda, cardamom powder, salt into the butter mixture and 
• Fold the mixture gently. 
• Once done, combine all the ingredients to form a dough without over kneading it. 
• Now make small balls with the dough and 
• Place it on baking sheet, and flatten them a little bit. 
• Place a pistachio or slivered almond pieces in the middle of a raw cookie.
• Place in a preheated oven at 350 degrees for about 15 minutes. 
• Once the cookie starts browning a little bit, just remove it from the oven, and let it rest. It's cooked, so you need not worry. It will have a nice crunchy texture.

photoed by A. Rajan

Enjoy a cookie on its own or with a glass of milk.

P.S. If you feel you are not able to form a dough with the mixture, then add a little milk and a little softened butter to it. It should work just fine to get it all together. 
Just as a variation, you can make a savoury cookie by adding spices, caraway, cumin seeds, etc. Cooking is all about experimenting. Try it, and let us know about your experiments as well.
--A.R.

JANUARY 2018: Dilly Bar @ DQ

photoed by D. Liongson

Although most of us have tried out so many places to eat, we come up with places to go back to as our favorites.

There is one of those ice creams I go back to instead of those one-offs never to return to. That would be the Dairy Queen (DQ) Dilly Bar. 

Does it look like the illustration on the packet? Have a look...

photoed by D. Liongson

Tahdah!

It is a frozen ice cream bar with chocolate coating. Ice cream on a cone is eaten by licks. This dilly bar on a stick is eaten with bites, chews, and licks.

Explore that frozen goodness of creamy vanilla ice cream together with thin crisp chewy chocolate. When out on a hot day, this is a bundle of joy to eat. Chilled chewy sweetness melting in the mouth. Whose mouth? His mouth, her mouth, your mouth, my mouth, everybody's mouth!

A word of caution. While eating this, be extra careful to prevent staining clothes. Not only does the white stuff melts and drips, so does the chocolate coating. If you love to daydream while eating, put that dream on autopilot while taking care of drips and stains.

If you have no dietary restrictions with this dessert, by all means give it a go!

--D.L.

DECEMBER 2017: Murgh Malai Tikka

photoed by A. Rajan

Mumbai is an amazing place for great food. Amongst my favourite foods, Murgh Malai Tikkas have special place in my heart, for its melt in your mouth texture, not like overcooked stringy rubber texture that I often get here, disappointing me so much that I don’t order them at restaurants here anymore. 

So, I decided to start making at home, I saw some recipes online but as usual went with my gut instincts to modify according to my taste buds. 

I prefer chicken thighs or drumsticks for this. This time went with chicken drumsticks for I didn't want to go through dicing or cutting part of it.

Ingredients

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

8 chicken drumsticks

¼ cup grated paneer (Indian cottage cheese)

½ cup cream

6 tsp. of garlic paste

3 tsp. of ginger paste

5-6 green chillies, finely chopped 

Some chopped cilantro (about 2 tbsp.)

½ tsp. mace powder

½ tsp. nutmeg powder

1 tbsp. lemon juice

Some Chat Masala (optional)

1 tbsp. corn flour

1 egg to bind the mixture (optional)

Salt to taste

1 tsp. of black pepper 

How to?

-----------

In a bowl, beat an egg, and 

combine all the ingredients above. 

Marinate the chicken drumsticks in this mixture and 

let it sit for 4 hours in the fridge to absorb and soak in the marinade in the meat.

Preheat the oven at about 400 degrees, 

Bake the chicken Tikkas in the oven for about 18 -20 minutes. 

You can baste the chicken midway with some butter or skip it. 

One can also try barbecuing or use charcoal grill for this. It gives the best flavour.

Once done, check the meat whether its done cooking and 

all the pink meat has turned white but still has moisture making it tender and melt in the mouth consistency. 

Let the meat rest with some aluminium foil on top for few minutes. 

Serve with some slivers of red onion and lemon wedges. 

NOTE: Towards last three minutes or so I broil the chicken to get those burnt bits, I like that idea as there is no barbecue or charcoal I am using here.

Enjoy the delicious goodness.

--A.R.

NOVEMBER 2017: Seafood Pizza

photoed by D. Liongson

Quite a different pizza experience @ Domanis. Paper thin crust loaded with the ocean catch of creatures from the vast sea, leaves and fruit from the fertile earth, cheese from generous cows. All of them set on a 6" crust and baked (way before the burns kicked in). 

At first, I thought it was acceptable to eat the pizza with my hands. Plop-plop went the toppings to my plate. Bad idea. Bless the resto's heart for providing a fork and knife set. Able to slice 'em up, chew 'em up, and gulp 'em up.

I have eaten pizza in many different places. But what makes the pizza experience in Domanis stand out is the warmth and quality service.

1. While I was outdoors reading the menu, the lady of the resto smiled and offered to be of help. I asked her about the open hours. Although it was a lot to remember, she sent me the information handwritten on card.

2. She offered me a table with the view of the mermaid fountain. After I was settled, there was strong winds and heavy rains outside. My location was cosy and safe from the wet huffs and puffs.

3. The staff offered sparkling water or tap water. I picked tap water which is also clean, chilled, and satisfying to quench my parched lips.

4. Aware I had a bag with me, they gave me an extra seat next to me to put my bag.

5. When the pizza was served, they offered me cracked pepper, hot chilli, and a wedge of lemon. I accepted the pepper and the lemon.

6. Although it wasn't a must to leave a tip, my pleasant dining experience was so wonderful that I happily left a tip.

7. There was an opportunity to rate and evaluate the dining experience. To sum up my feedback, it was more of keep up the good work! :-)

Domanis is more than just pizza of all sorts. It is also known for steak, seafood, pasta, and 80+ fine wines.

Have a test drive with this resto.  If you like it so much, why not bring your mates and yourself over for an eat-up drink-up meet-up?

Indulge!
--D.L.