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Brinjals are also know as eggplant. They are purple in colour and  longish in shape. It is fast to cook and nice to taste. The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Salting and then rinsing the sliced fruit can soften and remove much of the bitterness though this is often unnecessary.
 The fruit is capable of absorbing large amounts of cooking fats and sauces. Make sure there is enough oil and sauce when cooking with brinjals.The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible, so peeling is not required

Ingredients:









Garlic Peeled Fresh 10 Oz








MORTON TABLE SALT







MISHPACHA Corn Oil, 96-Ounce Bottles













3 brinjals
5 fresh red chillies
3 cloves garlic
1/2 tsp salt
oil for frying

Method:
1. Cut the brinjals into three pieces length-wise. Slice them into halves.
2. Grind the chillies with garlic.
3. Heat up a wok with some oil and fry the brinjals till soft. Put on a plate.
4. Use the same wok with oil in it and fry the ground chillies with some salt till fragrant.
5. Put in the fried brinjals and stir together.
5. Dish out and put on a serving plate.

Note: When frying brinjals a lot of oil will be soaked into it. Keep frying by turning both sides till they are soft.
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A simple yet delicious dish. When turmeric is added to squid, it gives a nice aromatic flavour. The smell from the squids just disappear.

Ingredients:



Garlic Peeled Fresh 10 Oz



Pure Powdered Saffron Sachets


 
MORTON TABLE SALT


JCS Scotch Bonnet Pepper Powder 1.35 oz


2 pieces squid
2 cloves garlic
1 tbsp turmeric powder
1 tsp salt
1 tsp pepper

Method:
1. Prepare the squid. Holding the body in one hand, gently pull away the head and tentacles. Discard the head, then trim and reserve the tentacles. Remove the transparent "quill" from the inside the body of the squid and peel off the purplish skin on the outside.

2. Cut the body of the squid open lengthwise and wash thoroughly. Score criss-cross patterns on the inside, taking care not to cut through the flesh completely, then cut into rectangular pieces.

3. Put boiling water  in a wok or pan. Add all the squid pieces, then lower the heat and cook for about 2 minutes until they are tender and have curled. Drain.

4. Heat up a wok. Fry garlic till aromatic. Add the prepared squid, turmeric powder. salt and pepper together. Fry for a few minutes. Dish out and serve on a small bowl or plate.
mag


This dish is sweet, sour and spicy. It is very delicious and acts as an appetiser.Tofu is the Japanese name for soybean curd. It has a high protein content and is rich in iron, calcium and  vitamin B. Tofu is available in various forms. It can be used for mashing, blending for dips, dressings and sauces.


Firm bean curd can be cubed, sliced and marinated.
Bean curd is low in calorie and acts as a replacement for meat in stir-fries, stews and casseroles.

 Bean curd has no flavour of its own but absorbs the flavour of sauces in which it is cooked or marinated.There it is advisable to add a lot of seasoning when cooking with bean curd.


Ingredients:


 
 
Chili Sauce, Sweet Thai Style (5oz)

 
Garlic Peeled Fresh 10 Oz




MISHPACHA Corn Oil, 96-Ounce Bottles




Domino Premium Pure Cane Sugar 5Lb Bag



 

FRESH PRODUCE Onions, Yellow, Organic (Pack of 3)

 

Melissa & Doug Cucumber (Bundle of 6) Bulk Fruits & Veggies
2 pieces bean curd/tofu
4 tbsp Sweet Thai Sauce
1 tsp chopped garlic
oil for frying
2 tbsp sugar
2 onions (sliced)
1 small cucumber (cut into strips)
Prepare the sauce:
a) Fry garlic till fragrant, add sweet Thai sauce and sugar.
b) Add 4 tablespoons water. Once it begin to boil, put it aside.

 Method:
1. Cut bean curd into cubes. Deep fry till crispy.
2. Dish out and put aside.
3. Slice onions thinly .Cut cucumber into strips. Mix with some salt and leave aside for a few minutes. Squeeze out the juice and wash the cucumber,
4. Heat up a wok with some oil. When hot add in the fried tofu, sliced onions, cucumber strips and pour the gravy on top of the fried bean curd/ tofu.
5. Serve on a plate.

Note: The cucumber is rubbed with some salt to make it crunchy when taken.
mag

Ingredients:








Garlic Peeled Fresh 10 Oz


Melissa and Doug Tomato Bulk Fruits and Veggies (Bundle of 6)



Pantainorasingh brand Thai Shrimp Paste - 13 oz



Domino Premium Pure Cane Sugar 5Lb Bag

3 pieces brinjals
5 fresh chillies
2 cloves garlic
3 onions
1 tomato(sliced thinly)
1tsp shrimp paste
1 tsp sugar

Method:
1. Wash and cut the brinjals length-wise.
2. Prepare the sambal (chili) mixture:
a) Pluck the stalks from the chillies. Cut the chillies into a few pieces. Peel the garlic and onions.

b) Put the chillies, garlic, onions  and shrimp paste in a blender and blend till fine. Add some water in the blender so that you can blend the mixture easily.

3. Heat up a wok with some oil. Fry the chili mixture together till fragrant

4. Put in the brinjals.

5. Add in sliced tomato with sugar and fry for a few minutes.

6. Dish up and serve on a plate.
mag


Ingredients:

King Arthur Sir Lancelot Hi-gluten Flour 5 Lb Bag
 
Morton Iodized Table Salt - 4lb. box
 



Rama Margarine ( 500g )




Domino Premium Pure Cane Sugar 5Lb Bag






40 g sweet potato
220 g  flour
1/4 tsp salt
40 g margarine
30 g sugar
5 g instant yeast
90 g warm water

Filling:


Domino Premium Pure Cane Sugar 5Lb Bag

Madras Curry Powder - 4 oz
 

Morton Iodized Table Salt - 4lb. box


 JCS Scotch Bonnet Pepper Powder 1.35 oz
FRESH PRODUCE Onions, Yellow, Organic (Pack of 3)

100 g chicken meat
1 tsp sugar
1 tbsp curry powder
1/2 tsp salt
1 tsp pepper
1 onion
2-3 small sweet potatoes

Method:
1.Clean and wash sweet potatoes. Boil in a pot till soft. When cool, peel off the skin and mash till fine.

Preparing the filling:
a) De bone the chicken meat and cut into small cubes.
b) Season the cut chicken meat with salt, sugar and pepper.
c) Skin the sweet potatoes and cut into small cubes.
d) Peel and chop the onion.
e) Heat up a wok with some oil. When hot, fry onions till fragrant. Add in the chicken meat and curry powder and 1/4 cup water. Fry till the mixture is dry.Cool it on a plate.
.
Preparing the dough:
1. Put flour in a big mixing bowl. Add in sweet potatoes, instant yeast, sugar and margarine in the bowl. Mix till it resembles bread crumbs. Add in water and mix thoroughly.
2. Knead the dough till smooth and spongy.
3.Let it rests in a warm place till double its size.

Preparing the bun:
1. Knock down the risen dough and knead for a few minutes. Divide the dough into about 30 g round balls.

2. Flatten the dough and add some fillings in it.Wrap the dough properly. Make sure no fillings can be seen or else the moisture from the fillings will ooze out.

3. Place each prepared dough on a greased baking tray.

4. Leave them aside to proof for an hour.

5.Heat up the oven at 180 degrees Celsius.

6. Beat an egg and glaze the top of the bun with beaten egg. Bake for 10 to 15 minutes.

6. When cooked, cool them on a plate.

Note: If dry yeast is used, prepare  the yeast first before adding to the dough mixture.To make the yeast mixture, mix 1 teaspoon yeast with  1 tablespoon flour, 2 tablespoons sugar and 50 ml luke warm water. Leave aside for 10 - 20 minutes. The mixture will have lots of bubbles and double in size. Then it is ready to be used.