STRAWBERRY

     If there is one fruit quite popular around the world, then it should be Strawberry. It is one of the 10 popular fruits around the world.  The heart-shaped silhouette of this fruit makes it popular in the world of Love.  Strawberries found its origin in Europe in the 18th Century - a hybrid created from two types of wild Strawberry species.
     Strawberries are bright red, juicy, and sweet. They are an excellent source of Vitamin C and Manganese, Folate and Potassium. Strawberries are rich in Antioxidants which is believed to benefit heart health and control blood sugar levels. Usually, Strawberries are consumed Raw and Fresh, these berries can also be used in a variety of Jams, Jellies, Puddings and Desserts. And can also be converted into wonderful Smoothies & Milkshakes. Strawberry flavour is one of the most popular flavour next to Vanilla & Chocolate around the world.

STRAWBERRY - NUTRITIONAL FACTS

     Strawberries mainly consist of Water and have low Carbohydrate & Fat content.  Most of the Carbohydrate comes from the natural Sugars in the fruit - Glucose, Fructose and Sucrose. But they also contain a decent amount of dietary fibre. Strawberries have a relatively low Glycemic Index (GI) score of 40. It is also loaded with Vitamins & Minerals like

• Vitamin C - Strawberries are an excellent source of Vitamin C, an Antioxidant necessary for immune and skin health.
• Folate (Vitamin B9) - Folate, one of the B Vitamins is essential for normal tissue growth and cell function. This proves beneficial for pregnant women and older adults.
• Manganese - Strawberries are an excellent source of Manganese an element which is important for many processes in our body.
• Potassium - This mineral helps in regulating Blood Pressure.
• Strawberries also contain Iron, Copper, Magnesium, Phosphorus, Vitamin B6, K & E to a lesser extent.

HEALTH BENEFITS OF STRAWBERRIES

STRAWBERRY

     The heart-shaped silhouette of the strawberry gives out the clue that this fruit is naturally good for your health. These Red coloured little hearts obviously have compounds & minerals which can protect your Heart, increase HDL (good) Cholesterol, lower Blood Pressure, and guard against Cancer. Eating strawberries is associated with a reduced risk of many chronic diseases

HEALTHY HEART

Strawberry consumption is believed to lower the risk of heart-related diseases. Strawberries may improve HDL (good) Cholesterol, lower Blood pressure, and increase Blood Platelets functions.
Strawberries may also

• Reduce Inflammation
• Decrease Oxidative stress
• Improve your Blood Lipid Profile.
• Reduce the harmful Oxidation of LDL(Bad Cholesterol)
• Improve Cardio-vascular function

PREVENTS STROKE

     The antioxidants Quercetin, Kaempferol, and Anthocyanin present in Strawberries are believed to reduce the risk of Stroke.

BLOOD SUGAR

     When Carbohydrates are digested it is broken down to simple sugars and released into the bloodstream and starts secreting Insulin, which is used to fuel the energy. Strawberries help to slow down Glucose digestion and reduces the increase of Glucose & Insulin in the Blood. Strawberries may be useful for preventing metabolic syndrome and type 2 diabetes.

PREVENTS CANCER

CONSTIPATION

     Eating foods that are high in water content and fibre can help hydrate the body and maintain regular bowel movements. Strawberries mainly consist of Water & are rich in Fibre.  Fibre is essential for minimizing constipation and adding bulk to the stool.

DISCLAIMER:

STRAWBERRY PUDDING

    When you have a whole batch of Strawberries, what would you do?  Try your hand with your favourite recipes?  I ended up making Milk Shakes, Puddings and my daughter added them in Cakes. During our visit of Cameroon Highlands, my daughter satiated her cravings for Strawberries to the utmost that she recently told me she literally overcame with her craze for Strawberries. When we saw the markets flooded with Strawberries we bought boxes & boxes impulsively only to wonder what to do with them, once we finished eating fresh fruits. I stored them in the freezer and it lasted for several months.
      Fresh Strawberries added an all-natural flavour into the dishes it was added into giving a naturally pink hue making the dishes adorable.  My son is recently in love with Pink coloured food and I saved few Strawberries until he was home to make these Strawberry Puddings. This is an Old-fashioned Strawberry Pudding made with Fresh Cream, Milk, Gelatin and Fresh Strawberries.  This is a perfect dessert as it is rich, creamy and delicious with all-natural flavours from fresh Strawberries.
     If you’re used to buying the instant pudding mixes and then you should try this homemade Strawberry Pudding recipe. I am sure you won’t go back to those packets ever again! Quick & Easy recipe with simple ingredients, which most of us would have in our pantry.
     Strawberry Pudding makes a rich, cool Strawberry-flavoured dessert that comes together within minutes! Simply cook the pudding, chill it in the refrigerator until firm, and unmold for an elegant, sweet ending to any meal.   This is a simple Dessert recipe which can be incorporated into your Party menu within no time.  Also, this Strawberry Pudding isn't overly Sweet. Garnish the Strawberry Pudding with Strawberries or thin Strawberry Slices. For an extravagant and rich dessert, serve this simple Strawberry Pudding with Whipped Cream.  This Strawberry Pudding is a wonderful Dessert, rich, creamy, smooth with a nice Strawberry flavour.

Recipe Type - Pudding, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 10 -15 Minutes
Cooking Time - 10 -15 Minutes
Setting Time - 4 - 5 Hours

HOW TO MAKE STRAWBERRY PUDDING

STRAWBERRY PUDDING

INGREDIENTS :

Strawberry Puree - 1/2 Cup(of 10-12 Strawberries)
Fresh Cream/Whipping Cream - 3/4 Cup
Full Cream Milk - 11/4 Cups
Water - 1/2 Cup
Gelatin- 1 Tspn
Sugar - 1/2 Cup
Corn Flour - 3 Tbspn

For Garnishing:

Fresh Strawberry/Strawberry Slices - Few

STRAWBERRY PUDDING

METHOD:

• Hull the Strawberries and cut them into small pieces.
• Puree the Strawberries.
• Strain through a sieve, if you need to remove the seeds. (Optional)
• Boil 1/2 Cup of Water, add the Gelatin Powder and boil it on a low flame until well combined. Keep it aside.
• Mix Corn Flour along with few teaspoons of cold water without any lumps and keep it aside.
• Pour Fresh Cream/Whipping Cream in a wide bowl and boil it on a low flame stirring continuously for a few minutes.
• Add Sugar to the above and cook on a low flame until Sugar dissolves.
• Add the dissolved Gelatin mix and cook for another few minutes stirring continuously.
• Stir the ingredients well while you cook the mixture.
• This is to ensure that no lumps are formed in the Pudding.
• Pour in the Corn Flour mixture and cook on a low flame stirring continuously.
• Cook until the mixture thickens and slightly sticks to the ladle.
• Switch off the flame.
• Pour in the pureed Strawberry to the above mixture and mix well until well combined. 
• Switch on the flame and cook the Strawberry Pudding on a low flame stirring continuously for few more minutes. 
• Can add few small pieces of Strawberry to the pudding and switch off the flame.
• Allow the Strawberry Pudding to cool down.
• Pour it into the Pudding mould or any other serving bowl of your choice.
• Refrigerate the Strawberry Pudding for about 4-5 Hours or until you serve the dish.
• Serve the Strawberry Pudding chilled.
• Garnish it with Fresh Strawberry or few Slices of Strawberry.
• If you need to unmold, run a thin knife around the edge. Invert mould (or moulds) onto a serving plate.
  
  
  
  

  STRAWBERRY PUDDING

NOTES :

• The trick for smooth & silky-textured Strawberry Pudding is to simply stir, stir & stir! 
• If you leave it unattended while cooking, you will end up with a lumpy mess, so the most important point to remember is, don’t forget to stir!
• I have used Full Cream Milk and Fresh Cream in this recipe.
• Can substitute Fresh Cream with Coconut Cream & Thick Coconut Milk for a dairy-free Strawberry Pudding Recipe.
• Can substitute Gelatin with China Grass.
• I have used 1/2 Cup of Sugar in this recipe, adjust to suit your taste preference.
• Can substitute Sugar with Honey.
• Good quality Strawberries have a sweetness of its own. So adjust the sweetness accordingly.
• Can use Vanilla Extract/Strawberry Extract to flavour the dessert.
• I have not added any extra flavourings, additives or artificial food colours in this recipe.
• If you like tiny bits of Strawberry pieces in the Pudding can add about 1/4 Cup of Strawberry cut into small pieces.
• Can also Serve the Strawberry Pudding topped with Whipped Cream.

STRAWBERRY MILKSHAKE

     Love is in the air and February comes along with it proclaiming the arrival of Valentine's Day.  Loads of Red Roses, Chocolates, Red Wine/Champagne and Strawberries.  I am not sure how these things got synonymous to Valentine's Day.  But in many countries, Food & Love are strongly entwined, and this celebration is no excuse for the same. Valentine’s Day is also a great time for making a variety of treats getting particularly fond of Strawberry & Chocolates.
     This is an amazing Strawberry Milkshake Recipes that would be a perfect treat to your loved ones this Valentine’s Day! A Dessert masqueraded into a simple Milkshake. This is a wonderful Strawberry Milkshake. Nothing fancy, nothing difficult and nothing of a gourmet kind. This Strawberry Milkshake tastes like pure Strawberry, with a natural taste not too sweet & not too milky. This Milkshake is loaded with Strawberries and Strawberry Ice Cream to give a creamy, thick & pink coloured treat for this Valentine's Day.
     I love to have a good Strawberry Milkshake and when it tastes all-natural it is extremely tasty & satiating to the senses.  But I feel that fast-food milkshakes are artificially flavoured and dyed-pink, which is extremely disappointing to the taste buds. And when it comes to certain dishes I never get it ill-conceived with the idea of making it any healthier which can surely be deceiving.  So for an occasional indulgence, get it real and tasty.
     Good quality & naturally flavoured Strawberry Ice cream gives an extremely tasty Strawberry Milkshake. And for the Berries, get them ripe, fresh and make sure they are sweet.  Happy slurping Strawberry Milkshake and a Happy Valentine's Day.



Recipe Type - Smoothie, Milkshake
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 15 - 20 Minutes

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HOW TO MAKE STRAWBERRY MILKSHAKE

STRAWBERRY MILKSHAKE

INGREDIENTS:

For Strawberry Milkshake:

Strawberries - 2 Cups
Sugar - 2 Tablespoons 
Milk - 1 Cups
Strawberry Ice Cream - 1 Cup

Serving Suggestion:

Strawberry Ice Cream - Few Scoops
Fresh Strawberries - a Few

METHOD:

• Hull the Strawberries and cut them into slices.
• Sprinkle some Sugar and leave it in the Freezer for about an hour.
• Alternatively can freeze the whole Strawberries and use them.
• When the Strawberries have frozen, add them into the blender along with the oozed out juices.
• Pour in 1/2 a Cup of Milk and blend until smooth.
• Add in the remaining Milk and the Strawberry Ice Cream and blend again for a few minutes until well combined.
• Pour it out into serving glasses, top it up with a scoop of Strawberry Ice cream.
• Serve Strawberry Milkshake chilled garnished with a Strawberry.

NOTES:

• Use ripe, fresh & sweet tasting Strawberries.
• Freezing the fruit yields a thick & creamy Strawberry Milkshake.
• Use a good quality naturally flavoured Strawberry Ice Cream.
• The sweetness from the Ice cream is more than enough to sweeten the Milkshake.  So adding Sugar is truly optional.

STIR-FRIED LONG BEANS WITH EGG

     Stir-fried Long Beans with Egg is a quick-fix recipe with minimal ingredients.  This is a common stir-fry recipe prepared with Garlic & Light Soy Sauce and can be cooked with various vegetables using the same method.  The addition of Eggs along with the Vegetable makes this stir-fry extra special.  When perfectly cooked Long Beans taste Sweet & Crunchy.  This is a simple traditional Chinese style home-cooked side dish found in different versions more or less with similar ingredients throughout China and South East Asia.
     More or less I get acquainted with these dishes when I dine out & always make sure to try the recipe sooner or later at home.  When the ingredients become predictable, the job gets easier.  It’s all about having a different culture’s cuisine as often as possible. And my daughter getting easy with her choosy Vegetable eating mood when I cook in such a manner makes me cook such stir-fries as often as possible. 
     Spice is definitely something I do not hold back on, as my husband is a person who calibrates a dish with its spiciness.  At least a mild note of spiciness would be appreciated in such dishes and this Long Bean Stir-fry is no excuse.  In this Stir-fry recipe, I have cooked Long Beans & eggs along with Garlic in Light Soy Sauce with a mild note of Spiciness from Bird's eye Chilli.  For a mildly sweet note can add a dash of ABC Sauce(Kicap Manis) too, but it makes the dish slightly darker.  I usually cook Long Beans on a high flame for few minutes until they turn Crunchy & Tender.
    

For more VEGGIES & STIR FRY Recipes, Click here...


Cuisine - Chinese(Southeast Asian)
Recipe Type - Stir Fry
Spice Level  - Low
Difficulty - Easy
Serves - 2- 3
Author - SM

Preparation Time - 5 - 10 Minutes
Cooking Time - 5-10 Minutes

HOW TO COOK STIR-FRIED LONG BEANS WITH EGG

STIR-FRIED LONG BEANS WITH EGG

INGREDIENTS :

Long Beans - 2 Cups
Garlic - 2 Cloves
Birds-eye Chillies(Red) - 1 No.(Optional)
Eggs - 3 Nos.
Turmeric Powder - 1/8 Tspn
Light Soy Sauce - 1 Tbspn
Salt - To Taste
Sugar - a Pinch.
Oil - 2 Tbspn.

METHOD:

• Clean, snap-off the ends, wash and cut the Long Beans into 4-5 Cm Long Pieces.
• Allow it to drain in a Colander.
• Heat Oil in a pan over a high flame.
• Add finely chopped Garlic, Bird's-eye Chilly and saute it over a high flame until aromatic(for about 20 seconds).
• Add the Long Beans along with a dash of Salt & a pinch of Sugar, give a quick stir.
• Cook this on a high flame for a minute.
• Meanwhile, Crack open the Eggs, beat it lightly along with a dash of Salt and Turmeric Powder.
• Push the Long Beans to one side of the pan.
• Pour the beaten Egg into the Pan & Scramble it on a medium flame until cooked.
• Now mix both the Long Beans and the scrambled Eggs.
• Season it up with Light Soy Sauce and give a quick stir.
• Immediately switch off the flame.
• Serve Stir-fried Long Beans with Eggs hot with steam cooked White Rice/Jasmine Rice.

NOTES:

• Cook the Long Beans over a high flame for a brief period.
• Cooking on a high flame yields crunchy and sweet-tasting Long Beans. 
  
• Long Beans should not be overcooked or turn soggy.
• Pushing off the cooked Long Beans to one side of the pan and then pour the Eggs & scramble it up.
• This way the eggs can be scrambled well until cooked and doesn't get coated to the Long Beans.
• If you pour the eggs over to the Long Beans, it gets coated to the Beans and doesn't get cooked well, which may result in an eggy smelling stir fry.
• Adding Bird's-eye Chilly is purely optional.
• If you want a less spicy version, add Pepper Powder instead of Chillies.
• I have used Peanut Oil in this recipe, can substitute it with any other vegetable oil of your choice.

TRADITIONAL CHICKEN RENDANG - RENDANG AYAM

      Rendang is a Malaysian Classic, universally loved by the locals, which originated from the ethnic group of Minangkabau people of Indonesia.  Rendang is normally served during special occasions, festivals and ceremonies in Indonesia and Malaysia.  Traditionally Rendang is slow-cooked on a stovetop along with local spices and herbs like Fresh Turmeric Root, Galangal, Kaffir Lime Leaves, Lemon Grass, Turmeric Leaves & Bay Leaves add a wonderful aroma to the dish and the Curry is richly laced with Coconut Milk and Kerisik which adds texture and richness to Rendang.
     The complexity of Spices and the slow cooking process is what makes a Rendang unique.  The taste and aroma of this Chicken Rendang with rich flavour laced with the creaminess of Coconut Milk & Kerisik makes this Traditional Rendang Ayam a rich and exquisite dish.  The method of preparation, the spices used and the slow cooking is a traditionally followed preservation method which helps to store this dish for a long time. Slow cooking yields soft & succulent Chicken Pieces well-coated with Rendang paste and yields a soft & silky-textured Chicken Rendang.  The same recipe can be prepared with Beef and Lamb too.
     Chicken Rendang - With the complexity of ingredients and time-consuming process, the dish proves uniquely exquisite by catering a tasty and richly flavoured Curry. Least to mention the aroma of the Rendang which lingers around. My kitchen was emanating a wonderful aroma of the Curry that I felt rewarded of the time & effort I rendered in making Chicken Rendang.
     Chicken Rendang goes well with Roti Jala, Roti, Nasi Biriyani, Nasi Kuning or any other rice dish of your choice. Rendang is a versatile dish which can be served with traditional dishes like Saffron Rice, Ketupat or Lemang.

For a detailed Recipe on How to Cook BEEF RENDANG, Click here...

Cuisine - Malaysia, Indonesia (South East Asian)
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 25 - 30 Minutes
Cooking Time - 45 Minutes - 1 Hour


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HOW TO MAKE TRADITIONAL CHICKEN RENDANG -

 MALAYSIAN RENDANG AYAM

TRADITIONAL CHICKEN RENDANG - RENDANG AYAM

 

INGREDIENTS:

For Chicken Rendang:

Chicken - 500 Grams
Coconut Milk - 1 1/2 Cup
Kerisik - 2 Tablespoons
Gula Melaka/Palm Sugar - 1 Tablespoon
Lemon Grass - 2 Stalks
Kaffir Lime Leaves - 3-4 Nos.
Salt - To Taste
Oil - 3 Tablespoons

Spices:

Cinnamon - 2 Sticks
Cloves - 5 Nos.
Star Anise - 2 Flowers
Cardamom - 4-5 Pods
Bay Leaf - 2 Leaves

For Rendang Paste:

Onions - 2 Nos.
Garlic - 5-6 Cloves.
Ginger 1" Piece - 2 Nos.
Galangal 1" Piece - 2 Nos.
Fresh Turmeric Root 1" Piece - 1 No.
Red Chillies - 3 Nos.
Dry Red Chillies - 10 -12 Nos.
Buah Keras/Candlenuts - 3-4 Nuts.
Coriander Powder - 1 Tablespoon
Fennel Seeds - 1 Teaspoon
Cumin Seeds - 1 Teaspoon

To Garnish:

Turmeric Leaves - 1 Leaf
Kaffir Lime Leaves - 2 Nos.

METHOD:

• Soak Dry Red Chillies in hot water for about 15-20 minutes.
• Clean, wash and cut Chicken into medium-sized pieces.
• Grind the ingredients mentioned under for 'The Rendang Paste' into a fine paste along with soaked dry red chillies and keep it aside.
• Clean and Cut the Lemon Grass Stalk(use the white part), slightly crush the stalks and keep them aside.
• Heat Oil in a wide pan, once the oil is hot, lower the flame and splutter the ingredients mentioned under 'Spices' until they turn aromatic.
• Immediately add the Lemon Grass Stalks and Kaffir Lime Leaves to the above and give a quick stir.
• Pour in the ground 'Rendang Paste' and saute it on a low flame until oil separates from the mix and it turns aromatic.
• Add the Chicken Pieces to the Rendang mix along with 1 Cup of Water and a dash of Salt.
• Mix well, cover and cook the Chicken pieces on a low flame for about 20-30 minutes stirring occasionally.
• Once the Chicken pieces are half cooked, pour in the Coconut Milk and cook on a low flame until the meat turns soft and tender. How to make Coconut Milk, Click here...
• Add the *Kerisik & Palm Sugar to the Chicken Rendang and cook for another few minutes.
• Cook until all the Coconut Milk is well absorbed into the meat and the curry reaches the desired consistency.
• Finally, add finely chopped Turmeric Leaves and Kaffir Lime Leaves to the Chicken Rendang and mix well.
• Serve Chicken Rendang hot or at room temperature.
• Goes well with Roti, Roti Jala etc., 
• Chicken Rendang is a good accompaniment for Nasi Biriyani, Nasi Kuning and other flavoured rice dishes.
• Chicken Rendang is traditionally served with Ketupat, Lemang or Saffron Rice. 
• Or simply pair it up with Jasmine Rice/White Rice/Basmati Rice.

TRADITIONAL CHICKEN RENDANG - RENDANG AYAM

 

NOTES:

• Can cook the same recipe with Beef or Lamb, Can use Potatoes for a vegetarian version.
• I have used thick Coconut milk to cook this Chicken Rendang.
• Adjust the cooking time to suit the tenderness of the meat you are using.
• Adjust the amount of spices to suit your taste preference.
• Can de-seed the Dry Red Chillies for a less spicy Chicken Rendang.
• Can substitute Palm Sugar with Brown Sugar or normal Sugar.
• If you cannot get hold of Kerisik* in your region can avoid adding it into the dish or try preparing it on your own.
• Slow-cooked Chicken Rendang yields soft & succulent chicken pieces with a wonderful silky texture & flavours well-infused into the meat from the spices and herbs.
• This is a rich dish with a lot of fat and creaminess from Coconut Milk & Kerisik.

HOW TO MAKE KERISIK*

• Dry Roast grated coconut on a low flame until the coconut flakes turn into golden brown in colour.
• Use well-matured coconut with a thick flesh for the purpose.
• Alternatively can use desiccated Coconut flakes or Copra(dry Coconut kernels) for the purpose.
• Use finely grated or shredded coconut flakes for the purpose, which will yield evenly roasted Coconut.
• Do not add oil while roasting the coconut for kerisik.
• Dry roast the grated coconuts on a low flame until it is evenly browned.
• Once roasted, allow it to cool down before pounding.
• Pound the roasted coconuts with a Mortar and a Pestle into a fine powder.
• Can also use a dry mixer-grinder or a small blender jar for the purpose.
• The natural oils from the roasted coconut will ooze out while pounding.
• Can store the Kerisik in refrigerator up to two weeks or in a freezer for about a month.
• Kerisik can be used while preparing Rendang, Curries, Salads etc.,