TomYum Goong and Phat thai Kung

Tom yum goong and Phat thai kung are 2 of the most famous thai food in the world. You can easily find both of them in any of the Thailand restaurant

1. Tom yum goong

This food become famous because of its awesome hot and sour flavour! Those who love this combination will enjoy the most!
Tom yum is consist of prawn, chicken or mixed seafood or fish and must include mushroom.
Tom yum can be served in a big bowl or with chinese-style hotpot which make it more tasty.

Nevertheless, there is some other types of similar dishes. Tom yum paste is one of the kind, it made from all the herb ingredients and stir frying in oils. It can be used for frying vegetables and with different ingredients! It can be whatever you like to put in!

2. Phat thai Kung

Same as Tom yum goong, one the famous thai food all over the world.

Phat thai is a dish with stir fry rice noodle, fish sauce, eggs, red hot chili plus different kinds of ingredients such as tofu, chicken and prawn.
This is considered to be one of the Thailand's national dishes and the style is different between the one in Thailand and the one outside Thailand.
The one above is the "outside-Thailand" style and this one is the Thailand local style

Try it and figure out which is the best in town!

Victor

Easter Special

Easter holidays result in lazy mornings weekends which results in waking up too late for breakfast and too early for lunch. Here are the some of the following Easter special brunch menus.

Pancakes with bacon and maple syrup

 Steer the flour and the baking powder into a bowl. After steering for a while, add the sugar and the pancake mix. In another bowl whisk the eggs, then add the buttermilk and melted butter. The batter is ready to use once when both the bowls are well mixed, stirred and kept to rest for an hour or so. In the mean time, fry the bacon in vegetable oil and then cover it up with paper towels. This keeps the requisite crispness. Serve the pancakes in stakes onto the plate with pieces of crispy and maple syrup to poured all over it.

Breakfast Pizza

Either on a thick or thin base, a breakfast pizza is simple pizza made for breakfast using typical breakfast ingredients. Usually a tomato or barbecue style sauce is placed on the base with bacon, ham, tomatoes, cheese and freshly cracked eggs. The breakfast pizza is then baked like a regular pizza in oven, then cut into slices.

Breakfast Strata

Breakfast Strata or Breakfast stratta is a layered casserole dish in American cuisine. The most common modern variant of Breakfast Strata is a brunch dish, similar to a quiche or frittata, made from a mixture which mainly consists of bread, eggs and cheese. It may also include meat or vegetables. The usual preparation requires the bread to be layered with the filling in order to produce layers (strata).

Varun

Four different types of Tuna. Yummy！！

Tuna and Goat Cheese Flatbread

   Take a lavash or any pocketless pita, spread goat cheese and caramelized onions on it, put the tuna on top of that with some shavings from a fennel bulb, then bake at 375° for ten minutes. Pull it out of the oven, put some capers on it, and there you go.

 

 

Tuna with Ramen

  Store-bought kimchi-flavored ramen is great, but I always want more flavor. I start by throwing the tuna into a pot with some spicy sesame oil, then add the kimchi spice packet and any fresh herbs I have—cilantro or basil—and whatever vegetables I have on hand: carrots, greens, chile peppers. Then I add vegetable stock and the noodles. Cook those till they're just tender, then crack an egg on top. Take off the heat as soon as the egg sets.

 

 

Tuna Hamayaki

  Hamayaki is a dish Japanese fishermen make for a quick bite. For two servings, put a pound of peeled and diced potatoes in a pan with enough olive oil to coat the potatoes. Add one half of a diced Vidalia onion. Give it a quick stir. When you can smell the onion cooking, add 1/4 cup sake (enough to cover the bottom of the pan) and cook until the sake is gone. Add 1 teaspoon minced ginger and 1 teaspoon minced garlic and mix everything together. Add enough chicken stock to cover the potatoes, and simmer until all the stock is gone. You want the potatoes soft but not mashed. Season to taste with salt and place the mixture in two gratin dishes. Cover potato mixture with tuna. Liberally coat the potato-and-tuna mixture with Kewpie mayonnaise, a Japanese mayo available at Asian grocers that has a slight sour note and will not break when broiled.

  If you use American mayo you may end up with a cottage cheese topping. No good. Sprinkle the Kewpie with togarashi, a Japanese spice blend also available at Asian grocers and even at our local grocery store. Broil until the togarashi is well toasted. Wait a minute to let it cool, then enjoy.

White Bean and Tuna Pasta

   Heat enough olive oil to cover the bottom of a pan. When it's hot, throw in a pint of cherry tomatoes and a tablespoon of capers with their liquid. Let them go until the tomatoes blister. Add a can of drained white beans. Cook until hot, then throw in the tuna. At this point, add parsley and arugula if I have them—olives and anchovies, too. Then I toss with short, tubular pasta cooked al dente and a little olive oil.

Vicky chen

Beijing Roast Duck

   As a famous and delicious food with very long history, Beijing Roast Duck is an excellent choice if you want to understand more about Chinese cuisine, culture and customs.
  The ducks were originally roasted in a conventional convection oven until Qing Dynasty (1644 - 1911) when roast ducks became a delicacy in the imperial menu and were highly regarded by emperors and other members of the ruling classes. The ducks used during this period were a special breed namely the White Beijing Duck and a new method of cooking was employed, by suspending the ducks over the flame in an open oven. These two traditional methods of cooking have resulted in the two major present day schools of roast duck preparation.

  First, a suitable White Beijing Duck will be chosen for preparation. After the bird has been plucked, air is pumped between its skin and flesh. A small incision is made for the removal of the entrails.

  Secondly, and once the bird has been thoroughly cleaned, a wooden skewer is inserted through it to facilitate its hanging and ultimate heating; the body cavity is filled with water and the incision that had been made is closed.

  Thirdly, the skin of the duck is air dried and brushed with a layer of sugar.

Fourthly, the duck is then put into a large oven, using a smokeless hardwood fuel and heating to about 270 degrees Centigrade for 30 to 40 minutes. The duck is turned frequently during the roasting process to ensure even cooking.

  In addition, the best seasons for eating it are spring, autumn and winter. The hot roast duck will be brought to the dining table by the chef where he will slice it into more than 100 thin flakes, each having its piece of crispy skin. The way to really enjoy the succulent meat is as follows: first take one of the small, thin pancakes provided and spread it with plum sauce, small slices of spring onions and then add some pieces of duck. Finally roll up the pancake and take a bite. You will be surprised by the terrific taste!

                                                                                                                        Vicky chen

First food introduction - Sushi

Sushi is considered to be one of the famous Japanese food all over the world. The traditional form of sushi was fermented fish and rice, preserved with salt in a process that has been traced to Southeast Asia and this kind of traditional form had become more popular in recent year. Furthermore, sushi can be classified into seven categories and they are:

1. Chirashizushi - a bowl of sushi rice topped with different sashimi

2. Inarizushi - pouch of fried tofu filled with only sushi rice

3.  Makizushi - a cylindrical piece are formed with the help of a bamboo and it is filled by different by sushi rice and some kind of vegetables and seafood or meat

4. Narezushi - It is a traditional form of fermented sushi. It took six months to prepare before serving.

  5. Nigirizushi - "hand-formed sushi", which formed by a small rectangular like sushi topped with different choice of materials such as seafood or meats.

6. Oshizushi - A block shaped piece which formed by a wooden mold and the topping is similar to the other form of sushi

7. Western style sushi - This form of sushi was inspired by the California Roll which is trying to suit the western palate and there is a lot of different style of western style sushi.

The awesome taste and the look of sushi make it popular and famous across the world!

Just can't stop eating sushi!

Victor

Our very first post!!!!

Hello everyone who visited our blog, the purpose of this blog is basically for isys100 assignment 2.

Throughout this blog, there will be 4 people contributing to this blog and they are Victor, Varun, Vicky and Will. 

In this blog we will introduce some delicious foods across the world and we intend to attract our guests to stay a little bit longer to enjoy the international food journey!

If you have any questions and any information with regard to any of our posts please feel free to leave your comments.

Hope everyone enjoy their time spent in our blog!!

Victor and all his teammates