Barley soup with beef , chicken or ribs

Here's a recipe for barley soup:

Barley soup with roasted garlic

1 cup pearl barley

5 cloves whole garlic, roasted

2 litres chicken stock, steeped from 1 chicken breasts simmered in three litres water

2 tbsps vegetable oil

2 large onions,

diced2 carrots,

diced2 stalks celery,

diced150g turkey ham, beef, chicken,cut up

1 tsp ground white pepper1 tsps sea salt or to taste

1 tbsp chopped parsley

Method

1.Wash barley and soak it in a bowl of water for three hours. Drain.

2. Heat oil in pan and fry onions. Add carrots and celery, then the barley and fry for three minutes.

3. Add chicken stock, pepper and roasted garlic and simmer over low heat for at least an hour, or until barley is soft.

4. Add salt to taste and serve the soup garnished with chopped parsley.

5. Some people add beef, ribs or chicken into the soup as well

Healing and cleansing with barley

High in fibre, barley is also a kidney cleanser..

Better yet, regular intake of it helps prevent heart disease.

BARLEY water: results found out from an Australian naturopath that barley is known to be a kidney cleanser,

Barley is good for your intestinal health too.

Try to eat the barley grains you find in your drink or sweet broth with fu chook (bean curd skin) and ginkgo nuts.It's high in fibre which feeds the friendly bacteria in the colon andhelps speed up the transit of fecal matter in it.

In this way it helpsprevent haemorrhoids and colon cancer.The propionic acid and beta glucan from barley's insoluble fibre also help lower cholesterol and prevent the formation of gallstones.Eating barley regularly is a preventive step against heart disease as, besides the fibre content, it is also high in niacin, a B vitamin good for lowering cholesterol.

Diabetics should eat more barley as the fibre will prevent blood sugar levels from rising too high. It also provides relief from constipation or diarrhoea for those suffering from Irritable Bowel Syndrome.

Barley is rich in selenium which prevents cancer and relieves symptoms of asthma and arthritis. It is a good source of manganese, copper and phosphorous.Malt sugar comes from sprouted barley which, when fermented, is an ingredient in beer and other alcoholic beverages.

Barley, whose Latin name is Hordeum vulgare, has been cultivated for more than 10,000 years.

Since ancient times, barley has been used for healing purposes and has been known to the Chinese, Egyptians, Greeks and Romans. Athletes in Greece and Rome in those days were known to eat barley bread to give them strength.

Eatzatdix Nasi Lemak Party Photos

NASI LEMAK Party@Dix Rd

Food On Table

Feasting TIme

YeaH!!Geri & her Baked plum pie

Want some? hee hee I want...

YUMMY Magic Mirror Jelly by Linda

WOw VegGie Curry by Shang

Ikan Billis & Nuts from ChristIna( paiseh not clear)

Fried Ikan Tamban

OtaK otaK from Tays

Shang fried the eggs for us!!

Delicious salty Kang Kong from Klara

Red Hot chilli curry from Adine

SPEciAL Banana LeavEs From KelVin

Chocolate & Cheese Fondue @Dix (11Nov)

Fondue used to be a popular dish for dinner parties in the fifties, sixties and seventies. As the saying goes, "everything old is new again," and sales of fondue pots are booming, no doubt riding on a nostalgia wave. Fondue historyFondue originated in Switzerland as a way of using up hardened cheese. Deriving from the French verb fondre, meaning "to melt," fondue was a classic peasant dish. Accounts vary on how fondue was originally created. Traditional fondue is made with a mixture of Emmenthaler and/or Gruyere cheese and wine, melted in a communal pot. Cherry brandy is added to the melted mixture, which becomes a dip for pieces of stale bread and crusts. French gastronome Brillat-Savarin mentioned fondue in his 19th century writings. However, fondue really hit its heyday in 1952, when chef Konrad Egli of New York's Chalet Swiss Restaurant introduced a fondue method of cooking meat cubes in hot oil. Chocolate fondue followed in 1964.

Here's what we'll need!!
Chocolate Pellets /Chocolate converture {abt 1 kg} ~( Shang )
"can get from OG Dept Stores, Phoon Huat at NTUC Toa Payoh"
Bulla heavy cream -4 bottles~( Shang)
"can get from Cold Storage"
Strawberries -4 punnets~( Klara)
Hotdogs-1 packet~(Klara)
Banana - 1 comb~( Linda)
Apple (red & Green)-3 each~( Anna )

Kiwis- 6 nos ~(Adine)

Mango - 2 nos ~ (Adine )

Mash mallows - 1 packet (Tracy)
Satay Sticks- 2 packets~(Tracy)

Dried apricots-250gm~(Tracy)
Emnenthaler & Gruyeye cheeses- (Christina)
Lemon.- (Christina)
Garlic- (Linda)
Flour- (Geraldine)
Paprika-(Geraldine)
Kirsch- (Stephen)
Italian Bread (or crusty bread/topedo bread{3 loafs}~( Adine)
"can get from Delifrance"
Granny smith apples{3apples}~( )
Brocolli -{bite size &blanched}~(Geraldine )
Cauliflower-{{bite size &blanched}-200gm~(Geraldine )
Bell peppers-(bite size red/yellow/green)- 3 peppers ~(Geraldine )
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INGREDIENTS:

Chocolate Fondue
· 12 ounces of dark chocolate (chips or roughly chopped if from a block)
· 8 ounces of heavy cream
· A pinch of salt
· Dippables such as strawberries, kiwis, mango, mash mallows, banana pieces cut into 1-inch chunks, dried appricots, candied ginger, apple pieces,

Cheese Fondue
1/2 lb Emnenthaler Cheese (shredded)

1/2 lb Gruyeye (shredded)

1 clove Garlic

2 cups Dry White Wine

1 tbs Lemon Juice

2 tbs Flour

3 tbs Kirsch (Optional)

1/4 tsp White Pepper

Nutmeg and/or Paprika to taste

Methods

Rub the inside of the fondue pot with the garlic clove - add clove to pot or disgard

Heat up the White Wine & Lemon Juice - should be hot but do not boil

Reduce heat to low and slowly add cheese while stirring

Slowly add remainder of ingredients while stirring

If fondue is too loose add more cheese

If fondue is too stiff add more wine

To Dip:Italian Bread (or any crusty bread) cut into bite-sized cubes

Vegetables - Broccoli, Cauliflower, Bell Peppers, etc.

Brinjal fried with dried shrimps

Ingredients:

Brinjal

Dried shrimps

Oyster sauce

Light soya sauce

Chinese parsley leaves

Water

pinch of salt

Recipe courtesy of " Tracy"

Nasi Lemak Makan @ Dix (21Oct)

Nasi lemak rice recipe

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YUMMY Nasi Lemak components

Portion to bring about 12 to 15 pax.
Sambal- Linda

Cucumber/Ikan Bilis/Kacang- Christina

Eggs- Shang

Kang Kong- Klara
Otak-Tracy Tay

Nasi Lemak Rice- Linda

Rendang/Curry- Adine
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Fried Ikan Kuning-

Fried Chicken-
Sambal long beans-

Banana leaf- (if any of you happen to have a banana tree at home
we could use the leaf instead of paper plate (but u gotta blanch it first hor!)

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Nasi lemak

Nasi lemak with sambal, fried ikan bilis, chicken, cucumber slices and egg
Simply rice cooked in coconut milk (knotted pandanus leaves and even ginger or a stalk of lemon grass may be tossed into the pot to add fragrance), imparting a creamy texture to the grains, nasi lemak is available on almost every street corner and in almost every local-themed restaurant, served with everything from chicken to beef to cuttlefish.
It can be eaten at any time - breakfast, second breakfast, elevenses, lunch, tea, dinner, supper, post-boozeup - and the mingling of flavours and textures (creamy, hot & spicy, crunchy, nutty, etc) makes it simply... sheer ambrosia.

Essential condiments:
Fried ikan bilis (anchovies), fried peanuts, cucumber slices, wedges of hardboiled egg (variations: fried eggs, or slices of omelette) and sambal (a kind of cooked chili paste, plain with onions or with ikan bilis too)

Extras:
Chicken curry or rendang, beef curry or rendang, mutton curry or rendang, cuttlefish sambal or curry, chicken liver and gizzard curry, fried chicken, fried cow lung (paru), begedil (potato cutlets sometimes mixed with minced meat), dried prawns sambal , cockles in sambal and stewed kangkong (water spinach)

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Recipe for Nasi lemak rice in case any of you want to bring the rice
but not too sure how to go about it ")

Ingredients300g long grain rice2 shallots

2 slices ginger

1/8 tsp fenugreek seeds ( halba )

1 tsp salt375-400ml coconut milk (from 1/2 a grated coconut)

2 pandan leaves,

knottedMethod

Wash rice until clean then drain.

Put rice, shallots, ginger, fenugreek and salt in a rice cooker.

Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.)

Cook rice until dry then use a wooden ladle to loosen the grains.

Sprinkle the rest of the coconut milk over the rice. Give it a stir with a pair of chopsticks to distribute the milk evenly.

Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk.

Keep rice warm before serving with other condiments