|
Author: Jane Ha With a multicultural background that consists of Chinese, Malay, Indian and minority ethnic groups from both East and West Malaysia, borrowing and adapting from each other's cooking techniques and ingredients that spice up the kitchen, it is hardly surprisingly that Malaysian cuisine is often considered as one of the most well known in the region and has increasingly became popular throughout the world. Many of the dishes are moderately spicy and rich in flavors from a mixture of ingredients including coconut, coriander, cumin, ginger, mint, nutmeg, pepper, tamarind, turmeric and many others. Amongst the various spices mentioned, well be looking at one particular ingredient that has been widely used by the locals and one that has earned international recognition over the years and is now synonymous with quality in the spice trade The Sarawak Pepper. Pepper, the King of Spices, originated from the south-western part of India and was first introduced to Sarawak by Spencer St John in 1856. The tropical climate of Sarawak is ideal for pepper cultivation, and is often available in white and black, ground or whole. Over the past 100 years, Sarawak pepper has been exported throughout the world and has earned numerous awards and recognition and oftenfeatured in their culinary creations by top gourmet chefs all over the world due to its distinctive aroma and flavour. This absolutely delicious dish is very easy to prepare and your family, friends and guests will, without a doubt, find it most palatable. Ingredients: 500 g of fish fillet ( eg. cod ) 1 tablespoon of olive oil Dressing: 2 tablespoons of crushed black peppercorns 1 teaspoon of sugar 4 tablespoons of good quality oyster sauce 3 tablespoons of sweet cooking wine (or sherry) Preparation: Pour the tablespoonful of olive oil into the frying pan and gently heat up the oil. Now placethe fish fillet into the frying pan and fry the fillet on both sides until cooked. Remove the cooked fillet onto the serving dish, leaving the excess oil in the frying pan. Add the crushed black peppercorns into the remaining oil in the frying pan and turn up the heat slightly and stir fry until you smell the distinctively and spicy aroma rise from the pan. Add the oyster sauce into the frying pan and continue to stir. Add a little water if the sauce appears too thick. It should be slightly runny. Add the sugar to give it that little taste of sweetness to tame the pepper. Lastly, add the cooking wine / sherry togive it the final sweet peppery flavour. You are now ready to pour the hot mixture over the cooked fillet and serve. Enjoy ! Copyright 2004, MillionEbooks.com. All rights reserved. http://www.MillionEbooks.com ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Permission is hereby granted for this article to be freely published and distributed in e-zines, included in ebook compilations, sold or given away as a bonus provided the article is not modified in any way and the copyright and web links are included as it appears. About the Author Renowned cooking instructor / presenter of ASEAN cuisine |
Hanging Pot Racks
Black
Brass
Copper
Silver
Special
Various Colors
Wood
Wall Pot Racks
Black
Copper
Silver
Various Colors
Wood
Lighted Pot Racks
Black
Copper
Silver
Various Colors
Accessories
Hooks
Others
Gift Certificate
Navigation
Home
Articles
Resources
Deals & Savings
Contact Us
Suggested Readings
|
$150 - $250 $250 - $350 $350 - $500 $500 and Up |
|
Wall Mounted Lighted Pot Racks |
Featured Items
"The Gourmet Bar Pot Rack is the perfect storage solution for the kitchen short on space. Made of powder coated steel it comes in a variety of colors. It is 2 inches wide available in three different lengths and comes with either 4 or 8 hooks depending on the size you order. When mounted is is 1 from the wall. Complete hanging instructions are included. Choose from three sizes in four finishes. Pictured: Hammered Steel with Chrome Hooks. All others come with hooks that match the finish. Made in the U.S.A. Please note that bar pot racks work best for storing small cookware or utensils. If you don't have much space but need to store larger items we recommend a shelf pot rack or other wall pot rack. Small: 24 inches long; 4 hooks Medium: 30 inches long; 8 hooks Large: 36 inches long; 8 hooks See More Pot Racks Like This!
"
Home :
Pot Racks :
Terms Of Use :
Privacy :
More Info :
Contact Us
Copyright (c) by Pot-Rack-Corner.com Kitchen Pot Rack