3 Delightful Okra Dishes You Should Try

One cup of okra daily is healthy for you because it is high in vitamins and minerals. However, its viscous juice makes it an unpopular vegetable in some people. Here are ways to make the vegetable more attractive for those who don’t like okra.

Brunswick Stew

Ingredients: 2 cups okra, 1 pound smoked turkey drumstick, 1/3 cup Worcestershire sauce, 2 tablespoons cider vinegar, 2 tablespoons brown sugar, 2 cups lima beans, 2 cups corn kernels, 1 pound potatoes, 1 dried bay leaf, 15 ounces diced tomatoes, 4 cups chicken broth, ½ teaspoon dried thyme, 1 onion, ¼ teaspoon crushed red pepper, 2 tablespoons tomato paste, 1 tablespoon canola oil, 2 celery stalks, 2 carrots, 3 garlic cloves, ½ teaspoon ground black pepper, and 1 ½ teaspoons salt

Preparation: Heat oil in a pot over medium heat and cook onion, celery, carrots, salt, and pepper for 3 minutes. Next, stir in garlic, crushed red pepper, and thyme. After 1 minute, stir in tomato paste and cook for 1 minute. Next, add broth, tomatoes, and bay leaf then bring mixture to a boil. Add corn, okra, turkey, potatoes, and lima beans then bring to a boil. Next, bring down to a simmer to cook for 20 minutes while covered. Add vinegar, sugar, Worcestershire sauce, and salt. Simmer for another 20 minutes, shred turkey, and heat thoroughly before serving.

Chicken and Sausage Gumbo

Ingredients: 2 cups okra, 8 ounces smoked turkey sausage links, 2 cups cooked and chopped chicken breast, 14 ounces chicken broth, 1/3 cup all-purpose flour, 1 cup water, 1 cup red/green sweet pepper, 1 cup onion, 4 garlic cloves, ½ cup celery, ½ teaspoon ground black pepper, ¼ teaspoon cayenne pepper, 1 teaspoon dried and crushed thyme, and 3 cups cooked brown rice

Preparation: Heat saucepan over medium heat and cook flour for 6 minutes, stirring occasionally. Cool slightly before adding the broth. Stir until mixture thickens then pour into a slow cooker. Add okra, sausages, chicken, onion, celery, thyme, garlic, sweet pepper, cayenne pepper, black pepper, and water. Cover and cook on low for 6 to 7 hours. If you don’t want to wait long, cook on high for 3 to 3 ½ hours. Make sure to skim off fat occasionally. Serve gumbo with cooked rice.

Okra and Rice Casserole

Ingredients: 1 ½ pounds trimmed okra, 3 tablespoons canola oil, ½ cup yellow onion, ½ cup celery, ½ cup green bell pepper, 2 tablespoons all-purpose flour, 2 teaspoons garlic, 15 ounces diced tomatoes, 3 cups vegetable broth, 1 cup corn kernels, ¼ teaspoon ground black pepper, 2 teaspoons Cajun seasoning, ¼ cup melted salted butter, 2 pressed garlic cloves, 8 ½ ounces basmati rice (microwavable), and 8 French bread slices

Preparation: Preheat oven to 350°F and prepare a baking dish (13 x 9 in) by greasing it. In a Dutch oven, whisk flour and oil over medium heat for 5 to 7 minutes. Next, add bell pepper, garlic, onion, and celery. Cook for about 3 minutes then add broth, tomatoes, corn, okra, Cajun seasoning, and pepper. Bring mixture to a boil, then simmer for 10 minutes until thick. Combine butter and pressed garlic in a bowl then brush the bread with the mixture. Bake bread for 3 minutes per side then transfer to a food processor and pulse until crumbled. Cook basmati rice in microwave according to instructions then spoon into prepared dish. Top rice with okra mixture and breadcrumbs. Bake for 25 to 30 minutes.

How to Pair Wine and Chocolate

Wine-and-chocolate pairing is so cliché in romance movies. But did you know that you shouldn’t just pick a bottle and a chocolate bar randomly? There are rules when pairing wine and chocolate. Here’s how to do it like a professional chef.

1. Sweet Plus Sweet
One tried and tested method is to match the sweetness of chocolate with a much sweeter wine. Why? The wine is sweet too but its acidity will balance the taste of chocolate. The wine will also wash off the lingering taste of the chocolate. It’s like cleaning your tongue for the next bite. Dry wines aren’t ideal pairs so pick a sweet sparkler instead.

2. Match Weight with Weight
No, we’re not referring to the heaviness of the bottle of the plate of chocolate cake. The weight refers to the number of ingredients present in your food. If you’re having a cake covered with chocolate, berries, nuts, almonds and icing, pick a wine that’s less sweet. Chocolates with fewer ingredients can be paired with sparkling red wine with a hint of fruits and blossoms.

3. Check the Tannins
Too much tannin can ruin the taste. Remember that the more cocoa the chocolate has, the more tannins it contains. Avoid pairing dark chocolates and red wines with heavy tannins. Read the labels on the box or bottle to check the ingredients.

4. Choose Red Wines
Most red wines go well with chocolates. Just don’t forget that there are as many types of chocolates as red wines. Chocolates are fruity (it comes from cacao) so it will go well with fruity reds. The pairing will balance the acidity of the flavors.

5. Dark Chocolates are Strong
The taste of dark chocolate cannot be complemented with a sweet or fruity wine. The higher the percentage of the cocoa, the less sweet it tastes. You could try a fortified wine to match the intensity of the dark chocolate.

6. Heavy Plus Heavy
Sometimes you can ignore rule #2. Some chocolate desserts need to be matched instead of complemented. So go for that heavy red with your heavy chocolate cake.

7. Their Terrior Aren’t a Match
Cacao is grown in select humid areas in the world. Vines don’t need a lot of heat. Some wine connoisseurs are particular with terroir when matching food, so chocolate and wine don’t exactly match.

8. White Chocolate Plus Dry Reds
In some countries, white chocolate isn’t considered chocolate. But it’s the one type of dessert that could actually be paired with dry red wine (remember rule #1?)

9. What to Do with Flavored Chocolates
Flavored chocolates are trickier because you have to match the flavors and ingredients with the right wine. Caramel is good with aged wines, mint is perfect with single-varietals, while peanuts go well with nutty and sweet wines.

4 Cooking Tips That Will Elevate Your Next Steak

The wonderful thing about cooking steak is that it is not only delicious, it is also very easy to cook. Steak is a meal you would definitely enjoy eating even by yourself but it would also be a good meal to cook for your family, your loved one, or maybe even a group of friends. Why wouldn’t they like a great piece of steak? Steak can be very tricky though, cooking your steak at different temperatures and at different lengths of time would definitely affect the outcome of your steak.

Here’s a few ways to elevate your steak:

1. Play with the temperatures. Steak can be served at a lot of different levels, you can serve steak cooked rare, medium rare, medium, and well done. Now how do you achieve this level of cooking with steak? The key is to manage your time and the use of your temperature. If you are going for a rare steak, try alternating your steak at a temperature that isn’t too high as to not cook through the juices inside the steak. Give an even cook on both sides and flip your steak at just the right time to make sure it is evenly cooked on both parts.

2. Use butter. Now butter is a great ingredient to use to get the good flavor on your steak. Wait up, don’t use too much butter though! You wouldn’t want to ruin the taste of a good steak. Butter burns easy which is why you shouldn’t start with butter, you should finish with butter. If you are cooking a rare steak, you might be able to start with butter. But if you are trying to cook a medium to well-done steak, you’d definitely have to wait until at least the last two minutes before you put in your butter.

3. Use different spices, herbs, and seasonings. There are certain spices, herbs and seasonings and herbs that go along with your steak and there are certain spices, herbs, and seasonings which don’t. There are some herbs you can use to coat your steak with but for fresh herbs, you might want to incorporate them with the butter to be braised around your steak.

4. Pick the right size of meat. The time used to cook your steak depends on the size of your meat and the level of steak you want to achieve. For bigger cuts of meat, you might have to cook a little more compared to smaller cuts of meat.

The best way to elevate your steak is to cook from the heart. What does this mean? Well, you’ll find out soon what it means to cook from the heart and you’ll definitely love cooking even more.

The Best Local Food Stalls in Singapore  

 

Despite its size, Singapore is a city large in food variety with numerous restaurants and food stalls to choose from. Singapore’s food variety is largely attributable to it being one of the melting pots of Asia with plenty of cultures mingling due to it being the busiest port in the world. For anyone looking to go on a food trip, Singapore is an excellent place to do so. However, a constraint to most trips is usually the budget. Adding the fact that Singapore is also an expensive city to live in makes it more difficult to binge for those who are on a budget. So, instead of listing down the best restaurants in Singapore, we’ve listed down the best food stalls because they tend to be a lot less expensive than restaurants.

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Fu Ming Shu Shi (Redhill Lane Food Centre)

The best dish to eat here is the Singaporean version of a carrot cake or chai tow kueh. However, it isn’t actually made out of carrots nor is it a cake. It is actually made out of radish and is considered to be dimsum. They have two varieties in Fu Ming Shu Shi. The black variety is fried with thick soy sauce until caramelized while the white variety uses lighter soy sauce. Both varieties are fried with plenty of garlic and with scrambled eggs. The food here is typically under S$6, which makes it a bang for the buck.

Heng Heng (107 Owen Road)

This stall specializes in what the Singaporeans and the Malaysians call bak kut teh. Bah kut teh is meat bone tea in English. Despite the name, there is actually no tea in the dish. They only call it such because it is traditionally served with oolong tea, which is believed to dissolve the large amount of fat in bah kut teh. Heng Heng can serve you the dish for an amount less than S$5.

untitled406Xiu Ji (335 Smith Street, Chinatown Complex Market)

You have to eat the yong tau fu in Xiu Ji. Yong tau fu is a dish consisting mainly of tofu that is stuffed with meat and served with vegetables. Xiu Ji can also serve it with fish balls and fish cake. Their version is served with noodles and a ginger dipping sauce all for a price under S$7.

Loo’s (71 Seng Poh Road, Tiong Bahru)

Hainanese curry rice is often considered as one of Singapore’s national dishes and one of the best and cheapest places to get it is in Loo’s. Loo’s serves their version with octopus, braised pork, and fried eggs among others all for a price less than S$5. The thick and sticky curry sauce on top of the dish makes it more flavorful a meal.

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Perspire More by Eating the Chilli Crab of Singapore

Looking for hot recipes that will make you sweat? Chili crab in Singapore is perfect for you! With its mouth-watering and delectable taste, it’ll surely satisfy your chili cravings. At the heart of Singapore, there are a lot of restaurants, food stalls and other food establishments that serves different variety of foods.

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When it comes to seafood, some of the best places to visit include the Long Beach Seafood, No Signboard Seafood Restaurant and the Jumbo Seafood. Also, exceptional seafood locations are found at the Palm Beach Seafood which is located at One Fullerton, Long Beach Seafood that is situated in Dempsey and the Singapore Seafood Republic at the famous Sentosa Resorts World.

Chili crab is specially made for people who love a hot recipe. However, it is not only for chili lovers but also for ordinary food lovers. It is a food that is made up of a sweet, sumptuous and aromatic sauce – chili as the base. Tomato sauces are also added to surprise your appetite and satisfy your chili food craving.

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What’s more interesting about this dish is that its sauce is also added with garlic and vinegar that is properly mixed to the flour. In a simple procedure, flour must be thickened so that it will achieve a chili taste and a fluffy texture. To add extra kick, you can pair it with some toasted buns or locally known as mantouo. Dip it into its sauce and it will leave you a spicy taste that you may or may not regret.

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The Best Carrot Cake in Town

Carrot cakes are one of the favorite dishes of vegetarians. In fact, it has been made as a substitute for ordinary cakes. Since many people today are consuming sweets, vegetarians make it as an alternative. In Singapore, many individuals love to taste this appetizing dessert. Carrot cake, which we locally call chai tow kueh, is one of the oldest food made in the country. Aside from the carrot as its main ingredient, it also consists of rice flour (steamed and in cubes), as well as white radish for an attractive texture.

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This old-fashioned recipe, popularized by the Teochews, also has fried egg on it and topped with onions. It is served in black or white in color. Typically, a white carrot cake is only a plain serving while a black-colored carrot cake is mixed with a sweet black sauce. Therefore is it a great meal for those who are craving with sweets. In the city, there are a lot of restaurants that serves carrot cake.

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This includes the Makansutra Gluttons Bay that can be found near the Newton Food Centre and Esplanade Theatre, Hai Tien Lo restaurant – serving fried carrot cake that is usually made from fresh radish, preserved sausage and shrimp – and many restaurants. Since the preparation of carrot cake is very simple for some individuals, many people find the preparation of the cake daunting. In reality, this sweet can be easily done especially if you are dedicated to prepare it.

5-Interesting-dish-of-Chai-tow-kuay-carrot-cake.-Photo-by-Msihua