Herbpathy with Alternanthere Sessilis

Introduction:

Sessile Joyweed Alternanthera sessilis is an ascending herb with several spreading branches.

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Known for its medicinal importance of unclogging blood vessels.

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Ingredients:

1 packet approximately 400 to 500 grams

6 pieces preserved dates

2 litres water

Method:

Soak Alternanthere Sessilis in a large basin to remove dirt.

Wash and soak a few times until the water becomes clear.

In an earthern pot, add the herbs and brown dates and water and bring to a high boil.

Leave it to simmer for an hour.

Serve the drink warm or lukewarm.

To be taken weekly or fortnightly.

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Note:

Feedback given by friends that this is a good and powerful medication for unobstructing cardiovascular flow.

Taken regularly, blood pressure and blood sugar levels will improve.

Recommended to drink regularly for prevention of heart disease, high blood pressure and high cholesterol.

Recommendation:

Check out this link for more herbal drinks.

https://flofoodventure.wordpress.com/category/home-brewed-drinks/

Beef Soup with Fennel

Introduction:

Fennel has a mild aniseed flavour and excellent for soup.

The swollen base and the stem can be cooked in different methods.

Similar to celery.

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Ingredients:

1 head fennel with bulbs and stalks

Potatoes

Carrots

Tomatoes

Beef chunk/Beef Short Ribs

Flour

Paprika

Salt and pepper

Unsalted butter

Beef broth (optional)

Cooking Wine

Method:

Prepare the potatoes, tomatoes and carrots and cut into bite sizes.

Remove the fennel bulb root end and leaves and peel to remove the outer layer of the skin.

Either cut downwards or across the bulk into desired pieces. Set aside.

Trim hard fat from the beef chunk  and cut into medium size cubes.

Coat beef cubes with flour, paprika, salt and pepper.

Add unsalted butter into the pot and brown the beef cubes on all sides. Set aside.

In the same pot, add the minced garlic and shallots and cooked until translucent.

Add cooking wine and deglaze the pan, beef stock and your own seasoning.

Stir to combine and return the beef to the pot.

Cover and bring to a boil and reduce to simmer for about an hour.

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Add the vegetables and cover and cook until vegetable are fork tender.

Taste the broth and add seasoning to your own taste bud.

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Recommendation:

For more interesting soupalicious recipes, check out here.

https://flofoodventure.wordpress.com/category/soupalicious/

Crispy Belt Fish

Introduction:

Belt Fish resembled a long slender eel or  sword fish.

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Grilling or pan frying this shiny metallic silver fish is one of the best method of cooking this Belt Fish.

Wit the correct method of pan frying technique, you will be able to generate a crispy skin with golden brown in colour.

Ingredient:

1 large Belt Fish

Seasoned Salt

Cooking oil

Method:

Cut the Belt Fish into 3 to 4 inches long pieces

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Marinate with Seasoned Salt.

In a non stick cooking pan, add cooking oil and set heat to medium high.

Place the fish pieces on the pan and cover.

Fry for about 5 minutes or until the Belt Fish turned golden brown.

Flip the Belt Fish to the other side and do the same.

Belt Fish

Recommendation:

Check out this link for more interesting fish cuisine.

https://flofoodventure.wordpress.com/category/recipe-by-category-fish/

Crispy Beef Tripe

Introduction:

Beef tripe meat are tough and required to be cooked slowly to tenderize the meat.

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There are four different chambers  of Beef Tripe: (1) Rumen (2) Reticulum (3) Omasum and (4) Abomasum.

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  1. Flat tripe which is smooth, blanket and flat which comes from the first stomach and the least desirable section of the tripe and varies in thickness. There is a also a layer of fats that required to be removed.
  2. Honeycomb Tripe comes from the lower part of the second stomach section which is the most tender and meatiest.
  3. The Book Tripe comes from the third stomach section and desirability considered as midway between the smooth and honeycomb tripe.
  4. Reed tripe comes from the fourth stomach weighing up to approximately a kilo. Certain portion much denser, smoother, fattier and strong tasting and other sections milder in taste, darker coloured and rippled.

Check out this link on how to clean the beef tripe.

https://flofoodventure.wordpress.com/2015/07/07/beef-tripe-kway-teow-soup/

Ingredients:

Half kilo Beef Tripe

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2 tablespoon barbecue sauce

Seasoned Salt

1 beaten egg

All purpose flour

Garlic and pepper seasoning

Method:

Boil the clean beef tripe in a large pot with cover and sufficient water level over high heat.

Reduce heat to medium low and leave it to simmer for at least one and half hour.

Rinse with tap water and drain in a colander and also squeeze to remove excess water.

In a mixing bowl, add the beaten egg, barbeque sauce, all purpose flour and seasoning and mix well.

Coat each piece with the batter and deep fry until crispy and golden brown.

Drain excess oil on paper hand towel.

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You can also served these crispy beef tripe with your favourite sauce (optional)

Recommendation:

For more beefilicious recipes, check out here.

https://flofoodventure.wordpress.com/category/beefilicious/