CHEFMIKE'S BREAKFAST OPTIONS FOR YOU

Morning friends, are you tired of eating the same thing everyday and every morning? here comes a good solution to that problem, why not visit our blog today and lets us help you settle that problem today. take advantage of today's post on breakfast options and wet your appetite with our mouth watering dish's.

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get your appetite's back and always remember its breakfast not dinner so you have something simple nutritious  and very healthy.

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STEAMBOAT

In today's review we will be looking at another very favorite and classy Asian menu called the STEAMBOAT. in this review you have the opportunity to know the history and the needed ingredients .
Welcome to Mike's Kitchen.

History of Steamboat.


The Chinese hot pot has a history of more than 1,000 years. Hot pot seems to have originated in Mongolia where the main ingredient was meat, usually beef, mutton or horse. It then spread to southern China during the Tang Dynasty and was further established during the Mongolian Yuan Dynasty. In time, regional variations developed with different ingredients such as seafood. By the Qing Dynasty (AD 1644 to 1912), the hot pot became popular throughout most of China. Today in many modern homes, particularly in the big cities, the traditional coal-heated steamboat or hot pot has been replaced by electric, propane or butane gas, or induction cooker versions.
Because hot pot styles change so much from region to region, many different ingredients are used.

Ingredients.


Basic stock is often made using:                           
Water
Salt
Soup base
Meats and protein vary, and can include:
Thinly sliced beef, pork, chicken, lamb, goat
Fish
Prawns
Scallops
CocklesMussels                                                                 
Beef balls
Fish balls
Shrimp balls
Fish slices
Offal, ear, and other delicacies
Blood tofu
Squid
Crab
Lobster
Octopus
Geoduck
CuttlefishSea cucumber
Sea asparagus
Tofu, Tofu skin
Egg dumplings (dàn jiǎo)
Poached eggs
Kamaboko and crab stick
Mantis shrimp
Starches include:
Niangao
Chinese noodles
Udon
ClamsCellophane noodlesVegetables include (but are not limited to):
Bok choy
Choy sum
Napa cabbage
Spinach
Cauliflower
Lettuce
Carrots
Winter melon
Bean sproutsGreen beans
Fat choi
Garland chrysanthemum (tong ho)
Snake beans
Mung bean
Daikon
Shallots
Varieties of mushrooms, straw mushroom, enoki mushrooms, Shiitake, Chinese black mushrooms, golden mushrooms
Ginger
Thinly sliced potatoes
Taro
Tomato
Pumpkin
Watercress
Condiments:
Hoisin sauce
Soy sauce
Vinegar (white or black)
Coriander / Cilantro (or xiāng cài)
Garlic
Scallion
Sesame oil
White pepper
Sa cha sauce
Chili pepper
Sesame butter
Chive flower paste (韭菜花酱)
Pickled tofu (腐乳)
Satay or Peanut butter sauce, made by mixing peanut butter with water to a thick consistency (or hua sheng ru fu)
Raw egg
XO sauce

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CURRY CHICKEN

               LEARNING HOW TO REPAIR ONE OF MALAYSIA'S FAVORITE DISH
                           
                                                 CURRY CHICKEN SOUP .
Curry chicken is a nice recipe for busy weeknights, with chicken breasts, onion, potatoes and carrots all cooked together in one dish. Feel free to use chicken thighs instead of breasts, and to replace the curry paste with 1 1/2 - 2 tablespoons curry powder if needed.


Ingredients:

3/4 - 1 pound chicken breasts, boneless, skinless, cut into chunks about 1 1/2 inches
2 potatoes, peeled, chopped into chunks
1 red onion, peeled and chopped
10 baby carrots, washed, drained, cut in half
2 tablespoons oil for stir-frying
2 tablespoons curry paste (traditional Indian yellow curry paste is best)
1 cup chicken broth
1 teaspoon granulated sugar
1/2 teaspoon salt, or to taste
Freshly ground black or white pepper, to taste
Ground coriander, optional


Preparation:

Heat a wok or deep-sided frying pan over medium-high heat. Add 2 tablespoons oil to the heated wok. When the oil is hot, add the onion. Stir-fry until the onion is softened and translucent. Add the curry paste and stir-fry until fragrant. (If using curry powder instead, add a small amount of water to form a paste).

Add the chicken and stir-fry for about 5 minutes so that the chicken is browned and coated with the curry paste.

Add the carrots and potatoes. Stir for a minute and add the chicken broth, sugar, salt, and pepper. Cover and simmer over low heat for about 15 - 20 minutes, making sure the chicken is cooked.


Taste the curried chicken and adjust the seasoning if desired. Sprinkle the ground coriander over top.


Prep Time: 10 minutes

Cook Time: 25 minuteshttp://StartReferralJob.com/index.php?refcode=33458

Total Time: 35 minutes

curry chicken at its best, please fill free to copy the list of ingredients and the process of preparing the soup and see if you also can do the magic!

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Today's Review

Nasi lemak is a fragrant rice dish cooked in coconut milk and "pandan" leaf commonly found in Malaysia, where it is considered the national dish;[1] Brunei; Singapore;[2] Riau Islands; and Southern Thailand. It is not to be confused with nasi dagang sold on the east coast of Malaysia or Terengganu and Kelantan although both dishes can usually be found sold side by side for breakfast. However, because of the nasi lemak's versatility in being able to be served in a variety of manners, it is now served and eaten any time of the day.

Nasi Lemak in its different colors and size.

for our various customer and friends you can go for one during your lunch hour and am very sure you will not be disappointed that is a promise from Chef Mike.

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Vegetable meals.
this is for some of our customers that are strictly vegetarian and some others who also loves to add vegetables to every of their meals.


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