So a day before 3rd June 2016, I saw a post, posted in Facebook regarding Sekinchan Fish Village. A small town and also the main rice -bowl area of Selangor in the Sabak Bernam district. It is one of the major rice producing areas of Malaysia.
Sekinchan in Chinese mean ' village suitable for plantation'. It also popular as a fishing village.
But I wasn't attracted because of the rice of course! I was attracted of the picture and the scenery from the images.
So the next day it was my day off from my work so I took one day trip to Sekinchan, and I did had my fun.
Minestrone Soup
We all know how to make a minestrone. Once you write this recipe on google, there'll be thousand of this recipe pop out from the screen. But this recipe, I'm going to show you are slightly different because where I used to work they actually added 'spinach' into it. Yes!! Spinach and in fact there was no pasta is to be added but I was super hungry while I'm taking a video of this recipe..
So why not right??
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| I learned this recipe when I was working in Fasta Pasta Restaurant at Ikano Power Centre. |
Ingredients
1 onion
2 cloves garlic
1/4 cup chopped celery
1/2 cup choppedcarrots
1/2 cup shredded cabbage
1/4 cup cubed potato
19 ounces kidney beans
1 quart chicken/beef broth
2 teaspoons fresh chopped parsley
2 tablespoons tomato paste or
1 can tomato campbell soup
1/2 cup short pasta (elbow,macaroni etc)
Directions
1. Put 1 quart of chicken/ beef broth in a heavy pot over a medium heat.
2. Add onion, garlic, kidney bean, and a blended tomato and the rest of the vegetable to be simmer for approximately an hour until all the vegetable are barely tender.
3. Add a 2 spoons of tomato paste or a can of tomato campbell soup into the broth you have simmer earlier.
4. If you prefer to add the tomato paste only. Add salt and pepper the amount to taste.
5. Add cooked pasta in a bowl with some leaves of raw spinach.
6. Then add the hot soup onto it. And sprinkle some fresh chopped parsley.
Torshi Shoor
( Iranian Salty)
At first I was thinking of only making only cauliflower's salty as making it, is so easy because i always only pick the cauliflower whenever i bought my 'shoor' at the Persian store, however i thought to myself ' it might look bland when i post my blog here'. So I decided to make the original 'shoor'
Ingredients
5 Small Eggplants 1/4 Cabbage 1 to 2 Cups White Vinegar 5 Celery Sticks 2 Carrots 1/4 Cauliflower 1/4 Bunch: Mint, Parsley, Dill, Tarragon and Celery leaves 2 Garlic Cloves (for each 1 liter jar) 8 to 10 total 12 Small Onions (Charlotte) Chili Peppers (As preferred) 1 Tbsp Salt PREPARATIONS: 1- Slice the eggplants, celery sticks, carrots. 2- Cut the cauliflower and cabbage in smaller pieces. DIRECTIONS: 1- Place the sliced eggplants in a pot. 2- Add half a cup of white vinegar and cover with water. 3- Cover the pot with a lid and heat for 7 to 10 minutes. 4- Drain the cooked eggplants using a strainer. Note: for the best result, use multiple (4) small jar/container as appose to one large one. 5- Take a small container, place handful of the herbs (Mint, Parsley, Dill, Tarragon and Celery leaves) in the container. 6- Place cabbage, cauliflower, carrots, small onions, celery, 2 to 3 garlic cloves and eggplants on top in layers. 7- Take few chili pepper (depending on the size of the contains), poke few holes/crack the chili pepper's skin, and place them in the container. 8- Top off the ingredients with more herbs (Mint, Parsley, Dill, Tarragon and Celery leaves). 9- Combine 1 tbsp salt, 1/2 cup of white vinegar and 1 and 1/2 cup water, stir until well mixed. Note: Depending on your containers size, the salt, vinegar and water measurement needs to change but the ratio should stay the same. 10- Fill up the container with the vinegar mixture until it spills off. 11- Seal the jar/container tight with a lid so no air can enter. 12- Keep the jar at room temperature for 15 to 20 days. (don't open the jar within that period). 13- Keep in refrigerator afterwords.
