Friday 10 May 2019

Bird’s Nest 

Every time I visited Singapore, I was very inquisitive to see and know more about Bird’s nest, but didn’t get the chance. I had seen it on National Geographic Channel. So this time, while roaming in one of the local market, I happened to enter a Chinese store. As you enter the Chinese store you will find many varieties of herbs, ginseng, dried mushrooms, dried fish, bird’s nest and many more products.
 Bird's nests is one of the expensive animal product that is edible and are made from the saliva of the Swiftlet bird. This bird’s nest are harvested and it holds a prized possession in Chinese culture due to its high nutrient value and flavour. Chinese believe that it promotes good health.
It’s extremely a difficult task to get this bird’s nest. In nature these are found high up in the caves. It’s a very dangerous task for the harvesters. They climb the top with the help of the rope and ladder. It takes lots of effort cleaning them, before it’s sold in the market.
It is categorised as per the type, shape, colour etc and then priced as per the category.  Now a day you get fake ones too, so you have to be aware about the product before you buy it.
While speaking to the shopkeeper, I came to know that it’s like gelatine, after it’s cooked it becomes thick and is used mostly for making sweet soup, but it’s also used as a ingredient to make other dishes due to its gelatinous texture. Bird nest soup is a delicacy for the Chinese people.

Wednesday 8 May 2019

Stir Fried Salmon cooked in Orange and Garlic Sauce

This an amazing dish made with Italian flavours for lunch. The dish is sweet and tangy in taste. This can be served with bread or rice. 
For the Stir Fry
10 pieces of Salmon Fillets
Salt to taste
1/2 tsp Pepper Powder 
3 cubes Butter
Apply salt and pepper on the fish fillets. Take a pan, add butter, let it melt. Stir fry the fish until  brown on both the sides. Remove the fish and keep it aside. 
For the Sauce
Stir Fried Salmon Fish 
400 ml of Fresh Orange Juice 
2 tsp Garlic chopped 
1 tsp Pepper Powder 
1 tsp Sugar
Salt to taste 
2 tbsp All Purpose Flour 
1/2 tsp Dried Rosemary 
Sweet Basil for garnishing 
Butter left in the pan 
Take the same pan, use the leftover butter. Heat the pan, add the chopped garlic and sauté for a minute. Add the all purpose flour, sauté it for another minute. Add the fresh orange juice. Stir and let it simmer. Add the sugar, salt to taste, Pepper powder and dried Rosemary. Stir and let it continue to simmer until the gravy begins to thicken.  Add the fish. Switch of the flame and add the sauce over the fish. Garnish with Basil leaves. Serve it with Bread or Rice. 

Saturday 4 May 2019

Aamer Ambol / Aamer Tok / Aamer Jhol

It’s a traditional sweet and sour summer treat, in a Bengali home. We make this almost every alternate day for lunch. It’s is served at the end of the meal. You can have it cold as it taste better and it can be kept for 3 to 4 days in the fridge. It’s a drink for your soul. Panch phoran powder is optional. I have added 1/4 tsp of cumin seeds for seasoning - that is also optional. Try it. 

Aamer Ambol
2 to 3 Raw Mangoes cut into pieces or wedges 
2 tsp Mustard Oil
1/2 tsp Mustard seeds 
1/4 tsp Cumin seeds - Optional 
2 Dry Whole Red Chilli broken into pieces 
2 Bay leaves 
1/2 cup or more Sugar as per the sourness of the mangoes 
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Panch Phoran roasted and powdered - Optional 


Add oil in a wok, let it heat. Add the mustard seeds, cumin seeds and bay leaves. Let the seeds crack. Add the mango wedges, salt and turmeric powder. Stir it. Add sugar and 2 to 3 cups of water, let it simmer till simmer and let the mangoes become tender. Sprinkle the panch phoran powder and switch of the flame. Let it come to a room temperature, server it with the meal. You can drink the Ambol at the end of your meal.