Monday, 4 September 2017

Guru Nanak Dev Ji

 About Life of Shri Guru Nanak dev Sahib ji

 Artist Bodh Rai's immpression of Guru Nanak Dev ji
Sri Guru Nanak Dev ji was born in 1469 in Talwandi, a village in the Sheikhupura district, 65 kms. west of Lahore. His father was a village official in the local revenue administration. As a boy, Sri Guru Nanak learnt, besides the regional languages, Persian and Arabic. He was married in 1487 and was arouse with two sons, one in 1491 and the second in 1496. In 1485 he took up, at the instance of his brother-in-law, the appointment of an official in charge of the stores of Daulat Khan Lodhi, the Muslim ruler of the area at Sultanpur. It is there that he came into contact with Mardana, a Muslim minstrel (Mirasi) who was elder in age. Gurdwara Nankana Sahib

By all accounts, 1496 was the year of his enlightenment when he started on his mission. His first report after his prophetic communion with God was "There is no Hindu, nor any Mussalman." This is an announcement of supreme significance it declared not only the brotherhood of man and the fatherhood of Father, but also his clear and primary interest not in any metaphysical doctrine but only in man and his fate. It means love your neighbour as yourself.  Gurdwara nankana sahib In adding, it emphasised, simultaneously the inalienable spirituo-moral combination of his message. Accompanied by Mardana, he began his missionary tours. Apart from conveying his message and rendering help to the weak, he forcefully preached, both by precept and practice, against caste distinctions ritualism, idol worship and the pseudo-religious beliefs that had no spiritual content. He chose to mix with all. He dined and lived with men of the below castes and classes Considering the then prevailing cultural practices and traditions, this was something socially and religiously unheard of in those days of rigid Hindu caste system sanctioned by the scriptures and the religiously approved notions of untouchability and pollution. It is a matter of great understanding that at the very beginning of his mission, the Guru's first companion was a low caste Muslim. The offerings he received during his tours, were distributed among the poor. Any surplus collected was given to his hosts to maintain a general kitchen, where all could sit and eat together without any distinction of caste and status. This institution of common kitchen or langar became a major instrument of helping the poor, and a nucleus for religious gatherings of his society and of establishing the basic equality of all castes, classes and sexes. Gurdwara Sacha Sauda

When Guru Nanak Dev ji were 12 years old his father gave him twenty rupees and asked him to do a trade, apparently to teach him business. Guru Nanak dev ji bought food for all the money and distributed among saints, and poor. When his father asked him what happened to business? He replied that he had done a "honest business" at the place where Guru Nanak dev had fed the poor, this gurdwara was made and named Sacha Sauda.

Despite the hazards of travel in those times, he performed five long tours all over the country and even outside it. He visited most of the known religious places & centres of worship. At one time he preferred to dine at the place of a low caste artisan, Bhai Lallo, instead of accepting the invitation of a high caste rich landlord, Malik Bhago, because the latter lived by exploitation of the poor & the former earned his bread by the sweat of his brow. This incident has been depicted by a symbolic representation of the reason for his preference. Sri Guru Nanak touch in one hand the coarse loaf of bread from Lallo's hut and in the other the food from Bhago's house. Milk gushed forth from the loaf of Lallo's and blood from the delicacies of Bhago. This prescription for honest work & living and the condemnation of exploitation, coupled with the Guru's dictum that "riches cannot be gathered without sin and evil means," have, from the very beginning, continued to be the basic moral tenet with the Sikh mystics and the Sikh society.

During his tours, he visited numerous places of Hindu and Muslim worship. He explained and exposed through his preachings the incongruities and fruitlessness of ritualistic and ascetic practices. At Hardwar, when he found people throwing Ganges water towards the sun in the east as oblations to their ancestors in heaven, he started, as a measure of correction, throwing the water back the West, in the direction of his fields in the Punjab. When ridiculed about his folly, he replied, "If Ganges water will reach your ancestors in heaven, why should the water I throw up not reach my fields in the Punjab, which are far less distant ?"

He spent twenty five years of his life preaching from place to place. Many of his hymns were composed during this period. They represent answers to the major religious and social problems of the day and cogent responses to the situations and incidents that he came across. Some of the hymns convey dialogues with Yogis in the Punjab & elsewhere. He denounced their methods of living and their religious views. During these tours he studied other religious systems like Hinduism, Jainism, Buddhism and Islam. At the ditto time, he preached the doctrines of his new religion & mission at the places and centres he visited. Since his mystic system almost completely reversed the trends, principles and practices of the then prevailing religions, he criticised and rejected virtually all the old beliefs, rituals and harmful practices existing in the country. This explains the necessity of his long and arduous tours & the variety and profusion of his hymns on all the religious, social, political and theological issues, practices and institutions of his period.

Saturday, 25 March 2017

New Ubin Seafood

New Ubin Seafood

A Timeless Culinary Participation. Truly Singaporean.
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New Ubin Seafood is beginnings can be traced back to the island of Pulau Ubin itself, where a humble home served up kampong-style seafood to all who visited Ubin’s North shore, developing a reputation for serving fresh, authentic and delicious seafood in an laid-back & relaxing environment.
With acquisition of Pulau Ubin by the Singapore government in 1992, New Ubin Seafood moved to the mainland, where we have been situated in some locations over the years (the most well known of which were the coffee shop at Commonwealth, Keppel Marina, Punggol Marina & finally the outlet at the combine of 6th Avenue / Bukit Timah Road), and Sin Ming Industrial Estate.
The cze char kitchen can now be found nestled in the scenic canteen of 63 Hillview Avenue, Level 6, Singapore 669569 – please click hither for additional directions. Here, we continue our tradition of serving our customers sumptuous and authentic Singaporean cuisine in a casual, family-friendly environment.
Over the years, our culinary identity has developed & matured. Apart from the freshest seafood and traditional cze char fare, we are proud to present our own interpretation of other fasting- a truly Singaporean-take on American, French, Italian & Indian cuisine. As such, our signature dishes include US Black Angus Rib-Eye Beef Steak and German-style Pork Knuckle. We were motivated to do this because it is what we, the people behind New Ubin Seafood, love – and we know you will too.
We look forward to welcoming you soon, and promise that it will be an unforgettable experience.

Thursday, 23 March 2017

Char Siu



Take a stroll through any Chinatown in the world & you're bound to see restaurants with strips of red char siu hanging from hooks in the windows. Char siu literally means "fork burned" which is a reference to the traditional preparation, skewered & barbecued over a fire. While you may not have had a chance to try it over rice or in noodle soup, you've probably had it chopped up in pork buns (char siu bao) at 1 point or other. At its best, char siu is moist and flavorful on the inside and caramelized and slightly chewy on the outside, with a sweet aroma redolent of five-spice and gherkin. Unfortunately, at many establishments (in the NY Chinatown), it's overly sweet, grisly, artificially colored meat that's been hanging under a heatlamp for hours. In an effort to right the injustice done to this tray at many places, I set out to make my own Char Siu at home. Not some vaguely char-siu-like impostor, but a moist flavorful hunk of meat with the brand deep mahogany color. I also wanted to do it without the addition of any weird additives like food coloring, msg, or ketchup. I started by making my own 5 spice powder last week. Then I let my first batch marinate for three days and did a two temperature roast with the skin still on. This was a good start, but despite the very long soak, it wasn't as well seasoned as I would have liked & the glaze wasn't quite sweet enough. The skin also started burning before it has a chance to crisp, so I decided it needed a second pass before I posted. I fixed it on the second attempt by removing the skin, adding more soy sauce & maltose and roasting at a lower temperature before raising the temperature to char the edges. Here are a few notes/tips on the Recipes: For the pork belly, try to get pork belly that's leaner that what you'd get for braising. Ideally you'll have thick layers of very marbled meat with thin strips of fat in between. You could also use pork shoulder, but I choose pork belly for the extra fat content. Whatever you do, please don't make this a pork loin (you'll end up with pork jerky). Shaoxing is a dark brown cooking wine you can choice up in most asian groceries, but if you can't find it, sherry makes a pretty good substitute. I'll admit that Thai chili sauce isn't exactly authentic, but I like the mild sweet garlicky heat it return. Chinese dark soy sauce is actually a key component (I used Pearl River Bridge brand). It is much darker than the more common Japanese dark soy sauce & is more viscous. I'm fairly certain that this is were the red color comes from, so it's probably not a good idea to substitute in something else if you can find it. Maltose is a malt sugar that's made from barley. It is difficult viscous and sticky with a smooth texture like very cold honey. It's not as sweet as honey, but because of its viscosity it helps make the marinade stick to the pork & imparts a malty flavour. You can usually find it in asian groceries, and I love just sticking a clean chopstick into the jar, twirling it around until I have a little lollipop of maltose and sucking on it.

Tuesday, 21 March 2017

Chai Tea Latte

Chai Tea Latte

  1. Ingredients

2 Chai Spice black tea bags
1/4 cup boiling water
3/4 cup whole milk
Honey or sugar to taste (optional)
Cinnamon or nutmeg to sprinkle on top (optional)
Directions
Steep the Chai tea bags in the hot water for three to five minutes.
Warm milk in a pan, then whisk with a frother. Combine the milk and chai tea and add honey or sugar to taste. Sprinkle with cinnamon or nutmeg.

Aloo Paratha

Simple steps to make Aloo Parathas

Just as North Indians love South India is idly, dosa, chutney and sambar, I love their Aloo Paratha, Dal Makhani, palak paneer, bhindi masala, dhoklas, shrikhand etc. Out of interest, I learnt several North Indian dishes from my north Indian friends. Aloo Paratha is one of my favourites. Initially, when I tried aloo paratha, all the stuffing used to come out & my kitchen will become a total mess. Now with practice, I have learnt the art of making delicious parathas which I would like to share with you. My kids love aloo paratha very much. I have given 2 stuffing recipes & you can follow any one which you like. Today we will learn how to cook aloo paratha following our step wise pictures.

Aloo Paratha

How to make Aloo Paratha (Potato Stuffed Indian flat bread)


Aloo Paratha-How to make Aloo Paratha

Aloo Paratha
  Prep Time : 15 mins | Cook Time : 30 Mins |   Yields :  5 parathas

   Ingredients needed

   Whole wheat flour - 1 cup
   Salt -1/4 tsp flat
   Oil -2 tsp
   Wheat flour for dust off
   Oil for cooking the parathas

  Custom #1 For the Stuffing

  Potatoes- 1 big or 2 medium size
  Green chillies -1-2 finely chopped
  Cumin seeds - 1 tsp
  Coriander comply -fistful (finely chopped)
  Garam masala or Kitchen king masala - 1/2 tsp
  Onion - 1 small finely chopped (optional)

  Method#2 For the stuffing 


The stuffing alone is disparate in this method. Rest of the procedures are the same.

 Oil -2 tsp
 Cumin seeds -1 tsp
 Onion-1 finely chopped
 Green chillies -1-2 finely chopped
 Potato- 1 big

 Coriander powder -1 tsp
 Cumin powder -1/2 tsp
 MDH Masala Powder-1/2 tsp
 Chilli powder -1/2 tsp
 Salt needed
 Coriander leaves finely chopped -2 tbsp

Sunday, 19 March 2017

Ayam Penyet

Ayam Penyet Chicken

Ayam penyet is an Indonesian dish fried chicken, lightly smashed, commonly served with rice, raw salad as a side dish, super hot sambal chilli and lime. Ayam Penyet is popular among Singaporeans in the early 90s till now, made famous by Indonesian restaurants in Singapore namely Ayam Penyet Ria which is located in Lucky Plaza. 

Recipe for Ayam Penyet

Ayam Penyet Recipe Ingredients:
six pieces chicken thighs (rinse and drain well, do not throw the skin).
Enough water to cover chicken (Wash chicken and drain well. Prick chicken all over with a fork)
3 lemongrass, only the white portion, crushed
120 g galangal, peeled and sliced
six cloves garlic, pounded
2 cm knob tumeric, pounded
1 tbsp coriander seeds, pounded (Fry coriander seeds over slow fire till fragrant then grind coarsely)
½ tbsp cummin seeds
one thumbsize ginger, pounded
4 daun salam (Bay leaves)
4 tbsp brown sugar
2 tbsp salt
oil for deep frying
Method:
Combine all ingredients in pot except for chicken and oil. Mix well & taste. Add chicken with enough water to cover the chicken.
Place pot on stove. Cook over medium heat for 15-20 minutes until chicken cooked. Take meat out. Drain & cool it.
Strain the soup. Clear broth will be used for soup. Use the remaining strained cummin and coriander seeds to marinate the chicken.
Add a little broth to the boiled & cooled chicken. Store it in the fridge.
Deep-fry chicken in oil over medium heat till cooked through and lightly golden brown. Drain in a sieve lined with paper towels. Sock the chicken thigh with a wooden mallet.
To serve: Spoon a dish of  Chicken rice on a plate. Garnish the rice with spring onions or coriander. Place one chicken thigh, 2 slices fried tempeh, 2 slices fried beancurd, some salad & sliced cucumber onto the plate and drizzle some kalamansi juices over them.
Spoon sambal assam onto the side of plate.
Fill a small bowl with the chicken soup.
Serve hot.


Saturday, 18 March 2017

Bah Kut Teh

Bah Kut Teh or Pork Bone Tea is a Chinese soup tray. Infused with herbs such as Dong Quai, Cinnamon, Star Anise, and loaded with pork ribs, dried Shitake mushrooms, tofu puffs, and heaps of gherkin, this soup fills the kitchen with evocative scents. Bah Kut Teh needs a couple hours of slow boiling and the end result is concoction perfumed with a sweet herbal and earthy flavor. It’s best cooked and served in a clay pot & eaten with plain white rice, yau char kway (Chinese crullers), a dish of stir-fried vegetables such as Chinese Greens in oyster sauce, and a small plate of chili plus soy sauce condiment…
  
Infused with herbs such as Dong Quai, Cinnamon, Star Anise, and loaded with pork ribs, dried Shitake mushrooms, tofu puffs, and heaps of garlic, this soup fills the kitchen with evocative scents.
If you make Bak Kut Teh at home, do save a bowl or two as your breakfast the following day. The interplay of these herbs, spices, and ingredients usually reaches its height the next morning & you will find that overnight Bak Kut Teh tastes even better than freshly made. Slurp the soup and savor each drip of the essence until there is no single drop left.
Intensely flavorful & hearty, Bak Kut Teh is certainly my cup of tea.