IN THE MAKING OF FISH STEW ( TILAPIA) ....
Another menu is coming to BROADWAY.. Fresh fish !! Approved GOOD taste by my chef and he is liking it as an African...
Insya Allah will set a date and time for free tasting for all my lovely, beautiful, good looking and generous friends and customers :) Muahh muahhh
See you soon in BROADWAY.
" Always remember there's food on my table, thanks to customer... My priviledge to serve .."
[[ MOI MOI / BEANS PUDDING ]]
Thank you so much for such a lovely and a caring friend .. Came all the way down to Cyberjaya so I can taste her amazing moi moi.. Very rich healthy and fresh beans with the taste of dry fish and boiled egg, melted in my mouth.. Spicy and tasty! Renni Karisma Putri eventhough she doesn't wanna be mention but I want to show, for my appreciation :p May God bless you more for more prosperity, wealth, health and happiness..
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Malaysian people should know Moi moi is beans pudding is one of such Nigerian food that is eaten by everybody. It is made of beans and some other ingredients. The process of making moin moin (as some people call it) is a little bit complicated.
Here are the Ingredients I used while making the plate of moi moi below, you are free to increase the quantity of ingredients or reduce them depending on the number of persons you are looking to feed. These ingredients would serve six persons depending on stomach size and other factors
Fresh fish (optional)
7 Cooked Eggs (optional)
Half cup of vegetable oil
Maggi (seasoning, 2 to 3 cubes)
Salt to taste.
1 cup of sliced onions
Tatashe or shobo (about 5 to 10, it add the reddish color)
Crayfish (1 cup)
3 cups of beans.
PREPARATIOn
Please add the beans into a bowl, sprinkle a handful of water and start squeezing with your hands. This is the easiest way to wash beans; you would be through in 20-30 minutes. You can add a little more water but don’t allow it to soak; continue squeezing until it starts shading off the outer coat, you’d probably be doing this for about ten minutes.
When it seems like a good amount of the beans have shaded off their outer-coat, add enough water to fill the bowl, the outer coat would rise to the top, sieve and continue squeezing. At some point there would be just very few that have not shaded off their outer coat, work on them and keep washing.
Wash the beans to remove the outer coat, keep squeezing, washing and sieving till you are left with the white beans then you can prepare for the grinding part.
There are people in Nigeria that render the service of grinding food stuff like moi moi or tomatoes in large quantity
Split the red tatashe or shobo into two halves to remove the seeds at the center, this practice is necessary because the seeds add a bitter unpleasant taste to moi moi. Wash and also pluck off the green stem at the top.
What I do at this point is to add all of them (beans, onions, crayfish and tatashe or shobo) in a small clean bucket and take to the commercial grinding mill. You can use a smart blender for this if you have one, I used my semi-smart blender and it didn’t do a perfect job but it was good enough.
Parboil the fresh /frozen fish, pick out from the water then pieces the fish with your fingers, not really squashing (leave in bits) Add this to the mixture. At this point you can also add corned beef in place of the fish or a blend of both.
Below is the image of my favorite moi moi ( beans pudding)?
While still in the bowl, add the oil just pour into the ground beans – about half cup, add 2 cubes of maggi seasoning, the fish water (fish stock) (which must not be over half cup or so) salt to taste. Taste the entire mixture.
The egg can be dropped on top after the moi-moi has been distributed in cooking plates, if you want to use eggs.
Distribute in as many plates as possible, some people use moi-moi wrappers for this purpose. After the distribution you can drop into the cooking pot.
If you are cooking with plates, you can drop the plates on top of each other but you must drop tiny logs of woods or pieces of clothes at the bottom of the pot to avoid burning (some people use the stem of the moi-moi-wrapper), you don’t really need them if you are careful.
Drop the plates in the pot and add water simultaneously making sure it doesn’t top the first plate. Then cover tightly and cook for about 40 to 60 minutes adding water at interval to avoid burning or too much water that would run into the plates.
This part is monitored closely because if you allow the pot to dry the plates would start melting especially if you are using plastic plates. Note that plastic plates can cook for hours without melting or getting burned, the exception is when the pot is completely dried.
You can bring out one of the plates after cooking for 40 minutes to check if it is done, check again after ten minutes, once it is done, allow to cool off for 30-60 minutes; then serve with pap (akamu), rice or custard
Nigerian moi moi (beans pudding) can also be served alone, I love it.
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Who in interested can pre order in certain quantity. The moi moi can keep in a fridge for quite sometimes without losing the taste. Just put in a microwave and it taste good as fresh !!
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[[ BEAUTY ATTRACTS THE EYE BUT PERSONALITY CAPTURES THE HEART ... ]]
She is one of the gorgeous and beautiful lady I ever met.. Splendid personality.. Awesome character and driven :) Princess Anis. Came all the way from Subang just to eat Bitter leaf Soup and suji.. Thank you babes.. I really appreciate it :) This is just the beginning ... Till we meet again :)
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BITTER LEAF SOUP
Bitterleaf soup – Ofe onugbu (as the Igbos like to call it) is very delicious and also comes third on my list of Nigerian popular soups. This soup is popular because it could be made in more than five different ways and can also be refrigerated for a very long time (even though I recommend two weeks at most for most Naija soups)
This soup can be made with either egusi (melon seeds), ede (cocoa yam), ofor, achi or even ogbono. Yes, we made the ogbono soup with bitter leaves. But the most popular of them all is the cocoa yam and bitter leaves.
Bitter leaf soup, like most other Nigerian soups is named after the particular leaf which is used in preparing it. But of course you need to wash this leaf to remove at least ninety percent of the bitter taste, just so you don’t end up with a very bitter soup.
Ingredients For making Bitterleaf Soup
This would serve about ten person person or more depending on stomach size and all. You are free to increase the size of the ingredients if you want to serve a larger number of people. You can also refrigerate the remainder in case you have a smaller family.
Ingredients For Nigerian Bitter Leaf Soup
2kg Meat of choice (beef, chicken, pork, turkey)
Bitter leaf (wash to desire)
Half cup of ground Crayfish
Maggi or knorr seasoning (3 cubes
Ogiri (a product of castor seeds)(optional)
Dry fish (2 medium sizes)
Stock fish head (1 big size)
Palm oil (about 25cl)
Salt and pepper to taste.
Cocoa-yam (pounded) or
4 cups of Egusi (if you choose to make bitter leaf soup with egusi)
The bitter leave soup takes almost the same process as the making of uha soup, as a matter of fact, one pot of soup could be cooked up to the point of adding the leaves then you divide it to add uha to one and bitter leaf to the other.
[[ ACTION SPEAKS LOUDER THAN WORDS]]
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[[ DIET ?? WANT TO LOSS WEIGHT?? EAT BITTER LEAF SOUP!! ]]
DIET ?? NAK KURUSKAN BADAN?? MAKAN BITTER LEAF SOUP!!
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Bitter leaf (Vernonia amygdalina) is a vegetable used for preparing the popular Bitter leaf soup. It is also known as Onugbu, Shiwaka & Ewuro by the Igbos, Hausas&Yorubas in Nigeria.
Although this plant has been around for hundreds of years, only a few people know of its medicinal and healing properties.
Bitter leaf (Vernonia amygdalina) as the name implies, is actually a bitter plant whose leaves, extracts, stems and barks are used for culinary,medicinal and curative purposes.
Vitamins in Bitter leaf includes;Vitamin A, Vitamin C ,Vitamin E, Vit.B1 and Vit.B2.
Some of the health benefits of Bitter leaf (Vernonia amygdalina);
* It speeds up metabolism and therefore is great for weight loss.
* Bitter leaf juice relieves fever and feverish conditions. Take the squeezed juice, 3 times daily until the symptoms disappears.
* It also helps to reduce high sugar level in the blood, and great for diabetic patients.
* Squeeze the fresh leaves on your palm and apply the juice on skin rashes,eczema, ring worms and any superficial skin ailments, you'll notice a change in few days. Don't apply to open wounds.
* Bitter leaf is said to soothe and also cure pile .
* Taking a cup of bitter leaf juice a day, is a great way to detoxify the body of harmful toxins.
* Bitter leaf juice nourishes the skin.
* Bitter leaf (Vernonia amygdalina) also cures mild stomach ailments
* Bitter leaf juice is said to increase breast milk production in nursing mothers.
* The washed roots and stalks of bitterleaf are boiled and the infusion is taking as a worm expeller. A cup of bitter leaf infusion taking first thing in the morning before meals
* Bitter leaf juice is used by local women in Guinea-Bissau to contract the uterus after childbirth and therefore should not be taking during pregnancy or if you're trying to conceive,because high intake might cause miscarriage.
* A cup of bitter leaf juice a day, energizes you...o yes it does.
SPECIAL GUEST VIOLINIST from France Zeke - Sam.. Beautifully charming and talented.. Travel around the world to play music love to the nature and dance ..
Take a deep breath and once in awhile we just need to change the course.. Try a new things, listen to new stuff ..
WE DARE YOU :)
Date: 10th FEB 2015, Tues
Venue: Broadway, Cyberjaya
Good job to Butik Kecil Ku and the team.. Who make it the Friday more beautiful and blessful .. Selawat to Rasullallah s.a.w... We manage to give the rice to the mosque and next week to Baitul Ehsan. Insya Allah.. Who is interested can pm Noura 0166677963.
My mentor said, jika Ada halangan dermalah beras,
Jika sedih dermalah beras, jika gembira dermalah beras..
