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 !!
Contact or whatsapp:
[[ 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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UBAT KUAT TENAGA BATIN Dari AFRIKA
Hmm longlai, tak bermaya ?? Tak tahan lama.. Kurang tenaga? Tak TEGANG ???!! Sakit pingang ???
Ubat Kuat tenaga batin dari Afrika. Kurang beransang dan tidak hebat di ranjang??? Kami boleh Bantu Anda!!!
.... HATI NOURA Jedi Jedi.
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No Mood in sex?? Cant last longer.. Not hard enough??? Back pain??? We have solution for you!!! Ubat Kuat tenaga batin dari Afrika. Kurang beransang dan tidak hebat di ranjang???
.... HATI NOURA Jedi Jedi.
TRIAL PACK IS AVAILABLE NOW!!
[[ 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..
[[ NOW OR NEVER.. WE DARE YOU ]]
Last night I met a beautiful Indonesian singer ... She was calling me like 3 times to order beans porridge but I miss the called... Sorry babes..I was having a meeting but that doesn't stop her to come straight to the shop.. I am happy to meet her Renni Karisma Putri She is just amazing person.. We exchanging our view about people and about our future planning.
Thank you babes for willing to visit us in BROADWAY. Hope I will see you again :)
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BEANS PORRIDGE / MASAK BUBUR KACANG
Orang Kita kalau kata bubur kacang kita ingat bubur kacang merah, bubur kacang hijau dengan santan kelapa.. Lemak manis. Yumm yum .. Lama tak makan ..
Tetapi Naijerian bubur kacang dimasak dengan bawang, cili, udang geragau dan juga pisang tanduk. ( plaintain) dan boleh dimakan dengan nasi. Macam Masak lauk. Memang sedap, panas dan finger licking good.
I really like the taste of porridge beans especially when it is made with ripe plantain, I only learned recently to fry the plantain instead of the old way of adding them sliced. Either of the two ways always turn out delicious.
I fell in love with this recipe as a student in the university, as a student you go for easy to make/cheap foods because we want to spend less money on foods and also spend less time in the kitchen.
The cooking method detailed here will help eliminate the problems associated with beans.
Ingredients
Beans (Brown/Black eyed) - 3 cigar cups | approx. 750g
Red Palm Oil: to colour
Onion: 1 medium bulb
Pepper & Salt to taste
Seasoning – 1 big stock cube
500g Yam/Plantain/Sweet Potatoes/Baby Corn (Optional)
You can also add crayfish if you want but I prefer not to add it because it makes the beans taste over-seasoned.
Before you cook Beans Porridge
Soak the beans in cold water for 5 hours. Boil the beans for 5 minutes and discard the water. Wash the beans in cold water and set aside. This soaking and pre-cooking process will help reduce the gas inducing elements.
Chop the onions, grind the crayfish and pepper.
If you will use yam/plantain/sweet potatoes, wash, peel and cut them into 1 inch cubes and set aside. If you will use baby corn, drain the preservation liquid, rinse and set aside.
Cooking Directions
Put the beans in a pot and pour water up to the level of the beans and start cooking.
Note: If you have a pressure cooker, beans is one of the staple foods you will want to use it for. It considerably reduces the cooking time.
Cook till tender, adding more water from time to time, if necessary. Always keep the water at the same level as the beans so that when the beans is done, you will not have too much water in the porridge.
When the beans porridge is soft, add the onions, crayfish, pepper and seasoning. Cover the pot and keep cooking for 5 minutes.
Note: To get the most out of beans, it is best to cook it with one of the following: sweet yam, ripe/unripe plantain, sweet potatoes or baby corn. If you will add any of these, this is when to do so. Then instead of cooking for 5 minutes, cook till the added yam / plantain / potatoes is done. The baby corn should be added when you turn off the heat in step 5.
Add the red palm oil, salt to taste and cook for more 5 minutes at medium heat.
Turn off the heat, add the baby corn (if you have chosen to use it), leave to stand for 5 minutes and turn the porridge with a wooden spoon.
[[ NASI GORENG HATI NOURA/ FRIED RICE VEGETABLES ]]
Dah lama tak masak nasi goreng ni.. Noura nak bagi nama baru .. NASI GORENG HATI NOURA :) best ke best?? Sedap rasa yer unik dengan secret resepi .. Banyak dah nasi goreng kita cuba.. Nasi goreng kampung, nasi USA nasi paprik.. Yang ni sedap sangatttt sebab rasa masakan sayur campur yang berbeza di goreng dengan dahulu dengan minyak merah..
Cuba la yer resepi NASI GORENG HATI NOURA :p
The Nigerian Fried Rice must be the best thing that happened to birthday parties, weddings, street parties, picnics, special events and occassions.
It is so easy to prepare that you can even cook it every weekend in your own home. Eat the Nigerian Fried Rice recipe with Moi Moi, Nigerian Salad or Coleslaw and you will feel like you are in paradise island. Are you ready to go on the Nigerian fried rice cooking spree Hati Noura ?
Ingredients
3 cigar cups long grain parboiled rice | 750g
Vegetable Oil
Chicken (whole chicken or chicken drumsticks)
Cow Liver (100g)
Plain Yellow Curry Powder – no chilli (1 tablespoon)
Green Beans (a handful)
5 medium sized carrots
Salt (to taste)
3 medium onions
3 Knorr cubes
1 teaspoon thyme
Note: I do not use woks because it is a lot of work taking care of them. If the carbon steel is not rusting, the bamboo handles are coming apart so I prefer my frying pans for fried rice :)
Before you cook the Fried Rice
Cut the vegetables
Wash all the vegetables to be used in cooking the fried rice. Scrape and cut the carrots into tiny cubes. Cut the green beans into small pieces of about 0.7cm long. Soak these 2 vegetables separately in hot water for about 5 minutes and drain. Cut 1 bulb of onion. Set all these aside.
Prepare the liver and chicken
Cook the cow liver till done and cut into tiny pieces. To save time and energy, you can cook the liver with the chicken as I did in the video below.
Cut the whole chicken into pieces and cook with the Knorr cubes, thyme and 2 bulbs of onions (chopped). When done, grill in an oven or deepfry with vegetable oil. This gives it a golden look which is more presentable especially when you are entertaining guests. Read how to season and grill chicken for more details.
Cooking Directions
Parboil the rice using the method detailed in parboiling rice for cooking fried rice. A well parboiled rice ensures that the grains of the rice will not stick together when the rice is done. Rinse the parboiled rice with cold water and put in a sieve so all the water drains out.
Pour the chicken stock into a sieve to remove all traces of onions, thyme etc used in cooking the chicken. Pour the stock into a pot and set to boil. Once the water boils, add the parboiled rice. Also, add 1 tablespoon of plain yellow curry powder, then add salt to taste. The plain yellow curry powder is merely for colouring so should not contain chilli.
The water level should be slightly less than the level of the rice; at most it should be at the same level as the rice. This is to ensure that all the water dries up by the time the rice is cooked and that the rice is not over cooked. This is the quantity of water that will cook the rice and the grains will not stick together. Stir the contents; cover the pot and leave to cook on medium heat. This way the rice does not burn before the water dries up.
Once the water has dried up, the rice should be cooked perfectly. Perfect fried rice is one that the grains are separated from one another, resistant to the bite but not hard.
Now, transfer the rice to a casserole dish or another pot to help cool it down quickly. Again, this is essential to keep the grains from sticking to each other. If left in the original hot pot, the rice will continue to cook and eventually stick together.
At this point, it is advisable to divide the vegetables into say 4, 5 or even 6 equal parts. The rice will be fried in batches so this number depends on the quantity of rice you can comfortably fry in the pan or pot. Also, divide the cooked rice and the diced cow liver into the same number of equal parts.
Now pour a small amount of vegetable oil into a frying pan. This quantity of oil should be such that it would be absorbed by 1 part of the cooked rice and 1 part each of the vegetables. When the oil is hot, add 1 part of diced onions and stir for 10 seconds, followed by 1 part of diced cow liver, one part each of the diced vegetables, then 1 part of cooked rice.
Add more salt if necessary. More curry powder may also be added at this stage if you need to touch up on the colour. Stir till all the ingredients have mixed well and transfer to a dry pot. Repeat this for the remaining batches of the ingredients.
The fried rice is ready. Serve with fried chicken. You can add coleslaw, Moi Moi or Nigerian salad.
VERY IMPORTANT:
Nigerian Fried Rice can go bad very quickly. You can avoid this by spreading it to cool it then refrigerate immediately. Otherwise, eat it once you finish preparing it. If you want to serve it at a party, please cook it very close to the serving time, if not, it will go bad! If refrigerated, it can last for 48 hours without loosing its taste.
Mary Kay Make Over..
It isn’t always fair to judge somebody just by what they look like before you even take the time to get to know who they really are. In De Beaumont’s “Beauty and the Beast”, Beauty initially judges Beast by his overall appearance, before even giving him a chance to let her know who he truly is behind his outward appearance. It takes the whole entire story to develop for Beauty to get to know who the Beast is inside and out, accept it, and ultimately love it. In “Beauty and the Beast” there is a strong lesson that nobody deserves to be judged until you’ve gotten the chance to know who they are in their entirety.
First off, the Beast is very critical of himself and his appearance which Beauty finds out as soon as she arrives at the castle. Initially, she was just afraid of him and taken aback by his appearance. This was shown with a conversation between Beauty and the Beast when it was said, ” ‘Beauty,’ said the monster, ‘will you let me watch you dine?’ ‘You are my master,’ said Beauty, trembling. ‘No, you are the only mistress here,’ replied Beast. ‘If I bother you, order me to go, and I will leave at once. Tell me, don’t you find me very ugly?’ ‘Yes, i do.’ said Beauty. ‘I don’t know how to lie. But I do think that you are very kind’ ” (De Beaumont 38). Beauty continually tried to cover up her truthful, but harsh remarks towards Beast by calling him kind. Regardless of that though, she continually rejects his marriage proposal which breaks Beast down bit by bit.
It appears that Beauty is afraid to marry Beast because it took her a while to realize who he was, beneath everything else that scared her. Although she constantly referred to him as kind, that wasn’t enough for her to convince herself. Beauty had to mature and with that maturity grew a love for who Beast really was. An example of this was when it was said, “Each day Beauty discovered new good qualities in the monster. Once she began seeing him every day, she became accustomed to his ugliness, and, far from fearing his arrival, she often looked at her watch to see if it was nine o’clock yet. Beast never failed to appear at the hour” (De Beaumont 39). It was clear that Beauty was growing very fond of the Beast. However, she hadn’t reached a stage yet where she was able to love him for who he was completely, accepting his outer appearance, which was why she continually refused to marry him.
In the end the story had a very good message about inner beauty. Beauty ended up falling in love with the Beast after time for who he was and realized that she wanted to accept his marriage proposal because of how much she loved him. This epiphany was the major turning point towards the story and was shown when it was said, ” ‘No, my dear Beast, you will not die,’ said Beauty. ‘You will live and become my husband. From this moment on, I give you my hand in marriage, and I swear that I belong only to you. Alas, I thought that I felt only friendship for you, but the grief I am feeling makes me realize that I can’t live without you’ ” (De Beaumont 41). Due to Beauty accepting who the Beast was inside and out, and finally accepting his marriage proposal, she unlocked the curse he had been enduring. This brought out the real Prince, who was in the end attractive on the inside and the outside. All the points to the story led to the moral that “Beauty is in the Eye of the Beholder” and everybody deserves a chance to show their true colors regardless of what they look like on the outside.
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[[ WE DARE YOU!! ]]
Another happy Customer very sporting and lovely gal from Serdang. She loves the egusi soup with bitter leaves.. Thank you gorgeous Princess Elizabeth
And another customer lovely Grace. She came all the way from Shah Alam to taste the food and enjoy it!! Thank you.
ONE of my dream this year is to meet face to face all my FB friendlist... Get to know them .. About More than 2000 friendlist.. Can i? Hmm
Lemme know if you are in Broadway Cyberjaya :)..
