Glossary T
While cooking any green-leafy vegetables, add a pinch of sugar. This will help maintain the bright green color of the leaves.
How To Enjoy/Prepare Ice Cream
1. Always chill glasses before preparing the ice cream in it. This way it will stay stiff longer.
2. If making an ice cream, use aluminium containers instead of steel to set the ice cream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.
3. Never try to refreeze ice cream which has melted completely due to reasons like electricity breakdown. The result will taste disastrous. Instead, add a favourite flavour or fruit and run in a mixer to make delicious milk shake.
4. For simple but decorative looking ice cream topping, take strawberries. Make incisions vertically from tip to base, to form slices, do not cut fully. Stop just below the base. Press sideways gently, to form a fan shaped strawberry. Crush nuts (any nut of your choice), nougat are also good as ice cream toppings. Fresh fruits eaten with ice cream, like bananas, berries, melons are very good additions to ice cream, too.
4. It is best to defrost the fridge before making ice cream, so that the base of the container is not jammed, as also the ice cream will set faster and better.
Tlayuda is a Mexican dish that is originating from, and particularly popular in Oaxaca. Tlayuda is a specialty of Oaxaca that is often referred to as a "Mexican style pizza", a "baked flatbread" which is topped with pork fat, thin-sliced roasted pork, crumbled or sliced chorizo, or Carne Machaca, but the topping that is most often used in almost every Tlayuda is a black bean purée.
Likewise, while lettuce, beans, meat or cheese are particularly a common toppings used for Tlayuda, there are no strict rules on what constitutes a perfect topping. Street vendors and restaurants offering Tlayuda usually prepare their own versions according to their own taste, preferences and experiences, just like many pizzerias around the world.
Top these "Mexican pizza" with whatever you like: cheese and chopped cabbage are the most common and simplest toppings, though you can use meat, onion, cilantro and so on.
It is said that Tlayuda is not that well-known outside of Mexico, and in general the best quality offerings are to be sought in the Mexican quarters of American cities, Mexican and probably Latin American Restaurants or at those places where Latin Americans constitute a majority, as usual, and as always, the seekers of the true pleasures of traditional and specialty dishes, should enjoy the original flavor where the food has originated and in the case of Tlayuda in Oaxaca. Only then the seekers of the true flavor of Tlayuda can truly say about its truth.
Tamago is the Japanese for "Eggs". Tamago are very popular in Japan.
It is used in making vareities of dishes which can be srved in any type of meal, whether as snack or dessert.
In Sushi Shops you can get eggs draped over rice as a closing course for a meal. Other dishes using Tamago are:
Chirashi-Zushi consists of fine layers of omelet sliced into shreds and scattered over bits of fish and vegetables over bowls of vinegared rice.
In Sukiyaki raw egg is used as a dip for slices of cooked meat. On Japanese farms raw eggs are served cold, whisked and poured over rice that is barely warm.
Oyako-Donburi has a soft-scrambled mix of seasoned egg and chunks of chicken poured over rice.
Tamago-Dofu is a delicate, semi-hard paste like tofu made of Tamago.
Another type of egg, the quail eggs are used as toppings for soba noodles, and hard-boiled eggs are served with octopus, daikon and other items in stew pots of late-evenings Oden street stalls.
Tips and Hints: How to cook rice the Malaysian way
Weigh the amount of rice needed. Allow 50-75 gms rice per serving. Wash the rice well to remove husk and stones, then drain well. Put the rice in a pot and cover with double the amount of water and a pinch of salt.
Bring to the boil then reduce heat and cook gently covered until all the water has been absorbed. Stir with a fork or chopsticks just before serving so that the rice will not be lumpy.