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aaalvarez22 · 4 years

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Introduction

Celebrities are individuals who attain fame through various fields of entertainment. Social media apps allow celebrities to interact and advocate on a more personal scale to the public, than say in their latest movie or album. We see them living lavish lifestyles, being praised for their amazing body figures, and give fans a glimpse into their everyday lives. What I wish to see more of is diversity.. Just now, in 2020, we are seeing a rise in minority celebrities putting out albums, being casted for roles, and being the face of major fashion brands. In my blog I wish to celebrate ethnically diverse, female celebrities who are making waves on their social media accounts by being unapologetically themselves.

I chose to write about outspoken female celebrities, due to the growing presence of mixed race celebrities being celebrated on social media. This topic pulled me in due to there being a great lack of representation growing up. As a young multi-ethnic child, I did not have the same role models that the younger generations have at their disposable today. The top 2 female celebrities I have chosen to follow are Chrissy Teigen and Jameela Jamil.

Chrissy Teigen is a supermodel, TV host, best selling cookbook author, mother, wife, and the self-proclaimed “Queen of Twitter”. She was born in Utah with a Nowegian father and a mother who is Thai. Just a few clicks and we can see how proud Chrissy is of her Thai heritage and even posts many Thai recipes that are quite easy to follow for even the most culinary challenged person to follow. She is blatantly honest about her views on Donald Trump, gives an unfiltered look into the work it takes to become red carpet ready, and never fails to clapback at negative commentators. Her extreme hate for Donald Trump even led the president to block her from his Twitter page, which shows that she has the reach to set off the President of the United States.

Jameela Jamil is British actress and activist, who has an Indian father and Pakistrian mother. Jameela made headlines for being especially vocal about celebrities not being able to promote toxic diet products on social media, most notably Khloe Kardashian and Cardi B, for their constant advertisements for the detox product, “Flat Tummy Tea”. Her outspoken campaign to make social media a positive platform, that doesn't focus on putting on a woman's worth of their physicality, led to her creating the `I Weigh Movement”. “I Weigh Movement” encourages people to post about their weight inworth and achievements, rather than actual size. Her Instagram page alone for “I Weigh” alone has 1 million followers all advocating positivity for women.

I believe it is socially important to have positive, realistic role models in a society where social media is so accessible to impressionable young girls and women. Women like Chrissy Teigen and Jameela Jamil are both women that embody confident , beautiful and intelligent women who started their own endeavors. In 2020 we need a comprehensive society that brings awareness to diversity. Follow my blog each week as we focus on strong, ethnically diverse women who are striving to make a difference while being unapologetically themselves in the process.

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nraeducationalfoundation · 3 years

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Celebrating Asian American and Pacific Islander Heritage Month

Happy Asian American and Pacific Islander Heritage Month!

At the National Restaurant Association Educational Foundation, we’ve been spending the month of May celebrating the contributions and influence of Asian Americans and Pacific Islander Americans on the history, culture, and achievements of the United States-- especially as it relates to food.

For so many cultures, food is a means to connection. Meals can be so much more important than just nurturing your body-- they can nurture your soul as well. As we expand our knowledge of the unique cultures within the Asian and Pacific Island regions, we especially love hearing about the ways that their individual dishes and traditions can bring people together.

Below are a few of our favorite cookbooks and short stories that help expand our understanding of the AAPI community and their impact on the culinary field in the US. Best of all, we’re giving away THREE of the books below so you can honor and celebrate AAPI Month at home and in your classrooms! You can enter by commenting on our corresponding Facebook post and/or Instagram post and let us know which book you’d be most excited to receive.

Every chef needs a copy of Maangchi's “Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine”

Often referred to as “YouTube’s Korean Julia Child,” Maangchi “explores topics not covered in other Korean cookbooks, from the vegan fare of Buddhist mountain temples to the inventive snacks of street vendors to the healthful, beautiful lunch boxes Korean mothers make for their kids. Maangchi has updated and improved the traditional dishes, without losing their authentic spirit.”

Check out the cookbook here and follow Maangchi on Instagram.

Get a taste of Thailand with the “Pepper Thai Cookbook: Family Recipes from Everyone's Favorite Thai Mom”

We all know that supermodel and cookbook author Chrissy Teigen loves to cook, but it’s time we show some love to the woman who taught her how! In her latest cookbook, Vilailuck “Pepper” Teigen shares “80 stir-fried-saucy, sweet-and-tangy mostly Thai-ish recipes from the mom who taught Chrissy (almost) everything she knows!”

In addition to mouth-watering recipes, Pepper shares stories about growing up in Thailand, such as how she used to sell sweet-savory kanom krok coconut-and-corn pancakes to commuters when she was a child.

Check out the cookbook here!

Learn about Japanese Cuisine from an Iron Chef! Check out Masaharu Morimoto's book, titled “Mastering the Art of Japanese Home Cooking.”

If you’ve seen Chef Morimoto compete on shows like Iron Chef, you know that he’s a force to be reckoned with!

In this book, “Chef Morimoto reveals the magic of authentic Japanese food—the way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious recipes, empowering them to adapt and create their own inventions.”

“From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before.”

Snag a copy here.

Dive into the Aloha spirit with “Cook Real Hawai'i,”: a cookbook by Sheldon Simeon and Garrett Snyder

Sheldon Simeon and Garrett Snyder work together to bring light to the true flavors of Hawai'i.

“With flavorful recipes and poignant stories, Simeon shares the influences and recipes, like wok-fried poke and crispy cauliflower katsu, that define Hawaiian cooking.”

Get a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen here.

Don’t miss Brandon Jew’s brand new cookbook, “Mister Jiu's in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food!”

If you live in the San Francisco Bay Area, you’re likely a big fan of Brandon Jew!

“Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties.”

Check out the brand new book filled with recipes and stories!

Don’t forget! You can win THREE of these amazing cookbooks by commenting on our corresponding Facebook post before 5/22/2021.

#AAPI #AAPIMonth #Cookbook #recipes

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orbemnews · 3 years

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The Pepper Thai Cookbook: Chrissy Teigen's mom talks food, family and her need for Thai spice (CNN) — As anyone who’s visited Thailand knows, food is a key part of the experience. Whether you’re street side in Chiang Mai slurping back a bowl of khao soi noodles or enjoying a Michelin-starred Thai meal in a high-end Bangkok restaurant, the memories of those powerful, balanced flavors stay with you long after you’ve left the country. Vilailuck “Pepper” Teigen knows this all too well. Mother of model, TV personality and entrepreneur Chrissy Teigen, Pepper emigrated to Utah from Thailand’s northeast Isaan region in the early 1980s. For years, she says she tried to replicate the flavors of home, struggling to find ingredients in the small American town she lived in. “When I had Chrissy as a baby I remember going to a little market,” she tells CNN during a recent video interview. “I was the only Asian in that little town — Delta, Utah — where Chrissy was born and I requested ‘Can you bring in bean sprouts and lemon grass please?’ And they did. But other than that, I had to travel 100-200 miles just to get gaprao (Thai basil).” Today, Pepper lives in Los Angeles with Chrissy, son-in-law John Legend and their two kids, Luna and Miles. She makes regular cameos on their Instagram feeds, often appearing in the kitchen cooking alongside Chrissy or her grandkids, or joining them on their travels. Pepper’s influence can be found in Chrissy’s two cookbooks and on her Cravings website. But for the first time, the mom/grandmother is sharing her stories and recipes in her very own book. “The Pepper Thai Cookbook,” out this week, is an 80-recipe collection filled with gorgeous photos of food and her family, accompanied by laugh-out-loud anecdotes and touching memories of her experiences growing up in Thailand and her life in the US. “It’s just kind of like having a baby again!” Pepper says of her new book. “The same feeling. I’m so excited and a little bit nervous.” The book features dishes from several regions of Thailand. But Pepper puts her own spin on some of them — pad Thai brussels sprouts, anyone? — while also including other family staples like scalloped potatoes, the first “American dish” she learned to make. “Our family loves to eat,” says Pepper. “So I have my favorites from Isaan (in the book) because that’s where I’m from originally. That’s my most favorite flavor. And then my family likes exploring some northern and southern Thai foods.” “Don’t be afraid” Thai cookbooks can often be intimidating for at-home chefs, depending on the availability of ingredients or personal dietary restrictions. But Pepper knows from experience that adaptations are often unavoidable and just wants people to have fun in the kitchen, saying she regularly gets asked for advice on how to make Thai recipes healthier or vegetarian-friendly. “Thai people tend to eat all day. A little bit here, a little bit there. Food is everywhere. The aroma of street food hits you as soon as you walk out the door in the morning.” Vilailuck “Pepper” Teigen “Don’t be afraid,” she says enthusiastically. “I worked very hard with the writer’s (Garrett Snyder’s) help so we got it. It’s easy, and simple.” What wasn’t easy, though, was having to document the measurements for each recipe. Pepper says a lot of what she does in the kitchen is based on instinct, so she had to figure out how much of each ingredient she was actually using. “Everything comes from my head, so the measuring, the weight…that was the biggest challenge. When I did it myself I don’t need a recipe — when I needed two tablespoons I did it without measuring. But I tested myself. It was almost exactly perfect every time.” Exploring the tastes of Isaan Pepper grew up in the small city of Nakhon Ratchasima — unofficially known as Korat — in Isaan, where her grandparents were rice farmers. This region is famed for offering some of Thailand’s greatest culinary hits, including larb (a spicy minced meat salad) and som tum (papaya salad). (See recipe for Pepper’s fried chicken larb at the end of this feature.) These bold, intense flavors were always a part of Pepper’s life. The oldest of five kids, she says she was in the third grade when she began helping out her mother, who worked in a school cafeteria. “I started going to the market with my mom and came back at about 5 or 6 in the morning and just started preparations,” she recalls. “I was the sous chef for my mother before I could leave for school. At lunch time I had to come down and help her selling, like a food vendor.” Pepper feels Thailand’s reputation for being food-obsessed is deserved, with the question “gin kao yung” — have you eaten yet — a constant fixture in everyday conversations. “Thai people tend to eat all day,” she says with a laugh. “A little bit here, a little bit there. Food is everywhere. The aroma of street food hits you as soon as you walk out the door in the morning.” Even though it’s been decades since she left Isaan, Pepper says she needs to eat Thai food once a day — which can get tricky given how often she’s on the road with Chrissy, John and the kids. “Every time we travel I start packing chili peppers, a krok (mortar and pestle for crushing ingredients like chilies and garlic), instant noodles, chili powder, fish sauce,” she says. “Travel for me is very difficult because I have to have Thai food.” Fortunately, she says her Grammy-winning son-in-law is an adventurous eater who isn’t afraid to try new flavors. “John is so good!” she says when asked whether he can handle spicy food. “He can eat all the things with me. He’s a very good sport. He tries everything. When we were back in my hometown he tried all the bugs in the bug cart.” That trip took place two years ago. Pepper brought Chrissy, John, Luna and Miles back to Korat with her, where they explored the city’s street food scene. A visit to a local market caused a bit of chaos, with fans swarming the family as they made their way through the crowd, their tour even broadcast live on Facebook. Pepper acknowledges it’s difficult to travel with her celebrity daughter and son-in-law given the attention they attract, but feels honored to have received such a warm welcome in her hometown — she was even granted a key to the city of Korat from local officials. “I’m so happy people recognized me,” says Pepper. “From just being a little girl who goes to the market every day, to being a mother… and look at me now.” Introducing her grandkids to Thai flavors When visiting Thailand, Pepper says she always has to have a bowl of boat noodles. Shutterstock When asked to single out the first thing she eats when she steps off the plane in Bangkok, there’s no hesitation. “Ahhh, me and Chrissy gotta go get boat noodles!” she says, referring to kuai tiao ruea — small bowls of beef or pork noodles with a hearty broth accompanied by herbs and veggies. The name is derived from the original vendors who once paddled through the canals and rivers in and around Bangkok, cooking steaming hot bowls of noodles right in their boats. Today, they are served in restaurants as well but you can still enjoy the classic, floating version. “Sometimes we get in the car and go straight from the airport, straight to Ayutthaya where (some of the best) boat noodles are,” says Pepper. Though Chrissy might be a huge fan of Thai food now, Pepper says that wasn’t always the case. In the intro of her book, she notes how her famous daughter always wanted American foods like grilled cheese and pizza when she was a kid. But as Chrissy grew older, she began to ask for all those Thai dishes she grew up cooking and eating with Pepper. Pepper’s grandchildren, on the other hand, already have Thai favorites of their own, which are included in the book. “They love my food! They always ask for it and I enjoy doing it, I am so happy. Luna advised me this morning, ‘Tell them I love your jok,'” says Pepper, sharing the advice her five-year-old granddaughter gave her about what to discuss during the interview with CNN. Pepper says her fried chicken is also a hit, and Miles, who is nearly three, particularly loves her ribs — with lots of garlic. These days, Pepper doesn’t have to travel hundreds of miles for ingredients. She says she has a garden filled with fresh produce, while other items are easy to find in Los Angeles, allowing her to cook all her Thai favorites at home. And as the Thai-American embarks on her latest journey as a cookbook author, she says Chrissy has been a huge source of support and comfort along the way, encouraging her to share her recipes with the world. “She’s just so proud of me,” says Pepper, breaking into her trademark smile. Recipe: Pepper’s Fried Chicken Larb Pepper’s Fried Chicken Larb. Jenny Huang/Clarkson Potter Serves 2-4 FOR THE DRESSING — 2 tablespoons fresh lime juice — 1 tablespoon fish sauce — 1 teaspoon light brown sugar — 1 tablespoon Toasted Rice Powder, store-bought or homemade — 1 teaspoon Roasted Chile Powder FOR THE LARB — 6 fried chicken tenders (about 12 ounces), sliced, or 3 heaping cups of chopped fried chicken — 1 medium shallot or ½ red onion, halved and thinly sliced (about ½ cup) — 4 scallions, thinly sliced (about ¼ cup) — ¼ cup packed cilantro leaves — ¼ cup torn mint leaves FOR SERVING — Cooked sticky rice or jasmine rice Make the dressing: In a small bowl, whisk together the lime juice, fish sauce, brown sugar, rice powder, and chile powder until combined. Set aside. Make the larb: Preheat the oven to 400°F. Spread the chicken on a sheet pan and bake until heated through, 10 to 15 minutes. In a large bowl, combine the warm chicken, shallot, scallions, cilantro, and mint, then slowly pour the dressing over the top while tossing. Mix gently but thoroughly. Taste and adjust any seasonings as needed. The larb should be tangy, salty, and a little spicy (like me). Serve immediately with rice. Recipe reprinted from The Pepper Thai Cookbook, available online now and in bookstores around the world. Copyright © 2021 by Vilailuck Teigen with Garrett Snyder. Book photographs copyright © 2021 by Jenny Huang. Published by Clarkson Potter, an imprint of Random House. Source link Orbem News #Chrissy #cookbook #Family #Food #mom #Pepper #Spice #talks #Teigens #Thai

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guncelkal · 3 years

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Chrissy Teigen said she was embarrassed by her mom's Thai food when she was a child

Chrissy Teigen said she was embarrassed by her mom’s Thai food when she was a child

Summary List Placement Best-selling cookbook author Chrissy Teigen urged her mother, Vilailuck “Pepper” Teigen, to write a cookbook of her own. The home-cooking icon had included some of her mother’s recipes in both of her “Cravings” books, but now, as she wrote in the foreword for “The Pepper Thai Cookbook,” she wants people to get “the full ‘Thai Mom’ experience.” Though she now has numerous…

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wikkedscorpion · 5 years

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#Repost @thenovelmaura (with @report.for.insta) ... Very quick post because I'm trying to get some outdoor reading in before the graduation lunch I mentioned yesterday! But since today's #APICelebrAsian prompt is "Pairs Well With Food," I had to give a shout out to my Chrissy Teigen cookbooks. Teigen reps her Thai heritage with sections in each book that pay homage to her mother's recipes and traditional Thai dishes that she's adapted for home cooking. She makes Thai food really accessible, and I never would have imagined I could make drunken noodles at home before reading these books! Growing up, I never ate any Asian foods that weren't takeout from a restaurant, so hearing her stories about her favorite Thai childhood meals was really interesting. Do you have a favorite Asian dish? Mine is definitely dumplings! https://www.instagram.com/p/B2QjohhJiyv/?igshid=1jr5qzvp1m9zk

#repost #apicelebrasian

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paydayloanspb · 4 years

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Take a Tour of Chrissy Teigen's Pantry as Her Mom Reveals Her Thai Food Essentials

Chrissy Teigen has been on a roll lately. In case you missed it, she recently launched her website Cravings by Chrissy Teigen which includes recipes, restaurant guides, and videos of her family. She’s also been regularly uploading to her YouTube channel, with the most recent video being a pantry tour with her mom, Pepper Thai.

In the video, the mother-daughter duo show off a number of their…

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#Chrissy #Essentials #Food #Mom #Pantry #Reveals #Teigen039s #Thai #Tour

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its-lifestyle · 5 years

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Joy division

These days, we don’t tidy up our homes anymore, we Marie Kondo them. The decluttering guru who literally wrote the book on the subject – The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing – has millions of fans all considering which of their belongings to keep or discard by answering the question, “Does it spark joy?“

Kondo apparently applies the same attention and simplicity in organising and cleaning to her cooking – she told TODAY Food, “If time allows, it does spark joy when my food is arranged in a pretty way.”

The recipe: Storage boxes and cubbies are indispensable in the KonMari method, and they have inspired our cake here. It’s based on the traditional British Battenberg (also spelled Battenburg) cake, which is assembled with two colours of sponge, sandwiched together in a chequered pattern with apricot jam and covered in marzipan.

Now, almond paste is not everyone’s cup of tea, so we went with a vanilla butter-cream cheese icing instead. However, the cakes are flavoured: the green one with edamame beans and the white with haw flakes, the thin dark pink sweet and sour candy wafers that are a favourite of many.

The pattern should have perfect straight edges but as you can see, our cake is a little wonky. It still sparks joy and we’re sure Marie Kondo would have no problem with that.

EDAMAME HAW FLAKES CHEQUERED CAKE

(Serves 6-8)

110g butter, softened 110g caster sugar 110g (2 medium) eggs 1 tsp vanilla extract 110g plain flour 1 tsp baking powder Pinch of salt 1 tbsp milk 200g fresh edamame in pods 30g haw flakes, cut into strips

Butter-cream cheese icing 75g unsalted butter, soft but still cold 50g cream cheese, soft 285g icing sugar, sifted 2-3 tbsp milk 3/4 tsp vanilla extract

Grease and line two 20cm by 10cm loaf tins. Preheat oven to 170°C.

Beat the butter and sugar until light and creamy. Add the eggs, one at a time, beating well after each addition. Sift the flour, baking powder and salt together directly into the batter and fold in. The batter should have a soft dropping consistency. If it is too firm, add a little milk. Divide the mixture equally between two bowls.

To make edamame purée, steam about 200g of edamame bean pods until soft. Shell them and remove the skin from the beans. Place beans in a blender or mini food processor with about ½ tbsp of water. Pulse until smooth, adding a little more water if necessary.

For the edamame cake, add about 1/4 of the batter to the puréed edamame (recipe follows) to loosen it, then combine with the rest of the batter. Scoop into one of the tins. Level the top with a spatula.

To the other portion of batter, fold in the strips of haw flakes. Scoop into the other tin. Level the top with a spatula.

Bake for 20-25 minutes, until springy and a toothpick inserted in the centre comes out clean. Cool cakes on a wire rack for 10 minutes, then remove from tins and cool completely.

Make the icing With a stand mixer or electric hand whisk, beat the butter and cream cheese until light, pale and puffy, about 5 minutes. Add half the icing sugar and beat in until well incorporated. Beat in the remaining sugar. The icing should be soft and fluffy but hold its shape. If it is too firm, add a little milk. Fold in the vanilla extract. Use as soon as possible.

Assemble the cake Trim the edges of the cakes and cut each one in the centre along the length, ending up with four logs. Sandwich two different coloured logs next to each other with the icing. Spread more icing on top. Sandwich the other two logs but with the colours the other way around and place on top of the first pair in a chequered pattern.

Crumb coat the whole cake with the icing. Chill in the refrigerator for an hour, then spread icing all over.

Sweet, sour, salty, spicy

Chrissy Teigen made her name as a model, but she is now as well-known for her bestselling cookbooks and love for food as she is for her Sports Illustrated covers. She is active on Instagram where she documents what she eats and cooks, and her vibrant, witty personality makes her relatable to her fans.

Teigen’s two cookbooks, Cravings and Cravings: Hungry for More, are filled with recipes for carb-filled comfort food, and many are inspired by her Thai mother.

The recipe: Sweet, sour, salty and spicy are words that perfectly describe Thai dishes – and these adjectives are just as apt for Teigen. Our recipe is based on the north-eastern Thai sausage, sai krok isan, which has big, bold flavours. We serve them with a refreshing dipping sauce that packs some heat as well.

FERMENTED BEEF SAUSAGES WITH PINEAPPLE-CUCUMBER RELISH Makes 4 sausages

200g minced beef 70g chilled cooked white rice 10 cloves (about 50g) garlic, chopped Salt and pepper to taste 4 red bird’s eye chillies banana leaf* cooking oil for deep-frying

Pineapple-cucumber dipping sauce 5 shallots 5 cloves garlic 100g fresh pineapple 2 red chillies, seeded 100g cucumber, seeded 50ml chilli sauce 1 tsp garam masala 100g sugar 100ml water

Cut the banana leaf into four pieces, each about 25cm x 25cm. Soften the pieces by scalding in boiling water or passing each one briefly over a flame. Set aside.

Stir the minced beef, chilled rice, garlic, salt and pepper together until the mixture becomes sticky. Divide into four portions. Form each one into a patty and press a whole bird’s eye chilli in the centre, then form into a sausage, enclosing the chilli.

Wrap each sausage tightly in a piece of banana leaf. Secure the ends with toothpicks. Let the wrapped patties sit at room temperature for about 6 hours or for 2-3 days in the fridge.

Remove the banana leaves and fry the sausages until cooked through and nicely browned. Slice on the diagonal and serve with the pineapple-cucumber dipping sauce.

Make the pineapple-cucumber dipping sauce Blend all the ingredients in a food processor until smooth. Pour into a saucepan and cook the sauce for 10-15 minutes until thickened. Taste and adjust seasoning.

Eco-friendly and local

Yasmin Rasyid is the founder of EcoKnights, a not-for-profit environmental organisation focused on sustainable development. Its goals are to raise awareness among Malaysians on environmental issues and inspire the adoption of a greener lifestyle.

One of the ways to solve the food problem, says Yasmin, is aquaponics, an organic farming method that marries aquaculture and hydroponics (soil-less growing of plants) – fish are reared in tanks, their wastewater provides food for growing plants, and the plants act as a natural filter for the water which the fish live in. This means fish and plants grow together in one integrated system.

The recipe: Eco-conscious cooking benefits the environment, and for the most part, it is also healthier and more budget-friendly as it emphasises fresh local produce, which are used in this recipe. Inexpensive fish such as sardine or mackerel is perfect for this dish.

Try to get fresh petai in their pods and once you remove the beans and peel them, be sure to split each one in half to remove the embryo and check for tiny worms – unless you want extra protein…

Petai and Grilled Fish Fried Rice Serves 4

3 red chillies 3 bird’s eye chillies (cili padi) 2 shallots, peeled 1 clove garlic, peeled 1 tsp belacan (shrimp paste) 1/2 cup roasted peanuts 2 tbsp cooking oil 2 local fresh oily fish, grilled and flaked salt to taste 1 tbsp sweet soy sauce (kicap manis) 1 cup petai (stink bean), peeled, split in half and cleaned 3 cups cooked rice 1/2 tsp sugar 1-2 kalamansi limes, juiced

Blend/pound the red chillies, bird’s eye chillies, shallots, garlic, belacan and roasted peanuts. Heat oil and sauté 3/4 of the the ground ingredients until fragrant. Add fish flakes and salt, stirring until well-combined. Add soy sauce and petai. Cook for about a minute and add rice. Mix well until rice is well-coated. Dish out.

To the remaining 1/4 of the ground ingredients, add sugar and lime juice to taste. Stir to combine well. Serve with the fried rice.

Long, cool refreshment

Alexandria Ocasio-Cortez is the youngest woman to be elected to the United States Congress (she turns 30 in October). The Democratic representative has been described as the most refreshing face of the American political scene today.

She is a deft user of Twitter (@AOC) and has over 3.5 million followers, which is a lot for a politician. In January, she was asked to teach her Democratic colleagues how to effectively use social media.

One of her big concerns is climate change, and she is pushing for a “New Green Deal” to combat it.

Ocasio-Cortez has an asteroid named after her and has been cast as a comic book heroine in a new publication set to hit shelves in May.

The recipe: Cold brew has become mainstream in the past few years, and it looks like its popularity will continue to grow. This beverage is made from coffee beans that have been steeped in cold water for 12 to 24 hours. The result is a less acidic and smoother coffee flavour.

Our recipe has a Malaysian flavour, with the use of the coconut – it’s sweetened with a toasted coconut-palm sugar syrup and for a white coffee, we use coconut milk.

Remember to serve your coffee in a recycled jar and use a bamboo or metal straw.

COLD BREW COCONUT MILK COFFEE Serves 2

1/4 cup medium coarse ground dark roast coffee (not instant) 3 cups boiled room-temperature water 1 cup fresh coconut milk ice

Toasted coconut syrup 1/4 cup fresh grated coconut 3/4 cup coconut water or plain water 1/2 cup palm sugar

Place the ground coffee and water in a large jug/French press. Cover and keep in the fridge for 12-24 hours.

Make the coconut syrup In a dry pan over medium heat, toast the grated coconut until golden. Add the coconut water and bring to the boil. Simmer for 5 minutes. The liquid will have reduced a little.

Pour the coconut water through a sieve placed over a measuring jug. Press out as much liquid from the toasted grated coconut. There should be about 1/2 cup of coconut water.

Transfer water back to the pan. Add palm sugar. Simmer until the sugar has dissolved and the syrup has thickened slightly, 5-7 minutes.

Make the coffee Place ice in a glass. Strain the coffee over the ice and add 2-3 teaspoons syrup, or to taste. Pour in coconut milk to taste. Stir before drinking.

from Family – Star2.com https://ift.tt/2VhXpTL

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theuwucrew · 5 years

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Blog #5: Chrissy Teigen

Chrissy Teigen is an American model and author who was born in Delta, Utah. Her father is of Norwegian descent and her mother is Thai. She made her debut in the annual sports illustrated Swimsuit Issue in 2010 and appeared on the cover in 2014. She formerly was a part of the lifestyle panel talk show FABlife and currently co hosts lip sync battle with LL Cool J on Paramount Network. When not working in the world of modeling, Teigen is a cook and writer. She enjoys expanding her knowledge of food while traveling the world. Chrissy is married to singer, John Legend.

Chrissy is most definitely an influencer. She has access to a large audience and is able to persuade others by her authenticity and reach. She fits in all three influencer markets; food, lifestyle, and parenting. For food, Chrissy has a best selling cookbook called Cravings: Recipes for All the Food You Want to Eat and shes also constantly posting videos and pictures of food. She is known for how real and relatable she is and that’s why people enjoy following her. She doesn’t come off as a celebrity, instead she is seen as one of us. For parenting, Chrissy and John recently have 2 children. After the birth of their first child, Chrissy has been very candid about motherhood, as well as fighting back against mom shaming. Chrissy Teigen has been a source of entertainment for social media. As a follower on Twitter, she definitely knows how to interact with her followers/fans. She has a level of connectivity as if her followers are her friends. I would def want to make one of her recipes from her cookbook!

References:

#aas218kaylanig

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its-lifestyle · 5 years

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Joy division These days, we don’t tidy up our homes anymore, we Marie Kondo them. The decluttering guru who literally wrote the book on the subject – The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing – has millions of fans all considering which of their belongings to keep or discard by answering the question, “Does it spark joy?“

The pattern should have perfect straight edges but as you can see, our cake is a little wonky. It still sparks joy and we’re sure Marie Kondo would have no problem with that.

EDAMAME HAW FLAKES CHEQUERED CAKE Serves 6-8

Butter-cream cheese icing 75g unsalted butter, soft but still cold 50g cream cheese, soft 285g icing sugar, sifted 2-3 tbsp milk 3/4 tsp vanilla extract

Grease and line two 20cm by 10cm loaf tins. Preheat oven to 170°C.

To the other portion of batter, fold in the strips of haw flakes. Scoop into the other tin. Level the top with a spatula.

Bake for 20-25 minutes, until springy and a toothpick inserted in the centre comes out clean. Cool cakes on a wire rack for 10 minutes, then remove from tins and cool completely.

Crumb coat the whole cake with the icing. Chill in the refrigerator for an hour, then spread icing all over.

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Sweet, sour, salty, spicy

Teigen’s two cookbooks, Cravings and Cravings: Hungry for More, are filled with recipes for carb-filled comfort food, and many are inspired by her Thai mother.

FERMENTED BEEF SAUSAGES WITH PINEAPPLE-CUCUMBER RELISH Makes 4 sausages

200g minced beef 70g chilled cooked white rice 10 cloves (about 50g) garlic, chopped Salt and pepper to taste 4 red bird’s eye chillies banana leaf* cooking oil for deep-frying

Pineapple-cucumber dipping sauce 5 shallots 5 cloves garlic 100g fresh pineapple 2 red chillies, seeded 100g cucumber, seeded 50ml chilli sauce 1 tsp garam masala 100g sugar 100ml water

Cut the banana leaf into four pieces, each about 25cm x 25cm. Soften the pieces by scalding in boiling water or passing each one briefly over a flame. Set aside.

Wrap each sausage tightly in a piece of banana leaf. Secure the ends with toothpicks. Let the wrapped patties sit at room temperature for about 6 hours or for 2-3 days in the fridge.

Remove the banana leaves and fry the sausages until cooked through and nicely browned. Slice on the diagonal and serve with the pineapple-cucumber dipping sauce.

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Eco-friendly and local Yasmin Rasyid is the founder of EcoKnights, a not-for-profit environmental organisation focused on sustainable development. Its goals are to raise awareness among Malaysians on environmental issues and inspire the adoption of a greener lifestyle.

Try to get fresh petai in their pods and once you remove the beans and peel them, be sure to split each one in half to remove the embryo and check for tiny worms – unless you want extra protein…

Petai and Grilled Fish Fried Rice Serves 4

To the remaining 1/4 of the ground ingredients, add sugar and lime juice to taste. Stir to combine well. Serve with the fried rice.

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Long, cool refreshment Alexandria Ocasio-Cortez is the youngest woman to be elected to the United States Congress (she turns 30 in October). The Democratic representative has been described as the most refreshing face of the American political scene today.

One of her big concerns is climate change, and she is pushing for a “New Green Deal” to combat it.

Ocasio-Cortez has an asteroid named after her and has been cast as a comic book heroine in a new publication set to hit shelves in May.

Our recipe has a Malaysian flavour, with the use of the coconut – it’s sweetened with a toasted coconut-palm sugar syrup and for a white coffee, we use coconut milk.

Remember to serve your coffee in a recycled jar and use a bamboo or metal straw.

COLD BREW COCONUT MILK COFFEE Serves 2

1/4 cup medium coarse ground dark roast coffee (not instant) 3 cups boiled room-temperature water 1 cup fresh coconut milk ice

Toasted coconut syrup 1/4 cup fresh grated coconut 3/4 cup coconut water or plain water 1/2 cup palm sugar

Place the ground coffee and water in a large jug/French press. Cover and keep in the fridge for 12-24 hours.

Make the coconut syrup In a dry pan over medium heat, toast the grated coconut until golden. Add the coconut water and bring to the boil. Simmer for 5 minutes. The liquid will have reduced a little.

Pour the coconut water through a sieve placed over a measuring jug. Press out as much liquid from the toasted grated coconut. There should be about 1/2 cup of coconut water.

Transfer water back to the pan. Add palm sugar. Simmer until the sugar has dissolved and the syrup has thickened slightly, 5-7 minutes.

Make the coffee Place ice in a glass. Strain the coffee over the ice and add 2-3 teaspoons syrup, or to taste. Pour in coconut milk to taste. Stir before drinking.

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