2014年5月31日星期六
2014年5月30日星期五
RAW VEGAN KEY LIME CHEESECAKE
On that raw vegan diet, but love cheesecake? We have you covered! http://buff.ly/1tqS5aO 
2014年5月29日星期四
Miracle Drink
Miracle Drink – Kills Cancer Cells
- READ MORE: http://www.healthyfoodstar.com/miracle-drink-kills-cancer-cells/ 
Squid Curry Recipe (Indian Gulai Sotong Recipe)
Recipe: Gulai Sotong / Indian Squid Curry
Ingredients:
1 lb squid (cleaned)
1 tomato (cut into wedges)
1 can coconut milk (5.6 oz. can)
4 hard-boiled eggs (shell peeled)
4 tablespoons Baba’s fish curry powder
1 teaspoon spice mix (fenugreek, black mustard, cumin, and fennel seeds)
1 sprig curry leaves (discard the stem)
2 cups water
2 tablespoons cooking oil
4 shallots (sliced thinly)
1 tablespoon chili oil
Salt to taste
Method:
Clean the squid and set aside. Heat up a pot with the cooking oil and saute the shallots. As soon as you smell the shallots aroma, add in the squid, curry powder, curry leaves, spice seeds, and tomato wedges. Quick stir for 1 minute and dish out the squid and set aside (to prevent over cooking the squid). Add coconut milk, hard-boiled eggs, and water and bring the curry to boil for 8 minutes. Add the squid back in and quick boil for 1-2 minutes (before they shrink in size). Add chili oil and salt to taste. Serve hot with steamed rice.
Cook’s note:
If you think the squid head and tentacles are unsightly, shove it into the squid tube so it doesn’t hang loose. This is the trick I learned from my mother.
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