Hot! Hot! Hot! : Veggies in Yellow Curry


By now, all of you in Blogland know how much my better half, Mr.S., loves Thai yellow curry. So as a surprise I decided to try and attempt some at home; however, type in those three words and there are pages upon pages of recipes on Google. Luckily, I was at my friend Susan's one day and she mentioned this great Thai yellow curry with vegetables recipe that she uses by Giada De Laurentiis. Susan was not only kind enough to email me the recipe link but she also sent me home with curry paste, several prik kee noo chiles and some kaffir leaves so I could get started right away. The recipe came out great and Mr. S. was elated; in fact, he admitted that this is now his 2nd favorite Thai yellow curry dish (first place belongs to Thai Chef's House's thai yellow curry).

Note: I did make two small alterations to Giada's recipe, I omitted the red bell pepper and chose to add a bit more chile (Mr. S. likes it SPICY). The original recipe can be found here and is much milder: Giada De Laurentiis' Veggies in Yellow Curry.

Ingredients

* 2 (13.5-ounce) cans coconut milk
* 1/2 cup (4 ounces) yellow curry paste (recommended: Mae Ploy brand)
* 1 small (about 8 ounces) russet potato, peeled and cut into 1/4-inch pieces
* 2 carrots, peeled and sliced into 1/4-inch thick rounds
* 1 small onion, chopped
* 1 (15-ounce) can baby corn, rinsed and drained
* 1.5 Thai chiles, such as prik kee noo
* 5 sprigs Thai basil, with stems, plus 1/4 cup chopped
* 3 kaffir lime leaves
* 1 tablespoon fish sauce


Directions

* In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, stirring constantly until smooth, about 1 minute.
* Add the potato, carrots, onion, baby corn, chiles, basil sprigs, lime leaves, and fish sauce.
* Reduce the heat and simmer, covered, for 30 minutes.
* Remove the lid and continue to simmer until the vegetables are tender, about 5 minutes.
* Discard the lime leaves and the basil sprigs.
* Transfer to a serving dish, garnish with chopped basil and serve over steamed white rice.

Lotus Nuts With Gingko Nuts And White Fungus Dessert


This is a Chinese dessert. Lotus nuts cook with ginkgo nuts and white fungus is a very good combinations. It gives a good bite and taste good. This dessert is very good for the body and mind.
Ginkgo nuts can help in improving the blood flow to the hands and the feet as well as stimulating the brain and reducing short-term memory loss. It increases blood flow to the brain.


Ingredients:


 Emperor's Kitchen Dried Lotus Seeds, 8-Ounce Bags (Pack of 6)








Domino Premium Pure Cane Sugar 5Lb Bag


1/2 cup lotus nuts
1/2 cup ginkgo nuts
1 piece dried white fungus
1/2 cup sugar
6 cups water

Method:
1. Soak the lotus nuts overnight with 1/2 tsp of bi-carbonate of soda to soften them. Inside the seed is a green embryo that is quite bitter; it is usually removed before cooking the nuts.
2. Shelled the ginkgo nuts with a nut cracker. Peel off the skin from the nut.

3. Mix the soaked lotus nuts, ginkgo nuts and water together.
4. Soak the dried white fungus for a while till soft. Tear into small pieces.
5. Add about 6 cups of water and boil till the mixtures are soft.
6. Once they are soft, add half a cup of sugar.
7. Stir well till the sugar dissolves.
8. Let the dessert cool down before serving.

Note: You can use a small hammer if you cannot find a nut cracker. Be care not to hit the nut too hard or it will be smashed. After separating the shell from the nuts, peel off the skin of the nuts. The nuts will be easier to peel if the nuts are kept in the refrigerator before use.

Carrot-Ginger Soup with Chile Butter & Roasted Peanuts


"Large, naked, raw carrots are acceptable as food only to those who live in hutches eagerly awaiting Easter."  ~Fran Lebowitz

On a whim a few months back, Mr. S. and I decided to play hookey. We opted to start our day with a patio lunch at Tuli Bistro. Lunch was good; the gyro pita was bit mundane but the shrimp po' boy had a nice kick from the chipotle remoulade. The best dish we shared though was a savory carrot-ginger soup. It was so good that it prompted me to look up carrot-ginger soup recipes when I got home. I perused the internet trying to find a recipe that sounded similar and didn't have much luck; but then the kitchen gods delivered me my May issue of Bon Appetit and a recipe for Carrot-Ginger Soup with Chile Butter and Roasted Peanuts. When I finally got around to making it, I realized that it wasn't exactly like the soup I had at Tuli's...it was BETTER!

* Note: Do not skip the chile butter and peanuts, they truly alter the flavor of the soup.

Ingredients (from Bon Appetit)

chile butter

  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 2 tablespoons finely chopped green onions (white and green parts only)
  • 1/4 teaspoon dried crushed red pepper

soup

  • 2 tablespoons (1/4 stick) butter
  • 1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds
  • 1 1/4 cups chopped onion
  • 1 5-ounce white-skinned potato, peeled, chopped
  • 2 1/2 tablespoons minced peeled fresh ginger
  • 5 cups (or more) vegetable broth or chicken broth
  • 6 tablespoons unsalted roasted peanuts, finely chopped

Preparation

chile butter

  • Mix all ingredients in small bowl. Cover and chill. Bring to room temperature before using.

soup

  • Melt 2 tablespoons butter in large pot over medium-high heat. Add carrots, onion, potato, and ginger; sprinkle with salt and sauté until vegetables are slightly softened but not brown, stirring often, about 10 minutes. Add 5 cups broth; bring to boil. Reduce heat and simmer until vegetables are soft, about 20 minutes. Cool slightly, then puree in batches in blender until smooth. Return soup to same pot; if desired, add more broth by 1/4 cupfuls to thin soup. Bring to simmer. Season with salt and black pepper.
  •  Ladle soup into bowls. Top with small spoonful of chile butter; sprinkle with nuts.

Stir-fried Chinese Long Beans

I was perusing through the farmers' market recently and had to do a double take. At the table where I usually buy my Chinese Long Beans (aka Yard Long Beans) there was something amiss. I inched closer to get a good look and next to the green Chinese Long Beans were a few bundles of  beans…similar in length and texture but a vivid purple in color! Curious, I asked the young girl behind the table, “Are these beans supposed to be purple? Is there a difference in flavor?” She confessed that she had never eaten them before and was just helping out at the table for the day.  So I figured for $1 a bundle, I’d give these Barney looking beans a shot.

For those of you unfamiliar with Chinese Long Beans, they are much longer (on average 12"-30" in length), wrinklier and a bit chewier then your run-of-the-mill green beans. As for the purple beans, you can prepare them the same way you would the green Chinese Long Beans. My favorite method is to stir fry them.

Just in case you were curious as to how the beans look in comparison I found a pic online with the two varieties of beans side by side.


Stir-fried Chinese Long Beans

1 lb. Chinese long beans, trimmed and cut on the diagonal into 3 inch lengths
1 T oyster sauce
2 t minced fresh garlic
1 t soy sauce
¼ cup water or low sodium vegetable broth

- Heat 1 T of canola oil in a large skillet over medium-high heat.
- Add minced garlic. Cook, stirring until garlic starts to change color (about 1 minute)
- Add the long beans. Saute for about 30-45 seconds until they soften.
- Add water or broth, soy sauce and oyster sauce.
- Cover and cook until beans are tender (but not mushy).
- Remove the lid. Cook, allowing excess liquid to evaporate.
- Add salt if so desired.


Hokkaido Noodle House





1724 Broadway Blvd, Sacramento, CA 95818. (1916) 492-2250

It was a sunny weekend morning when I ventured out to meet up with a few friends at Hokkaido Noodle House. Being a bit sleep deprived, I was looking forward to a nice piping hot bowl of ramen to kickstart my day. Ramen for me is one of those dishes that soothes the soul, like pho or chicken noodle soup.  However, Hokkaido Noodle House’s ramen did nothing to soothe my soul, the only thing it did do was turn my stomach…violently.

Hokkaido Noodle is located on Broadway in the building that housed the now extinct Mana and prior to that New Edokko. The interior décor is pretty stark, relying strongly on the bamboo fountain and “natural” wood furnishings to lend the regulatory Asian vibe. The staff is polite but a bit unpolished. Both waitresses we had attempted to make some small talk each time they came to the table but it came across as a bit awkward, like they were trying too hard. Also, maybe it was because I was so tired but I found it grating that we had two servers and both of them kept asking us the same questions. Being asked twice if I was ready to order, twice if I liked everything and twice if I want dessert wore on my patience. Instead of having two servers addressing me in a tag team fashion with redundant questions, I would have rather just had one solid server from start to finish.

Our lunch service began with a teeny portion of complimentary sunomono. When I say teeny, I do mean teeny. The paltry serving consisted of probably 5 slivers of cucumber to be shared amongst the four of us. It was such a meager portion, that they probably would have been better off to just omit it. For my order, I opted to go with the House Ramen (Regular size $7.55, Large $8.95). The broth was described as “house special soup” with no indication as to whether it was shio, shoyu or miso. I’m still not sure what the house soup base was but it had a milky consistency similar to miso broth but was completely devoid of any taste. The ramen was garnished with greens, roasted corn, bean sprouts, ½ a boiled egg, some overly fatty char-siu and a mini squid (the chicken was MIA). I like squid but the piece floating in my bowl was a complete turn off. It looked rubbery and a bit like an amputated penis…completely unappetizing. I immediately pulled it out of my bowl and set it aside. Also, the ramen was accompanied by a large wooden ladle for sipping soup…the ladle was aesthetically pleasing but awkward to use. The only two redeeming features I found with my ramen were that the noodles were not overcooked and the broth was hot; but overall, I found my lunch to be a huge disappointment. I ate about half of my ramen and gave up. Some shichimi might have helped alleviate the blandness of the ramen but the only two condiments on the table were minced garlic and some sort of spicy chili oil paste. Although the restaurant’s focus is ramen, the menu also offers various yakitori, donburi and simple appetizers. There’s no beer or wine available for now and dessert is limited to mochi ice cream balls ($1.25).

So in the end, I didn’t get the kickstart I had originally hoped for but upon returning home and downing half a bottle of Pepto, I can truly say that Hokkaido Noodle House made a lasting impression on me.

Rugby and Travel Fly together in Kenya and South Africa!

Sports and travel are great bedfellows everywhere in the world.In the business of branding,airlines create a near perfect image in the minds of consumers,a "paradise flight",offering honey, milk and heaven on TV and  online media only for these unfortunate consumers to be brought down to earth when they take the first flight!A flight made in hell!You all must remember the "When was the first Time you did Something for the First Time" ad or the 'great' airline that "makes you feel like a star"?

A great part of that branding now involves being associated with a winning team!Turkish airlines is now "Globally yours with Barcelona" and Emirates is a regular sponsor of major sporting events including the just concluded FIFA World Cup 2010.

People love winning brands and winning teams and airlines,the masters in product branding love to be associated with winners more than anyone.In the soccer mad planet of Africa,two major African legacy airlines hail from countries known more for their prowess in rugby than soccer:Kenya and South Africa.

Anyone who just watched the 2010 FIFA World Cup already knows that South Africa is not a serious soccer nation.It's safer placing your bet on Uganda than on South Africa!And Kenya,well most Kenyans love Arsenal than their national team.The Kenyan team is more like the English,when they lose they are not to blame.It's either the weather or the ball or some divine mystery...and they always lose.

When it comes to rugby,the two soccer minnows are powerhouses and World beaters.Both are ranked in top 10 in the IRB circuit and while South Africa is in a class of its own,Kenya is an emerging power with a religious and fanatical following.And their two national carriers have taken note of their winning ways.They use their rugby teams' success for successful marketing campaigns.

Last year,Kenya Airways Marketing Director,Dick Omondi secured a sponsorship deal with the Kenyan national rugby team,replacing Virgin Atlantic,the erstwhile sponsors and KQ now exploits to the maximum the marketing opportunities that come along when you dine with winners.Kenyans and Kenya Airways partied hard when Kenya beat South African Emerging Boks in a thrilling match at the Safari Sevens earlier this year.

Taking cue from Kenya Airways,South African Airways is now an associated sponsor of South African Rugby and the Springboks(South African Airways used to have a Springbok logo before it was dropped!).

In Kenya and South Africa,it seems rugby is set to fly higher for the foreseeable future.The rivalry at 30,000 feet has entered the pitch!

Have You Checked This Out?

If you're a foodie to any degree then you MUST check out Posh Nosh. It's a BBC program that pokes fun at chefs and is pee your pants funny. I started watching the episodes last Christmas while on vacation in Kansas City (thanks Dad!) and have been hooked ever since. In a mere 8 minute episode, Simon and Minty attempt to bring "extraordinary food" to "ordinary people". If you like hilarity, snarky comments and of course-- food, you seriously need to take a gander at Posh Nosh!

Roxie Deli and Grocery


(meatball sub, mafia-style on dutch crunch bread w/ cheddar & sour cream chips)

"Too few people understand a really good sandwich." - James Beard


3340 C St, Sacramento, CA 95816, (916) 443-540.


If a deli could have a voice, I’d picture Roxie Deli to be sporting a Tony Danza-Who’s The Boss-esque, “Ay-oh! Oh-ay!”  Roxie’s is squirreled away on the corner of 33rd and C in East Sac in a building that looks much like your typical bare bones, urban quickie mart. However, don’t let their inconspicuous residential location fool you, those boys know how to handle their meat and make a mean sandwich.

The guys behind the counter exude a Soprano’s like tough guy demeanor but really they’re sweet as pie. I mean what gal doesn’t like to be called “pretty lady” when placing a lunch order? In fact, my 65 year old father gets called, “boss” and “young man,” when he pops in there and I think he likes it!

Back to the food. Roxie’s holds true to a firm BBQ schedule:

Monday: Tri-tip
Tuesday: Pulled Pork
Wednesday: Ribs
Thursday:  Brisket

They do their own BBQing on the smoker right outside the store and Jesus-tap dancing-Christ, it’s delicious! They also have an array of traditional deli sandwiches piled high with yummy condiments. My favorite is the meatball on dutch crunch bread (this bread is like manna from heaven, it’s simultaneously soft and crunchy). Sometimes if I’m feeling sassy, I’ll have it made “mafia-style” (meatballs, provolone, light mayo/sour cream mix and topped with parmesan cheese).  It comes in three sizes: junior, regular and supreme. I get the regular and usually can get lunch and dinner out of it, especially if I pair it with some Dirty Potato Chips.

On the flip side, Roxie’s also offers a few items in their deli-case that make me scratch my head: raviolis, tamales, piroshkies and the occasional deviled egg—but hey, they might be good for all that I know? Too bad I’ll never have any room left in my stomach to give them a whirl. Also take note, Roxie’s does stay true to their neighborhood roots by carrying various domestic 40’s and a few pints of imported brews in their cold case.

So next time you’re in East Sac, belly up to the counter…I’m sure the Roxie boys will make you an offer you can’t refuse.

Crack Soup : Soupe de Courge à la Vanille (Butternut Squash - Vanilla Soup)


“Of all the items on the menu, soup is that which exacts the most delicate perfection and the strictest attention.” -Escoffier


I found one of my favorite recipes a few years ago by fluke. I was invited to a soup swap party to celebrate National Soup Swap Day. It was fun and there were only two rules for the Soup Swap:  Rule #1 You do not talk about SOUP SWAP,   Rule #2 You DO NOT talk about Soup Swap. No, just kiddding. The two rules were: Rule #1 Bring six 1 quart containers of your soup choice to swap, Rule #2  The soup must be vegetarian, no dairy and no potatoes (the latter two do not freeze too well). I scoured the internet for a soup that would work and settled on Chocolate & Zucchini's Butternut Squash Vanilla Soup (Soupe de Courge à la Vanille). The soup turned out to be easy to make...even easier if you buy the pre-cubed butternut squash at Trader Joe's...and a hit! Several of the swap participants contacted me afterwards to inquire about the recipe. Since that time, I've made that soup on several occasions and always to a favorable response (I only had it turn out less than stellar once and that was because I let someone else season it and she totally oversalted it. Ah well, you live and you learn). One friend even dubbed it "crack soup" because it was so addicting. Anyhow, I found the soup to pair well with Indian food of all things but it's just as tasty solo. Give it a try!

Soupe de Courge à la Vanille

Ingredients:

- 2 tablespoon olive oil
- 2 onions, peeled and sliced
- 4 pounds butternut squash, peeled, seeds scooped out and cut in chunks
- Salt, freshly ground pepper
- 1 tablespoon vanilla extract/paste (preferably natural), or one pod dry vanilla, split open (I prefer the pod)

Serves 6.

Instructions:

- Heat the olive oil in a large soup pot.
- Add in the onion and cook over medium-high heat for five minutes or until softened, stirring regularly.
- Add in the squash, season with salt and pepper, and cook for ten minutes, stirring from time to time.
- Pour in hot water or stock to cover the vegetables and bring to a simmer.
- Lower the heat to medium, cover and cook for 20 minutes.
- Add in the vanilla extract, or scrape in the seeds from the vanilla pod and add in the pod itself as well.
- Cook for ten more minutes, or until the squash is tender.
- Fish out the vanilla pod if that's what you used (otherwise don't), and purée the soup in a food processor/blender/ or use an immersion blender.
- Adjust the seasoning and serve hot.

Chinese Airlines not following the Money Trail into African Skies

China might be throwing management resources at Africa in order to gain from ‘first refusal’ access to mineral resources there, Chinese airlines have been slow on the uptake as far as their own flights into Africa are concerned. Of the ‘big three’ international Chinese airlines Air China currently has no services into Africa, China Southern has one (Lagos) and China Eastern one (Johannesburg).

Of course alliance and code share agreements make indirect access possible but the conclusion must be that the Turkish government is playing the Chinese at their own game quite well; and possibly to greater effect in the long run.

The difference in behaviour highlights the massive advantage that hub carriers like Emirates, Etihad and Qatar Airways have, being able to link multiple city pairs without the need for the sort of long, thin routes that the Chinese airlines would have to operate.

Turkish has an advantage even over the Gulf airlines, as it has substantial origin-destination and domestic markets, in addition to its global network.

Air China has in the past talked about establishing a base in the UAE (which has an open skies policy allowing fifth freedom operations). But this is a strategy that will probably not become viable until airline liberalisation has progressed further. Meanwhile, the power remains with the hub carriers. One option - always in the wings - is for cross-equity airline ownerships and that is perhaps the more probable medium term prospect.

Destination Africa:Is Turkish Airlines the New Emirates?

Turkish Airlines (THY) is being encouraged to launch services between Istanbul and Lusaka, the capital of Zambia. It is not the first time that the airline has been linked to new African services but on this occasion comes the admission there is a wider agenda involving trade and specifically mining and energy. Could Turkey be about to emulate China, which has been flooding the African continent with executive manpower - especially where there are sparse resources to be mined - using essential air transport as bait?


The Turkish President, Abdullah Gul, this week announced the country is ready to improve cooperation with Zambia in the fields of transportation, agriculture, mining and energy. At the same time the Zambian President, Rupiah Banda, stated he expected Turkish Airlines to launch service to the country, after the governments signed agreements to strengthen aviation services. It is not unusual for air service agreements to be bound up with trade agreements but the scale on which they are happening presently in Africa is striking.

In the same week THY confirmed the launch of four times weekly Istanbul-Lagos (Nigeria) – Accra (Ghana) service from 15-Jul-2010, with Fifth Freedom rights between Lagos and Accra. With the Accra service, Turkish Airlines continues to increase its already extensive network and will serve 127 international destinations worldwide.

Africa is THY’s ‘most valuable destination’

Late in 2009 THY opened an office in Uganda as part of plans to turn Africa into the airline's "most valuable destination", stating that Uganda inspires a lot of investor confidence while its economy is growing at 6% per annum. Three times weekly services to Entebbe Airport (and Dar-Es-Salaam, Tanzania) commenced on 16-Jun 2010. Another African city served newly since the beginning of 2010 is Alexandria in Egypt, with effect from 18-Jun-2010. The carrier plans to establish up to ten new destinations in Africa in 2010. It already serves Addis Ababa, Algiers, Benghazi, Cairo, Cape Town, Casablanca, Dakar, Dar es Salaam, Entebbe, Johannesburg, Khartoum, Nairobi, Tunis and Tripoli.


Zambia's economy has experienced strong growth in recent years, with real GDP growth in 2005-08 about 6% per year, the same as Uganda’s. Privatisation of government-owned copper mines in the 1990s relieved the government from covering mammoth losses generated by the industry and greatly improved the chances for copper mining to return to profitability and spur economic growth. The decline in world commodity prices and demand hurt GDP growth in 2009, but a sharp rebound in copper prices has helped Zambia begin to recover recently.

There are clear economic benefits from dealing with other African countries where THY now flies. For example, Ghana is well endowed with natural resources and has roughly twice the per capita output of the poorest countries in West Africa. Gold and cocoa production are major sources of foreign exchange. Oil production is expected to expand in late 2010 or early 2011.

Senegal, the once prosperous phosphate exporter, has struggled for two years to secure capital and reduced output has directly impacted GDP. In 2007, Senegal signed agreements for major new mining concessions for iron, zircon, and gold with foreign companies. Firms from Dubai have agreed to manage and modernise Dakar's maritime port and create a new special economic zone.

THY the new Emirates?

Which raises the question of whether THY is also aiming to gain access to these countries as quickly as is Emirates? Presently, Emirates flies to 19 cities in Africa (including Mauritius and the Seychelles). Unsurprisingly perhaps, 12 of them (Casablanca, Tunis, Tripoli, Cairo, Dakar, Accra, Lagos, Dar-Es-Salaam, Entebbe, Nairobi, Addis Ababa and Khartoum) are cities that THY is also now flying to.

Apart from the mineral wealth of many of these countries it has often been suggested that THY could have been what Emirates has become - a truly intercontinental hub airline, able to offer connections to all corners of the globe via Istanbul, if only it got its act together. As far as Africa is concerned at least it seems it is starting to do that.


Using Zambia as an example, there is currently only one intercontinental flight – British Airways to London Heathrow. There is no option on Emirates, Etihad or Qatar Airways and travelling via Johannesburg is an unattractive dog-leg journey to most destinations. THY’s arrival would therefore be a win:win – facilitating much greater access and egress to and from many parts of the world as well as facilitating industrial and commercial co-operation.

As the world’s attention moves away from Africa following the FIFA World Cup, THY’s attention clearly remains firmly fixed on the continent.

Gadgets: The Spice of Life

Fresh spices are great but sometimes you're in a pinch and have to use the bottled stuff lurking in the back of your cupboard. If you're like me,  you've probably wondered- does this stuff ever go bad? What's the shelf life of a bottle of cumin or when does a cinnamon stick turn? Well, after digging around a bit I discovered that dried herbs and spices don't spoil...BUT (yes, you knew that "but" was coming...) they do lose their strength over time. The key to preserving their potency is to store them in an airtight container in a cool dark place (don't keep them by your stove, the heat & steam will degrade them).

According to spice kingpin, McCormick, the general guideline for spice shelf life is:





To help you out even further, many spice manufacturers have "freshness checkers" that decode the numbers and letters that replace actual dates on some containers. Just click on the link and follow the site's instructions.

McCormick (along with the date, you get some humorous quips)
Spice Islands
Durkee

* Note Schilling spices are no longer made and are at least 7 years old.

Strawberry Sorbet


When I got Ice-cream maker recently, i was confused whether to make sorbets first or fresh mango ice-cream.. Both being my equally favorite icy treats.. Well mango won the battle since i had the ingredients easily available. But today when I went to Costco, i made sure to buy lots of strawberries to make this one. I am glad I did.. Its tasting yummy and definitely helping in beating this heat..

Strawberry Sorbet
Ingredients
600g Strawberries
2 Cups Sugar
1/2 Cup Lemon Juice
1/2 Cup Corn Syrup

Method
  • Dice the strawberries into four pieces or more if bigger in size and add in the bowl.
  • Add in sugar and lemon juice and mix well.
  • Keep in refrigerator overnight
  • Next morning, add in corn syrup and pulse the mixture in the mixie.
  • Add the mixture to the ice-cream maker and start the machine
  • After around 30 minutes, take out and store in container for 2-3 hours. Serve as it is or with mint leaves.

Notes
I didnt grind the mixture but instead pulse it so that when eating the sorbet i could have smaller pieces once in a while in the mouth. It did wonders.
You could chill the mixture for an hour or two as well instead of overnight.

From Nairobi to Luanda:Kenya Airways to Fly to Angola

This was long overdue. Kenya Airways will on17th August launch its 50th route to  Luanda Angola in cooperation with Angola's national carrier TAAG.Angola has become a sub Saharan Africa economic powerhouse and Angola national carrier is fast becoming a major African legacy carrier.

The KQ0770 flight from Nairobi to Luanda(LAD) will depart Nairobi on Tuesday at 0530GMT while flight number KQ0771 will depart Luanda for Nairobi on Friday at 0830 GMT.
KQ's fierce rival Ethiopian Airlines already provides an Addis Ababa-Brazzaville-Kinshasa-Luanda service.

Fried Bean Sprouts With Anchovy



Ingredients:

1 plate bean sprouts
2 tbsp anchovy
1 chili  (cut into strips)
8 cloves garlic
a dash of pepper
1/2 tsp salt
2 tbsp oil

Method:
1. Heat up a wok. Fry the anchovy till crispy. Dish out.
2.Fry garlic till aromatic, add bean sprouts and sliced chili. Fry for a few minutes.
3. Add some salt and pepper.Mix the fried anchovy and serve on a plate.

Aloe Vera With Ginkgo Nuts, Longans And White Fungus


This dessert can be taken cold or hot. Remove the ginkgo nuts by cracking the shell before cooking. To remove the skin from the nuts, keep them in the refrigerator first. This will loosen the skin so that it is easier to peel.
As  for the white fungus, soak them in cold water for awhile. Once the white fungus become soft, cut into small pieces.
Remove the aloe vera skin before cooking. Slice them into small pieces.
Longans skin are light brown in colour. The flesh is juicy and transparent.

Ingredients:
Premium Quality White Snow Fungus Mushroom - 4.0 Oz - (Tremella fuciformis) - UnbleachedChaokoh - Longan in Syrup (Net Wt 20 Oz)






1 Aloe Vera - Medicine Plant -Burn Plant -Miracle Plant


2 pieces white fungus
1/2 cup longans (canned)
1/4 cup ginkgo nuts
1/8 cup aloe vera flesh
1/2 cup sugar
3 cups water

Method:
1. Soak the white fungus in cold water for a few minutes.
2. Remove the skin from aloe vera.
3. Remove the shell and skin from the ginkgo nuts using a nut cracker.







4. Mix all the ingredients together and boil for 2 hours.
5. Serve cold or hot when cooked.

Note: This dessert can be boiled longer if you want the nuts to be softer. If you want to boil longer, use a slow cooker and set to high. It will be cooked to perfection in 4 hours time. Add only enough water to cover the ingredients.This will fasten the cooking time. Once the desserts cook, switch off the stove, add sugar  and some more boiled water.

Red Beans And Barley With Milk


This is a very famous Chinese dessert that can be served hot or cold. It is very easy to cook but takes sometime for it to boil till soft.

Ingredients:
C&H Pure Cane Granulated White Sugar, 10 lbRed Beans, Barbunya, 900g
Organic Barley Seeds - 5 Lbs - Unhulled Barleygrass Seed - Ornamental Barley Grass, Barley Grass for Juicing - Grain for Beer Making, Emergency Food Storage & More.Horizon Organic Reduced Fat Milk, 8-Ounce Aseptic Cartons (Pack of 18)


1/2 cup sugar

1 cup red beans (soaked in cold water overnight)

1 pandanus leaf /skrewpine leaf (tie into a knot)

1/4 cup barley

2 cups water

4 cups milk

Method:
1. Add water, red beans, barley and pandanus leaf in a pot and  bring to a boil.

2. Reduce heat to simmer, cook uncovered till beans are tender for about 2 hours.

3 Add milk and sugar and stir till it dissolves.

4. Serve hot or cold  for a perfect  dessert.

Note: Brown sugar can be used too in replace of plain sugar. Orange peel can be used to replace pandanus leaf. If you do not like milk,  just replace it with plain water.