Tagine is a type of dish found in the North African cuisine of Morocco. It is named after the special clay pot in which it is cooked. A tagine pot consists of two parts – a base unit which is flat and circular, and a large conical and dome-shaped cover that rests inside the base ring during cooking. The cover is designed to promote the return of all condensation to the bottom.
Tagines in Moroccan cuisine are slow-cooked dishes with spices and braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. Tagines can be made vegetarian or with meat. The great thing is that you don’t need an authentic Moroccan tagine in order to recreate this beautiful food – a casserole will also give you great results. Continue Reading →
Happy Sunday Morning! I have a very exciting announcement about the Heong Pneah Giveaway Winner! Drumroll please…
and the winners are…
♥ July Tang
James Oon from Tiger Head Heong Pneah is so generously sponsoring both flavours of the Heong Pneah to all 4 participants! WooHoo! Please send him all our love!
My last 2 posts were on healthy snacks, therefore I will end this week with a 3rd healthy snack – a crunchy one with sweet childhood memories.
The health nuts always claim that when you are in the mood to snack, choose fresh fruits and fresh veggies, but lets get real… when a snack craving comes around, fresh fruit and veggies may be the last thing that we are craving. I usually crave for something with crunch, not the crunch of a carrot but the carb-filled crunch of a potato chip.
Does this look familiar?
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I first tried Middle Eastern food when studying in Australia and love it. There were lots of Lebanese eateries at that time, I love their hummus and falefal. Both are made of chickpeas. Hummus is blended chickpeas served as appetizer with bread, or dip for salad. Falefal is blended chickpeas shaped into a ball & deep fried. Hummus & falefal goes very well together. My ultimate favourite Lebanese food then was kebab (sliced meat and veggie wrap in thin flat bread).
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