Monthly Archive: May 2012

May
26

Dosai served with Tandoori Chicken.

Golden Dosai from Nancy's kitchen 24 05 2012 009

I love this Dosai so much, I even serve it at Lunch-time, Dinner-time and with all sorts of Curries or Chutneys that is in my fridge! Have Fun-time Eating in! Please visit youtube.com/cookingwithnancy/ to see “how to” to food dishes. Thank you very much! Nancy Tan Did you like this? Share it:Tweet

May
26

Dosai makes a good Break-fast meal.

Dosai, (Indian Savoury Pancake)

This Southern Indian Pancake makes a very Nutritious meal for Break-fast. It is very light and easily digested. Traditionally it is served with Coconut Chutney and with other Sambals as well, when preferred. I love this “unforgetable” Pancake and would eat it with any Curries that I have cooked at home or even serve it …

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May
21

Veg.&Tempeh, Gluten “Roti,” Egg-plants Curry.

Veg. & Tempeh Curry in Creamy Soy Milk

My love for cooking keeps me very ocuppied at all times! I keep on picking up any food that I fancy each time I am out shopping at the Grocery shops or Super-Markets! We are very fortnate these days we can find almost everything in a Cosmopolitan City we live in! Every Tuesday of the …

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May
18

Korean Bulgogi

Korean Bulgogi

This Korean Bulgogi is so easy to cook!!! Just place thinly sliced lean meat into a bowl. And add a generous amount of Korean Bulgogi sauce. Cover with Glad wrap and let it marinate for a few minutes in the fridge. Then get a good grilling pan and put on the heat! When pan is …

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May
16

French Butter Cre’pe with Lemon Butter & Fruits.

French Butter Cre'pe with Lemon Butter & Banana, Grapes.

I like this without any “frills” or fuss of Rich Cream or Honey, Maple Syrup, etc. Of course you can add whatever that might fancy yourself! For myself, I just sprinkled a dash of ground Cinnamon for extra fragrance on top of my Cre’pe! A squeeze of Lime juice from my fridge? Certainly, why not! …

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May
13

Cantonese-Styled Egg Noodles.

Egg Noodles with Cha Shui & Roast Duck

This is a very simple dish to prepare, but it needs a little bit of Practice to cook the Fresh Noodle till it is just cooked right and not over-cooked or it can become too soggy! You noticed that I had “tailed” all the bean-sprouts that I used. Easily done as the pot of water …

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