Moo Cow Frozen Yoghurt
The Gardens Shopping Mall
Saturday, July 16, 2011
Sunday, June 12, 2011
Wednesday, June 08, 2011
Jalebi
Jalebi
From Wikipedia, the free encyclopedia
Imaratee and Jalebi (sometimes Jalibi[1]) (jilebi, Hindi: जलेबी, Urdu: جلیبی, Punjabi: ਜਲੇਬੀ jalebī; Bengali: জিলাপী jilapi; Persian: زولبیا zoolbia; Arabic: zalabiyah) is a Persian sweet popular in countries of the Indian Subcontinent such as India, Pakistan, Nepal, and Bangladesh. It is made by deep-fryingbatter in pretzel or circular shapes, which are then soaked in syrup.
The sweets are served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rosewater or other flavours such as kewra water.
A similar sweet is imarti, which is red-orange in color and sweeter in taste, made in North Indian states including Uttar Pradesh, Rajasthan, and Madhya Pradesh. A variant Chhena Jalebi, made with chhena, is popular in parts of Rajasthan, Bengal, and Orissa, though the form can differ significantly from place to place.
In India Jalebi is served as the Celebration Sweet of India, popular during national holidays like Independence Day and Republic Day, on which it is supplied in government offices, defence facilities, and other organisations. Similarly, Jalebi is one of the most popular sweets in Pakistan. It is used as a remedy for headaches in some parts of Pakistan, where it is placed in boiling milk and left to stand before eating.
The earliest written references to the sweet are found in a 13th century cookbook by Muhammad bin Hasan al-Baghdadi. In Iran, where it is known asZlebia, the sweet was traditionally given to the poor during Ramadan. It likely arrived in the Indian subcontinent during the period of Muslim rule, through cultural diffusion and trade, and its local name is Jalebi as Z is replaced by J in most Indian languages.
One of the earliest known Indian references for the sweet exists in a Jain work — Priyamkarnrpakatha — by Jinasura, apparently composed in AD 1450. This work was subsequently cited in cookery books published in later centuries including the 17th-century classic Bhojan-kutuhala by Raghunatha. So one can say with some measure of certainty that the jalebi has existed in the Indian subcontinent for at least 500 years.[2]
Saravanaa Bhavan
7, 52/2, Jalan Sultan, Petaling Jaya
Tau Suan @ Split Mung Bean Soup (Dessert)
Tau Suan is a warm dessert. Split mung beans are soaked overnight in water before being steamed until semi-soft.
The beans t0gether with some sugar are added to a pot of water and boiled until the beans are soft but not mushy. Cornstarch is made into a watery paste and poured in to the soup to thicken a little but not gooey. Tau Suan is usually served with bite size pieces of Yau Char Kwai to give the dish a savoury touch.
PONTIAN WANTAN NOODLES
No.15, Jalan SS2/64,
47300 Petaling Jaya,
Selangor, Malaysia.
Saturday, September 11, 2010
Friday, September 10, 2010
Indonesian Food
Saturday, May 29, 2010
Monday, January 11, 2010
JUNE'S HOMEBAKED COOKIES OPEN FOR ORDERS
No preservative. No artificial flavoring.
Using Australian Butter, Cheese & Imported Chocolate for Cookies.
Free delivery : KL City & PJ
My Bestseller
TRADITIONAL (RM22)
*Chicken Floss Roll
*Nonya Kueh Bangket
*Peanut
BUTTER COOKIES (RM25)
*Lemon Creamcheese Cornflakes
*Chocolate Chip
*Chedder Cheese Almond
*Apricot Raisin
Order early. Email : juneng71@gmail.com
Using Australian Butter, Cheese & Imported Chocolate for Cookies.
Free delivery : KL City & PJ
My Bestseller
TRADITIONAL (RM22)
*Chicken Floss Roll
*Nonya Kueh Bangket
*Peanut
BUTTER COOKIES (RM25)
*Lemon Creamcheese Cornflakes
*Chocolate Chip
*Chedder Cheese Almond
*Apricot Raisin
Order early. Email : juneng71@gmail.com
Friday, January 01, 2010
Master Kobe Oyster Blade, Spaghetti Vongole, Tacos
Australian "Master Kobe"Wagyu Beef
150 Grams of Oyster Blade Cut Sliced at 1CM& Charbroiled to Medium Rare.
Presented with Dauphinoise Potato & Seasonal LegumesSelection of Sauces includes Green Peppercorn & Light Blue Cheese Sauce RM88.90++
Master Kobe is only used to describe our very elite, pure-bred Wagyu with marble scores of 9 and greater. Master Kobe is produced especially for VIP beef lovers around the world that desire to consume highly marbled, authentic Wagyu beef, with the reassurance that it has been selected and prepared with care, in Australia, by Australia's number one Wagyu beef producer. It is "luxury beef achieved from the mastery of pure Wagyu breeding and long grain feeding". Being produced from only the elite purebred Wagyu with the highest marbling, supplies are not available outside of a small list of loyal and invited users.
Las Carretas Mexican Restaurant
Jalan Semantan
Damansara
Kuala Lumpur
Friday, December 25, 2009
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