Indofoods Rendang, Nasi Goreng Fried Rice and Sambal Goreng spice paste mix

Indofoods Rendang spice paste mix Ingredients and Preparations :

Beef Rendang

♣ Prepare 500 g cubed beef, which has been boiled/high-pressure cooked.

♣ Sauté 1 sachet of INDOFOOD beef in Chili & Coconut Instant Seasoning Mix with 2 tablespoons of Bimoli Special cooking oil. Put the cubed beef in.

♣ Add water as necessary, cook the beef until it becomes tender.

Nasi Spice Paste Mix

Ingredients and Preparations :

♣ Prepare 2 plates of steamed rice (+/- 400 gr) together with scrambled egg, boiled or fried chicken, vegetables (leek, cabbage), etc as preferred.

♣ Sauté 1 sachet of INDOFOOD Fried Rice Instant Seasoning. Mix with 2 tablespoons of Bimoli Special cooking oil. Add in the rice, stir well.

♣ Add the rest of the ingredients and cook until fragrant. Serve it hot.

HOT! Nasi Fried Rice Ingredients and Preparations :

♣ Prepare 2 plates of steamed rice (+/- 400 gr), together with scrambled egg, boiled or fried chicken, vegetables (leeks, cabbages), etc. as preferred

♣ Sauté 1 sachet of INDOFOOD SPICY Fried Rice Instant Seasoning Mix with 2 tablespoons of Bimoli Special cooking oil. Add in the rice, stir well.

♣ Add the rest of the other ingredients and cook until fragrant. Serve hot.

GIZZARDS IN CHILLI & COCONUT GRAVY

Ingredients and Preparations :
♣ Prepare 500g sliced gizzards or beef liver and 1-2 fried diced potatoes. Add petai and peas as preferred

♣ Sauté 1 sachet of INDOFOOD Fried Chili Instant Seasoning Mix with 2 tablespoons of Bimoli Special cooking oil. Put in the gizzards or beef liver and stir until half cooked.

♣ Add potatoes, petai & peas; cook well and serve.

BOSTEELS PAUWEL KWAK

TASTING NOTES:
Pours cloudy brown, nice beige head that dissipates failry quickly but leaves a halo and some legs. Nice medium to heavy bodied mouthfeel, with aromas of malts, and sugar. I get some dark fruit, a little bit of orange peel, tartness, and alcohol notes. A sweet beer that finishes dry and grainy. Some bitterness as well, but not consistently. This is a very nice Belgian ale, not too acute, and with a decent ABV to enjoy with dinner or dessert. Tasted @ 55F.

RATINGS: ratebeer.com BeerAdvocate.com

COMMERCIAL DESCRIPTION:
Full-bodied Belgian Specialty Ale. Amber in color with beautiful foam and slightly sweet, seductive malt character. Rich, satisfying Belgian experience.

LE TERROIR

TASTING NOTES:

Cedar with tangerine & stone fruit on the nose. Funky 2-week old singlette, fungal, and toe-jam. A true acid beer, ascorbic flavors, cedars, huge tart, bitterness, acetic and brett, full throttle. Finishes nice and easy. This beer is the Puckertown Express. Amazing flavor in a wicked sour ale. Tasted @ 55F.

RATINGS: ratebeer.com BeerAdvocate.com

COMMERCIAL DESCRIPTION:

Le Terroir is a French term meaning `Of the Earth.' Used to reference the environmental conditional that affect the brew, we like to think about the terroir of our foeders. These wooden barrels age our sour beer in varying temperatures, humidity and vibrations. The terroir of New Belgium, so to speak. Add in another variable by dry-hopping with peachy, mango-like Amarillo hops, and we created a beer that changes every time we brew it.

TRAQUAIR JACOBITE

TASTING NOTES:

Pours dark brown with red, like mahogany. Light off-white head that dissipates quickly, leaving a halo. Brown sugar, malts, raisins on the nose. Medium bodied old ale flavor with spices, but very well balanced and subtle. I would guess that the coriander masks the alcohol a bit, because it does not seem like an 8% beer to me. As this beer warms up, more sugars come to the front. Sweetness combined with spices, malts, and dark fruit, but not in a "holiday" beer way. Very well executed old ale. Tasted at 50F, 55F, & 60F.

RATINGS: ratebeer.com BeerAdvocate.com

COMMERCIAL DESCRIPTION:

Brewed to celebrate the anniversary of the 1745 Jacobite rebellion the ale proved to be so popular it has become a permanent addition to the range. Based on an eighteenth century recipe the ale is spiced with coriander which gives a remarkably fresh aftertaste.

FULLER'S 1845

TASTING NOTES:
Rich honey and malt aroma off a very fluffy light tan head. A reddish brown full-bodied pour, 1845 is sweet, malty, and very smooth. It clings to the glass for dear life, and finishes with a nice bittering hop that is well balanced and very pleasing. Because of the bottle conditioning, I get some yeasty notes, but also some citrus, dark fruit, chocolate and toffee. Very nice! Tasted @ 60F.

ratebeer.com 99 BeerAdvocate.com A-

COMMERCIAL DESCRIPTION:

Founded in 1845, Fuller, Smith and Turner Brewing created 1845 in 1995 to celebrate the brewery's 150th year, with Prince Charles adding the hops to the first batch.

This beer is a throw-back to the middle of the 19th Century, conditioned for 2 weeks before filtering, re-pitched with fresh yeast, and bottled.

Bragg's Apple cider vinegar

Is Vinegar the Best Germ Killer?  Beware of the superbug
by Annie B. Bond


We all know of the hand soap found in restrooms everywhere that boasts its antimicrobial power on the label. Have you ever stopped to wonder what exactly is in it that kills the germs? Most of the products on the market that are advertised to kill germs on surfaces are made with synthetic chemicals, such as Triclosan, that can cause superbug overgrowth. According to Stuart B. Levy, of Tufts University School of Medicine, commonly used disinfectants and antimicrobial agents are causing the same problem as overuse of antibiotics. Using a product that contributes to superbug overgrowth is especially dangerous in places filled with children, sick people and the elderly.

In the United States, a product can only be labeled and advertised as a disinfectant or antimicrobial agent after it has been registered as a pesticide with the Environmental Protection Agency (EPA). The vast majority of the products approved contain Triclosan or other synthetic chemicals that can contribute to superbug overgrowth. Fortunately, there are now also EPA-registered products on the market that are safer, such as a botanical disinfectant, as well as a “green” version using silver that has the lowest toxicity rating with the EPA.

Get to know the natural germ-killers

Herbs and essential oils are not known to cause drug resistance, and numerous studies concur that many, if not most, botanicals have remarkable abilities to kill all types of germs, which is why they have been used for centuries in home remedies. In my research, I came across a remarkable formula called “The Vinegar of the Four Thieves” or “Grave Robber’s Blend.” The story behind the formula speaks volumes about plants and their germ-killing properties. Having grown up with Western medicine, we might not think about herbs and essential oils as ways to keep germs at bay, but they are effective, and this method was once considered commonplace.

The "Vinegar of the Four Thieves"

Around the time of the Black Plague, a family of perfumers robbed the dead. As perfumers, they knew well which essential oils had antiseptic properties, and they infused those in vinegar and rubbed them on their bodies. By doing so, they protected themselves from certain death. The doctors of the time used the same herbs and essential oils to protect themselves while tending to those who were contagious. They wore big draping cloaks over their heads that reached down well below their shoulders. A hole was made for the nose, and attached to the cloak was a 10-inch-long canoe-shaped beak full of antiseptic herbs and essential oils.


Bragg Organic Apple Cider Vinegar


How to make your own

1. To make “The Vinegar of the Four Thieves" place a small handful each of dried lavender, rosemary, sage, rue and mint in a gallon jar, and cover completely with organic apple cider vinegar.

2. Cover tightly and let sit for six weeks.

3. Strain and pour into a spray bottle.

Whereas no home can be made completely sterile, the powerfully antiseptic Four Thieves formula can be sprayed on surfaces of concern, such as on cutting boards and doorknobs. Always sure to avoid getting it in your eyes.
Research is confirming that the old folk recipes using herbs and essential oils to kill germs—such as those used by 14th-century doctors during the Black Plague—were based on good science. Many essential oils, such as the oils of oregano, lavender and thyme, are more antiseptic than phenol, which is the industry standard. As of yet, essential oils aren’t individually approved by the EPA, FDA or CDC as germ killers. However, the antiseptic and antiviral properties of certain essential oils—as well as their safety and nontoxicity—have been well established.

By Annie B. Bond, bestselling green-living author. Annie has developed a kit that includes her booklet Natural Flu Protection, plus botanical and silver-based disinfectants, and other secrets of natural germ killing. www.naturalfluprotection.com

DUGGES NEVER MIND THE BOLLOX!

Piney nose, beautiful bourbon color, quickly dissipating head. Creamy palate, piney, fruity, honey, and alcohol notes. Candy sweetness with a bitter finish. Very nice complex DIPA. Tasted @ 60F.

ratebeer.com BeerAdvocate.com

COMMERCIAL DESCRIPTION:

From the one and only Dulles Ale & Porterbryggeri in Gothenburg, Sweden, a full and hearty Double IPA. Intensely fruity with balanced sweetness and lingering bitterness brought out by ample Centennial hops. No BS, this is the bollox!

HOF TEN DORMAAL BLOND

Pours lively, huge frothy head, and needs patience! Huge hop, orange, yeasty aroma, with a candy-like palate. Floral hop flavors, sweetness and bitter finish. Yeasty, bready in the middle. A beautiful deep golden farmhouse blond. Very nice! Tasted @ 60F.

ratebeer.com BeerAdvocate.com

COMMERCIAL DESCRIPTION:

Hof ten Dormaal is an original Belgian farmhouse blond ale brewed strictly via traditional methods. It is bottle conditioned and uses a top fermenting house yeast strain. The grain and bittering hops are produced on the Hof ten Dormaal farm.

The Hof ten Dormaal brewery also uses oil from rapeseed produced on the farm as the primary source of energy for the boiling and cooling process in their brewing, rendering the small farmhouse a uniquely self-sustaining brewery.

Pure Orange and Sea Buckthorn Berry Preserves from Latvia

Sea Buckthorn berries have very high levels of beta-carotene, vitamin C, vitamin E and flavonoids. The vitamin C level is about 10 times higher than that of oranges. The sea buck thorn berries are also rich in vitamins B1, B2, K and P. Because of sea buckthorn's thorny nature, it is becoming popular for planting to deter trespassing animals and people.

 Pure Orange and Sea Buckthorn Berry

Pure Foods motto is 'share happiness with others'. With attitude like that I was eager to try this jam and the elusive Sea Buckthorn berry.  I was not disappointed.  If you are a fan of thick slices of bittersweet orange peel spread on toast you are going to love this jam.


Pure Orange and Sea Buckthorn Berry Preserves from Latvia
Ingredients: Sugar, orange (20%), sea buckthorn berries (20%), glucose and fructose syrup, water, fruit pectin, potassium sorbate. Product of Latvia.

MOCKBAC Kvas Russian Beverages Rye kvass

Kvas Russia Beverages Rye

Mockbac Russian Rye drink, can




(Russian fermented rye beverage)
Kvas (квас) is an ancient and beloved beverage from Slavic Europe. While it is basically a low-alcohol beer, it is enjoyed as a soft drink, even by small children. Factory-made versions have been available for some time and many are quite good. But homemade will always be best. Often spelled "kvass."  Here is a recipe using actual dried rye bread.

Kvass Rye Drink for Home Brewing

Bread drink
A fizzy bread drink sometimes referred to as Russian cola, kvas literally means “leaven.” Its origins go back fifty centuries (fifty is not a typo!) to the beginnings of beer production. Kvas was first mentioned in Old Russian Chronicles in the year 989. But how the recipe was discovered and by whom remains a mystery to this day.

Some say the drink was invented by mistake. According to one legend, a bag of grain got wet and the grain started to grow. A farmer decided to save the product and make flour out of it. He couldn’t use it to make bread and instead, invented malt. He added some water, let the liquid ferment and created the first ever kvas.
Making your own

Kvas has been consumed in most Slavic countries (Russia, Belarus, Ukraine, Lithuania, Poland) as well as in ex-Soviet states since ancient times. In some countries one can still see kvas vendors on the streets. Similar beverages around the world include Malta, Chicha, Ibwatu, Pulque and Rivella. There is a famous saying "Bad kvas is better than good water."
House kvas is made with black or rye bread baked into sukhari (croutons), yeast and zakvaska (kvas fermentation starter). The taste depends on the proportions of these essential ingredients. There are numerous variations of the following basic recipe.

Rye Bread Kvass
Ingredients:
2 g (10 l) hot boiled water (70-80 C, 158-176 F)
1 lb dried rye bread slices
1 lb sugar
1 pack yeast

For better taste, add mint, raisins, and/or black currant leaves
Method:
Dry the rye bread slices in a warm oven, then cool.  Place in a large, deep glass or enameled dish, and cover with 1 g (5 L) hot water.  Let sit for 1-2 hours at room temperature. Stir 2-3 times. Sift the liquid into a glass or enameled dish, keep it and the soaked slices.
Cover the soaked rye slices with the other 1 g (5 L) hot boiled water, and let sit 1-2 hours at room temperature. Then, sift the liquid into the previously sifted liquid and keep it but not the rye remains.
Let cool to room temperature, add the yeast, sugar, and (optional) mint, raisins, and/or black currant leaves.
Let sit at room temperature for 8-12 hours, or overnight.
Sift, pour into bottles, and place in a cold place (or in a refrigerator) for 2-3 days.

HE'BREW BITTERSWEET LENNY'S RIPA

Aroma of strong hops, tangerines, malts. Pours amber with a thick reddish off-white head. This baby is clinging on for dear life! Bitter hops, citrus, and piney flavors. Seems earthy, full bodied, creamy, and I certainly don't get the heat I would expect at this ABV. Definite notes of rye and a resiny undertone. Very nice, a little tart, and so not boring. Tasted @ 58F.

ratebeer.com 98

COMMERCIAL DESCRIPTION:

Ladies and Gentlemen, Shmaltz Brewing Co. is proud to present Bittersweet Lenny's R.I.P.A. Brewed with an obscene amount of malts and hops. Shocking flavors - far beyond contemporary community standards. We cooked up the straight dope for the growing minyans of our nation's Radical Beer junkies. Judges may not be able to define "Radical Beer," but you'll damn well know it when you taste it. Bruce died, officially declared a pauper by the State of California, personally broken and financially bankrupt simply for challenging America's moral hypocrisies with words. The memorial playbill read: "Yes, we killed him. Because he picked on the wrong god." -Directed by, the Courts, the Cops, the Church... and his own self-destructive super ego. Like Noah lying naked and loaded in his tent after the apocalyptic deluge: a witness, a patron saint, a father of what was to come. Sick, Dirty, Prophetic Lenny: a scapegoat, a martyr, a supreme inspiration.

INGREDIENTS:

MALTS: 2-row, Rye Ale Malt, Torrified Rye, Crystal Rye 75, Crystal Malt 80, Wheat, Kiln Amber, CaraMunich 60

HOPS: Warrior, Cascade, Simcoe, Crystal, Chinook, Amarillo, Centennial. Dry Hopped with Simcoe, Amarillo and Crystal

DUGGES 1/2 IDJIT

Huge chocolate and smokey nose. Wow! Malty, roasty, some sour cherry, and Balitc flavors. Coffe & underlying chocolate. medium body and very little head that dissipates immediately. A little more grain toward the end of the bottle. Very nice porter from Sweden. Tasted @ 60F.

RATEBEER BeerAdvocate
COMMERCIAL DESCRIPTION: -- From the one and only Dugges Ale & Porterbryggeri in Gothenburg Sweden, an original, robust Imperial Porter with notes of coffee and salty licorice. Perhaps not as foolish as his big brother "Idjit", "1/2 Idjit" still has no trouble standing on his own.

Thai Red Curry Crabs the easy way with Asian Home Gourmet Thai Red Curry Spice Paste

Thai Red Curry Spiced Crabs

Thai Red Curry Crabs (Serves 4)


Ingredients:
•1 packet Asian Home Gourmet Thai Red Curry Spice Paste©
•450g (1 lb) crabs, cut into quarters
•30 fresh basil leaves
•4 cloves garlic, coarsely chopped
•4 shallots, coarsely chopped
•285ml (1¼ cups) - 330ml (1½ cups) coconut milk or milk
•2 tbsp vegetable oil
•1 egg, beaten (optional)

Method:
1.Heat oil in a non-stick wok on medium heat. Add SpicePaste©, garlic and shallots; stir-fry for 2 minutes.
2.Add crabs, basil leaves and coconut milk or milk. Cover and cook on medium heat for 5 minutes.
3.Remove lid, stir in an egg slowly and cook for ½ minute. Serve hot with rice.

Variation: You may replace crabs with any seafood of your choice.

BuyAsian Home Gourmet Spice mix here