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                                 A great traditional  Malay dish   that is easy to prepare: perfectly fried whole fish with crisp skin and moist flesh smothered with sambal sauce.  To get the fried fish to that perfect stage, however, two things are required: seasoning the fish and frying it correctly. For the seasonings, the fish is rubbed with salt and turmeric powder. To fry the fish, use enough oil to make sure that at least half of the fish is submerged. Make sure too that the oil is extremely hot before lowering the fish into it.  The   spicy sauce, or sambal   in Malay, is excellent not just with fish but also with other seafood, meats, and even hard-boiled eggs. Make a whole tub and freeze extra portions for later use – then get the neighborhood talking when you serve this exotic dish at your next dinner party. ...

                                              Ingredients: Serves 4-6 2 tbsp olive oil 1 onion 1 cup carrot, chopped 1 cup celery, chopped 2 garlic cloves, minced 6-8 cups chicken or vegetable broth, low-sodium 1 cup wild rice, uncooked (or cauliflower rice for a low-carb alternative) 1 lb chicken breast, cooked and shredded Salt & pepper  Directions: Heat olive oil in a large soup pot on high heat. Once hot, add the onion. Saute for 3-5 minutes until translucent.  Add the carrot and celery, saute another 3-5 minutes. Then add the garlic and cook for about a minute until fragrant.  Add the broth and rice into the pot. Bring to a boil then reduce heat to low/medium to simmer.  At this point, add the chicken and let cook about 20-25 minutes until rice is fully cooked.  Add salt and pepper to taste. Ser...

                                   This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste. 4 tablespoons vegetable oil 4 small potatoes, peeled and halved 2 large onions, finely chopped 2 cloves garlic, minced 1 tablespoon minced fresh ginger root ½ teaspoon chili powder ½ teaspoon ground black pepper ½ teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon salt 2 medium tomatoes, peeled and chopped 2 ta...

                           Ingredients 2 cups Atta flour (or whole wheat, sifted) 1 teaspoon salt Approximately 1 cup warm water Directions You will need a medium-sized bowl, a rolling pin, a castiron griddle or heavy skillet, and a small cotton cloth or a paper towel. In a medium-sized bowl, mix together the salt and the flour. Make a well in the middle and add just less than 1 cup warm water. Mix with your hand or with a spoon until you can gather it together into a dough (depending on the condition of your flour, you may need a little extra water or a little extra flour to make a kneadable dough). Turn out onto a lightly floured bread board and knead for 8 to 10 minutes. Cover with a damp cloth or a plastic wrap and let stand for 30 minutes or for up to 2 hours. The longer the dough stands, the more digestible the breads. Divide the dough into 8 pieces and flatten each with lightly f...

                                 Idli is one of the most popular south Indian recipes all over the country. Extremely scrumptious, light and nutritious, Idli is an ideal breakfast item. Made of rice and Urad Daal, making Idli is not difficult at all, however its preparation takes a little time as the batter for Idli requires fermentation. As it is a steamed food with minimum oil and no spices, it is an ideal food item for every body. It is one of the most regularly made items in any Malayalee home. Idli is served hot along with sambhar and Nariyal chutney (Coconut chutney). Read on to know how to make idli, if you want to try this wonderful south Indian delicacy. idli Recipe Ingredients 2cup Rice 1 cup Urad Daal (white) 11/2 tbsp Salt A pinch of Baking Soda Oil (for greasing the pans) Method Pick, wash and soak the daal overnight or for 8 hours. Pick, wash and drain the rice. G...

                                    Thosai  is a South Indian savoury, thin pancake made from a batter of various fermented pulses and rice flour, which is then cooked on a flat griddle. The dish is usually eaten at breakfast with accompaniments such as  sambar  (an Indian vegetable stew), curry and chutney. History One of the earliest mentions of  thosai  dates to the sixth century and can be found in the Tamil literature of the Sangam period in India. The  Manasollasa , a Sanskrit text written in the 12th century, mentions a similar dish known as  dhosaka , which was made using only pulses without any rice added. Description This South Indian snack is made of various fermented pulses including  dhal  beans, rice flour and  halba  (Malay for fenugreek). 3  The process of making  thosai  begins with soaking the...

                                                                                                                 China The current population of China is 1,436,995,308 as of Wednesday, January 29, 2020, based on Worldometer elaboration of the latest United Nations data.China 2020 population is estimated at 1,439,323,776 people at mid year according to UN data.China population is equivalent to 18.47% of the total world population. China ranks number 1 in the list of countries by population.                                                           ...