#royalcuisine

[uyirorganicfarmersmarket]

🌾💛 Say yes to traditional goodness!

👨‍🍳 Raja Mudi Rice Rawa is a proud heirloom ingredient, cherished for generations. Rediscover the taste of nostalgia with every bite. 🌾🌾

#uyirorganic #uyirorganicfarmers #uyirorganicfarmersmarke #organicfarming #organicproducts #healthiswealth #healthylife #healthyfood #HeritageFood #RoyalTreat #RajaMudiRiceRawa #FitForKings #NutrientRich #CookingAdventures #HeritageFood #FamilyBonding #RajaMudiRiceLove #RoyalCuisine

[tobeawonderfulworld]

Breakfast: Mother's Day edition

Greetings, my visitors,

Today I made breakfast for my beloved mother. And for the rest of the people living in my castle, but especially for my mother.

I baked some bread (final baking), squeezed some orange juice, made some croissants out of a can. ('Cause who would try to make the croissant dough themselves, totally not me, and I totally did not fail big time)

I'm losing the topic. The croissant story is for another time.

Today's recipe will be about the rice pudding I crafted.

Ingredients for 4 bowls:

200 grams of dessert rice (for so I believe, you can also use risotto rice)

1 liter of (vegan) milk: I used hazelnut milk, other options could be vanilla milk or almond milk. Choose what your taste prefers.

Lots of fruit, for example: kiwi, mandarin, apple, blueberry, grapes, passion fruit.

Maple syrup, optional

Making proces:

Read the whole recipe first, you don't want to come across surprises, when your milk is just starting to cook.

Wash and cut up all of the fruit! As small as your cute mouth prefers.

Bring the milk to cooking. Watch it closely, it may cook over if you don't pay attention. Then you gotta do a whole lot of cleaning.

Poor in the dessert rice.

Let the rice cook in the milk, without lid. The milk has to evaporate. Cook for about 12 minutes on low fire, however this depends on which rice you bought, so always read the instructions on the package. Does the milk with rice still bubble too much? Turn down the fire or switch to another jet.

Make sure to stir continuously when the consistency becomes thicker. Otherwise it will burn, even more cleaning to do.

At the end of the cooking-process: taste that drap. Too thick? Add some more milk or water. Too thin? Cook longer, keep stirring. Rice not cooked yet, but right consistency? Add some milk or water, cook longer, keep stirring.

Turn off the stove, when the rice pudding is done.

Put the rice pudding in as many bowls you like (I do advise not to eat 4 portions on your own, but who am I to give you eating restrictions).

Divide the cut-up fruits across the bowls.

Do the plating-thing to make your craft look pretty.

Pour some Maple syrup, if you like your foods sweeter.

et, voilà. You rice pudding is ready to eat.

You have now crafted rice pudding with fruit. The sweetness of the fruit is a great combination with the more sober(?) rice pudding. The rice pudding itself is great with hazelnut or vanilla milk, it easily gives the pudding some tasty-tasty flavour.

If you just totally found this recipe crêpe, leave a letter of complaint in the letterbox. If you wanna tell me how great of a mysterious castellan I am, leave a letter of admiring in the letterbox. (I highly prefer the second.)

You have my luck, dear visitor.

[dowlatvillaspalacehimatnagar]

Dowlat Vilas Palace +919825500306 www.dowlatvillaspalace.com #dowlatvillaspalace #himmatngar #himatnagar #idar #jaswantgarh #jaswantgadh #gujarat #india #homestays #homestaysindia #food #foodlovers #cuisine #royalcuisine #royalfoodreceipe (at Dowlat Villas Palace) https://www.instagram.com/p/B4cNamrh_WU/?igshid=fvhooi0ziu1t

[handthatbitesuk-blog]

We went to this fantastic restaurant in Bangkok. It was after my friend's wedding so we wanted something spectacular and @pastebangkok did not disappoint. This dish was steamed wild seabass fillet with white turmeric , fennel & lemongrass ‘lon’ sauce. You can read more here goo.gl/SPjuQB Don't forget to hit the follow button and like @thehandthatbites on Facebook. #thehandthatbites #pastebangkok #paste #bangkok #thailand #finedining #thaifood #thaicuisine #royalcuisine #finefood #foodlover #foodporn #delicious #tasty #blog #blogger #foodblogger #travelingram #travelblog #tfl #igdaily #instagramers (at Paste Bangkok Thai Cuisine)

[tickitbookitblog-blog]

#privatetours #citytours #Thingstodo #Activites #tours #Jaipur #Rajasthan #India #visitnailapalace #Royalcuisine #Multitour (at Mondeal Square) https://www.instagram.com/p/Brwnh88Fco6/?utm_source=ig_tumblr_share&igshid=1fwadv8reqhlf

[ignaciogallego]

#RoyalCuisine #ThaiFood #Eixample #ThaiBarcelona #barsalona #BCN #barnagourmet #Barcelona (en Thai Barcelona - Royal Cuisine)

[chen0193]

Faded Royal No more love at first bite, even though some meals start at $6. Royal Cuisine at Royal Oak. Who still remembers it, opposite Ollie's Icecream Parlour? #royalcuisine #royaloak #loveatfirstbite #not #fadedroyalty #notroyalinthefirstplace #intaroyal (at Royal Cuisine)

[babysavira]

❁ VISIT JOGJAKARTA (again and again)...MEANS REVISIT TO ONE OF MY FAVORITE RESTAURANTS IN JOGJA! @baleraosresto 😉 ❁ - - - #actorslife #indoactor #traveling #traveler #lavieestbelle #livemylifetothefullest #selfie #cafeselfie #godsfavor #businesstrip #workandplay #adventure #makeupjunkie #selfmakeup #babysavira #bst #jogjakarta #jogja #yogyakarta #lifestyle #lifestyler #abhayagiriresto #baleraosresto #baleraos #baleraoskraton #royalcuisine #porschedesign #porschedesignsunglasses @porschedesignofficial (at Bale Raos Royal Cuisine Restaurant, Keraton Jogjakarta)

[tobeawonderfulworld]

Custard is everything ???

It's just so delicious, as pudding, in cakes, in pies.

Apple pie with a bit of custard in the apple filling really kills the game.

[indoremasala]

Enjoy your every day like you enjoy our finger-licking Matka Cuisines. Try our delicious royal cuisines cooked in Matka with love. For order call- 62621 77000, 91110 10927 #KKBMatkafood #Food #cloudkitchen #Foodies #FoodisLove #royalcuisine #event #Foodies #indorefoodies #Indorefoodie #matkafood #OrderFoodOnline #indorefoodbloggers #indorefoodies #foodbloggersindore #homedelivery #foodbloggers #fooddelivery #OrderFood (at Indore, India) https://www.instagram.com/p/CGKrbC9gnDI/?igshid=1o209omgqllwa

[dowlatvillaspalacehimatnagar]

Dowlat Villas Palace +919825500306 #dowlatvillaspalace #himmatngar #himatnagar #jaswantgarh #jaswantgadh #idar #gujarat #india #homestays #homestaysindia #royalcuisine #homecookedrecipes (at Dowlat Villas Palace) https://www.instagram.com/p/B4XnYzkhBr7/?igshid=1212r7rvlia57

[cherrytherotten]

Feel like royals? Eat like royals 😏 🎧 Gold Digger | Vitamin String Quartet #tb #korean #royalcuisine #desert #royalpalace #gyeongbokpalace #seoul #traditionalfood #seoultrip #seoullove_ #séoul #korea #instagramkorea #seoulite #seoul_korea #travelstoke #ExploreMore #hypebeast #beautifuldestinations #visualambassadors #wanderout #bbclocalite #tasteintravel #passionpassport #mytinyatlas #createexploretakeover #voyagediaries #traveler #objektifimden

[hanhan-jabji-extra-blog]

궁중떡뽂이를 만들었어요. 잘 했어요? #궁중떡볶이 #떡볶이 #요리스타그램 #먹스타그램 #food #cooking #Koreanfood #royalcuisine #homemade

[thehungrykat1]

Royal Cuisine of Thailand at Red Ginger in City of Dreams Manila

Have you ever wanted to dine like royalty and eat exactly what the royal family has at their royal residences? You don’t have to marry into the royal family as Red Ginger at City of Dreams Manila lets you experience the Royal Cuisine of Thailand from September 15 to 25, 2016 with special guest Thai Chef Aek Charttrakul.

Red Ginger is a contemporary dining restaurant located at the second floor of City of Dreams Manila, just a few steps away from the busy casino gaming floor. The restaurant features popular Southeast Asian dishes with more affordable prices compared to the other restaurants found inside the luxury hotels within the complex like Nobu Restaurant of Nobu Hotel, The Tasting Room of Crown Towers Manila, or The Cafe of Hyatt COD. Red Ginger is open 24 hours a day to cater to hungry diners and casino players any time of the day.

Red Ginger is very much accessible to the public as it is located at the center of the huge casino complex. You can choose to sit outside if you want to hear the casino sounds and feel the energy from the people playing nearby.

Award-winning Thai Chef Aek Charttrakul takes the helms at Red Ginger’s kitchen, serving royal cuisine from Thailand during lunch from 11:00am to 3:00pm and dinner from 6:00pm to 11:00pm. I’m not really that familiar with Thai cuisine, except for the fact that they are mostly spicy. This is my chance to experience the best of Thailand with dishes fit for royalty. Originally only served in Thailand’s royal palaces, the recipes and preparation methods for Royal Thai Cuisine were once closely guarded secrets, with the non-royal classes forbidden from cooking or eating the dishes. Guest Chef Aek has mastered the art of cooking Thai cuisine while working in 5-star hotels in Bangkok and a specialty restaurant in France. Together with the Red Ginger culinary team, Chef Aek will prepare the Thai dishes to highlight the balance between different flavors including spicy, sour, sweet, salty, and bitter.

Chef Aek Charttrakul began his career in 1999 cooking royal Thai cuisine in Benjarong, Dusit Thani, Bangkok. After working in several other countries, Chef Aek joined the Suan Dusit Rajabhat University & International Culinary School in 2013 and has since represented his country in various national, regional, and international competitions, garnering gold, silver, and bronze medals. His most recent accolades include receiving a silver medal at the 2015 Philippine Culinary Cup, a gold medal 2nd prize at the 2014 Villeroy & Boch Culinary World Cup in Luxembourg, and a gold medal with distinction at the 2014 Salon International de L'Agroalimentaire (SIAL) International Top Chefs in China.

This is actually just my first time to dine at Red Ginger, which is quite peculiar since I have visited a lot of the other restaurants in this area. Maybe it’s because I usually just head to Noodle8 downstairs whenever I need a quick but filling meal. Together with some friends from the media and other bloggers, we were excited to see what Chef Aek had specially prepared for us.

I tried Red Ginger’s Drink of the Month, the refreshing Tropical Mojito (P180) which has just the right balance of minty flavor and alcohol to keep you going throughout the workday.

We were presented with an amuse-bouche to start our Thai lunch. The Prawn and Peanut Stuffing Wrapped in Egg Net or Rhoom was a delicious and beautifully-presented starter with sweet and savory shrimp fillings. Royal Thai Cuisine is usually prepared from scratch, even the curry powders have to be ground on the spot, so it takes around 3 hours to prepare each dish and as long as two days to prepare all the ingredients. Thankfully, we are not royalty so Chef Aek was able to cook his dishes using Thai curry powder and local ingredients.

We then had a set of appetizers including the Rice Cracker with Peanut Sauce or Kao Tang Na Tang (P260). This is a crunchy, somewhat messy appetizer that really explodes with flavors once you put the peanut sauce on top.

Next was the Crispy Vermicelli Tossed in Sweet and Sour Sauce or Mee Krob (P300). These rice noodles are very very crispy with the sweet and sour sauce adding most of the taste sensations. The sour component comes from the peel of a Thai citrus fruit called som sa. The flavors are definitely Thai and I enjoyed each crunchy bite.

The Spicy Pork Rib Soup or Tom Klong Kradook Moo (P370) was quite a surprise. Even with the floating pieces of chili, the soup does not look like it packs a mean spicy punch, but it does. The light clear broth is similar to a Singaporean Bah Kut Teh or our own “nilaga” but the spices that accompany it are uniquely Thai. This one made me sweat.

Now let’s try some of the main courses. The Green Curry with Chicken or Kaeng Kew Wan Gai (P420), is a Central Thai variety of curry. The name green curry derives from the color of the dish, which comes from green chillies. This curry is also made with coconut milk and fish sauce, among other ingredients. The chicken absorbs all the flavors of the light curry and this goes so well with steamed rice. It is not really that spicy, as green curry tends to be less spicy than red curries, but is usually more pungent.

One of my favorites that afternoon was the Roasted Pork Neck with Spicy Thai Dipping Sauce or Kor Moo Yang (P460). This caramelized smoky grilled pork is so good by itself, but put it in the spicy dipping sauce and it raised the dish to another level. Spicy food lovers can put as much of the sauce as they like.

But the group's hands-down favorite for the Royal Cuisine of Thailand event is the Stir-fried Crab with Egg and Yellow Curry or Poo Pad Pong Karee (P720). This big piece of delicious crab is doused in a rich and thick yellow curry that just oozes with flavors and spices. Put it on top of a heaping plate of steamed rice and you have yourself a winner. I am still imagining it myself.

Another hot and spicy dish is the Stir Fried Angus Beef with Hot Basil or Pad Kaprao Nua (P520). The tender slices of Angus beef are also magnificent. Almost everything that was served was spicier than the usual dishes we are accustomed to, but Chef Aek said that he actually toned down the spice level of his dishes to suit the Filipino palate. But still, we were all sweaty from all the heat! The Thai probably eat flames for breakfast.

Our last main dish was the more familiar Stir-fried Thai Noodle or what we generally call Pad Thai (P480). This was the dish that we thought would be spicy but it ended up being the least spicy of all. Pad Thai was made popular in Thailand during World War II and has since become one of Thailand's national dishes. This is commonly served as a street food and at casual local eateries in Thailand. The sweet peanutty noodles are a delight and we were stuffed by the end of the afternoon.

But before we left, Chef Aek brought out a dessert treat for us. The Coconut Sticky Rice with Mango or Kao Naew Mamuang (P245) features a ripe, sweet yellow mango placed atop bed of sticky rice, capped with a dollop of coconut cream. The light and sweet flavors were a refreshing ending to soothe out taste buds which were still sizzling from all the heat. You can also try the Rice Flour Ball Dumpling in Coconut Milk or Bua Loy (P225) which literally means "floating lotus" and is a creamy dessert soup made with coconut milk and glutinous-rice flour.

Red Ginger is celebrating this Thailand food festival only until September 25 so you better hurry to City of Dreams Manila and enjoy the authentic Royal Cuisine of Thailand, especially while Chef Aek is still here. The Southeast Asian restaurant also highlights Peranakan cuisine via an all-day a la carte menu until October 31, so this would be the best time to visit Red Ginger and experience these authentic Southeast Asian flavors.

ROYAL CUISINE OF THAILAND at RED GINGER

2/F, City of Dreams Manila, Aseana Avenue corner Roxas Blvd., Paranaque City.

800-8080

www.cityofdreamsmanila.com.ph

www.facebook.com/cityofdreamsmanila