Hari Kraf Kebangsaan 2008 (National Craft Day 2008)

Last week hubby was at his client's place at Kompleks Kraf and noticed there is an expo going on. He went round and saw many interesting stuff so we decided to bring our city boiboi to check things out. They have allocated some free parking lots around. The one we parked were behind Prince Court Hospital which was labelled C which is a huge place but its kinda the rough it out kind. They just dumped gravel stones on a few parts to level the ground and have many pot holes. It's one big mess after a heavy down pour when we left. There are a couple more A and B but A which is within the complex has limited space and B is a bit of walking distance away.

There were numerous huge tents set up for the displays and each tent has a theme of some kind ie. crafts made out of forest sources, batik, international crafts etc. The layout of the displays are prominently display all around the huge complex.

There were many traders displaying rattan wares and all these items are on sale. I noticed the price here is very reasonable and you can bargain for a fair price.

There are even modern design handbags for fashionistas.

There is a stall displaying gasing, a type of traditional top which fascinates my boiboi. There's a man displaying how to spin the top. We got boiboi the starter version at only RM5.00! Get the man to test out the top first before walking away with one cos you'll need one that can balance properly. There's one displaying various traditional drums.

Then there were flower stalls fashioned out of dried leaves and so forth. Very colourful indeed.

As we walked on, I heard a very sweet familiar music. As I got closer, I saw a man playing angklung (is this how it's spelt?) which is a traditional musical instrument fashioned out of bamboos. I tell you this guy is good!

This is how they looked like individually which one can play just like that instead of rows of them shown above.

Colourful beadings from East Malaysia.

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This lady was seen weaving a rattan ball.

Fancy some old school coin box made of bamboos???

This piece of wall display is fashioned out of tree roots.

Wood carvings.

These flowers were made using fish scales!

This man is seen resting after working on his kuda kepang, a type of horse weaved out. Kuda kepang is used in a Malay dance from Johor.

The larger tents have stage in them showcasing various traditional dances and for this instance there was this keroncong session going on.

In tent number 10 (I think or could be 11), there are a few crafters around showing off their skills. Other than that you can paint your own batik or clay FOC.

You can also have your portrait sketched.

The man on the left is carving sand stones, on the right, the man from Semporna, East Malaysia was crafting wooden ships.

Over at the smallish international showcase, there is only a handful of crafters and all of them are Asian crafters ranging from dyeing cloth in natural dyes and materials from India; inlay crafting from Iran; embroidery from Bangladesh and stone carving from Nepal. Sounds rather pathetic huh?

Natural dye from plants etc are used together with mud which result the cloth came out with those cracked like prints.

The most interesting of the lot is this Inlay craft from Iran. The man saw pieces of wood and join them all up to form pictures.

Inside the main complex, there are rows and rows of traders displaying batik! Quite boring actually cos they looked kinda similar except for a couple. Also on display were Malay keris and pedang (sword).

What is expo without food haha... There is a huge tent that serves all sorts of food. Most of them are Malay stalls but I think there's one Nothern Indian cos there's a tandoor oven there. Since we just wanted some snacks, we have some very yummy cucur udang (the stall next to the Northern Indian one). From one of the stalls, I tried their bubur chacha and kuih talam. Both I have to say are superb!!! I haven't eaten such a nice creamy bubur cha cha in a long while, the creaminess is totally not over powering. They did not stinge with the ingredients for the kuih talam definitely. It's so hard to find soft, fragrant ones these days.

Overall, I find the expo quite disappointing. There were more traders than crafters. This is like a huge bazaar hahaha. I thought it would be more appropriate for them to showcase the experts' skills. Such a pity else my boiboi's generation will be totally at lost with all these beautiful crafts that we have in the country.

Anyway, it's still interesting to pay them a visit. The expo is on from 23 March till 7th April 2008. Opening hours is 10.00am till 10.00pm. Location is at Kompleks Kraf, Jalan Conlay, Kuala Lumpur. Map can be found here.

Pak Tong Koh (White Sugar Sponge)

Yozora asked one day if I happen to know how to make Pak Tong Koh, a type of Chinese traditional sweet cake. I told her that I've never made any before and neither does my mom knows how to make one. I went searching in the net and found this recipe by Florence, seems to be the easiest. This one only need 2 hours fermentation as compared to some - overnight!

I went and did a test run recently, well just to see if I could make one since I'm usually very sceptical about myself making such traditional stuff. They usually never turn out okay especially the first time.

I followed her recipe to the T with the exception that I added 140gm sugar, 10gm more after I tasted the cooked batter. The koh turned out looking like this...

They smelt exactly like those I've bought from the market, looked quite close too hehe... but the honeycomb texture is not so obvious though. Taste wise, quite close to the real thing but not sweet enough for a koh. I think 150gm sugar would be a better bet. Hubby said the yeast taste is a bit over powering but he tried not long after I took out from the steamer.

I kept them in the fridge over night since my mom said it will turn bad quickly. I took one the next morning and somehow can't detect the strong yeast taste but it's a bit hard though.

I gave a tub to my parents which she kept in the fridge. My mom being the rajin (hardworking in Malay) one steamed them the next morning before eating. When I called her, she asked if I really made the koh myself. I told her yes. She told me, they were very nice worrr :P hahaha... wah first time she said my cooking is nice!

I'm reproducing Florence's recipe here for my future reference. Thank you Florence for such a wonderful recipe.

Pak Tong Koh (White Sugar Sponge)

Ingredients:
(A)
170g sieved rice flour
130 - 150g castor sugar
360ml water

(B)
3/4 tsp instant yeast
1 tbsp warm water

Method:
1. Mix (B) and leave aside for 10 minutes for use later.

2. Mix (A) together with a whisk and cook over low heat stirring all the time till a little thicken (this process should not be more than 5 minutes otherwise the mixture will have sago pearls forming). Sieve this mixture into a big mixing bowl and cooled it in a basin of water. Make sure it's cooled till luke warm.

3. Mix (1) and (2) together and blend well. Cover the mixture with glad wrap and prove in a warm place for 1 - 2 hours. When the mixture show signs of bubbles all over the surface then it is ready for steaming.

4. Pour the ready batter into a 19.5cm x 19.5 cm greased pan and steam on high heat for 20 -25 minutes.

5. Cut into serving pieces when cool.

Ref: Do What I Like blog by Florence

Technorati Tags: malaysian food + kuih

Review: Satay O'Mulia

Where to find satay in the city of Kuala Lumour when you have cravings for them in the evening???

Now don't read me wrong here hahaha... usually it's my the other half who will have all these weird cravings. No wonder his tummy is perpectually 4 months pregnant!

As he was throwing me this question, it suddenly dawn upon me that there is indeed one stall in the city that serves satay. Adly of Friedchillies have been telling me about this Satay O'Mulia aeons ago but somehow it never cropped up in my mind. This stall is located at the busy intersection between Jalan Tun Razak and Jalan Semarak. It's opposite Menara Celcom. Parking is certainly not a breeze here, we went round the stall 4 rounds but yet can't find any parking, not even by the road side ok. Sigggghhh so I told hubby to try just one more round and yippeeee we managed to squeezed into one tight space in front of the Indian restaurant a few doors away.

We shared a table with a big fat cat. Too bad boiboi is not around else he will be very fascinated cos he just loved cats. Anyway hubby shooed it away when our satay arrived. He was worried that it will steal his satays away LOL.

I'm impressed with the large succulent chunks of beef and chicken meat. There were chicken skins in between the chicken pieces, burnt and caramelised under the charcoal. I'm glad the beef satay stays tender. Both types were well marinaded and went well with the peanut sauce. Loved the way O'Mulia serves their sauce. Just like Haji Samuri, they gave us a large bowl of peanut sauce and a small bowl of fiery hot chilli. We could scoop into our individual bowls to our hearts content without needing to call for the wait staff every now and then for refills. Not the best peanut sauce but hey, I'm not complaining... dunking in the cucumber and ketupat as well.

Our only grouses were some of the chicken satay were not cooked AND they seem to have used a lot of MSG either in their marinade or peanut sauce. The first was solved by sending back for another round of grilling but it was the mother-of-all thirstiness that I really can't stand for the whole night. That certainly spoilt everything about O'Mulia.

Other than satays, I noticed there were a lot of patrons ordering fried rice and noodles. If not for the MSG experience, I won't mind patronising again, so at the moment, it's a no for me.


Satay O'Mulia
300-1 Jalan Tun Razak,
54200 Kuala Lumpur
Tel: 6019 371 3639
Opens from 6.00pm - 11.00pm


Technorati Tags: malaysian food + satay

Slow Cooked Chicken and Potatoes

Sorry for the silence. Things has not been so bright since yesterday morning, we lost a colleague quite suddenly on Sunday night but thank goodness it was rather a peaceful one. It's not easy with this one as he has 3 young kids as well, just like ST Tee. Got me into thinking mode again...

Anyway, I have this in my draft folder. Enjoy yah.

Since the discovery to slow cook food without water... it's getting easier to have some of my meals prepared. One of the better ones done in a slow cooker is this Slow Cooked Chicken and Potatoes.

Easy peasy but in order to get a more fragrant taste, I pre-fried sliced onions with garlic, soy bean paste and fermented black bean together in oil. Then dump in chicken chunks and brown them. Arrange potatoes at the bottom of the slow cooker. Placed the chicken concoction on top. Cover and cook for about 3-4 hours.

The outcome was fantastic especially so after pre-frying the aromatics!

Check out my two other slow cooked meals:
Slow Cooked Chicken With Bittergourd
Slow Cooked Pork Ribs


Technorati Tags: slow cooker + chicken

In memory of ST Tee

Review: Red Door Cafe & Restaurant

Red Door is one of my parents' favourite joint but seriously I don't find them that great, just mediocre on the number of occassions I have joined them for dinner. Even though claimed by a couple food writers that this place serves authentic Nyonya food but I chose to digress. We have ordered ala carte dishes to go with rice but the portion is way too small and doesn't taste fantastic, let alone authentic. Funny that this place is always packed on weekends, well maybe there isn't much choice in Jusco Metro Prima.

Since sometime back, they decided to widen their menu by introducing individual meals like noodles or rice and when we went there recently, they have some additional items added to the menu as well.

I went for their Duck Noodles (RM8.80). The soup is of the herbal kind which is similar to the famous duck noodle found at Pun Chun, Bidor but clearer. Hubby was busying helping himself to my soup whilst waiting for his Char Koay Teow (stir fried flat rice noodles).

This was hubby's Char Koay Teow (RM6.80) which I tried a bite. Great to note it has enough "wok hei", a must for Char Koay Teow. Tastewise, it was surprising a good one.

Dad ordered Hainanese Chicken Chop (RM8.80), errr in a nyonya restaurant??? Aiyoh hahaha but he said it's a new item and he wanted to try it. When it came, it looked not too bad. I didn't taste it so no comment but he said it was ok.

My mom had their Melaka Chicken Rice (RM7.80) which came with 3 elongated rice balls served with soy sauce chicken. I ate this before and it was nice. The soy sauce chicken tasted like my mom's style. I like the chili sauce (sorry no photo cos her food came late and I didn't want to delay her from digging in).

We have a plate of fruit rojak (RM6.00) which is all right too but our only complain was the fruits were not cut in consistent sizes. Some of them came thinly sliced but some came in huge chunks! Just purely fruits and no crisps nor yau char kwai (deep fried crullers).

Mom and hubby each ordered cendol (RM2.80) which I think has improved tremendously but the portion is still kinda small. At least this time the cendol strips didn't came frozen.

Note: Not sure if it's halal or it's just pork free. Price stated above is excluding the 5% Government tax and 10% service charge.


Red Door Cafe & Restaurant
F27 First Floor
Jusco Metro Prima
Jalan Kepong
Tel: 603-6252 6186


Technorati Tags: malaysian food

East and West Fried Rice

Actually this is not one dish of East meets West fried rice hahaha just so happened I have two versions of sausages used. In terms of flavours, the Eastern or rather Chinese sausages tasted entirely different from the Western version, well except for a certain cured sausages that tasted quite similar.

Let's start with the Eastern version. I've used Chinese sausages, just cubed them. Scrambled some eggs in oil and set aside. This time I decided to make my rice more fragrant by deep frying some thinly sliced shallots. Remove them from the oil and set aside. Then I fry the sausages in the oil. When they became fragrant, I added leftover brown rice and stir to ensure the grains are separated. Stir in mixed vegetables and sprinkle soy sauce and white pepper all over. Continue to stir and add in the eggs. Stir till everything is mixed well before dishing up. Topped some fried shallots on the rice before serving.

It's simply delish!

Next up is the Western style with the usage of normal frozen premium sausages that usually I will have in my freezer on standby. Made this for my boiboi's dinner. Scrambled some eggs in oil and set aside. Just sliced the sausages up and pan fry them till brown. Put in some chopped garlic and fry till fragrant. Next, add in leftover brown rice and stir. Just need a few dashes of soy sauce and white pepper for seasoning. Add in some green peas and eggs and mix well. Dish up. Since I've made this for my boiboi's dinner, just need to squeeze his fave tomato ketchup all over for him and he downed them in a jiffy.

Technorati Tags: fried rice

Review: Nasi Lemak Mak Wanjor at Kampung Baru

One wet evening, hubby was craving for nasi lemak and so off we went to Kampung Baru. Since we were disappointed at how the Nasi Lemak Antarabangsa is faring these days, we went down a few stall further in search of Nasi Lemak Mak Wanjor. Very easy to find with a signboard up with the name on it.

There isn't much choices available that evening, so I took the ayam masak merah (chicken in spicy and red style) with sambal kerang (spicy blood cockles). The rice was fragrant and fluffy. The sambal is on the sweetish side which is nice. The cockles were just mediocre, maybe it's not freshly cooked. The chicken was tough and so were the deep fried ikan bilis (anchovies). Kinda disappointing but maybe because all these were cooked earlier in the day since they operate from morning.

Hubby had cockles and a piece of beef rendang. I took a piece of the rendang which tasted good but the meat is tough. Sighhhh...

Next time must try to go here in the morning to grab a piece of deep fried chicken!


Nasi Lemak Mak Wanjor
Jalan Raja Muda Musa
Kampung Baru, Kuala Lumpur


Technorati Tags: malaysian food + nasi lemak

Any-Vege-in-the-Fridge Stir-Fry

This stir-fry dish is named so cos I needed to clear off all the vegetables in my fridge before they rot. I have a little of siew pak choy (baby bok choy), cabbage and carrot each that are not enough to be cooked individually. So I went stir-fried them together. Kinda weird to have cabbage and siew pak choy in the same dish hehehe...

Anyway, quite simple... just heat some oil in a wok. Add in chopped garlic. When garlic is fragrant, dump in the vegetables. Stir and sprinkle in some water, not too much. Just a couple of sprinkles will do. Add a little salt to taste. Stir till vegetables are cook then dish up. Easy peasy.

Surprisingly this combi tasted ok. The vegetables retains it's natural sweetness and they're crunchy.


Technorati Tags: malaysian food + vegetable

Scrambled Eggs Topped With Chorizo on Homemade Multigrain Bread

**Non-Halal**

Comfy and hearty breakfast or snack of creamy scrambled eggs topped with chorizo on a slice of my homemade multigrain bread - it's just scrumptious!

To make scrambled eggs, heat some butter on non-stick pan. Pour in some milk or cream (for a luscious, creamier and sinful version). Pour in eggs and stir. Stir all over the pan to ensure the bottom part of the eggs do not get over cooked. Remove pan from fire and dish up when the eggs came to the texture you fancy (do not leave them in the pan on the stove even if it's switched off too long as the eggs will continue to cook). I liked mine runny and creamy. Sprinkle some sea salt and freshly grated black pepper on them if you fancy.

As for the chorizo, just simply pan fry them sans oil as they oozes oil when you cook them.

To assemble this open sandwich, toast the bread and then butter it. Spoon the scrambled eggs over. Then arrange the chorizo slices all over. Voila...


Technorati Tags: chorizo + egg

Review: Shin Kee Beef Noodles Specialist

Whilst I was busy at my client's some months back, I took the opportunity to get down to Chinatown (Petaling Street) area to soak up the atmosphere during lunch or after office hours. I like to work in this part of the city as the food choices are endless! Ranging from chicken rice, wantan noodles, chee cheung fun, yong tau foo, claypot loh shue fun and siew yuk noodles, exotic food, fabulous curry laksa, and not forgetting the happy happy pastries for dessert or snack.

Other than Soong Kee, I also like the beef noodles at Shin Kee Beef Noodles Specialist at Jalan Tun Tan Cheng Lock opposite Lai Fong Coffee Shop. I used to frequent their evening stall at the side of Chinatown Food Court/lane behind Hong Leong Bank. For lunch, I'm happy to eat at their tiny shop. Yeah it's really tiny that can fit about 30 people or so and most times you'll need to share tables during peak hours. It's hard to get a seat at that hour but fret not, just wait a while as people will eat and leave as soon as they finish to make way for others.

I usually order loh shue fun (a type of rice noodles) or hor fun (flat rice noodles) but this one shown here is the combination of bee hoon (another type of rice noodles) and yellow noodle (RM5.00 per bowl) that came with my choice of beef meat balls and beef slices.

Simply loved the minced meat sauce together with the noodles. I still think loh shue fun or hor fun goes better with the sauce. I slurp those down with their bouncy beef meat balls coupled with the super tender beef slices in the clear broth in a jiffy! Most times, I will clear the broth too and it's safe to say I don't feel thirsty after a bowl of this.

On the sideline, I was waiting for Yozora to post this Chocolate Cheesecake recipe up. This test bunny and the junior test bunny ate them all up and declared it's delish!! *2 thumbs up* Junior said thank you to Auntie Yozora for the lovely supper. Go on to her new food blog to grab the recipe.

Shin Kee Beef Noodles Specialist
Jalan Tun Tau Cheng Lock
Open 10:30am to 3:30pm


Technorati Tags: Beef Ball noodles + malaysian food + petaling street

Review: A Little Bakery at Semua House Food Court

Over the years when I run errands over at Masjid India area, I've discovered the yummilicious Rosli Mee Rebus and then later this little bakery that has no name located at a corner inside Semua House's food court at the basement. I just stumbled upon it one day when I went to the food court to look for food. Now most times, I will go to this bakery to grab some buns/pastries, well if I'm lucky!!! Apparently there is a timing as to what goodies roll out of the oven each day. Buns are usually available quite late like 1.30pm. Since it's usually crowded, I didn't manage to ask about it. Otherwise, egg tarts, cheese tarts, coconut tarts, butter cakes, danish style pastries would be available.

As the lot is pretty small, so far I've not seen the full range of goods they sell. Moreover, their pastries and buns sell like hot cakes!!! No chance for them to be on the trays too long...

So far, I've tried their coconut tart which is good. Egg tart (RM1.00) so-so only cos I didn't like the pastry casing, still prefer Tong Kee's.

This round I gotten the Oyster Sauce Chicken bun (RM1.40) which is fantastic! A bit kempis (flat) from my rough handling haha cos when I bought it that time it was round and fluffy.

Then I have the Sausage Cheese Mayo bun (RM1.40) which is quite nice, it's soft and moist. So far this is the only time I was lucky enough to see any buns hahaha... The rest no comment yet but loads of regulars asking for this and that which are still baking in the oven.

I was told there is a branch at the food court of Menara City One (next to Semua House) serving the same goodies. Sorry I do not have much details about this bakery nor have it's contact number. Will get it the next trip I'm there.


Technorati Tags: egg tart + malaysian food

Childhood Fave - Potato Minced Meat in Bean Paste Sauce

I'm not sure about you but potatoes are my absolute favourite "vegetable" (in my context lah as a child hehe). I can eat them any style, well, not exactly any since those days we don't get fries. The most is mom would deep fry them before cooking them in sauces.

I'm glad, my next generation is carrying on this spud thingy in him as well. He adores my mother who diligently cook him potato dishes for his lunch and dinner a couple of times a week. I think he's the only one in the entire family appreciated her cooking openly cos he's the only one who will THANK his granma for cooking his favourite dishes. Sometimes she gets bonus kisses for that! The rest of us, like me - yes I'm guilty, would the most, praise how yummy her dishes were :p

Most times I usually braise chicken with potatoes in soy bean paste (mien si), sometimes I uses minced chicken meat, like this one - just to cheat the little fart to eat some meat.

Method is still about the same, fry some garlic in hot oil before adding bean paste. You may add preserved black beans as well. Next add in the minced chicken (pork also will come out well) meat that has been marinaded with some soy sauce, white pepper and a little corn flour (to make the meat smoother). Stir till browned before adding sliced potatoes. You can cut them into chunks too, deep fry them before adding in. Makes the potatoes tastier but I was too healthy lazy to do so. Keep stirring then add some water. Adjust seasoning, adding salt if not salty enough and a little bit of sugar to bring out the flavour. Put the lid on and simmer on low heat till potatoes are tender and the sauce is reduced.

Dish up and serve hot with rice.


Technorati Tags: malaysian food + poultry + potato

Stir-Fried SoyBean Sprouts with Prawns

Ok back to something nice and safe today hehe...

Just a simple stir fry dish. I loved soybean sprouts!!! The size and crunch... I don't know what but I had liked them since I was young. First, tail the sprouts. My aunt's style includes removing the top portion but I think it's such a waste hehe. Then wash and soak them for a while before draining on a colander.

Heat up a wok and pour in some oil. Add in shelled prawns and fry till pink. Stir in chopped garlic and fry till fragrant. Next, put in the sprouts and stir. Sprinkle a bit of salt to taste and also some water to help them to cook along. Keep stirring for a couple of minutes and dish up to serve.

Simple, easy, healthy and delish...

Technorati Tags: malaysian food + sprouts

Review: Webbed Feet Delight

Can you guess what is this???

Sorry, I know it looked very gross especially under such lousy lighting with my camphone. Hehehe... it's actually Ngap Keuk Pau, literally translated as duck feet wrap. Hahaha sounded grosser huh??? I doubt the younger generations would have any inklings to this item which is usually found at roast duck stalls in Petaling Street.

Last Friday, I went along with Yozora to Petaling Street. She wanted to grab some char siew (bbq pork) to make loh mai kai for her miow-miow. Whilst waiting for the Auntie to chop up the char siew and siew yuk, I can't help but salivate over the string of the webbed feet. The wraps practically glistened under the sunlight! I haven't eaten this delicacy for more than 15 years! I still remember how my mom would packed them back whenever she goes to Petaling Street.

Since I was scheduled to go back to my parents that evening, I packed 10 pieces home at RM2.00 each. My mom said it's expensive recollecting that it only costed RM1 for 3 back then but she said these are much bigger in size.

I'm not sure how these wrapped duck feet are made, could be marinaded in the same char siew sauce before grilling. Wrapped on the outter layer is the duck's intestine. Then, there is a piece of duck feet and few pieces of lean char siew. Nestled on the feet is a piece of duck liver and gizzard.

Tasted good but not as succulent as I could remember. Maybe because the usage of lean meat. I remember back then, it's usually a large piece of fatty char siew. The gizzard is very very hard that I threw them away after one bite hehe. Best part is the chewing and suckling up the webbed feet. That's the most fragrant bit.

The piece that my dad took has no duck feet inside which my mom said it's pretty normal. In place of the feet, they have more char siew pieces. If you have some fear factor blood in you and decided to give this delicacy a try, head on to Petaling Street, this stall is located at the entrance to the wet market next to Pak Peng Building or alternatively you can find them at Sei Ngan Chai or roast duck stalls along here.

Good luck and enjoy!

Technorati Tags: malaysian food + duck

Speedy Minestrone

Speedy Minestrone

30g butter
1 medium brown onions, sliced thinly
1 clove garlic, crushed
2 bacon rashers, chopped coarsely
1 medium carrot, chopped coarsely
400g can chopped tomatoes
310g can red kidney beans, rinsed and drained
3 cups chicken stock
1/3 cup spiral pasta
1/4 cup flaked parmesan
2 tbsp finely chopped fresh flat-leaf parsley

Heat butter in large saucepan, add onion, garlic and bacon; stir over medium heat until onion is soft. Add celery and carrot; stir over heat 2 minutes.

Stir in undrained tomatoes, beans, stock and pasta. Bring to a boil; reduce heat; simmer covered for 30 minutes. Serve topped with cheese and parsley.

Minestrone can be made up to two days ahead; keep covered in fridge or freeze for up to 2 months.

Ref: Food We Love by The Australian Women's Weekly, page 26

My version is adapted from this recipe basically. Just as simple... I've used chopped chorizo instead of bacon. Dumped into some olive oil and stir till fragrant before adding onions. Once the onions turned translucent, I added in the garlic. Next, I chucked in celery, carrots and asparagus. Since I could only see kidney beans in syrup on supermarket shelves, I have to opt the beans out. Poured in the tomatoes and water (worked as well). Adjust the taste with salt and some sugar if necessary to balance out the acidic tomatoes. Pour in the pasta and cook for 30 minutes. Served with flaked parmesan with freshly grounded black pepper.

This recipe is SUPERB and a must keep. It's so simple and hearty; best of all it tasted absolutely delish. Do give it a try!


Technorati Tags: minestrone