Kumazzz Posted November 11, 2010 Share Posted November 11, 2010 THANK YOU:I NEVER SAW THAT ONE BEFORE! MIKA's voice sounds so dreamy--even though as if he, perhaps, has a little cold! You're welcome. This is another one. Check 1:25 out. ( I don't about the traditional Singapore foods at all. ) Uploaded by Grace<3 / Ysa83 [YOUTUBE]QW3NEOzqwKU[/YOUTUBE] Link to comment Share on other sites More sharing options...
A. Clay Posted November 11, 2010 Share Posted November 11, 2010 You're welcome. This is another one. Check 1:25 out. ( I don't about the traditional Singapore foods at all. ) Uploaded by Grace<3 / Ysa83 [YOUTUBE]QW3NEOzqwKU[/YOUTUBE] THANK YOU: I enjoyed the 2nd one as well. MIKA looked and sounded so good that day . . . ! Link to comment Share on other sites More sharing options...
A. Clay Posted November 13, 2010 Share Posted November 13, 2010 [YouTube]JqKzDa5eo3k[/YouTube] Link to comment Share on other sites More sharing options...
A. Clay Posted November 13, 2010 Share Posted November 13, 2010 Hugs & kisses to U 2!I can't YET find the pic with the special 'MIKA' label, BUT look wot I found just 4 U: [YouTube]G3snAbr6ETE?[/YouTube] HERE's a close-up of the wine label! Link to comment Share on other sites More sharing options...
laymay kang Posted November 25, 2010 Share Posted November 25, 2010 (edited) Mika ate it. [YOUTUBE]55b3UBv1Zf4[/YOUTUBE] 2010.06.14 : Press conference in Singapore oh! thank you~ kuma HERE's a close-up of the wine label! it's real MIKA WINE Edited November 25, 2010 by guylainem123 picture from private account Link to comment Share on other sites More sharing options...
A. Clay Posted November 25, 2010 Share Posted November 25, 2010 (edited) Who Brought The Turkey? The Truth About The First Thanksgiving http://www.npr.org/blogs/krulwich/2010/11/22/131516586/who-brought-the-turkey-the-truth-about-the-first-thanksgiving Edited November 25, 2010 by A. Clay Link to comment Share on other sites More sharing options...
A. Clay Posted November 25, 2010 Share Posted November 25, 2010 (edited) Lebanese Festive Rice Pudding - MI-GH-LEH Was served some MIGHLEH last week to celebrate the birth of a baby! In the beginning Mighleh was prepared on Christmas Eve to celebrate the Birth of Baby Jesus. Tradition carried on to every house with a new born baby, you can smell the cooked rice pudding filling the air. Ingredients: 1 cup of pounded rice (Rice Powder) 8-9 cups of water (some rice requires 9 cups) 11/2 -13/4 cups of sugar (depends on your taste) 1 tbsp of Caraway seeds 1 tbsp of anise seeds 1 tbsp of Cinnamon Preparation: Using a fine strainer, rinse the whole spices specially the anise seeds, which contains sand, let them dry on a paper towel, then ground them in an electric spice machine. In a thick bottom pot add 4 cups of water and the rice, if you are using store bought ground spices, add the spices to the other half of the water in a bowl, and stir by hand, then wait couple of minutes you will notice that the spices will float to the surface. Carefully and making sure not to stir the bottom drain the water and the spices, over the pot with the rest of the water. You will see that there is sand resting in the bottom of the bowl. Using a wooden spoon stir the mixture in the pot and cook on a medium high heat until it starts bubling and boiling, lower the heat, and keep stirring as it will stick to the bottom of the pot, add the sugar and keep stirring, if the rice thickened before it cooked completely add ½ cup of water, be careful to lower the heat as the pudding will stick to the bottom of the pot. It will take around 45-50 minutes for he pudding to cook. Check the texture by putting a spoon of the mixture in a plate and leave it to cool if the mixture is still runny and not thick keep boiling, when it start to thicken it will bubble outside the pot lower the heat Taste for doneness and for sweetness. Serve in bowls or in a big platter. Leave till cool completely before you decorate the top with unsweetened coconuts, silvered almond, walnuts, pistachios and pine nuts. Edited November 25, 2010 by A. Clay Link to comment Share on other sites More sharing options...
laymay kang Posted November 26, 2010 Share Posted November 26, 2010 Lebanese Festive Rice Pudding - MI-GH-LEH Was served some MIGHLEH last week to celebrate the birth of a baby! In the beginning Mighleh was prepared on Christmas Eve to celebrate the Birth of Baby Jesus. Tradition carried on to every house with a new born baby, you can smell the cooked rice pudding filling the air. Ingredients: 1 cup of pounded rice (Rice Powder) 8-9 cups of water (some rice requires 9 cups) 11/2 -13/4 cups of sugar (depends on your taste) 1 tbsp of Caraway seeds 1 tbsp of anise seeds 1 tbsp of Cinnamon Preparation: Using a fine strainer, rinse the whole spices specially the anise seeds, which contains sand, let them dry on a paper towel, then ground them in an electric spice machine. In a thick bottom pot add 4 cups of water and the rice, if you are using store bought ground spices, add the spices to the other half of the water in a bowl, and stir by hand, then wait couple of minutes you will notice that the spices will float to the surface. Carefully and making sure not to stir the bottom drain the water and the spices, over the pot with the rest of the water. You will see that there is sand resting in the bottom of the bowl. Using a wooden spoon stir the mixture in the pot and cook on a medium high heat until it starts bubling and boiling, lower the heat, and keep stirring as it will stick to the bottom of the pot, add the sugar and keep stirring, if the rice thickened before it cooked completely add ½ cup of water, be careful to lower the heat as the pudding will stick to the bottom of the pot. It will take around 45-50 minutes for he pudding to cook. Check the texture by putting a spoon of the mixture in a plate and leave it to cool if the mixture is still runny and not thick keep boiling, when it start to thicken it will bubble outside the pot lower the heat Taste for doneness and for sweetness. Serve in bowls or in a big platter. Leave till cool completely before you decorate the top with unsweetened coconuts, silvered almond, walnuts, pistachios and pine nuts. i can't imagine taste. but looks nutty Link to comment Share on other sites More sharing options...
mary* Posted December 2, 2010 Share Posted December 2, 2010 Link to comment Share on other sites More sharing options...
A. Clay Posted December 13, 2010 Share Posted December 13, 2010 (edited) ~ FIGGY PUDDING ~ Edited December 13, 2010 by A. Clay Link to comment Share on other sites More sharing options...
A. Clay Posted January 8, 2011 Share Posted January 8, 2011 Link to comment Share on other sites More sharing options...
BiaIchihara Posted January 8, 2011 Share Posted January 8, 2011 Can I join too??? :teehee: Link to comment Share on other sites More sharing options...
A. Clay Posted January 8, 2011 Share Posted January 8, 2011 Can I join too??? :teehee: No members' list on this one. Just post a food-related pic anytime you wish! Link to comment Share on other sites More sharing options...
A. Clay Posted January 8, 2011 Share Posted January 8, 2011 Sooooo, SWEETS for the SWEET! Link to comment Share on other sites More sharing options...
BiaIchihara Posted January 8, 2011 Share Posted January 8, 2011 No members' list on this one.Just post a food-related pic anytime you wish! I know, I meant ''Can I join this basically, pointlessly delicious Food Party???'' :wink2: Link to comment Share on other sites More sharing options...
A. Clay Posted January 8, 2011 Share Posted January 8, 2011 (edited) I know, I meant ''Can I join this basically, pointlessly delicious Food Party???'':wink2: Of course. Here's a famous saying-- "Coffee should be black as the devil, hot as hell, pure as an angel, sweet as love." ~ Italian Proverb Edited January 8, 2011 by A. Clay Link to comment Share on other sites More sharing options...
A. Clay Posted January 12, 2011 Share Posted January 12, 2011 Link to comment Share on other sites More sharing options...
BiaIchihara Posted January 12, 2011 Share Posted January 12, 2011 Three words: OH. MY. GOD. Link to comment Share on other sites More sharing options...
FanOfMikasounds Posted January 12, 2011 Share Posted January 12, 2011 Three words: OH. MY. GOD. :drool: Link to comment Share on other sites More sharing options...
willywonka Posted January 12, 2011 Share Posted January 12, 2011 And my fav ones.. Link to comment Share on other sites More sharing options...
A. Clay Posted January 21, 2011 Share Posted January 21, 2011 ~ COFFEE TALK ~ Link to comment Share on other sites More sharing options...
A. Clay Posted January 24, 2011 Share Posted January 24, 2011 (edited) THE 'NEW' LUTHER SANDWICH http://voices.washingtonpost.com/goingoutgurus/2010/09/sweet_surprises_at_churchkey.html http://dcist.com/2011/01/churchkeys_new_luther_named_best_ne.php Edited January 24, 2011 by A. Clay Link to comment Share on other sites More sharing options...
A. Clay Posted February 19, 2011 Share Posted February 19, 2011 My cup of . . . M I K A tea! Link to comment Share on other sites More sharing options...
A. Clay Posted February 19, 2011 Share Posted February 19, 2011 http://twitter.com/Foodimentary "Fish, to taste best, must swim 3 times: - in water, in butter, & in wine." ~Polish Proverb Link to comment Share on other sites More sharing options...
A. Clay Posted February 19, 2011 Share Posted February 19, 2011 (edited) http://twitter.com/Foodimentary ~ Don't forget! This weekend is National Margarita Weekend. Cheers! ~ Edited February 19, 2011 by A. Clay Link to comment Share on other sites More sharing options...
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