Total Different Taste

Chinese Prawn Noodle Salad

2011-03-13T09:00:00.000-07:00

Serves: 4
Preparation: 15 minutes, plus chilling and 5 minutes soaking
Per serving: 400 cals, 16g fat, 43g carbohydrate

Ingredients:

3x150g (5 oz) packs of 'straight to the wok' medium egg noodles
2 tablespoons runny honey
2 tablespoons dark soy sauce
2 tablespoons rice wine vinegar
4 tablespoons sesame oil
2 red chillies, deseeded and finely chopped
4 spring onions, finely sliced
1/2 cucumber, halved, deseeded and finely diced
2 x 160g packs cooked king prawns, preferably coriander and chilli flavored
1 level tablespoon chopped fresh coriander.

Instruction:

Put the noodles in a bowl and pour over boiling water to cover. Whick the honey, soy sauce, vinegar and oil together with some black pepper. Drain the noodles and, while still warm, pour over the dressing. Toss together, then allow to cool.

To serve, stir the chillies, spring onions, cucumber, prawns and coriander into the noodles and pile into a large bowl. Surve lightly chilled.

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Golden Granola (Healthy Recipes For Pregnant Mums)

2011-02-26T23:26:00.000-08:00

This crunchy topping takes little time to prepare and makes a welcome change from plain muesli. It is delicious sprinkled over poached fruits, sliced bananas, strawberries or natural yogurt.

Serve 6

Ingredients:

2 tablespoons sunflower oil

2 tablespoons clear honey

2 tablespoons light muscovado sugar

25g (1 oz) butter

4 tablespoons sesame seeds

4 tablespoons sunflower seeds

4 tablespoons flaked almonds

100g (3 1/2 oz) porridge oats

2 tablespoons wheatgerm (optional)

Instruction:

Put the oil, honey, sugar and butter into a frying pan and heat until the butter has melted and the sugar has dissolved. Stir in the seeds, almonds, oats and wheatgerm, if using. Mix well, then spread the oat mixture in a thin, even layer on a baking sheet.

Place the oat mixture in a preheated oven, 180 C (350 F), Gas Mark 4, for 8 minutes. Then stir well so that the paler mixture in the centre is moved to the outside edges of the baking sheet. Cook for a further 2-4 minutes until evenly browned, then leave to cool.

Break oak mixture into pieces, place in an airtight jar or plastic container and seal tightly. The oat mixture can be stored in a coot cupboard for up to 2 weeks.

Bonus Points

The soluble fibre in oats is believed to help lower blood cholesterol levels.

Wheatgerm is a healthy addition to this recipe as it is rich in B vitamins, iron, vitamin E and protein. Buy it plain or toasted from health food shops

How To Eat Less Fat!

2011-02-25T07:11:00.000-08:00

Choose white meat, game and fish.

Watch out for shellfish because it contains saturated fats.

If you eat red meat, trim away all the fat and buy lean mince or, better still, mince your own.

Buy skimmed milk.

Eat fewer eggs; egg yolk in particular is high in saturated fat.

Eat more wholewheat cereals, including bread, pasta and rice.

Increase vegetable intakes.

Use margarine rich in polyunsaturated fats for spreading on bread.

Grill don't fry.

Makes cakes and pastries with vegetable oil or polyunsaturated margarine.

Substitute oil for butter when cooking soups and stews, scrambled eggs, omelettes and sauces.

Don't buy foods containing hydrogenated fats; the heat used in the hydrogenation process can turn a polyunsaturated fat into a saturated one.

Checking For Freshness Of Food

2011-02-18T17:17:00.000-08:00

Fish & Meat

Fish - Fresh fish have clear, shining, slippery skins, bright, bulging eyes and well-marked colourings.

Shellfish - This should be firm and heavy and smell of the sea.

Meat - Fresh red meat should look silky and red rather than brown. The fat should be white, not yellowing, and it shouldn't smell old sawdust.

Poultry and game - Legs should be pliable, the breastbone should feel soft and the breast should be plump and light in colour.

Vegetables

Salad vegetables and greens - these should be bright green with no brown edges and no rotting leaves.

Tomatoes and radishes - Both should be bright red and firm; no wrinkles or spots.

Avocados - These should be firm but with a slightong "give" when gently squeezed. It doesn't matter if they are beginning to blacken if they are to be eaten straightaway or used to make an avocado dip.

Root vegetables - All root vegetables should be firm.

Artichokes - These should have a good bloom on their leaves. Put the stems in water as soon as you get them home and eat them quickly before they go to seed.

Aubergines - Ripe aubergines should be very shiny, deeply coloured and as firm as a baby's bottom.

Mushrooms and other fungi - All types should be firm and dry - not slimy. Don't buy mushrooms sealed in plastic bags.

Check for more tips here...

Ketupat Pulut

2011-02-18T14:52:00.000-08:00

Preparation: 30 minutes

Cooking: 2 1/2 hours

Ingredients:

3 coconuts, grated (for 3 1/2 cups thick coconut milk)

1 1/2 teaspoons salt

1 kg (2 1/5 Ib) glutinous rice, washed and drained

10 pieces banana leaves, each 18 x 23 cm (7 x 9 in), scalded

Instruction:

Put thick coconut milk and salt in a large sauce-pan and bring to a slow boil over low heat. Add glutinous rice and stir for 10-15 minutes until almost dry.

Cover saucepan and cook over low heat for 20 minutes until glutinous rice is half-cooked. Cool.

Put 3-4 tablespoons of half-cooked glutinous rice in the centre of each banana leaf. Roll into a long roll approximately 4 cm (1 1/2 in) in diameter. Twist and tie the two ends securely with strong string or triple strength nylon threads. Secure roll by tying string around the centre as well.

Place glutinous rice rolls in a steamer and steam for 2 hours over low heat. Cool, discard banana leaves and cut into 2 1/2 cm (1 in) thick slices.

Serve with Serunding Daging or Curry.

How To De-bone Chicken Thigh

2011-01-08T14:19:00.000-08:00

Run a sharp knife down the thigh bone and expose the bone. Break the joint by using the back of the knife. Then separate the bone from the meat.

Betty's Spaghetti with Italian Sausage and Peppers Recipe

2011-01-04T16:29:00.000-08:00

In this video, Betty demonstrates how to make a hearty and tasty dish, Spaghetti with Italian Sausage and Peppers. This dish is a large platter of spaghetti topped with a rich sauce of Italian Sausage and green and red bell peppers and onions. There is a sprinkling of Romano cheese and parsley to top it off.

Ingredients:

18-oz. hot Italian link sausage, cut into 1/2-inch slices (You may use more or less sausage, and you may substitute mild inn place of the hot, if you like.)
2 green bell peppers, washed and cut into strips about 1-inch long
2 red bell peppers, washed and cut into strips about 1-inch long
2 medium onions, peeled and cut into chunks about 1-inch long
24-oz. jar of Italian sauce (I used Prego Traditional, but any Italian sauce will do.)
14-oz. jar of pizza sauce (Any pizza or Italian sauce will be fine.)
16-oz. spaghetti, cooked according to package directions (I cooked only 8 oz. spaghetti, and used only half of the sauce, freezing the remainder of the sauce for a pasta meal later.)
1/2 cup grated Pecorino Romano cheese (You may use any type of Romano or Parmesan cheese, and you may use more or less than the 1/2 cup.)
1/3 cup chopped fresh parsley, washed, dried, and snipped (You may use more or less than 1/3 cup.)

Instruction:

Brown the 18-oz. sliced Italian sausage in a deep skillet over medium heat.
Stir gently to brown, but do not stir vigorously, as this will crumble the sausage.)
When done, remove sausage with a slotted spoon, and place on paper toweling to drain.
Cook 2 chopped green peppers, 2 chopped red peppers, and 2 chopped onions in the pan drippings 5 to 6 minutes, or until tender.
Add browned Italian sausage, 24-oz. Italian sauce, and 14-oz. pizza sauce.
Simmer, uncovered, over low heat, stirring occasionally.
Place cooked spaghetti in the bottom of a large platter.
Spoon the sausage mixture over the spaghetti.
Sprinkle with 1/2 cup grated Romano cheese and 1/3 cup snipped parsley. Serve immediately.

This dish is wonderful with Italian or French bread and a green salad. If you are looking for a easy, but impressive, dinner for your sweetheart on Valentine's day, this could be it! Enjoy!!! Happy Valentine's Day! --Betty :)

How To Make Beef More Tender?

2011-01-03T06:07:00.000-08:00

You can make your beef more tender by using little bicarbonate of soda or tenderizer. However, don't use too much or it will give the dish bitter after taste.

Tom Yum Goong (Thai Soup)

2011-01-01T14:35:00.000-08:00

by seeker54

The ingredients for Tom Yum Goong are:

1 Lemon Grass Stock
2 Cilantro Roots
4 to 5 chopped Cilantro Stocks
3 to 4 slices of Galungal Root
3 Kaffir Lime Leafs
1 1/2 cups Water
1/2 cup Carnation Evaporated Milk
2 Cloves of Garlic
1 teaspoon Soup Base
Sliced Mushrooms
3 Tablespoons Lime Juice
6 oz Shrimp
3 tablespoons Fish Sauce
Thai Chili to taste – very HOT
1/2 Sliced Tomato
1 1/2 tablespoons Chili Paste with Soy Bean Oil
2 Red Onions

How To Make Coconut Milk

2010-12-29T21:16:00.000-08:00

To make coconut milk from grated coconut - fresh or dessicated - add warm water and leave to stand. Squeeze out the liquid and discard coconut. You can also use creamed coconut instead of fresh. Thick coconut milk is made with 1/4 pint (150ml) warm water and 2 ounces (50g) creamed coconut stirred together until the creamed coconut dissolves.

Bengal Chicken Curry

2010-12-29T21:09:00.000-08:00

Serves: 8

Ingredient:

1 chicken, about 2 pounds (1kg)
2 teaspoons ground turmeric
4 fl ounces (125ml) yogurt
1 teaspoon sugar
Salt to taste
1/2 pound (225g) potatoes
2 fl ounces (50ml) melted ghee or oil
1/2 teaspoon cumin
2 sticks cinnamon
4 pods cardamon
4 cloves garlic, chopped
1 onion, sliced
Juice of 1 onion
2 teaspoons ginger juice
3 teaspoons ground chilli
2 teaspoons ground cumin
2-3 bay leaves
4 tomatoes, quartered

Instruction:

Cut chicken into large pieces.
Wash, drain and marinate in 1 teaspoon ground turmeric, yogurt, sugar and salt.
Peel and cut potatoes into big pieces and rub with salt and remaining ground turmeric.
Heat ghee or oil in a pan over medium heat and fry potatoes till slightly browned. Remove from oil.
In the same hot oil, fry cumin, cinnamon and cardamon for 1 minute, then add chopped garlic and sliced onion and stir-fry till light brown.
Add chicken, onion juice, ginger juice, ground chilli, ground cumin and bay leaves. Stir well.
Cover the pan and simmer till liquid has dried up.
Add 1 1/4 pints (700ml) water, stir to mix ingredients and cover the pan again.
When chicken is cooked, add potatoes and cook for a further 20 minutes.
Finally, add tomatoes and remove pan from heat.
Gravy should be thick.
Serve with plain rice or bread

To Lessen Bitter Taste of Bittergourd

2010-12-28T06:06:00.000-08:00

Scrape off the white seed portion, then soak and cut pieces in salt water to lessen its bitter taste. Then, your bitterguard will taste better.

Cutting or Slicing Onions Without Tears

2010-12-27T03:11:00.000-08:00

You can try the following methods to stop crying when cutting or slicing onions:

1. Cut the root off last;
2. Refrigerate before cutting;
3. Peel them under cold water;
4. Have a fan behind you or alongside to blow the vapors away;
5. Place a piece of bread on the knife tip to absorb the fumes;
6. Chew gum while peeling and slicing onions.
7. Cut onions on a piece of kitchen paper, this absorbs the chemical irritant (syn-propanethial-S-oxide)

8. Have someone else cut them for you!.

Nasi Daging (Meat Rice)

2010-12-26T00:11:00.000-08:00

Umi showing how to prepare Nasi Daging (Meat Rice), for more recipes, visit http://umidishes.blogspot.com/

Ingredients:

5 cups rice (any rice is alright if you don't have Basmati rice. Note also 5 cups=1Kg)
5 cups meat stock
1 Kg meat (boiled,cut into preferred pieces and set aside 5 cups of the stock for the rice)
1 cup evaporated milk (can use fresh milk if evaporated milk is not available)
2 tbs yogurt
5 tbs ghee or butter
1/2 cup oil
1 big onion (slice thinly, use 10 shallots if you don't like big onion)
6 cloves of garlic (slice thinly)
1 in ginger (slice thinly)

Spices:
2 pcs cinnamon (kayu manis)
1 tsp cloves and 1 star anise (tied in a pouch)(cengkih & bunga lawang)

Grind:
1 tsp cumin (jintan putih)
1 tsp fennel (jintan manis)
1 tsp cardammom (buah pelaga)
1 tsp nutmeg (buah pala)
1 tbs corriander seeds (biji ketumbar)

some curry leaves,coriander leaf,spring onions and pandan leaf (screw pine)
3 pcs fresh green chillies (halved,remove seeds if you prefer)
6 pcs candlenut (grind) (buah keras)
1 tbs salt (to taste)
2 tbs sugar
some fried onions for garnishing.

Method:

1) Heat oil and ghee. Fry onions until brown.Add the garlic and ginger and cinnamon and curry leaf.
2) When the garlic and ginger are brown add in the spices.
3) Stir for one minute until aromatic and add in the stock, evaporated milk,yogurt,candlenut,salt,sugar,spice pouch,green chillies,the corriander leaf and spring onion and the meat. Stir and let it boil for a bit.
4) Add in the pandan leaf and rice. Let it boil until 3/4 cooked and closed the pot with aluminium foil.Cover and place something heavy on top to prevent the steam from escaping.Lower the fire to very low and cook for 20-25 minutes.
5) Open the lid and stir the rice well before serving. Garnish with fried onion or any other preferred garnishing.

Enjoy your Nasi Daging.....

Satay Peanut Sauce

2010-12-24T23:53:00.000-08:00

Preparation: 30 minutes

Cooking: 20 minutes

5 tablespoons oil

Ground ingredients:

Ground finely

15 dried chillies, seeded

2 cloves garlic

12 shallots

1 stalk lemon grass, sliced

1 tablespoons coriander

1 teaspoon fennel

3/4 teaspoon cummin

5 candlenuts

1 1/4cm (1/2 in) square dried shrimp paste

180g (6 oz) roasted peanut, ground coarsely

1 coconut, grated (for 1 1/2 cups thick coconut milk)

Mixed and strained

2 tablespoons tamarind paste

1/2 cup water

2 teaspoons sugar

1 1/2 tablespoons salt

Instruction:

Heat 5 tablespoons oil in a wok/'kuali' and fry ground ingredients until fragrant and oil separates. Put in ground peanuts and thick coconut milk. Bring to a slow boil, then add tamarind juice, sugar and salt. Simmer for 5 minutes.

Satay Daging

2010-12-24T23:23:00.000-08:00

Preparation: 1 hour

Grilling: 45 minutes

Makes: 85 - 90 sticks

1 kg(2 1/5 Ib) beef

Ground Ingredients:

Ground Finely

4 stalks lemon grass, sliced

4 cm (1 1/2 inch) turmeric root

1 teaspoon fennel

3/4 teaspoon cummin

6 heaped teaspoons sugar

1 1/2 tablespoons light soy sauce

3 teaspoons salt

1/2 teaspoon monosodium glutamate

2 tablespoons oil

85-90 satay stick or skewers, soaked in water

1 stalk lemon grass, crushed at the thicker end for basting

Combined

1 coconut, grated (for 'pati santan')

4 tablespoons oil

Instruction:

Ask the butcher for a tender cut for Satay. Slice meat into 2 x 4cm(3/4 x 1 1/2 in) pieces, about 6mm (1/4 in) thick.

Marinate meat with ground ingredients, sugar, light soy sauce, salt, monosodium glutamate and oil for at least 2 hours.

Thread meat onto 7 1/2cm (3 in) of the satay sticks. Using the crushed lemon grass as a brush, brush meat with combined 'pati santan' and oil.

Grill over glowing coal on both sides, basting with 'pati santan' and oil mixture several times until meat is well done.

Serve hot with Satay Peanut Sauce, Ketupat or nasi himpit (compressed rice cakes) and cucumber and onion wedges.

Malaysian Chicken Satay

2010-12-24T23:18:00.000-08:00

Ingredients:

• 1kg chicken breast / or lamb
• 14 shallots / 2 small brown onions
• 1 tsp chilli powder (optional)
• 2 /12 tsp ground coriander
• 1 ½ tsp ground cumin
• 2 tsp turmeric
• 3 cloves of garlic
• 1 tsp salt
• Juice of 2 lemons (1/2 cup, 100ml)
• 1 heaped Tbsp brown sugar
• Peanut or sunflower oil

Instruction:

To make the marinade for the meat, simply add the shallots (onions), garlic, turmeric, cumin, coriander, chilli and salt into a blender and whiz until it is all finely ground. You can add a dash of oil to help it blend better. Heat 1 tbsp of oil in a frying pan or wok and add the blended ingredients. Cook for 3 minutes stirring all the time. Then add in the lemon juice, sugar and cook for a further 2 minutes. The paste will be looking much darker in colour now. Leave to cool.

Whilst the marinade is cooling, Slice the chicken or lamb into thin slices, roughly ½ cm thick. Put in a large bowl. Save one tablespoon of the marinade in a separate bowl. You will use this later for the peanut sauce. Add the rest of the marinade to the meat, mix it in and make sure all the meat is covered. Leave in the fridge over night preferably, or minimum 2 hours. Then thread meat onto your skewers and whack it on the BBQ.
Note: if using bamboo skewers, soak them in water overnight. This helps to stop them from splitting and also burning so easily on the BBQ.

Vegetarian alternative, marinade some vegetables like, aubergine, onions, peppers, and also some fried tofu or bean curd is very nice with this, and it can be put on a skewer.

Soften Banana Leaves

2010-12-24T22:55:00.000-08:00

To soften banana leaves for wrapping 'kuih' or foods to make your foods more delicious and fragrant, especially in making Malaysian Cuisine, either scald in boiling water or pass quickly over flame. If time permits, sun banana leaves for 2 hours. This gives them a better fragrance.

Check for more tips here....

Use of Blender Or Chopper

2010-12-24T22:31:00.000-08:00

As far as possible make full use of these time-saving gadgets. The electric chopper does a fine job, even with chilli seeds. If you feel the result is still not fine enough, a grinding stone can be used after blending.

A good liquidizer does an excellent job except with chilli seeds. However, frying the blended ingredients will take a little longer because of the extra water added. Always remember to slice ingredients, especially lemon grass and galingale, before blending, chopping or pounding.

Chinese Noodles

2010-12-23T10:49:00.000-08:00

Serves – 6 to 8

Ingredients:

Noodles – 16oz pkt (approx 500 gm), cooked per pkg instructions (al dente)
Sesame Oil – 1 Tbsp
Oil – 2 Tbsp
Garlic – 1 Tbsp, minced
Ginger – 1 Tbsp, minced
Onion – 1 small, sliced
Carrot – 1 large, cut into matchsticks
Cabbage – 1.5 cups packed, shredded
Bell Pepper – 1/2 large, cut into strips
Baby Corn – 8, cut
Egg – 1 (optional)
Black Pepper – 1/2 tsp or to taste
Soy Sauce – 2 Tbsp or to taste
White Vinegar – 1 Tbsp
Hosin Sauce or any Chinese Sauce – to taste
Red Chilli Sauce (Sambal) – to taste
Green Onions – 2 stalks, cut diagonally – for garnishing

Instruction:

1. Cook noodles per package instructions (usually 3-4 minutes), drain, rinse with cold water and toss with 1 Tbsp Sesame Oil. Keep aside.
2. Heat 2 Tbsp Oil in a large wok style pan on HIGH heat.
3. Add Ginger and Garlic and cook for 30 seconds.
4. Add Onions and cook for 30 seconds.
5. Add Carrots and allow them to soften just a little.
6. Add Cabbage, Bell Pepper and Baby Corn. Toss well and cook for 1 minute.
7. Push veggies to one side of wok and break an egg in the pan.
8. Scramble the egg until cooked and mix together with the veggies.
9. Add Black Pepper and mix.
10. Toss Noodles once before adding them to the pan.
11. Add White Vinegar, Soy Sauce, Hoisin Sauce and Red Chili Sauce. Mix well to coat all noodles.
12. Taste and adjust any of the sauces.
13. Garnish with Green Onions and serve hot.

Substitute Honey For Sugar In Recipes

2010-12-23T09:56:00.000-08:00

To substitute honey for sugar in recipes, start by substituting up to half of the sugar called for. With a little experimentation, honey can replace all the sugar in some recipes.

When baking with honey, remember the following:

Reduce any liquid called for by 1/4 cup for each cup of honey used.
Add l/2 teaspoon baking soda for each cup of honey used.
Reduce oven temperature by 25 F to prevent over-browning. Because of its high fructose content, honey has a higher sweetening power than sugar. This means you can use less honey than sugar to achieve the desired sweetness.
When measuring honey, coat the measuring cup with non-stick cooking spray or vegetable oil before adding the honey.
The honey will slide right out.
To retain honey's wonderfully luxuriant texture, always store it at room temperature; never in the refrigerator. If your honey becomes cloudy, don't worry. It's just crystallization, a natural process.
Place your honey jar in warm water until the crystals disappear. If you're in a hurry, place it in a microwave-safe container and heat it in the microwave on HIGH for 2-3 minutes,
stirring every 30 seconds.
Remember, never boil or scorch honey.
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Storing Cheese

2010-12-23T09:45:00.000-08:00

Store cheese in your refrigerator, which approximates the temperature of aging rooms.
Keep it wrapped tightly in plastic, away from air. Air helps mold grow on cheese. If you get a little mold on the outside, just cut it off. The English say if mold won't eat your cheddar it can't taste very good.
Bring cheese to room temperature before melting.
Melt cheese over a low heat to help prevent toughening and separation of oils and liquids.
Most ripened or aged cheese is low in moisture content and can be frozen without drastic flavor and texture changes.
Thaw slowly in the refrigerator for 24 hours or more. If frozen for several months, the cheese may dry out somewhat and become crumbly when thawed.

Chocolate Cake Recipe with Vanilla Frosting - Perfect Birthday Cake

2010-12-22T15:13:00.000-08:00

Ingredients:

2 cups hot water
1 cup unsweetened cocoa powder
2-1/4 cups sugar
1 cup softened butter
4 eggs
1-1/2 teaspoons pure vanilla
2-3/4 flour
2 teaspoons baking soda
1/2 teaspoon baking powder
Salt
Vanilla Frosting
Candy, chocolate chips and pecans

Instruction:

2 cups hot water pour into 1 cup unsweetened cocoa powder
Mix and set aside until cool
Cream 2 1/4 cups sugar with 1 cup softened butter
Put in 4 eggs one at a time
Put in 1 1/2 teaspoons pure vanilla
Pour in 2-3/4 flour, 2 teaspoons baking soda,1/2 teaspoon baking powder and salt
Mix wet and dry half and half in two steps
Put the mixture into 14" x 10" pan coated with shortening
Bake at 325 degrees for 30 - 35 minutes
Apply vanilla frosting on the top
Spread some candy, chocolate chips and pecans
Enjoy your yummy cake....

Yorkshire Pudding Recipe

2010-12-22T00:14:00.000-08:00

Ingredients:

3/4 cups of flour
1/2 teaspoon salt
one egg
3/4 cup 2% milk
Golden Crisco Shortening
1 tablespoon hot water

Instruction:

Bake for 20 minutes at 425 F

Note: Steam from other items in the oven may cause puddings to sink.

Christmas Cake Iced Terrine

2010-12-21T23:12:00.000-08:00

Serves 8

Prep time: 10mins plus freezing

Ingredients

275g/10oz (about 2 cups) Fruitcake - fresh or stale, broken up into small pieces
1L/32fl.oz. Vanilla ice cream, softened

Instructions

1. Line a 20x10cm/8x4” loaf tin with a double layer of clingfilm making sure you have a 7.5cm/3-inch overhang of clingfilm on all sides. Set aside.

2. In a large bowl mix together the fruitcake and half the ice cream until well blended. Using a spatula or large knife and a "cutting" motion to mix works best.

3. Place half the cake mixture into the loaf tin, spreading it evenly over the bottom and making sure you press it well down and into the corners.

4. Place the remaining plain ice cream over the top of that, spreading it evenly as above then finally place the remaining cake mixture over the top, again spreading it evenly and pressing down firmly to ensure there aren’t any air pockets.

5. Fold the clingfilm overhang over the top securely then freeze for at least 6- 8 hours until completely frozen.

6. To serve - unmold the terrine onto a flat surface, remove the clingfilm and serve it sliced.