Misleading Food Names

I was listening to Red Fm yesterday night, and i heard something very interesting and it is worth to share!

It is Top 10 MIsleading Food Names, although I did not manage to jot down all 10 of the names, but i still manage to get a few from the DeeJay, Cheryl.

1. ROCKY MOUNTAIN OYSTERS

This has neither related to Rocky Mountain nor oysters! Can you guess what is the dish? I bet you cannot think of that coming! Rocky Mountain oysters is a North American culinary name for edible offal, specifically buffalo, boar, or bull testicles. They are usually peeled, coated in flour, pepper and salt, sometimes pounded flat, then deep-fried.

2. FRENCH FRIES

I dare you do not see this coming either! French fries did not originate from France! Where did it originate? Yes! It is Belgium.

3. SWEETBREAD

The dish is neither bread nor sweet. Sweetbreads are the thymus glands/pancreas of lamb, beef, or pork.

4. BOMBAY DUCK

Eww... This is gross! Bombay duck or bummalo is, despite its name, not a duck but a lizardfish.

(You may think this is too harsh to call or see in the menue, but, the reality is just too 'frank')

5. SPOTTED DICK

Spotted dick is a steamed suet pudding containing dried fruit (usually currants), commonly served with either custard or butter and brown sugar. Spotted refers to the dried fruit (which resemble spots) and Dick may be a contraction/corruption of the word pudding (from the last syllable) or possibly a corruption of the word dough.[1] It is possibly conjugated originally from sticky pudding to dicky pudding to dicky to dick and finally spotted dick as in pudding with raisins.[citation needed] It is also known as spotted dog, plum duff, steamed dicky, figgy dowdy, dotted lloyd, packphour's lament, Dicky Widmark as well as plum bolster, dick in a box, "A DD (Dotted Dick)".

P/S: What a dish name... ...

Wantan Mee aka Tok Tok Mee

Fig Bars

Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1 large egg
2 large egg yolks
1 teaspoon pure vanilla extract
Zest of 1 lemon
2 1/2 cups all-purpose flour
Pinch of salt
3 cups dried Calimyrna figs
1/4 cup honey
1 cup red wine
1/4 teaspoon ground cinnamon
1/2 teaspoon finely ground pepper

Directions:
1. Cream butter and sugar with the paddle attachment of an electric mixer. Add egg, 1 egg yolk, vanilla, and lemon zest; mix well. Add flour and salt; mix on low speed until dough just comes together. Wrap dough in plastic, and chill until firm, about 1 hour.

2. To make the filling, combine figs, honey, wine, 1 cup water, cinnamon, and pepper in a small saucepan, and cook over low heat, stirring often, until reduced to a thick paste, about 10 to 15 minutes. Spread filling on a baking sheet to cool.

3. Divide dough in half. Roll out one half to fit a 10-by-15-inch baking sheet. Pick up dough by wrapping it around a rolling pin, and unroll it onto baking sheet.

4. Spread fig filling evenly over pastry. Roll out remaining half of dough, and cover filling. Trim excess pastry to make a perfect rectangle. Chill for 1 hour.

5. Preheat oven to 375 degrees. Use a paring knife to score dough lightly into 1-by-3-inch bars. Use a fork to prick holes in each bar. Make an egg wash by combining remaining egg yolk with 1 teaspoon water. Lightly brush bars with egg wash. Bake until golden brown, 25 to 30 minutes. Cut into bars, and let cool.

ENJOY! And MAKE ONE FOR YOURSELF~

What would you like to have today?

~~{ Coffee Art }~~

Feel like tasting one? Yum...

Here you go... Its Kuey Teow Th'ng

Guess this... Eh?!

You Like this? Hmm...

Do you wish this in CLHS???Eh?

Yum...Yum... What do you think of the CLHS Hokkien Mee? Haha...

Do you know these two are different?