Coffee is one of the most valuable traded commodities in the world second to oil . It is grown mainly in places that meet requirements for its survival such as higher altitude and tropical climate. There are only two varieties that are commercially grown. These varieties are known as Coffea Arabica and Coffea Canephora or Robusta. Most of the coffee we know is Coffea Arabica, even though it’s grown in a over 120 countries. Climate, harvesting methods, and roasting methods can all influence the flavors.
Canadians are tough and know how to make the best of harsh winters, which is why there are so many different places for coffee drinking and socializing to fight the bite. Whether you are from Canada or are just visiting, be sure to check out at least one of the multitudes of cozy localities to help keep you warm and toasty.
Print Recipe Slow Cooker Beef Rendang This dish definitely is authentically ASIAN! The creamy richness of coconut milk and the aroma from the complexity of spices, perfectly flavor the succulent pieces of beef. Prep Time20 minsCook Time8 hrsTotal Time16 hrs 20 mins Course: Main DishCuisine: Asian Servings: 8 people Ingredients1 Kilos Beef Brisket cut into […]
Growing fond of my slow cooker lately having used it for a few stews, soups, and braised dishes turning out excellent results. These were expected though as I knew I could use the cooker for pretty much any dish that involved a cooking liquid of some sort. I had to put it through a challenge of a cooking method of which honestly, I had no certainty of success. I wanted to see if it was capable of roasting meat, given the method’s rather dry cooking nature.
I’ve done this recipe a few times with success in a conventional oven. Though I knew it would taste equally fantastic out of a slow cooker, I’m uncertain if I could nail cooking the meat to my desired temperature, which is medium-rare, and if ever possible, how long do I cook it for? To take out the guess work, I took out my trusty meat thermometer.
We were all craving Asian food. We were craving pork. We were craving ribs. To be honest, we were craving for this particular dish. I’ve done it for countless dinners, and everyone at home shows delight as if they’ve had it for the first time, every single time. And why not, these ribs are so succulent and tender. The sticky sauce, with all its spices and flavors just makes you reach for more. Plain simple, for us this was comfort food!
I’ve travelled around Asia for some photography assignments in the past, and have come to love this dish even before I learned how to cook it. I’ve even tried to replicate it coming home from a trip to Indonesia. Though I ended up with something that tasted close, I knew I was missing something from the authentic.