Wednesday, October 18, 2017

Royal Kashmir Indian Restaurant, Aboyne, Scotland

Aboyne was the last stop we made during one of our road trips; it is a village in Aberdeenshire about 45 minutes drive from Aberdeen. There is a really nice play park at The Green so the kids amused themselves until it was dinner time.

We decided to have dinner at Royal Kashmir Indian Restaurant. Indian is one of our favorite cuisine to have in the UK, they do it so well here.



To start, we had the poppadums (£3.20 for 4), nice and crispy. They are served with mixed pickle, spiced onions and mango chutney.

Before long, our mains arrived. We had the Lamb rogan josh (£9.95), from the Golden Oldies selection. One of our favourites, this was not too spicy, creamy with tender chunks of meat.







We also had the Desi Korma, one of Chef's special creations (£12.95). This is a classic dish served at Bangladeshi weddings, with a mild and buttery taste so it's perfect for kids. Very good recommendation from our server. To go with the curries, we had a peshwari naan (£4.75), garlic naan (£3.75), pilau rice (£3.50) and aloo gobi. A hugely satisfying dinner, with great service.









Here's wishing all who are celebrating, a very Happy Deepavali!


Opening times: Sun-Thurs 5pm - 11pm; Fri & Sat 4.30pm - 12.00am

Location: Royal Kashmir Indian Restaurant, Ballater Road, Aboyne, AB34 5HT, Scotland, United Kingdom.

Tel: +44 (0) 1339 886664


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Tuesday, October 17, 2017

Pandan, the new Food Trend and Making Onde-Onde

Have you heard the news about the latest food trend about to hit UK and US? Yup, apparently pandan is set to overtake avocado and matcha, according to Nigella Lawson.

A common ingredient in Malaysia, we use pandan to make all sorts of local desserts aka kuih such as kuih ketayap, kuih seri muka and onde-onde. We also use it to make pandan swiss rolls and pandan chiffon cakes, pandan kaya, mooncakes as well as a natural food colouring. When making Malaysia's national dish, nasi lemak, we also add pandan leaves to the rice for extra fragrance.

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Earlier this week, BabySumoKids made onde-onde for our teatime snack. Such trendsetters, these two! :P  For this local dessert, we use pandan essence or extract. So if you can get your hands on a bottle of that, try this easy recipe, guaranteed to please.




BabySumoKids did a great job making all these onde-onde, all by themselves ;) I'm super proud of them for demonstrating such confidence in the kitchen.



Onde-onde in a halved coconut shell bowl ;)






For the onde-onde recipe, please visit this page.

You can watch BabySumoKids make them on my IG account or via this YouTube recipe video.





If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or Dayre for daily updates. Thanks :)

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