Saturday, November 6, 2010

Free Voucher - Second Anniversary





In conjunction of our 2nd Anniversary, we would like to give our customer a free voucher for each of our meat product. This promotion is valid until end of december. Hurry!! Just follow a simple steps, print a voucher,show to us and make an order.
Product of Beruas AgroFarm.

One Voucher for each Single Customer.

Thursday, November 4, 2010

Seminar on Enhancing and Optimizing Local Feed



Interested to join just call the above address.or otherwise just leave your detail and ill send you a form.

Pappardelle With Wild Rabbit Ragu

Recipe for ragu serves 6 you'll need;

1 wild rabbit, cleaned and cut into 3 pieces
2 carrots, peeled and diced
4 celery stalks, diced
1 large onion, chopped
200 g of pancetta, diced (optional)
8 garlic cloves
rosemary, chopped
sage, chopped
2 bay leaves
1 bottle (750ml) passata
1 cup of apple juice
chicken stock
olive oil
salt and pepper to taste
chopped parsley
grated parmesan
pappardelle or any wide pasta, cooked according to the packaging



Return the rabbit meat into the pot and mix well, add a little stock if the mixture is too dry, check for seasonings.Ladle some ragu over the pappardelle, top with some chopped parsley and drizzle with some extra olive oil. Don't forget the parmesan.



Flake the meat off the bones using 2 forks.



Pour passata and apple juice into the pot together with the herbs, let everything simmer for 2 hours.



Fry pancetta with some oilve oil if using til lightly brown then add the vegetables and saute til vegetables are soften. Add rabbit pieces and fry in the mixture for a few minutes.After 2 hours, the meat should be falling off the bones.




Thanks for 3 Hungry Tummy :p

Royal Chinese Rabbit Meat



Zhu Yuanzhang, the founding emperor of the Ming Dynasty, established his capital in Nanjing (Chinese for southern capital). He ate mostly food cooked with the flavors of South China during his ruling years. His fourth son, Zhu Di, declared himself the emperor in 1403 and gave his reign the title of Yongle.

In September 1420, the 18th year of his reign, Zhu Di moved the capital to Beijing (Chinese for northern capital), so the palace cooks moved with him. Most of the raw materials they used in Beijing were grown locally, so the imperial food in Beijing had both southern and northern flavors.

Because tributes were sent to the palace from all parts of the country, delicacies of all kinds were available in the Forbidden City. Beijing had been the capital of the preceding Yuan Dynasty. The food in the Yuan palace had been influenced by the Mongolian flavorings. The food in the Ming palace, however, was mainly that of the southern Han people, so it totally changed the Mongolian style of food served in the palace.

The Chronicle of Ceremonies and Rites, by Sun Chengze, listed the appropriate food and drinks by lunar month:
Ten: Mandarin orange, tangerine, Chinese yam, rabbit and honey
As in previous dynasties, food and drinks in the Ming Palace were supplied in season. Fresh fruits, vegetables and meats were supplied in their times. In the Ming Palace, more vegetables and fruits were eaten than meat and fish. Among the meat and fish eaten were chicken, pheasant, goose, duck, carp, golden carp, Mandarin fish, bream, rabbit, and deer