Scroll to Previous Item Scroll to Next Item KitchenAid® Artisan Stand Mixer A smaller version of commercial-size models, this versatile stand mixer is designed with enough power and capacity to prepare large batches of cake batter or cookie dough without compromising your kitchen counter space. It's expertly hand assembled in Greenville, Ohio, home of KitchenAid since 1919.Planetary action allows attachments to spin independently while making continual rotations around the bowl for thorough mixing.Ten speeds range from very slow stirring to very high beating.Head tilts for easy removal of work bowl and beaters.Power hub for use with optional attachments.5-qt. stainless-steel bowl locks to base.Includes flat beater, dough hook, wire whip and pouring shield. Clear plastic pouring shield. Die-cast zinc and aluminum housing. 14" x 8 1/2" x 13 3/4" high. 25 lb. 8 oz. Designed, engineered and assembled in the USA. Work bowl is dishwasher safe.

Hand-wash flat beater, dough hook and wire whip with warm, soapy water. Clean base with damp cloth and dry thoroughly.About KitchenAid Malaysia KitchenAid is a brand which is popular in Malaysia that provides various kitchen essential products. Since the day they started their business, they only aim to offer high-performing kitchen appliances. They do this by giving the best attention on the product quality, craftsmanship, technology, and design. Their dedication to giving the best to their consumers is one of the reasons why they are popular. This brand has become a household name in Malaysia is because they offer their kitchen appliances at an affordable price. Exclusive Kitchen Appliances in KitchenAid KitchenAid provides a wide selection of kitchen essentials you can choose from. From major kitchen appliances to smaller kitchen needs. This brand is first known for their KitchenAid mixer. This iconic product has been easing the work of kitchen workers since 1919. Mixers are one of the major essentials in baking and other food preparation.

That is why the KitchenAid mixer in Malaysia is in demand. Moreover there are other famous kitchen products under this brand. If you are looking for cooking items, the famous products are cooktops, ovens, ranges, microwaves, and grills. For cooling, this brand offers wide ranges of refrigerator types. This brand also offered kitchen tools and equipment for cleaning like the dishwashers. Furthermore, the brand also provide small kitchen appliance for different needs. oster blender blstcc-bfp reviewsThese items are stand mixers, blenders, coffee makers, juicers, small cookers and multi-cookers. cuisinart cbt 700 blender poweredge reviewsIn conclusion, all of the kitchen appliances being offered by this brand are all essentials for your need they are all created to be durable for long lasting result. oster blender model 6700 manual

So, if you are on the search for the best kitchen appliances, then this brand is for you. KitchenAid provides wide selection of kitchen appliances, many consumers trusted. All kitchen items under this brand are made in high quality and designs. KitchenAide in Malaysia is popular because of their products are sold in affordable price.On 28 September 2010, posted in Filed under , I successfully take on the challenge of making this classic Persian dish for the first time.vitamix tnc 5200 malaysiaWe’ve been here in Kuching for over a year now, and we’ve settled in nicely.  magimix le blender tweedehandsWe’ve even had a chance to throw a few parties at our house, doing a Japanese dinner for our friends one night, and inviting friends over for Esther’s birthday in August.  aeg powermix silent blender

But I’ve been meaning to invite my boss to dinner. My boss is based in San Jose, but he works here half the time.  He lives out of his hotel room and eats out for every meal, so I was sure he’d appreciate some home-cooked food.So I invited him over to our house for dinner this past Saturday. My boss was born in Iran, so I thought it would be nice to make him some Persian food.  I started researching dishes and recipes, and decided to make the classic Persian dish, chelow kabab koobideh – rice with mince meat kebab.oster beehive osterizer classic blender 4093 review oster beehive osterizer classic blender 4093My boss mentioned that he is a big fan of kebab, so I had my work cut out for me. I consulted a lot of kebab recipes, but eventually decided to try this one.I started out by double-grinding a kilogram of beef chuck using our KitchenAid food grinder attachment – first using the coarse plate and second using the fine plate. 

Next, I grated a couple of onions using a box grater, and drained them in a sieve so that they were not too wet.  For seasoning, I used Himalayan pink salt (we didn’t have kosher salt), fresh ground black pepper, turmeric powder, smoked paprika, and granulated garlic (we were out of garlic – d’oh!).The onions and seasoning went into the bowl along with two eggs.  I mixed and kneaded the meat until it everything was well combined. says that the meat should not be too wet or it will not hold its shape on the skewer. It should be light, airy, and not sticky. After the meat was mixed, I covered the bowl in plastic wrap and put it in the fridge to marinate.When it came time to cook, I fired up some charcoal on my WSM’s charcoal bowl (similar to how I grill ribeye steaks, but with less coal and no cooking grate. We had some kabob skewers which were thinner than the ones used for Persian-style kebabs.  Taking a small ball of the meat, we wrapped it around the skewer and gently squeezed  it into a long, flat cigar-shape.

We then pinched the meat into sections using your fingers like scissors.Note: The meat needs to be evenly balanced on the skewer, or else it will fall off to one side.We placed the meat over the coals to cook, turning every minute or so until they were cooked through (about 10-15 minutes depending on how thick the meat was).For Persians, making rice is an art form.  It’s not simply a matter of putting rice in an automatic cooker and pressing a button.  According to the My Persian Kitchen site, there is a very detailed process for making Persian rice. But, this process would have been too time consuming for me, so I opted for this “shortcut” version on Jeffrey Saad’s website.I started with 4 cups of basmati rice in a non-stick pot, rinsed until clear. I soaked the rice for a couple of hours, then drained it. To the rice, I added a 1/2 teaspoon of Iranian saffron, a cup of yogurt, 1/2 teaspoon turmeric powder, a couple of teaspoons of pink Himalayan salt, and a couple tablespoons of olive oil. 

I covered everything with 6 cups of water, mixed well, and brought it to a boil.Once the water was boiling, I covered the pot and turned the heat to low for 20 minutes.  At that point, the water was absorbed into the rice.  I poked 5 holes into the rice using the handle of a spatula and poured about a tablespoon of olive oil into each hole, swirling the pot around to try and settle the oil to the bottom of the pot.Then I turned the heat up for another 15 minutes before shutting off.Why this next step, you ask?After everything was done cooking, I scooped out all but the bottom layer of rice from the pot.  As you can see in the last frame, the bottom layer of rice had turned into a nice, solid, crusty layer of rice. Persians call this “tahdig” – literally “bottom of the pot”.  It is very tasty. So tasty, people will fight over who gets to eat the rice crust!My boss arrived as we were grilling the kebabs, so I enlisted him to help cook while I got table set and the rice scooped into a casserole dish. 

I had also previously prepared a Persian cucumber and yogurt salad (maast-o-khiar) based on this recipe (but omitting the garlic) to be served on the side.  As a final touch, we skewered some grape tomatoes and grilled them over the coals once the meat was finished.Each plate got a large helping of rice (including a piece of tahdig), a couple of skewers of kebab, some cucumber salad, and a few grape tomatoes.My boss was impressed to be getting a homecooked Persian meal, and he tucked right in.  And he liked it (he really liked it)!  He said that the kebab flavors were spot on, and the only thing that was missing was some sumac spice.  As for the rice, he said that it tasted good, but the basmati rice needed to be fluffier – I had overcooked it.Everyone liked the meal, including the kids. Daniel even asked for seconds on the rice!  I appreciated how each of the components – the meat, rice, cucumbers and tomatoes, worked together to make a wonderfully delicious combination.  Still, there is room for improvement.