Favorite Recipe

Watalappan

2008-04-21T02:14:00.000-07:00

Ingredients
2 cups Thick Coconut Milk
1/2 lb Brown Sugar
4 Eggs
Pinch Cardamoms (Optional)
3 Cloves (Optional)
Raisins, Cashew,

Beat the eggs in a mixer. Add the coconut milk, brown sugar
cardamoms and cloves to the beaten eggs mix well. Add the mixture into a pot
and steam for 20 minutes. Add raisins.
Altrenatively the mixture can be added into multiple small aluminum
bakimg foils and then steamed. The time required for steaming is about 5-10
minutes for this method

Fried Rice (Sri Lankan style)

2008-04-21T02:12:00.000-07:00

Fried Rice (Sri Lankan style)

Ingredients
2 cups Rice (Parboiled)
100 g Cashew
50 g Raisin
50 g Green Peas
250 g Shrimp
2 onions (diced)
2 oz Butter or margarine
1/4 cup vegetable oil
1/2 tsp. turmeric (or preferably Spanish saffron)
2 cloves
2 pieces cinnamon
1 piece lemongrass
to taste salt

Cooking the Rice
Add the butter to the saucepan and heat for a minute at low heat. Add the rice
and water. A easy way of measuring the right amount of water would be to add
the rice, stick in the index finger on surface of rice and fill water upto the 2nd
joint of the index finger (a little less is also fine). Add salt and turmeric and
bring to boil (if not in rice cooker). Then turn the heat to low cover and leave for
15-20 minutes. The rice should be ready by then.
The other stuff (to be done while rice is cooking)
Add oil to a large pan and heat. Fry the shrimps until brown (well done).
Remove the shrimp. Add the cashew, raisins, green peas, onion with the cloves
cinnamon and lemon grass and fry for about 5 minutes or until onions are a
brown color. Remove from fire and wait for rice.
Finally when the rice is ready add the rice, shrimp and the rest and mix well and
maybe heat for about 3-5 minutes.
The flavor is enhanced if the mixed rice is kept for about 6 hours and then
reheated (microwave) prior to serving.

Philipine Chicken

2008-03-14T01:42:00.000-07:00

Ingredients
1 x chicken cut up
1 cup water
1/2 cup vinegar
1/4 cup soy sauce
2 cloves garlic sliced

Directions
Put all in crockpot; cook for 6 to 8 hours on low.

Serve over rice.

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2008-03-09T05:34:00.001-07:00

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Bihun Goreng Utara

2008-02-24T23:49:00.000-08:00

Bahan-Bahan:
600 gm bihun kasar
600 gm tauge
300 gm kucai
300 gm tauhu
150 gm udang
150 gm daging
3 batang daun saderi
3 batang daun bawang
10 biji cili kering 6 biji cili merah
3 biji telur
2 biji limau nipis
4 labu bawang merah
4 ulas bawang putih
2 sudu besar minyak
Garam secukup rasa
Gula secukup rasa

Cara:
Rendam bihun selama 1 jam untuk melembutkannya. Toskan. Mesin atau tumbuk cili kering. Potong daun saderi, daun bawang dan kucai sepanjang 1.5 cm. Hiris bawang merah dan goreng untuk dijadikan bawang goreng. Goreng tauhu dan kemudian potong 1 cm persegi. Rebus telur dan potong bulat-bulat. Bersihkan tauge dan toskan. Potong daging sebesar 1.5 cm persegi dan rebus hingga empuk. Ketepikan. Panaskan minyak di dalam kuali. Tumis bawang putih dan cili mesin. Masukkan daging, udang, garam dan gula. Masukkan bihun dan kacau hingga sebati. Masukkan tauge, kucai dan kacau selama 5 minit. Apabila menghidang taburkan tauhu goreng, bawang goreng, cili merah, telur, daun saderi dan daun bawang. Perah limau nipis ke atas masakan.

Mee Bandung

2008-02-24T23:46:00.000-08:00

Bahan-Bahan:
1 kg mee atau makarona & 10 ekor sotong (dipotong)
200 gm udang kering & ½ kg udang besar
3 camca besar cili boh atau cili serbuk
1 biji kelapa atau 1 peket santan serbuk (diperah ambil santannya) 10 ulas bawang merah atau 5 labu bawang besar
4 ulas bawang putih & 5 sm halia
¼ kg sawi atau sabaneh & 10 biji telur
Sedikit garam, daun bawang

Cara:
Bawang merah, bawang putih halia dan udang kering dimesin hingga halus. Panaskan minyak, tumis bahan yang telah dimesin bersama cili boh hingga naik baunya. Masukkan sedikit air dan santan. Bila mendidih, masukkan sotong, udang dan garam. Sawi dan mee dicelur berasingan. Telur digoreng mata kerbau. Hidangkan bersama bawang goreng dan daun bawang.

EGG CURRY

2008-02-20T01:16:00.000-08:00

6 Eggs hard boiled
Oil for deep frying
1 small Onion sliced
1-3 small hot green Chilies sliced
1/2 cup canned Tomatoe or one medium fresh Tomatoe chopped
1 tsp raw curry powder (see recipe for raw curry powder )
1/4 tsp Turmeric
1 clove Garlic
1/2 tsp ground black Mustard
1-2 inch piece Cinnamon
1 tsp red Chili powder (optional)
Few Curry leaves and rampe
Salt to taste
1/2 cup Coconut milk or fresh milk

METHOD:
Remove shells from hard boiled eggs and deep fry until the eggs turn light brown.
Drain the oil from the eggs.
In a saucepan take all the other ingredients and add enough water to cover the contents halfway.
Heat the ingredients for a few minutes and then add the deep fried eggs.
Simmer for few minutes longer.
Add coconut milk and simmer for few minutes.
Taste and adjust salt.

Bean Curry

2008-02-20T01:11:00.000-08:00

1 lb (450 g) Beans, cut into pieces
1 medium onion, sliced
1-2 hot green Chilies, sliced
1 clove Garlic, crushed
5-6 Curry leaves & Rampe pieces (optional)
1/2 tsp Fenugreek seeds
1 tbs Raw curry powder (see recipe for raw curry powder )
1/4 tsp Turmeric
1/2 Cup thick Coconut milk (or fresh milk)
1 tbs Vegetable oil
Salt and Lime juice to taste
METHOD :
Heat oil in a saucepan.
Add onions, green chilies, garlic and curry leaves.
Fry until the onions are golden brown.
Add the curry powder, salt, turmeric and fenugreek seeds.
Stir and fry for 2-3 minutes.
Add the cut beans and mix well until beans are well coated with the curry powder mix.
Reduce heat and allow the beans to cook.
Add the coconut milk (or fresh milk) and allow tho simmer for a few more minutes.
Add a dash of lime juice.
Taste and adjust salt

ARISA (Lemon Tart)

2008-02-14T00:31:00.000-08:00

1 kg daging
1 tin besar quaker oat
1 tin ghee
4 biji bawang besar- dimayang
15 biji bawang putih-dihiris
1 inci halia-dihiris
sedikit cengkih, buah pelaga, kayu manis,
serbuk lada sulah
garam (according to taste)

methods:
1.Rebus daging yg dah dipotong2 together with the bawang putih, bwg besar, halia and rempah campak diatas sampai empuk dan boleh dicerai cerai macam orang nak buat serunding tu - siat halus halus - tapis air - ketepikan.
2. Air rebusan daging yg dah bertapis tadi didihkan balik atas periuk (seeloknya guna heavy bottomed pot supaya tak senang hangit) - masukkan balik daging yg dah disiat, quaker oat, garam, serbuk lada sulah - kacau hingga sebati .
3. agak agak dalam 10 minutes later, masukkan ghee and continue to kacau adunan tadi atas api kecil sampai semuanya sebati - jadi kenyal dan halus - part ni yg leceh dan lama.
4. Bila nampak arisa tadi dah well cooked, angkat dah boleh hidang dengan cili merah yg ditumbuk dgn garam + perah asam limau. Nak tambah kick lagi boleh bubuh honey sikit atas arisa tadi.

Breaded Chicken Chop

2008-02-14T00:29:00.000-08:00

kepingan peha ayam dibuang tulang
sedikit paprika
sos lea n perrins
sedikit garam
lada hitam
sedkit tepung
telur dipukul sedikit
breadcrumbs
minyak utk menggoreng

marinate ayam dengan paprika, sos lea n perrin, garam, lada hitam n tepung utk beberapa jam.
celupkan ke dalam telur n roll dlm breadcrumbs..pastu leh goreng terendam sampai kekuningan
angkat n toskan..

[kalau nak guna marinate mcm teknik grilled pun leh gak utk gorengan terendam nih.. cuma jgn lupa celupkan telur n tepung kemudian baru goreng.]

Hidangan sampingan:
coleslaw
kentang goreng/baked in jacked/whipped potatoes n gravy
hirisan timun, salad n tomato
jagung rebus

Grilled/Pan Fried Chicken Chop (Chicago Style)

2008-02-14T00:25:00.000-08:00

Grilled/Pan Fried Chicken Chop [ chicago style]

kepingan peha ayam yg dibuang tulang
jus limau nipis
bawg putih - tumbuk halus
serbuk lada hitam
sedikit kicap pekat
sedikit sos tiram
sedikit tepung gandum[skettt je tau]
butter ut menggris

Cara-caranya:-
Ayam diperap bersama jus limau, bawang putih, kicap dan serbuk lada hitam, kicap pekat, sos tiram n sedikit tepung beberapa jam
griskan grill atau hot plate dgn butter
goreng kepingan ayam n alih alihkan hingga masak

Coconut Bread

2008-02-05T23:29:00.000-08:00

Preparation Time: 30 minutes
Cooking Time: 45 minutes
Serves: 8
Country: Jamaica

INGREDIENTS:

2 cups all purpose flour
1 Tbsp. baking powder
1/8 tsp. salt
1/2 cup sugar
1 large egg, slightly beaten
1/4 cup coconut milk
6 Tbsps. soft margarine, melted
1/2 tsp. vanilla
6 Tbsps. raisins, floured
1/2 small coconut, peeled and grated
METHOD / DIRECTIONS:

Preheat oven at 350°F/180°C
Sift dry ingredients in a bowl.
Combine sugar, beaten egg, coconut milk, melted margarine, vanilla, raisins and grated coconut.
Scrape mixture on a floured board and knead lightly to form a dough.
Shape dough and place into a greased loaf pan and bake for 45 minutes or until done.
SERVING SUGGESTIONS:

Coconut bread can be served with your favourite cheese, jelly or jam.

Jamaican Festival Recipe

2008-02-05T23:18:00.000-08:00

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 10 people
Country: Jamaica

INGREDIENTS:

1/2 cup flour
1 tsp. baking powder
1 Tbsp. GRACE HELLO SOFT MARGARINE
1 cup GRACE CORNMEAL
1/4 cup sugar
1 tsp. nutmeg
1/2 tsp. salt
1 tsp. lime juice
1/2 cup water
1/2 cup GRACE FRYING OIL
METHOD / DIRECTIONS:

In one large bowl, sift flour and baking powder. Add cornmeal, sugar, nutmeg, salt, margarine, lime juice and enough water to bind mixture to a manageable dough.
Leave to stand for two minutes.
Heat Grace Frying Oil in a pan, shape festival into fingers and fry.
Drain on absorbent paper.

Jamaican Jerk Chicken Recipe

2008-02-05T23:06:00.000-08:00

INGREDIENTS:

1 tbs. Ground allspice
1 tbs. Dried thyme
1 1/2 tsp. Cayenne pepper
1 1/2 tsp. Freshly ground black pepper
1 1/2 tsp. Ground sage
3/4 tsp. Ground nutmeg
3/4 tsp. Ground cinnamon
2 tbs. Salt
2 tbs. Garlic powder
1 tbs. Sugar
1/4 cup Olive oil
1/4 cup Soy sauce
3/4 cup White vinegar
1/2 cup Orange juice
Juice of 1 lime
1 Scotch bonnet pepper, seeded and finely chopped
1 cup Chopped white onion
3 Green onions, finely chopped
4 Chicken breasts (6 to 8 oz)trimmed of fat
METHOD / DIRECTIONS:

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.

Indonesian Vegetable Platter

2008-02-04T23:06:00.000-08:00

Gado Gado (gah-doh gah-doh) This dish, which is also found in Malaysia, is a wonderful way to use fresh vegetables. Indonesians serve this dish at room temperature.
Vegetables:
Cook or steam each vegetable separately until crisp-tender:

½ small head cabbage, cut up
1 small head cauliflower
4 carrots, cut in small strips 1 ½ cups fresh green beans, chopped or French-cut
2 cups fresh or canned bean sprouts
other vegetables added or substituted
Drain vegetables and keep to one side in separate bowls, reserving stock for peanut sauce.

Peel and quarter: 4 eggs, hard-cooked

Slice: 2 medium cucumbers and 6 to 10 radishes

Peanut sauce:
Saute in 3 tablespoons oil: ½ cup onions, finely chopped and 2 cloves garlic, minced

When onions are soft and translucent, reduce heat and add:
3 ½ cups vegetable stock or water
2 teaspoons hot peppers, chopped, or tabasco sauce to taste
2 teaspoons lemon juice, grated rind of 1 lemon
1 c cups chunky peanut butter
2 bay leaves, 1 teaspoon ginger root, finely grated
1 teaspoon salt
1 teaspoon soy sauce* and 1 teaspoon brown sugar

(note: Indonesians use a sweet soy sauce. If you cannot find it, use regular and add brown sugar as directed)

Simmer 15 minutes. Adjust seasonings to taste.

Group vegetables attractively on a large platter around a bowl of peanut sauce. Be sure to arrange with attention to color. Garnish with eggs, radishes and cucumbers. Serve with hot rice. To eat, each person takes a serving of rice, tops it with vegetables and ladles peanut sauce over the top.

Options: For a more authentic sauce, substitute coconut milk for part of stock. Add shelled and deveined shrimp, steamed to the platter.

Siomay Asli Rasa Ikan Tenggiri

2008-02-04T23:02:00.001-08:00

Bahan siomay :

300 g daging ikan tenggiri, cincang halus

50 g tepung kanji (atau secukupnya sampai adonan dirasa udah pekat nempel)

100 ml air kaldu (saya pakainya kaldu dari tulang ikan tenggiri)

1 sdm minyak wijen

1 butir telur ayam, kocok lepas

1 batang daun bawang

merica, garam, gula secukupnya

Bahan saus kacang :

300 g kacang tanah sangrai

4 bh bawang putih

cabai merah secukupnya (kira-kira cabe merah besar 5 buah dibuang bijinya, cabe merah keriting 4 buah. Atau sesukanya deh selera pedasnya.)

2 sdm gula pasir

2 sdm garam

air matang secukupnya

Bahan pelengkap :

Kol, dibuang ya tulangnya yang tebel dan keras

Tahu putih

Pare

Kentang

Telor ayam rebus

Jeruk limau

Kecap

Saus sambal

Cara membuat :

1. Pare dibuang bijinya. Potong-potong silinder kira-kira tinggi 6 cm yang bolong atas bawahnya. Kentang dipotong juga dikira-kira deh.

Potong tahu jadi segitiga kira-kira masing-masing sisi 6 cm, lalu kerok salah satu sisinya. Kerukan tahunya ini diancurin, lalu campur jadi satu dengan bahan siomay. Nah, pokoknya bahan siomay dirasa-rasa udah cukup pekat nempel atau belum.

2. Nah, adonan siomay ini terus dimasukkin ke bagian tahu yang dikeruk, masukkin juga ke dalam pare, nah sisanya dibulet-buletin pake sendok terus direbus di air mendidih sampai matang. Tandanya udah matang, buletan ini akan mengapung di air.

3. Kukus kol, kentang, pare, tahu sampai matang. Jangan lupa jaring-jaring dandangnya dialasi plastik tahan panas supaya yang dikukus tidak nempel di jaring-jaring dandang.

4 Nah, sekarang bikin saus kacangnya yuk. Kacang diulek sampai halus, sisihkan. Goreng cabai dan bawang putih sampai layu lalu haluskan bersama gula dan garam. Campur dengan kacang halus. Tambahkan air secukupnya, pokoknya sampai kental atau encer sesuai selera.

5. Hidangkan deh siomay, kol, tahu, kentang, pare, dan telor. Tambahin kecap sama perasan jeruk limau. Dan saus sambal kalo kurang pedas (maklumlah orang indonesia, keringat juga rasanya pedas, hehe). Huiiihhh...........dijamin rasanya bener-bener rasa ikan tenggiri. Gak kayak yang di abang-abang. Entah rasa tepung atau daging. Sukur-sukur daging ikan tenggiri, rasa-rasanya sih daging tikus atau cicak atau malah kucing. Huweekkkk....sumpah bo’, gua merinding. Hiiyyy. Pokoknya resep siomay ini dijamin enak! Selamat mencoba.

resource : www.food-recipe.com

Indonesian Fried Rice

2008-02-04T22:58:00.000-08:00

Ingredients:
1 1/2 cups long-grain white rice (10 oz)
3/4 cup water
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 qt plus 3 tablespoons vegetable oil
8 krupuk* (Indonesian shrimp crackers; optional)
2 cups thinly sliced shallots (3/4 lb)
2 large garlic cloves, finely chopped
1 lb skinless boneless chicken breast, cut into 3/4-inch pieces
1 lb medium shrimp in shell (31 to 35 per pound), peeled and deveined
2 to 3 (2 1/2-inch) fresh hot red chiles, such as Thai or serrano, minced, including seeds
1 1/4 teaspoons salt
2 tablespoons ketjap manis* (Indonesian sweet soy sauce)
1 tablespoon Asian fish sauce
4 scallions, thinly sliced

Special equipment: a deep-fat thermometer; a large wok
Accompaniments: sliced cucumber; wedges of hard-boiled egg

Preparation
Rinse rice in a large sieve and drain well. Bring rice, water, and 1 1/2 cups chicken broth to a full rolling boil in a 4-quart heavy saucepan. Cover pan, then reduce heat to very low and cook until liquid is absorbed and rice is tender, about 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Gently fluff with a fork, then transfer to a large shallow bowl or a large shallow baking pan and cool to room temperature, about 30 minutes. Chill rice, covered, 8 to 12 hours.

Heat 1 quart of oil in a 4-quart pot over high heat until thermometer registers 375°F. Gently drop 2 krupuk into oil, then fry until they float to the surface, curl up, and expand, about 20 seconds. Turn krupuk over and fry until pale golden, about 10 seconds, then transfer with a slotted spoon to paper towels to drain. Fry remaining krupuk in 3 batches in same manner, transferring to paper towels to drain, then cool and break into pieces.

Break up rice into individual grains with your fingers.

Heat remaining 3 tablespoons oil in wok over high heat until hot but not smoking, then add shallots and stir-fry 1 minute. Add garlic and stir-fry 30 seconds. Add chicken and stir-fry until outside is no longer pink, about 2 minutes. Add shrimp, chiles, and salt and stir-fry until shrimp are just cooked through, 2 to 3 minutes. Add remaining 1/4 cup broth with ketjap manis and rice and stir-fry until rice is heated through, about 2 minutes. Remove wok from heat and stir in fish sauce and scallions until combined well.

Serve nasi goreng on a platter with krupuk, cucumber slices, and hard-boiled eggs.

Hot Bloody Mary Soup

2008-02-04T00:54:00.001-08:00

Hot bloody Mary soup
1kg ripe tomatoes - cut into halves
2 red chillies - halved and seeded
10g/2tsp castor sugar
2 tablespoon olive oil
750ml of vegetable stock
1 tablespoon tomato puree
2 teaspoons horseradish sauce
2 tablespoons dry sherry
2 tablespoons vodka
4 small celery stalks with leaves
Salt and black pepper to taste
4 thin lemon slices - as a garnish

Pre-heat oven to 200C/400F/Gas Mark 4.
Place the tomatoes cut-side up in a large roasting tin with chillies and sprinkle with sugar and salt and pepper. Drizzle with oil and roast for 30 minutes until soft and lightly browned.

Puree the roasted tomatoes in a blender with a little stock until smooth. Transfer to the pan. Stir in the remaining stock and the tomato puree and heat gently without boiling. Stir in the horseradish, sherry and vodka.

Serve the soup in bowls garnished with celery stalk, lemon slice and fresh ground black pepper.

Potato and Leek Soup

2008-02-04T00:53:00.004-08:00

2 pounds boiling potatos -peeled and sliced
1 pound leeks - washed and sliced
1 onion - chopped
1 celery stalk - sliced
5 cups chicken stock or broth
2 1/2 cups of milk
4 tablespoons butter
1 bay leaf
2 tablespoons chopped fresh parsley
Salt and pepper
1/2 cup of soured creamed
1/4 cup chopped fresh chives

Melt the butter over medium heat in a large saucepan.
Add the vegetables, cover, and cook for 5 to 7 minutes, stirring freguently. Add the stock or broth, 1/2 cup of milk, the bay leaf, parsley, salt and pepper.

Reduce heat to low, cover, and cook until the vegetables are tender- around 25 to 30 minutes. Throw out the bay leaf, and let the soup cool for 10 - 15 minutes.

Add to a blender and liquidise. Pour into a saucepan and warm over medium heat. Stir in the remaining 2 cups of milk.

Serve the soup in bowls and swirl in 1 tablespoon soured cream into each serving. Sprinkle with the chives.

Traditional Vegetable Soup

2008-02-04T00:53:00.003-08:00

3 Tablespoons Irish butter
1 onion
2 large carrots - diced
3 stalks celery with leaves - diced
1 can whole peeled tomatoes
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon dried parsley
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon paprika
2 quarts beef broth

Melt the butter in a large pot over a medium heat.
Add the onion, carrot and celery to the butter and cook until onion is translucent.

Stir in tomatoes with juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to the boil, then reduce heat and simmer for 30 minutes, until vegetables are tender. Serve piping hot with crusty bread.

Potato Soup

2008-02-04T00:53:00.001-08:00

1kg potatoes
3 onions
6 cups of half milk and water
Chives or parsley
Bacon Rashers (streaky)
Salt and pepper
1 cup light cream

Chop the potatoes and onions into chunks and add to a large pot with the milk. Cover and simmer gently until the vegetables soften to a smooth pulpy texture. Liquidise the mixture and then add cream.

Fry the bacon until crispy.
Reheat the soup and serve garnishing with parsley or chives and crispy bacon.

Steak and Guiness Pie

2008-02-04T00:51:00.000-08:00

1 kg of steak
1 tablespoon flour
1 teaspoon brown sugar
1 tablespoon raisins
5 onions
300ml Guinness
8 slices bacon
3 oz lard
Short pastry

Cut steak into bite sized cubes and coat each piece in flour.
In a pan gently melt the lard and add the steak and bacon cooking until it starts to brown. Peel and chop the onion and add to the pan stirring occasionally until it becomes transparent.

Place the mixture into a casserole dish, adding the raisins and brown sugar. Pour in the Guinness. Cover tightly and cook in a very moderate oven (325-350F) for 2 1/2 hours stirring occasionally. Add more Guinness or water if the rich brown gravy gets too thick.

Line a deep pie dish with half the pie crust, prick the pastry and bake it blind for 15 minutes. Add casserole filling and cover with a layer of pie crust baking for another 10 minutes or until the pastry is brown.

Irish Stew

2008-02-04T00:50:00.000-08:00

Best end neck chops no fat, bone or gristle (Mutton)
Potatoes
Onions
Parsley & thyme mixes
Salt & Pepper

Cut meat into medium sized pieces. Peel and slice potatoes and onions. Add the ingredients in a casserole dish in layers: a layer of potatoes in pan with a sprinkling of herbs, salt and pepper; a layer of meat; a layer of onions and continue until the ingredients are all in the pot. Add water until the contents are covered. Cover with lid and simmer until the meat is tender.

Serve with roasted potatoes and fresh greens.

Brazilian Beef Cakes

2008-01-29T00:54:00.000-08:00

2 tbsp. vegetable oil
1 med. yellow onion, chopped
1 clove garlic, crushed
1 lb. ground beef
1/2 tsp. ground coriander
1/4 tsp. ground ginger
1/2 c. tomato sauce
1 tsp. light brown sugar
2 tbsp. minced parsley
1/3 c. chopped pimento stuffed olives
1/2 tsp. salt
1/8 tsp. black pepper

Preheat the oven to 375 degrees. Heat the oil in a 12 inch skillet. Add the onion and garlic, and cook uncovered for 5 minutes or until onion is soft. Add the beef and cook, uncovered until browned. Add the coriander, ginger, tomatoes, brown sugar, parsley, olives, salt and pepper and mix well. Transfer to an ungreased 1 quart casserole and bake uncovered for 20 minutes. Serve with rice.

Mediterinian Chicken Breasts

2008-01-29T00:51:00.000-08:00

This how its made:

4 chicken breasts, boned and skinned
1/4 c. chopped onion
2 tbsp. olive oil
1 tsp. minced garlic
1 can (16 oz.) tomatoes
1/2 tsp. granulated sugar
1/4 tsp. pepper
1/2 tsp. dried marjoram
1/2 tsp. dried thyme leaves
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. olive oil
1/2 c. shredded Cheddar or crumbled Feta cheese

1. In a skillet, heat oil. Add onion. Saute until soft. stir in garlic, tomatoes, sugar, pepper and marjoram.
2. Simmer gently, uncovered, for 15 to 20 minutes.

3. As sauce cooks, pound chicken lightly between wax paper. Season both sides of chicken with thyme, salt and pepper.

4. In a heavy skillet, heat oil. Cook chicken 5 to 7 minutes, turning once.

5. When the chicken is almost done, warm cheese slightly by sprinkling it over the tomato sauce.

6. Remove chicken to a warm platter. Pour sauce over top or serve on the side. Serves 4.

Brazilian Coconut Pudding

2008-01-29T00:49:00.000-08:00

Ingredients:

1 can sweetened condensed milk
Coconut milk to fill the milk can
Milk in the quantity to fill two of the condensed milk cans
3 tbsp. of corn starch

Cook all ingredients together over medium heat stirring constantly until it begins to boil and thickens. Pour into a form and chill until firm. Brazilians often serve with stewed prunes along with the juice. Delicious!

Original Brazilian Black Beans & Rice

2008-01-29T00:45:00.000-08:00

Ingredients:

1 1/2 lbs. dried black turtle beans
1 lg. bell pepper (or 2 med.), diced
4 lg. onions, diced
6 cloves of garlic, diced
3/4 c. celery, diced
1/4 c. parsley, minced
2 Tbsp. oregano, minced
2 Tbsp. basil, minced
2 or 3 bay leaves
Pinch of ground clove
4 bouillon cubes, beef (or chicken)
2 tbsp. vinegar (reserve to add last)

Meats:

1 lb. bulk sausage
1 lb. pork, such as boneless country style ribs or rolled roast
1 lb. beef, stew beef chunks, chuck steak or leftover roast
1/2 to 1 lb. ham, smoked or baked, cubed
1/2 to 1 lb. smoked link sausage or Kielbasa cut into bite size pieces
1 lb. of same cut into 2 to 3 inch links to serve on the side
Salt and pepper to taste

Beans:
Wash and look for gravel then soak overnight in a bowl being sure beans are well covered with water. For cooking use a large crock pot or soup pot, cast iron preferable. First, brown bulk sausage in a skillet and pour off excess grease. I have discovered a lean bulk sausage that is great, much less grease and fat.

Add other meats and stir to brown. Add bell pepper, onion, garlic, celery, parsley, oregano, basil, bay leaf, and clove.

Salt and pepper moderately, taste after cooking several hours and add more if needed.

Add beans and soak water and if necessary add more water to cover entire ingredients by at least two inches. Stir in four bouillon cubes. Cover and cook on crock pot high for three hours then turn to low for at least six hours. If cooking in a stove top soup pot, bring to a LOW boil for two hours then continue cooking on low simmer for six hours, stirring every hour or two to keep from sticking on the bottom of the pot.

Serve beans and meat over rice. I have found brown rice to be quite tasty but white rice is fine too. Serve in a soup bowl and top with fresh chopped onion. The Brazilians top with farina or wheat germ.

Serve the extra sausage, which has been browned separately, on the side for those who want extra meat.

Compliment your main dish with a mixed green salad consisting of everything but the kitchen sink and oil and vinegar or a good Italian type salad dressing, and a basket of garlic bread. Dessert should be light such as sherbet or vanilla ice cream topped with creme de Menthe. Invite at least a dozen friends to enjoy the feast. Leftover black beans freeze beautifully for months.

New York Style

2008-01-27T18:46:00.000-08:00

Ingredients Required
1 1/2 cups warm water (105F)
4 1/2 cups of all-purpose flour
1 tablespoons of olive oil
2 1/2 teaspoon of granulated sugar
2 1/2 teaspoon of salt
1/2 teaspoon of yeast
1/2 cup cornmeal

Step by Step Procedure
1.In a large bowl, dissolve sugar and salt in water.
2.Add oil and flour and stir with heavy spoon for 1 minute.
3.Turn out to a lightly floured surface and press into a circle.
4.Sprinkle yeast evenly over dough and knead for 12 minutes.
5.Divide dough into portions: 6 oz. for Calzones, 18 oz. for 12 inch, 25 oz. for 15 inch
6.Roll each portion into a ball. You want a dough ball without visible seams except the bottom.
7.Place dough balls in a bowl, cover with plastic wrap, and allow to proof for 1−2 hours at room temperature to use the same day, or store in refrigerator to use the next day.
8.Place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center press dough into a 12" circle. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.
9.Sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board. The cornmeal allows the pizza to slide onto the stone easily.
10.After topping the pizza, when you are ready to cook it. Shake the peel or cutting board to make sure none of the dough is sticking.
Carefully slide the pizza into the oven.
11.Bake in a 500 degree oven for 20-25 minutes, until crust is golden.

Additional Information
Cooking pizzas with this dough should be done on a baking stone. Using a pan will produce a very soft "doughy" crust. The stone in the oven should be preheated to 500F for an hour prior to baking, and should be placed in the middle of the oven.

Sicilian Pizza

2008-01-27T18:44:00.000-08:00

Ingredients Required

1. 1 1/2 cups of warm water (105F)
2. 4 cups all−purpose flour
3. 1 tablespoon of salt
4. 4 tablespoons of olive oil
5. 2 pkgs. active dry yeast

Step by Step Procedure
Combine yeast, 1/2 cup flour, and water in a bowl covered with plastic wrap. Allowrise for 15 minutes. Stir to deflate.
Add 2 cups of remaining flour with salt, 1 cup cool tap water, and oil. Mix thoroughly with a wooden spoon.
Add yeast mixture.
Mix in remaining flour.
Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth.
Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled size (1 to 2 hours).
Punch dough down and put in ziploc bag in the refrigerator until ready to use.
Preheat oven to 500F.
Remove dough from refrigerator when ready to shape into crust.
Punch down dough and roll out on a lightly floured surface.
Lightly oil (olive) a 17 1/2" X 11 1/2" X 3/4" pan. Place dough in pan and push to stretch evenly leaving a lip up against sides of pan. Let rest for 10−15 minutes.
Spread sauce over crust and top with cheese and place desired toppings.
Bake in a 450 degree oven for 25 minutes, or until crust is golden brown.

Traditional Aussie Lamb

2008-01-24T23:39:00.000-08:00

Ingredients:
2 kg (4½ lb) leg of lamb
2 cloves garlic, chopped
fresh rosemary sprigs
2 tablespoons oil
salt, pepper
4 large potatoes
8 pieces of pumpkin
2 leeks, cut in half
4 bacon rashers, crisply fried
60 g (2 oz) butter
3 tablespoons oil
salt, thyme
2 tablespoons plain flour
2¼ cups beef stock

Cooking:
Preheat oven to 180°C (350°F). Cut small slits all over the skin of the leg of lamb. Insert garlic pieces and rosemary sprigs. Brush lamb with oil and sprinkle with salt and pepper. Fill a baking dish halfway with water and place a wire rack on top and then put the lamb on the dish. Roast for about 1½ hours or until cooked as desired, basting often with the pan juices.

Peel potatoes, cut in half and score them with a fork. Combine butter, oil, salt and thyme.Toss potatoes in the mixture. Take potatoes out and keep mixture for later. Place potatoes around the leg of lamb after the lamb has been cooking for about 40 minutes. Roast for 50 minutes, brushing halfway through with a little of the butter mixture.

Toss pumpkin pieces in the mixture and place next to the roast after it has been cooking for 50 minutes. Wrap 1 bacon rasher around each half of leek. Place leeks next to pumpkins after roast has been baking for 70 minutes.When everything is done, take the rack off the baking dish and place the rack on an oven proof tray. Return to oven to keep warm.

To make gravy, place the baking dish with the juices from the meat on the stove top.Discard all but 3 tablespoons of the juices. Heat the dish, stir in the flour and cook until brown. Gradually add beef stock, Worcestershire sauce and wine. Stir until the mixture boils and thickens, then simmer for 2 minutes.

Slice the meat and arrange everything on plates. Pour the gravy over the meat.

Serves 4 people

Australian Meat Pie

2008-01-24T23:37:00.000-08:00

Ingredients:
750 g (1.5 lb) minced steak (N. Americans, use lean ground beef, not extra lean)
2 beef stock cubes
salt, pepper
1.5 cups water
pinch nutmeg (generous)
2 tablespoons plain flour
1/4 cup water, extra
1 teaspoon soy sauce

Pie Base:
2 cups plain flour
1/2 teaspoon salt
2/3 cup water

Pie Top:
375 g (12 oz) packaged puff pastry
1 egg yolk
1 teaspoon water

Making the filling:
1. Place meat into the pan, stir over low heat until meat is well browned. Drain off any surplus fat. Add crumbled stock cubes, water, salt, pepper and nutmeg, stir until boiling, reduce heat, cover, simmer gently for 20 min, remove from heat. Combine extra water and flour, stir until flour mixture is smooth. Add flour mixture to meat, stir until combined. Return to heat, stir until meat boils and thickens. Add soy sauce (to give brown colour), stir until combined. Simmer, uncovered, 5 to 10 min; remove from heat allow to become cold.

Making the pie base:
2. Sift flour and salt into basin. Place water and dripping into saucepan, stir until dripping melts; remove from heat. Make a well in center of dry ingredients, add liquid, stir until combined.

3. Turn out onto lightly floured surface, knead lightly. Roll out pastry to line eight greased pie tins. [We use "real" aluminum 6 or 8 in pie casings] Cut excess pastry around sides of pie plates using a sharp knife. Fill centers with cold meat filing.

Pie crust:
4. Roll out puff pastry on lightly floured surface, cut out rounds for top of pies, use a saucer as a guide. Wet edges of base pastry, and gently press tops into place, trim around edges with a sharp knife. Brush tops with combined egg-yolk and water.

Cooking:
Bake in hot oven 5 minutes or until golden brown, reduce heat to moderate, cook further 10 min.

Chapati

2008-01-22T00:06:00.000-08:00

Ingredients:
2 cups Wheat Flour (Gehun Ka Atta)
Water as per requirement

How to make chapati:
Knead soft dough with above ingredients.
Leave it for atleast 30 minutes.
Break off to a table tennis - ball sized (even smaller) bit of dough.
Roll with help of dry flour to a thin round.
Roll as thin as possible.
Heat tawa and place phulka on it.
When dry on one side, turn it.
When brown spots appear on second side, turn again.
Use a kitchen towel and lightly press the phulka, rotating at same time, it will puff.
Make as crisp as desired.
Serve hot.

Roti Naan

2008-01-21T23:58:00.000-08:00

Ingredients for indian naan recipe:

4 cups White Flour (Maida)
1/2 tsp Baking powder
1 tsp Salt
1/2 cup Milk
1 tbsp Sugar
1 Egg
4 tbsp Oil
1 tsp Nigella seeds (Kalunji)

How To Make Naan:

Sift the flour, salt and baking powder into a bowl and make a well in the middle.
Mix the sugar, milk, eggs 2tbsp of oil in a bowl.
Pour this into the center of the flour and knead adding water if necessary to form soft dough.
Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.
About half an before the naan are required, turn on the oven to maximum heat.
Divide the dough into 8 balls and allow rest for 3-4 minutes.
Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.
Shape each ball of dough with the palms to make an oval shape.
Bake the indian bread naan until puffed up and golden brown. Serve hot.

Mango Bread - Try This!!

2008-01-21T23:50:00.000-08:00

Ingredients:

2 cups flour, sifted
2 teaspoons baking soda
1 teaspoon cloves
1 teaspoon allspice
½ teaspoon salt
1½ cups sugar
3 eggs
½ cup vegetable oil
½ cup melted butter
2 cups partly mashed, partly diced mangos
½ chopped macadamia nuts

Preparation:
Preheat oven to 350 degrees.
Grease and flour two loaf pans.
Combine all dry ingredients.
Beat eggs.
Add oil and butter and beat for approximately 2 minutes.
Add dry ingredients and mangoes. Add nuts.
Bake 45-55 minutes.

Tiramisu Toffee Dessert

2008-01-16T09:38:00.001-08:00

INGREDIENTS
1 (10.75 ounce) package frozen prepared pound cake, thawed and cut into 9 slices
3/4 cup strong brewed coffee
1 cup white sugar
1/2 cup chocolate syrup
1 (8 ounce) package cream cheese
2 cups heavy whipping cream
2 (1.4 ounce) bars chocolate covered English toffee, chopped

DIRECTIONS
Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
Beat sugar, chocolate syrup, and cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add whipping cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
Spread frosting over cake. Sprinkle with toffee candy. Cover and refrigerate for at least 1 hour, but no longer than 24 hours to set dessert and blend flavors.

Wantan Noodles

2008-01-13T02:30:00.000-08:00

Bahan-bahannya

1 cawan udang basah yg kecil (dibuang kulit)

1 cawan bawang besar potong dadu halus-halus

4-5 helai daun bawang (dihiris halus)

1 biji putih telur

garam dan lada putih/sulah secukup rasa

gula sedikit

Kulit wantan - secukupnya

Cara-caranya

Udang, garam/lada sulah/gula disatukan dlm blender (kering) dan di blend sehingga sebati. Kemudian keluarkan dan masukkan dlm mangkuk dan digaul bersama-sama bahan2 lain di atas kecuali kulit wantan.

Ambil sekeping kulit wantan masukkan satu sudu kecil inti dan bungkus kulit wantan dari satu penjuru ke penjuru yang bertentangan. Ulangi utk penjuru yg satu lagi. Gunakan sedikit air utk melekatkan kulit wantan jika perlu. Buat sehingga habis.

Cara Menggoreng

Panaskan minyak untuk goreng terendam.

Apabila minyak panas, masukkan wantan dan goreng sebentar sehingga "golden brown".

Boleh makan bersendirian atau bersama wantan mee.

Yong Tau Foo

2008-01-13T02:29:00.000-08:00

Sos Manis (kuah warna hitam)

Bahan-bahan

200 g taucu hitam (dikisar)

1 cawan air

1/2 cawan kicap pekat (saya guna kicap pekat manis cap kipas udang)

1 sudu makan minyak masak

1/2 sudu makan tepung jagung (dicampur bersama sedikit air)

gula secukup rasa (saya guna 1 senduk nasi gula putih & 2 ketul gula melaka)

Cara-cara Membuatnya

1. Panaskan minyak, masukkan taucu kisar & tumis sekejap.

2. Masukkan air, kacau seketika & bairkan mendidih

3. Masukkan kicap & kacau lagi.

4. Masukkan gula & pekatkan sos dgn campuran tepung jagung tadi.

Sos Pedas (kuah warna merah)

Bahan-bahan

20 biji cili merah (dibuang biji & dikisar)

1 cawan air

2 sudu makan bijan

2 sudu makan kacang tanah (digoreng tanpa minyak & ditumbuk)

1 sudu makan tepung jagung (dicampur bersama sedikit air)

garam, gula & cuka secukup rasa

2 sudu makan sos plum

Cara-cara Membuatnya

1. Masak air hingga mendidih.

2. Masukkan cili, kacau sekejap & biar hingga cili masak.

3. Masukkan cuka, sos plum, garam & gula secukup rasa.

4. Masukkan campuran tepung jagung.

5. Akhir sekali, tabur bijan & kacang tanah ke dalam sos.

Sup yong tau foo

Bahan-bahan

2 cawan air

1 kiub ayam maggi

Bebola/fishcake (lauk-pauk yong tau foo)

Garam & gula secukup rasa

Cara-cara Membuatnya

1. Didihkan air.

2. Masukkan kiub ayam maggi & kacau hingga larut.

3. Masukkan bebola/fishcake & masak hingga timbul.

4. Keluarkan bebola/fishcake.

5. Masukkan garam & gula secukup rasa.

Tom Yam Original

2008-01-13T02:26:00.000-08:00

Bahan-bahan

Semangkuk kecil isi daging ayam (dipotong dadu)
2 biji tomato (ambil sebiji yang sudah merah tua, dipotong dadu, sebiji lagi muda di belah 4)
½ batang lobak merah – dihiris nipis
4 putik jagung (dibelah 4)
Sedikit kobis bunga- potong kecil
1 inci halia - diketuk
3 batang serai - diketuk
2 pelepah daun kesum
Daun sup & daun bawang (untuk hiasan)
3-4 helai daun limau purut
Sebiji bawang besar - potong membulat
Sebiji limau nipis (ambil jus-jika suka)
2 sudu gula pasir
Garam secukup rasa
1 senduk minyak untuk tumis
3 gelas air atau lebih

Bahan untuk ditumbuk
5-6 biji cili api warna merah (jenis panjang)
2 ulas bawang merah
Seulas bawang putih
Sedikit garam

Cara masak
1. Masukkan minyak dan bahan yang telah ditumbuk dalam periuk. (jangan panaskan minyak awal2) . Nyalakan api kecil.
2. Masukkan sebiji tomato merah yang telah dipotong dadu kecil.
3. Masukkan serai dan halia yang sudah di ketuk. Biarkan merenih selama kira-kira 5-7 minit. Kacau sekali sekala supaya tak hangit. (jika cara masak betul, tumisan tak kan menyebabkan bersin, jadi api mesti kecil)
4. Masukkan ayam dan ½ cawan air. Gaul dan tutup periuk. Biarkan sampai daging ayam empuk (15 minit). Gunakan api sederhana.
5. Masukkan putik jagung ,bunga kobis dan air (3 gelas). Biarkan air menggelegak.
6. Masukkan lobak merah, tomato muda (potong 4), Daun limau purut, daun kesum dan bawang besar. Tutup periuk selama 2-3 minit.
7. Akhir sekali masukkan garam , gula , cili api yang tidak dipotong dan air juz limau nipis. Matikan api dan tutup periuk.
8. Taburkan daun sup dan daun bawang semasa menghidang.

Daging Masak Style Arab

2008-01-13T02:23:00.000-08:00

Bahan-bahan

1 kg daging lembu, dipotong nipis-nipis - saya cadangkan guna daging btg pinang
4 sudu besar minyak masak
6 biji bawang merah dihiris
6 ulas bawang putih dihiris
1 ltr santan
50 g tomato puri
Garam secukup rasa

Bahan-bahan digiling lumat
5 biji tomato
300 gm bawang merah
100 gm bijan - tadi saya tak masukkan bijan sebab tak suka bijan
1/2 sudu teh jintan putih
1/2 sudu teh jintan manis
1/2 sudu teh serbuk lasa sulah
1 cm halia
2 cm kunyit hidup

Cara Membuatnya
1. Perap daging bersama bahan giling di dalam mangkuk, sejam.
2. Panaskan minyak masak di dalam periuk. Tumis bawang merah dan bawang putih hingga ia terbit bau.
3. Masukkan daging perap, goreng di atas api sederhana hingga kering airnya.
4. Tuang santan, biarkan ia mendidih perlahan-lahan sambil dikacau selalu hingga ia pekat dan daging empuk.
5. Kemudian masukkan tomato puri, biar hingga ia mendidih, lima minit sambil dikacau selalu. Masukkan garam secukup rasa.

Bihun Singapura

2008-01-13T02:16:00.000-08:00

Ingredients

Small shrimps - A handful, peel off the shells and boil the shells to get some stock.Â Just a little water will do.Â Leave the shrimps asides
1 piece of bihun (enough for two or three person) - soak
1 large handful of beansprouts (taugeh)
1 stalk of coriader leaves (daun ketumbar) or Chinese celery (daun sup)
1 bulb of garlic (bawang putih) - pounded
1 onion (bawang merah) - pounded
oil (minyak masak)
black pepper, coarsely poundedÂ (lada hitam kasar)
Method

Heat oil, stir fry the pounded onion and garlic
Add shrimps
Add beansprout and coriander leaves
Add bihun
Add enough water to make the bihun moist
Flavour it with black pepper, salt and some fish sauce

Roti Naan

2008-01-13T02:07:00.000-08:00

Bahan-bahan
300 gm tepung gandum ]
300 gm tepung atta ]
1 paket yeast..mauripan ]
2 s/b gula kastor/halus ] Gaul rata
Secubit garam ]
1 biji telur
250 ml air suam
2 s/b yogurt asli
3 s/b majerin
Cara Memasak
1 . Masukkan semua kedalam adunan tepung dalam Bread Machine dan uli dengan setting 'basic dough'.
2. Bila adunan sudah naik, tumbuk adunan supaya angin keluar.
3. Bahagikan supaya menjadi ketulan keci.
4. Leperkan dan biarkan adunan naik semula [dalam 15 minit].
5. Masukkan adunan yg telah naik dalam kuali tak lekat [non-stick pan]...jangan gunakan minyak.
6. Panaskan dgn api yg paling kecil. Tutupkan kuali.
7. Masakkan dua-dua belah adunan sehingga agak kekungan/garing.
8. Angkat dan hidangkan dengan ayam tandoori atau kari ayam.

AYAM TANDOORI GORENG

2008-01-03T00:51:00.001-08:00

Bahan-bahan

Bahan

1 ekor ayam [potong kecil dan bersihkan]
1 paket rempah tandoori MAGGI
3 s/b cili mesin
1 s/b serbuk kunyit
5 s/b tepung goreng ayam
3 ulas bawang merah ]
2 ulas bawang putih ] mesin halus
2 inci halia ]garam
SAMBAL MERAH:200 gm cili kering ]
200 gm bawang merah ] mesin
3 ulas bawang putih ]
2 labu bawang besar [mayang]
1/2 cawan tomato sos
1 cawan cili sos
minyak
garam
gula

Cara Memasak
1. Gaulkan semua bahan dan perapkan selama 1/2 jam
2. Gorengkan dalam minyak yg banyak sehingga garing.

SAMBAL MERAH:
1.Panaskan minyak dan tumiskan bahan mesin sehingga wangi dan naik minyak.
2. Masukkan tomato sos dan cili sos. Kacau rata sampai naik minyak.
3. Masukkan bawang besar dan gula. Masakkan sehingga pekat.

Soups And Steamboat Recipes - Seafood Steamboat

2007-12-28T06:37:00.000-08:00

Ingredients
500g (1 lb) white fish fillet
1 tbsp fish sauce
salt and white pepper
1 egg white
4 medium squid
12 large prawns, peeled
12 scallops
12 oysters (optional)
8 dried black mushrooms, soaked
4 young bok choy vegetables (or other preferred vegetables)
100g (3 1/2 oz) fresh bean sprouts
30g (1 oz) canned sliced bamboo shoots, drained
60g (2 oz) fine bean thread or rice noodles, soaked and drained
8 slices fresh ginger
3 spring onions
sauces for dipping

Method:
1.Chop the fish fillets into cubes and place in a food processor or blender with fish sauce, Salt and pepper and the egg white. Process to a smooth paste.
2.Bring a pan of water to a slow boil. Drop spoonfuls of the fish paste into the pan and simmer until they float to the top, remove.
3.Skin, clean and slice the squid. Arrange the seafood, fish balls, drained mushrooms, vegetables and drained noodles on separate plates and take to the table.
4.In a steamboat or improvised tabletop cooking arrangement bring 8 cups water to the boil and add the ginger rand chopped spring onions.
5.Each diner cooks a personal selection of the ingredients in the hot stock, retrieving them with wooden chopsticks. Serve sauces in several small bowls for dipping.

Nasi Kunyit/Kuning

2007-12-28T06:26:00.000-08:00

400g glutinous rice
3 pieces dried tamarind skin ( asam gelugor )
1 tsp turmeric powder
1/2 salt
500ml coconut water (get it from the coconut seller when he breaks up the coconut)
1/2 tsp white peppercorns
2 pandan leaves, knotted
100ml thick coconut milk
Salt to taste

Method:WASH and soak rice in water (just enough to cover the rice) mixed with turmeric powder and salt for 4 to 5 hours. Drain well then soak the rice in coconut water for another 1 to 2 hours. (This gives the glutinous rice a more subtle taste.)Drain well the soaked rice then place in a steamer with peppercorns and pandan leaves and steam for 15 minutes.Remove the steamer and add 1/3 of the thick coconut milk to the rice. Mix well then steam for 15 minutes. Fluff up the rice then add another 1/3 of thick coconut milk; steam for 15 minutes again. Remove from heat and fluff up rice.Add salt to the last 1/3 portion of the coconut milk. Stir well to mix then add to the rice. Steam for 5 minutes then remove rice from steamer and set aside to cool before serving with curry chicken.

Chicken Curry
750g chicken, cut into bite-size pieces
200g potatoes, cut into wedges
2 tomatoes, quartered
1 sprig curry leaves
1 pandan leaf, knotted
100ml thick coconut milk
400ml thin coconut milk
4-5 tbsp oil Ground ingredients (combined):
6 dried chillies, soaked
3 fresh red chillies
1 stalk lemon grass, sliced finely
6 shallots
3 cloves garlic
1 tbsp coriander powder
1 tsp cumin powder ( jintan putih )
1/2 tsp fennel powder ( jintan manis )
1/2 tsp belacan granules1 star anise ( bunga lawang )
2 cloves ( bunga cengkih )
2cm piece cinnamon stick ( kulit kayu manis )
2 tbsp curry powder, make into a paste with a little thin coconut milk

Seasoning ingredients:
1 tbsp salt
1 tsp chicken stock granules
1/2 tsp sugar

Method: HEAT oil and saute cinnamon stick, star anise and cloves. Add in combined ground ingredients and stir-fry well. Add 2 to 3 tbsp thick coconut milk (if it is too dry) and fry over low heat until fragrant and oil separates.Add chicken, curry leaves and pandan leaf and fry for a few minutes until meat is firm. Add potatoes and pour in thin coconut milk. Simmer until chicken is tender and potatoes are cooked. Add in tomatoes and mix in curry powder paste. Stir well to mix.Put in thick coconut milk and seasoning and continue to cook until gravy is slightly thick. Serve with nasi kunyit .

Sushi Tuna

2007-12-20T20:22:00.000-08:00

Ingredients:
300gr vinegared sushi rice
2-3 nori sheets
150Gr of Tuna filet
Avocado
spicy mayo sauce

Making the roll
The following recipe is suitable for both classic type rolls and Inside Out rolls.

The reason I mentioned Chili mayonnaise in the ingredients section, although I usually mention the sauces that go along with the dish at the end of the recipe, is because this sauce is an integral part of the dish - and it is very recommanded to also serve it next to the dish to make it even extra hot - if one is up to it!

Let's begin by cutting the tuna to 3cm thick, and 15cm long strips. Roll it with the avocado in the method you have chosen- classic or I/O, and cut.

After cutting, put a tiny drup of Chili mayonnaise ontop of each piece, and it's ready to go.

KERABU MANGGA IKAN BILIS

2007-12-17T07:55:00.001-08:00

Bahan
1 biji mangga muda ]
1 batang carrot ] parut/sagat 1 batang timun ]
3 s/b sos ikan
5 biji limau kasturi [ambil jus]
1 s/k garam
1 s/k gula ikan bilis garing dan kacang goreng [ikut suka]
Bahan Hiris
5 tangkai lada merah
5 tangkai lada hijau
10 tangkai cili api
2 pokok daun ketumbar

Cara
1. Gaulkan rata semua bahan kecuali ikan bilis dan kacang.
2. Masukkan dalam pinggan hidangan.
3. Bila nak makan baru taburkan ikan bilis dan kacang goreng.

FRUITS COCKTAIL TIRAMISU

2007-12-17T07:42:00.000-08:00

Bahan
Kek Coklat
Bahan A
125 gm butter
125 gm gula perang atau kastor
2 biji telur gred B
1 sudu kecil esen vanilla
125 ml susu segar Bahan B [ Ayak ]
150 gm tepung gandum
20 gm serbuk koko
1 sudu kecil nescafe instant
1 sudu besar baking powder

Cara
1. Butter dan gula dipukul sehingga kembang.
2. Masukkan telur satu persatu. Pukul lagi. Masukkan esen vanilla
3. Masukkan Bahan B yg telah diayakkan berselang seli dengan susu segar.
4. Kacau rata dgn senduk kayu.
5. Masukkan dalam loyang 10 x 10 inci yg telah dilapikkan kertas dan bakar dalam oven yg telah dipanaskan suhu 170'C selama 25-30 minit atau sehingga masak.
6. Sejukkan dan hiaskan dengan topping keju.

Topping Keju Bahan krim keju:
250 gm keju cream philidephia
1/2 cawan gula halus
1/2 cawan air agar-agar [didihkan 150ml air + 1 s/b serbuk agar-agar]
1 cawan yogurt perisa buahan
1 tin buah2 koktel
1/2 cawan air dalam buah2 koktel
Cara:
1. Tapiskan fruits coktel.
2, Pukul keju cream dan gula sehingga rata/lembut.
3. Masukkan yogurt dan pukul lagi.
4. Masukkan agar-agar cair dan jus buah koktel dan kacau rata.
5. Tuangkan atas kek coklat dan sapukan rata.
6. Taburkan buah2 koktel dan sejukkan dalam petiais beberapa jam.
7. Potong dan hidangkan.

KARI IKAN

2007-12-16T20:36:00.000-08:00

Bahan-Bahan:
1 ekor ikan merah/tenggiri/jenahak [dibersihkan]
2 bungkus serbuk kari ikan [bancuh ngan sikit air]
5 biji bendi
3 biji cili hijau
2 biji tomato [belah 4]
1 cawan air asam jawa
1 cawan santan pekat minyak garam Bahan tumis
5 ulas bwang merah ]
2 ulas bawang putih ] tumbuk /hiriskan 1 inci halia ]
1 s/b halba campur
2 tangkai daun kari

Cara:
1. Panaskan minyak dan tumis bahan tumis sehingga wangi.
2. Kemudian masukkan rempah kari yg dibancuh sehingga pecah minyak.
3. Masukkan asam jawa tadi [digaul dengan pati santan dan tapiskan]
4. Masukkan ikan. Tambahkan air sedikit supaya santan tak berapa pekat.
5. Kecilkan api dan biarkan mendideh dan naik minyak.
6. Apabila mendidih masukkan bendi, tomato dan garam. Biarkan naik minyak lagi sikit dan tutup api.
7. Hidangkan dengan nasi putih..atau roti biasa/canai

SAMBAL MANGGA

2007-12-16T20:31:00.001-08:00

Bahan
5 tangkai cili merah
2 tangkai cili hijau
5 tangkai ciliapi [jika nak pedas boleh lebih]
1 s/b belacan garam Mangga masam yg masak cincang

Cara
1. Tumbuk/blend semua bahan kecuali mangga sehingga lumat.
2. Gaulkan dengan mangga yg telah dicincang.
3. Hidangkan.

Nasi Minyak Hujan Panas

2007-12-15T07:12:00.000-08:00

Bahan-bahan ( 5 orang )
4 cawan beras basmati
5 cawan air
2 kiub ayam
2 helai daun pandan
pewarna merah, kuning dan hijau
[bahan tumis]
1/2 inci halia
2 ulas bawang putih
1/2 biji bawang besar
2 sudu besar minyak masak
1 sudu besar minyak sapi
1 batang kulit kayu manis
2 kuntum bunga lawang
3 kuntum bunga cengkih
3 biji buah pelaga
[bahan hias]
bawang goreng
kismis
Cara-cara
Cuci beras dan rendam selama 10 minit. Toskan.
Hiris nipis-nipis halia dan mayang semua jenis bawang
Panaskan minyak dan tumiskan semua bahan tumis sehingga bau wangi
Masukkan beras dan gaul rata.
Masukkan air, kiub ayam dan daun pandan.
Masaklah nasi sehingga masak
Bila nasi kering, letakkan 1-2 titik untuk setiap pewarna kuning, merah dan hijau ditempat yang berasingan. Bila dah masak, gembur-gemburkan nasi tu.
Hiaslah dengan bawang goreng, gajus atau kismis jika suka

Asam Pedas Ikan Pari

2007-12-14T23:41:00.000-08:00

Bahan - bahan
500 gm ikan pari - dibersihkan

20 tangkai cili kering

6 ulas bawang merah

2 ulas bawang putih2 sm halia

2 sm kunyit hidupSedikit belacan* cili kerini, bawang merah, bawang putih, halia, kunyit hidup dan belacan dikisar (A)

5 biji belimbing buluhAir asam jawa secukupnya
Daun kesum, serai, minyak masak dan garam

Cara membuat
1. Panaskan sedikit minyak masak dalam periuk. Tumiskan bahan (A) sehingga berbau2. Masukkan air asam jawa, serai dan daun kesum.3. Apabila mendidih, masukkan ikan dan garam. Masak hingga mendidih.

Masak Lemak Siput Sedut

2007-12-14T22:38:00.000-08:00

1 kg siput sedut2 biji kelapa - ambil santan

10 biji cili padi

3 biji cili merah

2 sm kunyit hidup

1 biji buah keras* cili padi, cili merah, kunyit hidup dan buah keras dikisar (A)

1 batang serai - diketuk1 helai daun kunyitGaram & asam keping

Cara membuat
1. Siput dipotong bahagian ekornya dan digaul dengan hampas kelapa. Kemudian bilas dengan air bersih. Toskan.

2. Masukkan siput, santan, bahan (A), serai dan daun kunyit dalam periuk.

3. Apabila mendidih, masukkan garam dan asam keping. Masak lagi hingga pekat.

Ayam Goreng Madu

2007-12-14T22:35:00.001-08:00

Bahan1 ekor ayam [potong 4 dan bersihkan]Bahan perap3 ulas bawang putih2 ulas bawang merah1 s/b cili mesin1 s/b lada hitam1 s/b rempah kari ayam1 s/k garam2 s/b maduCara1. Gaul dan perapkan semua bahan dengan ayam selama 3 atau 4 jam2. Bakarkan dalam oven 200'c selama 1 jam.atau..Bakar jer atas pembakar didapur gas atau arang..atau goreng jer..tapi agak melekit2 sikit lah sebab ada madu tu..

Nasi Goreng Kerabu

2007-12-14T09:28:00.000-08:00

Bahan-bahan
4 cawan nasi sejuk [peroikan]1 keping ikan talang masin [hiris nipis]3 s/b minyakgaramsalad hiasantimunkeropokSayuran [hiris]seraidaun kesumdaun selumbunga kantankacang kelisaBahan tumbukciliapibawang merahudang kering
Cara Memasak
1. Panaskan minyak. Gorengkan ikan masin. Ketepikan.2. Tumiskan bahan tumbuk sehingga wangi.3. Masukkan nasi dan kacau rata.4. Tutup api dan masukkan ikan masin goreng tadi.5. Masukkan bahan sayuran yg dihiriskan. rasakan garam/masin. Tambah garam jika perlu.6. Hidangkan dengan salad.

Ikan 3 Rasa-Bawal Atau Siakap

2007-12-14T09:17:00.000-08:00

Bahan-bahan
1 ekor ikan bawal atau siakap [bersihkan dan kelar kedua belah badan]Tepung jagung [untuk salut ikan]1 labu bawang besar ] mayang2 ulas bawang putih ]1 s/b haliaMinyak untuk goring ikanBahan Sos½ cawan sos toamto3 s/b sos cili3 s/b sos tiram3 s/b air1 s/k gulaBahan Hiasan1 pokok daun bawang [potong 3 – 4 cm]2 biji cili merah ]2 biji cili hijau ] mayang2 biji buah tomato [belah 4
Cara Memasak
1. Sapukan tepung jagung disekeliling ikan.2. Gorengkan ikan dalam minyak yg banyak sehingga masak dn kuning keeemasan. Angkat dan letakkan dalam pingan hidangan.3. Keluarkan minyak dan tinggalkan 2 s/b minyak untuk tumis bahan sos sehingga wangi.4. Kacau rata sehingga mendideh. Masukkan bahan hiasan dan tutup api.5. Curahkan kuah sos keatas ikan didalam pinggan hidangan.

CHICKEN-STUFFED BELL PEPPERS

2007-12-13T17:20:00.000-08:00

Tomato Sauce:
3 tablespoons extra-virgin olive oil
1/4 cup finely chopped onion
1 tablespoon minced garlic
2 teaspoons paprika
2 cups canned diced tomatoes
1 cup canned organic chicken broth
1 teaspoon sugar
1 teaspoon dried marjoram
Salt
Freshly ground black pepper
Stuffed Peppers:
2 organic chicken legs (drumsticks and thighs together)
1/2 cup extra-virgin olive oil
1 cup diced onion
2 garlic cloves, minced
1/2 pound mushrooms, finely chopped
2 cups cooked long-grain rice
1/2 cup seedless raisins, coarsely chopped
1 egg, lightly beaten
2 tablespoons chopped parsley
1 teaspoon chopped fresh thyme
1/2 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 large green bell peppers
Minced parsley, for garnish
First, prepare the Tomato Sauce.
Heat the olive oil in a sauté pan over medium-high heat. Add the onion and garlic and sauté, stirring, until fragrant, about 1 minute; add the paprika and sauté until it turns fragrant, about 30 seconds. Stir in the tomatoes, broth, sugar and marjoram. Reduce the heat to medium-low and cook, stirring frequently, until the mixture reaches a fluid sauce consistency, about 10 minutes. Season to taste with salt and pepper. Cover and keep warm.
Next, prepare the Stuffed Peppers.
With your fingers and a small, sharp knife if necessary, carefully remove and discard the skin from the chicken legs. Carefully cut the meat from the bones, discarding the bones. Trim away any fat or gristle. Cut the meat into chunks, put them in a food processor with the stainless-steel blade, and pulse until the chicken is coarsely but evenly ground. Transfer to a large mixing bowl, cover and refrigerate until ready to use.
In a medium skillet, heat half of the olive oil over medium heat. Add the onion and sauté until translucent, 2 to 3 minutes, stirring in the garlic during the last 30 seconds. Add the mushrooms and continue to sauté, stirring occasionally, until their liquid evaporates, 7 to 10 minutes. Set aside to cool to room temperature.
Stir the onion-mushroom mixture into the ground chicken. Add the rice, raisins, egg, parsley, thyme, cumin, salt and black pepper and stir until thoroughly combined. (To test the stuffing for seasoning, sauté a small spoonful in a little oil, taste and add more salt and pepper if necessary.)
Preheat the oven to 350 degrees F.
Rinse the peppers and wipe them dry. With a sharp knife, cut off the top 1 inch of each pepper, keeping the stem intact. Set these tops aside. Pull out the core and seeds from each pepper and brush the peppers inside and out with the remaining oil. Season the insides with salt and pepper.
Divide the filling equally among the peppers, filling them to the top without packing the stuffing. Replace the tops. Put the peppers in a baking dish just large enough to hold them comfortably upright with a little space around them. Spoon the tomato sauce around the peppers.
Bake until the peppers are tender and the filling is cooked through, about 1 hour. Use a large serving spoon to transfer the peppers to individual serving dishes, spooning the sauce around them. Garnish with parsley.- TRIBUNE MEDIA SERVICES

Assam Pedas Ikan Tenggiri

2007-12-13T17:18:00.003-08:00

I
ngredients
450g to 500g mackerel (ikan tenggiri), cut into slices and seasoned to taste with salt and pepper
2 stalks lemon grass, smashed
2 sprigs polygonum (daun kesom)
1/2 tsp Maggi belacan granules
l 1/2 cups tamarind juice(A) Grind or pound finely:
12 to 15 red chillies
10 shallots
2 cloves garlic
l.5cm fresh tumericSeasoning:
Salt and sugar to taste
Dash of pepperGarnishing:
1 bunga kantan, sliced thinly
MethodDeep fry fish in hot oil until lightly brown. Remove fish and drain well. Leave two to three tablespoons of oil in the pan. Add lemon grass and ground ingredients. Fry until aromatic.Add daun kesom and tamarind juice. Bring to a boil, then reduce heat and simmer for five minutes. Add seasoning and fish. Simmer until gravy is according to desired thickness. Scoop into a serving bowl and garnish.Serve hot with rice.

ayam goreng tomyam

2007-12-13T08:14:00.000-08:00

AYAM GORENG TOMYAM

Bahan 300 gm isi ayam [potong nipis]

2 s/b pes tomyam [boleh beli atau buat sendiri]

1 batang serai [ketuk]

5 biji limau kasturi [ambil jusnya]

1 batang kecil carrot [potong kecil]

3 batang putik jagung [potong kecil]

2 biji buah tomato [belah 6]

1 pokok daun ketumbar [potong kecil]

minyak garam

Bahan mayang/hiris

2 labu bawang besar

5 biji cili merah

8 biji cili api 2 cm halia

Cara

1. Panaskan minyak. Tumiskan bahan hiris, pes tomyam dan serai ketuk sehingga layu.

2. Masukkan isi ayam dan kacau rata. Masakkan sehingga lembut.

3. Masukkan carrot, tomato buah dan putik jagung. Kacau rata dan biarkan sehingga lembut.

4. Tutup api dan masukkan jus limau dan daun ketumbar. Kacau rata.

5. Hidangkan dengan nasi atau roti.

PES TOMYAM

Bahan-bahan

15 tangkai cili kering

1 s/b udang kering

1 s/b belacan

1 s/b asam jawa dibancuh dengan sedikit air

5 ulas bawang putih

10 ulas bawang merah

3 batang serai [hiriskan]

2 cm lengkuas

1 s/b gula garam

2 s/b jus limau nipis

Minyak untuk menggoreng

Cara membuat

1. Mesinkan semua bahan sehingga halus.

2. Panaskan minyak. Tumiskan hingga naik bau.

3. Goreng hingga kekuningan dengan api perlahan. Kacau rata.

4. Masakkan sehingga pecah minyak dan tidak terlalu garing.

Nota Tambahan Ia akan menghasilkan lebih kurang 1/2 kilo paste. Sejukkan dan simpan di dalam peti ais.

Roasted Chicken

2007-12-13T08:08:00.000-08:00

ROASTED CHICKEN

Bahan:
1 ekor ayam (anggaran 1.5 kg atau 1.7 kg)
2 s/b madu
1 s/b air limau kasturi
2 s/b BBQ

1 labu bawang besar - belah 4 tapi tidak putus
2 kuntum bunga lawang ]
5 kuntum bunga cengkih ] bahan A
2 biji buah pelaga ]
2 inci kulit kayu manis ]
5 biji kentang kecil - buang kulit

Cara
1. Bersihkan dan tos sehingga ayam kering.
2. Gaulkan madu, air limau dan BBQ sos.
3. Lumurkan ayam dengan bahan yg digaulkan dan perapkan
selama 3 atau 4 jam.
4. Masukkan bahan [A] kedalam perut ayam.
5. Masukkan juga bawang besar yang telah dibelah tidak putus.
6. Susun ayam dan kentang dalam loyang tahan panas.
7. Bakar dalam oven selama 1 jam 15 minit pada suhu 200 C.
8. Bila sudah masak 30 minit terbalikkan ayam
dan bakar lagi sehingga masak dan lembut.
9. Setelah masak, susun daun salad dalam pinggan
dan letakkan ayam diatasnya.
10. Sediakan sos lada hitam.

GRAVY LADA HITAM

Bahan
1 bawang besar [didadu]
2 bawang putih [dicincang]
4-5 sudu besar lada hitam [kisar]
2 sudu besar tomato sos
2 sudu besar kicap
1 cawan air rebusan tulang ayam/daging
1 sudu besartepung jagung bancuh ngan 1/2 cawan sikit
garam dan sedikit gula
minyak untuk tumis

Cara
1. Tumis bawang & bawang putih sampai layu.
2. Bila sudah agak wangi, masukkan air rebusan tulang ayam.
3. Bila dah pekat masukkan tomato sos, lada hitam, kicap dn tepung jagung.
4. Kacau sebati dan masak mengikut kepekatan sos yg dikehendaki
perisakan garam n gula secukup rasa.
5. Hidangkan bersama ayam kukus atau ayam bakar atau pun chicken chop]

SOS CENDAWAN

Bahan
1 bawang besar [didadu]
2 bawang putih [dicincang]
1 sudu besar serbuk lada sulah
1 sudu besar lada hitam
1 tin mushroom sup
1/2 cawan mushroom [cincang halus]
1/2 cawan air rebusan tulang ayam/daging
1 sudu besar tepung jagung bancuh ngan air sikit
garam dan sedikit gula
minyak untuk tumis

Cara
1. Tumis bawang & bawang putih sampai layu.
2. Bila sudah agak wangi, masukkan air rebusan tulang ayam.
3. Bila dah pekat masukkan mushroom soup, mushroom cincang, lada hitam, lada putih dn tepung jagung.
4. Kacau sebati dan masak mengikut kepekatan sos yg dikehendaki
perisakan garam n gula secukup rasa.
5. Hidangkan bersama ayam atau ayam bakar atau pun chicken chop.

SOS REMPAH

bahan
2 s/b majerin
2 ulas bawang putih ]
2 ulas bawang merah ] cincang halus
1 s/b rempah kari
1/2 cawan stok ayam
1 s/k tepung jagung [bancuh ngan sikit air]
100 gm cendawan butang [cincang]
1 s/b sos tomato
garam

cara
1. Panaskan majerin dan tumiskan bawang sehingga layu dan wangi.
2. Masukkan rempah dan stok.
3. Masukkan sos tomato, cendawan dan garam.
4. Masukkan tepung jagung dan kacau rata. Biarkan sehingga mendideh dan pekat.
5. Tutup api dan siramkan pada ayam.