Ok Foods

Chocolate cake

2009-08-03T13:10:00.000-07:00

Note the recipe:

For 6 Person (s)
Cost of revenue:
Level of difficulty:
Preparation time: 20 min
Cooking time: 25 min

Ingredients
for Chocolate

* Clean the cake:
* 80 g flour Supreme
* 125 g of chocolate pastry
* 125 g butter
* 125 g sugar
* 3 eggs
* 1 pinch of salt
* For the whipped cream:
* 20 cl of liquid full cream (cold)
* 1 packet of fixed chantilly
* 1 packet of vanilla sugar

Wine Agreement
for Chocolate
- A Cremant de Bourgogne (Burgundy)
- A Montlouis (White, Val de Loire)
Preparation
for Chocolate

Preheat oven to 180 ° C (Th.6).

Separate the whites yellows.

Melt the chocolate. Mix it with flour, sugar, salt, egg yolks and melted butter. Beat the white snow firm and incorporate them gently to the batter. Pour into buttered pan.

Bake for 25 min at 180 ° C (Th.6).

Turn out hot, wait a few hours before tasting.

Prepare the whipped cream by beating the liquid (very cold) with a whisk for 1 min. Add the vanilla sugar and whipped fixed packet.

Once the cream is the branches, stop beating.

Cuisineaz.com

3 x 7 min chocolate

2008-10-24T13:48:00.000-07:00

(Jrt)

3 x 7 min chocolate
Note the recipe: 4/5

For 7 people
Cost of revenue:
Level of difficulty:
Preparation time: 7 minutes
Cooking time: 7 minutes
Rest time: 7 minutes

Ingredients:

* 1 tablet of good dark chocolate (the best 80% cocoa) 150 g
* 125 g of butter
* 5 cl or 1 c. milk tablespoons cream
* 125 g sugar
* 80 g flour
* 3 eggs
* 1 packet of yeast
* Optional but better: grated coconut, almonds or hazelnuts slender 30 to 50 g
* Whole almonds and orange peel to decorate the top

Abstract:
Easy, delicious and INRAT: yet cooked in the microwave! A great cake! I have experienced in schools where they celebrate many birthdays. Origin unknown but the mouth works well when revenues are good. I recommend not only for children!

Preparation:

Break chocolate into pieces and let them melt in a bowl in the microwave.

Add the butter into pieces and have it melt. Mix it with chocolate, sugar and milk (or cream). Add flour mixed with yeast in it, the whole eggs. Add almonds or walnuts or nuts or coconut.

Pour into a mold or other glass for the microwave (like mold board with a failed high enough because the cake will lift (7 or 8 cm).

Cook 7 minutes (check the cooking time may vary slightly depending on the power of your microwave).

cuisineaz.com

Really Vietnam

2008-08-05T14:36:00.000-07:00

(Jrt)

Bánh mì
The Bánh mì is a typical sandwich of the elaborate Vietnamese kitchen with a baguette of bread blaco and ground rice. The sandwich contains some pickles of carrots, daikon, onions, coriander, and well meat or tofu. The most popular backfill of the bánh mì include the hog, the paté, chicken and chicharros. The contrast of flavors and textures is one of the characteristics of this sandwich, as well as its low price — what becomes a food it very popular of the Vietnam.

Bánh chưng
Bánh chưng is a traditional Vietnamese food consisting of glutinous rice in a square shape wrapped in dong leaves (Phrynium placentarium; lá dong in Vietnamese; a relative of arrowroot) and stuffed with mung beans, fatty pork, and black pepper. It is traditionally eaten during the Lunar New Year (Tết). Bánh chưng is served with pickled scallions, vegetable pickles or "dưa món", and/or fish sauce.

A few days before Tết, family members gather to prepare sticky rice, pork, mung beans, and banana leaves. Making bánh chưng requires a lot of care, from choosing ingredients to the preparation and cooking process. Bánh chưng are boiled for approximately 8 hours. Because bánh chưng have to be watched until they are done, the cooks gather their friends and neighbors to talk during the cooking night.

Traditionally, every house must have at least one or a pair of bánh chưng to be placed on their ancestor's altars. Before Tet, families often offer gifts of bánh chưng to other families, and it is typical for a family to end up with piles left of uneaten bánh chưng long past the holiday.

Canh chua
Canh chua (literally "sour soup") is a sour soup indigenous to the Mekong River region of southern Vietnam. It is typically made with fish from the Mekong River, pineapple, tomatoes (and sometimes also other vegetables such as okra or bạc hà), and bean sprouts, in a tamarind-flavored broth. It is garnished with the lemony-scented herb ngò ôm (Limnophila aromatica), caramelized garlic, and chopped scallions, as well as other herbs, according to the specific variety of canh chua; these other herbs may include rau răm (Vietnamese coriander), ngò gai (long coriander), and rau quế (Thai basil).

The sour taste of the soup comes from tamarind, which is mixed with a small amount of hot water; the mixture is then stirred for a few moments to release all the essence, and the liquid (minus the tamarind seeds and other solids, which are discarded) is then added to the soup.

When made in style of a hot pot, canh chua is called lẩu canh chua.

The dish is similar to the Cambodian dish samlar machu.

Varieties

* Canh chua me - made with tamarind; includes most varieties of canh chua
o Canh chua me đất or canh chua rau nhút - made with water mimosa (Neptunia oleracea)
* Canh chua cá - made with fish
o Canh chua đầu cá - made with fish heads
o Canh chua cá lóc - made with snakehead fish
o Canh chua cá bông lau - made with Pangasius krempfi catfish
o Canh chua cá lăng - made with Hemibagrus catfish
o Canh chua cá ngát - made with Plotosus catfish
o Canh chua cá trê - made with airbreathing catfish
o Canh chua cá linh bông so đũa - made with mud carp and Sesbania grandiflora flowers
o Canh chua lá giang cá kèo - made with Aganonerion polymorphum leaves and mudskipper fish in the genus Apocryptes
o Canh chua lươn - made with eel
o Canh chua cá hồi - made with salmon
o Canh cải chua cá - made with made with pickled mustard greens and fish
* Canh chua tôm - made with shrimp
o Canh chua tôm rau muống or canh chua rau muống nấu tôm - made with shrimp and water spinach (Ipomoea aquatica)
o Canh chua thơm nấu tép or canh chua thơm nấu với tép - made with pineapple and small shrimp
* Canh chua gà - made with chicken
o Canh chua lá giang gà or canh chua gà lá giang - made with chicken and Aganonerion polymorphum leaves
o Canh chua lá giang cá kèo - made with Aganonerion polymorphum leaves and mudskipper fish in the genus Apocryptes
* Canh chua rau muống - made with water spinach (Ipomoea aquatica)
o Canh chua tôm rau muống or canh chua rau muống nấu tôm - made with water spinach (Ipomoea aquatica) and shrimp
* Canh chua chay - vegetarian
* Canh chua măng - made with with pickled bamboo shoots
* Canh cải chua - made with pickled mustard greens
o Canh cải chua thịt bằm - made with pickled mustard greens and ground pork
o Canh cải chua sườn non - made with pickled mustard greens and baby back pork ribs
o Canh cải chua cá - made with made with pickled mustard greens and fish
o Canh cải chua ruột non or canh cải chua lòng heo - made with pickled mustard greens and pork intestines
o Canh cải chua nấu với bắp bò - made with pickled mustard greens and beef shank
* Canh chua Thái or canh chua Thái Lan - an adaptation of Thai tom yum

Phở
Ingredients and preparation
Phở is served as a bowl of white rice noodles in clear beef broth, with thin cuts of beef (steak, fatty flank, lean flank, brisket). Variations featuring tendon, tripe, meatballs, chicken leg, chicken breast, or other chicken organs (heart, liver, tongue,[citation needed] etc.) are also available.

Broth
The broth is generally made by simmering beef (and sometimes chicken) bones, oxtails, flank steak, charred onion, and spices, taking several hours to prepare. Seasonings include Saigon cinnamon, star anise, charred ginger, cloves, and sometimes black cardamom pods.

Noodles
The noodles, called bánh phở in Vietnamese, are traditionally cut from wide sheets of fresh rice noodles similar to Chinese Shahe fen, although dried noodles (also called "rice sticks") may also be used.

Garnishes
The dish is garnished with ingredients such as green onions, white onions, coriander leaves (cilantro), ngò gai (culantro, or long coriander), Thai basil, lemon or lime wedges, and bean sprouts. The last five items are usually provided on a separate plate, which allows customers to adjust the soup's flavor as they like. Some sauces such as hoisin sauce, fish sauce, and the Thai hot sauce Sriracha, are popular additions as well. The herb ngò ôm (Limnophila aromatica) is sometimes added as well.

For the phở connoisseur, other garnishes which may be ordered on the side include hành trần (the white "bulb" portion of scallions, blanched in boiling broth) and hành giấm (sliced white onions with a dash of vinegar). These are only brought to the table when specifically requested, as opposed to the general platter of greens and lime wedges. The diner typically squeezes a few drops of lime juice onto the vinegared onion slices before eating them. The hành trần and hành giấm, when eaten with the beef slices, are believed to cut the fattiness and balance the strong beef aroma that some find overpowering.

Pronunciation
The Vietnamese word "phở" is properly pronounced with a falling-rising tone, as if asking a question. Its final vowel is not a long "o," but instead rhymes, at least to Anglophone ears, with the "u" in the English word "but". So the final pronuncuation can be phonetically indicated as "fuh?" in English.

Origins and regional differences
Phở originated in northern Vietnam and spread to southern and central Vietnam in the mid-1950s, after the defeat of the French and the eventual partitioning of the country. It is likely that phở came into being around 1910-1912, early enough in the new century. The communist government of North Vietnam forcibly closed many private phở businesses in the 1950s, opening government-run eateries in their place. Northern Vietnamese fleeing communist rule for South Vietnam introduced phở to their southern counterparts. Unlike in Hanoi in North Vietnam, the phở business flourished in South Vietnam, especially Saigon.[citation needed]

There are conflicting beliefs as to how phở came to be. Some believe it originated from French methods used in bouillon or consommé cooking. Oxen were valued work animals and were rarely eaten, but the arrival of the French had probably prompted servants to prepare a dish that suited the French palate. It is even said that phở, or at least the etymological derivation of that name for the dish, came from the French beef stew dish pot-au-feu, with phở being a Vietnamization of the word feu. The broth for pot-au-feu, as it is for phở, is prepared with a bouquet garni containing spices such as cloves and black pepper. Another word for phở, used in Vietnam while Chinese was still the national written language, is hà phấn (河粉; Cantonese: ho4 fan2);[citation needed] the Chinese characters are the equivalent of the Chinese he fen, which comes from Shahe fen (沙河粉), the original name for the rice noodles originating in the town of Shahe, Guangdong.

Others believe that phở possible origins more likely lie in China. China had ruled over Vietnam for over a millennium and greatly influenced Vietnamese culture, including cuisine. Cooking ingredients used in phở, such as spices also seen in Chinese cooking (see five-spice powder and red cooking), as well as the use of rice noodles, are all Chinese influences.

With the arrival of anti-communist Vietnamese exiles and refugees (that is, hailing from South Vietnam) in the post-Vietnam War period, phở was also gradually introduced to Western countries, especially to France and the United States.There are also many phở restaurants in Australia and Canada, as these countries also received many Vietnamese refugees and immigrants. Vietnamese immigrants also brought phở noodles to the former Soviet bloc countries, including Russia, Poland and the Czech Republic.

wikipedia

The Tandoori chicken

2008-07-26T13:52:00.000-07:00

(Jrt)

The Tandoori chicken
The Tandoori chicken was Punjabi cooking that his existence could be investigated till the Mughal Sultanate time in South Asia. This food was still becoming food popular in this area but also in Asian.

Chicken for this cooking firstly was soaked thick batter of acid milk that was seasoned with salt masala - the garlic, ginger, the chilli and Indian pepper sorts depended on the feeling recipe that was wanted. Usually this cooking is served hot, but afterwards was made to be not hot in accordance with countries's West taste. Red pepper, the chilli powder and other spices gave the red colour to chicken. Kunir (turmeric) gave the colour oranye yellowish. In line with the modernisation, this red and yellow colour was results of food dye.

The Tandoori chicken was traditionally cooked in the underground oven (that was mentioned tandoor in India) with the high temperature. But, once more because of the progress of the time, this cooking could be prepared only by using the roasted implement normally.

wikipedia

Eggs on the dish with poultry livers

2008-03-26T14:35:00.000-07:00

(Jrt)

Eggs on the dish with poultry livers
Note the recipe:

Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 15 min
Cooking time: 10 min
Time off:

Ingredients:

* Egg: 8
* Chicken liver: 300 g
* Shallot chiseled: 1
* Banyuls: 5 CL
* White wine: 1 c. Soup
* Veal jus: 1 dl
* Butter: 80 g
* Parsley: 1 c. Soup
* Salt and pepper

Preparation:

Butter dish may go on the fire.

Melt shallots chiseled in 30 g of butter, add the livers and make them stiffen quickly by keeping rosés, drain them on the plate.

Déglacez the pan with banyuls, white wine, the veal stock and let reduce, mount the whip sauce with the rest of the butter and put livers in the sauce.

Break 2 eggs per person in a buttered dish, salt pepper. Cook over low heat until the whites are made.

Serve by placing their livers and sauce alongside the eggs, sprinkle with chopped parsley.

cuisineaz.com

Omelette blown salmon

2008-03-26T14:33:00.000-07:00

(Jrt)

Omelette blown salmon
Note the recipe:

Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 10 min
Cooking time: 5 minutes
Time off:

Ingredients:

* Smoked salmon: 120 g
* Egg: 2
* Flour: 1 C. Coffee
* Lemon juice: 1
* Greek yoghurt: 1 c. Soup
* Tabasco: 1 trait
* Olive oil: 1 c. Coffee
* Chives: 1 C. Soup
* Salt and pepper

Preparation:

Separate the whites of egg yolks, working with the yolks and add flour 1 egg white, Tabasco, salt and pepper.

Beat the last white snow very firm with a pinch of salt, add the mixture gently precedent.

Heat oil in a frying pan anti-adherent, to distribute the egg mixture into the pan. Bake omelet as a few minutes on each side without rolling.

Put half the salmon on a platter of cold, add the omelet Spread the yogurt, salt, pepper, sprinkle of chives. Cover the rest of salmon.

Sprinkle with lemon and serve fresh.

cuisineaz.com

Sandwich crown in meat

2008-03-24T13:36:00.000-07:00

(Jrt)

Sandwich crown in meat
Note the recipe: 5/5

Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 15 min
Cooking time: 5 minutes
Time off:

Ingredients:

* Bun round crown: 4
* Cold roast beef: 4 slices
* Lettuce: 8 sheets
* Worcestershire sauce: 1 c. Coffee
* Mustard: 1 C. Coffee
* Mayonnaise: 1 C. Soup
* Ketchup: 1 C. Soup
* Tabasco: 2 drops
* Small white onions: 1 jar
* Salt and pepper

Preparation:

In a bowl, mix mayonnaise, ketchup and Worcestershire sauce, spice with a few drops of tabasco depending on your taste.

Preheat the oven broiler position.

Tear lettuce into small pieces, drain and chop small onions.

Cut 2 small loaves in the direction of thickness, grill under the grill of the four sides with the crumb.

On 4 plates of service, have lower parts of the loaves, the party tartinez grilled with a little mustard. Garnish with lettuce, salt and pepper. Assaisonnezr with 1 C. Coffee sauce then remove 1 slice of meat. Add a second spoon sauce before distributing the onions. Spread the party hats toasted before they are put.

cuisineaz.com

Tourin with garlic

2008-03-24T13:33:00.000-07:00

(Jrt)

Tourin with garlic
Note the recipe:

For 6 people
Cost of revenue:
Level of difficulty:
Preparation time: 15 min
Cooking time: 15 min
Time off:

Ingredients:

* Peeled garlic: 30 pods
* Coarse salt: 1 c. Soup
* Cloves: 2
* Water: 2 l
* Farmhouse bread: 6 slices
* Sage: part 1
* Olive oil: 3 c. Soup
* Ground pepper

Preparation:

Put water to boil with sage, cloves, 5 to 6 turns of the pepper mill, salt and peeled garlic cloves.

Reduce heat and simmer 15 minutes.

Grill the bread and brush it with olive oil.

Remove the branch of sage and cloves.

Book 1 clove of garlic per person and the soup mix.

In each plate, coarsely crush a clove of garlic, have a slice of toast and pour the broth over.

Accompany eventually grated cheese or shavings of Parmesan.

cuisineaz.com

Caviar

2008-03-14T14:02:00.000-07:00

(Jrt)

Tray Pack the cauliflower and caviar

Note the recipe:

Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 15 min
Cooking time: 10 min
Time off:

Ingredients:

* Caviar: 4 C. Coffee
* Chervil: 6 sprigs
* Cauliflower: 0.25
* Salt and pepper

Preparation:

Cook the bouquets of cauliflower in boiling salted water, drain.

Keep a few bouquets to the scene and the rest mash with a fork, salt and pepper.

Garnish the bottom trays of mashed cauliflower, have caviar on top and the bouquets of cauliflower, sprinkle pluches of chervil.

cuisineaz.com

Eggs with polenta flour chestnuts

2008-03-14T14:00:00.000-07:00

(Jrt)

Eggs with polenta flour chestnuts
Note the recipe:

For 6 people
Cost of revenue:
Level of difficulty:
Preparation time: 15 min
Cooking time: 20 min
Time off:

Ingredients:

* Figatellu (liver sausage): 150 g
* Plays beef: 100 g
* Ricotta: 500 g
* Egg: 6
* Pancetta (bacon bacon): 150 g
* Chestnut flour: 250 g
* Saltwater: 75 cl
* Salt and pepper

Preparation:

Boil salted water, add the sifted flour chestnuts.

Turn continuously until a dough more dense adhering to the walls of the pot.

Pour on a towel sprinkled with chestnut flour, bread shape by folding the sides of the towel.

Cut the sausages and let the dry brown in a skillet, warm book.

Cook the eggs on a plate.

Cut a slice of polenta and a slice of cheese per person.

Arrange on plate with eggs, meats and juices.

Taste polenta soaking in the cooking juices.

cuisineaz.com

Pasta with three cheeses

2008-03-10T15:00:00.000-07:00

(Dvd)

Pasta with three cheeses

Note the recipe:3/5

Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 5 minutes
Cooking time: 20 min
Time off:

Ingredients:

* Dirt: 450 g
* Mozzarella: 60 g
* Ricotta: 125 g
* Gruyère: 250 g
* Butter: 2 C. Soup
* Flour: 1 C. Soup
* Milk: 25 cl
* Salt and pepper

Preparation:

Cook the pasta in boiling salted water. Drain them.

In a saucepan, melt butter over medium heat. Add flour and mix well (making a roux).

Cut the cheese into pieces.

Put milk and cheese. Let the cheese melt over low heat.

Add pasta to the sauce cheese, pepper and mix well.

cuisineaz.com

Nid asparagus mimosa

2008-03-05T19:15:00.000-08:00

(Dvd)

Nid asparagus mimosa
Note the recipe: 1/5

Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 15 min
Cooking time: 15 min
Time off:

Ingredients:

* Green asparagus: 1 kg
* Boiled egg: 3
* Cider vinegar: 1 c. Soup
* Hazelnut oil: 4 vs. Soup
* Oil: 1 C. Soup
* Orange juice: 1
* Salt and pepper

Preparation:

Cut the asparagus to the same length, peel them, let them cook in boiling salted water for approximately 15 minutes and drain.

Écalez the eggs, separate the whites of yellow, pass them separately in the blender cheese.

Émulsionnez vinegar with oil and orange juice, salt and pepper.

Cut the stalks of asparagus sliced, add the egg whites, half the vinaigrette, make dome in the center of serving platter. Arrange the asparagus in stars all around, sprinkle the egg yolk, sprinkle the rest of dressing.

cuisineaz.com

Pulp ham

2008-03-05T19:09:00.000-08:00

(Dvd)

Pulp ham
Note the recipe: 4/5

Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 5 minutes
Cooking time: 15 min
Time off:

Ingredients:

* Ham: 250 g
* Spaghetti: 450 g
* Mushrooms betting: 12
* County: 120 g
* Grated parmesan: 50 g
* Margarine: 2 C. Coffee
* Cream: 25 cl
* Dry white wine: 2 c. Soup
* Chicken stock: 1 c. Soup

Preparation:

Cook the spaghetti. Drain and reserve them.

In a saucepan, stir fry mushrooms in margarine.

Put cream, white wine and broth. Let simmer 5 minutes over low heat.

Cut the ham into strips.

Add the Parmesan and the county, let melt cheese. Add the ham and reduce heat to low.

Add the spaghetti, mix everything and write on plates.

cuisineaz.com

Frankfurters to cheese and to the bacon

2008-03-04T12:46:00.000-08:00

(Dvd)

Frankfurters to cheese and to the bacon

Note recipe: 4/5

For 6 people
Cost of the receipt:
Level of difficulty:
Make-ready time: 30 min
Time of cooking: 15 min
Rest period:

Ingredients:

* frankfurter: 6
* Gruyere: 6 sticks
* bacon: 6 sections
* corn oil: 1 C. with soup
* garlic: 2 pods
* onion: 1
* crushed tomato: 1 box
* small pepper: 1
* basil: 1 C. with coffee
* vegetable stock: 1 C. with coffee
* cooked noodles: 500 G

Preparation:

Cut sausages to the ¾ in the direction length and deposit a cheese stick there.

Roll up each sausage in a section of bacon and make hold the whole with a spade out of wooden.

In an anti-adhesive frying pan, make heat oil and make cook sausages until the bacon is roasted.

Withdraw sausages and reserve them with the heat.

Peel and émincez onion.

Peel and chop the cloves of garlic.

Throw the fat which remains in the frying pan, add garlic and onion and make gild a few minutes.

Incorporate tomatos, pepper, the basil, the vegetable stock and make cook with average fire during 10 min.

Deposit noodles cooked on a dish of hot service.

Sauce Nappez and deposit sausages. Be useful at once.

cuisineaz.com

Dressed fish and mesclun

2008-03-01T12:52:00.000-08:00

(Dvd)

Dressed fish and mesclun

Note the recipe:
Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 10 min
Cooking time: 10 min
Time off:

Ingredients:

* Filet of cod: 4 pieces
* Egg: 1
* Crumbs: 100 g
* Cherry tomatoes: 4
* Mesclun: 200 g
* Oak leaf salad: 1
* Lemon: 1
* Pepper: 1
* Dill: 4 sprigs
* Olive oil: 4 vs. Soup
* Salt and pepper

Preparation:

Cut the pieces of cod in the rectangle.

Beat the egg in deep plate. Put the bread crumbs in another plate and pass each rectangle of fish in the beaten egg, then in bread crumbs.

Heat oil in a pan and when it is hot, cook the fillets breaded 2 minutes on each side.

Wash and wring salad. Épépiné Cut peppers into thin strips. Cut lemon into quarters purposes.

Arrange salad, tomatoes, sprigs of dill, pepper pieces, lemon quarters on the plates with breaded fillets.

Salt and pepper, pour a line of olive oil over salad and serve immediately.

cuisineaz.com

Scrambled eggs with onions and green beans

2008-03-01T12:47:00.000-08:00

(Dvd)

Scrambled eggs with onions and green beans

Note the recipe: 3/5

Serves 4
Cost of revenue:
Level of difficulty:
Preparation time: 5 minutes
Cooking time: 10 min
Time off:

Ingredients:

* Egg: 6
* Butter: 60 g
* Cream: 50 g
* Onions: 2
* Green beans: 300 g
* Salt 0.5 C. Coffee

Preparation:

Take back the onions in 1 c. Tablespoon of butter.

When they are golden brown, add the green beans.

Let the brown 3 min.

Break the eggs into a small buttered casserole.

Salt, pepper, and place the pan in a water bath.

Stir with whisk eggs until a cream without grumeau and thicker.

Add cream, onions and green beans.

Stir and serve.

cuisineaz.com

Gyoza: Japan Recipe

2008-02-29T12:27:00.000-08:00

(Dvd)

Gyoza: Japan Recipe
Gyoza is originally a Chinese dish, which has become very popular across Japan. This recipe shows how to make the gyoza dough and the gyoza filling. The time consuming and difficult part of making of the dough can be skipped by buying premade dough pieces, which are available at some Japanese and Chinese grocery stores.

Ingredients:

(for 30 Gyoza)

* Dough:
o 170 mL water
o 200 g strong flour

* Filling:
o 200 g ground pork
o Cabbage
o Nira*: can be substituted by leek or green onion

*
o Leek or Green onion
o Garlic
o Ginger
o Sake*
o Soya sauce, salt, and pepper
o Sesame oil

* Dipping Sauce:
o Soya sauce
o Vinegar

* This ingredient may not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.

Preparation:

Dough:
1.Mix the water and the flour to a dough that should not be sticky but as soft as an ear lobe.

2.Put a wet towel over the dough, and let it stand for several minutes. Separate the dough in 30 pieces, and form each of them to very thin discs with a diameter of about 10 cm. The middle of each disc should be a little bit thicker than the edge.

Filling:
3.Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic in very small pieces. The amount of these ingredients should equal the amount of meat. Do it as you like.

4.Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces.

5.Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix it all very well.

Making and frying the Gyoza:
6.Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces.

7.Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around.

8.Close the gyoza. While closing it, fold the edge about 6 times as shown on the image.

9.Put the gyoza on the table as shown in the image.

10.Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their hight.

11.Keep the high heat and wait until all the water has vaporized. Then remove the gyoza from the heat.

12.Dipping sauce: Mix the same amounts of soya sauce and vinegar together.

Serving and eating:

Eat gyoza pieces after dipping them in the dipping sauce.

General information:

In China dumplins are usually eaten either steamed, fried or in a soup. Japanese gyoza, however, are usually fried. There are many kinds of fillings used, e.g. with different seafood instead of the meat, other vegetable, etc.

japan-guide.com

Lobster-Asparagus Mousse

2008-02-27T12:32:00.000-08:00

(Dvd)

Lobster-Asparagus Mousse

Ingredients:

1 teaspoon butter
1/2 cup finely chopped onion
1-1/2 cups canned asparagus, drained and 1/4 cup of the liquid reserved
2 envelopes unflavored gelatin
11-12 ounces lobster chunks (frozen or canned is fine)
1 can condensed cream of asparagus soup
3 (8-ounce) packages cream cheese
1 cup mayonnaise
1/2 teaspoon salt
Fresh parsley sprigs, thin cucumber slices, and halved Spanish olives for garnish
Crisp crackers and thinly sliced brown bread for serving

Instructions:

Melt the butter in a small skillet and sauté the onion over low heat until soft. Place the sautéed onion, canned asparagus, 1/4 cup of the asparagus liquid, the gelatin, and lobster in a blender or food processor and puree. In a large pot, heat the soup and cream cheese together over low heat, stirring until smooth. Add the pureed ingredients, mayonnaise, and salt to the soup mixture and cook over low heat until heated through but not hot. Pour into an oiled 2-quart mold and chill until set. Unmold onto a chilled platter, garnish with parsley sprigs, cucumber, and olives, and serve with crackers and brown bread.

Yield: 10-12 servings

Recipe from: Fashionable Food by Sylvia Lovegren (MacMillan).

Amish Tomato Ketchup

2008-02-26T12:10:00.000-08:00

(Dvd)

Amish Tomato Ketchup

INGREDIENTS:

* 6 celery ribs, cut into 1/4-inch pieces
* 2 medium onions, peeled and diced (about 2 cups)
* 1/4 cup water
* 3 pounds tomatoes, quartered
* 5 Tablespoons vinegar
* 1 cup (packed) dark brown sugar
* 1/2 Tablespoon allspice berries
* 1/2 Tablespoon whole cloves
* 1/2 Tablespoon celery seeds
* 1 teaspoon ground mace
* 1/2 teaspoon salt

PREPARATION:

Place the celery, onions, and water in a medium-size saucepan over medium high heat, cover, and bring to a boil. Cook, stirring occasionally, until the vegetables are nearly soft, about 25 minutes.

Meanwhile, cook tomatoes in a large heavy nonreactive saucepan over medium heat, partially covered, until they are very soft and almost a puree, about 25 minutes. Add the cooked celery and onions; continue cooking until the vegetables are completely softened, about 15 minutes.

Strain tomato mixture in small batches through a sieve into another nonreactive saucepan, pressing down firmly to extract all of the liquid. Stir in the vinegar, brown sugar, allspice, cloves, celery seeds, mace, and salt. Place the pan over medium high heat and bring to a boil. Continue boiling, stirring often to be sure that the ketchup is not sticking to the bottom of the pan, until the mixture thickens somewhat, 15 to 20 minutes.

Allow ketchup to cool, then ladle into jars. Cover and refrigerate for up to 2 months. Or ladle the boiling-hot ketchup into hot sterilized canning jars. Seal according to the lid manufacturer's instructions.

Yield: 1-1/2 pints

Recipe Source: Farmhouse Cookbook by Susan Herrmann Loomis (Workman Publishing)
Reprinted with permission.

Homemade Tomato Sauce

2008-02-25T07:17:00.000-08:00

(Dvd)

Homemade Tomato Sauce

Ingredients

1/4 cup extra-virgin olive oil
1 large onion, peeled, coarsely chopped (2 cups)
1 large carrot or 2 small carrots, peeled, coarsely chopped (about 3/4 cup)
3 garlic cloves, peeled, finely chopped
5 large tomatoes, coarsely chopped (4 cups) or 2 (28-ounce) cans whole tomatoes, drained, coarsely chopped
2 tablespoons tomato paste
Coarse sea salt to taste
Freshly ground black pepper to taste

Instructions

In a large heavy skillet, heat the olive oil over medium-high heat. Saute the onion and carrot for 2 to 3 minutes, reduce the heat to medium, cover and sweat the vegetables over medium heat for about 25 minutes or until soft and golden.

Add the garlic, stir well, cover and sweat for 5 minutes more or until softened. Add the tomatoes and tomato paste. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, for about 10 minutes to blend the flavors.

Push the cooked sauce through a food mill or blend in a food processor and push through a sturdy, small-holed strainer into a large bowl. Add salt and pepper to taste.

The sauce can be cooled and stored in the refrigerator for up to 1 week or frozen up to 3 months.

Yield: 8 servings.

Variations

¥ Add 1/4 cup chopped fresh basil at the very end of cooking.

¥ Fry 6 to 8 fresh sage leaves in olive oil until golden brown. Gently crumble the sage over the pasta just before serving.

¥ Add 6 ounces of fresh goat cheese to the sauce.

¥ Add additional olive oil.

¥ Add 2 ounces of good-quality balsamic vinegar.

PER SERVING: Cal 108 (59% fat) Fat 7 g (1 g sat) Fiber 2 g No chol Sodium 50 mg Carb 10 g Calcium 18 mg.

homecooking.about.com

Parmesan-Crusted Chicken with Capers

2008-02-23T06:26:00.000-08:00

(Dvd)

Parmesan-Crusted Chicken with Capers
Parmesan cheese and capers make a tasty combination for chicken breasts. If you cannot use wine, substitute additional chicken broth for the sauce. You can have this on the table in less than 30 minutes.
INGREDIENTS:

* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/4 teaspoon poultry seasoning
* 1/2 teaspoon lemon pepper
* 2 boneless, skinless chicken breast halves
* 1/4 cup grated Parmesan cheese
* 1 Tablespoon flour
* 1 Tablespoon olive oil
* 1/4 cup white wine
* 1/2 cup chicken broth
* 2 green onions (scallions), thin-sliced, tops included
* 1 Tablespoon capers, drained

PREPARATION:
Combine garlic powder, onion powder, poultry seasoning, and lemon pepper. Sprinkle spice mix on both sides of chicken breasts, then coat each side with Parmesan cheese and flour.

Heat a heavy skillet over medium-high heat.

When hot, add olive oil and swirl to coat the pan. Brown chicken breasts on both sides, turning only once. Remove to a plate and keep warm.

Add white wine to deglaze the pan, scraping up any browned bits. Cook for 1 minute, then add chicken broth. Bring to a simmer and return chicken breasts to the pan. Simmer until liquid is reduced by half, then add green onions and capers. Cook an additional 2 minutes. Serve chicken breasts with pan gravy.

Yield: 2 servings

homecooking.about.com

Baking Powder Biscuits

2008-02-22T06:41:00.000-08:00

(Movie)

Baking Powder Biscuits
[adapted from The Allergy Cookbook and Food Buying Guide by Pamela Nonken and S. Roger Hirsch, M.D.]

5/8 cup potato-starch flour
2 teaspoons baking powder (corn free, if required)
1/4 teaspoon salt
3 tablespoons butter*
1/4 cup milk

*Butter is best, since most of the taste comes from it, but you can substitute margarine if necessary.

In a medium mixing bowl, sift together potato-starch flour, baking powder, and salt. Cut in butter until all butter is evenly combined with flour. Stir in milk to make a soft dough [start a little under the required amount, then add as needed —ek]. Ro und up on lightly floured (with potato-starch flour) board. Knead lightly. Roll out about 1/2 inch thick. Cut and place on ungreased baking sheet.

Bake in 500 (F) [yes, five hundred] oven for 8 to 10 minutes, until golden brown. I like these better at the lighter stage of brown than darker brown. Serve hot, but these will keep for a day or so.

About 8 biscuits.

Bay Scallops in Puff Pastry with Lobster Cream Sauce

2008-02-21T12:36:00.000-08:00

(Dvd)

Ingredients:

2 tablespoons olive oil
2 tablespoons butter
2 tomatoes, chopped finely
1 pound fresh spinach
2 cloves garlic, minced
2 pounds bay scallops
Juice of 1 lemon
Puff pastry
1 egg, beaten
Lobster Cream Sauce (recipe below)

Instructions:

Preheat the oven to 425 degrees F. In a skillet heat the olive oil and butter. Quickly saute the tomatoes, spinach and garlic. Stir in the scallops and lemon juice. Roll out the pastry into six squares, each about 1/4-inch thick. Spread the scallop mixture in the center of the pastry. Dampen the edges of the pastry, fold over scallops and press to seal edges. Place on a baking sheet and brush with the egg. Bake in the oven for 25 minutes or until pastry is browned. Serve with Lobster Cream Sauce.

Yield: 6 servings

homecooking.about.com

Tuna Chops with Lemon Cream Sauce

2008-02-19T12:01:00.000-08:00

(Dvd)

Fresh yellowfin tuna chops are dressed with an easy pan sauce of lemon cream and capers. Take care not to ruin your investment by overcooking the tuna. Have your ingredients prepared and ready to go and you can have this on the table in about 15 minutes.

INGREDIENTS:

* 2 (1-inch thick) fresh yellowfin tuna steaks
* Kosher salt
* Freshly ground black pepper
* 1 teaspoon olive oil
* 2 Tablespoons butter, divided use
* 1/8 cup fresh minced sweet onions
* 1 large clove garlic, finely minced
* 1/4 cup white wine
* 1 teaspoon fresh lemon juice, or more to taste
* 1/4 cup heavy cream
* 2 Tablespoons drained capers
* Fresh dill weed and lemon or lime wedges for garnish

PREPARATION:

Sprinkle both sides yellowfin tuna steaks with kosher salt and freshly ground pepper.

Heat a heavy skillet over high heat. Add olive oil and 1 tablespoon of the butter and swirl to coat the pan.
Sear tuna steaks until golden brown on each side, turning only once. Do not overcook tuna. Remove and keep warm.

Lower heat to medium. Add remaining tablespoon of butter to the pan along with the onions. Gently saute until onions are translucent. Add garlic and saute 1 additional minute, stirring often. Carefully pour in the white wine and lemon juice. Stir and cook until the liquid is reduced by half, about 2 to 3 minutes. Add heavy cream and return to a simmer. Cook another 3 minutes or so until thickened. Stir in drained capers.

Pour lemon cream sauce over warm tuna steaks and garnish with dill and lemon or lime to serve.

Yield: 2 servings

homecooking.about.com

Asparagus

2008-02-18T12:55:00.000-08:00

(Movie)

Asparagus with Lemon Matzo Crumble

Ingredients:

Asparagus
4 pounds asparagus
4 tablespoons melted pareve margarine
4 teaspoons fresh lemon juice

Matzo Crumble:

4 tablespoons pareve margarine
3 tablespoons vegetable oil
3 garlic cloves, crushed
2 tablespoons fresh lemon juice
4 green onions, finely chopped
2 cups matzo meal
1/2 teaspoon salt

Instructions:

To cook asparagus: Cut off the woody stems of asparagus, leaving spears about 6-inches long. If stalks are thick, peel with a vegetable peeler, pulling from stem end toward tip. (Thin spears do not need peeling.) Separate into bundles of 6 to 8 spears each with tips pointing in the same direction. Tie with string.

In a large skillet, bring 1-inch salted water to a boil. Add asparagus and cook until tender, 3 to 6 minutes after water comes to a boil. Timing depends on size and age of spears. Remove bundles, cut string and run asparagus until cold water to stop the cooking. Blot with paper towels. (Asparagus may be refrigerated overnight wrapped in paper towels. Bring to room temperature before reheating.

To make crumble: In a large microwave-safe bowl, heat margarine and oil on HIGH (100 percent) one minute or until margarine is melted. Stir in garlic, lemon juice, green onions, matzo meal, and salt. Microwave, uncovered, on HIGH (100 percent) 6 to 8 minutes, stirring every 2 minutes, until dry and crisp. (Crumble may be refrigerated up to 3 days or frozen up to 2 weeks. Bring to room temperature.)

Before serving: Arrange cooked asparagus on microwave-safe platter. Sprinkle with salt. Cover with waxed paper and microwave on HIGH (100 percent) 2 to 4 minutes or until heated through. Heat margarine and lemon juice until melted. Drizzle over asparagus. Sprinkle crumble across the center.

Makes 10 to 12 servings.

Recipe from: Fast and Festive Meals for the Jewish Holidays By Marlene Sorosky (Wm Morrow & Co)

Quick Blini

2008-02-17T13:02:00.000-08:00

(Dvd)

Quick Blini
Blini are thin buckwheat pancakes usually served with sour cream, caviar, and/or smoked salmon. They make an excellent choice for Hanukkah breakfast with pancake syrup.
INGREDIENTS:

* 1 packet "quick"-type active dry yeast
* 3/4 cup plus 2 tablespoons warm (105 to 115 degrees F.) water
* 1 Tablespoon honey
* 3/4 cup (light) buckwheat flour
* 1/4 cup all-purpose white flour, preferably unbleached
* 1/4 cup instant nonfat dry milk powder
* 2 Tablespoons commercial sour cream or plain yogurt
* 1-1/2 tablespoons butter or margarine, melted and cooled
* 2 large eggs, separated
* Pinch of salt
* For Frying:
* Butter, margarine, vegetable oil, or non-stick cooking spray
* .
* To Serve (optional):
* Commercial sour cream or plain yogurt
* Caviar
* Very thinly sliced smoked salmon (or "lox")

PREPARATION:

In a medium-sized bowl, combine the yeast, water, and honey. Let the mixture rest for about 5 minutes, or until it is foamy.

Stir in the flours, milk powder, sour cream or yogurt, melted butter, and egg yolks. Cover the bowl with plastic wrap and let the batter rest for 30 minutes. It will not rise very much, but will form bubbles on the surface.

In a separate, clean bowl, beat the egg whites with the salt just until they form stiff peaks; do not overbeat them, or they may be difficult to fold. Gently, but thoroughly, fold the beaten whites into the batter.

Preheat a griddle or large skillet over medium-high heat and lightly grease it. Spoon 1-1/2- to 2-tablespoon measures of the batter onto the preheated griddle. When bubbles have formed on the surface of the pancakes, and the bottoms are browned, turn them once and cook just until lightly browned on the second side. Serve the blini with the desired accompaniments, or with pancake syrup.

Yield: about 30 2-1/2- to 3-inch blini.

Recipe Source: The Jewish Holiday Cookbook by Gloria Kaufer Greene (Times Books)
Reprinted with permission.

Apple-Rosemary Roasted Turkey

2008-02-16T12:56:00.000-08:00

(Dvd)

Ingredients

1 (12- to 13-pound) whole turkey
1 teaspoon salt
1 1/2 teaspoons pepper, divided
2 Granny Smith apples, quartered
1 onion, quartered and divided
8 fresh rosemary sprigs
2 fresh sage sprigs
1 (12-ounce) can apple juice concentrate, thawed and divided
1/2 cup butter or margarine, melted
2 cups water
1/4 cup all-purpose flour

Preparation

Remove giblets and neck from turkey, reserving neck. Rinse turkey with cold water; pat dry. Sprinkle outside of turkey and cavity with salt and 1 teaspoon pepper; stuff cavity with apple, half of onion, and 6 rosemary sprigs. Loosen skin from turkey breast without detaching it; insert remaining 2 rosemary sprigs and sage beneath skin. Place turkey on a rack in a roasting pan.

Stir together 1 cup apple juice concentrate and butter. Attach needle to marinade injector, and fill with apple juice concentrate mixture according to directions. Inject marinade into turkey breast several times and into thighs and drumsticks.

Bake at 425° for 20 minutes; reduce oven temperature to 350°, and bake 4 hours or until a meat thermometer inserted into turkey thigh registers 180°. Cover loosely with aluminum foil to prevent excessive browning, if necessary. Remove turkey from pan, reserving 1/2 cup drippings. Cool. Remove onion, apple, and rosemary from cavity, and discard; wrap turkey in plastic wrap, then aluminum foil. Chill 8 hours.

Bring 2 cups water, remaining apple juice concentrate, turkey neck, and remaining half of onion to a boil in a saucepan; boil 15 minutes. Pour through a wire-mesh strainer into a measuring cup, discarding solids.

Heat reserved drippings in a heavy saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add apple juice mixture, whisking constantly. Cook, whisking constantly, until thickened. Stir in remaining 1/2 teaspoon pepper. Chill 8 hours. Serve warm with turkey and whole-berry cranberry sauce, if desired.

NOTE: Turkey may be basted with apple juice concentrate mixture every 30 minutes if marinade injection isn't available.

Apple-Rosemary Turkey Breast: Substitute 1 (6-pound) bone-in turkey breast for whole turkey. Bake at 350º for 1 1/2 hours; cover and bake 1 more hour or until meat thermometer registers 175º. Yield: 8 servings.
Yield

Makes 12 servings

find.myrecipes.com

Moscow Ponchiki

2008-02-15T12:36:00.000-08:00

(Dvd)

Ingredient

# 1 1/2 c flour.
# 2 tb sugar.
# 1 tb butter.
# 1 ea egg.
# 1/2 c milk.
# 1/2 ts baking powder.
# 100 g oil to fry.
# powdered cinnamon.

Description

Moscow Ponchiki is a delicious thing. Just baked, tender, fluffy doughnuts will disappear from the dish on your eyes.

Method

Add cinnamon and baking powder to flour. Sift it into a bowl. Beat up eggs with sugar, add soft butter and mix in milk. While stirring, add flour gradually. Knead stiff dough. Roll out dough 1/5 inch thick. Make rounds with a cup, then make rounds on the rounds with a smaller diameter. Ponchiki must have a form of rings. Warm oil in the pan. Put 2-3 rings at a time in hot oil, fry until light golden. Sprinkle baked cookies with powdered sugar.

russianfoods.com

Caviar Mold Recipe

2008-02-14T08:44:00.000-08:00

(Movie)

Stretch a small amount of caviar to feed 10 in this elegant mold. Serve with toast rounds, crackers, or baguette slices.

INGREDIENTS:

* 1 envelope unflavored gelatin
* 1/4 cup water
* 1 cup sour cream
* 2 tbsp mayonnaise
* 2 tbsp lemon juice
* 2 tsp grated onion
* 1/4 tsp sugar
* 1 dash hot pepper sauce
* 4 ounces caviar (lumpfish or white fish)
* Salt, white pepper
* 1/2 cup sour cream for garnish (about)
* Parsley sprigs
* Toast rounds or unsalted crackers

PREPARATION:

Sprinkle gelatin over water and let stand until softened. Warm 1 cup sour cream over low heat, add gelatin and stir constantly until gelatin melts, 1 to 2 minutes.
Remove from heat and add mayonnaise, lemon juice, onion, sugar and hot pepper sauce, blending well. Place caviar in strainer and rinse carefully with cold water. Shake strainer to remove excess water. Reserve 1 tablespoon caviar. Add remaining caviar to sour cream mixture, stirring gently. Season to taste with salt and white pepper. Turn into greased 2-cup mold or into 8 to 10 small individual molds and chill until firm, about 3 to 4 hours. Unmold on serving plate. Place about 6 tablespoons sour cream on top of large mold or 1 tablespoon on each individual mold. Place some of reserved caviar on top of sour cream. Surround with parsley and accompany with toast rounds.

Yield: 10 servings

Source: Los Angeles Times California Cookbook (New American Library Trade)
Reprinted with permission.

Almond “Tuiles”

2008-02-13T06:00:00.000-08:00

(Dvd)

Servings: 8
Preparation and cooking time: 20 minutes

Ingredients:

# 2 egg whites
# 1/3 cup sugar
# 1 and 1/2 oz (3 Tbs) butter
# 1/3 cup flour
# 1/3 cup slivered almonds

Directions:

Preheat oven to 350 degrees F.
Melt butter in microwave or double boiler.
Mix the egg whites with the sugar (without making them rise).
Add the flour and melted butter, mixing with an electric mixer to avoid lumps.
Place a piece of parchment on a cookie sheet and drop a teaspoon of dough onto it. Flatten the dough with the back of the spoon to make them round.
Place the slivered almonds on each round cookie.
Cook for approximately 10 to 12 minutes. The edges of the cookie should be golden.
If you wish to give a domed shape to the cookie, place them onto a rolling pin or the side of a glass when you take them out of the oven.

francemonthly.com

Hummus ( Mediterranean Recipes)

2008-02-11T12:09:00.000-08:00

(Movie)

Description:

Everyone loves Hummus. It is the dip that can be served anytime you need a great appetizer, be it with pita bread, or as a vegetable dip. Hummus makes every dinner table more enjoyable because of the flavor that is loved by the young and old alike. It is easy and quick to make, and it is for all seasons.

Ingredients:

20 ounce chic peas (Hummus)
1/4 cup lemon juice
1/3 cup Tahini
1/4 cup cold water
2 tablespoon cold water
1 tablespoon olive oil for garnish
parsley chopped, for garnish
paprika for garnish
to taste salt
to taste pepper

Instructions:

Mix all ingredients (except for olive oil, parsley, paprika) in food processor until a smooth paste is formed. Garnish with paprika, parsley and olive oil. Serve with toasted Pita bread. To toast the bread, preheat oven to 350 degrees until golden.

arabicnews.com

The recipe from Swiss

2008-02-09T12:43:00.000-08:00

(Movie)

Carrot Cake
Ingredients :

5 x Egg, separated
275 gm Sugar, granu,ated
1 x Lemon, juiced
2 x Lemons, zest, grated
250 gm Almonds, ground
300 gm Carrots, finely grated
75 gm Cornflour
1 pch Cinnamon, ground
1 pch Cloves, ground
10 gm Baking powder
50 ml Kirsch
1 pch Salt

GLAZING

50 gm Apricot jelly
Fondant icing
Marzipan carrots

Method :

* The Story: The cultivation of vegetables in Aargau is one of the main reasons for the existence of a thriving canning/bottling industry. In this area, the carrot is the Queen of all vegetables and it has attributes which allow it to be used everywhere, even in desserts.
* This carrot cake is now a Swiss classic, its reputation having been extended long ago far beyond the borders of the canton. Some maintain that the cake is better two days after baking as the carrots keep it moist.
* The Recipe: Beat together the egg yolks, sugar, lemon juice and lemon zest, until light. Add the finely grated carrots and the almonds.
* Mix in the cornflour, cinnamon, ground cloves and baking powder. Then add the kirsch. Mix or beat until smooth. Beat the egg whites until stiff and carefully fold in.
* Butter a tin (24 cm diameter, 5 cm high), dust with flour. Turn the mixture into the tin. Bake in the oven for 50 ... 60 minutes at 180 oC.
* When cooked, brush the cake with a hot apricot glaze and thin fondant icing. Decorate with small marzipan carrots.

Black Truffle and Ricotta Dumplings

2008-02-07T11:51:00.000-08:00

(Movie)

For the dumplings:

* 3 ounces all-purpose flour, plus extra
* 1 whole egg
* salt and freshly ground black pepper
* 6 ounces ricotta cheese, drained
* 2 ounces grated Parmigiano Reggiano
* 1 pinch grated nutmeg
* 1 tablespoon chopped black truffle

For the sauce:

* 3 tablespoons unsalted butter
* 1 tablespoon grated Parmigiano Reggiano
* 1/4 cup chicken stock

Prepare the dough: Place the ricotta and black truffle in a bowl, and make a well in the center. Pour the eggs into the well, and add the salt. Using a fork, slowly add the flour and nutmeg into the eggs, mixing well to incorporate all the ingredients. Transfer to a floured work surface and knead for 10 minutes. (You may have to add more flour as you knead.) Wrap the dough in plastic and let rest for 30 minutes. Using a pasta machine, roll out the dough into 2 thin sheets. Cut into 1-inch by 8-inch long strips using a pastry wheel. Toss with flour, and arrange on a flour-dusted tray in a single layer. Set aside until needed, tossing once ina while to prevent sticking.

Make the sauce: Combine all the ingredients for the sauce except the basil in a 2-quart pot. Cook over medium heat for 25 minutes, stirring occasionally to prevent burning. Fold in the basil at the end. Adjust seasoning with salt and freshly ground black pepper. Cook the pasta: Bring 4 quarts of water to a boil. Salt the water, and add the pasta, and cook until al dente, about 2 minutes. Drain, and toss the pasta with the sauce and serve hot, dusted with Parmigiano. Serves 4.

italiancookingandliving.com

Aloo Palak

2008-02-05T12:23:00.000-08:00

(Movie)

Recipe adapted from Sameen Rushdie's `Indian Cookery'
Serves 6 as part of a mixed meal, maybe 3-4 on its own with rice/naan
and a pickle.
This works well with either fresh or frozen spinach. I have made it
with kale as well; 10oz (275g) weighed without stalks.

1 1/2 lb (700g) potatoes
1lb (450g) fresh spinach (weighed without stalks) or frozen thawed
1 medium onion
1 tsp grated fresh ginger root
2 garlic cloves
1/2 tsp turmeric powder
2 tsp cumin seeds
1 tsp red chilli powder (or to taste, and depending on its heat!)
2 medium tomatoes

1. Scrub potatoes and boil them in their skins until almost, but not
quite, done. Leave to cool, then cut into small cubes.

2. Meanwhile, if using fresh spinach or kale, remove the coarse stalks
then rinse and cook gently for 10 minutes, in just the water clinging
to the leaves in a covered pan. Cool and chop (reserve any remaining
liquid). For frozen spinach, just defrost and chop.

3. Chop the onion finely, crush or finely chop the garlic and finely
chop the tomatoes (keep them all separate). Measure the spices out into
a little bowl.

4. Now brown the onion in a little vegetable stock or water until golden
brown - about 10 minutes perhaps, topping up with hot water as
necessary. Let it stick slightly from time to time to get that fried
smell.

5. Add the ginger and garlic to the pan and stir for a moment. Add the
spices, and a little more water if necessary. Cook for a few minutes,
then add the tomato. Cook gently 3-5 minutes.

6. Add the potatoes and spinach, mix well then cover and simmer gently
until ready, stirring once or twice to prevent sticking. It's done
whenever the potatoes are cooked to your liking and the spices have
permeated the vegetables.

Fatfree.com

Falafel

2008-02-03T06:42:00.000-08:00

(Movie)
Along with this am recipe from Arabian.
Or possibly you have recipe and want to be published?
Please send to the Musicethnic@yahoo.com.

Description:

A spicy patty made from dried beans, a great vegetarian dish! Makes a great sandwich.

Servings: 35 patties

Ingredients:

1/2 pound broad fava beans (skinless),soaked overnight

1/2 pound dried chick peas, soaked overnight

3 cloves crushed garlic

1 large onion finely chopped

6 large scallions, finely chopped

1/2 hot pepper finely chopped or ground

1 tablespoon baking soda

3 tablespoons flour

1 cup finely chopped parsley

1 teaspoon ground coriander

1 1/2 teaspoons ground cumin

1 tablespoon salt

1/2 teaspoon black pepper

vegetable oil for frying

Instructions:

Drain and rinse the beans, using cold water.Take the skins of the beans off. Pound or grind the beans, or put through the food processor, minced to very fine. Add the garlic , onions and peppers, mix well. Add the remaining ingredients. Pound or process into a paste. Cover and let stand 1 1/2 hour.

Take about 2 tablespoons of the mixture and form into patties about 1 1/2 inch diameter.Let the patties set another 15 minutes. Fry them in vegetable oil until golden brown. See Tahini sauce recipe.

Best way to eat: Serve with fresh pita bread, tomato, cucumber top with tahini sauce.

arabicnews.com

Stewed Beef Shank (Hor'i)

2008-02-03T06:34:00.000-08:00

(Movie)
Along with this am recipe from Arabian.
Or possibly you have recipe and want to be published?
Please send to the Musicethnic@yahoo.com.

Discription:A pleasantly spicy main dish

Sevings:4 servings

Ingredients:

3 pounds beef fore shanks with the bones

3 medium onions, peeled and cut into quarters

8 cloves of garlic

2 cups tomatoes, peeled and chopped

2 teaspoons Hawayij, recipe below

1 hot chili

fresh ground black pepper

salt

Instructions:

Instruct butcher to cross cut the shanks, on the bone into thick slices. Place meat in a large stock pot and cover with cold water. Bring slowly to a boil skimming occasionally. when this is at a brisk boil and the residue is well skimmed from the top add the onions, tomatoes, garlic, salt and to taste and the hawayij. Add the whole chili. cover and reduce heat. Simmer about 4 hours until the meat is tender and the juice is reduced to a thick sauce.

arabicnews.com

Apricot Yoghurt Slice

2008-02-02T12:58:00.000-08:00

(Dvd)
Ingredients :

BASE:
1/4 cup coconut, dessicated
125 gm Granita biscuits
60 gm butter
FILLING:
125 gm dried apricots
1/2 cup boiling water
400 ml yoghurt, natural
3 tbl honey
2 x eggs
2 tbl brandy

Method :

* Base:
Place coconut in a heavy pan and stir over a moderate heat until coconut is light golden brown, remove from pan immediately.
* In bowl combine finely-crushed biscuits, toasted coconut and melted butter, mix well.
* Line 20cm X 30cm lamington tin with aluminium foil. Press crumb mixture evenly over base of tin, refrigerate while preparing filling.
* Filling:
Cover apricots with boiling water, stand 30 minutes, put apricots and liquid in blender, blend until smooth. Add yoghurt, honey, eggs and brandy, blend until smooth.
* Spread yoghurt mixture over base, bake in moderate oven 30-35 minutes or until set. Cool, then refrigerate several hours before serving. Sprinkle top with a little extra toasted coconut.
* Great with afternoon tea. You can substitute other dried fruits for apricots.

All Day Apple Butter

2008-02-01T13:09:00.000-08:00

(Movie)

Ingredients :

apples, enough to fill a crockpot heaping
full
4 cup sugar (give or take depending on the apples)
4 tsp cinnamon
1 tsp cloves
1 tsp salt

Method :

* Peel and core apples and pour remaining ingredients over them. Cover and cook on high for about 1 hour. Lower the heat and cook all day until mixture is thick and dark. Mix with a potato masher to make smooth. Put in freezer jars until you're ready to eat it.

Jams Jellies Southwestern Dutch Holland Netherlands European.

fooddownunder.com

Advocaat (Dutch Eggnog)

2008-02-01T13:06:00.000-08:00

(Movie)

Ingredients :

10 x Eggs
1/2 x Level teaspoon salt
275 gm Sugar
4 dl Cognac
1 x 1/2 level teaspoons vanilla essence (extract, I think)

Method :

* Separate the eggs and beat the yolks with the salt and the sugar, until the mixture is thick and creamy. Beat in the cognac, very slowly and put the mixture into a double saucepan. Heat gently, whisking all the time until the advocaat is warm (not hot) and thick. Remove the pan from the heat and stir in the vanilla essence. Pour into a jug. Advocaat is served in a glass and eaten with a teaspoon. It can also be topped with whipped cream.
* Also, might I add, that advocaat is nothing like the eggnog here in America...it is thick and creamy-not foamy at all. Boy, is Advocaat delicious!
* (I usually get a bottle of it from the Dutch-America store and skip the above...:)
* This delicious Dutch drink is actually eaten with a spoon!
* One more from FROM HOLLAND WITH LOVE...the Dutch National drink!!((GRIN))

Keys : Alcoholic Holidays Beverages Drinks Dutch Holland Netherlands European Dutch.

Babka

2008-01-31T11:45:00.000-08:00

(Movie)
Ingredients :

3 pkt (1/4 oz) active dry yeast (3 Tbsp)
3/4 cup Warm water (110F)
1 tbl Plus 1 cup sugar
About 7 3/4 cups all-purpose flour
1 1/2 cup Milk
1 1/4 cup Unsalted butter or margarine
6 x Eggs
2 x Egg yolks
1 1/2 tsp Salt
2 x Egg whites
Topping:
1/4 cup Sugar
1/2 cup All-purpose flour
1 tsp Ground cinnamon
1/4 cup Unsalted butter or margarine, chilled

Method :

* This desert, a cross between cake and sweet bread, is often baked for Easter. Grease side and bottom of 2 (10 inch) tube pans. Prepare Topping;set aside. In a shallow, medium bowl, dissolve yeast in warm water.
* Add 1 Tbsp sugar and 1/2 cup flour; stir to combine. Cover; let stand in a warm place 5 to 10 minutes until foamy. Heat milk and butter or margarine in a small saucepan until melted. Let stand until mixture cools to warm. In a large bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and frothy. Add cooled milk mixture, salt and yeast mixture. Beat unil smooth.
* Gradually beat in 4 1/2 cups flour. Stir in enough remaining flour to make a soft dough. Turn out dough on a lightly floured surface. Knead dough into a soft, smooth dough. Divied dough in 1/2. Arrange 1 part dough in each greased pan. Cover with a damp cloth; let rise in a warm place, free from drafts, until doubled in bulk, about 2 hours. Preheat oven to 350 F. Lightly beat 2 egg whites in a small bosl until foamy. Brush beaten egg whites on top of dough. Evenly sprinkle Topping over dough. Bake 50 to 55 minutes or until a wooden pick inserte in centre comes out clean. Cool cakes in pans 3 to 4 minutes on racks. Turn out of pans; cool completely on racks. Frost with Powdered Sugar Icing if desired.
* Makes two (10 inch)
* cakes. Topping: In a small bowl, combine sugar, flour, and cinnamon. Using a pastry blender or 2 knives, cut in butter or margarine until mixture resembles coarse crumbs. Powdered Sugar Icing: 2 egg whites 1 1/2 cups sifted powdered sugar 1/2 tsp lemon juice In a medium bowl, beat egg whites until frothy. Gradually add powdered sugar, beating constantly. Beat 10 minutes or until glossy. Add lemon juice; beat 2 minutes or until icing stands up in soft peaks.
* Makes abou 1 1/4 cup icing.

Cakes Polish Poland European

fooddownunder.com

Apple Filling for Pierogies

2008-01-31T11:42:00.000-08:00

(Movie)
Ingredients :

6 x Apples
1/2 cup Sugar
1/4 tsp Cinnamon

Method :

* Peel and core apples. Put through coarse blade of grinder. Mix with sugar and cinnamon. Fill pierogi. Cover the cooked pierogi with thick sour cream, buttered bread crumbs sugar and cinnamon. Bake in oven at 350F for 15 minutes.
* (No servings amount given. The 1 stands for 1 batch of filling.) Recipe

Pies Ethnic Polish Poland European

fooddownunder.com

Abalone Soup

2008-01-30T07:33:00.000-08:00

(Movie)

Ingredients :

4 x Dried black mushrooms
1/2 can Abalone, 4-oz
Stock or water
1/4 cup Smoked ham
1/2 cup Lean pork
2 slc Fresh ginger root
1 tbl Cornstarch
1 tbl Soy sauce
1 tbl Sherry
1 tbl Peanut oil
1/4 tsp Salt
1 dsh Pepper
1/4 tsp Salt
1 x Egg

Method :

* 1. Soak dried mushrooms.
* 2. Drain canned abalone, reserving liquid. Combine abalone liquid with enough cold stock or water to make six cups.
* 3. Cut mushrooms, abalone, ham and pork all in strips, but keep them separate. Mince ginger root.
* 4. Combine cornstarch, soy sauce and sherry. Add to pork and toss to coat. Let stand a few minutes.
* 5. Heat oil. Add salt and ginger and stir-fry a few times. Add pork and stir-fry until it loses pinkness. Remove from pan.
* 6. Meanwhile bring abalone-stock mixture slowly to a boil. Add mushrooms and stir-fried pork. Simmer, covered, 10 minutes.
* 7. Add abalone, ham strips, pepper and remaining salt. Cook only to heat through, about 2 minutes. (Don't overcook abalone; it will toughen.)
* 8. Garnish with a poached egg.
* VARIATION: For the pork, substitute 1/2 cup chicken breast, cooked. Add in step 6 after mushrooms have simmered 8 minutes, and cook only to heat through.

fooddownunder.com

Bamia (Baked Molded Okra and Beef)

2008-01-29T05:38:00.000-08:00

(Movie)

Ingredients :

1 1/2 lb Okra, fresh
4 tbl Butter
1 tbl Butter, softened
1/2 cup Onion, finely chopped
1 lb Hamburger, lean, prefer chuck
1 tsp Garlic, finely chopped
6 tbl Tomato puree, canned
2 cup Beef stock, fresh or canned
1 tsp Salt
Black pepper, freshly ground
Lemon wedges

Method :

* Wash the fresh okra under cold running water, and with a small, sharp knife, scrape the skin lightly to remove any surface fuzz. Cut 1/8 inch off the stem at the narrow end of each pod.
* In a heavy 10 to 12 inch skillet, melt 2 table spoons of butter over moderate heat. When the foam subsides, add the okra and, stirring frequently, cook for about 5 minutes until it stops "roping," or producing thin white threads. with a slotted spoon, transfer the okra to paper towels to drain.
* Pour off the fat remaining in the skillet, add 2 more tablespoons of butter and melt it over moderate heat. Drop in the onions and cook for 8 to 10 minutes, or until they are soft and lightly browned. Add the meat, mashing it with the back of the spoon to break up any lumps, and cook until all traces of pink disappear. stir in the garlic, tomato puree, 1 cup of the stock, the salt and a few grindings of pepper. Cook briskly uncovered until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly in the spoon. Remove from the heat.
* Preheat the oven to 325 degrees (F). with a pastry brush coat the bottom and sides of a circular baking dish 7 or 8 inches in diameter and about 3 inches deep with the tablespoons of softened butter. spoon half the meat mixture into the casserole, smoothing and spreading it to the edges with a spatula. Arrange the okra over the meat, placing the pieces closely together side by side in a spoke like pattern with the cut ends facing out.
* Spread the remaining meat mixture evenly over the okra, masking it completely, and sprinkle over it the remaining stock.
* Bring to a boil over moderate heat, cover tightly with a lid or foil and bake in the middle of the oven for about 1 hour. (Check the casserole occasionally, and if the top seems dry pour in up to cup more stock, a few tablespoons at a time.) Cook the bamia uncovered for 5 minutes, then unmold it in the following fashion: Run a long, sharp knife around the inside edges of the casserole, place a heated serving plate upside down over the top and, grasping the casserole and plate together firmly, invert them. The bamia should slide out easily. Serve garnished with lemon wedges.

fooddownunder.com

Almond Fingers

2008-01-28T05:16:00.000-08:00

(Movie)

Ingredients :

2 oz butter
1/4 tsp baking powder
1 oz sugar
salt
1 x egg
1/4 lb flour
Almond Icing:
Icing sugar
blanched chopped almonds
1 x egg white
almond essence

Keys : Nuts Australian Australia Aussie Pacific Australian Oz

Method :

* Cream the butter and sugar until pale, add egg yolk.
* Sift together flour, baking powder and salt.
* Add and mix to a firm dough.
* Roll dough out 1/4 inch thick.
* Cut dough into rectangles 3 x 1/2".
* Prepare icing by beating the egg white with the icing sugar until thick.
* Spread the icing evenly on biscuits and sprinkle with the chopped nuts.
* Arrange evenly spaced on a lightly greased baking tray.
* Bake 350 F 10 minutes.

fooddownunder.com

Almond Coconut Cake

2008-01-28T05:12:00.000-08:00

(Movie)

Ingredients :

BASE
10 x macaroons
1/2 cup coconut, dessicated
2 tbl brandy
FILLING
125 gm butter
1/2 cup sugar (caster)
2 x eggs
10 x macaroons
1/4 cup flour, plain

Keys : Cake Nuts Baked Party Bbq Australian Australian Australia Aussie Pacific Oz

Method :

* *Base:
Crush macaroons fine. You should have about 1/2 cup per cake.
* Combine macaroon crumbs, coconut and Amaretto in a bowl, press evenly over base of well greased and lined 20cm round cake tin.
* *Filling:
Separate eggs.
* Crush macaroons fine. You should have about 1/2 cup per cake.
* Cream butter and sugar in a small bowl with electric mixer until light and fluffy.
* Beat in egg yolks gradually, stir in extra macaroons and sifted flour, transfer mixture to a large bowl.
* In a clean bowl, beat egg whites until soft peaks form, fold gently into cake mixture, spread evenly into cake tin, bake in moderate oven for about 30 minutes.
* Stand 10 minutes before turning onto wire rack to cool.
* Serve dusted with sifted icing sugar.
* Macaroons are sweet French biscuits which can be purchased at most supermarkets.

fooddownunder.com

Worcestershire sauce

2008-01-27T05:34:00.000-08:00

(Movie)

Worcestershire sauce is a classic English Würzsauce that the company Lea & Perrins since 28 August 1837 is manufactured in Worcester. Today, generic products under the name of Worcester sauce, but also by other companies.

The original product from England consists of vinegar, molasses, sugar, salt, anchovies, tamarinds extract, onions, garlic, spices and various natural flavors and matures over a number of years in closed containers. The exact composition is a secret. The result is a thin, tiefbrauner and aromatic extracts.

In comparison to the Worcestershire sauce, the legal reasons Worcester sauce sold as a generic products mostly from soy sauce as a base and can also water, mustard, pepper, chili, fruit pulp, and other spices. Often, these products also contain artificial flavourings, preservatives, thickeners and soft taste often heavily from the original.

Worcestershire sauce found in the kitchen versatile use, especially for meat dishes. Also for the preparation of alcoholic Bloody Mary cocktails (next Tabasco sauce) and the Michelada is Worcestershire sauce.

History
The sauce goes to the legend of an Indian recipe, the ex-governor of Bengal, Lord Marcus Sandys, 1835 brought to England. In reality, there has never been a governor or other Kolonialbeamten this name, but the recipe came from a noble woman whose named on the label but against the then decency rules would have.

This recipe he allegedly at the drugstore by John Lea and William Perrins in Worcester prepare. However, the result tasted too sharp, and was rejected as unfit. A barrel of the mixture, Lea and Perrins for himself had made, according to legend, was in a cellar stored. As this after half a year, was content to a spicy sauce matured. Lea and Perrins then began with the production.

As far as the legend on the sauce. The fact that this is a PR invention of the manufacturer, has also indirectly meanwhile, a company spokesman Lea & Perrins admitted, said that it was probably not "God's own truth." The recipe may be of the pharmacists even been conceived. The Worcestershire sauce since 1838 and was produced in the early years, initially as a means to promote digestion advertised.

wikipedia

Abish (Ethiopia)

2008-01-25T12:37:00.000-08:00

(Movie)

Ingredients :

4 fl oz Vegetable oil
1 lrg Onion, diced
1 tbl Grated root ginger
1 tbl Finely chopped garlic
2 x Tomatoes, diced
1 lb Lean, minced beef
Salt, to taste
3 x Eggs, beaten
1 tbl Turmeric
1 tbl Butter with 1 tbs. chopped parsley
Extra parsley for garnishing
8 oz Goat's cheese, grated, optional

Keys : Entrees Ethiopian Ethiopia African

Method :

* Heat oil in pan and saute onion till golden. Stir in ginger, garlic, tomatoes, mince and salt. Cook on low 15 - 20 min., stirring regularly to prevent burning. Combine eggs with mixture in pan and cook 10 min. Remove from heat. Add turmeric and seasoned butter and top with parsley and cheese. Serve with rice or fresh bread; mix with steamed corn and eat by itself; or use it to stuff other vegetables.

fooddownunder.com

Chickpea Soup (Iraq)

2008-01-24T11:29:00.000-08:00

(Movie)

Ingredients :

1 cup chickpeas soaked overnight in
9 cup water
2 tbl butter
2 med onion diced
4 x cloves garlic crushed
1/2 cup fresh cilantro leaves finely chopped
salt and pepper
1/2 tsp mustard powder
1 pch cayenne pepper

Keys : Low Calorie Fat Free Diet Mediterranean Vegetarian Soups Beans Iraqi Iraq Middle Eastern

Method :

* In a saucepan, bring chickpeas and their soaking water to a boil and then cook over medium heat for 1+1/2 hours.
* In a separate pan, stir-fry the onions and garlic in the butter until they begin to brown. Add the coriander leaves and stir-fry for a few moments longer, then add the contents of the frying pan and the remaining ingredients to the chickpeas. Cover and cook over medium heat for 1 hour or until the chickpeas are tender.

fooddownunder.com

Grilled beef short rib

2008-01-22T13:26:00.000-08:00

(Movie)

Galbi gui (Grilled beef short rib) Recipe

Ingredients: 16 ribs *
1 cup soy sauce, 3/4 cup sugar, 1/2 cup water
1 Asian pear, chopped ** (or 1/2 Korean pear)
1 onion, chopped
2 tablespoons minced garlic
4 tablespoons sesame oil
1 tablespoon ground pepper
1 tablespoon juice of ginger
(*Get ribs from Korean market, it's easy. There are two types of cut.
One is that the rib is wrapped with thinly sliced meat with one side attached to a bone.
The other is 1/3 to 1/4 inch thick meat sliced across the bone, so 3-4 bones are in one piece.)
(**Pear acts as a tenderizer, also adds flavor. The best is Korean pear which contains more water and sweet flavor, has soft texture, and it is almost large as a cantaloupe.
If you don't have a access to it, use kiwi, but small amount.)

Wash meat.
Rarely but sometimes you can find tiny bone scraps stick to the meat.
Soak in water for 1 hour, drain.

In a food processor, add chopped onion and pear, puree finely.
Pour out to a large bowl, add remaining ingredients, stir.

Marinate beef for 8-10 hours or overnight.
They cook fairly fast, 2-3 minutes on one side.

Traditionally, it is grilled with a wood charcoal but
certainly you can grill on a gas stove or out door grill.

koreanrestaurantguide.com

Grilled marinated Beef

2008-01-22T13:23:00.000-08:00

(Movie)

Bulgogi (Grilled marinated Beef) Recip

Ingredients: 2 lb beef (loin tip steak)*, thin sliced
3 green onions, sliced in a bias
4 button mushrooms, sliced
1/2 onion, thinly sliced
1/4 cup soy sauce, 1/4 cup sugar, 1/4 cup water
2 tbsp sesame oil, 2 tsp pepper
1 tsp sesame seeds, 1-2 tbsp minced garlic
1 tbsp juice of ginger
1/2 onion, grind in a food processor
(*Or any parts for grilling)

Have sliced beef very thin.

Combine all ingredients in a big bowl.
Marinade beef and vegetables for at least 30 minutes.
1-2 hours is the best, after more than several hours it will taste too salty.

Grill the beef.

Serve with rice.

Tips: Important tip is to use same amount of soy sauce and sugar.
If you do this a day ahead, reduce soy sauce.
And don't forget to put it in a refrigerator.

Ask a butcher to slice the beef very thinly.
Traditionally, bul go ki made with very thin slice of beef.
But store bought beef, rather thick slice works as well.
Or there's a sliced beef just for bul go ki in a Korean grocery.

You can grill this on a table top, with a shallow pan.
Grill with medium high heat and have the juice of beef and vegetables on rice.

koreanrestaurantguide.com

Caviar Cream Pie Recipe

2008-01-17T12:29:00.000-08:00

(Movie)
INGREDIENTS:

* 1 large white sweet onion, minced
* 6 large hard-boiled eggs, chopped
* 3 Tbsp mayonnaise
* 2 cups sour cream
* 1 (8-ounce) package cream cheese, at room temperature
* 1 (4-ounce) jar caviar (red or black)
* Chopped chives and parsley for garnish
* Melba toast, baguette slices, crackers

PREPARATION:
Gently press the chopped sweet onion in a paper towel to remove moisture.

Cut a round of waxed paper and place in the bottom of an 8-inch springform pan.Butter the the inside of the pan.

homecooking.about.com

The Luxurious recipe: Caviar Eggs

2008-01-13T22:53:00.000-08:00

(Movie)
Caviar Eggs

Ingredients
6 hard-cooked eggs
6 tablespoons caviar (red or black)
1 tablespoon chopped chives or green onions
1 tablespoon chopped parsley
1 tablespoon mayonnaise or sour cream
1 teaspoon freshly ground black pepper

Instructions
Shell the eggs, cut them in halves, and remove the yolks. Mash these well and combine with the remaining ingredients. When it is thoroughly whipped together, heap it into the whites with a spoon, or pipe it in, using the rosette end of a pastry tube.

For a first course, serve 2 halves per person. Arrange them on greens and pass a Russian dressing. Or double the recipe and serve it as a salad course with watercress, Russian dressing, and crisp French bread.

Yield: 6 servings

homecooking.about.com

Sushi Recipe

2008-01-12T12:13:00.000-08:00

(Movie)
Inarizushi is known as brown bag sushi. Sushi rice is packed in a seasoned fried tofu (bean curd.)

INGREDIENTS:

* 6 abura-age (fried tofu)
* 4 cups sushi rice *rice and sweet vinegar mixture
* 1/2 cup dashi soup stock
* 1 tbsp sugar
* 2 tbsp mirin
* 3 tbsp soy sauce

PREPARATION:
Put abura-age into boiling water for a moment and drain well. Cut the abura-age in half so that each piece have an open end. Put dashi soup stock, sugar, mirin, and soy sauce in a pan and bring to a boil. Add abura-age pieces to the pan and lower the heat. Put a lid over the pan and simmer for 15 minutes. Take out the abura-age into a plate and lightly press to remove the liquid. Shape into small sized ovals and press into an abura-age pocket. Fold in the open side to close the pocket.

*Makes 12 pieces

japanesefood.about.com

Okayu

2008-01-12T12:08:00.000-08:00

(Movie)
Okayu is easy to digest and is easy to eat. When you have a stomachache or have a cold, okayu is a good food to eat. Also, okayu is a good baby food. In China, okayu is commonly eaten for breakfast.
*This is a recipe to make plain okayu. You might want to add some vegetables or meat, depending on your appetite. (For example, boiled chicken, boiled shrimps, boiled scallops, mushrooms, daikon radishes, and so on.

*makes 2 servings
INGREDIENTS:

* 1/2 cup Japanese rice
* 3 cups water
* 1/2 tsp salt
* *some chopped green onion
* *sesame seeds

PREPARATION:
Wash Japanese rice well and drain. Put water and rice in a pan. (*an earthenware pot is suitable.) Leave it for 30 minutes. Put the pan on medium heat and bring to boil. Turn down the heat and cook the rice for 30-40 minutes.Add salt before serving. Sprinkle chopped green onion and sesame seeds if you would like.

japanesefood.about.com

Pepper Corn Paella - Vegetarian

2008-01-10T12:00:00.000-08:00

(Acer)
Yield: 4 Servings

Ingredients

1 tb vegetable oil
1 onion; chopped
2 garlic cloves; minced
1 c short-grain rice
1/4 ts turmeric
2 c vegetable stock; warm
1/4 ts salt
1/4 ts pepper
1 sweet red pepper
1 sweet green pepper
2 plum tomatoes
1 1/2 c corn kernels
1 fresh parsley, chopped

Instructions

In large nonstick skillet or paella pan, heat oil over medium heat;
cook onion, garlic, rice and turmeric for 4 minutes or until onion is
softened. Stir in stock, salt and pepper; bring to boil. Reduce heat,
cover and simmer for 10 minutes.

Meanwhile, cut green and red peppers in half lengthwise; remove core
and membranes. Cut in half crosswise; cut lengthwise into strips.
Core and chop tomatoes. Stir peppers and tomatoes into pan; cook,
covered, for 15 minutes or until rice is almost tender.

Stir in corn; cook, covered for about 5 minutes or until liquid has
evaporated.

Garnish with parsley.

Serve with a crusty roll and crunchy-crisp marinated salad.

recipes.chef2chef.net

The Cooking recipe from China

2008-01-08T12:06:00.000-08:00

(Acer)
Chinese Egg Rolls
6 Servings

Ingredients

1/2 c soy sauce
1/4 c water
1 mashed garlic clove
1 juice from 1/4 lemon
1 quartered roasting chicken
2 lb lean pork tenderloin
3 tb vegetable oil
1 finely sliced celery stalk
1 sm head cabbage finely diced
3 finely diced large onions
1 pk (8-oz) finely diced fresh
-mushrooms
1 soy sauce to taste
1 salt and pepper
1 lb bean sprouts thoroughly
-cleaned
1 egg roll wrappers
1 lightly beaten egg white
1 vegetable oil for frying
1 dipping sauce:
1/2 c soy sauce
1 ts dry mustard
1 ts to 3 ts garlic powder
1 ts vinegar
1 ts brown sugar

nstructions

Mix together, soy sauce, water, garlic and lemon juice. Add the chicken
andpork. Cover tightly and marinate overnight. Roast the chicken and the
pork together in a 350 degree oven until done. The chicken takes about an
hour. The pork takes about an hour and a half. When cool, cut into
matchstick pieces. Set aside. In a wok, or dee-sided frying pan, warm
the oil. Over medium heat, add the celery, cabbage, onions and mushrooms.
Stir fry until celery and onions are tender. Add chicken and pork. Stir
until heated through. Add soy sauce, salt and pepper to taste. Remove
this mixture from heat. Stir in bean sprouts. When working with egg roll
wrappers be sure to cover them with a damp cloth to prevent them from
drying out. To fill each roll, mound about 2 heaping tablespoon of filling
just below the center of the egg roll. Fold bottom corner up over filling
to cover, then fold in thetwo outside corners. Roll closed, sealing shut
with a bit of egg white. Putoil in a wok or large pan to a depth of about 2
inches - deep enough to cover the egg rolls. Over medium-high heat,
warm the oil and carefully add the egg rolls, one at a time. Deep fry about
2-3 minutes, until golden brown on both sides, turning once. May be
kept warm in 200 degree oven until serving time. Serve with dipping
sauce.
DIPPING SAUCE: Combine soy sauce,
mustard, garlic powder, vinegar and brownsugar.

NOTE: Egg rolls may be frozen
after frying and cooled. Reheat in oven to serve.

recipes.chef2chef.net

The Cooking recipe from China

2008-01-08T12:01:00.000-08:00

(Acer)
Chinese Stuffed Mushrooms
1 Servings

Ingredients

24 fresh mushrooms (about 1 lb)
1 ts grated; pared fresh

Instructions

ginger
6 oz Uncooked; boneless lean pork - root
1/4 c Drained whole water 2 ts Rice wine or dry sherry
Chestnuts 1 ts Soy sauce
3 Green onions 1/2 ts Hoi sin sauce
1/2 Small red or green pepper 1 Egg white
- seeded 3 c Vegetable oil
1 sm Stalk celery 1/2 c All-purpose flour
1 ts Cornstarch

recipes.chef2chef.net

Afghani Briyani

2008-01-06T07:35:00.000-08:00

(Dvd)
Ingredients

- 1 kg. lamb meat on the bone, cut into large pieces.
- 5 cloves
- 1large cinnamon stick
- 2 tsp. salt
- 1tbsp. ginger paste
- 1 tbsp. garlic paste
- 8 cups water
- 3 cups good quality saila rice
- 3/4 cup cooking oil
- 1 large onion skinned and thinly sliced
- 1 inch piece cinnamon stick
- 6 cloves
- 8-10 green cardamoms
- 1 tsp. cumin
- 3-4 carrots, peeled and grated
- 1\2 cup green raisins
- 1\2 cup pine nuts

1. Wash meat thoroughly under cold water tap. Place the meat, cinnamon, cloves, salt, water, garlic and ginger in a large heavy based sauce pan. Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender.
2. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 11\2 hours. Drain in a sieve and let it stand for a minute or two.
3. Fry the nuts, raisins and carrots separately in 2 tablespoons of oil in a small frying pan. keep aside.
2. Heat oil in a large heavy based pan, add the onion and while stirring frequently fry for 3-5 minutes. Add cinnamon stick, cloves, green cardamoms, cumin, meat and 6 cups of stock, add water if necessary to make 6 cups. Bring to boil and add the rice to it. Carefully stir once. Cover and reduce the heat to medium and cook for 7-10 minutes. Gently stir the rice. (Do not stir to hard otherwise the rice will break.) Put a layer of carrot, raisins and pine nuts on the top of the rice. Cover with a tight fitting lid, reduce the heat to very low and allow to cook for another 7 - 10 minutes until rice is tender.
Fluff up the rice with a fork, then transfer it into to a heated serving dish.
Serve with Raita.

contactpakistan.com

Back to Nature 1

2008-01-05T12:25:00.000-08:00

The candle Smooth Resleting stall If resleting you stall, to overcome him, rub the candle to teeth resleting this.
If resleting cannot heal, this is caused by his hook part am lax.
To improve, search tang small.
Press the hook part.
Move the hook.
If teeth resleting still cannot heal perfect, press again the hook until resleting could normal.

Back to Nature 2

2008-01-05T12:18:00.000-08:00

(Dvd)
Bamboo shoots Apus Medicine trachoma of the ILLNESS of the trachoma eyes when immediately is not treated can result in blindness.

Bamboo shoots apus can be made alternative medicine.
His method of half of the lump of bamboo shoots apus is soaked in water boil for three seconds, then is grated.
Add ripe water 2 tablespoons in this grater.
His water is refined and drop to the eyes totalling 2 - 4 drops.
Carry out medical treatment 5 times one day.

Beef Semur

2007-12-29T14:11:00.000-08:00

(Dvd)
Ingredients: 1 lb beef, 6 pieces candle nut, 5 cm of ginger, 5 pieces of shallots, 3 pieces of garlic, salt, pepper, soy sauce.

Direction:

* Slice beef thinly
* Peel shallots and garlic, slice thinly
* Slice ginger and grind candle nut
* Brown shallots, garlic, ginger, and candle nut
* Put in beef and mix them evenly
* Add salt and pepper
* Add 2-3 cups of water so beef will cook evenly

It is hoped was successful.

Really Traditional: Opor Solo

2007-12-29T14:06:00.000-08:00

(Dvd)
Ingredients: 1 chicken, 4 cups of coconut milk, 6 pieces of shallots, 3 pieces of garlic, 120 gram candle nut, 10 gram corriander, 5 gram jintan, 3 helai bay leaves, 1 batang daun sereh, 100 gr lengjuas, salt and pepper.

Destination:

* Cut chicken into pieces
* Grind shallots, garlic, candle nut, corriander, and jintan
* Brown for a little bit.
* Boil chicken with 2 cups of coconut milk, put in sereh and galanga.
* When chicken is about done, put in more coconut milk along with the spice mix above. Add salt and pepper to taste.

It is hoped pleasant.

Chicken Wellington

2007-12-28T00:16:00.000-08:00

(Acer)

6 Chicken seeds breast
6 Puff sheets pastry sheet or (2 boxes) BUtter
1 Mashroom box
2 garlics or garlic powder
Salt and Black pepper
Chives if being not with Green onion

His METHOD:
Fried previously Chicken breast that already in the spice with Garlic, pepper, salt but was not too ripe because still in baked so might not ripe then cold would.
Stir-fry (sauteed) Chopped mashroom was finished that dikeringkan just cooled down input to the refrigerator although fast cold.
Took puff pastry that has been soft the piece of the Cream input quadrangle cheese one tablespoon ,chopped mushroom, chives (green onion) finally chicken breast but in the piece half although should not too much besar
just in bungkus. saw the form after being
finished
Just put to OVen temp 350 old him 30 mins

Congratulations tried.
It is hoped was successful.

Knew Mixed Surabaya

2007-12-26T06:21:00.000-08:00

Ingredients/ Bahan:
1 pack Beancurd (Tahu)
250 gr Bean shoot (Cambah/Taoge)
1 bunch Lettuce (Selada)
4 pcs Dried egg noodle (Mie kering)
Some fried Garlic crackers (krupuk bawang)

Soup/ Kuah:
500 gr Skirt/Gravy beef (daging sapi)
1 stalks Lemon grass (sere)
1 tbsp Coriander (Ketumbar)
6 Shallots (bawang merah)
3 cloves Garlic (Bawang putih)
2 tsp Galangal powder (Laos bubuk)
Salt (Garam)
1 tbsp Palm sugar (Gula merah)
1 cm Ginger (Jahe)
2 Bay leaves (Daun salam)
2 Kaffir lime leaves (daun jeruk purut)
Water

Directions/Cara membuat:
English:
1. Blend all the soup spices then saute it until it fragrant then put in into a deep pan with beef (already sliced thinly) and water, boil all until the beef cooked and tender.
2. Fried the beancurd, set aside. Soak the bean shoot with hot water for 2 seconds then rinse it.
3. Wash and shred the lettuce, set aside.
4. Make "Sambal Petis".

Serving:
1. Put a tsp of sambal petis, dilluted with little bit soup, then some lettuce on to a deep plate/ bowl, then some sliced fried beancurd, some sliced "Lento", a pinch of bean shoot.
2. Pour the soup and garnish with garlic crackers.
3. Eat with "Sambal Petis" and lime juice.

Fried Chilli Sauce Petai

2007-12-26T06:11:00.000-08:00

Fried Chilli Sauce Petai

Ingredients: 7 eggs, 4 strings of "petai", 3 cups thick coconut milk, 250 gr ground beef, 4 pieces garlic, 6 pieces of shallots, 6 piece of red chili peppers, 20 gr javanese lemon, 1 tea spoon sugar, salt and pepper.

Direction:

* Remove the yoke of the eggs (use just the whites) Skin petai
* Slice shallots, brown a little bit.
* Mix ground beef with 2 egg whites, mix with sald, pepper to taste.
* Form small balls.
* Let the javanese lemon sit in a cup of water The rest of the egg whites put in a place holder, and steam cook
* Cut into cube sized pieces
* Grind chili, garlic, and add sugar
* Heat pan with a little cooking oil, add shallots and the garlic mix above, followed by the petai a few minutes later.
* Put in the javanese-lemon water, followed by the ground beef balls, add salt and pepper.
* Let simmer for a while, then add the rest of the coconut milk and the egg-white cubes.
* et simmer for another 3 minute.

Indonesian Coconut Cupcakes

2007-12-22T19:13:00.000-08:00

(Acer).
1/2 cup plain flour
1/2 cup sugar
2 eggs
1/4 cup coconut milk
1/2 teaspoon baking powder
1/2 tablespoon green food coloring
1/3 cup desiccated coconut, soak in water to moisten
1/2 teaspoon salt

1. Grease 15 cupcake moulds.
2. Using an electric mixer, beat sugar and eggs on high speed until pale and creamy.
3. Fold in quarter of the coconut milk, quarter of the flour, then stir gently to combine. Repeat this step until all milk and flour are folded inches.
4. Fold in the food coloring and stir to combine.
5. Put 2-3 tbs of dessicated coconut into each mould, press firmly into base.
6. Fill the moulds with batter until full.
7. Place in a saucepan half-filled with hot water, cover and bring to the boil. Reduce heat to a gentle simmer, then steam for 35-50 minutes until a skewer inserted into the centre comes out clean.
8. When the cakes are cooked, leave to stand for 5 minutes. Run a knife around the edge of each mould, then ease the pudding out onto a serving plate.

recipezaar.com

Balinese Satay

2007-12-22T18:59:00.000-08:00

(Nokia)
500 g cubed chicken breasts
24 bamboo skewers

Marinade
2 teaspoons tamarind paste
2 tablespoons warm water
3 garlic cloves
4 peeled shallots
1 teaspoon coriander seeds
1/4 cumin seed
1/2 teaspoon salt
1 1/2 tablespoons oil (groundnut or sunflower oil will do)

Peanut sauce
2 tablespoons oil
3 red finger-length chilies
3 garlic cloves, minced
200 g unsalted peanuts, dry roasted and skinned
1/2 teaspoon salt
3 tablespoons palm sugar or brown sugar
250 ml hot water

1. Mix the tamarind pulp with oil, add chicken and set aside to marinade for at least 20 minutes.
2. To prepare the peanut sauce heat the oil in a saucepan add chillies and garlic and cook over medium heat until soft (about 5 minutes). put the mixture into the food processor and add the peanuts, salt and sugar. Process briefly so that the peanuts are still chunky. Add hot water and process again to make a thick sauce.
3. Thread 4 chicken cubes onto each skewer. Grill on the barbecue or griddle pan until golden brown on both sides and cooked inside. Serve with dipping bowls of peanut sauce rice or pita bread and fresh cucumber salad.

recipezaar.com

Fish Head Curry

2007-12-19T18:55:00.000-08:00

(Acer).Ingredients :

1 (850g)

2 tablespoons

3 tablespoons

1 stalk

1

750 cc

5

10

Spices (ground)

10

1/2 tablespoon

1/2 tablespoon

7

3 cloves

1 tablespoon

1/2 teaspoon

1/4 teaspoon

1 teaspoon

1 tablespoon
Fish Head, cut into 2-4 pieces

Desiccated coconut, roasted, pounded

Oil

Lemon grass, bruised

Pandanus leaf, torn, knotted

Coconut milk from 1 coconut

Carambolas, halves

Salam leaves or bay leaves as substitute

Lime juice and salt

Dried red chilies

Chopped turmeric

Chopped ginger

Shallots

Garlic

Coriander, roasted

Cumin, roasted

Aniseed, roasted

Peppercorns, roasted

Dried carambola

Salt

Method :
Rub the fish head with lime juice and salt, and let it stand for 1/2 hour.
Drain, then rub the fish head with pounded coconut.
Heat oil and sauté ground spices, lemon grass and pandanus leaf until fragrant, then add coconut milk.
Allow to simmer.
Add fish head and carambolas, and bring to the boil.
Stir from time to time, then add salam leaves.
Simmer until the fish is cooked and the gravy is a little oily.
Serve hot.
Note : If there are no dried carambolas available, use 1/2 teaspoon tamarind juice.

asianonlinerecipes.com

Fish in Sweet Curry

2007-12-19T18:51:00.000-08:00

(Acer). Ingredients :

500 g

1 teaspoon

1/2 teaspoon

3 tablespoons

6

1 stalk

4

500 cc

1 piece

2

4

Spices (ground)

2 teaspoons

2 teaspoons

1 tablespoon
Fish (Snapper or Spanish Mackerel)

Chopped turmeric

Salt

Oil

Shallots, thinly sliced

Lemon grass, bruised

Red chilies, sliced

Coconut milk

Asam gelugur

Pink ginger buds, halved

Carambolas, halved

Oil for deep-frying

Salt

Turmeric

Chopped ginger

Chopped galangal

Method :
Cut the fish and rub with chopped turmeric and 1/2 teaspoon salt.
Let it stand for 10 minutes.
Deep fry until the fish turns golden brown, then set aside.
Heat 3 tablespoons oil and saute shallots then add ground spices, lemon grass and chilies.
Pour in coconut milk and add asam gelugur, salt and ginger buds.
Bring to the boil.
Add fish and carambolas,
Cook until the gravy thickens.

asianonlinerecipes.com

Fish Ball Soup

2007-12-19T18:36:00.000-08:00

(Acer).Ingredients :

250 g

1 1/2 liter

2 tablespoons

25 g

25

1 (250g)

3

2 sprigs

Fish Balls

250 g

175 g

25 g

1

1 1/2 teaspoon

100 cc

Spices (ground)

6 cloves

1 teaspoon
Shrimps, shelled, finely chopped (keep shells for stock)

Water

Margarine

Mushrooms, soaked in hot water

Dried lily buds, soaked in hot water until tender, knotted

Yam bean, cut into strips 1/2 X 1/2 X 5 cm

Spring onions, thinly sliced

Chinese parsley, coarsely sliced

Fried shallots

Salt

Fish fillet (Spanish mackerel or Snapper)

Cornflour

Flour

Egg white

Salt

Water

Seasoning

Garlic

Peppercorns

Method :
Stock

Roast the shrimp shells until they turn red.
Add 1 1/2 liters water, bring to the boil and simmer for 1/2 hour.
Strain the stock, reduce heat and continue to cook until the stock boils.
Fish Balls

Mix ingredients for fish balls.
Shape a teaspoon of mixture into balls.
Toss into boiling water until just cooked.
Method

Heat margarine and sauté ground spices.
Add shrimps, mushrooms, lily buds and yam bean.
Continue to fry until soft.
Add to the shrimp stock.
Before removing from heat, add fish balls, salt, spring onion and parsley.
Garnish with fried shallots and serve with chili sauce.

asianonlinerecipes.com

Christmas Appetizers

2007-12-15T19:37:00.000-08:00

SUBMITTED BY: Marilyn

INGREDIENTS

* 1 (1 pound) loaf cocktail rye bread
* 1 (3 ounce) package cream cheese, softened
* 1 large cucumber, peeled and thinly sliced
* 1 onion, halved and thinly sliced
* 6 tablespoons mayonnaise

DIRECTIONS

1. Place half of the cocktail rye bread on a clean work surface. Spread each slice with cream cheese.
2. Place 1 or 2 slices of cucumber on each, and then 1 or 2 slices of onion.
3. Spread remaining slices with mayonnaise and place atop onions to complete the sandwiches.

allrecipes.com

Tangy Cheese Ball

2007-12-15T19:34:00.000-08:00

SUBMITTED BY: mistersax

INGREDIENTS

* 1 (8 ounce) package cream cheese, softened
* 1 (8 ounce) package shredded sharp Cheddar cheese
* 2 teaspoons dill pickle juice
* 1 (.7 ounce) package dry Italian-style salad dressing mix
* 10 ounces pecans, chopped

DIRECTIONS

1. In a large bowl combine cream cheese, Cheddar cheese, pickle juice and salad dressing mix. Blend well, mixing by hand.
2. Shape into a ball and roll in pecans. Refrigerate at least 3 hours before serving.

allrecipes.com

Chicken Italian Style

2007-12-11T20:37:00.000-08:00

Chicken Italian Style

1 4 lb chicken -- cut up
3 tablespoons olive oil
2 onions -- sliced
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 celery ribs -- cut in small chunks
2 cups potatoes -- diced
1 cup ripe tomatoes -- chopped
1 teaspoon oregano
3 tablespoons chopped parsley
1 cup frozen peas -- thawed

Brown the chicken parts in oil. Add salt, pepper and onions and cook for another 5 minutes. Put celery and potatoes in the bottom of the slow cooker and top with browned chicken, onions, tomatoes, 1/2 cup water, oregano and parsley. Cover and cook on low for 6 to 8 hours. Add peas, cover and cook on high 15 minutes.

justslowcooking.com

Chicken Soup

2007-12-11T20:34:00.000-08:00

Chicken Soup

1 (14. 5 oz. ) can chicken broth (can use low-fat)
1 (14. 5 oz. ) can French-style green beans, undrained
1 (14. 5 oz. ) can diced tomatoes, undrained
1 large onion, halved and sliced very thin
2 ribs celery, sliced very thin (also include tops)
1 potato, peeled and chopped
1/2 c. fresh mushrooms, sliced very thin
1 c. carrots, julienne-sliced
1/2 c. fresh parsley, chopped (or 2 T. dried parsley)
1 T. fresh marjoram, chopped (or 1 t. dried marjoram)
1 sprig fresh thyme (or 1 t. dried thyme)
1 T. fresh sage, chopped (or 1 t. dried sage)
1 T. fresh rosemary, chopped (or 1 t. dried rosemary)
1 bay leaf
salt and pepper to taste
1 c. brown rice or long-grain rice or wild rice mixture, uncooked
1 cup leftover chicken (or turkey), chopped

Put all ingredients down to the salt and pepper in the slow cooker. Add water until within about 1 inch of the top of the slow cooker. Cook on high for 6-8 hours. Two hours before serving, add the rice and turkey or chicken. Continue cooking on high.

justslowcooking.com

Barbecue Tempe

2007-12-11T20:30:00.000-08:00

Barbecue Tempe

1 package tempe cubed (3 grain or soy)
2 Tb. brown sugar
1 Tb. molasses or honey
1/4 C. chopped onion
1 tsp. minced garlic
1 1/2 tsp. smoked bittersweet paprika
1/2 tsp. chili powder
1/2 tsp. dry mustard
1 8 oz. can tomato sauce
3 Tb. tomato paste
1 Tb. cider vinegar
1 Tb. stir crazy ( vegetarian worcestershire sauce)
fresh ground pepper

Place all ingredients in slow cooker and cook 4-6 hours on low.

justslowcooking.com

Apple Strudel Recipe

2007-12-11T20:22:00.000-08:00

Apple Strudel Recipe

Ingredients:
10 sheets filo pastry
110 g butter, melted
250 mL fresh breadcrumbs
4 apples, peeled, cored and chopped
165 mL raisins
125 mL chopped walnuts
5 mL cinnamon or mixed spice
60 to 75 mL rum or grated rind and juice of 1 lemon
125 mL white sugar
45 mL milk
60 mL icing sugar

Direction:
Brush 5 sheets of filo pastry with melted butter, placing one on top of the other. Set aside, covered with a damp tea towel. Repeat with remaining pastry sheets.
Scatter breadcrumbs over second stack of pastry. Spread with combined apple, raisins, chopped walnuts and spices. Sprinkle with rum and sugar.
Place the other stack of pastry over the fruit. Roll strudel up. Place on greased baking sheet. Brush top with milk.
Bake at 400 F (200 C) for 30 minutes. Place on serving plate and dust with icing sugar. Cut into slices. Serve warm.

Serves 8-10.

fine-recipes.blogspot.com

Chocolate Chip Walnut Pie

2007-12-09T06:22:00.000-08:00

From Familyfun magazine

RECIPE INGREDIENTS:
Foolproof Pie Shell
1/2 cup unsalted butter, softened
1/3 cup sugar
1 cup light brown sugar, firmly packed
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup flour
1/4 teaspoon salt
2 tablespoons milk
1 cup semisweet chocolate chips
1/2 to 3/4 cup coarsely chopped walnuts
1. Prepare one Foolproof Pie Shell and, while it chills, heat the oven to 350°.

2. Cream the butter with an electric mixer on medium speed. Gradually beat in the sugars. Add the eggs individually, beating well each time. Beat in the vanilla extract and then the flour and salt until well blended. Blend in the milk (don't worry if the filling looks a little lumpy at this point) and, finally, stir in the chocolate chips and walnuts.

3. Pour the filling into the chilled shell, smoothing it with a spoon. Bake the pie on the center oven rack for about 50 minutes, turning it 180 degrees halfway through. When done, the top will be dark golden brown, and the filling will be set except for the very center, which may jiggle slightly when you tap the pan.

4. Cool the pie on a wire rack. This pie is equally good served slightly warm, at room temperature, or chilled (for 1 or 2 hours). Makes 8 to 10 servings.

Familyfun.com

Classic Apple Pie

2007-12-09T06:18:00.000-08:00

From Familyfun Magazine

RECIPE INGREDIENTS:

6 to 8 apples, such as Granny Smith, Cortland, Rome, or a local variety of tart apples
Juice of half a lemon
3/4 cup sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. all-purpose flour
Flaky Piecrust
2 tbsp. butter, cut into chunks
Milk (for glaze)
1. Heat the oven to 425 degrees. Meanwhile, show your child how to use a vegetable peeler to peel the apples. An adult (or older child who can handle a paring knife) can then core and slice the apples into 1/4-inch pieces. Place the apples (about 6 cups) in a large mixing bowl.

2. Next, pour the lemon juice over the apples and add the sugar, cinnamon, nutmeg, and flour. Toss well. Spoon the spiced apples into the lined piecrust and dot with the butter.

3. A pie's top crust is as much art as food. For a lattice style, roll out the second disk of dough, cut it into 14 strips about 1/2 inch wide, and lay 7 of the strips across the pie, 1/2 inch apart. Working from the middle of the pie toward one side, fold back every other strip, then lay a cross strip across the remaining flat strips. Return the folded strips, then fold back the alternate strips and lay in the next crosspiece. Continue, creating a weave pattern. When one half of the crust is woven, repeat with the other side. Finally, use your thumb and index finger to crimp the edges. For a top crust, place the rolled-out dough loosely on top of the apple mixture. With the tines of a fork, make a decorative pattern around the edges. Next, cut pie dough ornaments, place on top of the pie, and cut slits in the dough to allow the steam to escape. Brush the top with milk for a glaze.

4. Place the pie in the preheated oven (lay a sheet of aluminum foil on the rack below to catch any juices). Bake for 45 minutes or until the crust is golden brown and you can see the juices bubbling. If the crust begins to brown before the pie is fully baked, cover it with foil.

5. Let the pie cool, then slice it into wedges. Serve with a scoop of vanilla ice cream or a slice of Cheddar cheese. Serves 8.

Apple Crumble

2007-12-09T06:12:00.000-08:00

From Familyfun Magazine

RECIPE INGREDIENTS:
5 apples
1 cup rolled oats
2/3 cup brown sugar
1/2 cup all-purpose flour
6 tbsp. butter
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. allspice
2 tbsp. apple juice or orange juice
1. Preheat the oven to 375 degrees. Lightly butter a 9-inch square baking pan or a casserole of the equivalent size, then dust it with flour. Peel, core and slice the apples, and arrange them in the pan.

2. In the bowl of an electric mixer, blend the oats, brown sugar, flour, butter, cinnamon, salt and allspice on low speed until it forms a coarse meal. Crumble the mixture evenly over the apple slices and sprinkle with the juice. Bake for 35 minutes. Makes 6 servings.

Chicken Feet with Black Bean

2007-12-06T19:57:00.000-08:00

Category: Appetizers & Snacks
Style: Chinese

Ingredients:
Bahan A:
500 gr cakar ayam, bersihkan, potong jadi dua
1 sdm kecap asin light
2 sdm mushroom soy sauce
1 sdm cuka beras (bisa diganti ama cuka biasa)
2 buah pekak/bunga lawang
500 ml kaldu (saya pakai kaldu seafood siap pakai)*

Bahan B:
3 batang kucai/he (English: Chinese chives)
2 buah cabe merah besar, iris tipis
3 siung bawang putih, geprak, cincang kasar
2 sdm taosi
2 sdm saus tiram
1 sdm minyak wijen
1/2 sdt lada
1 sdm mushroom soy sauce
1 sdt tepung maizena larutkan dengan sedikit air
2 sdm minyak untuk menumis

*Apabila kaldu yang dipakai tidak mengandung garam, bisa ditambahkan garam pada resep bahan kedua.

Directions:
1. Lumuri kaki ayam dengan kecap asin, mushroom sauce, arak beras sampai rata, diamkan selama 30 menit. Kemudian goreng kaki ayam hingga matang.
2. Masukkan kaki ayam goreng ke dalam panci tekan (presto), tambahkan pekak, air kaldu, masak selama 15 menit, angkat. Apabila tidak mempunyai panci tekan bisa digunakan metode pemasakan dengan panci biasa tetapi waktunya akan lebih lama.
3. Panaskan minyak, tumis bawang putih hingga harum, masukkan cabai, kucai dan bumbu lainya.
4. Masukkan kaki dan air kaldu, masak hingga semua bahan matang. Terakhir masukkan larutan maizena.

Grilled Ikan Tude with Dabu-Dabu

2007-12-06T19:52:00.000-08:00

Category: Barbecue & Grilling

Description:
Ikan Tude is what the Manadonese called for Ikan Kembung while in English it's called as Indian Mackerel. This recipe and calamansi's information are my entry for WHB (Weekend Herb Blogging) # 112, hosted by Simona of Briciole. Calamansi is widely used in culinary of Manadonese as well as Filipino's. In Winnpeg, you can find fresh calamansi at Young market on Mc. Phillips.

Thank you to mbak Rieke of Sexy Chef for the recipe. A different style of grilled ikan tude that I made, just inserted sliced shallot in the fish. I found the different between using calamansi and lime for marinating fish. No fishy smell after marinating and cooking the fish with calamansi.

Ingredients:
375 g Indian mackerel (Manadonese: Ikan Tude; Indonesian: Ikan Kembung)
1 shallots, finely sliced
1 tbsp fresh calamansi (Indonesian: jeruk kesturi, jeruk kasturi, lemon cui, lemon cina)
salt as desired

Sambal Dabu-Dabu (Dabu-Dabu Sambal)
6 shallots, finely sliced
6 bird's eye chillies, finely sliced
100 g tomato, diced
2 fresh calamansis (Indonesian: jeruk kesturi, jeruk kasturi, lemon cui, lemon cina), squeezed
sugar and salt as desired to season

Directions:
Grilled Ikan Tude
Preheat a grill pan.

Clean fish by cleaning out the stomach cavity, removing the gills and surrounding tissue, then clean well with tap water.

Cut several deep cuts on both sides of fish. Rub fish inside and over with salt and calamansi juice. Insert finely sliced shallots into deep cuts. Let stand for 15 minutes.

Grill fish until the skin lightly golden brown.

Sambal Dabu-Dabu (Dabu-Dabu Sambal)
Combine all ingredients for sambal.

Spice Paste For Chicken

2007-12-04T20:43:00.000-08:00

Base Be Siap
(Spice Paste For Chicken)

Ingredients

225 gr shallots, peeled
125 gr cloves garlic, peeled
50 gr kencur root, peeled and chopped
60 gr laos, peeled and chopped
100 gr candlenuts
125 gr fresh turmeric, peeled & chopped
50 gr bird's eye chilies, finely sliced
50 gr chopped palm sugar
150 ml coconut oil
2 stalks lemon grass, bruised
3 salam leaves
250 ml water
¾ tbsp salt

Directions

Grind all ingredients except lemon grass, salam leaves and water, coarsely in food processor. Place in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden color.

Cool before using.

Basic Spice Paste

2007-12-04T20:41:00.000-08:00

Base Gede
(Basic Spice Paste)

Ingredients
300 gr large red chili halved, seeded and chopped
100 gr garlic, peeled and chopped
75 gr ginger, peeled and chopped
500 gr shallot, peeled and chopped
75 gr laos, peeled and chopped
100 gr kencur root, peeled and chopped
175 gr fresh turmeric, peeled and chopped
2½ tbsp dried shrimp paste, roasted
2½ tbsp coriander seed crushed
75 gr candlenut
1¼ tbsp black pepper corn crushed
2½ pinch nutmeg, freshly grated
8 cloves
150 ml coconut oil
250 water
¾ tbsp salt

Directions

Combine all ingredients except water in food processor and grind coarsely. Place in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until all water is evaporated and marinade changes to golden color.

Cool before using.

Sambal Dabo Lilang

2007-12-04T20:38:00.000-08:00

Sambal Dabo Lilang

Ingredients
1 md Onion, cut into -thin strips
1 sm Tomato (ripe), -cut into small cubes
1 t Basil (fresh), -chopped fine
1 Lime rind, chopped -into tiny pieces
1/4 c Lime juice (fresh)
1 sm Hot red chili (fresh), -stemmed, seeded, cut -into thin strips
1 sm Hot green chili (fresh), -stemmed, seeded, cut -into thin strips

Directions

Mix all of the ingredients together in a bowl. Let it sit for several hours, stirring occasionally.

Christmas Crunch

2007-12-02T22:04:00.000-08:00

SUBMITTED BY: Debbie Rowe

INGREDIENTS

2 cups white sugar
2/3 cup light corn syrup
1/2 cup water
3 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon baking soda
2 cups crispy rice cereal
1 cup cashews

DIRECTIONS
Grease one 10x15 inch baking pan.
In a large saucepan over medium heat, combine the sugar, corn syrup and water; bring to a boil, stirring constantly until sugar is dissolved.
Continue to cook, without stirring until a candy thermometer reads 300 degrees F (150 degrees C).
Remove from heat; stir in butter, vanilla and baking soda. Add cereal and cashews; pour into prepared pan and allow to cool. Break into pieces and store in air tight container.

Lemon Chicken Salad

2007-12-02T21:55:00.000-08:00

INGREDIENTS

1 cup creamy salad dressing, e.g. Miracle Whip ™
1/4 cup sour cream
1 tablespoon lemon juice
1/2 teaspoon lemon pepper
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups cubed, cooked chicken
2 cups sliced snow peas
1 cup finely diced red onion
1 cup shredded lettuce
1 cup blanched slivered almonds, toaste

DIRECTIONS
In a large bowl, whisk together the salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley. Add chicken, peas, onion, lettuce and almonds and stir until evenly coated. Refrigerate until serving.

PorkSatay

2007-11-29T18:23:00.000-08:00

Satay Babi (Pork Satay)
By: Cook Indonesian

Ingredients:
• 450 g boneless lean pork
• 1 clove garlic, peeled
• 2 candlenuts (kemiri), grated
• 1 teaspoon dried prawn (shrimp) paste (terasi)
• 2 tablespoon dark soy sauce
• 2 tablespoon peanut oil
• bamboo or metal skewers

Preparations:
• Cut pork into thin slices. Set aside
• Mix together garlic, candlenuts, dried prawn paste, soy sauce and peanut oil.
• Add pork to seasoning mixture and leave for 2 hours, permitting meat to soak up seasoning
• Thread pork onto skewers and broil (grill) over charcoal. Serve.

Pork Sate (Sate Asam Celeng)

2007-11-29T18:20:00.000-08:00

Ingredients:
1. Pork tenderloin or loin 600 g ( 1 lb 5 oz ) cut into 1 x 0.5 cm ( ½ x ¼ -inch ) pieces
2. Basic spice paste ( see pg 8) 125 g ( 4 ½ -oz)
3. Birds eye chillies 3-5 chopped
4. Palm sugar 1 tbsp
5. Salt a pinch
6. Bamboo or sate skewers

Preparations:
1. If pork is not your meat of choice replace with chicken or beef and also the respective spice paste ( see pg 8)
2. After threading 4-6 pieces of meat onto a skewer push them together so they are tightly packed at one end covering about 5 cm ( 2 inches) of the skewer.
3. Always serve sate directly from the grill to the plate never cook sates in advance as they will loose a lot of juice and with that become tough and flavourless.

Method:
• Combine all ingredients except skewers in a bowl and mix well.
• Thread 4-6 pieces of meat onto a skewer and push them together towards one end of skewer.repeat until ingredients are used up.
• Cover sate and leave to marinate in the refrigerator for 1 hour
• Grill over very hot charcoal until desired doneness is reached serve immediately.
• Whenever possible grill over charcoal so hot that it will almost burn the skewers done this way the palm sugar in the marinade will caramelize and provide added flavour.

By: Balinese Kitchen

Glutinous Rice Flour Cakes ( Lapek Bugis)

2007-11-29T18:15:00.000-08:00

Ingredients:
250 ml ( 1 cup) coconut milk pinch of salt 250 g ( 1 ½ cups) glutinous white rice flour 125 g ( ¾ cups) glutinous black rice flour ( see note) 2 large banana leaves cut in 25-28 squares 18 cm ( 7 in) each softened in boiling water or over a gas flame 300 ml (scant 1 ¼ cups) coconut cream

Filling
200g (2 cups) freshly grated coconut 150 g ( ¾ cup) sugar 85 ml (1/3 cup) water ½ teaspoon vanilla essence

Preparations:
1. To prepare the filling put the coconut sugar water and vanilla essence in a saucepan and cook over medium heat stirring constantly until the sugar dissolves and the mixture dries up about 5 minutes leave to cool.
2. Put coconut milk and salt into a saucepan and bring slowly to the boil stirring constantly allow to cool slightly combine both portions of rice four in a bowl mixing well then add cooled coconut milk and mix to make a smooth non sticky dough.
3. Take a heaped tablespoon of dough and press into a thin circle put 1 heaped teaspoon filling in the centre and bring up the sides to enclose the filling put each cake in a square of banana leaf and spoon over 1 to 2 tablespoons of the coconut cream pull the side facing you to touch the opposite side tuck in each end to form a pleat then fold the wings of each pleat towards the front of the banana leaf facing you secure with a toothpick.
4. Place cakes in a steamer and steam over boiling water until cooked about 20 minutes.

If black glutinous rice flour is not available soak 125 g black glutinous rice with water to cover for 4 hours drain then process with a little of the coconut milk to make a smooth paste combine with white glutinous rice flour in step 2.

Serves 6
Preparation time: 40 mins
Cooking time : 25 mins

By: Periplus

Stuffed Pancake Roll | Dadar Gulung

2007-11-29T18:11:00.000-08:00

Ingredients:

(Stuffing)

* 2 cups fresh-grated coconut
* 10 Tbs. grated Java dark brown sugar
* 1 Tbs. granulated sugar
* 1 3-inch cinnamon stick, broken in half
* ¼ tsp. salt

(Pancake)

* 1 cup rice flour
* ½ cup cornstarch
* 1¾ cups coconut milk
* ½ tsp. salt 1 egg, beaten 3 drops green food coloring (optional) Vegetable oil

How To:

(Stuffing)

1. Mix the grated coconut, grated Java dark brown sugar and granulated sugar, cinnamon and ½ tsp.salt together.
2. Fry the mixture in a dry pan over medium/low heat, constantly stirred for approximately 5 minutes, or until the mixture is dry.
3. Remove the cinnamon stick, and set it aside.

(Pancake)

1. Mix the rice flour, cornstarch, coconut milk, ½ tsp. salt, green food coloring and egg into a smooth batter.
2. Lightly oil an 8-inch frying pan, and pour 3 tablespoon of the batter into the pan. Make sure the pan is equally covered with the batter so it becomes a thin layer pancake. Fry for one minute, turn the pancake over and fry for another minute. Remove and set aside.
3. Place 2 Tbs. of the coconut mixture on the near edge of the pancake. Fold over once, then tuck in the left and the right sides and fold over once more. Press gently to distribute the filling evenly. Serve at room temperature. Makes 10-12 servings.

Black Rice Dessert | Bubur Pulut Hitam

2007-11-29T18:06:00.000-08:00

ngredients:

* 240 g Black glutinous rice (washed & drained)
* 60 g White glutinous rice (pulut) (washed & drained)
* 7 cc Water
* 2 Pandan leaves, knotted
* 1/2 g Sugar
* Pinch of salt
* 1/2 g Tapioca flour or cornflour Combined with 2 Tbs water to Form a paste
* 1/2 cc Thick cocnut milk Pinch of salt

How To:

1. Put rice in pot with water and pandan leaves and bring to a boil.
2. Reduce heat to low, remove pandan leaves and simmer for 45 minutes until liquid is thick.
3. Add sugar and simmer for 10 minutes.
4. Add salt and thickening. Remove from heat.
5. Serve in small bowls topped with 1-2 tablespoons thick cocnut milk.

PandanCake

2007-11-17T23:40:00.000-08:00

Ingredients: 8 egg yokes, 6 egg whites, 175 gr sugar, 180 gr flour, 3/4 cup thick coconut milk, 1/4 tea spoon of salt, 3 spoon suji extract, green food coloring.

Direction:

* Boil coconut milk, salt, suji extract in low heat
* Beat egg yokes and egg whites and sugar
* Add food coloring
* Slowly add the coooked coconut milk, mixing it evenly.
* Butter the cake pan, put the mix inside
* Bake until done

Beef Roll

2007-11-10T17:08:00.000-08:00

1 kilo beef flank ( whole sliced 1/2" thick )

Filling:
1/4 kilo lean ground pork
1/2 kilo cooked ham, chopped
1/4 kilo mushrooms, chopped (save liquid )
2 hard boiled eggs, chopped
2 tbsp. oats, cereal or bread crumbs
1 tbsp. worcestershire sauce
1 tbsp. liquid seasoning
1/4 cup grated cheese
1 tsp. salt
1/2 tsp pepper

Sauce:
1 cup water and mushroom juice
1 medium onion, sliced
1 tbsp. liquid seasoning
1 tbsp. Worcestershire sauce
1/4 cup cooked ham, finely diced
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. margarine
2 tbsp. flour
1/4 cup sliced mushrooms
Procedure:
Flatten meat with mallet. Set aside. Mix ingredients for filling and spread on meat. Roll. Tie with string to secure. Brown in hot cooking oil. Transfer to baking pan. Add water, mushroom juice, onion, liquid seasoning,Worcester shire sauce, salt and pepper. Brush top with margarine. Cover entire pan tightly with aluminum foil and bake at 350*F for 2 hours or until tender. Meanwhile, make garnishing.

Garnishing:
2 tbsp. butter
1 large potatoes sliced
1 medium carrot, boiled and cut in rounds
1 tbsp. parsley, chopped
1 cup whole mushrooms
Melt butter in a pan. Saute potato and carrots. Remove from fire. Place on platter and place mushrooms. Sprinkle with chopped parsley. Set aside.
When meat is ready, slice them and arrange in a platter. Pour the sauce in a sauce pan. Simmer. Thicken with flour. Add ham and mushrooms. Spoon sauce on meat slices and garnish with carrots and potatoes. Put remaining sauce in a sauce dish.

Betty Alfonso

Cabbage Soup

2007-10-23T19:24:00.000-07:00

by Antony Worrall Thompson from Ready Steady Cook

Serves 1
Preparation time less than 30 mins
Cooking time 10 to 30 mins

Ingredients1 duck breast skin only 1 tbsp olive oilsalt and freshly ground black pepper1 clove garlic chopped½ shallot chopped¼ cabbage shredded50g/1¾oz red pepper diced150ml/5floz hot chicken stock

Method1. Preheat the oven to 200C/400F/Gas 6.2. Rub the duck breast with some of the olive oil and season with salt and freshly ground black pepper.3. Roast in the oven for 15 minutes until crispy then chop.4. Heat the remaining oil in a pan and soften the garlic and shallot. Add the cabbage and red pepper and cook for a further two minutes. Add the chicken stock and bring to simmer.5. Cook for eight minutes and season to taste.6. To serve, pour into a bowl and garnish with the crispy skin.
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Find out more about these ingredients and techniques:Olive oil Black pepper Garlic Stock Salt.

Slow Cooker Escalloped Chicken

2007-10-18T07:29:00.000-07:00

SUBMITTED BY: Peg
INGREDIENTS

* 4 skinless, boneless chicken breast halves - boiled
* 1 cup chopped onion
* 1 cup butter
* 13 cups white bread cubes, baked until slightly dry
* 1 teaspoon poultry seasoning
* 1 1/4 teaspoons salt
* 1/2 teaspoon dried sage
* 1/2 teaspoon ground black pepper
* 2 1/2 cups reserved cooking liquid from chicken
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 cup chopped celery

DIRECTIONS

1. FOR DRESSING: Combine the onion, butter or margarine, bread cubes, poultry seasoning, salt, sage, pepper, reserved cooking liquid, mushroom soup and celery. Mix well.
2. In a slow cooker, layer the cooked chicken and dressing mixture. Cook on low for 4 to 8 hours. Serve.

Chicken and pasta salad

2007-10-18T07:23:00.000-07:00

Serves 6
Preparation time less than 30 mins
Cooking time 10 to 30 mins

Ingredients

570ml/1 pint chicken stock
2 chicken breasts100g/
3½oz pasta bows cooked and cooled
100g/3½oz canned or frozen sweetcorn
18 small cherry tomatoes, cut in half
2 spring onions, sliced finely
½ baby gem lettuce, shredded

For the dressing:

3 tbsp olive oil 1 tbsp white wine vinegar½ tsp dijon mustard (optional)
½ tsp sugarsalt and freshly ground black pepper
1 tbsp chicken stock from the poaching liquid

Method

1. Poach the chicken for about 10 minutes in the stock, then leave to cool completely.
2. Remove the chicken with a slotted spoon and cut into bite-sized pieces (this can be prepared the night before).
3. To make the dressing, whisk together all of the ingredients (or use a hand blender).
4. Combine all the ingredients for the salad and toss in the dressing.

jalansetapak: Perjalanan Absurd

2007-10-06T11:17:00.000-07:00

jalansetapak: Perjalanan Absurd
duniabinatang: teman kita

White Curry Jackfruit

2007-10-05T20:58:00.000-07:00

Ingredients

# 1 kg young jackfruit, peeled and sliced into 5x5x3 cm slice. Soak the slices in plenty of cold water
# 100 g melinjo leaves
# 4 bay leaves
# 1 cm fresh galangale (lengkuas), bruised
# 750 ml coconut milk and 500 ml thick coconut milk from 1½ coconut Spice Paste Ingredients:
# 10 small shallots
# 7 small cloves garlic
# 10 candlenuts
# 1 tbs. coriander seeds
# salt to taste
# a pinch of sugar

Directions

Boil the jackfruit slices in the thin santan together with the melinjo leaves, the spice-paste, salam leaves and lengkuas until the jackfruit is tender.

Add the thick santan. Bring it to a boil, stirring occasionally. Continue simmering until done.

Makes 4-5 servings.

Asinan

2007-10-05T20:54:00.000-07:00

Ingredients

# 3 ea Cucumber, large
# 1 ea Onion, med
# 1 ea Thai chile dressing
# 1/4 c Vinegar, white
# 1/4 c Oil
# 1/2 t Salt
# 2 t Sugar
# 1/2 t Garlic powder

Directions

Peel and thinly slice the cucumbers. Slice the onion thinly. Seed and thinly slice the chile. Put the cucumber slices in a shallow bowl, arrange the onion slices on top and sprinkle with the chile slices. Combine all the ingredients with the dressing, mixing well. Taste and adjust seasoning with salt. Pour the dressing over the onions and cucumbers and refrigerate a few hours or overnight if possible to allow flavors to blend

Serving Size : 4

Oseng-Oseng Wortel

2007-10-05T20:44:00.000-07:00

Ingredients

* 250 g (8 oz) carrots
* 4 Shallots
* 1 Clove garlic
* 1/2 Green or red chilli or
* 1 pn Of chilli powder
* 4 tb Good stock or 1 ts Dark soya sauce and 4 tb -water
* 2 tb Vegetable oil

Directions

Did my first cooking out of my new Indonesian cookbook last night. I fixed a stir fried carrot dish to back up a pork/soy stew (originally posted by Jen Kuiper) and plain white rice. Both are very easy to fix and quite good. Here's the particulars.

These are carrots, cut into matchsticks and cooked in a little oil or butter. The word wortel doesn't sound Indonesian and isn't. It is borrowed from the Dutch name for the carrot, since it was the Dutch who introduced this vegetable to Indonesia.

Peel, wash, and cut the carrots into small sticks. Slice the shallots and chilli. Crush the garlic. In a wok, heat 2 tablespoons of vegetable oil or clarified butter. Saute the slice shallots and chilli for 1 minute, then add the garlic and the carrots. Stir continuously for a minute or so and then put in the stock, or soya sauce and water. Cover and continue to cook for 4 minutes. Uncover, taste, and add salt if necessary. Cook for a further 2 minutes, stirring all the time. Serve hot.

Makes 2 servings.