food and bread

stir Kikil

2011-08-12T15:08:00.000-07:00

INGREDIENTS: 500 grams kikil cut into pieces, boil until tender.
500 ml of water.
1 stalk lemongrass, crushed.
2 bay leaves.
3 red chilies, sliced sideways.
3 green chilies, sliced sideways.
1 tomato, cut into 6 sections.
5 tablespoons soy sauce.
3 tablespoons cooking oil.

BUMBU SMOOTH: 6 eggs onion.
2 cloves of garlic.
½ teaspoon pepper.
1 cm ginger.
2 tablespoons taoco.
1 teaspoon salt.

HOW TO MAKE:
1. Stir-fry ground spices, lemon grass, and bay leaves until fragrant. Add red pepper, green peppers, tomatoes. Stir samapai average.
2. Enter kikil. Stir a few moments then add the soy sauce and water. Cook until flavors mingle

VEGETABLE pariah contents

2011-08-12T14:58:00.000-07:00

INGREDIENTS: 450 grams pariah, seeded and cut into 3 cm
1 turmeric leaf sheet
1 stalk lemongrass, crushed
2 cm galangal, crushed
3 tablespoons tamarind water
1 egg, lightly beaten
3 cm turmeric
1 teaspoon curry powder
500 ml coconut milk diluted
200 ml thick coconut milk

CONTENTS:
250 grams of peeled shrimp, finely chopped.
2 tablespoons cornstarch.
1 teaspoon salt.
¼ teaspoon pepper.

BUMBU SMOOTH:
8 cloves shallots.
4 cloves garlic.
3 point hazelnut.
¼ teaspoon pepper
1 teaspoon shrimp paste.
6 red chilies.
2 teaspoons salt.

HOW TO MAKE:
1. Enter a pariah pieces into the egg. Set aside.
2. Stir the contents of materials, ntambahkan remaining egg dye former pariah.
3. Enter content materials into pariahs. Steam until cooked.
4. Stir-fry ground spices until fragrant. Add the turmeric leaf, lemon grass, curry and galangal. Stir briefly then pour coconut milk and tamarind juice. After mendidh, enter a pariah. Cook until flavors mingle

IGA spicy

2011-08-12T14:41:00.000-07:00

INGREDIENTS: 500 grams of beef ribs, cut into squares,
1 liter of water. ½ cm nutmeg,
2 cloves,
2 pieces of cardamom
1 cm cinnamon
1 bay leaves
1 stalk lemongrass, crushed
2 tablespoons fried onions to present
2 tablespoons oil gooreng
BUMBU SMOOTH:
3 tablespoons toasted coconut
5 red chilies
4 grains of red onion
3 cloves garlic
½ teaspoon pepper
¼ teaspoon cumin
2 teaspoons salt
HOW TO MAKE:
1. Uga boiled in water with nutmeg, kupulaga, cloves, cinnamon, bay, and lemongrass until ribs are tender.
2. Meanwhile saute until fragrant delicate bamboo. Enter into the stew and cook until thickened ribs and the ribs are tender.
3. Serve sprinkled with fried onions after.

Petis Bumbon Central Java

2011-07-27T19:43:00.000-07:00

material:

10 btr chicken eggs boiled until cooked
500 ml coconut milk
A key meeting 10 cm, thinly sliced
2 stalk lemongrass, white part, thinly sliced
2 cm ginger crushed
5 tablespoons fish paste
3 tablespoons oil goreng1 bay leaves
5 cm galangal minced
20 strands of red cayenne pepper
10 btr red onion, thinly sliced
5 cloves garlic, iristipis
1 tsp brown sugar
1 teaspoon salt
Method:

1. Heat 2 tablespoons oil, saute onion, garlic until wilted. Add bay leaves, galangal, key retrieval, lemongrass, ginger and stir well.
2. Pour the coconut milk, bring to a boil add the paste, insert egg and red chili pepper, cook until all ingredients cooked.

Stir-stir Kangkung

2011-07-27T19:39:00.000-07:00

material:
· 1 clove garlic
• from 2 grains of red onion
· ½ pounds small shrimp
· 6-10 hard-boiled quail eggs
· 3-5 tie Kangkung
· Salt to taste
· Soy sauce to taste
· Air to taste
· 3 tablespoons vegetable oil for sauteing

How to Make:
· Pour vegetable oil into the frying pan and heat.
· Saute onion and garlic until brownish color.
· Enter the shrimp, stir, stir until cooked shrimp.
· Enter the spinach and quail egg, and enter the salt, soy sauce, and water.
· Close the pan about 5 minutes or until the spinach becomes wilted.
· Pick up and ready to serve.

Grilled Shrimp

2011-06-12T02:16:00.000-07:00

Material:

1 kg Prawns
2 cloves orange npis
2 garlic
3 shallots
2 SDK eat butter
4 SDK oit
salt, vinegar to taste

Method:

Clean the shrimp and then enter the lemon juice, salt and vinegar.
Let stand briefly until the ingredients soak into two and then remove and drain.
Puree onion and garlic
Give a little oil and then boiled shrimp smells wonderful.
Stir the butter and mix with shrimp and wait until absorbed.
Roasted over the fire directly.

Macaroni Kangkung Schotel

2011-06-12T02:11:00.000-07:00

Material:

10 stalks Kangkung (take the leaves)
60 g Butter
3 tablespoons Flour
50 ml Liquid Milk
1 / 2 teaspoon salt
1 / 2 teaspoon nutmeg seeds (crushed)
2-3 tablespoons cooking oil
4 cloves garlic (finely chopped)
1 / 2 cloves Red Onions (cut lengthwise)
12 LBR Beef Salami
30 pcs Cherry Tomatoes
200 gr Macaroni (boiled)
1 / 4 btl Tomato Sauce
100 gr Grated Cheese
Pepper to taste

Cooking:

1. Cook butter, flour, milk, salt and nutmeg, stirring until thickened and set aside.
2. Saute garlic with cooking oil, put the red onions, beef salami, cherry tomatoes spinach & pepper, remove and set aside.
3. Combine the two, add macaroni, tomato sauce & grated cheese and stir well.
4. Pour the dip plate heat resistance which has been smeared butter.
5. Bake Dlm temperature 180-190'C until cheese melts, remove and serve.

Chocolate pudding

2011-06-12T02:07:00.000-07:00

Material:

100 gr chocolate powder
1 1 / 2 liter of fresh milk
200 gr sugar
2 packets of agar - white powder
Btr 4 egg yolks (beaten)

Directions:

Dissolve cocoa powder with a little milk.
Cook the remaining milk with sugar and Facebook - for powder.
Add brown solution into it, cook until boiling.
Take a little dough and pour the milk into the beaten egg, mix well.
Pour mixture back into the milk, boil until boiling.
Remove and stir - stir until the steam is lost.
Pour into molds that have been soaked in water.
Allow it to harden, store in refrigerator.
Serve the pudding in a cold state

Cheese Corn Soup

2011-06-12T02:06:00.000-07:00

Material:

1 / 4 kg Sweet Corn
5 tablespoons Sweetened Condensed Milk
1 tsp Butter
Grated Cheddar cheese to taste

Directions:

Boil half-baked corn
Once appointed corn cool for a moment, then pipil corn until clean. Then steamed until cooked
Prepare a plastic container, spread with butter.
Once cooked corn input into a plastic container that has spread with butter.
Enter the sweetened condensed milk
Sprinkle with Cheddar Cheese Grated
If you want to watery add a half cup of boiled water.
Serve, for 2 servings.

Empek-empek indonesian

2011-05-03T20:49:00.000-07:00

1. 1 bowl of fish that had been crushed
2. 1 cup tapioca flour
3. Salt water

For the gravy:
1. 5 red chili
2. 10 chili sauce
3. 3-5 cloves garlic
4. Salt
5. Vinegar
6. Palm sugar
7. Boiled water to taste

How to make empek-empek:
Fish after washed, cut and then take the meat with a spoon dikerok way. Mix flour, starch, stir well, then pour the salt water, stirring well until blended and a dough that can dipulung. Try a little salty taste to be felt, if less add salt to taste. Roll the banana leaves and steamed until cooked. Open the leaves and let cool.

How to make gravy:
All ingredients are combined and gerus until smooth, pour 1 cup water or more mature. Season to taste vinegar. Pain should be salty, sour, sweet and spicy. Can be added to the sliced tongcay. If you want brown gravy, season 1-2 tablespoons soy sauce, spread evenly.

Presenting empek empek.
All kinds of empek empek if they want presented in advance of cooking with hot oil, to be more tasty and tender. Hot hot cut pieces, put dipiring. Then pour the gravy. To attract increased with boiled noodles, sliced cucumber that has been or sliced fresh cabbage. The materials will be put on empek empek the cut pieces. Wash the broth a bit more, then sprinkle some fried onions.

Resep Bakmi Kethoprak

2011-01-19T19:22:00.000-08:00

Kethoprak noodle is food that is being sold in the Solo area. Beef broth mixture with the seasonings ingredients to produce a savory flavor. Here is the recipe to three servings of noodles Kethoprak.

Bami Materials Kethoprak:

* wet noodles, 200 grams
* sprouts, 75 grams, siangi, boiled half cooked
* Col, 50 grams, thinly sliced
* Celery, 1 stalk, thinly sliced
* fried red onion to taste
* Crackers kanji red color to taste
* Fried Peanut (intact), 25 grams

Gravy Ingredients:

* Water beef broth, 600 ml
* Garlic, 5 cloves
* Pepper grain, 1 / 2 teaspoon, toasted
* Sweet soy sauce, 1 / 4 teaspoon
* Sugar, 1 / 2 teaspoon
* Salt to taste
* Cooking oil, 1 tablespoon

How to make noodles Kethoprak:

1. Mashed garlic, pepper and salt until smooth.
2. Heat oil and saute pounded ingredients until fragrant.
3. Pour broth, cook until sauce boils. Add soy sauce and sugar. Cook returned to the boil. Lift.
4. Place noodles in serving bowl, pour the sauce to taste.
5. Add bean sprouts and cabbage on top. Sprinkle with celery, fried onions and fried peanuts.
6. Serve with crackers kanji.

Katri Solo indonesia

2011-01-19T19:18:00.000-08:00

is the typical snacks that taste sweet. If you want snacks are served in cut, coated with a plastic knife or topical andan with coconut oil before the knife is used.

Katri Solo Material:

* Ketan white, 250 gram, soaked 1-2 hours, drained
* Coconut milk, 125 ml of 1 / 2 coconut
* Salt, 1 / 2 teaspoon
* Pandan leaf, 2 pieces

Upper layer:

* Egg chickens, 5 grains
* Red sugar, 125 grams, fine comb
* Sugar, 50 grams
* Wheat rice, 50 grams
* Coconut milk, 200 ml of 1 coconut
* Salt, 1 / 8 teaspoon
* Vanilla powder, 1 / 4 teaspoon

How to make Katri Solo:

1. Steamed sticky rice until half cooked for 10 minutes, remove from heat. Pour the coconut milk, salt and pandan leaves. Stir until milk is absorbed.
2. Steamed sticky rice until cooked again for 30 minutes. Lift.
3. Grease a 10x10x7 cm in size pan with vegetable oil / Cover with plastic, put sticky rice while compacted.
4. Whisk all ingredients except rice flour and coconut milk until blended. Enter the rice flour and coconut milk gradually while stirring.
5. Pour batter in pan-stemmed, cook dough, stirring until dough is thick. Lift.
6. Pour the egg mixture on top of sticky rice, steamed back over medium heat until the top layer of crust about 45 minutes, remove from heat. Chill, remove from pan and slice. Serve.

For 12 pieces

Katri Solo Tips:
In order to more easily remove the cake, Cover mold with clear plastic.

Low Fat Recipes

2010-11-01T22:12:00.000-07:00

Ingredients

* 4 large plaice fillets
* 1 tbsp olive oil
* 1 small onion, finely chopped
* 1 small aubergine, finely chopped
* 2 tomatoes, finely chopped
* 2 tbsp sun-dried tomato puree
* 50g fresh white breadcrumbs
* 1 egg white, lightly beaten
* 6-8 basil leaves
* 4 bunches cherry tomatoes on the vine
* Salt and freshly ground black pepper

Preheat the oven to 180°C, fan oven 160°C/gas mark 4. Rinse the plaice fillets and lay them on a work surface, skin side up. Heat the olive oil in a large frying pan and sauté the onion and aubergine gently for about 5-8 minutes, until very soft.
Add the tomatoes and tomato puree. Season with salt and pepper.
Add the breadcrumbs and beaten egg white into the aubergine mixture, tear in the basil leaves, then stir to bind together.
Share the stuffing between the fish, placing the mixture at the wide end of the fillets, then roll them up.
Arrange the fish in a baking dish, tucking the ends underneath. Place the cherry tomato bunches on top, then bake for 20 minutes, or until the fish is cooked (the flesh should be opaque and will flake when tested with a fork). Serve with fresh vegetables.
Use sole fillets instead of plaice for a change - though you may need 8 small ones in total.

Vietnamese Beef & Rice-Noodle Soup

2010-11-01T22:01:00.000-07:00

Ingredients
For the broth:

* 4 pounds Oxtails; cut into 1 1/2 to 2-inch pieces and trimmed of fat
* 3-inch piece of ginger, unpeeled
* 1 large onion, halved and unpeeled
* 1/3 cup nuoc mam (fish sauce)
* 8 whole star anise
* 5 whole cloves
* 3-inch cinnamon stick
* 1 teaspoon fennel seeds
* 3 bay leaves

For the garnish:

* 1 pound 1/4-inch rice noodles
* 2 bunches scallions, sliced thin
* 1/2 cup tightly packed fresh cilantro leaves, roughly chopped
* 1/2 cup parsley, roughly chopped
* 1/2 cup basil, approximately, whole fresh plants (minus roots) if possible
* 1 1/2 cups mung bean sprouts
* 3 large limes, cut into wedges and seeds removed
* Red chile paste or sliced fresh hot chilies (optional)
* 3/4 pounds filet mignon, trimmed of fat and sliced very thin

Directions

Put the oxtails into a large stockpot and add enough water to cover the bones by 4 inches (about 2 gallons). Bring to a full boil and then lower the heat to a rapid simmer. Skim the scum that rises to the surface.

Meanwhile put the ginger and onion halves on a baking sheet and char them under the broiler until lightly blackened, 10 to 15 minutes. Turn them over halfway through cooking. When cool enough to handle, rinse the onion and ginger under running water, using a knife to scrape away some of the charred surface. Cut the ginger into 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt and the fish sauce.

Indian Tomato Chicken Recipe

2010-10-22T21:58:00.000-07:00

Ingredients
Skinless chicken thighs (6),
ground nutmeg (1/4tsp),
bay leaves (2),
chopped onion (1large),
ground cloves (1/4tsp),
chopped garlic (4cloves),
chopped cinnamon stick (1 piece about 1 inch),
fresh ginger root (1slice),
ground cardamom (1/2tsp),
olive oil (1tbsp),
ground black pepper (1tsp),
ground cumin (2tsp),
salt (1tsp),
ground turmeric (1tsp),
peeled tomatoes,
crushed (1can whole about 14.5 ounce).

Method of preparation:-
indian-tomato-chickenTake a food processor; add ginger, garlic and onion in it. Make the paste of it by processing. Take a large frying pan, place it over medium heat. Heat oil in it and then add onion paste in it and cook it for about 10 minutes by stirring it regularly. Add bay leaves, cloves, cinnamon, pepper, salt, turmeric, cumin and nutmeg in it and sauté them for about 1 to 2 minutes by stirring. Place the chicken thighs in the pan; mix them to coat them properly. Cook it for about 4 minutes and then pour the tomatoes with liquid in it and mix it. Turn down the heat to low, cover the pan and keep it to simmer for about 1 to 2 hours by stirring until the oil gets separated from the liquid.

Roman-style Chicken

2010-10-22T21:51:00.000-07:00

Ingredients

* 4 skinless chicken breast halves, with ribs
* 2 skinless chicken thighs, with bones
* 1/2 teaspoon salt, plus 1 teaspoon
* 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
* 1/4 cup olive oil
* 1 red bell pepper, sliced
* 1 yellow bell pepper, sliced
* 3 ounces prosciutto, chopped
* 2 cloves garlic, chopped
* 1 (15-ounce) can diced tomatoes
* 1/2 cup white wine
* 1 tablespoon fresh thyme leaves
* 1 teaspoon fresh oregano leaves
* 1/2 cup chicken stock
* 2 tablespoons capers
* 1/4 cup chopped fresh flat-leaf parsley leaves

Directions

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Rinse the chicken pieces and dry with a paper towel. Set aside.
Heat the olive oil in a large stock pot over medium heat.
Add the chicken and cook gently for 5 minutes. Reduce the heat. Add the garlic, capers, mushrooms, oregano, salt and pepper, then mix.
Let the chicken soak up all the flavors, about 10 minutes.
Add the wine and let it cook down.
Add the tomato sauce and 1/4 cup water and cover. Simmer for 40 minutes, stirring occasionally until the tomato sauce has concentrated and the chicken is completely cooked.

Spanish Omelet Recipe - Tortilla Espanola

2010-10-22T02:06:00.000-07:00

No doubt about it, the Tortilla Espanola or Spanish Omelet is the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafés serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to transport, the Spanish make bocadillos or sandwiches by placing a piece between two pieces of a baguette.

There are lots of variations of tortillas or omelets and a few are listed at the bottom of this recipe.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:

* 6-7 medium potatoes, peeled
* 1 whole yellow onion
* 5-6 large eggs
* 2-3 cups of olive oil for pan frying
* Salt to taste

Preparation:

This "tortilla espanola" or "tortilla de patata" makes 8-10 servings as an appetizer. It serves 5-6 as a main course.

Fusilli with Tomatoes and Olives Italian

2010-10-22T02:01:00.000-07:00

The sparkling flavor of tomatoes marinated with Gaeta olives makes this uncooked sauce quite zesty. A great summer pasta, and wonderful for a buffet. One of my favorite Italian dishes!
Ingredients:

12 large ripe plum tomatoes
1/2 cup olive oil
3 large cloves garlic
1/2 cup black olives, pitted and sliced into thin strips
3 tbsp minced fresh basil
1/4 cup minced Italian parsley leaves
Salt
1/2 tsp freshly milled black pepper
1 lb fusilli (twists)
Freshly grated Romano cheese

Preparation:

1 – Blanch fresh tomatoes in boiling water for 1 minute. Transfer to a colander and rinse under cold water. Peel skins with a small paring knife. Cut each tomato in half lengthwise. Squeeze each half and discard all of the seeds. Slice into 1/4-inch strips, place in strainer set over a bowl and reserve juice.

2 – In a medium bowl, combine tomatoes, 1/2 cup olive oil, garlic, olives, basil, parsley, 1 tsp salt and pepper; mix well with wooden spoon. Transfer to a 1 1/2 quart jar with a tight-fitting lid. Refrigerate sauce for at least 6 hours or overnight, turning jar 3 to 4 times so that tomatoes will be well coated with marinade. Pour reserved juice into a small kar, cover and refrigerate.

3 – Remove sauce and reserved juice from refrigerator and let stand at room temperature for 2 hours before serving. Discard garlic from sauce just before tossing with pasta.

4 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain pasta in a colander, transfer to a bowl containing 1 tbsp olive oil and toss quickly. Toss pasta with 3/4 of the sauce. If pasta is a little dry when tossing, add about 1/2 cup of the reserved juice to moisten. Spoon remaining suace on top and serve with freshly grated Romano cheese.

Salmon Teriyaki

2010-10-09T12:41:00.000-07:00

Ingredients

* 1/2 cup vegetable oil
* 1/4 cup lemon juice
* 1/4 cup soy sauce
* 1 teaspoon ground mustard
* 1 teaspoon ground ginger
* 1/4 teaspoon garlic powder
* 4 (6 ounce) salmon steaks
Salmon Teriyaki Recipe
Serves 2

Ingredients:

1 lb salmon fillet, cut into two equal-sized pieces
Oil, for searing

Teriyaki Sauce
Makes 150 ml

5 tablespoons Mizkan (Bonito Flavored) Soup Base
3 tablespoons Mizkan HONTERI Mirin Seasoning
3 tablespoons sake
1 tablespoon sugar
1 teaspoon cornstarch
Method:

1. Add all the ingredients in the Teriyaki Sauce in a saucepan. Stir to blend well.
2. Heat up the saucepan over medium heat. As soon as the teriyaki sauce bubbles and thickens, remove it from heat. Let cool.
3. Marinate the salmon with half the Teriyaki Sauce in a sealed plastic bag for 4-6 hours, or best overnight.
4. Pre-heat the oven to 350 degree F.
5. Heat up a non-stick pan over medium heat. Add the oil and pan-sear the marinated salmon until the surface is charred, about 1-2 minutes.
6. Brush the remaining Teriyaki Sauce on the seared salmon and transfer them to the oven. Bake for 10 minutes or until the salmon is just cooked through.
7. Remove from the oven, drizzle the leftover Teriyaki Sauce on the salmon and serve immediately with steamed rice.

Directions

In a large resealable plastic bag or shallow glass container, combine the first six ingredients; mix well. Set aside 1/2 cup for basting and refrigerate. Add salmon to remaining marinade; cover and refrigerate for 1-1/2 hours, turning once. Drain and discard marinade. Place the salmon on a broiler pan. Broil 3-4 in. from the heat for 5 minutes. Brush with reserved marinade; turn and broil for 5 minutes or until fish flakes easily with a fork. Brush with marinade.

Serabi Durian Cake

2010-10-09T12:31:00.000-07:00

for 24 Fruit

Material:
225 grams of rice flour
1 / 2 teaspoon instant yeast
50 grams sugar
1 / 2 teaspoon salt
1 egg
500 ml coconut milk from 1 coconut
1 sheet match those on the leaves, it was concluded
1 / 4 teaspoon salt
1 sheet of pandan leaves, it was concluded

how to make a cake Serabi:

1. Areh: boiled coconut milk, salt and pandan leaves while in stir over low heat until thick. set aside
2. Boil coconut milk, pandanus leaves, and salt, stirring until boiling. lift
3. Add dagin durian. blend smooth. measuring 600 grams. let warm
4. Mix the rice flour, instant yeast, sugar, and salt. stir well. add eggs. stir \
5. Pour coconut milk mixture a little bit while diuleni and whipped with a low speed 15 minutes. let stand 1 hour.
6. Heat an iron skillet that was grated coconut. stir coconut until oily. discard coconut and heat 5 minutes on medium heat
7. Pour the batter in the iron skillet. press the center to the skinned side. let it expand. nagka sow. reduce heat. cover and leave to mature. oles with areh material.

Klepon Cassava Cake

2010-10-09T12:23:00.000-07:00

for 360 pieces (72 packs)

Kye Materials Klepon Cassava
2500 grams of cassava, steamed and mashed
500 grams sago flour
2 1 / 2 teaspoon salt
1 / 4 teaspoon dark green dye
Suji 75 ml of water (from 50 sheets of suji leaf + 5 leaves of pandanus)
625 ml warm water

Material content (mix)
250 grams of brown sugar, finely combed
2 1 / 2 tablespoon sesame seeds, roasted

Coatings Materials:
1250 grams (3 items) grated coconut rough
5 pieces of pandan leaves, it was concluded
2 1 / 2 teaspoon salt

How to make cassava cake Klepon

1. Coating: coating materials mix well, steamed 15 minutes until cooked. set aside
2. Knead cassava, sago flour, salt,. Dye dark green, water suji and a little warm water until smooth.
3. Take a little dough.give content. spherical shape.
4. Boil water. Klepon enter. boiled until the float. remove and drain. roll in coating materials.
5. Serve in small paper cups and mica in a small plastic box.

coffee cake recipe

2010-10-09T12:13:00.000-07:00

cake recipe ingredients

* Instant coffee diluted with hot water, 1 tablespoon
* 350 grams butter
* Half-fine granulated sugar 350 grams
* 1 egg
* 1 teaspoon salt
* 1 teaspoon vanilla
* 400 grams flour
* Cocoa powder (dissolved in hot water) 1 tablespoon

how to make a dry coffee cake

1. Beat butter, sugar, eggs, salt stirring until smooth.
2. the dough into 3 equal parts lot
3. mix 1 part with vanilla and 130 grams of flour, mix well, kneading briefly until the dough can be formed.
4. The second section shake with a solution of 130 grams of instant coffee extra flour mix well. kneading the dough briefly until ready to be formed.
5. section into three whipped with brown solution, add 130 grams of wheat flour until dough can be formed
6. each dough was formed cylinders with diameters of 2 cm length of 45 cm on the table / plate is sprinkled with a little flour.
7. - Paste these three types of rolls dough. press gently to stick together. when the roll is too long cut into 2 parts.
8. - Wrap the baking sheet, chill for 2 hours or more in the refrigerator.
9. - Cut into 0.5 cm thick, the lay on baking sheet spread with margarine, give a distance of 3 cm. open the paper, then bake in a hot oven until cooked

Cake Wingko tripe

2010-10-09T12:08:00.000-07:00

For 32 pieces

Cake Recipe Ingredients Wingko tripe
150 grams of white sticky rice flour
300 grams grated coconut rough
1 / 8 teaspoon powdered vanilli
1 / 4 teaspoon salt
200 grams granulated sugar
1 egg
Thick coconut milk 150 grams instant

How to make Cake Wingko Tripe

1. Mix flour and white sticky rice, coarse grated coconut, vanilla powder, and sugar. knead until sugar dissolves
2. Add eggs. Mix well. Pour coconut milk in small increments while diuleni flat. enter the jackfruit. stir
3. thin thin dough. round shape
4. Heat a flat pan with a thin dioles oil. wingko roast until cooked through while inverted

Thai Chicken with Basil Stir Fry

2010-10-09T12:00:00.000-07:00

Ingredients

* 2 cups uncooked jasmine rice
* 1 quart water
* 3/4 cup coconut milk
* 3 tablespoons soy sauce
* 3 tablespoons rice wine vinegar
* 1 1/2 tablespoons fish sauce
* 3/4 teaspoon red pepper flakes
* 1 tablespoon olive oil
* 1 medium onion, sliced
* 2 tablespoons fresh ginger root, minced
* 3 cloves garlic, minced
* 2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
* 3 shiitake mushrooms, sliced
* 5 green onions, chopped
* 1 1/2 cups chopped fresh basil leaves

Directions

1. Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2. In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
3. In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

Asian Beef and Vegetable Stir-Fry

2010-10-09T11:57:00.000-07:00

Ingredients

* 1 1/4 pounds boneless beef top sirloin steak, cut 1 inch thick
* 4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrot
* 1 clove garlic, minced
* 1/2 cup prepared stir-fry sauce, preferably sesame-ginger flavor
* 1/8 teaspoon crushed red pepper
* 3 cups hot cooked rice
* 2 tablespoons unsalted dry-roasted peanuts (optional)

Directions

1. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
2. Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
3. Heat same pan over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
4. Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired

Island-Style Fried Rice

2010-10-09T11:54:00.000-07:00

Ingredients

* 1 1/2 cups uncooked jasmine rice
* 3 cups water
* 2 teaspoons canola oil
* 1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed
* 1/2 cup sliced Chinese sweet pork sausage (lup cheong)
* 3 eggs, beaten
* 2 tablespoons canola oil
* 1 (8 ounce) can pineapple chunks, drained
* 3 tablespoons oyster sauce
* 1/2 cup chopped green onion

Directions

1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let the rice cool completely.
2. Heat 2 teaspoons of oil in a skillet over medium heat, and brown the luncheon meat and sausage. Set aside, and pour the beaten eggs into the hot skillet. Scramble the eggs, and set aside.
3. Heat 2 tablespoons of oil in a large nonstick skillet over medium heat, and stir in the rice. Toss the rice with the hot oil until heated through and beginning to brown, about 2 minutes. Add the garlic powder, toss the rice for 1 more minute to develop the garlic taste, and stir in the luncheon meat, sausage, scrambled eggs, pineapple, and oyster sauce. Cook and stir until the oyster sauce coats the rice and other ingredients, 2 to 3 minutes, stir in the green onions, and serve.

Rice with Broad Beans and Meat Recipe

2010-10-09T11:51:00.000-07:00

The Arabic Food Recipes Kitchen invites you to try delicious Rice with Broad Beans and Meat Recipe. Enjoy Arabic food and learn how to make tasty and easy dish of Rice with Broad Beans and Meat.

Serves: 8 persons

Ingredients
2 tablespoons vegetable oil, or ghee
1½ kg lamb shanks
1 bay leaf
1 small cinnamon stick
½ teaspoon whole black peppers
6 cups water or 1½ liters

For the rice:
3 tablespoons vegetable oil, or ghee
2 medium onions or 300 g, finely chopped
1 cup frozen broad beans or 200 g, or fresh, peeled
3 cups basmati rice or 600 g
½ cup fresh dill, chopped
3 cubes MAGGI® Chicken Bouillon
4 whole cardamom pods
½ teaspoon ground black pepper

Preparation

1. Heat oil or ghee in a pot, fry meat until golden brown. Season with bay leave, cinnamon stick and black pepper corns. Add water, cover and simmer the stock on low heat for 2 hours removing froth as it appears. Once the meat becomes tender turn off the heat and set aside.
2. In another pot, heat the 3 other tablespoons of oil or ghee, add chopped onions and fry for 6 minutes. Add the broad beans to the onions and cook for another 2 minutes.
3. Add rice, chopped dill, MAGGI® Chicken Bouillon cubes, cardamom pods, and black pepper and mix well.
4. Add 4½ cups (or 1125ml) of the meat stock to the rice mixture and cook on low heat for 20 minutes or until the rice is cooked.
5. Arrange the rice in a wide serving dish, pour the meat on top and serve.

Broad Beans Stew with Lamb - Middle Eastern broad bean dip recipe - Saudi Rice with Meat

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Pesto chicken kebabs with roasted veg pasta recipe

2010-10-09T11:47:00.000-07:00

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Pesto chicken kebabs with roasted veg pasta recipe. Enjoy cooking tasty Arabic food and learn how to make Pesto chicken kebabs with roasted veg pasta.

You can sneak a few vegetables that might normally be refused into this scrumptious low fat supper.

Easy
Serves 4, plus leftovers for 4
Preparation and cooking times
Preparation time 20 mins
Cook time 40 mins
Low-fat

Ingredients

1 butternut squash , around 700g/1lb 9oz, halved
2 courgettes , cubed
1 onion , chopped
2 red peppers , deseeded and cut into 2cm/1in pieces
4 thyme sprigs, leaves removed
4 tbsp olive oil
4 boneless, skinless chicken breasts , cut into 2cm/1in pieces
juice 1 and a 1/2 lemons
4 tbsp pesto
16 cherry tomatoes
600g penne pasta

Method

1. Heat oven to 200C/fan 180C/ gas 6. Put the vegetables into a large roasting tin. Scatter with the thyme and season. Drizzle with 2 tbsp olive oil and roast for 40 mins, turning halfway.

2. Meanwhile, soak 8 wooden skewers. Put the chicken into a shallow dish, then mix with the lemon juice and pesto.

3. Thread the chicken and tomatoes onto the skewers, then put onto a roasting tray. Drizzle with the rest of the olive oil and roast for 20 mins, turning once, until the chicken is cooked through. Boil the pasta. Toss half of the roasted vegetables and pasta together, then serve with the pesto chicken kebabs.

Nutrition Per serving

527 kcalories, protein 48g, carbohydrate 71g, fat 8 g, saturated fat 2g, fibre 6g, sugar 12g, salt 0.46 g

DURIAN MUD CAKE

2010-01-14T15:02:00.000-08:00

100 ml coconut milk from ¼ coconut 75 grams sugar 25 grams flour 20 eggs, beaten off ½ teaspoon salt 100 grams of durian flesh, crushed 15 grams of margarine, melted cooking chocolate 100 grams, the team
How to make:
1.stir coconut milk, sugar until sugar dissolves
2. Beat eggs until thick. Enter the flour mixture. Mix well. Add salt, durian, and margarine. Pour the batter and cook until cooked. 4. Serve garnished with melted cooking chocolate.
Steamed bread beef rendang content
Material contents:
200 grams of chopped beef pieces 1 turmeric leaf 1 bay leaves 1 stalk lemon grass, crushed 2 cm galangal, crushed 100 ml 100 ml coconut milk from coconut milk from ½ coconut
Smooth material:
4 red chilli 5 red onions 2 garlic cloves ¼ teaspoon pepper 1 / 8 teaspoon nutmeg 2 eggs nuts ½ teaspoon salt
How to make:
1.Boiled smooth and all ingredients until the dry ingredients and cooked bread dough 2.Take was weighed and the contents of 10gram enter a round keertas 3.steamed layered over low heat until cooked.

Chocolate Stout and Tart Cherry Beer Bread

2010-01-05T14:14:00.000-08:00

I just took this loaf out of the oven, and it's so good than I ran to my computer to type up the recipe. Now, beer bread does not have quite the same crusty texture and tender crumb as a yeast bread, but it's quick, easy, and you can make it in an hour. In other words, it's about as close to instant gratification as homemade bread gets.

One thing I have learned is that baking with beer is a lot like cooking with wine, you should use beer that you'd actually drink. If you do not like how it tastes out of the bottle, you probably will not like it either baked, so it's in your interest to spend a little extra for something tasty. I used Young's Double Chocolate Stout because it is absolutely delicious. Young's is made with actual chocolate and is incredibly smooth. The trick here is to use a beer that has a rich, malty flavor but is not strongly bitter. This is a dessert bread and a very bitter beer is going to make your bread taste Foul. (I once made a completely inedible loaf out of some Bell's Porter. It was a grayish and tasted like burnt coffee-so, so wrong.)

I seem to be on a bit of a cherry kick here, but you could easily substitute a different type of dried or fresh fruit. For Christmas, I recieved a giant jar of homemade sour cherry cordial from Lee's mom, and this seemed like a great way to use up the left tipsy cherries floating in the jar. Fresh or canned sour cherries in water would also work just as well.
Tart and Chocolate Cherry Stout Beer Bread

* 3 cups all purpose flour
* 1 tablespoon baking powder
* 1 / 2 teaspoon salt
* 1 / 2 cup sugar
* 1 cup whole sour cherries, pitted
* 12 oz Young's Double Chocolate Stout

1. Preheat oven to 350 degrees F. Grease a 9 "x5" loaf pan.

2. In a large bowl, whisk together dry ingredients. Make a well in the center of the bowl and pour in beer and cherries. Gently fold the flour into the beer, stopping when the dough has just absorbed all the flour. Be careful not to over mix or stir vigorously, as this will destroy the bubbles and make the bread dense.

3. Pour dough into loaf pan and smooth the top with a spoon or rubber spatula. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

mes out clean.

Cattle food

2009-12-06T01:20:00.000-08:00

In the choosing of cattle food to be considered rather than the substances contained therein, but also the nature of biological materials to be presented as volume and texture good palatabilitas least and the nature of food itself, because all will greatly affect the quality of food who entered the animal's body As with the example of corn beef to grind is too coarse of a relatively more difficult to digest than refined foods that are damaged food rancid or unpleasant would be marginalized if the material is forced to eat the food will certainly be detrimental concerned cattle such materials are difficult to food is permeated by a cow, especially green but should also be noted that the vitamin content in the greenery is influenced by many factors such as climate soil cutting and storage time

YUNGHUN

2009-12-03T08:37:00.000-08:00

Material for
1 packet gelatin powder 5 tablespoons white sugar 400 ml water.
l syrup
400 ml water 100 grams sugar 1 can of fruit lychees, drained
How to make
1.Boiled TO, sugar, and water over low heat, stirring until boiling and then pour into a bowl, cool to the 2.Grated long cheese while grated material was boiled syrup after boiling, strain, and chill for
3.to , and lychees fruit and pour into glasses and serve cold.

FUYUNGHAI

2009-11-27T09:35:00.000-08:00

Materials
4 duck eggs, beat off 2 cloves garlic, minced ½ teaspoon salt ¼ teaspoon pepper ½ leek, finely sliced 50 grams of peeled shrimp, chopped 100 grams of fruit crab meat ½ onion, chopped smooth.minyak to fry.
Material sauce
2 tablespoons margarine
1 clove garlic, crushed
1 red chilli seeded and sliced
2 cm long, carrots ginger.dicincang smooth.
1 match trim pieces
1 leek finely sliced
250 ml broth
2 tablespoons tomato sauce
2 tablespoons chili sauce
¼ teaspoon vinegar
1 / 8 teaspoon salt
1 teaspoon sugar
2 teaspoons cornstarch dissolved in
2 tablespoons water
50 grams of green beans

How to make

1.stir eggs, garlic, salt, pepper, onion bmbay, shrimp, crab meat, scallions and oil in a skillet 2.Heat then pour in 2 tablespoons of the vegetable mixture to dry and materials.fried mature 3.Create sauce, saute garlic in margarine until fragrant and then add the chili peppers and chili jahe.Aduk until
4.Enter carrots and wilted leaves onion.Stir half matang Pour tomato sauce, chili sauce, vinegar, salt, and sugar-sand.Stir stir and add broth.Stir until boiling then pour the boiling solution until Enter again briefly Let the nuts and starch elevator pod Stir egg with 5.Serve sauce.

Diamond know

2009-11-27T09:27:00.000-08:00

2 pieces of fruit out
3 diamond white devil garam.setengah fried dried
25 grams beansprouts, brewed
1 tankai celery, thinly sliced onion
3 cloves garlic, cayenne pepper
4 pieces salt soy sauce,
100 grams sugar
50 ml soy sauce merag.

How to make

1 Make a sauce, boil all ingredients until a thick sauce, then lift and set aside

2 Blend the garlic, chili, and gravy garam.Add stir Pour ago diamond cut, white out, and taoge.Stir well and serve with a sprinkling of celery leaves, fried onions

Avocado pudding

2009-11-27T07:57:00.000-08:00

Materials
2 cloves diced avocado small pack
2 gelatin 900ml liquid milk
1 tablespoon fresh
1 tablespoon coffee mocha paste 100ml hot water
How to make
Sugar
1 coffee mix gelatin and milk to boiling and then boil up
2 enter mocha avocado and pasta was a bit cold when poured into a mold
3hidangkan when cooled properly.

rolkl cassava

2009-11-27T07:45:00.000-08:00

500gram material
75 grams of cassava flour
1 teaspoon salt
3 drops of red dye
Material contents of
25 grams of sweet potato,
10-minute soak
+ ½ grated coconut
2fruit red pepper 2 tablespoons bottled chili sauce 1 teaspoon salt 1 teaspoon sugar
How to make:

1 sweet potato puree with spices mixed with grated coconut oil saute chili sauce adds up to a lift.
skin. some

2.mixed dough lid while it boil half a pot of water

3.take 2 tablespoons batter in part smooth leather lid with a fork shape dough lengthwise over the pan of boiling water laden 2 + minutes, until the dough roll skins do out

4.puta spoon contents roll over the skin with the rough outside the

duck rica

2009-11-27T07:37:00.000-08:00

Ingredients 1 piece tail entok in 1 tablespoon lemon juice 400 ml water 2 tablespoons cooking oil 1 tablespoon teb granulated sugar 1 teaspoon fine salt seasoning chili 5 pieces 8 red onions 3 garlic 2cm pieces 1 tomato jabe
How to make
Oil and enter :

1. hot sugar. Stir to dissolve enter smooth flavor, salt, entok, and lime juice.

2.setelah entok change color, pour water, cook until duck soft.if necessary, be added to the water

3.roast duck briefly and serve with warm rice

French Beans

2009-10-13T20:09:00.000-07:00

French Beans are one of the most commonly eaten green beans in India. Most Indian households make french beans as a dry vegetable either with cubed potatoes or without them. This French Beans recipe is a new curry style recipe which is rich with coconut milk and cashew paste. It can be had with Indian breads like Roti, Paratha, or over rice. I am sure your family and friends will be pleasantly surprised by this French Beans recipe!

French Green Beans in Coconut and Cashewnut Masala (Indian Style)

Ingredients

Serves 4

500 grams French Beans (chopped into small pieces).
2 Big Onions - 100 grams (Grinded or blended to a paste with a little water).
1 teaspoon Ginger Garlic paste.
3 Big Tomatoes - 200 grams (Grinded or blended to a paste with a little water).
Thick Coconut Milk - 100 ml. (You can substitute with 200 grams fresh grated coconut).
Cashewnuts - 50 grams (Boiled in a little water, and grinded to a paste).
1 Large Bay Leaf.
2 Teaspoons Indian Garam Masala Powder.
1/2 Teaspoon Turmuric Powder.
1/2 Teaspoon Red Chilli Powder.
100 ml Cooking Oil.
Salt to taste.

Method

In a pot of boiling water, cook the chopped french beans till they are al-dente (just under cooked). Drain and cool immediately under running cold water. Keep aside. This will retain the fresh green color of the french beans. You may also add a little baking soda to the boiling water to help retain the color of the french beans.

Now in a deep frying pan or wok, heat the oil. When the oil is hot, slip in the Bay Leaf. Now add the onion paste. Keep stirring the paste till it starts to turn pink. Now add the Ginger Garlic paste and stir till the paste turns light brown. Add the tomato paste and cook. Keep stirring so that the paste does not stick to the bottom of the pan. When the tomato paste is well cooked and the oil starts to leave the sides of the pan, add the Garam Masala Powder, Red Chilli Powder and Turmuric powder. Stir for a minute and add the cashewnut paste and the coconut milk. Keep stirring and cook for another minute or till the paste is well cooked, and starts to leave oil.

Now to this gravy or masala, add the cooked french beans and stir thouroughly. Cook the French beans in the masala for 3 minutes, stirring in between. Add a little water if the curry starts t stick to the bottom of the pan. When the masala seems to permeate the french beans, add 1 cup of water and boil for a minute. Add salt to taste. Remove to a serving dish. Your French Beans in Coconut and Cashewnut Masala is ready.

To Serve
Garnish the dish with slices of tomatoes and a sprig of coriander or cilantro. Serve hot with Bread or Indian breads like Chapati, Paratha, Naan or Kulchas. Can also be served as a curry with Rice.

Sate or Satay

2009-07-15T10:04:00.000-07:00

Satay (spelled as sate in both Indonesian and Malay and the Netherlands) is a dish consisting of chunks or slices of dice-sized meat (chicken, goat, mutton, beef, pork, fish, etc.) on bamboo skewers. These are grilled over a wood or charcoal fire, then served with various spicy seasonings (depends on satay recipe variants).

Satay may have originated in Java or Sumatra, Indonesia, but it is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Philippines, and Thailand, as well as in The Netherlands which was influenced through its former colonies.

Satay is a very popular delicacy in Indonesia, with a rich variety among Indonesia’s diverse ethnic groups’ culinary art (see Cuisine of Indonesia). In Indonesia, satay can be obtained from a traveling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish – especially during celebrations – and can be found throughout the country. A close analog in Japan is yakitori. Shish kebab from Turkey and sosaties from South Africa are also similar to satay.

Although recipes and ingredients vary from country to country, satay generally consists of chunks or slices of meat on bamboo or coconut-leaf-spine skewers, grilled over a wood or charcoal fire. Turmeric is often used to marinate satay and gives it a characteristic yellow color. Meats used include: beef, mutton, pork, venison, fish, shrimp, squid, chicken, and even tripe. Some have also used more exotic meats, such as turtle, crocodile, and snake meat.

It may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat.

Pork satay can be served in a pineapple-based satay sauce or cucumber relish, to be eaten only by non-Muslims. An Indonesian version uses a soy-based dip.

The Philippines has two versions of Satay, the first is marinated then brushed on with a thick sweet sauce consisting of soy sauce and banana ketchup (which gives its red colour) then grilled, due to American influence, this version is simply called Barbecue/Barbikyu. The second, Satti is native to the peoples of Mindanao, Sulu and Tawi-Tawi, and is much more similar to traditional Satay, except that it is served with a thick peanut infused soup as well. This dish is well renowned by locals in the main southern Philippine cities of Zamboanga and Davao.

Satay is not the same as the Vietnamese condiment, “Sate”, which typically includes ground chili, onion, tomato, shrimp, oil, and nuts. Vietnamese sate is commonly served alongside noodle and noodle-soup dishes.

Berry ripple cake

2009-07-15T09:54:00.000-07:00

Ingredients (serves 8)

250g unsalted butter, softened
1 1/4 cups caster sugar
4 eggs
2 1/4 cups self-raising flour
1 cup milk
300g frozen or fresh mixed berries
thick cream, to serve
extra mixed berries, to serve

Method

Preheat oven to 160°C. Spray a 25cm fluted ring pan with oil spray.
Place the butter and sugar in the bowl of an electric mixer and beat until pale and creamy. Gradually add the eggs, one at a time, and beat well after each addition. Sift the flour over the butter mixture and fold through along with the milk.
Place the berries in a clean, dry bowl and mash with a fork. Fold into the cake mixture. Spoon the mixture into the prepared pan, smoothing the surface with a palate knife.
Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool slightly before turning onto a wire rack to cool completely. Slice and serve with extra berries and thick cream.

Baked meatballs with linguine New!

2009-07-15T09:47:00.000-07:00

Pasta topped with meatballs dripping in a rich tomato sauce is a budget-friendly family favourite, so grab a fork and dive in.

Preparation Time

20 minutes

Cooking Time

25 minutes

Ingredients (serves 4)

400g beef mince
1 brown onion, coarsely grated
25g (1/4 cup) dried (packaged) breadcrumbs
2 garlic cloves, crushed
1 egg, lightly whisked
1 tsp Woolworths Select Dried Italian Herbs
700ml passata (tomato pasta sauce)
400g dried linguine pasta
1/4 cup chopped fresh continental parsley

Method

Preheat oven to 200°C. Combine mince, onion, breadcrumbs, garlic, egg and herbs in a bowl. Season with salt and pepper. Use clean wet hands to roll 2 tablespoonfuls of the mixture into a ball. Repeat with the remaining mixture.
Place the meatballs in a 2L (8-cup) capacity ceramic baking dish and pour over the passata. Cover the dish with foil and bake for 10 minutes. Remove the foil and bake for a further 15 minutes or until the meatballs are cooked through.
Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
Divide the pasta among serving bowls and top with the meatball mixture. Sprinkle with the parsley to serve.

Notes & tips

Variation:
Middle Eastern meatballs & rice: Swap beef mince for lamb mince and the dried Italian herbs with ground cumin. Replace parsley with fresh coriander leaves and stir into meatball mixture at the end of step 2. Swap linguine for 200g (1 cup) long-grain rice, cooked following packet directions. Divide rice among serving bowls. Top with the meatball mixture to serve.

English Tea Sandwich Recipe

2009-07-12T11:07:00.000-07:00

Since the English tea sandwich is well-known as an easy, portable meal for everybody, many people especially those who share similar interests in English tea sandwich and other culinary activities, devised some English tea sandwich recipes to help those who have certain desires in making and preparing an English tea sandwich. It is considerable that there are so many English tea sandwich
recipes and many of them are so simple and easy to follow approach. So for those who wished to know some of the popular these recipes, to mention only a few, here are some English tea sandwich recipes.

The most common English tea sandwich recipe is the Egg Salad on Egg Bread Tea Sandwich.

This particular English tea sandwich recipe includes

3 hard-cooked eggs which are peeled and finely chopped
½ c. of Best Foods Mayonnaise
1 tablespoon of finely chopped green onion
Salt and pepper to taste
And 10 slice of egg bread.

The procedure involved in this English tea sandwich recipe is easy to perform. In this recipe, you only need to mix the ingredients until it become well blended.

Then spread half of bread with a thin cover of mayonnaise. In this English tea sandwich recipe, you also need to spread the other bread with the egg salad. Then make each sandwich, cut off the crusts, and cut into three equal sections.

Another English tea sandwich recipe is the Chicken Salad Sandwiches.

This English tea sandwich recipe involve the main ingredients such as

1 c. of chopped cooked chicken
¾ teaspoon salt
1/3 c. Best Foods Mayonnaise
1 tablespoon of chopped green onion
2 tablespoons of toasted and chopped almonds
And 1 teaspoon of Dill Mix which is sometimes optional.

In this second common English tea sandwich recipe, the mixing of the ingredients until well combined is the primary step. Then in this recipe, you need to spread half of the bread with a slight coating of mayonnaise, and spread the other bread with the Chicken salad.

Just like the first mentioned English tea sandwich recipe, this is also cater to making each sandwich, and cutting off of the crusts, and slicing it into three proportioned sections or four triangles.

So as we all noticed in those two English tea sandwich recipes stated above, the procedures are just almost the same. There are just certain variations and differences from those recipes.

Food specialities in London

2009-07-12T10:56:00.000-07:00

English cuisine is certainly not the most famous or luxuriant, but there are a few tasty and interesting specialities.

What's more, bakery and confectionery products are not very fattening but at the same time are delicious, whilst fish and chips with a pint of beer is not to be missed

For a quick snack, perhaps something tasty
to eat while you're in a park, take away sandwiches, which you can buy in supermarkets or specialise shops, are excellent

The following are a few recipes for the most well-known London specialties

250 G of Flour
12 G of Yeast
1 Teaspoon of Sugar
1 Egg
1 Egg Joke
50 G Melted Butter
Salt
3 Teaspoons of Milk

Prepare a mound of flour and add the yeast and a pinch of salt, pour in the whisked egg and stir carefully so as not to form lumps. If the batter is too hard then add some milk. Finally, add the butter and mix it all together. Pour the batter into 12 -15 buttered and floured moulds and put in an already warm oven set at 200 degrees until the muffins have puffed up and are coloured

300g of Flour

a pinch of salt

125g of cold butter

1-3 teaspoons of water

250g of minced Beef

2 potatoes

1 medium sized onion

salt and pepper

2 teaspoons of fresh parsley

¼ teaspoon of mustard (not compulsory)

2 teaspoons of tomato sauce / ketchup (not compulsory)

1 egg

For the pastry:
Sieve the flour and mix it with salt in a large bowl, cut the cold butter into cubes and add them to the flour. Knead the butter and flour with your hands until you obtain a crumbly paste. Make a hole in the middle and add enough water to make a hard paste. Handle the paste as little as possible and cover it with transparency film and then put it in the fridge for 30 minutes.

For the filling:
Warm up the oven at a setting of 200°C. Break-up the minced beef in a large bowl. Chop up the onion into very fine pieces, discarding the centre of the onion and then adding the slices into the meat. Peel the potatoes and then slice them very thinly (circa 5 millimetres) and then add them to the meat, before adding the dressing (a little bit of water can be added to the pastry to moisten it), then cover it up. Spread out the mixture on a worktop covered in flour until it is roughly 5 millimetres thick. Cut out 6 circles using a 12 centimetre diameter plate. Fill the middle part of each cut-out with the mixture. Gently beat the egg and then brush it on to the edges of each cut-out. Lift up the due extreme edges of the cut-out pastry and press them together over the filling. Pinch together the sides at regular intervals. Brush more egg over each pie and out them in a roasting tin, then put them all into the oven for between 45 minutes and one hour

700g of skinned and smoked fish fillet

700ml of water

1 bay leaf

100g of cheddar cheese

Parmesan cheese

1 glass of white wine

Immerse the fish in water with a bay leaf. Let it cool down and break it into small pieces. Now prepare a roux with butter and flour. Add 470mil of stock to make a soft sauce. Add the small pieces of fish and some white wine. Put this mixture into some small bowls and cover the contents with Parmesan cheese and then toast it under a gril

For the Chips :

1 litre of vegetable oil

4 potatoes

salt

For the Fish:

125 g. of "00" type flour

125 g. of starch

salt

cold water (as much as is required)

4 cod fillets (of roughly 170/200 g. each)

Heat the oil in a non-stick pan. Peel the potatoes and cut them into long pieces, then fry them for 6-8 minutes, place carefully on kitchen paper to get rid of excess oil, add salt and keep them in a warm place. Prepare the batter using a whisk, add the flour, starch, a pinch of salt and cold water (as much as is required). Smother the fish in the batter and fry it in hot oil for 5-6 minutes (the exact time depends on how big the fillets are), then place the fried fish on kitchen paper so the excess oil is absorbed. Put the fish on a plate with the fried chips, garnish with a slice of lemon and a little bit of parsley. Add a pinch of salt and paprika if you wish.

Filipino food,good

2009-06-24T09:32:00.000-07:00

I spent the holidays in sunny Florida, visiting my wife's family.

We stayed with my brother- and sister-in-law, Mike and Winnie, in St. Augustine for the first few days, before heading to Orlando for the Disney thang.

Winnie is from the Philippines and she served us a lot of Filipino dishes during our stay.

We ate spring rolls (frying in the wok to the left) and pancit, a noodle dish with vegetables and meat, nearly every day, and white rice was a part of every meal.

Winnie made her pancit (pictured right) with two kinds of noodles -- rice and wheat; cabbage; carrots and seasoned pork.

A few days before Christmas, Mike and Winnie threw a birthday party for my nephew Ian. Winnie was up early marinating pork and fish and preparing other dishes, including more pancit, spring rolls and rice. Winnie was also making some kind of soupy black dish that she was reluctant to tell me about... We'll get to that one later.

More after the jump!

Guests arrived with even more food, including a beef stew with bok choy, potatoes and ginger and oxtail soup with bok choy in a peanut-butter-based broth (pictured left).

The oxtail soup wasn't as rich or sweet as I had thought it would be. I guess I was expecting satay. One of the Filipino guests pointed out a pungent black shrimp paste and suggested I add some to the soup. It had a very salty and unfamiliar taste, and I'm not sure I liked it. But as with most unfamiliar foods I try, I am determined to keep trying it until I do like it!

Another guest brought a tray of little rice puffs, or puto. (pictured right) They were spongy and a little sweet.

Winnie told me they were to go with that black mystery dish, now revealed to be dinuguan, a pig's blood stew with pork offal, vinegar and spices. (pictured below)

Now you see why she had been hesitant with the details.

But I'm an intrepid eater and wasn't put off by the idea of eating pig guts -- no worse than scrapple or hog maw, right? I scooped a healthy portion over some rice and tucked in.

It was mild-tasting and fragrant with lemon grass and ginger. I gobbled it up quickly and mopped that last of the black stew with puto, to the apparent amusement and pleasure of the Filipinos around me.

There was a lot more food -- pork kabobs, pork chops, marinated salmon -- but I had just a little of each to save room for dessert.

Suman is a sticky, sweet dish made from rice, coconut milk and brown sugar. (pictured right)

Winnie made a big batch in a pan, but another guests brought some wrapped and steamed in banana leaves.

This cassava cake (pictured left) was made with finely grated cassava (yuca), eggs, sugar, coconut milk and condensed milk. It reminded me of coconut custard pie filling.

And I almost forgot to mention the beer. I washed down all that delicious Filipino food with the number one beer of the Philippines, San Miguel Lager.

San Miguel is a typical, light-bodied, yellow lager from a tropical location. You know how it works -- exotic location, boring beer.

But this one seemed a little sweeter and fuller bodied than other tropical beers like Corona, Presidente or Red Stripe.

But when you're on vacation and the temps are in the mid-eighties, light tropical lagers can really hit the spot.

Here's some history about the beer and its maker from the San Miguel Website:

"Established in 1890, La Fabrica de Cerveza de San Miguel, Southeast Asia’s first brewery produced and bottled what would eventually become one of the bestselling beers in the region. Within the span of a generation, San Miguel Beer would become an icon among beer drinkers.
San Miguel Corporation is the largest publicly listed food, beverage and packaging company in the Philippines. Founded in 1890 as a brewery, the company has over 100 facilities in the Philippines, Southeast Asia, China and Australia.

By 1914, San Miguel Beer was being exported from its headquarters in Manila to Shanghai, Hong Kong and Guam. A pioneer in Asia, San Miguel established a brewery in Hong Kong in 1948, the first local brewer in the crown colony.

Today, San Miguel Beer–the Company’s flagship product–is one of the largest selling beers and among the top 20 beer brands in the world. While brewing beer is the company’s heritage, San Miguel subsequently branched out into the food and packaging businesses.

From the original cerveza that first rolled off the bottling line, San Miguel Corporation has since diversified to produce a wide range of popular beverage, food and packaging products which have–-for over a century–-catered to generations of consumers’ ever changing tastes.

International Day of Italian Cuisine,

2009-06-23T08:34:00.000-07:00

Tomorrow, 17 January, is the International Day of Italian Cuisines. For one day, everyone who makes, promotes or simply loves Italian food outside of Italy is invited to celebrate the authenticity and quality of Italian cuisine.

The unprecedented celebration is led by over 130 Italian chefs and restaurateurs in 35 countries. They all belong to the Virtual Group of Italian Chefs and each of them will be cooking Pasta alla Carbonara according to the original and authentic recipe.

Why pasta alla carbonara? The Virtual Group of Italian Chefs suggests that this simple dish is one of the most commonly abused in establishments serving “counterfeit Italian cuisine” worldwide and their preparation of the “real carbonara” is an effort to raise awareness about the principles of real Italian cuisine.

Want to join the effort and honor Italian food by preparing your own pasta alla carbonara tomorrow? On their website, the Virtual Group of Italian Chefs offers the following recipe as well as tips for making an authentic dish:

Pasta alla Carbonara

Recipe serves one

60 to 80gm spaghetti freshly cooked al dente
1 tablespoon Extra virgin olive oil
30gm pancetta or guanciale
1 or 2 eggs
25 gm freshly grated Pecorino Romano and/or aged Italian Grana Cheese. (Grana Padano or Parmigiano Reggiano)
freshly ground black pepper

Mix the beaten egg with grated cheese and ground black pepper
Slice the pancetta 7 to 10 mm thick and cut in 2 cm rectangular bites
Slowly fry the pancetta in the extra virgin olive oil in a non stick pan until crispy. If the pancetta has enough fat you will not need to add oil
Add the spaghetti with some of the cooking water, do not fry the spaghetti but rather just let it absorb the flavour of the pancetta
Simmer gently until the water is almost gone
Remove the pan from the stove
Add the egg, cheese and pepper mixture to the pasta and stir quickly making sure the egg does not overcook but remains creamy. It shouldn’t pass the 70-72 C? (158-162 F?) temperature, which is the point at which its coagulation starts
Place in a hot pasta bowl
Season with ground black pepper
Serve immediately
Offer more black pepper and more grated cheese at the table

Remarks

1. You cannot make a Carbonara with pre-cooked pasta
2. Cream is not an option but a gimmick, avoid it
3. If you like, you can mix the two cheeses
4. Timing is important when you serve this dish
5. Make sure the plate or bowl is hot
6. Do not overcook the egg, otherwise you will make spaghetti with scrambled egg.

Indian Cuisine

2009-06-22T08:34:00.000-07:00

All coastal kitchens make strong use of fish and coconuts. The desert cuisines of Rajasthan and Gujarat use an immense variety of dals and achars (preserves) to substitute for the relative lack of fresh vegetables. The use of tamarind to impart sourness distinguishes Tamil food. The Andhra kitchen is accused, sometimes unfairly, of using excessive amounts of chilies.

Typically, North Indian meals consist of chapatis or rotis and rice as staples, eaten with a wide variety of side dishes like dals, curries, yogurt, chutney and achars. South Indian dishes are mostly rice-based, sambhar, rasam and curries being important side dishes.

In the rain-swept regions of the north-eastern foothills and along the coasts, a large variety of rices are used. Potatoes are not used as the staple carbohydrate in any part of India.

Modern India is going through a period of rapid culinary evolution. With urbanisation and the consequent evolution of patterns of living, home cooked food has become simpler. Old recipes are recalled more often than used. A small number of influential cookbooks have served the purpose of preserving some of this culinary heritage at the cost of homogenising palates. Meanwhile restaurants, increasingly popular, encourage mixing of styles. Tandoori fish, mutton dosas and Jain pizzas are immediately recognisable by many Indians in cities.

Many Indian dishes require an entire day’s preparation of cutting vegetables, pounding spices on a stone or just sitting patiently by the fire for hours on end. On the other hand, there are simple dishes which are ideal for everyday eating.

Several customs are associated with the way in which food is consumed. Traditionally, meals are eaten while sitting on the floor or on very low stools, eating with the fingers of the right hand.

Most of the spices used in Indian food have been used for their medicinal properties in addition to the flavor and taste they impart. Ginger is believed to have originated in India and was introduced to China over 3000 years ago. In India, a knob of fresh ginger added to tea is believed to relieve sore throats and head colds, not to mention it’s aphrodisiacal properties! Turmeric is splendid against skin diseases and neem leaves are used to guard against small pox.

It is the complexities of regional food in India that make it a so very fascinating try!

Flourless Peanut Butter Cookies

2009-06-01T11:08:00.000-07:00

These cookies are extraordinary because they are both practical and mysterious.

Let’s start with the practical. Not so unusually, this common cookie meets two of my key food recipe requirements: they are easy to make and they taste really, really good. Plus I had all of the ingredients on hand and both of my kids liked them. They look yummy and photograph well. Healthy? Relatively…

Perhaps most striking though, is that these flourless peanut butter cookies epitomize a subtle but critical aspect to the joy of cooking for me, and that is the “how did that happen?” factor, the mysterious chemical metamorphosis that transforms simple single ingredients into a result that is greater than the original separate components. No flour - just peanut butter, sugar, a little bit of baking soda and 1 egg.

These delicious cookies are crisp, light and extremely tasty — and addictive.

Peanut Butter - 1 cup chunky or smooth
Sugar - 1 cup sugar (can substitute 1/2 cup brown and 1/2 cup white)
Egg - 1
Baking Soda - 1 tsp.

Preheat oven to 350 degrees F. Grease a baking sheet and set aside.
Combine peanut butter and sugar until well combined, about 2 minutes (I did this by hand but you can use a mixer.)
Add egg and baking soda and mix for another few minutes.
Roll into walnut sized balls, and then press down with a fork to create a criss-cross pattern.
Optional: add a few chocolate pieces to the top of the cookies.
Bake for 10 minutes, until lightly browned. Cool on a baking sheet for two minutes.

Quick Garlic Cheese Biscuits

This recipe is a variation on quick Irish Soda Bread, with the addition of cheese and garlic. One member of the family who shall remain nameless thought it was “too spicy” but those of us with hardier palettes thought the flavors were perfect, and the aroma was amazing. Cheese and garlic can be omitted, or you can use a milder cheese such as Cheddar.

The shape of this bread was based on a plan that didn’t quite turn out as expected. (Welcome to my life.) The plan was to create several small one-size mounds for single biscuit serving. The actual result was larger mounds that were best separated in half for a single biscuit, but work well as a sandwich bun. Also unexpected but appreciated: I really like how it looked like a giant flower after baking - perfect for a spring time feeling (even though it is still too cold here in Chicago!).

Flour - 4-4 1/2 cups
Sugar - 2 tbls white
Baking Soda - 1 tsp.
Baking Powder - 1 tblsp.
Salt - 1 tsp.
Butter - 4 tblsp, melted
Buttermilk - 2 cups
Egg - 1
Cheese - 1 cup (I used 1/2 cup Asiago and 1/2 cup Parmesan), shredded
Garlic - 2-3 cloves, minced
Butter - 4 tbls., melted - for topping (optional)
Buttermilk - 1/4 cup - for topping (optional)

Preheat oven to 375 degrees (190 degrees C), and lightly grease a cast-iron frying pan or baking sheet.
In a large bowl, sift together the flour, baking soda, baking powder, salt and melted butter. Mix thoroughly and then create a well in the middle, where you will add the buttermilk and egg.
Combine buttermilk and egg and beat lightly. Add to the flour mixture and mix with a wooden spoon.
Add garlic and cheese and blend thorougly, but do not overmix.
If the dough seems too wet, add more flour, up to a half a cup. I almost always add more flour. Dough should begin to form a ball. It will still seem wettish but that’s okay as long as it is forming a ball shape.
Flour your hands and knead the dough slightly on a lightly floured surface, for a minute or two. Again, add flour as needed for wettish dough.
Form the dough into several roundish mound shapes and place in the greased skillet or baking sheet, with one mound in the center and the other mounds surrounding it.
Let the dough sit for about 30 minutes. This allows the baking soda and powder to react and rise, creating an airier bread.
For the topping, combine buttermilk and butter and mix well with fork. Brush all over the dough and place in the oven. Brush a few times during baking.
Cook for about 45 minutes, until golden brown. Cooking time varies upon ovens and what the biscuits are cooked on. Using the cast iron skillet may take longer, but the heat is distributed well, and the bread will be cooked thoroughly.

chocolate chip cookies

2009-06-01T11:01:00.000-07:00

These are delicious large chocolate chip cookies, which I made especially for my daughter, as she accuses me of making too many unusual foods (what is so unusual about coconut flan?).
I found the recipe on Tracey’s Culinary Adventures who got it from Alton Brown, with a few minor tweaks (one of these days I’ll get

I’ve always hesitated to make flan because I don’t have special timbale cups and I still can’t believe an ordinary person can make caramel sauce. But, I recently came across this recipe from Chicago Mexican Food Examiner and the coconut, combined with one-pan cooking, convinced me to give it a try.
I was not deterred

These cookies are extraordinary because they are both practical and mysterious.

These delicious cookies are crisp, light and extremely tasty — and addictive.

I found this recipe on Bonne vivante who found it on joy the baker who found it in The gourmet cook book(pass it on…)

Peanut Butter - 1 cup chunky or smooth
Sugar - 1 cup sugar (can substitute 1/2 cup brown and 1/2 cup white)
Egg - 1
Baking Soda - 1 tsp.

Preheat oven to 350 degrees F. Grease a baking sheet and set aside.
Combine peanut butter and sugar until well combined, about 2 minutes (I did this by hand but you can use a mixer.)
Add egg and baking soda and mix for another few minutes.
Roll into walnut sized balls, and then press down with a fork to create a criss-cross pattern.
Optional: add a few chocolate pieces to the top of the cookies.
Bake for 10 minutes, until lightly browned. Cool on a baking sheet for two minutes.

Makes about two dozen cookies.

Spanish Rice

2009-06-01T10:42:00.000-07:00

I’ve been making this rice for my children for many years as a main dish, and pair it with quesadillas or grilled cheese sandwiches. It is more Tex-Mex than Spanish, I think, but someone somewhere many years ago dubbed this classic American dish “Spanish” and everyone knows what it means. It is a variation of a similar rice dish served in Mexico and South America.

This is one of those dishes that hits all the key notes for me: It’s super-easy to prepare and very flavorful (but not so spicy that my daughter won’t eat it, yay); I almost always have all the ingredients on hand, and it is healthy if you use canned tomatoes that have no additional salt or other chemicals. Even better for busy moms with hungry kids — you can make this dish even faster with instant rice. I prefer regular brown rice because it has the best flavor and texture (and yeah, it’s healthier I think than the instant rice).

This recipe is adopted from “The Classic Vegetable Cookbook” by Ruth Spear.

* Olive Oil -3-4 Tblsp (or enough to cover the bottom of a pan)
* Bell Pepper - 1, chopped
* Onion - 1, chopped
* Garlic - 2-4 cloves, minced
* Tomatoes - 1 14.5 oz. can, diced
* Chili Powder - 1 tsp.
* Rice - 1 cup (brown is preferred, but any rice will do; adjust cooking time for instant rice)
* Water - 1/1/2 cups

1. Pour oil into bottom of large heavy pot.
2. Add onions, peppers and garlic, and cook under medium heat until onions are soft — about 5-7 minutes.
3. Strain tomatoes, pouring the juice into a measuring cup and setting aside. Add the tomatoes and the chili powder to the pot and mix well.
4. Pour water into the measuring cup with tomato juice to measure a total of 2 cups, and add to the pot, along with the rice.
5. Mix well and bring to a boil.
6. Lower heat (to very low) and cover tightly; cook for 20-30 minutes. Check after 20 minutes and if it is still really watery, cook another 5-10 minutes.
7. Turn off heat and let it sit for 10 minutes with a clean kitchen towel between the pot and the top.
8. Fluff up with a spoon and serve.

Scalloped Potatoes

I was looking for a simple potato dish to make in the slow-cooker, and I found a recipe at the official Crock-Pot Web site. I’ve simplified it (of course) and it came out delicious. The cheese and onions combined to give the potatoes a rich flavor but it was not too rich (I used lowfat milk and lowfat cheese). The potatoes went well with grilled steaks and veggies, and it could go with a meat loaf or chicken. I took the pot top off about an hour before serving and there was a bit of crustiness formed on the edges, but not as much as you get in an oven version. Still, very tasty — and super-easy, ready when you are are.

Potatoes - 6 medium or 8 small, russet, thinly sliced
Onion - 1 large, thinly sliced
Garlic - 2 cloves, sliced or minced thin
Cheddar cheese - 1 cup (8 oz. package), shredded
Milk - 1/2 cup
Butter - 1/2 cup, melted
Pepper - a few dashes
Salt - 1/2 tsp.

Spray or coat the inside of the pot with oil.
Add potatoes, onions, garlic and cheese.
In a small bowl combine the milk, pepper and salt.
Pour this mixture over the ingredients in the slow cooker and mix all ingredients well.
Cover and cook on low for 7 to 9 hours or on high for 3 to 4 hours.

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International Day of Italian Cuisine,

Indian Cuisine

Flourless Peanut Butter Cookies

chocolate chip cookies

Spanish Rice