My Recipe Collections Around The World

Crab Masala

2008-08-08T03:26:00.000-07:00

Ingredients

1kg crabs

200g onion

15g ginger
5g garlic
120g tomato
1/2 coconut
10g tamarind
5g cumin seeds
2g turmeric powder
2g red chilli powder
2g coriander powder
3g garam masala
30ml oil

60ml water

Method

1. Boil the cleaned crabs.

2. Finely chop onions, make ginger-garlic paste. Chop tomatoes. Extract tamarind juice. Grate and grind coconut with cumin seeds.

3. Heat oil and fry onions till golden brown. Add ginger-garlic paste and tomatoes. Add turmeric powder, red chilli powder and coriander powder.

4. Add ground coconut paste, water and salt. Add tamarind juice and cook on low flame.

5. Add crab meat, cook till done, sprinkle with garam masala, stir and remove. Adjust seasoning.

Basic Cup Cakes

2008-07-23T17:22:00.000-07:00

Ingredients

125 gr unsalted butter

150 gr(2/3 cup) Caster sugar
2 eggs
1 tsp vanilla essence
280 gr(1 1/2 cups) self rising flour
1 cup Milk

Icing

125 gr unsalted butter
240 gr(1 1/2 cups) icing sugar

Decorations

Mixed cachous,tic tacs, chocolate sprinkle or m&m

Method

Preheat oven to 180 degrees, line a 12- hole, 1/3 capacity muffin pan with paper party cases.
Place caster sugar and butter in a large bowl and beat with an electric mixer for 3 minutes or until pale and fluffy.
Add eggs and half of the vanilla, beat until just combined, Sift flour over bowl, add milk and beat into mixture until well combined.
Pour into prepared pan and bake for 15-20 minutes, until cooked through and golden, cool on wire rack.
Meanwhile, place extra butter and remaining vanilla essence in a separate bowl, sift over icing sugar and beat with an electric mixer until icing is light and fluffy, Spread over cooled cakes.

Thai Mango Salad

2008-07-19T00:33:00.001-07:00

Ingredients

2 medium green mangoes, shredded
1 red onion, sliced
1 cili padi, bruised

Dressing

1 tbsp Thai fish sauce
3 tbsp lime juice
1 tbsp sugar syrup
2 tbsp roasted peanuts
2 tbsp roasted dried shrimp, pounded
Salt and pepper to taste
A handful of coriander leaves

Method

Mix all dressing ingredients together in a mixing bowl.
Toss with mango and onions, adjust seasoning to taste.
Serve chilled, garnished with coriander leaves.

Vegetable Laksa

2008-07-16T21:02:00.000-07:00

Ingredients

700g piece butternut pumpkin, diced into
2cm pieces
5 baby eggplants (300g), sliced thickly
3 cups (750ml) vegetable stock
1 2/3 cups (400ml) coconut milk
250g rice stick noodles
500g buk choy, chopped coarsely
2 tablespoons lime juice
1¼ cups (100g) bean sprouts
6 green onions, sliced thinly
½ cup loosely packed fresh coriander leaves
½ cup loosely packed vietnamese mint leaves
laksa paste
7 dried medium red chillies
½ cup (125ml) boiling water
1 tablespoon peanut oil
3 cloves garlic, quartered
1 medium brown onion (150g), chopped coarsely
10cm stick fresh lemon grass (20g), chopped finely
4cm piece fresh ginger (20g), grated
1 tablespoon halved macadamias (10g)
1 tablespoon coarsely chopped coriander root and stem mixture
1 teaspoon ground turmeric
1 teaspoon ground coriander
2 teaspoons salt
¼ cup loosely packed vietnamese mint leaves

Method

Laksa paste

Cover chillies with the boiling water in small heatproof bowl; stand 10 minutes, drain. Blend or process chillies with remaining ingredients until mixture forms a smooth paste. Measure ½ cup of the paste for this recipe and freeze remaining, covered, for future use.
Place ½ cup of the paste in large saucepan; cook, stirring, about 1 minute or until fragrant. Add pumpkin and eggplant; cook, stirring, 2 minutes. Add stock and coconut milk; bring to a boil. Reduce heat, simmer, covered, 10 minutes or until vegetables are just tender.
Meanwhile, place noodles in large heatproof bowl, cover with boiling water, stand until just tender; drain.
Stir buk choy into laksa; return to a boil. Stir juice into laksa off the heat. Divide noodles among serving bowls; ladle laksa over noodles, sprinkle with combined sprouts, onion and herbs.

Blueberry Pancakes

2008-07-10T05:24:00.000-07:00

Ingredients

150 g fresh or frozen blueberries
150 g plain (all-purpose) flour
2 tablespoons caster (superfine) sugar
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
Half a teaspoon of salt
Half a teaspoon of ground cinnamon
2 eggs
375 ml buttermilk
125 g ricotta
160 g unsalted butter, melted, cooled

Method

Sift the flour, sugar, baking powder, bicarbonate of soda, salt and cinnamon together into a large mixing bowl.
Break the eggs in a medium mixing bowl and beat until frothy.
Add the buttermilk and ricotta to the eggs and beat well.
Add the buttermilk mixture to the flour mixture and stir to combine.
Stir in half the melted butter.
Heat a large heavy-based frying pan over medium heat and add a little of the remaining butter to the pan.
Make two to three pancakes at a time by pouring batter into the pan leaving space between each one, so they don't join.
Place some blueberries on top of each pancake and cook until bubbles form and the bottoms are golden; this takes about two to three minutes.
Turn the pancakes and continue cooking for about another two minutes, or until they are cooked through.
Repeat the process, adding a bit more butter to the pan each time. Keep the pancakes warm in the oven while you cook the remainder.
Serve immediately just as they are - or they are delicious with maple syrup or maple syrup butter.

Fried Noodles with Shrimp

2008-07-09T02:54:00.000-07:00

Ingredients

500g fresh flat yellow noodles
10 med. size shrimps
2 eggs, lightly beaten
1 c. bean sprouts
1 tbsp. fish sauce
1/4 c. sugar
1 tbsp. ketchup
1 tbsp. minced garlic
1/2 c. vegetable oil

Garnishing

1 tbsp chilli paste
2 fresh red chillies, sliced
1 tbsp. chopped spring onion
1 tbsp. chopped fresh coriander leaves

Seasoning

1 tbsp light soya sauce
1 tsp pepper

Method

Soak noodles in warm water for 15-20 minutes, drain.
Place bean sprouts in cold water. In a large frying pan or wok, heat oil and saute garlic over medium to high heat until light brown.
Add shrimp and stir-fry until well done.
Add sugar, fish sauce, ketchup to wok, stirring together.
Add eggs, then noodles, and stir-fry mixture until noodles turn orange.
Drain bean sprouts and add to wok. Stir-fry another 2-3 minutes.
Put on serving plate with raw bean sprouts arranged on side. Sprinkle top with spring onion, coriander and chili sliced. Serve hot.

Char Kway Teow

2008-07-08T05:21:00.000-07:00

Ingredients

300g kway teow (flat rice noodles)
200g prawns
50g chives (cut into 3cm lengths)
150g beansprouts
3 eggs
2 cloves garlic (chopped)
4 tbsp cooking oil
1-2 tbsp chilli paste

Seasoning

2 tsp light soya sauce
1 tsp dark soya sauce
a pinch of salt
a dash of pepper

Method

Heat 4 tbsp oil in wok until hot, add chopped garlic and fry until fragrant. Turn up the heat and add the chilli paste (if used) and continue to fry until fragrant.
Add prawns and beansprouts and fry for a while. Push all the fried ingredients to one side and add the kway teow (flat rice noodles) and stir-fry quickly for a few seconds.
Add seasoning, sprinkle with a little water and stir in all the fried ingredients. Push ingredients to the sides of the wok to create an empty space in the centre. Add a tbsp of oil and crack in the eggs. When the eggs start to set, cover the eggs with the noodle mixture and stir-fry evenly.
Finally, add the chives and stir-fry for 20 seconds before dishing up.

Sweet Potato Fries Recipe

2008-07-07T05:30:00.000-07:00

Sweet potatoes are a staple dish in numerous countries, including the United States, China and Indonesia, and are praised by many for the health benefits they provide. Sweet potatoes from Japan are the sweetest. . Sweet potatoes have been popular in the South for generations, but in recent decades cooks in other regions have been succumbing to the charms of this healthy and flavorful distant cousin of garden-variety spuds

Sweet Potato Fries are slices of pure sweet potato. Sweet Potato Fries are a wonderful, colorful and healthy change to regular fries. Sweet potatoes not only have more fiber, but, more nutrients than a standard white potato. Sweet potatoes are loaded with vitamin A, or beta carotene, and contain fiber, plus vitamin C, B6 and potassium. Sweet potatoes are packed with nutrients, and one of the best foods you can eat.

Sweet potatoes can be boiled, steamed, mashed, baked, grilled, deep fried, served in a savory soup/broth or coconut milk, hot or cold. Baked sweet potato fries are a great treat, and mashed or baked sweet potatoes make delicious comfort food. Sweet potato fries, baked in the oven, are a wonderful alternative to the traditional French fry. The sweet potato fries were a nice twist to regular French fries. The sweet potato fries are definitely interesting and different, especially paired with the different sauces (thai chili, ginger-wasabi aioli) Sweet potato fries are easy to make, and what I have written below barely qualifies as a recipe.

Baked Sweet Potato Fries

2 large sweet potatoes 2 Tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon cayenne pepper, optional

Preheat oven to 400 degrees. Spray a baking sheet with nonstick vegetable cooking spray. Peel raw sweet potatoes and cut into 1/4 inch julienne strips. Place in plastic food bag and drizzle with olive oil. Seal bag and shake gently to cover potatoes evenly. Spread in a single layer on prepared baking sheet. Bake 15 minutes, stir gently, turning strips over. Bake 15 minutes, stir gently. Bake 5 to 10 minutes or until nicely browned. Season hot potatoes with salt, pepper and cayenne. (I spice them before baking…)

Ally Sofi is food and drink specialist and continually develop article in the topic.

Are you looking the source of recipe with huge selection recipe? Please visit www.cooking-formula.com. This site offers many recipe books complete with cook’s tool and gadget

Article Source: http://www.ArticleBiz.com

Preparing to cook Italian

2008-07-05T19:24:00.000-07:00

You might have found lots of databases on Italian cooking through the Internet and be excited about trying to delve into the world of parmagiana, pesto, and pasta.

It would be useful to have on hand some basic ingredients that are found in lots of Italian cooking. By that way, you will be able to serve your Italian food most days without having to do an extensive grocery shop.

Lets look at the ingredients that you need to have in your grocery list.

Garlic: This may sound like a cliché to you, but this modest bulb has its own place in all Italian kitchens. Keep garlic in a dry and cool place, such as a pantry or root cellar. Look for bulbs with no discoloration on the bottom when buying garlic as these discolorations indicate moulding and age.

Tomato Sauce: You do not have to buy the expensive tomato sauce. The national brand or house brand at your nearby local grocery store will be fine in your Italian dish. Local made tomato sauce does not affect the taste of your Italian cooking. Try not to buy from the "pre-seasoned" blends, as you will be adding your own spices and herbs.

Pasta: Do not buy a huge quantity of any one specific pasta. It is preferable to keep a little amount of the most regular types such as wide egg noodle, large and small shells, elbow macaroni, linguine and spaghetti. It will be good if you have storage so that you can keep the long noodles in a long container. Moreover, you can find many tuppaware makers that are specially design to keep the pasta in to maintain freshness.

Parmesan Cheese: Freshly ground Parmesan cheese is always a welcome addition to the top of any Italian dish even though it may not always be needed in the ingredients of the Italian recipe you are cooking. The famous cheese brand, Kraft, has a new product with a block of cheese in its container along with its grater. The price is not expensive and it works very well with Italian cooking.

Olive oil: One of the mistakes that many Italian food amateurs make is using pricey olive oil for things like pan-frying. Using the standard olive oil, which is yellow in colour is just fine for this.

Keep these ingredients well stocked and you will be ready and prepared to cook any Italian dish.

www.1-stop-cooking-recipes.com

Ian Shell
ian@moneymadeeasy.co.nz
www.1-stop-cooking-recipes.com

Article Source: http://www.free-articles-zone.com

Tempura Prawn

2008-07-02T18:25:00.000-07:00

Ingredients

500g prawn
1 egg
1 cup ice water
1 cup all purpose flour
Vegetable oil for frying

Method

Peel prawn and make a couple incisions on the stomach side so that it stays straight.
Beat an egg in a bowl.
Add ice water in the bowl.
Add flour in the bowl and mix lightly.
Heat oil to 350 F degree in a deep pan.
Pick prawn up by the tail and dip the body part in the batter.
Fry it until brown.

Note
Be sure to use very cold water.
Do not overmix the batter.

*Makes 4 servings

Chicken Masala

2008-06-30T18:18:00.000-07:00

Ingredients

3 tbsp ghee (clarified butter), or oil
1 small onion , finely chopped
1 stick cinnamon
2 cardamom pods
4 cloves
1 tsp fennel seeds
2cm piece root ginger , very finely chopped
2 garlic cloves , crushed
1 tsp turmeric powder
1 tsp ground coriander
chilli powder
1 tsp tomato purée
oil
2 skinless chicken breasts , cut into chunks
chopped tomato
a handful of coriander leaves, chopped

Method

Heat the ghee in a large heavy pan, add the chopped onion and stir for a minute with the heat on high. Turn the heat to low, add the cinammon, cardamom, cloves and fennel seeds, stir for 5 minutes. Add the ginger and garlic and cook for another 5 minutes on low, stirring occasionally to make sure nothing catches. Then add the turmeric, ground coriander and chilli powder and fry gently for a minute. Add the tomato purée and stir in enough hot water to make a sauce. Bring to the boil and simmer, stirring occasionally for 20 minutes. Season with salt.
Heat a little oil in a large heavy frying pan and stir-fry the chicken pieces until they turn white. Add the chicken and chopped tomato to the sauce and simmer gently for 10 minutes until the chicken is cooked, stirring from time to time.
Sprinkle with the coriander and serve with plain rice.

5 Easy Steps to Stir Fry

2008-06-27T23:45:00.000-07:00

Stir fry method of cooking is very healthy. It uses less oil and leaves the food crisp and not overly cooked, and thus not stripping out all the nutrients and vitamins from raw food especially vegetables. Stir frying only takes a matter of minutes if you follow these few easy steps.

1. Well equipped

Firstly, a wok is a must, not pan, a big round wok. A round-based one works well using gas burner while a flat based one works well on electric stoves. A good wok is heavy usually made of cast iron or carbonated steel, easily available is departmental store and Asian hardware shops. Teflon based just doesn't give you the same rich flavor. When first purchased, the iron wok must be seasoned, heat the wok until smoke start rises from the wok, and then pour in a table spoon of peanut oil. Wipe the oil around the wok surface and throw away excessive oil. This way, all dirt will be removed from the wok surface. Secondly, a ladle is a must. Choose one with strong handle.

2. Prepare your ingredients

All raw meat and vegetable must be cut uniformly in thickness and size in advance. This is to ensure the food is evenly cooked. Once the wok is heated, there is not enough time to cut anymore. Rice and noodles need to be pre-cook, rice to be steamed while noodles to be boiled to soft.

3. Seasoning a must.

Before cooking the main ingredients, Asian usually put in chopped garlic or shallots to enhance the taste of stir fry dishes. When the wok is heated, oil is put in, then garlic or shallots are put in to fry until golden brown. Only then the main ingredients are put in.

4. Meat first, vegetables second

For stir frying, this is can be considered the golden rule. Always cook meat first, vegetables second. Meat is harder to cook compared to vegetables. If both are cook together, the vegetables tend to overcook. Meat or seafood must be marinated with a pinch of salt first. Always toss the ingredients for even cooking. When stir frying rice or noodles, the goldren rule still applies, always meat first.

5. Sauce and seasoning

Lastly, add sauce to your stir fry dish. Sauces, such as oyster sauce, or sweet and sour, thin and thick black soy sauce are added into the wok to complete the stir fry dish. Oyster sauce, thin and soya sauce is the most common, packaged in bottles and easily bought from the supermarket shelves. Sweet and sour is popular unique but it's just simply tomato sauce and sugar. Simply put in the sauce after the meat and vegetables are cook in the wok, sauté for a while, and the dish is ready to serve.

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Spicy Thai Prawn Salad

2008-06-23T00:59:00.000-07:00

Ingredients

1 lb raw prawns, shelled and de-veined
1 tablespoon fish sauce
1 lettuce
5 hot chilies
2 tablespoon of lime juice
3 shallots sliced
3 cloves of garlic, slices
½ cup mint leaves
2 tablespoon lemon grass. finely sliced
2 shredded kaffir lime leaves

Method

1. Boil water in a wok and immerse the prawns.
2. Boil the prawn for 2 minutes, until pink and remove from the wok.
3. Toss in the prawns with the lime juice and fish sauce.
4. Add the lemon grass, chilli, shallot, and kaffir lime leaves and mix well together.
5. Transfer to a serving plate and garnish with mint leaves. And serve with cabbage and lettuce.

Hainanese Chicken Rice

2008-06-22T02:00:00.000-07:00

Ingredients For Chicken

1 chicken (about 1.8 kg)
1 large piece of ginger, smashed
3 cloves garlic
1 tbsp salt
1 tbsp sesame oil
1/2 tbsp light soya sauce

Method

Wash chicken and remove excess fat. Stuff chicken with salt, ginger and garlic.
Fill a deep pot with water making sure water level is enough to immerse chicken. Bring to a boil, and when boiling put in chicken and cook over low heat for 25 to 30 minutes till chicken is cooked.
Remove chicken and drain liquid from the body cavity. Retain chicken stock for cooking rice and soup. Scoop out oil from stock and use for making chilli sauce.
Add 2 tbsp salt to a big pot of water. Dip chicken in and soak till it has cooled down. Drain and brush with 1 tbsp sesame oil mixed with 1/2 tbsp light soya sauce.
Chop chicken into bite-size pieces and serve garnished with sliced cucumber, tomatoes and coriander leaves.

Ingredients For Chicken Rice
600gm fragrant rice
700ml chicken stock
5 cloves garlic, minced
8 shallots, minced
1 small piece ginger, smashed
4 pandan leaves, knotted
4 tbsp corn oil
1 tsp salt

Method

Wash rice, drain in a colander and leave to stand for 10 minutes.
Heat 4 tbsp corn oil over high heat in a wok. Add minced shallots and garlic, ginger and pandan leaves and fry till fragrant.
Add rice grains and stir-fry for 3-4 minutes. Transfer to a rice cooker and add chicken stock and salt. When rice is cooked, remove ginger and pandan leaves.

Ingredients For Chilli Sauce

10 fresh red chillies
6 cloves garlic
5 shallots
2.5 cm piece young ginger
chicken oil
juice of 10 limes
2 tbsp vinegar
2 tsp sugar
2 tsp salt

Method

Blend chillies with garlics, shallots and ginger. Add vinegar, lime juice and chicken oil. Add salt and sugar to taste.

Hot Prawn Curry and Pineapple

2008-06-20T08:59:00.000-07:00

Ingredients

1 tbsp vegetable oil
4 tbsp curry powder
2 tbsp palm sugar , or soft brown sugar
2 tsp turmeric
1 tbsp fish sauce
2x 400ml cans coconut milk
1 small pineapple , peeled and chopped into chunks
10 dried kaffir lime leaves, torn or juice of half a lime
5 red chilli , chopped
3 lemon grass stalks, peeled and cut into finger sized pieces
600g peeled raw tiger prawns

Method

In a heavy-based pan, heat the oil and add the curry paste.
Fry for 2 mins, add the sugar and turmeric, then stir well.
Splash in the fish sauce, then the coconut milk and pineapple. Bring to the boil.
Add the lime leaves or juice, chilli and lemongrass.
Simmer for 3 mins, throw in the prawns and simmer for 5 mins more until the prawns change colour.

Cendol (Flour Noodles in Coconut Milk)

2008-06-19T03:08:00.000-07:00

Ingredients

60g green bean flour
300ml water
1 tsp pandan paste

Method

Mix green bean flour with water and pandan paste. Blend well until a smooth mixture is obtained.
Cook mixture over medium heat , stirring all the time until the mixture thickens and turns translucent.
Fill a basin with ice and cold water and set the cendol mould over it. Use a wooden spoon to press cooked dough, a little at a time, through the preforations into the cold water. Drain cendol in a colander and set aside.
To serve, spoon 2 tbsp of cendol into a bowl, top with shaved ice, chilled coconut milk and 1 or 2 tbsp of gula melaka syrup.

Gula Melaka Syrup

Ingredients

300g gula melaka
200g rock sugar
200ml water
2 pandan leaves, knotted

Method

Place all ingredients into a saucepan and cook till the sugar dissolves and forms a thick syrup.
Remove pandan leaves and strain into a small bowl. Leave to cool.

Coconut milk
Use ready squeezed coconut milk, add a pinch of salt and chill in the refrigerator.

Chicken Tandoori

2008-06-18T08:22:00.000-07:00

Ingredients

Chicken -1 (1 kg – cut into 4)
Yogurt- 3 tbsp
Ginger garlic paste – 1 tbsp
Cummin powder( jeera )- 1 tbsp
Pepper powder – 1 tsp
Red chilli powder – 1 to 2 tsp (according to taste)
Salt – as per taste
Garam masala powder- 1 tsp
Juice of 1 lemon

Method

Wash and clean the chicken.
Marinate the chicken in a mixture of all the ingredients.
Keep marinated overnight in the refrigerator. Take out.
Cook in the gas tandoor or the oven for approximately 15 minutes on each side (or till done).
Serve with any of the Indian breads.

Classic Chicken Curry

2008-06-17T08:33:00.000-07:00

Ingredients

1 onion, quartered
2 cloves garlic
1/2-inch piece ginger
1 small, thin green chili, optional
2 tbsp vegetable oil
1/2 tsp cumin seeds
6 canned plum tomatoes
3 tbsp sour cream
1 tsp each: ground coriander, ground cumin, dried fenugreek leaves
1/2 tsp each: turmeric, garam masala, toasted and crushed cumin seeds
1/4 to 1/2 tsp cayenne pepper, to taste
1/4 tsp ground black pepper
Salt to taste
10 large boneless, skinless chicken thighs
1 tbsp fresh lemon juice
2 tbsp chopped cilantro leaves

Method

In food processor, combine onion, garlic, ginger and green chili; mince.
In non-stick skillet over medium-high, heat oil. Add cumin seeds. Cook several seconds until they begin to splutter. Add onion mixture. Cook, stirring occasionally, 7 to 8 minutes, until onions are lightly browned.
Put tomatoes in food processor; process until smooth.
Reduce heat in skillet to medium; add tomatoes. Cook 5 minutes or until liquid has evaporated and mixture has thickened slightly. Add sour cream. Cook, stirring, 5 minutes. Add coriander, ground cumin, fenugreek, turmeric, garam masala, crushed cumin seeds, cayenne, black pepper and salt. Cook, stirring, 1 minute. (You can make ahead to here and refrigerate several days, or freeze, until ready to use.)
Add chicken to skillet; coat well with sauce. Cover; increase heat to high and bring to a boil. Reduce heat to medium low. Cook, stirring occasionally, 30 minutes or until chicken is tender and cooked through. Stir in lemon juice and cilantro.
Taste; adjust spices if needed.

Note
Can substitute lamb, beef or vegetables for chicken.
Enjoy with basmati rice or naan bread.

Asam Laksa

2008-06-16T03:15:00.000-07:00

Ingredients

1 packet white laksa noodles
1kg ikan kembung
2 serai stalks, smashed
5 kesom leaves
2 bunga kantan stalks
5-6 tbsp chilli paste
2 onions
2cm cube belacan
tamarind juice, asam keping and salt to taste

For garnishing:

shredded cucumber
sliced red chillies/cili padi
sliced big onion
chopped pineapple (optional)
mint leaves

Method

Soak laksa in hot water for a few minutes and drain.
Boil fish and debone. Drain fish stock. Pound or blend fish meat. Pound bones, add two cups of warm water and strain. Keep aside.
Pound onions with belacan. Cut bunga kantan into quarters. Place everything except the laksa into a pot. Add water to get the gravy thickness preferred. Bring to boil.
Place the laksa with the garnishing in individual bowls. Pour over the gravy.
Serve with prawn paste or otak udang/petis which has been mixed with a little warm water.

Korean Seaweed Soup (Miyeok Guk)

2008-06-15T07:14:00.000-07:00

Ingredients

1 one-ounce package dried brown seaweed, cut into two-inch strips
1/4 pound lean beef, chopped
3 cloves garlic, finely chopped
1 teaspoon salt
2 teaspoons sesame oil
1/2 teaspoon ground black pepper

Method

Wash and soak the seaweed in cold water to cover for 20 minutes. Drain. Cut the seaweed and set aside.
Heat sesame oil in large pot over medium-high heat. Add beef, garlic, salt, and pepper. Stir-fry for 5 minutes, or until the meat is brown.
Add the seaweed and six cups of water, simmering for 30 minutes or until the seaweed is tender.
Season to taste with salt, and serve.

Makes 4 servings.

Cooking For Two Or Less

2008-06-14T07:26:00.000-07:00

When you live alone, or there's just the two of you, cooking a home made meal can seem like a much bigger hassle than it has to be or than it actually is. There are plenty of ways to cook for two people or less, skip over the pre-packaged meals and not take a lifetime to prepare and cook a meal. Here are some ways you can avoid the hassle and learn to love cooking from scratch for two or less.

Understand your portions-When you're cooking for two or less people, the last thing you want to do is make that chicken cattciatore you've been craving because the recipe makes enough servings for 12 people. First of all, you need to remember what you actually eat. You're probably not going to eat only one serving. What a cookbook may fail to tell you is that one serving of chicken cattciatore is about ¾ of a cup. You're going to eat more than that! In fact, most people will eat 3 or more servings when the serving is so small.

Learn to divide-Even though you ignored and abhorred your math teacher in the 7th grade, division (short, not long) has its place in the kitchen and has many applications in cooking that could come in handy for someone who has relatively few people to cook for. If the recipe serves 12 but you only want to make enough for 6, divide everything by 2. This doesn't necessarily mean you'll divide the cooking time by 2 or the amount of time it takes to stir, etc. but be mindful because you will save time in those areas.

Make the most of the items you have-There is a laundry list of items to have in your home that will make your cooking easier, especially when you want to make a quick dinner for two. A food chopper that can chop up an onion in 3 taps is one of those items. And don't forget your crock pot-it's that big heavy object that's been neatly tucked away in the back of your cupboard for 10 years. A crock pot can be your best friend for a few reasons. Not only can you simply throw everything in, set it and forget it, but you can also cook enough food for an entire week or more all at the same time, eliminating your need to start from scratch every time. Just freeze the leftovers and voila! You have homemade chicken cattciatore anytime you like.

Use smaller plates-This tip can actually help you when cooking for two or less and it can help you lose weight as well. If you cook only enough for two people, it will help your brain feel fuller faster so you're not scrounging for extra food later. That way, you can store any leftovers and have a pre-made meal for another day.

Remember, cooking for two or less is about learning to eat right and to use the right tools.

Lisa is "The Crock Cook" and you can take a look here for all her own crock pot recipes including her delicious beef crock pot recipes.

Article Source: http://EzineArticles.com/?expert=Lisa_Paterson

2008-06-13T04:51:00.000-07:00

Ingredients

2 ripe mango
8 cubes of ice
1 cups of milk
4 tablespoons sugar
5 tablespoons of vanilla yogurt
2 cup of creamy mango yogurt

Method

Pit the mango and remove peel.
Place fruit in blender then add milk, sugar,vanilla yogurt, and finally add Mango yogurt.

Strawberry and Watermelon Smoothie

2008-06-13T04:45:00.000-07:00

Ingredients

4 cups cubed, seeded watermelon
1 - 8 ounce lemon, fat-free yogurt
1 pint fresh strawberries, cleaned and hulled
1 tablespoon honey
5 ice cubes

Method

In a blender or food processor, combine yogurt, watermelon, strawberries, honey and ice cubes.
Process until smooth and frothy.

Tandoori Baby corn

2008-06-12T09:46:00.000-07:00

Ingredients

250 g baby corn
100g curd
1tsp (5g,) ginger-garlic paste
1tsp. red chilly paste
1/2tsp (2g) garam masala powder
A pinch of cumin powder
A pinch of cardamom powder
Chilly powder to taste
A pinch of black salt
Salt to taste
20ml. mustard oil

Method

Tie the curd in a muslin cloth and hang it till all the water drains out.
Put the strained curd in a bowl .
Add red chilly paste, ginger-garlic paste, garam masala powder, mustard oil, black salt, salt, cumin powder, cardamom powder and chilli powder, mix well .
Marinate the baby corn well in this masala paste. Grill the marinate baby corn in a hot tandoori till done.

Chicken Tikka Kebab

2008-06-12T09:42:00.000-07:00

Ingredients

1 lb. boneless chicken cut into cubes
2 tsp ginger-garlic paste
2 tsp cumin powder
1 tsp roasted cumin powder
1/4 tsp black pepper powder
1/2 cup curd
1 tbsp vinegar
1/2 tsp red chilli powder
1 tsp garam masala
Salt to taste
2 tbsp ghee
6 black pepper
5 green cardamom, coarsely ground
Juice of two limes

Method

Mix ginger and garlic and all spices in yogurt and marinate the meat.
Dip the meat in ghee and arrange the pieces on skewers.
Roast, grill or bake for 15-20 minutes, turning from time to time.
Now baste with lime juice and sprinkle black pepper and cardamom powder and roast for another five minutes.
Serve hot with sliced onion and sauce.

Tandoori Prawn

2008-06-12T09:39:00.000-07:00

Ingredients

1 kg prawn tails (with shells)
2 tbsp lemon juice
2 tbsp ginger-garlic paste
Salt to taste
5 gm ajwain
7 gm red chilli powder
3 gm garam masala
a pinch of haldi
200 gm yoghurt.

Method

Shell the prawns. Devein them. Wash carefully and make sure there are no veins left over. Pat dry.
Marinate with lemon juice, salt and ginger-garlic paste. Leave for 15 minutes.
Make a mixture in yoghurt with ajwain, ginger-garlic paste, garam masala, red chilli powder and haldi.
Squeeze prawns and an-hour. Arrange on skewers, cook in moderate tandoor or oven for five minutes. Take it out.Apply oil evenly four times on all sides.
Cook for another four minutes. Serve with lemon, a slice of tomato and a cucumber.

Parmesan Pasta

2008-06-12T09:34:00.000-07:00

Ingredients

1 packet spaghetti
3 tbsp grated parmesan cheese
3/4 cup bread crumbs
Salt and pepper to taste
1 tsp oil
Lemon juice to taste
Parsely chopped to garnish

Method

Cook the pasta in two cups of boiling water and then drain it. Heat Oil.
Stir pasta,bread crumbs,salt & Pepper.
Transfer to serving plate.
Sprinkle cheese, lemon juice and toss gently.
Garnish with Parsely.

Smoked Pasta

2008-06-12T09:30:00.001-07:00

Ingredients
2 cups ricotta cheese
1 cup smoked mozarella
One packet pasta
Pepper to taste
Parsley to garnish

Method

Cook the pasta in two cups of boiling water and then drain the to reserve.
Mix ricotta, mozarella and cup of pasta water in a bowl.
Toss in pasta, few sprinkles of pepper and decorate with parsley.
If too sticky, add more water.
Serve immediately.

Fusilli Pasta with Peppers and Onions

2008-06-12T09:22:00.000-07:00

Ingredients

1 packet fusilli pasta
1 large red pepper
1 yellow pepper
1 onion
2 tsp oil
Salt and pepper as per your taste
Cheese and parsley for garnishing

Method

Cook the pasta in two cups of boiling water and then drain it.
Roast the peppers in the oven or on stove top.
Peel and cut into thin strips.
Cut onions to similar shape.
Heat oil in a pan, add onions fry till translucent.
Add peppers, salt and stir.
Add in the drained pasta, adjust the seasoning.
Garnish with parsley and cheese. Serve hot.

Honey Fruit Salad

2008-06-11T18:42:00.001-07:00

Ingredients

1 apple, cubed
3 slices pinapple, cut into big pieces
A few walnuts, broken coarsely
2 tbsp honey
1 tsp ginger paste

Method

Mix apple, pineapple and walnut in a bowl.
Prepare dressing by mixing honey and ginger paste.
Now add the dressing with fruits and mix properly.
Serve chilled, decorated with a few cherry pieces

Lasagna

2008-06-11T10:53:00.001-07:00

Ingredients

1 pound of lean ground beef
1 finely chopped shallot
2 cloves garlic, minced
1 tablespoon chopped fresh basil (or 2 tablespoons fresh basil)
1 teaspoon dried oregano (or 2 teaspoons fresh oregano)
1 1/2 teaspoons salt
1 large can tomato sauce + 1 medium can tomato sauce (approximately 4 1/2 - 5 cups of tomato sauce)
12 dry lasagna noodles
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound grated mozzarella cheese
2 additional tablespoons grated Parmesan cheese

Method

In a large saucepan, brown ground beef and onion over medium heat; drain fat. Mix in garlic, basil, oregano, and salt. Stir in tomato sauce. Simmer for 30 to 45 minutes, stirring occasionally.
Preheat oven to 375 degrees F. Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente. Drain.
In a medium bowl, mix together ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
Cover the bottom of a 9x13 inch baking dish with a layer of lasagna noodles. Cover noodles with 1/2 of the ricotta mixture, 1/4 of the mozzarella cheese and 1/4 of the sauce. Repeat with another layer of noodles, then ricotta, mozzarella and sauce. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese and the remaining mozzarella over the top.
Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Sweet Rice with Mango

2008-06-11T10:47:00.001-07:00

Ingredients

2 cups (1 lb/500 g) sticky rice, soaked overnight in water to cover
2 mangoes

Sauce 1:

1 cup (8 fl oz/250 ml) coconut cream
1/2 cup (4 oz/125 g) sugar
pinch of salt

Sauce 2:

1 cup (8 fl oz/250 ml) coconut cream
1/2 cup (4 oz/125 g) sugar

1 12-in (30-cm) section of banana leaf
1 teaspoon toasted sesame seeds

Method

Drain the rice and place in an even layer in a steamer lined with cheesecloth so the rice does not fall through the holes. Steam the rice on full steam or high heat for 15 minutes.
While the rice is cooking combine the ingredients for Sauce 1. Remove the rice to a bowl and mix with Sauce 1 while the rice is still hot. Set aside.
Peel the mangoes carefully so as not to bruise the fruit. Slice in half as close to the seed as possible, then slice each half into 1/2-in (1-cm) slices.
Cut the banana leaf attractively and lay it on a serving plate. Arrange the sticky rice and mango slices on top of the leaf.
Combine the ingredients for Sauce 2 and either serve it separately or pour over the sticky rice. Garnish with a sprinkling of sesame seeds and perhaps an orchid or other flower on the side.

Chilli Omelette

2008-06-11T10:04:00.001-07:00

Ingredients
3 eggs
1 tsp butter
1/2 tsp cumin
dash salt and pepper
1 tsp diced red or green pepper
1/2 cup grated sharp cheddar cheese
1/2 cup chillies

Method

Beat the eggs with seasoning in a bowl.
Melt butter in a pan over medium heat and pour the egg mixture. Cover with a lid, and allow setting.
Flip the omelette over, spread chillies and sprinkle cheese. Fold the omelette in half and cover with the lid, allowing the cheese to melt. Slice in half and serve.

Fish Tempura

2008-06-11T09:52:00.000-07:00

Ingredients

8 small selar
1 medium eggplant, cut into wedges
3 tablespoons flour, for dusting
1 cup all-purpose flour
1 egg yolk
1/2 cup cold water
oil for frying

Sauce:
6 tablespoons light soy sauce
juice from 2 limes
4 tablespoons sherry

Method

Dust fish and sliced eggplants with the 3 tablespoons flour.
Mix all the ingredients for the sauce and leave it aside.
Make a batter by beating together egg yolk and water. Add in the all-purpose flour and mix well with a spoon.
Heat oil in pan and fry fish and eggplants until golden brown. Serve with sauce.

Note

You can serve this tempura with rice, nasi lemak or fried noodles. If you do not want the sauce, fry the fish and eggplant with some salt.

Asam Fish

2008-06-11T09:03:00.000-07:00

Ingredients

(A)
1kg ikan Merah
10 stalks ladies' fingers
2 brinjals, cut into small pieces
2 teaspoons salt
2 tablespoons sugar
6 tablespoons palm oil

(B)
8 pcs asam keping
2 stalks daun kesum
2 stalks serai
2 stalks bunga kantan
2 tomatoes

Pounded ingredients

6 slices fresh turmeric
1 slice lengkuas
1 stalk serai
4 garlic
8 small onions
1 packet of cili boh
1 piece belacan
3 buah keras

Method

Heat six tablespoons of palm oil and fry pounded ingredients. Add in (B) and 4 cups of water.
When boiling, add in brinjals and cook until soft. Add in ladies' fingers and fish, followed by salt and sugar.
Serve with rice.

Asam Pedas Ikan Parang

2008-06-11T08:35:00.000-07:00

Ingredients

5 average-sized slices of parang
1-2 sticks lemongrass
2-3 tbsp cili boh
3-4 pips garlic
3 candlenuts
5-6 small onions
13mm ginger
26mm turmeric
26mm belacan
Tamarind juice
Salt and sugar to taste
1/3 cup oil (to tumis)
Daun kesum (optional)

Method

Mash lemon grass lightly. Blend garlic, ginger, onions, candlenut, belacan and turmeric together.
Heat up oil in pot, throw in blended items and lemon grass. Stir-fry till fragrant (about four minutes).
Add in chili boh, then tamarind juice (just enough to cover the fish). Add in sugar and salt to taste.
When the gravy is bubbling, throw in pieces of fish. Add daun kesum (optional). The dish will be ready in about 20 minutes.

Spinach Omelette

2008-06-10T05:38:00.001-07:00

Ingredients

¼ kg of spinach, chopped
6 large eggs
Milk
3 slices of mozzarella cheese
Salt and pepper to taste

Method

Squeeze the water out of the spinach and put it in a skillet and cook on low heat. Remove spinach after about five minutes.
Break eggs into a cup and add a little milk. Scramble eggs until well beaten. Pour into skillet.
Add spinach and continue to scramble.
Add cheese by tearing the slices into strips. Cook on low heat until eggs are done. Add salt and pepper according to taste.

Pad Thai

2008-06-10T05:34:00.001-07:00

Ingredients

250 g fresh rice noodles
3 tbsp vegetable oil, divided
125 g ground chicken
1 tsp hot pepper sauce
1 red pepper, thinly sliced
250 g peeled, deveined raw shrimp
3 cloves garlic, minced
2 tsp freshly grated gingerroot
1/2 cup vegetable or chicken broth
1/2 cup Tomato Ketchup
1/4 cup lime juice
3 tbsp granulated sugar
3 tbsp fish sauce
1-1/2 cups bean sprouts
3 green onions, thinly sliced
1/4 cup fresh coriander or parsley leaves
1/4 cup chopped peanuts

Method

Cover noodles with boiling water and let stand 5 minutes; drain well and reserve.
Heat half the oil in a wok or deep skillet set over high heat.
Crumble in chicken and add hot sauce; stir-fry 3 to 5 minutes or until browned. Reserve on a platter.
Add remaining oil and peppers to pan; stir-fry 3 minutes.
Add shrimp and stir-fry 2 minutes.
Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to boil.
Add noodles and reserved meat; toss mixture to combine. Heat through.
Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.

Cheesy Chicken Omelette

2008-06-10T05:16:00.002-07:00

Ingredients

3 eggs
2 slices sosaj
2 tbps leftover chicken, chopped
1 tbps butter
1 and 1/2 tablespoons tomato, chopped
1 tbps bell pepper, chopped
1 clove of garlic, minced
1 green onion, chopped
1 tablespoon ranch dressing
1/2 cup cheese, shredded
1/4 cup mozzarella cheese, shredded
Salt and pepper to taste

Method

In a skillet over medium high heat, cook sosaj until crisp. Crumble, set aside.
Melt butter in an omelette pan over medium heat and sauté vegetables, about two minutes. Beat eggs; season with salt and pepper and pour into the pan, covering the vegetables. Place a lid over the pan.
In a small bowl, combine sosaj, chicken, and ranch dressing. Stir well to coat.
Once the omelette has set and puffed slightly, carefully flip.
Spread the chicken/sosaj mixture over the omelette, and sprinkle cheese on top, followed by the chopped tomato. Turn off heat and cover with a lid, allowing the cheese to melt.
Lift the lid, fold omelette in half, cut into two wedges and serve.

Pad Thai with Shrimp

2008-06-10T05:16:00.001-07:00

Ingredients

250g small size rice noodles
3 Tbsp tomato sauce or tamarind paste
2 Tbsp vegetable oil
1 Tbsp pickled radish
3 Tbsp sugar
1/3 cup water or chicken stock
1 egg
3 Tbsp fish sauce
1/2 lb shrimp, cleaned and shelled
1 handful bean sprouts (fresh); chopped once or twice
2 oz green onions, cut into 1/2 inch pieces
2 Tbsp finely chopped peanuts

Method

Soak the rice noodles in cold tap water about 20 minutes, until they are "springy". Then drain in a colander until needed.
If using dried tamarind, soak the tamarind in hot water for awhile, then mash with a fork to soften. Force as much of the mixture as you can through a seive to remove bits of bark, etc.
Heat oil in wok, and add the tamarind/tomato sauce, picked radish, and sugar. Mix well and let heat up.
Add the noodles, small portions at a time, and and that water/stock. Mix well until all the noodles are coated with the mixture. Add more liquid if necessary -- it will cook out. Don't be easy on the noodles -- chop them with the spatula or spoon some to separate them. It may help to "toss" the noodles like a salad, to get them coated.
Beat the egg and mix with the noodles. Add the fish sauce and shrimp. Mix everything thoroughly. The noodles will tend to "clump", so stir or "toss" like a salad to get everything mixed, and to ensure that the egg and shrimp cook thoroughly. It will help to cover the wok with a lid for a minute or so, then toss the mixture, then cover again. You'll know it's done when the shrimp are completely pink. There may be a little browning of the noodles; stirring will keep them from burning.
Add the bean sprouts, green onions, and chopped peanuts. Mix well,then turn off the heat and let stand a minute or so. Serve.

Spaghetti With Tomato Sauce

2008-06-10T05:13:00.001-07:00

Ingredients

½ cup spaghetti
1 pint canned tomatoes
1 small onion, sliced
2 tablespoons vegetable oil, or butter substitute
2½ tablespoons flour
1 teaspoon salt
½ teaspoon thyme
½ clove garlic
½ bay leaf

Method

Cook the spaghetti according to directions.
Simmer the tomato, onion, garlic, bay leaf, and oil together for fifteen minutes.
Stir the flour smooth with a little cold water, and stir it into the boiling sauce.
Allow it to boil five minutes.
Rub the sauce through a fine strainer, and add the salt and thyme.
If the tomato has boiled away enough to make the sauce too thick, add water to make it of the proper consistency.
When the spaghetti is cooked and drained, stir it into the tomato sauce, and heat the spaghetti and sauce together.

Potato Omelette

2008-06-10T05:06:00.000-07:00

Ingredients

2 medium onions, peeled
6 medium-sized potatoes, peeled, boiled and sliced
2 tbs lard
3 eggs, beaten
Salt and pepper to taste

Method

In a skillet, melt lard. Sauté onions until opaque. Slice potatoes while onions are cooking.
Add potatoes to skillet followed by salt and pepper. Add beaten eggs and turn several times with pancake turner to mix seasoning and eggs into onions and potatoes. Cook under medium heat until firm.

Asam Fish Head Curry

2008-06-10T05:03:00.001-07:00

Ingredients

1 fish head (about 500g, can use kurau/garoupa), cut into pieces

To be pounded:
200g small onions
6 buah keras
20g lengkuas slices
10g young ginger slices
50g garlic
5g fresh turmeric
2 stalks serai, sliced
8 dried chillies, soaked in hot water
8 fresh red chillies, seeded
1 small piece belacan (2.5cm x 2.5cm x 1.5cm)

Other:
3 pieces asam skin
2 tbsp asam jawa mixed with 800ml water
2 fresh red tomatoes, quartered

Cook in boiling water for 5 to 6 minutes:
6 ladies' fingers
1 brinjal, cut into 4cm lengths

Cut into half lengthwise and seeded:
3 green chillies
3 red chillies

To taste:
1 tsp salt
1 tsp sugar

3/4 cup oil

Method

Heat oil and fry pounded ingredients over medium heat until aromatic. Add tamarind water and asam pieces and let simmer till oil rises to the top.
When boiling, add in fish head pieces and tomatoes. Add salt to sugar to taste and cook another 10 minutes. Add cooked ladies fingers and brinjal, red and green chillies
Let boil for another minute and serve hot.

Italian Grilled Chicken

2008-06-09T06:57:00.000-07:00

Ingredients

1 whole chicken, about 3 to 4 pounds
3 tablespoons lemon juice
2 tablespoons olive oil
1 1/2 teaspoons italian seasoning
salt and pepper

Method

Clean up the chicken, removing the giblets and trimming any excess skin or fatty parts. Rinse chicken inside and out and pat dry with paper towels.
Season inside and out with salt and pepper. Place chicken onto rotisserie spit and set aside.
Combine remaining ingredients in a small bowl and brush over chicken.
Place chicken onto preheated grill and cook for about 1 to 1 1/2 hours occasionally brushing with herb mixture.
Check for doneness with thermometer. Let stand 10 minutes before carving and serving.

Charcoal Grilled Snapper Fish

2008-06-09T06:15:00.000-07:00

Ingredients

2 whole Red Snapper, about 2 pounds each
4 scallions, diced
4 cloves garlic, minced
1/4 cup lemon juice
zest of two lemons
2 tablespoons Jerk Rub
2 tablespoons olive oil
2 tablespoons soy sauce

Method

Combine 2 minced cloves of garlic with scallions, lemon zest and 1 tablespoon of the jerk rub. Rub this mixture on the insides of the red snapper.
Combine the remaining garlic and jerk rub with the lemon juice, olive oil and soy sauce
Preheat grill. Place the red snapper on the grill over a medium high heat for about 8 to 10 minutes per side, basting with lemon juice baste frequently.

Jerk Rub

Ingredients
1 onion, chopped
1/2 cup scallion, diced
4 habanero peppers, finely chopped
2 teaspoons dried thyme
2 teaspoons salt
1 teaspoon allspice
1 teaspoon black pepper
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Method

Combine all ingredients in a blender and blend until smooth.
Store in an airtight container, refrigerated for up to one month.

Spicy Thai Beef Salad

2008-06-08T10:13:00.007-07:00

Ingredients

1 lb tender beef, (barbequed steak is good) but any beef can be used. This is cut into eighth inch thick slices, and then into bite sized pieces.

Salad
1/4 cup sliced onions
2 tomatoes, wedged
1/4 cup sliced cucumber
1/4 cup thinly sliced Thai chili peppers

Sauce
1/4 cup fish sauce
1/4 cup lime juice
1 tablespoon sweet dark soy sauce
3 tablespoons sliced garlic
3 tablespoons minced ginger
3 tablespoons chopped coriander (including the roots)
1/4 cup chopped green onions
1/4 cup sliced shallots (small red or purple onions)
1 tablespoon sesame oil
1 tablespoon chili oil

Method

Barbeque the beef.
Thinly slice it into bite sized pieces.
Combine with the salad ingredients.
Mix the sauce and toss the whole.

Serving

Serve with sticky rice, lettuce, condiments and dipping sauce. You can also put a few thai green peppercorns on the Barbeque and add them with the garnish (makes a very nice touch, as this all goes together very well).

Condiments

Serve with the usual Thai condiments. You can also add fish sauce, dark sweet soy, and hot chili sauce if you wish.

Waterfall Beef Salad

2008-06-08T10:13:00.005-07:00

Ingredients

1lb beefsteak, cut fairly thick.

Marinade
1 tbs fish sauce
1 tsp tamarind concentrate mixed with 3 teaspoons water
1 tbs lime juice
1 tbs chopped Thai chili peppers

Method

Mix the marinade, coat the steak with it and marinade it for at least 3 hours.
The steak is then barbequed, broiled or grilled until on the rare side of medium rare.
Cut into half inch thick strips and the strips cut into bite sized pieces.

The meat can be kept cool until just before you want to eat.

Remaining

Ingredients
1/3 cup fish sauce
1/3 cup lime juice
2-3 tablespoons chopped shallots
2-3 tablespoons chopped coriander, including the roots
2-3 tablespoons chopped mint leaves
2 tablespoons khao koor (see below)
1 tablespoon freshly roasted/fried sesame seeds
1-3 teaspoons freshly ground dried red chilies.

Method

In a wok bring a little oil to medium high heat and add the strips of beef, immediately followed by all the remaining ingredients.
Stir fry until heated through (about a minute).

Khao Koor

Get a medium sized wok fairly hot.
Add a couple of tablespoons of uncooked rice.
Keep in movement until the rice starts to turn golden brown.
Remove from the heat and allow to cool.
Grind to a fairly coarse powder in a spice mill, or a mortar and pestle, or a good clean coffee grinder (all of these work well but keep in mind that a coffee grinder (all of these work well but keep in mind that a coffee grinder tends to grind too fine--the powder should retain some "texture").

Charcoal Broiled Beef with a Hot-Sweet Sauce

2008-06-08T10:13:00.003-07:00

Ingredients

1lb beefsteak (use either rump or sirloin cuts)

Sauce
1 tbs lime juice
1 tbs fish sauce
1 tbs dark sweet soy
3 tablespoons shallots (purple onions) sliced very thinly
1/2 tbs palm sugar
1/2 tbs powdered dried red Thai chilies
1 tablespoon sliced chinese chives
1 teaspoon coriander leaves,chopped

Method

Combine the ingredients to make the sauce.
Taste and if required add extra sugar/honey, lime juice and/or powdered dried red Thai chilies.
Barbecue the steak to whatever "doneness" you prefer,
Slice into slices an eighth of an inch thick.
Then cut the slices into bite sized pieces.
Place on the lettuce, and pour the sauce over the steak.

Thai Barbequed Beef

2008-06-08T10:13:00.001-07:00

Ingredients

Steak
1lb beefsteak (use either rump or sirloin cuts)
3 tbs of fish sauce
3 tbs of dark, sweet soy
Garnish
1 Lettuce
1/4 cup Coriander leaves
5 dried, roasted Thai chilies

First prepare a serving platter

Method

Mix the sweet soy and fish sauce together.
Marinade the meat in the fish sauce and dark, sweet soy mixture for about an hour.
Place the steak on a fine metal mesh.
Over a barbeque and cook, turning the steak occasionally, until done to your taste. (typically a 1 centimetre chicken wire is used in Thailand but you can just as easily use a suitable rack).
When done slice the steak, (diagonally across its grain) into 1/4 inch thick, 2" long strips.
Serve on a bed of lettuce.
Garnish with fresh coriander and dried roasted Thai chilies.

Ingredients

Dipping sauce
1 tablespoon Thai chili powder
1 tablespoon coriander leaves, chopped finely
1 tablespoon chopped chinese chives
1/4 cup of fish sauce
5 tablespoons lime juice

Method

Combine the ingredients the day before they are required for use.
Serve in a bowl, one bowl to each serving.
Dip the beef into the sauce and enjoy!

Note
It is usual to serve barbequed dishes of this sort with a platter of fresh raw vegetables.
A typical mixture would include cucumber slices, Thai basil and mint, spinach, and spring onions.

Thai Barbeque Chicken

2008-06-08T10:10:00.000-07:00

Ingredients
1 chicken, about 2-1/2 lbs

Marinade
1/2 cup fish sauce
1/2 cup sweet dark soy
1 tablespoon crushed coriander root
2 tablespoons of crushed garlic
2 tablespoons of freshly ground ginger root
1 ground white pepper.
1 teaspoon palm sugar

Method

Marinade the poultry overnight.
Grill or BBQ until cooked, and the skin is crispy brown.

Stir-Fried Cucumbers And Beef

2008-06-07T11:12:00.000-07:00

Ingredients

4 small cucumbers
5 1/4 oz. lean beef
1 tsp. salt
1 tbsp. salad oil

Mixture A
1/4 ts Crushed garlic
Salt and pepper

Mixture B
1 tb Finely chopped green onion
1 t Roasted sesame seeds
1 t Sesame oil
1/2 ts Soy sauce
1/2 ts Ground chili pepper
1/4 ts Salt
Chili pepper — shredded

Method

Cut off both ends of cucumbers and slice thinly.
In a bowl place the cucumbers and sprinkle with 1 teaspoon salt; let stand 5-10 minutes.
When cucumbers are flexible, wrap in a cloth or paper towel and squeeze out water.
Cut beef into julienne strips. Heat salad oil. Quickly stir-fry beef over high heat and season with Mixture A.
Add cucumber slices and stir-fry briefly. Season with Mixture B.
Transfer to serving plate and garnish with shredded chili pepper.

Seasoned Spinach

2008-06-07T11:05:00.000-07:00

Ingredients

10 oz. fresh small flat-leaf -spinach
2 tbsp. soy sauce
1 tsp. sugar
1 1/2 tsp. crushed sesame seeds
1 tbsp. sesame oil
1 tbsp. Minced scallion
1 tsp. vinegar (optional)
salt
red pepper threads -(optional)

Method

Remove roots from spinach, if desired.
In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion and vinegar.
Bring large pot lightly salted water to boil.
Add spinach, root ends first, and immerse only until leaves turn bright green.
Drain and rinse immediately in cold water. Drain and squeeze out as much water as possible.
Place spinach in bowl with soy sauce mixture and toss well.
Serve at once, topped with few red pepper threads, if desired.

Makes 2 servings.

Kimbab

2008-06-07T10:50:00.000-07:00

Ingredients

4 eggs, beaten, fried and cut into thin strips
1/2 pound lean beef or chicken, cut into thin strips
1 teaspoon sesame oil
1 carrot, cut into thin strips
1/2 cup spinach, cooked
10 full-sized sheets of laver
2 cups rice, cooked

Method

Beat eggs and lightly fry in pan, just enough so both sides are a bright yellow. Cut the fried egg in strips and set aside.
Stir-fry meat and vegetables with sesame oil, then set aside.
Place a sheet of laver on the bamboo roll mat, and have your vegetables and meat ready in separate dishes.
Make sure rice is cool, and spread a thin layer on laver.
Layer with strips of beef, carrot, egg, and pieces of spinach.
Carefully roll it up, and seal the roll by moistening the outer edge of the laver sheet with a dab of water.
Dip a knife into some water, and gently cut the roll into one-inch slices.
Stack the Kimbab slices on a dish and serve with some soy sauce on the side.

Korean Spicy Chicken and Potato (Tak Toritang)

2008-06-07T10:41:00.000-07:00

Ingredients

2 1/2 pounds Chicken breasts or chicken joints, skinned and washed
2 large potatoes, cut into large chunks
2 carrots, cut into 2 inch pieces
1 large onion, cut into 8 pieces
4 cloves garlic, crushed
1/4 cup water
1/2 cup soy sauce
2 tablespoons white sugar
3 tablespoons hot pepper paste

Method

In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic.
Pour in water and soy sauce, and stir in sugar and hot pepper paste.
Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.

Potato Salad with Green Sauce

2008-06-05T10:11:00.000-07:00

Ingredients

2 pounds fingerling potatoes, or Yukon Gold
Sea salt or kosher salt
1/2 cup packed mint leaves
1/4 cup packed basil leaves
3 tablespoons sliced chives
(1-2 tablespoon salt-cured capers, rinsed)
6 tablespoons extra-virgin olive oil
Freshly ground black pepper
(1-2 tablespoons vinegar, to taste)

Method

Peel potatoes (or don't). Rinse and spread in base of a large pan. Cover with water, seasoned generously with salt. Bring to a simmer and cook until potatoes are just cooked through, but not squishy, about 20 minutes. Drain and transfer to a bowl. Let cool.
Meanwhile, drop mint, basil, chives (and capers) into a food processor with a pinch of salt. With motor running, begin pouring olive oil through feed tube. Process about 1 minute, to a bright green puree.
Slice potatoes into chunks and pour over the green oil, seasoning with a few grinds of pepper. Add vinegar and fold together so potatoes are well-dressed. Serve warm or at room temperature.

Serves 4

Chicken Salad

2008-06-05T09:45:00.000-07:00

Ingredients

2 whole chicken breast
Salt as per taste
1 tsp black pepper powder
1 egg, hard boiled, grated finely
1/4 cup roasted almonds
1 tbsp finely chopped onion
1/2 cup cooked cauliflower florets
1 tsp lemon juice
1/2 cup mayonnaise
1 tbsp chopped corriander leaves
3-4 lettuce leaves

Method

Marinate chicken with salt, pepper for 1/2 hour.
Cook till tender.
Cool it and make 1/2" cubes of chicken.
In a bowl add chicken, onion, cauliflower. Mix it well.
Break lettuce leaves and spread on salad dish.
Pour the chicken mixture.
Sprinkle with grated egg and almond, corriander leaves.
Pour the mayonnaise over it. Serve

Potato Salad

2008-06-05T09:25:00.000-07:00

Ingredients

15-20 small baby potatoes washed clean 2-3 springs mint leaves
2-3 florets of garlic
1/2 tsp vinegar
salt to taste
1 spring onion finely chopped
1 onion coarsely chopped
2 green chillies chopped fine
1/2 piece ginger grated
1 cup curd (yoghurt)
1/2 cup cream
sugar for light taste.
1/2 tablespoon oil

Method

Keep aside small portion of each ingredient. Tie curd in nuslin cloth for 1 hour or so. Pressure cook or microwave potatoes till cooked but firm. Do not peel. Make one slit half way.
In a small sauce pan heat oil and add ginger, green chilli, mint, garlic and onion. Switch of gas.
Pour onto potatoes and mix by tossing. Add other seasoning ie. salt, sugar, vinegar. In a blender, blend cream, curd till smooth and light. Mix in by hand the small portion of all ingredients kept aside.
In a shallow salad bowl take the potatoes and spread.
Chill both. While serving pour the curd mixture on the potatoes and garnish with chopped spring onion

Fruit Salad

2008-06-05T09:15:00.000-07:00

Ingredients

1/2 pound of seedless grapes
1 quart of strawberries
1 cantaloupe
1 pineapple
2 bananas
1/2 cup of orange juice
3 kiwis
1 pinch of mint

Directions

In a large serving bowl combine:

Grapes: rinse in cool water, slice in half.
Strawberries: rinse in cool water, hull, cut into bite sizes.
Cantaloupe: cut in half; remove the seeds and rind, cut into bite size pieces.
Pineapple: remove the rind, cut into slices then into bite size pieces removing the core.
Bananas: peel and slice and put in small bowl.
Orange juice: pour ½ cup over the bananas.
Kiwi: peel and slice or cut into wedges.
Mint: garnish.

*All fruits and amounts are adjustable to your taste.

Korean Cucumber Salad

2008-06-05T08:46:00.000-07:00

Ingredients

1/4 cup white vinegar
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 teaspoon vegetable oil
2 tablespoons sesame seeds
1 cucumber, thinly sliced
1/2 green onion, sliced
1/2 carrot, julienned

Method

In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
Heat oil in a saucepan over medium-high heat.
Stir in sesame seeds, and reduce heat to medium.
Cook until seeds are brown, about 5 minutes.
Remove seeds with a slotted spoon, and stir into vinegar mixture.
Mix in cucumber, green onions, and carrot.
Cover, and refrigerate at least 5 minutes.

Makes 2 servings.

Sea Perch Steamed in Lime Sauce

2008-06-04T04:37:00.000-07:00

Ingredients

1 sea perch weighing about 1lb
1 lettuce
1 cup of chicken stock
3 red chillies (coarsely chopped)
3 tbs of lime juice
1/4 cup lemon grass, finely sliced
2 spring onions
10 peeled cloves of garlic
1 1/2 tbs of thin soy sauce
2 fresh limes, sliced (For the Garnish)

Method

Remove fish scales, clean, and wash the fish thoroughly.
Score the flesh along the length of the fish with a sharp cooking knife and place it into a deep bowl.
Chop the chillies and mix them with the soy sauce, lime juice, lemon grass and chicken stock.
Transfer the fish, to a dish large enough to hold it
Pour the mixture over the fish.
Add the garlic and the long cut spring onions alongside.
Transfer the dish to a bamboo steamer and steam for about 20-25 minutes
Remove the dish from the steamer

Northeastern Thai Papaya Salad(Som Tam Issan)

2008-06-04T04:17:00.000-07:00

Ingredients

One papaya julienne
8-10 Thai chili peppers, de-stalked, cut in four length-wise then in half cross-wise.
8-10 cloves of garlic, chopped coarsely
2 tomatoes sliced thinly
half a cup of long beans (green beans) cut into 1" pieces
pinch of sea salt
two teaspoons of fish sauce
1 tablespoon tamarind concentrate mixed with 3 tablespoons water
juice from two tablespoons of pickled mud-fish . (optional)

Method

Sprinkle the papaya with salt and let stand for half an hour or so, then squeeze and discard any fluid.
Add the chili, and pound in a clay mortar and pestle.
Add the remaining ingredients except the tomato, pound until mixed and tender.
Add the tomato, and serve with a bowl of sticky rice.

An optional ingredient you can add to the mix is dried shrimp.

Chap Jae

2008-06-04T03:37:00.000-07:00

Ingredients

1/2 lb. finely ground beef
1/2 lb. cellophane noodles
1/2 bunch spinach (about 1 1/2 cup when cooked
10 mushrooms, fresh or dried
1/2-1 onion chopped
1-2 carrots, shredded or finely slivered
1 tablespoon sesame seed
2 tablespoons sesame oil
1/4 cup soy sauce
2-4 tablespoons sugar
1/2 teaspoon MSG (optional)
2 cloves garlic, crushed & finely chopped
Salt and pepper to taste
Cooking oil

Method

Fry meat in small amount of cooking oil until done and set aside.
Cook noodles in boiling water, test for tenderness. They should be soft but firm. Rinse noodles in cold water when done.
Cut noodles to 3 or 4 inch lengths.
Cook spinach in boiling water, drain, rinse in cold water and drain again. Cut into bite size pieces and set aside.
If dried mushrooms are used, wash well and soak in warm water for 15 minutes. If fresh, wash well.
Chop mushrooms into small pieces.
Over medium heat in wok or frypan, heat some cooking oil and stir-fry mushrooms, onion and carrots until barely tender.
Add meat, noodles, spinach and more oil if needed to prevent sticking.
Stir and cook, adding sesame seeds, sesame oil,soy sauce, sugar, MSG, garlic, pepper and salt. Taste as you cook and mix in seasonings, adjusting them to taste.
Heat just long enough to heat ingredients and blend flavor

Makes 6 servings.

Watermelon Juice

2008-06-03T10:46:00.000-07:00

Ingredients

2 cups cold water
2 cups watermelon, rind removed, seeded and chopped
2 tablespoons sugar
Juice of 1/2 lime, no more than 1 tablespoon
Ice cubes or crushed ice (optional)

Method

Cut the watermelon into roughly 1-inch cubes. If you're using other fruits, prepare them accordingly, removing seeds or skins and cutting into small pieces if necessary.
In a blender or food processor, combine water, watermelon, sugar, and lime juice until smooth.
Pour mixture through a strainer into a pitcher, forcing through most of the pulp. Chill at least 30 minutes before serving. Serve with or without ice cubes. As a decorative touch, add slices or chunks of matching fruit just before serving.

Makes 2 servings

Sweet Tea

2008-06-03T10:39:00.000-07:00

Ingredients

3 cups boiling water
1 family-size tea bag or 3 regular-size tea bags
1/2 to 3/4 cup sugar or to taste
5 cups cold water
Ice cubes

Method

Pour boiling water over the tea bags. Set aside and let steep 5 minutes. Remove tea bags.
In a large pitcher, add sugar and pour warm tea over sugar; stirring until sugar is melted.
Add 5 cups cold water and stir until well mixed. Cool and serve in tall glasses over ice

Mexican Pineapple Water - Agua de Pina

2008-06-03T10:25:00.000-07:00

Ingredients

1 ripe fresh pineapple
1 to 2 cups sugar (to taste)
8 to 10 cups water

Method

Cut of ends of the pineapple. With a sharp knife, quarter and then cut into eights. Cut off the outside or skin of the pineapple. Then cut the pineapple pieces into cubes.
Place the pineapple cubes, sugar, and 1 cup of water in the blender and liquefy (the liquid will be quite thick and frothy). Depending on the size of your pineapple, you might need to process in the blender in more than one batch. NOTE: Use only enough water in the blender to liquefy the fruit. Strain the pineapple liquid through a fine sieve or strainer into your pitcher.
Add the remaining water to your pitcher and mix well. Taste and adjust sugar if more is needed. Also add additional water if needed. Chill in the refrigerator for several hours before serving.

Variations

Agua de Sandie - Use watermelon
Agua de Fresa - Use strawberries
Agua de Melon -Use cantaloupe or any other melon
Agua de Papaya - Use papaya with the addition of some lime juice
Agua Fresca de Pepino - Use peeled, and seeded cucumbers with the addition of lime juice.

Watermelon in Rose-Lime Syrup

2008-06-03T10:20:00.000-07:00

Ingredients

Simple Syrup (see recipe below)
1 small seedless watermelon
Fresh squeezed lime juice to taste
1 to 2 tablespoons rosewater
Coarse salt or sea salt (optional)
Ice cubes

Method

Make Simple Syrup.
Remove rind and any seeds from the watermelon. Cut the watermelon into roughly 1/4 to 1/2-inch cubes and place in a large bowl.
Add lime juice, rose water, and a pinch of salt.
Add approximately 1 cup of ice cubes per pound of watermelon.
Set the bowl in the refrigerator for approximately 2 hours or until the ice cubed have mostly melted.

When ready to serve. remove from refrigerator and add any additional lime juice and/or rose water as needed for your taste. Serve immediately in glasses or bowls with a spoon on the side.

Simple Syrup
1 cup sugar
1/2 cup water

In a medium saucepan, combine sugar and water. Boil for 5 minutes, without stirring; remove from heat and let cool before using. This syrup mixture will keep for several weeks in the refrigerator.

Old-Fashioned Lemonade

2008-06-03T10:11:00.000-07:00

Ingredients

Simple Syrup (see recipe below)
Juice of 6 freshly-squeezed lemons (1 cup)
4 cups cold water
1 sliced lemon, for garnish
Ice cubes

Method

Prepare Simple Syrup in advance and refrigerate.
In a large pitcher, combine lemon juice and sugar and cold Simple Syrup. Add water, lemon slices, and ice cubes; stir until well blended. Serve in tall glasses over ice.

Yields approximately 6 cups.

Simple Syrup
1 cup granulated sugar
1 cup water

In a medium saucepan, combine sugar and water. Boil for 5 minutes, without stirring. Remove from heat and let cool before using. Store in the refrigerator.

Lemonade Variations

Lavender Lemonade

Add 1 tablespoons dried culinary lavender buds.
Add lavender to the hot Simple Syrup and let steep for 10 minutes.
Strain the Simple Syrup and discard the lavender buds.
Refrigerate Simple Syrup until cool.

Limeade
Substitute fresh lime juice for the lemon juice.

Strawberry Lemonade

In a blender, puree 1 pint of fresh strawberries (hulled and halved).
Add to the pitcher with the lemon juice and Simple Syrup.

Mango Lassi

2008-06-03T10:04:00.000-07:00

Ingredients

1 large ripe mango
1 cup thick natural yogurt
100ml water
1 cup ice
1 tablespoon sugar or honey to taste (optional)

Method

Remove cheeks from mango, peel and dice flesh. Cut any excess flesh off the stone.
In a jug blender, combine mango, yogurt, water, ice and sugar or honey. Blend until smooth. Serve in tall glasses.

Choc Supershake

2008-06-03T09:52:00.000-07:00

Ingredients

200ml chilled milk
2 tablespoons chocolate topping
3 scoops vanilla or chocolate ice cream

Method

Swirl ice magic around the sides of a tall glass, chill until ready to serve.
Place milk, chocolate topping and ice cream into a large milkshake cup, blend for 2 minutes, until thick and frothy.
Pour super shake into decorated glass and serve with a thick straw.

Limeade

2008-06-03T09:35:00.000-07:00

Ingredients

You will need about eight to 10 limes for this recipe.

1 cup (220g) sugar
2 cups (500ml) water
1½ cups (375ml) fresh lime juice
2 cups ice cubes
2 limes, sliced thinly
soda water for serving, optional

Method

Combine sugar and water in a pan; stir over low heat until the sugar is dissolved.
Place sugar syrup and lime juice into a large jug. Add ice, lime slices and garnish with lime leaves, if desired.
Serve immediately with soda water, if desired.

Strawberry Thick Shake

2008-06-03T09:05:00.000-07:00

Ingredients

300g box Creative Gourmet frozen Strawberries
2½ - 3 cups milk
2-3 scoops vanilla ice cream

Method

Partially thaw strawberries
Place in a blender and, with the engine running and using the pulse button, add as much milk as you need to achieve the consistency of thick shake that you would like.
Pour into tall glasses. Top each one with a scoop of ice-cream and serve.

Thai-style Fried Rice

2008-06-03T08:54:00.000-07:00

Ingredients

1/3 cup (80ml) vegetable oil
200g green beans, trimmed, cut into 3cm lengths
2 large onions, chopped
2 garlic cloves, chopped
1 tablespoon red curry paste
500g cooked prawns, peeled, deveined, tails intact
3 eggs, lightly beaten
4-5 cups (1½ cups raw) cold cooked rice
1 cup chopped coriander leaves
2 tablespoons fish sauce

Method

Heat oil in a large wok on high. Stir-fry beans, onion and garlic for 2 minutes, until garlic starts to colour. Add curry paste and stir well.

Toss in prawns, make a well in centre of mixture. Add egg and stir for 2 minutes, until it starts to set.

Add rice and stir-fry for 2 minutes to heat through. Add coriander and fish sauce and cook 1 minute more. Serve

Linguine with Ginger, Garlic and Chilli

2008-06-02T02:50:00.000-07:00

Ingredients

Handful of flat-leaf parsley
1/3 cup (80ml) extra-virgin olive oil
4 large cloves garlic, finely chopped
¼ teaspoon chilli flakes
1-2 tablespoons finely chopped fresh ginger
500g dried linguine

Method

Pick leaves off parsley stalks and chop finely. Chop the tender stems and discard the tough ones.

Combine chopped stems, oil, garlic, chilli and ginger in a pan that's large enough to hold the pasta later, and cook over low heat for about 5 minutes, or until the mixture is very fragrant. The garlic should not colour — use a simmer mat if necessary to control the heat.

Meanwhile, cook pasta in plenty of salted boiling water until al dente. Drain, reserving some of the cooking water. Add pasta to the fragrant mixture, together with chopped parsley leaves. Stir over heat for 2 minutes, adding enough of the reserved pasta cooking water to keep the mixture moist. Serve on heated plates.

Chicken Jungle Curry

2008-06-02T02:37:00.000-07:00

Ingredients

2 tablespoons peanut oil
1.5 kg chicken lovely legs, skin on
6 small red chillies
1½ cups coconut milk
1 cup chicken stock
2 kaffir lime leaves
fish sauce, to taste
thai basil, julienne green onions, bean shoots and fried shallots, to garnish
steamed rice and lime wedges, to serve

Jungle curry paste
2 teaspoons shrimp paste
2 teaspoons bottled green peppercorns
1 teaspoon ground turmeric
2 tablespoons shaved palm sugar
1/3 cup green curry paste

Method

To make jungle curry paste, wrap shrimp paste in a small sheet of foil to enclose, place in a heated wok or frying pan and cook on both sides of foil for 2 minutes or until fragrant and dry. Remove and set aside to cool completely. Pound shrimp paste and peppercorns in a mortar with a pestle until well combined, stir in remaining ingredients.

Heat oil in a large wok or frying pan over a medium heat. Cook chicken and chillies in batches until browned all over, remove. Add curry paste and cook over a low heat, stirring until fragrant. Stir in coconut milk, stock and lime leaves; return chicken to pan. Simmer uncovered, for 20 minutes or until chicken is cooked through and sauce has thickened slightly.

Garnish with combined basil, onions, bean shoots and fried shallots. Serve with rice and lime wedges.

Thai Prawn Soup with Lemon Grass(Tom Yam Gung)

2008-06-02T02:21:00.000-07:00

Ingredients
20 raw prawns , medium size
4-5 cups chicken broth/soup stock
2 Tbs Sliced lemon grass, lightly pounded, cut into 1 inch long segments
4 table spoons fish sauce
1/3 cup sliced galangal
1/2 cup straw mushroom, halved or whole
6-8 kaffir lime leaves, shredded
4 tablespoons lime juice
6 crushed fresh Thai chili peppers (or more to suit your taste)
2 tablespoons "nam prik pao" roasted chili in oil
Fresh coriander for garnish

Method

Wash the prawns and shell and de-vein them without removing the tails. Bring chicken broth to a boil.
Add lemongrass, galanga and lime leaves.
Bring back to a boil.
Add mushrooms, fish sauce, prik pao and lime juice.
Add prawns and fresh chili peppers.
As soon as prawns turn pink (cooked through)

Thai Sour Prawn Curry (Gaeng Som Gung)

2008-06-02T02:12:00.000-07:00

Ingredients

16 fresh prawns about 3" long
4 cups of chicken stock
3 tablespoons of sesame oil
1 tablespoon ginger, freshly ground
2-3 tablespoons of sour curry paste
1/4 cup fish sauce
1 tablespoon tamarind concentrate mixed with 3 tablespoons water
1-2 tablespoons palm sugar (to taste)
2 cups of very coarsely chopped green vegetables
1 cup of pineapple chunks (preferably fresh)

Method

Peel, de-vein, and behead the shrimp, leaving only the small tail shells on.
Add three tablespoons of sesame oil, one tablespoon of freshly ground ginger, and the sour curry paste.
Mix and leave to marinade for one hour.
Heat a wok and then stir fry the prawns in the marinade until they just starts to change color.
Remove from the stove and set aside
Heat the stock to simmering point.
Add all the ingredients except the prawns and pineapple, and return it to the boil.
Add the prawns, and the marinade and simmer until the prawns are cooked through.
Add the pineapple, bring to the boil and then serve.

Note
That this can also be prepared as a stir fry dish by simply omitting the chicken stock. (If it is a little dry, then add a couple of tablespoons of stock to the wok).

Five-Spice Vietnamese Chicken

2008-05-31T05:45:00.000-07:00

Ingredients

1/4 cup coarsely chopped scallions
1 garlic clove
1 tablespoon clam juice
1 1/2 teaspoon low-sodium soy sauce
1 teaspoon granulated sugar
1/2 teaspoon five-spice powder
1 lb chicken

Instructions

To prepare marinade, in gallon-size sealable plastic bag, combine scallions, garlic, clam juice, soy sauce, sugar and five-spice powder. Add chicken; seal bag, squeezing out air; turn to coat chicken. Refrigerate at least 4 hours or overnight, turning bag over occasionally.
Place grill rack 5: from coals. Prepare grill according to manufacturer's directions.
Grill chicken 25-30 minutes, brushing with marinade and turning occasionally, until chicken is cooked through.

Chicken Dinner In The Pot

2008-05-31T05:23:00.000-07:00

Ingredients

2 chicken breasts without skin
4 medium potatoes
2 large carrots
1/2 lb green beans, fresh or 10 oz
1 large onion
1 tablespoon dried parsley flakes
1 salt and pepper; to taste
1/2 cup dry sherry

Instructions

Preheat oven to 300 F. Place chicken breast in a large, heavy ovenware pot. (An enamel-coated cast-iron pot is best.)
Peel potatoes, slice 1/2-inch thick and place on top of chicken. Peel and quarter the onion. Peel carrots, quarter lengthwise, and cut into 2-inch lengths. Cut ends off green beans, or separate frozen beans, and place in the pot with onions and carrots. Sprinkle contents of pot with parsley flakes.
Season lightly with salt and pepper. Pour sherry over all and cover tightly.
Bake 2 hours, or until vegetables are tender.

Yield: 4 servings.

Chicken-Fried Steak Recipe

2008-05-29T11:03:00.000-07:00

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon salt or to taste
Freshly ground black pepper
1 large egg
2 tablespoons water
3/4 cup buttermilk baking mix
2 pounds bottom or top round steak
1/3 cup vegetable oil

Instructions

In a shallow pan or plate, sift together flour, salt, and pepper.
In another shallow pan, combine egg and water.
In still another shallow pan, place baking mix.
Coat steaks in flour mixture, dip in egg mixture, and then coat with baking mix.
Preheat oven to 150 degrees F.
In a large frying pan over medium-high heat, add vegetable oil and heat until a drop of water sizzles.
Add coated steak pieces, in batches, and fry 4 to 5 minutes per side or until golden brown and thoroughly cooked .
Remove from pan and keep cooked steaks warm in preheated oven.
Pour off all but 2 tablespoons of the cooking oil. Put the frying pan back over the heat and make the Milk Gravy.

Milk Gravy

Ingredients

2 tablespoons pan drippings
1 tablespoon all-purpose flour
2 cups milk, heavy cream, or evaporated milk, room temperature
Salt and freshly ground black pepper

Instructions

In the same frying pan with 2 tablespoons pan drippings, over medium heat, sprinkle flour over the oil and blend with a wooden spoon or whisk until smooth.
Whisking or stirring constantly, slowly pour in milk, cream or evaporated milk; continue stirring, scraping loose browned bits from the bottom and sides of skillet, until the gravy begins to boil and thicken. Season with salt and pepper to taste.
Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes or until gravy is thickened to the desired consistency and the flour has lost its raw, pasty taste.
Remove from pan and serve hot with the Chicken-Fried Steak.

Makes 4 servings

1-1-1 Formula for Making Perfect Gravy

When making sauces and gravies and want to get the right consistency without trial and error, just remember this easy 1-1-1 formula.

To thicken 1 cup of stock, use 1 tablespoon butter and 1 tablespoon flour

Grandma Hagerman's Apple Pie

2008-05-29T10:40:00.000-07:00

Ingredients

Pastry for 9-inch two crust pie
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
5 to 6 medium (2 pounds) green tart cooking apples
2 tablespoons butter, cut into small pieces
1 to 2 tablespoons milk
1 tablespoon sugar

Instructions

Preheat oven to 400 degrees.
Prepare pie pastry. In a large bowl, combine sugar, cinnamon, nutmeg, and cloves. Peel, core, and slice apples 1/4-inch thick.
Toss apple slices in sugar mixture until well coated. Spoon apple filling into pastry-lined pie plate and dot with butter.
Cover with remaining pastry and flute. Cut slits in pastry so stream can escape.
Brush milk over top and then sprinkle 1 tablespoon sugar onto top of pie crust.
Bake 45 to 50 minutes or until crust is golden brown and apples are tender.
Remove from oven and cool on a wire rack before cutting and serving. Serve warm or at room temperature.

Makes 8 servings.

Vegetable Salad

2008-05-29T10:31:00.000-07:00

Ingredients

1/2 head lettuce
1/4 head cabbage
4 medium tomatoes
2 medium cucumbers
2 medium carrots
5 to 10 radishes
1 green onion
2 hard boiled eggs
2 tablespoon parsley
1 dressing
2 tablespoon to 3 tb lemon juice
2 tablespoon to 3 tb oil

Instructions

Cut vegetables (except carrots) into small cubes.
Grate carrot and egg. Garnish with parsley.
Combine lemon juice and oil, add to salad before serving and mix well.

Grilled Eggplant

2008-05-29T10:25:00.000-07:00

Ingredients

1 large eggplant
1/3 cup butter (or marg.); melted
1/2 teaspoon garlic salt
1/2 teaspoon italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper

Instructions

Peel the eggplant, and then cut into 3/4" slices.
Combine butter, garlic salt, and Italian seasoning; stir well. Brush eggplant sliced with butter mixture, and sprinkle with salt and pepper.
Place eggplant about 3 to 4 inches from coals. Grill over medium coals 10 minutes or until tender, turning and basting occasionally.

Chicken Korma

2008-05-28T09:28:00.000-07:00

Ingredients

1.5kg Chicken breasts or chicken joints, skinned and washed
1 heaped tablespoon of finely grated fresh ginger
3 crushed cloves of garlic
150g thick natural set yogurt
3 dried red chillies
2 finely chopped onions
cooking oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
water
75g creamed coconut
salt, to taste
2 heaped tbsps ground almonds
finely chopped Coriander Leaves, to garnish
Squeeze of lemon juice

Instructions

Cut the chicken breasts into bite sized chunks or, if using joints, separate leg from thigh.
Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 3-4 hours or in the fridge overnight.
Liquidise the chopped onion and red chillies, adding water if needed, to make a smooth paste.
Heat some oil in a pan.
Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.
Add the chicken and the marinade and continue to stir fry for another 10-minutes.
Add the creamed coconut and enough water to cover the chicken and bring to the boil, stirring until the coconut is dissolved.
Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
Remove from heat, stir in the ground almonds, lemon juice and salt to taste. Mix well.

Fried Rice

2008-05-28T09:05:00.000-07:00

Ingredients

2 tablespoons peanut oil
3 eggs, lightly beaten
2 onions, chopped
1 garlic clove, crushed
1 fresh chilli, seeded, sliced
½ teaspoon dry shrimp paste (belacan)
250g beef fillet, diced
2 (about 250g) chicken breast fillets, diced
250g green prawns,
peeled, deveined, tails intact
4 cups (1½ cups raw) cold cooked rice
2 tablespoons light soy sauce
1 Lebanese cucumber, diced unpeeled
crisp fried onion, to serve

Method

Heat 1 tablespoon of oil in a large frying pan or wok on medium. Add half of egg and spread out to make a thin omelette. Cook for 1 minute each side, until set. Repeat with remaining egg. Roll up together, cut into thin strips and set aside.

Heat remaining oil in same pan on medium. Stir-fry onion, garlic, chilli and shrimp paste for 3 minutes. Add beef and cook for another 3 minutes, until brown. Stir in chicken and prawns and cook for another 2-3 minutes.

Stir in rice and heat through. Add soy sauce and omelette strips and toss to combine. Serve with cucumber and onion.

Strawberry Smoothie

2008-05-27T21:08:00.000-07:00

Ingredients

1 large banana, ripe
14 medium strawberries
1/2 cup orange juice
1/4 cup skim milk
2 single orange slices

Instructions

In blender combine banana, 12 strawberries, orange juice and milk.
Cover and blend at medium speed until smooth.
To serve, pour into tall glasses, garnish each with an orange slice and strawberry.

Strawberry Shake

2008-05-27T21:03:00.000-07:00

Ingredients

1/2 cup strawberries (or more)
2 tablespoon honey
1 cup cold milk
1 cup plain yogurt
1 whole strawberries

Instructions

Puree 1/2 cup strawberries and honey in blender or food processor.
Add milk and yogurt; blend until smooth.
Pour into glasses; garnish each with a whole strawberry.
Yield about 2 cups.

Fire Beef

2008-05-26T08:50:00.000-07:00

Ingredients

1 lb beef sirloin (boneless steak)
1/4 cup minced onion
2 teaspoon minced garlic
1/4 cup soy sauce
2 tablespoon sugar
1 teaspoon black pepper
1 dash of red pepper
2 tablespoon ground toasted sesame seeds
2 tablespoon sesame-seed oil

Instructions

Cut sirloin into paper-thin slices. This is easier to do if meat is first frozen until hard.
Combine onion, garlic, soy sauce, sugar, black and red pepper, sesame seed, and oil; mix well.
Pour over beef slices, coating each slice with the sauce.
Grill on skewers over charcoal. Or broil in a broiler 6 inches from source of heat, turning occasionally to brown on all sides.

Makes 4 servings.

*The Korean barbecue, means fire (bul) and meat (gogi)

Cucumber Salad

2008-05-26T08:16:00.000-07:00

Ingredients
1 large cucumber, peeled & diced
1/4 teaspoon salt
1/2 cup white vinegar
1/4 cup brown rice syrup
1/4 teaspoon crushed red pepper flakes
1/4 cup fresh mint, chopped

Instructions

Mix cucumber with salt & set aside for 30 minutes.
Drain well & place in a serving bowl.
In a small saucepan, make the dressing by heating the vinegar, syrup & pepper flakes.
Remove from heat & let cool. Pour dressing over the cucumber & garnish with the mint. Serve chilled or at room temperature.

Carla Zampatti's Primavera

2008-05-26T04:46:00.000-07:00

Ingredients

400g Barilla Farfalle
2-3 tablespoons extra virgin olive oil
2 or 3 anchovies (optional, however gives a good subtle flavour)
4 vine ripened tomatoes, peeled and roughly chopped or Barilla Sauce
125g mushrooms, sliced
½ red capsicum
125g snow peas, trimmed
1 bunch of asparagus, ends trimmed and cut in lengths
125g stringless beans, trimmed 2 spring onions, chopped
salt and pepper to taste
Italian parsley for garnish
shaved parmesan

Method

Bring a large pot of salted water to the boil and cook Barilla pasta until al dente — do not overcook. Drain and keep warm.

Heat olive oil in large fry pan. Add mashed anchovies and cook for minute or until combined. Add tomatoes or Barilla Sauce and then add your vegetable selection, adding the vegetables that take longer to cook first eg. beans, then capsicum etc.

Don't overcook as it is good to have the vegetables nice and crisp to retain their bright colours. Add the pasta and mix well. Salt and pepper to taste. Add garnish of chopped parsley and shaved parmesan.

Spaghetti with Mussels & Clams

2008-05-26T04:30:00.000-07:00

Ingredients
500g mussels
500g clams
500g spaghetti
¼ cup (60ml) water
1/3 cup (80ml) extra virgin olive oil
2 cloves garlic, crushed
1 small red Thai chilli, chopped finely
2 medium (380g) tomatoes, seeded chopped coarsely
½ cup coarsely chopped fresh flat-leaf parsley

Method
Scrub mussels; remove beards. Rinse clams thoroughly; drain.

Put water in large saucepan; bring to boil. Add mussels and clams; reduce heat, simmer, covered, 5 minutes or until mussels open (discard any that do not). Strain cooking liquid through fine sieve into medium bowl; reserve 1/3 cup, discard remainder. Strain remaining 1/3 cup cooking liquid again, into small jug. Cover mussels and clams to keep warm.

Cook pasta in large saucepan of boiling water, uncovered, until just tender.

Meanwhile, heat oil in large frying pan; cook garlic and chilli, stirring until fragrant. Add tomato and reserved cooking liquid; bring to boil.

Place drained pasta, mussels, clams and tomato mixture in large bowl with parsley; toss gently to combine.

Chicken and Mushroom Stew

2008-05-25T00:01:00.000-07:00

Ingredients

2 tablespoons flour
4 chicken marylands, halved
1 tablespoon oil
3 medium onions, quartered
2 garlic cloves, chopped
2 large carrots, cut into batons
200g button mushrooms, coarsely chopped
2 cups (500ml) chicken stock
thyme sprigs
crusty bread, to serve

Method

Season flour, add chicken and toss to coat, shaking off any excess.

Heat half of oil in a large heavy-based saucepan on high. Cook chicken in batches for 5 minutes, until browned. Remove from pan. Heat remaining oil in pan on medium and cook onion, garlic, carrot and mushroom for 5 to 7 minutes, until softened. Return chicken to pan and add stock and thyme. Bring to boil.

Reduce heat to low, cover and simmer gently for 30 minutes, until chicken is cooked through. Serve with crusty bread.

*Serves 4

Honey Roast Chicken

2008-05-24T04:22:00.000-07:00

Ingredients

1 x no. 5 spatchcock (poussin), or 2 or 3 chicken pieces (on the bone), of your choice)
2 teaspoons olive oil
2 teaspoons honey
1 tablespoon chopped fresh rosemary
1 garlic clove, crushed
zest and juice of half a lemon
salt and pepper
1 small parsnip, peeled and halved
1 small carrot, cut into large pieces
1 small brown onion, quartered
2 teaspoons olive oil

Method
Preheat oven 220°C/200°C (fan-forced). Rinse chicken and cut in half lengthways; pat dry with paper towel.

Mix remaining ingredients together and rub all over chicken.

Toss vegetables in oil and season with salt and pepper.

Place chicken in a roasting dish, skin side down, along with vegetables and cook 10 minutes. Turn chicken and vegetables over and spoon over any juices, roast for a further 10-15 minutes or until juice run clear and vegetables are cooked.

Serve roasted chicken with vegetables and steamed broccolini. Pour any extra juices over the chicken.

*Serves 1