Azian's Recipes

Biblical Salad Party

noreply@blogger.com (Azian) — Mon, 13 Nov 2006 19:13:00 -0800

1 cup cracked wheat
1/2 cup pearl barley
1/2 cup wheat berries
1/2 tablespoon sumac, or lemon juice
1/4 cup chopped mint
1/4 cup chopped parsley
1/4 cup chopped cilantro
3 small scallions, chopped
1 small fennel, diced
1 clove garlic, chopped
2 tablespoons chopped capers
1 tablespoon date syrup, or honey
1 tablespoon pomegranate syrup
2 tablespoons extra-virgin olive oil
1 tablespoon chopped dried figs
1/2 cup seeded and quartered red grapes
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 cup pine nuts

Presoak the cracked wheat in water for 1 hour.

Drain the cracked wheat and put in a large bowl. Cook the barley and wheat berries according to package directions in separate pots until soft, but still firm. Soak the sumac in 2 teaspoons of water. Strain the sumac, barley and wheat berries. Add them to the large bowl. Add remaining ingredients, except pine nuts, to the bowl and mix gently. Adjust seasoning and salt, to taste. Keep the salad at room temperature for 1 hour before serving. Serve in 4 individual bowls and garnish with pine nuts.

Sweet and sour shrimps

noreply@blogger.com (Azian) — Fri, 3 Nov 2006 06:14:00 -0800

Ingredients: 1/2 lb of medium sized shrimps, 5 pieces of garlic, 3 oz. flour, 1 piece of egg, 2 spoons of tomato sauce, 1 lime, 1/2 spoon of sugar, salt and pepper.

Direction:

Clean the shrimps, remove the heads, keep the tails
Clean garlic, and slice thinly. Sprinkle over the shrimps.
Make a mix of the flour, egg, with enough water, salt, and pepper.
Heat oil on a pan.
One by one, put the shrimps into the pan by first dipping it in the mix above. Fry until golden.
Put on a plate, pour tomato sauce over them.
Tomato sauce: Heat tomato sauce, add sugar, and lime juice

Indonesian Salad "GADO-GADO"

noreply@blogger.com (Azian) — Tue, 31 Oct 2006 19:54:00 -0800

INGREDIENTS:

Salad:

3 hard boiled eggs, peeled and sliced
3/4 cup cabbage, shredded
3/4 cup green beans, sliced
3/4 cup carrots, sliced
3/4 cup cauliflower, chopped
1/2 cup mung bean sprouts
1/3 cup snow peas
1/2 cucumber, sliced
2 red potatoes, cut into wedges

Peanut Dressing:

3/4 to 1 cup coconut milk (depending on whether you want a thicker or thinner sauce)
1/2 cup chunky peanut butter
1 teaspoon red curry paste or chile paste (or Tabasco sauce)
1 tablespoon brown sugar
1 tablespoon lime juice
2 teaspoons fish sauce (or substitute 1 tablespoon soy sauce)

PREPARATION:

Wash all the vegetables. Ideally, with the exception of the eggs and cucumber, all of the salad ingredients should be blanched or boiled in a large pot of boiling water. However, if you are pressed for time you can serve them raw with the exception of the potato, which has to be boiled. To blanch: plunge the vegetable briefly in the boiling water, then plunge into cold water. This leaves the vegetables nicely crisp and neither too firm or limp. Drain all the vegetables.

Arrange the vegetables on a serving platter, starting on the outside of the platter and work inwards, arranging the vegetables in a colorful pattern. Top with the chopped eggs.

To make the dressing: In a small saucepan, bring the coconut milk to a boil. Stir in the remaining ingredients and simmer for 5 minutes, until the peanut butter has melted and the mixture is thickened.

Bali Satay

noreply@blogger.com (Azian) — Mon, 30 Oct 2006 19:44:00 -0800

Ingredients:

350 gr beef,
1/2 coconut,
3 pieces of garlic,
4 pieces of red chili peppers,
1 spoon brown sugar,
10 gram corriander,
10 gram kencur,
1 lime, galanga,
1 teaspoon shrimp paste,
salt and pepper.

Direction:

Shred beef, shred coconut
Slice garlic and brown it.
Heat shrimp paste a little bit
Get lime juice
Mix garlic, chili pepper, brown sugar, corriander, kencur, galanga, shrimp paste with a blender
Mix evenly with beef and coconut and the spice mix above add salt, pepper, and orange juice
Form thumb-sized pieces from this mix, and stick each on a skewer
Barbecue until done

Indonesian Recipes "Sambal Goreng Potatoes"

noreply@blogger.com (Azian) — Sun, 29 Oct 2006 19:56:00 -0800

A very spicy snack made from potatoes, mixed with onion, garlic, and peppers.

Ingredients:

3 large potatoes

1 large onion

2 cloves garlic

1 tablespoon sambal ulek

1 dessertspoon gula djawa

1 dessertspoon tamarind paste

1 tablespoon kecap manis

1 dessertspoon chopped parsly

oil

Preparation:

Peel and halve the potatoes. Slice into thin slices or match-sticks. Wash and dry in a tea-towel. Deep fry until golden brown. Set aside.

Finely chop the onion’s and garlic. Soften in a frying pan or wok, add the sambal ulek, gula djawa, tamarind and kecap manis and fry for a further 3 minutes.
Mix in the potatoes and spoon into a serving dish, garnish with the chopped parsly and serve.