Selera Indonesia

Crispy Spicy Beef Slices

noreply@blogger.com (Unknown) — Wed, 03 Jun 2009 05:02:00 +0000

Ingredients:

* 500 gram beef chuck
* 1 tsp. lime juice
* salt to taste
* vegetable oil
* 100 gram red chilies
* 16 small shallots
* 1 ripe tomato

Instructions:

* Trim the beef from any fat and cut it very thin, square pieces following the meat fibers.
* Work the salt and lime juice into the mear and then let it dry in the hot sun until it is very dry and resembles beef jerky. It usually takes several days to dry.
* Slice the beef into 6x6 cm squares and fry in a deep fryer until brown and dry. Remove and set aside.
* Coarsely pound the red chilies, shallots, salt and tomato. Fry in 50 ml oil until fragrant. Add the beef and stir-fry to coat the slices and distribute the flavors.

Makes 6 servings.

Gyoza

noreply@blogger.com (Unknown) — Mon, 18 May 2009 03:09:00 +0000

Gyoza is a kind of dumplings. Gyoza can be steamed, fried, boiled, and more. About Japanese Gyoza Dumplings
Ingredients:

* 1/3 cup chopped cabbage (boiled)
* 2 tbsps chopped green onion

* 1/2 pound ground pork
* 1 tsp sesame oil
* 1 tsp sugar
* 2 tsps soysauce
* 1/2 tsp garlic salt
* 1 tsp grated fresh ginger
* 20 gyoza wrappers
* 1 tbsp vegetable oil

Preparation:
Combine all ingredients other than oil in a bowl and mix well by hands. Place a teaspoonful of filling in a gyoza wrapper and put water along the edge of the wrapper by fingers. Make a semicircle, gathering the front side of the wrapper and sealing the top. Heat oil in a frying pan. Put gyoza in the pan and fry on high heat until the bottoms become brown. Turn down the heat to low. Add 1/4 cup water in the pan. Cover the pan and steam the gyoza on low heat until the water is gone.

*Makes 4 servings

Soto Tangkar

noreply@blogger.com (Unknown) — Mon, 11 May 2009 07:14:00 +0000

Materials:

2 liters of water
500 gram rib bones
250 grams “sandung lamur”
2 pieces of bay
1 stem citronella,hit
1 / 2 grains of coconut, and fry

without oil, mashed
1 of tamarind
8 fruit belimbing wuluh, split into 2

1 tsp coriander
1 / 2 tsp cumin
8 grains candlenut
3 pieces red chili
8 pieces red onion
4 cloves garlic
1 turmeric finger joint
1 cm Ginger
1 cm lengkuas/laos
1 tsp brown sugar
Salt

How to prepare:

1. Boil the bones and rib sandung myopia until soft.
2. Saute spices until fragrant.
3. Enter the bay and citronella, poke average. Mix into stew in the rib bones.
4. Enter coconut, belimbing wuluh and tamarind.
5. Cook until cooked and the sauce curdle.
6. Lift and serve warm.

Tofu Omelette

noreply@blogger.com (Unknown) — Mon, 20 Apr 2009 07:58:00 +0000

Ingredients:

* 8 cakes tofu, medium size
* vegetable oil
* 4 large eggs

* ½ tsp. salt
* 100 gram fried peanuts (peanut butter for substitute)
* 3 cloves garlic, crushed
* 5 bird's eye chilies
* 2 red chilies
* 2 Tbs. fermented shrimp paste (petis udang)
* 2 Tbs. sweet soy sauce
* 100 ml water
* 2 stalks flat-leafed parsley, finely sliced

Instructions:

* Slice the tofu into small cubes.
* Deep fry tofu until half done; remove and set aside.
* Beat the eggs with salt and add the tofu. Divide the mixture in two.
* With a 1 Tbs. of oil, fry the mixture to have a round omelette. Make two omelettes and set aside.
* Make the sauce: Stir fry the garlic, both types of chilies, remove and set aside.
* Grind the peanuts (or use peanut butter) with garlic and chilies. Add the shrimp paste, sweet soy sauce and water. Blend until smooth.
* To serve: put the omelettes on a round platter and pour the peanuts sauce over. Scatter the finely sliced parsley on top.

Makes 5 servings.
http://www.melroseflowers.com

Bacon and Cheese Rarebit

noreply@blogger.com (Unknown) — Tue, 07 Apr 2009 01:35:00 +0000

Yield: Makes 6 servings

Ingredients:
12 slices bacon

1 small loaf (8 ounces) egg bread or challah, cut into 6 (1-inch-thick) slices

1-1/2 tablespoons butter or margarine

1/2 cup beer (not dark)

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

1/8 teaspoon ground red pepper

2 cups (8 ounces) shredded yellow American cheese

1-1/2 cups (6 ounces) shredded sharp Cheddar cheese

12 large slices ripe tomato

Preparation:
1. Cook bacon in large skillet over medium-high heat about 7 minutes or until crisp. Remove bacon to paper towels.

2. Toast bread slices until golden brown. Cover and keep warm.

3. Preheat broiler. Meanwhile, melt butter in double boiler set over simmering water. Stir in beer, Worcestershire, mustard and red pepper; heat through.

4. Add cheeses, stirring constantly about 1 minute or until cheeses are melted. Remove from heat; cover and keep warm.

5. Arrange toast on greased or foil-lined 15X10-inch jelly-roll pan. Top each serving with 2 tomato slices and 2 slices bacon. Spoon about 1/4 cup cheese sauce evenly over each serving. Broil 4 to 5 inches from heat 2 to 3 minutes or until cheese begins to brown. Transfer to individual serving plates. Garnish with fresh herbs, if desired. Serve immediately.

http://recipes.howstuffworks.com

Bloody Eyeball Martini Halloween Drink

noreply@blogger.com (Unknown) — Thu, 02 Apr 2009 07:24:00 +0000

Ingredients for Bloody Eyeball Martini
2 oz gin or vodka
1/2 oz dry vermouth
1 olive eyeball

Instructions

1. Place gin and vermouth in a cocktail shaker with ice.
2. Gently shake and pour, straining the ice, into a martini glass
3. Garnish with an olive eyeball

Prepare ice "eyeballs"

per eyeball:
1 radish
1 pimiento stuffed green olive

The "eyeballs" should be prepared a day before your plan on use them.

Step 1: Peel radishes, leaving thin streaks of red skin on to represent blood vessels.

Step 2: Using the tip of the vegetable peeler or a small, knife, carefully scoop out a small hole in each radish, roughly the size of an olive.

Step 3: Stuff a green olive, pimiento side out, in each hole.

Step 4: Place 1 radish eyeball in each section of an empty ice cube tray. Pare the radishes down a bit to fit, if necessary. Fill the tray with water and freeze overnight.

Apple Turnovers

noreply@blogger.com (Unknown) — Wed, 25 Mar 2009 02:50:00 +0000

Ingredients

1 large tart baking apple (such as Granny Smith), peeled, cored, cut into 1/4-inch dice
3 Tbsp dried currants
2 Tbsp chopped walnuts
1/4 cup sugar
1/4 teaspoon cinnamon
1/2 teaspoon corn starch
1/4 cup apple sauce
1/8 teaspoon vanilla

1 frozen puff pastry sheet, thawed OR 2 pâte brisée dough recipes (enough for a double crust pie)
2 Tbsp butter, cut into bits

1 large egg, lightly beaten
1 teaspoon milk
Method

1 Put oven rack in lower third of oven and pre-heat oven to 400°F. Butter a large baking sheet (or use Silpat).

2 In a medium bowl, mix together apples, currants, and walnuts with the sugar, cinnamon, and corn starch, making sure the fruit and nuts are well coated. Mix in the apple sauce and vanilla.

3a Unfold the thawed pastry sheet on a lightly floured surface. Depending on the size of your puff pastry sheet you are going to want to cut the sheet into either four 5-inch-by-5-inch or six 4-inch-by-4-inch squares.

3b Roll out your pie dough on a lightly floured surface to a 16x11 inch rectangle. Trim the edges to 15x10 inches and cut into six 5x5-inch squares.

4 Divide the apple mixture among the squares, leaving a 1-inch border. If you are using an already prepared puff pastry sheet, dot the mixture in each pastry with a little butter. (If you are using a butter pie dough, you can skip adding the extra butter.) In a small bowl mix the beaten egg with a teaspoon of milk. Use a pastry brush to brush the egg mixture on the border of the pastry.

5 Fold each pastry into a triangle, enclosing the filling, and crimp edges with a fork. Brush the tops of the pastries with more of the egg wash. Cut 2 or 3 small steam vents in the top of each turnover.

6 Place the pastries in the oven and bake at 400°F for 20 minutes, or until puffed and golden.

Cool turnovers to warm before serving.

Teri Karamels

noreply@blogger.com (Unknown) — Thu, 19 Mar 2009 04:44:00 +0000

Ingredients:

Anchovy 300 grams of dry, clean
Serai finely sliced 2 tablespoons, cooked fried
Water 1 tablespoon sour
Adequate salt
50 grams sugar
30 ml of water

Spices are:

5 cloves garlic
6 units of red onion
3 red chili

Method:

1. Boiled with sugar water until the sugar melt. Do not burn, until seen.
2. Fried anchovy until cooked seen.
3. Stir-fry the ingredients are mixed with sliced Serai - stir well until fragrant.
Enter the water and sugar water mixed acid - mixed into the water until the flavor.
4. Enter teri mixed to the average.
5. Serve.

Yellow Squash Soup

noreply@blogger.com (Unknown) — Mon, 16 Mar 2009 02:51:00 +0000

Ingredients:

* 1 lb. yellow squash, chopped into 1½ cm square
* 1 tsp. lime juice
* 50 gram dried shrimp, washed and grind coarsely (optional)
* 1 Tbs. fish sauce

* 4 cups light coconut milk (mixed with lots of water)
* 1 cup heavy coconut milk
* 50 gram basil leaves
* Salt to taste

Spice Paste Ingredients:

* 1 tsp. granulated sugar
* 4 red chilies
* ½ tsp. white pepper
* 1 Tbs. ground lemongrass
* ¼ tsp. shrimp paste
* 6 small-sized shallots

Instructions:

* Pour the lime juice over the chopped squash. Let it stand for at least 10 minutes.
* Put the light coconut milk in a heavy stockpot and bring it to a boil. Pour dried shrimp and spice paste (grind all spice ingredients finely).
* Put in the squash into the mixture. Let the squash half-cooked and then pour in the heavy coconut milk. Stir for a few times until cooked.
* Last, put in the fish sauce and salt.
* Before serving, put in the basil

Makes 5-6 servings.

Source http://www.melroseflowers.com

Paprika Veal Shanks

noreply@blogger.com (Unknown) — Wed, 11 Mar 2009 04:48:00 +0000

* 2 large onions, chopped (3 cups)
* 1 pound Cubanelle peppers (Italian green frying peppers; 4 large), coarsely chopped
* 3/4 cup vegetable oil, divided
* 2 Turkish bay leaves or 1 California
* 1 (14- to 15-ounce) can plum tomatoes in juice
* 2 tablespoons sweet Hungarian or regular paprika (not hot)

* 3 1/2 cups reduced-sodium chicken broth (28 fl ounces)
* 8 meaty cross-cut veal shanks (ossobuco; 7 to 7 1/2 pounds total), tied
* 2 cups dry white wine
* 1 (16-ounces) container sour cream
* 1 1/2 tablespoons all-purpose flour
* Equipment: a 15-by 13-by 3-inch flameproof heavy roasting pan

Straddle roasting pan across 2 burners, then cook onions and peppers in 1/4 cup oil with bay leaves and 1 teaspoon salt over medium heat, stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes with juice, breaking them up with a spoon, and cook, stirring, until liquid has evaporated, about 3 minutes. Sprinkle paprika over tomato mixture and stir just to combine, then immediately stir in broth. Remove from heat.

Preheat oven to 350°F with rack in middle.

Pat shanks dry and season all over with 2 teaspoon salt. Heat 1/4 cup oil in a 12-inch heavy skillet over high heat until it shimmers, then add 4 shanks and brown, turning once, about 8 minutes total. Add shanks to tomato mixture in roasting pan. Pour off fat from skillet and wipe clean. Heat remaining 1/4 cup oil and brown remaining 4 shanks in same manner, transferring to roasting pan. Pour off fat from skillet, then add wine to skillet and boil, stirring and scraping up any brown bits, 15 to 20 seconds. Pour into roasting pan. Bring to a boil, then cover tightly with heavy-duty foil and braise in oven until very tender, 2 to 2 1/2 hours (depending on size).

Transfer shanks with a slotted spoon to a platter and keep warm, loosely covered with foil. Skim off any fat from braising liquid.

Whisk together sour cream and flour in a medium bowl. Whisk about 1 cup hot braising liquid into sour-cream mixture, then add mixture to remaining braising liquid in roasting pan and simmer (straddled across 2 burners) over low heat, whisking occasionally, until sauce is thickened, about 5 minutes.

Return shanks to sauce along with any meat juices from platter, and simmer until heated through, about 10 minutes. Discard bay leaves.

Cooks' note: Veal shanks (without sour-cream mixture) can be braised 1 day ahead and chilled in braising liquid (covered once cool). To reheat, remove solidified fat from surface, then set roasting pan with shanks and liquid, covered with foil, over low heat. Simmer, turning over once, until shanks are heated through, about 15 minutes, then remove shanks and proceed with recipe.

Absolutely Perfect Palak Paneer

noreply@blogger.com (Unknown) — Wed, 04 Mar 2009 02:59:00 +0000

INGREDIENTS (Nutrition)

* 6 tablespoons olive oil
* 2 cloves garlic, chopped
* 1 tablespoon grated fresh ginger root
* 2 dried red chile peppers
* 1/2 cup finely chopped onion
* 2 teaspoons ground cumin
* 1 teaspoon ground coriander

# 1 teaspoon ground turmeric
# 3/4 cup sour cream
# 3 pounds fresh spinach, torn
# 1 large tomato, quartered
# 4 sprigs fresh cilantro leaves
# 8 ounces ricotta cheese
# coarse sea salt to taste

DIRECTIONS

1. In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.
2. Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
3. In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.

Source http://allrecipes.com

The Chocolate Milk Whip

noreply@blogger.com (Unknown) — Sat, 21 Feb 2009 13:34:00 +0000

4 oz - chocolate milk
2 oz - cold coffee
whipped cream
shaved chocolate

Optional

1 oz - Bailey's
(for an individual cocktail)

Directions
Fill a tall glass with ice. Add 4 oz. chocolate milk and 2 oz. cold coffee. Top with whipped cream and garnish with shaved chocolate.

For an individual cocktail, add 1 oz. of Bailey's.

Sour Pink

noreply@blogger.com (Unknown) — Sat, 21 Feb 2009 13:23:00 +0000

Ingredients

1 3/4 oz - Tanqueray Dry Gin

1 oz - Cranraspberry Juice

1/2 - Lime Juice.

Directions:

1 .In a cocktail shaker filled with ice, add 1 3/4 oz. Tanqueray Dry Gin, 1 oz. cranraspberry juice and 1/2 oz. lime juice.

2. Shake well and strain into a Martini glass.

3. Garnish with raspberries.

Apple Coffee Cake Recipe

noreply@blogger.com (Unknown) — Sat, 21 Feb 2009 01:16:00 +0000

Ingredients

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sugar
1 teaspoon ground cinnamon
5 1/2 Tbsp unsalted butter, room temperature
1 egg, beaten
1/2 cup whole milk
1 medium Cortland or other baking apple, peeled and sliced

Method

1 Set the oven to 375°F. Grease a 9-inch square baking dish with or pie pan a 4-cup capacity.

2 Sift the flour, baking powder, and salt.

3 In a bowl, combine 1/3 a cup of the sugar with the cinnamon, set aside.

4 In the bowl of an electric mixer, cream the butter with the remaining 1/3 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating until just combined.

5 Spread half the batter in the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with half of the cinnamon-sugar mixture. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top.

6 Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges.

Serves 6.

Roasted Squid "Cumi Bakar "

noreply@blogger.com (Unknown) — Sun, 15 Feb 2009 17:09:00 +0000

Ingredients:

* 1 lb. fresh squids
* 2 Tbs. tomato sauce
* 1 Tbs. mushroom ketchup
* 3 cloves garlic
* 3 shallots
* 1 tsp. lime juice
* salt and pepper to taste

Instructions:

* Clean the squid. (especially it's ink-sack). Grind garlic and shallots until fine. Then mix them with tomato sauce, mushroom ketchup, lime juice, refresh spices, salt and pepper to taste.
* Soak the cleaned squid in the spices above about 45 minutes so that it can penetrate then fry the squids until half cooked. Finally roast the squids until cooked and golden brown.
* Ready to serve

Make 3-4 servings.

Eggplant in tangy chilli sauce (Terong Balado)

noreply@blogger.com (Unknown) — Thu, 12 Feb 2009 08:10:00 +0000

What you need

Eggplant (aubergine): One medium-size
Light soy sauce: 2 tsp
Sesame oil: 1/4 tsp
Sugar: 1/2 tsp
Vegetable oil - 1 tbsp

Basil leaves: 1/2 a handful (optional)
Fresh tomatoes - chopped - 1 tbsp or so

Chilli sauce ingredients

Purple shallots - chopped - 1 tbsp
Garlic - minced - 1 tbsp
Fresh red chillies - 1 tbsp (or use 2 tsp of hot red chilli paste)
Vegetable oil - 2 tbsp
Tomato puree - 1 tbsp
Dried shrimp - 1/2 tsp (optional)
Salt - 1/2 tsp
Sugar - 1 tsp
Lime juice - 2-3 tsp

How to make it

Cut the eggplant into 1/2 cm thick slices. Rub with the light soy sauce, sesame oil, and sugar. Leave it to marinate while you prepare the sauce.

For the sauce, put the shallots, garlic, chillies, dried shrimp (if using) and 1/2 tsp of the oil into a blender and make a paste.

Heat a frying pan over medium heat. When it's hot enough, add the oil. Wait for it to turn hot enough (till a small piece of garlic sizzles merrily without burning). Then add the paste you've just made.

Fry the paste on medium heat for about 5 minutes till the oil starts separating from the paste. If this doesn't happen in 5 minutes, add 2 tsp water to the mix. Now add the sugar and salt and cook for another minute.

Add the tomato puree (or use finely chopped fresh tomato) to the paste along with a tablespoon of water and let it cook for another 3 minutes.

Take the paste off the heat and empty it to a bowl. Now add the lime juice, half first and then gently adding the rest depending on taste. Keep checking the taste. The sourness of the lime and the sweet flavour of the tomato must be in the lead, with chilli coming in later. Sooner or later, you will hit a "sweet spot" with the lime juice. Don't add any more after this.

Right, so let's cook our eggplant now. Get a skillet or shallow frying pan out, heat it, and the add the 1 tbsp vegetable oil. Move the pan around so the oil spreads all over the surface. Now add the eggplant slices and start pan-frying them. Cook them for about 3 minutes on one side, then flip and cook for another 3-4 minutes on the other side. There, it's pretty much done.

Take a nice pretty plate and spread about two teaspoons of the chilli sauce all over it. Then arrange the eggplant on the plate as you see in my picture. Liberally rub the remaining chilli sauce all over the eggplant. Remember the basil in the recipe? You can either chop it up fine and scatter it across the eggplant, or deep-fry it first and then do the same thing. Now scatter the remaining chopped tomatoes over the dish.

You're done, baby! A nice tasty vegetarian eggplant dish for you. Before you eat it, make sure you dip a french fry into the chilli sauce and taste it. You'll want to make more of the sauce.
Chef's Notes

A dish as simple as this should be easy for anyone to make, but I still expect that some people won't be able to find some ingredients. No matter. Ze Chef can fix that. Let's see... don't have soy sauce and sesame oil? Fine, use salt and olive oil instead. The flavour will be different, but still good. Can't find fresh red chillies? Substitute with sweet red peppers and 1/2 tsp of cayenne pepper instead.

If you live in a place with a temperate climate and can't get limes, use lemons and use more of the juice.

If you want a non-vegetarian version of this, try it with fish fillets. Rub fish fillets with salt and pepper, then deep-fry them. Toss them in the sauce. Now you've got Ikan Goreng Cili, a Malaysian fish dish. :)

The sesame oil and basil leaves are my own improvisation, but I like it better that way.

Yellow Squash Soup ( sayur labu kuning )

noreply@blogger.com (Unknown) — Wed, 11 Feb 2009 07:42:00 +0000

Cooked Vegetables with Grated Coconut ( Urap )

noreply@blogger.com (Unknown) — Sun, 08 Feb 2009 06:35:00 +0000

Ingredients:

* 8 oz fresh green beans
* 8 oz bean sprouts
* 4 carrots
* 1 can bamboo shoots
* ½ small cabbage
* 1 cup fresh grated coconut
* 1 small onion, finely chopped

* ½ tsp. chilli sauce (sambal ulek)
* 1 tsp. salt
* 2 Tbs. lime juice
* ½ tsp. dried shrimp paste (terasi)

Instructions:

* Wash bean sprouts, pinching of any brown tail. Pour boiling water over bean sprouts, then rinse under cold water tap. Drain well.
* String beans and cut diagonally or bite-size lengths and cook in lightly salted water until just tender. Beans should still be crisp to bite.
* Scrub carrot and cut into thin strips, cook until tender. Drain well.
* Slice cabbage, discard the center stem. Blanch in boiling salted water for a minute or two, until tender but not limp. Drain and refresh with cold water.
* Cut bamboo shoots into strips the same size as the beans.
* Place fresh grated coconut into a bowl, add onion, chili sauce, salt, lime juice and the shrimp paste which has been grilled for a few minutes, or heated in a dry frying pan. Mix thoroughly together.
* Sprinkle this grated coconut mixture over vegetables, reserving some to garnish the dish when served.
* Put vegetables in a steamer and steam for 5-8 minutes.
* Put the steamed vegetables to a serving dish/platter and sprinkle with reserved grated coconut mixture. Use as an accompaniment to a meal, or as a salad by itself.

Makes 6-8 servings.

Oxtail Soup ( Sop Buntut )

noreply@blogger.com (Unknown) — Wed, 04 Feb 2009 05:52:00 +0000

Ingredients:
# 1 piece (2-3 lbs.) oxtail
# water
# salt
# 200 gram carrots, chopped
# 2 tomatoes, sliced
# 5 green onions, sliced diagonally
# 3 stalks chinese celery, thinly sliced
# 1½ tsp. white pepper

# ½ tsp. nutmeg
# 1 Tbs. cloves
# 3 Tbs. fried shallots

Instructions:

* Cut oxtail into round shapes and then put them in a large pot filled with water. Pour in some salt as you like and boil until the pieces of oxtail become very tender. This could take up to 3-4 hours of boiling time. Pour in some more water when needed until they become tender.
* Once they are tender, make sure that you have enough broth (± 6-8 cups). If not enough, pour in some more water.
* Bring it to a boil again. Afterwards, put in the chopped carrots, sliced tomatoes, green onions, celery, white pepper, cloves and nutmeg. Boil again until everything is well cooked.
* Ready to serve. Pour some fried shallots on top of the soup while serving.

Makes 6 servings.

Tips: I usually add approximately 1 lb. of beef sirloin or tenderloin to add some flavor to the soup.

Coconut Milk in Chicken Broth with Garnishes

noreply@blogger.com (Unknown) — Sun, 01 Feb 2009 14:32:00 +0000

# ¼ cup peeled and deveined shrimp or shredded chicken
# 2 cloves garlic, sliced
# 1 teaspoon chopped fresh ginger
# ¼ cup sliced onion
# 1 teaspoon coriander
# ¼ teaspoon turmeric
# 2 cups coconut milk

* 2 tablespoons peanut or corn oil
* 2 cups chicken broth
* 1 stalk lemongrass
* 2 teaspoons salt

THE GARNISHES:

* One 2-ounce package cellophane noodles
* 1 cup bean sprouts
* 2 cups cubed cooked chicken
* 2 scallions, chopped

Instructions:

* Crush the shrimp, garlic, ginger, onion, coriander, turmeric and 3 cups of the coconut milk into a paste in the blender. Heat the oil in a large saucepan, and fry the paste for two minutes.
* Add the chicken broth, the balance of the coconut milk (1½ cups), the lemongrass and salt, and bring to a boil. Simmer over low heat for five minutes to distribute the flavors.
* Soak the noodles in hot water for ten minutes; drain and cut in half. Blanch the bean sprouts in hot water for five minutes; drain well.
* To serve, distribute the garnishes in individual serving bowls, pour ½ cup of the hot broth into each soup plate and add the garnishes to taste.

Makes 6 servings.

Banana Leaf Roast Duck

noreply@blogger.com (Unknown) — Wed, 28 Jan 2009 04:21:00 +0000

Ingredients:
* 1 whole duck, about 4½ lbs.
* 18 shallots, peeled, cut in half and sliced
* 6 cloves garlic, peeled, halved and sliced
* 3 stalks lemongrass, finely sliced
* 5 fragrant lime leaves, finely sliced
* 6 candlenuts, chopped
* 2 inches ginger root, peeled and chopped

* 3 inches fresh turmeric, peeled and chopped
* 3 inches kencur root, peeled and chopped
* 1 tsp. black peppercorns, crushed
* 5 bird's-eye chilies, sliced
* 1 tsp. coriander seeds, crushed
* 2 tsp. dried shrimp paste, roasted and coarsely crushed
* 1½ Tbs. salt
* 3 Tbs. oil
* Banana leaves, parchment paper or aluminum foil for wrapping

Instructions:
* Wipe the duck dry and set aside. Combine all the remaining ingredients, except banana leaves, in a bowl and mix well.
* Rub the duck outside with this mixture and fill the center of the duck with the remainder.
* Close the openings of the duck with bamboo skewers.
* Wrap in several layers of banana leaves parchment paper or foil and steam for 50 minutes.
* Transfer duck to a moderate oven and bake at 350ºF for 30 minutes.
* Remove banana leaves, cut duck meat up in small pieces and serve with stuffing.
* When cooked, the meat should be so tender that it falls off the bones.

Note: The flavor of this excellent duck will be even better if the final roasting is done over a slow charcoal fire rather than in the oven; be sure to turn the duck several times if cooking over charcoal.

Make 4-6 servings

Apple Turnovers

noreply@blogger.com (Unknown) — Sat, 24 Jan 2009 04:18:00 +0000

Apple Turnovers Recipe

Ingredients

1 large tart baking apple (such as Granny Smith), peeled, cored, cut into 1/4-inch dice
3 Tbsp dried currants
2 Tbsp chopped walnuts
1/4 cup sugar
1/4 teaspoon cinnamon
1/2 teaspoon corn starch
1/4 cup apple sauce
1/8 teaspoon vanilla

1 frozen puff pastry sheet, thawed OR 2 pâte brisée dough recipes (enough for a double crust pie)
2 Tbsp butter, cut into bits

1 large egg, lightly beaten
1 teaspoon milk
Method

1 Put oven rack in lower third of oven and pre-heat oven to 400°F. Butter a large baking sheet (or use Silpat).

2 In a medium bowl, mix together apples, currants, and walnuts with the sugar, cinnamon, and corn starch, making sure the fruit and nuts are well coated. Mix in the apple sauce and vanilla.

3a Unfold the thawed pastry sheet on a lightly floured surface. Depending on the size of your puff pastry sheet you are going to want to cut the sheet into either four 5-inch-by-5-inch or six 4-inch-by-4-inch squares.

3b Roll out your pie dough on a lightly floured surface to a 16x11 inch rectangle. Trim the edges to 15x10 inches and cut into six 5x5-inch squares.

4 Divide the apple mixture among the squares, leaving a 1-inch border. If you are using an already prepared puff pastry sheet, dot the mixture in each pastry with a little butter. (If you are using a butter pie dough, you can skip adding the extra butter.) In a small bowl mix the beaten egg with a teaspoon of milk. Use a pastry brush to brush the egg mixture on the border of the pastry.

5 Fold each pastry into a triangle, enclosing the filling, and crimp edges with a fork. Brush the tops of the pastries with more of the egg wash. Cut 2 or 3 small steam vents in the top of each turnover.

6 Place the pastries in the oven and bake at 400°F for 20 minutes, or until puffed and golden.

Cool turnovers to warm before serving.

Chicken Katsu

noreply@blogger.com (Unknown) — Sun, 04 Jan 2009 14:53:00 +0000

"This is my family recipe for Chicken Katsu - Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce."

INGREDIENTS (Nutrition)

* 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
* salt and pepper to taste
* 2 tablespoons all-purpose flour
* 1 egg, beaten
* 1 cup panko bread crumbs
* 1 cup oil for frying, or as needed

DIRECTIONS

1. Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.

2. Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

Indonesian Sate's

noreply@blogger.com (Unknown) — Mon, 22 Dec 2008 16:45:00 +0000

Indonesian Sate's

This is a fabulous treat for summer barbecue's with a fresh salad and French bread or even a quick supper with Indonesian fried rice.

Ingredients:

For the Sate's:

500 gr. of Beef, Pork or Chicken

For the marinade:

1 Onion
1 Garlic clove
30 ml Kecap Manis
1 teaspoon Coriander powder
1 teaspoon Cummin powder
1 stalk Lemon Grass (crushed)
1 teaspoon Sambal Ulek
1 glass red wine (optional)
30 ml water

Preparation:

Dice the meat in to 2 cm square cubes and put onto bamboo skewers(about 4 per stick).
Combine all the marinade ingredients , except the lemon grass, into a food processor and make into a smooth paste. Poor this over the prepared sate's, add the lemon grass, and leave to marinade for at least 2 hours.
Cook the sate's on the barbecue or under the grill for 5 -10 min. until done and serve with Sate dip or hot Peanut Sauce

Indonesian Sate's

noreply@blogger.com (Unknown) — Sat, 13 Dec 2008 19:08:00 +0000

Indonesian Sate's

This is a fabulous treat for summer barbecue's with a fresh salad and French bread or even a quick supper with Indonesian fried rice.

Ingredients:

For the Sate's:

500 gr. of Beef, Pork or Chicken

For the marinade:

1 Onion
1 Garlic clove
30 ml Kecap Manis
1 teaspoon Coriander powder
1 teaspoon Cummin powder
1 stalk Lemon Grass (crushed)
1 teaspoon Sambal Ulek
1 glass red wine (optional)
30 ml water

Preparation:

Dice the meat in to 2 cm square cubes and put onto bamboo skewers(about 4 per stick).
Combine all the marinade ingredients , except the lemon grass, into a food processor and make into a smooth paste. Poor this over the prepared sate's, add the lemon grass, and leave to marinade for at least 2 hours.
Cook the sate's on the barbecue or under the grill for 5 -10 min. until done and serve with Sate dip or hot Peanut Sauce.