Wednesday, April 16, 2014

Ayam goreng with coconut rice recipe

Photo:Ayam goreng with coconut rice recipe

The home of Tasty Food Recipes invites you to try Ayam goreng with coconut rice recipe. Enjoy my collection of delicious food recipes and learn how to make Ayam goreng with coconut rice .

Take your tastebuds on an exotic trip with this authentic Asian chicken dish.

Cooking Time
60 minutes

Ingredients (serves 6)
1 medium red onion, chopped
2cm piece fresh ginger, peeled, chopped
1 stick lemongrass (white part only), chopped
2 teaspoons ground coriander
2 teaspoons sea salt
1 teaspoon ground turmeric
400ml can coconut milk
1.6kg whole chicken
2 teaspoons peanut oil
Peanut oil, for shallow frying
Lemon wedges and fresh coriander sprigs, to serve
Coconut rice
400ml can coconut milk
1 stick lemongrass, white part only, halved lengthways
2cm piece fresh ginger, peeled, halved
2 cups jasmine rice

Method
Place onion, ginger, lemongrass, coriander, salt, turmeric and 1/4 cup coconut milk in a food processor. Process until finely chopped.

Rinse chicken (including cavity) under cold running water. Pat dry with paper towel. Trim excess fat. Cut chicken into 12 pieces (see tip).

Heat peanut oil in large frying pan over medium-high heat. Add onion mixture. Cook, stirring, for 1 minute or until fragrant. Add chicken, skin-side down, and remaining coconut milk. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 15 minutes. Turn chicken. Cook for a further 15 minutes, or until liquid is nearly absorbed. Transfer to a plate. Refrigerate, uncovered, for 3 hours or overnight, if time permits (see note).

Make coconut rice Place coconut milk, lemongrass, ginger, rice and 2 cups cold water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until coconut mixture has been absorbed. Remove from heat. Stand, covered, for 10 minutes. Remove and discard lemongrass and ginger.

Meanwhile, pour enough oil into a large, deep frying pan to cover base. Heat over medium-high heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden. Place on a large plate lined with paper towel to drain. Serve chicken with coconut rice, lemon wedges and coriander sprigs.

Notes
Tip: You could use 1.6kg mixed chicken pieces (drumsticks, wings, thighs, breasts) instead of a whole chicken.

Chicken needs to be uncovered in the refrigerator so it dries out.

Source
Super Food Ideas - August 2011, Page 58
Recipe by Kirrily La Rosa

Monday, April 7, 2014

Lebanese Grilled Eggplant Dip Recipe

Photo: Lebanese Grilled Eggplant Dip Recipe


Serves 4
Yields 2 cups

by Judith Fertig from Fine Cooking
Issue 124

Serve this rich, smoky dip with pita chips, crackers, or crudités. If you don’t have any za’atar (a Middle Eastern spice blend), you can substitute 1/4 tsp. dried thyme.
1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
1 Tbs. extra-virgin olive oil; more for brushing
Kosher salt and freshly ground black pepper
1/4 cup tahini
1/4 cup Greek yogurt
3 Tbs. fresh lemon juice
1 tsp. minced garlic
1/4 tsp. za’atar
Aleppo pepper or paprika

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

Put the eggplant in a  food processor with the tahini, yogurt, lemon juice, garlic, za’atar, remaining 1 Tbs. oil, and 1/2 tsp. salt. Pulse until well combined; there should be very small pieces of eggplant visible.

Season to taste with more salt and let sit for at least 15 minutes before serving to let the flavors meld. Garnish with a sprinkle of Aleppo pepper or paprika.
Make Ahead Tips

The spread can be made and refrigerated up to 1 day ahead.Return to cool room temperature to serve.

nutrition information (per serving):
Calories (kcal): 160; Fat (g): 13; Fat Calories (kcal): 120; Saturated Fat (g): 2.5; Protein (g): 4; Monounsaturated Fat (g): 6; Carbohydrates (g): 9; Polyunsaturated Fat (g): 4; Sodium (mg): 150; Cholesterol (mg): 5; Fiber (g): 3;

Photo: Scott Phillips 

Pomegranate Molasses Salad Recipe

Photo: Pomegranate Molasses Salad Recipe

The home of tasty food recipes invites you to try Pomegranate Molasses Salad recipe. Enjoy my collection of delicious food recipes and learn how to make Pomegranate Molasses Salad.

Ingredients
3 small cubes colored pepper
1 small onion cubes
1 small tomato cubes
½ cup pomegranate grain
1 small cucumber cubes
½ cup white cheese cubes
Leaves (lettuce, pussley, watercress and red cabbage)
1 Tablespoon pomegranate molasses
1 Tablespoon lemon juice
1 Tablespoon olive oil
1 Tablespoon balsamic vinegar

Method
Mix the vegetables in a big bowl except the leaves.

In another bowl, mix and stir the pomegranate molasses, lemon juice, oil and vinegar. Season with salt and pepper.

Add the molasses mixture up with the salad before serving.

Add the salad over the leaves. Serve cold

Recipe by Chef Osama

Carrot bread recipe

Photo: Carrot bread recipe

The home of tasty food recipes invites you to try Carrot bread recipe. Enjoy my collection of delicious food recipes and learn how to make Carrot bread.

Ingredients

1 ¼ cup water

2 teaspoon yeast

3 ½ cup flour

2 teaspoon salt

1 tablespoon melted butter

¼ kilo grated carrots

Method

- Melt yeast in water and set aside for ten minutes to react.

- Sieve flour and salt and then put in a blender with yeast and knead with butter.

- Add grated carrots to good dough for five minutes until soft dough with milk is obtained.

- Place the dough on a tray and leave in a warm place for an hour and half until it rises and double in size.

- After the first rise, knead again on a lightly floured surface and shape as desired. Set aside to rise again for 45-60 minutes.

- Bake in an oven of 180 centigrade for 35 minutes.

By Chef Osama

Crispy Rice and Biscuits Slices Recipe

Photo: Crispy Rice and Biscuits Slices Recipe

The home of tasty food recipes invites you to try Crispy Rice and Biscuits Slices recipe. Enjoy my collection of delicious food recipes and learn how to make Crispy Rice and Biscuits Slices.

Cuisine: Oriental
Serves: 10 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     15 minutes
Cooking time :     10 minutes

Ingredients

3 tablespoons butter, melted

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

1 teaspoon vanilla powder

2 cups rice crisps or 60 g

1 cup digestive biscuits or 100 g, crushed

½ cup hazelnuts or 75 g, toasted and chopped

Preparation

Grease a 20x28cm baking tin and line with baking paper.

Add melted butter and NESTLÉ® Sweetened Condensed Milk to a medium non-stick saucepan. Stir constantly over low heat for 6-8 minutes or until the sauce thickens.

Remove the saucepan from heat, stir in vanilla powder, rice crisps, crushed digestive biscuits and chopped hazelnuts. Mix the ingredients well and spread the mixture into the prepared tin. Place the tin in the fridge for 1 hour or until its firm.

Remove the mixture from the tin, remove the baking paper and slice it into small slices.

Nutritional Information:


Energy :     261.00 Kcal
Protein :     5.10 g
Carbohydrate :     35.00 g
Fats :     11.00 g  


From Nestle Family 

More Tasty Food Recipes:

Othmaliye and Cardamom Balls 
Halawet El-Riz 
Fat Free Ladies Delight with Cream
Low Fat Mohallabiah 

Low-fat berry and meringue ice-cream cake 

Savory Cheese Cake

Tyroler cake recipe

Photo:Tyroler cake recipe

The home of Tasty Food Recipes invites you to try Tyroler cake recipe . Enjoy my collection of delicious food recipes and learn how to make Tyroler cake .

Winter holidays are filled with heartwarming favourites, like this dense cake studded with sultanas and choc chips.

Ingredients (serves 6)
150g sultanas
Finely grated zest and juice of 1 lemon
250g unsalted butter, chopped, softened, plus extra melted butter to brush
200g caster sugar
4 eggs
100g dark chocolate chips
3 1/3 cups (500g) self-raising flour, sifted
300ml pure (thin) cream
Glaze
1 1/2 cups (250g) icing sugar, sifted
3 tsp milk
50g dark chocolate, melted
2 tbs walnuts, toasted

Method
Preheat the oven to 180°C. Grease a 20cm bundt cake pan well with melted butter. Chill, then lightly dust with flour, shaking off any excess.

Place sultanas in a bowl with lemon juice and soak for 10 minutes.

Place butter and sugar in the bowl of an electric mixer and beat until fluffy and pale. Add eggs, one at a time, beating well after each addition until combined. Stir through lemon zest, chocolate chips and sultanas and lemon juice. In 2 batches, alternately add flour and cream, beating well after each addition until completely incorporated. Pour into the prepared cake pan and cook on the lower shelf of the oven for 1 hour until a skewer inserted in the centre comes out clean. Allow to cool slightly in pan, then turn out onto a cooling rack.

For the glaze, combine icing sugar and milk in a bowl, stirring until a smooth glaze. Transfer the cake to a serving plate, then drizzle with the white glaze and the melted chocolate. Scatter the top with chopped walnuts and allow the glaze to set before serving.

Source
delicious. - August 2011, Page 75
Recipe by Valli Little

Okra soup recipe

Photo: Okra soup recipe

The home of tasty food recipes invites you to try Okra soup recipe. Enjoy my collection of delicious food recipes and learn how to make Okra soup.

Ingredients

2       tbsp ghee

1       onion, finely chopped

3       garlic cloves, finely chopped

1 / 4     cup green coriander, chopped

1 / 2     kg large okra, deiced

8     cups chicken broth

2     tsp lemon juice

1     tsp dried coriander powder

        Salt and pepper

Method

-Heat 1 tablespoon ghee in a large pan over medium heat, add onions and 2 garlic cloves, stirring for about 5 minutes.

Add coriander, okra, and stir.

-Add broth, lemon juice, and seasoned with salt and pepper.

When the soup starts to boil, reduce heat, cover and leave for 30 minutes, or until done.

-Heat the remaining ghee in a frying pan over medium heat, add garlic, dried coriander and rotate until it becomes a golden color.

-Add garlic mixture to the okra, cover directly to get the flavor and smell of garlic and coriander.

-Put the mixture in a blender and beat until liquid becomes thick.

-Heat the mixture, and leave for 5 minutes to boil again and serve warm.

By Chef Osama
Related Posts Plugin for WordPress, Blogger...