Boscobel Callaloo Fritters Recipe

Ingredients:

• ¼ tsp salt
• ¼ tsp baking powder
• 1 egg beaten
• 2 tomatoes chopped
• 1 stalk escallion finely chopped
• 2¼ cup flour
• 1 tbsp margarine
• 1 lg chopped onion
• 2 cups callaloo chopped

Methode:

1. Sauté onions, tomatoes and escallion in margarine the add chopped callaloo and steam for 10 minutes.
2. Sift flour with baking powder and salt. Add the egg to the callaloo and to the flour mixture.
3. Mix until you have a medium batter and fry each tablespoon amount in at least ½ inch vegetable oil.
4. Read More >>
   

Fresh Vegetable Saute (Kalimantan)

Ingredients:

• 1 Tablespoon Olive Oil
• 3 Medium Shallots — sliced
• 1 Clove Garlic — sliced
• 1/4 Teaspoon Shrimp Paste
• 1/2 Cup Corn
• 1 Cup Bean Sprouts
• 1 Cup Cabbage — shredded
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Sugar
• 1 Medium Tomato — chopped
• 1 Teaspoon Tamarind — dissolved in
• 2 Tablespoons Water
• 1/3 Cup Water

Directions:

1. Heat oll in skillet stir fry shalots, garlic, shrimp paste, corn, sprotus and cabbage 2 minutes
2. Add salt, sugar, and stir fry 2 minutes
3. Add remainign ingredients and fry 3 minutes Serve over rice.
4. Read More >>
   

Besengek Daging (Beef In A Spicy Sauce)

Ingredients:

• 2 Pounds Beef — Cubed
• 1/2 Teaspoon Salt
• 6 Cups Beef Broth
• 2 Teaspoons Peanut Oil
• 1 Large Onion — Chopped
• 3 Medium Jalapeno — Chopped
• 1 Teaspoon Shrimp Paste
• 2 Teaspoons Ground Coriander
• 1/2 Teaspoon Turmeric
• 1 Teaspoon Lemon Grass
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Sugar
• 3 Tablespoons Tamarind Water

Directions:

1. Boil beef in broth and salt for 1 hour
2. Saute onion and jalapeno in oil until well browned about 10 minutes
3. Add shrimp paste, coriander, turmeric and lemon grass
4. Saute for 2 minutes
5. Add salt, sugar and tamarind water, simmer for 2 minutes
6. Transfer this mixture to the beef
7. Simmer for 45 minutes and serve over rice.
8. Read More >>
   

Binte Bilu Huta (Gorontalo Tuna And Corn Soup)

Ingredients :

• 2 Cups Corn
• 1 Teaspoon Peanut Oil
• 4 Large Shallots — Chopped
• 4 Cups Chicken Stock
• 1/2 Teaspoon Hot Sauce
• 1 Can Tomatoes — Chopped
• 8 Ounces Tuna — Cubed
• 1 Bunch Scallion — Chopped
• 1 Tablespoon Basil
• 1 Tablespoon Tumeric
• 1 Cup Bean Sprouts

Directions :

1. Saute shallots in oil for 5 minutes
2. Add corn and broth, simmer 5 minutes
3. Add hot sauce, tomatoes, fish, scallions, and salt, simmer for 5 minutes
4. Add basil, tumeric and bean sprouts, simmer 1 minute
5. Ready to serve.
6. Read More >>

Spaghetti Carbonara Recipe

picture of http://www.italyum.com

There are many stories about the origin of the name "Carbonara", but I wouldn't bet on them! Researchers have yet to find any reference of this dish in old original recipe books. It is likely that the dish has probably been invented later, in the 20th century; probably during WWII time, when the Americans consumed large amounts of bacon and eggs. It is from this that, maybe, someone started to create a carbonara sauce to top pasta.

Ingredients:

• 400 g (14 oz) Spaghetti (cooked "al dente" - see How to cook perfect spaghetti)
• 150 g (5 oz) Unsmoked streaky bacon slices (very thin - 1 mm thick)
• 50 g (2 oz) Pecorino cheese - matured (freshly grated)
• 15 ml (1tbs) Extra virgin olive oil
• 3 Egg yolks + 1 whole egg (use large size eggs, preferably free range organic)
• 80 ml (3 fl. oz) White wine
• 1 Small size onion (cut into thin rings)
• 5 g (¼ oz) Ground pepper grains (crushed in the mortar)

Directions (How to Make Spaghetti Carbonara ? ):

1. I found these streaky bacon slices at the supermarket. They were already thinly cut, so the only thing I had to do was to cut the slices in two pieces to make the slices shorter.
2. Put 3 egg yolks plus 1 whole egg into a large bowl.
3. While whisking, add the Pecorino cheese, but add it gradually because the cheese will dry the mixture and you need a smooth and creamy mixture. In my case I added only 40 g (1 ½ oz) because 50 g (2 oz) would have dried the mixture too much (the remaining cheese can be used later for topping the pasta if you like).
4. Take the crushed pepper you have previously prepared.
5. Add the pepper to the bowl.
6. Whisk until the mixture is smooth and creamy, and then leave it to rest.
7. Put the oil into a frying pan and when it is hot move the pan around distributing the oil all over the pan surface.
8. Lay all the bacon slices into the pan and cook at medium heat.
9. After a minute or so, start stirring the slices in order to cook them on both sides. When you see the first sign of browning, remove the pan from the cooker and go to the next step.
10. Transfer the bacon slices into a small bowl and leave them for the moment. Now, put your spaghetti into the boiling water and while boiling start cooking the onion.
11. In the same pan you cooked the bacon slices, which is still hot, add the onion rings and cook them for a couple of minutes.
12. Then, add the wine and cook for a couple of minutes. Then, turn the heat down and gently cook the onions until caramelised.
13. This is what it should look like after a few minutes.
14. Remove the pan from the cooker and put the bacon slices back into the pan.
15. With the pan away from the cooker (we do not want to overcook the bacon), stir everything together and set aside.
16. When the spaghetti is ready, put the saucepan containing the bacon and the onion back on the cooker (low heat) and meanwhile drain the spaghetti (remember to leave the spaghetti a little wet). Be quick draining the spaghetti because we do not want it to cool down. Put the drained spaghetti back into the large pan you used to boil it, which is still hot, and quickly add the bacon and onions.
17. Stir quickly for 10 seconds and move on to the next stage.
18. Quickly add the egg mixture.
19. Stir everything together for 20 seconds. The heat of the spaghetti and the heat of the pan is enough to cook the egg mixture. Do not carry out this procedure on the cooker otherwise, you will dry the spaghetti too much (I do not think you want to reach this stage to have spaghetti and scrambled eggs!). The final result should be a creamy sauce coating the spaghetti. Please, do not use any cooking cream, milk or butter; these are "tricks" that people use to cover their mistakes (even in Italy!).
20. Serve immediately and feel free to season with more pepper if you like, or sprinkle with some of the remaining Pecorino cheese, if you have any left. You can also try garnishing the plate with some parsley (flat leaf - torn by hand), but not too much. Read More >>

Cidered Mackerel with Rhubarb Recipe

Ingredients:

• 8 Fresh Mackerel Fillets
• 8 Bay Leaves
• Salt and Black Pepper
• 240ml/8fl.oz. Dry Cider
• 25g/1oz Butter
• 450g/1lb Fresh Rhubarb, chopped
• 1/2 teasp Lemon Juice
• 50g/2oz Brown Sugar
• A Pinch of Nutmeg

Preparation:

1. Preheat the oven to 180C, 350F, Gas mark 4.
2. Season the fillets with salt and pepper then place a bay leaf on each fillet and roll up.
3. Place the fish rolls in a shallow ovenproof dish, pour over half the cider and dot with the butter. Cover with aluminium foil or a lid and bake in the oven for 30 minutes until tender.
4. Meanwhile, place the remaining cider, rhubarb, lemon juice, brown sugar and nutmeg in a pan. Bring to the boil then simmer for 20-25 minutes, stirring from time to time, until soft and puréed.
5. To serve - transfer the fish to a warmed serving platter, drizzle some of the rhubarb sauce over the top of the fish and serve the remaining rhubarb sauce separately. Serve hot.
6. Read More >>
   

Homemade Caramel Corn Recipe

picture of http://www.suite101.com

Caramel popcorn is a delicious snack or party food and easy to make at home. Caramel corn is also a unique food gift to give for holidays or special occasions.

How to Make Caramel Popcorn

Homemade caramel popcorn is made by coating popped popcorn with a caramel syrup and then baking the popcorn in a slow oven. A slow oven is an oven which is set to a temperature of no more than 300°F (150° C). In the case of caramel corn, the oven temperature must be even lower than 300° F to avoid burning and darkening the caramel coating.

How to Make Simple Syrup as a Substitute for Corn Syrup

The caramel syrup is usually made by mixing brown sugar with butter and corn syrup and then boiling the mixture. Simple syrup can be made at home as a substitute for the corn syrup. To make simple syrup, mix 3/4 cup sugar into 1/2 cup water in a small saucepan or pot. Stir over low heat until all of the sugar has dissolved. Increase the heat and stir constantly until the mixture simmers. Leave the syrup to simmer without stirring for 10 minutes. Set aside.

How to Make Popcorn on the Stove

The plain popcorn used in the Caramel Popcorn Recipe is easily made in batches on the stove. To pop popcorn on the stove, heat a large, wide pot over high heat for a minute or two, then add a tablespoon of vegetable oil. Add enough popcorn kernels to cover the bottom of the pot, and stir constantly to prevent the popcorn from scorching. Once several kernels have popped, cover the pot with a lid or splatter screen and agitate the pot constantly over the heat to keep the kernels moving. Remove the pot from the heat when the sound of popping kernels has almost stopped. Turn out the popcorn into a large bowl, and repeat with the remaining kernels.

Caramel Corn Ingredients:

• 10 to 12 quarts of freshly popped popcorn (1 lb. uncooked kernels)
• 1 1/2 cups butter or margarine
• 3 cups brown sugar
• 3/4 cup corn syrup or simple syrup
• 1 1/2 teaspoons salt
• 2 teaspoons vanilla extract or flavoring
• 1/2 teaspoon baking soda

Instructions:

1. Preheat the oven to 250°F (120° C) . Place the popped popcorn in two very large baking or roasting pans with high sides.
2. Melt the butter in a large saucepan over medium heat. Add the brown sugar, corn syrup and salt. Increase the heat and stir constantly until the mixture begins to boil. Allow the syrup to boil undisturbed for four minutes.
3. Stir in the vanilla and baking soda, and immediately pour the hot syrup over the popcorn. Stir to coat the popcorn evenly with the syrup.
4. Bake the popcorn for one hour, stirring every 15 minutes. Each time the popcorn is stirred, rotate the pans from top to bottom and front to back.
5. Allow the popcorn to cool completely before storing in airtight containers.
6. Read More >>
   

Laban Matboukh Recipe

This dish uses cultured milk but the basic ingredient is cooked yogurt.

Ingredients:

• 2 cups plain yogurt
• 1 large egg white
• 2 teaspoons corn four
• 1 teaspoon salt

Instructions:
Put the yogurt in a medium sized heavy saucepan. Beat the egg white just until it turns frothy. Blend the beaten egg white, corn four, and the salt into the yogurt. Stir in a clockwise direction until the ingredients are well combined. Cook over medium heat, stirring constantly with a wooden spoon. Heat to a boil. It is critical that you stir constantly in the same direction (clockwise). When the mixture begins to boil lower heat and simmer gently 4 or 5 minutes without stirring, until thick. Use as directed in recipes. Read More >>

Laban Bil Bayd Recipe

This is a main dish is made with eggs in a garlicky yogurt sauce.

Ingredients:

• 1 recipe laban mutboukh (see archives)
• 3 cloves of garlic
• Salt
• 3 teaspoons of dried mint
• 1/4 cup ghee (see archives)
• Fresh ground white pepper
• 6 large eggs

Instructions:
Prepare the laban mutboukh and gently simmer uncovered. With 1/2 teaspoon of salt, crush the garlic and blend in the dried mint (a mortar and pestle is best for this). Heat the ghee in a small frying pan. Stir in the garlic mixture and sauté 5 minutes, stirring frequently. Place the laban mutboukh in a shallow baking dish. Break the eggs one at a time and drop them on top of the laban mutboukh, space them evenly. Pour the garlic mixture over the eggs. Bake in an oven at 350 degrees for 15 to 20 minutes, until the eggs are set, cooked hard. Serve immediately. Read More >>

Arabian Coffee Recipe

picture of http://www.recipe-s.net

A lightly spiced coffee made traditionally, without any filtering. It takes a bit of practice to serve unfiltered coffee while keeping the grounds in the pot.

Ingredients:

• 1 pint water
• 3 tbs ground coffee
• 3 tbs sugar
• 1/4 tsp cinnamon
• 1/4 tsp cardamom
• 1 tsp vanilla

Preparation:
Heat all ingredients in a saucepan until foam starts to form on top. Serve immediately. To keep it traditional, don't pour coffee through a filter. Read More >>

Nabeyaki Udon Recipe

Ingredients :

• 4 servings boiled udon noodles
• 4 chunks chicken thigh
• 8 cubes of dried tofu
• Several shiitake and enoki mushroom
• 6 stalks of chinese bok choy
• 4 eggs
• 1 negi/leek
• 6 cups dashi soup (or make with 6 cups water + 1.5 tbsp dashi pellet)
• 1/3 cup soy sauce
• 4 1/2 tbsp mirin
• 1/2 tsp salt
• 1/2 tsp sugar
• Other desired toppings favorite toppings (tempura, mochi, etc...)

Directions :

1. Cut chicken into bite-sized pieces.
2. Chop bok choy into 2 inch lengths
3. Dice the negi into small circles
4. Boil bok choy for two minutes and cool in water and drain well.
5. Mix dashi soup stock, soy sauce, mirin, salt, and sugar in a bowl.
6. Divide the soup into four individual earthen pots and cook on medium heat.
7. Add chicken in the soup and simmer.
8. Add the mushroom, tofu, and bok choy to the pot, simmer about 5 min
9. Add udon noodle in the pot and simmer for 5 min
10. Crack an egg in the soup and add negi.
11. Cover with a lid and stop the heat and let it steam.
12. Read More >>
    

Shiso Mentaiko Udon Recipe

picture of http://www.nibbledish.com

Ingredients :

• Mentaiko
• Udon
• Fresh shiso or mint/basil mix
• Half & Half or milk
• Sesame seeds (optional)
• Dried seaweed (optional)
• Fresh cracked pepper (optional)

How to make Shiso Mentaiko Udon ?

1. Boil a pot of water and add in the udon. Cook until the noodles are al dente. Then pour the udon noodles into a colander and rinse with cold water to stop the cooking. Set aside.
2. Heat up a pan and then pour a cup of half & half into the pan. When the half & half is starting to boil, add in a spoonful of mentaiko.
3. Add the udon to the mentaiko sauce and stir.
4. Dish up the noodles and then add another spoonful of mentaiko on top of the noodles. Add the shiso leaves on top. You may also sprinkle dried seaweed and sesame seeds and a dash of cracked pepper.
5. Read More >>
   

Cendol Recipe From West java

picture of http://gastronomicdiary.wordpress.com

Original/Traditional Cooking/Drinking of Indonesia from West Java

SUBSTANCE :

• 30 sheet of leaf suji (Pleomele angustifolia n.e.brown), boxed with together
• 5 sheet of leaf [of] screw pine till become 150 ml irrigate the leaf suji
• 2 green colour drip
• 100 gram hunkue
• 1 Tbs of whitewash sirih (Piper betle L.)
• 1 / 2 tsp salt
• 2 sheet of screw pine leaf (Pandanus amaryllifolius Roxb.)
• Ice water to soak

COCONUT MINK GRAVY :

• 1 litre [of] coconut milk from 1 coconut item
• 1 tsp salt
• 2 sheet of screw pine leaf

SYRUP SUBSTANCE :

• 300 gram demerara sugar (In Indonesia calling red sugar), fine foothed comb
• 300 ml water
• 2 sheet of screw pine leaf
• 10 eye fruit-tree (Artocarpus Integrifolia), cut to pieces

WAY OF MAKING :

1. Swirl the water, water the leaf suji, green colour drip, hunkue, whitewash sirih, and salt. Braise [is] at the same time poked at jell and to explode.
2. Including into printing; mould cendol. Depress the dough till fall into water contain the ice water.
3. Braise the substance of gravy [of] coconut milk [is] at the same time swirled till boil, lift [is] then made cool.
4. Braise the syrup substance jell, lift then filter.
5. Present the cendol with the sugar and coconut mink gravy. Spreading matured cutting a fruit-tree.
6. Read More >>
   

Cendol in Coconut Milk Recipe

picture of http://mylocalcuisine.blogspot.com

Ingredients :
For the green bean flour droplets

• 10 Screwpine Leaves (pandan leaves)
• A few drops Green food colouring
• 1/2 tsp Alkaline Water (kan sui)
• 250ml Water
• 250ml extra Water
• 65g Green Bean Flour

For the gula Melaka syrup

• 350g Palm Sugar (gula Melaka)
• 100g Castor Sugar
• 250ml Water
• 3 Screwpine Leaves (pandan leaves)

For the coconut milk

• 2 grated Coconuts
• 1 litre cooled Boiled Water
• 1/4 tsp Salt to taste

Directions :

1. To obtain pandan juice, chop the pandan leaves and blend them in an electric blender with 250ml water.
2. Use a muslin cloth to squeeze out the juice then mix with the green colouring and alkaline water.
3. Pour the pandan juice into a saucepan and bring to a boil.
4. Blend green bean flour with the extra cup of water into a smooth batter and add to the boiling pandan juice, stirring all the time until the mixture is transparent and thick. Remove immediately from the heat.
5. Place a cendol frame over a basin half-filled with ice-cold water. Put a little cooked mixture on the frame. Press the cooked mixture through the frame to form little droplets of cendol.
6. Leave the cendol to set in the ice water till firm. Add more ice cubes to the water to set the cendol faster. Drain in a colander and refrigerate till ready to use.
7. To prepare the palm sugar syrup, boil palm sugar, sugar, water and screwpine leaves until both sugars have dissolved completely. Strain and allow to cool completely.
8. For the coconut milk, add water to grated coconut. Squeeze in small handfuls using a muslin cloth. Add salt to the coconut milk.
9. Read More >>