Sweet Chilli Sauce - Thai Recipe

Thursday 25 March 2010


Ingredients:

  • 5 large red chillies, seeded
  • 1 tbsp red bird eye chillies (small red chillies). finely chopped
  • 1/4 cup (60 ml) white vinegar
  • 1 cup (250 g) caster sugar
  • 1 tsp salt
  • 4 cloves garlic, finely chopped
  • 2 tsps fish sauce

Instructions:
  1. Soak the large red chillies for 15 minutes in hot water.
  2. Add chopped red bird eye chillies, white vinegar, caster sugar, sal, and garlic.
  3. Transfer to a pan and cook for 15 monutes over medium heat, stirring frequently until thickened.
  4. When it is cool, stir in fish sauce.

Sambal Bajak - Indonesian Recipe



Ingredients:

  • 8 red chillies, seeded and sliced
  • 1 tsp dried shrimp paste (terasi), toasted
  • 1/4 tsp grated nutmeg
  • 3 cloves garlic, crushed
  • 6 shallots, peeled and sliced
  • 1 tsp sugar
  • 2 tbs oil
  • 2 salam leaves
  • 2 stalks lemon grass, bruised
  • 1/2 in galangal (laos), peeled and crushed
  • 4 tbs tamarin juice

Cooking Method:

  1. Grind with a mortar and pestle or blend the first 7 ingredients very finely.
  2. Heat the oil over medium high heat. Sauté the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.
  3. Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.
  4. Remove salam leaves, lemongrass and galangal before serving.

Note: Keep it in the refrigerator for 5-6 days

    Lemon and Garlic Dipping

    Tuesday 23 March 2010


    Ingredients:

    • 60 ml lemon juice
    • 2 tbsps fish sauce
    • 1 tbsp sugar
    • 2 red bird eye chillies (small red chillies), finely chopped
    • Garlic, finely chopped
    Instruction:

    In small bowl, stir 1/4 cup (60 ml) lemon juice, 2 tbsps fish sauce and 1 tbsp sugar until the sugar has dissolved. Stir in 2 chopped small red chillies and 3 finely chopped cloves garlic.

    Barbecued Whole Fish - Vietnamese Recipe


    Ingredients:
    Serves 4 - 6
    • 750 g small snapper or bream, cleaned and scaled
    • 2 tstps green peppercorns, finely crushed
    • 2 tsps chopped red chilli
    • 3 tsps fish sauce
    • 1 tbsp oil
    • 2 medium onions, finely sliced
    • 4 cm (1 1/2 inch) piece fresh ginger, cut into very thin slices
    • 3 cloves garlic, cut into very thin slices
    • 2 tsps sugar
    • 4 spring onions, cut into 4 cm (1 1/2 inch) pieces, then finely shredded
    • Lemon and Garlic Dipping
    Cooking Method:

    1. Wash the fish inside and out and pat dry with paper towels. Cut 2 diagonal slashes into the thickest part of the fish on both sides.
    2. Place the peppercorns, chilli and fish sauce in a food processor or mortar and pestle, and the paste lightly over fish, cover and refrigerate for 20 minutes.
    3. Heat the barbacue until very hot; lightly brush it with oil. Cook the fish for 8 minutes on each side, or until the flesh flakes easily when tested.
    4. While the fish is cooking, heat the oil in fying pan; add the onion and cook over medium heat, stirring, until golden. Add the ginger, garlic and sugar and cook for 3 minutes.
    5. Place the fish on a serving plate, top with the onion mixture, sprinkle over the spring onion and serve immediately with Lemon and Garlic Dipping Sauce and steamed rice.






    Pad Thai (Thai Fried Noodles) - Thai Recipe


    Ingredients:
    Serves 4-6

    • 350 g rice noodles
    • 45 ml / 3 tbsps vegetable oil
    • 15 ml / 1 tbsps chopped garlic
    • 16 uncooked kingg prawns, shelled, tails left intact and deveined
    • 2 eggs, lightly beaten
    • 15 ml / 1tbsp dried shrimps, rinsed
    • 30 ml / 2 tbsps pickled whire radish
    • 50 g fried bean curd, cut into small slivers
    • 2.5 ml 1/2 tsp driend chilli flakes
    • 115 g / garlic chives, cut into 5 cm / 2 inch lengths
    • 225 g beansprouts
    • 50 g roasted peanuts, coarsley ground
    • 5 ml / 1tsp granulated sugar
    • 15 ml / 1 tbsp dark soy sauce
    • 30 ml / 2 tbsps fish sauce
    • 30 ml / 2 tbsps tamarind juice
    • 1 lime juice, to garnish

    Cooking Method:
    1. Soak the noodles in warm water for 20-30 minutes, then drain.
    2. heat 15 ml / 1 tbsp of the oil in a wok or large frying pan. Add the garlic and fry until golden. Stir in the prawns and cook for about 1-2 minutes until red, tossing time to time. Remove and set aside.
    3. Heat another 15 ml / 1 tbsp of oil in the wok. Add the eggs and tilt the wok to spread them into a thin sheet. Stir to scramble and break the egg into small pieces. Remove from the wok and set aside with the prawns.
    4. Heat the remaining oil in the same wok. Add the dried shrimps, pickled radish, bean curd and dried chillies. Stir briefly. Add the soaked noodles and stir-fry for 5 minutes.
    5. Add the garlic chives, half the beansprouts and half the peanuts. Season with the granulated sugar, soy sauce, fish sauce, and tamarind juice. Mix well and cook until the noodles are heated through.
    6. Return the prawn and egg mixture to the wok and mix with the rest of the beansprouts, peanuts, and lime widges.

    Thai Spring Rolls - Thai Recipe

    Monday 22 March 2010


    Ingredients:


    • 2 tbsps oil

    • 1 clove garlic, crushed

    • 120 g chopped pork

    • 2 carrots, peeled and cut into thin sticks

    • 2 sticks celery, cut into thin sticks

    • 1 red or green chilli, chopped

    • 4 spring onions, sliced

    • 1 tsp grated fresh root ginger

    • 1 tbsp chopped fresh coriander leaves

    • 1 tsp fish sauce

    • 60 g noodles, cooked

    • About 12 spring rolld wrappers

    • Oil, for deep frying

    Cooking Method:


    1. Heat the oil in a wok or frying pan and fry the garlic, pork, carrots, celery and chilli for a few minutes until the pork is cooked through and the vegetables are beginning to soften.

    2. Stir in the spring onions, ginger, coriander, fish sauce and noodles; cook gently to heat through.

    3. Place a spring roll wrapper on a work surface and position a small amount of the filling accross one corner. Roll up, folding in the corners to completely enclose the filling. Fill one spring roll at a time and keep the ramaining wrappers covered with a damp tea-towel to prevent them from drying out.

    4. Just before serving, deep-fry the spring rolls in batches, cooking them for 3-4 minutes or until crisp and golden. Drain on kitchen paper and keep warm while the rest are being cooked. Serve with sweet chilli sauce.

    Beef Rendang - Indonesian Recipe


     
    Ingredients:

    • 1.5 kg (3 lb) chuck steak
    • 2 medium onions, roughly chopped
    • 4 tsp crushed garlic
    • 1 2/3 cups (410 ml) coconut milk
    • 2 tsp ground coriander
    • 1/2 tsp ground fennel
    • 2 tsp ground cumin
    • 1/4 tsp ground cloves
    • 4 red chillies, chopped
    • 1 stem lemon grass (white part only) or 4 strips lemond rind
    • 1 tbsp lemon juice
    • 2 tsp grated palm sugar or soft brown sugar
    Cooking Method:

    1. Trim the meat of any fat and sinew, and cut it evenly into small (about 3 cm or 1 1/4 inches) cubes.
    2. Place the onion and garlic in a food processor and process until smooth, adding water if necessary.
    3. Place the coconut milk in a large pan and bring it to the boil, then reduce the heat to moderate and cook, stirring occassionally, until the milk has reduced by half and the oil has seperated out. Do not allow the milk to brown.
    4. Add the coriander, fennel, cumin and cloves and stir for 1 minute. Add the meat and cook for 2 minutes until it changes colour. Add the onion mixture, chilli, lemon grass, lemon juice and sugar. Cook, over moderate heat for about 2 hours, or until the liquid is reduced and the mixture is quite thick. Stir frequently to prevent ctaching on the bottom of the pan.
    5. Continue cooking until the oil from the coconut milk begins th emerge again, letting the curry develop colour and flavour. The dish needs constant attention at this stage to prevent it from burning. The curry is cooked when it is brown and dry.

    Indian Cookbooks

    Monday 8 March 2010

    From Mom with Love . . . is perhaps the only cookbook that contains:

    • Recipes for everyday cooking such as dal, roti and chawal, in addition to fancy food such as Goan Shrimp Curry and Rajasthani Chicken
    • A complete list of spices, legumes, beans, and pots and pans you need to start cooking
    • A pantry list for beginners and another one for more committed and experienced cooks in a format that you can take right to the store with you
    • Ideas about foods you can cook and freeze ahead of time for when you need to produce a meal in a hurry or are too tired to cook
    • A complete list of menu combinations for different occasions, both special and everyday
    • Suggestions on how to deal with cooking crises such as a sauce that has become too watery
    • Tips for storing and preparing precooked masalas and efficient ways to freeze chutneys
    • Details on the pots and pans you need and serving suggestions including what the recipe goes best with
    • Safety tips such as how to quickly put out a minor fire on your stove
    • Guidelines for cleaning and odor removal
    • Home remedies for minor ailments such as cough and colds, upset stomachs
    The most special and unique feature of this book is the TLC tips. These are little shortcuts and little secrets that will make your cooking easier, yet delicious. It is an invaluable gift to give to anyone who loves to cook or would like to try. Find more information at momsindiancooking.com. Containing 134 recipes, From Mom with Love . . . is designed with full-color mouthwatering pictures on almost every page. Ergonomically designed to open flat when lying on counter.

    In most people's minds, there's a lushness to the flavors of India: all that spiced curry sauces that smell like incense when they're cooking and thick, flavorful chutneys in an amazing variety of colors, tastes, and textures. Foulsham's series brings the many moods of Indian cuisine to European and American cooks. Recipes use ingredients you don't have to order from Bombay and utensils you already have in the kitchen.








    Here are all your favourite traditional Indian dishes as well as many new ones - showing you just how, with a few simple changes, you can enjoy delicious, flavoursome food without guilt. Also included are some wonderful Balti dishes - traditionally rich and high in fat, but here miraculously transformed into equally tasty but low fat versions. An informative introduction has everything you need to know about low fat cooking as well as the secrets of good Indian cookery, such as mixing your own spices and how to brown onions without burning them. There are over 850 colour pictures in total, including step-by-step sequences and a glorious photograph of every finished dish. This is the essential book for lovers of Indian food who want to create authentic and interesting dishes that are healthy, too.



     Kumud Shah has created delicious subtly spiced recipes that do not require long lists of spice ingredients, or lengthy preparation. As well as soups, starters, curry, rice and dhal dishes, breads, chutneys and relishes, sweets and drinks, there is a special section on the humble but versatile potato, plus imaginative ideas for snacks. There are also menu suggestions and ideas for what to cook on the barbecue.

    Green Chicken Korma - Indian recipe


    Ingredients:

    • 1/2 cup unroasted cashew nuts
    • 6 tbsps oil
    • 4 medium onions, chopped
    • 2 large handfuls coriander leaves
    • 1/2 cup mint leaves
    • 4 green chillies
    • 2 bay leaves
    • 6 green cardamoms
    • 3.5 cm ( 1 1/2 in) piece of cinnamon
    • 2.5 x 1.5 cm ( 1 x 3/4 in) peeled ginger, finely chopped
    • 1 kg ( 2 1/4 lb) chicken, skinned and cut into 8 pieces.1 heaped teaspoon cumin powder salt to taste
    • 1 tsp lime or lemon juice
    • 65 ml cream
    • 1 tbsp oil, butter or ghee
    • 1/4 tsp mace powder or 1 blade of mace

    Cooking Method:

    1. Soak the cashew nuts in 200 ml of water, for at least 15 minutes.
      Pour 4 tbsps oil in a frying pan and fry the onions over a medium heat until they are crispy brown, but not burnt at the edges. This will take between 20-30 minutes, depending on the thickness of the pan and the heat.
      When the onions are done, put in a blender with the coriander leaves, mint leaves, green chillies, soaked cashew nuts and 50 ml water and puree.
    2. In the same pan, heat the remaining 2 tbsps oil over a low heat, and add the bay leaves, cardamoms, cinnamon, ginger and garlic. Then increase the het to ,edium, until the chicken is seared. Now add the coriander and cumin powder. Saute the chicken for 2 minutes, stirring so that the chicken doesn't stick to the pan. Add the green puree and saute the chicken for a further 2 minutes.
    3. Add the salt, sugr and lime juice, and 200 ml water. Taste and adjust seasoning. Now bring to the boil and simmer until the chicken is cooked, then add the cream and stir well.
    4. Just before serving, heat a little oil or butter in ladle and put 1/4 tsp of mace power into ladle. After 10 seconds put it into the pot and stir. Alternatively, if using a blade of mace, remove it from the oil after 20 seconds and just put the oil in. Mix well.

    Chicken Vindaloo - Indian Recipe





    Ingredients:

    • 2 large onions6 cloves garlic
    • 1 teaspoon ground mustard
    • 2 teaspoons ground turmeric
    • 1 teaspoon ground ginger
    • 1 cinnamon stick, crumbled
    • 2 teaspoons chilli powder, or to taste2 teaspoons ground cumin
    • 6 cloves
    • 2 tablespoons white vinegar
    • 1 tablespoon brown sugar
    • 90 g ghee
    • 11/2 kg chicken pieces

    Cooking Method:

    1. 1 Roughly chop 1 onion, combine in a blender or food processor with garlic, mustard, turmeric, ginger, cinnamon, chilli, cumin, cloves, vinegar and sugar. Blend until smooth.
    2. Combine chicken in a bowl with spice mixture. Marinate for at least 4 hours, preferably overnight.
    3. Slice remaining onion. Melt ghee in a saucepan and saute onion for 2 minutes.
    4. Add chicken pieces. Reduce heat to low, cover, simmer fro 45 minutes or until chicken is tender, stirring occasionally.

    Chicken Tandoori - Indian Recipe



    Ingredients:

    • 6 chicken thighs
    • 1/4 cups (60 ml/2 fl oz) lemon juice
    • 1/2 small onions, chopped
    • 4 garlic cloves
    • 1 tbsp grated fresh ginger
    • 3 tsp coriander seeds
    • 1 tbsp cumin seeds
    • 1 tbsp lemon juice, extra
    • 1 tsp salt
    • 1/4 tsp paprika
    • pinch chilli powder
    • 1 cup ( 250 g/6 oz) yoghurt
    • red food colouring

      Cooking Method:

      1. Remove the skin from the chicken pieces and brush the flesh with lemon juice; cover and marinate in the refrigerator for 30 minutes.
      2. Place the onion, garlic, ginger, coriander and cumin seeds, extra lemon juice and salt in a food processor and process until a smooth paste is formed. Combine the spice paste with the paprika, chilli powder and yoghurt, and mix together until smooth. Add enough drops of food colouring to make mixture a deep red colour.
      3. Place the chicken pieces in large shallow dish, and spread liberally with the spicy yoghurt mixture. Cover with plastic wrap and refrigerate. Marinate the chicken for at least 4 hours or overnight for the best result.
      4. Preheat the oven to moderate 180 C (350 F). Place the chicken pieces on a wire rack over a large baking dish. Bake for 45 minutes, or until the chicken pieces are tender and cooked through. Serve with rice.

        Butter Chicken - Indian Recipe

        Ingredients:
         
        • 900 g full-fat yoghurt
        • 6 garlic cloves
        • 1 cm square of fresh ginger
        • 2/3 tsp red chillipowder or paprika
        • 1/4 tsp coriander powder
        • 1/2 tsp cumin powder
        • 1/2 tsp garam masala powder
        • a tiny pinch of tandoori colouring (optional)
        • 1/2 tsp salt
        • 2 tsps limejuice

          Cooking Method:
           
          1. Prepare the marinade. Place the yoghurt in a piece of cheesecloth and hang to allow the whey to drip away.Puree the garlic and ginger in a blender. Add this and the marinade spices, salt and lime juice to the yoghurt and mix well.
          2. Scald the tomatoes for the makhani sauce and peel off the skin. Reduce to a semi-pulp with a fork or potato masher. Put the kashuri into a grinder and reduce to a powder.
          3. Make gashes in the chicken if using pieces on the bone. Marinate the chicken in the yoghurt mixture for at least 1hour,preferably 2; for best results leave overnight.
          4. When ready to cook, heat the oil in a large, thick-bottomed skillet and put in the chicken with the marinade. Cover and cook over a low heat until done. Turn the chicken over during cooking.
          5. Put the tomato pulp into a frying pan and cook for 5 minutes or so until the liquid has evaporated slightly.
          6. Add the chilled butter and paprika;after the butter has melted, let it cook for just 1 minute. Taste. If it is not sour, add a few drops of vinegar. Add the kasuri methi, garam masala powder and salt to taste. After 30 second, add the cream and stir. The sauce is now ready. Pour it into the skillet and mix well with the chicken. Serve immediately.

            Indonesian Cookbooks

            Sunday 7 March 2010

            Serves up tantalising recipes for pork sate, gado-gado, fried bananas and more. Seasoned liberally with vibrant colour photographs and easy step-by-step directions, many of the recipes are low in fat and call for ingredients one may already have at home. Also included are vegetarian recipes, complete menu suggestions and a cultural section highlighting the Indonesian people and their country, holidays, festivals and, of course, their food.








            These beautiful books offer complete information on ingredients, utensils, and cooking techniques. Each volume presents the best authentic recipes and detailed explorations of the cultural context in which dishes are created and enjoyed. Each title contains 70 to 90 beautiful full-color photographs and a range of mouth-watering recipes by some of the area's best chefs.









            The fourth largest nation in the world, Indonesia enjoys a bounty of fresh fish, rice, chili peppers, coconut, and vibrant, distinctive spices. Indonesian Regional Cooking presents more than two hundred of the best recipes, both traditional and modern, from the principal areas of this vast country—Sumatra, Bali, Kalimantan, Maluku, Java, and the capital city of Jakarta—made with ingredients readily available in North America.

            Sichuan Tofu - Chinese Recipe

            Thursday 4 February 2010


            Ingredients:

            (Serves 2)

            • 10g. wood ear mushrooms
            • 3 blocks tofu
            • 1-2 stalks scallions/green onions
            • 3tbsp. oil
            • 1tbsp. chilli bean paste
            • 1tsp. salted black beans
            • 2tbsp. rice wine
            • 1tbsp. light soy sauce
            • 1tsp. cornflour mixed with 1tbsp. cold water
            • Sichuan pepper, freshly ground to garnish

            Preparation:

            1. Soak the wood ear mushrooms in water for 20-25 minutes, rinse them clean, discard the hard roots and then drain. if you use dried mushrooms, they should be soaked in hot or warm waterfor at least 30-35 minutes. Squeeze them dry, throw out the hard stalks and cut into small pieces, retaining the water for later use.
            2. Cut the tofu into 1cm cubes. Blanch them in a panof boiling water for 2-3 minutes. remove and drain.
            3. Cut the scallions/green onionsinto short lengths.

            Cooking Method:

            1. heat the oil in the hot wok until it smokes and stir fry the scallions/green onions and the wood ear mushrooms for about 1 minute add the salted black beans, crush them with a scooperor spatula and blend well. Add the tofu pieces, the chilli bean paste, rice wine and soy sauce, continuing stirring to blend. Add a little water and cook for 3-4 minutes more. Finally add the cornflour and water mixture to thicken the gravy. Serve hot with frshly ground Sichuan pepper as garnish

            Miso Soup - Japanese Recipe

            Tuesday 2 February 2010


            Ingredients:

            • 6c. Kombu-Shiitake stock
            • 1 medium onion, cut in a half
            • 4 cups Shiitake, thinly sliced
            • 2 carrots, thinly sliced into diagonal
            • 1-1/2c. chopped kale
            • 1 block tofu, cut into small cubes
            • 4tbsp. Hatcho miso (or any other dark soy bean miso)

            Cooking Method:

            1. Combine the stock, onion and shiitake in a 3-quart pot and bring to boil. Reduce the heat and simmer for 5 minutes.
            2. Add the carrots and kale and simmer for 8 to 10 minutes more, or until kale is tender.
            3. Dissolve miso in some of the broth and add to the soup. Remove from heat and steep a minute before serving.

            Ma Po Tofu - Chinese recipe


            Ingredients:
            • 100gr. minced pork
            • 1 cake silken tofu
            • 1tsp. salt to taste
            • 1tsp. sugar to taste
            • 3tbsp. Sichuan spicy bean paste
            • 2tbsp. chili powder
            • 2tbsp cooking oil
            • 3tbsp chili oil
            • 1tbsp Sichuan peppercorns (roasted and ground to powder)
            • 1tbsp light soy sauce
            • 1tsp fragmented black beans (rinsed and pounded)
            • 2 stalks of scallions/green onions
            • 2 cloves garlic, finely chopped
            • 1/2c. water

            Cooking Method:

            1. Cut the tofu into small pieces, daring the water from the tofu and set aside.
            2. Heat up the wok and pour in the cooking oil and chili oil.
            3. Add the chopped garlic, minced pork, soy sauce, fragmented black beans and stir fry until aromatic.
            4. Add the tofu and water, stir gently to blend the tofu (don't let them break) well with the sauce.
            5. Lower the heat and simmer for about 3-5 minutes or until the sauce thickens.
            6. Add in the roasted Sichuan Peppercorn powder and chopped scallions/green onions. Gently stir and blend well.
            7. Dish out and serve hot.

            Stuffed Tofu - Indonesian Recipe


            Ingredients:

            (Serves 8)

            • 4 cakes of tofu, each of them cut into triangle

            Filling:

            • 150gr minced beef
            • 2 carrots, finely chopped
            • 1 medium onion, finely chopped
            • 2 cloves garlic, finely chopped
            • 1/2 tbsp. corn flour
            • 1/2 tsp. pepper to taste

            Coating:

            • 3 tbsp flour
            • 2 cloves garlic, crushed
            • 1/2 tsp. salt to taste

            Cooking Method:

            1. Heat the oil in the wok and fry the tofu until brown in both sides. Set aside. When they are already cold, scoop out the middle part to make a hole for the filling.
            2. Make the filling: in remaining oil, stir fry the onion and garlic. Add the meat, stir well until brown. Then add the carrots. Add some water, just enough to make the carrots tender. Add salt and pper to taste. when it is about to be done, mix corn flour with small water and pour it to the filling to make it thicker. Cook until about 10 minutes or until water is absorbed.
            3. Take a spoon of the filling and stuff it into each hole of tofu. Put it aside.
            4. Make the coating: Mix all the ingredients together in a bowl. Add a little water.
            5. Deep the stuffed tofus into the mixture.
            6. Dee fry the stuffed tofus under medium heat until brownish.


            Tofu Omelette (Tahu Telor) - Indonesian Recipe

            Monday 1 February 2010


            Ingredients:

            (Serves 5)

            • 8 cakes Chinese tofu, medium size
            • 1 tbsp. vegetable oil
            • 4 eggs
            • 1/2 tsp. salt
            • 100g peanuts (peanut butter for substitute)
            • 3 cloves garlic, crushed
            • 5 bird's eye chillies
            • 2tbsp. fermented shrimp paste (petis udang)
            • 2tbsp sweet soy sauce
            • 100ml water
            • 2 stalks parsley, finely chopped

            Cooking Method:

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

            Introduction to Tofu

            Sunday 31 January 2010

            Tofu is made of soybeans. water and coagulant, or curdling agent. it is high in protein and calcium and well known for its ability to absorb new flavours through spices and marinades. due to its chameleon-like qualities and nutritional value, tofu, a staple of Asian cuisines for hundreds of years, has recently become popular in Western vegetarian cooking. So popular, in fact, that it is celebrated with its own annual festival and has almost become synonymous with, vegetarians itself. Look for tofu in the produce section of your regular grocery store.

            Types of tofu

            Silken tofu - Japanese style, or silken tofu, has a very silky, creamy texture. It is deal in vegan desserts such as cakes and cookies which may call for tofu, since it blends readily. In Japan, silken tofu is used to make a variety of desserts and main dishes, served with various sauces. This type of tofu breaks up very easily, making it unsuitable for stir fries and similar dishes, as it well simply melt away among the other ingredients.

            Regular - Regular tofu, also called Chinese-style tofu or bean curd is more common than silken tofu and comes in a plastic container in the refrigerator or produce section of most grocery stores. Firm or extra firm regular tofu is best used in stir fries, tofu bakes, grills, scrambled dishes or any dish where you will want the tofu to retain its shape. Firm tofu is higher in protein, fats and calcium than other type of tofu.

            Balti Chicken in Saffron Rice

            Saturday 30 January 2010


            Ingredients:

            (Serves 4)

            • 1/4 c / 50gr butter
            • 30ml / 2 tbsp corn oil
            • 1.2 - 1.3kg chicken, skinned and cut into 8 pieces
            • 1 medium onion, chopped
            • 5ml/1 tsp crushed garlic
            • 2.5 ml / 1-1/2 tsp crushed black peppercorns
            • 2.5ml / 1 1/2 tsp crushed cardamom pods
            • 2.5ml/1/4 tsp ground cinnamon
            • 7.5ml/1 1/2 tsp chilli powder
            • 150ml natural (plain) yogurt
            • 50g ground almonds
            • 1 tsp salt
            • 1 tsp saffron threads
            • 150ml water
            • 150ml single (light) cream
            • 2 tbsp chopped fresh coriander leaves (cilantro)

            Cooking Methods:

            1. Preheat the oven to 180 degrees C/350 degrees F. Melt the butter with the oil in a wok or deep pan. Add the chicken pieces and fry until lightly browned, about 5 minutes. Remove the chicken using slotted spoon, leaving behind the fat.
            2. Add the onion to the same pan, and fry over a medium heat. Meanwhile, mix together the next 10 ingerdients in a bowl. When the onions are lightly browned, pour the spice mixture into the pan and stir-fry for about 1 minute.
            3. Add the chicken pieces, and continue to fry for a further 2 minutes stirring constantly. Pour in the water and bring to a simmer. Transfer the contents of the pan to a casserole and cover with a lid. Transfer to the oven and cook for 30-35 minutes.
            4. Once you are sure that the chicken is cooked right through, remove it from the oven. Trasnfer the mixture to a frying pan and stir in the cream.
            5. Reheat gently for about 2 minutes. Garnish with fresh coriander and serve with a fruity pilau or plain boled rice.

            Introduction to Saffron

            Friday 29 January 2010

            Saffron is the most expensive spice in the world. It is almost worth its weight in gold. It is also one of the oldest known spices. Made from the dried, thread-like stigmas of the saffron crocus, this coslty spice adds a vivid yellow colour and subtle flavour to food. It is available as bright orange threads (sealed in small glass jars or tiniy plastic packets) or ground into powder (the powder is often adulterated and of inferior quality). Saffron thread are usually soaked in to a little warm water before use, then squeezed out to release the colour into the water. The threads and liquid are then both added to the dish to give the characteristic saffron colouring.



            Saffron is the ingredient , condired to be the caviar of the spice rack. Saffron spices have been used in cooking for 1000's of years. Some of worlds renowned chefs regard saffron as a special ingredient in dishes that can not be replaced. Saffron is used in cooking to both add color and to add flavour. In India and Spain saffron is exquisite flavour graces rice dishes. Because of its bitter , hay-like quality, the flower is common in curries, meat dishes and soups.

            Saffron Rice - Indian Recipe

            Thursday 28 January 2010



            Ingredients:

            (serves 6)

            • 2-1/2 c. basmati rice
            • 3 c. water
            • 3 green cardamom pods
            • 2 cloves
            • 1 tsp. salt
            • 3 tbsp. semi-skimmed (low-fat) milk
            • 1/2 tsp. saffron threads. crushed

            Cooking Methods:

            1. Wash the rice, put it in a bowl and pour over water to cover. Leave to soak for 20 minutes.
            2. drain the basmati rice and put it in a large pan with the measured water. Add the cardamoms, cloves and salt. Stir; then bring to the boil. Lower the heat, cover the pan tighly, and simmer for 5 minutes.
            3. Meanwhile, place the milk in a small pan. Add the saffron threads and heat through gently.
            4. Pour the saffron milk over the rice and stir. Cover again and continue cooking over a low heat for 5-6 minutes.
            5. Remove the pan from the heat without lifting the lid. Leave the rice to stand for about 5 minutes, then fork through just before serving.

            Indonesian Fried Rice - Indonesian Recipe

            Monday 25 January 2010


            Ingredients:

            • 11 red chillies
            • 3 garlic cloves
            • 6 shallots
            • 1/2 tbsp. shrimp paste, toasted
            • 1/2 tbsp. salt
            • 1/2 tbsp. sweet soy sauce (Kecap Manis)
            • 1/2 tbsp. soy sauce
            • 950 gr cold rice1/4 c. fried shallots
            • 2 leeks, white and green part, finely chopped
            • 10 gr chinese celery, finely chopped
            • 125 gr chicken breast (cooked by panfrying/deepfrying and shredded)
            • 5 eggs - pan fried into thin slices of omelette and cut into thin slices
            • Shallots and chilli pickels (recipe follows)

            Cooking Methods:

            1. Ground cillies, garlic, shallots, salt, sugar, and shrimp paste to form a paste.
            2. Mix the soy sauce and sweet soy sauce with the rice.
            3. heat cooking oil in a big/medium sized wok till slightly smoky. Add the paste and stir fry for 2 minutes, until the color turned slightly brownish.
            4. Add the cold rice and stir fry, breaking any lumps, until all ingredients are combined evenly and the riceis heated through. This will take 15 to 20 minutes, depending on the size of the batch.
            5. Adjust the seasoning by adding more salt if needed and add the chopped celery and leek. Cook for another 3 minutes.
            6. Serve gwith fried shallots, shredded chicken, and pickels.



            Chinese Fried Rice


            Ingredients:

            (2 servings)

            • 6 tbsp. peanut or vegetable oil
            • 2 eggs
            • 2 spring onions/scallions
            • 1/2c. fresh shrimp, shelled, deveined and diced
            • 4c. cold, cooked rice (long-grain rice)
            • 1/2c. cooked peas
            • 1/4c. canned bamboo shoots
            • 1/4c. cup diced cooked pork with char sui (preferably)
            • 2 tbsp. soy sauce

            Cooking Mehod:

            1. Heat 2 tbsp. of the oil.
            2. Beat egg and lightly. add 1/2 tbsp. salt and scramble in oil. remove eggs and set aside.
            3. Heat remaing 4 tbsp. of oil.
            4. Add spring onions/scallions and shrimp and dash of salt. Cook until shrimp cooks thru (pink).
            5. Use your hands or wooden spoon to break up cooked rice.
            6. Add rice to shrimp. Stir until rice is heated and grains are seperated.
            7. Add all the rest of theingredients, except soy sauce.
            8. Stir until heated through and well mixed.
            9. Sprinkle soy sauce over rice, and mix evenly.
            10. Salt and pepper, to taste.


            Cooking Rice with A Rice Cooker

            Sunday 24 January 2010

            Rice cooking has a place in just about every culture around the world. Chinese food, home cooking, and Mexican food all utilize this wonder grain to make delicious meals. Instead of going out to an expensive restaurant to eat meals that incorporate rice, consider getting a rice cooker to make large batches of perfect rice at home. Boiling rice is great for quick fixes, but can leave rice gooey and overcooked. Authentic rice should be slightly sticky and somewhat firm. By utilizing a somple rice cooker, you can make batches of rice in no time. All it takes is putting a set amount of rice into the container, adding water, and turning it on. The machine will inform you when cooking is complete.

            Automatic rice cokoing is the new form in many households. Breaking out a pan and boiling water just isn't practical. By having a dedicated machine on your countertop you can have a healthy meal close at hand. And when it's done cooking, the rice cooker will automatically enter warming mode until you're ready to eat. The non stick interior ensures that rice does not stick when scooping out. Cleaning is a breeze and simply involves removing the cooking chamber and rinsing it under water. Or you can place it in dishwater for a quick clean.
            A rice cooker works by heating up the cooking chmaber with a heating element. The water inside reaches boling point and cooks the rice. After a pre-set amount of time it will shut off and enter warming mode. The rice can be kept warm for as long as you need it. The glass lid keeps a slight pressure inside the chamber to cook food faster. Is also prevents hot steam from schorching skin. Is is important to remove the lid at an angle pointing away from your face and body.

            The rice cooking capacity ranges among models. For a samll family,a capacity of 5 cups is deal. Larger models can accomodate many people but are more expensive. Keep-cool handies ensure that users do not get burned if thr unit must be moved while cooking. By the taking the guesswork out of the rice cokoing, these cookers have paved the way for healhier and easier eating. Inside the cooking chamber are handy measuring lines to help you put in the right water/rice mixture every single time. There's truly no better way to cook rice to perfection.

            Three Methods to Cook Rice

            Saturday 23 January 2010

            • Boiled rice - Boiling is about the simplest way. Properly boiled rice not only forms a valuable dish itself, but is an excellent foundation for other dishes that may be served at any meal. The water in which rice is boiled should not be wasted, as it contains nutritive material. This water may be utilzed in the preperation of soups or sauces, or it may even be used to supply the liquid required in the making of years bread.

            Boiled rice (sufficient to serve eight) 1 c. rice ; 3tsp. salt ; 3qt.boiling water. Wash the rice carefully and add it to the boiling salted water.

            Boil rapidly until the water begins to appear milky because of the starch coming out of the rice into the water or until a grain can be easily crushed between the fingers. Drain the cooked rice through a colander, and then pour colld water over the rice in the colander, so as to wash out the loose starch and leave each grain distinct. Regeat the rice by shaking it over the fire and serve hot.

            • Japanesse Method - Rice appeared by the Japanesse method may be used in the same ways as boild rice. However, unless some use is to be made of the liquid from boiled rice, the Japanesse method has the advantage of being a more economical way of cooking this cereal.

            Japanesse method (sufficient to serve eight) 1c. rice ; 1-1/2tsp. salt ; 5c. boiling water

            Wash the rice, add it to the boiling salted water, and boil slowly for 15 minutes. Then cover the utensil in which the rice is cooking and place it in the oven for 15 minutes more, in order to evaporate the water more completely and make the grains soft without being mushy. Serve in the same way as boiled rice.

            • Steamed rice - To steam rice requires more time than either of the preceding cooking methods, but it causes no loss of food material. Then, too, unless the rice is stirred too much while it is steaming. It will have a betterl appearance than rice cooked by other methods. As in the case of boiled rice, steamed rice may be used as the foundation for a variety of dishes and may be served in any meal.

            Steamed rice (sufficient to serve six) 1c. rice ; 1-1/2tsp. salt ; 2-1/2c. water

            Wash the rice carefully and add it to the boiling salted water. Cook it for 5 minutes and then place it in a double boiler and allow it to cook until it is soft. Keep the cooking untensil covered and do not stir the rice. About 1 hour will be equired to cook rice in this way. Srve in the same way as voiled rice.

            Thursday 21 January 2010

            Types of Rice in Asia

            Long grain rice

            Cultivates throughout Southeast Asia, this long slender grain is the favoured rice of Chinese. When cooked the grains seperate easily, are non-starchy and are perfect for dishes such as fried rice. Long grain rice is the most readily available and widely used rice in Western world.

            Jasmine Rice

            Originating in Thailand, this variety of this long grain rice is now popular throughout Southeast Asia. A lightly fragrant rice which goes well with all kinds of Asian deishes.

            Basmati rice

            The aromatic, narrow, long grain rice is grown in the foothills of Himalayas from Bangladesh to India. It is traditionally used for biryani and pillau dishes which incorporate the delicate flavour and colour of saffron and utilise the firm texture of the cooked basmati rice.

            Short grain rice

            These small oval grains, which are high in starch, are preffered by the Japanese and Koreans. Best cooked by the absorption method, this rice is sticky and the grain adhere togethere, making it easier to eat with chopsticks and to prepare sushi.


            Glutinous Rice


            White glutinous rice: this is the staple rice of the Laotians and northern Thaiswho use it as in accompaniment to savoury dishes. However its main use for leaf-wrapped snack or Sian desserts. The grains are short and turn translucent when cooked. Ill-named because it contains no gluten, it has a high starch content and is commonly called 'sticky rice' or 'sweet rice'.





            Black glutinous rice: when the layer of bran left on the rice, it is an unsusual dark color and has a nutty flavour. It combines well with palm sugar, coconut milk and sesame seed and is popular dessert rice in Burma, Thailand, Indonesia and The Phillipines. For the best results, the rice should be soaked overnight.


            Brown Rice


            Traditionally in most Asia , because of its nutritional benefits it was given to the sick and elderly and was also commonly used as a cure for constipation. It wasn't eaten much by the general population as it was considered a food for times of poverty and war time shortages. Today it is a replacement for white rice in the diets of many health concious people around the world.




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