Recipe for you

Olive and artichoke croquettes

2009-01-15T20:23:00.000-08:00

Ingredients :
1 kg dirty potatoes
1 tbsp olive oil
½ tsp salt
1/ tsp white pepper
½ cup marinated green olive, pitted, finely chopped
1 x 350g jar artichokes,drained , finely chopped
½ cup chopped continental parsley
1 egg , beaten
1 cup milk
1 cup plain flour
2 cup fresh breadcrumbs
Extra 1 cup olive oil
Lemon wedges,to serve

Method:

Peel the potatoes, put them in a large a heavy-based pan and cover with cold water . Bring slowly to the boil , and boil until just tender. Drain the potatoes , and return them to the heat for 3 minutes. Remove from the heat, add the oil ,salt nd pepper , then mash well.
Add the oives, artichokes and parsely to the potatoes , then mix to combine. Whisk the egg and milk together in a medium bowl . put the flour on a sheet of baking paper and breadcrumbs on another sheet of baking paper.
Use ¼ cup measures to mould the potato mixture into croquettes. Dust each in flour . Coat in the egg mixture and then the breadcrumbs . Heat oil in a medim a heavy-based pan. Cook 3 croquettes at a time. Turn with a slotted spoon until crisp and golden. Drain on paper towels . serve with lemod wedges.

Cook’s tips
Do not add milk or butter when mashing the potatoes – the corquettes will be too soft and will break up on frying.

Preparation time : 25 minutes
Cooking time : 30 minutes
Makes 15

Zucchini with cheese

2009-01-15T20:07:00.000-08:00

Cut 2 green and 3 yellow zucchini into 0,5 cm slices on the angel. Heat a litle olive oil in a large heavy-based pan , add zucchini ,season with salt and pepper and cook for 3-4 minutes or until just tender .

Arrange zucchini on 4 plates and keep warm. Add 100g of blue cheese and 100 ml of cream to pan , simmer until mixture is well combined and thickens slihgtly , drizzle it over the zucchini and top with shaved parmesan and fresh tarragon leaves. serve with a lemon wedge

Simple Cheese cakes

2009-01-12T18:39:00.000-08:00

Ingredient :

* 175 g grated cheese
* 200 g butter
* 250 g wheat flour
* 3 yolk

Method :

Shake the yolk and butter for 5 minutes. Add the wheat and grated cheese, stir until average .Grind the dough about ± 0.5 cm, and sliced the size of 2 x 4 cm.
Put on the roaster and cover with butter, roasted until dry.
serve..

Chicken, Veal and olive meatballs

2009-01-12T07:38:00.000-08:00

1 tbsp virgin olive oil
4 roma tomatoes,finely chopped
1 tbsp sugar
¾ cup chicken stock
¾ cup white wine
2 thick slices white bread,crusts removed
1/3 milk
500 g chicken breast fillet
500 g veal steak
1 cup green olives
Extra ¼ cup virgin olive oil
1 onion,finely chopped
2 cloves garlic, finely chopped
Finely grated rind of 1 lemon
1 bunch oregano, finely chopped
1 tsp freshly ground black pepper

Method :

Heat the olive oil in large heavy-based pan , add the tomato , sprinkle with sugar and cook over a low heat for 10 minutes.
Put the bread in a small bowl , pour the milk over and stand for 10 minutes. Roughly chop the chicken and veal. Put the meat in a food processor and process until the mixture forms a ball , then put it in a large bowl. Add milk and bread to the bowl. Pit and finely chop the olives. Add the olive , olive oil , onion,garlic,rind , oregano and black pepper to the bowl. Use wet hands to shape mixture in to 15 balls.
Put the meatballs in the tomato mixture ,cover and simmer for 20 minutes , uncover and cook for 5 minutes . Serve balls with the tomato mixture.

Prepration time : 25 minutes
Cooking time : 45 minutes
Serve : 4

KFC BBQ Baked Beans

2009-01-02T18:00:00.000-08:00

2 15−ounce cans small white beans (with liquid)
2 tablespoons water
1 tablespoon cornstarch
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons white vinegar
4 teaspoons minced fresh onion
2 pieces cooked bacon, crumbled
1/2 teaspoon dry mustard
1/4 teaspoon salt
dash pepper
dash garlic powder

Method :

Preheat oven to 350 degrees. Pour entire contents of two 15−ounce cans of beans
into a covered casserole dish. Combine the water with the cornstarch in a small bowl
until cornstarch dissolves. Stir mixture into the beans. Stir the remaining ingredients
into the beans and cover the dish.
Bake for 90 minutes or until sauce thickens. Stir every 30 minutes. Let beans sit for
5 to 10 minutes after removing them from the oven before serving. Serves 4 to 6.

Corn Muffins

2009-01-02T17:58:00.000-08:00

1 cup flour
1 cup cornmeal
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup half and half
1 egg, lightly beaten

Method :

Preheat oven to 400. Grease muffin tins for 9 muffins.
In a large bowl, stir together the flour, cornmeal, sugar, baking powder,
and salt. Add butter and mix until crumbly. In a separate bowl, mix the
half and half with the egg and fold in the liquid mixture into the flour
mixture. Spoon into tins filling to the top. Bake about 25 minutes.

Potato Salad

2009-01-02T17:56:00.000-08:00

2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt

Method :

Lightly peel the potatoes (you don't have to get all of the skin off) then chop them
into bite−size pieces and boil in 6 cups of boiling, salted water for 7−10 minutes.
The potato chucks should be tender, yet slightly tough in the middle when done.
Drain and rinse potatoes with cold water. In a medium bowl, combine remaining
ingredients and whisk until smooth. Poured drained potatoes into a large bowl.
Pour the dressing over the potatoes and mix until well−combined. Cover and chill
for at least 4 hours. Overnight is best

Curry fish head

2009-01-02T17:43:00.000-08:00

Ingredients:
- 3 fruit of the two sides kakap ( fish )
- 1 orange juice considered
- 5 tbsp vegetable oil
- 1 turmeric leaf
- 2 stem lemongrass
- 2 sheets orange leaves
- 600 ml of milk from the coconuts
- 5 fruit cayenne two sides
- 5 fruit green chili two sides
- 3 fruit acid stuff

Puree:
- 10 grains of red onion
- 4 cloves garlic
- 1 tsp pepper
- 5 eggs hazelnut
- 1 vertebra galingale
- 1 vertebra turmeric
- 1 vertebra ginger
- suffeciently salt.

Method:

fish mixed with lemon juice. Stir-fry seasoning fine.
Entry turmeric leaf, sereh, and orange leaves. Pour coconut milk and boil
while stirred.
Entry fish, chili, sour stuff. Mixed average. Cook with a small fire to
and cooked
mayonnaise curdle.

Telur Balado ( egg with red chilies and spiced )

2009-01-02T17:03:00.000-08:00

Ingredients:
7 eggs, boiled until cooked
5 red chilies
3 eggs, onion
1 / 2 red tomato fruit
1 tsp salt
1 tsp sugar
2 sheets orange leaves
1 tsp lemon water facial
oil to fry eggs and menumis

Method:

- After cooked, lift the eggs from the fire, waiting until cold, then peeled under cold water splash.
- Fried eggs until crisp
- Coarse puree of red chili, onion, red tomatoes, salt, and sugar.
- Heat oil, stir-fry until fragrant spices fine, put the orange leaves, lemon juice, and eggs. slosh average, and Serve.

Lamb in rosemary-salt dough

2008-12-01T11:14:00.000-08:00

2 cups plain flour
1 cup cooking salt
2 stalks rosemary,leaves,removed,finely chopped
1 cup water
1 lemon,thinly sliced
Extra 4 stalks rosemary
2 kg leg of lamb
6 cloves garlic ,peeled and halved
1 tbsp olive oil
2 tbsp sumac

Method :

# Preheat oven to 200”C
Line a baking dish with baking paper.
Put flour in medium mixing bowl
Add salt and rosemary,and stir to combine.
Make a well in the centre of the dry ingredients,
Add water and stir until soft dough form.
Turn dough out onto a floured board and knead until smooth and no longer sticky.

# Trims shank from lamb and bake with the salt-crusted leg or discard.
Ley leg right-side down on top of the dough.
Bring dough up and over lamb to completey cover it,
Then press edges together to seal.

# Put leg of lamb seem-side down into prepared baking dish.
Cook for 30 minutes then reduce heat to 180”C and cook for 45 minutes.
Remove from oven ,and stand for 5 minutes before breaking the salt crust.
Remove and discard the salt crust,slice the lamb and serve.

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Preparation time : 25 mins
Cooking time 1 hours 15 mins
Serve 4

Lemon and lime delicious puddings with orange parfait

2008-12-01T11:12:00.000-08:00

# Orange parfait
Rind and juice of 2 oranges
1 cup sugar
300ml thickened cream

# Lemon and lime delicious puddings
Melted butter ,for greasing
60 gr butter,softened
1 cup custer sugar
3 eggs,separated
3 tbsp self-raising flour,sifted
1 ¼ cup milks
Finely grated rind of 1 lemon
Finely grated rind and juice 2 limes

Method :

# To make the orange parfait,pour the orange juice into medium-size heavy-based pan and add the sugar.
Stir over a low heat until the sugar is dissolved,and add the orange rind.
Bring it slowly to the boil,then reduce heat and seemer for 7-8 minutes.
Remove pan from the heat,pour syrup into a jug and put in freezer until cold.
Line a bar or small loaf tin with baking paper or lastic wrap.
Lightly whip the cream ,remove rind from the cold syrup and discard.
Fold syrup into the cream , pour mixture into the prepared tin,cover with plastic wrap,and then freez.
Remove from freezer,put in fridge and leave for 5 minutes,cut into slices to serve

# To make puddings,preheat oven to 160”C, lightly brush 6 X 150ml-capacity ramekins with melted butter.
Placed softened butter and sugar in large mixing bowl and beat with a wooden spoon until well combined.
Add egg yolks and beat well,
Add the flour,milk,rinds and juices,and stir with a metal spoon until combined.

# Place eggwhites in a large,dry glass bowl.
Use electric beaters or a balloon whisk to beat the whites until soft peaks form.
Don’t beat then too much . Add beaten eggwhites to butter mixture and fold in with a large metal spoon until just combined, Don’t over mix.

# Spoon the pudding mixture into the prepared ramekins.
Line a large ovenproof dish with a clean dishcloth or tea towel.
Put the ramekins in the dish and pour enough boiling water into the dish to reach halfway up the sides of the ramekins.
Cook for 25-30 minutes, remove ramekins from the water ,stan for 10 minutes.
Then turn puddings out.
Serve with orange parfait slices.

--------------------------------
Preparation time : 20 minutes plus several hours freezing time
Cooking times 45 minutes
Serve 6

Mayonnaise

2008-12-01T11:05:00.000-08:00

2 egg yolks
1 tbsp lemon juice or white wine vinegar
½ tsp salt
200 ml olive oil
White pepper,for seasoning
# Place the egg yolks into a medium mixing bowl
Add eh lemon juice or white wine vinegar and salt,then stir to combine
Add the oil a drop at a time, whisking or beating with a wooden spoon until the third of the oil has been added.
# Add the remaining oil in a thin stream ,whisking or beating constantly until all the oil has been added and the mixture is thick and glossy.
Season to taste with pepper.

----------------------------
Preparation time : 20 mins
Make about 1 cup

Chocolate fondue

2008-12-01T11:03:00.001-08:00

120gr dark chocolate,finely chopped
2 tbsp honey
¼ cup cream
¼ cup milk
1 tbsp rum
Selection of fruits ,peeled,cut into bite-size pieces
Selection of small biscuits

# Put the chocolate in a bowl
Boil the honey,cream and milk and whisk into the chocolate,then stir in the rum.
# Pour the hot sauce into a fondue pot .
Put fruit and biscuits on plates and set pot in the centre of the table

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Preparation time : 10 mins
Cooking time : 5 mins
Serve 4

Fish in coriander – salt crust with tomata salsa

2008-12-01T09:17:00.000-08:00

4 X 425-450g whole bream
1 bunch coriander
1 lemon,sliced
Pepper for seasioning
1 kg coarse cooking salt
4 eggwhites

Tomato salsa
3 tomatoes,finely chopped
1 lebanese cucumber,peeled and finely chopped
1 small red onion,finely chopped
2 tsp ground cumin , roasted
Shredded rind and juice of 1 lime
1 tbsp olive oil

# Preheat oven to 200”C.
Line a large ovenproof dish with baking pepper.
Rinse fish under cold running water make sure they’re free of scales,
Then part dry with pepper towels.

# Cut the root and 5 cm of stem from the coriander bunch
And rinse both section under cold running water
Finely chop the leaves and reserve.
Put pieces of the root section and lemon slices in each fish cavity.
Then season with pepper.

# Put the salt in a medium mixing bowl ,
Add the coriander leaves and eggwhites,then stir to combine.
Spread some salt mixture on a piece of baking paper large enough for each fish.
Sit fish on the salt section and cover fish with remaining salt.
Bake fish for 15 minutes,stand for 5 minutes then remove from salt crusts.
Serve with tomato salsa.

#To make tomato salsa :
Put the tomatoes,cucumber and onion into medium bowl.
Put the cumin ,rind,juice and olive oil into a small jug.
Whisk to combine,pour it into the tomato mixture and toss to combine

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Preparation time : 20 Mins
Cooking time 15 mins
Serve 4

Prawns baked in salt and szechuan pepper

2008-12-01T01:58:00.000-08:00

1 Tbsp szechuan peppercoms
4 star anise
400 gr pink-salt crystals
12 Extra large,whole green king prawns

1 preheat oven to 180'C
Heat a medium heavy-based pan
add peppercoms and star anise,cook for 1-2 minutes.
add salt,and stir to combine

2 put a thrid of the salt
mixture in an ovenproof dish
Put prawns on top and cover with remaining mixture
bake for 10-12 minutes or until prawns change colour.
Remove and serve prawns.

---------------------------
Preparation time : 10 mins
cooking time : 15 mins
serve : 4

Mushy peas

2008-12-01T01:35:00.000-08:00

500 gr fresh peas
1/2 tsp sea-salt flakes
300 gr unsalted butter,chopped
1/2 bunch mint,chopped
1/2 tsp black pepper,ground

Method :

1 put the peas in a large
heavy based pan.Cover the peas with cold water and bring sloely to the boil.
reduce heat and seemer for 4-5 minutes or until the pease are just tender.
Drain and return to the pan.
Add the sea-salt flakes,chopped butter,and chopped mint and pepper .
mash all the ingredients and then serve.

--------------------------
Preparation time : 10 Min
Cooking time :10 min
serve : 4

Soto Betawi

2008-12-01T01:30:00.000-08:00

Ingredients:
400 g beef has in the
adequate water
1 / 4 grains of nutmeg
3 sheets orange leaves
5 eggs clove
2 cm cinnamon
150 ml of instant coconut milk
2 tsp salt
2 tsp sugar

4 red onion
2 cloves garlic
1 vertebra ginger
1 tsp coriander
1 / 4 tsp cumin
1 / 4 tsp pepper

Complementary:
orange juice
celery, finely sliced
onions, finely sliced
tomato, cut into small
fried onion
Sambal
emping (chips made of pounded new toasted rice)
sweet soy sauce

Method:
- Boiled meat until tender (packing pot Presto kurleb 20 minutes), Drain.
- Cut of meat such as dice.
- Boil broth with nutmeg, orange leaves, clove, cinnamon, salt, and sugar.
- Put the cutlet.
- Stir-fry until fragrant spices fine,put into the stock.
- put the coconut milk, lower the fire.
- Serve with supplementary material

Opor Ayam ( Chicken dish cooked with Coconut cream and varios spices )

2008-12-01T01:08:00.000-08:00

Ingredients:
• 1 chicken, cut according to the desire
• 5 cloves onion
• 3 cloves garlic
• 3 eggs hazelnut
• 1 tbsp coriander
• 1 tsp cumin
• 1 tsp fennel
• 3-5 cloves eggs
• 5 cm cinnamon
• 1 / 2 grains of nutmeg
• 1 / 2 deaf
• 3 cardamom
• 3 cm galingale
• 3 cm ginger
• 2 pieces bay
• 1 stem lemongrass
• 1 / 2 pineapple shredded
• Coconut Milk

Method:
• puree all ingredients except the cinnamon, bay and lemongrass
• Stir fry until cooked flavor and fragrant, put the chicken
• Cook chicken until cooked
• put the thin coconut milk, cooking until boiling
• putthe pineapple scars, the average mixed, cooked chicken and boil until soft silt and spices
• put the coconut milk, cooking until boiling,and serve

Peanut chicken roasted

2008-12-01T01:00:00.000-08:00

Ingredients:
1 chicken = 1 1/2 kg, Shop 4 part
150 gr peanuts, roast, peeled, roughly flattered
5-6 tbsp sweet soy sauce
1 tbsp margarine
1 / 2 tsp pepper powder
lime, take the water

Spices:
2 pcs red curls
5 cloves garlic
3 red onion
1 tsp pepper round
1 tsp acid

Method :
• stir-fry seasoning fine with 3 tbsp vegetable oil
• put the chicken ,3 tbsp soy sauce, stir well to the average chicken rigid
• give 500ml water, cook until soft enough
• roasted over live coals or oven (Grill)
• lift after a little singed,
• heat margarine, give 3-4 tbsp sweet soy sauce, 50 ml of water, pepper and peanut, Put a roast chicken, mixed flat
• lift and facial orange juice, serve

Special Shrimp fry Butter sauce

2008-11-19T02:37:00.000-08:00

500gr large shrimp
50gr margarine
2sdm sweet sauce
1sdm fine pepper
3 cloves garlic, minced
7sdm salty sauce
7sdm sauce english
1/2bh onions, sliced thin
a little water

Method:
1. Remove the shrimp's head and mutter spired
2. dispose of defecation
3. fried shrimp until cooked with great fire, and lift and seen
4. Stir-fry garlic in margarine until fragrant, add the onion, then put a sweet soy, soy sauce, and salt and pepper sauce, the average mixed
5. water
6. and put the shrimp, stir well until the spices permeate briefly, and lift.
serve warm

Special Black pepper crab

2008-11-19T02:13:00.000-08:00

2 tails, crab, Shop 4 parts
3sdm oil

Spices:
1sdm black pepper, heat the pan and flattered rough
1sdm oyster sauce
1sdm sweet soy sauce
5 cloves garlic, finely chopped
3cm ginger, thinly sliced d
1sdt/lbh salt
2sdm lime juice
5bh red chili sauce, puree d

Method:
1. Fried crab to change color, lift, Drain.
2. Stir-fry garlic, ginger and cayenne pepper until fragrant.
Add black pepper, oyster sauce, sweet soy sauce, and salt, mixed flat.
3. Enter the fried crab, mixed flat.
4. Close to briefly bumbunya trickle.
add orange juice, stir well mixed, blender lifting

Special Spicy crab

2008-11-19T02:10:00.000-08:00

3 tails, crab
1 tbsp sugar
4 tsp grated garlic
3 tsp grated ginger
100 ml oil need to
5 pcs red chili, sliced thin
6 tbsp tomato sauce
5 tbsp chilli sauce
2 tbsp oyster sauce
2 tbsp sweet soy sauce
1 tsp salt
200 ml of water

Method:
1. Boiled water until boiling, enter the crab, cook until the color changed.
2. Clean the crabs, remove the gills attached.
Cut the crab body into 2 parts, remove the legs and tweezers, chopped slowly.
3. Heat oil, fried crab, the lift seen.
4. In the same pan, enter the ginger, garlic and red chili, cooking until fragrant.
Add tomato sauce, chili sauce, sugar, soy sauce, salt and water, and cook until boiling.
5. Enter crab, continue to cook until the flavor to percolate in the crab.

Crabs fried with eggs

2008-11-19T02:01:00.000-08:00

500 grams crab, cleaned, cooked, boiled and cut
2 eggs, whipped off
1 / 4 teaspoon salt
oil to fry
250 ml fish stock
1 tsp corn flour flour
5 fruit, whole chili sauce

sauce:
4 red chilies
3 cloves garlic
3 eggs hazelnut
3 / 4 teaspoon salt
1 cm ginger
2 cm turmeric
1 / 2 teaspoon sugar
puree

method:
1. Mixed eggs, salt, and crab.
Fry in hot oil until dry and cooked seen.
2. Make sauce: stir-fry until cooked flavor fine.
Enter the chili sauce while stirred to wilt.
3. Cast stock.
Once boiled, mixed with corn flour, which added a little water.
Boil again.
4. Serve crabs fried with hot sauce.

Strawberry Fusilli

2008-11-13T01:49:00.000-08:00

* 175 gr Pasta La Fonte Fusilli
* 700 gr strawberry
* 2 tbsp sugar
* 1 tbsp lemon juice
* Adequate cinnamon
* 1 tsp food coloring
* 50 gr almond sliver
* 300 gr strawberry for garnish

Method :

* Boil water and cook fusilli until cooked.
* Blender strawberry until smooth.
* Filter, cooked with sugar, lemon juice and a little cinnamon.
* Add red coloring.
* Put strawberry for garnish, cook briefly, and lift.
* Toss fusilli with strawberry, mixed flat.
* Pour into a glass City, put with almond pieces.
* Ornamental with a mint leaf.
* Serve cold in the circumstances.

Long island iced tea

2008-10-28T07:32:00.002-07:00

Ice cubes
15 ml white rum
15 ml vodka
15 ml gin
15 ml cointreau
15 ml tequila
½ teaspoon lime juice
Cola , to top up
Lime wedge, to garnish
Half-fill a highball glass with ice cubes. Pour in white rum, vodka , gin , cointreau,tequila and lime juice, then top up with cola. Stir well with a swizzle stick to combine. Garnish with a wedge of lime.

Liquorice allsort

2008-10-28T07:32:00.001-07:00

15 ml black sambuca
Ice cubes
15 ml strawberry liqueur
15 ml Malibu
60 ml cream
Liquorice allsort , to garnish

Method :
Half-fill a cocktail shaker with ice. Add the black sambuca, strawberry liqueur, Malibu and cream. Shake well to mix . Strain into a chilled cocktail glass and garnish with a liquorice allsort on the rim.

Jelly bean

2008-10-28T07:31:00.002-07:00

Ice cubes
30 ml sambuca
10 ml raspberry cordial
Lemonade , to top up
Jelly beans, to garnish

Method :
Fill a cocktail glass with ice . Pour in the sambuca and raspberry cordial, then top up with lemonade. Garnish with jelly beans.

Illusion

2008-10-28T07:31:00.001-07:00

Ice cubes
30 ml lemon liqueur
30 ml cointreau
30 ml vodka
30 ml lemon juice
30 ml pineapple juice
Pineapple leaves, to garnish

Method :
Half-fill cocktail shaker with ice. Pour in the melon liqueur, cointreau, vodka , lemon juice and pineapple juice. Shake well, and strain into large , chilled cocktail glass . Garnish with pineapple leaves.

Havana

2008-10-28T07:29:00.000-07:00

Ice cubes
60 ml pineapple juice
10 ml chyerry brandy
45 ml white rum
Steammed cocktail cherry, to garnish

Method :
Half – fill a cocktail shaker with ice. Pour in the pineapple juice , cherry brandy and white rum . Shake well, and strain into a cocktail glass half-filled with ice. Garnish with a cherry.

Full moon

2008-10-28T07:25:00.002-07:00

Ice cubes
30 ml white rum
30 ml kahlua
1 teaspoon sugar
Pinch ground cloves
Pinch ground cinnamon
150 ml cold espresso coffee
30 ml cream

Method :
Three – quarters fill a highball glass with ice , pour in the rum and kahula, and add the sugar . Stir well until the sugar has dissolved, then add the cloves and cinnamon , and top up with cold espresso coffee. Float the cream over the top , by carefully pouring it over thye back of a teaspoon.

Cherry bombe

2008-10-28T07:25:00.001-07:00

Ice cubes
30 ml gin
15 ml cherry brandy
15 ml lime juice
15 ml cointreau
1 teaspoon grenadine
Dash bitters
Pineapple juice , to top up
Pineapple wedge, to garnish
Pineapple leaves , to garnish

Method :
Half – fill a cocktail shaker with ice . Pour in the gin , cherry brandy, lime juice,cointreau, grenadine and bitters. Shake well and strain into a highball glass, half-filled with ice. Top up with pineapple juice and garnish with a pineapple wedge and leaves.

Bourbon sour

2008-10-28T07:24:00.000-07:00

Ice cubes
80 ml lemon juice
1 ½ teasoopon sugar syrup
60 ml bourbon
Soda water , to top up
Stemmed cocktail cherry, to garnish
Slice of orange, to garnish

Half – fill a cocktail shaker with ice. Pour in the lemon juice, sugar syrup and bourbon, shake well and strain into the highball glass half-filled with ice. Top up with soda water and garnish with the cherry and slice of orange.

Brandy Alexander

2008-10-28T07:23:00.002-07:00

Ice cubes
30 ml brendy
30 ml brown cream de cacao
30 ml cream
Grated nutmeg, to garnish
Half- fill a cocktail shaker with ice. Pour in the brandy, cream the cacao and cream, and shake well to combine. Strain in to a chilled martini glass and dust with nutmeg grated over two crossed straws.

Blood mary

2008-10-28T07:23:00.001-07:00

3 ice cubes
45 ml vodka
4 drops Tabasco
Teaspoon Worcestershire sauce
10 ml lemon juice
Pinch salt
1 grind black pepper
70 ml chillied tomato juice
1 celery stick

Method :
Place ice cubes in high ball glass, pour in the vodka, then add the Tabasco, Worcestershire sauce and lemon juice. Add the salt and pepper , then pour in the tomato juice, and stir well. Allow to sit for a minute and garnish with a crisp, fresh stalk of celery.

Blackberry spritzer

2008-10-28T07:21:00.000-07:00

Ice cubes
30 ml grand marnier
15 ml cream de cassis
10 ml lemon juice
6 blackberries
Soda water , to top up

Method :
Half – fill a high ball glass with ice , and pour in the grand marnier, cream de cassis and lemon juice. Add the blackberries and top up with soda water .

Banana smoothe

2008-10-28T07:14:00.000-07:00

1 cup ice cubes
30 ml cointreau
30 ml banana liqueur
60 ml cream
½ banana pieces , peeled and sliced
Banana piecies , to garnish

Method :
Place the ice , cointreau,banana ,liqueur , cream and banana in a blender , and blen until smooth. Pour into a chilled cocktails glass and garnish with skewered banana slices , coated in desiccated coconut.

Bubor gandum ( wheat grain dessert with coconut milk and palm sugar )

2008-10-28T07:13:00.000-07:00

100 g ( ½ cup ) gandu ( whole wheat grain ), covered with boiling water, soaked 2 hours ,drained
1 ½ litres ( 6 cups ) water
500 ml ( 2 cups ) thick coconut milk
¼ teaspoon salt
50 g ( ¼ cup ) palm sugar . finely chopped
2 pandan leaves , raked with a fork , knotted
2 tablespoon white sugar , or more taste

Method :
Put the gandum and water in a large saucepan and bring to the boil, stirring several times. Cover and simmer , Stirring occasionally for 1 hour.
Add the coconut milk,salt , palm sugar and pandan leaves. Brig to the boil , lower heat and simmer uncovered. Stir occasionally until grains are soft and the liquid has greatly reduced , about 1 ½ hours.
Taste and add sugar as desired. Discard the pandan leaves,transfer to four bowls and serve warm or at room temperature.

( gandum are dried whole wheat grains that are boiled in water for use in asian desserts ; they are sold in asian supermarkets )
( Serves 4,preparation time 2 hours, cooking time 2 ½ hours )

Kari ayam ( mild chicken curry )

2008-10-28T07:06:00.000-07:00

3 tablespoon chicken or meat curry powder
3 tablespoon water
6 shallots , chopped
3-4 cloves garlic, chopped
3 cm ( 1 ¼ in ) fresh ginger ,chopped
60 ml ( ¼ cup ) oil
1 whole chicken ( about 1 ½ kg/3 lbs ) cut in serving portion, or 1 kg ( 2 lbs ) chicken pieces
½ cup freshly grated coconut ( about 50 g ),toasted in a dry pan until brown , processed until the oil comes out
1 wholes star anise
2 cloves
1 cinnamon stick ( about 3 cm /1 ¼ in )
750 ml ( 3 cups ) thin coconut milk
1 teaspoon salt
2 medium potatoes, peeled and quartered
2 medium ripe tomatoes, quartered

Method :
Mix the curry powder with water to make a paste and set aside.Process the shallots , garlic and ginger to a smooth paste in a spice grinder , adding a little of the oil if necessary to keep the mixture turning.
Heat the oil in a wok and stir-fry the processed mixture over low-medium heat, 4 minutes. Add the curry paste , stir-fry 2 minutes, then add chicken , grated coconut,star anise ,cloves and cinnamon. Stir- fry for 2 minutes then add the thin coconut milk, salt and potatoes . Bring to the boil ,strring occasionally.
Lower heat and simmer uncovered , stirring occasionally , until the chicken and potatoes are cooked ,about 25 minutes, adding a little water if the sauce begins to dry. Add the tomatoes , simmer 4 -5 minutes, then transfer to a serving dish.

( serve 4-6 , preparation time 20 mins,cooking time 45 mins )

Ikan moolie ( fish in coconut gravy )

2008-10-28T07:05:00.000-07:00

8 shallots , chopped
3 large red chillies , chopped
1 ½ tablespoons oil
250 ml ( 1 cup ) thin coconut milk
½ teaspoon turmeric powder
1 stem lemongrass, thick bottom half only,bruised and sliced in 3-4 pieces
1 thin slices asam gelugor ( dried garcinia )
½ teaspoon salt
600 g ( 1 ¼ lbs ) white fish fillets
125 ml ( ½ cup ) coconut cream

Method :
Grind shallots and chillies to a paste in a spice grinder or mortar and pestle. Heat oil in a saucepan and add the paste. Stir-fry over low-medium heat, 4 minutes.
Slowly stir in the thin coconut milk and turmeric, then add lemongrass , asam gelugor and salt. Bring to the boil, stirring constantly, then add the salt and simmer gently until the fish is cooked through, 5-8 minutes depending on the thickness of the fish.
Add the coconut cream and heat. Stir gently until the sauce thickens, then transfer to a serving bowl. Serve with white rice.
( serve 4,preparation time 15 mins,cooking time 15 mins )
Asam gelugor or dried garcinia is used to provide a saurness to some malay and nonya dishes. It may be substituted with pulp.

Bah kut the ( pork ribs soup )

2008-10-28T07:03:00.000-07:00

3 litres ( 12 cups) water
10 cloves unpeeled garlic, washed
30 g ( 1 oz ) paket bah kut the seasonings
700 g ( 1 ½ lbs ) pork ribs
6 dried black Chinese mushrooms ,soaked in hot water for 10 minutes, stems discarded
100 g ( 3 ½ oz ) button mushroom ( optional )
200 g Chinese cabbage, cut into 2-cm ( ¾ -in ) sections and scalded with boiling water ( about 2 ½ cups )
4 tau pok ( fried bean curd squares ) each sliced in half
4 table spoons ( ¼ cup ) soy sauce
1 teaspoon sugar
1 spring coriander leaves ( cilantro ) to garnish

Method :
Put the water and garlic in a pot and bring to the boil. Add herbs, chicken or pork ribs and both lots of mushroom. Return to the boil ,then lower heat and simmer over medium-low heat for 45 minutes or until meat is tender.
Add the cabbage ,tau pok , soy sauce and sugar to the pot. Dish into a casserole and garnish with coriander leaves. Serve hot with hot rice and sliced red chillies and dark soy sauce on the side.
( serves 4,preparation time 15 mins,coocking time 45 mins- 1 hour )

Stir – fried beef with ginger and egg

2008-10-28T07:00:00.000-07:00

300 g ( 10 oz ) beef fillet or striploin
1 tablespoon cornflour
60 ml ( ¼ cup ) oil
4 cm ( 1 ½ in ) young ginger , cut in matchstick shreds
4 stalks spring onions, coarsely chopped
60 ml ( ¼ cup ) water
1 egg , lightly beaten

Marinade :
1 tablespoon rice wine
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon sugar
½ teaspoon sugar

Method :
Chill the beef in the freezer for 15 minutes, then cut across the grain into very thin slices.
Put the beef into a bowl , sprinkle with cornflour and toss to coat well. Add all the marinade ingredients and mix well. Marinate for 30 minutes.
Heat the oil in wok for 30 seconds. When moderately hot, add the ginger slices and stir-fry until golden and crips, aboute 1 minute. Remove and drain on paper lowel.
Increase the heat and stir-fry beef over very high heat,1 minute. Add spring onions and stir-fry 15 seconds. Add water, then immediately pour in the egg and stir until set,about 5 seconds. Transfer immediately to a serving dish, garnish with fried ginger and serve with hot streamed white rice.

(Serves 4, preparation time 20 mins + 30 mins marinating,cooking time 5 mins )

Long beans stir-fried with dried prawn sambal

2008-10-28T06:57:00.000-07:00

2 teaspoons dried prawns, soaked in hot water to soften.
4 shallots, chopped
2 large red chillies,sliced
2 cloves garlic
1 teaspoon belachan ( dried prawn paste ) toasted
2 tablespoons oil
400 g ( 14 oz ) long beans or green beans, cut in bite-sized lengths
60 ml ( ¼ cup ) water
½ teaspoon salt, or more to taste

Method :
Grind the dried prawans , shallots, chillies,garlic and belachan in a spice grinder or blender or mortar and pastle, until mashed but not turned into a smooth paste.
Heat the oil in a wok and add the ground belachan mixture. Stir –fry over low-medium heat until fragrant, about 4 minutes. Increase the heat , add the long beans and stir-fry until well coated, about 1 minute.
Add 60 ml ( ¼ cup ) of the water and salt and stir- fry the beans over high heat, adding more water as required. Cook until the beans are tender and all the water has evaporated, then serve hot with plain rice.
( serve 4-6,preparation time 20 mins ,cooking time 8 mins )

Kangkung tumis belachan

2008-10-28T06:39:00.000-07:00

450 g ( 1 lb ) kangkung ( water convolvulus )
¾ teaspoon belachan ( dried prawn paste ), toasted until dry and crumbly
125 ml ( ½ cup ) warm water
1 teaspoon rice wine
1 tablespoon oil
1 medium red or brown onion , sliced
2 cloves garlic, smashed and finely chotpped
1 red chilli, sliced

Method :
Wash the kangkung in several changes of water to remove grit. Cut the stalks and leaves into 5-cm ( 2-in ) lengths. Discard the though lower portion of the stalks. Drain and set aside.
Put the belachan into a small bowl and mash using the back of a spoon . Add the water and rice wine and stir until the belachan is dissolved.
Heat the oil in a wok for 30 seconds. When it is moderately hot,add the onion , garlic and chilli and stir- fry for 1 minute, mixing thoroughly.
Add the belachan mixture to the wok. Cook , stirring frequently , until the kangkung is tender, about 3 minutes. Serve hot.

(Serves 4,preparation time 15 mins,cooking time 5 mins )

Potato Rice

2008-10-28T06:38:00.000-07:00

2 tablespoon ghee
6 cm ( 2,5 in ) cinnamon stick, broken in two
4 cloves
4 cardamoms
2 bay leaves
300 g ( 1 ¾ cups ) basmati rice or long grain rice, washed and drained
600 ml (2 1/3 ) water
300 g ( 1 ¾ cups ) peeled potatoes, diced
1 teaspoon turmeric powder
½ teaspoon garam masala
1 ¼ teaspoon salt

Method
Heat the ghee over medium heat and fry the cinnamon, cloves , cardamoms and bay leaves until aromatic. Add the drained rice and stir fry for 1 minute. Turn off heat.
Bring water , potatoes, turmeric powder, chilli powder, garam masala, and salt to the boil. After it has boiled after 3 minutes, add the rice. Lower the heat and cook until the rice is cooked, about 10 to 15 minutes. Remove whole spices and serve.
( serve 2,preparation time 1o mins,cookin g time 25 mins )

Banana appam

2008-10-28T06:35:00.000-07:00

440g ( 2 cups ) rice . soaked for 4-5 hours , drained
440 g ( scant 0,5 cup ) grated coconut
1 ripe banana, about 125 g ( 4 oz )
125 ml ( 0,5 cup ) coconut water
0,5 teaspon salt
0,5 teaspon bicarbonate of soda

Method :
Blend the rice,coconut ,banana and coconut water into a satiny smooth paste, add the salt and aside, covered,for 5 hours to ferment at room temperature ( 28 C ). If the batter is fermented on a relatively warm day, you may have to reduce standing time.
Add the sodium bicarbonate and mix well. Add a little water if needed. The batter should flow freely of a spoon.
Heat a frying pan over medium-low heat, and grease it lightly. Pour a ladle of batter into the pan, spreading it like a thick pancake. Cover the pan with a lid. Cook until the underside is browned, 8 to 10 minutes
Serve hot with coconut chutney, coconut milk or brown sugar.

( make 6 pieces,preparation time 20 mins,fermentation time 5 hours,cooking time 1 hour )

Grilled bananas

2008-10-28T06:31:00.000-07:00

Ingredients
Serves 4
55 g /2 oz block creamed coconut , chopped
150 ml/5 fl oz double cream
4 bananas
Juice and rind of1 lime
1 tbsp vegetable or peanut oil
50 g/ 1 ¾ oz dry unsweetened coconut

Method
Put the creamed coconut and double cream in a small saucepan and heat gently until the coconut has dissolved. Remove from the heat and set aside to cool for 10 minutes, than whisk until thick but floppy.
Peel the bananas and toss in the lime juice and rind. Lightly oil a preheated griddle pan and cook the bananas ,turning once, for 2-3 minutes, until soft and browned.
Toast the dry unsweetened coconut on a piece of foil under a grill until lightly browned. Serve the bananas with the coconut cream, sprinkled with the toasted coconut.

Mixed fruit salad

2008-10-28T06:27:00.000-07:00

Ingredients
Serves 4
1 papaya, halved, peeled and deseeded.
2 bananas , sliced thickly
1 small pineapple, peeled, halved cored and sliced
12 lychees, peeled if fresh
1 small melon , deseeded and cut into thin wedges
2 oranges
Grated rind and juice of 1 lime
2 tbsp caster sugar

Method
Arrange the papaya, bananas,pineapple,lychees and melon on a serving platter. Cut off the rind and pith from the oranges. Cut the oranges slices out from between the membranes and add to the fruite platter. Grate a small quantity of the discarded orange rind and add to the platter.
Combine the lime rind and juice and the sugar. Pour over the salad and serve.

Lychee & ginger sorbet

2008-10-26T07:40:00.000-07:00

Ingredients :
Serves 4
2 tbsp lime juice
2 egg whites
3 tbsp preserved ginger syrup
800 g/1 lb 12 oz canned lychees in syrup
Star fruite slices and slivers of preserved ginger, to decorate

Method :
Drain ythe lychees, reserving the syrup. Place the lychees in a food processor or blender with the lime rind, juice and preserved ginger syrup and process until completely smooth. Transfer to a large bowl.
Mix the puree thoroughly with the reserved lycheesyrup, than pour into a large, freezerproof container and freeze for 1-1,5 hours, or until slushy in texture. Alternattively, use a ice cream machine.
Remove from the freezer and whisk the egg whites in a clean, dry bowl until stiff, than quickly and lightly fold in to the ice mixture.

Bananas in coconut milk

2008-10-24T11:44:00.000-07:00

Ingredients :
Serves 4
4 large bananas
350 ml/12 fl oz coconut milk
2 tbsp caster sugar
pinch of salt
1 tsp orange flower water
1 tbsp cooked mung beans
Fresh mint sprigs, to decorate.
Method :

Peel the bananas and cut them in to short chunks. Place in a large saucepan with the coconut milk, sugar and salt. Heat gently until boiling and simmer for 1 minute. Remove the pan from the heat.
Sprinkle the orange flower water over the banana mixture. Stir in the mint and spoon into serving dish.
Place the mung beans in a heavy-based frying pan and cook over high heat until they turn crips and golden, shaking the pan occasionally. Let the beans cool slightly, then crush lightly in a mortar using a pestle.
Sprinkle the toasted beans over the bananas and serve warm or cold , decorated with mint springs

Banana and Coconut Ice cream

2008-10-24T11:34:00.000-07:00

Ingredients :
Serves 6-8
2 bananas
225 g/8 oz icing sugar
3 oz/85 g block creamed coconut , chopped
600 ml/20 fl oz double cream
1 tsp lemon juice
fresh fruite, to serve

Method :
Put the creamed coconut in a small bowl. Add just enough boiling water to cover and stir until the coconut is dissolved. Let cool.
Whip the cream with the sugar until thick but still floppy. Mash the bananas with the lemon juice and the whisk gently into the cream,along with the cold coconut.
Transfer to freezer proof container and freeze over night. Serve in scoops with fresh fruit.

Minced chicken skewers

2008-10-24T07:36:00.000-07:00

Ingredients :

Serves 4
450 g/1 lb minced chiken
1 onion , chopped finely
1 fresh red chilli , deseeded and chopped
2 tbsp thai red curry paste
1 tsp jiggery or soft light brown sugar
1 tsp ground coriander
1 tsp ground cumin
1 egg white
8 lemon grass stalks
Boiled rice with chopped..spring onion, to serve.

Method :

Combine the chiken , onion ,chilli, curry paste and sugar in a bowl and stir well to make a thick paste. Stir in the ground coriander, cumin and egg white and mix again.
Divide the mixture in to 8 equal portion and squeeze them around each of the lemon grass stalks. Arrange on a griddle pan and cook under high heat, turning frequently, until browned and cooked through. Serve hot with the rice with the spring onion stirred through it.

Hot Beef & Coconut Curry

2008-10-24T03:18:00.000-07:00

Ingredients :
Serves 4
400 ml/14 fl oz coconut milk
2 tbsp thai red curry paste
2 garlic cloves , crushed
500 g/1 lb 2 oz braising steak
2 fresh kaffir lime leaves , shredded
3 tbsp lime juice
2 tbsp thai fish sauce
1 large fresh red chilli, deseeded and sliced
0,5 tsp ground turmeric
Salt and pepper
2 tbsp chopped fresh basil, leaves
2 tbsp chopped coriander, leaves
Shredded coconut,to garnish freshly cooked rice, to serve

Method :
Place the coconut milk in a large saucepan and bring to the boil. Reduce the heat and simmer gently for 10 minutes, or until it has thickened. Stir in the curry paste and garlic and simmer for a further 5 minutes.
Cut the beef in to 2-cm/3/4-inch chunks. Add to the pan and bring to the boil, stirring constantly. Reduce the heat and add the affir lime leaves, lime juice , fish sauce, sliced chilli, turmeric and 0,5 teaspoon of salt
Cover the pan and continue simmering for 20-25 minutes, or until the meat is tender, addin a little water if the sauce looks too dry.
Stir in the basil and coriander ans season to taste with salt and pepper. Sprinkle with seredded coconut and serve with freshl cooked rice.

Fish Curry

2008-10-24T02:56:00.000-07:00

Ingredients :
Serves 4
2 tbsp Thai soy sauce
4 tbsp fish sauce
Juice of 1 lime
1 fresh red chilli,deseeded and chopped
350 g/12 oz salmons fillets,skinned and cut into cubes
350 g/12 oz monkfish fillet,cute into cubes
3 kaffir lime leaves
400 ml/14 fl oz coconut milk
1 tbsp thai red curry paste
1 lemon grass stalk ( white part only ), chopped finely
225 g/8 oz jasmine rice,boiled
4 tbsp chopped fresh coriander

Method :

Combine the lime juice, half the fish sauce and the soy sauce in a shallow, non-metalic dish. Add the chilli and the fish, stir to coat ,cover with clingfilm and chill for 1-2 hours, or overnight.
Bring the coconut milk to the boil in a saucepan and add lime leaves, curry paste, the remaining fish sauce and the lemon grass. Simmer gently for 10-15 minutes.
Add the fish and the marinade and simmer for 4-5 minutes, until the fish is cooked. Serve hot with boiled rice with chopped coriander stirred throug it.