Monday, May 31, 2010

Grilled chicken with garlic soy sesame crumb


Ingredients (Serves two)

Chicken breast 1
★Liquor 1 tbsp
★Soy-source 2 tablespoons
★grated garlic 1 minute
◇crumbs 5 tbsp
◇white sesame 1 tbsp
Oil 2 tbsp

1 Remove chicken skin, cut into bite sized pieces.
※If you have a thick meat, please half the thickness.

2 Put in 1 and ★ into a plastic bag and keeping 15 minutes.

3 Put in ◇ into another plastic bag.

4 Put in 2 into 3 bag and shaking.

5 Heat oil in a frying pan and cook slowly over medium heat on both sides of 4.

Sunday, May 30, 2010

Cabbage and mushroom sauteed in Mayopon


Ingredients (Serves two)
Cabbage Three
Mushroom 1 / 2 Pack
Other vegetables such as carrots Moderate amount
★ Ponzu 1 tbsp
★ Soy     1 tbsp
★ mayonnaise 1 tbsp
Pepper     Somewhat



1 ★ mixing.

2 fry the cabbage and mushroom, ★ and add pepper

Wednesday, May 26, 2010

Roast rack of lamb with Moroccan spices recipe


The Arabic Food Kitchen invites you to try Roast rack of lamb with Moroccan spices recipe. Enjoy Arabic Food and learn how to make delicious & easy Roast rack of lamb with Moroccan spices dish. This fresh-flavoured roast is lightly spiced with a hint of citrus – an ideal dinner for two

Ingredients

5 tbsp olive oil
1 tbsp harissa paste (use 1½ tbsp if you like it hot)
¼ tsp cumin
¼ tsp turmeric
¼ tsp paprika
¼ tsp ground coriander
20g pack flatleaf parsley , chopped
½ small lemon , juice only
1 rack of lamb (6-8 cutlets, see tip, below)
2 carrots , peeled and cut into chunks
100g couscous
150ml vegetable stock
1 satsuma , juice only
¼ tsp ground allspice
½ x 20g pack of fresh mint , chopped
½ red onion , finely chopped
50g flaked almonds , toasted
Greek yogurt , to serve

Method

1. Preheat the oven to fan 200C/conventional 220C/gas 7. Mix 2 tbsp of the olive oil with the harissa, then add the cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt, then stir. Sit the lamb in a roasting tray, season well, then spread the spice mix over surface of the meat. Roast for 20-25 minutes for rare to medium, 30 minutes for well done.

2. Meanwhile, throw the carrots into a small roasting tin, add a pinch of salt and 1 tbsp of the olive oil. Roast for 15 minutes until carrots are just browning slightly at the edges.

3. Just before you take the carrots out of the oven, prepare the couscous. Tip it into a bowl, pour over the hot stock, then leave to stand for 5 minutes. Break the couscous up with a fork and leave to cool. Add the remaining olive oil and parsley, satsuma juice, allspice, mint and onion, stir well, then add the cooked carrots and season.

4. Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Spoon the couscous on to two plates, scatter over the almonds and top with the lamb. Serve with a spoonful of Greek yogurt.

Try
Good Food know-how

You can buy a ready-trimmed rack of lamb from the chilled section of some large supermarkets. The rack will have about 7-8 rib bones, giving you 3-4 cutlets each. Otherwise, order it from your local butcher or supermarket meat counter. Explain how you want to cook it, and ask them to trim the ribs right down to the fillet and remove the outer layer of fat.

Nutrition per serving
888 kcalories, protein 34g, carbohydrate 40g, fat 67 g, saturated fat 18g, fibre 5g, salt 1.22 g

Recipe from Good Food magazine, January 2004.

Lebanese Lamb Chops with Lemony Lettuce Recipe - Lamb chops with fruity couscous & mint recipe - Moroccan lamb steaks with fattoush

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Saturday, May 22, 2010

Breakfast Sausage: Start the day with a great taste in a healthy way

Breakfast sausage may just be one of the most versatile meats to have on hand. Of course, you can fry it up and serve it with eggs. Or you can place some in a biscuit for a tasty breakfast sandwich. You can crumble it into cream gravy, throw it into breakfast tacos or I’ve even been known to use it on top of my pizza.
Breakfast sausage Ingredients:
2 lbs of ground pork
1 tablespoon of sage
2 teaspoons of marjoram
2 teaspoons of thyme

2 teaspoons of red pepper flakes
1/2 teaspoon of cayenne pepper
1 teaspoon of brown sugar
1/2 teaspoon of salt
1/2 teaspoon of black pepper

            Method:
1. Mix all ingredients together.
2. Form into patties and fry six minutes on each side.
Keeps in the refrigerator for a week.
Note: The spice measurements are not an exact science, and what I tend to do while mixing is pinch off a little bit and fry it up to see if I like the flavor. This is what I start with, but feel free to experiment.

Monday, May 17, 2010

Rice with Broad Beans and Meat Recipe


The Arabic Food Recipes Kitchen invites you to try delicious Rice with Broad Beans and Meat Recipe. Enjoy Arabic food and learn how to make tasty and easy dish of Rice with Broad Beans and Meat.

Serves: 8 persons

Ingredients
2 tablespoons vegetable oil, or ghee
1½ kg lamb shanks
1 bay leaf
1 small cinnamon stick
½ teaspoon whole black peppers
6 cups water or 1½ liters

For the rice:
3 tablespoons vegetable oil, or ghee
2 medium onions or 300 g, finely chopped
1 cup frozen broad beans or 200 g, or fresh, peeled
3 cups basmati rice or 600 g
½ cup fresh dill, chopped
3 cubes MAGGI® Chicken Bouillon
4 whole cardamom pods
½ teaspoon ground black pepper

Preparation
  1. Heat oil or ghee in a pot, fry meat until golden brown. Season with bay leave, cinnamon stick and black pepper corns. Add water, cover and simmer the stock on low heat for 2 hours removing froth as it appears. Once the meat becomes tender turn off the heat and set aside.
  2. In another pot, heat the 3 other tablespoons of oil or ghee, add chopped onions and fry for 6 minutes. Add the broad beans to the onions and cook for another 2 minutes.
  3. Add rice, chopped dill, MAGGI® Chicken Bouillon cubes, cardamom pods, and black pepper and mix well.
  4. Add 4½ cups (or 1125ml) of the meat stock to the rice mixture and cook on low heat for 20 minutes or until the rice is cooked.
  5. Arrange the rice in a wide serving dish, pour the meat on top and serve.
Broad Beans Stew with Lamb - Middle Eastern broad bean dip recipe - Saudi Rice with Meat

Save and share Rice with Broad Beans and Meat Recipe
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Sunday, May 16, 2010

Middle Eastern broad bean dip recipe


The Arabic Food Recipes Kitchen invites you to try Middle Eastern broad bean dip recipe. Enjoy Middle Eastern cooking and learn how to make broad bean dip.

Preparation Time10 minutes
Cooking Time 2 minutes
Makes 1 cup

Ingredients

600g frozen broad beans
2 large garlic cloves, crushed
3 tsp ground cumin
1 tbs lemon juice
1/4 cup (60ml) extra virgin olive oil, plus extra for serving
1/4 tsp sumac, plus extra for serving
Toasted pitta or Turkish bread, to serve

Method
  1. Bring a large saucepan of water to the boil and cook broad beans for 2 minutes. Drain and plunge into cold water. Drain again and remove the outer skins.
  2. Place broad beans and remaining ingredients in a food processor and process until smooth. Season to taste with salt and pepper. Transfer to a serving bowl, drizzle with a little extra oil and sprinkle lightly with extra sumac. Serve with pitta or Turkish bread.
  3. This is also nice in sandwich wraps or with a mezze plate.

Notes
1kg fresh broad beans will give you 350g podded beans. To prepare fresh beans, remove beans from pods and slip off skin.

Source
Fresh Living - 12 September 2005, Page 42
Recipe by Rebecca Truda

Red Pepper Hummus - Baba Ghanoush - Egyptian Falafel

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Middle Eastern Lamb Burgers Recipe


The Arabic Food Recipes kitchen invites you to try delicious and easy Middle Eastern Lamb Burgers Recipe. Enjoy middle eastern cooking and learn how to tasty Lamb burgers.

Ingredients (serves 4)

800g lamb mince
1 tablespoon Middle Eastern spice mix
olive oil cooking spray
4 small pocket pita breads
1 bunch rocket, torn
2 tomatoes, thinly sliced
200g plain Greek-style yoghurt

Method
  1. Combine mince and spice mix in a bowl. Mix with your hands until well combined. Divide mixture into 4 portions. Shape each into a 12cm (diameter) patty. Refrigerate for 30 minutes.
  2. Heat a barbecue plate, frying pan or chargrill over medium heat. Spray with oil. Cook patties for 4 to 5 minutes each side or until cooked through. Transfer to a plate. Cover with foil and allow to stand for 5 minutes.
  3. Split pocket breads about halfway through. Fill with rocket, tomato and patties. Serve with yoghurt.
Source
Super Food Ideas - September 2004, Page 68
Recipe by Tracy Rutherford

Lebanese Lamb Chops with Lemony Lettuce Recipe - Middle Eastern Lamb Skewers Recipe - Middle Eastern spiced lamb pizza

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Saturday, May 15, 2010

Beef Sukiyaki- Japanese food recipe from Oishi Ryori

Beef Sukiyaki- Japanese food recipe from Oishi Ryori
 

Ingredients:

  • 1 pound thinly sliced beef * It tastes better if the beef slices are very thin.
  • A handful of shirataki noodles (made from yam cakes) or cellophane noodles
  • 7-8 shiitake mushrooms
  • 1 block enoki mushrooms
  • 1 medium negi
  • 1/2 Chinese cabbage
  • 1 yaki-dofu (grilled tofu)
  • For sukiyaki sauce:
  • 1/3 cup soy sauce / 3 tbsps sake (Japanese rice wine) / 5 tbsps sugar / 3/4 cup water
  • For dipping: 4 eggs

Preparation:

Cut all ingredients into bite-sized pieces. Arrange all ingredients on a large plate and place the plate at the table. Mix soy sauce, sake, sugar, and water to make sukiyaki sauce. Set an electric pan or a skillet at the table. *After this point, everything is done at the table as you eat. Heat a little oil in the pan. Fry some beef slices, then pour sukiyaki sauce in the pan. Add other ingredients when the sauce starts to boil. Simmer until all ingredients are softened. Dip the cooked sukiyaki into the raw, beaten eggs and begin to eat. As the liquid boils away, add more sukiyaki sauce.
Video Below:

Japanese soup noodles- Udon recipe: easy to cook and delicious

Japanese soup noodles- Udon recipe: easy to cook and delicious
Japanese Recipes
Japanese Food Pictures
Ingredients:

* 1 bunch fresh spinach
* 6 cups dashi soup
* 1/3 cup soy sauce
* 2 Tbsp mirin
* 1/2 tsp salt
* 1/4 lb thigh, cut into bite-size pieces
* 4 packages pre-boiled udon noodles
* 4 slices kamaboko (fish cake)
* 6 inches negi/leek, diagonally sliced
* 4 eggs
* *your favorite toppings (tempura, mochi, etc...)



Preparation:
Boil spinach for a minute and cool in water and drain well. Cut boiled spinach into 1 inch lengths. Mix dashi soup stock, soy sauce, mirin, and salt in a bowl. Divide the soup into four individual earthen pots and cook on medium heat. Add chicken in the soup and simmer until cooked. Add udon noodle in the pot and place kamaboko and spinach on the top. Simmer for a few minutes. Add negi/leek and drop an egg in the soup. Cover with a lid and stop the heat and let it steam.
Here is avideo to help you understand .

Sunday, May 2, 2010

Blueberry Ice Cream Recipe version 1 & 2








Blueberry Ice Cream Recipe version 1

2 pints blueberries
1 1/2 cups sugar
3 tablespoons orange juice
4 cups light cream
1 teaspoon vanilla extract

In a 3-quart saucepan combines blueberries, sugar and orange juice.

Mash berries slightly and cook over medium heat, stirring occasionally, until the mixture comes to a boil. 

Simmer 5 minutes.Remove from heat and puree in a food processor or blender. Push mixture through a strainer with the back of a wooden spoon.

Cool the mixture. In the chilled canister of ice-cream maker combine blueberry mixture, cream and vanilla. Freeze according to manufacturer's directions.

Blueberry Ice Cream Recipe version 2

3 cups blueberries
3 cups table cream
1 1/4 cups sugar

Blend in blender just before putting in machine.
Simple recipe, great ice cream. Nice texture, nice flavor (not too sweet).

More Ice Cream Recipes

Banana Walnut Ice Cream Recipe





This Banana Walnut Ice Cream Recipe is one of the easiest soy ice cream recipes you'll ever deserve. Enjoy!


Banana Walnut Ice Cream Recipe

1 cup milk
2 eggs
1/3 cup sugar
2 bananas, mashed
1 cup cream
1/2 cup walnut pieces

Beat eggs in a bowl. Beat in sugar. Heat milk to almost boiling. Stir into eggs. Stir milk/egg mixture into bananas. Cool. Add cream. Mix in machine. Add walnuts shortly before done.

More Ice Cream Recipes

Peanut Butter Banana Ice Cream Recipe



Peanut Butter Banana Ice Cream Recipe for quick and easy treat simply for your kids!

Ingredients:

3 cups milk
3 eggs
1 cup sugar
1 cup whipping cream
1/2 cup peanut butter
3 ripe bananas
1 lemon, juice

Beat eggs in a bowl. Beat in sugar. Heat milk to almost boiling. Stir into eggs. Add cream. Cool.

Stir 1 cup of milk mixture into peanut butter to make peanut butter more liquid.

Pour peanut butter mixture into milk mixture. Mix in machine. While mixing, mash bananas.

Add juice of lemon to
bananas. When ice cream almost solid, add
bananas and freeze until done.



More Ice Cream Recipes

Saturday, May 1, 2010

Acar-buahan Recipe for Nasi Briani



Acar Buahan. Related recipe - Acar Timun.


Ingredients:

500 gm buah campur [kismis hitam/kuning,prune,aprikot,mangga jeruk,kurma & lobak asin..potong kecil]
sedikit cili api jeruk [jika suka]
belimbing kecut [belimbing yg telah dijerukkan dn di jemur sampai kecut]
jeruk limau

Bahan Mesin Halus:

500 gm bawang kecil
10 ulas bawang putih
10 cm halia
100 gm cili kering
3 s/b rempah kari ikan [goreng tanpa minyak]

500 gm minyak
500 gm gula pasir
1 botol kecil cuka
1/2 cawan bijan [goreng tanpa minyak]

Method:

1. Panaskan minyak dan tumiskan bahan mesin dan sehingga wangi,garing dan naik minyak.
2. Masukkan gula dan cuka dan biarkan reneh sehingga naik minyak lagi.
3. Masukkan semua buah campur & cili api jeruk dan masakkan lagi sehingga naik minyak dan pekat.
4. Sejukkan baru dimasukkan dalam bekas kering.
5. Bila nak hidangkan baru taburkan bijan tadi.

> Nasi Briani Recipe
 

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