What else can't be cooked with coconut milk? Majority of the vegetables in the Philippines can be used as an ingredient to a sumptuous meal with a coconut milk. You can also cook Pork, Chicken and seafood’s. This time, let me show you how to cook Ginataang Sitaw. If you search online, there are lots of English translations of "Sitaw", some calls it Green Beans, Long Green Beans, Long Beans, etc...
Ingredients:
- 1/4 Kilo of Sitaw (cut at least 2 inches in length)
- 1/2 Kilo of Pork Belly or Liempo (cut into cubes)
- 1/4 Kilo of Shrimps (Shelled)
- Onions
- Garlic
- Green Chili (Chopped)
- Cooking Oil
- Ginger
- Fish Sauce, Salt and Pepper
- Shrimp Paste
- Coconut Milk (Powdered or Canned)
- 1 cup of water
Cooking Procedure:
- In a pan, pour the cooking oil, sauté' garlic and onions.
- Add the ginger. After few minutes of sautéing, pour fish sauce. There's no exact measurement of the fish sauce or salt and pepper, it depends on how you like the taste.
- After pouring the fish sauce, add shrimp paste until it's cooked, unless the shrimp paste was already cooked or sautéed'.
- Now you can add the pork and cook it until its tender.
- When pork is tender enough, add shrimps and the chopped green chili’s.
- Sauté it for a minute and pour the mixture of one cup of water and the powdered coconut milk or in can.
- Once it boiled, pour the long beans or sitaw and cook it until it's half cooked. Or you can cook it very well.
Remember, this recipe is just a guideline to cook but the outcome of your cooking will always be your decision.
Do not be scared of experimenting different ingredients.
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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Maamoul: Stuffed Date-Orange Cookies Recipe. Enjoy our easy Eid Iftar desserts and learn how to make Maamoul: Stuffed Date-Orange Cookies.
Total Time: 2 hr 15 min Prep 45 min Inactive 1 hr 0 min Cook 30 min
Yield: 20 cookies Level: Intermediate
Ingredients Filling:
1/2 pound pitted soft Medjool dates 2 tablespoons water Pinch fine salt 1/4 cup finely chopped crystallized ginger 1/2 teaspoon finely grated orange zest
Dough:
2 cups all-purpose flour 1 teaspoon baking powder 1 tablespoon confectioners' sugar, plus about 1/2 to 2 cups more for dusting Pinch fine salt 1/2 cup unsalted butter (1 stick), plus 2 tablespoons 2 tablespoons neutral flavored oil, such as canola 1/4 cup milk
Directions
Preheat the oven to 325 degrees F.
To make the filling: Puree the filling ingredients in a food processor until evenly combined, about 1 to 2 minutes. Remove and set aside. Clean the processor bowl.
Put the flour, baking powder, the 1 tablespoon confectioners' sugar, and salt in the bowl of food processor and pulse 3 to 4 times to mix. Add the butter, oil, and milk pulsing until the dough just comes together. Take care not to overwork the dough; it will be slightly wet.
Remove dough from the processor, and roll into 20 equally sized balls. In the palm of your hand, press and pat each ball of dough into a 2 3/4-inch round. Place a rounded teaspoon of filling in the center of each round and draw the edges up and around the filling. Pinch the dough together to make a sealed ball, and then carefully roll the cookie between your palms to make a smooth round ball. Press gently to flatten the cookie slightly, then place them seamed side down on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Gently prick the cookies with a fork or a wooden skewer in a decorative pattern taking care not to pierce the dough to the filling.
Bake the cookies until firm and slightly puffed, and the tops are pale but the bottoms are just beginning to turn slightly golden, about 25 to 30 minutes. Dust generously with confectioners' sugar, cool and dust again.
Other fillings we love: Apricot Golden Raisin Nut Filling:
1/3 cup hazelnuts, toasted and chopped (other nuts can be substituted) 1/3 cup golden raisins 3 tablespoons apricot jam Pinch fine salt
Puree in a food processor until evenly combined.
Quince-Walnut Filling:
1/2 cup walnuts, toasted 1/3 cup quince jam Pinch fine salt
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Maamoul (Mamoul) Recipes. Enjoy our easy Eid Iftar desserts and learn how to make Maamoul.
Simple Eid Cookies (ka’ak) Recipe
Ingredients
1 cup ghee (clarified butter) ½ cup warm milk ½ teaspoon rose water 2 1/2 cup flour 1 teaspoon baking powder 1 teaspoon sesame 1/8 teaspoon salt ¼ kg Turkish delight (lokum, malban) Powdered sugar
Method
- shake ghee, milk and rose water until well combined. - Sift flour and baking powder in a bowl, add sesame and salt. - Add flour mixture to ghee mixture, knead until smooth. - Preheat oven to (180 – 350) degrees. - Form dough into walnut sized balls - Shape Turkish delight into tiny balls. - Make a hole in the center of the dough using your finger. - Place the Turkish delight balls in the center of each ball. - Seal the dough up over it and press edges together. - Flatten each ball a little and make a design using a fork or (monkash) or a cookie mold. - Place cookies at least 1 inch apart onto cookie sheets. - Bake for about 15 to 20 minutes or until lightly browned. - Cool completely on a wire rack. - Dust with confectioners (powder) sugar.
Maamoul with Walnuts Recipe
Serves: 12 Difficulty: Medium Prep Time: 45 minutes
Ingredients:
Dough: 2 cups all purpose flour 1 cup semolina flour 1 tsp baking powder 1/4 cup milk 2 sticks butter at room temperature 1 tsp orange blossom water
Filling: 1 cup ground walnuts 1/4 cup sugar 1/4 tsp cinnamon 1 tsp orange blossom water
8 medjool dates, pitted 1 tsp orange blossom water
vegetable oil powdered sugar
Preparation:
Pre-heat oven to 450 degrees Fahrenheit.
In a large bowl, combine flour, semolina and baking powder, mix well. Next, add butter, milk and orange blossom water to dry ingredients and combine until dough is formed.
In a food processor, blend walnuts until fine and crumbly, pour walnuts into bowl and add sugar, cinnamon and orange blossom water. Next, put the dates into the food processor and blend until it is formed into a fine ball, remove and add orange blossom water, set aside.
To form maamoul cookies, roll dough into balls, smaller than golf balls, poke an indent into the ball and place some of the filling inside, close the opening until all of the filling is concealed. Next, wipe down the maamoul mold with some vegetable oil so that dough does not stick, press ball into the maamoul mold and then tap our the cookie by hitting the mold on the side. Place the cookies on a non-stick baking sheet and bake for 20 minutes, until bottom of the cookie is light brown. Remove cookies and let cool completely, dust cookies completely with powdered sugar and store in an air tight container for up to 2 weeks.
Pistachio Maamoul Recipe
Ingredients
For the dough:
9 cups semolina or 1500 g
1½ cups butter or 300 g, melted
1½ cups ghee or 300 g, melted
1 cup caster sugar or 200 g
1 teaspoon ground nutmeg
1 teaspoon ground mahlab
1 teaspoon yeast
¾ cup rose water or 190 ml
¼ cup blossom water or 60 ml
For the filling:
3½ cups pistachio nuts or 500 g
1 tablespoon blossom water
2 tablespoons rose water
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
½ cup caster sugar or 100 g
Preparation
In a bowl, combine semolina, butter, ghee, sugar, nutmeg, mahlab, and yeast. Mix the ingredients well then cover and set aside for at least 4 hours.
Pin an electric mixer, blend the pistachio until they are completely crushed. Remove and place in a bowl.
Mix blossom water, rose water and NESTLÉ® Sweetened Condensed Milk until all ingredients are well combined. Cover and place in fridge for 1 hour.
Add rose water and blossom water to the dried mixture, knead by hands until the dough starts to hold together or forms a paste. If necessary, add a small amount of rose water.
Remove a small piece of dough and flatten it with your hands and place a teaspoonful of the filling. Close carefully to form a ball.
Press the stuffed dough into a wooden maamoul mold to form a pattern on the upper side of the dough.
Tap out onto an cookie sheet that is not greased and bake in a 185c for 15-20 minutes or until lightly colored but not browned.
Kahk with Dates Recipe
Ingredients:
2 cups samn balady
1 cup milk
4 1/2 cups flour, all purpose
2 tablespoons baking powder
1 teaspoon instant yeas
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 tea spoon ground ginger
sesame seeds
Preparation:
Heat the samn balady (Gee) until almost boiling.
Add the baking powder and the spices to the flour.
Carefully add the flour to the hot samn balady (Gee) and stir with a wooden spoon.
Keep stirring and stirring and stirring.
When the mixture cools down a little, but is still warm, (ie you can knead it with your hands without causing permanent damage), add the instant yeast to the milk with a teaspoon of sugar, then stir gently into the dough.
Knead it for a short while, cover and let it rest. (Officially you should shape the kahk now and let it rest later).
After an hour or so you can start shaping the dough with your hands into little balls and then flatten them.
You can add nuts, agwa (date spread), or other filling when you are making it into balls.
Put them in a cookie tray and let them rest for a little.
Then put them in a preheated oven (345 F), and watch them. Usually 15 minutes is enough.
Take them out, wait until they cool and sprinkle with powdered sugar just before eating.
Mamool Recipe
Ingredients:
2 cups semolina flour 1 1/2 cups shortening 1 cup boiling water 3/4 cup white sugar 2 cups ground walnuts 1 teaspoon rose water 1/4 cup confectioners' sugar for dusting (optional)
Preparation:
Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork. Pour in boiling water, and mix to form a solid dough. Turn the dough out onto a lightly floured surface, and knead for a minute or two to be sure the dough is well blended. Cover dough and let stand for at least one hour, or as long as overnight.
In a medium bowl, mix together the sugar, ground nuts, and rose water so that the mixture is uniform. Set aside.
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets, or line with parchment paper. Knead dough again briefly, and form into walnut sized balls. Make a hole in the center using your finger. Fill the hole with the nut mixture, and seal the dough up over it. Gently form into balls or crescents, or make designs into the dough using a fork. Place cookies at least 1 inch apart onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until lightly browned. Dust with confectioners sugar while still warm if desired.
Tips:
Almonds or unsalted pistachios may be used for filling also. If rose water is not available in your area, you can use 1/2 teaspoon of cinnamon for flavoring.
There are many variations for shaping these cookies including rectangles rolled into mini jelly rolls, or shape 3 inch rounds from balls, place filling in the center, and fold the sides over to cover, and seal.
Maamool with Dates
Ingredients:
1 1/2 # semolina
1 cup sugar
1 1/4 # pound butter
boiling water
2 # fresh dates, pitted and pureed
Preparation:
Combine the semolina and the sugar in a large bowl, mix thoroughly. Melt 1# pound of the butter and let it come to a boil . Gradually add the butter to the semolina mixture. Knead well. Set aside in a sealed airtight container at least one hour before using.
When you are ready to use the dough add small amounts of boiling water to make the dough soft and pliable. Wear rubber gloves to protect hands from the boiling water. Combine the dates with the 1/4 # pound of butter (it is better to let this soften first). Knead together until they are well blended. Mold the pastry in small ball about 2 inches in diameter. Hollow out the center of the ball using your finger. Form a shell about 1/4 inch thick.
Fill the hollow with the date mixture. Seal the top by pressing the dough together. Flatten lightly between your palms to form a pie shape. Use the tines of a fork to make a design around the top.
Place on a baking sheet. Cook in a pre heated oven 450 degrees F or 230 degrees C for 20 minutes or until light golden brown. Sprinkle with powdered sugar. Store in sealed airtight containers.
Maamool with Walnuts
Ingredients:
2 cups smeed (semolina)
1 cup boiling water
1 1/2 cups samneh (or other shortening)
1 tsp. ma'ez zahr (orange blossom essence)
1 tsp. rose water
3/4 cup fine sugar
1 1/4 cup crushed walnuts
Preparation:
Make dough of smeed, samneh and boiling water. Knead well together. Cover tightly and leave overnight.
On the second day knead again thoroughly and form into small balls. Hollow out their centers. Fill the hollow with mixture of sugar, nuts and flavorings.
Press the dough back over the filling. Press each cookie onto a buttered baking pan and flatten and decorate with the tines of a fork. Or, shape the dough in the carved molds made in Lebanon especially for this purpose. Bake in moderate oven until lightly browned. Dust liberally with powdered sugar while hot.
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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Hammour (Grouper) with Onions, Olives and Orange Zest Recipe. Enjoy our easy recipes and learn how to make Hammour (Grouper) with Onions, Olives and Orange Zest.
Ingredients
1 Kg hammour (grouper) fillets
for the marinade
1 Tbsp ground cumin 1 Tbsp ground coriander 1 Tbsp ground cardamom 2 Tbsps hopped garlic salt and pepper 1 Tbsp lemon or orange juice for the sauce 2 large onions, sliced 1 green onion, chopped ¼ cup sliced green olives 1 tsp orange zest 1 tsp rosemary 1 tsp lemon juice 2 Tbsps olive oil 1 Tbsp white vinegar ¼ cup fish or chicken stock
Method
• Wash the fish fillets and pat dry. • Mix together the cumin, coriander, cardamom, garlic, salt, pepper and lemon juice in a deep dish. • Put the fish in the dish and cover the fish with the mixture. • Cover and refrigerate for an hour to marinate. • Mix together the sauce ingredients in a bowl and season with salt and pepper. • Arrange the fish fillets in a dish and cover with the onion and olive mixture. Add the stock to the dish. • Bake in a 350 degree oven for 25-30 minutes or until the fish is fully cooked. • Place the fish on a dish and garnish. • Serve hot with salad and white rice.
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Herbed Beans Purée (Besara) Recipe Recipe. Enjoy our appetizer recipes and learn how to make Herbed Beans Purée (Besara) Recipe. Ingredients
2 Cups dried favabeans, skinless 6 Cups water 1 Onion (medium size), diced ½ Cup celery, cut 2 Garlic cloves 1 Tbs fresh coriander, chopped 1 Tbs parsley, chopped 1 tps mint, dried or ¼ cup fresh mint Salt and pepper 2 Tbs vegetarian oil ½ Cup onion, julienned
Method
- Wash favabeans (either soak for 8 hours or boil in water for 7 minutes and rinse). - Add water to the favabeans and remaining ingredients except for oil and onion. - leave mixture over low heat for about 2 hours without stirring. More liquid can be added if needed. - Skim foam from top as necessary. - Drain when all components are fully cooked, mash using a potato mash or electric mixer. Return over medium heat; stir until the mixture is thickened. - Serve Besara warm or cold after pouring into serving plates. - For garnish, fry onion in hot oil until golden brown, place on paper towel to absorb excess oil (can top with lemon peel).
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Zucchini stew Recipe. Enjoy our easy recipes and learn how to make Zucchini stew.
Ingredients
½ cup oil 1 teaspoon mustard seed ½ cup chopped onion 2 minced garlic cloves 2 teaspoons chopped fresh ginger Salt 1 chopped chili pepper 1 cup zucchini (small cubes) 1 tablespoon Masala spices Paratha bread or rice for serving
Method
- Heat the oil in a skillet, toast the mustard seeds. - Add onions, garlic and ginger, cook for 3 minutes then season with salt , pepper and chili peppers. - Add the zucchini cubes, stir and season with Masala, cover and lower the heat and leave until completely cooked. - To be served with paratha bread or cooked basmati rice.
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Harissa lamb & houmous flatbreads Recipe. Enjoy our easy recipes and learn how to make Harissa lamb & houmous flatbreads.
Make lamb steaks go further with this simple light supper idea
Heat the grill to high. Place the lamb on a baking tray, rub all over with the harissa and season. Grill for 6-8 mins, turning halfway through cooking. When the lamb is cooked to your liking, remove to a plate and allow to rest for a couple of mins.
Meanwhile, warm the flatbreads, then spread each with 1 tbsp houmous. Mix the carrot and parsley. Slice the lamb and scatter down the middle of each flatbread. Top with carrot, drizzle over any resting juices, roll up and eat.
Nutrition per serving
390 kcalories, protein 28g, carbohydrate 34g, fat 17 g, saturated fat 6g, fibre 4g, sugar 4g, salt 1.45 g
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Falafel & halloumi stacks Recipe. Enjoy our easy recipes and learn how to make Falafel & halloumi stacks.
Get a double whammy of Middle Eastern favourites with these veggie burgers
Easy Serves 4 Prep 20 mins Cook 20 mins Vegetarian
Ingredients
1 x 400g tin chickpeas , drained 1 garlic clove , crushed 1 tsp ground cumin ½ tsp ground coriander 1 tsp mild chilli powder 1 tbsp plain flour olive oil 1 x 250g block halloumi cheese , cut into 8 4 crusty rolls 1 head Little Gem lettuce 2 tomatoes , sliced chilli sauce ½ 200g tub houmous
Method
Whizz the first 6 ingredients in a food processor and form into 4 burgers. Chill for 10 minutes, then fry in a little olive oil until crisp.
Grill the halloumi. Fill the rolls with falafel, halloumi, salad, chilli sauce and houmous.
Nutrition per serving
562 kcalories, protein 24.9g, carbohydrate 45.4g, fat 32.4 g, saturated fat 11.2g, fibre 6.1g, salt 3.87 g
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try spring green fattoush Recipe. Enjoy our salad recipes and learn how to make spring green fattoush.
Savour all the flavours of spring in every bite with this elegant, seasonal salad
Easy Serves 6-8 as a starter or side Prep 40 mins Cook 10 mins Vegetarian
Ingredients
500g broad beans , frozen or fresh 1 cucumber 3 wholemeal pitta breads zest and juice 1 lemon 4 tbsp olive oil 1 tsp caster sugar 20g bunch mint , smaller leaves picked, rest very roughly chopped 20g bunch flat-leaf parsley , very roughly chopped small bunch chives , snipped 170g feta cheese , crumbled
Method
First get all the ingredients ready. Bring a pan of water to the boil, add the beans and boil for 2-3 mins until just tender. Drain, rinse with cold water to cool, then drain again. Pod the beans from their skins into a large mixing bowl, discard the skins. Halve cucumber lengthways, scrap out the seeds using a teaspoon, then slice into half-moons and throw in with the beans. Split the pittas so you have 6 thin circles of bread, then toast.
Whisk together lemon zest, juice, olive oil and sugar with plenty of seasoning. Pour over the beans and cucumber, add all the herbs and toss together. Tear the toasted pitta into pieces and add this to the salad with the crumbled feta. Toss together very gently - hands are best - then pile onto a platter to serve.
Nutrition per serving
264 kcalories, protein 13g, carbohydrate 22g, fat 15 g, saturated fat 5g, fibre 7g, sugar 4g, salt 1.12 g
Recipe from Good Food magazine, May 2010. More Arabic Food Recipes:
Chinese style Steamed Cod fish recipe. Good source of protein and easy to prepare. This version is quick and a very good combination with bean paste. Chinese steamed fish is just so delicious! Photo credit - GourmetEstorie.com.
Ingredients:
2 pieces (350g) cod fish (sliced or whole cut)
1 tbsp soy bean paste
2 red chilli (chopped)
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp chopped spring onion
1 tbsp shallot oil
Seasonings:
1 tbsp plum sauce
½ tsp sugar
½ tsp sesame oil
2 tbsp water
Method:
Wash the cod and drain.
Mix soy bean paste, red chilli, minced garlic, minced ginger, shalot oil and Seasonings together.
Pour the chilli mixture over the fish.
Steam over high heat for 7-8 minutes, sprinkle with chopped spring onion.
I’m kind of tired of the food that we usually eat at the Dining Facility and thought of cooking Tinola. Instead, I cooked this dish that is usually cooked with Pork and is called Pork Binagoongan. This time is Chicken Binagoongan.
Here’s the recipe and how to cook this Chicken Binagoongan.
Ingredients:
1 whole chicken (cut in single portion)
1 cup of bagoong alamang (Shrimp Paste)
1 head of garlic (minced)
2 big onions (sliced)
4 tomatoes (diced)
Fish Sauce
Cooking oil
4 chili peppers (minced) or according to taste
¼ cup vinegar
4 tablespoons brown sugar
Cooking procedure: 1. In a casserole, put cooking oil and sauté garlic, onions, tomatoes and chillis. Add fish sauce and chicken.
2. When chicken is tender, add bagoong/shrimp paste and cook for 5 minutes.
3. Pour in the vinegar and stir well, add the sugar and let it simmer for few minutes until it's cooked.
Any comments and suggestions are welcome.
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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Potato, Beets and Cauliflower Puree Recipe. Enjoy our appetizer recipes and learn how to make Potato, Beets and Cauliflower Puree.
Ingredients
Ingredients ½ kg potato 1 tsp turmeric 1 tsp thyme 1 Tbsp green onion, finely chopped 2 Tbsp grated parmesan cheese ½ kg cut cauliflower 1 red pepper, finely diced ½ kg beets 1 Tbsp tomato paste Salt & white pepper
Method
• Wash potatoes, peel and place in a medium pot and add enough water to cover, add a generous amount of salt and turmeric bring to boil. • Reduce the heat to medium-low and let simmer until the potatoes are tender, about 30 minutes. • Drain the potatoes and mash them with a masher. • Season with salt and pepper; add the thyme, chopped onion and the cheese. Mix well. • Wash the cauliflower, place in a pot, cover with salted water, then bring to a boil until tender. • Drain the cauliflower and mash it. • Season with salt and pepper, add chopped pepper and cheese. Mix well. • Wash beets, place in a pot, cover with water then boil it until tender. • Drain the beets, peal by rubbing skins and mash them. • Season with salt and pepper, add tomato paste. Mix well. • Serve hot as a side dish.
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Phyllo with minced beef Recipe. Enjoy Side Dish recipes and learn how to make Phyllo with minced beef.
Ingredients
3 Tbs olive oil 1 onion, finely chopped 2 Garlic cloves, chopped 1 Kilo minced (ground) beef Salt and pepper ¼ Tsp ground all spice ½ Cup parmesan cheese, grated Butter, melted for brushing Phyllo 2 Eggs, beaten 1 Cup milk
Method
- Heat oil in a skillet over medium heat, add onion and garlic, stir until soften. - Add minced beef, sauté for 10 minutes, season with salt, pepper and spices and stir frequently until well combined. - Remove from heat, add cheese and stir. Set aside to cool. - Preheat oven to 180°C. - Butter a (9X11”) baking dish. - Place about 3 sheets of phyllo pastry on the bottom of the dish, brush with butter (or spray). Repeat until having 4 layers of phyllo. - Spread the beef mixture; add 4 dough of phyllo as previous. - Repeat the same until having 3 layers of phyllo and beef. - Trim edges of phyllo to fit the pan. - Slice with a sharp knife to form squares or diamond shapes. - Bake for 5 minutes; mix egg and milk, season and pour over the phyllo. - Continue baking for 30 minutes or until golden. - Serve with different sauces.
3. 50gm corn flour 4. 50g plain flour 5. 1/4 tsp baking powder 6. 1 egg 7. 400ml water 8.3/4 salt 9. Oil for deep frying
Step 2: Filling
1½ cup turnip or jicama (sengkwang), julienned ½ cup carrot, julienned 2 cloves garlic (chopped) 2 shallots (chopped) 6-8 medium fresh prawns, shelled, deveined and chopped Salt to taste White pepper powder to taste A dash of oyster sauce
Garnishing:
Spring onion (finely chopped), Coriander leaves
Method:
Mix all ingredients in step 1 into a bowl and beat with an electronic mixer until smooth and let batter stand for 1 hour before use.
Heat oil in a wok with the mold in the oil. Do not overheat the mold. Dip the mold into the batter so it’s evenly coated (but not to the very brim) and then deep fry the batter. To remove the case from the mold while frying, jiggle the mold up and down or use a fork to loosen the edges.
Fry as many cases as you want. The balance batter can be refrigerated (store in air-tight container) and used the next day.
Once the case turns light brown, remove it from the wok and set aside. Pie Tee cups can be prepared ahead and kept in air-tight container until needed.
To cook the filling, add some oil into a wok. Stir fry the chopped garlic and shallots until light brown and fragrant. Add in shrimp, jicama, and carrot and season with salt, pepper, oyster sauce. Cook for 5 minutes.
To serve, fill the cases with the filling, garnish with spring onion, coriander leaves and serve with sweet chili sauce immediately.
Beat eggs well. add salt. blend in sugar and pudding mix. add milks. stir well. Pour in container, (plastic works best), store in freezer at least over night.
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Cream of Mushroom Soup Recipe. Enjoy Soup recipes and learn how to make Cream of Mushroom Soup.
Ingredients
Mushrooms Butter Onions, chopped All purpose flour Chicken or meat stock Salt White pepper Cream Vita cheese for garnish
Method
Clean mushrooms by either blotting with paper towel or using small brush. Mushrooms should not be washed with water as they will darken. Chop into large pieces.
Melt the butter in a sauce pan and place on the stove over a medium heat; add the onion and sauté slightly, then add the mushrooms and stir until soft.
Set aside a small portion of the mushroom mixture to use later as a garnish.
Add flour to the remaining mushroom mixture; stir until thoroughly mixed. Season with salt and pepper to taste. Add the stock; stirring continuously.
Place over a medium heat, and cover the pan tightly until the mushroom mixture is well cooked.
Place the mushroom and onion mixture in a blender and blend thickened.
Add cream before serving. Garnish with the saved mushroom mixture and pieces of vita cheese.
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lentil Soup with Spinach and Wheat Recipe. Enjoy Soup recipes and learn how to make Lentil Soup with Spinach and Wheat.
Ingredients
4 cup tomato juice 2 cup chicken stock ¼ kilo Spinach leaves ½ cup lentil (red, green or jubbah) ½ cup wheat 2 cloves garlic, diced Lemon juice Salt and pepper
Method
• Put all the ingredients except the last three items over medium heat until simmering. • Reduce the heat; leave it for 30-40 min until totally cooked with stirring for time to time. • Add garlic while stirring and season it. • Sprinkling with lemon juice when serving.
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Herbs and Grains Soup Recipe. Enjoy Soup recipes and learn how to make Herbs and Grains Soup.
Ingredients
½ Kilo ground meat 1 Tbsp lemon zest 2 Tbsps chopped dill Salt & pepper 2 Tbsps olive oil 1 onion, chopped 1 tsp garlic, finely chopped ½ cup soaked yellow lentil ½ cup soaked Egyptian rice 2 cup stock 1 Tbsp chopped mint 1 Tbsp chopped basil 1 Tbsp chopped parsley 1 Tbsp chopped coriander 1 Tbsp chopped spinach 1 tsp saffron ½ cup yogurt 2 Tbsp flour 1 Tbsp lemon juice
Method
• Mix ground meat with lemon zests and dill. Season with salt & pepper then shape into small balls. • Put meatballs in the oven pan. Leave in the oven until totally cooked. • Heat oil in a pan then add onion and garlic then lentil and rice and stir. • Add stock to the mixture until boiling then reduce the heat and simmer until cooked. • Add the meatballs and the herbs. Leave until simmering. • Mix yogurt with flour, stir. • Melt saffron in a teaspoon hot water then put over the yogurt, then add the mixture to the stock until start simmering and getting thick. • Serve hot with lemon juice.
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Shrimps Makboos Recipe. Enjoy the Arabic Cuisine and learn how to make Shrimps Makboos.
Ingredients
1 kilo shrimps peeled 2 cloves garlic chopped 2 Table spoon lemon juice 1 Table spoon olive oil Salt and pepper 2 ½ cup onion, chopped 2 Table spoon vegetable oil 3 tea spoon mixed spice (coriander, cumin, cardamom, dry lemon) 1 Table spoon oil 3 cup basmati rice 2 whole dry lemons 2 cinnamon stick 10 black pepper seeds ¼ tea spoon turmeric 5 cup water Saffron 1 Table spoon rose water 4 egg boiled Fresh coriander chopped
Method
- Season shrimps with garlic, lemon juice, olive oil, salt and pepper, set aside. - Put onion in a pan over medium heat, stir then sprinkle with small amount of water, till soft. - Add oil then spices powder, stir for 10 minutes. - Add shrimps, fry from all sides. - Add rice, dry lemon, cinnamon sticks, black pepper seeds, turmeric and water, stir and season with salt and pepper. - Cover and reduce heat, leave till fully cooked for 20 minutes. - Dissolve saffron in rose water, Spread over Makboos, whish slightly. - Decorate with boiled eggs slices and chopped coriander before serving.