How to make Butter Rice

Serve this butter rice with curry, chicken roast or meat stew. Recipe for 6 people.

Ingredients for Butter Rice:

1. 2 cups rice - washed and drained
2. 3 cups water or chicken stock
3. 4 dessertspoons butter
4. 1 dessertspoons chopped onions
5. A small piece of cinnamon and 2 cloves or 1/4 teaspoon of powdered cinnamon
6. 1/4 to 1 cup raisins

Method:

• Put butter in pan and fry chopped onions till golden brown.
• Add rice and fry for about 2 minutes.
• Add water or stock, cover and cook on steady fire till water is absorbed.
• Lower flame and allow rice to cook slowly in its own steam. When rice is cooked, add salt, raisins, cinnamon and cloves. Add more butter if desired.
• Leave pan of rice on slow flame for about 10 minutes before serving.
• To serve, place butter rice on platter and decorate top with fried onions, blanched almonds - fried brown in butter.

Printable Version - Butter Rice

Coffee Butter Buns recipe

Photo: Coffee Butter Buns recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Coffee Butter Buns Recipe. Enjoy the Arabic Cuisine and  learn how to make Coffee Butter Buns.   


Ingredients

For the coffee butter

1 cup butter, room temperature

1 1/2  cup powdered sugar

3 eggs, beaten

2 Tablespoon instant coffee dissolved in 1 tablespoon water

1/4  teaspoon ground cinnamon

1 2/3  all-purpose flour

For the dough

3 2/3  cup all-purpose flour

2 1/2  Tablespoon milk powder

1/3  cup sugar

1 teaspoon salt

2/3  Tablespoon yeast

1 egg, beaten

1 1/8  cup water

1/4 cup butter,room temperature

Method

For the coffee butter

- Cream butter with sugar using an electric mixer until light and fluffy.

- Gradually beat in eggs. Add coffee, while beating constantly.

- Sift the flour, add gradually, continue beating until well combined. Refrigerate for 20 minutes.

For the dough

- Mix flour, milk powder, sugar and salt using an electric mixer on low speed for 1 minute.

- Add yeast, eggs and water. Kneadon medium speed for 8 minutes.

- Add butter, kneading for 5 more minutes until soft, elastic dough is formed.

- Shape into a ball, divide into equal portions (around 55 gm.each ) ,shape into balls. Cover and rest for 10minutes.

- Poke the ball in the middle, fill it with a 10 gm butter pieces. Mold dough over filling and press seams to seal. Roll into balls.

- Arrange stuffed balls on a baking tray, cover and let rise for 45 minutes or until doubled in size.

- Preheat oven to 200 Celsius degrees.

- Put the coffee butter cream in a small piping bag, pipe in concentric circle pattern onto the buns.

- Bake for 12-15 minutes or until golden brown.

- Serve warm.

Chef Osama

More Arabic Food Recipes:

Kunafa Nabulsiah Bil-Kishta
Knafeh
Knafeh Dough
Kunafa Bil-Jibn
Kunafa Recipe
Pistachio Baklawa

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How to make Ikan Pepes

A slightly less risky snack of cooked fish, wrapped with pounded ingredients and grilled in a banana leaf parcel. Looks good, smells great, but wasn't anything special. Simple Singapore food.

Ingredients for Ikan Pepes:

• 4 medium sized fish (horsemackerel)
• 10 dried chillies (soaked in water)
• 6 shallots
• 3 garlic
• 1 thumb-sized turmeric
• 1 slice ginger
• 1 lemon grass
• 1 thumb-sized galangal (lengkuas)
• 1/2 grated coconut
• 1 tsp salt
• banana leaves

Method:

1. Wash and clean fish. Drain.
2. In a mortar, pound chillies, shallots, garlic, turmeric, ginger, lemon grass, galangal to a fine paste. Keep aside.
3. In a medium bowl, combine pounded ingredients, grated coconut and salt. Mix well and coat each fish with the mixture. Wrap each fish in banana leaf. Place in oven and bake (or grill over a charcoal fire) for 30 minutes, turning over once or twice during baking.
4. Enjoy!

Printable Version - Ikan Pepes

Image Credit by avlxyz

Chicken with Vegetables Recipe

Photo: Chicken with Vegetables Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken with Vegetables Recipe. Enjoy the Arabic Cuisine and  learn how to make Chicken with Vegetables. 

Ingredients

For the stock
1 chopped carrots in big pieces
1 chopped onion in big pieces
1/2 celery chopped in cubes
Parsley sticks
3 whole cardamoms
1/2 tea spoon whole black pepper
1 tea spoon whole carnation
Salt

For the Chicken
1 ½ kilo chicken approximately
¼ tea spoon Ground turmeric
¼ tea spoon Ground cinnamon
Chili pepper (optional)
¼ tea spoon Ground dry coriander
¼ tea spoon Ground cardamom
½ tea spoon whole black pepper
½ whole carnation
½ cup mashed tomatoes
1 Chopped potatoes in medium cubes
1 Chopped colorful pepper in medium cubes
1 Chopped eggplants in medium cubes

Method

For the stock
• Put water in a pan and add chicken wings, carrots, onion, celery, parsley, cardamom, black pepper, carnation and salt.
• Place over medium heat, cover but not completely.
• Remove foam and leave to boil then reduce to low heat.

For the chicken:

• Wash chicken well and cut in eight pieces.
• Mix turmeric, cinnamon, chili pepper, dry coriander, cardamom, little oil, in a pan, and then mix well until the mixture becomes like paste.
• Put chicken pieces on the mixture and roll well until they are covered completely. Set aside to marinate.
• Heat olive oil over medium fire and add whole cardamom, whole black pepper and whole carnations.
• Add chicken pieces and fry well from all sides.
• Add little stock and mash tomatoes.
• Add vegetable pieces, season with salt, cover and leave until the chicken is tender.
• Serve with vegetables.

Chef Osama

More Arabic Food Recipes:  

Stuffed grilled Colored peppers
Moroccan rissoles
Moroccan potato salad
Lamb Rack With Maghrabia Biryani (served with Torlly)
Chicken tagine with apricots
Authentic Moroccan lamb tagine 

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Stuffed grilled Colored peppers recipe

photo: Stuffed grilled Colored peppers recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Stuffed grilled Colored peppers Recipe. Enjoy the Arabic Cuisine and  learn how to make Stuffed grilled Colored peppers. 

Ingredients

4 colored bell peppers
¼ cup olive oil
4 cups mashed grilled eggplant
½ cup feta cheese
2 tablespoon chopped mint
1 cup fresh chopped sausage
½ cup cream
1 teaspoon ground coriander
1 tablespoon chopped parsley
1 tablespoon lemon juice
½ cup burgle (soaked and drained)
1 tablespoon minced garlic
1 cup chopped onion
Salt and pepper
2 tablespoon tomato paste

Method

- Turn the broiler on.
- Wash and dry the peppers, brush them with oil, arrange on an oven tin, grill for 10 minutes with frequent turn over.
- While hot, put in a plastic bag, this will make it easily to peel.
- Mix the stuffing ingredients (eggplant, cheese, mint, sausage, cream, coriander, parsley, lemon juice, burgle, garlic and onion, then season with salt and pepper).
- Stuff the peppers.
- In a skillet heat the oil over a medium heat, and then fry the peppers.
- Add the tomato paste, stir and let it simmer until thickened and cooked.
- Arrange on a serving plate , garnish with the tomato paste and serve hot.

Chef Osama

More Arabic Food Recipes: 

Moroccan rissoles
Moroccan potato salad
Lamb Rack With Maghrabia Biryani (served with Torlly)
Chicken tagine with apricots
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes

Save and share Stuffed grilled Colored peppers recipe

 Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Moroccan rissoles recipe

Photo: Moroccan rissoles recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan rissoles Recipe. Enjoy the Arabic Cuisine and  learn how to make Moroccan rissoles.

Ingredients (serves 4)

400g lamb mince
1 long red chilli, deseeded, finely chopped
2 teaspoons finely grated lemon rind
3 teaspoons Moroccan seasoning
2 garlic cloves, crushed
1/4 cup finely chopped fresh flat-leaf parsley leaves
yoghurt, lemon wedges and fresh mint leaves, to serve
Lemon and currant couscous
1 1/3 cups couscous
2 tablespoons currants
1 1/3 cups boiling water
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
1/2 cup finely chopped fresh mint leaves

Method

Make lemon and currant couscous: Place couscous and currants in a heatproof bowl. Add water. Cover and stand for 5 minutes. Add lemon rind, lemon juice and mint. Stir with a fork to separate grains.

Combine mince, chilli, lemon rind, seasoning, garlic and parsley in a large bowl. Using clean hands, shape mixture into four 2cm-thick rissoles. Place on a plate.

Cook rissoles in a large frying pan sprayed with oil, over mdium-high heat, for 3 to 5 minutes each side or until cooked through.

Serve rissoles with couscous, yoghurt, lemon and mint.

Source
Super Food Ideas - March 2008, Page 51
Recipe by Liz Macri

More Arabic Food Recipes: 

Moroccan potato salad
Lamb Rack With Maghrabia Biryani (served with Torlly)
Chicken tagine with apricots
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap

Save and share Moroccan rissoles recipe

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How to make Shark's Fin Soup

Shark's Fin Soup recipe.

Ingredients for Shark's Fin Soup:

• 300 g shark's fin
• 6 pairs of chicken feet
• 1 chicken breast - shredded
• 5 cups water
• Salt to taste
• 200 g crab meat
• 1 1/2 tsp cornflour mixed with 1 tbsp water
• 1 egg white - beat lightly
• black vinegar
• ground pepper

Method:

1. Wash shark's fin in warm water and strain. Keep aside.
2. Bring chicken feet and chicken breast to boil over high flame for 5 minutes, reduce flame to low and simmer for 20 mins. Strain the stock.
3. Bring chicken stock to boil with salt, add shark's fin, shredded chicken meat and crab meat. Simmer for 3 mins, thicken with cornflour.
4. Lastly add in egg white. Remove and serve with black vinegar and pepper.

Printable Version - Shark's Fin Soup