Indonesian Special Food Kare Ayam

Indonesian Special Food Kare Ayam

Ingredients:
1 whole free range chicken, cut into 8 pieces
2 cm galangal, smashed
2 bay leaves
250 ml coconut cream (450 ml light coconut milk)
2 tbsp chicken stock powder
1/2 tsp white sugar

Paste:
5 Asian shallots or 1/2 small red onion
3 cloves garlic
1 tsp coriander ground
1/2 tsp turmeric ground
1 tsp salt

Directions:
- Boil chickens until are just tender, discard the excess fat
- Heat 2 tbsp cooking oil in small fry-pan, stir fry paste until fragrant
- Add paste, galangal and bay leaves into the soup
- Add chicken stock and salt, adjust the taste
- Cook for another 10 minutes, stirring occasionally
- Remove from heat

Garnish:
- Cabbage, thinly slice
- Bean sprouts, soak in hot water about 30 seconds, drained
- Emping crackers
- Spring onion, thinly chopped
- Celery leaves, thinly chopped

Chili Sauce :
5 red chillies and 1/2 big tomato, cook in boiling water for 1 minute
using food blender, process until smooth (mortar and pestle will do the best)
add a little bit hot water, 1/2 tsp vinegar and 1 tbsp sweet soy sauce (ketcap manis)
stir well, ready to serve.

Serving Suggestion:
- Put veggies into serving bowl
- Sprinkle with spring onion and celery
- Spoon chicken and soup into the bowl
- Serve with emping crackers and chili sauce

Fruity Couscous Salad

Fruity Couscous Salad
Serves 4

* 1/4 cup pineapple juice (saved from canned pineapple, below)
* 1/4 cup water
* 1/3 cup couscous
* 1/3 cup dried cranberries
* 1/3 cup raisins
* 1 cup canned chunk pineapple, packed in juice
* 1/4 cup chopped green onions
* 2 tablespoons light raspberry vinaigrette

1. In a small saucepan, bring the pineapple juice and water to a boil.
2. Add the couscous, cranberries and raisins. Cover pan and turn off heat. Steep for 5 minutes.
3. Fluff couscous with a fork, and place into a mixing bowl to cool for 10 minutes.
4. Add remaining ingredients and stir to combine.
5. Mold the couscous salad in a 1/2-cup measuring cup. Unmold onto salad plate.

California Avocado Grapefruit Salad

California Avocado Grapefruit Salad

2 large avocados
2 ruby red grapefruit (or other sweet variety)
Poppy seed dressing (brand of your choice)
Lettuce leaves

1. Peel and slice avocados. Section grapefruit, removing pulp.
2. Toss avocados and grapefruit with dressing (about 1/3 cup).
3. Serve on lettuce leaves.
4. Optional: As shown in the photo, you can add orange slices and garnish with fresh citrus peel and a sprig of mint before serving.

Rainbow Seafood Pasta Salad

Rainbow Seafood Pasta Salad

Ingredients :
60g pasta shells – cooked and drained well
4 large prawns – cooked and peeled, cut each prawn into 4 portions
1 medium size tomatoes - removed seeds and chopped into cubes
½ ear of large sweet corn – steamed or boiled, kernel removed from cob
1 small Japanese cucumber – removed seeds and chopped into cubes
Handful of black raisins and sunflower seeds
A few leaves of baby butterhead (cut into strips)

Dressing (thousand islands sauce):
4 tbsp mayonnaise
2 tbsp tomato ketchup
2 tsp lemon juice (start with 1 tsp)
2 drops of Tabasco sauce (optional)
Dash of pepper
Sugar or salt (if necessary)
1 tbsp extra virgin olive oil (for mixing later)

Methods :
1) Bring a large saucepan of water to the boil. Add the pasta and follow the cooking instructions on the packet. Drain well and leave to cool.
2) Prepare the dressing, cover with cling wrap and keep in the fridge.
3) Prepare all the ingredients.
4) Put all the ingredients into a salad bowl and mix well with the dressing. Alternatively, you can divide the ingredients between the serving bowls and then drizzle over the dressing. Serve and enjoy!

Angel Food Cake Recipe

Angel Food Cake Recipe

Ingredients :
1 cup cake flour
12 large egg whites
3/4 cup sugar
2 tablespoons sugar
1 1/2 teaspoons cream of tartar
1/2 teaspoon almond extract
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup sugar

Preparation :
1. Separate the eggs in a glass - don’t get any egg yolk in the whites!
2. Use an angel food cake pan, without greasing it.
3. Preheat the oven to 375° F.
4. Sift the cake flour and 3/4 cup plus 2 tablespoons sugar; set aside.
5. Combine the vanilla and almond extract in a small bowl; set aside.
6. Beat the egg whites, cream of tartar and salt until it forms peaks.
7. Slowly add the other 3/4 cup of sugar, then beat on high until stiff peaks form.
8. Beating on low, slowly add the flour mixture and extracts.
9. Make sure you fold in the sides and bottom of your mixing bowl.
10. Spoon into the angel food cake pan.
11. Move a knife through the batter to remove any air pockets that may form.
12. Bake for about 30-35 minutes (or until the top springs back when lightly touched with a finger).
13. Invert the pan onto a tin funnel to cool completely.
14. To remove the cake from the pan, firmly spank the sides of the pan (you could also use a knife, but this sometimes tears the sides of the cake).
15. Invert the cake onto a serving plate, then take the knife to the top and gently cut the cake away from the pan insert, and just give the cake a gently but firm tap or downward shake on to the plate.
16. You can add whipped cream, strawberries, peaches or any other fruit you like to this cake.