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!

Raw Tuna Sushi

Raw Tuna Sushi

Ingredients :
* 1 cup almonds
* 1 clove garlic
* 1 tablespoon sunflower oil
* 1 dash cayenne (or as much as you want)
* 1½ tablespoons lemon juice (or juice of 1/2 a lemon)
* ⅛ cup nori shreds, soak in the lemon juice
* 1 slice large sheet of nori
* 1 cup buckwheat sprouts, soaked, sprouted and allowed to dry
* ¾ cup cauliflower
* 1 teaspoon nama shoyu (i used tamari)
* ⅛ cup dates (i used about 3 dates)
* 1 teaspoon apple cider vinegar
* 2 pinches salt
* 6 slices avocado (about 1/4 avo)
* ⅛ cup rocket salad/rucola/arugula

Preparation :
So, for the ‘rice’, you need to first blitz in the food processor or blender the buckwheat sprouts. Make sure they’re dry so that it turns into a chunky buckwheat flour. Put that into a bowl. Then do the same with the cauliflower. Put that in the same bowl. Now put the dates, vinegar, salt and soy sauce in the blender and try to blend it to a paste. Mine stayed quite chunky but it’s fine. Add the date mixture to the buckwheat and cauliflower and mix well. It should be quite sticky. If not, add more vinegar or soy. That’s your rice.

Now for the tuna. This recipe is basically the tuna recipe created by James the raw (http://www.goneraw.com/recipes/1908-tuna-salad-sandwiches-) You blitz up the almonds till they’re quite fine. Then add the garlic (chopped), the nori shreds with lemon juice, salt, cayenne, and…that’s it. Whizz it all up. You will probably have to use a spatula to get it all in and mixed around. So, that’s the tuna.

Now, assembly. I’ve never rolled sushi b4 so this is just how I did it and can surely be done better. I first put the rice onto the large nori sheet and spread it over the whole sheet, not right to the edges though. Then layer on the rocket salad and also the avocado. Add a dash of soy sauce also. Then sblodge on the tuna. Roll up the nori roll and dab the edges with soy sauce so that it sticks. Turn the big fat nori roll so that the edges are underneath and slice ‘bite size’ chunks with a sharp knife. I say bite size in quotes because they don’t fit into MY mouth. It may be better to halve the nori sheet and spread the rice and tuna only half as thick. But, I’m just telling y’all how I did it. Anyway, they come out looking like California Rolls.

Vietnam Food Recipe

Beef Pho

Ingredients :
1 kg (2 lb) Beef shin bones
350g Gravy beef
6 cm Thinly sliced fresh ginger
1 teaspoon Salt or to taste
2.5 liters Water
2 tablespoons Fish sauce
400g Thick fresh rice noodles
150g Rump steak, thinly sliced
3 Spring onions, finely chopped
1 medium Onion, very thinly sliced
Herbs & Spices
6 Peppercorns
1 Cinnamon stick
4 Cloves
6 Coriander seeds

Toppings
Chopped red chilli, bean sprouts, fresh purple basil leaves, chopped spring onion, thin lime wedges, fresh coriander leaves.

Method :
Place the bones, gravy beef, ginger, salt and water in a large pan.
*Bring to the boil, reduce the heat to low and simmer very gently, uncovered, for 3 1/2 hours.
*Skim off any scum that forms on the surface.
*Add in the herbs & spices like peppercorns, cinnamon, cloves, coriander seeds and fish sauce. Then cook for another 40 minutes.
*Remove the gravy beef and set it aside to cool.
*Drain the stock, reserving all the liquid and discarding the bones and spices; return the liquid to the pan.
*When the gravy beef is cool enough to handle, cut it against the grain into very fine slices. Set aside.
*Close to serving time, plunge the noodles into a pan of boiling water and cook them for about 10 seconds only, otherwise they will soften and fall apart.
*Drain the noodles well and divide them among large individual soup bowl.
*Arrange the toppings on a platter in the center of the table.
*Bring the beef stock to a rapid boil. Place some slices of the cooked meat as well as a few slices of the raw steak into each bowl of noodles.
*Ladle the boiling stock over the top, sprinkle over the spring onion, and onion slices and serve.
*Each diner chooses their own toppings and can also add sauces such as sweet chili sauce and hoisin sauce to their dish.

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)

Other ingredients you may consider :
- small tomatoes (ie cherry or roma tomatoes), carrot, avocado, lettuce leaves, cooked egg, pine nuts, chicken (instead of prawn), tofu (instead of prawn for vegetarian)

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!

Turkey Meatballs

Turkey Meatballs

Ingredients :
1 1/2 lbs. lean ground turkey or chicken
1/2 cup finely chopped onion
1 egg, lightly beaten
1 cup breadcrumbs
2 T. fresh parsley, finely chopped
2 T. fresh basil, finely chopped
2 T. fresh oregano, finely chopped
2 cloves garlic, passed through a garlic press
1 tsp. sea salt
1 tsp. freshly ground black pepper

Directions :
1. Preheat oven to 400 degrees.

2. In a large bowl, place egg and breadcrumbs or oat bran. Add spices and mix well. Add remaining ingredients and mix well. Using an ice cream scoop make meatballs and place on prepared cookie sheet. Place in hot oven and bake for 20 minutes or until golden.

Nutritional facts per serving:

Calories: 170 - Calories from fat: 24 - Protein: 30g - Carbs: 11g - Dietary fiber: 2g - Sugars: 0.8g - Fat: 2g - Sodium: 327mg

Braised Tofu

Braised Tofu

Ingredients :
300g Pressed Tofu (1 box)
10 pieces Medium Prawns (shell & remove veins, leaving the tail)
4 Dried Chinese Mushrooms
30g Carrot
30g French Beans
1 packet Golden Mushrooms
2 Garlics, minced

Seasonings :

1 tbsp wine (original recipe calls for 1/2 tbsp)
1 tbsp light soy sauce (original recipe calls for 1/2 tbsp)
1/2 tsp potato starch
1 tbsp dark soy sauce
1/2 tbsp sugar
a little pepper
300ml stock (original recipe calls for 1/2 cup)

Method :
1. Cut tofu into 16 pieces. Soak Chinese mushrooms till softened, remove stem and cut into halves. Peel carrot and cut into thin slices. Cut french beans into sections.
2. Heat half a pot of oil and deep-fry tofu till golden brown. Drain oil.
3. Using 3 tablespoons of oil, fry the minced garlic till fragrant. Add mushrooms and vegetables to stir fry for 1-2 minutes before adding prawns. Add seasonings (except potato starch) and bring to a boil.
4. Turn down heat and simmer for a while till prawns are just cooked. Add tofu to cook and mix well.
5. Thicken with a little potato starch mixture. Remove from heat and serve.

Spicy Sticky Roast Squash Salad

Spicy Sticky Roast Squash Salad

(serves 2)

1. 1 Large Squash
2. 1 Red Onion
3. 1 Red Pepper
4. 1 Large Carrot
5. 8 cloves of garlic
6. 2 tablespoons of Honey
7. 1 teaspoon of chili powder
8. A good splash of olive oil

This is an extremely easy dish and comes out looking like your a pro! So first of all prepare all your veg. I've read about different ways of cooking squash mainly with the skin on but being a glutton for punishment I like to peel them, so there's no work involved during the eating process. Once you have peeled your squash, cut it into halves and scoop out the seeds, then cut into chunky slices. Prepare the rest of the veg cutting into chunks. Leave the garlic cloves as they are, this will result in a rich yet mellow flavor a lot more palatable than in it's raw form.

Place all the veg into a large roasting tin and toss in some olive oil, next drizzle the honey over the mix, and finally sprinkle the chili powder.
Roast in a preheated oven at about 150 degrees Celsius for approx 30 minutes or until
brown.

Indian Spicy Chickpeas/Curried Chickpeas

Indian Spicy Chickpeas/Curried Chickpeas

Ingredients :
chickpeas (note: I use canned chickpeas, or known as garbanzo), 1 small onion diced, minced garlic, 1/2 tbsp curry powder, 1/2 tsp turmeric, 1/2 tsp ground cumin, curry leaf, salt and black pepper, dash of chili powder/paprika, some butter

Directions :
Add butter to a frying pan, add in minced garlic, onions and curry leaf and mix well till fragrant (note: yes, it is the aroma of curry leaf!). Saute till onions are slightly soft/caramelized. Add in chickpeas and the spices. Salt to taste. Cook a few minutes in low-heat pan. Add in some freshly ground black pepper, mix well.

Ground Pork Roll or Embutido Recipe

Ground Pork Roll or Embutido Recipe

Ingredients :
1-1/2 pounds ground pork
2 eggs, beaten
salt and freshly ground pepper to taste
1 cup bread crumbs, soaked in 1/2 cup evaporated milk
3 tablespoons sweet pickle relish
1 small can liver or tomato paste
2 pepperoni sausages, finely chopped
3 tablespoons minced seedless raisins

Preparations :
1. Mix together all ingredients except the salt and pepper and liver or tomato paste. Roll into a log shape and wrap in aluminum foil. Secure both ends. Bake at 350 F for 1 hour.
2. Unwrap and transfer the pork roll to a platter. In a small pot, boil the broth in which the pork roll was baked. Thicken with liver or tomato paste and season with salt and pepper. Slice pork roll and pour sauce over it.

Kad-hi Rice

Kad-hi

Ingredients :

For 'pakora-kadhi'
Please check out the Pakoras post for the recipe in detail.
Add finely chopped onions to the plain batter and prepare the pakoras.

For 'aloo-kadhi'
3-4 boiled potatoes cut into 1.5cm wide cubes.

For 'paapad-kadhi'
5-6 pappadums folded into quarters
*I use peppered Lijjat papad from the Indian store*
You can use them raw or heat them on flame and fold into quarters.

For the kadhi gravy --
1 large cup Yogurt
1/4 cup Besan (Gram flour)
2 teaspoons of turmeric powder *haldi*
1 teaspoon of mustard seeds *rai*
1/2 teaspoon of fennel seeds *saunf* (optional!)
1/2 teaspoon of asafoetida powder *heeng*
Chilli flakes (optional or how hot u'd like)
a few curry leaves
few tablespoons of oil
Salt to taste

Method :
1. Mix the yogurt and gram flour in a large bowl. Add salt, turmeric powder and some chilli flakes. Beat it well to make sure there aren't any lumps. Can add upto 1/2 cup water to keep it fairly liquidy! *whatever that it! :D*
2. Heat oil in a large pan and add asafoetida powder, mustard seeds, curry leaves and turmeric powder and chilli flakes and heat till it splutters.
3. Only for 'aloo-kadhi' - add the boiled potato cubes and cook for 2 minutes.
4. Add the yogurt mix to the pan and heat for 10-15 minutes.
5. For 'pakora-kadhi' add the pakoras and for 'paapad-kadhi' add the paapad, to the boiling yogurt mix and cook for another 5 minutes.

Beef Brisket in Chu Cou Sauce

Beef brisket in chu hou sauce
Ingredient :

1 kg beef brisket
600g turnip
3 tbsp chu hou sauce
3 slices ginger
3 sprigs spring onion, finely chop
2 clove garlic, minced
2 clove shallot, sliced
1.5 tbsp shaoxing wine
2 tbsp olive oil

Seasoning 1
10 cups water
38g rock sugar

Seasoning 2
½ tsp salt
½ tsp sugar
1.5 tsp soy sauce
1.5 tsp dark soy sauce
1.5 tsp oyster sauce
Sesame oil
Ground white pepper
4 cups the liquid from simmering beef brisket

Thickening sauce (mix well)
1 tbsp water
1 tsp caltrop starch

Method :
1. wash the beef brisket (don't have to cut)
2. Heat the olive oil, ginger and shallot in a deep pan, until fragrant, sizzle wine
3. Add the beef brisket and seasoning 1, simmer for 30 minutes in low heat
4. Turn off the fire for 15 minutes (don't open the lid)
5. Turn on the fire for another 30 minutes and turn off the fire for another 15 minutes
6. leave to cool, cut into pieces and reserves the sauce
7. cut turnip into wedges, stir fry until fragrant
8. heat wok and add oil, stir chu hou sauce, garlic, ginger and spring onion.
9. add beef brisket and sizzle wine.
10. add turnip and seasoning 2
11. cover and simmer for 20-30 minutes
12. Thicken with caltrop starch solution
13. Sprinkle with some spring onion and serve

Spring Roll

Spring Roll
Ingredient :
12 sheets spring roll wrappers
200 g pork mince
1 medium carrot
2 pieces celery
2 dried black mushroom
1 egg, beated

Seasoning 1
½ tsp sugar
1 tbsp soy sauce
1 tsp caltrop starch
1 tsp oil

Seasoning 2
2 tbsp water
2/3 tsp salt
2/3 tsp sugar
2 tbsp oyster sauce
Ground white pepper
Sesame oil

Method :
1. marinade pork mince with seasoning 1

2. soak dried black mushroom until soft, sliced

3. wash carrot, celery and shred separately

4. heat wok and add oil, stir fry pork, dried mushroom, carrot and celery

5. until cooked, add seasoning 2 and stir fry to make the fillings

6. remove and leave to cool

7. Divide filling into 12 equal portions

8. wrap in spring roll wrappers and seal with egg.

9. deep fry until done

10. serve with Worcestershire sauce

Deep Fried Chicken Drumstick

Deep fried Chicken Drumstick

Ingredients :

6 Chicken Drumstick
3 tbsp Soy sauce
2 tbsp Spiced salt
2 tbsp Dark soy sauce

Methods :
1.Marinade chicken drumstick with soy sauce, spiced salt and dark soy sauce for at least half an hour.

2. Preheat deep fryer to 180 degree

3.Deep fry chicken drumstick for 10-15 minutes

Mock Fish Sticks

Mock Fish Sticks
Ingredients :

2 cups Eggplant
4-5 cups zucchini
2 tsp finely minced onion

Raw nori sheets

Marinade:
1 cup extra virgin olive oil
1 tsp paprika
1 tsp cayenne pepper
1 tsp dried basil
1/2 sheet nori, torn up
1 tsp sea salt

Batter:
2 cups raw sunflower seeds
1 tsp sea salt
1/2 cup golden flaxseeds

Methods :
Cut eggplant and zucchini lengthwise into fillets about 1/3 inch thickness and soak them for at least 24 hours.
Press excess water out with a paper towel.
IN the bowl of your food processor, combine eggplant with the onion and marinade ingredients and process till smooth.
Remove to a mixing bowl. IN the food processor, chop the zuchinni until it resembles fish flakes (slightly coarse but very small.)
Mix the ingredients the eggplant mixture and the zucchini. This is your "fish" mixture.
Cut each nori sheet into quarters. Fill the nori strip with about a Tbsp of the mixture, in a long strip. Roll the nori into a cigarette shape (it will be like a 4 inch long cigarillo, actually!), and gently press the sides down.
Place the fish cigarillos on food dehydrator sheets and dehydrate at 145 for 2 hours.
Remove from the dehydrator. Flatten gently with your fingers until the cigarillos turn into little rectangles that resemble....fish sticks!
In the bowl of your food processor, grind the Sunflower seeds and salt until smooth, adding water if necessary, to make a 'pancake batter' consistency.
Grind the flaxseed until it resembles a meal.
Dip the marinated, nori cigarillos in the batter and cover completely on both sides, then roll in the flaxseed, pressing to adhere.
Place on the dehydrator tray and dehydrate at 105 degrees for about 2 hours and then flip it over and dehydrate for another hour.