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Forum LockedThe recipe thread (serious attempt)

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    Posted: 30-Jan-2006 at 19:15
Nasi Goreng, Cywr style (Serves 1-2)

Pre-cooked rice (preferably left in the fridge over night)
1 chicken breast
2 frankfurters
1 egg
1/2 tablespoon of light soy sauce
1 tablespoon of tomato ketchup
Some chinese cooking wine
some sesame oil
1 teaspoon of corn starch
additional oil for cooking
For the paste:
1/2 teaspoon of garlic paste
1/2 teaspoon of ginger paste
1/2 teaspoon of galanga paste
1/2 teaspoon of sambal ulek
1/2 teaspoon of shrimp paste
1/2 teaspoon of ground corriander
1/2 teaspoon of ground cumin
A pinch of tumeric


Slice chicken into thin strips, and mix in a bowl with the chinese cooking wine (about 2-3 teaspoons should do the trick) and a dash of sesame oil and the corn starch. Set aside to marinade for a while.

Put  the egg in a seperate bowl, add a dash of sesame oil and salt and pepper to taste, then beat the crap out of it. Fry as an omlete, then set aside to cool, and slice into thin strips.

Chop up frankfurters.

Combine paste ingredients and mix into a paste, if it looks too thick and doesn't mix that well, add a drizzle of oil.

Heat oil in a wok, and add paste, cook untill fragrent, then add the chicken, stiring for about a minute untill its sealed, then add the choped frankfurters and stir fry for 3 mins. Then add the rice followed by the soy sauce and stir fry for another 3 mins. Turn off the heat and add the choped up omlette and ketchup.
Serve with a drizzle of ketjap manis on top, and a side helping of kru poek (real Indonesian prawn crackers, acept no alternative).

Eating it now, yummy.
Now your turn.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote eaglecap Quote  Post ReplyReply Direct Link To This Post Posted: 30-Jan-2006 at 21:50
Hmmm
three Eggs over easy
fried in butter and olive oil
Do not over cook the yoke!

put in bowl and add:
olive oil - Greek lol!!
lemon pepper
sea salt
feta cheese broken up
yummmmmm
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Jhangora Quote  Post ReplyReply Direct Link To This Post Posted: 31-Jan-2006 at 05:58
                                       JHANGORA KI KHEER

Jhangora Ki Kheer


Ingredients :
Jhangor ( 500Gms), Sugar ( 200 Gms.), Milk ( 2Lts.) Cashewnuts ( 50Gms), Raisins ( 50Gms.), Chironji ( 100Gms.), Kewara essence (As required).


Method: 

  1. Boil Milk in a thick bottomed pan. 

  2. Add Jhangor and cook. Stir to avoid sticking.

  3. Add Sugar and cook for some time. 

  4. Add Kewara essence and mix well. 

  5. Garnish with chopped Dry Fruits.

http://www.uttranchalpradesh.com/special/food/jhangora.htm

Have posted this recipe once before on AE.



Edited by Jhangora
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Post Options Post Options   Thanks (0) Thanks(0)   Quote morticia Quote  Post ReplyReply Direct Link To This Post Posted: 31-Jan-2006 at 16:41
Arroz con Pollo(a la chorrera)(Serves 6)
Chicken & Rice (a la wet style)

Ingredients:
1 chicken (3 lbs.)
2/3 cups olive oil
1/2 onions
1 sprig parsley
1 green pepper
2 cloves garlic
12 small tomatoes
4 cups chicken broth
1 cup dry wine
2 tbs. salt (approx.)
1/2 tsp. saffron
1/2 tsp. cumin
1/4 tsp. pepper
1 lb. rice
1 can red peppers
1 small petit pois
1 small can asparagus

Preparation:

Cut chicken into eight pieces and brown in hot oil. Remove chicken and saute the onion, parsley, garlic, green pepper in the same oil. Return the chicken to a pan adding the broth, and boil until chicken begins to soften. Add the wine, salt, saffron, cumin, half the red peppers, the water from the red peppers and the petit pois.   Bring to a boil and add the rice. Cook over low heat or in a 400F oven for 30 minutes. While cooking, add small portions of water, as needed, so that the rice does not dry up. When done, place on serving dish and garnish with asparagus and red pepper strips.

I sometimes substitute the "1 cup of wine" for "1 can of beer" for better taste and texture. Yummy, yummy!!!!



Edited by morticia
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Zagros Quote  Post ReplyReply Direct Link To This Post Posted: 01-Feb-2006 at 05:27

Tuna Salad a la Zagros

dice half an onion and put into a salad bowl.

open a tin of tuna and throw it on top, break it down to the desired level (I usually like mind in tiny chunks), and mix with onion.

Chop a tomato, throw that on top

Chop some cucumber, throw that on top - mix

The open up a tin of sweetcorn and  a tin of beans (kidney or otehr types)

and mix together, and u have a nice healthy light meal.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guten Tag Quote  Post ReplyReply Direct Link To This Post Posted: 04-Feb-2006 at 16:46

Butter Chicken

Ingredients

Chicken - 300 grams, cleaned and cut into small pieces
Cinnamon- 2" pcs
Salt - to taste
Cashew & almond paste - a handful ground smoothly
ginger & garlic paste - 2 tspns
onion - one chopped
turmeric powder- 1/4 tsp
chilly powder - 2 tsp
coriander powder- 1 tspn
orange colour - 1 1/2 tsp
butter - 3 tspn
oil - 2 tspn
tomato puree - 2 tomatoes blended smoothly

Method:

  1. Fry onions in oil till transparent.
  2. Add cinnamon and let it fry.
  3. Then add ginger & garlic paste along with a little water.
  4. Stir continuously.
  5. Add turmeric, chilly, coriander powder with salt and mix well.
  6. Pour in tomato puree, cashew & almond paste - mix well with water.
  7. When it starts to boil add the chicken which should be mixed with a little colour.
  8. Then add sufficient water for the chicken to boil.
  9. The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with parathas.

http://www.bawarchi.com/contribution/contrib128.html

Read my post,not the Signature.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote morticia Quote  Post ReplyReply Direct Link To This Post Posted: 06-Feb-2006 at 13:41
I made this recipe for a super bowl party I attended this past weekend and it was a hit! For spicier taste, add more chilli powder!

HOMEMADE CHILLI -

Ingredients 1lb (440g) minced beef
1 large onion, diced
6 cloves of garlic, finely chopped
1 x 170g tin of tomato puree
1 x 14oz (400g) tin chopped tomatoes
1 x 14oz (400g) tin red kidney beans,drained and washed
1 heaped tablespoon of flour
1/4 pint beef stock
1 large sweet pepper, deseeded and chopped
1 heaped teaspoon of CHILLI POWDER
Salt and Pepper to season
1 teaspoon dried Mixed Herbs
A little oil or beef dripping (enough to cover the bottom of the casserole)

Use a flameproof casserole

Method:
1. Place the oil or beef dripping into the casserole and heat it gently on the hob. Switch on oven and set to 150C.
2. Add the onion and garlic, and cook until starting to brown.
3. Turn the heat up and add the meat, brown it well, stirring constantly to avoid it sticking to the bottom of the casserole.
4. Sprinkle in the flour, mixed herbs, salt and pepper and chilli powder. Stir Well.
5. Add the tomato puree, stock, tin of tomatoes, kidney beans and chopped pepper. Stir Well.
6. Put the lid on the casserole, and transfer to the oven. Cook for 2 hours at 150C.

Traditionally served with rice, but we like it with pasta! Bon appetit!
"Morty

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Jay. Quote  Post ReplyReply Direct Link To This Post Posted: 08-Feb-2006 at 16:17
Originally posted by Zagros Zagros wrote:

Tuna Salad a la Zagros

dice half an onion and put into a salad bowl.

open a tin of tuna and throw it on top, break it down to the desired level (I usually like mind in tiny chunks), and mix with onion.

Chop a tomato, throw that on top

Chop some cucumber, throw that on top - mix

The open up a tin of sweetcorn and  a tin of beans (kidney or otehr types)

and mix together, and u have a nice healthy light meal.



=O, Zagros = amazing cook .
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Post Options Post Options   Thanks (0) Thanks(0)   Quote DukeC Quote  Post ReplyReply Direct Link To This Post Posted: 08-Feb-2006 at 19:16

 

    Thai Chicken Noddle Soup

   vegetable oil- 1 tsp

   minced garlic- 2 cloves

   ground cumin- 1 tbsp

   turmeric- 1/2 tsp

   boneless skinless chicken breasts, thinly sliced- 250g(8 oz.)

   chicken stock- 5 cups

   minced gingerroot- 2 tsp

   granulated sugar- 2 tsp

   hot chili paste- 1 tsp

   grated lime rind- 1/2 tsp

   lime juice- 2 tbsp

   broken rice stick vermicelli(or other thin noddles)- 2 cups

   bean sprouts- 1 cup

   leaf lettuce- 1 cup

 

1. In saucepan, heat oil over medium heat; cook garlic, cumin and turmeric, stirring constantly, for 1 minute.

2. Add chicken, chicken stock, ginger, sugar, chili paste, lime rind, lime juice; bring to boil. Reduce heat and simmer for 5 minutes.

3. Add rice stick vermicelli; simmer for 3 minutes. Add bean sprouts and lettuce; cook for 1 minute. Serve.  

 

 

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Post Options Post Options   Thanks (0) Thanks(0)   Quote eaglecap Quote  Post ReplyReply Direct Link To This Post Posted: 09-Feb-2006 at 20:56
Chicken lemon soup-
chicken chopped up - I don't measure
onions chopped (half )
garlic powder (just make a good guess)
Sea salt
Lemon pepper
boil for a few minutes in beer - micro brew Moose Drool brand
add minute rice (guess)
cook a minute then bring down to simmer.
then add two eggs stirred briskly with lemon juice and let it simmer for about 10 minutos
add Greek extra virgin olive oil
add to soup bowl- open a moose drool and partake!!!
I thought about adding Feta cheese to see what it is like!!




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Post Options Post Options   Thanks (0) Thanks(0)   Quote Vodka Quote  Post ReplyReply Direct Link To This Post Posted: 11-Feb-2006 at 23:45
Moscow Ponchiki
Source: Olga, RussianFoods.com Editor   Mail To cuisine@russianfoods.com
 Description
Moscow Ponchiki is a delicious thing. Just baked, tender, fluffy doughnuts will disappear from the dish on your eyes.
 Method
Add cinnamon and baking powder to flour. Sift it into a bowl. Beat up eggs with sugar, add soft butter and mix in milk. While stirring, add flour gradually. Knead stiff dough. Roll out dough 1/5 inch thick. Make rounds with a cup, then make rounds on the rounds with a smaller diameter. Ponchiki must have a form of rings. Warm oil in the pan. Put 2-3 rings at a time in hot oil, fry until light golden. Sprinkle baked cookies with powdered sugar.
http://www.russianfoods.com/recipes/item00097/default.asp

Moscow Ponchiki

 Ingredients
  • 1 1/2 c flour.
  • 2 tb sugar.
  • 1 tb butter.
  • 1 ea egg.
  • 1/2 c milk.
  • 1/2 ts baking powder.
  • 100 g oil to fry.
  • powdered cinnamon.
  •  

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    Post Options Post Options   Thanks (0) Thanks(0)   Quote DayI Quote  Post ReplyReply Direct Link To This Post Posted: 12-Feb-2006 at 17:46
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    Post Options Post Options   Thanks (0) Thanks(0)   Quote Cywr Quote  Post ReplyReply Direct Link To This Post Posted: 13-Feb-2006 at 01:33
    Bah!

    Uitsmijter (Dutch style fried egg on bread/toast)

    Toast a slice of bread, and let it cool, then butter it with butter, then spread a layer of mustard on top. Then put a slice of cooked ham*1 on top of that.
    Fry the egg in a little butter and as the white starts to solidify, grind some pepper on top. Towards the end (cook the egg as much as is your preference) put some sliced or grated cheese*2 on top and let it melt, then put on top of your bread-ham thingy and eat away.

    You could add soem sliced tomatoes in there for a healthier option.

    *1 Bacon works as well, either of the two as the cheese-ham/bacon combo works so well.
    For some people ham is highly undesirable, so i'd suggest trying slived beef. Chicken really is too tasteless for a cheese/egg affair, though i guess a well seasoned roast chicken could work.
    Alternativly there is 'Turkeyham' (fake ham made from turkey), but me, i don't trust that benard Mathews guy.

    *2 Oude gouda is the ultimate, and a spiced varient if you can get it, but any cheese good for melting works.
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    Post Options Post Options   Thanks (0) Thanks(0)   Quote Cywr Quote  Post ReplyReply Direct Link To This Post Posted: 18-Feb-2006 at 06:37
    Generic Shoarma Mix:

    1 tablespoon of ground cumin
    1 tablespoon of ground corriander
    1 tablespoon of garlic powder
    1/2 tablespoon of paprika
    1 teaspoon of ground tumeric
    1 teaspoon of ground ginger
    1 teaspoon of round black pepper
    1/2 teaspoon of ground cloves
    1/2 teaspoon of cayenne pepper
    1/2 teaspoon of grounf cinnamon

    This makes enough to fill up your typical supermarket sized spice jar, so so its something you can make and have ready. Idealy use whole cumin and corriander seeds, and black pepper, dry fry them in a pan for 5 minutes, and then ground them, better flavour.
    Everything else should just be preground stuff for the right balence of flavour.

    Alternative, Indian style, enough for half a kilo of meat:

    1 teaspoon of freshly ground cumin
    1/2 teaspoon of freshly crushed black pepper
    1/2 teaspoon of tumeric powder
    1/2 teaspoon of garam masala
    4 cloves of crushed garlic
    2 teaspoons of freshly grated ginger
    a few chillies (how much depends on how much you like the heat), or some sambal ulek or any other decent chili paste
    1 tablespoon of vegetable oil

    Mix those ingredients together to form a paste. That simple. You can keep it in the fridge for upto a week, so you prepare the paste and marinade the meat in advance for extra yummness.

    In both cases, lamb is ideal but chicken or pork works too.
    Mince or meat cut into thin strips, and fried in a non-stick pan to reduce the need to add oil (lamb is naturaly quite fatty, so you might want to drain a bit as you go along). Mince could also be made into patties or even shaped arounda skewer and grilled (which would virtualy be the real thing).
    Oh yes, and before you add the seasoning to the meat, squeeze the juice of half a lemon on it and leave it for a while, you could add the juice of the other half towards the end of the cooking for extra zest.
    Serve with some bread, pocket pittas, fajitas, parathas, or flat Greek bread if you can get it, and some sauce.
    If making patties or shaped mince on a skewer, you could add some freshly shoped corriander to the meat mix.

    This is really easy to make, so don't be put off by the seemingly long list of ingredients, and it the sort of thing you could prapare in stages, with a day inbetween, for the extremely lazy

    For pasties, use mince cooked in a pan, and wrap in pastry (shortcrust is my preference, but any will do), and bake in the oven. If you used Chinese wonton (sp?) pastry, you could make shoarma spring rolls and deep fry them for 2-3 minutes.
    You could also add extra bits of cooked vegetable, boiled potato, freshly choped corriander etc.
    Piss easy.


    Edited by Cywr
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    Post Options Post Options   Thanks (0) Thanks(0)   Quote cahaya Quote  Post ReplyReply Direct Link To This Post Posted: 19-Feb-2006 at 11:29

    cywr had posted a recipe on nasi goreng.. well I am sharing with u guys.. this recipe:

    MEE GORENG

    500 g fresh hokkein noodles
    50 ml oil
    100 g deep fried tofu
    1 teaspoon curry powder
    1 medium onion, choppede
    1 ripe tomato, diced
    1 tablespoon hot chili sauce
    4 tablespoons ketchup
    1 1/2 tablespoons light soy sauce
    2 eggs, lightly beaten
    1 stalk spring onions, sliced
    1 large green chilies, deseeded and sliced
    2

    cucumbers, chopped

    4-6 servings

    27 minutes 12 mins prep

    Method:-

    1. Put the noodles into a colander and rinse under warm running water, or separate according to instructions. Drain and set aside.
    2. Heat the oil in a wok. Add curry powder and onion and stir-fry over medium heat until soft, about 4 minute.
    3. Add the noodles, tomato, chilli sauce, tomato sauce and soy sauce and stir-fry over medium heat for 3 min, mixing well.
    4. Pour over the beaten egg and leave to set for a min or so, then mix in with the noodles.
    5. Add the tofu.
    6. Add the spring onions, cucumber and chilli.
    7. Serve with additional tomato and chilli sauce, and cucumber slices on the side, if desired.



    Edited by cahaya
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    Post Options Post Options   Thanks (0) Thanks(0)   Quote cahaya Quote  Post ReplyReply Direct Link To This Post Posted: 19-Feb-2006 at 11:50

    picture of Nasi Goreng... by cywr,

    but he used chicken instead.. so actually it's up to u guys how u wanna make it...

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    Post Options Post Options   Thanks (0) Thanks(0)   Quote Zagros Quote  Post ReplyReply Direct Link To This Post Posted: 19-Feb-2006 at 12:40
    I want to know how to cook a swede.... anyone have any ideas? I am just boiling them right now and mixing them in with other vegetables and spanish sausages in a nice stew.
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    Post Options Post Options   Thanks (0) Thanks(0)   Quote Cywr Quote  Post ReplyReply Direct Link To This Post Posted: 19-Feb-2006 at 13:48
    Quote picture of Nasi Goreng... by cywr,

    but he used chicken instead.. so actually it's up to u guys how u wanna make it...


    Yeah, specifics can vary, chicken and prawn is the standard in Indonesian resturants in the Netherlands, and then there is Balinese style which uses pork, and then some seafood styles (i've seen it done with mussels), and obviously you add vegetables, which i tend to leave out, i could post more variations if anyone is intrested, though i'd imagine cahaya is the real expert.


    As for swedes, the only way i'll touch the buggers is if they are mashed together with potatoes



    Edited by Cywr
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    Post Options Post Options   Thanks (0) Thanks(0)   Quote Quetzalcoatl Quote  Post ReplyReply Direct Link To This Post Posted: 19-Feb-2006 at 23:11
    Originally posted by cahaya cahaya wrote:

    cywr had posted a recipe on nasi goreng.. well I am sharing with u guys.. this recipe:

    MEE GORENG

    500 g fresh hokkein noodles
    50 ml oil
    100 g deep fried tofu
    1 teaspoon curry powder
    1 medium onion, choppede
    1 ripe tomato, diced
    1 tablespoon hot chili sauce
    4 tablespoons ketchup
    1 1/2 tablespoons light soy sauce
    2 eggs, lightly beaten
    1 stalk spring onions, sliced
    1 large green chilies, deseeded and sliced
    2

    cucumbers, chopped

    4-6 servings

    27 minutes 12 mins prep

    Method:-

    1. Put the noodles into a colander and rinse under warm running water, or separate according to instructions. Drain and set aside.
    2. Heat the oil in a wok. Add curry powder and onion and stir-fry over medium heat until soft, about 4 minute.
    3. Add the noodles, tomato, chilli sauce, tomato sauce and soy sauce and stir-fry over medium heat for 3 min, mixing well.
    4. Pour over the beaten egg and leave to set for a min or so, then mix in with the noodles.
    5. Add the tofu.
    6. Add the spring onions, cucumber and chilli.
    7. Serve with additional tomato and chilli sauce, and cucumber slices on the side, if desired.

    Definitely gonna try this recipe one of these days, look delicious.

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    Post Options Post Options   Thanks (0) Thanks(0)   Quote cahaya Quote  Post ReplyReply Direct Link To This Post Posted: 20-Feb-2006 at 14:10
    Originally posted by Quetzalcoatl Quetzalcoatl wrote:

    Definitely gonna try this recipe one of these days, look delicious.

    Good luck... if it is hard for u to find hokkien noodle.. u may swicth it to macaroni... but use meat better...i wont suggest spagheti coz... it just not suit this style of cooking... it just dry out...

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