Yasa Tibs (Ethiopian Sauteed Fish)

 

Blue eye cod is marinated in lime juice before wet frying in spices and tomatoes. This mouth-watering, tangy and spicy meal is great for both dinner and lunch.

Ingredients

500g blue eye cod fillets, boned & cut into chunks

Juice of 4 limes

1½ teaspoons berbere spice

3cm piece ginger, peeled & grated

3 garlic cloves, crushed

2 tablespoons of sesame oil

2 tablespoons of olive oil

1 teaspoon smoky paprika

¼ cup passata (tomato sauce)

¼ cup fish stock

1 tablespoon chopped coriander, leaves & stalks

Preparation method

1.	Marinate fish in berbere spice and lime juice for 1 hour.
2.	Heat sesame oil, olive oil and paprika in frying pan.
3.	Add grated garlic and ginger. Fry until soft.
4.	Add fish chunks with marinade liquid, passata and fish stock. Cook for 2 minutes.
5.	Turn fish and cook for another 2 minutes.
6.	Remove from heat, plate and garnish with coriander. Serve with injera (flat bread) and eat with your hands!

Berbere spice

Source 

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Posted in: Ethiopian,Fish

Hong Kong Fish in Curry Sauce

Ingredients :

• 1 lb fish fillet, any white fish such as orange roughy, tilapia, flounder
• 1 cup white onion, sliced
• 1 tablespoon curry powder
• 3 white potatoes, peeled and sliced in 1/4 inch pieces
• 1 medium carrot, peeled and sliced
• 4 tablespoons peanut oil, for frying

MARINADE

• 2 tablespoons cornstarch
• 1 tablespoon sesame oil
• 1/2 teaspoon salt
• 1 egg white, folded delicately with a rubber spatula (not beaten)
• 1 dash pepper

FLAVORING SAUCE

• 1 (13 1/2 ounce) can coconut milk or 1 (13 ounce) can light coconut milk
• 1 tablespoon brown sugar
• 2 teaspoons chicken bouillon powder
  
  DIRECTIONS:
  1. In two separate bowls, mix together marinade and flavoring sauce ingredients.
  2. Cut fillet into 1 1/2 x 1 1/2 inch pieces.
  3. Dry the fish with a clean kitchen towel, pressing out any excess water.
  4. Marinate fish for 15 minutes.
  5. In a skillet, heat 2 T oil over medium-high heat and pan fry the fish on both sides until lightly browned, about one to two minutes per side; transfer fish to serving platter.
  6. Heat 2 T oil over high heat; stir fry the onions for a few seconds.
  7. Add the curry powder, potatoes and carrots; stir fry until well-blended.
  8. Add the flavoring sauce; cover and cook over medium heat until the potatoes and carrots are tender, about 12 minutes.
  9. Return fish to pan and mix gently.
  
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Posted in: Fish,Hong Kong

Hong Kong Style Fish

This will work with any firm white fish, scallops or shrimp. I like to serve it with rice. White sticky rice is best, but anything you like will be fine.

• ½ C Soy Sauce (low sodium is best)
• ¼ C Water
• 3 oz Dry Sherry
• 2 T Sugar
• 2 T Sesame Oil
• 2 T Olive Oil
• 1 pound Fresh Spinach
• 2 Fish Fillets (or about a pound of scallops, shrimp, or combination of all three)
• Finely Julienned Ginger and Green Onions for Garnish

1. In a small saucepan, combine the soy sauce, water, sherry and sugar. Stirring every once in a while, bring to a boil then reduce heat to low to keep it warm.
2. In a large skillet, gently heat the sesame and olive oils. Add the spinach and toss until just wilted.
3. While the spinach is wilting, you can steam the seafood. OR After the spinach is wilted, transfer to an oven proof bowl and keep warm in a 200* oven. Lightly flour the fish and saute in the remaining pan juices from the spinach. (you can lightly flour the scallops as well, but if you’re using shrimp, just saute that til pink without any coating)
4. To serve: In a large soup bowl, place a bed of spinach. Rest the seafood on top of the spinach and garnish with the ginger and green onions. Pour the soy broth over everything, and serve right away.
   
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Posted in: Fish,Hong Kong

ABSOLUT Raspberri Cobbler Cocktail Recipe

Ingredients

2 Dashes Simple Syrup
6 Whole Raspberry
3 Wedges Orange
2 Wedges Lime
2 Whole Raspberry

How to mix this cocktail

Muddle all ingredients in a shaker. Fill with ice cubes. Shake and pour into a highball glass. Garnish with raspberry.

Source

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Posted in: Drink,With Ice

Naan

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
   
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Posted in: Bread,Indian

Lontong Sayur - Indonesian Cooked Vegetables in Coconut

Lontong sayur was one of the breakfast routine dishes when I lived in Bogor. A kind of breakfast that we can get from street food vendors with less price where you can add a protein choice such as boiled egg, beef or chicken. Due to the geographic area where I live now, it is impossible to get lontong sayur from street food vendors. Hence, it took me a while to make it.

In Indonesia, most vegetables that people use for lontong sayur are chayote, green long bean, green bean, young jackfruit, green pepaya, bamboo shoot and etc. In this recipe, I enhanced with bamboo shoot strips, petai (stink beans), shrimps, pieces of tempe and tofu.

Lontong is an Indonesian style of rice cake with log form. It is usually served at room temperature as an accompaniment sauce or curry-based dishes such as sate, gado-gado, opor ayam (braised chicken in coconut milk) or cooked vegetables in coconut milk. It very popular carbohydrate source for breakfast and usually accompany with cooked vegetables/meat in coconut milk. Do not be confused with ketupat. Though, it is made from rice but ketupat has a different form and wrapping materials. While lontong is wrapped in banana leaves, ketupat is wrapped in woven palm leaf pouches.

Traditionally, lontong is made by partly cooking or soaking raw rice, draining and packing tightly into a rolled-up banana leaf. The leaf packaging is fastened with bamboo picks and cooked in boiling water about 90 minutes or so. Once, lontong is cooled and solid, you can cut lontong into bite-sized pieces.

Ingredients:

500 g bamboo shoot strips

10 petai, sliced

250 g shrimps, peeled

1 tofus, cut each into 20 smaller pieces

1 block tempe, cut into small bite-sized pieces

2 lemongrass, bruised

3 cm galangal, bruised

2 Indonesian bay leaves

1 tsp ground dried shrimp (Indonesian: ebi)

2 pkgs cream coconut powder

1.5 L homemade shrimp stock*

lontongs, cut into bite-sized pieces

oil to stir fry

Spices to grind into a paste

6 shallots

3 cloves garlics

3 red chillies

3 candlenuts (Indonesian: kemiri)

1 tsp dried shrimp paste (Indonesian: terasi, Malay: belachan), roasted

Directions:

Preparation

*Homemade shrimp stock can be made ahead from shrimp heads and skins

1. In a pot, combine water, 1 tbsp sugar and bamboo shoots, cook until boiling, and drain.

2. Deep fry or bake tempe and tofu until done.

3. Combine shrimp stock and 1 package of coconut cream powder; stir occasionally. Bring to a boil and set aside.

Cooking

1. Stir fry spices paste/ground ingredients in a large saucepan over medium heat for 1-2 minutes, add salam leaves, galangals, and lemongrasses, cook for another 1 minutes until fragrant.

2. Add stink beans, bamboo shoot, tempe, tofu and another package of coconut cream powder, stir until mixed.

3. Add shrimp stock and shrimp, stir and boil for another 5-10 minutes or until the shrimps are done.

4. Serve with lontong, sambal and kerupuks (any kind of kerupuks, either tapioca or shrimp ones).

This recipe is taken from : en.petitchef.com

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Posted in: Indonesian,Lontong,Vegetables

Ayam Goreng Jogja

Ingredients

1 large fresh chicken cut in 8 pieces
2 cups water
oil for deep-frying

Spice mix
1 tablespoon coriander
3 tablespoons of crushed garlic
2 tablespoons of dried turmeric
2 tablespoons sugar
3 tablespoons of ginger
2 tablespoon oil
Oil for deep frying.

Directions

1. Grind the coriander, garlic, turmeric, ginger and sugar together to make a fine paste. Heat the oil in a large pan or wok.
2. Once hot add the spice mix and the bay leaves and cook for 3 minutes until fragrant. Add the chicken pieces and coat well once the skin is brown add the water and simmer uncovered until chicken is almost cooked. The water should have evaporated by now and the chicken should have a brown spicy skin.
3. Allow the chicken to dry a little then heat oil for deep frying.
4. Add the chicken to the hot oil and cook for a few moments until golden brown and the chicken is cooked through.
5. Serve with sliced cucumber and thin carrot strips as a garnish
   
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Posted in: Chicken,Indonesian

Kolak Pisang

Kolak pisang or braised banana with palm sugar and coconut gravy is a local dessert that is already familiar throughout this vast archipelago. Some hotels put this sweet dessert on their menu list. The filler may vary from one region to another. The fragrant leaf of a type of pandanus sometimes known as fragrant screwpine, this is tied in a knot and used to flavor desserts and cakes.




Ingredients:
1 pandan leaf (screwpine leaf)
2 big cubes of Gula Jawa (Javanese Palm Sugar)
1 can of Kolang-Kaling (Toddy Palm Fruit)
3 large cassava
15 bananas
5 large sweet potato
1 can of coconut milk, add 2 cup of water
1 1/2 cup of sugar
1/2 teaspoon of salt


Directions:
- Peel skin from sweet potato and cassava, wash clean, cut into small cubes, place in a boiling pan
- Peel the banana skin, make small cuts and place in the boilin pan along with sweet potato and cassava
- Cut half each kolang-kaling if desire, if not, leave it as its natural round, put into the boiling pan as well (without the water)
- Tie knot the screwpine leaf and add it into the pan
- Add sugar, salt, palm sugar, coconut milk, and the water into the pan
- Bring to boil everything inside the pan until cassava and sweet potato become tender, taste the soup if its sweet enough for you, turn off the stove.

Tips:
- Serve warm or cold as desired
- Usually its hard to fine Javanese Sugar (Gula Jawa) in Western countries eventho Gula Java means Palm Sugar, yet it is differ from the Palm Sugar in the Western Market, however, you can use Palm Sugar, as desired. Gula Jawa is mostly used to make this dessert nice attractive brownish in color.
- In some countries, Kolang-Kaling is well knows as Kolang Kaling/Buah Atap/Atap Seed/Kaong/Tropical Food/Toddy Palm Fruit.

 

Source

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Posted in: Banana,Dessert,Indonesian

Moroccan Chickpea Soup

Ingredients

• 1 tbsp olive oil
• 1 medium onion , chopped
• 2 celery sticks, chopped
• 2 tsp ground cumin
• 600ml hot vegetable stock
• 400g can chopped plum tomatoes with garlic
• 400g can chickpeas , rinsed and drained
• 100g frozen broad beans
• zest and juice ½ lemon
• large handful coriander or parsley and flatbread, to serve
  
  

  

• Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
• Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.
  
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Posted in: Moroccan,Soup

Traditional Moroccan Dishes - Lamb or Beef Tagine with Almonds and Rice - Moroccan Rice with Meat and Almonds

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Yield: Serves 4.

Ingredients:

• 1 kg (2 lb. 3 oz) lamb or beef, cut into two- or three-inch pieces
• 2 large onions, grated
• 3 cloves of garlic, pressed or finely chopped
• 1 teaspoon ginger (optional)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon saffron threads, crumbled
• 1/2 teaspoon turmeric (or 1/8 teaspoon Moroccan yellow colorant)
• 1 cinnamon stick (optional)
• 1/3 cup butter or vegetable oil
• small handful of cilantro sprigs, tied into a bouquet
• 100 g (1 cup) almonds, blanched and peeled
• --------------------------------------------------------------------
• 1 tablespoon sugar or honey (optional)
• 1/2 teaspoon cinnamon
• --------------------------------------------------------------------
• 2 cups medium or long-grained rice
• 4 1/4 cups water
• 1 tablespoon butter
• 2 teaspoons salt
• 1 teaspoon sugar (optional)

Preparation:

Cook the Meat and Almonds

In a large pot or pressure cooker, mix the meat with the onions, garlic, spices, and butter. Brown the meat for a few minutes over medium heat, stirring occasionally.
Add 2 1/2 cups of water, the cilantro and the almonds. (You can omit cooking the almonds and serve them as a garnish instead. See the note at the end of these directions.) Over high heat, bring the meat and liquids to a fast simmer.
Pressure cooker method. If using a pressure cooker, cover tightly and continue cooking over high heat until pressure is achieved. Reduce the heat to medium, and cook with pressure for 50 minutes. Release the pressure and check to see that the meat is tender enough to break apart with a fork. If it isn't, add water if necessary and cook with pressure for another 10 minutes.
When the meat is cooked, discard the cilantro and cinnamon stick. Add the sugar and ground cinnamon (if using) and reduce the sauce, uncovered, until it is thick. Taste and adjust seasoning.
Pot method. If using a pot, cover and simmer the meat over medium heat for two to two-and-half hours, until the meat is very tender and breaks apart easily with a fork. If necessary, add water during cooking to prevent the meat from scorching.
When the meat is cooked, discard the cilantro and cinnamon stick. Add the sugar and ground cinnamon (if using) and reduce the sauce, uncovered, until it is thick. Taste and adjust seasoning.

Cook the Rice

Prepare the rice while the meat and almonds are stewing. Place 4 1/4 cups water in a pot. Add the salt, butter, sugar and rice and bring to a boil. Stir, cover the pot, and reduce the heat to low. Cook the rice, undisturbed, for 25 minutes. Remove from the heat and leave covered to keep warm until serving time.

To Serve

Toss the rice with a fork and arrange it into a mound on a large platter. Make a well in the center and add the meat. Spoon the almonds and sauce over the meat and rice and serve immediately. Moroccan tradition is to gather around the serving dish, with each person eating from his own side of the platter.
Note: If you prefer a crunchy texture to the almonds, you can fry them or toast them in a 350° F (180° C) oven for 10 to 12 minutes, until lightly colored. Scatter the almonds over the meat and rice just before serving.

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Posted in: Moroccan,Rice