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.
  
  Source

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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.
   
   Source

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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.
   
   Source

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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
   
   Source

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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.
  
  Source

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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.

Source

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Posted in: Moroccan,Rice

Spicy Moroccan Rice with Tomatoes and Peppers

This easy Moroccan rice recipe is very versatile and can be served as a side or main dish. Adjust the seasoning or quantity of bell peppers to your own family's tastes. Diced beef, lamb or chicken can be added – simply brown the meat with the rice before adding the liquids.

Serves 4.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

 

Ingredients:

• 1 cup uncooked medium or long grain rice
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 green pepper, chopped
• 1/2 yellow pepper, chopped
• 1/2 red pepper, chopped
• 2 or 3 cloves of garlic, very finely chopped
• 1 large tomato, peeled, seeded and chopped
• 1 large tomato, grated
• -------------------------------------------
• 2 1/3 cups water
• 1 to 2 tablespoons tomato paste
• 2 to 3 tablespoons chopped cilantro
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon turmeric
• small piece of a cinnamon stick (optional)

Preparation:

In a deep skillet, saute the rice, onions and peppers in the oil. When the rice begins to brown, add the garlic and tomatoes. Cook for several minutes, stirring frequently.
Add the water, tomato paste, cilantro and spices. Bring the liquids to a boil then reduce the heat, cover the pan, and simmer gently for 25 to 30 minutes without stirring, until the rice has absorbed the liquids.
Remove the rice from the heat and lightly stir to blend the rice and vegetables. Cover, and let sit for at least five minutes before serving.

Source

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Posted in: Moroccan,Rice

Ice Cream Soda Recipe : Black Cow

Ingredients:
A tall glass.
Vanilla Ice Cream.
Chocolate Syrup.
Coca-Cola.
Squirty Cream.

Method:
Put two scoops of vanilla Ice Cream and a little squirt of chocolate syrup
in the bottom of your glass, pour in your coke almost to the top,
trying to pour it down the side of the glass like you would if you were pulling a pint of beer,
this will keep it from fizzing too much.
(Don't worry if it does fizz over the top of your glass because the cream will weigh it down.)
Garnish with squirty cream (and if you want to, a cherry)
stick in a couple of straws and a long handled spoon.
Now serve it up to your sweetie in her poodle skirt before you ride off with your greaser's....

Source

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Posted in: American,Ice Cream

Argentine Lentil Stew

Ingredients

• 1 cup dry lentils
• 1 quart water
• 1 cube vegetable bouillon
• 3 medium tomatoes, peeled and diced
• 1 large onion, diced
• 1 carrot, sliced
• 1 medium apple - peeled, cored and diced
• 1/2 cup frozen peas
• 1 large clove garlic
• 1 tablespoon olive oil
• 1/4 cup barbeque sauce
• 1/2 teaspoon paprika
• salt and pepper to taste

Directions

1. Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes.
2. Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.
   
   Source

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Posted in: Apple,Argentine

Rujak Cingur (Indonesia)

 

Rujak Cingur is special food that is from East Java, Indonesia. Rujak Cingur recipe is a combination of several kinds of vegetables, and cingur is a cow’s nose cartilage. These ingredients are mixed with some fruit that is still half-baked, and added with some cayenne pepper. It would seem like sour and spicy. This food is perfect eaten with crackers. How to cook it quite easy. Here are recipes and cooking methods rujak cingur.

Ingredients:

• 50 grams of spinach that had been cleaned
• 50 grams of bean sprouts
• 75 grams of winged bean (halved lengthwise)
• 75 grams cucumber
• 100 grams of yam
• 50 grams of young mango
• 75 gram of fried tempeh
• 100 grams of fried tofu
• 250 grams cingur (nasal cartilage cow), boiled.

Seasonings of Rujak:

• 6-9 pieces chili pepper or to taste
• 2 tablespoons peanut fried
• 200 grams shrimp paste
• 1-3 teaspoons of roasted shrimp paste
• 1 banana grated coarse stone
• 1 teaspoon tamarind
• 50 cc of boiled water

Method:

1. Boil water spinach, bean sprouts and winged bean until cooked, remove from heat.
2. Diced cucumber, yam, young mango, fried tempeh, fried tofu and cingur, set aside.
3. Create a rujak seasoning paste: Grind chillies, shrimp paste, fried peanuts, and paste until well blended. Enter the grated banana rock, acid and water, cooked, puree again.
4. How to serve: Mix the salad seasoning paste with boiled vegetables, fruit, fried tempeh, tofu and cingur. Stir until smooth. Serve with rice rice cake, and crackers.
   Source

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Posted in: Indonesian,Vegetables

Seunungkee (Aceh - Indonesia)

Seunungkee is a traditional furnace of the people of Aceh. This furnace is still used by the Acehnese people, especially those living in rural areas.

The Acehnese people consider the kitchen as a personal space that may only enter a family member. It is not polite if there is a guest who came into the kitchen. In fact, the new male family members, such as law, only allowed to go into the kitchen if already a member of the family for years Or at least when the couple already have two or three children.

Source 

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Posted in: Cook And Culture

How to Keep Meat Stay Fresh

1. Make sure you buy meat that its quality is still good and the place is clean, and secure a place selling. And could see the meat of the shape and color of the meat was what was new or old. 
2. Once you arrive home, immediately clean the meat brought running water, so that the dirt on the meat can be wasted by flowing water. If the meat you buy in bulk, cut into pieces and set aside
3. First input into the meat freezer, do not directly input into the freezer because it's not good, because the cold that comes into the meat unevenly and can cause flesh to rot, because only frozen the outside only. 
4. If you want to cook meat, first thawed frozen meats and you cook it and process it. Never leave meat that has been thawed and divided then put back into the freezer. So if you buy meat in bulk should be previously cut into pieces. Because the meat has been removed from the freezer and inserted back will be broken and smelly because of bacterial contamination and can be damaged.

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Posted in: Cooking Tips,Ingredient,Meat

Special Feature Thai Cuisine

Thai cuisine includes food and beverages as well as how to cook typical Thai. Hallmark of Thai cuisine is spicy and full of flavor, but combined with a balance of sweet, salty, sour, and spicy.
Although it is called Thai cuisine, in Thailand there are four types of regional cuisine originating from the four main regions: Northern Thailand, Northeast Thailand (Isan cuisine),  Central Thailand and South Thailand. Each regional cuisine influenced by Chinese cuisine and dishes from neighboring countries. Unlike the typical Thai curry using fresh herbs, curry southern Thailand using dried spices like curry fried in India. Another distinctive feature cuisine of southern Thailand is the use of turmeric coconut milk and fresh. The majority of the population is Muslim southern Thailand. Their ancestors came from the Indian subcontinent more than two thousand years ago so the cuisine of southern Thailand similar to the cuisine India. Northeast Thailand (Isan) cuisines often use lime juice, and is strongly influenced by the cuisine of Laos. Most Thai food is known today is an adaptation of Chinese cuisine that was introduced in Thailand by Tio Ciu people who form the majority of Chinese-Thai. Cuisine who originally came from China, for example: jok, kwetiau rad na, khao kha moo (moo pa-loh), bamii, dan khao mun gai.
Herbs and spices used in a fresh condition (rather than dried spices). Among the common herbs in Thai cuisine are chilli pepper, red chili, coconut milk, fish sauce (nam pla), ginger, garlic, onion, coriander leaves, lemon grass, shrimp paste (kapi), palm sugar and tamarind . Source: Wikipedia

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Posted in: Thai,Typical Cuisine of Each Country

Hong Kong Style Noodles with Chicken and Vegetables

 Ingredients

• 1/4 cup soy sauce, divided
• 2 tablespoons minced ginger
• 1 tablespoons minced garlic
• 2 tablespoons chili garlic paste
• 4 tablespoons cornstarch, divided
• 2 cups chicken breast, cut 1/4-inch slices, skinless
• 16 ounces chow mein noodles
• 1/2 cup canola oil
• 1 cup 1/8-inch julienne white onion
• 1/2 cup 1/4-inch strips red bell pepper
• 1 cup 1/4-inch sticks cut carrot
• 1 cup 1/2-inch bias cut celery
• 1/2 cup 1/2-inch strips shiitake mushrooms
• 3/4 cup 1/2-inch strips snow peas
• 1 cup mung bean sprouts
• 3 tablespoons hoisin sauce
• 1/4 teaspoon sesame oil
• 1 1/2 cups low-sodium chicken stock
• 1/2 cup strips green onions

Directions

In a re-sealable plastic bag add, 3 tablespoons soy sauce, ginger, garlic, chili garlic paste, 2 tablespoons cornstarch and mix thoroughly, then add chicken and marinate for 1 hour.

In a medium stock pot boil water and cook chow mein noodles until al dente, remove and shock in ice bath, shake dry and toss with 2 tablespoons oil to keep from sticking.

In a large saute pan or wok, heat 2 tablespoons oil to almost smoke point and add chicken, separating each peace upon entry. Cook until browned on all sides. Remove and hold warm.

In same wok, add 2 tablespoons oil. Heat until almost the smoke point, then add the onions, bell peppers, carrots and celery., Saute for 2 minutes then add mushrooms, peas and bean sprouts. Cook for 1 minute, then add chicken saute for 1 minute, add hoisin, 3 tablespoons soy sauce and sesame oil, toss and remove.

Heat a 12-inch nonstick saute pan, add 3 tablespoons oil, heat to almost smoke point, and add chilled chow mein noodles. Cook on one side until crispy light golden brown. Flip noodles and another 2 tablespoons of oil and cook other side. When done, remove and let drain on paper towels, while holding warm.

Mix 2 tablespoons cornstarch and chicken stock, and deglaze hot wok with mixture and let reduce by one-third.

Place noodles on a rimmed serving platter, top with chicken and vegetable saute, and pour chicken reduction over top. Garnish with green onions.
Source

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Posted in: Hong Kong,Noodles

Hong Kong Style Egg Tarts

 Ingredients

• 1 cup confectioners' sugar
• 3 cups all-purpose flour
• 1 cup butter
• 1 egg, beaten
• 1 dash vanilla extract
•  
• 2/3 cup white sugar
• 1 1/2 cups water
• 9 eggs, beaten
• 1 dash vanilla extract
• 1 cup evaporated milk

Directions

1. In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
2. Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
3. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.
   
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Posted in: Egg,Hong Kong,Tarts

Egyptian Koshari Recipe

Ingredients

• 3/4 cup brown lentils
• 4 cups water
• 3/4 cup uncooked long grain rice
• 1 cup elbow macaroni
• 2 tablespoons vegetable oil
• 2 large onions, chopped
• 4 cloves garlic, minced
• 1 (15.5 ounce) can diced tomatoes
• 1/4 teaspoon red pepper flakes, or to taste
• salt and pepper to taste

Directions

1. Combine the lentils and water in a large saucepan. Bring to a boil, then simmer over medium heat for 25 minutes. Add the rice to the lentils, and continue to simmer for an additional 20 minutes, or until rice is tender.
2. Fill a separate saucepan with lightly salted water and bring to a boil. Add the macaroni and cook until tender, about 8 minutes. Drain.
3. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is lightly browned. Pour in the tomatoes and season with red pepper flakes, salt and pepper. Simmer over medium heat for 10 to 20 minutes.
4. In a large serving dish, stir together the lentils, rice and macaroni. Mix in the tomato sauce until evenly coated.
   
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Posted in: Egyptian,Macaroni