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.

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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....

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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.
   
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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.
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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.

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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.
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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