14 posts tagged “scrumptious sunday”
-
1 whole sea bass or mackerel (about 700 g)
- 6 tbs. grated coconut, fried in a dry pan until golden brown and pounded till fine
- 100 ml thick coconut milk from ¾ coconut
- 2 eggs, beaten
- banana leaves, or substitute foil
- 2 tsp. coriander seeds
- 6 shallots
- 3 cloves garlic
- 4 candlenuts
- 1 cm fresh gangale (lengkuas)
- 2 tsp. sugar
- salt to taste
- Scale and gut the fish through the gills. Wash the fish inside and out and dry thoroughly with kitchen towel paper.
- Carefully pound the fish with the flat of a large knife. Massage it hard all over in order to release the meat from the skin.
- Remove the backbone of the fish but leave tail and head in place: bend the tail towards the head until you feel the bone snap. Carefully pull out the bone through the gill-opening. Take care not to break the skin anywhere.
- Press out all the meat through the gill-opening by pressing the fish with a spoon from the tail-end towards the head.
- Turn over the skin by pushing the tail towards the head. Remove the bones then push the tail back through the head opening. Flake the meat and fry in a dry pan for a few minutes, then remove all the tiny bones from the meat. Mix the meat with the grated coconut, coconut milk, beaten eggs and the pounded Spice-paste. Blend till smooth. The consistency should be like soft butter.
- Put the stuffing back inside the fish through the gill-opening. Sew up the opening after stuffing the fish. Wrap in a banana leaf and secure the ends. Steam until done, approximately 15-20 minutes. Unwrap and grill over a barbecue or in the oven until brown before serving.
- 1 cup cabbage or spring greens, shredded
- 2 cups French beans, cut into 1-cm / 1/2-inch lengths
- 4 medium carrots, peeled and sliced thinly
- 1 cup cauliflower florets
- 1 cup beansprouts, washed
- Some lettuce leaves and watercress
- 2 hard-boiled eggs, quartered
- 1 medium-size potato, boiled in its skin, then peeled and sliced;
- 1/2 cucumber, thinly sliced
- 1 tbsp crisp-fried onions
- Boil the vegetables separately in slightly salted water, for 3-4 minutes, except the beansprouts which only need 2 minutes. Drain each vegetable separately in a colander.
- To serve, arrange the lettuce and watercress around the edge of a serving dish. Then pile the vegetables in the middle of the dish. Arrange the eggs, sliced potatoes, and sliced cucumber on top.
- Heat the peanut sauce in a small saucepan until hot; add more water if it is too thick. Adjust the seasoning, and pour the sauce over the vegetables. Sprinkle the fried onions on top. Serve warm or cold. If you want to serve hot gado-gado, it can be reheated in a microwave oven. When reheating, however, do not include the lettuce and watercress, cucumber slices, fried onions. Add these garnishes immediately before serving.
- 3 tbs green tea leaves (whole)
- 1 cup heavy cream
- 2 cups cold milk
- 2 egg yolks
- 1 tbs cornstarch
- 1 cup sugar
- Source
- Crust:
- 1 cup crushed graham cracker crumbs
- 2 tbsp unsalted butter
- 1/2 cup brown sugar
- Filling:
- 2 (8 oz) pack cream cheese, softened
- 1/3 cup sugar
- 1 tsp vanilla extract
- 2 cups cool whip topping, thawed (whipped cream will also do)
- 1 jar of blueberry preserves (use as much as u prefer as topping)
- 1 tsp unflavored colorless gelatin
- 3 tbsp water
- Combine all the crust ingredients with a fork until well blended. Press in a 9 inch pie pan. Chill in the fridge for about 15 minutes.
- Beat the cream cheese and sugar in a bowl with an electric mixer. Add in vanilla extract.
- Dissolve the gelatin in the water and add in the cream cheese mixture. Beat until well blended and cream cheese fluffy.
- Add in the cool whip and fold gently.
- Spoon over crust and let chill in the fridge for about 3 hours or until set. Top with some blueberry preserves or fresh ones which ever you prefer. Can do your favorite fruit topping too!
Beef: Indonesian Beef Rendang
- 2 lemongrass stalks
- 2 large red chillies, deseeded and chopped
- 6 garlic cloves, roughly chopped
- 5cm piece of ginger, roughly chopped
- 1 large onion, roughly chopped
- 1/2 tsp ground ginger
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1 tsp freshly ground black pepper
- 2 tbsp sunflower oil
- 2 cinnamon sticks
- 12 cloves
- 2 bay leaves
- 600ml canned coconut milk
- 1.5kg braising steak, such as chuck or blade, cut into 5cm pieces
- 1 tsp salt
- Walnut-sized piece of tamarind pulp or 2 tbsp lemon juice
- 1 tbsp Billington's Dark Muscovado Sugar
- Remove the outer leaves from the lemongrass stalks and reserve. Roughly chop the tender core and put into a food processor with the chillies, garlic, fresh ginger, onion, ground ginger, coriander, cumin, black pepper and 2 tablespoons of water. Blend to a smooth paste.
- Heat the sunflower oil in a large flameproof casserole over a medium heat. Add the cinnamon sticks and cloves and allow them to sizzle for about 1 minute. Add the spice paste and bay leaves and fry gently for 2 minutes. Add the coconut milk, 200ml water, the beef, reserved lemongrass leaves and the salt and bring to the boil.
- Meanwhile, if you are using the tamarind pulp, put in a small bowl with 120ml of warm water and work through with your fingers to release the seeds. Strain the syrupy mixture into a clean bowl and discard the seeds.
- Lower the heat to a simmer, add the tamarind liquid or lemon juice and muscovado sugar and leave to cook uncovered for 21/2 hours, stirring more frequently as the liquid reduces, until the sauce is well reduced and quite thick and the beef is very tender. Serve with plain rice and a cucumber, tomato, red onion and coriander salsa.
1 pound sweet (sticky) rice2 cups water
1 cup thick coconut milk
8 oz pork minced or finely chopped chicken
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons oil
2 cloves garlic, crushed
2 daun salam or curry leaves
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon dried shrimp paste (trasi)
Squeeze of lemon juice
Squares of banana leaf or aluminum foil
Instructions:
Wash rice and drain. Put into saucepan with water and bring to the boil, then turn heat very low, cover pan tightly and steam for 15 minutes. Mix three-quarter cup of the coconut milk with half cup water in a small saucepan and heat without boiling. Add to rice, stir gently with a fork, cover and steam for 5-10 minutes, until coconut milk has been absorbed. Leave to cool.
Season pork or chicken with salt and pepper. Heat oil in a wok or medium saucepan and fry the garlic and daun salam for 1 minute. Add ground spices and terasi and fry, stirring, for a minute longer, crushing the trasi with the spoon. Add pork or chicken and fry until the color changes and it no longer looks raw. Add reserved quarter cup coconut milk and simmer, uncovered, on low heat until well-cooked and quite dry. Add lemon juice to taste, check seasoning and add more salt and pepper if necessary.
TO MAKE LEMPER:
Take a large tablespoonful of rice and flatten on a piece of banana leaf till ½ inch thick. Put a good teaspoonful of the filling in the middle and mold the rice around it to a cylindrical shape. Roll up in the banana leaf and secure with wooden toothpicks, or roll in the foil to make a neat parcel. These parcels can be heated over a barbecue or steamed for 15 minutes, then allowed to cool once again. They are served at room temperature as a snack.
Pasta a la Carbonara
- 1 pound pancetta, diced into 1-inch cubes
- Sea salt and freshly ground black pepper
- 6 eggs, at room temperature
- 1/2 cup heavy cream, at room temperature
- 1 1/4 cup freshly grated Parmesan
- 1 pound dried pasta
- 4 tablespoons chopped fresh parsley leaves
- Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.
- In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.
- In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.
Ingredients
- 3 tablespoons soy sauce
- 3 tablespoons tomato sauce
- 1 tablespoon peanut oil
- 2 cloves garlic, peeled and minced
- 1 pinch ground black pepper
- 1 pinch ground cumin
- 6 skinless, boneless chicken breast halves - cubed
- 1 tablespoon vegetable oil
- 1/4 cup minced onion
- 1 clove garlic, peeled and minced
- 1 cup water
- 1/2 cup chunky peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons white sugar
- 1 tablespoon lemon juice
- skewers
- In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
- Preheat the grill for high heat.
- Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
- Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.
Fruity Drinks
Lime, mango, sugar, a dash of tequila. These ingredients are just
destined to be together in a sorbet. Unlike lemon sorbet which can be
quite tart, this lime mango sorbet has the smoothing influence of the
mango. The addition of tequila not only adds a hint of margarita to the
flavors, but helps keep the sorbet from getting icy.
|
)
according to the ice cream maker directions. Transfer mixture to a
plastic storage container and freezer in your freezer until firm, at
least 6 hours.
I don't eat Mexican food often and I've never made/cooked one,
but if I were asked what's my favorite Mexican food, I'd say it's
Nachos 
So here's a recipe for you.
So here's a recipe for you.
|
My Groups
-
Asian Updated: 26 minutes ago
-
Love where you live Updated: 30 minutes ago
-
Photo Quest Updated: 53 minutes ago
Neighborhood
Explore friends, family, friends & family, or entire neighborhood.
