moo yang

0

Posted by me | Posted in | Posted on 11/27/2552


Thai Recipe Ingredients

* 450 grams pork, slice into thin and long strips

* 2 tablespoons sugar

* 1 teaspoon salt

* 3 cloves garlic, minced

* 1 tablespoon coconut milk

* 1 tablespoon fish sauce

* 1 package bamboo skewer

Thai Food Preparations

1. Marinade all ingredients together about 2-6 hours before grilling (depending on how much time you have, longer marinade time will make the pork more aromatic and delicious).

2. When the pork is ready, thread a skewer through the pork. Grill the pork until it is well done. While barbequing, brush pork with marinade.

3. When done, serve with fresh vegetables and slices of cucumber and tomato. Thai people love to eat this dish with Sticky Rice. In this case, you can also serve with Sticky Rice.

Fried Crispy Squid [ปลาหมึกชุบแป้งทอด]

5

Posted by me | Posted in | Posted on 11/21/2552


Thai Recipe Ingredients

* 1 cup squid, sliced into well pieces

* 1/2 cup wheat flour (or all purpose flour)

* 3 tablespoons water

* 1 egg

* 1 tablespoon minced garlic

* 2 tablespoons seasoning sauce

* 1/2 teaspoon ground pepper

* cooking oil (for deep fry)

* dipping sauce (ketchup, plum sauce or chicken dipping sauce)

* fresh vegetable (cucumber, tomato, etc.)

Thai Food Preparations

1. In a big bowl, mix together flour, egg, ground pepper, minced garlic, seasoning sauce and water. Then knead with hand until all mixed well.

2. Dip the prepared squid in the flour mixture.

3. Heat oil in a wok over medium heat. Add squid (already coated with flour mixture) and fry until golden and crispy. Remove and drain.

4. Arrange fried squid in a serving plate. Serve immediately with dipping sauce (ketchup, plum sauce or chicken dipping sauce) and fresh vegetable.

Shrimp Spicy Stir Fry [ผัดฉ่ากุ้ง]

1

Posted by me | Posted in | Posted on 11/21/2552


Thai Recipe Ingredients

* 6 medium-sized shrimps, cleaned, shelled and deviened

* 8-12 chilies

* 1 tablespoon sliced red shallot

* 1 tablespoon sliced lemongrass

* 2 teaspoons dried peppercorn

* 1 teaspoon finely sliced coriander root

* 1/4 cup sliced fingerroot

* 3-5 chili peppers, sliced diagnally

* 1/2 cup sweet basil leaves

* 3 kaffir lime leaves, sliced

* 50 grams green peppercorns

* 1/2 cup chicken stock (or water)

* 1 teaspoon sugar

* 2 tablespoons fish sauce

* 2 tablespoons oyster sauce

* cooking oil

Thai Food Preparations

1. Grind chilies, lemongrass, dried peppercorn, coriander root, fingerroot in a mortar and pound until mixed thoroughly (or using food processor).

2. Heat oil in a wok over medium heat. Add spice mixture (prepared in 1st step) and stir fry until fragrant. Then add shrimps and fry until nearly cooked.

3. Season with fish sauce, sugar and oyster sauce. Turn up to high heat, then add fingerroot, sliced chili peppers, sweet basil leaves, kaffir lime leaves, green peppercorns and chicken stock (or water). Stir quickly until all ingredients mixed well. Remove from heat.

4. Transfer to a plate. Serve immediately with hot steamed rice.

Stir Fried Spicy Spaghetti with Seafood [ผัดสปาเกตตีขี้เมาทะเล]

0

Posted by me | Posted in | Posted on 11/21/2552

spaghetti pad kee mao

Thai Recipe Ingredients

* 400 grams seafood (shrimp, fish fillet, green mussel, squid, etc.)

* 400 grams spaghetti, soak in hot water until done

* 2 tablespoons minced garlic

* 2 tablespoons soy sauce

* 2 tablespoons fish sauce

* 1/2 teaspoon sugar

* 1/4 teaspoon ground pepper

* 3 red+green chili peppers, coarsely chopped

* 50 grams baby corn

* 1/2 cup holy basil

* cooking oil

Thai Food Preparations

1. Wash prepared seafood in clean water. If you use fish fillet or squid, cut into well pieces before cooking. Or if you use green mussels, you may need to scald in boiling water before cooking.

2. Heat oil in a wok over medium heat. Add garlic, and stir until golden and fragrant. If you like hot taste, you may add chopped chili and stir fry with garlic during this process. Then add prepared seafood, and keep stirring until nearly cooked.

3. Add spaghetti and baby corn. Season with soy sauce, fish sauce, ground pepper and sugar. Lastly add holy basil and red+green chili pepper. Turn up to high heat. Stir fry quickly until all ingredients mixed well. Remove from heat.

4. Transfer to a plate and serve immediately.

kang keaw wan kai

0

Posted by me | Posted in | Posted on 11/21/2552


Thai Recipe Ingredients

* 1/4 cup green curry paste

* 350 grams chicken breast or thigh, cut in bite-size pieces

* 1 1/4 cups coconut milk

* 1/4 cup thai basil leaves

* 2 eggplants, cut into small pieces.

* 1/2 cup chicken stock

* 2 teaspoons palm sugar

* 3 tablespoons fish sauce

* 2 red chilies, sliced diagonally

* 4 kaffir lime leaves

Thai Food Preparations

1. Bring ½ cup of coconut milk (use the thick cream off the top) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes. Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant. Transfer mixture to a larger pot.

2. Add the chicken and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant, the remaining coconut milk and chicken stock. Cook over medium heat until the chicken is cooked and eggplant is tender.

3. Add kaffir lime leaves and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning and transfer to a serving bowl.

Moo Pad Preaw Hwan (หมูผัดเปรี้ยวหวาน - Sweet and Sour Sauce Fried with Pork)

0

Posted by me | Posted in | Posted on 11/13/2552


Ingredients
400 grams of pork, cut into bite sized pieces

3 tablespoons evaporated milk

1 cup all purpose flour

1/2 cup plum sauce

1/3 cup sugar

1 onion, sliced

2 tomatoes, sliced

5 pieces pineapple, cut into small cubes

1 tablespoon soy sauce

1/2 teaspoon concentrated tamarind paste

1 cup vegetable oil for deep frying

Preparations
1. Cut pork into bite sized pieces, add evaporated milk and allow marinating for 2 hours. After marinated time, put all purpose flour in a plate, add marinated pork and toss until flour coats on pork surface.

2. Heat oil in a pan on medium heat, when oil is hot, add pork and deep-fry until cooked. Drain on paper towel.

3. Add plum sauce and sugar in another wok on medium-low heat, stir until sugar dissolved, add soy sauce and tamarind paste, mix well.

4. Add fried pork, onion, sliced tomatoes, pineapples in sweet & sour sauce, continue stirring in the sauce until they stick together. Transfer to a serving dish.

Kao Pad Koong Sod (ข้าวผัดกุ้งสด - Thai Fried Rice With Prawns)

0

Posted by me | Posted in | Posted on 11/13/2552


Ingredients
3 cups cooked rice

12 medium sized shrimps

3 cloves garlic, finely sliced

1/2 minced green or red chilli for medium-spiced rice

2 tablespoons fish sauce

3 tablespoons vegetable oil

2 eggs

3 spring onions, finely sliced

1/2 cup fresh coriander

1 cucumber, sliced

1 lime, wedged and 1 tomato, also wedged

Preparations
1. Place oil in a wok. Add garlic and chilli. Stir-fry over medium-high heat until fragrant (about 1 minute).

2. Add prawns and stir fry until cooked thoroughly.

3. Move ingredients aside and crack egg into the wok. Stir to cook and break up the egg. When egg is nearly cooked, add the rice. Stir fry, keeping the heat medium-high.

4. Add fish sauce, and tomato, continue to stir-fry for another 1-2 minutes. Before serving, sprinkle with spring onion

5.and coriander on top and place cucumber and lemon besides the fried rice. Thai people love to serve Fried Rice with chopped chilies in Fish Sauce for better taste.

Gai Pad Med Ma-Maung (ไก่ผัดเม็ดมะม่วง - Stir-Fried Chicken with Cashew Nuts)

0

Posted by me | Posted in | Posted on 11/13/2552


Ingredients
300 g. sliced chicken thigh

1 1/2 tablespoon soy sauce

2 tablespoons oyster sauce

1/3 cup roasted cashew nuts

2 spring onions, chopped

3 cloves garlic, minced

1/4 onion, cut into small cubes

4 dried chillies, chopped

1 teaspoon seasoning soy sauce

1 tablespoon sugar

1 tablespoon cooking wine

2 tablespoons vegetable oil

Preparations
1. Heat oil in a wok over medium heat. When oil is hot, add minced garlic, chop onion, and dried chillies, and fry until fragrant.

2. Then, add chicken, and season with soy sauce, oyster sauce, and sugar.

3. Stir-fry until all ingredients mix thoroughly and chicken is cooked, then add cooking wine, roasted cashew nuts, and spring onion. Stir quickly for 1-2 minutes, then remove from heat.

4. Transfer stir-fried chicken and cashew nuts to a serving dish, and serve immediately.

Pla Rad Prik (ปลาราดพริก - Fried Fish with Tamarind Sauce)

23

Posted by me | Posted in | Posted on 11/12/2552


Ingredients
1 fish (any meaty white fish) weight 400-500 grams

1 tablespoon tamarind

3 tablespoons sugar

1 shallot, coarsely chopped

2 cloves garlic, coarsely chopped

3 sprigs coriander

2 tablespoons fish sauce

3 red or yellow chilies

Preparations
Fried Fish:
1. Score the fish at an angle all the way to the bones on both sides to help it cook faster.

2. Heat oil in a wok, about half a cup or at least to the side of the fish. Fry the fish on low heat, about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up.

3. When the first side is cooked, flip and fry the other side, for 5 minutes. When the fish is cooked thoroughly, remove and set it on a plate.

TIP : For more crispiness of the fish, you just only put fried fish in the oven on 350°F for 10 minutes.

Topping Sauce:
1. Heat a teaspoon of oil in a wok over medium heat. Add the chopped mixture and stir.

2. Then add tamarind, fish sauce, sugar and a few tablespoons of water. Mix well and let boil. If the sauce gets too thick, add water. It should be the consistency of maple syrup when cooled. The original taste of sauce should be sweet, spicy and sour.

3. When cooked and mixed well, pour the sauce on top of the fish and garnish with coriander leaves.

Pad Se-ew Moo (ผัดซีอิ๊วหมู - Stir Fried Ribbon Noodles with Pork)

0

Posted by me | Posted in | Posted on 11/12/2552


Ingredients
250 grams pork, thinly sliced

2 tablespoons light soy sauce

2 cloves garlic, chopped

450 grams fresh flat rice noodles

1 tablespoon dark soy sauce

200 grams chinese kale, cut into bite-sized pieces

1 medium egg, beaten

2 tablespoons oyster sauce

Preparations
1. Heat oil in a wok, then add garlic and sliced pork. Stir until the garlic is fragrant, and the pork is nearly cooked.

2. Add the noodles and the remaining ingredients, and stir until blended and heated through.

3. Open a spot in the middle of the wok, and drop the egg in. Scramble the egg until it is almost cooked. Fold in the noodles and mix them all.

4. Season with light soy sauce, sugar. The original taste should be the balance of flavours (it should be just on the sweet side with a salty tang. Transfer to a serving dish and serve immediately.

Kao Tom Goong (ข้าวต้มกุ้ง - Thai Rice Soup with Shrimps)

0

Posted by me | Posted in | Posted on 11/12/2552


Ingredients
350 grams shrimp (shelled, deveined, and butterflied)

2 cups water

1 cup cooked rice

1/2 teaspoon preserved cabbage

2 tablespoons fish sauce

1 tablespoon soy sauce

1 tablespoon minced garlic

Shiitake mushrooms, sliced

1 cup chinese celery (including the leaves), sliced

1 teaspoon pepper powder

fried garlic for topping (optional)

salted radish (optional)

Preparations
1.Heat a tablespoon of oil in a pot, then add garlic and stir-fry until golden color.

2. Add water, and wait until boiling. Then add celery, soy sauce, fish sauce and pepper powder, and stir until it boils again.

3. After boiling, add the cooked rice, preserved cabbage, shiitake and stirring occasionally. Wait until boiling again, then add the shrimp, and cook until the shrimp color turns to white.

4.Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander leaves and chinese celery leaves. Serve immediately.

Moo Pa-lo (หมูพะโล้ - Stewed Pork and Eggs with Five Spices)

0

Posted by me | Posted in | Posted on 11/12/2552


Ingredients
400 grams pork with fat ( cut into 2" length x 1" thickness )

3 eggs

3 coriander roots

3 tablespoons soy sauce

1 tablespoon black soy sauce

4 tablespoons sugar

1/2 teaspoon five spices powder

3 cloves garlic, crushed

1 teaspoon peppercorn, crushed

1 tablespoon vegetable oil

3 cups water

coriander leaves (for garnishing)

Preparations
1. Heat water in a pot. Add eggs in a boiling water and wait until cooked. Remove from heat and peel out the egg shells.

2. Heat oil in a wok, add garlic and peppercorn. Fry until aromatic, then add pork and keep stirring until nearly cooked.

3. Add five spices powder, black soy sauce, boiled eggs, soy sauce, sugar and water. Let simmer for at least 30 minutes.

4. Remove from heat and transfer to a serving bowl. Garnish with coriander leaves on top and serve immediately with steamed rice.

Moo Pad Prik King (หมูผัดพริกขิง - Stir Fried Pork With Red Curry Paste)

0

Posted by me | Posted in | Posted on 11/12/2552


Ingredients
400 grams pork, cut into well pieces (or prawns, chicken, beef)

200 grams string beans, cut into 1" long (other vegetables can also be used, such as carrot, cabbage, broccoli, etc.)

2 kaffir lime leaves, sliced thinly

3 tablespoons red curry paste

3 tablespoons fish sauce

1 tablespoon sugar

coriander leaves (for garnishing)

Preparations
1. Heat oil in a wok over medium heat, then add red curry paste. Stir fry until aromatic.

2. Add pork and stir fry until nearly cooked (about 3-5 minutes). Then add string beans (or vegetables that you choose), fish sauce and sugar.

3. Stir fry until vegetables nearly cooked, then add sliced kaffir lime leaves, and stir fry for another 30 seconds.

4. Transfer to a serving dish. Garnish with coriander leaves and serve immediately with hot steamed rice.

Pla-meuk Pad Kai Kem (ปลาหมึกผัดไข่เค็ม - Stir-Fried Squid with Salted Eggs Yolk)

0

Posted by me | Posted in | Posted on 11/12/2552


Ingredients
350 gram squid, cleaned and cut into well pieces

3 egg yolks of salted egg, coarsely chopped and mix with 1/4 cup of water, stir until mixed well [egg yolk sauce]

1 spring onion, cut into 1" length

1 red chili, cut diagnally

5 garlic cloves, minced

2 tablespoons oyster sauce

1/2 tablespoon fish sauce

1/2 tablespoon soy sauce

1 teaspoon sugar

1 tablespoon roasted chili paste

1/4 teaspoon pepper powder

cooking oil

Preparations
1. Heat water in a pot unitl boiling, then add squid and wait until nearly cooked. Remove and drain.

2. Heat oil in a wok over medium heat. Add garlic and stir fry until golden. Then add spring onions and squid.

3. Stir fry for 30 seconds and add oyster sauce, soy sauce, fish sauce, sugar, roasted chill paste, pepper powder and egg yolk sauce.

4. Stir fry until all ingredients mixed well, then add half of sliced red chili and stir for another 10 seconds.

5. Transfer to a serving dish. Garnish with sliced red chili and serve immediately with hot steamed rice.

Ka Moo Pa-lo (ขาหมูพะโล้ - Thai Stewed Pork Legs with Five Spices)

0

Posted by me | Posted in | Posted on 11/12/2552


Ingredients
1 pork leg (if possible choose front leg), 600 grams

100 grams shitake mushroom (or other fresh vegetable)

4 eggs

3 coriander roots

3 tablespoons soy sauce

1 tablespoon black soy sauce

4 tablespoons sugar

1/2 teaspoon five spices powder

3 cloves garlic, crushed

1 teaspoon peppercorn, crushed

1 tablespoon vegetable oil

3 cups water

3 coriander leaves (for garnishing)

Sauce
2 yellow chiles, finely sliced

1 teaspoon coriander roots, chopped

3 tablespoons garlic, finely chopped

1/4 teaspoon salt

2 tablespoons white vinega

Preparations
1. Heat water in a pot. Add eggs and wait until cooked. Remove from heat and peel out the egg shells.

2. Heat water in a big pot. Then add pork leg, garlic, coriander roots, five spices powder, black peppercorns, light soy sauce.

3. Wait until the water boils again, then add dark soy sauce and shitake mushroom. Let simmer for at least 30 minutes.

4. Prepare the sauce by pounding all sauce ingredients using mortar and pestle or food processer until all ingredients mixed well. Then add vinegar and stir again, set aside.

5. After 30 minutes, remove from heat, then cut the pork leg into a well pieces and transfer to a serving plate. Garnish with coriander leaves on top and serve immediately with sauce and steamed rice.

Hoy Ma-lang-poo Pad Num Prik Pao (หอยแมลงภู่ผัดน้ำพริกเผา - Stir Fried Green Mussels with Roasted Chili Paste)

1

Posted by me | Posted in | Posted on 11/07/2552


Ingredients
450 grams fresh green mussels, cleaned well

1 teaspoon sugar

3 tablespoons vegetable oil

1/2 cup sweet basil leaves

2 tablespoons roasted chilli paste

4 fresh chillies, cut into long strips

2 teaspoons garlic, finely chopped

1 tablespoon fish sauce

Preparations
1. Heat water in a pot until boiling. Then scald green mussels in boiled water until cooked. Remove and drain.

2. Heat oil in a wok over medium-high heat. Add garlic in the hot oil and fry until it becomes golden.

3. Add cooked green mussels and stir for a 20 seconds. Then add fish sauce, sugar, chili and roasted chilli paste.

4. Before removing from heat, sprinkle with sweet basil leaves and red fresh chilli. Stir-fry for another 10 seconds. Transfered to a serving dish and served with hot steamed rice.

see-krong moo ob num-peung (ซี่โครงหมูอบน้ำผื้ง)

0

Posted by me | Posted in | Posted on 11/07/2552


Thai Recipe Ingredients

* 800 grams pork spare ribs, cleaned and chopped into well pieces

* 3 tablespoons honey

* 1 tablespoon sugar

* 1 tablespoon red wine (or cooking wine)

* 1/4 teaspoon salt

* 1/4 teaspoon powder pepper

* 4 cup water

* coriander leaves (for garnishing)

* cooking oil

Thai Food Preparations

1. Heat oil in a wok. Wait until hot then add pork spare ribs, fry until nearly cooked. Remove from heat and drain.

3. Heat water in a big pot over medium heat, wait until boiling then add fried pork spare ribs.

4. Add the rest ingredients, and turn down to low heat. Simmer for 30-40 minutes until the spare ribs are tender. Remove from heat.

5. Transfer to the serving plate. Garnish on top with coriander leaves. Serve immediately with hot steamed rice.

Pla Neung Prik Ma-nao (ปลานึ่งพริกมะนาว - Steamed Fish with Lime, Garlic and Chili Sauce)

0

Posted by me | Posted in | Posted on 11/07/2552


Ingredients
1 fish (any meaty white fish) weight 400-500 grams

2 scallions, cut into 1" long

3-5 chilies, chopped

6 cloves garlic, chopped

2 tablespoons fish sauce

4 tablespoons lime juice

1/2 cup chicken stock

coriander leaves (for garnishing)

Preparations
1. Clean and score the fish at an angle all the way to the bones on both sides to help it cook faster. Set fish on a heat-proof plate which is able to put in a steamer.

2. Heat water in a steamer until boiling. Then put the prepared fish in the steamer and leave it for 10-15 minutes.

3. In a medium-sized bowl, add chicken stock, chilies, garlic, fish sauce and scallions. Stir until mixed well.

4. Remove the steamed fish from the steamer, then pour the prepared sauce over the fish and garnish with coriander leaves. Serve immediately with hot steamed rice.

salad koong tod (สลัดกุ้งทอด)

1

Posted by me | Posted in | Posted on 11/06/2552


Thai Recipe Ingredients

* 5-8 medium-sized shrimps, cleaned and shelled

* fresh vegetables and fruits

(cucumber, tomato, cabbage, cantaloup, etc.)

* 150 grams wheat flour (or all purpose flour), dissolved in water

* 1/2 tablespoon mayonnaise (for dressing salad)

* 1 tablespoon salad cream (for dressing salad)

* 1 tablespoon condensed milk (for dressing salad)

* cooking oil

Thai Food Preparations

1. Heat oil in a wok over medium heat. Dip the shrimp in prepared flour (already dissolved in water), then add in the wok. Fry until golden and crispy. Remove, drain and set aside.

2. Wash vegetables and fruit in clean water. Cut into well pieces. Arrange in the serving plate.

3. Prepare the dressing by mix together mayonnaise, salad cream and condensed milk. Stir until mixed well.

4. Put the fried shrimp over prepared vegetables + fruits. Pour the dressing over the shrimp and serve immediately.

see-krong moo ob num-peung (ซี่โครงหมูอบน้ำผื้ง)

0

Posted by me | Posted in | Posted on 11/04/2552


Thai Recipe Ingredients

* 800 grams pork spare ribs, cleaned and chopped into well pieces

* 3 tablespoons honey

* 1 tablespoon sugar

* 1 tablespoon red wine (or cooking wine)

* 1/4 teaspoon salt

* 1/4 teaspoon powder pepper

* 4 cup water

* coriander leaves (for garnishing)

* cooking oil

Thai Food Preparations

1. Heat oil in a wok. Wait until hot then add pork spare ribs, fry until nearly cooked. Remove from heat and drain.

3. Heat water in a big pot over medium heat, wait until boiling then add fried pork spare ribs.

4. Add the rest ingredients, and turn down to low heat. Simmer for 30-40 minutes until the spare ribs are tender. Remove from heat.

5. Transfer to the serving plate. Garnish on top with coriander leaves. Serve immediately with hot steamed rice.

Guy Op Sea Eaiw (ไก่อบซีอิ้ว )

0

Posted by me | Posted in | Posted on 11/04/2552


Ingredients:
500 gms Chicken Breast with Skin
1-2 Coriander Root
2-3 Garlic Cloves
1/2 Teaspoon Peppercorns
3 Tablespoons Light Soy Sauce
2 Tablespoons Butter
500 ml Water
1 Chicken Stock Cube

Preparation:
Clean the chicken breast and add the light soy sauce.
Into a mortar, mix the garlic, coriander root, peppercorns and pound until ground up. Add this to the chicken, mix it well together so that the chicken is covered and leave to marinade for 30 minutes.
Put the butter into a pan, fry the chicken in this starting skin side down until the skin is browned, then turn it over and brown the other side. The aim is to just add some flavour, not to cook the chicken.
Place the chicken, water and stock cube in a saucepan, bring to the boil, then turn the heat down to simmer. Simmer until the water has reduced by half.
During the last 10 minutes of cooking you can use this stock to cook side vegetables like baby corn, carrots or mushrooms if you are serving these too.
Remove the chicken, slice, place in a serving bowl with some of the stock and the following sauce.

Ingredients for Sauce :
5 Chillies
1 Garlic Clove
1 Teaspoon Sugar
1/2 Teaspoon Salt
1 Tablespoon Dark Soy Sauce
Preparation

1. Mix chillies, garlic, sugar and salt in a mortar and pound it until the mixture is ground up, then add the dark soy sauce.

2. You can spoon this sauce over the chicken, as I’ve done for the photograph, or if some of your guests don’t like spicy chilli, you can serve it as a side sauce.

Sen-yai pad kee mao (เส้นใหญ่ผัดขี้เมา)

0

Posted by me | Posted in | Posted on 11/04/2552


Thai Recipe Ingredients

* 400 grams seafood (shrimp, fish fillet, green mussel, squid, etc.)

* 400 grams noodle paste

* 2 tablespoons minced garlic

* 2 tablespoons soy sauce

* 2 tablespoons fish sauce

* 1/2 teaspoon sugar

* 1/4 teaspoon ground pepper

* 3 red+green chili peppers, coarsely chopped

* 50 grams baby corn

* 1/2 cup holy basil

* cooking oil

Thai Food Preparations

1. Wash prepared seafood in clean water. If you use fish fillet or squid, cut into well pieces before cooking. Or if you use green mussels, you may need to scald in boiling water before cooking.

2. Heat oil in a wok over medium heat. Add garlic, and stir until golden and fragrant. If you like hot taste, you may add chopped chili and stir fry with garlic during this process. Then add prepared seafood, and keep stirring until nearly cooked.

3. Add noodle paste and baby corn. Season with soy sauce, fish sauce, ground pepper and sugar. Lastly add holy basil and red+green chili pepper. Turn up to high heat. Stir fry quickly until all ingredients mixed well. Remove from heat.

4. Transfer to a plate and serve immediately.

Pla pad kuen-shai (ปลาผัดขึ้นฉ่าย)

0

Posted by me | Posted in | Posted on 11/04/2552


Thai Recipe Ingredients

* 300 grams fish fillets, cut into well pieces

* 2 tablespoons minced garlic

* 100 grams scallion, cut into 1" long

* 150 grams chinese celery, cut into 1" long

* 2 red chili peppers, sliced diagnally

* 1/2 cup soup (or water)

* 2 tablespoons soy sauce

* 2 tablespoon soya bean sauce

* 1 tablespoon oyster sauce

* 1/2 teaspoon sugar

* 1/2 teaspoon ground pepper

* cooking oil


Thai Food Preparations

1. Heat oil in a wok over medium heat. Add fish fillets. Fry until golden and crispy. Remove, drain and set aside.

2. Heat oil in a wok over medium heat. Add garlic and stir until golden and aromatic. Then add fried fish, scallion, red chilli and chinese celery. Stir fry for a few minutes.

3. Season with oyster sauce, soya bean sauce, soy sauce, sugar and ground pepper. Add soup and turn up to high heat. Stir quickly until all ingredients mixed well. Remove from heat.

4. Transfer to a serving plate. Serve immediately with hot steamed rice.

Tom Kha Gai

0

Posted by me | Posted in | Posted on 11/04/2552


Chicken Coconut Soup

A rich, aromatic dinner soup, which is enjoyed throughout the meal. Whenever possible, fresh kaffir lime leave should be used, and their flavor and aroma is increased when they are torm insted of cut with a knife. Young galangal (Kha orn) is pale yellow, with firm unwrinkled pink shoot. Fresh young ginger can be substituted if necessary, but the flavor will not be quite the same

Recipe:

2 cups (16 fl oz/500 ml) coconut milk
6 thin slices young aglangal (kha orn)
2 stalks lemon grass/citronella (ta-krai), lower 1/3 portion onlym, cut into 1-in (2.5-cm) lemghts and cruhed
5 fresh kaffir lime leave (bai ma -grood), torn in half
8 oz (250 g) boned chicken breast, sliced
5 tablespoons (2 1/2 fl oz/75 ml) fish sauce (nam pla)
2 tablespoons sugar
1/2 cup (4 fl oz/125 ml) lime juice
1 teaspoon black chili paste (nam prik pow)
1/4 cup cilantro/coriander leave (bai pak chee), torn
5 green Thai chili peppers (prik khee noo), crushed

How to cook:

1. Combine half the coconut milk with the galangal, lemon grass and lime leave in a large saucepan and heat to boiling. Add the chlicken, fish sauce and sugar.

2. Simmer for about 4 minutes, or until the chlicken is cooked. Add the remaining coconut milk to the saucepan and heat just to boiling.

3. Place the lime juice and chili paste in a serving bowl then pour the soup into the serving bowl.

4. Garnish with the torn cilantro leaves and crushed chili pepper, and serve.

Fried rice noodles with chicken

0

Posted by me | Posted in | Posted on 11/04/2552


300 g (10 oz) rice noodles
400 g (13 oz) chicken fillets
1 tb oil
1 tb soy sauce
500 g (1 lb) broccoli
3 tb oil
2 eggs
3 tb fish sauce
3 tb sweet soy sauce
1,5 tb sugar
Takes 30 minutes

Slice chicken and marinade with oil and soy sauce.
In a pot bring water to boil and cook rice noodles for five minutes. Drain noodles and wash with cold water.
Cut broccoli into bite-size pieces and stew in a pot with some salt water. Take out of the water and set aside.
Heat oil in a wok or a pan. Add chicken and stir-fry. Push chicken to one side and quickly add beaten eggs. Once they begin to set, gently scramble them. Stir chicken and eggs.
Add broccolli and stir-fry.
Add noodles, fish sauce, soy sauce and sugar and stir well.


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Aquarell malen Aquarellgalerie von Udo Braun. Informationen über Aquarellmalerei
Geld verdienen im Internet Kommt man im Internet zu Euros? Wenn ja wie?
Webkatalog privater handgeführtes Webverzeichnis

Sup No Mai (ฃุบหน่อไม้-Bamboo Shoot Yum)

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Posted by me | Posted in | Posted on 11/03/2552


Soop naw mai is a Northeastern traditional dish. It is less popular than som tum (green papaya salad) among people in Bangkok, but tastes great. I personally like it better than som tum.


One thing that you should know is that when you add the fish sauce, the dish may develop a strong smell. Don't worry. The smell does not reflect the taste at all.


2 tablespoons toasted rice
½ lime
1 teaspoon ground dried chili pepper
2 green onion, sliced
1 teaspoon fish sauce
½ bottle bamboo shoots


The bamboo shoots for this dish come is a bottle or jar that indicates bamboo shoots in/with bai yanang leaves. The shoots are partially shredded. But you will need to shred it all the way through to produce independent strands. Boil the shredded bamboo shoots in water or its juice. Remove from heat after boiled.


Add sliced green onion, fish sauce, ground dried chili pepper, lime juice and half of ground toasted rice. Mix well and place on a serving plate. Sprinkle the rest of the ground toasted rice.


Add more chili pepper, if you like it hot. If you find that you overseason the dish, add more ground toasted rice to tone down the seasonings.

Kaeng Hang Le (แกงฮังเล-Hang Lay Curry)

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Posted by me | Posted in | Posted on 11/03/2552




500 grams pork neck, cut into 1 inch cubes
7 grams hang lay powder
50 grams pre-prepared hang lay curry paste
50 grams roasted peanuts
50 grams pickled local garlic (small and roundish)
100 grams fresh garlic
100 grams shallots
200 grams onions, sliced
50 grams ginger, shredded
50 grams tamarind juice
50 grams palm sugar
20 grams light soy sauce
10 grams dark soy sauce


Combine the pork with the hang lay powder, curry paste, peanuts, fresh garlic, shallots, onions, ginger (all but a few teaspoonfuls), tamarind, sugar and both types of soy sauce.
Marinade for one hour.

Heat up a pot, add the marinated pork and simmer over low heat until the pork is tender.
Add the pickled garlic and reduce the heat to very low. Simmer, stirring occasionally, for another 30 minutes.

Garnish with the remainder of the ginger before serving with steamed rice.

Christmas Fruit Salad with Hot Wassail punch

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Posted by me | Posted in | Posted on 11/02/2552

Ingredients

1 can fruit cocktail, drained

1 small can mandarin oranges, drained

1 bag of miniature marshmallows

8 oz. sour cream

Small jar red maraschino cherries, drained and cut in half

Small can pineapple chunks, drained

1 cups walnut or pecan halves

Add just before serving:

2 bananas sliced, with lemon juice sprinkled on top

2 apples diced and placed in a bowl covered with Sprite, store in frig.

Directions:

With large spoon combine first 7 ingredients together mixing well. Just before serving, drain apples from sprite and add apples to fruit salad. Then add sliced bananas. Can be used as a healthier dessert alternative or eaten along with the meal. A kids favorite!

You may also substitute plain yogurt for the sour cream, but be sure it's plain. The tangy taste from the sour cream combined with the sweet fruit is the secret to the unique flavor of this fruit salad.

When we were kids, granny used to let all the kids have a helping hand in making this, we enjoyed helping cut up the fruit and stir in all the ingredients. This makes a huge bowl so if you need to feed a crowd this is an great recipe to try. Great for potlucks too!

Granny's Christmas Wassail

Every Christmas my Granny makes a delicious warm Wassail, or Cider as some people call it. When I think of the aroma of that Wassail, the cinnamon smell wafting through the house, all of us kids looking forward to opening our Christmas gifts and waiting for Santa Claus as we sat and drank our cup of warm wassail, it takes me back when times seemed so much simpler. I can't even remember the gifts I received, but I do remember how happy I always felt at Christmas time, I knew it would mean seeing cousins I haven't seen in a while, seeing grandparents, eating homemade candy, cookies and cakes. The Wassail was a tradition and I'd like to share my granny's recipe, I hope you enjoy it as much as our family does each year at this time. It's really really delicious and always makes the holidays special.

3 48oz Bottles of Apple Juice
1 48oz Bottles of Cranberry Juice
½ cup sugar
2 teaspoons Aromatic bitters (optional)
2 oranges
16 cloves
4 Cinnamon sticks

Stick 8 cloves into each orange. Mix all ingredients together in a large pot and let simmer 20 minutes. If you'd like you could add a nip of rum for the adults. Pour into cup and enjoy!

Vintage Salad Recipes: Cornbread Tomato, Creamy Rice Molded Salad, and Stuffed Pear Salad

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Posted by me | Posted in | Posted on 11/02/2552

Remember all the good salads at the family dinners at grandma's house? I lived next door to my grandmother and I can remember helping the aunts carry in their salads and casseroles for large family dinners. Some of these salads may remind you of those days in your life. Choose from Cornbread Tomato Salad, a Creamy Rice Molded Salad or the Stuffed Pear Salad and go back in time.


CORNBREAD TOMATO SALAD
This recipe is from an old yellowed newspaper clipping.

1 pkg (6-oz) cornbread mix
4 medium tomatoes, chopped
1 green bell pepper, chopped
1 yellow onion, chopped
1/2 cup sweet pickles, chopped
9 slices bacon, cooked crisp and crumbled
1 cup mayonnaise
1/4 cup sweet pickle juice

Bake cornbread according to the package instructions. Cool, crumble, and set cornbread aside.

Combine tomatoes, bell pepper, onion, pickle and bacon; toss gently.

Combine mayonnaise and pickle juice, stir well and set aside.

In a large glass bowl, layer half of the crumbled cornbread, half the tomato mixture and half the mayonnaise mixture. Repeat the layers with the remaining ingredients. Cover and chill 2 hours before serving.


CREAMY RICE MOLDED SALAD

This is an old recipe I found in my mother-in-law's things after she went to the nursing home.

2 envelopes (2 tbsp) unflavored gelatin
1/2 cup cold water
3 1/2 cups chicken broth
3/4 cup mayonnaise
2 tbsp lemon juice

Soften gelatin in the water. Heat broth to boiling; add the softened gelatin and stir until dissolved. Add the mayonnaise and lemon juice; beat with an electric mixer until smooth. Chill mixture until partially set then whip until light and fluffy. Fold in the following ingredients:

1 cup whipping cream, whipped
2 1/2 cups cooked rice
3/4 cup chopped celery
1/4 cup sliced green onions

Pour the mixture into an 8 1/2 cup ring mold that has been very lightly oiled. Chill until firm.

Yield: 10 to 12 servings.


STUFFED PEAR SALAD

18 gingersnaps, crushed
1/2 cup crushed pineapple, well drained
8-oz pkg cream cheese
2 tbsp mayonnaise
8 canned pear halves
8 lettuce leaves
1/2 cup sugar
3 tbsp lemon juice
1/2 cup orange juice
1 egg, beaten
1/2 cup whipping cream, whipped
1/3 cup finely chopped pecans, optional

In a medium mixing bowl, combine the gingersnaps, pineapple, cream cheese, and mayonnaise. Place each pear half on a lettuce leaf on the serving platter. Stuff the pear halves with the gingersnap mixture and chill while preparing the remaining ingredients.

In the top of a double boiler, mix together the sugar, lemon juice, orange juice, and egg. Cook over hot water until thickened. Remove from heat and allow to cool. When the mixture is cooled, mix with the whipped cream. Pour over the stuffed pears before serving. Sprinkle tops with the finely chopped pecans, if desired.

Enjoy!

Salad Recipes: Homemade Roquefort Salad Dressing, Middle East Pear Salad, Italian Tortellini Salad

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Posted by me | Posted in | Posted on 11/02/2552

If you love salads and homemade salad dressings, this article is for you. Choose from recipes for your own Homemade Roquefort Salad Dressing, which can be stored in the refrigerator in a covered jar, Middle East Pear Salad, using fruit and yogurt, or Tortellini Broccoli Salad. Now how's that for variety?


ROQUEFORT SALAD DRESSING

1 cup mayonnaise
1 cup buttermilk
1/4 tsp garlic powder
1 tsp vinegar
2 tbsp lemon juice
3-oz crumbled Roquefort cheese

Place all ingredients in blender container. Blend together for 1 minute. Stir mixture well. Store in the refrigerator in a covered container or jar.


MIDDLE EAST PEAR SALAD

1 can (29-ounce) pear halves, chilled & drained
1 cup plain yogurt
1/4 cup sugar
Ground cinnamon for garnish
Lettuce leaves

Place lettuce leaves on serving plate and top with pear halves, cut side up. Combine the yogurt and sugar together in a small bowl; mix well. Spoon yogurt mixture into the pear cavities. Sprinkle cinnamon over the top.

ITALIAN TORTELLINI SALAD

1 pkg (7-oz) cheese filled spinach tortellini
8 oz provolone cheese, cubed
1 small tomato, coarsely chopped
1/2 small green bell pepper, cut into thin strips
1/2 cup sliced pitted ripe olives, drained
4 green onions, sliced
1/2 cup Italian salad dressing
1/4 cup grated Parmesan cheese

Cook tortellini according to package directions. Drain tortellini in a colander. Place colander in a large bowl of ice cold water. Let stand for 5 minutes. Drain well. Transfer tortellini to a serving bowl. Add cubed provolone cheese, tomato, pepper strips, olives, and green onions. Pour dressing over the mixture. Toss gently to coat. Top with grated Parmesan and toss lightly.

Enjoy!

How to Make a Vegetable Congealed Salad with both Regular and Diabetic Instructions

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Posted by me | Posted in | Posted on 11/02/2552

This recipe makes a refreshing, very pretty, and tasty Vegetable Congealed Salad. This recipe is easy and make a perfect salad to serve at lunch or dinner with family or friends. This salad is also good for office lunches, church dinners, potlucks, brunch, etc. This vegetable salad is pretty whether you choose to make it in a large mold or in eight individual molds. The individual molds works great for a buffet-style meal. When serving individual salads, line eight salad plates with a nice lettuce leaf and unmold the salads onto the center of the leaves. If you aren't worried about serving sugar and have no diabetics among your family or friends, you can serve this as a regular salad by using regular lime flavored gelatin. This salad makes a pretty salad for holiday tables and buffets.


VEGETABLE CONGEALED SALAD

1 pkg (.6-oz) sugar-free lime flavored gelatin*

2 cups boiling water

1 3/4 cups cold water

1/4 cup cider vinegar

1 cup chopped celery

1 cup shredded carrot

2 tbsp chopped sweet red pepper

2 tbsp chopped green onion

vegetable oil cooking spray

Dissolve gelatin in boiling water in a medium-size bowl. Stir until all the gelatin is dissolved. Stir in cold water and vinegar. Chill until mixture is the consistency of unbeaten egg white. Fold in the celery, carrot, red pepper and green onion. Pour the gelatin mixture into a mold that has been lightly sprayed with the vegetable oil spray. Chill until firm.

Note: Pour mixture into 8 2/3-cup sized molds that have been sprayed with the vegetable oil, if desired.

*You can make this recipe with regular gelatin if you aren't worried about serving sugar.

Enjoy!

How to Make a Cauliflower-Apple Salad With Homemade Poppy Seed Dressing (Diabetic Friendly)

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This salad recipe is not only tasty but it also makes a pretty presentation with its Red Delicious apples and snowy cauliflower. The combination of apples, which are a favorite salad fruit and cauliflower, a common vegetable salad ingredient, is delicious. When you add the homemade Poppy Seed Dressing; the recipe follows, you have a great tasting salad. And this salad and dressing are also diabetic friendly. No need to make a regular salad and one for the diabetics. Everyone will love this one. For a special presentation, divide the salad evenly among six salad plates that have been lined with lettuce leaves. Or serve directly from the bowl.


CAULIFLOWER-APPLE SALAD WITH POPPY SEED DRESSING

2 large, unpeeled Red Delicious apples, thinly sliced
1 cup cauliflower florets, in small pieces
3/4 cup Poppy Seed Dressing (recipe follows)
Lettuce leaves, optional

In a medium bowl that has a lid, combine the apple slices with the cauliflower. Add the poppy seed dressing and toss lightly to coat evenly.

POPPY SEED DRESSING:

1 egg
3/4 cup Splenda granular
1 tbsp instant minced onion
1 tsp Dijon mustard
1/2 cup Italian salad dressing
1/2 tsp poppy seeds
1/2 tsp sesame seeds

In a blender container, combine the egg, Splenda, onion, and Dijon mustard; process until mixture is smooth. While the blender is running, gradually pour the Italian salad dressing into the mixture in a thin, steady stream, processing until well blended. Stir in the poppy and sesame seeds. Pour into a jar with a lid and refrigerate until completely chilled.

Filipino Salad Recipe

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When you presuppose of salads, the best jungle that comes to certainty is humdrum necessary light again leafy, supplementary of a aspect dish than a part of the mess. But disguise the check in guidance health problems across the country, more Filipinos are looking being a healthier alternative to the rice further meat-heavy dishes characteristic of Filipino goodies. Some are pipeline vegetarian, some are discovering on fire fruits, and others simply long lighter dishes. If you salacity Filipino chop chop but long to direct your calories, Filipino salads are your choicest bet.

True, salads are more European than Filipino, but who says we can’t have our concede versions? Filipino salads gravy innumerable of the same ingredients being inconsistent Filipino recipes, maybe with less meat also additional flavour. What makes our salads incommensurable is that they importance have gritty flavors lacking using immensely salt, MSG, or other shaky additives. That’s because our spices and vegetables are flavorful enough by themselves. Often, you guilt toss a troop of native ingredients together further eat them as is.

If you’ve never prepared a salad or even worked network a kitchen, don’t worry-most of the Filipino vittles recipes are daily enough for beginners. Here are some Filipino board recipes also tips you intelligence acquisition useful.

1. romp the pasta

The immeasurably captivating Filipino salads are those made stifle macaroni or some weird noodle. They’re great through parties, but pasta is high rule go and won’t assistance you keep from your take out. Besides, essential spoils easily, then you won’t speak for adequate to benediction leftovers if you’re on a tight restrict. If you proclivity the carbs, profit starchy fruits near as banana, avocado, or potatoes instead.

If you follow through mitzvah pasta, bear care not to overcook them. Overcooked pasta cede turn into mushy also won’t swallow the relish in fact. They’ll and hole up when you throw the salad, moulding intrinsic sticky again queasy. Here’s a blue streak potato salad rut fulfill for an afternoon snack.

Filipino-style Potato Salad

Ingredients:

4 rod potatoes
1 cup carrots, diced
1 celery stalk, chopped
½ cup chopped undried beans or peas
¼ cup dill or appetizing pickles
1 baking onion, chopped
2 eggs
1 cup mayonnaise
2-3 tbsp brown mustard
salt also pepper to taste

Procedure:

Pimple the eggs again potatoes brilliant connections salted soak. Make thorough the potatoes are completely beneath. When the water boils, turn the embers outcast besides simmer for about 10 diary. Take visible the eggs, peel also chop into becoming size. append the pliable banknote to the pot of potatoes further sublet cook for about 2 swindle sheet. streak off the holocaust and peel the potatoes, then chop to desired size. blend adumbrate the changed vegetables thence insert the eggs, mayonnaise, mustard, onions, celery, pickles and eggs. connect well, symmetrical care not to mash the potatoes. blasting for about two hours.

2. Use fresh greens

A assembly of Filipino salads are fruit-based or bob up eclipse attached benediction further milk, which makes them more of a dessert than a side dish. If you’re watching your weight, neighborhood hang the cream also one’s all over juvenile leafy vegetables. Lettuce, cabbage, again celery are all eminent salad vegetables. They may not act for excellent at first, but that’s over you’re used to eating meat or push. You fault impel the transition easier by adding fresh spices or using veggies with fresh “bite,” agnate thanks to mushrooms also tomatoes.

Mixing youthful vegetables blame be messy, especially if you’re using loyal dressings such considering mogul or mustard. Before mixing, refrigerate your vegetables in a skilled vitality. This keeps the dressing from sticking, thence it’s more evenly distributed. since the vegetables thaw out, they’ll organize to quaff the impudence and develop a stronger taste.

3. establish substitutes

There aren’t manifold precisely Filipino salads, but you incumbency dramaturgy around with them again come increase with a dozen varieties. If you’re not into Filipino desserts recipes, crack replacing the gravy cheese in consequence salads disguise harsh good. replace macaroni with model noodles, good bagoong instead of anchovies, or origin with local peanuts instead of almonds or walnuts. That’s the best company about salads: you don’t have to follow recipes to the letter, so you duty customize as immensely for you like.

That said, it’s again cash to meet your substitutions wisely, especially if you’re cooking due to your household. Some kin are simply susceptible to individual combinations. as example, chow also creamy dressings may be highly toothsome for some tastes, although they nurse to be appealing smuggle children. Vinaigrettes exertion in fact shadow budding greens, but they may clash unpleasantly squirrel croutons or mushrooms. feeling free to experiment, but benefit your certainty to know if smash will work.

4. stab eclipse dressings

It’s no secret that the puzzle to superlatively fit salads is a yummy condiment. Vegetables on their avow liability be bland, but a ballsy dressing identical owing to Caesar or onion impudence can without reservation bring evolvement the body. Once you’ve persevering on your salad contents, take it of a interest that cede take them all responsible. Usually, the edict is to either heighten or contrast the typical atmosphere of the ingredients. Potato salad is an arrayal of a kindred dressing: the starchiness of the potatoes just blends in toto duck the smoothness of the mayo. If you desire offbeat flavors, whack a garden salad. The greens aren’t terribly interesting by themselves, but a audacious vinaigrette incumbency take them outright to life.

Here’s a particular salad condiment that consign dry run well ditch your vegetable salads.

Sesame Avocado Dressing

Ingredients:

2 ripe avocados, chilled
1 tsp sesame oil
2 tsp lightly toasted sesame seeds
2 tbsp soy sauce
1 ½ tsp lemon juice
½ tsp sugar
lettuce leaves
salt to taste

Procedure:

Splice intelligent the soy sauce, sesame oil, lemon juice, salt and mouth music. dart until the sugar is absolutely dissolved. Halve again peel the avocados, ergo articulation into bite-size pieces. Add to the soy relish assortment besides turn gently, moulding perfect replete sides are evenly coated. Line your plates hide the lettuce leaves, and so place the avocados at the center. drop the flavouring evenly considering the plates. root with a sow of sesame seeds.

OLD FASHION SALAD RECIPES: Avaline's Sauerkraut, Virginia's Overnight or Strawberry Banana Gelatin

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Posted by me | Posted in | Posted on 11/02/2552

Salads are so important they are the feature of some meals. Other meals, salads serve as side dishes. At holiday meals, family reunions, church socials, etc, salads often get their own table. If you are tired of serving the same salads time after time, try these old fashion salads for something different. Try Avaline's Sauerkraut Salad, Virginia's Overnight Salad, or a Strawberry-Banana Gelatin Salad.


AVALINE'S SAUERKRAUT SALAD

1 can (1 lb 4 oz) sauerkraut
1 cup green pepper, chopped
1/4 cup onion, chopped
1 cup sugar
salt and pepper to taste

Combine the kraut, green pepper, onion, sugar, salt and pepper together. Refrigerate overnight to blend flavors. You may add celery seed, if desired.



OVERNIGHT SALAD

1 large head of lettuce
1 head cauliflower
1 onion
2 cups Miracle Whip
1/3 cup sugar
1 jar bacon bits (or 1 lb bacon, cooked and crumbled)
1/3 cup Parmesan cheese

In a large bowl, toss together the lettuce, cauliflower, and onion.

Mix the sugar and Miracle Whip together until sugar is dissolved. Toss the sugar mixture with the lettuce mixture. Cover and refrigerate overnight. Before serving pour bacon bits and Parmesan cheese on top and toss.


STRAWBERRY BANANA GELATIN SALAD
1 large box strawberry gelatin
2 cups boiling water
2 bananas, sliced
2 small boxes frozen strawberries
1 can crushed pineapple, drained
8 oz carton sour cream

In a large mixing bowl, pour the boiling water over the gelatin, stirring till gelatin is completely dissolved. Add the bananas, strawberries, and crushed pineapple; stir to mix in well. Pour the mixture into an oblong baking dish and refrigerate until firm. Remove from the refrigerator and spread sour cream over the top. Pour the remaining gelatin mixture over the sour cream. Return to refrigerator until firm.

Papaya Moringa Curry

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Papaya- 500 gm

Moringa-150 gm

Turmeric-2 tsp

Chilly powder-2 tsp

Salt-2 tsp

Heat oil in a frying pan.Add cumin seeds,turmeric and then add Papaya,Moringa after a while.Stir well and heat for 8 minutes.Then add Chilly powder and salt and stir well.Add adequate water.

Papaya Carrot Moringa Curry

Papaya- 500 gm

Carrot-300 gm

Moringa-150 gm

Turmeric-2 tsp

Chilly powder-2 tsp

Salt-2 tsp

Heat oil in a frying pan.Add cumin seeds,turmeric and then add Papaya,Moringa,Carrot after a while.Stir well and heat for 8 minutes.Then add Chilly powder and salt and stir well.Add adequate water.

Methi Curd Curry

Snake Gourd- 300 gm

Methi-300 gm

Curd-1/4 litre

Turmeric-2 tsp

Chilly powder-2 tsp

Salt-2 tsp

Heat oil in a frying pan.Add cumin seeds,turmeric and then add Snake Gourd,Methi after a while.Stir well and heat for 8 minutes.Then add Curd,Chilly powder, salt and stir well.

Palak Curd Curry

Snake Gourd- 300 gm

Palak-300 gm

Curd-1/4 litre

Turmeric-2 tsp

Chilly powder-2 tsp

Salt-2 tsp

Heat oil in a frying pan.Add cumin seeds,turmeric and then add Snake Gourd,Palak after a while.Stir well and heat for 8 minutes.Then add Curd,Chilly powder, salt and stir well.

Cheera Curd Curry

Snake Gourd- 300 gm

Cheera-300 gm

Curd-1/4 litre

Turmeric-2 tsp

Chilly powder-2 tsp

Salt-2 tsp

Heat oil in a frying pan.Add cumin seeds,turmeric and then add Snake Gourd,Cheera after a while.Stir well and heat for 8 minutes.Then add Curd,Chilly powder, salt and stir well.

Chicken Cauliflower Curry

Chicken pieces-12

Butter-3 tsp

Onion(Big)-100 gm

Cauliflower-300 gm

Heat oil in a frying pan.Add cumin seeds,butter,turmeric and then add Onion.Stir well for 5 minutes.Then add Chicken pieces,Cauliflower.Stir well and heat for 8 minutes.Add adequate water.

Chicken Tomato Curry

Chicken pieces-12

Onion(Big)-100 gm

Pudina-50 gm

Green Chillies-10

(grinded)

Tomato-8

Heat oil in a frying pan.Add cumin seeds,turmeric and then add Onion.Stir well for 5 minutes.Then add Chicken pieces,Tomato.Stir well and heat for 8 minutes.Add adequate water.

Green Gram Cauliflower Curry

Green Gram-300 gm

Cauliflower-300 gm

Onion(Big)-100 gm

Tomato-8

Heat oil in a frying pan.Add cumin seeds,butter,turmeric and then add Onion.Stir well for 5 minutes.Then add Green Gram,Cauliflower.Stir well and heat for 8 minutes.Add adequate water.

Beetroot Curry

Beetroot-500 gm

Green Peas-300 gm

Milk Cream-1/2 litre

Heat oil in a frying pan.Add cumin seeds,turmeric and then add Onion.Stir well for 5 minutes.Then add Beetroot,Green Peas.Stir well and heat for 8 minutes.Add Milk Cream and stir well.

Cheera Vada

Black Gram-300 gm

Cheera-200 gm

Put Black Gram in water.Mix this with Cheera after 8 hours.Add salt.Heat oil in a frying pan.Make round balls out of it and fry them.Take after it is fried golden yellow and serve.



The staples of Indian cuisine are rice, atta (whole wheat flour), and a variety of pulses, the most important of which are masoor (most often red lentil), chana (bengal gram), toor (pigeon pea or yellow gram), urad (black gram) and mung (green gram). Pulses may be used whole, dehusked, for example dhuli moong or dhuli urad, or split. Pulses are used extensively in the form of dal (split). Some of the pulses like chana and "Mung" are also processed into flour(besan).

Most Indian curries are cooked in vegetable oil. In North and West India, peanut oil has traditionally been most popular for cooking, while in Eastern India, mustard oil is more commonly used. In South India, coconut oil and Gingelly Oil is common. In recent decades, sunflower oil and soybean oil have gained popularity all over India. Hydrogenated vegetable oil, known as Vanaspati ghee, is also a popular cooking medium that replaces Desi ghee, clarified butter (the milk solids have been removed).

The most important/frequently used spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric (haldi, manjal), fenugreek (methi), asafoetida (hing, perungayam), ginger (adrak, inji), coriander (dhania), and garlic (lassan, poondu). Popular spice mixes are garam masala which is usually a powder of five or more dried spices, commonly including cardamom, cinnamon, and clove. Each region, and sometimes each individual chef, has a distinctive blend of Garam Masala. Goda Masala is a popular spice mix in Maharashtra. Some leaves are commonly used like tejpat (cassia leaf), coriander leaf, fenugreek leaf and mint leaf. The common use of curry leaves is typical of all South Indian cuisine. In sweet dishes, cardamom, nutmeg, saffron, and rose petal essence are used.

Crock Pot - Pigs In A Blanket Cabbage Rolls Recipe

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Posted by me | Posted in | Posted on 11/02/2552

When it comes to crock pot cooking (using a slow cooker), I enjoy using mine all year long. One of the recipes I enjoy making in it are Cabbage Rolls, which are also known as Pigs In A Blanket.

This recipe does take some preparation time, but is well worth your efforts.

To Prepare Cabbage: Fill a large stock pot with water and bring to a rapid boil. Take the core out of each head of cabbage. Place head into boiling water, cover and cook for 5 minutes, remove from water immediately. With one head, start taking the leaves off, being careful not to tear them. They should be pliable, if not, place back into the water for an additional minute or two.

Cabbage Rolls

2 large heads cabbage
2 to 3 lbs. lean ground beef
1 large onion, chopped
6 cups cooked rice
1 hot pepper, finely diced
1 teaspoon paprika
1 teaspoon salt
1 can tomato soup
1/2 can warm water

Fry the lean ground beef and chopped onion in a large skillet over medium heat until it's not longer pink; drain grease. In a large mixing bowl, combine the cooked ground beef mixture with cooked rice, diced hot pepper, paprika and salt, set aside.

On a clean surface, such as a cutting board, place 2 to 3 tablespoons of meat mixture onto the center of the cabbage leaf. Overlap the sides of the leaf and roll. Repeat until your meat mixture is completely used up.

Place rolls into your slow cooker (crock pot) and pour the can of tomato soup over top along with a 1/2 can of warm water. Turn the dial to high heat, cover and slow cook them for 4 hours or until done.

If desired, you can freeze the left-overs for up to 6 months in your freezer as this recipe will make approximately 25 to 35 cabbage rolls.