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Archives for January 2011

Scallop and Bacon Kebab

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Very simple, very elegant, and very fast to prepare – this is a great starter for so many meals, and served with the Coconut Rice, it can make a more filling dish.
Scallop and Bacon Kebab
The presentation of this dish is very easy to adapt to suit the uses more than you’d think – serve on the bed of Coconut Rice to add more colours to this dish.

To Serve 2

4 Large Scallops
8 Streaky Bacon Rashers, derinded
1 Large Courgette, trimmed
1tsp Balsamic Vinegar
1tsp Olive Oil
1tsp Lemon Juice
1tsp Dried Thyme
1tsp Turmeric
Salt and Pepper
1tbsp Desiccated (shredded) Coconut
100g Long-Grain Rice

1. Cut the Scallops into bite-sized pieces, and wrap a rasher of Bacon around each one – you may need slightly more Bacon, depending on the size of the Scallops.
2. Cut the Courgette into diagonal slices about one centimetre thick, and wash under running water. Pat dry with some kitchen paper
3. Thread the Bacon-wrapped Scallops and Courgettes onto Kebab Skewers, alternating between the two. If you’re using Wooden Skewers, leave them to soak In Water for about thirty minutes before using, and if you’re using Metal ones, you may want to slightly grease them first to prevent anything from sticking.
4. Combine the Vinegar, Oil, Lemon Juice, Thyme and Pepper, before brushing over the Kebabs. Leave to marinade for about fifteen minutes, or whilst cooking the Rice.
5. To prepare the Rice, bring a small pan of water to the boil, add the Salt and Turmeric. Add the Coconut and Rice, before bringing back to the boil, and simmer (uncovered) for twelve to fourteen minutes, or until tender.
6. Heat a grill up, and then place each Kebab under it, cooking for two or three minutes on each side, until the Scallop is cooked and the Bacon is slightly crisp.
7. Drain the Rice thoroughly, and serve on a warmed plate.

Photo courtesy of: Fuzzy Gerdes

Creamy Curried Beef

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This is a traditional Curry Dish, using Minced Beef in place of cubed – flavoured with various Spices, Raisins, Tomatoes and Almonds.
Minced Beef Curry
If you want a hotter tasting Curry, replace the Medium Curry Powder with a hotter one, add more garlic or include some finely chopped Chillies.

To serve 2
350g Minced Beef
1 Medium Onion, chopped
2 Garlic Cloves, peeled and crushed
1 Large Carrot, finely grated
2 Tomatoes, peeled and sliced
1tbsp Tomato Puree
100g Raisins or Golden Sultanas
250ml Beef Stock
3tbsp Wine Vinegar
1tsp Ground Cumin
1/2tsp Ground Cinnamon
1tsp Ground Allspice
2tsp Medium Curry Powder
120g Long Grain Rice
5tbsp Sour Cream or Natural Yogurt

1. Heat a large saucepan, and heat the Beef, Onion, Garlic and Carrot and heat over a low heat until the fat begins to run from the Beef, and then raise the heat slightly until the Minced Beef is browned off.
2. Add the Tomatoes, Tomato Puree, Raisins (or Golden Sultanas), Beef Stock, Vinegar, Spices, and season to taste. Bring to the boil, check the consistency, and add some extra water if required.
3. Cover and simmer gently for twenty minutes until very tender, stirring frequently to make sure nothing sticks and burns. At the same time, begin to cook the Rice in some Salted Water for twelve to fifteen minutes, or until tender.
4. When the Rice is cooked, stir the Sour Cream or Yogurt into the meat, and drain the Rice. Slowly add the Rice to the pan of the Beef Curry, and stir in well, before serving on warmed plates.

Serve with Poppadoms or Naan Bread, fresh from the pan.

Photo Courtesy of: Xelcise

Berry Banana Power Smoothie

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Most people nowadays are too busy to have a real breakfast. Here is a healthy breakfast recipe that you can have on the go. It can also serve as a post workout food to replenish the energy you consumed.

For healthier shakes, opt for real juices and low fat milk. Also use frozen fruits instead of ice for creamier drinks. The order when blending also matter, start with liquids and soft items first before adding nuts or frozen fruits.

Power smoothies can give you enough vitamins and energy to jump-start your day. Be creative and use any fruit you wish. You may even add a tablespoon of flax or hulled hemp seeds for more nutrition. Some even use tofu and organic eggs.

If there are leftovers, you can put them in popsicle molds and eat it as snacks. Kids will definitely enjoy this healthy treat as well.

Ingredients:

1/4 cup frozen mixed berries

1 frozen banana

2 tablespoons almonds

¼ cup rolled oats

1/2 cup low fat or soy milk

1 cup plain yogurt

Pour milk and yogurt into the blender. Add the almonds and oatmeal. Blend for 2-3 minutes or until smooth.

Place the frozen banana and berries into the blender with the milk mixture. Blend until smooth.

Serve cold.

Photo Courtesy Of: diekatrin

Cucumber & Zucchini Cousous

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Couscous is very nutritious and it has twice the amount of nutrients found in pasta. According to historians, couscous originated from North Africa. It is a staple dish in some countries in Europe and the Middle East. It is usually served with meat or as a side dish. It can also be eaten alone with bread. You can eat it warm or cold, depending on how you want it.

Serves 6

Ingredients:

10 ounces uncooked couscous

1 3/4 cup vegetable or chicken broth

4 tablespoons olive oil

1/2 cup lemon juice

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1 cucumber, seeded and diced

1 zucchini, diced

3 cloves garlic, minced

1 big red onion, chopped

1/2 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

6 slices lemon

Mediterranean flat bread

In a saucepan or skillet, heat the olive oil under medium heat. Saute the garlic, onions and zucchini for 5-7 minutes until soft.

In a deep saucepan, boil the broth. Stir in couscous and then cover for 1 minute. Remove from heat. Let it stand for 5 minutes. After, fluff it with a fork.  Add the cucumber, parsley, basil, sautéed zucchini and lemon juice. Mix well and season it with salt and pepper.

Serve with warm with lime wedges and flat bread.

Photo Courtesy Of: Lori_NY

Oyster Omelette

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Oyster Cake or Oyster omelette is a Chinese dish served in most restaurants. It originated from Teochew/Fujian, China, but it is famous all over Asia. Unlike other omelettes, the starch gives it a sticky and chewy texture. It is one of my personal favorites.  It is delicious with Yang Chow fried rice.

Ingredients:

30 fresh oysters (small ones)

110g sweet potato flour

250 ml water

1 tsp salt

2 large eggs

2 tbsp chopped spring onions

1 tbsp chopped chives

4 tbsp oil

5 cloves garlic, crushed

2 shallots, finely chopped

Salt and pepper to taste

Fish sauce (optional)

Clean oysters and remove them from the shells; soak in water. If you are using shelled oysters or canned ones, rinse them with water and soak for a few minutes.

In a bowl, beat the eggs. Add the potato flour, water, salt, pepper and a dash of fish sauce to make a batter. Set aside.

In a non-stick pan or wok, heat the oil under medium heat. Sauté

the garlic, shallots, chives and oysters for 3-5 minutes until the vegetables wilt. Pour in the batter and fry for another 5 minutes or until the eggs become light brown and set.

Transfer to a plate and garnish with spring onions. Serve warm and eat with fried rice.

Photo Courtesy Of: FotoosVanRobin

Grilled Feta Stuffed Squid

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This is a Greek squid recipe often served during summer. Add more ingredients for the stuffing as you wish. I like it with tomatoes.

Grilling squid retains its sweetness especially when it is fresh. When buying squid, choose medium sized ones as the bigger ones have thicker meat which can be quite tricky to grill. Larger squids are better for stews and soups.

Serves 4

Ingredients:

4 medium squid, cleaned (1 kilo)
4-8 finger length slices of feta cheese

Marinade:
1/2 cup extra virgin olive oil
5 cloves garlic, crushed
4 oregano sprigs, leaves removed and chopped
salt and ground black pepper
lemon wedges to serve

Wash and clean the squid well. Make sure to remove the ink sacs.

Prepare the marinade by combining the olive oil, garlic and oregano sprigs. Whisk well. Season it with salt and pepper.

In a shallow tray or pan, line the squid and feta cheese; pour the marinade. Let it stand for 30 minutes.

Gently stuff the squid with feta and cilantro leaves.

Grill the squid on low fire for 5-8 minutes or until the squid turns white and the flesh changes color. Turn them over at least once to make sure it is cooked through. Do not overcook the squid, otherwise it will be chewy.

Serve immediately on a bed of greens and lemon wedges.

Photo Courtesy Of: mahr

Soba Miso Soup

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This soup uses different Japanese ingredients. Miso soup is a common stock often used as a base for various dishes. Soba on the other hand is thin noodles made of buckwheat. Both of these can found in different recipes. Here is a simple one that is easy to prepare and very nutritious. You can use organic vegetables if desired.

For this recipe kombu a type of sea kelp is used. It is rich in iodine and gives the soup more flavour.

Ingredients:

2 teaspoons canola oil

1 tablespoon ginger, grated or minced

Handful of spinach leaves or watercress

1/4 cup carrot, thinly sliced

6 or 7 Shiitake mushrooms, woody stems removed and thinly sliced

2 cups vegetable broth

2 cups water

1 7″ piece of kombu (optional)

4 oz. extra-firm tofu (about 1/4 package), cut into thin strips

1 tablespoon soy sauce

1 tablespoon miso

2 teaspoons sesame oil

1 1/2 cup soba noodles

Sea salt, to taste

Green onions, chopped

Black sesame seeds (optional)

In a large pot or Dutch oven, boil water and cook noodles according to package instructions. Drain and rinse it with cold water, set it aside.

In a medium saucepan under medium low fire, heat the oil and sauté the ginger, carrots and shitake mushrooms for 3-5 minutes. Pour in the vegetable stock and water.  Add the kombu and soy sauce. Bring it to a boil. Lower the heat and discard the kombu. Stir in the miso until it is dissolved. Put the tofu and spinach into the broth. Cover and let it simmer for 5-8 minutes.

Place the noodles into the pot of hot broth. Add the sesame oil and season with salt to taste. Cover for 2 minutes.

Serve in individual bowls and garnish with green onions and black sesame seeds.

Photo Courtesy Of: little blue hen

Risotto ai Funghi Porcini (Risotto with Porcini Mushrooms)

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According to Wikipedia, risotto is “rice cooked in broth to a creamy consistency. The broth may be meat-based, fish-based, or vegetable-based”.  Other ingredients include onions, butter and sometimes cream. It is a common way of cooking rice in Italy.

Some people like preparing this dish during the fall when there is an abundance of dried porcini mushrooms. If you can get fresh ones, you can use these instead. Slice of the stems and cut them lengthwise. Use this for the risotto and grill the tops. You can eat it with the risotto or with steak. If you cannot find porcini, you may use wild mushrooms instead.

Serves 4

Ingredients:

1 cup dried or fresh porcini with stems

1 medium sized onion, finely sliced

3 tablespoons olive oil

1/4 cup butter

1 1/2 cups Arborio rice

1/3 cup dry white wine

1 cup freshly grated Parmesan cheese

1/2 cup heavy cream (optional)

1 liter vegetable stock

A bunch of parsley, minced

Salt and pepper to taste

If you are using dried porcini, soak it in water for 15 minutes and strain and reserve the water. For fresh porcini, wash it well and remove the caps from the stalks. Slice lengthwise.

In a deep saucepan under medium fire, melt the butter and sauté the mushrooms and onions for 5-7 minutes. Transfer to a plate using a slotted spoon.

In the same pan, lower the heat and put the olive oil. Stir-fry the rice for 5 minutes until it is coated with oil and translucent. Add the mushrooms and onions. Pour in the wine and mix. Let the wine evaporate.

After, put a ladle of broth. Let the rice absorb it and stir occasionally. It usually takes 10 minutes. Add more broth once it is absorbed by the rice. Repeat this process. When the rice is almost done, fold in the cream, half of the cheese and half of the parsley and let it simmer for 5-8 minutes. Season it with salt and pepper. Turn off the heat and cover the risotto. Let it cool for 2 minutes before serving.

Garnish with the remaining parsley and sprinkle with Parmesan.

Photo Courtesy Of: diekatrin

Three Coloured Pasta Medley

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Strips of cooked Chicken or Pork, tossed with tri-coloured Pasta, Pesto, Grapes and Carrots. Experiment with different ingredients in place of the Grapes and Carrots – Cherry Tomatoes, Peppers, and Cheese all make for a different taste, and a mixture of colours.

If you want, you can make your own French Dressing – whisk together 1 Part Wine Vinegar with 3 parts of Olive Oil, and season to taste.

To Serve 2
125g Dried Pasta
1tbsp Olive Oil
1tbsp French Dressing
2tbsp Thick Mayonnaise
2tsp Pesto Sauce
1tbsp Soured Cream
175g Cooked Chicken or Pork Meat
2 Celery Sticks
125g Black Grapes, seedless
1 Large Carrot, trimmed
Salt and Pepper

1. Cook the Pasta in a pan of boiling water, slightly salted, until al dente (just tender), drain, rinse and then drain again. Transfer into a bowl, then mix in the French Dressing whilst hot, then allow to cool.
2. Combine the Mayonnaise, Pesto and Soured Cream, before seasoning to taste.
3. Cut the Meat into narrow strips – about an two centimetres long, and a centimetre wide. Cut the Celery into similar sized slices, and halve most of the Grapes, removing any pips (save some for a garnish).
4. In a large bowl, mix the Meat, Carrots, Celery, Halved Grapes, as well as the Mayonnaise mixture, and season to taste.

Photo Courtesy of: roger.karlssonThree Coloured Pasta

Leche Flan

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Leche flan is a Filipino caramel custard. It is also known as caramel custard or Creme caramel. It is a delicious dessert often served in parties and social gatherings. There are many varieties of this dish in different parts of the world- dulce de leche (Argentina, Brazil, Mexico and Uruguay), flan de Cuba (Cuba), banh caramel or banh flan (Vietnam), purin (Japan). All are creamy egg and milk based desserts served in different ways.

Ingredients:

1 can (390g) evaporated milk

1 can (390g) condensed milk

10 egg yolks

1 teaspoon of vanilla extract or lemon essence

1 teaspoon lemon or key lime rind

For the caramel:

1 cup sugar

3/4 cup water

In a saucepan under medium heat, combine the water and the sugar. Bring it to a boil for 10-15 minutes. Simmer it after under low heat. Let the sugar caramelize, but be careful not to burn it because it will become bitter. Pour the caramelized mixture into aluminum or glass molds. Set it aside to cool.

In a big bowl, mix the evaporated milk, condensed milk, egg yolks, vanilla extract and lemon rind until all the ingredients blend together. You may use a mixer or do it by hand.

Once the caramel has settled and isn’t soft, gently pour the milk mixture into the molds. The mixture should fill up 1 – 1 1/2 inches of the mold.

Cover the molds with foil and steam it for 20 minutes.

If you want to bake it, preheat the oven at 370 degrees. Place the molds in a big baking pan half filled with hot water.  Bake it for 45 minutes. Let it cool after and then refrigerate for 2 hours or more.

With a knife, loosen the edges of the flan. Place a platter on top of the mold and flip it, so that the caramel is on top. Serve chilled.

Photo Courtesy Of: luchrupan

Tabbouleh Salad

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A very popular Middle Eastern salad, the Bulgar Wheat is easy to prepare. The longer you store the Wheat, the stronger the flavour is – Bulgar Wheat is very good at absorbing flavours and tastes.

Tabbouleh Salad

To Serve 2
125g Bulgar Wheat
600ml Boiling Water
1 Red Pepper, halved
3tbsp Olive Oil
1 Garlic Clove, peeled and crushed
½ Lime Rind, grated
1tbsp Lime Juice
1tbsp Fresh Mint, chopped
1tbsp Fresh Parsley, chopped
4 Spring Onions, trimmed and thinly sliced
8 Black Olives, pitted and halved
45g Large Salted Peanuts or Cashew Nuts
2tsp Lemon Juice
70g Gruyere Cheese
Salt and Pepper

1. In a large bowl, place the Bulgar Wheat and cover with the Boiling Water – it should finish about an inch (two and a half centimetres) above the top of the Bulgar. Leave to soak until most of the Water has been absorbed and it’s cold – around an hour.
2. Cook the Halved Peppers on a grill, skin side up on a Moderate heat, until thoroughly charred. Peel the Skin and discard the Seeds. Chop the flesh into half-centimetre strips
3. Whisk the Oil, Garlic, Lime Rind and Juice together, and season to taste. Add one and a half tablespoons to the Peppers, and mix lightly, making sure the Pepper is well covered.
4. Drain the Bulgar Wheat off, and squeeze dry in a clean, dry cloth and place in a bowl. Mix with the Chopped Herbs, Spring Onions, Olives and Nuts and toss thoroughly. Add the Lemon Juice to the remaining Lime and Oil mixture, and stir through the Wheat well. Spoon onto plates.
5. Serve fresh, with the Cheese diced, and the Pepper flesh served on the side of the plate, along with Warm Pitta Breads or Crusty Rolls.

Photo Courtesy of: John C Abell

Currywurst Sauce

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Currywurst is known as a German fast-food. It is sold in the streets and diners. It refers to sausages with sauce. It is eaten alone or with bread and fries. According to Wikipedia an average of 800 million servings are sold each year.

They say that the original sauce was made with Worcestershire sauce, curry powder and other spices. If you are in the mood to experiment, feel free to add other spices to suit your taste. It is a dish you and your friends will enjoy.

Ingredients:

2 tablespoons vegetable oil

1 large onion, finely chopped

4 tablespoons curry powder

1 tablespoon hot paprika

2/3 cup tomato ketchup

2 cups crushed tomatoes with juice

1/2 cup sugar

1/4 cup red wine vinegar

Salt to taste

In a medium saucepan over medium low heat, heat the oil. Sauté the onions for 5-8 minutes or until they become soft and translucent. Add the crushed tomatoes and ketchup. Next, sprinkle with curry powder and paprika. Let it cook for 2 minutes before pouring in the red wine vinegar. After, add the sugar and stir until it dissolves. Season it with salt. Increase the heat to medium high and bring it to a boil, then lower the heat and let it simmer until it thickens. Stir occasionally.

Transfer sauce to a blender or food processor. Puree it until smooth. Serve warm over hot sausages.

Photo Courtesy Of: Seph Swain

Macaroni and Tuna Fish Layer

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Tuna layered with Garlic, Mushroom and Red Peppers, between Macaroni, all under a deliciously light crunchy topping.
Macaroni and Tuna Layers
If you’re not a big Tuna fan, replace it with cooked chopped Chicken, Beef or Pork, or with three or four hard boiled eggs, sliced up. And, if like me, you’re a cheese addict, add as much as you want, but you might want a mild tasting one rather than a stronger, more mature flavoured cheese.

To serve 2
125g Dried Macaroni
2tbsp Oil
1 Garlic Clove, peeled and crushed
60g Button Mushrooms, sliced
½ Red Pepper, thinly sliced
200g Can of Tuna, drained and flaked
½ tsp Dried Oregano
30g Butter
1tbsp Plain Flour
250ml Milk
2 Tomatoes, sliced
2tbsp Dried Breadcrumbs
30g Mature Cheddar or Parmesan Cheese
Salt and Pepper

1. Cook the Macaroni in boiling Salted Water, with a tablespoon of Oil, until tender – around twelve minutes, before draining, rinsing and draining thoroughly
2. Heat the rest of the Oil in a Saucepan, and add the Garlic, Mushrooms and Peppers, frying over a medium heat until soft. Add the Tuna, Oregano and season to taste, before heating through.
3. Grease an Ovenproof dish and add half of the cooked Macaroni, cover with the Tuna Mixture, then layer with the remaining Macaroni.
4. To make the sauce, melt the Butter, then stir in the Flour for a minute. Add the Milk, then bring to the boil – simmer for a minute or so, until thickened, and season to taste. Pour the sauce over the Macaroni.
5. Lay the sliced Tomatoes over the Sauce over the Macaroni, then cover with the Breadcrumbs and Cheese – place in a heated oven (set at 200C) until brown on top, and piping hot through – around twenty five minutes.

Photo Courtesy of: zoyachubby

Chicken and Almond Rissoles, with Stir-Fried Vegetables

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Cooked Potato and Chicken are a great combination in this dish – rolled in chopped Almonds, and served with stir-fried Vegetables makes a great dish, it’s very easy and quick to make, and can easily be spiced up to suit more peoples tastes!

Chopped Chicken

To Serve 1
125g Boiled Potatoes
90g Carrots
125g Cooked Chicken Meat
1 Garlic Clove, crushed
1/2tsp Dried Tarragon or Thyme
Large Pinch Ground Allspice or Coriander
1 Egg Yolk, beaten
30g Flaked Almonds
Salt and Pepper
1 Celery Stick
2 Spring Onions, trimmed
1tbsp Oil
8 Baby Sweetcorn Cobs
10 Mange touts, trimmed
2tsp Balsamic Vinegar

1. Grate the Boiled Potatoes and Raw Carrots into a bowl, and finely chop the Chicken, before adding into the bowl. Add the Garlic, Tarragon, Allspice and plenty of Salt and Pepper.
2. Add the Egg Yolk, and blend the ingredients together very well. Divide the mixture into two separate balls, and shape into two Sausages.
3. Chop and crush the Almonds finely, and then roll each sausage (or Rissole) in them until evenly coated. Place in a greased, ovenproof dish, and cook at 200c for about twenty minutes, until lightly browned. Alternatively, fry them in a small amount of oil until brown all over and cooked through.
4. Whilst the Rissoles are cooking, prepare the Vegetables for the Stir-Fry. Cut the Spring Onions and Celery into narrow slices, and heat up the tablespoon of Oil in a pan, and cook over a high heat for one or two minutes, before adding the Sweetcorn Cobs, and Peas. Add Vinegar, then season to taste.

Photo Courtesy of: thomaswanhoff

Pickled Green Papaya

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Pickled green papaya is also known as atchara. It is a Filipino version of pickled vegetables. Unlike other green papaya dishes that are served as appetizers, this dish is an awesome side for fried or grilled meat. It is a little on the sour side, so if you are a fan of this – you will definitely love this recipe.

Ingredients:

3 to 4 lbs green papaya

2 medium sized carrots

1 large onion

10 cloves garlic

2 tbsp whole peppercorn

1 large red bell pepper

1 knob ginger

1/4 cup salt

1/4 cup raisins

Brine:

1 1/2 tsp salt

2 cups white vinegar

1 1/3 cups granulated sugar

Prepare the vegetables, papaya, carrots, onions, ginger and bell pepper. Peel them and cut them into thin strips (julienne). As for the garlic, slice it thinly. You can cut the carrots any way you like – flowers, shapes, jagged edges. It makes the dish look more interesting or festive.

Place the julienned green papaya in a bowl. Pour in the 1/4 cup of salt and mix it well. Cover the bowl and refrigerate overnight. This process will dehydrate the papaya.

After refrigerating the papaya, transfer it to a colander and rinse well. Place it on a cheese cloth and squeeze out the water until it is almost dry. Discard the juice and place the papaya in bowl.

Add the carrots, red bell pepper, ginger, garlic, onions, raisins and pepper to the papaya. Mix well and transfer to a clean and sterilized jar.

To prepare the brine, heat a saucepan under medium low heat. Pour in the vinegar and let it boil. Add the sugar and salt. Stir until the granules dissolve. Turn off the heat and let the brine cool for 15 minutes.

Pour the brine into the jars with the vegetables. Cover and refrigerate for at least 5 days to 1 week.

Serve cold with fried or grilled dishes.

Photo Courtesy Of: stu_spivack

Chicken Arroz Caldo (Chicken Rice Porridge)

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Arroz caldo is the Filipino “chicken soup” which supposedly makes people feel better when they are ill. It may be because of the ginger’s medicinal qualities and simply because it is easy to eat. It gives you the right amount of nutrition with less effort.

This dish can be eaten for breakfast, as a snack or even during late nights when you have had too much to drink. There is another version called goto, but that dish uses ox tripe instead of chicken.

Serves 4

Ingredients:

1/2 kilo chicken (thigh, leg or wing parts)

1 whole garlic, crushed

1 medium sized onion, finely diced

1 knob of ginger (2 inches), sliced into thin strips

1/2 cup of long grain rice (preferably jasmine rice)

1/2 cup of glutinous rice (sticky rice)

10 cups of water

3 tablespoons cooking oil

Thai or Filipino fish sauce (patis)

4 pieces key lime (calamansi)

4 hard boiled eggs, peeled and sliced

2-3 tablespoons chopped shallots

3 tablespoons toasted garlic

Salt and pepper to taste

In a Dutch oven or heavy pot, heat the oil under medium low heat. Sauté the garlic, onions and ginger for 3-5 minutes or until the onions become translucent. Add the chicken. Pour in 5 tablespoons of fish sauce. Cover the pot for another 5 minutes to let the chicken absorb the flavors. Turn the chicken occasionally every 3-5 minutes until the chicken is lightly browned and the fish sauce has evaporated completely.

Lower the heat and stir in the glutinous rice. Once the rice is coated in oil, add 4 cup of water. Let it boil for 5-10 minutes. Add the regular rice and stir well. Make sure that the rice or chicken does not stick to the bottom of the pot. Pour in the remaining water. Let it boil, but stir occasionally. Allow it to simmer for 15-30 minutes until the rice is cooked and you have reached desired consistency. Put more water if needed. Add key lime juice and mix well. Season it with fish sauce and pepper.

Garnish with egg slices, toasted garlic and shallots. Serve warm in separate bowls.

Photo Courtesy Of: VirtualErn

Homemade Potato Chips

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Everyone loves potato chips, but we all know that too much of it is not good for us. Now there is a healthier way of preparing it. No need to worry about the grease.  We can now enjoy chips with less guilt. You can also try this recipe with other vegetables to create healthy snacks.

Eat the chips with dip or pour some sour cream on it to make it more interesting.

6 large potatoes

Salt

Spice of your choice (cayenne, paprika, garlic salt)

Vegetable oil

Wash the potatoes and scrub them well. Slice it into paper thin pieces and soak it in water with a dash of salt, so that it does not turn dark.

In a deep frying pan or deep fryer, heat oil in medium low heat. Do not forget to test if the oil is hot enough. We want our chips crisp.

Pat dry the potatoes using a paper towel, to avoid oil splatter.

Once the oil is hot, deep fry the potatoes for 2-3 minutes or until lightly browned. Transfer it to a colander or plate with paper towels to drain the oil. Season it with salt and other spices you desire.

If you don’t want to fry the potatoes, you can cook them in a microwave oven. Grease a covered tray or microwavable dish/ container. Place the potatoes in the container in batches. Season it with salt and desired spices. Microwave on high for 5 minutes or until the chips curl slightly and the edges turn brown. Repeat the same process for the remaining potatoes.

Serve immediately or store in a sealed container.

Photo Courtesy Of: Edgar Zuniga Jr.

Fruity Chicken Salad Sandwich

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Fruity chicken salad sandwich filling is a quick and easy recipe. You can eat it with bread or have it with crackers just like a canapé.

It is also a good idea to prepare the chicken salad ahead of time and store it in the fridge. It will probably last a week or so. Although in this case, do not add the fruits right away. Mix them in before serving because they may wilt or ruin the spread.

Serves 4

Ingredients:

3 cups chicken breast, cooked & diced

1/2 cup celery

1/2 cup mayonnaise

1/2 cup seedless grapes, cut in half or dried cherries

2 teaspoons lemon juice

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon of sweet yellow onion, finely diced

8 pieces whole wheat bread

Romaine lettuce

In a bowl, combine the chicken, celery, mayonnaise, grapes, lemon juice and onions. Mix well and season it with salt and pepper.  Cover it and refrigerate for 1-2 hours.

Heat the bread; spread 1/2 a cup of chicken salad onto it. Top with lettuce and another slice of bread. Cut it in half diagonally if desired.

Serve with fries or chips.

Photo Courtesy Of: stevendepolo

Sweetcorn and Potato Fritters

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An ideal dinner dish for two people, this is a very quick and easy dish, which looks great and tastes superb – the mixture of textures in each Fritter is really enjoyable.
Potato Fritters
As an alternative, try replacing the Sweetcorn with Peas for a different colour, texture and taste, or use a variety of spices – Paprika goes very well with this dish.

To Serve 2
2tbsp Oil
1 Small Onion, thinly sliced
1 Garlic Clove, crushed
350g Potato
200g Can Sweetcorn, drained
1/2tsp Dried Oregano
1 Egg, beaten
60g Edam or Gouda Cheese, grated
Salt and Pepper
2 Eggs
2 Tomatoes

1. Heat a tablespoon of the Oil in a non-stick frying pan, and add the Onion and Garlic, frying gently until soft and slightly coloured. Remove from the heat.
2. Grate the Potatoes very coarsely into a large bowl, mix in the Sweetcorn, Oregano, Beaten Egg, and season well with Salt and Pepper.
3. Divide the Potato and Sweetcorn mixture into two even-sized balls, and shape into two oval cakes. Heat the rest of the Oil in the pan, and then cook the Fritters gently for around ten minutes – making sure that they are brown underneath, and nearly cooked through. Keep them in shape with a spatula or palette knife.
4. Sprinkle each Potato Fritter with the Grated Cheese, and place underneath a medium heat grill, and cook until Golden Brown.
5. Waiting until the Fritters are nearly cooked, begin to Poach the Eggs.

Serve fresh from the Grill tray, with the sliced Tomatoes and Poached Egg on top of the Fritter, garnish with a Sprig of Parsley, and serve at once.

Photo Courtesy of: arvindgrover

Walnut, Egg and Cheese Pate

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Great as a Pate or as the stuffing for a Mushroom, Celery or Tomato, and flavoured with Dill and Parsley, this mixture is a bit unusual, but it’s one that’ll leave you wanting more and more.
Peanuts and Walnuts
Serve it fresh out of the fridge to make sure it has fully set.

To Serve 2
1 Celery Stick
2 Spring Onions, trimmed
30g Walnuts, shelled
1tbsp Chopped Fresh Parsley
1tsp Chopped Fresh Dill
1 Garlic Clove, peeled and crushed
Worcestershire Sauce
125g Cottage Cheese
60g Blue Cheese
1 Hard Boiled Egg
30g Butter
Salt and Pepper

1. Chop the Celery finely, slice the Spring Onions very finely and chop the Walnuts evenly, but not too finely, and place them all in a bowl.
2. To the bowl, add the Chopped Herbs, Garlic and add a generous amount of Worcestershire Sauce and mix well before stirring the Cottage Cheese in evenly throughout the mixture.
3. Grate the Blue Cheese (either Stilton or Danish Blue) and Boiled Egg into the Pate Mixture, and then season to taste with the Salt and Pepper.
4. Melt the Butter, before pouring over the top and stirring through the bowl evenly. Spoon into a serving dish or into two individual dishes, but do not press down firmly. Chill in the refrigerator until set.
5. Serve straight from the refrigerator, garnished with some fresh herbs.

If you’re serving as a stuffing for the Tomatoes, try to find some extra large Tomatoes, slice the tops off of them and remove as much of the flesh as possible, and spoon the mixture in, making sure you do not break the skin.

Photo Courtesy of: viZZZual.com