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Cooking, Recipe and Food Blog

Archives for November 2011

Eggs in Chili Sauce

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Eggs in chili sauce or sambal telur is a Malaysian recipe that seems so simple, but extremely good. It can be served as an appetizer, side dish or even a rice topping. Do as you wish. Just make sure that you have the knack for spicy food, otherwise keep a glass of water by your side as you eat it. Enjoy!

 

Serves 4

Ingredients:

8 dried chili

4 red finger length red chili, seeded

6 shallots, peeled

4 tablespoons oil

2 teaspoons lime juice

1 teaspoon salt

1 1/2 teaspoons sugar

4 hard-boiled eggs, shelled

 

Cut the chili and soak them in water for 15 minutes or until they are soft. Remove the seeds and drain well.

Place the dried chili, fresh chili and shallots in a food processor or blender. Process it for 30 seconds to form a paste. Add some oil if needed. You may also ground the using a mortar and pestle if desired.

Heat the oil in a small skillet over medium heat. Sauté the chili paste mixture for 5 minutes or until the oil separates from it. Add the sugar, lime juice and salt. Mix well.

Carefully slice the hard-boiled eggs using a sharp knife or an egg cutter. Put the eggs on a serving platter and top it with the chili paste mixture. Serve warm.

 

Photo Courtesy Of:  LisaW123

Chicken and Sweet Potato Pie

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Chicken and sweet potato pie is a heart-warming comfort food that is perfect for dinner or gatherings. The sweet potato definitely adds more taste and texture to the minced chicken filling.

 

Serves 6

Ingredients:

1 tablespoon oil

1 large onion, chopped

750g ground chicken

750g sweet potato, chopped

250g button mushrooms, halved

1 1/2 chicken stock

440g canned tomatoes

1/2 cup tomato puree

2 tablespoons fresh thyme leaves

1 tablespoons Worcestershire sauce

For the toppings:

4 large potatoes (1.2kg), chopped

60g butter

1/2 cup sour cream

 

Preheat the oven at 180C and slightly grease a 24cm pie plate.

Heat the oil in a medium sized pan over medium heat. Sauté the onions for 2 minutes or until it is lightly browned. Add the ground chicken and stir-fry it for 4 minutes over high heat or until it is browned and the liquid has evaporated. Break the lumps using a fork as it cooks.

Place the mushrooms, sweet potato, stock, und-drained crushed tomatoes, tomato puree, thyme and Worcestershire sauce. Set the heat to high and bring it to a boil. Reduce the heat to low. Cover it and let it simmer for another 15 minutes or until the mixture has thickened and the sweet potatoes are tender. Transfer it to the greased pie plate.

While cooking the chicken, prepare the topping by boiling the potatoes in a large pot of water for 10 minutes or until it becomes tender, drain well. Place the cooked potatoes in a large bowl. Add the butter and sour cream. Mash it with a fork or vegetable masher until it becomes smooth and fluffy. Spoon the topping over the chicken filling. Smooth the top with a fork or a spatula. Bake it or 20 minutes or until the topping is lightly browned.  Let it stand for 5 minutes before serving.

 

Photo Courtesy Of:  jeffreyw

Antipasto Roll-Up

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Antipasto roll-up is a delicious vegetarian treat that you can have as an appetizer, snack or a light meal. For this recipe we used mountain bread, which are paper thin sheets of wheat flour with added grains. If it is not available, tortillas will do just fine. You may heat the rolls or serve them at room temperature, depending on what you feel like. If you want to add some meat –salami, prosciutto or ham can be added to this antipasto. As for the marinated vegetables, you can buy the bottled ones or you may do it yourself by placing the vegetables in olive oil and spices (peppercorns, chili flakes, salt) after grilling or boiling them.

 

Ingredients:

1/3 cup basil pesto

4 sheets mountain bread or tortilla

75g baby rocket (arugula leaves)

3/4 cup chopped marinated eggplant

1/2 cup chopped marinated mushrooms

1/2 cup chopped marinated artichoke hearts

1/2 cup chopped semi-dried tomatoes

100g feta cheese, crumbled

 

Place the bread or the tortilla on a flat surface. Spread pesto over them. Put the rocket leaves at the edge of each sheet of bread. Top it with eggplant, mushrooms, tomatoes and artichokes. Crumble the feta cheese and sprinkle them over the marinated vegetables. Roll the bread to enclose the filling. Tie a string around the rolls to secure them. Slice the rolls and serve.

 

Photo Courtesy Of:  Ken Curtis

Spicy Crab Lemak with Pineapples

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Spicy crab lemak with pineapples is a delectable Malaysian dish with a collaboration of Asian flavors. For this recipe we used a minimal amount of chili. Add more to suit your taste. I also like it when there is a lot of sauce so I put more coconut milk.

 

Serves 4

Ingredients:

2 lbs. blue swimmer crabs

2 finger length red chili

5 shallots peeled

1 3/4 inch piece of fresh turmeric or 1 teaspoon ground turmeric

2 cups thick coconut milk

1 teaspoon salt

1/2 a fresh pineapple, peeled and diced around 1 1/2 cups

 

Remove the triangular piece on the underside of the crab. Pull off the gills and other grey or green parts from the body. Wash the crabs under running water. Cut the crabs in half using a cleaver and smash the claws. Rinse it one more time and drain well. Set aside.

Combine the chili, shallots and turmeric in a food processor or blender. Process it for 30 seconds or until it becomes pasty. Add a little coconut milk if needed. You in may also use a mortar and pestle if desired.

Place a large saucepan over medium heat. Pour in the coconut milk. After, add the salt and ground paste. Bring it to a boil.  Stir occasionally so that the coconut milk won’t curdle.

Put the crabs and pineapple to the coconut milk mixture. Cook it or 15-20 minutes or until the crabs are cooked. Adjust the taste by adding salt. Transfer it to a serving bowl or individual bowls. Serve warm with rice.

 

Photo Courtesy Of:  Wallula Junction

Almond and Cherry Nougat

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Almond and cherry nougats are yummy dessert bites that are easy to prepare. For this recipe, we used rice paper sheets which can be found in health-food stores or delis. Rosewater on the other hand can be bought in specialty stores. If you cannot find any, a tablespoon of rosewater essence will do.

 

Ingredients:

Vegetable oil for greasing

2 edible rice paper sheets

2 cups almond kernels

1 1/3 cups caster sugar

1/4 cup honey

1/4 cup liquid glucose

2 tablespoons water

1 egg white

2 teaspoon rosewater

100g pack red glazed cherries, coarsely chopped

 

Preheat the oven at 180°C and then lightly grease a 15ocm square cake pan with oil. Line it with a sheet of rice paper. Spread the almonds over the baking tray. Bake it in the oven for 8-10 minutes or until it becomes toasted. Remove from the oven and let it cool completely.

Place the sugar, honey, glucose and water in a medium sized pan over low heat. Let it simmer for 5 minutes or until the sugar is dissolved. Stir occasionally. Increase the heat to high and bring it to a boil. Simmer for another 4-5 minutes or until a candy thermometer reaches 160°C. Brush down the side of the pan once in a while using a pastry brush dipped in water. Remove from heat.

Combine the egg whites and rosewater in a dry mixing bowl. Whisk it using an electric beater for 2-3 minutes or until stiff peaks form. While the mixer is running, gradually add the almonds and cherries.

Spoon the nougat mixture into the prepared pan lined with rice paper. Press the nougat firmly onto the base to make sure there are no air bubbles. Top it with the remaining rice paper sheet. Let it cool completely. Allow it to completely set, around 4 hours.

Put the nougat into a chopping board and cut it into sticks or 2 inch squares before serving. You can store it up to 1 week if it is kept in an airtight container in a cool dark place.

 

Photo Courtesy Of:  ohbernadine

Lobster Thermidor

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Lobster Thermidor is a creamy lobster recipe which reminds me of Oysters Rockefeller. Each bite is definitely heavenly. Feel free to be generous with the cheese.

If you want to prepare the sauce ahead of time, make sure that you refrigerate it. Heat it over low heat.

 

Serves 2

Ingredients:

1 medium sized cooked lobster

60g butter

4 spring onions finely chopped

2 tablespoons flour

1/2 teaspoon dry mustard

2 tablespoons white wine or sherry

1 cup milk

3 tablespoons cream

1/2 cup grated Gruyere cheese

1 tablespoon chopped parsley

Salt and freshly ground black pepper to taste

 

With a sharp knife, cut the lobster in half lengthwise. Remove the meat from the tail. Wash the shells and set it aside to let it dry. As for the meat slice it into 2 cm pieces. Transfer it to a covered container and refrigerate.

Melt the butter in a medium sized frying pan. Sauté the spring onions for 2 minutes or until it is soft. Add the flour and mustard. Cook it for 1 minute. Slowly pour in the wine and milk while stirring. Let the mixture boil and thicken. Let it simmer for a minute.

Place the cream, parsley and lobster meat in the frying pan. Cook it for another 2 minutes or until the lobster is heated through. Season it with salt and pepper.

Spoon the lobster and cream mixture onto the lobster shells. Sprinkle with cheese and add some butter. Place the lobsters in a preheated grill or oven. Heat it for another 2-3 minutes or until the cheese melts and the tops are lightly browned. Serve immediately with pasta or vegetables.

 

Photo Courtesy Of:   prawncrackers

Anchovy Garlic Bread

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Anchovy garlic bread is a tasty treat that I can eat non-stop. The buttery and salty flavor is so good. I prefer it with some chili flakes though. Feel free to add more garlic if desired.

If you want to freeze the garlic bread for future use, all you have to do is wrap it in foil and place it in a sealed plastic bag. Bake it frozen; no need to thaw.

 

Serves 6

Ingredients:

125g butter, at room temperature

8 garlic cloves, crushed and minced

45g can anchovies, drained and finely chopped

1 tablespoon chopped fresh continental parsley

1 large French baguette sliced

 

Preheat the oven at 200°C and line a baking tray with baking paper or foil.

Place the anchovies in a small bowl and mash it. Add the butter, garlic, anchovies and parsley. Mix until all the ingredients are well combined. Season it with salt and pepper to taste.

Spread the anchovy and butter mixture on a slice of bread and place it on the lined tray. Repeat this or the remaining ingredients.

Bake it in the oven for 8-10 minutes or until it is crisp and slightly golden brown. Serve as an appetizer or a side to pasta.

 

Photo Courtesy Of:   @joefoodie

Chicken Bites with Orange-Lemon Sauce

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Chicken bites with orange-lemon sauce is a delicious dish that you can have for snacks. Serve it with some salad and fries for a full meal.

 

Serves 4-6

Ingredients:

2 large chicken breast fillets, skin removed

1 egg lightly beaten

1/4 teaspoon ground black pepper

1/2 teaspoon crushed garlic

1/4 teaspoon ground mustard powder

1 cup cornflakes

For the sauce:

2 teaspoons corn flour

1 teaspoon sugar

2 tablespoons water

2 tablespoons lemon juice

1/4 cup orange juice

 

Preheat the oven at 180C and then line the oven tray with foil or baking paper.

Cut the chicken fillet into bite sized pieces and set aside.

Process the cornflakes in a food processor and blender for 30 seconds or until it is almost fine. Transfer to a plate.

Combine the egg, pepper, garlic and mustard in a medium sized mixing bowl. Whisk well until it is smooth.

Dip the chicken into the egg mixture and then coat it in cornflake crumbs. Shake off the excess.

Place the chicken on the baking tray and bake it in the oven for 10-15 minutes or until it is crisp and golden brown.

While waiting for the chicken bites, prepare the sauce. Combine the sugar and corn flour in a small bowl. Mix until smooth. Transfer it to a small saucepan and place it over medium heat. Add the juices and stir. Let it boil. Reduce the heat and let it simmer for another 2 minutes or until it thickens. Remove from heat and let it cool slightly.

Place the chicken bites on a plate and serve it with the sauce. Serve warm.

 

Photo Courtesy Of:   Like_the_Grand_Canyon

The Delicious Tastes of Spain: Foods to Try on Your Next Holiday

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One of the best things about visiting Spain is the chance to enjoy some of its glorious local food. There are excellent restaurants, eateries and food markets all throughout the country where you can sample some uniquely Spanish delicacies.

Spanish cuisine reflects the traditional maritime roots of the country, and frequently includes fresh and flavourful seafood. The Mediterranean influences on the cuisine of Spain mean that food here is wholesome, fresh and very healthy.

If you want to taste truly authentic Spanish food at a cheaper price, try venturing away from the tourist areas and find a restaurant where locals dine. You might find that reading the Spanish menu is challenging but the meal will be very much worth it! [Read more…]

Turkey with Cherry Stuffing

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Thinking of a recipe to prepare for Thanksgiving? Turkey with cherry stuffing is a fruity twist to the classic stuffed turkey recipe. The cherries make the meat more savory and aromatic. Enjoy it with potatoes or other sides.

 

Serves 10-12

Ingredients:

3/4 cup chopped celery

1/3 cup chopped onion

2 tablespoons butter

3/4 teaspoon dried thyme

1/4 teaspoon chicken powder

5 cups seasoned stuffing cubes or bread cubes

3/4 cup golden raisins

3/4 cup chicken broth

1 14.5 oz. can pitted tart cherries, drained

1 turkey (10 to 12 pounds)

2 tablespoons vegetable oil

 

Melt the butter in a medium sized saucepan over medium heat. Sauté the onion and celery for 2-3 minutes or until they are tender. Add the thyme and chicken powder. Mix well.

Place the onion and celery in a large bowl. Add the raisins, broth, cherries, stuffing cubes. Toss until well combined.

Loosely stuff the turkey with the cherry filling. Skewer the openings or sew them and then tie the drumsticks together.

Put the turkey breast side up on a rack in a roasting pan. Brush it with oil. Bake it at 325° for 4 to 4-1/2 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing. Baste it occasionally with pan drippings. Cover the turkey loosely with foil if it browns easily and the stuffing is not heated through.

Let the roasted turkey stand for 20 minutes before removing the stuffing and carving the turkey.

While waiting for it to cool down, heat the drippings in a small saucepan and let it thicken to make gravy.

 

Photo Courtesy Of:  cnewtoncom

Potato and Carrot Omelette

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Potato and carrot omelette is a healthy breakfast recipe that you can eat with toasted bread and some jam. Here we tried to reduce the fat by using low fat cheese. I prefer it greasier, so I use Cheddar or any type of American cheese and I cook it in butter instead of oil. Baking the omelette to turn it into a quiche is also a great idea.

 

1 Serving

Ingredients:

1/4 cup grated potato

1/4 cup grated carrot

2 tablespoons low fat cheese

1/2 teaspoon dried or fresh chives

1 egg, lightly beaten

1/4 teaspoon oil

Salt and freshly ground white pepper to taste

 

Place the grated potato on a cheese cloth and squeeze out the excess moisture.

Combine the potatoes, carrots, cheese, chives and egg in a small bowl. Season it with salt and freshly ground white pepper. Mix well.

Heat the oil in a non-stick frying pan over medium heat. Pour in the egg and vegetable mixture. Cook it for 3-5 minutes on each side or until it is set. Transfer it to a plate and serve warm.

 

Photo Courtesy Of:    ginnerobot

Banana Nut Spring Rolls

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Banana nut spring rolls are delicious snacks or desserts that you can make anytime. If you want to prepare the rolls ahead of time, simply store them in an airtight container and refrigerate them before baking.

Serve the rolls with a scoop of ice cream or whipped cream for a yummier treat. Drizzle it with chocolate syrup or caramel to make it even better.

 

Makes 4

Ingredients:

4 sheets filo pastry

3 teaspoons polyunsaturated margarine

3 teaspoons soft brown sugar

2 tablespoons soft ground pecans

2 large bananas, halved (sliced crosswise)

 

Preheat the oven at 180C and line an oven tray with baking paper or foil.

Put the pecans and the sugar in a small bowl. Mix well.

Lay a sheet of filo pastry on a flat surface. Brush it with melted margarine. Sprinkle the pecan and sugar mixture over the pastry.

Place a piece of banana in one corner of the pastry sheet and roll the pastry. Once you are halfway done, fold the edges and then continue rolling until the banana is enclosed. Repeat this for the remaining bananas.

Place the banana nut rolls seam side down on the lined oven tray. Bake it for 15 minutes or until it is slightly golden brown.  Slice the rolls and transfer to a plate. Serve warm.

 

Photo Courtesy Of:   uberculture

Stuffed Turkey

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Thanksgiving is a few days away and we all know that it will not be complete without a stuffed turkey. Here is a simple recipe that you can follow. Feel free to add more herbs to the turkey and gravy if desired.

 

Serves 16-18

Ingredients:

2 large onions, chopped

3 celery ribs, chopped

2 medium sized carrots, finely chopped

3/4 cup butter, divided

2 lbs. day old bread (2 loaves), cubed

1 cup chicken broth

1 cup minced fresh parsley

1 egg, beaten

1 16-18 lbs. whole turkey with neck and giblets

1/2 teaspoon garlic salt

1/2 teaspoon paprika

For the gravy:

4 1/2 cups water, divided

1 medium carrot, halved

1 celery rib, halved

1 small onion, quartered

1 bay leaf

6 whole peppercorns

6 tablespoons all-purpose flour

1/4 teaspoon salt

 

Place a large skillet over high heat. Melt half a cup of butter in the skillet and sauté the onions, celery and carrots for 4-6 minutes or until they are tender. Transfer it to a large mixing bowl.

To make the stuffing, put the bread cubes, chicken broth, parsley and beaten egg in the bowl with the onion mixture.

Cut off the giblets and neck of turkey. Place them in a covered container and refrigerate.

Loosely fill the turkey with the prepared stuffing mixture. Skewer or sew the turkey openings. After, tie the drumsticks with a kitchen string.

Next, put the rest of the stuffing in a greased 2 quart baking dish and refrigerate.

Melt the remaining butter and put it in a small bowl. Place the turkey breast side up on a rack in a shallow roasting pan. Brush it with melted butter and season it with garlic salt and paprika.

Bake the chicken at 325F. After one hour, baste it every 30 minutes. Cook it for 4-4 1/2 hours or until a meat thermometer reads 180F for the turkey and 165F for the stuffing. Cover it loosely with foil if it browns too fast.

While baking the turkey, start preparing the gravy by combining 4 cups of water, carrots, celery, onion, bay leaf, peppercorns, giblets and neck in a large saucepan over high heat. Bring it to a boil. Reduce the heat to low and simmer it for an hour or until the giblets are tender. Strain the broth and set aside.

Loosely cover the baking dish with the extra stuffing with foil. Bake it simultaneously with the turkey for 25-30 minutes. Remove the foil and bake it for another 10 minutes. Remove from oven and keep warm.

Take the turkey from the oven. Cover it loosely with foil and let it stand for 20 minutes before you begin carving it.

Place the turkey drippings and browned bits into a measuring cup or small bowl. Skim off the fat.

Heat a small saucepan over medium heat.  Pour in the remaining water. Add the flour and salt. Stir until well combined. Mix in he reserved broth and drippings. Bring it to a boil. Cook it for 2-3 minutes or until it becomes thick. Transfer it to a jug and serve it with the turkey and baked stuffing.

 

Photo Courtesy Of:   fletcherjcm

Potato and Tuna Salad

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Potato and tuna salad is a filling dish that you can eat as a snack or to replace a light meal. This mayonnaise free recipe can also be served during parties as a side to meats. Add more vegetables such as celery or carrots if desired.

 

1 Serving

Ingredients:

1 medium sized potato

100g can tuna in brine

1 spring onion, chopped

1 hard-boiled egg, coarsely chopped

2 tablespoons low fat yoghurt

1/4 teaspoon curry powder

Salt and freshly ground pepper to taste

 

Half fill a saucepan with water and place it over high heat. Bring it to a boil.

While waiting for the water to boil, scrub the potato and clean it in running water. Cut it into bite sized cubes.

When the water is ready, place the potatoes in the saucepan and cool it for 3-5 minutes or until it is tender. Pierce it with a fork to check if it is ready. Drain well and let it cool.

After, drain the tuna and reserve 2 teaspoons of brine. Place it in a medium sized bowl along with the spring onions and egg.

Meanwhile, combine the curry powder, yogurt and reserved brine. Mix well.  Pour it over the potatoes, egg and spring onions. Toss gently to combine.  Season it with salt and freshly ground pepper. Serve chilled or at room temperature.

 

Photo Courtesy Of:   vintage_queen

Nangka Lemak

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Nangka lemak or young jackfruit in coconut milk is an Asian stew with a mix of flavors –salty, sour and spicy. Adjust the taste according to what you want. I prefer it less spicy with a lot of coconut milk.

Serves 4

Ingredients:

350g peeled young jackfruit, seeded and cut into bite sized pieces

3-5 pieces of chili, seeded

3-4 shallots, peeled

1 1/2 inch fresh turmeric root, peeled and sliced or 1 teaspoon ground turmeric

2 tablespoons oil

200g boneless chicken, cut into bite-sized pieces

1 1/2 cups thick coconut milk

1 teaspoon salt

2 tablespoons tamarind juice

1 small turmeric leaf

 

Half fill a large pot with water. Place it over high heat and bring it to a boil. Place the jackfruit in the pot and cook it for 8-10 minutes or until it becomes tender. Drain and set aside.

Meanwhile, ground the chili, shallots and turmeric in a food processor or blender. You may use a mortar and pestle for this as well. Add a little oil if needed.

Heat the oil in a large saucepan over medium heat. Stir-fry the spice paste and chicken for 10-15 minutes until it becomes fragrant and the chicken is light brown.

Pour the coconut milk into the saucepan. Add the jackfruit and increase the heat to high. Season it with salt and bring it to a boil. Stir constantly. Reduce the heat to low and let it simmer for 15 minutes. Stir once in a while. Add the tamarind juice and turmeric leaf. Let it simmer for another 5 minutes. Add some more salt if desired. Remove from heat and ladle it onto a serving bowl or individual bowls. Serve immediately with rice.

 

Photo Courtesy Of:   scaredy_kat

Colombian Hotdogs

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Colombian hotdogs make delicious snacks or party food. This unique and delicious sandwich is sold in hotdog stalls in Colombia. I love the fusion of flavors especially the use of pineapple sauce. As for the hotdogs, they may be boiled or grilled. Enjoy!

 

Serves 6

Ingredients:

6 hotdog buns

6 hotdog or veggie dogs

1 cup pineapple sauce

1 cup coleslaw

1 small bag potato chips, crushed into fine pieces

Mayonnaise

Ketchup

Mustard

For the pineapple sauce:

2 cups fresh pineapple peeled and cut into chunks

1/3 cup water

2 1/2 tablespoons sugar or taste

1 1/4 teaspoon cornstarch

Juice of half a lime

 

First prepare the pineapple sauce by putting the pineapples in a food processor or blender. Process it for 1 minute or until it is smooth.

Put the processed pineapples on a sieve and squeeze out the juice in a small saucepan. Discard the pineapple pulp.

Place the saucepan with pineapple juice over medium heat. Add the lime and sugar. Cook it for 15 minutes. Stir constantly.

Dissolve the cornstarch in 1 teaspoon of water and then add it to the pineapple sauce. Bring it to a boil. Reduce the heat and simmer it for another 1-2 minutes or until the sauce thickens. Continue to stir. Remove from heat and let it cool.

Half fill a pot with water. Put it over high heat and bring it to a boil. Add the hotdogs and cook them for 5-7 minutes or until they are ready. Drain and place them on a plate lined with paper towels or a colander to remove the excess liquid.

Assemble the sandwich by placing a hotdog on a bun. Top it with pineapple sauce, coleslaw, mayonnaise, mustard and ketchup. Sprinkle it generously with crushed potato chips. Repeat this for the remaining ingredients. Serve immediately.

 

Photo Courtesy Of:  senorjerome

 

Colombian Coleslaw

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Coleslaw also known as Ensalada de Repollo y Zanahoria  is a perfect add on to hotdog sandwiches, burgers or any type of sandwich. It  also a popular side dish served  in fast food restaurants and hotdog stands in Colombia.

 

Makes 3 cups

Ingredients:

2 cup carrots, peeled and cut into chunks

3 1/2 cups green cabbage, cut into chunks

2 tablespoon sour cream

1 tablespoon white vinegar

1/4 cup white onion, chopped

1/4 cup mayonnaise

2 tablespoons sugar

Juice and rind of 1 lime

Salt and black pepper

Pinch of ground cumin

 

Put the cabbage, carrots and onions in a food processor or blender. Process it for 1 minute or until the vegetables are finely chopped.

Place the vinegar, sour cream, mayonnaise, sugar, salt, pepper, cumin powder, lime juice and lemon rind in a small bowl. Whisk until well.

Combine the cabbage mixture and the mayonnaise mixture in a medium sized bowl. Mix well. Adjust the taste by adding more salt or sugar if desired. Serve chilled or at room temperature.

 

Photo Courtesy Of:  giffconstable

Pumpkin and Raisin Bread

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Pumpkin and raisin bread is a healthy bread recipe that is rich in fiber and high in nutrients. It is a bit more filling than regular bread because of the pureed pumpkin. Expect to be quite full with a slice or two. Eat it with butter if desired.

 

Serves 4-6

Ingredients:

1/2 cup white self-rising flour

2/3 cup whole meal self-rising flour’

1/4 teaspoon baking powder

1 tablespoon sugar

1 teaspoon grated orange rind

40g polyunsaturated margarine

1/4 cup mashed pumpkin

1 egg lightly beaten

1/4 cup butter milk

1/3 cup raisins

 

Preheat oven to 210C and lightly grease a loaf pan with butter.

Next, sift the white flour and the whole meal flour. Place it in a food processor or blender along with the baking powder, sugar, orange rind, margarine, pumpkin, egg and buttermilk. Process it for 30 seconds or until all the ingredients are well combined.

Flour a flat surface and put the dough on it. Knead it and add the raisins. Continue to knead the dough for another 2-3 minutes or until it becomes smooth. Brush the dough with buttermilk and place it in the dough in the pan. Bake it for 15 minutes. Reduce the heat to 180C and bake it for another 15 minutes or until the top is slightly brown. Insert a knife and make sure it comes clean to test doneness.  Serve warm or cold.

 

Photo Courtesy Of:   stu_spivack

Dried Shrimp Sambal

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Dried shrimp sambal is a mix of salty, sweet and spicy. It goes well with rice, porridge or as a sandwich filling. It can be stored too. All you have to do is bottle it up andrefrigerate.

 

Ingredients:

1 1/2 cups dried shrimps

2 tablespoons oil

1 teaspoon sugar

2 tablespoons lime juice

For the spice paste:

4 candlenuts

8 large dried red chili, seeded

1 teaspoon shrimp paste

1/4 cup shallots

2 tablespoons water

 

Soak the shrimps in warm water for 30 minutes. Strain and remove any hard parts. Place it in a blender or food processor and blend it for 30 seconds or until it becomes smooth. You may also grind it in a food processor if desired.

Next, combine the candlenuts, dried chili, shrimp paste shallots and water in a food processor or blender. Process it for 30 seconds or until it forms a paste.

Heat the oil in a skillet over medium heat. Sauté the spice paste for a minute or two or until it becomes fragrant. Add the sugar and lime juice.

Heat oil in a wok and sauté the spice paste until fragrant then add sugar and lime juice. Cook for 2 minutes.

Place the dried shrimps in the skillet and mix well. Reduce the heat to low and allow it to cook for 6-8 minutes or until the shrimps dry up. Stir constantly. Remove from heat and let it cool completely. Serve with plain rice.

 

Photo Courtesy Of:   stu_spivack

Stir-Fried Pork with Ginger and Cabbage

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Stir-fried pork with cabbage is an aromatic recipe that you can enjoy over rice. I personally like it with a lot of cabbage to do away with the carbs. The shredded ginger and ginger juice add a lot of zest to the dish making it tastier.

 

Serves 4

Ingredients:

5 tablespoons soy sauce

2 tablespoons fresh ginger juice

2 tablespoons sake

1 teaspoon sugar

2 tablespoons oil

500g pork tenderloin, thinly sliced

3/4 cup cabbage, cut into small squares

2 inch knob fresh ginger, shredded.

 

Place 3 tablespoons of soy sauce, sake, ginger juice and sugar in a small bowl. Mix well until the sugar granules are dissolved.

Heat a tablespoon of oil in a large skillet over medium heat. Stir-fry the pork and season it with soy sauce. Cook it for 4-6 minutes or until the meat is almost cooked.  Remove from the skillet and transfer it to a plate lined with paper towels to drain the excess oil.

Put the remaining oil in the skillet. Add the shredded ginger and stir-fry it for 2-3 minutes or until the ginger is fragrant and the cabbage is soft but crunchy. Return the pork into the skillet.  Pour in the soy sauce mixture. Set the heat to high and cook it for another 2 minutes or until the meat and vegetables absorb the sauce. Transfer to a serving plate and serve immediately with rice.

 

Photo Courtesy Of:  yoppy