How To Make TOM YUM ( Video Recipe )

How To Make TOM YUM SOUP with shrimp and fish





WHAT YOU WILL NEED:

Chicken stock or chicken powder

Stalk lemongrass (for instructions on how to prepare lemongrass, see link below)

3 kaffir lime leaves (available fresh or frozen at Asian food stores)

12 medium or large raw shrimp, shelled

1 packed of Cat fish or Salmon

2 Tbsp. fish sauce

1-2 small red (or substitute green) chilies (depending on desired spiciness), finely sliced

Tomatoes or cherry tomatoes if prefer.

Any type of mushrooms, sliced thinly

Optional: additional Thai red chilies, OR Nam Prik Pao Chili Sauce (1-2 tsp.)

Optional: wedges of lime for serving (key limes or regular limes)

Directions : Watch the video up there



from : thenookster

Chicken Curry Fatimah

Ingredients

* 6 Large Shallots
* 3 Large Brazil Nuts
* 1 Teaspoon Turmeric
* 3 Medium Jalapeno -- finely chopped
* 4 Tablespoons Olive Oil
* 1/2 Pound Potatoes -- diced
* 1/2 Pound Mushroom -- sliced
* 1 1/2 Cups Coconut Milk
* Salt -- to taste
* 1 Pound Chicken Breast -- chopped
* 10 Small Thai Chiles
* Rice

Directions

In a mortar or blender, grind shallots, nuts, turmeric, and fresh chiles to a fine paste. heat the oil to medium in a wok and stir-fry the past until fragrant. add potatoes and mushrooms, stir-fry for 1 minute. add coconut milk and salt. bring to a gentle boil. add chicken and small chiles. cook, stirring often for 20 minutes. serve over rice.

http://recipes.wuzzle.org

Lebanese Barbecued Chicken

Lebanese Barbecued Chicken



Lebanese Barbecued Chicken Recipe. This delectable chicken dish has a distinct taste of the Middle-East. It makes the perfect, light choice for any hot summer day around the back-yard pool. Devour our Lebanese Barbecued Chicken recipe.

Weights & Measures:

Serves:4
Preparation Time:15 minutes
Cooking Time:1 hour 25 minutes

Step 1:

You will need...

* 4 chicken quarters
* the juice of 1 lemon
* 2 garlic cloves, minced
* 1 tsp ground mace
* ½ tbsp paprika
* ½ tbsp cumin
* a pinch of cayenne
* 1 tsp turmeric
* 60 ml olive oil
* salt and pepper , to taste
* for the salad:
* 2 tomatoes, sliced
* ½ an onion , sliced
* 4 tbsp parsley , chopped
* 1 tbsp oregano
* 1 tbsp toasted sesame seeds
* the juice of half a lemon
* 1 barbecue, either gas or charcoal
* 1 knife
* 1 chopping board
* 1 set of tongs
* 2 bowls
* 2 spoons

Step 2:

Score the chicken

Using a sharp knife, make four long incisions in each of the chicken quarters.

Step 3:

Make the marinade

In a large bowl combine the lemon juice, garlic, mace, paprika, cumin, cayenne, turmeric and half of the oil. Season with salt and pepper and mix well.

Step 4:

Marinate the chicken

Place all four quarters into the marinade and stir thoroughly to give each piece an even coating. Marinate for at least an hour but up to a maximum of six. If you do decide to marinate for more than an hour, cover and place the bowl in the fridge.

Step 5:

Barbecue the chicken

Place the four quarters on the barbecue and grill for fifteen to twenty minutes, turning every five or so minutes to cook evenly. To prevent the flames from rising too high and burning the chicken, splash a little water every now and again on the grill.

If barbecue has lid, close it to speed up the cooking. When the chicken is cooked through, remove it from the barbecueand return to the kitchen.

Step 6:

Make the salad

Add the tomatoes, onion, chopped parsley, oregano, sesame seeds, lemon juice, and remaining oil to a large bowl. Season with salt and pepper and mix well.

Step 7:

Serve

Serve the chicken and salad with a crusty bread to soak up any juices and enjoy!

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