worldreceipes

How To Make TOM YUM ( Video Recipe )

2008-10-29T06:29:00.000-07:00

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

2008-10-27T07:26:00.000-07:00

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

2008-10-24T08:00:00.000-07:00

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!

http://www.videojug.com

Thai Massaman Curry ( Complete Video Recipe )

2008-10-15T06:19:00.000-07:00

How To Make Thai Massaman Curry

Thai Massaman Curry Recipe. Rich and flavourful Thai curry with chicken and served with steamed white rice. A great alternative to the traditional Green and Red Thai Curry. Try our Thai Massaman Curry recipe.

Weights & Measures:

Serves :2
Preparation Time : 35 minutes
Cooking Time :10 minutes

Step 1:

You will need

* 2 lemon grass stalks chopped
* 5 shallots chopped
* 3 red chillies chopped
* 4 cloves of garlic
* 2 Tbsp vegetable oil
* 1 Tbsp shrimp paste
* 1 Tbsp black pepper
* 5 cardamom pods
* 1 Tbsp ground cumin
* 1 ½ Tbsp ground coriander seeds
* 2 chicken breasts cut into cubes
* 150 g pumpkin cut into cubes
* ½ aubergine peeled and diced
* 50 g green beans cut in half strips
* 4 Tbsp fish sauce
* 2 Tbsp peanut oil
* 1 Tbsp brown sugar
* 1 can of coconut milk
* a few basil leaves
* a few sprigs of coriander
* 1 blender
* 1 spoon
* 1 wok
* 1 wooden spoon

Step 2:

Make the curry paste
Put into the blender: the shallots, the garlic, the shrimp paste, the lemon grass, the red chilli, the black pepper, the cardamom pods, the coriander seeds, the ground cumin and the vegetable oil.
Pulse the blender a few times then stop and give it a stir blend quickly again and stop and combine once more. Repeat this process a few times until it becomes a rough paste. Once blended, transfer it all into a small bowl.

Step 3:

Make the curry
Place the wok on a high heat and add the peanut oil. Put in 2 large spoonfuls of the curry paste and stir-fry it in the oil, for about one minute. Then add the cubed chicken and stir-fry for another minute. Add in the fish sauce and the coconut milk.
Give it a quick stir and leave it to come to a simmer. Once simmering, add the brown sugar, the aubergine and the pumpkin. Stir to combine everything together and let it cook for between 7-10 minutes.
After this time, add in the green beans and cook for a further five minutes. Then remove from the heat and serve.

Step 4:

Garnish and serve
Spoon this sweet and spicy curry into a serving dish and garnish with some basil and coriander leaves. It can be served with steamed white rice.

http://www.videojug.com

Falafel ( Middle Eastern Food)

2008-10-03T09:11:00.000-07:00

How To Make Falafel

Middle Eastern:How To Make Falafel

Falafel Recipe. A traditional middle eastern dish. A very filling vegetarian dish, perfect as a starter, main course or just a snack. Savour our Falafel recipe.

Serves:
4 people

Ingrediants:

* 250 g chickpeas
* 3 cloves of garlic , chopped
* 1 handful of parsley , chopped
* 1 handful of coriander , chopped
* 1 chilli , chopped
* 2 Tbsp flour
* ¾ tsp baking soda
* 1 tsp cumin
* 1 tsp coriander seeds , crushed
* 1 ltr vegetable oil
* salt
* pepper
* 1 blender or food processor
* 2 bowls
* 1 spoon
* 1 tray
* 1 slotted spoon
* 1 saucepan
* paper towel

Directions

Step 1:
Prepare the chickpeas
Take a large bowl and put in the chickpeas. Then, pour over enough water to cover the chickpeas and an additional 2 cm more. Leave to soak overnight. In the morning they will look plump and swollen.
Step 2:
Drain and purée chickpeas
Hold the chickpeas over the sink and drain off the water with your hand over the bowl.
Now spoon the chickpeas into the blender bowl.
Don't overfill the blender! If the blender is small, you will have to do it in batches. If you have a bigger mixer you can do it all at once.
Close the blender and pulse a couple of times, then blend on full power until you create a breadcrumb like mixture. Check the consistency by stirring with a spoon. If necessary, blend again on full power until you create a fine purée. Then transfer into a bowl.
Step 3:
Purée the rest of ingredients
Introduce the parsley, coriander, chilli, garlic along with 2 tablespoons of the puréed chickpeas into the bowl of the blender. Put the lid on and blend until well combined.
Step 4:
Mix and season
Spoon the blended mixture into the bowl of puréed chickpeas. Then add the flour, the cumin, the crushed coriander seeds, the baking soda and about one and a half tablespoons of salt. Finally, add some pepper. Combine it all together thoroughly with a spoon. If it looks too dry, a few drops of water can be added.
Step 5:
Preheat the oil
Place the saucepan on the hob and add the oil. Then heat it up on a medium high setting.
Step 6:
Make the Falafel balls
Take a small amount of the blended mixture in your fingertips and mould into small balls. Then place onto a baking tray.
This amount of ingredients should make around twenty five to thirty balls.
Kept covered, this mixture will keep for one day in the fridge.
Step 7:
Fry the Falafel balls
The oil should now be hot enough to fry. Individually, spoon half the batch of falafel balls into the oil. Allow to fry for 2 minutes until golden brown, stirring with the slotted spoon, so they brown evenly. Then remove and drain on a tray prepared with some kitchen towel. Now repeat the process with the remaining falafel balls.
Step 8:

Serve and enjoy
The falafel balls are now ready! usually served inside pitta bread with tahini, humus, or chopped salad.

http://www.videojug.com

Rustic Roast Chicken (Complete Video Recipe)

2008-09-29T01:42:00.000-07:00

How To Make Rustic Roast Chicken

Rustic Roast Chicken Recipe. Golden chicken with slow-roasted vegetables, drenched in their own glorious gravy. The perfect Sunday treat. The outcome is simply delicious. Taste our Rustic Roast Chicken recipe.

Weights & Measures:

Serves: 4
Preparation Time:
45 minutes
Cooking Time:
1 hour 30 minutes
Oven Temperature:
220
430° c - ° f220

Ingrediants

* 1 medium chicken
* 1 large lemon
* 4 celery sticks
* 2 leeks
* 1 onion
* 1 garlic bulb
* 3 carrots
* A few sprigs of thyme
* 4 Tbsp olive oil
* 50 g butter
* 150 ml chicken stock
* sage
* rosemary
* 2 bay leaves
* salt and pepper
* 1 roasting dish
* 1 frying pan
* 1 chopping board
* 1 wooden spoon
* 1 spoon
* 1 chopping knife
* String

Direction

Step 1:
Preheat the oven
Set the temperature of the oven to 220ºC, 425ºF or gas mark 7.
Step 2:
Stuff the chicken
Open the neck of the chicken and stuff with half a lemon and the sprigs of rosemary.
Step 3:
Tie up the chicken
Secure the chicken by passing the string around the back of the bird, behind the wings. Then bring it up from underneath and around the ends of the drumsticks, binding them together firmly. From there, wrap the string once under the body and bring it back up to tie on top over the tips of the drumsticks.
Step 4:
Season the chicken
Rub the chicken with a little olive oil and season all over with salt and pepper.
Wash and rinse the knife and chopping board with hot soapy water.
Step 5:
Chop the vegetables and garlic
Roughly chop the vegetables into chunks and put them into a bowl.
Cut the garlic bulb down the centre and add it to the bowl with the other vegetables.
Step 6:
Brown the chicken
Place the frying pan over a high heat and add the rest of the olive oil.
When hot, add the chicken, brown it on all sides and remove.
Step 7:
Brown the vegetables
Put the vegetables into the same frying pan and season with salt and pepper.
Stirring occasionally, continue frying until they are lightly browned.
Step 8:
Add ingredients to roasting dish
Place the chunky vegetables into the roasting dish, add the remaining herbs and butter and place the chicken on top.
Step 9:
Put roasting dish in oven
Place the roasting dish on the middle shelf of the oven and cook for 30 minutes.
Step 10:
Baste the chicken
After half an hour, open the oven and spoon the juices from the dish over the chicken, this will improve the flavour and colour of the bird. Then cook for a further 30 minutes.
Step 11:
Add the stock
Pour the chicken stock into the roasting dish and cook for a final 20 to 30 minutes.
Step 12:
Test the chicken
Insert a knife into the thick part of the leg. If the meat is white, it is ready to remove from the oven.
Serve
Cut the string off before carving and serve while baking hot with roast potatoes and the gravy.

http://www.videojug.com

Kek Coklat (Bahasa Melayu)

2008-09-29T01:12:00.000-07:00

KEK COKLAT

Bahan A
250 gm butter
250 gm gula perang atau kastor
4 biji telur gred B
1 sudu kecil esen vanilla
250 ml susu segar

Bahan B [ Ayak ]
290 gm tepung gandum
50 gm serbuk koko
1 sudu kecil nescafe instant
1 sudu besar baking powder
1/2 sudu kecil soda bikarbonat

Cara

1. Butter dan gula dipukul sehingga kembang.
2. Masukkan telur satu persatu. Pukul lagi. Masukkan esen vanilla
3. Masukkan Bahan B yg telah diayakkan berselang seli dengan susu segar.
4. Kacau rata dgn senduk kayu.
5. Masukkan dalam loyang yg telah dilapikkan kertas dan bakar dalam oven yg telah dipanaskan suhu 170'C selama 45 minit atau sehingga masak.
6. Sejukkan dan hiaskan dengan topping coklat.

Coklat Topping

1 cawan susu pekat
60 gm butter
50 gm serbuk koko

1. Kacau secara double boiler sehinga larut dan sejukkan sekejap. Lepas tu hiaskan la kek tu dengan coklat topping ni.

Sumber FP K.Liza

fried shrimps (kung thawt)

2008-09-23T20:18:00.000-07:00

Simple Thai Food for you

Ingrediants

1/2 lb shrimps
1/2 tsp salt
1 tbsp butter
1 tbsp garlangal or garlic powder
1 tbsp sugar
1\2 tsp black pepper
1 egg
1 Cup all purpose flour
1 cup water or milk
3 cups vegetable oil

Directions

Add all ingrediaants, mix well until smood and thicken
Make it deep in mixed ingrediants
and then Let the shrimps fried in the medium high
heat oil.

serve its with any sauce you like it

Fried Chicken Wings

2008-09-23T19:56:00.000-07:00

Thai deep-fried chicken wings

Ingrediants

10 chicken wings
1 tbsp oyster sauce
1 tbsp garlangal or garlic powder
1 tbsp sugar
1\2 tsp black pepper
1 egg
1 Cup all purpose flour
1\4 cupcorn starch
4 cups vegetable oil

Directions

Add ingrediaant, mix well
Marinade for 15-30 minutes
Make it floured with all purpose flour
Let the chicken wings fried in the medium high
heat oil

serve its with any sauce you like it

Carne Asada

2008-09-21T22:48:00.000-07:00

Carne Asada shown wrapped up in a flour tortilla with pico de gallo and avocado

Ingredients

2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper

Marinade:

4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil

Method

1 Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.

2 Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

(Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.

(Optional) Serve with pico de gallo (fresh tomato salsa) and chopped avocados.

Serves 4-6.

http://www.elise.com

Lasagna

2008-09-21T22:34:00.000-07:00

Simply Western Food Recipes

Ingredients

1 lb lean ground beef
1/2 medium sweet white onion, diced.
1/2 large green bell pepper, seeds and veins removed, diced.
1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)
1/4 cup sugar
1 28 oz can tomato sauce
1/2 28 oz can (16 oz) stewed tomatoes
1/2 6 oz can (3 oz) tomato paste
1 lb Ricotta cheese
1 1/2 lb Mozzarella cheese (large flat square slices)
3/4 lb freshly grated parmesan cheese
Garlic Powder
Oregano
Italian Spice
Salt
Garlic Salt
Parsley diced (fresh flat leaf preferred)
1 Garlic Cloves, minced
vinegar

Cooking Utensils

Large skillet (for browning beef, onions, green pepper)
6 Qt pot (for noodles)
3 Qt pot (simmer sauce)
13" x 9" x 2" lasagna pan (preferably a stainless lasagna pan. Do Not Use Aluminum Pans - the aluminum will react with the acidic tomato sauce, leaching the aluminum and ruining the taste of your lasagna sauce.)
Large colander (drain/blot beef, drain noodles)
Large baking pan (to wash and cool noodles)
Large slotted cooking spoon
Large cooking spoon
Paring knife

Method

1 Brown lean ground beef in skillet until lightly browned and cooked through. Put a few layers of paper towels in large bowl. With slotted spoon, remove browned beef from skillet draining off excess beef fat and put on top of blotting towels. After all the browned beef has been removed from the skillet, drain off and dispose of excess beef fat. Wipe skillet clean with paper towel. (If your ground beef is sufficiently lean, there won't be any excess fat to drain.)

Add diced green pepper and onion to skillet. Brown for a few minutes on medium high heat, add browned beef back to the skillet, lower the heat to low and continue to cook for 5 more minutes stirring frequently.

2 Transfer browned beef, green pepper and onions to 3 Qt. pot. Add tomato sauce, tomato paste. Open stewed tomatoes and dice, then add to 3 Qt. pot. Add oregano, parsley, Italian Spice Mix to taste, probably 2 teaspoons of each. Add a pinch of garlic powder and a pinch of garlic salt, to taste. Add a dash of white wine vinegar. Add sugar a couple tablespoons at a time, until desired level of sweetness, no more than 1/4 cup of sugar. Note that it is hard to follow a pure recipe when it comes to pasta sauce. One Italian spice mix is not like the other, nor is one can of tomato sauce not like the other. So you really do need to taste the sauce as you are adding the spices, sugar and vinegar.

Stir and allow sauce to simmer 15-45 minutes to thicken (do not scorch bottom, stir frequently). Remove from heat.

3 Cook 1 lb lasagna noodles in 6 Qt. Pot per cooking directions (al dente). (Note noodles may be cooked in advance.) Stir often to prevent from sticking and be sure that water remains at a low boil during the entire cooking to prevent noodles from sticking. I usually add 1 Tablespoon of olive oil to the cooking water to help prevent sticking and I add 1/2 teaspoon of salt so the noodles are more flavorful. Drain in colander and place in cool water filled pan to keep from drying out and sticking together.

4 In dry lasagna pan, ladle one cup of sauce and spread along the bottom of the pan. Apply a layer noodles 3 length wise (edges overlapping). Ladle in sauce sparingly into center trough of 3 noodles. Apply a layer of mozzarella cheese slices on top of lasagna sauce. Place ricotta cheese dollops (about a Tablespoon) every 2 inches in center of noodles on top of mozzarella cheese slices, sprinkle grated parmesan cheese in thin even layer on top of ricotta cheese. Apply second layer of noodles, repeat three time topping with noodles. If you have extra sauce and cheese you can spread that over the top. Tent lasagna pan with aluminum foil (not touching noodles or sauce). Bake at 375°F for 45 minutes. Allow to cool before serving.

Note - Flavor improves for second service and may be reheated in convention or microwave. Leave aluminum tent on for storage (Do not allow aluminum to touch the sauce.)

Serves 8.

http://www.elise.com

Cold Pasta Salad

2008-09-21T14:51:00.000-07:00

Top Ten Cold Salad Pasta

Ingredients:

One bag pasta of your choice

One bag of frozen mixed vegetables

One sliced onion

One can chickpeas

One can red kidney beans

Dressing:

¼ cup Lemon Juice

¼ cup Red vinegar

¼ cup Olive Oil

Salt and black pepper to taste

Yogurt and Mustard dressing:

1 cup plain yogurt

2 to 3 tablespoons mustard

Directions:

-Boil and drain your pasta according to directions on the bag.

- Cook your frozen vegetables in the microwave oven for few minutes until they are half cooked.

-Mix the warm pasta with the vegetables.

-Wash the canned chickpeas and the red kidney beans and mix with the pasta and vegetables

- Add your sliced onion

-Season with salt and pepper

- Add the lemon and the vinegar dressing

Serve at room temperature or place in the fridge and serve cold

Mix yogurt and mustard together and serve next to the salad for extra kick of flavor.

http://mimicooks.com

Pad Thai

2008-09-20T10:25:00.000-07:00

Ingredients for Sauce

1 cup of tamarind juice (or 3/4 cup of white vinegar)
1 cup of fish sauce
2-3 tablespoons of coconut palm sugar (or 1 1/2 tablespoons of granulated white sugar and 1 ½ cups of corn syrup)

Ingredients for Pad Thai

¼ cup of vegetable oil
1 tbsp of chopped red onions
1 tbsp of chopped garlic
two cups of diced extra firm tou fuu
4 teaspoons of chopped preserved turnips
3 tbsp of dried shrimp.(or 1 lb fresh peeled shrimp)
1 lb. fresh noodles (or dried packaged noodles soak to soften first)
3 fresh eggs
6 tablespoons of the putt thai sauce (from sauce recipe)
2 tablespoons of crushed roasted peanuts
1 cup fresh beansprouts
1 cup of garlic chives
dried roasted ground peppers to taste
Raw bean sprouts, green onions, cut lime wedges for garnish

Preparing the Sauce

In a sauce pan add 1 cup of tamarind juice (or 3/4 cup white vinegar)

Add fish sauce

Add coconut palm sugar
(or granulated sugar and corn syrup)

Cook over low heat and stir the ingredients until the sugar starts to melt..
Turn the heat down and simmer for two or three minutes.
Set it aside

Pad Thai Preparation

Place a wok or large pan on the stove.
Heat it on medium high heat. When the pan is nice and hot,
add 3 tablespoons of vegetable oil.
Add 1 tablespoon of chopped red onions and 1 tablespoon of chopped garlic.
Stir quickly
Add two cups of diced extra firm tou fuu
Add 4 teaspoons of chopped preserved turnips
Stir for 30 seconds or so
Add 3 tablespoons of dried shrimp..or 1 lb fresh peeled shrimp
stir
Add 1 lb. fresh noodles or dried packaged noodles (soak to soften first)
Add a little water to soften noodles
Stir briskly for 30 seconds…(or longer for dried noodles to soften)
Crack in three fresh eggs
Add 6 tablespoons of the putt thai sauce we made earlier
Add 2 tablespoons of crushed roasted peanuts
Add 1 cup fresh beansprouts
Add 1 cup of garlic chives
If you like it hot, add dried roasted ground peppers to taste
Dish out the Pad Thai onto a serving plate
Garnish it with fresh vegetables (Raw bean sprouts, green onions, cut lime wedges, or any kind of fresh vegetables you like)

http://www.thaifoodtonight.com

Beef Penang Curry

2008-09-20T09:37:00.000-07:00

Sliced beef in a creamy coconut and Penang curry sauce

Ingredients

2 lbs Tri tip (sliced into bite sized pieces)

Salt to taste
1 1/2 cups water

one 13.5oz can coconut milk

3 tbsp Panang curry paste

4 tbsp fish sauce

3-4 fresh or dried kaffir lime leaves (torn)

3 cups sliced carrots

2 tbsp chunky peanut butter

1 tbsp coconut palm sugar (or granulated sugar)

1 red bell pepper (cut)
2 cup fresh Thai or sweet basil leaves

Preparation

In a deep pan boil 1 1/2 cups of water.
Add sliced Tri tip. Add salt to taste.
Cook over medium heat until the meat is tender and about ¼ of the water remains in the pan.
In a second pan add ½ can of 13.5 oz of coconut milk and cook over medium heat until it just starts bubbling
Stir in Panang curry paste.
Add fish sauce
Now add the meat from the first pan
Turn the meat over to make sure it is well coated with the curry sauce.
Add about 1 cup of water and 1/2 of the remaining of coconut milk .
Add kaffir lime leaves and cut carrots
Cook until the carrots are tender.
Add peanut butter and coconut palm sugar (or regular sugar.)
Then put in bell peppers and Thai basil or sweet basil
Add the remaining coconut milk.
Turn the heat off.
Dish into a serving bowl.

http://www.thaifoodtonight.com

Honey and Roasted Garlic Baked Brie

2008-09-20T05:42:00.000-07:00

with Crispy Baguette

Ingredients:
Makes 12 servings

12 petite Wisconsin Brie wheels (4 to 6 ounces each)
24 garlic cloves, peeled and halved
8 1/2 cups honey
salt to taste
freshly cracked pepper to taste
3 each French baguettes, cut in fourths

Preparation:

Preheat oven to 350 degrees F.

Place Brie in 12 individual baking dishes. Place 4 garlic halves in each dish around Brie. Pour 3/4 cup honey over each Brie. Season with salt and pepper.

Bake for 15 minutes. Remove from oven.

Quickly heat baguette slices in oven.

Serve Brie hot with one crispy baguette quarter alongside.

http://topchefs.chef2chef.net

Chicken Biryani

2008-09-19T18:09:00.000-07:00

Ingredients

1000 grams Chicken
35 grams coriander leaves
50 grams Garlic
50 grams Green chillies
1 number lime
250 grams Onions
250 grams Potatoes
250 grams pulao rice
25-30 grams salt
800 ml water

Directions

1.Clean and joint chicken.

2.Put into a pressure cooker with half the water, turmeric and salt. After pressure is built up cook for 3 minutes.

3. Cool and open 10 minutes.

4.Wash and drain rice.

5.grind together ginger and garlic.

6. Slice onion and quarter tomatoes.

7.Heat fat. add whole gram masalla

8.Add sliced onion and saute.

9. Add ginger and garlic and fry ten minutes.

10. add tomatoes, whole green chillies and chopped coriander leaves. fry another ten minutes.

11. Add salt, add fried ingredients, bring to boil and add rice and lime juice.

12. Put lid on. When steam starts coming out put weight on and cook for 10-12 minutes over slow fire.

13. Cool slightly open and serve immediately.

http://www.vahrehvah.com

Fish Curry

2008-09-19T11:20:00.000-07:00

Ingredients

1 tsp Chili powder
2 cup Coconut milk
6 number Curry leaves
1 tbsp Finely grated fresh ginger
2 clove Garlic, finely sliced
1 tbsp Ground coriander
2 tsp Ground cumin
1/2 tsp Ground fenugreek
1/2 tsp Ground turmeric
to taste Lemon juice
1 number Medium onion, finely sliced
2 tbsp Oil
to taste Salt
500 grams sea fish

Directions

Wash fish well.

Cut them into serving pieces.

Heat oil and fry the curry leaves until slightly brown.

Then add onion, garlic and ginger and fry until onion is soft and golden.

Add all the ground spices and fry, stirring, until they smell aromatic.

Add coconut milk and salt and bring to the boil, stirring.

Simmer uncovered for 10 minutes.

Then put in the fish.

Ladle the liquid over it and simmer until fish is well cooked.

Remove from heat and stir in lemon juice to taste.

http://www.vahrehvah.com

Thai Basil Chicken Fried Rice

2008-09-19T10:58:00.000-07:00

Ingredients for 4 servings

4 cups "already cooked" jasmine rice or long grain rice (let the rice cool before using it in the fried rice recipe)
6 big cloves garlic (crushed)
2 to 4 Thai red and green chili peppers or 1 to 2 Serrano peppers (crushed)
¼ cup cooking oil
1 to 1 ½ lbs chicken meat (cut into bite sizes)
3 tbs oyster sauce
2 tbs fish sauce
1 tsp sugar
1 medium size red bell pepper (julienne)
2 cups fresh sweet basil leaves
1 cucumber ( cut into bite sizes)
½ cup cilantro sprigs for garnish

Cooking Instructions

First, heat the oil in a deep pan or wok over high heat.
Wait till the oil starts to smoke.
Add crushed garlic and crushed chili peppers
Stir quickly (don’t let them burn)
Then immediately add sliced chicken meat
Stir
Add oyster sauce, fish sauce, sugar
Stir until the chicken is cooked through
Add already cooked rice
Stir quickly until sauces are blended with rice (a couple of minutes)
Stir in red bell peppers and keep stirring for few seconds then add basil leaves,
Turn the heat off.
Garnish with sliced cucumbers and cilantro sprigs.
Serve Immediately

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