Beef and Liver Stew (Gulai Kancah)

A quick and simple Beef and Liver Stew (Gulai Kancah) online recipe for all you health conscious foodies

Ingredients:

• 500 g (1 Ib) brisket beef, cut into bite-sized chunks
• 2 slices asam gelugor (dried garcinia fruit), soaked in warm water to soften
• 2 stalks lemongrass, thick bottom part only, tough outer layers discarded, inner part bruised
• 3 kaffir lime leaves
• 1 turmeric leaf
• 750 ml (3 cups) water
• 300 g (10 oz) beef liver, cut into bite-sized chunks

Spice Paste

• 1 teaspoon black peppercons
• 12 to 15 dried red chilies, soaked in warm water to
• 5 to 6 shallots
• 3 cloves garlic
• 2 1 / 2 cm (1 in) galangal root, peeled and sliced
• 2 1/2 cm (1 in) ginger, peeled and sliced
• 2 ½ cm (1 in) turmeric, peeled and sliced
• 1 teaspoon salt

Directions:

1.To make the Spice Paste, grind all the ingredients to a smooth paste in a mortar or blender, adding some water to keep the paste turning if necessary 2.Place the Spice Paste, beef, asam slices, lemongrass, lime and turmeric leaves in a saucepan. Add enough water to cover the beef and bring to a boil over high heat. Reduce heat to medium, cover and simmer for about 30 minutes, stirring occasionally. Add the beef liver and continue to simmer for another 30 minutes until the beef and liver are tender, adding some water if the sauce dries up before the beef is cooked. Remove from heat, discard the assam slices and lemongrass, and serve the stew with steamed rice.

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Mixed Vegetables in Spicy Coconut Milk (Gulai Sayur Campur)

Ingredients:

Here is an easy Mixed Vegetables in Spicy Coconut Milk (Gulai Sayur Campur) cooking recipe to make your mouth water;

• 250 g (9 oz) lean topside beef
• 1 liter (4 cups) water
• 1/2 teaspoon salt
• 250 g (9 oz) young jack­fruit, flesh cut into bite-sized pieces
• 150 g (5 oz) long beans, cut into lengths to yield 2 cups
• 5 large cabbage leaves , coarsely chopped to yield 2 cups
• 500 ml (2 cups ) thick coconut milk
• 1 turmeric leaf
• 3 kaffir lime leaves
• 1 stalk lemongrass, thick bottom part only, tough outer layers discarded, inner part bruised

Spice Paste:

• 2 candlenuts, crushed and dry-roasted
• 2 red chilies, sliced
• 5 to 6 shallots
• 2 to 3 doves garlic
• 2 1/2 cm (1 in) turmeric, peeled and sliced
• 2 1/2 cm (1 in) galangal root, peeled and sliced
• 2 1/2 cm (1 in) ginger, Peeled and sliced
• 1 teaspoon salt

Directions:

here is an easy mixed vegetables in spicy coconut milk (gulai sayur campur) food recipe that will impress

when cutting the jackfruit,leave the immature seed intac;use an oiled knife to preventany sticky sap from clinging to the blade.

1. Bring the beef, water and salt to a boil over high heat in a saucepan. Reduce heat to low, cover and simmer 1 to 1 1/2, hours until the beef is tender. Remove and set aside to cool, then slice the beef into small pieces.
2. to make the spice paste,grind all the ingredients to a smooth paste in a mortar or blender,adding some beef stock to keep the paste turning if necesary.transfer to a bowl and set aside.
3. return the beef to the beef stock and add the jackfruit pieces.add some water if the beef stock is insufficient to just cover the beef and jackfuit.bring the mixture to a boil over high heat,then reduce heat to medium,cover and simmer for about 15 minutes,until the jackfruit is tender and cooked.add the spice paste and all the other ingredients,mix well and bring to a boil .reduce heat to low and simmer uncovered for 10 to 15 minutes until the vegetables are cooked.remove from heat discard the turmeric leaf and lemongrass,and serve immediately.
   

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Aloo Methi

Aloo Methi is a side dish served with rice , such side dishes are called sabzis in India. Aloo is a cuisine popular among North Indians from the places of Punjab, UP, Bihar and Delhi. It is a dry curry and taste is simple and is good for health. Green vegetables are considered good for people belonging to every age. But green vegetables are considered boring, but with dishes like Aloo Methi, they can be made wonderful. This cuisine looks simple and it is even more simple and esy to cook. It can be served with rice as a side dish or even served with Chapathis.




Ingredients:
Fenugreek leaves -2 cups (cleaned, washed and finely chopped)
Potatoes - 4 -5 nos ( peeled and cut into cubes of small pieces)
Tomato - 1 medium (chopped into small pieces)
Garlic cloves - 1-2 nos (crushed)
Green chillies - 1-2 nos (silted)
Onion - 1 small (chopped)
Turmeric powder - 1/4 teaspoon
Red chilli powder - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Whole dry red chillies - 2
Asafoetida - a pinch
Garam masala powder - 2 -3 pinches
Salt -to taste
Oil - 2 tablespoons.




Method:

1. Wash the fenugreek leaves thoroughly several times and chop them fine. Sprinkle some salt over them and keep aside for about half an hour.Sprinkling salt water removes a sour taste which fenugreek leaves have. This step of sprinkling salt water can also be avoided .
2. Heat oil and add crushed garlic and fry till brown. Add cumin seeds , asafoetida, dry red chilies, chopped onions and silted green chillies. Saute them till onions turn golden brown.
3. When cumin seeds crackle and onions and chillies are brown, add turmeric powder, chilli powder and tomatoes. Saute them till tomotes are tender soft.
4. Now add the potatoes and saute them. Add salt and saute them for a minute. Sprinkle some water and close the lid and cook on medium flame till the tomatoes are half done. Even potatoes can be pre-boiled and chopped into cubes. In that case, just add the potatoes and stir for a minute, dont cook for long time .
5. When pototoes are half cooked and the spices gets coated over them, add the methi leaves and cook them on medium flame for 5 minutes or till water is fully absorbed. ( If you are cooking on low flame , cook for 15 minutes). And see to it that all the water is evaporated. This indictes that the methi is well cooked.
   
6. Finally add 2-3 pinches of garam masala to it and stir for a minute.
7. Aloo methi is ready to serve. Serve them hot with steamed rice or chapathis.
   

Preparation Time: 10 minutes
Cooking Time: 20 minutes.
Serves: 4 persons.
Shelflife: 1 day.
Serving suggestion: Serve hot with steamed plain rice or Chapatis.



Note:

• This curry is served dry. But those who prefer it as gravy can add 1 glass of water at the end and cook for few minutes.
• As a variation, the potatoes can be boiled first and then cubed. In this case, the fenugreek leaves should be first squeezed of all the salt water and added to the oil seasoned with spices. Cover and cook for a few minutes and then add the boiled potato cubes. Mix well and cook covered for a little while.
• This dish doesnt require any garnishing. But still those who prefer garnish can add few chopped tomatoes pieces on the top and serve it hot.

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Palak Paneer

Often people avoid green vegetables. And green vegetables are considered boring and tasteless.
But there are few cuisines which are not boring and tastes delicious. Palak Paneer is one such splendid cuisine, which not only looks delightful but also tastes awesome. Palak is the Indian Hindi word for Spinach and Paneer is the Indian version of Cottage Cheese. In most of the foods, be it fast food, or western version , Spinach and Paneer when combined makes the food look beautiful and creates a yummy taste. Palak Paneer is a food fromNorthen states of India like Punjab, UP, Kashmiri and Delhi. And is served with Jeera rice or plain rice. This cuisine is made using main ingredients Spinach, paneer and few spices. It is easy to prepare and can be seen in the menu of special ocassions. Paneer is easily available in stores anywhere be it India or other countries, if not then it can also be prepared at home. I will include a post on making paneer at home. But when you are short of time, buying readymade paneer from store is best option. The creamy texture of spinach with paneer is a very good combination.




Ingredients:
Spinach - 2 Large bunches or frozen spinach 500 grams
Paneer (Cottage Cheese) - 200 grams
Onion - 1
Butter - 3 tablespoons
Bay leaves - 3 -4
Cumin seeds - 1 teaspoons
Black pepper powder - 1 2/ teaspoon
Tomatoes - 2 either diced or puree ( I recommend Puree for good gravy)
Ginger- Garlic Paste - 1 tablespoon
Green Chillies - 1/2 teaspoon
Coriander Powder - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Red chilli powder or caynne powder - 1/2 teaspoon
Asafoetida - a pinch
Garam masala powder - 1/2 teaspoon
Oil - 1 tablespoon
Fresh Cream - 1/2 cup
Whole Wheat flour - 2 tablespoons (optional- only if you find the spinach gravy or cream very thin in consistency).
Salt - to taste.






Method:

1. If using frozen spinach thaw and blend it just for a minute so spinach has a creamy texture but without becoming pasty. OR
2. Mix green chilli paste and ginger-garlic paste with spinach. Add little water (if you are using spinach leaves).
   
3. Pressure-cook the above mixture for 7 to 8 minutes. Remove before the first whistle.
4. Cut cheese into small cube shaped pieces. Keep 3 cubes for decoration.
5. Blend the tomatoes to make puree.
6. Mix coriander, turmeric, garam masala, black pepper powder and red chili with tomato puree and set aside.
7. Mix whole-wheat flour with heavy cream and set aside. ( This step is necessary only if you find the spinach puree and cream to be thin in consistency) . Normally green vegetable retains some water to it, so does dairy product. As a result, while cooking they tend to leave more moisture or water , hence adding wheat flour will help it thicken.
8. Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.
9. Heat the oil in a saucepan. Add the butter to it and onions to it. Saute till it turns pink.
10. Add hing and cumin seed. After cumin seeds crack, add the tomato puree mixture, and let it cook for a few minutes until the tomato puree is about half in volume.
11. Add the spinach, and let it cook on low medium heat for about 10 minutes covered.
12. Add heavy cream mixture and let this cook another four to five minutes.
13. Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes.
14. Keep the pan or tawa or whichever utensil you are using for cooking palak paneer , closed with a lid or plate to avoid the spinach to splatter and thus leaving you with boils or any mishap. Or to , you can also bake it on oven over 180 degree C for 30 minutes.
    
15. Transfer the spinach to a serving dish and spread the tomato slices over the top, and cover the dish so tomato slices get tender with the steam from the spinach.

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 4 persons
Shelflife: 1 day
Serving suggestions : Serve hot with steamed hot rice or jeera rice.


Note:

• You can replace the heavy cream with 1 1/2 cups of milk.
• Keep the pan or tawa or whichever utensil you are using for cooking palak paneer , closed with a lid or plate to avoid the spinach to splatter and thus leaving you with boils or any mishap. Or to , you can also bake it on oven over 180 degree C for 30 minutes.
• Normally green vegetable retains some water to it, so does dairy product. As a result, while cooking they tend to leave more moisture or water , hence adding wheat flour will help it thicken.
• Cream is added to make the taste of Palak paneer intresting and taste. Since most of them dont like the taste of green vegetables especially kids. Adding cream will enhance the taste and make it look delightful.
  

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Kadai Paneer / Karahi Paneer

Panner is a dairy product also known as Cottage Cheese. Kadai Paneer is a Punjabi and Delhi Delicacy and is very popular world wide. This cuisine can be found in the menu cards of every small and big restaurants in India and other parts of the world where Indian food is served. The word "Kadai" is a Hindi word which means a deel bottomed vessel with handles on both sides (see the utensil/vessel in the above pic for reference). Kadai Paneer is spicy side dish which is cooked using the main ingredient Paneer along with capsicum, tomatoes and few spices for taste. It is dish without much gravy but is not even a dry dish. Tomatoes are added to give it a tender fresh gravy like consistency which other spices are added without being grounded to keep the freshness of paneer intact. Kadai Paneer goes well with Pulao, Briyani, Jeera Rice and also Rotis and Naans. It is easy to cook where the Cottage cheese (paneer) is and bell peppers or capsicum is cooked with spicy tomatoes or its gravy.





Ingredients:
Paneer (Cottage Cheese) - 500 grams, cut in cubes or triangles
Red Bell Pepper (Shimla Mirch/Capsicum) - 1 meduim
Green Bell Pepper (shimla mirch/ Capsicum) -1 medium
Tomatoes - 3-4 nos medium, chopped
Red Chilli powder (Cayenne powder) -1 1/2 teaspoons
Coriander seeds (crushed/ powder) - 1 1/2 teaspoons
Onion Sliced -1 medium
Cloves -2
Whole dried chillies - 2
Bay leaves - 2
Cinnamon stick (1 inch stick) -2
Ginger paste - 2 teaspoons
Garlic Paste - 2 pteaspoons
Asafoetida - 1 pinch
Green chilli - 1
Cumin seeds - 1 teaspoon
Turmeric powder - 1 /2 teaspoon
Oil - 3 tablespoons
Salt - To taste
Freshly chopped Coriander leaves / Dry Kasuri methi - 2 tablespoons.





Method:

1. Cut paneer and bell peppers into ½ inch cubes.
2. Blend the tomatoes, ginger, and green chili to make a puree. ( Even Chopped Tomatoes can be used for this cooking).
3. Heat the oil in frying pan on medium heat and stir fry paneer for about 2 minutes - take them out before paneer starts changing color.
4. Next stir-fry bell pepper until they are tender. Do not over cook the bell pepper. Take them out and drain on a paper towel.
5. Using the same frying pan, Test the oil by adding one cumin seed to the oil; if seed cracks right away oil is ready.
6. Add the asafetida and cumin seeds.
7. After the cumin seeds crack, add the cloves, cinammon, Bayleaves, dried red chillies and onion. Saute it till onion changes its colour to light brown.
   
8. Add the tomato puree, coriander powder, turmeric, fenugreek leaves and cayenne pepper.
9. Cook for about 4 minutes on medium heat.
10. Tomato mixture will reduce to about half in volume.
11. Add about 2 spoons of water, and the salt.
12. Wait till gravy comes to boil add paneer and bell pepper and let it simmer for about five minutes on low medium heat. Stir gently after adding the paneer to the gravy.
13. Now it is ready to serve. Garnish with coriander leaves or kasuri methi, toss and serve.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4 persons
Shelflife: Best fresh and stays for 1 day
Serving Suggestions: Serve hot with Jeera rice, Pulao or Briyani. It can also be served with Roti or Naan.


Note:

• Instead of frying the paneer, we can also put the paneer pieces in a cup of water and heat it in the microwave oven for 1:30 min. then drain the water and use the paneer immediately.
• Tomatoes can be chopped and used too instead of blended puree.
• Dont stir roughly or more after adding the Paneer. Those who are afraid or new to cooking , better use Non-stick kadai.

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Corn Rice (Nasi Jagung)

Ingredients:

• 1 ½ cups (300 g) uncooked rice, washed thoroughly and drained
• 1 ½ cups (360 g) sweet corn kernels, cut from fresh cobs, or one 15 oz (425 g) can sweet corn kernels, drained
• 3 ½ cups (875 mL) water

Directions:

1. Bring all the ingredients to a boil in a pot. If using canned sweet corn, do not add at this stage. Reduce the heat to medium and simmer until the water has almost dried up, 5 to 7 minutes. If using canned sweet corn, add the corn to the rice now
2. Reduce the heat to low and continue cooking the rice for 10 more minutes, stirring from time to time to prevent burning, until the rice is dry and fluffy. Remove from the heat, stir well and serve hot

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Khoya Mattar

Khoya mattar is a Punjabi cuisine which is high in calorie and delicious in taste.

Khoa or khoya or khawa or mawa is a milk food, made of either dried whole milk or milk thickened by heating milk in an open iron pan.It is similar to , but lower in moisture and made from whole milk instead of whey. There are three types of khoya - batti, chickna, and daan-e-daar. Batti, meaning “rock,” has 50% moisture by weight and is the hardest of the three types; it can be grated like cheese. It can be aged for up to a year, during which it develops a unique aroma and a mouldy outer surface. Chickna (“slippery” or “squishy”) khoya has 80% moisture. For daan-e-daar, the milk is coagulated with an acid during the simmering and has moderate moisture content. Different Khoya is used for different preparation. Khoa is used as the base for a wide variety of Indian sweets. Khoa is normally white or pale yellow. Khoa prepared in the winter may be saved for use in the summer and may acquire a green tinge and grainier texture from a surface mould.Khoa is made by simmering milk in an iron karahi for several hours, over a medium fire. The gradual vaporization of its water content leaves coagulated solids in milk, which is khoa. Khoya is used in various types of sweets such as pedha penda in Gujarati), barfi(or burfi) and halwa.

This cuisine is prepared using daanedar khoya and matter(peas) as main ingredients along with few spices for taste and falvour. It goes well with rotis and can be counted among unique dishes for serving guests.

Ingredients:

1 cup green peas
500 gms milk solids (khoya)500 gm
3 tblsp cashewnuts (broken)
1/2 cup bread croutons
1/2 tsp red chillies crushed
1 tsp red chilli powder
2 tblsp raisins
1/2 tsp turmeric powder
1/2 tblsp oil
2 green chillies chopped
1/2 tblsp ginger garlic paste
1 tsp sesame seeds roasted
saltto taste
1 tsp coriander powder
1/2 cup onion paste
1 tblsp coriander leaves chopped
1/2 cup tomato puree.





Method:

1. Roast the khoya slightly.
2. Keep aside.
3. Boil green peas.
4. Heat up oil in a pan, mix in onion paste and stir fry till pink.
5. Mix in ginger-garlic paste and saute.
6. Mix in tomato puree, turmeric powder, red chilli powder and roast till the oil leaves the masala.
7. Mix in boiled peas and stir.
8. Mix in salt, roasted khoya and stir.
9. Mix in salt, roasted khoya and stir.
10. Mix in coriander powder and stir to mix well.
11. Take off the heat.
12. Sprinkle cut green chillies, roasted sesame seeds, crushed red chillies on the bread croutons and mix well.
13. To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture.
14. Sprinkle with cut coriander.

Preparation Time: 15 minutes
Cooking Time: 15 minutes.
Serves: 4 persons.
Shelflife: 1 day.
Serving suggestions: Serve hot with Rotis or Naan.


Note: Use daan-e-daar khoya for this recipe. Daan-e-daar khoya looks like granules and is best for cooking this recipe. Dont roast the khoya for long or else, it might get sticky . Just roast slightly on medium or low flame for 2 minutes.



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Gobi Paratha

Parathas are popular Indian breads from Punjab. A Paratha can be made simple and at the same time, it can be made delicious with stuffed ingredients too. Thus, various stuffed parathas are prepared like mooli paratha, gobi paratha, methi paratha, onion paratha etc. This stuffed parathas are made by stuffing the main ingredients namely, gobi, onion, mooli etc with some spices added to it. This gives a yummy taste to the bread and it hardly needs any side dish to be served along. In Punjab, Usually such Parathas are served with Dahi and pickles. And it really goes well with them, it tastes delicious and makes one want more for it. In the earlier post, I have posted Mooli Paratha, this time its Gobi Paratha. Gobi Paratha is easily to prepare and doesnt need much preparation besides grating of gobi.


This is how a stuffed Gobi Paratha looks like before it is rolled out . Be sure to cover the stuff inside the dough.






Ingredients:

Whole wheat flour (atta)	3 cups + for dusting
Salt	to taste
Ghee	to shallow fry+ tablespoons
Cauliflower	1 medium
Fresh mint leaves	a few
Fresh coriander leaves bunch	1/2 medium
Green chilli	3
Ginger	1/2 1/2 inch pieces
Dry mango powder (amchur)	1 tablespoons
Red chilli	1/2 teaspoon

Ajwain (optional) 1/2 teaspoon.




Method:

1. Mix together salt and flour and rub in two tablespoons of ghee, then add enough water to make a stiff dough.
2. Keep covered for fifteen to twenty minutes.
3. Wash and grate cauliflower.
4. Clean, wash and finely chop coriander leaves and mint leaves.
5. Remove stems, wash and crush green chillies.
6. Peel, wash and grate ginger.
7. Mix these ingredients together adding amchur, salt to taste and red chilli powder.
8. Divide dough in lemon-sized balls, roll out each ball into a medium thick chapati using flour for dusting.
   
9. Spread the cauliflower mixture on half of one chapati and cover with the other half and seal the edges.
10. Sprinkle a little flour on top, and roll the semi-circle a little taking care not to break it. Alternatively, pat with fingers.
11. Heat a tawa and cook the parantha on both sides. Shallow fry to golden brown using a little ghee.
12. Serve hot with butter and a bowl of raita or dahi and pickle.
    
    
    

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 4 persons
Shelflife: Best fresh and stays upto 1 day.
Serving suggestions: Raita, dahi or pickle.



Note:

• Some people do add garam masala to tha stuffing, I havent added it since garam masala doesnt give a distinct taste to the paratha. Amchur on the other hand, doesnt let the taste of cauliflour out of the paratha , thus making it unique.

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When Siti came over to my house with some Nagasari cakes (steamed banana rice cakes), I was pleasantly surprised how yummy it was. Creamy on the outside with a white puddingy texture and sweet in the inside, it makes a wonderful snack anytime of the day. Made only from flour, coconut milk, sugar and bananas, and wrapped in banana leaves - it's a wonder how the simple ingredients can produce such a delicious dessert! And the best part is, it takes only 10 minutes to prepare. Try it, I'm sure you're going to enjoy this traditional Indonesian dessert. Thank you Siti for the Nagasari recipe.

Ingredients:

• 6 ripe bananas (suitable for steaming such as pisang raja, pisang nangka, etc)
• 3 cups rice flour
• 3 cups coconut milk, squeezed from 1 grated coconut
• 1 cup sugar
• 1 teaspoon salt
• Banana leaves, for wrapping

Directions:
1. Slice bananas lengthwise into half. 2. Combine flour, coconut milk, sugar and salt in a pot. Cook over medium heat, constantly stirring until mixture is thick. 3. Spoon approximately 1-2 tablespoons of mixture onto banana leaf. Place a slice of banana on mixture, and cover banana with another 1-2 tablespoons of mixture. 4. Wrap mixture with banana leaves neatly. 5. Steam for 25 minutes or until cooked. Serve warm or cold.

*There are no special ways of wrapping the rice cakes in banana leaves. Wrap it in any style you like.

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Wedang Ronde ( Glutinous Balls in Ginger Water )

Ingredients:

• 50 gr peanut,roast, and grind coarsely.
• 50 gr sugar
• 150 gr glutineous rice fluor
• 1,5 teaspoon tapioca starch
• salt
• about 150ml warm water.
• green & red food coloring

The ginger water:

• 300cc water
• 10 cm ginger, crushed
• 2 stalks lemon grass
• 2 pandan ( screwpine )leaves
• 300 gr sugar

Directions:
1. Mix ground peanut with sugar. Set aside. 2. In a bowl, mix glutineous rice fluor + tapioca starch + salt. (or sugar according to Ben) 3.Add warm water little by little until mixture is pliant. 4. Devide the mixture into three. One for red, one green, and one plain. Form litlle balls about the size of a marble. Fill with the peanut mixture. 5.Cook the balls in hot boiling water until floating. Remove and set aside. 6. Boil all the ginger water ingredients. 7.Lower the heat.Keep cooking for another 15 minutes for the spiciness and aroma to infuse. 8. Serve warm/hot with the glutineous balls.

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Sop Buntut (Java Traditional Oxtail Soup)

Ingedients :

• 2 lbs. oxtail
• 3 inches of ginger, unpeeled but smashed
• 3 nutmeg seeds, roughly broken
• 20 cloves
• 1 teaspoon ground black pepper
• salt to taste
• 3 carrots, halved and chopped into 1 inch chunks
• 2 leeks, chopped into 1 inch chunks
• 1 scallion, chopped into 1 inch chunks
• 2 medium all-purpose potatoes, chopped into 8 chunks each
• 2 tomatoes, cut into wedges
• 1 cup chopped celery, with leaves.
• fried shallots
• 1 Tbsp butter or vegetable oil

Directions :

1. Fill a large pot with enough water to cover the oxtail generously and add the ginger. Bring the water to a boil, add the oxtail, and boil for three minutes. Pour out the water and discard the ginger. Refill the pot (still with the oxtail) with cold water and bring to a boil. Add the cloves and nutmeg, and simmer, covered, for 1 1/2 hours until the meat is tender. Remove from heat, cool completely, and refridgerate overnight. Skim the congealed fat from the surface.
2. Bring the soup back to a simmer. Heat butter/oil in a pan over medium heat, add carrot, leek, and scallion and saute for 3 minutes, then add to the soup along with the potatoes, pepper, and salt to taste. Cover and simmer for twenty minutes, or until the potatoes are tender. Ladle into bowls and garnish with celery, tomato slices, and fried shallots.
3. The recipe would probably be even tastier if, before you started, you rubbed the meat lightly with vegetable oil and roasted it for an hour or so at 425 degrees, then deglazed the pan with water, used that for the soup base, and skipped the initial boil-and-dump phase.

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Sop Banjar/Pearl Sop (Banjar)

Ingedients :

• 7 pieces chicken sausage, cut into pieces
• 3 pieces carrots, cut dice, boiled until soft
• 1 canned pea
• Macaroni 200 grams
• 1 tbsp Salt
• 2 tbsp Sugar
• ½ tsp pepper
• ½ tsp nutmeg
• 1 tin cornation milk
• 1.5 liter chicken broth
• Celery leaves

Mashed the ingredients:

• 2 grains Onion
• 1 cm ginger

Materials Pearl:

• 300 grams of chicken mince
• 1 potato pieces, fried, mashed
• ½ tbsp salt
• 2 tbsp sugar
• 1 tsp nutmeg
• ½ tsp pepper
• 50 grams of milk powder
• 2 tbsp margarine
• 1 yellow grains

Directions :

1. Pearls: Mix all ingredients, and make form like marbles.
2. Boil broth, along with a smooth flavor, a celery leaf stem has hit, salt, sugar, pepper and nutmeg. Enter the pearl after pearl float, lift.
3. Enter carrot in chicken broth, after boiling, add the pea, Macaroni and sausage. After boiling entries celery leaves, pearls, and last, when all ingredients have been entered and is boiling, inputs cornation milk. Stir briefly, boiling, lift. Serve warm.

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Sour spicy fish (ikan asin pedas)

Ingedients :

• 250 grams of salted fish jambal / cork, cut the size of 2 cm x 2 cm
• 3 red chilies, sliced thin menyerong
• 4 pieces of red onion, thinly sliced
• 1 orange juice, take the water
• 3 tablespoons oil

Directions :
1. Flush salted fish jambal / cork with boiling water, leave until cold, then wash, Drain.
2. Heat the oil in many of the fires are, and enter the salted fish was fried until cooked, lift, Drain.
3. Heat oil in recipes, and enter the onion, stir-fry until fragrant.

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Gulai Kepala Ikan (Fish Head Curry)

Ingredients:

• 1 (850g) Fish Head, cut into 2-4 pieces
• 2 tbsp Desiccated coconut, roasted, pounded
• 3 tbsp Oil
• 1 stalk Lemon grass, bruised
• 1 Pandan leaf, torn, knotted
• 750 cc Coconut milk from 1 coconut
• 5 Carambolas, halves
• 10 Salam leaves or bay leaves as substitute
• Lime juice and salt

Spices (ground):

• 10 Dried red chilies
• 1/2 tbsp Chopped turmeric
• 1/2 tbsp Chopped ginger
• 7 Shallots
• 3 cloves Garlic
• 1 tbsp Coriander, roasted
• 1/2 tsp Cumin, roasted
• 1/4 Aniseed, roasted
• 1 tsp Peppercorns, roasted
• 1 tbsp Dried Carambola
• Salt

Method :

1. Rub the fish head with lime juice and salt, and let it stand for 1/2 hour.
2. Drain, then rub the fish head with pounded coconut.
3. Heat oil and sauté ground spices, lemon grass and pandanus leaf until fragrant, then add coconut milk.
4. Allow to simmer.
5. Add fish head and carambolas, and bring to the boil.
6. Stir from time to time, then add salam leaves.
7. Simmer until the fish is cooked and the gravy is a little oily.
8. Serve hot.

Note : If there are no dried carambolas available, use 1/2 teaspoon tamarind juice.

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Sag Gosht

Sag Gosht is a popular Indian cuisine which is now popular not only in India but all among the middle-east countries. This Sag Gosht is a recipe from Punjab and the word sag is a punjabi word which means spinach. This is a greeny cuisine and is healthy and delicious at the same time. Sag can be found in the menu of top restaurants. It is served with Roti or Naan. It can be prepared easily at home as it requires less ingredients. This Sag Gosht can be cooked in Oven too. Hence, just read this and try it . It is worth on your dining table, and all of you would love it.




Ingredients:
Lamb - 1/2 Kilo
Medium Sized Onion 1 - chopped finely
Green Chillies - 3 chopped
Garlic cloves, crushed - 2
Rai or Mustard Seeds - 1.5 tbs.
Ghee or Oil - 4 tablespoons. ( Saag usually needs more oil)
Spinach - washed and chopped 1/2 kilo ( You can use the frozen Spinach as well)
Ginger Paste 1 tablespoon
Haldi or Turmeric 1 teaspoon
Coriander Powder 1 tablespoon
Choti Ilaychi or ( Green Cardamom powder) 1/4 teaspoon
Garlic paste 1 teaspoon
Sugar - 1 teaspoon.
Salt - 1.5 teaspoon ( vary it as per taste).
Black Pepper crushed 1/2 teaspoon
Dahi ( Yogurt )- 3 tablespoon
Garam Masala 1 tablespoon.




Method:

1. Take a heavy bottomed pan and put on heat.
2. Add oil or ghee and add the mustard seeds and fry until the seeds begin to pop.
3. Add the garlic and fry for a minute.
4. Add the lamb cubes and fry for 5 minutes.
5. Add the ginger paste and stir.
6. Add the Green chillies and stir
7. Add some salt ( to help cook the lamb) and stir.
8. Cook the lamb for few more minutes until evenly browned. ( Remember you don't have to cook it completely).
9. Now add the onions and stir.
10. Add some turmeric and stir. ( Turmeric is great for killing all germs as well)
11. Keep on stirring until the onions are golden brown.
12. Add the sugar and stir.
13. Add the Garam masala and stir.
14. Add the finely chopped spinach and stir well.
15. Add the Cardamom Powder and stir.
16. Add the Coriander Powder and stir.
17. Take the pan off the heat and add the dahi or Yoghurt and stir and put it back on heat again.
18. Add the Amchoor Powder and stir( Amchoor is used to give a slightly tangy taste), if you wish you can avoid it or use fresh lime juice while serving.
19. Now put this mixture in a pressure cooker and cook for 20 minutes. ( If you do not have a pressure cooker then keep on cooking in the same pan for about 45 - 60 minutes with lid and on slow heat ).
20. If you prefer to cook in Oven then you can transfer this mixture to an Oven Dish and cook in a preheated oven at 150C ( Gas Mark 2 , 300F) for 20 minutes.

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Serves: 4 persons
Shelflife: 1 day.
Serving Suggestions: Serve Hot with Roti, Naan or Paratha.



Note:

• If you wish to make a smooth paste of the spinach then you can take out the meat cubes from it and use a hand blender in the pan to blend it . Then add the meat peaces back in.
• You can sprinkle some lime juice on top if you wish.
  Or Add some butter on top.

Click here to know more about Punjabi Foods and Cuisines - An Introduction To Punjabi Foods And Cuisines.

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Chicken Jalfarezi

Chicken Jalfarezi is a cuisine you can find in the menu of top Indian resturants. It is a recipe from Punjab and is known for its hot and spicy taste. I suggest to prepare this during the season when fresh peppers are easily available. This chicken cuisine is prepared with fresh green peppers, tomatoes and few very few indian herbs. It can be served with any indian bread or with rice. It got its name Jalfarezi due to the use of peppers. I recommend to use all the peppers like Red peppers, green peppers and yellow peppers as this enhances the taste and look of the cuisine. Remember to pick mildly hot peppers , it will add spiciness to cuisine. Jalfarezi or jal farezi means dry fry and this delicious hot dish does not have much gravy. Instead the thick sauce tantilising clings to spicy chunks of chicken and pepper.





Ingredients:
300g chicken breast

Marinade:
3cm piece of ginger, peeled and grated
4-5 fat cloves of garlic, crushed
1/2 tsp turmeric
2 tsp sweet red paprika powder
1 tsp home made garam masala
Salt & black pepper to taste .


For Jalfarezi:
3 tbsp peanut oil or vegetable oil
1 large onion, minced
300g peppers a mix of sweet, medium and hot to taste
8 dried curry leaves, crumbled (optional)
1/2 tsp cumin (optional)
3 large tomatoes peeled and roughly chopped
1-2 fresh hot chillis, thinly sliced (optional)
1 tbsp chopped coriander leaves .




Method:

1. Slice the chicken breasts into bite size pieces and put them in a bowl, add the marinade ingredients and mix to make sure the chicken is well coated.
2. Set aside for an hour or overnight for the flavours to penetrate the chicken.
3. Heat the oil in a large heavy pan, when it is very hot add the onions and peppers and fry stirring over a high heat until the vegetables are cooked and starting to blacken at the edges 10mins.
4. Add the curry leaves and marinaded chicken and stir fry until the chicken becomes opaque then add the chopped tomato and cook for a few more minutes until the tomato is soft and the chicken is just cooked through.
5. Stir in the coriander and fresh chilli slices, serve with Chapathis or any indian breads or rice.

Preparation Time: 20 minutes.
Cooking Time: 20 -25 minutes.
Serves: 3 persons approximately.
Serving Sugesstions: Serve hot with any Indian bread like Roti, Naan or Paratha . It can be served with rice too.
Shelflife: 1 day.


Note:

• Add seeds from the chillies or use red chillies for more heat.
• Most of the cooking in this dish is done before the chicken and tomatoes are added, the chicken should only just be cooked through and the tomatoes soft but still fresh tasting.
• Dont overcook the chicken and make it hard and rubbery. Just cook till it is soft and tender.

Click here to know more about Punjabi Foods and Cuisines - An Introduction To Punjabi Foods And Cuisines.

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Rissole/Risoles, Indonesian Savoury Eggrolls

Risoles is one of popular appetizers in Indonesia. It looks similar with spring rolls but the how to make it is a little bit different. Also the taste. The name Risoles is borrowed over from the traditional Portuguese rissole. A rissole is a small croquette, enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. It is filled with sweet or savoury ingredients, most often minced meat or fish, and is served as an entrée, dessert or side dish.

Ingredients:

For Risoles skin

• 150 g all purpose flour
• 1 egg
• 200 ml milk, or a little bit more depend how thick the mixture
• Salt to taste

For filling

150 g minced beef/chicken 2 medium or 3 small potatoes, cut into small cubes 2 carrots, cut into small cubes 1 onion, peeled and sliced 2 cloves of garlic, peeled and sliced 1 stalk of celery, chopped 1 stalk of spring onion, chopped - (optional) 1 tablespoon of flour, mixed with a little of water 1/2 teaspoon of pepper salt to taste or 1/2 block beef seasoning mixture/beef bouillon (Maggi or Knorr block) sugar to adjust the taste 1 cup of water

For dipping

1 egg

Bread crumbs

Instructions:

1. Make the skin: take a bowl then combine the flour, salt and egg. Gradually add the milk whisk them to make a smooth texture. When it's done, heat up non-stick pan. Take about 2 tablespoons of the mixture, pour to the pan and make it thin (just like how you make crepes). Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside.

2. Filling: heat up the wok, then sauté the onion and garlic until fragrant. Add the meat and mix them well for few minutes. Then add carrots, pepper, salt, celery and 1 cup of water. Cover. When the carrots are half-cook, add the potatoes. Continue cooking until they are tender and add 1 tablespoon of flour mixed with water to make the filling thicker. You can add a little of sugar to adjust the taste.

3. Make the rissole: take one rissole’s skin then add the filling in the bottom. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all the skins are finished.

4. Prepare the dipping: dip the rissoles into beaten egg then coat them with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil.

5. Serve with fresh green bird's eyes chillies or chilli sauce.

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Ayam Goreng Penyet (Indonesian Smashed Fried Chicken)

Please don't roll your eyes, the truth is not like what it sounds. You don't need to smash the chicken on the wall to prepare the dish

Ingredients:

• 6 large chicken legs or breas, deboned
  
• 2 stalks lemon grass, crushed
• 2 bay leaves (salam leaves)
• 1 tbsp coriander seeds (ketumbar)
• 1/2 tsp ground cumin (jintan manis)
• 2 tbsp thick coconut milk
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp cooking oil

Ingredients to grind:

• 3 cloves garlic
• 1 red chilli, seeded
• 2 cm knob tumeric
• 120g lengkuas, peeled and sliced
• 4 slices ginger
• 3 candlenuts (bush keras)

Instructions:

1. Fry coriander seeds over slow fire till fragrant then grind coarsely.
2. Wash chicken and drain well. Prick chicken all over with a fork.
3. In a mixing bowl, combine ground spices with ground cumin, coriander, salt, sugar, coconut milk and crushed serai. Add chicken and mix thoroughly. Leave to marinade for 30 minutes.
4. Grease base of cooking pot with some cooking oil. Arrange chicken in pot, add crushed bay leaves. Cover pot and cook over moderate heat for 8 minutes. Turn chicken over, cover pot and continue to simmer for another 10 minutes or until almost dry. Remove chicken and drain off excess liquid.
5. Grill or roast chicken on high heat, 250 deg Celcius until golden brown on both sides.

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Cumi Bakar Saus Kecap ( Indonesian Grilled Squid with Sweet Soy Sauce)

What's the special ingredient of Indonesian Grilled Squid that makes the difference? It's the introduction of Indonesian Sweet Soy Sauce. If you want the taste that is very Indonesia, you should use Indonesian Sweet Soy Sauce (Indonesian Kecap Manis / Sweet Ketchup)

Ingredients:

• 400 grams of squid, remove the head and ink, clean
• 1 tsp lemon juice
• ½ teaspoon salt
• 50 grams of peanuts, peeled, roughly crushed.
• 3 tablespoon sweet soy sauce (Kecap Manis)
• 1 tablespoon oyster sauce
• 2 tbs tomato sauce
• ½ tsp pepper powder
• ½ tsp sugar
• ½ tsp salt
• 100 ml water
• 3 tbsp oil for frying

Minced spices:

• 4 cloves garlic putiih
• 2 cm ginger

Instructions:

1. Smear squid with lime juice and salt. Leave for 10 minutes

2. Stir fry minced spices until fragrant, add peanut insert, stir even.

3. Add squid, cook until the color changed. Add sweet soy sauce, tomato sauce, oyster sauce, pepper, sugar and salt.

4. Stir evenly, add water. Cook to boil and until the spices and the ingredients are well absorbed.

5. Lift.

6. Grill the squid until fragrant while rubbing with already boiled spices occasionally.

7. Lift and serve.

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Sugarcane Juice Kheer

Sugarcane Kheer is a speciality among Punjabis. The land of punjab cultivates lots of Sugarcanes and Punjabis are fond of eating them and drinking its juice. This particular Kheer called as Sugarcane juice is prepared by Punjabis during the festival of lohri which is a harvesting festival. Lohri is a festival as old as the Indus valley civilasation . Harvesting festivals are celebrated all over india during the same time like Pongal in Tamil Nadu, Makar sankranti in West Bengal and Maharashtra, Tai pongal in Kerala, Magha Bihu in Assam. All this festivals are celebrated on the auspicious day of Makar Sankranti.

There are some legends and tales related to Lohri. According to the history of Punjab, Bhatti, a rajput tribe during the reign of Akbar inhabitated the regions of Punjab, Rajasthan and Gujrat( now in Pakistan) . Dulla Bhatti, a raja of Pindi Bhattian was put to death for revolting against Mughal ruler. Street singers claim Maharaja Ranjot Singh as one of its scion. Dulla Bhatti likeRobinhoond, robbed the rich and gave it to poor. He once rescued a girl from kidnappers and adopted her as his daughter. The people used to love and respect him a lot. During Lohri, group of childrens ring doorbells and sing songs of Dulla Bhatti (A folk song) " Dulla bhatti ho! Dulle ne dhi viyahi ho! Ser shakar pai ho!".

Lohri is a festival dedicated to fire god and Sun god. In astrological terms, it is form Uttarayan where sun changes it position and brings warmth to earth. During Lohri people dance around bonfire and celebrate it. Thats all about Lohri festival. Now am posting the sugarcane kheer recipe. Do read and enjoy it. Its a simple , tasty and healthy kheer.

Ingredients:

Sugarcane juice - 4 1/2 cups

Basmati Rice - 100 grams.

Method:

1. Heat the sugarcane juice in a pan.
2. Wash the rice and add it to the sugarcane juice. You can also soak the basmati rice for some 10 minutes before adding to the juice.
3. Cook the contents on low flame. Since sugarcane juice tends to create foam when being cooked.
4. Cook the mixture till the sugarcane juice and rice turns soft.
5. Remove from fire when it becomes thick in consistency.
6. Cool and refrigerate.
7. Sugarcane kheer is ready to serve.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4 persons

Serving suggestions: Refrigerate in fridge and serve cool.

Shelflife: 1 day.

Note: Always use fresh Sugarcane juice for this kheer. And use Basmati rice and it blends nicely with this juice.

Click here to know more about Punjabi Foods and Cuisines - An Introduction To Punjabi Foods And Cuisines.

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Chicken Dilruba

Chicken Dilruba is a side dish from Punjab. It is rich in taste and tasty which makes one long for it. It is usually served with parathas or rotis. It is rich food since it is cooked by using butter, almonds , walnuts , milk, kesar etc. The preparation time for this cuisine is time consuming but the result is worthy . Here in this recipe, melon seeds or pumpkin seeds are used which makes a thick gravy. Just read and try this cuisine, I bet you would like it.

Ingredients:

Onions - 2 nos, medium

Milk - 1 cup

Fresh Ginger roots - chopped, 2 tablespoons

Punjabi Garam masala powder - 2 tablespoons

Butter /Vegetable Oil - 6 tbsps

Ground Turmeric/ Turmeric powder - 1 tablespoon

Chicken - 1 kg

Red chilli powder - 1 tablespoon

Green chillies - chopped or minced , 2-3 nos ( cayanne peppers, serennos or jaleponos minced can be used as substitute)

Fresh Plain Yoghurt - 1 cup

Salt - to taste

Almonds - 1/4 cup grounded ( grind dry in blender)

Walnuts - 1/4 cup grounded ( grind dry in blender)

Saffron - few strands soaked in 2 tablespoons of warm milk

Fresh Coriander or cilantro - finely chopped ,1 tablespoon

Melon, pumpkin or squash seeds cashew/almonds - 1/4 cup, grounded for garnish (optional).

Ingredients:

1. Put the onions and ginger in a blender and grind to a smooth paste to the consistency of sauce.
2. Heat oil or butter in a heavy and deep bottomed tawa.
3. Add the onion-ginger mixture to it and saute it till brown. Keep stirring often as this paste gets burned quickly or sticks to the bottom of vessel.
4. Add the chicken and yoghurt .
5. Combine and cook over medium heat till the mixture becomes dry and chicken begins to brown.
6. Grind the almods/ cashew, melon and walnuts to fine powder.
7. Stir them in the milk and add it to the mixture of chicken along with garam masala, red chilli powder, green chilli mince, turmeric and salt.
8. Cook over medium heat , stirring often till the chicken is tender and the sauce is thick. This takes some 15 minutes.
9. Stir the saffron soaked in milk mixture and pour it to the chicken mixture. Close the lid and allow it to cook for 2 mins more.
10. Serve hot with Roti, Naan or Parathas.

Preparation Time: 1 hour

Cooking Time: 20-25 minutes.

Serves: 4 persons

Shelflife: 1 day.

Serving suggestions: Serve hot with Roti, Naan or Parathas.

Note:

• Melon seeds, pumpkin and almonds seeds are optional for garish and to add rich taste to the cuisine. Calorie consious people can avoid it. Even any one of it can also be used in limited quantity.
• Keep stirring often as thick gravy tends to stick to bottom of vessel in most cases.

Click here to know more about Punjabi foods and cuisines - An Introduction To Punjabi Foods And Cuisines .

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Banana Pancakes

From Sulawesi

Ingredients

• 1 teasp Active Dry Yeast
• 2 tbsp Sugar
• 1/4 teasp Salt
• 240ml/8fl.oz. Warm Water
• 3 Ripe Bananas
• 150g/+5oz Rice Flour
• Vegetable Oil

Instructions

1. Place the yeast, sugar, salt and water in a large mixing bowl and stir to dissolve.
2. Peel the bananas, place in a shallow dish and to a smooth consistency.
3. Add the mashed banana and flour to the yeast mixture and mix well to form a batter. Set aside to stand 30 minutes.
4. Preheat the oven to low. Brush a frying pan with oil and heat until hot. Pour in about 90ml/3fl.oz. of the batter and cook over a medium heat until just set.
5. Turn the pancake and continue to cook over a medium/low heat until golden and risen.
6. Transfer to the oven to keep warm whilst you cook the remaining pancakes. Serve warm with Golden or Maple Syrup.

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Indonesian Ice Drink/ Es Campur

This beverage is a favorite in Indonesia and is often sold by street vendors at festivals.The drink’s colorful, varied ingredients give it a very festive look and taste.

ingredients:

• 1 package gelatin dessert, any flavor
• 5 ice cubes per person
  
• 1 14-oz. can pineapple chunks, cut into small cubes
  
• 3 tbsp. canned corn, drained and washed
  
• 3 tbsp. canned kidney beans, drained and washed
  
• 1 14-oz. can coconut segments, cut into small pieces*
  
• 1 14-oz. can mandarin orange segments, drained, washed, and cut into small pieces
  
• 1 mango, cut into small pieces*
  
• grenadine, snow cone syrup, or cherry-flavored Italian soda syrup
  
• 1 14-oz. can reduced-fat sweetened condensed milk

Directions:

1. Make gelatin in a medium casserole pan, according to the package instructions. When it’s firm, cut into small cubes.
2. Grind ice cubes in a blender until well crushed and divide ice evenly into three to six glasses, depending on how many servings you want.
3. Into each glass, sprinkle 1 tbsp.gelatin cubes, 1 tbsp. pineapple pieces, 1 tsp. corn, 1 tsp. kidney beans, 1 tbsp. coconut segments, 1 tbsp. mandarin orange segments, and 1 tbsp. mango pieces.
4. Top each glass with 1/4 cup grenadine or syrup and 1/4 cup sweetened condensed milk. Stir. Serve with a straw and spoon.

*Look for cans of coconut segments inAsian grocery stores.
** See tip on page 42 for instructions on how to cut a mango.

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Curried Java Soup/Sayur Kare

Curried meat dishes, such as this savory soup, are typically served during Ramadan after the sun sets.

ingredients:

• 1 lb. beef stew meat, cut into bite-sized pieces*
• 4 c. water
• 3 beef or chicken bouillon cubes
• 2 tbsp. butter**
• 4 scallions, chopped
• 2 cloves garlic, minced
• 1 red chili pepper, minced
• 1 tbsp. ground dried ginger
• 1 tsp. turmeric
• 1 tbsp. ground coriander
• 1/2 tsp. ground cumin
• 1 tsp. shrimp paste
• 1 stalk lemongrass
• 1 salam leaf
• 1 c. diced fresh or frozen green beans
• 5 small red potatoes, peeled and chopped
• 1 c. reduced-fat coconut milk
• 1/2 tsp. sugar

Directions:

1. In a Dutch oven, combine beef, water,
2. and bouillon cubes and bring to a boil. Reduce heat and simmer for 1 hour.
3. While meat is cooking, heat butter
4. in a wok or skillet over medium-high heat. Add scallions, garlic, chili pepper, ginger, turmeric, coriander, cumin, and shrimp paste and cook for 5 minutes.
5. Add lemongrass and salam leaf and
6. cook for 2 more minutes.
7. Add spice mixture to the beef stock
8. and simmer for 5 minutes.
9. Stir in green beans and potatoes.
10. Cover and cook for 10 minutes.
11. Add coconut milk and sugar. Cook
12. uncovered for 5 minutes, or until the vegetables are tender. Serve hot.

*Other meats may be used in place of the beef if you prefer.To make this a vegetarian dish, substitute fried tofu cubes for the beef and vegetable bouillon cubes in place of beef or chicken bouillon. Add the tofu cubes at the very end and allow to cook for 10 minutes, or until the tofu is heated through. **To reduce the saturated fat in this recipe, use canola oil or peanut oil in place of the butter.

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Festive Rice/Nasi Kuning

The turmeric in this recipe tints the rice a fun, bright yellow hue.

ingredients:

• 4 tbsp. canola oil
• 2 cloves garlic, minced
  
• 2 medium onions, chopped fine
  
• 1 tbsp. turmeric
  
• 1 lb. uncooked Thai fragrant rice
  
• 3 c. water
  
• 1 14-oz. can reduced-fat coconut milk
  
• 2 stalks lemongrass
  
• 1 tsp. salt
  
• 1 red chili pepper, seeded and chopped
  
• 1 medium cucumber, peeled and sliced thickly
  
• 1 tomato, cut into wedges deep-fried shallots (see tip on p. 41)
  
• 10 fried shrimp crackers*

Directions:

1. In a Dutch oven, heat oil over medium heat. Add garlic, onions, and turmeric and stir-fry for 3 minutes, until onions are soft but not brown.
2. Add rice and stir to coat.
3. Add water, coconut milk,lemongrass, and salt. Bring mixture to a boil, stirring frequently.
4. Cover, reduce heat, and simmer for about 20 minutes, or until the rice has absorbed all of the liquid.
5. Remove from heat and cover pan with a dish towel. Set aside for 15 minutes.
6. Remove lemongrass stalks. Mound the rice on a serving platter. Garnish with chili pepper, cucumber, tomato, fried shallots, and shrimp crackers.

*To fry shrimp crackers, cover the bottom of a large skillet with inch canola oil.Heat oil to 375°F, or until a cube of bread browns in 30 seconds. Carefully place shrimp crackers in the oil one by one. Cook until each cracker expands and becomes puffy. Use a slotted spoon to remove each cracker from oil before cracker begins to brown. Drain crackers on paper towels.

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Vanilla Gelatin Pudding/Puding Vanila

ingredients:

• 2 envelopes plain gelatin powder
• 4 c. milk
• 1 tbsp. sugar
• 1 tsp. vanilla extract
• ¥ c. canned mandarin orange segments

Directions:

1. Follow directions on the package to
2. dissolve the gelatin.
3. In a separate pan, combine milk,
4. sugar, and vanilla and bring to aboil, stirring frequently.
5. Remove from heat and add gelatin and mandarin orange slices, stirring
6. until the mixture begins to thicken.
7. Fill a gelatin mold or medium bowl
8. with cold water and allow to chill for 5 minutes. Pour out the water and fill the mold or bowl with the gelatin mixture. Refrigerate overnight or until firm.
9. If you used a gelatin mold, remove
10. the pudding before serving. Set the mold in a sink or large bowl of warm water for about 5 minutes (make sure that the water level is just below the top of the mold). Remove the mold from the water and place a serving plate facedown over the top of the mold. Carefully flip so that the plate is on the bottom and the mold on top. Lift the mold. If you made the pudding in a bowl, serve as is.

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Steamed Coconut Custard/Kue Talam Kelapa

ingredients:

• 3 eggs*
• 1 14-oz. can reduced-fat coconut milk
  
• 5 tbsp. water
  
• 3 tbsp. sugar
  
• 1 oz. cellophane noodles, soaked in warm water for 5 minutes 4 ripe bananas, peeled and chopped
  
• 1 tsp. salt
  
• vanilla ice cream or frozen yogurt

Directions:

1. In a medium bowl, beat eggs. Add
2. coconut milk, water, and sugar. Stir to combine.
3. Pour egg mixture into a 2-quart
4. casserole dish.
5. Meanwhile, drain cellophane
6. noodles and chop into small pieces.
7. Add noodles, bananas, and salt to
8. the egg mixture and mix well.
9. Cover the casserole dish with
10. aluminum foil and place in a steamer for about 1 hour. If you do not have a steamer, fill a large rectangular cake pan with ¥ inch of water. Place the casserole dish in the center of the cake pan and cover the entire thing with foil. Place in a preheated 350°F oven and bake for 45 minutes to 1 hour. The custard is done when a knife inserted in the center comes out clean.
11. Serve hot or cold with vanilla ice
12. cream or frozen yogurt.

*To reduce the cholesterol content of this dish, use egg substitute instead of real eggs.

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Fried Bananas/ Pisang Goreng

The key to melt-in-your-mouth fried bananas is to cook them immediately before serving so that the crust is crisp and the fruit is soft and warm.

ingredients:

• 3/4 c. flour
• 1/2 tsp. salt
  
• 3/4 to 1 c. water 1 lime, zested and cut into wedges
  
• 4 small, ripe bananas
  
• 1 c. canola oil for frying
  
• 1 tbsp. sugar

Directions:

1. In a medium bowl, combine flour
2. and salt.
3. Add enough water to make a
4. smooth batter that is somewhat thick. Add lime zest and mix well.
5. Peel bananas and dip them in the
6. batter 2 or 3 times, until well coated.
7. In a deep skillet, heat oil to 375°F,
8. or until a piece of bread browns in 30 seconds.*
9. Place bananas in the oil slowly and
10. carefully. Fry two at a time, until they are crisp and golden brown. Remove with a slotted spoon and place on paper towels to absorb the oil.
11. To serve, arrange bananas on a plate
12. and sprinkle with sugar. Garnish with lime wedges.

*Do not cook with hot oil unless anadult is present. Use a fat thermometer to check the temperature of the oil

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Stir-Fried Noodles with Shrimp/ Bakmi Goreng

ingredients:

• 5 c. water
• 1 lb. egg noodles
  
• 3 tbsp. peanut oil
  
• ø c. onion (about ¥ medium onion), thinly sliced
  
• 2 cloves garlic, minced
  
• 1 lb. peeled, deveined shrimp*
  
• 2 tbsp. soy sauce
  
• ¥ c. celery leaves and small stems, chopped into
  
• ¥-inch pieces
  
• 3 scallions, chopped
  
• 3 c. bok choy, chopped
  
• 1 tsp. salt
  
• ¥ tsp. pepper

Directions:

1. In a large saucepan, bring water to a
2. boil. Add noodles and cook for 3 minutes, stirring often.
3. Drain noodles and immediately
4. rinse with cold water. Combine noodles with 1 tbsp. peanut oil and set aside.
5. In a mortar and pestle, blender, or
6. food processor, combine 2 tbsp. onion and the garlic to make a paste.
7. Heat the remaining 2 tbsp. oil in a
8. wok or skillet and add the rest of the onion. Add shrimp and stir-fry for 2 minutes.
9. Add soy sauce, celery, scallions, bok
10. choy, salt, and pepper and fry for another 2 minutes.
11. Add noodles to the mixture. Stir-fry
12. for 2 more minutes, until all of the ingredients are combined and heated. Serve hot or at room temperature.

*To make this a vegetarian entrée, replacec. trimmed green beansc.chopped red bell pepper.

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