The recipe thread (serious attempt)

Talking about cabbage... it's one of my fav vege... I found a recipe.. which is my fav dish for cabbage.. try for ur self.. Originally posted by http://www.wokme.com/recipes/malaysian/malaysian_stir_fried_cabbage.html Malaysian Stir-Fried Cabbage    Ingredients Pictured above; Cabbages     1 medium sized cabbage 4 tablespoon of vegetable oil 2 teaspoons of curry powder or tumeric powder 250 grams of minced beef 250 grams of  cooked prawn meat 1 onion, finely chopped 1 chilli finely chopped 1 teaspoon of salt salt 1 teaspoon of pepper Splash of water. Coriander to garnish.   Directions Shred cabbage into thin strips. Heat the oil in a saucepan and stir fry the beef over medium heat until cooked.. Heat oil in a saucepan, then stir-fry onions and the beef with the curry powder and salt over medium heat, cooking in small batches then returning all to the pan for 2 minutes until mixed and cooked throughout. Remove from pan and set aside. Add the chopped prawn meat and chilli to the pan and stir fry, once cooked mix with beef mixture and set aside. Heat the wok to high and add a little water and remaining oil, then add the cabbage in batches. Once cabbage is nearly cooked, add a cup of cabage, with a cup of the meat mixture and stir fry on high for a few seconds. Do not overcook the cabbage, it is best served a little crisp. Serve sizzling with some coriander to garnish. serves 6

eat with rice.... .. i prefer use tumeric powder rather thn curry powder..

Originally posted by Maharbbal Guys soon it will be dead hot summer for most of us. Here is the only good thing my Greek friends are eating in London, perfect for over 30� weathers: Ingredients: Watermelon Feta cheese How to do it (for dudes only, chicks know) Open the feta pacage Cut it into peace Open the watermelon (very funny you can through it into the air and use your mother's knife as if you were a gazi getting through a templar bunch, don't get hurt though). Pick up all the watermelon slices you've spread around the kitchen and put it into your girlfriend's male best friend's plate. Spit on it (if you get caught doing that say whether it is an old voodoo curse to wish him luck or you had been tring to catch a mosquito and decided play it chameleon style) Eat it watch France winning the World Cup.

      This is the first time I've seen a recipe for "slicing" fruits and cheeses! ...and the "spitting" must give it extra flavour! ahhhhhh! Where's Cahayaaaaaaaaaaaa!!!!
    

Edited by morticia - 25-May-2006 at 13:40

Take a few boiled pataoes(natural) peal them put them in a bowl mash them up ad one glas of milk(water glas 33/cl) mabey 1.5 or 2 hasn't got to thin. Take half an onion chop it in squares(tiny) ad them in the "mix" you also can ad( how do you say this it's salca in turkish) it's tomato(sticky red stuf) 1/2 spoon.(this is additional) you can ad some parsely for the flavour. ad any igredient you like not to much thow

Edited by xi_tujue - 28-May-2006 at 15:09

Bread Inside Bread(1 person, ideal for penniless brethrens)

Cut a slice of bread in form of a sandwich bread...Then take off the inner soft white part of it, and then reverse the rest of the bread so the outer side will come inside and you will be holding the inner white side...Then put the soft white bread you removed inside the sandwich bread you prepared and eat with joy!!

 

Bon apetit ;)

I recently went to dinner at a local Mexican restaurant and had the most delicious "quesadillas" ever! Here's the recipe:



Ingredients:
Large flour tortillas
Grated cheese - either mild or sharp cheddar, or Monterey Jack
Olive oil or grapeseed oil

Optional:
Sliced mushrooms
Green onions
Black olives, sliced
Fresh tomatoes, diced
Chicken pieces
Avocado

Lettuce
Apple cider vinegar
Salt

Heat a large cast iron frying pan to medium high heat. Add a small amount of oil, about a teaspoon and spread around the bottom of the pan with a spatula (you could use butter as well). Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. When pockets of air begin to form within the tortilla, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself. Add whatever additional ingredients you choose - green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken. Take care not to layer on the ingredients to thickly - this is a quesadilla, not a quiche.

Reduce the heat to low and cover the pan. The cast iron pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat. After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned. Remove from pan and cut into wedges.

To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Sprinkle some cider vinegar on it and some salt.

This past May I attended the New Orleans Heritage Jazzfest and, as usual, all I did was eat! I love creole/cajun food and I loved the crawfish etouffee. Here's the recipe:


Crawfish Etouffee

INGREDIENTS:

4 tablespoons vegetable oil
1/2 cup butter
2 bunches green onion, chopped
1 large onion, diced
1/4 cup chopped green bell pepper
2 stalks celery, chopped
1 pound crawfish, peeled
1 teaspoon tomato paste
1 (14.5 ounce) can chicken broth
2 tablespoons cornstarch
1 tablespoon water

DIRECTIONS:
Heat oil and butter in a large skillet over medium high heat. Stir in onion, green onion, green pepper and celery; cook until transparent. Mix in crawfish and tomato paste; cook for 10 minutes.
Pour chicken broth into skillet. In a small bowl, dissolve cornstarch in water. Stir dissolved cornstarch into crawfish mixture and cook until thickened, about 35 minutes. Serve over a bed of white rice or even over pasta.

Goes great with a fine cabernet! Enjoy!

Originally posted by red clay This season I grew white Eggplant for the first time. Never having had experience with it, are there any recipes specifically for White Eggplant.� Also is there any special way to prepare them, I've picked two of medium size and they seem awfully "seedy"?

Red Clay...did you know that white Eggplant is also known as the "Apple of Love"? They are prepared just like a regular Eggplant. Here's a recipe for eggplant parmesan.

Eggplant Parmesan
1 lg. eggplant (white or regular)
1/4 c. grated Parmesan cheese
1/4 lb. Mozzarella cheese, sliced
1 egg, lightly beaten
1/4 c. dry white wine
1 c. cracker crumbs
1 clove garlic, minced
1/4 c. olive oil
2 c. canned tomato sauce
2 tbsp. minced parsley
1/4 tsp. basil
1/4 tsp. oregano
1 bay leaf, crumbled
1 tsp. salt

Pare eggplant(white or regular) and cut crosswise into 1/4" slices. Beat egg with wine. Dip eggplant slices into egg and wine, then dip them in cracker crumbs. Saute garlic in oil for 5 minutes. Add eggplant and saute for 10 minutes or until golden brown. Remove eggplant and keep hot. Add tomato sauce, parsley, basil, oregano, bay leaf and salt to oil remaining in skillet and simmer for 15 minutes, stirring frequently.
Arrange alternate slices of eggplant, Parmesan, and Mozzarella cheese and sauce in a casserole. Top with Mozzarella cheese. Bake in a moderate oven for 30 minutes. Serves 6

Enjoy!
    

Edited by morticia - 04-Aug-2006 at 15:36

I'm back !

U are most welcome Morty

Ayam Betawi.. is it indonesian food? do u have a pic? coz sometimes in indonesian lang the names differ from us...