Sauted Sea Prawns With Ginger and Spring Onion

Sauted Sea Prawns With Ginger and Spring Onion

Ingrediens for Sauted Sea Prawns With Ginger and Spring Onion :

• 12  medium sea prawns
• 8 big slices ginger
• 6 cloves shallot
• 8 strands spring onion
• 2 chili

Seasonings :

• Sugar
• Premium soy sauce ( sweet soy sauce )
• Abalon sauce

Preparation :

1. Snip off the head spikes and front legs of prown. Clean the sand pouch and remove intestine. Rinse prowns. Pat dry with kichen tissue.
2. Gently smash shallots with knife.
3. Separate the tail and head portions of spring onion. Sed aside.

Cooking steps :

1. Head wok over high head. Stir-fry ginger. Shallot and spring onion head (  in this sequence ) until fragrant. Add prawns.
2. Stir-fry until prawn turn red. Add premium soy sauce ( sweet sauce ) and sugar. Stir well.
3. Add tail portion of spring onion and slice chili. Add abalone sauce. Stir-fry until ingredients are done. Transfer to plate

Tips for Sauted Sea Prawns With Ginger and Spring Onion :

1. The wok mush be well headed. Stir-fry ginger, shallot and spring onion head in sequence to fully release the flavours.
2. Feel free to add more spring onion for a strong aroma.
3. Stir-fry prawns until the prawn bodies resemble the letter "C" for the prowns to be cooked

Posted on 9:17 PM / 0 comments / Read More “Sauted Sea Prawns With Ginger and Spring Onion”  »»

Lemon duck

Lemon duck

Ingredients for Lemon duck  :

1. 1 piece of duck breast (300 grams)
2. Starch taste
3. Lemon is a fruit (for garnish)

Marinade for Lemon duck :

1. ½ teaspoon salt
2. 1 teaspoon cornflour
3. ½ teaspoon sugar
4. Meric powder to taste
5. Sesame oil to taste
6. 1 egg

Lemon Sauce for Lemon duck :

1.  Lemon juice 1 piece
2. 1 piece lemon rind
3. 3 tablespoons white vinegar
4. 6-8 tablespoons white sugar
5. Water 1 / 3 cup
6. Custard powder 1 teaspoon

How to cook for Lemon duck :

1. Deforst duck breasts, wash and dry. Use a knife to make incisions above the duck. Enter powder marinade, stir well and let stand for 10 minutes. Drain, coat with flour and press gently.
2. Heat the oil, put the duck breasts, fry over medium heat until cooked, remove and drain, cut in half duck want.
3. Lemon sauce ingredients in the mix and stir well, cook over medium heat until thickened, pour over the duck meat and ready to serve.

tips Lemon duck :
Duck breast meat is very thick, for easier cooking, make an incision on the duck to cook it.

Posted on 7:55 AM / 0 comments / Read More “Lemon duck”  »»

Algerian Bouzeguene Berber Bread with Roasted Pepper Sauce

This traditional favorite comes from the northern mountain towns of Algeria. A humble, unleavened semolina flatbread compliments a zesty, roasted red-pepper sauce. The combination is fresh, simple and satisfying. We also like to have this with fried eggs

Ingredients Algerian Bouzeguene Berber Bread with Roasted Pepper Sauce

1. 2 red bell peppers
2. 4 tomatoes
3. 1 tablespoon olive oil
4. 4 cloves garlic, chopped
5. 1 jalapeno pepper, chopped
6. salt to taste
7. 2 pounds semolina
8. 1 1/2 teaspoons salt, or to taste
9. 3 cups water, or as needed
10. 4 tablespoons olive oil
11. 6 tablespoons olive oil for frying

Directions Algerian Bouzeguene Berber Bread with Roasted Pepper Sauce

1. Preheat your oven's broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
3. Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
4. For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
5. To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!

Posted on 7:39 AM / 0 comments / Read More “Algerian Bouzeguene Berber Bread with Roasted Pepper Sauce”  »»

Moutabel

Moutabel is a delicious and spicy eggplant (aubergine) dip originating in the Middle East. It is best eaten with fresh, hot pita bread

Ingredients Moutabel

1. 4 medium eggplants
2. 4 cloves garlic
3. 1/4 cup fresh basil
4. 2 fresh green chile peppers
5. 1/4 cup tahini
6. 4 tablespoons fresh lemon juice
7. 1 teaspoon salt
8. 1 sprig fresh mint
9. 1 teaspoon olive oil

Directions Moutabel

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
2. Place eggplants on the baking sheet. Bake in the preheated oven 30 minutes, or until soft and seared.
3. In a food processor, grind together garlic, basil and green chile peppers.
4. Scoop eggplant from skins and mix with garlic mixture in the food processor.
5. Transfer the mixture to a medium serving dish. With a fork, mash in tahini, lemon juice and salt. Garnish with mint and olive oil.

Posted on 7:34 AM / 0 comments / Read More “Moutabel”  »»

Thai Cucumber Salad

Ingredients Thai Cucumber Salad

1. 3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
2. 1 tablespoon salt
3. 1/2 cup white sugar
4. 1/2 cup rice wine vinegar
5. 2 jalapeno peppers, seeded and chopped
6. 1/4 cup chopped cilantro
7. 1/2 cup chopped peanuts

Directions Thai Cucumber Salad

1. Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
2. Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.

Posted on 7:23 AM / 0 comments / Read More “Thai Cucumber Salad”  »»

Syrian Bread

Ingredients Syrian Bread

1. 1 1/8 cups water
2. 2 tablespoons vegetable oil
3. 1/2 teaspoon white sugar
4. 1 1/2 teaspoons salt
5. 3 cups all-purpose flour
6. 1 1/2 teaspoons active dry yeast

Directions Syrian Bread

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
2. Preheat oven to 475 degrees F (245 degrees C).
3. Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into eight equal pieces and form into rounds. Cover the rounds with a damp cloth and let rest.
4. Roll dough into thin flat circles, about 8 inches in diameter. Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes. Repeat for remaining loaves.

Posted on 7:19 AM / 0 comments / Read More “Syrian Bread”  »»

Date and rice pudding

In a large pot combine cooked rice, salt, milk. cardamom powder, cinnamon powder, sugar, ginger powder and bring to a simmer, stirring occasionally. Cook on low heat until mixture thickens ( 5 to 7 minutes). Pour in cream. Simmer for 5 minutes. Add diced dates. Serve topped with golden cashews. I prefer to serve this dessert warm.

2 cups cooked rice
1/2 cup cream
2 cups milk
1/4 tsp cinnamon powder
1/4 tsp cardamom powder
1/4 tsp ground ginger
salt
1/4 cup brown sugar5 medjool dates - diced
1/3 cup cashews sauteed in ghee until golden

Date and rice pudding In a large pot combine cooked rice, salt, milk. cardamom powder, cinnamon powder, sugar, ginger powder and bring to a simmer, stirring occasionally. Cook on low heat until mixture thickens ( 5 to 7 minutes). Pour in cream. Simmer for 5 minutes. Add diced dates. Serve topped with golden cashews. I prefer to serve this dessert warm.

Posted on 7:11 AM / 0 comments / Read More “Date and rice pudding”  »»