Sunday, November 1, 2009



Chicken Tikka

Posted: 31 Oct 2009 07:08 AM PDT

Ingredients :
serves 4
4 boneless chicken breasts, skinned

Marinade :
1/4 tsp (1.25 ml) ground chilli
1 1/2 tsp ground ginger
3 garlic cloves, peeled and crushed
2 tsp paprika
1 tbsp lemon juice
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1 x (5 oz (150 g)) carton natural yogurt
1/2 tsp cochineal
2 oz (50 g) butter, melted

Garnish :
lime wedges, onion rings and shredded lettuce

Method :
1. Cut chicken into 1 inch (2.5 cm) cubes. Combine all marinade ingredients. Add chicken and marinate for at least 12 hours, covered, in a cool place.

2. Remove chicken from marinade, thread on to skewers. Brush with melted butter. Grill, turning once, for 15 to 20 minutes. Garnish.

Fried Chicken

Posted: 31 Oct 2009 06:49 AM PDT

- 1 medium chicken
- 1 cup flour
- oil for frying
- water
- salt and pepper

Place chicken in a bowl and cover with water in which there is dissolved a big spoonful of salt. Let sit in refrigerator at least 8 hours.

When you go to drain, pass again by cold water, dry well in a cloth and season with salt and pepper.

Put in a plastic bag the flour with half a dessert spoon of salt and half a dessert spoon of pepper, if you want you can add a little curry powder or other spice or fine grass.

Fill the chicken and toss well to be coated in flour.

Fry in a skillet for a few minutes uncovered and then covered until done.

Sweet and Sour Chicken

Posted: 31 Oct 2009 06:29 AM PDT

Serves: 3-4
For the Chicken :
3-4 boneless,skinless chicken breasts, cut into chunks
Salt and pepper, to taste
1 cup cornstarch
2 eggs, slightly beaten
¼ cup canola or vegetable oil

For the Sauce :
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar (preferably rice or white)
1 tablespoon soy sauce
1 teaspoon garlic powder

Direction :
1. Preheat oven to 325 degrees.
2. Season chicken with salt and pepper.
3. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.
4. Place the chicken in a single layer in a 9×13 baking dish.
5. Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.
6. Bake for 1 hour, turning the chicken every 15 minutes.

Chicken Spread

Posted: 31 Oct 2009 06:05 AM PDT

- 8-oz. cream cheese
- Small onion, finely chopped
- Small can (4.25-oz) canned chicken
- 1 T. mayonnaise
- 1 T. soy sauce

Blend all ingredients together with a hand mixer until creamy and combined.

Serve with your favorite crackers.

Three Cups Chicken

Posted: 31 Oct 2009 05:29 AM PDT

Ingredients :
1 lb. chicken (I used chicken drumsticks)
6 slices peeled ginger
6 cloves garlic (skin peeled)
2 tablespoons dark sesame oil
1 1/2 tablespoon soy sauce
1 1/2 tablespoon Shaoxing wine
1 1/2 teablespoon dark sweet soy sauce (Kecap Manis)
A big bunch of Thai basil leaves
1 tablespoon baking soda (to tenderize the chicken, optional)

Method :
Cut the chicken into pieces and marinate them with baking soda. Set aside for 10 minutes before rinsing the chicken off with water. Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set aside.

Heat up a claypot on high heat and add the dark sesame oil. Add garlic and ginger and stir-fry until aromatic. Add in chicken and do a few quick stirs. Add soy sauce, sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken. Cover the chicken and lower the heat and simmer for 5 minutes. Add basil leaves and stir well with the chicken, dish out and serve immediately.

Cook's Notes :
1. This recipe calls for dark sesame oil, which is different from regular sesame oil. Dark sesame oil is a lot more expensive but the flavor is more intense and with a stronger toasted sesame fragrance.
2. You can skip the first step of tenderizing the chicken with baking soda. I personally like it because it makes the chicken so tender.
3. If you don't have a claypot, you can use a regular wok to make this dish.

Sushi Cut and Handrolls

Posted: 31 Oct 2009 04:42 AM PDT

Sushi Cut and Hand rolls (Serves 4-5)
- 3 Cups Rice
- 3 Cups Water
- 3 Tbsp Vinegar (I use rice vinegar)
- 1 Tbsp Agave Nectar
- 1 Tsp Salt

Suggested Fillings (feel free to make up your own):
Cucumber, peeled and cut into matchsticks
Carrots, peeled and cut into matchsticks
Red Bell Pepper, cut into matchsticks
Avocado, cut into strips
Cooked Crab Meat
Cooked Shrimp, halved
Sesame Seeds
8-10 Nori Seaweed Sheets
Soy Sauce (I use low sodium)
  • Place rice in a strainer and rinse well.
  • Place rice and water in a rice cooker and follow rice cooker directions. If you are cooking rice in a pot, cover the pot with a lid and bring to a boil on high heat. Turn the heat down to low and cook about 20 minutes, or until the water is almost gone.
  • Place the rice in a wide, shallow bowl or on a large sheet tray.
  • Mix the vinegar, agave and salt in a bowl and then sprinkle over the rice tossing with a wooden spoon.
  • Fan the rice with a magazine or piece of cardboard until cooled (this is a great activity for you kids to help you out). Rice should be shiny, not mushy.
  • For hand rolls, cut a sheet of nori in half lengthwise and place shiny side down on a work surface.
  • Place 1/4 cup of the rice on the left side of the nori sheet. Using wet fingers (this is very important), form the rice into a 3-inch square, patting down the rice, leaving a 1/2-inch border. Place some of the fillings on top the rice facing the top left corner. Starting with the bottom left corner, roll the nori over the filling. Continue to roll, ice cream cone-fashion, working towards the right corner of the nori. Seal the edge of the hand roll with water or a few grains of the cooked rice. Repeat with the remaining ingredients.
  • For sushi rolls, place a sheet of nori on a bamboo mat or piece of plastic wrap on top of a flexible placemat, with the wider part along the rolling edge of the mat. Spread 1/2 cup of the rice over the surface of the nori, leaving about 1/2-inch of nori on the furthest edge uncovered so you will be able to seal the roll. Press the rice down firmly but gently. Lay choice of fillings on top of the rice. Begin rolling the edge of the bamboo or plastic wrap closest to you, using the mat to press down on the sushi roll firmly but gently as you roll. The nori should stick to itself when the roll is complete. Dip a knife in water and cut the roll into 6 even slices. Repeat for each maki.
  • Arrange the rolls cut side up on a plate and serve with soy sauce.

Rainbow Pizza

Posted: 31 Oct 2009 04:00 AM PDT

Pizza Dough
- 1 cup water
- 2 Tbsp oil
- 1 tsp salt
- 1 tsp sugar (or 4 tsp honey)
- 2 ¼ cup whole wheat flour
- ¼ cup gluten flour
- 1 package active dry yeast

I add these ingredients to the bread machine in order, then set the machine to "pizza dough." During the first knead I add about 2 or 3 Tbsp of water to make sure the dough gets nice and sticky wet. After machine does its thing I place the dough on a floured surface and divide it in two, letting it rest for about 10 minutes. After 10 minutes I shape the dough into 2 rounds for the pizza and let it rest a few minutes more.

Topping the Pizza
- 4 tsp. plus 1 Tbs. olive oil, divided
- 3 cloves garlic, minced (1 Tbs.)
- 1 4-oz. log goat cheese
- 3 cups shredded fontina cheese
- 2 zucchini, cut into 1/8-inch rounds (8 oz.)
- 1 1/2 cups yellow and red cherry tomatoes, sliced (8 oz.)
- 1 yellow squash, cut into 1/8-inch rounds (4 oz.)
- 1/2 cup sliced red onion
- 1/2 small orange bell pepper, diced (1/2 cup)
- Red pepper flakes, optional

Preheat oven to 475°F. Coat 17- x 12-inch baking sheet with 2 tsp. oil or line with parchment paper. Press doughs together to form ball. Spread and press dough to 1/4-inch thickness on prepared baking sheet, leaving dough in free-form shape. Mix garlic and 2 tsp. oil in bowl. Brush garlic mixture over dough, leaving 1/2-inch border.

Crumble goat cheese over dough, then sprinkle with fontina cheese. Arrange zucchini, tomatoes, and yellow squash over pizza. Brush with remaining 1 Tbs. oil.
Scatter onion and bell pepper over vegetables. Sprinkle with red pepper flakes, if desired, and season with salt and pepper. Bake 30 minutes, or until puffed and deep brown at edges. Cool 10 minutes, then cut into squares.

You can use pre-made pizza dough or make it however you like it. This is just how I make it.
I have a stone pizza dish (not a flat stone). Before I place the dough into it, I heat it up in the oven for about 10 minute with a little bit of oil in it.

Beef Bourguignon

Posted: 31 Oct 2009 01:54 AM PDT

Ingredients :
- 6 oz bacon
- 2 to 3 Tbsp olive oil
- 4 lbs trimmed beef chuck, cut into 2-inch cubes, patted dry with paper towels
- Salt and freshly ground pepper
- 2 cups sliced onions
- 1 cup sliced carrots
- 1 bottle of red wine (such as a zinfandel or Chianti)
- 2 cups beef stock or canned beef broth
- 1 cup chopped tomatoes, fresh or canned
- 1 medium herb bouquet (tie 8 parsley sprigs, 1 large bay leaf, 1 tsp dried thyme, 2 whole cloves or allspice berries, and 3 large cloves of smashed garlic together wrapped and tied in cheesecloth)
- Beurre manié: 3 Tbsp flour blended to a paste with 2 Tbsp butter
- 24 pearl onions
- Chicken stock
- Butter
- 1 1/2 pounds of button or cremini mushrooms, quartered

Method :
1. Blanch the bacon to remove its smoky taste. Drop bacon slices into 2 quarts of cold water, bring to a boil, and simmer 6 to 8 minutes. Drain, rinse in cold water, and dry on paper towels.
2. In a large frying pan, sauté the blanched bacon to brown slightly in a little oil; set them aside and add later to simmer with the beef, using the rendered fat in browning. Brown the chunks of beef on all sides in the bacon fat and olive oil, season with salt and pepper, and put them into a heavy-bottomed Dutch oven or covered casserole pan. Cut the bacon into 1-inch pieces and add to the pan.
3. Remove all but a little fat from the frying pan, add the sliced vegetables and brown them, and add to the meat. Deglaze the pan with wine, pouring it into the casserole along with enough stock to almost cover the meat. Stir in the tomatoes and add the herb bouquet. Bring to a simmer, cover, and simmer slowly on the lowest heat possible, either on the stove or in a preheated 325°F oven, until the meat is tender, about 1 to 2 hours.
4. While the stew is cooking, prepare the onions. Blanch the onions in boiling water for 1 minute. Drain and rinse in cold water to stop the cooking. Slice the end tips off of the onions, peel the onions and score the root end with 1/4 inch cuts. Sauté onions in a single layer in a tablespoon or two of butter until lightly browned. Add chicken stock or water half way up the sides of the onions. Add a teaspoon of sugar, and season with salt and pepper. Cover and simmer slowly for 25 minutes or until tender. The onions should absorb most of the water. If there is water remaining after cooking, drain the excess. Set aside.
5. Prepare the mushrooms a few minutes before serving the stew. Sauté quartered mushrooms in a few tablespoons of butter and olive oil until browned and cooked through.
6. When the stew meat has cooked sufficiently, remove all solids from the sauce (except the beef) by draining through a colander set over a saucepan. Return the beef to the casserole. Press juices out of the residue into the cooking liquid, then remove any visible fat and boil down the liquid to 3 cups. Off heat, whisk in the beurre manié, then simmer for 2 minutes as the sauce thickens lightly. Correct seasoning and pour over the meat, folding in the onions and mushrooms. To serve, bring to a simmer, basting meat and vegetables with the sauce for several minutes until hot throughout.

Serve with rice, bread, or potatoes (unless you are doing the low-carb version!).

Serves 6 to 8.

Albondigas Soup

Posted: 31 Oct 2009 01:38 AM PDT

Ingredients :
- 2 Tbsp olive oil
- 1 large onion, chopped
- 1 large garlic clove, minced
- 3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)*
- 1/2 cup of tomato sauce
- 1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
- 2 large carrots, peeled and sliced
- 1/3 cup of raw white rice
- 1 pound ground beef
- 1/4 cup of chopped fresh mint leaves
- 1/4 cup of chopped parsley
- 1 raw egg
- 1 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- A dash of cayenne (optional)
- 1 1/2 cup of frozen or fresh peas
- 1 teaspoon of dried oregano, crumbled, or 1 Tbsp fresh chopped oregano
- Salt and pepper
- 1/2 cup chopped fresh cilantro

*If using prepared stock, be sure to use gluten-free stock if you are cooking gluten-free.

Method :
1 Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.
2 Prepare the meatballs. Mix rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs.
3 Add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Add the peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.

Garnish with chopped fresh cilantro.

Serves 6-8.

Beef Mushroom Barley Soup

Posted: 31 Oct 2009 01:25 AM PDT

- 1 lb. beef (I used stew meat)
- 1 tablespoon olive oil
- Salt and pepper
- 1 cup water
- 1 cup red wine (I substituted 1 cup beef broth + 2 teaspoons red wine vinegar)
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 cup carrots, sliced (about 3 carrots)
- 1 cup celery, sliced (about 3 ribs)
- 2 cloves garlic, minced
- 8 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper
- 1/2 cup barley
- 8 oz. mushrooms, sliced

1. Season beef with salt and pepper. Heat olive oil in a large stockpot. Add meat and brown. Pour in water and red wine (or broth/vinegar mixture) and simmer for approximately 1 hour.

2. Remove beef and cut into bite-size pieces. Skim fat and reserve 1/2 cup of cooking liquid; discard remaining liquid.

3. Melt butter in the stockpot. Add onion, carrots and celery and saute until tender. Stir in garlic and saute until fragrant, about 30 seconds. Pour in beef broth and add thyme, basil, bay leaf, beef and reserved cooking liquid. Simmer for 20-30 minutes; season with salt and pepper to taste.

4. Add barley and mushrooms and simmer for approximately 40 minutes.

Beef Roast Braised in Zinfandel

Posted: 31 Oct 2009 12:55 AM PDT

Ingredients :
- 1 (3 1/2 pound) chuck roast, boneless
- Salt and ground black pepper
- 4 oz pancetta, cut into 1/4-inch cubes
- 2 medium onions, chopped medium (about 2 cups)
- 2 medium carrots, chopped medium (about 1 cup)
- 2 ribs celery, chopped medium (1 cup)
- 1 Tbsp tomato paste
- 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
- 1/2 teaspoon sugar
- 1 Tbsp all-purpose flour
- 1 (750 ml) bottle Zinfandel wine (can substitute Cabernet Sauvignon)
- 1 can (14 1/2 ounces) diced tomatoes , drained
- 1 sprig fresh thyme leaves , plus 1 teaspoon minced leaves
- 1 sprig fresh rosemary
- 10 sprigs fresh parsley leaves

Method :
  • Prepare the roast by cutting it in two along a major seam. Use a knife to remove large pieces of fat from each piece, leaving thin layer of fat on meat. Season the pieces on all sides with salt and pepper. Put the two halves back together and tie with kitchen twine to keep it from falling apart.
  • Adjust oven rack to middle position; pre-heat oven to 300°F. Pat beef dry with paper towels. Place pancetta in 8-quart heavy-bottomed Dutch oven. Cook pancetta over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towel-lined plate and reserve. Pour off all but 2 tablespoons fat from the pan. Place pan over medium-high heat. Heat until the fat begins to smoke. Add beef to pot and cook until well browned on all sides, about 8 minutes total. Transfer beef to large plate; set aside.
  • Reduce heat to medium; add onions, carrots, celery, and tomato paste to pot and cook, stirring occasionally, until vegetables begin to soften and brown, about 6 minutes. Add garlic, sugar, flour, and reserved pancetta; cook, stirring constantly, until combined and fragrant, about 30 seconds. Add wine and tomatoes, scraping bottom of pan with wooden spoon to loosen browned bits; add thyme sprig, rosemary, and parsley. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to boil, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every 45 minutes, until a fork easily slips in and out of meat, about 3 hours.
  • Remove from oven and transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle about 5 minutes, then, using wide shallow spoon, skim fat off surface. Add minced thyme, bring liquid to boil over high heat, and cook, whisking vigorously to help vegetables break down, until mixture is thickened and reduced to about 3 1/2 cups, about 18 minutes. Strain liquid through large fine-mesh strainer, pressing on solids with spatula to extract as much liquid as possible; you should have a couple cups strained sauce. Reduce sauce further until you have 1 1/2 cups. Discard solids in strainer. Season sauce to taste with salt and pepper.
  • Remove kitchen twine from meat and discard. Using chef's or carving knife, cut meat against grain into 1/2-inch-thick slices. Divide meat between warmed bowls or plates; pour about 1/4 cup sauce over and serve immediately.

 Serves 6.

Beef Stroganoff

Posted: 31 Oct 2009 12:27 AM PDT

Ingredients :
- 6 Tbsp butter
- 1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips
- 1/3 cup chopped shallots (can substitute onions)
- 1/2 pound cremini mushrooms, sliced
- Salt to taste
- Pepper to taste
- 1/8 teaspoon nutmeg
- 1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
- 1 cup of sour cream at room temperature

Method :
1. Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.
2. In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.
3. In the same pan, melt another 3 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.
4. Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water to thin the sauce (or not). Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the beef and shallots. Add salt and pepper to taste.

Serve immediately over egg noodles, fettucine, potatoes, or rice. (Potatoes, rice, and gluten-free pasta are gluten-free options.)

Serves 4.

Tumis tahu daging giling

Posted: 30 Oct 2009 11:06 PM PDT

Bahan :
- 1 buah (400 gram) tahu cina, dipotong kotak 2x2x2 cm
- 1/2 bungkus KOBE TEPUNG BUMBU SPESIAL minyak untuk menggoreng

Bahan tumisan :
- 1/2 buah bawang bombay, diiris panjang
- 75 gram daging giling
- 1 sendok makan kecap manis
- 100 ml air
- 1 batang daun bawang, dipotong bulat kecil
- 1 sendok makan minyak untuk menumis

Cara membuat :
1. Lumuri tahu cina dengan KOBE TEPUNG BUMBU SPESIAL.
2. Goreng dalam minyak yang sudah dipanaskan di atas api sedang sampai matang.
3. Tumisan: panaskan minyak. Tumis bawang bombay sampai harum. Tambahkan daging giling. Aduk sampai berubah warna.
4. Masukkan tahu, GARIO GARAM BUMBU RASA SAPI, dan kecap manis, Aduk rata. Tambahkan air dan daun bawang. Masak sampai meresap.

Untuk 3 porsi

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