Famous Indonesian Food : Nasi Goreng

Ingredients:

350 gr. Long Grain Rice

2 Tbs. Vegetable Oil

3 Eggs

1 Onion

2 Green Chillis, Sambal Ulek or Sambal Badjak.

1 Garlic Clove

1 Leek

1 teaspoon Ground Coriander

1 teaspoon Ground Cumin

250 gr. Chicken meat

250 gr. Shelled Prawns

3 Tbs. Kecap Manis

How to cook Nasi Goreng

This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours. Beat the eggs and make into a omelette, slice into strips and set aside. Heat the oil in a wok or large frying pan. 

 

Add the chopped onion, leek, garlic and chillis. Fry until the onion is soft. 

 

Add the Coriander and Cumin. Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed. 

 

Add the rice, soya sauce and omelet strips and cook for a further 5 minutes.Decorate with some of the leftover leek and serve hot.

Asian Chicken and Slaw Recipe

Ingredients

• 1-1/4 pounds ground chicken
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger 
• 2 green onions (including some green), finely chopped 
• 1 can (8 ounces) water chestnuts, drained and chopped
• 2 tablespoons dark Asian sesame oil
• 1 tablespoon hoisin sauce 
• 3 tablespoons soy sauce 
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 package (16 ounces) shredded coleslaw mix
• 1/4 cup beef broth 

 

How to make Asian Chicken and Slaw

1. Combine chicken, 2 cloves garlic, green onions, 2 teaspoons ginger, half of water chestnuts, 2 teaspoons sesame oil, 2 tablespoons soy sauce, hoisin sauce, 3/4 teaspoon salt and pepper in a medium- size bowl. Shape into patties.
2. Heat remaining 2 teaspoons sesame oil in a large non-stick skillet over medium-high heat. Add patties and cook 4 minutes per side or until internal temperature registers 165 degrees F on an instant thermometer. Remove to a serving platter and keep warm.
3. Add remaining garlic, water chestnuts, soy sauce and salt to skillet, along with coleslaw mix. Cook over medium-high heat 7 minutes. Add broth, cover and cook 3 minutes or until tender. Serve slaw alongside patties.

Risotto with Parmesan Cheese Recipe

Ingredients 1.1 litres of meat, chicken or vegetable broth, preferably home-made
65 g. of butter 
100 ml. of dry white wine 
1 small onion, finely chopped
275 g. of medium-grain risotto rice, such as Arborio
Salt and freshly ground black pepper
¾ cup freshly grated Parmesan cheese

How to make Risotto with Parmesan Cheese
Heat the stock in a medium saucepan, and keep it simmering until it is needed. 

In a large heavy frying pan, melt two-thirds of butter. Stir in the onion, and cook gently until it is soft and golden. Add the rice, mixing it well to coat it with butter. After 1-2 minutes pour in the wine. 

Raise the heat slightly, and cook until the wine evaporates. Add one small ladleful of the hot stock. Over moderate heat cook until the stock is absorbed or evaporates, stirring the rice with a wooden spoon to prevent it from sticking to the pan. 

Add a little more stock, and stir until the rice dries out again. Continue stirring and adding the liquid a little at a time. After about 20 minutes of cooking time, taste the rice. Add salt and pepper. 

Continue cooking, stirring and adding the liquid until the rice is “al dente” or tender but still firm to the bite. The total cooking time of the risotto may be from 20-35 minutes. If you run out of stock, use hot water, but do not worry if the rice is done before you have used up all the stock. 

Remove the risotto pan from the heat. Stir in the remaining butter and the cheese. Taste again for seasoning. Allow the risotto to rest 3-4 minutes before serving.

Traditional Mexican Punch : Ponche

INGREDIENTS

2 sticks sugar cane
1 lb. tejocote fruit (Mexican haw thorne) 
1 cup sugar or to taste 
2 red apples
2 pears 
2 oranges 
4 medium guavas
3oz hibiscus flowers
1 piloncillo (8 oz. Mexican brown sugar)
1.5 gallons water
2 cinnamon sticks 

How to make Ponche
1. Chop fruit into chucks
2. Boil in water with all other ingredients over medium heat until tender.
3. Sweeten with sugar if desired.
4. Serve warm.
5. Spike with tequila if desired.

Potato Gorditas Recipe

Ingredients
14 ounces prepared masa for corn tortillas (either from a tortilla factory or made from MaSeca corn flour)
Salt for cooking the potatoes
9 ounces peeled, russet potatoes (weighed after peeling)
2 teaspoons melted lard
Additional lard

How to make Potato Gorditas
1. Prepare the masa (dough). If you are using MaSeca for tortillas put 2 cups in a medium-sized bowl and stir in 1 1/4 cups plus 1 tablespoon water with a wooden spoon. Knead the dough lightly for about two minutes then allow it to rest for 30 minutes, covered with plastic wrap, so that it will fully hydrate. Weigh out the dough and reserve anything over 14 ounces for another use.
While the masa is resting, place the potatoes in a pot, cover them with several inches of water, add a dash of salt, and bring to a medium simmer. Cook the potatoes until they are easily pierced with a paring knife. Put the potatoes through a potato ricer or thoroughly mash them then stir in the 2 teaspoons lard. Finally, combine the 14 ounces of tortilla masa and the mashed potatoes

2.Make thin appetizer gorditas. Pat out 1 ½ ounce pieces of the dough into circles about 3 inches in diameter and between 1/8 and 1/4 inch thick. Heat a non-stick skillet over medium heat (about 375 degrees if you have a laser thermometer), add just enough lard to film the surface, and cook the dough until it begins to turn golden on both sides and is cooked through, about 4 minues on each side. Top them with guacamole, some grated cotija cheese, (or just about anything else you like) and serve.

3. Make larger, sanwich-style gorditas
 Pat 3 ounce pieces of dough into circles about 3 3/4 inches in diameter and about 3/8 inch (between thick and cook in the lard-filmed skillet the same as above, about 4 minutes on each side. When they are done, fry the gorditas in about ½ inch of lard, cooking oil or a combination of lard and cooking oil, heated over medium heat to 350 degrees, or until a tiny drop of water sputters immediately on contact. (Be very careful with the latter test. If you use more than just a tiny drop, the oil can spatter and cause burns). Drain the cooked gorditas on paper towels, and when they are cool enough to handle slit them almost in half lengthwise (a thin boning knife works well for this) and fill them, with shredded meat, cheese and guacamole.

Red Chile Enchiladas

Ingredients

Spray oil8 corn tortillas
8 ounces mild cheddar cheese, shredded

How to make Red Chile Enchiladas Recipe

1. "Soften" the tortillas
Give one of the tortillas a quick burst of spray oil on both sides then lay it in a plastic tortilla warmer or on a towel. Spray the next tortilla on one side and lay it on the first one with the sprayed side up. Do the same thing with the remaining tortillas. Put the top on the tortilla warmer or fold the towel over them and microwave for 35 seconds on high.
2. Roll the enchiladas
Put about ¾ ounce of cheese in a line just off center of a tortilla and roll it into a tight cylinder around the filling. Repeat the process, making a total of 8 enchiladas. The enchiladas can be made to this point several hours before serving and refrigerated
3. Heat the enchiladas
To serve, put two enchiladas, side by side, on each of 4 serving plates. Cover the enchiladas with equal portions of the sauce and top with the cheese. Microwave each plate, separately, for about 45 seconds on high.