Sour Fish Soup Recipe

 Your Ingredients :

1kg firm-fleshed fish such as red snapper
  1½ tablespoons nuoc cham dipping sauce
  ¼ teaspoon white pepper
  one spring onion, chopped
  6 cups water
  two stalks lemongrass, cut in to 5cm lengths & crushed lightly
  55g tamarind pulp
  ¾ cup boiling water
  one tablespoon sugar
  ¾ cup sliced bamboo shoots
  one cup sliced pineapple
  two tomatoes, cut in to wedges
  one cup bean sprouts
  Mixed fresh Vietnamese herbs such as coriander, bitter herb, Asian basil
  Deep-fried shallots
  Lime wedges & sliced chili to serve



How to make Hot & Sour Fish Soup:

  Place water in a immense saucepan & bring to the boil. Add the fish with its marinade & lemongrass. Reduce heat & simmer for twenty minutes.

  Remove head, fins & tail from fish & cut in to 8-10 sizable pieces. Merge fish, nuoc cham, pepper & spring onion, permit to marinate for 15 minutes.

  Meanwhile, merge tamarind pulp & boiling water & permit to soak for 15 minutes. Strain mixture through a fine sieve & discard pulp.

  Add the tamarind liquid, sugar, bamboo shoots, pineapple & tomatoes to the pan. Simmer for 4-5 minutes until fish is tender.

  Divide bean sprouts amongst serving bowls & spoon hot soup over. Sprinkle with fresh herbs & deep-fried shallots. Serve with lime wedges & sliced chili on the side.

Ethiopian Soup Recipe

Your Ingredients:
one cup split peas, yellow or green
four.5 cups water
one cup red onion, diced
1/2 cup vegetable oil
one teaspoon ginger, diced
one tablespoon garlic, diced
one tablespoon alecha we't kemem
1/2 teaspoon turmeric
Salt to taste

How to make Ethiopian Soup
Wash peas and add them to three cups of water in medium size pan. Cook peas using moderate heat until soft. In separate medium pan, cook onions with a small water until color changes. Add garlic, ginger, turmeric, alecha we't kemen and vegetable oil. Cook over a low heat for ten minutes or until the mixture thickens, stirring often. Add the remaining water and bring it to a boil. Add cooked peas and salt to taste Serve with injera chilled or hot.

Chicken Wings with Tomato Sauce Recipe

 Your Ingredients :
15 g (1/2 oz) butter
15 ml (one tbsp) vegetable oil
one medium onion, skinned & chopped
one garlic clove, skinned & crushed
five ml (one tsp) ground cumin
five ml (one tsp) ground coriander
giant pinch of chilli powder
8 chicken thighs
397 g (14 oz) can tomatoes
15 ml (one tbsp) tomato puree
salt & pepper
30 ml (two tbsp) chopped fresh parsley

How to cook Chicken Wings with Tomato Sauce
Meaty small, chicken thighs make a nice, cheap midweek meal. The tasty tomato sauce is well spiced with cumin & coriander, & a pinch of chilli powder adds a pleasant heat without being fiery.

1. Push the onions to side of the pan, then add the chicken & brown on both sides. Stir in the tomatoes & the tomato puree & season to taste.

2. Heat the butter & oil in a immense frying pan, add the onion & garlic, cover & cook for four - five minutes, until the onion is softened. Add the cumin, coriander & chilli powder & cook for one minute, stirring continuously.

3. Bring to the boil, stirring continuously. Cover & simmer gently for about 30 minutes or until the chicken is tender. Stir in the parsley & serve immediately with boiled rice.

Blackcurrant Ice Cream Recipes

Your Ingredients :
400 ml (3/4 pint) milk
one vanilla pod
one egg, size two, and four egg yolks
175 g (6 oz) caster sugar
300 ml (ten fl oz) fresh double cream
225 g (8 oz) frozen blackcurrants, thawed
125 g (four oz) icing sugar

How to make Blackcurrant Ice Cream
1. Bring the milk & the vanilla pod  to the boil. Take off the heat & infuse for about ten minutes.

2. Lightly whip the fresh cream & fold in to the cooled custard. Pour in to a square or rectangular rigid freezer container to give a depth of five cm (two inches). Freeze for about
three hours until mushy. Remove & whisk. Freeze for an additional 3-4 hours.

3. Whisk together the eggs, egg yolks & caster sugar until thick & pale. Strain on the infused milk (wash vanilla pod & dry for re-use). Stir over a low heat without boiling until the mixture thickens a tiny, icy.

4. Take dairy ice cream out of the freezer & whisk again to a spreading consistency. Spoon a layer back in to the freezer container. Pour over some of the blackcurrant puree. Continue to layer. Return to freezer.

5. Meanwhile in a blender puree together the raw blackcurrants & icing sugar. Sieve to remove pips.

To freeze Overwrap according to type of container.

6. To serve, permit to soften in the refrigerator for about one hour.

Gado-Gado Recipe

Gado-Gado can be eaten just like a salad with herbs / peanut sauce, but can also be eaten with rice.

Ingredients:

• kale
• potato
• Beans / Beans
• cabbage
• bean sprouts
• carrots
• eggs
• Cucumber (do not boil)
• melinjo chips
• crackers

Seasonings:

• 3 lime leaves
• 2 stalks lemongrass
• 200ml water
• 400ml coconut milk

Spices that:

• 250gr peanuts (fried / roasted)
• 4 spring onions (1 onion)
• 2 cloves garlic
• Java 150gr sugar (palm sugar)
• 3 tsp sweet soy sauce
• salt
• sugar

How to cook Delicious Gado-Gado

• All cooked vegetables and boiled eggs.
• Seasoning mashed and sauteed with a little oil until fragrant, add kaffir lime leaves and lemon grass and coconut milk and finally entered the water.
• the cooked vegetables arranged on a plate and add the egg pieces, crackers and chips, then doused in condiments.

Shredded Beef Recipe

Ingredients :

• 1 kg of beef
• 2 ltr of water
• 250 grams of coconut milk
• a lot of oil for frying

 
Spices :

• 10 red onions
• 4 cloves garlic
• 4 grain toasted hazelnut
• 200 grams of brown sugar
• 1/4 teaspoon seasoning dishes
• salt to taste

How to make Shredded Beef

• Boil meat in water until tender and the water runs out.
• Lift and hit - beat the meat until the stretch and easily broken down.
• Insert the meat back into the pan with spices and coconut milk.
• Boil over low heat, with occasional stirring until the coconut milk runs out.
• Lift the meat and mash until smooth.
• Heat oil and fry the meat until the dry.
• Squeeze the fried meat to remove the oil.
• Abon can be stored up to 3 weeks.

Sayur Lodeh Recipe

Ingredients:

• 1 Onion.
• 2 Cloves of Garlic.
• 2 teaspoons Sambal Ulek.
• or 1 fresh hot Chilli.
• 3 tablespoons Peanut oil.
• 1 teaspoon Laos powder.
• 800 gr. Mixed Vegetables.
• 350 ml. Coconut milk.
• 350 ml. Chicken stock.
• 2 tablespoons Kecap Manis.
• Pinch of Pepper and salt.
• 250 gr. Chicken breast.(boiled)
• 2 Eggs (Hard boiled).
• Crispy fried onions.

How to cook Sayur Lodeh (Indonesian Vegetable Recipe)

1. Puree the onions, garlic and sambal ulek in a blender.Add Laos powder.Heat oil in a wok and stir fry the paste for 2 min.
2. Stir in the coconut milk and Chicken stock.Bring to boil.
3. Add the vegetables in order of cooking time.Simmer until all vegetables are tender but still have a nice crunch.
4. Add the finely sliced chicken. Season with Kecap Manis,Salt and Pepper and boil for a further minute.
5. Decorate with quartered Eggs and crispy fried onions.Serve hot.