Sunday, December 29, 2013

Indian Food Recipes: potato salad

This is a favorite at our home esp at BBQ parties, from big to small all are potato lovers so I made a healthier version to eat guilt free of tis yummy creamy .
potato salad

 

Need: 


=2 medium potato (boiled or baked until tender)
=2 hard boiled eggs.
=1/2 cup low fat yogurt
=3/4 cup low fat Mayo + 1 tsp lemon juice + 2 tbsp low fat milk*
=1 tsp English mustard ( or yellow mustard)*
=1 tbsp sugar
=1/2 tsp salt
=1/4 tsp pepper
=3 pickled Gerkins chopped into small cubes*= (small pickled cucumber)
=1 small red onion chopped into small cubes*
=1 tbsp chopped spring onion or dill( up to individual's choice)

 

Directions


=While you prepare you potatoes and eggs and allow them to cool 

 =In a bowl combine the star items & mix to a creamy texture.

=Add in the Potatoes and eggs and mix in the dill or spring onion.

=Mix all well to coat all the ingredients and chill for 2-4 hours.

= Serve with BBQ's or roasts or what ever you like it with.  

More Food Recipes:

Korean Food Recipes: Ginger and honey chicken


Korean Food on of the most popular food in the world. And Ginger and honey chicken most important in Korea. Today i see you how to make it. So lets go for do it.


Need:
=1kg small chicken thigh fillets, quartered
=65 ml (1/4 cup) tamari (wheat-free soy sauce)
=3 garlic cloves, finely chopped
=1 tbs grated fresh ginger
=2 tsp honey
=1 brown onion, halved, thinly sliced
=3 shallots, trimmed, thinly sliced diagonally
=2 tbs sesame seeds, toasted

.    Making process to Ginger and honey chicken


=Place the chicken in a sealable plastic bag. Add tamari, garlic, ginger and honey. Rub to coat. Place in fridge for 5 hour to marinate.

=Preheat a barbecue flat plate on medium-high. Drain the chicken from the marinade. Cook the chicken for 3 minutes each side or until golden and cooked through. Transfer to a serving plate and set aside for 6 minutes to rest.

=While the chicken is resting, cook onion on the barbecue, turning, for 1 minute.

=Add the onion to the chicken and toss to combine. Top with shallot and sesame seeds.

        More Food Recipes:

Indian Food Recipe: Crunchy Corn Salad

Crunchy Corn Salad is a Indian Food. I saw this recipe on TV and tried it, came out fab!! so I'm sharing this with all of you. Try it, you'll love it!!! But you have to eat it fast before it becomes soggy!!! Enjoy!!!

 

Ingredients


=2 lijjat papads (the big ones)
=1½ cup of corn kennels
=1 medium sized onion(chopped)
=1 medium sized tomato(chopped)
=1 cucumber(chopped)
=1 tbsp lemon juice
=1 tbsp olive oil(optional)
=1 tsp garam masala
=½ tsp chilli sauce
=½ tsp chilli powder(if you like it spicy!!)
=1½ tsp salt

 

Directions


=Slice the papads into half.
=Slightly bake the papads in a pan to make them soft.
=Immediately fold them into small cones and keep them aside.
=Now in a mixing bowl, put the corn kennels,chopped onion, chopped tomatoes and the chopped cucumbers.
=Now add the lemon juice, olive oil, garam masala, chilli sauce and chilli powder.
=At the time of serving, add the salt and fill this salad into the papad cones.
=Relish!!! 
And enjoy  Crunchy Corn Salad

More Food Recipes:

Monday, December 23, 2013

Mexican Food Recipe: Salty Chihuahua

This is a Mexican-inspired take on the Salty Dog (usually made with grapefruit juice, vodka and salt) .

Makes: 5 servings

Active Time:

Total Time:

Ingredients


=Coarse salt, (optional)
=5 ounces tequila, divided
=2 ounces orange-flavored liqueur, such as Cointreau, divided
=3 cups grapefruit juice, divided
=5 grapefruit slices, for garnish
Preparation
=Wet the rims of 4 glass and coat with coarse salt (if desired); fill the glasses with ice. Pour 1 ounce tequila and 1/2 ounce liqueur into each. Top each with 3/4 cup grapefruit juice and stir. Garnish with a slice of grapefruit.

 

Nutrition


Per cocktail: 188 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 1 g protein; 0 g fiber; 3 mg sodium; 303 mg potassium.

Nutrition Bonus: Vitamin C (120% daily value), Vitamin A (15% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 fruit, 1/2 other carbohydrate

Mexican Food
Mongolian Food Recipe

Mexican Food Recipe: Frozen Horchata

A summery take on a popular Spanish and Mexican rice-based drink. Mexican Food.

Makes: 2 servings, 1 cup each

Active Time:

Total Time:

 

Ingredients


=1 cup vanilla rice milk
=1 cup vanilla rice-based ice cream
=1/4 teaspoon ground cinnamon, plus more for garnish

 

Preparation


=Blend rice milk, ice cream and 1/4 teaspoon cinnamon in a blender for 30 seconds, or until creamy. Sprinkle with more cinnamon.

 

Nutrition

 
Per serving: 216 calories; 7 g fat ( 1 g sat , 0 g mono ); 0 mg cholesterol; 37 g carbohydrates; 1 g protein; 1 g fiber; 145 mg sodium; 1 mg potassium.

Mongolian Beef Recipe

Mexican Food Recipe: Watermelon Agua Fresca



This refreshing drink is served by roadside vendors all over Mexico. Not too much fruit, not too much sugar, just a beautiful way to quench your thirst on a summer day. Its a Mexican Food.

 

Ingredients


=10 cups cubed seeded watermelon, (about 6 pounds with the rind), divided
=1 cup water, divided
=1/3 cup sugar, divided
=1/4 cup fresh lime juice
=1 liter (4 cups) club soda, or seltzer water, well chilled
=Lime slices, for garnish

 

Preparation


=Combine half the watermelon, half the water and half the sugar in a blender; puree. Pour through a coarse strainer into a large container. Repeat with the remaining watermelon, water and sugar. Stir in lime juice. Refrigerate until well chilled, about 4 hours.

=To serve, stir in club soda (or seltzer) and garnish with lime.

 

Tips & Notes


=Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 days.

Mexican Food Recipe: Beef & Potato Salad with Smoky Chipotle



Beef & Potato Salad with Smoky Chipotle on of the most popular food in the world. Its a mexican food. Its very testy. Today i i giving you how to make it. So lets go for do it.

 

Ingredients


=14 ounces stew beef (preferably from the chuck), cut into 1-inch cubes
=2 cloves garlic, chopped
=1 teaspoon salt
=4 medium boiling potatoes, peeled and cut into =roughly 1/2-inch pieces
=3 tablespoons cider vinegar
=1 small red onion, cut into 1/4-inch pieces
=3 tablespoons extra-virgin olive oil
=2-3 tablespoons finely chopped canned =chipotle chile in adobo sauce (see Note)
=1 ripe medium avocado, cut into 1/4-inch pieces

 

Preparation


=Bring 1 quart water to a boil in a medium saucepan. Add beef, garlic and salt. When the water returns to a boil, reduce the heat to medium-low. Skim off the foam that rises during the first few minutes of simmering. Partially cover and simmer until the meat is fall-apart tender, about 1 hour. Remove the meat to a plate with a slotted spoon; let cool.

=Add potatoes to the meat broth (if there isn’t enough to cover them, add water) and simmer over medium heat until tender, 12 to 14 minutes. Scoop the potatoes into a medium bowl with a slotted spoon. Sprinkle with vinegar.

=Coarsely shred the beef and stir it into the potatoes, along with onion, oil and chipotle to taste. Let cool to room temperature. Stir in avocado just before serving.

 

Tips & Notes


Make Ahead Tip: Cover and refrigerate the salad for up to 2 days. Stir in the avocado just before serving.

Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a spicy, flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep at least 14 days  in the refrigerator or six months in the freezer. 

Saturday, December 21, 2013

Thai Food Recipe: Spicy Barbecued-Chicken Salad

Spicy Barbecued-Chicken Salad is very testy thai food. Today i giving you how to make a thai food as like Spicy Barbecued-Chicken Salad. So lets go to make it.

Ingredients
 

=1/2 barbecued-chicken
=2 Tbsp lime juice
=1 1/2 Tbsp thin soy sauce (or fish sauce)
=1 tsp sugar
=3 Tbsp roasted red chilie paste
=4-5 sprigs cilantro
=1-2 tomatoes
=1/4 head of onion
=1/2 ground dried chilies


Preparation
 

=Debone barbecued-chicken, separate the chicken meat into small pieces, and set aside.

=Peel onion, remove tomato stem, and cut cilantro roots, wash dirt, and pat dry. Finely slice onion, coarsely chop cilantro, then cut tomoto in quarter, remove seed, and cut into small pieces

=Prepare dressing by mixing lime juice, roasted red chilie paste, thin soy sauce (or fish sauce), sugar, and ground dried chilies in a mixing bowl. In another large mixing bowl, put barbecued-chicken, all vegetables, and dressing in it, stir thoroughly.

Thai Food Recipe: Egg Noodles with Chicken Curry Sauce

Ingredients

=400 g. chicken breast
=1 package egg noodles
=1 package pickled mustard
=2 Tbsp red curry paste
=1 Tbsp curry powder
=2 Tbsp thin soy sauce (or fish sauce)
=1 Tbsp sugar
=1/4 cup ginger
=1/4 cup cut shallot
=1 sprig cilantro
=1 can coconut milk
=3 cups water
=1/2 cup oil for deep-frying
=2 Tbsp oil for stir-frying

Preparation for curry sauce 

=Wash chicken breast and cut into small slices. Peel ginger skin, wash dirt, cut into small pieces and well pound in a mortar. Then add red curry paste and pound until well blend.

=Heat oil (for stir-frying) in a wok on medium heat. When oil is hot, add pounded curry paste, and stir until fragrant. Add cut chicken breast, stir until the chicken breast is getting cook, add curry powder, stir thoroughly.

=Divide about 1/4 cup coconut cream (top portion of a can) in a small bowl. Add coconut milk about 1/4 cup at a time in curry paste, stir constantly until chicken breast is cooked, then add the rest of coconut milk.

=Let the mixture simmer about 10 minutes, add water, season with thin soy sauce (or fish sauce), and sugar. Bring the mixture to boil and remove from heat.

Preparation for side serving

=Peel shallot, wash dirt, and cut into small dices. For pickled mustard, rinse, and slice into small pieces

=Pour 3 cups water in a pot, bring to boil on high heat, then add pickled mustard, and let it boil about 10 minutes. Drain, rinse in cold water, place in a bowl, add about 1 Tbsp white vinegar, and mix thoroughly.

=Pour 5 cups water in a pot, bring to boil on high heat, separate egg noodle loosely then add into boiled water, and boil until the noodles cook. Drain and rinse in cold water. Then add about 2 Tbsp vegetable oil, and mix thoroughly so they don't stick together.

=Heat oil about 3 Tbsp in a wok on medium heat. When oil is hot, add 1 Tbsp grounded red chillies, and fry about 1 minute. Remove from heat and set aside.

=Heat oil about 1/2 cup in a wok on medium-high heat. When oil is hot, add about 1/2 ball of loosely egg noodles, and deep-fry until golden brown and crisp. Remove from heat and drain on paper towel.

=Heat divided coconut cream in a microwave about 1 minute. Wash cilantro, pat dry, and cut only leaves for sprinkle.

 Serving
Put the egg noodles in a bowl, pour curry sauce, add sliced pickled mustard and diced shallots, top with crispy egg noodles, cilantro leaves, and coconut cream. Serve hot with a piece of lime and oiled chillies.

Pad Thai: Thai Style Stir-fried Rice Noodles

 Stir-fried Rice Noodles is a thai food. I ts very testy. Today i giving you how to make a thai food like as Stir-fried Rice Noodles.
 
Ingredients
=1 package (454 g.) narrow rice noodles
=10 prawns
=1/2 cup dried shrimp
=1/4 cup roasted peanuts
=4 large eggs
=1 cup cut pressed tofu
=1 shallot
=3 cloves fresh garlic
=1/4 cup preserved radish
=300 g. mung bean sprouts
=200 g. Chinese chives
=1/4 cup oil for stir-frying
=1/3 cup oil for frying
=1 cup Pad Thai sauce

Ingredients for Pad Thai sauce
=6 Tbsp tamarind juice
=4 Tbsp tomato ketchup
=2 Tbsp thin soy sauce
=2 Tbsp sugar
=3 Tbsp palm sugar
=1 tsp ground dried chillies

Preparation for Pad Thai sauceMix all ingredients in a mixing bowl, stir until sugar dissolve, and taste for your personal flavour.

Preparation=Peel garlic and shallot, cut Chinese chive roots, wash them all including mung bean sprouts, and drain. Mince garlic and shallot, then cut Chinese chives into short lengths about 1".

=Chop preserved radish, well pound roasted peanuts in a mortar, and cut pressed tofu into small slivers.

=Clean prawns, peel shell, and devein. Heat oil (for frying) about 3 Tbsp in a wok on medium heat. When oil is hot, add cleaned prawns, stir until the prawns are getting cook (don't over cook), then set aside.

= Heat remaining oil for frying in a wok on medium heat. When oil is hot, add cut pressed tofu, fry until lightly brown, and set aside. Then add dried shrimp in the rest of the oil, fry until crispy, and set aside.

=Now all ingredients are ready to stir-fry (I usually divide all ingredients in halves and cook twice). Heat oil (for stir-frying) in a wok on medium heat. When oil is hot, add minced garlic and shallot, fry until fragrant. Then, add fried pressed tofu, chopped preserved radish, and fried dried shrimp, stir for a while.

=Add noodles and Pad Thai sauce, stir until the sauce cover all noodles. Make room for eggs in the middle, scramble with spatula, and spread eggs in a thin layer.

=When set, return the noodles and mix together. Add cooked prawns, mung bean sprouts, and cut Chinese chives, mix all ingredients thoroughly, and taste.

=Spoon onto a serving plate, sprinkle with ground roasted peanuts, and serve hot.

Tip: Pad Thai usually serves with fresh vegetable such as mung bean sprouts, Chinese Chives, and banana flower.

Thank you. To know whole foods recipes

Friday, December 20, 2013

Bengali Egg Halua (Halva)

Halua is the Bangla version of the term Halva (or halawa, haleweh, helwa, halvah, halava, helava, helva, halwa, aluva) which refers to many types of dense, sweet confections served over much of Asia and the middle East. Its A bengali food
This simple preparation uses eggs and in Bangladesh is often served not only as a desert but as a snack often paired with traditional breads such as luchis or parathas.

Ingredients:
  • 3large eggs
  • 1 quart of full cream milk
  • 8 tbsp full of sugar
  • 2 ozs  butter
  • 1 medium bay leaf
  • Dash of powdered cinnamon
  • 1/4 cup of blanched, finely chopped almond (optional)

Making Process To Bengali Egg Halua

  1. =Pour the milk in a saucepan and add half of the sugar and the bay leaf
  2. =Boil to nearly half its volume with occasional stirring to prevent a skin being formed
  3. =Allow to cool
  4. =Beat the eggs in a large bowl, adding the remaining sugar in three steps.
  5. =Add this and the dash of cinnamon to the milk and mix thoroughly.
  6. =Cook, uncovered in a thick bottomed pan over medium heat until the halua  turns golden yellow
  7. =Keep stirring regularly to prevent sticking and forming large chunks. This is very important to prevent clumping. The more you stir the less clumpier is the resultant halua.
  8. =Add the butter and continue stirring until almost dry, but be carefull not to overdry.
  9. =Serve when cool with a sprinkling of the almonds (if desired)

Friday, December 13, 2013

Bengali Food Recipe: Rasmalai

Chilled rasmalai is the hearty dessert of everyone with pistachio sprinkles. Its a bengali food. Often people get scared to make rasmalai at home and they prefer ready made rasmalai which is more expensive for large batch as compare to homemade rasmalai. I learnt this rasmalai from my mum and my rasmalai is always hit. So go ahead and follow instructions carefully to get soft spongy rasmalai.

Need:
  • =Milk powder 1 cup (Nido or any full cream powder milk)
  • =Oil 2 tbsp
  • =Soda 1/8 tsp
  • =Egg 1
  • =Ingredients For Milk Syrup:
  • =Fresh milk 1-1/2 kg
  • =Sugar 6 tbsp or to taste
  • =Green cardamom 2,3
  • =For Garnishing:
  • =Pistachio12(finely diced)
  • =Silver leaves 2 (optional) 

    Making Process To Rasmalai

  •  =For Milk Syrup: Boil milk, add cardamoms cook on low flame until reduced to 1 kg turn the flame lower and make rasmalai balls.

    =For Rasmalai: In a large bowl add powdered milk with soda bicarb mix slightly by spoon.

    =Now add oil and mix by hand, add half egg and knead add more egg until get smooth dough.

    =Now make approx 10-11 balls quickly.

    =High the flame of milk and add all balls let cook to rise.

    =Keep the flame high to low and low to high till balls rises for 4-5 minutes.

    =Let cool and dish out rasmalai sprinkle pistachio and decorate with silver paper.

    =Refrigerate for 6-7 hours and serve chilled.

    =Tip: Avoid airy place while kneading dough otherwise dough will become dry and hard.

    =Immedietly add rasmalai balls into milk.

    =Do not put rasmalai balls on colored plastic or on news paper etc to avoid color change.
    More Bengali Food Recipes

Thursday, December 12, 2013

Bengali Food Recipe: Keema Rice

Keema Rice is a Bengali  Food. Today i giving you how to make it. So lets go for do it.

Need
 
=Minced Mutton /Keema – 250gm, Dehradun rice – 2 cup, 
=Plain yogurt – 2 cup,
= Kasundi – ½ cup Shah jira – ½ table spoon,
= Ghee – 3 tablespoon
=Green chili – 4,

= Salt – according to taste
=Onion paste – ½ cup,

= Ginger paste – 2 teaspoon
=Garlic paste – 2 teaspoon,
= Chili paste – 1 teaspoon, White oil – ¼ cup, Mustard oil – 2 tablespoon,
 =Garam masala powder – 1 teaspoon Sugar – according to taste 

 

Making Process To Keema Rice

 
=Soak rice for ½ an hour. Boil water in a container and cook the soaked rice in it. Boil the minced mutton. 
 
=Heat white oil and cook the pasted spices. Add keema and cook for another 10 minutes. 
 
=Reduce heat. When the aroma of spices comes out add garam masala and a spoon of ghee and remove the preparation from heat. 
 
=Heats the rest of the ghee with shah. 
 
=Add rice, sugar and salt and remove from fire. Spread a layer of rice in the serving dish. 
Cover it up with cooked keema. Again cover it up with rice. Decorate with lemon leaf before serving.

=Blend yogurt, kasundi, mustard oil. Add a small amount of chopped chili to it and serve with keema rice.
  To Know Chinese Food Recipes

Bengali Food Recipe: Fried Rice

Bengali Food is on of the most popular food in the world. Peoples like it most. Fried Rice is on of the most important Bengali Food in Bangladesh.
 
Need:

=1 cup fine rice
= 1 bunch grated spring onions
=1 carrot finely grated
=2-3 cabbage leaves finely chopped
= 6-8 French beans finely chopped
=1 tablespoon Oil
= 1/2 teaspoon
= Soya sauce
=1 teaspoon. chilli sauce

 

Making Process To Fried Rice


=Wash and Boil the rice and drained out of the water.

= Leave in a plate to dry out.Heat up oil in a pan; fry the vegetables, till those become crispy. 

=Add spring onions, salt and sauces and fry again. 

=Blend the rice and vegetables delicately and fry for another few minutes. 

=Take away from flame, spray Soya sauce and chilli sauce and serve hot. 

To know Whole Foods Recipes

Wednesday, December 11, 2013

Bengali Food Recipe: Chicken Paneer Paratha


Chicken Paneer Paratha is most important food in Bangladesh. Its a bengali Food. Bengali peoples like it very much. Today i giving you how to make it. So lets do how to make.

Need:
 
=Whole-grain wheat flour  5 Cups
=Ghee/vegetable oil 2 Tablespoon
 =Water 1¼ Cup
 =Salt to taste
=For the stuffing:
=Boneless roasted chicken (shredded) ½ cup
 =Onion sliced ½ cup
 =Julienne cut vegetables ½ cup
 =Cottage cheese ½ cup 

Making process to Chicken Paneer Paratha


=In a nonstick pan sauté the chicken, vegetables
and onion, then keep aside.

=Take the flour in a bowl and add some water to it. Knead it properly to make soft dough. Make sure that it does not stick to your hand.

=Now take the dough and roll out small balls out of it. Thereafter, take the balls, flatten them a bit.

=Press the dough balls gently and dust it with wheat flour. Flatten to the size of Tortilla.

=Place the paratha over a preheated griddle. After half cooked remove from heat.

=Put the chicken and vegetables, and topped with cheese on half of each paratha then fold like half moon shape, seal the edges with a toothpick.

=Sprinkle a little bit of oil/Ghee and cook the stuffed paratha on medium heat, then flip over again. Make sure that you sprinkle oil on either sides of the paratha. Cook till it is properly done, until golden brown color.

=Serve hot with green salad on the side

And Enjoy It.

To know whole foods recipes
            

Tuesday, December 10, 2013

Bengali Food Recipe: Ghugni



Ghugni or dry white peas curry is another all time favorite snack item of Bengali Food. Tradtionally, it is served as a leisurely sunday breakfast with some puri or mainly as evening snack. But Bengalis can have this anytime of the day. This is also the second most popular street food of West Bengal, just after Phuchka or Gol-gappa. It's very easy to make and you can make anyone happy with this...at least in my home.

Need:

=Dry white/green/yellow peas(vatana) : 1 cup
=Potato : 1 (medium)
=Onion : 2 (medium)
=Tomato : 2 (medium)(blanched)
=green Chillies : 1 or 2(slitted)
=Bay leaf : 1
=Cumin Seeds : 2 tblsp.
=Ginger paste : 2 tblsp.
=Turmeric powder : 1 tsp.
=Chilli powder : 2 tsp.
=Coriander powder : 1 tsp.
=Cumin powder : 2 tsp.
=Salt to taste
=Oil : 3 tblsp.
=Tamarind Juice : 3-4 tblsp. or lime juice : 2 tblsp.
=Fresh coconut slices : cut into small pieces(optional)
=Fresh coriander leaves for garnishing
=Dry roast 1 dry red chilli, 1 tblsp. cumin seed and immediately grind it to fine powder

Making Process to Ghugni

=Soak the dry peas overnight or 4-5 hours in hot water. Pressure cook with little salt until it is just done not mushy.

=Dry roast cumin seeds and red chilli until light brown and immediately grind them into fine powder and store in a container to keep the flavour intact for later use. You can keep it for long time.

=If using tamarind juice, take 1 small ball of tamarind pulp and soak in 4 tblsp. of water for 12 minutes. Then squeeze the pulp, throw away the seeds and pulp and you will get the juice. Keep it aside.

=Cut the potatoes in small pieces. In a pan, heat oil, fry the potatoes until brown and keep aside. In the same oil, add bay leaves and cumin seeds when seeds start crackling, add onions and fry until it gets brown.

=Then add ginger paste, tomatoes, green chillies and stir fry some more until tomatoes get soft. Then add all the powdered spices and add 2 tblsp. of water and mix the spices and cook until oil seperates. Then add the boiled peas and potatoes.

=Mix well with the spices, season with salt and add 1cup of water and let it cook for 7-8 minutes. Remember : It's not a dry preperation, it has to have semi-thick gravy. It tastes better when hot.

=Finally, add coconut slices over the top and take it out off heat. 

=Take a bowl, serve the dal, sprinkle some sliced red onions, coriander leaves and roasted cumin-red chilli powder(Bhaja Masala) and a spoonful of tamarind or lemon juice.

To know Mongolian Beef Recipe

Thursday, December 5, 2013

Chinese Food Recipe: Mongolian Beef



Mongolian Beef Is very testy food. Its a Chinese Food. Today i giving you how to make Chinese Food like that Mongolian Beef.

Ingredients:

=1 lb. boneless beef, flank is good
=3 tbsp. oil
=2 cloves garlic, mashed
=4 scallions, cut in 2" lengths and slivered.

Marinade: 

=2 tsp. sugar
=2 tsp. soy sauce
=dash of white pepper
=2 T. Sherry

Sauce: 

=2 tsp. Hoisin sauce
=1/2 tsp. ketchup 2 tbsp. chicken broth or water 

Process To Mongolian Beef


=Freeze beef 1 hr. before slicing. Slice meat across the grain in very thin slices. Mix the marinade ingredients. Add sliced beef, and marinate 1/2 hr.

=Heat wok, add oil and garlic. Stir fry 1 min. and discard the garlic.

=Add beef and scallions. Stir fry 4 minutes. Add Hoisin sauce, ketchup, and chicken broth. Stir fry 1 more minute. Serve over rice.  

Ready your Food. Enjoy it. 

More Chinese Food Recipes

Chinese Food Recipe: Hunan Beef



Hunan Beef Is very testy food. Its a Chinese Food. Today i giving you  Chinese Food Recipes like that Hunan Beef.

Ingredients:

=2 cups broccoli florets
=2 tbsps. cooking oil
=2 tsp. minced garlic
=4 small dried red chilies
=1 tsp. cornstarch dissolved in 2 tsp. water

Marinade


=2 tbsps. soy sauce
=2 tsp. cornstarch
=1 tbsp. Chinese rice wine or dry sherry
=3/4 lb. flank steak, thinly sliced across the grain

Sauce: 

=3 tbsps. Chinese black vinegar or balsamic vinegar
=1 tbsp. soy sauce
=1 tbsp. Chinese rice wine or dry sherry
=2 tsp. sugar
=2 tsp. chili garlic sauce
=1 tsp. sesame oil

Directions:

=Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 12 minutes.

=Combine sauce ingredients in a bowl.

=Place broccoli in a large pot with 1 inch of boiling water. Boil until tender and crisp, 2 to 3 minutes; drain.

=Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stir fry until no longer pink, 1 1/2 to 2 minutes. Add broccoli and sauce to wok; bring to a boil. Add cornstarch mixture and cook, stirring, until sauce boils and thickens. Serve with rice.  

And Human Beef ready to eat. Enjoy It. 

Chinese Food Recipe: Pan-Fried Freswater Prawns with Special Sauce



Pan-Fried Freswater Prawns with Special Sauce Is very testy food. Its a Chinese Food. Today i learning you how to make Chinese Food like that Pan-Fried Freswater Prawns with Special Sauce.

10 Servings
This dish of prawns dry-fried in a sweet, slightly sticky sauce.

Ingredients:

=5 medium-sized freshwater prawns, weighing about 1.3 kg
=1 red chilli, thinly sliced
=14g young ginger, thinly sliced
=12g garlic, thinly sliced
=50g onion, cut into 5cm lengths

Seasoning:

=2 tbsp superior soy sauce
=3 tsp sugar
=3 tsp chicken stock powder
=1 tbsp oyster sauce
=2 tsp dark soy sauce
=2 tsp Shao Hsing wine
=1 tsp sesame oil
=3 tbsp superior stock
=potato starch, mixed with a little water

Directions:

=To prepare prawns: Remove the prawn heads and rinse. Cut a line down the back of the prawns, devein and halve them. Drain and set aside.

=To cook prawns: Heat oil in a wok and deep fry the prawns until 75
% cooked. Remove and drain excess oil.

=Stir fry the chilli, young ginger, garlic and onion in the wok until fragrant.

=Add the semi-cooked prawns and seasonings. Continue stir frying the prawns until they are cooked. Add a little potato starch mixture to thicken the sauce. Dish out and serve immediately.

Wednesday, December 4, 2013

Greek Food: Gigantes Beans with Bacon & Cretan Graviera Cheese



Now, I have long enjoyed southern Greek versions of baked Gigantes, but when I was 1st introduced to the spicy northern variation I was immediately hooked. I have a thing for spicy dishes, especially during the winter months here in Canada. Thus, I thought it might be fitting to share my own seasonal spicy and savoury variation on the classic baked Gigantes theme. In addition to the boukovo, I added two unconventional ingredients to my recipe: thick-cut bacon and mild-flavoured Cretan Graviera cheese. The result was simply mouth-watering and I hope you will give this Greek comfort food recipe a try.


Ingredients:



=½ lb. dried Gigantes beans
=¼ lb. Cretan Graviera cheese
=2 - 3 slices extra-thick cut bacon
=1 medium sized onion
=1 red bell pepper (diced)
=1 cup strained tomato pulp/sauce
=½ cup Olive oil
=3 garlic cloves
=A small bunch of Parsley, finely chopped
=1 tbsp. Boukovo or red pepper (chilli) flakes
=1 tbsp. dried Greek oregano
=Salt & pepper

 Preparation:

=Soak the dried Gigantes beans overnight (use at least a 3:1 ratio of water to beans).

=Rinse and add rehydrated beans to a generous pot of boiling water and cook for 45
minutes over a medium heat, until the beans are soft. Using a large spoon, periodically skim away any surface foam that may develop.

=In a large sized skillet/pan, fry off the bacon until cooked but not completely crisped, then remove the bacon from pan but retain the fat. Cut the bacon into thin strips and set aside.

=Add the diced onion to the pan with the bacon fat and sauté until soft.

=Press and add garlic to the pan along with two tablespoonfuls of olive oil; stir for a few turns and then add the diced red pepper for several turns/tosses. Season with oregano, salt and pepper to taste.

=Stir in the tomato sauce along with 1 cup of water and half the bacon strips along with the chopped parsley and boukovo, bring to a boil, then lower heat to medium-low and let simmer for 18 – 20 minutes.
=Preheat oven to 375°F/190°C and place an earthenware/stoneware/clay baking vessel in the oven to warm. (I prefer to use a Pampered Chef ® square stoneware baking dish).

=When the beans are cooked , drain them and add them to the pan with the sauce to combine.

=Take the heated vessel out of the oven, add the beans to it, pour the remaining olive oil over top and return to oven. Bake for 40 minutes.

=Remove baking vessel from oven; add cubed cheese and bacon strips over top of the beans and bake for another 10 minutes until the cheese has melted.

=Serve immediately along with some chewy sourdough village-style bread.

Makes 4 servings.

Greek Food: Fasolada



For Greeks, the 40 day pre-Easter Lenten fast means beans have been quite common over the last little while, which means we are eagerly looking forward to the Paschal lamb this coming Easter Sunday. So, I will wish you all a Happy Easter  As a bonus, I will share with you what went into my last bowl of for quite some time to come.

This is my own version of the rustic bean soup which is a Lenten friendly dish and makes for a hearty vegan meal.


Ingredients:



=1 lb dried haricot (white kidney) beans
=2 medium sized carrots, sliced into discs
=2 medium cooking onions, diced
=2 stalks of celery, sliced thin
=1 cup tomato sauce (i.e. pommodoro) or 3 finely diced tomatoes.
=1 medium sized parsnip, quartered and thinly sliced
=1 tbsp. dried rosemary
=1 tbsp. dried thyme
=3 bay leaves
=¼ cup of olive oil
=4 tbsp finely chopped fresh parsley
=4 - 6 garlic cloves, whole or halved
=Salt and pepper

 Preparation:

=Soak beans overnight in roughly three times their volume of water.

=Dump beans into a colander and rinse well before use.

=Put 3 quarts of water in a pot, add the beans and bring to a boil over high heat. Skim away surface foam as it develop. Boil beans for 16 minutes, continuing to skim away surface foam using a wooden spoon. At the 16 minute mark, skim off the last bit of foam and dump the pot’s content into a colander to strain and rinse the beans. Also rinse the pot well.

=Put another 3 quarts of fresh water in the pot, bring it to a boil and add the beans. After 5 minutes, skim any remaining surface foam that may develop, and then add all of the remaining ingredients into the pot. Stir the contents of the pot well and when it has resumed boiling, cover the pot with its lid slightly ajar and let it simmer over low heat for 2 hours. Stir occasionally and check to ensure ample liquid in the pot to keep the beans from sticking to the bottom. Though it is technically a soup, you do not want a very runny fassoulada, nor do you want one that is thick and gooey, so monitor the water content of the pot and add a cup or so if necessary.

Greek Food: Prasorizo - Leeks and Rice



The fresh green onions and garlic are excellent complements to the leeks in this dish as they are all part of the genus Allium. This dish is vegan and fast-friendly. However, for those of you who are not fasting, some real greek feta cheese  also goes well with this dish, whether on the side, or crumbled over top as a finishing touch.

An easy and quick Greek recipe that is tasty and seasonal.

Ingredients:


=3 large leeks sliced into thin discs
=4 - 6 green onions sliced
=1 yellow onion, diced
=1 cup long grain rice
=½ cup of extra-virgin olive oil
=¼ cup pine nuts
=¼ cup of chopped parsley
=4 garlic cloves, pressed/minced
=1 heaping tablespoon full of dried Greek oregano
=2 ½ cups of water
=Salt & fresh ground black pepper to taste

Preparation:

=Heat the olive oil in a pot over a medium heat.

=Add the leeks and onions to the oil stir well and sauté until soft (cover the pot for 4 -5 minutes).=Add the rice and sauté for two more minutes mixing well to coat the rice with oil.

=Add garlic, pine nuts and parsley to the pot, mix and heat through for another minute.

=Add seasonings and gradually add two cups of water in stages, stir/shake pot to thoroughlyincorporate.

=Once all the water has been added and the pot’s contents brought to a boil, turn the heat down to medium-low and cover the pot to simmer for 22 minutes.

=Periodically uncover the pot and give the contents a stir/shake. At the 5-minute mark, uncover the pot, give the contents a stir and, if necessary, add the remaining ½ cup of water. Cover and finish cooking.

=When the cooking has elapsed, leaving the pot covered, remove it from the heat and set it aside to stand for 12 minutes.

=Garnish with sesame seeds and serve with a lemon wedge.

 Makes 4 servings

Total preparation time:50 minutes.

Japanese Food: Tako no Sunomono (Octopus Salad)



“Tako” means octopus in Japanese. I know many of you can’t believe we eat octopus but it’s incredibly popular in Japan. It’s fairly similar in taste to squid, so if you like calamari, you are ready to try tako!

Yield: 

 =2 servings

Time:  

=12 minutes

Ingredients

=1/4 lb boiled tako (sliced)
=3 small cucumbers (or 1 large cucumber)
=1/3 cup dried wakame (seaweed)
=2 oz thinly cut ginger (optional)
=Spices
=2 tbsp vinegar
=1/2 tsp soy sauce
=1 1/2 tbsp sugar
=1/4 tsp salt
=1 tbsp salt (for cucumber)

Preparation

=Peel the cucumber, then sprinkle salt on top and massage

=Rinse cucumber, pat dry, and slice into thin wheels

=Soak dried wakame (seaweed) in hot water a minute or so until it is moist

=Mix spices (vinegar, sugar, soy sauce and salt) in a small bowl

=Toss tako, cucumber, and wakame in a different bowl, then splash with mixed spices

=Place in a serving dish, top with ginger (optional), then chill in fridge before serving (optional, but recommended)

Japanese Food: Hiyashi Chuka (Reimen)



Hiyashi Chuka is a cold noodle dish most often served in the summer months in Japan. We use Chinese-style noodles as a base and mix in vegetables, fried eggs, and chicken or ham. When the summer season kicks off, many restaurants hang signs in their windows proclaiming Now serving hiyashichuka!”

Yield:  

=2 servings

Time:

 =35 minutes

Ingredients

=2 packs of Chinese noodles
=2 chicken breast fillets
=2 small cucumbers (sliced julienne)
=1/2 tomato (sliced)
=1 cup bean sprouts
=5 dried shitake mushrooms
=2 eggs
=Some pickled red ginger (an optional topping)
=Spices for shitake
=1 tbsp sugar
=1 tbsp mirin

=1 tbsp sake
=1 tbsp soy sauce 
=Spices for sauce
=1/4 cup vinegar
=1/4 cup soy sauce
=2 tbsp sugar
=2 tbsp ground sesame
=1 tsp sesame oil
=2 tbsp sake (for chicken)

Preparation

=Soak dried mushrooms in water for 25 min then slice the mushrooms (hold on to the juice–you’ll need it in the next step)

=Mix spices for shitake (sugar, mirin, sake, soy sauce) and 1/3 cup of the shitake juice in a sauce pan, add shitake, then boil for 5 min on low heat and let cool

=Mix spices for sauce (sugar, soy sauce, sugar, sesame, sesame oil) and 1/4 cup water in a bowl and chill in the fridge

=Beat eggs in a small bowl and salt to taste. Heat oil in a frying pan then pour in the eggs and fry them like an omelet (see pic below). Turn and cook the other side

=When the eggs are finished cooking, remove and slice into tiny strips

=Boil bean sprouts for 1.5  min and strain

=Remove the stringy, white tendon from the chicken breasts then combine the chicken and sake in a small microwave-safe container and cover with plastic wrap, microwaving for 3 min. Remove and pull apart

=Boil Chinese noodles for 6 min (follow the package directions), douse with cold water to stop the cooking process, then strain

=Place noodles in a serving dish, add shitake, bean sprouts, chicken, cucumber, tomato, egg and top with red ginger

=Serve with the sauce from the fridge (on the side, or pour over)
Enjoy!

Japanese Food: Renkon no Kinpira



Kinpira is a Japanese cooking style in which sliced vegetables are stir-fried and seasoned with sugar and soy sauce. Renkon has a snappy texture and a distinct appearance that will surely afford you many compliments!

Yield:  

2 servings

Time:  

17 minutes

Ingredients

=3/4 lb Renkon (about 7″, thin sliced into wheels)
=1 small carrot (sliced crosswise and halved)
=Spices
=2 tbsp soy sauch
=2 tbsp sake
=1 tbsp mirin
=1 tbsp sugar
=1 tbsp sesame seed
=1 tsp sesame oil
=1 tsp vinegar

Preparation

=Mix 3 cups water and 1 tsp vinegar in a bowl, then marinate renkon for 4-5 min.
=Mix spices (soy sauce, sake, mirin, sugar) in a small bowl.
=Heat sesame oil in a frying pan and stir-fry renkon and carrots for 4 minutes.
=Add mixed spices and stir for 2 min over low heat.
=Sprinkle sesame on top and serve.

Japanese Food: Mushroom Chicken



This is a quick recipe to make, and is great for cold weather, paired with a Sapporo or even some sake for a comfortable night at home.

Yield:

 2 servings

Time

: 25 minutes

 Needs:

=1/2 pound thigh chicken (chopped)
=7-8 shitake mushrooms (quartered)
=1 carrot (chopped)
=1 bunch of broccoli (chopped)

Spices:


=2 tbsp soy sauce
=1 tbsp mirin
=2 tbsp sugar
=2 tbsp sake
=dash salt

Preparation:


 =Mix spices (soy sauce, mirin, sugar, sake) and 1/2 cup water in a small bowl
=Heat oil in a saucepan
=Add chicken to the saucepan and sauté for 2 minutes
=Add carrot and sauté for 3 minutes
=Add shitake and broccoli and stir
=Add mixed spices and boil for 12-15 minutes over medium heat, stirring occasionally, until liquid is nearly evaporated.


Tuesday, December 3, 2013

Japanese Food: Gyudon (Beef Bowl)


A beef bowl is called “gyudon” in Japanese. “Gyu” means beef and don is short for “donburi” which is food served on top of rice in a bowl. There are many gyudon restaurants in Japan and it is very popular, especially for men. It’s kind of like fast food, but much healthier. Many gyudon restaurants are open for 24 hours, and men typically go there after a night of drinking.

Yield

: 2 servings

Time:

 25 minutes

Need:

=1/2 lb sliced beef (sukiyaki style if you can find it)
=1 medium onion (sliced)
=2 bowls of steamed rice

Spices:


=1 tsp hon- dashi (soup stock powder)
=3 tbsp soy sauce
=2 tbsp sake
=2 tbsp sugar
=1 tsp granted ginger

Preparation:


=Place hon-dashi, sliced onion, and 1 cup of hot water in a medium saucepan
=Boil, then simmer for 6 minutes over medium heat
=Add mixed spices (soy sauce, sake, sugar, ginger) and beef
=Boil, then simmer on medium heat (covered) for 12 minutes
=Serve gyudon atop a bowl of steamed rice, along with some liquid from the saucepan (adjust to your preference, but it shouldn’t be soupy)