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Sabtu, 17 Mei 2014
Malaysian fried fish
Malaysian fried fish
Ingredients
- Fish fillet ½ kg
- Finely chopped onions 1
- Fresh red chilies 1
- Water ½ cup
- Oil ¼ cup
- Finely chopped garlic 2-3 cloves
- Finely chopped ginger 1
- Brown sugar 1tsp
- Lemon juice 1tbsp
- Black pepper powder ¼ tsp
- Red chili powder ½ tsp
- Flour 2 tbsp
- Soya sauce 2 tbsp
- Salt as required
Method
- Cut ½ kg fish fillets into cubes, marinate with ¼ tsp black pepper powder and a little salt. Now coat in 2 tbsp flour and shallow fry with a little oil till golden brown.
- Heat the remaining oil in a wok, add 1 medium piece of chopped ginger, 2 – 3 cloves of chopped garlic, 1 chopped onion and 1 fresh red chilies. Fry well till onion tender.
- Now add ½ tsp chili powder, 1 tsp brown sugar, 2 tbsp soya sauce, 1 tbsp lemon juice, salt to taste and ½ cup of water. Fry well on high flame till sauce thickens.
- Now pour the sauce on fried fish and serve.
Kamis, 10 April 2014
Fried Idli Healthy Oven Baked Idli
Ingredients
Leftover Idli-6( either cubed or cut into strips)
Red chilly powder-1tsp
Garam masala-1/2tsp
Salt to taste
Oil-2tsp
Water-2tsp
Lemon juice-few drops
Corriander leaves to garnish
Method
Make a smooth paste out of red chilly powder, garam masala, salt, oil and water. Add the paste to the idli and mix well. Arrange idlis on a baking tray. Pre heat oven to 350° fahrenheit. Bake the idlis for 20 mins or until crisp. When done, place the idli on serving plate, squeeze lemon juice on top and garnish with corriander leaves. Serve with Tomato ketchup or Chutney of your choice.
Jumat, 04 April 2014
Fried Aubergine and Kofta in Tomato Sauce Kufta bil Batinjal كفتة بالباذنجان
This dish features traditional cylinder-shaped Arab kufta, ground meat mixed with onion, parsley and spices. There are a variety of recipes for Libyan kufta, this one includes a garlicy tomato sauce, with each kufta piece wrapped in aubergine slices. The aubergine is often fried, but a healthier option is to grilling the slices on a hot tray.
Serve 4Ingredients:
2 medium aubergines thinly sliced lengthways.
Kufta Mix:
600g minced meat
1 large finely chopped onion
1 cup finely chopped parsley
1 tbspoon of each, black pepper, cinnamon, chilli powder, salt
1 tspoon freshly grated nutmeg
3 headed tbspoon fine bread crumbs
1 egg
Tomato Sauce:
4-5 chopped tomatoes or 1 can of chopped tomato
2 large garlic cloves
1-2 chopped chillies pepper
3-4 tbspoon olive oil
salt and pepper to taste
Cut eggplants into thin slices lengthways.
Brush with olive oil, place on a hot tray, grill until both side become golden.
Mix onion, parsley, minced meat together and put in the food-processor.
Add one egg, bread crumbs, and the spices and mix well.
Divide the kufta mix into 12 equal portions, and shape into an oval shape on a BBQ stick, or wooden spoon handle. The tunnel left by the stick should remain open on both sides so that the kufta can cook on the inside as well.
Brush a frying pan with olive oil, arrange kufta pieces, cover and cook on moderate heat.
Turn the kuftas upside down, cover and cook until the other side browned, remove from heat, and set aside.
Chop tomatoes and puree.
Blend garlic cloves and chillies.
Put olive oil in a sauce pan, heat, add chopped garlic and chillies,stir.
Add tomatoes puree, bring to boil, cover and cook for 10 minutes, and set aside.
Roll the aubergine slices over each kufta peice.
Put tomato sauce in an oven proof dish, arrange kufta peices, and bake in pre-heated oven for 20 minutes.
Serve with noodle rice and salad.
Kamis, 27 Maret 2014
Fried spaghetti fingers
Fried spaghetti fingers
Ingredients
- Spaghetti boiled 2 cups
- Potato boiled and mashed 1 cup
- Tomato paste 2 tbsp
- Onion chopped 2 tbsp
- Egg yolk 1
- Salt 1 tsp
- Black pepper 1 tsp
- Crush red pepper 1 tsp
- Lemon juice 1 tbsp
- Coriander leaves 2 tbsp
- Green chilies 2 chopped
- Egg beaten 1
- Flour for coating
- Bread crumbs for coating
Method
- Cut spaghetti into pieces and boil till tender.In a bowl mixed boiled spaghetti, boiled and mashed potato, tomato paste, onion, egg yolk, salt, pepper, crushed red pepper, lemon juice, coriander leaves and green chilies.
- Shape the spaghetti mixture into fingers .Roll in flour, dip in eggs, dredge in crumbs, shallow fry. Serve with ketchup.
Selasa, 04 Maret 2014
Side Mexican Re fried Beans
Ingredients:
- 1 lb. pinto beans
- 3/4 cup + 1 tbs. lard/manteca
- 3 stalks green onions, sliced lengthwise
- 1 white or yellow chili pepper, quartered and seeded
- salt, to taste
- shredded cheese, optional
Instructions:
1. Cover pinto beans with water in a heavy pot. Bring to a boil and reduce to a simmer for 2-3 hours, or until softened. Once beans are cooked, add 1 tbs. of lard to a separate heavy frying pan.
2. Fry green onions and yellow chili peppers. When onions brown, remove from pan, leaving chili to fry longer. I like to crush the chili with my spoon to release more of its flavors into the oil. After a couple minutes, remove the chili pieces.
3. Add the beans into the frying pan, a couple of cups at a time. NO LIQUID. Mash beans to desired consistency. During this time, add remaining lard and stir to mix thoroughly. Mince the cooked chili pieces and add to the beans. Add salt, to taste. Sprinkle shredded cheese on top (optional). Like Food for Hunters on Facebook!
Sabtu, 01 Maret 2014
Chicken Fried Rice
Most of the time, when I make rice for dinner, I am sure to have extras in order to fix some version of fried rice the following night. Fried rice is best prepared with rice that is a day old because it tends to loose its moisture and will be less likely to stick together. I have previously posted a recipe for shrimp fried rice and this version, made with chicken is very similar, very simple to do at home and very delicious!
It is helpful to prepare all of the ingredients before starting to cook because once the process begins there is very little time from start to finish. Start with having your left over rice ready to go and then mince 1-2 cloves of garlic and about a 1 inch knob of fresh ginger and set aside. Next, chop about a 1/4 cup of onion and other vegetables you wish to include such as broccoli, celery, carrots, etc., I used red bell pepper because that is what I happened to have in the refrigerator. Dice 1 cooked boneless skinless chicken breast into small cubes (you can also substitute rotisserie chicken, or left over chicken as well). In a small bowl combine 1/4 cup of soy sauce with 1 tablespoon of rice wine vinegar, 1 teaspoon of chili garlic paste and 1 teaspoon of sweet chili sauce. Crack 1 egg in a small bowl and whisk to break up the yolk and combine well with the whites. For garnish I thinly sliced 1 scallion and finely chopped 2 tablespoons of fresh cilantro.
Now, preheat a large skillet (or wok if you have one) over medium high heat with 2 tablespoons of peanut or canola oil. When the pan is nice and hot add the whisked egg to the pan and scrabble (this should only take about 10-15 seconds). When finished set aside for use at the very end. To the same pan, add the vegetables and the chopped onion and stir fry for a minute or two. Next add the garlic and ginger being careful not to let them burn and again stir fry for a few minutes. Add the chopped chicken, followed by the rice and stir to combine and warm through. Place the reserved scrabbled egg back in the pan and thoroughly incorporate in the fried rice. Pour over the soy sauce mixture, turn off the heart and toss, being sure to remove any tasty brown bits from the bottom of the pan. Serve hot and garnished with the sliced scallions and chopped cilantro.
Selasa, 25 Februari 2014
Fried Potato Wedges Stuffed with Minced Meat Mbatan Batata مبطن بطاطا
Mubatan, or Mbattan which is also called Batata Mbatna, is a Libyan speciality which consists of potato wedges with a herb and minced meat filling, coated in breadcrumbs and egg and fried. They are especially popular in Ramadan.
This addictive appetizer is made by slicing a potato, keeping two slices joined together at the base to form a sandwich which is then filled with the parsley and minced meat mixture.
The art of making mubatan is all about the slicing of the potato. Once you master that, this easy and delicious Libyan dish is bound to become a favorite. An easier and healthier version for everyday is Mbattan in the oven.
Ingredients:
4 medium size potatoes
Vegetable oil for frying
Meat Stuffing:
5oog minced beef or lamb
4 medium size potatoes
Vegetable oil for frying
Meat Stuffing:
5oog minced beef or lamb
1 finely chopped medium onion
2 cups finely chopped parsley
1 finely grated garlic cloves
1 finely chopped chilli pepper (optional)
1 finely grated garlic cloves
1 finely chopped chilli pepper (optional)
1 tspoon each: black pepper ,cinnamon, ginger
1 tbspoon salt
1 beaten egg
2 tbspoon breadcrumbs
2 tbspoon butter
1 cup boiling water
1 tbspoon salt
1 beaten egg
2 tbspoon breadcrumbs
2 tbspoon butter
1 cup boiling water
Coating:
4 tbspoon fine breadcrumbs
4 tbspoon white flour
4 tbspoon fine breadcrumbs
4 tbspoon white flour
2 large beaten eggs
Prepare the stuffing. Put 2 tbs butter in the frying pan, add the minced meat and cook on medium heat. Do not cover and stir occasionally until it releases its own liquid, when the minced meat has dried, add 1 cup of boiling water, the chopped onion, all the spices and cook on medium heat for 20 minutes. Reduce the heat, add the chopped parsley. Uncover and cook for another 10 minutes until the excess liquid evaporates. Remove from the heat, add the beaten egg and 3 tbspoon breadcrumbs and set aside.
The most important stage in making mubattan is cutting the potato. Cut a thin slice widthways which stops three quarters of the way down. Then cut the second slice the whole way, so you end up with a potato slice which opens like a sandwich. Place the sliced potatoes in water while you work.
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Mix breadcrumbs and flour in a bowl. In another bowl, beat the two eggs and set aside. Open the wedge and fill it with the mixture, pressing in firmly with your finger along the exposed edges.There should be no gaps, and the sandwich should not be too full either.
Take the filled wedge, holding it from the joined end, and cover just the filling with the breadcrumbs and flour mix.
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Once you have dipped each mubattan piece in flour, set them aside on a plate until you are ready to fry them.
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Dip each one in egg just before placing it in the frying pan.
Place the mubattan in a deep frying pan, and fry on medium-high heat until golden brown. The filling is cooked so frying mbatan is like frying thick potato slices. Crowd as many pieces into the frying pan as possible to keep the oil from overheating so the potatoes have time to cook through.
Remove the mubattan when golden brown, place them on tissues and pat away excess oil. The wedges are now ready to eat.
If your potatoes are sliced too thick, a trick is to fry them for colour and then cover the mubatan with foil to finish cooking in the oven. Some people pour a spicy tomato sauce over the mbattan before placing them in the oven, but I think they are lighter and crispier plain.
Jumat, 07 Februari 2014
Fried coconut tikya
Fried coconut tikya
Ingredients
- Flour 2 cups
- Desiccated coconut ½ cup
- Semolina 4 tbsp
- Sesame seeds 1 tbsp
- Melted ghee ½ cup
- Baking powder ¼ tsp
- Milk ¾ cup
- Sugar 1 cup
Method
- Heat milk when boiling remove from fire add in sugar mix till dissolve, in a bowl sieve flour and baking powder add in ghee, mix well add in coconut, semolina and sesame seeds, knead with milk and sugar mixture into a dough, leave the dough to rest 30 minutes, then roll, cut with cutter, deep fry on low heat for 10 minutes.
Jumat, 31 Januari 2014
Lentil Soup With Fried Onions Hasa Adas حساء عدس
Hasa adas is a thick lentil soup flavored with cumin and topped with caramelized onion wings, fried until crisp and extra sweet. The same soup ( sometimes made with dried meat) is poured as a sauce over a layer of toasted Arabic bread to make a warming winter comfort food called fattat adas.
Serves 4
Ingredients:
2 cups orange lentils
(washed and drained)5 cups water
2 garlic cloves
1 medium carrot, chopped
1 chopped onion
1 chopped tomatoes
1/2 - 1 tablespoon cumin
1 tablespoon salt
Fried Onions
2 medium onions, chopped into wings
oil for frying
For Topping
Extra cumin
Toasted or fried bread (cut into cubes, or triangles for flat bread)
2 garlic cloves
1 medium carrot, chopped
1 chopped onion
1 chopped tomatoes
1/2 - 1 tablespoon cumin
1 tablespoon salt
Fried Onions
2 medium onions, chopped into wings
oil for frying
For Topping
Extra cumin
Toasted or fried bread (cut into cubes, or triangles for flat bread)
Wash and drain lentils, wash and cut the carrot, chop tomatoes and onion.
Put the onion, tomatoes, carrot, lentils, garlic cloves, salt and cumin in a pot.
Add about 5 cups of boiling water. Cook, until the lentils become mushy.
Leave to cool, puree, add boiling water to desired thickness, stir well.
Chop 2 onions into thin wings, fry in a little olive oil or butter, stirring constantly until dark brown.
When serving add a squeeze lemon and a sprinkle of cumin to each bowl then top with a tablespoon of fried onions. Place a handful of toasted bread in the soup bowl before ladling on the soup, to turn it into a more filling meal.
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