Words from Owner..

Salam and Hello to all readers who have drop by here..thanks coz spend your time to view my blog..This blog provide you many type of recipes from many cuisine in this world..all recipes are not mine..i get this all recipes from many web site and blog and mostly from Kuali.com and Rasa Malaysia.. thanks to all web site & blog authors who give me permissions to share their recipes and put it on my page..tqvm!


regards,
hudafaizal






Monday, June 28, 2010

Dragon Well Tea Shrimp Recipe (龙井虾仁)

Dragon Well Shrimp

RECIPE: LONG JING XIA REN (龙井虾仁) / DRAGON WELL TEA SHRIMP
INGREDIENTS:
1/2 lb raw, peeled & frozen baby shrimp
1 tablespoon Shaoxing wine
1/8 teaspoon salt or to taste
2 teaspoons oil
1 heaped tablespoon Longjing tea leaves
1/4 cup hot water
Some chopped scallion
1 tablespoon egg white
1 teaspoon corn starch
METHOD:
Defrost the frozen shrimp, rinse well, and pat dry with paper towels. Add corn starch and egg white to the shrimp and marinate for 15 minutes. Prepare the tea in a small tea pot by adding 1/4 cup hot water to the tea leaves. Set aside for 5 minutes and then filter the tea and set aside for the stir-fry.
Heat up 1 teaspoon cooking oil in a wok and toss in the shrimp. Do a few quick stir until the shrimp is 50% cooked, dish out and set aside. Wash the wok and heat it up again with the remaining 1 teaspoon cooking oil. Add the shrimp back into the wok, and quickly follow by the tea, Shaoxing wine, salt, and chopped scallion. Do a quick stir over high heat until the shrimp is cooked, dish out and serve immediately.

Thursday, June 24, 2010

quick sausage meatballs with a tomato and basil sauce, spaghetti and sweet raw peas

method


This is a fantastic recipe that completely celebrates everything I love about peas. Even though they only make an appearance right at the end, it’s a star performance. I like to serve a pile of unpodded peas in the middle of the table so that everyone gets to pod some over their own plate. It’s also an incredibly fast recipe – you can be sitting down to eat within a minute of the pasta being done. The key to getting it right, though, is to buy really good-quality sausage.

Heat a large saucepan and add a few glugs of olive oil. Snip the sausages apart, then squeeze and pinch the meat out of the skins so that you get little meatball shapes – don’t make them too big or they will take too long to cook. Try to get at least three balls out of each sausage. Don’t worry about rolling them into perfect balls and making them look all fancy – rough and rustic is good! Put them into your pan. Keep frying and turning the meatballs until they’re golden brown and cooked through.

Meanwhile, put the spaghetti into a large pan of salted boiling water and cook according to the packet instructions until al dente.

To make your tomato sauce, heat a separate pan and pour in some olive oil. Add the garlic and the chopped basil stalks and move them around the pan for a couple of minutes. Put some small basil leaves to one side for later, and sprinkle the rest into the pan. Add the tomatoes and season carefully to taste. Bring to a simmer, break up your tomatoes a bit more with a spoon and add a swig of balsamic vinegar – it’s lovely for adding sweetness to the sauce.

Add the herbs to the pan of sausage meatballs, tossing everything in all the lovely flavours. Cook for around 30 seconds. When your spaghetti is cooked, drain it and divide the pasta and meatballs between four bowls. Spoon over the tomato sauce. Sprinkle over the reserved basil leaves and serve with a handful of fresh peas per person in the middle of the table, so that everyone can have a go at podding their own, and a little Parmesan for grating and shaving over the top.



• from Jamie at Home

quick sausage meatballs with a tomato and basil sauce, spaghetti and sweet raw peasingredients


• olive oil
• 8 good-quality pork sausages
• 500g spaghetti
sea salt
• 300g fresh peas, in their pods
• a block of Parmesan cheese, to serve
• a few sprigs of fresh marjoram, thyme or rosemary, leave picked

for the tomato sauce
olive oil
• 2 cloves of garlic, peeled and finely sliced
• a small bunch of fresh basil, leaves picked, stalks finely chopped
• 2 x 400g tins of good-quality plum tomatoes
• sea salt and freshly ground black pepper
• good-quality balsamic vinegar.

Thursday, June 17, 2010

meatballs and pasta

meatballs and pasta (uk version - metric)








method


Meatballs are fantastic! They’re perfect like this, with a one-minute homemade tomato sauce and spaghetti, but you could also try polenta or simple chunks of fresh crust bread. I like to make meatballs with a mixture of beef and pork, as I think it gives a really wonderful flavour and texture.

To make your meatballs
• Pick the rosemary leaves off the woody stalks and finely chop them
• Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands
• Add to a mixing bowl with the mustard, minced meat, chopped rosemary and oregano
• Crack in the egg and add a good pinch of salt and pepper
• With clean hands scrunch and mix up well
• Divide into 4 large balls
• With wet hands, divide each ball into 6 and roll into little meatballs – you should end up with 24
• Drizzle them with olive oil and jiggle them about so they all get coated
• Put them on a plate, cover and place in the fridge until needed

To cook your pasta, meatballs and sauce
• Pick the basil leaves, keeping any smaller ones to one side for later
• Peel and finely chop the onion and the garlic
• Finely slice the chilli
• Put a large pan of salted water on to boil
• Next, heat a large frying pan on a medium heat and add 2 lugs of olive oil
• Add your onion to the frying pan and stir for around 7 minutes or until softened and lightly golden
• Then add your garlic and chilli, and as soon as they start to get some colour add the large basil leaves
• Add the tomatoes and the balsamic vinegar
• Bring to the boil and season to taste
• Meanwhile, heat another large frying pan and add a lug of olive oil and your meatballs
• Stir them around and cook for 8–10 minutes until golden (check they’re cooked by opening one up – there should be no sign of pink)
• Add the meatballs to the sauce and simmer until the pasta is ready, then remove from the heat
• Add the pasta to the boiling water and cook according to the packet instructions

To serve your meatballs
• Saving some of the cooking water, drain the pasta in a colander
• Return the pasta to the pan
• Spoon half the tomato sauce into the pasta, adding a little splash of your reserved water to loosen
• Serve on a large platter, or in separate bowls, with the rest of the sauce and meatballs on top
• Sprinkle over the small basil leaves and some grated Parmesan


• from Jamie's Ministry of Food

ingredients


• 4 sprigs of fresh rosemary
• 12 Jacob’s cream crackers
• 2 heaped teaspoons Dijon mustard
• 500g good-quality minced beef, pork, or a mixture of the two
• 1 heaped tablespoon dried oregano
• 1 large egg, preferably free-range or organic
• sea salt and freshly ground black pepper
• olive oil
• a bunch of fresh basil
• 1 medium onion
• 2 cloves of garlic
• ½ a fresh or dried red chilli
• 2 x 400g tins of chopped tomatoes
• 2 tablespoons balsamic vinegar
• 400g dried spaghetti or penne
• Parmesan cheese, for grating

Monday, June 14, 2010

chocolate fridge cake with pecan and meringues

chocolate fridge cake with pecan and meringues

method
This chocolate cake is wicked! And even better, you don't need to do any baking.

Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts and cherries and mix together. Put the rest of the ingredients into a separate, heatproof bowl and put on a low heat over a pan of simmering water until the butter and chocolate have melted.

Combine the biscuit mix with the chocolate mixture. Line a 30 x 20 cm plastic container with clingfilm, leaving plenty of extra film at the edges to help turn the cake out later. Whack everything into the container, place in the fridge to firm up then turn out and cut into chunky slices.

This cake can be kept in an airtight container for a few days, and it actually improves in flavour!

ingredients


• 200g digestive biscuits
• 110g whole pecans, roughly chopped
• 110g pistachio nuts, peeled
• 10 glace cherries
• 2 ready-made meringue nests, smashed up
• 150g unsalted butter
• 1 tablespoon golden syrup
• 200g dark chocolate

Sunday, June 6, 2010

Lamb Basic Cuts


Lamb Cut
Characteristics
Cooking Methods
The leg of lamb comes from the hind quarter of the lamb. The leg may be a whole leg with sirloin attached, partly boned or a center cut roast. The classic leg of lamb is the most versatile cut as it can be rolled and tied, butterflied, boned, cubed (for kebabs) or prepared whole. The leg, with little surrounding fat and minimal fat inside, can easily be trimmed to you specification. The meat is tender yet firm and is suitable for a variety of cookery. It is economical cut for entertaining and great for leftover. Lamb legs will serve at least six, sometimes more.
  • Roasting
  • Broiling (cubed meat)
  • Barbecuing
The loin of lamb comes from the middle, lower section of the rear quarter. The loin is usually divided into loin chops and lamb tenderloin. A lamb loin can be boned, rolled and tied or cut into loin chops. This jewel of the lamb is very tender, and cooking time should be minimal.
  • Roasting
  • Broiling
  • Pan Frying
The rack of lamb comes from the front/middle section of the lamb. Rib chops are individual or double chops from the rack. The rack is from the beginning of the lamb saddle through the full eye muscle (one of the premium parts of the lamb suitable for quick cooking to maximize the tender, juicy qualities of this cut). A rack can be frenched (removal of the fat tissue between the bones), capoff (removal of the fat cap) or fully denuded (all fat removed).
  • Broiling
  • Pan Frying
  • Roasting
  • Grilling
The shoulder of the lamb, derived from the front quarter, is the most economical cut. It is most suitable for long, slow, moist cooking to tenderize it. Quite often the shoulder is cut into shoulder chops. Lamb stew or ground meat is suitable for casserole or lamb patties, and often comes from the shoulder.
  • Braising
  • Stewing
  • Pan Frying
Lamb shanks come from the latter part of the leg and are best roasted or braised to elicit the juices from the bone. Shanks are almost always cooked in liquid, at length, until the meat starts separating from the bone. Although long slow cooking is a must, the twin rewards of flavor and unique taste are more than justified.
  • Stewing
  • Braising

Friday, June 4, 2010

Beef Cuts


This list is by no means definitive, there are probably even more names out there for the same cuts, but it's a start and will keep you from making the more common mistakes.

Many steak recipes call for marinades and not all steaks can be grilled. In fact, there are very few that can be cooked really successfully in this way. But each cut has its place in a balanced group of beef recipes, so let's take a look at them.

Blade
Sometimes called 'bolar', this steak comes from the neck, shoulder and brisket and is usually braised, but can be pan-fried or grilled after marinating. It would not be most people's first choice.

Chuck
Definitely one for braising, or for making into a casserole, which is when it comes into its own. You will need to trim it carefully. It comes from the shoulder area.

Club Steak
This is the same as wing rib and is for roasting. A superb cut of meat and you will pay accordingly, if you can get hold of some. Most of it goes to hotels and restaurants. It's a relatively small part of the carcass comprising the last two ribs.

Eye Fillet
Also known as the tenderloin, this is usually and justifiably the most expensive cut. There's not very much of it and it's found under the sirloin, or middle back. It's excellent for the barbecue and the broiler. It is also chopped finely and eaten raw, as in Steak Tartare.

Fillet
Sometimes called 'Undercut', this is excellent for the barbecue, grilling or pan frying. Some braising recipes also stipulate it. It's the tail end of the eye fillet.

Flank
This is the unkindest cut of all and comes from the underside of the carcass, just forward of the back legs. It's good for braising and casseroles, but requires extended cooking. It's excellent in slow cookers such as crock-pots.

New York Cut
That's what we Aussies call it, but in fact it's the famous English Porterhouse, the French entrec?te and arguably the tastiest of all the steaks. It requires a little patience to remove the filament of gristle just under the fat, but it's worth the effort. This steak is one of two that makes up the T-bone and is also called the Sirloin Steak.

Rib Steak
It's pretty unusual to come across this cut as a steak. It's usually served as a standing rib roast which is probably the best use for it. The steaks are huge and cut from the back-end of the 'hump'. You would barbecue, pan-fry or grill these, though they could be braised.

Rump
As you would expect, this steak is from the rump of the beast and is good for barbecue, broiler and skillet. It may also be braised.

Scotch fillet
Also call club steak and rib-eye. It comes from the same part of the beast as the rib steaks and can be braised or, after marinating, pan-fried or grilled. Also cooks well on the barbecue, but needs a good marinade.

T-bone
This is really two steaks in one. It has the Porterhouse on one side and the fillet on the other. It can be barbecued, grilled or pan-fried, and responds well to a light marinade.

Topside
In Australia this is called Round Steak and is often used for fish bait. It has another life, however, and is good for braising or making beef olives. It also casseroles reasonably well and makes a good goulash.

From time to time you may come across other minor cuts such as 'crosscut blade' or 'flat bone sirloin'. Generally speaking these are only good for casseroling or dishes where extended cooking is required.