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






Friday, November 29, 2013

Cauliflower, Cabbage, and Carrot Achar (Malaysian-Style Pickle)


MAKES 5 CUPS

INGREDIENTS

  • 1½ lbs. cabbage, about ½ a small head
  • 12 oz. carrots, cut into sticks 2½” long and ⅓” thick
  • 10 oz. cauliflower, cut into 1” pieces
  • 2¼ oz. fresh turmeric, peeled and roughly chopped
  • ½ cup roasted peanuts
  • ¼ cup tamarind paste, soaked in ¼ cup boiling water, seeds and pods removed
  • 3 tbsp. fish sauce
  • 2 tbsp. vegetable oil
  • 2 tsp. chile sauce
  • 5 large garlic cloves, roughly chopped
  • 1 2” piece ginger, peeled and roughly chopped
  • ¾ cup white vinegar
  • 2 tbsp. light brown sugar
  • ½ tsp. salt
  • ⅓ cup toasted sesame seeds

INSTRUCTIONS

1. Heat oven to 200°. Bring a medium pot of salted water to a boil over high heat. Put cabbage into a sieve and blanch for 1 minute; transfer to a large bowl of ice water to stop it from cooking further, then gently shake sieve to remove excess water. Transfer to a bowl and set aside. Repeat with carrots and cauliflower, blanching for 2 minutes instead of 1. Divide the vegetables between two racks over two baking sheets in a single layer. Dry in oven 1–2 hours until dry to the touch.

2. Meanwhile, make the spice paste. In the bowl of a food processor, combine the turmeric, peanuts, tamarind, fish sauce, oil, chile sauce, garlic, and ginger and puree, scraping down the sides as necessary. Fry the paste in the bottom of a 6-qt. saucepan, stirring frequently, over medium heat for about 7 minutes until fragrant. Add the vinegar, brown sugar, salt, and 1 cup water and stir until the paste dissolves into the brine. Add all of the dried vegetables and stir to coat. Remove from heat and cover; allow to sit for 1 hour. Stir in sesame seeds. This recipe is not suitable for canning, but it will last in the refrigerator for at least a month.

Thursday, November 28, 2013

Gulai Sayur (Indonesian-Style Collard Greens Curry)


SERVES 4–6 

INGREDIENTS


1½ tsp. ground turmeric 
7 shallots, roughly chopped 
4 cloves garlic, roughly chopped 
2 red or green Thai chiles, minced 
1 3" piece ginger, peeled and thinly sliced 
2 large fresh stalks lemongrass 
3 tbsp. peanut oil 
2 tsp. sugar 
1 tsp. kosher salt, plus more to taste 
1 14-oz. can unsweetened coconut milk 
2 lbs. collard greens, stemmed and cut crosswise into ½"-wide strips 
Freshly ground black pepper, to taste 

INSTRUCTIONS

1. Combine turmeric, shallots, garlic, chiles, and ginger in a small food processor and purée, adding up to 4 tbsp. water, to form a smooth paste; set aside. Trim tip and root ends of lemongrass stalks and remove tough outer layer. Using a meat mallet, smash lemongrass to flatten and tie into a knot. 

2. Heat oil in a 6-qt. pot over medium-low heat; add reserved paste and lemongrass; cook, stirring often, until very fragrant, 10–12 minutes. Add sugar, salt, and coconut milk; bring to a simmer over medium heat. Add collards; cook, stirring occasionally, until just tender, 40 minutes. Remove lemongrass; season with salt and pepper and serve warm.

Wednesday, November 27, 2013

Bacon Caprese Salad

Bacon caprese

MAKES 2 CUPS
 

INGREDIENTS


FOR THE VINAIGRETTE:
¾ lb. bacon, diced and crisped, fat reserved
½ cup chopped celery
½ cup honey
½ cup rice vinegar
½ cup sliced shallots
¼ cup roasted garlic
1¼ tbsp. lemon juice
½ tbsp. dijon mustard
¼ cup canola oil
Kosher salt and freshly ground black pepper, to taste

FOR THE SALAD:
1 lb. fresh mozzarella, halved crosswise and thinly sliced
4 heirloom tomatoes, cut into wedges
1 tbsp. fresh marjoram leaves
 

INSTRUCTIONS

1. Make the vinaigrette: In a large food processor, process ½ lb. bacon, celery, honey, vinegar, shallots, garlic, lemon juice, and mustard until smooth. With the processor running, slowly add oil and the reserved bacon fat; season with salt and pepper.

2. Make the salad: Combine mozzarella, tomatoes, and marjoram; season with salt and pepper and drizzle with vinaigrette. Garnish with remaining bacon.

Tuesday, November 26, 2013

Lemon Mayonnaise Smashed Potato Salad


SERVES 8

INGREDIENTS

  • 2 lb. russet potatoes
  • Kosher salt and freshly ground black pepper, to taste
  • 6 egg yolks
  • 1 tbsp. sugar
  • 2 tsp. dry mustard
  • Zest of 2 lemons, plus ⅓ cup fresh lemon juice
  • 1½ cups canola oil
  • eggs, hard-boiled, peeled, and roughly chopped
  • scallions, thinly sliced

INSTRUCTIONS

1. Boil potatoes in a 4-qt. saucepan of salted water until tender, 35–40 minutes; drain and refrigerate until cold, about 1 hour. Peel and roughly chop potatoes; place in a large bowl and set aside.

2. Purée yolks, sugar, mustard, lemon zest and juice, salt, and pepper in a blender until smooth. With the motor running, slowly drizzle in oil until emulsified; pour dressing over potatoes and season with salt and pepper. Using a potato masher, gently mash potatoes until almost smooth. Stir in half each eggs and scallions. Garnish with remaining eggs and scallions.

Friday, November 22, 2013

Healthy Lemonade


Refreshingly light and sugar-reduced lemonade recipe that has all the flavor, with less empty calories than conventional lemonade.
Ingredients
Instructions
  1. Add sugar and 1 cup water to a small saucepan. Bring to a boil, stirring frequently.
  2. Once boiled, remove from heat and add to a glass pitcher.
  3. Add lemon juice and remaining water.
  4. Place in the fridge for 2-3 hours to chill.
  5. Serve with ice cubes.
Notes
To keep vegan: do not use honey
To make the lemonade safe for candida diet: use xylitol

Thursday, November 21, 2013

Mango Cream Smoothie


A creamy vegan smoothie made sweet with fresh grapes and frozen mango.
Ingredients
  • 1 cup Silk Organic Soy Milk
  • 2 cups frozen mango chunks
  • 2 tablespoons fresh lemon juice
  • 20 seedless grapes
  • 6 ice cubes
Instructions
  1. Add all ingredients to the jug of your blender in the order they are listed and blend for 20-30 seconds, until smooth.
  2. Serve immediately.
Notes
Soy milk: You could use any type of non-dairy milk that you would like to here.
Protein: For a boost of protein, add your favorite protein powder.
Grapes: the grapes are used in this recipe to add natural sweetness instead of using sugar. Feel free to use whatever grape you’d like – green, red, black, whatever!

Wednesday, November 20, 2013

Chicken Yakisoba


Ingredients
  • ½ head green cabbage 
  • 1 medium yellow onion
  • 2 medium carrots 
  • 1 small crown broccoli 
  • 2 inches fresh ginger 
  • 1 large chicken breast 
  • 2 Tbsp vegetable oil
  • 2 (3 oz.) packages ramen noodles
  • seasoning packets discarded
  • 1 tsp sesame oil (optional)
  • ¼ cup soy sauce 
  • ¼ cup worcestershire sauce 
  • 2 Tbsp ketchup 
  • (up to) 1 Tbsp sriracha hot sauce 
  • 1 Tbsp sugar 
Instructions
  1. Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
  2. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).
  3. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
  4. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

Banana Split Smoothie

Ingredients
Instructions
  1. Add all ingredients to the jug of your blender in the order they are listed and blend for 20-30 seconds, until smooth.
  2. Serve immediately.
Notes
Ice cubes: If you’re planning on using mostly frozen fruits for your smoothie, you may want to remove some of the ice from the recipe so that the smoothie blends easily. I used fresh fruit for my smoothie.
Almond Milk: I used Silk True Almond Milk, Unsweetened Original for this recipe. But you could use any type of non-dairy milk that you have on hand.

Djaj Mqualli (Chicken, Olive, and Lemon Tagine)

SERVES 6

INGREDIENTS

3 tbsp. olive oil
6 whole chicken legs
Kosher salt and freshly ground black pepper, to taste
2 large yellow onions, sliced
2 tbsp. ground coriander
2 tsp. ground white pepper
2 tsp. ground ginger
1 tsp. ground turmeric
½ tsp. crushed saffron threads
1½ cups chicken stock
6 oz. green olives, cracked
2 tbsp. unsalted butter
1 tbsp. finely chopped parsley
2 tsp. finely chopped cilantro
2 jarred preserved lemons, cut into slices

INSTRUCTIONS

Heat oven to 350°. Heat oil in an 8–qt. Dutch oven over medium-high heat. Season chicken with salt and pepper; add to pot and cook, turning, until browned, 12 to 15 minutes. Transfer chicken to a plate. Add onions to pot; cook until golden, 10 to 12 minutes. Add spices; cook for 2 minutes. Return chicken to pot with stock; boil. Bake chicken, covered, until tender, 35 to 40 minutes. Stir in olives, butter, parsley, cilantro, and lemons into pot, and cook for 6 minutes. Serve with rice or flatbread.