Ayam Goreng Lengkuas (Galangal Fried Chicken Recipe)

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Dec 252011
 

Ingredients:
1 kg Chicken, cut into 8 pieces
4 tbsp Shredded galangal
5 tbsp Oil
2 Salam leaves or bay leaves as substitute
1 stalk Lemon grass, bruised
Oil for deep-frying

Spices:
3 cloves Garlic
5 Shallots
3 Candlenuts, roasted
1 tsp Tamarind
1 tsp Chopped turmeric
Salt and sugar to taste

Method :

  1. Combine chicken with ground spices and shredded galangal and mix thoroughly.
  2. Heat oil in a frying pan and fry the chicken.
  3. Add salam leaves and lemon grass.
  4. Cover the pan and fry over low heat, adding a little water if necessary.
  5. Remove the chicken when it is half-cooked.
  6. Deep fry the chicken until golden brown, then drain.
  7. Serve the chicken with fried shredded galangal sprink

Image source:
http://www.jphpk.gov.my

Content source:
http://www.asianonlinerecipes.com

Kue Lumpur (Indonesian Mud Cake)

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Dec 252011
 

Ingredients:

75 g margarine or butter
250 ml water
150 g flour, sifted
100 g sugar
1/4 tsp salt
1 tsp vanilla
6 eggs
450 ml coconut cream
100 g raisins
100 g coconut, flesh, slivered

How to:
  1. Melt the margarine/butter in the water, add the flour and blend it until smooth. Add the sugar, salt and vanilla. When the batter is well blended, take off the fire and cool down.

  2. Break the eggs one by one into the batter, beating well after each addition. Add the santan (coconut milk) little by little and beat until batter is smooth.

  3. Heat the mud cake molds, oil them and fill them ¾ full. Cover with their heated kuds and cook until they are half done. Open the lids and cook until they are half done. Open the lids and scatter a few raisins and coconut slivers on top.

  4. Cover again and continue cooking for about 5 minutes. Unmold and serve.

Jane Dorion~ Make Ahead Meals For Busy Moms Cookbook Review and Giveaway

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Dec 252011
 

THIS GIVEAWAY IS NOW CLOSED

When I received Jane’s Cookbook in the mail I was excited. I love cookbooks. I received this cookbook a few weeks ago but due to some current difficulties I am just now getting to post the review and giveaway. Sorry about that! It was hard deciding what recipe I liked the best.I saw so many yummy recipes including
Chicken Enchiladas,Make-Ahead Coffee Cake,Spicy Corn Chowder and Peanut Butter Fudge.

Jane’s cookbook Make Ahead Meals for Busy Moms is perfect for moms on the go that don’t have a lot of time to cook Jane’s cookbook encourages making meals in advance and freezing them makes eating at home a great way to save money and time. With so many pages of yummy recipes, you will be sure to be pleased. In the cookbook you will find appetizers, breakfast and brunch recipes. desserts, main dishes, side dishes and soups. You can also visit her blog for some yummy recipes.

Jane Doiron is an elementary school teacher who lives in Massachusetts. Being a busy mom herself with two boys she prepares fabulous  make-ahead meals  that the whole family loves.

For this review I had my eye on the Peanut Butter Fudge recipe. I wanted to make a yummy treat to take to work tomorrow. Since everyone on my shift loves peanut butter, I knew that this yummy fudge recipe would be a hit. But was it good? You bet it was!  I will most definitely be making this recipe again. I apologize for not having pics of the recipe. I dropped my camera and I need to get it repaired.

Peanut Butter Fudge
3 cups sugar
3/4 cup milk
1/2 cup flour
1 cup peanut butter
1 cup marshmallow fluff
1/2 cup walnuts

~A Day Ahead~

 Spray a 7×5 x 1 1/2 inch baking dish with nonstick spray. In a 2 quart saucepan stir sugar and  milk and   heat  until   boiling. Turn heat off and quickly whisk in the flour, peanut butter, marshmallow, and walnuts. Spread mixture into pan with the back of a spoon. Cool on wire rack. Cut into squares. Cover and store at room temperature.


To Enter Giveaway:

Want to win a copy of Make-Ahead Meals For Busy Moms? Leave a comment below stating why you would like to win this cookbook.

Giveaway Starts 2/6 Ends 2/10.

Like My Giveaways And Recipes? Please take the time to help our site by voting on the MOM CENTRAL button on the sidebar. Thanks!!

Disclosure: I received for the review a copy of Make-Ahead Meals For Busy Moms cookbook. No other compensation was received. Winner will be chosen using Random.Org. Winner will have 48 hours to respond or another winner will be chosen. Please leave a valid email address where I can contact you.

Kepiting Kari(Indonesian Curried Crab)

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Dec 252011
 




Ingredients

  • 4 crabs
  • 6 Shallots
  • 2 Stalks lemon grass
  • 2 tsp Tamarind
  • 1/2 cup Boiling water
  • 1 Handful coriander leaves
  • 3 Cloves garlic
  • 1 tbs Fresh galangal
  • 2 To 3 birdseye chillies, -seeded
  • 4 Candlenuts
  • 1 t Blachan
  • 1 t Tumeric
  • Salt and pepper to taste
  • 3 tbs Oil
  • 2 cups Coconut milk

Directions

  1. Cut the 4 crabs into quarters with a cleaver or large knife. With a hammer, gently crack the claws and harder sections of shell.
  2. Finely chop 6 shallots and 2 stalks lemon grass. Steep 2 teaspoons tamarind in half a cup of boiling water. Chop a handful of fresh coriander leaves.
  3. In a food processor, grind together 3 cloves garlic, 1 tablespoon fresh galangal, 2-3 birdseye chillies, seeded, 4 candlenuts (or substitute 8-10 cashews) and 1 teaspoon blachan (hard dark brown shrimp paste), 1 teaspoon turmeric and salt and pepper to taste. Heat 3 tablespoons oil in a large wok or pan, and fry the paste until fragrant. Add shallots, lemon grass, crab pieces and 2 cups coconut milk.
  4. Simmer for quarter of an hour. Strain the tamarind water and add half to the sauce. Taste and add more if you wish. Ladle curvy into a serving dish and scatter the fresh coriander on top. Serve with plain rice.

Fulfill your desire for more of Indonesian Food Adventure, Read the Guide First…
“Lonely Planet World Food: Indonesia (Lonely Planet World Food Guides)”

Ayam Goreng Kremes (Fried Chicken with Crispy Batter)

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Dec 242011
 

Main Ingredients:
1 Chicken, whole or cut into several pieces
3 Lime leaves
3 Bay leaves
1 piece Galangal


Blended Seasoning:

6 Shallots
6 Garlic
1 tbsp Coriander
1 tsp Pepper
1 piece Ginger
1 tsp Cumin
a little Turmeric (optional)
2 tbsp Salt

Kremes (Crispy Batter) Ingredients:

1 cup Chicken Broth
1/4 cup Rice Flour (add Tapioca, optional)
1 egg, beaten flat
1 cup water

Directions:

1. Boil chicken with main and blended ingredients until tender, remove chicken from the cooking water.

2. Fry the chicken until the yellow (unless you like to overcook a little bit).

3. Mix all “Kremes” ingredients, fry per one spoon in hot oil with a rather large fire. Fry until dry. Lift them.

4. Serve chicken with sprinkles of “Kremes”.


Recipe source:
http://mamieksyamil.multiply.com/recipes/item/64/Ayam_Goreng_Kremes

Image source:
http://preistiaimooeth.files.wordpress.com/2008/11/ayam-kremes.jpg

A Cure for the Common Quail

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Dec 242011
 

Hopefully you’ve been playing along at home, and now have a nice batch of cured lemons to start experimenting with. If not, you can catch-up in no time – just check out this video recipe for Thomas Keller’s cured lemons posted last week.

I ended up using these lovely lemons in a super-simple, but really gorgeous roast quail recipe. This would make a great special occasion first course, and really shows off the unique flavor of the preserved lemons. The recipe is stark, because I really wanted to taste what the lemons could do.

I usually don’t tell you how to eat, but here I’m going to. You want to make sure each bite of quail has at least a tiny piece of the preserved lemon mashed on to it.

You can gauge your own personal tolerance for how much of the condiment to use, but it totally makes the bite. The way just a little bit draws out the flavors of the meat is a lot of fun.

I know many of you will ask, so I’ll tell you right up front, you can find quail. Higher-end stores like Whole Foods will carry them frozen, and any decent poultry purveyor can find some for you. If all else fails, you can simply order them online.

If you can’t find quail, you can easily adjust this for game hens, or even chicken breasts (using the slice of cured lemon under the skin). By the way, I was thrilled with how my lemons turned out, especially in this recipe, and would love to hear what your experiences are. Enjoy!

Bonus Coverage: If you’re as big a Thomas Keller fan as I am, check out this great post by YumSugar about the chef’s demo, “The World’s Best Preserves,” from the 2010 Food & Wine Classic in Aspen. That’s where this whole cured lemons obsession started for me.

[youtube=http://www.youtube.com/watch?v=QsC8__3lwO0]

Ingredients:
4 whole quail
salt and freshly ground black pepper to taste
1 tablespoon olive oil
1/2 teaspoon cumin
1/4 teaspoon coriander
pinch cayenne, optional
1 cup chicken broth
1 slice cured lemon, minced fine

Cranberry Turkey Crostini

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Dec 242011
 

(this is an appetizer)

Cranberry Turkey Crostini

Servings: 30 Category: Low Fat Method: Broiled

Time: Prep: 30 min. + chilling

Calories: 79 Fat: 3 g Saturated Fat: 3 g Cholesterol: 8 mg

Sodium: 131 mg Carbohydrate: 11 g Fiber: 1 g Protein: 3 g

Diabetic Exchange: 1 starch, 1/2 fat

Ingredients

1 package (12 oz) fresh or frozen cranberries

1 medium tangerine, peeled and seeded

1/2 cup red wine vinegar

1/4 cup chopped shallots

1/2 cup sugar

1/4 cup chopped seeded jalapeno peppers

1/4 teaspoon pepper

30 slices French bread (1/4 inch thick)

Cooking spray

1 package (8 oz) reduced-fat cream cheese

1/2 pound shaved deli smoked turkey (or shaved deli chicken)

Directions:

Place cranberries and tangerine in a food processor; cover and process until coarsely chopped. Set aside.

In a small saucepan, bring vinegar and shallots to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture is reduced to 1/3 cup, stirring occasionally. Stir in the sugar, jalapenos, pepper and reserved cranberry mixture. Cook for 5 minutes over medium heat, stirring frequently. Transfer to a small bowl; refrigerate until chilled.

Place bread on ungreased baking sheets; lightly spray bread on both sides with cooking spray. Broil 3 to 4 inches from the heat for 1 – 2 min on each side or until lightly browned. Spread each slice with 1-1/2 teaspoons cream cheese; top with turkey (or chicken) and 1 tablespoon cranberry mixture.

Yield: 2-1/2 dozen.

Chicken Pumpkin Corn Chowder

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Dec 242011
 

Ingredients:
2 Tbs butter
1 small onion, minced
1 (10 oz) package frozen whole kernel corn, thawed
1 (16 oz) can pumpkin
2 cups water
2 chicken bouillon cubes
1 Tbs sugar
1 1/2 teaspoons salt
1/8 teaspoon ground cinnamon
2 cups half-and-half cream
1 large chicken breast (cooked and chopped)

Instructions:
Melt butter in Dutch oven. Add onion and saute’ until tender. Add corn and cook, stirring occasionally, two to three minutes.

Stir in pumpkin and next five ingredients. Bring to a boil. Reduce heat and simmer five minutes. Stir in half-and-half and cook until thoroughly heated. Do not boil. Pack in a thermos for a hot meal on the go.

yields seven cups

A Vegetarian Shepherd’s Pie is Called a What?

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Dec 242011
 

This photo is from a video shoot I just did for About.com on “How to Make Shepherd’s Pie.” I will post the recipe here as soon as it goes “live” so you can make a pan for your flock.

I’m also brainstorming a video recipe for vegetarian Shepherd’s pie, based on caramelized mushrooms.

Although I know a few people that would be perfect for the challenge of herding vegetables, “Vegetarian Shepherd’s Pie” is a pretty silly name for obvious reasons.

So, I’d like a little help coming up with a name. Here are a few ideas I have so far: Forager’s Pie, Gardener’s Pie, Vegetable-Murder’s Pie, and Worker’s Collective Pie. Let me know if any of those appeal to you, or give me your own ideas. Thanks!

Paula’s New Potato And Green Bean Salad

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Dec 242011
 

I am a big Paula Deen fan. I enjoy her show on Food Network and love trying her recipes.Paula puts a new spin on a potato salad using red potatoes and green beans.This side dish is perfect to serve with chicken, or beef. Hope you enjoy this recipe.
[youtube=http://www.youtube.com/watch?v=6ir2yrhn9Zg]

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