Food From Around The World part 2

Indonesian Food

Coto Makassar

Coto makassar is one of Indonesian food. This food is South Sulawesi's traditional food. Coto makassar is usuall served by ketupat or buras..Ketupat looks like a rice that we put it into the pandan leaves. If you like eat innards you must try this...
How to make it??? Check this out...

Material:
1 kg beef
1 / 2 kg lung (fried, separate, get in the jar)
2 liters of rice water / starch
5 lemongrass, crushed
5 bay leaves
250 grams of peanuts, fried, mashed
3 tablespoons cooking oil, for sauteing
5 cm ginger, crushed
One vertebra galangal, smashed
Seasoning mashed:
10 cloves garlic
8 cloves roasted hazelnut
1sdm roasted coriander
1 tsp roasted cumin
1 tablespoon salt
1 teaspoon pepper.
Complement:
fried onions
scallions
chopped celery
Tauco sauce:
- Puree the 10 pieces of red onion, 5 cloves garlic, chili 10 pieces of braised short curly.
- 100 grams Tauco are sauteed with 6 tablespoons of cooking oil until cooked, add salt and brown sugar to taste. Mix together ingredients’ve just mashed.

Method:

1. If pake tripe or liver, boiled separately until soft, remove, drain, cut into cubes.
2. Boiled beef soup with water, lemon grass, galangal, ginger and bay leaves. Once cooked lift, drained, diced.
3. Heat oil, saute the spice paste until fragrant, add to the broth, add fried peanuts, bring to a boil.
4. Presentation: Prepare a bowl, fill with meat and tripe and liver and lung also had the reply from the jar. Sprinkle the fried onions (delicious banyak2), scallions and celery, served with a diamond and tauco sauce .
5. Serve warm.
Happy cooking!!!

Plain Rice

Maybe some of you will laugh because i write this for my blog.You laugh because you are Indonesian but we never think that some people who come from another country never and don't know about plain rice. Indonesia usually named plain rice as "Nasi Putih" You can add many vegetables to eat together with this or you can add boiled egg.So guys if you wonderring how to make this plain rice you can try to read this and don't forget to try by yourself at home...Happy cooking guys... 

Ingredients:

Large, non-stick pot
Strainer, with small holes
Rice, 3 cups uncooked (Preferably Indian Basmati Rice)
Olive oil, 2 tablespoons
Salt, 1 teaspoon
Water, 5 cups
Pour 5 cups of water, 1/2 tablespoon of olive oil, 1 teaspoon salt into the large non-stick pot, and bring to boil on high heat. Pour rice into pot, and allow it to cook like spagetti. If the water is running out, add more water. To tell you the truth, I never stick to any sort order with how much things to add. The key is that you need plenty of water to cook the rice in.
When the rice is 80% cooked, like in 10 minutes or so, take one grain and press it between thumb and index finger. It should be still a little hard in the middle, so don't overcook. Strin rice in a strainer with small holes, because it would not be a good thing to feed your rice to the garbage disposal. Wash out some of the rice starch with cold water, and drain all water.
Pour the rest of the olive oil (1 1/2 tablespoon) in the pot and pour drained rice back into the pot, put on the lid, and leave on high heat for 3-4 minutes, allowing steam to build. Peak under the lid to see if you have steam, if so, reduce heat, and let rice cook on low heat for 10-15 minutes. The key is to keep the heat high, until steam builds in the pot, and then lower heat to prevent burning.

Tips

Different rice behave differently. The reason we started cooking the rice with so much water is because we would strain the rice. Once the rice is strained, and you are at the steaming stage, adding water to the steaming rice is only for when you feel the rice is not soft, or not enough steam is present.
The olive oil under the rice lets the bottom turn golden and crunchy, and very appetizing.
The Basmati rice cooks much better than the regular rice with this recipe.


^{Happy cooking,pal..Enjoy your trip with me in food from around the world..^^}

Food From Around The World Part I

AUSTRALIAN FOOD

Fresh Apricot

A crunchy topping sets off apricots which are so flavorful you do not have to add much to them. Prep and Cook Time: about 1 hour. Notes: If using supermarket apricots, cut each into quarters, increase lemon juice to 2 tbsp. and granulated  sugar to 1/2 cup, and mix a pinch each of cinnamon, ginger, and nutmeg into the fruit before baking.

  *Makes 8 servings

Ingredients

• 1/2  cup  butter
• 1/2  cup  all-purpose flour
• 1/2  teaspoon  ground cinnamon
• 1/2  teaspoon  ginger
• 1/2  teaspoon  nutmeg
• 1/4  teaspoon  ground cloves
• 1/4  teaspoon  salt
• 1/3  cup  packed dark brown sugar
• 2/3  cup  quick-cooking rolled oats
• 1/3  cup  golden raisins (optional)
• 1/3  cup  chopped pecans
• 5  cups  pitted and halved fresh apricots (preferably Blenheim; about 15 apricots)
• 1  tablespoon  fresh lemon juice
• 1/4  cup  granulated sugar

  

Preparation

1. Preheat oven to 350° and grease an 8- by 8-in. baking pan. Melt butter and let cool. Whisk together flour, cinnamon, ginger, nutmeg, cloves, salt, and brown sugar. Stir in oats, raisins (if using), and pecans, then stir in melted butter.
2. Toss apricots with lemon juice and granulated sugar and spread in baking pan. Squeeze topping into shaggy chunks and scatter over apricots. Bake until bubbling, 40 to 50 minutes; cool at least 30 minutes, and serve with vanilla ice cream.
You can add another ice cream beside vanilla ice cream..You can add chocolate ice cream too with cherri on top

NEW ZEALAND FOOD 

Tuna and Sweet Potato (Kumera) Patties

Ingredients

• 1 medium about 300g orange sweet potato, peeled, coarsely chopped
• 1 (425 g) can tuna in water, drained
• 2 eggs, lightly whisked
• 25 g dried breadcrumbs (packaged)
• 1 -2 tablespoon fresh parsley, chopped
• salt & freshly ground black pepper
• 1 tablespoon olive oil 

Preparation

1.  Steam the kumera in the microwave until tender.
2.  Drain and refresh under cold running water. Transfer to a large bowl.
3.  Use a potato masher or fork to mash the sweet potato until coarsely mashed. Add the tuna, egg, parsley and breadcrumbs, and stir until well combined. Season with salt and pepper.
4. Divide the tuna mixture into 8 equal portions.
5. Use wet hands to shape portions into 8cm patties.
6. Heat oil in a large non-stick frying pan over medium-high heat.
7. Add the patties and cook for 3-4 minutes each side or until golden brown. Remove from heat.
8. Divide among serving plates and season with salt and pepper.
9. Serve with lemon wedges, fries and a garden salad.

A traditional Cook Islands breakfast 
    Papaya fruit is a traditional breakfast in the cook islands. Papaya Papaya is used is not arbitrary. But the papaya are already mature and ready to eat. Papaya is ripe usually reddish in color and very sweet when eaten rasanya.This Heavenly fruit is available all year round anywhere in the Cook Islands. Try the local stores, marketplace, ask any local person you meet. Usually they add lemon or lime juice as flavorings. Well now most unique part of this tradition.  
      Find a dry coconut. If you are out walking look for a fallen coconut, shake it and listen for the sound of fluid Within the nut and then find a local and ask your neighbor to help you by giving you Some lessons. Number one lesson, Husking, Open the coconut number two, number three Scrape the coconut. The coconut scraper May look like a deadly weapon but it helps you perform a seemingly Difficult task with the greatest ease. There are Some very fine examples of these made locally in the Arasena Gallery. This is the raw material needed for a beautiful breakfast

Method
       Wash and cut in half the pawpaw, scrape out the seeds with a spoon. Save the seeds, we can make a dressing for the garden salad with it. Cut a tiny slice from the base to allow pawpaw half to sit upright on your plate. Cut lemon or lime wedges and squeeze juice of a wedge or two over the fruit, pile on the scraped threads of coconut flesh. Garnish with a sprig of mint. Scoop a mouthful of sweet pawpaw and coconut with your spoon and partake.
        If a papaya is not too big but you have to share, I suggest you wash, seeded and peeled and sliced evenly to share the same portion of your friends are lucky. On each plate place a slice of lemon and a mound of scraped coconut meat, garnish with mint leaves. Not enough plates? Use a round coconut shell, it makes a very good bowl. To have a moist mixture, press a few scraped coconut meat wrapped in muslin cloth or similar to extract the coconut milk, to fruit.

ENJOY IT,FRIEND...!! Wait for another recipe from around the world..See you.. 

British Food

Steak Fish

Recipe contributed by my wife Judy Perin

Ingredients

2 pounds of fresh steak fish Flour Salt and pepper to taste

Preparation

Mix the flour with salt and pepper and set aside. Prepare fish to be cooked by skinning, beheading and de-boning. Place on a towel and pat dry. Dredge the steak fish in the flour mixture and shake off excess flour. Set on a platter and let stand for a few minutes. Heat frying pan oil. Once the oil is hot enough place steak fish in hot oil mixture. Fry about 5 minutes on one side until golden brown. Use a spatula to carefully turn the fish. Cook 3 to 5 more minutes longer, taking care not to overcook. Remove from oil and place on plate. Serve warm with fresh lemon wedges on the side.

Chicken and Pear Salad 

 

2 Chicken Breasts
2 Pears
Salad Leaves ( Sweet & crunchy)
Cheshire Cheese
Pine Nuts
Cherry Tomatoes

Salad Dressing suggestion:
olive oil
clear honey
balsamic vinager

Cooking Instructions
Griddle chicken breasts until cooked all the way through, slice into small strips and toss togeather with salad leaves, chopped pears and cherry tomatoes.

Add pine nuts to a dry frying pan and toast untill golden brown, add this to salad. For a dressing, mix together olive oil, clear honey and balsamic vinager and add to salad.

Finish off by chopping cheshire cheese into cubes and sprinkling on top.

Temp: 450º F Time: 10 - 15 min. I use a glass pie plate so if you also do, turn the heat down to 425°F. 

This food is British food..If you want to know how the taste lets try to make it...

Enjoy my friend...

Beverages...Enjoy It

This recipe is excellent for gift giving. Simply make the recipe, package in jars and use a festive ribbon to attach a decorative label with preparation instructions.This a simple recipe..You can try it at home. Delicious drink will accompany you to day dreaming..Try it


Peppermint Cocoa Fusion

2 cups (about 10 envelopes) Rich Chocolate NESTLÉ® CARNATION® Hot Cocoa Mix
12 peppermint candies

1. Place cocoa mix and candies in food processor or blender; cover. Process until candies are crushed. Store in airtight container.
2. To Make One Serving: Place 3 tablespoons Peppermint Cocoa Fusion in mug; stir in 1 cup hot milk or water. Serve immediately.
   To Make One Serving: 
    Place 3 tablespoons Peppermint Cocoa Fusion in mug; stir in 1 cup hot milk or water. Serve immediately.
   Makes 12 servings.
   Note: This recipe can easily be made in a fat free version by substituting Fat Free NESTLÉ CARNATION Hot Cocoa Mix and fat free milk.
   
   
   This Chocolate Milk Shake tastes just like the ones you had as a kid.
   Chocolate Milk Shake
   

   1 cup (about 2 scoops) vanilla frozen yogurt
   1 packet Rich Milk Chocolate NESTLÉ® CARNATION® INSTANT BREAKFAST Nutritional Energy Drink
   1/2 cup milk







3. Place frozen yogurt, Carnation Instant Breakfast and milk in blender; cover. Blend until smooth.

Makes 1 serving.

This super fruit-filled smoothie is superfood for the heart and brain!

Fruity Smoothie

1 large DOLE Banana peeled
1 (8-ounce) can DOLE Pineapple Chunks, drained
1 cup DOLE Fresh or Fresh Frozen Strawberries partially thawed
1 cup nonfat strawberry yogurt
2 tablespoons soy or whey protein powder

1. Slice banana into blender or food processor. Add pineapple, strawberries, yogurt, and protein powder.
2. Pour into glasses and serve immediately.

Variations: Replace 1 cup strawberries and nonfat strawberry yogurt with:

Peach: 1 cup DOLE Fresh Frozen Sliced Peaches and nonfat peach yogurt

Raspberry: 1 cup DOLE Fresh or Fresh Frozen Raspberries and nonfat mixed-berry yogurt

Blueberry: 1 cup DOLE Fresh Frozen Blueberries and nonfat blueberry yogurt

Mixed Berry: 1 cup DOLE Fresh Frozen Mixed Berries and nonfat mixed-berry yogurt

Makes 3 servings.

Nutrition Information Per Serving: 172 calories, 1g fat (0g sat.), 4mg cholesterol, 77mg sodium, 38g carbohydrate (4g dietary fiber, 29g sugars), 5g protein, 1% vitamin A, 23% vitamin C, 10% calcium, 4% iron, 9% potassium, 3% folate..

Looks like this is the easy way to relax..So friend lets try to make it..I've try it and Wow how amazing the taste..If you want to ask me about the recipe you can give me a comment and i will answer all your question..Another time i will give you another delicious recipe..See you

Smoked Bacon Wrapped Jumbo Shrimp & Twice Baked Potato with Lobster – White Cheddar Sauce

This is the new menu of some restaurant. Smeels good. Chef David Holben,  will help us to try to make the recipe below.  Follow the steps and we can get the desired results. Step by step will help you .. Remember do not skip any steps there. Let's try it.

Made with:

Nueske’s Applewood Smoked Bacon

Appetizer Serves 4

Ingredients:
4 each Shrimp U7, (peeled and deveined with tail on)
4 Slices Applewood Smoked Bacon (cut in half)
1 tspn. Course Ground Pepper

Procedure:
Wrap the shrimp with one slice of bacon and secure with a tooth pick. Season with salt and coarse black pepper.

For the Shrimp Sauce
1/4 cup Olive Oil
2 each Interior Lobster Heads (split and cut into 6 pieces)
1 qt. Shrimp Shells
1/2 cup Shallots (cut in small dice)
1/4 cup Paprika
1/4 cup Tomato Paste
4 cups White Wine
1/4 cup Red Ruby Port
2 cups Water
1 qt Heavy Cream
TT Salt, Pepper, Cayenne and Brandy
3 tbls. Butter (unsalted)

Procedure:
1. Sear the lobster heads and shrimp shells in the olive oil in a hot stainless steel pan. Being careful not to brown the lobster heads, add the shallots and cook until they are tender. Then add the paprika being careful not to burn it or it will turn bitter. Add the tomato paste and cook slowly for about 10 to 15 minutes.

2. Deglaze with the wines and let reduce until almost dry. Add the water and cream, then cook slowly for 30 minutes. Purée in the blender and strain through a fine sieve.

3. Season with salt, pepper, brandy and cayenne to taste. Blend the sauce with 3 TBL of butter in the blender. Preheat oven to 350 degrees

For the Potatoes
2 each Idaho (60 count bakers)
2 tbls. Olive Oil
1 tbls. Kosher Salt
10 Garlic Cloves
1 tbls. Sugar
2 tbls. Butter
1/4 cup Sour Cream
2 tbls. Butter
TT Salt and Pepper

Procedure:
1. Place the garlic in a small sauté pan and barely cover with water. Add one tablespoon of butter and one tablespoon of sugar. Cook slowly until the liquid is absorbed and the garlic is tender. If the garlic is not soft, add a little more water. Let the garlic begin to caramelize and deglaze with the wine, and remove from the stove.

2. Rub the potatoes with olive oil and sprinkle with kosher salt. Bake at 350 degrees for approximately one hour until tender when squeezed. Let cool for one hour. Cut the potato in half crosswise. Cut a small amount off of each end so they will stand up. Scoop out the interior of the potato with a small spoon making sure not to pierce a hole in the bottom. Smash the potato pulp with the garlic, sour cream, butter, salt and pepper. Fill the potato shells with the purée 3/4 full. Set aside.

3. Grill the shrimp over a mesquite grill until the shrimp is cooked through and the bacon is crispy, about three to four minutes on each side.

For the Cheddar Sauce
1 1/2 cups Béchamel
4 oz. Sharp White English Cheddar Cheese
1 tspn. Worcestershire

Procedure:
1. Bring the béchamel to a boil and stir in the cheddar and worcestershire.

2. Place the stuffed potatoes in the oven until hot. On a warm plate place the potato in the center. Ladle about 2 oz of lobster sauce inside the potato. Surround the potato with the cheddar sauce. Place the shrimp inside the potatoes with the tails sticking out.

3. Arrange the crispy plantains and the chives in the center. Sprinkle with the diced tomato.

By Chef David Holben, Culpeppers, Dallas, TX