Roti John

Roti John, essentially an omelette sandwich, is a popular Malay snack in Singapore and Malaysia

INGREDIENTS (approximate only; makes about 6 pieces)
100g or more mince (can be beef or mutton), seasoned with curry powder, salt and pepper
sliced onions
sliced red chilies
sliced green chilies
2 eggs (depending on size)
one baguette, halved and cut into 6-inch portions
chili/tomato sauce
METHOD
1. Pan-fry mince until fairly dry (you can add minced clove of garlic too if you like)
2. Mix in a bowl the cooked mince, onions, chilies and egg (see photo above)
3. Scoop some of the egg-mince mixture onto cut-side of baguette and press it down gently to secure it on the bread
4. Pan or griddle-fry mixture side in a little bit of hot oil until golden brown
5. Enjoy with chili or tomato sauce or both!

Laksa

Ingredients:

• 2 small blue mackerel – cleaned
• 4 cups cold wter
• ½ tsp salt
• 2 cups tamarind water
• 2 stalks sliced lemon grass – white part
• 2 tsp turmeric
• 1 tbsp blachan
• 5 dried chilies – soaked, drained and chopped
• 1 in galangal or ginger – chopped
• 1 tbsp sugar
• 350g/11oz thick rice noodles [laksa noodles]

Steps:

1. Cut fish into four pieces each
2. Add fish pieces to boiling salted water
3. Reduce heat
4. Simmer – 5 minutes
5. Remove fish
6. Flake off flesh by hand
7. Set aside
8. Put fish heads and bones back in water
9. Add tamarind water
10. Simmer – 10 minutes
11. Strain
12. Blend lemon grass turmeric, blachan, chilies and galangal into a paste
13. Add to fish stock
14. Stir in sugar
15. Simmer – 10 minutes
16. Add fish
17. Pour boiling water over noodles
18. Drain and divide noodles into four bowls
19. Add soup
20. Garnish as desired

Serves 4

SugarCane Juice

 

Juice of sugar cane is a type of drink frequently in South Asia, Asia, Latin America and other countries where sugar cane is grown commercially.
Evaporated cane juice is a healthier alternative to refined white sugar, mainly because it does not suffer the same duration of treatment, the white sugar. This allows the evaporated cane juice for most nutrients that are present in the cane to maintain.

Regions
Hong Kong
In early 1970 began providing street vendors crushed cane juice sugar in Hong Kong. A customer wants to pay a small fee and the cane would be a great machine to the ground. The juice is 100% natural. The popularity would mean that the sugar cane drinks bottles sold in supermarkets, like the park SHOP.
Zanzibar
In Zanzibar, street vendors crush sugar cane with small amounts of ginger and lime. This concoction is cooler than sugar commercially available, the cane juice found in cans.
Pakistan
In Pakistan, the juice of sugar cane is sold fresh on street vendors only, as the sap begins to darken very quickly due to oxidation. It is sold in jars with or without ice. Juice sugarcane juice is the national of Pakistan.
India

India is growing, large quantities of sugar cane and has a regular sugar industry, which is the largest consumer of sugar cane. However, the juice of sugar cane is known throughout the country. Vendors crush on roads and sell the juice. Small pieces of ginger, mint and lemon are also with the powdered sugar and spices with refreshments, add the juice. Some people prefer the tube to chew and suck the juice. Sales up during the holidays.
Vietnam
Juice of sugar cane is also very popular in Vietnam as a refreshing drink in the hot Vietnamese climate. Juice of sugar cane is for most small street stalls in Vietnam are available, often sold with a popular beverage in Asia. Previously, the juice of cane sugar in small plastic bags with ice and was sold on the open end with a rubber band around a straw connected filled. Buyers could then suck the drink through a straw. There is movement in the sale of cane juice sugar in cups white foam as it is now common in Vietnam.
Brazil
In Brazil, especially with lemon, which gives it a special taste. Caldo de Cana garapa are both synonyms for the juice of sugar cane.

 

Murtabak

Martabak or Murtabak, an Indian Muslim dish (Mamak) tend to Malaysia, Indonesia, Singapore, Brunei and Yemen where found in Motabbag (called in Arabic), which means 'The Folded, it may be the name of Arab origin.
It is a thin layer of minced meat, is usually filled with meat made from flour and baked on a baking sheet until it is golden brown. Fillings, including eggs, garlic and onion.
Martabak / Murtabak with cucumbers and onions, curry sauce and bowl. In short, it is only prata bread, or bread with fillings canai.
Edges and a soft, but the crispy dough gummy. Drowned With each bite, egg and minced in a liberal mix. Meat is generally well prepared and already taste with herbs and spices. If pay is good, you will also come with a dip in the juice, the curry is.
Murtabak
Content: Store pratha or thin pancakes ,abducted eggs bought, diced tomatoes, onions, minced splash of curry powder, turmeric powder Dash
As in the pan: Heat a little oil, then onion until translucent, and in the ground. Add minced meat, curry and turmeric powder and fry until cooked. Add diced tomatoes, then egg. When the mixture is cooked separate sentence. Frozen dough thin flat pancakes on hot / PAN, when nicely browned, before adding anything - fried meat pancake mix and pressed. In the middle (like an envelope) and heat through for a while, turn the pancake.

Biryani Rice

Biryani was in India and Pakistan by Muslim travelers and local variants, and this record are not only popular in India and Pakistan, but also in the Arab states on the Persian Gulf, Iraq, Iran, Afghanistan, Bangladesh, and among Muslims in Sri Lanka.

Fried Mee

Ingredients
Sauce:

1 tbsp light soy sauce

1 tbsp dark soy sauce

3 tbsp tomato ketchup

3 tbsp water

¼ tsp ground pepper
Grind finely:

3 – 4 fresh red chillies

4 large cloves garlic

3 pcs firm white tofu

2 medium-size potatoes

½ cup oil

1 onion, halved and sliced thinly

2 small ripe tomatoes, cut into thin wedges

2 cups (loosely-packed) mustard greens (sawi), plucked into 5 cm lengths

1 ½ cups (loosely-packed) cabbage, shredded 1 cm thick

500 g fresh yellow wheat noodles (place in a colander and rinse quickly under the tap to rid of excess oil)

1 ½ cups bean sprouts
Garnish:

3 tbsp crisp, fried shallots

3 tbsp spring onion, sliced 0.5 cm thick

4 – 5 calamansi limes, halved

Method
In a small bowl, stir the sauce ingredients together and set aside. Grind the chillies and garlic in a small food processor or chopper, adding a little water to help the blades work, if necessary.
Peel potatoes and cut into halves lengthwise. Cover with water and boil for 10 – 12 minutes or until tender (but not soft). Drain. Cut tofu into halves and blot carefully with kitchen paper to get rid of excess moisture (this prevent splattering during frying).
Heat oil in a wok and fry potatoes until golden brown. Remove and drain on absorbent paper. When cool enough to handle, cut crosswise into 0.5 cm slices. Now fry the tofu in the same oil until golden brown. Drain on absorbent paper and when cool enough to handle, cut into 1 cm slices.
Remove all but 3 tbsp of the oil from the wok. Place wok over medium heat and fry the ground chilli and garlic mixture, stirring continuously, until the paste is well cooked. Add the sliced onion, turn up the heat to high and add the tomatoes, potatoes and tofu. Fry for 2 – 3 minutes.
Stir in the mustard greens and cabbage and continue frying for a few more minutes. Add noodles and sauce mixture and continue frying until noodles are tender.
Push noodles to the edges of the wok to create a “well” in the middle of the pan. Drizzle 2 tsp of oil in this and crack in 2 eggs. Stir them around to scramble them and when the egg starts to set, combine with the noodles. Finally, add the beansprouts, fry on high heat for another 2 or 3 minutes and dish out onto a serving platter. Garnish the top with fried shallots, spring onion and calamansi limes.
Mee goreng is of course best served hot off the pan, but it will tolerate standing around for a bit and being served at room temperature.

Pizza Pepperoni

 

Homemade Pizza Recipe
Ingredients
Pizza dough: Is enough dough for two 10-12 inch pizzas
       * 1 1 / 2 cup hot water (105 ° F-115 ° F)
       * 1 package (2 1 / 4 tsp) active dry yeast (check the expiration date on the package)
       * 3 1 / 2 cups bread flour (may all your senses, but the flour for bread, you take a ferry bark)
       * 2 c. Soup spoons olive oil
       * 2 teaspoons salt
       * 1 teaspoon sugar
Pizza Ingredients
       * Olive oil
       * Cornmeal (Pull the pizza on the pizza stone)
       * Tomato sauce
       * Mozzarella and Parmesan cheese, grated
       Feta Cheese *
       * The mushrooms into thin slices
       * Bell peppers, stems and seeds, into thin slices
       * Italian sausage, cooked coming
       * From the basil, chopped
       * Pesto
       * Pepperoni, finely chopped
       * Onions, finely chopped
       * Ham
The special equipment required
       * A pizza stone, highly recommended if your dough with pizza crust
       * A pizza or a plate of skin Hobs
       * A pizza wheel for cutting pizzas, not necessary, but simple, with a knife
Method
The dough for pizza
1 In large bowl of a heavy electric mixer (eg a kitchen), add hot water. Pollinate the yeast and leave for 5 minutes until the yeast is dissolved. Stir to dissolve, if necessary after 5 minutes.

2 A mixture of paddles in the mixer. Mix olive oil, flour, salt and sugar at low speed for about a minute. Remove the mixture of the rudder and replaced with a hook pétrisseur. Knead with the mixer and hook pétrisseur, from low to medium speed until the dough is smooth and elastic, about 10 minutes. If you do not have a blender, you can mix and knead by hand.

3 Place de la Teigkugel in a bowl, layer the light olive oil. Turning to the dough in the bowl, so that coated with oil. Cover of a film made of plastic. They sit in a warm place (75-85 ° F) until they are twice as large, approximately 1-1 1 / 2 hours. If you do not have a warm place in the house, you can set the oven to 150 degrees, and turn the oven. Put the dough ball into the furnace heated to this increase.
At this point, if you wish, you can paste freeze in an airtight container for up to two weeks.
Preparing the Pizza
1 Place a pizza stone on a grate in the bottom third of your oven. Preheat the oven to 450 ° F for at least 30 minutes, preferably one hour.
2 Remove the plastic from the pulp and paper, punch, so a little scared. The dough into two halves. Form two round balls and dough. Place in their respective bowl, cover with plastic and let it rest for 10 minutes.
3 Prepare your choice of fillings. Note that you can not invite each pizza with lots of ingredients, like the crispy crust ultimately not so. About a third of a cup each of tomato sauce and cheese is sufficient for a pizza. One to two mushrooms into thin slices, a pizza.

4 workgroup Teigkugel at once a Teigkugel and straighten it with his hand on an area of work a little flour. From the middle to the outside and work with your fingers to the dough to a 1/2-inch thickness. Rotate and stretch the dough until it no longer. Let the paste 5 minutes, then continue to stretch until it is the desired diameter - 10-12 inches. Use your hand flat on the shore, where the dough is thick. You pinch the edges, even if you want a lip.

5 times over the dough with olive oil (to prevent moist inserts). Use your fingers to press on the shocks and along the surface of the ground to prevent bubbling. Let it rest for 5 minutes.
Repeat the process with the second Teigkugel.

6 sprinkle some on your pizza crust (hot plate or an apartment), with corn flour. Transfer of a plate of pizza dough to skin. When the dough has its form in the transmission that is easy on the desired dimension.

7 with a spoon of tomato sauce, cheese spread, and the place of your choice of toppings on the pizza.

8 Sprinkle cornmeal on a piece of burning in the oven (see your hands, the oven is hot!). Shake the skin to see if the dough is just slightly, if not, you slowly lift the edges of the pizza and a little more cornmeal. Remove the pizza off the coast of the skin and burning in the oven made of stone. Bake pizzas, one after the other, or until the crust golden and cheese or gold, about 10-15 minutes. If you wish, at the end of the cooking time you can sprinkle a little more than cheese.

Chicken Rice Recipe Style

 

Ingredients
For rice

• 3 cups (600g) scented Thai long-grain rice
• 2 Chicken soup spoon fat with the skin
• 2 Water Soup
• 2cm piece ginger, lightly crushed
• 2 garlic cloves, slightly crushed
• 1-2 Tea taste with salt or
• 3 ½ cup chicken broth rather reserved (or water with 1 tablespoon chicken bouillon powder in this one)
• 2 or screwpine Pandanus leaves, jagged and knotted
  

Pak Cham Kai (chicken Impregnated days)

• 1 whole chicken
• Enough water (to cook)
• 1 inch piece ginger, crushed
• 4-5 cloves garlic, peeled and slightly crushed
• 1 Tea salt
  

Chilli garlic sauce soaking

• 10 fresh red peppers
• 2cm piece ginger
• 4 garlic cloves
• 1 / 4 c. Tea salt
• Calamansi juice of 2 limes
• 2 Chicken soup broth reserved
  

Ginger sauce dunk

• 75g ginger
• 6 garlic cloves
• 1 / 2 c. Tea salt
• Calamansi juice of 2 limes
• 2 Chicken soup broth received
• Light soy sauce for chicken
• 1 ½ c. Soup spoon garlic oil
• 1 ½ c. Tea Sesame oil
• 5 c. Light soy sauce soup
• 1 ½ c. Soup spoon of sugar or flavor
• 3 Water Soup

Filling

• Fresh coriander leaves
• Sliced chives
• Sliced cucumber

Method
To prepare rice, wash several changes of water until the water is clean and clear.
Heat wok and add chicken fat and 2 tablespoons water. At a low boiling point, until the oil is free from fear of fat.
Ginger, garlic and fry well. Remove and discard the fat from chicken and then add the rice and salt. To blow up quickly to 1-2 minutes.
Transfer all ingredients into a pot with rice.
Add water or chicken broth and the leaves of the Pandanus. Cook until the rice is soft and dry. Paste in just before serving.
To prepare the chicken, to enough water to boil in a large tub. , The chicken in the pot. Reduce the heat and cook for 10-15 minutes to pull over. Turn off the lights and the tub. Let the chicken cook in 20-25 minutes.
Remove the chicken in the pan and immerse in a basin with cold water during 5-6 minutes.
Then take the chicken in the pool with cold water and a sieve to drain, dry, before it into pieces to serve.
If, in a bowl and fill the spring onions and coriander leaves and slices of cucumber.
To prepare the chilli, garlic all the ingredients for the sauce in an electric mixer.
Adjust the seasoning adding salt and sugar for taste. Immediately or in a glass sealed until needed.
For the ginger sauce, all ingredients in a blender and whiz electric. Serve immediately or in a glass sealed until needed.
Then all the ingredients in the light of the soy sauce in a small pot. Heat the mixture until the sugar dissolves then placed to the side to cool before you use.

Chicken Tandoori

Since most recipes, Tandoori Chicken has an interesting history. It begins in the 1920s with a man named Kundan Lal Gujral, a restaurant with the name of Moti Mahal in Peshawer during his time in India is united under the British rule. Experimenting with new and interesting food preparation, Gujral tried cooking chicken in Tandoori - clay stoves - the villagers' bake the bread. The terracotta furnaces in the form of a bell, and in the earth, and with wood or charcoal. You can reach temperatures of 900 degrees. Use of young chickens, Gujral was in a position that the cooking in the ovens with high temperatures, so that within one and the outdoors was crisped. The result is his reputation.
1947, in the province of Punjab in India, UK, jointly with the party, now in Pakistan and in the west of India. Peshawer with Muslem majority is part of Pakistan. Gujral is one of the many Hindu and Sikh refugees uprisings and riots of the situation in western India. Moved his restaurant in Daryaganj, Delhi. How lucky that he did the conversion to the new independent India would chicken Gujral an international phenomenon.
The first Indian Prime Minister, Jawaharlal Nehru, happened to eat Moti Mahal and was so impressed with the Crispy, delicate flat, that the state of planning many state banquets there. The foreign dignitaries, the Tandoori Chicken included American presidents Richard Nixon and John Kennedy, the leader of the Soviet Union Nikolai Boulganine and Nikita Khrushchev, the King of Nepal, and Iran. The relationship between the restaurant and the Heads of State and Government of India took several generations of prime minister. The result of the reputation is obvious Tandoori chicken and its derivatives, butter chicken, standards on the menus of Indians around the world. Chicken Tikka Masala - a very popular in Britain and the U.S. - is also in large part on the basis of these courts. For the best and the worst, the son of Gujral has Moti Mahal in an international hotel chain.
The popularity of cooking in a tandoor led to masterpieces site for the construction of its own (the Internet has several accounts of how it is done), but you need not to build a clay oven, is a great tasting chicken tandoori charcoal grill your perfect work. The key is very hot and dry, the fire. The chicken must cook until the center is quite warm and the outside should be crispy and seal in the juice.
My husband Morgan the recipe for a part of the batch size follows Tandoori chicken. He says to him:
"My experience with tandoori chicken was heavily restricted until about a year ago with the opening of a new Indian restaurant (Mela), in the center of the city of Asheville. Mela ago showed me how well prepared Tandoori Chicken should taste, to the plate colorful collection of artificial dry dark meat served on a pile of onions on a buffet line. Now I know that the true joy of this album - incredibly tender, juicy, with a crispy chicken smoke and exotic roasted cumin and coriander, garlic and ginger. My first experience in the kitchen at home is unbelievable - and the best part is that I have plenty of room to improve!
Tandoori Chicken Recipe
provides a wealth
Ingredients:
       * 3 Poulets small (under 2 kg.), And in residential areas of the skin and the wing in the disposal
       * 1 / 3 cup lemon juice
For the sauce:
       * 4 large garlic cloves
       * 2 tablespoons fresh ginger root, peeled and chopped
       * 2 tablespoons paprika
       * 2 teaspoon powdered cumin
       * 1 teaspoon ground cardamom
       * 1 teaspoon red pepper
Basting:
       * 1 / 3 cup butter (or oil) to the Spread
Instructions for preparation:
1. Rub chicken with lemon juice and if it is to sit, refrigerated, for 1 / 2 hour.
2. While the chicken is sitting, combine all the marinade ingredients in a blender or a robot Culinary and mix until it to a fine paste.
3. Rub the chicken with the marinade and it were to sit, covered at room temperature, at least four hours.
4. Prepare a charcoal barbecue with lots of charcoal, so that the coals are polite and very hot. Make sure you have a fire that is large enough to a constant temperature for 30 minutes. Set the grill-inch racks 2 / 3 of coal.
5. Place chicken on grill rack and allow to cook in 20 minutes on the first page. Pour chicken frequently. Turn it and let it cook for about ten minutes on the second side or until it does. Please note that these proposals are - the reality of cooking time depends on the temperature of the grill.
6. When the chicken is now served on a bed of basmati rice seasoned.

Lamb Curry And Lemon Ice

This is my first blog about food and beverages

Recipes will be post later..