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Ingredients :
- 1 kg beef
- 4 cloves garlic
- 5 cloves shallots
- 2 cm ginger
- 3 pcs turmeric leaf
- 10 pcs chili
- 1 cm turmeric
- 1/2 tsp nutmeg
- 1 stem lemon grass
- salt
- rice flour for thicknes the sauce
Method :
- In food processor blend all ingredients except beef and rice flour.
- Heat oil in the wok then put half of blend ingredients, cook well.
- Cut beef into cubes or strips, marinate in remaining blend ingredients for 1 hour and then tread into skewers.
- Barbeque 10 to 15 minutes, brushing frequently with marinade.
- Serve satay with with sauce for dipping.
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Ingredients :
- 3 lb broiler chicken
- 3 tsb soysauce
- 2 cloves gaarlic, peeled and smashed
- 2 tbs lime juice
- 1/2 cup butter, melted
- 2 cm fresh ginger, grated
- 2 pieces chili, grated
- corn flour
Method :
- Cut chicken into 8 pieces. Combine ingredients in large bowl, add chicken, toss to coat.
- Marinate 2 hours at refrigerator, stiring occasionally. after 2 hour remove chicken from marinade ( reserving some of the marinade for brushing and rest for sauce ).
- Roast the chicken, uncover at 400 F for 40 minutes, brushing as needed. if browning quickly , cover with aluminium foil.
- Heat reserved marinade with corn flour until thickened and serve as sauce.
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Ingredients :
- 6 cup cooked rice
- 4 shallots, chopped fine
- 2 tbs choped garlic
- 2 pieces chili
- 1 tsp shrimp paste
- 1/2 turmeric powder
- 6 ounces shrimp
- 1/2 cup greenpeas
- 1 cup cabbage, shredded
- 1 tsb sweet soy sauce
- 3 stem spring onion, sliced
- 250 grams chicken, cooked and sliced.
Method :
- In food processor, process the shallots, garlic, shrimp paste, turmeric, salt into a smooth paste.
- Heat oil in the wok add spice paste, gently brown.
- Turn heat into high add shrimp, stir about 1 minutes.
- Add peas, cabagge, stir until vegetables are cooked, add rice stir together, breaking up the lump of the rice
- When the rice grain are separated,add soy sauce, sring onion, chicken, mix together.
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Ingredients :
- 2 oz breadcrumbs
- 6 oz boiled and grated potatoes
- 1 gill of milk
- 2 eggs
- 2 tbs wheatmeal
- 1 tsp nutmeg
- 3 finely chopped onion
- 2 handfuls of spinach, chopped
- 1 handfuls of parsley, chopped
- 1 ditto of lettuce, chop fine
Method :
- soak the bread crumb in the milk, add the potatoes, eggs well beaten, all the vegetables and seasoning.
- mix sufficient of the wheatmeal with the rest to make the mixture into a fairly firm paste, form this into balls, drop these in boiling clear soup or water ( according to requirements) and boil them for 5-10 minutes
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Ingredients :
- 2 lbs artichokes
- 1 lbs tomatoes
- 1 oz butter
- salt and pepper
- 1/2 dozen eschalots
Method :
- Parboil the artichokes, drain them and cut them into slices.
- Make tomato sauce as follows: Chop the eschalots up very finely, slice the tomatoes and stew both in 3/4 pint of water for 20 minutes, adding seasoning and the butter, thicken the sauce with the wheatmeal, rub through a sieve, pour it over the artichokes and stew both gently until the artichokes are quite tender. Serve with potatoes.
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Ingredients :
- 6 oz haricot beans
- 1/2 lb onion
- 1 lb tomatoes
- 1/2 lb parboil potatoes
- 2 boiled eggs
- 1 tsp herbs
- 4 oz butter
- 1/2 lb fine wheatmeal
- salt and pepper
Method :
- Have the beans boiled the previous day, place them in a pie-dish.
- Chop up the onion and boil them in little water until soft, cut the potatoes in small dice, slice the tomatoes, cut up the eggs and mix all the ingredients throughly in the pie dish.
- Adding the herbs, 1 oz butter and seasoning.
- Pour over the mixture 1 pint of water, and let it cook for 1 hour in the oven.
- Make paste of the wheatmeal, the rest of the butter and a little cold water, cover the vegetables with it and bake the pie 1 hour in a moderate oven.
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Ingredients :
- 1 lbs. of tomatoes
- 1/2 lbs.of onion
- 1 oz. fermicelli
- 2 boiled eggs
- For the crust : 8 oz of fine wheameal, 3 oz of butter.
Method :
- Cut up the potatoes and onions into dice and parboil them in 1 pint of water, adding the butter and seasoning.
- Turn them into a pie-dish, add the tomatoes and eggs cut in slices, mix all the ingredients, and add the vermicelli broken up small.
- Make a paste with the meal, butter and a little cold water, cover the pie with the crust and bake for 1 hour.
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Ingredients :
- 1 lbs. of potataoes
- 1 spanish onion
- 1/2 lb. of mushroom
- 1 oz of butter
- salt & pepper
- 1 tsp of cornflour for thickening
Method :
- Peel, wash and cut into pieces the potatoes. Chop up the onion, and set both over the fire with 1 pint of water, the butter and seasoning. Let cook until the potatoes are about half done.
- Meanwhile skin, wash and cut into pieces the mushroom, add them to the other ingredients and let all stew together until tender.
- Thicken the liquid with corn flour, boil up and serve.
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Ingredients:
- 2 cans cream of mushroom soup
- 1 can chow mein noodles
- 1 can cashew nuts
- 2 c. diced chicken
- 1/2 c. water
- 1/4 c. chopped onion
- pepper
Methode :
- Combine water and soup, blend.
- Reserve 1/2 noodles for top of casserole. Add other noodles to soup mixture with celery, nut, onion, chicken and toss lightly.
- Put reserve noodles on top. Bake 20 - 25 minutes.
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Ingredients :
- 1 whole chicken, cut up
- 1 (8 oz.) sour cream
- 1 can cream of mushroom soup
- 1 pgt. dry onion soup mix
- 1 can chow mein noodles
Method : - Cut chicken into serving pieces - place in a casserole large enough to hold chicken.
- Combine sour cream, mushroom soup and onion soup mix.
- Spread the soup mixture over chicken.
- Cover with chow mein noodles and bake at 325 degrees for 90 minutes.
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Ingredients :
- 4 whole chicken breasts, split
- 4 chicken leg thighs ( not split )
- 1 jar (18 0z) apricot preserves
- 1 bottles Russian dressing
- 1 env. onion soup mix
Method : - Place chicken in large shallow baking dish. Combine remaining ingredients and pour over chicken, trying to coat all pieces.
- Bake at 350 degrees for 75 minutes.
- Serve with brown rice and some of the sauce over it.
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Ingredients :
- 50 gms fresh ginger
- 2 bottles of water
- 3-4 cups sugar
- 2 cups of apple concentrate
- 2 cups of fresh orange juice
- 1/4 cup of stawberry pulp
- a pinch of salt
Method :
- Grind 50 gms of fresh ginger to a rough paste or small pieces.
- Boil 2 bottles of water, after the water starts bubbling add the ground ginger, add the sugar. Boil on high flame for 2 minutes and switch off.
- Strain the ginger juice through a fine muslin, Cool and then pour into another larger vessel, being carful not to pour to the end. Thus the sediment and impurities remain to be thrown away.
- Strain once more and add in the rest of the juices and strawberry pulp.
- This concentrate must be refrigerated and can be blended with ice water or soda to make an incredible summer drink.
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Ingredients :
- 1 cup thick juice of black grapes
- 2 cups of sugar
- 3/4 tsp citric acid
- 1/4 tsp sodium benzoate
Method :
- Put juice and sugar in deep vessel. Heat aand stir gently till sugar dissolves. Bring to boil, simmer for 2-3 minutes. Take off fire and cool.
- Add sodium benzoate and mix well.
- Pour into sterilized sauce bottles, and seal.
- Refrigerate after a bottle is opened.
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Ingredients :
- 200 gr chicken, thin slices
- 4 stem caisim, slices
- 2 tbs oil
- 100 cc chicken broth
- 1 clove garlic, choped
- 6 pieces of mushroom, slices
- 1 tsp soy sauce
- 1 tsp red wine
- 1/2 tsp fish sauce
- salt
- pepper powder
- 1 stem spring onion, thin slices
- 1 tsp tapioca flour, dissolved with 1 tbs water
Method :
- Heat oil put garlic, chicken & mushroom, stir it and then add soy sauce, red wine, fish sauce, salt & pepper powder. Stir again.
- Add caisim and spring onion. Pour chicken broth & water of tapioca flour. Stir well
- Serve over rice.
Ingredients :
- 1 chicken, cut 2 pieces
- 8 cloves shallots & 3 cloves garlic (in foodprocessor process until a smooth paste)
- 2 cm lengkuas, smashed
- 4 pcs bay leaves
- 1 liter coconuts milk
- oil for frying chicken
Method :
- Put chicken in pan, add smooth paste, lengkuas, bay leaves and coconut milk. Reduce the heat and cook until chicken tender.
- Heat oil in the wok, fry the chicken until the colour gold yellow.
- serve with white rice.
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Ingredients :
- 1 whole chicken
- 1 c. soy sauce
- 1 stem lemon grass
- 1 stem lengkuas
- 3 bay leaves
- 3 tsp chilli paste
- 2 cloves garlic
- 4 cloves shallots
- 3 tbs nutmeg
- 1 cm turmeric
- salt
Methode :
- Cut chicken into 4 pieces.
- In food processor process all ingredients except chicken, lemon grass, bay leaves & lengkuas into a smooth paste.
- boil the chicken then add the ingredients paste, lemon grass, bay leaves, lengkuas mix together and boil until the chicken tender.
- Use charcoal grill and grill the chicken for 15 minutes.
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