Feta Cheese Spread

(4-6 servings)

Whenever I don't feel like cooking, I resort to cheese and crackers. This spread is much nicer than plain slices of cheese, and it's quick and easy to make.

1/2 lb feta cheese
1 small clove garlic
1 tsp Hungarian sweet paprika
1 tsp Hungarian hot paprika
1 tsp dried mint
2 tbsp olive oil

Place all the ingredients into the bowl of a food proceesor and process until smooth.

Drizzle with a bit of olive oil and serve with bread or crackers.

Flourless Peanut Butter Cookies

(about 24 cookies)

My mother found out she had celiac disease a year or two ago and complained about how awful some of the gluten free products were. Initially I tried out various store bought cakes, cookies and breads. In the process, I came across a wonderful bakery outside of Seattle, Wow Baking Company which makes some of the best cookies I've tasted. I can tolerate gluten just fine, but sometimes I can't resist picking up a tub of their Ginger Molasses Cookies. They are simply amazing.

I've also started to experiment in the kitchen a bit. This peanut butter cookie recipe appears to be quite popular on the internet. What bothered me about it though was the amount of sugar used. One cup of sugar to one cup of peanut butter. Too sweet for my taste. I cut the sugar by half, added a tablespoon of cornstarch and the cookie turned out great.

1 cup chunky peanut butter, unsweetened
1/2 cup brown sugar
1 tbsp cornstarch
1 tsp baking soda
1 large egg

1 - 1 1/2  3.5 oz bars of semi-sweet chocolate, broken into pieces (optional)

Preheat oven to 350°F.

Combine the peanut butter, sugar, cornstarch and baking soda in a bowl. When it's well mixed, add the egg and continue to mix until the egg is well incorporated. The dough will also lose it's sticky, gooey consistancy.

Shape small walnut sized pieces into balls, place on an ungreased cookie sheet about 2 inches apart, and flatten with a fork or the bottom of a glass. Place a piece of chocolate onto the centre of each cookie, if using.

Bake for about 12 minutes, or until the edges are lightly browned; the centre should still be soft. Remove from the oven, and allow to cool on the cookie sheet.

Spaghetti Carbonara

(serves 2)

This is a nice quick dinner. You can easily double or triple this recipe to feed more.

1/2 lb whole wheat spaghetti
4 slices of lean thick cut bacon, cut into 1/2" pieces
1 large clove of garlic, chopped 
1 large egg, beaten (at room temperature)
1 tbsp milk or cream
salt to taste
freshly ground black pepper
pinch of nutmeg 
1/2 cup freshly grated romano cheese 

Bring a few quarts of salted water to boil. Add the spaghetti and cook until al dente; about 10 minutes or according to the package directions.

While the spaghetti is cooking, place the cut up bacon into a skillet and turn on the heat to medium. Add the garlic when the bacon begins to crisp. The garlic should flavour the bacon and not be allowed to burn. Stir a minute or two until the bacon is crispy. Remove the bacon and place on a paper towel to drain.

Combine the eggs, milk or cream, salt, pepper and nutmeg (in a mixing bowl large enough to hold the spaghetti) well. Set aside.

Drain the spaghetti, and add to the egg mixture immediately and toss, coating the pasta evenly. The spaghetti  should be hot enough to cook the eggs. Add the bacon and the cheese and toss until well combined.

Serve with salad

Malaysian Coconut Candy

.

Of all of the hundreds of candy recipes, this coconut candy will be the most satisfying for every sweet tooth in your household.  This home-made candy recipe has never been easier.  Sure you could buy candy from the store, but what would be the fun of that? Experience the nostalgic fun of making this candy as it has a totally unique texture  and sure paradise for kids of all ages Send them all to candy heaven with this Coconut Candy .

Ingredients:

1 lb grated white coconut
2 1/2 cups granulated sugar
3/4 cup evaporated milk
1/4 tsp salt
4 tbsp butter
1/2 tsp rose essence
Red  food coloring

Method:

Line a 9″ tray with aluminium foil and grease the foil.

Put the coconut, sugar, salt and evaporated milk in a large microwave safe bowl and mixrowave on high, for 15 minutes, stirring after every 5 minutes.  Cook until mixture thickens.  Cooking time is only an estimate as wattage of microwave differs.

Add in butter and continue to cook 1 or 2 minutes at a time and stir.

When the mixture is really thick, quickly add in rose essence and coloring.

The candy is ready when the mixture leaves the sides of the bowl, almost like a lump. Also, the mixture will lose some of its shine, almost going matte. To test for doneness, roll a small piece into a ball and put ball into a glass of water, if the ball does not disintegrate, it is done.

Working quickly, pour out the hot mixture into the greased tin and flatten top with the back of a clean rubber spatula.

Let cool ten minutes and cut into squares whilst warm with a pizza cutter. Let cool completely.  Lift the aluminium foil from the tray and using a sharp knife, complete the cutting the edges, where the pizza cutter could not reach. Break off the cut squares and serve or store in an air-tight container.
 

Serves

Tuiles Aux Amandes Effilees

In French, “tuile” means “tile,” and it is a reference to the shape of the classic tuile. A tuile is a type of very lightweight, dry, crisp cookie. These cookies come in a dizzying array of shapes, sizes, and flavors, but every style tends to be delectable. Tuiles are also incredibly versatile, and they can be used for everything from ice cream garnishes to crusts for tiny, delicate tarts. Learning to make tuiles happens to be very easy and fun, and because these cookies are so versatile, you can play around with a tuile recipe a great deal.

Recipe is adapted from Pastry & Sweet Doughs - Pierre Herme - The Cook's Book

Ingredients:

Makes 40 small or 25 large

1 1/3 cups (125 g) sliced almonds
1/2 cup + 2 tbsp(125 g) sugar
2 drops of vanilla extract or 2 pinches of vanilla powder
Drop of almond extract(preferably bitter almond extract)
2 egg whites
2 tbsp(25 g) butter
2 1/2 tbsp(20 g) cake or pastry flour
Method:

Using a rubber spatula, mix the almonds, sugar, vanilla extract or powder, almond extract, and egg whites together in a bowl.

Melt the butter gently, and while it is still warm, pour it into the bowl.  Mix thoroughly.  Cover the bowl with plastic wrap and refrigerate overnight.

The next day, sift the flour into the bowl and mix in thoroughly. 

Place teaspoonfuls of the dough on a nonstick baking sheet, spaced well apart.

Preheat the oven to 300f(150c). 

Flatten each cookie with the back of a large spoon dipped in cold water, then bake for 15 - 18 minutes.  The cookies should be an even golden color with no white in the center.

Remove the cookies from the baking sheet using a metal spatula (i used a mason scraper) and slide into a sheet of parchment paper.  Let cool.

Serves

Sables Viennois

Sables are actually French Shortbread. Shortbreads are traditionally a Christmas cookie made with just four ingredients, butter, sugar, vanilla extract, and flour. They are a rich cookie with a delicate buttery flavor but according to Pierre Herme, the addition of egg whites gives these sables an extremely light and melting texture. 

Ingredients:

Makes 50

3/4 cup + 2 tbsp(190 g) butter at room temperature
1/2 cup + 2 tbsp(75 g) confectioners' sugar plus extra for dusting

Pinch of salt

1/2 tsp vanilla powder or the seeds from 1/2 vanilla bean
1 large egg white

1 3/4 cups(225 g) cake or pastry flour, sifted

Method:

Put the butter into the bowl of an electric mixer and beat until creamy.  Add the sugar, salt. vanilla, and egg white.  Mix for 1 minute, then add the flour.  Mix on slow speed only just until the flour is fully incorporated with the other ingredients. This dough is fairly soft and cannot be made with your hands.  If you do not have an electric mixer, it is fine to mix the ingredients together with a wooden spoon.  Take care not to overmix the dough after adding the flour otherwise these sables will be not crunchy and delicate.

Preheat the oven to 350f(180 c).

Transfer the dough to a pastry bag fitted with a star tip.  Pipe the dough in "W" shapes onto a baking sheet lined with parchment paper leaving /4 inch(2 cm) space between each sable.

Bake until light golden, 12 - 15 minutes.

Remove the sables from the oven and cool on a wire rack.  When cold, dust with sifted confectioners' sugar. 

Serves

Green Bean Salad

(4 servings)

This salad keeps well, which is great for me.

1 lb green beans, cut into 1 1/2" lengths
1/4 cup red onion,  chopped
2 tbsp white vinegar
2 tbsp fresh lemon juice
2 tbsp water
1 tsp Dijon mustard
salt to taste
freshly ground black pepper
1 tsp honey or sugar
1 tbsp extra virgin olive oil

Bring some salted water to boil and cook the beans until just tender, about 4-5 minutes. Drain in colander and rinse with cold water to stop further cooking.

Combine the onion, vinegar, lemon juice, water, mustard, salt, pepper, honey or sugar and olive oil in a salad bowl. Stir until the honey or sugar has dissolved. Add the beans and toss.

Let stand for an hour or two and serve.

Coconut Cookies

Homemade cookies evoke feelings of caring and love and they spread joy.   Cookies are a pleasure to bake as they make the whole house smell great, and put smiles on the faces of people who are eating them.  There are so many cookie recipes and varieties of cookies as there are personalities in people.  Cookie can range anywhere from soft and chewy to crisp and crunchy.  Ideally, cookies should be served as soon as they come out of the oven so that guests can enjoy the baking aroma as well as the taste of the cookies.  Most cookies will keep in an airtight container at room temperature, but they will lose a little fresh flavor every day. For the Chinese New Year Celebration, cookies are prepared ahead cos of time constraints due to preparing too many varieties.  The chinese are very superstitious and white is a color associated with mourning and a little red will contra the ill effect, I topped these cookies with some red colored sugar, not that i am superstitious, but because i think the red sugar made the cookies more appealing. 

Ingredients:

100 g all-purpose flour
100 g butter
100 g fine granulated sugar
50 g dessicated coconut plus more for topping.
1/4 tsp salt
1 large egg yolk
1/2 tsp vanilla extract/essence
Colored sugar for topping(optional)

Method:

Add salt to the flour and mix well with a fork. 

Cream butter and sugar until they are thoroughly combined.  Do not cream until fluffy as you will beat a lot of air into the mixture and as the cookies bake, the air bubbles will expand, causing your cookies to rise, but as soon as they come out of the oven, they will fall flat.

Add in egg yolk and vanilla. Beat until well combined.

Fold in coconut and flour and mix only until everything is combined into a soft dough. Overmixing at this stage will encourage the development of the gluten in the flour and may result in tough cookies.

Rest the dough by chilling in refrigerator cos chilled dough keeps its shape better and bakes up higher.

Using a 1 oz ice-cream scoop, scoop dough on to baking sheet, 2 inches apart.

Top with more coconut and then colored sugar(if using).

Bake in preheated oven at 375f  for 12 - 15 minutes until light golden brown.  These cookies are small and will cook through quickly, so a high oven temperature will adequately brown the crusts before the insides dry out.  Watch the cookies carefully as the timer winds down.  As soon as the outsides are golden, pull them from the oven.  These cookies are at risk cos they are small, if left in the oven just a minute or two too long, they will burn and dry out.
Cool before storing into air-tight containers.

Serves

Körözött, Hungarian Cheese Spread

(serves 4)

This is an adaptation of a spread my father used to make. He added almost as much butter as cheese to his, which I consider way too rich. I not only omit the butter, but I replace the cream cheese with neufchatel for a lower fat version. I'm also inclined to add a bit more lemon juice, capers and anchovies as I prefer it fairly robust.

This piquant spread just isn't the same without the anchovies, and I strongly urge you to use them. I have served it to people who think they hate them and to be honest, I don't believe they even realised there were anchovies in it.

8 oz neufchatel cheese
4-8 anchovy fillets, drained
1 tbsp Hungarian paprika
1 tbsp fresh lemon juice
1/2 tsp caraway seeds

1 tbsp capers
2 tbsp green onion, chopped or chives

Place the neufchatel, anchovy fillets, paprika, lemon juice and caraway seeds into the bowl of a food processor and process until smooth.
 
Scrape down the sides and add the capers and green onions and pulse once or twice until just mixed.
 
Serve with bread or crackers.

Wiener Schnitzel

(2 servings)

If you don't do veal, then you can use pork and this becomes "Wiener Schnitzel vom Schwein, or Schweine Schnitzel".

3 tbsp unbleached flour
1  tsp salt
1/4 tsp pepper
1 egg
2/3 cup bread crumbs; I made some from stale multi-grain bread
2 veal cutlets, about 3-4 oz each
oil for frying
1/2 lemon, quartered

Combine the flour, salt and pepper well, and transfer to a large plate.
Beat the egg, and transfer that to another plate.
On a third plate, place the bread crumbs.

Heat enough oil to cover about 1/2 inch deep in a skillet, until the oil bubbles if you drop in a breadcrumb or two.

Pound the veal with a meat mallet until it becomes quite thin, being careful not to tear it.

Dredge a cutlet in the flour, shaking off the excess, then coat it in the egg, and then the bread crumbs.

Fry one cutlet at a time, for about 1 minute on each side; until the outside is golden brown.

Serve with the lemon. Nice with potato, cucumber or green salad.

Homemade Streaky Bacon/Lap Yuk

Historically, Lap means "ritual" in old Chinese, it was very often that surplus meat after the ritual would be cured for use in times of scarcity. These preserved delicacies are called "Lap-mei" in Cantonese and are often mistaken that they are waxed because of their waxy appearance and the word "lap" which also means wax in that dialect. There are three types of "Lap-mei"and they are preserved Chinese sausages, preserved pork, and preserved ducks.

In Chinese tradition, they are usually prepared around the time of December of lunar calendar, as one of the delicacies to celebrate the 'Spring Harvesting Festival'. They are traditional gifts during the festive seasons, especially during the Chinese New Year.


It has been found that 'Lap-mei' prepared commercially, has nitrite/nitrate and coloring which are not very desirable, therefore this gives me a reason to prepare 'Lap-mei' at home - preservative free.

I have to thank Claire, my dear friend, who came with the special Rose Wine and Dark Soya Sauce.





 Ingredients:
5 lhs belly pork
5 ozs sugar
1/4 cup Mui Kwai Lo (Rose Wine)
1/2 cup light soya sauce
1/4 cup thick dark soya sauce
3 tbsp table salt

Marinated.

First day of drying












Second day of drying or airing
















Method:

Cut belly pork into 1 1/2 - 2 inch strips.

Rub in sugar and salt into meat and pour in the remaining ingredients to marinate overnight in the refrigerator. Turn meat often to marinade evenly. I kept them in the refrigerator for 3 days.

Drill a hole on top of a strip of meat with the sharp point of a boning knife and pass a piece of string through the hole and tie string with a knot.
Hang up to dry in the sun for 1-3 days and move to a windy place to dry for another 2-3 days. I had sun for only a day but managed to get 2 windy days.  Took them in and hang them near the ventilation vent and the heat was good, it dry the meat pretty good.

Steam air dried pork(lup yuk) for 8 minutes over high heat. Slice thinly and serve with rice.


Serves

Oyster Sauce Char Siew Pau

I was very surprised and happy that my Miss Picky Eater, ate 2 char siew paus, filling and all.  Usually she would just eat the pau and leave the filling.  She must be getting older and eating alot more, variety that is, like green leafy vegetables and fish.  I will go to any lengths to make or cook the food she likes to eat and looking at her devout that 2 paus made me go looking for this recipe which has been with me for more than 30 years.  I had been lazy and depended on the premixed cos pau flour is not readily available here and i have even asked the dim sum restaurants to sell me some of their stock but the reply is that they are always short.  Anyway, the bleached all-purpose flour and wheat starch made pretty good paus - perhaps not as fluffy or perhaps it is not the flour, it is that i do not have the expertise to make them as fluffy.  Even the folding of the paus, has an important part to play when it comes to making them smile.  I noticed that more dough should be on top of the pau and don't be like me, leaving the knob behind.  I must remember to break that knob away.

Ingredients:

Yeast Dough:
300 g pau flour/260 g bleached all-purpose flour and 40 g wheat starch
1 tsp instant yeast
150 ml water




To make pau dough:
150 g pau flour/130 g bleached all-purpose and 20 g wheat starch
3/4 tbsp double action baking powder
130 g sugar
1/2 tbsp lard/shortening
1 tbsp water
1/2 tbsp ammonium bicarbonate
2 tiny drops kan sui

FILLING:

300 g char siew(recipe is here
1 tbsp minced garlic
1/2 cup water
1/2 tbsp soya sauce
2 3/4 tbsp sugar
1/2 tsp dark thick soya sauce
1 tbsp oyster sauce
1 tbsp waterchestnut powder diluted with 2 tbsp water
1/4 cup chopped fresh cilantro
2 tbsp roast sesame seeds
1 tsp sesame oil


Method:

To make YEAST DOUGH

Mix flour yeast, yeast and water together.  Knead well and leave for at least 15 hours.

To make FILLING

Cut char siew into tiny dices.

Heat wok with a little oil and add in the minced garlic.  Saute until fragrant and add the diced char siew and the water and sauces.  Mix well and thicken with waterchestnut solution.  Cook until sauce comes back to the boil.

Add in chopped cilantro and roasted sesame seeds and drizzle with sesame oil.

Leave to cool.

To make pau dough after 15 hours:

Sieve the baking powder with the flour.

Mix ammonium bicarbonate, kan sui and water and mix until ammonium bicarbonate is dissolved.

Tear up the yeasted dough into small pieces and place in an electric stand mixer bowl,, add in the sugar, lard and the ammonium bicarbonate solution.  Using the dough hook, knead until well mixed,  Add in flour and knead the dough until it is smooth.

Remove dough and spread dough out into a rough rectangle.  Mix 1/2 tsp of baking powder with a little water and spread it over the rectangle.  Roll it up and knead until smooth and not sticking to your hands.

Divide dough into portions (i like to weigh them 35 gms each).  Line the divided dough up.  Start from the first portion, cup the dough portion with your palm and round it.  Repeat with the rest of the portions, lining them up in order.

While making the paus, fill steamer pot with water and bring to the boil.

Roll the first rolled portion dough out into a circle and fill with a tablespoon of cooled filling.  Pleat the circle up and seal well.(i roll the circle bigger, so that i can have more dough on top of pau.  I find that more dough is good for the pau to smile.  Remove the last pinch from the top).  Put a piece of paper at the base of pau and leave in a steamer rack, covered with a damp cloth while you prepare another 6 more paus.

Make sure water is in a rolling boil before putting the steamer rack with the prepared paus to steam for 10 minutes(if you are making bigger paus, then steaming time will be longer).

Continue to wrap paus with the char siew filling and steam.

These paus cannot be consumed yet as they stink from the ammonium bicarbonate.  A second steaming of 10 minutes is required to allow the ammonium to dissipate.

Enjoy the paus warm.

 Serves

Cara buat Rawon

Masakan kas Jawa Timur yang bentuknya etnis dan exstrim yaitu rawon, terbuat dari berbagai bahan yang bentuknya berwarna hitam dan rasanya agak ke masam-masaman namun rasanya segar dan menggigit yang sedikit ada sentuhan bumbu Kluek. mau tau cara membuatnya dan citarasa yang menggoda

Bahan:

• 300 gram daging sapi yang agak berlemak
• 100 gram tauge pendek, dicuci bersih
• 2 lembar daun salam
• 4 lembar daun jeruk
• 1 batang serai, dimemarkan
• 2 cm lengkuas/laos, dimemarkan
• Garam dan merica secukupnya
• 6 gelas air

Bumbu yang dihaluskan:

• 4 butir bawang merah
• 2 siung bawang putih
• 4 butir kemiri
• 3 buah kluwek, diambil isinya
• 2 buah cabai merah

Cara Membuat:

• Potong kotak-kotak kecil daging sapi.
• Panaskan 2 sdm minyak goreng, tumis bumbu yang dihaluskan sampai harum bersama serai, lengkuas, daun salam dan daun jeruk.   Tambahkan garam dan merica secukupnya.
• Kemudian, di dalam panci yang sudah diisi 6 gelas air, masukkan potongan daging sapi dan bumbu yang dihaluskan, rebus sampai daging sapi matang dan empuk.  Apabila air mengering, tambahkan lagi sesuai selera.
• Hidangkan dengan menaburkan tauge pendek diatasnya dan hias dengan daun jeruk.

Selamat menikmati....................

Cara buat Bakpao

Siapa yang tak kenal Bakpao, warnanya putih rasanya empuk di dalamnya berisi aneka isian, salah satunya kacang hijau, daging dan lainnya yang diolah sebagai pengisi. namun didalam materi ini saya hanya menuangkan bakpao yang isinya dua macam yaitu kacang hijau dan daging. yok coba membuatnya mau ikut kan...?

Bahan Kulit:

250 gr tepung hongkong*)
250 gr tepung terigu segitiga*)
50 gr gula halus
11 gr (1 bks) ragi instant (fermipan, gist, dsb)
1 sdt baking powder
1/2 sdt garam
250 ml air es
50 gr mentega putih

Bahan Isi Daging :
2 siung bawang putih
1/2 siung bawang bombay
100 gr daging giling (sapi atau ayam)
1 sdm kecap manis
1 sdm kecap asin
lada, garam, gula secukupnya

Bahan Isi Kacang Hijau :
100 gr kacang hijau kupas direndam 1 jam
75 gr gula pasir
100 ml santan kental
1 lembar daun pandan dirobek-robek
1 sdt garam

Cara membuat kulit:

• Campur semua bahan kering
• Masukan air es sambil diuleni
• Masukkan mentega putih dan uleni terus sampai kalis (tidak lengket ditangan)
• Ambil sejumput adonan, pipihkan dan isi dengan isi sesuai selera
• Bentuk adonan, taruh dikertas roti yang sudah dipotong-potong
• Kukus selama 10 menit

Cara membuat isi daging

• Tumis bawang uptih dan bawang bombay sampai harum
• Masukan daging giling, aduk rata
• Masukan kecap manis + asin, gula, garam, lada
• Aduk rata sampai daging empuk…angkat dan dinginkan

Cara membuat isi kacang hijau

• Campur semua bahan dalam wajan anti lengket
• Taruh diatas api, aduk terus sampai kalis
• Angkat dan dinginkan

Mungkin dari sekian bahan ada yang susah untuk mencarinya maka untuk  Tepung Hongkong bisa diganti tepung tan mien atau ganti tepung hongkong dan tepung terigunya dengan 500 tepung protein tinggi yg biasa digunakan utk roti/donut.

silahkan untuk mencoba dan menikmatinya

Rendang Daging

Siapa yang tak tau makanan yang terbuat dari Daging, baik daging sapi, kerbau maupun daging lainnya yang halal. proses pembuatannya sangat memakan waktu yang lama dan bahan yang unik. kenapa unik...? karena membutuhkan banyak kelapa (santan). mau tau apa bahan-bahan dan cara membuatnya ayo ikut segera

Bahan:

• 1 kg daging sapi, dipotong jadi sekitar 15 potong
• 2 liter santan dari 3 butir kelapa tua parut dan diperas.
• 1 batang serai, dimemarkan
• 1 lembar daun kunyit
• 5 lembar daun jeruk purut, diikat dengan daun kunyit

Bumbu yang dihaluskan:

• 12-20 cabai merah, digiling
• 6 butir bawang merah
• 3 siung bawang putih
• 1 cm jahe
• 5 cm lengkuas/laos
• garam secukupnya

Cara Membuat:

• Masak santan bersama daun kunyit, daun jeruk dan serai.  Lalu masukkan bumbu yang sudah dihaluskan sampai mendidih dan kecilkan apinya.
• Untuk lebih wangi, biasanya bumbu yang dihaluskan ditumis dulu dengan 2 sdm minyak sayur lalu masukkan potongan daging.
  
• Terakhir baru masukkan santan, dan aduk terus dengan rata agar matangnya merata.
• Masak terus daging dengan api sedang sampai santan mengental dan agak kering dan daging sudah menjadi empuk.
• Dihidangkan sekali panas atau dingin sesuai dengan selera masing-masing.  Paling enak kalau dihidangan bersama Nasi Putih.

Bahan diatas dapat menghasilkan rendang untuk 7 orang penikmat rendang

Golden Lotus Root Slices

The root of the lotus plant, with its characteristic "wheel shape" cross section, has long been a popular vegetable in the Orient. It is the only plant in the world that actually grows in all three elements: earth (mud), water and air, perhaps this is why it is so medicinal and its exquisite flowers represent beauty and longevity.


Besides its use as a food, all parts of the lotus plant - seeds, leaves, and flowers as well as the root - have long been respected in the East for their medicinal properties. In Oriental medicine,  lotus seeds are eaten to increase energy and vitality and to aid digestion. Containing twenty percent protein, the seeds are also nourishing. Though the entire rhizome can be used medicinally, the portion where the links join has the greatest effect. The physical resemblance of lotus root to the lungs is a clue to its healing properties. Lotus root has traditionally been used to treat various respiratory problems. Small doses of the juice extracted from raw, finely grated lotus root is prescribed for lung-related ailments, such as tuberculosis, asthma, and coughing.  It is said to melt mucus accumulation in the body, especially in the respiratory system.  They are good for heart diseases, also to increase energy and neutralize toxins from our body.


These fired lotus root slices make a very auspicious snack for The Chinese New Year.  Lotus roots, in Chinese is " lin ngau " , which sounds like "lin yau", which means "every year you have plenty."

Ingredients:

Lotus roots
Oil for frying
Kosher/sea salt
Method:

Peel the skin off the lotus roots, then using a mandoline, slice into the thinnest possible of slices, soak alices in vinegared water to prevent oxidation.

Drain and dry slices on kitchen towels.

Heat oil to 300f and fry the slices by a handful.  As soon as the slices turn slightly golden brown, remove with spider strainer and put on a cake rack to drain.  Slices brown and burnt fast, so do not fry them until golden brown.

When all the slices are done frying.  Line them in single layer on a cake rack and bake in a 250 f oven until crispy.

Sprinkle with salt when they are hot.

Cool before storing in an airtight container.

Serves

Cheese Blintzes with Blueberry Sauce

(2  servings)

I had some ricotta cheese leftover from the gnocchi, and some blueberries in the freezer, so I decided to make these for breakfast.

Crepes
1/2 cup milk
2 large eggs
1/2 cup unbleached flour

Filling
3/4 cup ricotta cheese (whole milk)1 egg yolk
2 tbsp sugar
1/2 tsp lemon zest, finely minced

1 tbsp butter

Sauce
1 cup small blueberries
1 tbsp sugar
1 tsp cornstarch

Whisk together the milk and eggs. Add the flour and mix well. Set aside the crepe batter.

Combine all the ingredients for the filling. Set aside

Heat a non-stick skillet on medium, and spray lightly with oil.

Pour about 1/4 cup (you'll be making 4 crepes) of the batter into the pan and swirl to coat the pan evenly. Cook for about 1 minute, or until the bottom is light brown and the top is cooked. You might have to adjust your heat slightly. Flip onto a plate so that the browned side is up. Repeat with the remaining batter.

Place about 2 tablespoons filling in the center on the browned side of each crepe. Fold in sides about 1 inch, then fold in opposite edges to enclose filling and form a rectangular shape.

Melt the butter in a non-stick skillet over medium heat. Add the blintzes and fry for about 2 minutes on each side until they are browned and hot. You might have to adjust the heat slightly so they don't burn.

Place the blintzes on plate and quickly make the blueberry sauce.

Add the blueberries, sugar and cornstarch to the skillet. Turn up the heat and stir the mixture with a wooden spoon until it comes to a boil.

Pour over the blintzes and serve.

Cara buat Pecel Lele

Salah satu kunci sukses wirausaha dalam jualan makanan (pecel lele) adalah citarasa hidangan yang harus lezat. Berikut resep pecel lele lengkap dengan sambalnya, resep sudah diuji coba dan mempunyai rasa yang lezat sehingga cocok untuk wirausaha. mau tau cara membuatnya ayo simak terus ning yuli....? 

Bahan:

4 ekor ikan lele ukuran sedang, bersihkan, kerat badannya

Minyak untuk menggoreng

Bumbu Perendam, aduk rata:

1 sdt ketumbar, haluskan

3 siung bawang putih, haluskan

1 sdt garam halus

2 sdm air jeruk nipis

75 ml air

Sambal Pecel Lele:

5 buah cabe merah besar, goreng

10 buah cabe rawit, goreng

2 buah tomat, goreng

4 siung bawang putih, goreng

2 siung bawang merah, goreng

4  buah kemiri, goreng

1 sdt air jeruk limau/nipis

1 sdt garam

Lalapan Pelengkap:

Timun

Daun kemangi

Tomat

Cara Membuat:

1. Rendam lele dengan larutan bumbu perendam. Biarkan 30 menit agar bumbu meresap.

2. Panaskan minyak, goreng lele hingga matang dan kering. Angkat, tiriskan.

3. Sambal Pecel Lele: Campur semua bahan sambal di dalam cobek, haluskan dengan ulekan hingga lembut.

4. Penyajian: Siapkan piring saji, atur lele, lapanan dan sambal pelengkap. Hidangkan segera selagi panas panas

dari bahan diatas dapat menghasilkan 3 porsi makanan

Cara buat Capcay seafood

Capcay sering disajikan pada saat acara, jamuan makan malam, menu pelatihan diberbagai instansi dan lainnya, yang mempunyai rasa khas sayuran dan rasa  seafood. bahan yang dipersiapkan sangatlah sederhana antara nya mari kita siapkan

Bahan:

Wortel 1 bh, potong serong.

Kol, 2 lbr potong kotak besar.

Kapri 10 lbr

Jagung muda(baby corn) 5 bh dipotong serong.

Daun bawang 2 btg potong serong.

Bakso ikan 5bh belah 2.

Udang 6 bh belah punggung

Cumi 1 bh dipotong kotak dan buat gurat-gurat.

Bawang putih 3 siung dimemarkan.

Kecap asin 2sdm

Saus tiram 1sdm

garam, merica, gula secukupnya.

air 300cc

Tepung sagu 1 sdm untuk mengentalkan.

Cara memasak:

Tumis bawang putih sampai kekuningan, masukkan udang dan cumi aduk sampai berubah warna.

Masukkan bakso, kol, wortel, jagung muda, dan semua bumbu beri air, tutup wajan 3-4 menit, aduk sampai semua matang lalu kentalkan dengan air tepung sagu.

duh harumnya ngiler jadinya.... yuk makan..?