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Black eyed beans with flowers
yiammi yiammi! healthy, good, peaceful nutrition plate. Full of colors and vitamins
Ingredients
black eyed beans
purslane
virgin olive oil (cold extract)
herbs that you have on your pots
edible flowers
lemon or apple vinegar
purslane
virgin olive oil (cold extract)
herbs that you have on your pots
edible flowers
lemon or apple vinegar
Directions
boil the beans
and add the other ingrediens
Prep Time: 7 minutesand add the other ingrediens
Cook Time: 45 minutes
Total Time: 52 minutes
Number of Servings: 2
Yield: 2
Style: European, Greek
Purslane with blue cheese
I make this salad all summer as there is plenty of purslane. (much omega 3!)
Ingredients
purslane (two bunches)
cucumber
any kind of blue cheese
very little virgin olive oil (because the leaves of purslane are oiled) you can even skip this if you wish...
apple vinegar
cucumber
any kind of blue cheese
very little virgin olive oil (because the leaves of purslane are oiled) you can even skip this if you wish...
apple vinegar
Directions
wash and cut the purslane
wash and cut the cucumber
pour in a bowl
add the cheese, the oil and the vinegar
Prep Time: 15 minuteswash and cut the cucumber
pour in a bowl
add the cheese, the oil and the vinegar
Cook Time:
Total Time: 15 minutes
Number of Servings: 2
Yield: 2
Style: European, Greek
Smoked Pecans
I had a craving for something sweet n salty so I threw this together. I write/invent recipes and I hope you all like this one.
Ingredients
7.25 oz. pecans
2 Tbsp. brown sugar
1 Tbsp. granulated sugar
1 1/2 tsp. salt
2 tsp. smoked paprika
1 Tbsp. honey
2 Tbsp. brown sugar
1 Tbsp. granulated sugar
1 1/2 tsp. salt
2 tsp. smoked paprika
1 Tbsp. honey
Directions
Preheat the oven to 400°
Line a cookie sheet with foil. Toss the pecans with all the dry seasoning then spread it into a single layer on the cookie sheet.
Turn the oven off and place the cookie sheet on the center rack for no more than 2 minutes then toss the pecans and place the cookie sheet back in the oven for 2 more minutes. Remove it and quickly drizzle with honey and toss it again then let it cool for 30 minutes.
Enjoy!
Line a cookie sheet with foil. Toss the pecans with all the dry seasoning then spread it into a single layer on the cookie sheet.
Turn the oven off and place the cookie sheet on the center rack for no more than 2 minutes then toss the pecans and place the cookie sheet back in the oven for 2 more minutes. Remove it and quickly drizzle with honey and toss it again then let it cool for 30 minutes.
Enjoy!
Notes
Be very careful not to walk away cause this will burn easily, I burned my first batch, lol!
Prep Time: 10 minutesCook Time: 4 minutes
Total Time: 14 minutes
Number of Servings: 7
Yield: Serving size 1 oz
Style: American
Anise Sugar Cookies
Browsing internet for good Anise cookie couldn't find one did find one on Simply site but all them made me think of Lace cookie ensemble...stop using no shortening layout everyone...heck why not add condense milk into your cooking because you have your sugar fix need, might well put condense milk in there understand that what is required.
Ingredients
Wet
1/2 c. unsalted Butter + 2 TB shortening
1 egg
1 to 2 Anise seeds
1/8 - 2/8 c. sugar
Dry
1 1/2 c flour
1/2 tsp to 1 pinch salt
1 tsp baking powder
1/2 tsp baking soda
2 tsp Benefiber
1/2 c. unsalted Butter + 2 TB shortening
1 egg
1 to 2 Anise seeds
1/8 - 2/8 c. sugar
Dry
1 1/2 c flour
1/2 tsp to 1 pinch salt
1 tsp baking powder
1/2 tsp baking soda
2 tsp Benefiber
Directions
Beat Wet together, and add dry together mix well.
Roll out cut outs and press into sprinkles, or set aside icing for later.
or turn into balls and flatten.
Preheat 375 F / 190 C
6-7 minutes/ 13 minutes because of elevation.
Prep Time: 15 minutesRoll out cut outs and press into sprinkles, or set aside icing for later.
or turn into balls and flatten.
Preheat 375 F / 190 C
6-7 minutes/ 13 minutes because of elevation.
Cook Time: 13 minutes
Total Time: 28 minutes
Number of Servings: 8
Yield: 16
Style: American
Gingerbread Recipe
Found this on internet somewhere https://www.brit.co/gingerbread-cookie-recipe/ <very good and it works but
I had modify it.
Ingredients
Wet
1/2 c. unsalted butter
1/2 c. Shortening
2/4 c. or 2/8 c. Brown sugar
1 egg
1/2 c. Molasses
2 tsp. Vanilla
Dry
1 1/2 c. flour + 1/4 c. fiber flour
1tsp. baking powder
2/4 tsp. baking soda
1/4 tsp. salt
spice mix: 1 TB. Roasted Ginger powder, 1 1/4 tsp. cinnamon, 1/4 tsp cloves
Handmixer, standmixer, wooden spoon, fork works well, or you can just wear pair of gloves and mix well in bowel.
1/2 c. unsalted butter
1/2 c. Shortening
2/4 c. or 2/8 c. Brown sugar
1 egg
1/2 c. Molasses
2 tsp. Vanilla
Dry
1 1/2 c. flour + 1/4 c. fiber flour
1tsp. baking powder
2/4 tsp. baking soda
1/4 tsp. salt
spice mix: 1 TB. Roasted Ginger powder, 1 1/4 tsp. cinnamon, 1/4 tsp cloves
Handmixer, standmixer, wooden spoon, fork works well, or you can just wear pair of gloves and mix well in bowel.
Directions
Mix dry ingredients together add spice
mix wet ingredients together in then add dry together.
mix it well, should be creamy...
Let it rest for 4 hours for you be able to firm enough to make it into forms.
very pliable like clay...roll out with enough flour.
cut outs or even cut into squares my family enjoyed the square form.
Set before you do any preset oven 375/190
7 to 10 minutes in recipe I had to make cook the cookies to 13 to 15 minutes due to 1,200 feet so we had put them in longer. May want to put your cookies in longer to make certain they have darker brown edge then you know they are done they be crispy done.
It work better if they crispy even for gingerbread house.
mix wet ingredients together in then add dry together.
mix it well, should be creamy...
Let it rest for 4 hours for you be able to firm enough to make it into forms.
very pliable like clay...roll out with enough flour.
cut outs or even cut into squares my family enjoyed the square form.
Set before you do any preset oven 375/190
7 to 10 minutes in recipe I had to make cook the cookies to 13 to 15 minutes due to 1,200 feet so we had put them in longer. May want to put your cookies in longer to make certain they have darker brown edge then you know they are done they be crispy done.
It work better if they crispy even for gingerbread house.
Notes
I was thinking this cookie would work well for engraving or painting type style but I ran out time maybe someone else would take up torch and make into something more.
Royal icing is pretty easy to make but that something if want to take up.
Icing you just add confectioner sugar and milk depending on thickness, and adding flavor and color.
Royal icing you add egg white, or egg white powder it matters...because gives stiff peaks that last and depending if your adding color there are recipes online you can search for.
I left mine plain, if want to add fresh ginger to give more punch to taste...it not recommended its already spicy depending cinnamon your using. I am using Saigon cinnamon that is pretty much packing heat.
Prep Time: 12 minutesRoyal icing is pretty easy to make but that something if want to take up.
Icing you just add confectioner sugar and milk depending on thickness, and adding flavor and color.
Royal icing you add egg white, or egg white powder it matters...because gives stiff peaks that last and depending if your adding color there are recipes online you can search for.
I left mine plain, if want to add fresh ginger to give more punch to taste...it not recommended its already spicy depending cinnamon your using. I am using Saigon cinnamon that is pretty much packing heat.
Cook Time: 15 minutes
Total Time: 4 hours, 27 minutes
Number of Servings: 10
Yield:
Style: American
Ultra Thin Gingersnaps Sweet or Spicy
https://www.simplyrecipes.com/recipes/gingersnap_cookies/ <- modification from this one anyone from this site come bark note I had modify on fly when it came out super flat. I was surprised I remembered it looked like lace cookies.
Not what I wanted but adding what I did came out better. Saved the day.
Ingredients
Wet
4oz. Unsalted butter + 4 oz shortening <- 1/2 cup both if people don't get it.
1/4 c. or 2 TB sugar(adding what says on recipe makes too crunch crunch taste)
1/2 tsp. Vanilla
2 eggs
1/3 c. Molasses
Dry
3 c. fiber flour(Br. Rice Flour, Nut flour, or heart healthy flour, Wheat flour depends you can use spelt).
2 1/2 tsp baking soda
1/2 tsp salt
2 1/2 tsp cinnamon
2 1/2 tsp roasted Ginger
2 TB of fresh Ginger < stops here if you making sweet variety
Spicy variety mix match whatever works:
two turns of grinder black pepper
1/2 tsp Japanese seven spice
1/2 tsp Paprika
(I was thinking any other we could gotten ghost pepper or something hotter...I wanted something keep warm in rainstorm.)
Don't forget if your making sweet mix type you best add some peanuts...or something nut variety so people will know it sweet one. Or mark them. 1 c. would be okay...(unsweetened coconut would be good as well but I have coconut haters coming so I could not put in sweet batch).
Spicy kind I just put dried raisins in at least 1/4 cup in batch just keep from bringing too much heat.Should cooked longer make crispy.
4oz. Unsalted butter + 4 oz shortening <- 1/2 cup both if people don't get it.
1/4 c. or 2 TB sugar(adding what says on recipe makes too crunch crunch taste)
1/2 tsp. Vanilla
2 eggs
1/3 c. Molasses
Dry
3 c. fiber flour(Br. Rice Flour, Nut flour, or heart healthy flour, Wheat flour depends you can use spelt).
2 1/2 tsp baking soda
1/2 tsp salt
2 1/2 tsp cinnamon
2 1/2 tsp roasted Ginger
2 TB of fresh Ginger < stops here if you making sweet variety
Spicy variety mix match whatever works:
two turns of grinder black pepper
1/2 tsp Japanese seven spice
1/2 tsp Paprika
(I was thinking any other we could gotten ghost pepper or something hotter...I wanted something keep warm in rainstorm.)
Don't forget if your making sweet mix type you best add some peanuts...or something nut variety so people will know it sweet one. Or mark them. 1 c. would be okay...(unsweetened coconut would be good as well but I have coconut haters coming so I could not put in sweet batch).
Spicy kind I just put dried raisins in at least 1/4 cup in batch just keep from bringing too much heat.Should cooked longer make crispy.
Directions
Mix dry and spice together, Beat wet together, scrape the sides of bowel very important.
Add dry gradually...not all in one time even how impatient you get. you get dust cloud...every where...
Use serving spoon to place in mixing machine bowel if you have issues.
By hand would been less frustrating but its get sticky I realize not everyone likes playing with gingersnap dough because you have wait until gets firm.
For me I had to check it I had wait until next day. My mother was impatient she get asking am I done with kitchen yet...
it states for rest period you have put in loaf pan I think you can still flour it and put into rolled forms and put in means where you cut up and place in freezer but it sticky. So best case scenario would freeze it and and then make use of it..
took overnight time and some then rolling it out I recommend using plastic bag...and flour on top that surface then using wax paper or parchment paper because it throwing it out that sort thing.
after its firm. [cut in thinnest possible you can cut into thick but it still taste like author of original recipe said it taste good. But her idea of making cookies coming out as lace cookies still come out better then her plan. She may have forgotten it was different butter ingredient, it could butter and Ghee. Or something else.] cut thin or thick, think you have to leave it as is, thick you cut in half and leave where it is be fine cookie.
small but be enough for adult and child.
Preheat time for baking process, 350 F/176 C 7-12 minutes however for me I had put in 15 minute due elevation and I wanted crispy not goey cookies had bad experiences with cookies and oven that quit all the time so crispy tasting cookies were on menu.
Prep Time: 15 minutesAdd dry gradually...not all in one time even how impatient you get. you get dust cloud...every where...
Use serving spoon to place in mixing machine bowel if you have issues.
By hand would been less frustrating but its get sticky I realize not everyone likes playing with gingersnap dough because you have wait until gets firm.
For me I had to check it I had wait until next day. My mother was impatient she get asking am I done with kitchen yet...
it states for rest period you have put in loaf pan I think you can still flour it and put into rolled forms and put in means where you cut up and place in freezer but it sticky. So best case scenario would freeze it and and then make use of it..
took overnight time and some then rolling it out I recommend using plastic bag...and flour on top that surface then using wax paper or parchment paper because it throwing it out that sort thing.
after its firm. [cut in thinnest possible you can cut into thick but it still taste like author of original recipe said it taste good. But her idea of making cookies coming out as lace cookies still come out better then her plan. She may have forgotten it was different butter ingredient, it could butter and Ghee. Or something else.] cut thin or thick, think you have to leave it as is, thick you cut in half and leave where it is be fine cookie.
small but be enough for adult and child.
Preheat time for baking process, 350 F/176 C 7-12 minutes however for me I had put in 15 minute due elevation and I wanted crispy not goey cookies had bad experiences with cookies and oven that quit all the time so crispy tasting cookies were on menu.
Cook Time: 15 minutes
Total Time: 16 hours, 30 minutes
Number of Servings: 20
Yield: 40+
Style: American
Chicken in Ginger-Caramel Sauce
This is a family favorite that I got from the SF Chronicle food section.
Ingredients
1/2 Cups dark brown sugar 1 Tbl oil
1/4 Cups water 1 Shallot, sliced
1/4 Cups Asian fish sauce 1¾ Lb Chicken, skinless, boneless
3 Tbl rice vinegar dark-meat, 1" Pieces
1 Tsp minced garlic ¼ Lb Chicken, skinless, boneless
1 Tsp soy sauce, dark or regular white-meat, 1" Pieces
1 Tsp ginger, grated fine Steamed white rice (or quinua)
1 Tsp freshly ground pepper Mushrooms, Shitake or small Portobello
2 small Thai chilies (fresh or dried), broken in half, optional
1/4 Cups water 1 Shallot, sliced
1/4 Cups Asian fish sauce 1¾ Lb Chicken, skinless, boneless
3 Tbl rice vinegar dark-meat, 1" Pieces
1 Tsp minced garlic ¼ Lb Chicken, skinless, boneless
1 Tsp soy sauce, dark or regular white-meat, 1" Pieces
1 Tsp ginger, grated fine Steamed white rice (or quinua)
1 Tsp freshly ground pepper Mushrooms, Shitake or small Portobello
2 small Thai chilies (fresh or dried), broken in half, optional
Directions
Cut the chicken into bite-size pieces
Combine the brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper and chilies in a small bowl. Mix well, and set aside.
Heat the oil in a large pot over high heat. Add the shallot and sauté until brown, about 3 to 5 minutes. Add the chicken and sauté until it is slightly browned, about 5 minutes.
Add the sauce mixture and bring to a boil. Reduce the heat to medium and cook, stirring occasionally.
After 10 minutes, add the mushrooms. Continue to stir occasionally until the sauce has reduced by half, about 12 to 20 minutes depending on the pot size.
Serve over rice (or Quinoa and Kale from Costco) and garnish with cilantro.
Combine the brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper and chilies in a small bowl. Mix well, and set aside.
Heat the oil in a large pot over high heat. Add the shallot and sauté until brown, about 3 to 5 minutes. Add the chicken and sauté until it is slightly browned, about 5 minutes.
Add the sauce mixture and bring to a boil. Reduce the heat to medium and cook, stirring occasionally.
After 10 minutes, add the mushrooms. Continue to stir occasionally until the sauce has reduced by half, about 12 to 20 minutes depending on the pot size.
Serve over rice (or Quinoa and Kale from Costco) and garnish with cilantro.
Notes
Can substitute 1/4 tsp of red pepper powder for the chili peppers, otherwise follow recipe. The mushrooms were my daughter’s suggestion, they are optional. I use a MicroPlane to make the ginger almost a paste; my family complained a bit about the larger pieces when I cut them up by hand. When I use Thai chilies, I remove them before adding the sauce to the chicken.
Prep Time: Cook Time: 40 minutes
Total Time: 60 minutes
Number of Servings: 4
Yield:
Style: American, West Coast
Carob & Chocolate fudge or Double pan chocolate Fudge
Fudge originally came from Bettycrocker.com recipe it was my favorite it was consider too much, too thick but I divided them up and used it double pan method.
Foil ban 13 x 9 pan or cookie sheets it recommend if you use cookie sheet method you clean up your freezer and, 13 x 9 its medium thick, and if cookie sheet method its thinner but there is more.
Make super thick suggest using loaf pan...and my mother loves this method and to idea it best method so far. but you need to put loaf pan in for two hours...prior to stove top cooking. Allow you have setting faster..refrigeration time will shorter...it take hour with cold pan to go with hot fudge...and then you put either freezer or refrigerator I always put in freezer for like thirty minutes and it sets faster.
Note for storing: best to keep in refrigerator otherwise you end up with strange slab of soft fudge...resembles taffy or playdoh.
Ingredients
2 12 oz. Semi-sweet, white, dark, bittersweet or milk chocolate or [carob(is no caffeine)]
1 can 14 oz condense milk (divided)(3/4 c. set aside)
1 c. rough texture (nuts: coconut no sweet, walnuts(toasted), pecans(slightly toasted), peanuts, or pistachios)
2 tsp vanilla
Other tasty ingredients you could add: (1/4 C.) each. for other sweet, or salty or bacon, instant coffee you can just use 1 tsp to 1 tbsp.
instant coffee at very end of stove-top process,
after chocolate is melted in, candied cherries, Pretzels, cookies, popped rice, raisins, dried fruit, Bacon that still considered chewy but still has crispy texture. coconut if you didn't add prior.
1 can 14 oz condense milk (divided)(3/4 c. set aside)
1 c. rough texture (nuts: coconut no sweet, walnuts(toasted), pecans(slightly toasted), peanuts, or pistachios)
2 tsp vanilla
Other tasty ingredients you could add: (1/4 C.) each. for other sweet, or salty or bacon, instant coffee you can just use 1 tsp to 1 tbsp.
instant coffee at very end of stove-top process,
after chocolate is melted in, candied cherries, Pretzels, cookies, popped rice, raisins, dried fruit, Bacon that still considered chewy but still has crispy texture. coconut if you didn't add prior.
Directions
1)be sure to do this before you do recipe, take and a.foil butter it bottom of pan where fudge will sit and freeze it. Because it crucial step. Miss it and your fudge won't set and other issue is everyone assume refrigerating is necessary right but I thinking freezing the pan helps setting it takes only thirty minutes maybe even less you can have more time to cut.
2) large sauce pan or or pot, spray cooking spray, melt chocolate and condense milk until creamy, Stir in rough texture and add vanilla if your going use it.
3) it take 2 hours set if you don't do butter pan set aside in freezer method. if you set aside in freezer the pan you end up saving yourself hour... to set in freezer again or fridge depending on available space.
2) large sauce pan or or pot, spray cooking spray, melt chocolate and condense milk until creamy, Stir in rough texture and add vanilla if your going use it.
3) it take 2 hours set if you don't do butter pan set aside in freezer method. if you set aside in freezer the pan you end up saving yourself hour... to set in freezer again or fridge depending on available space.
Notes
If you need ideas bettycrocker had some ideas but you have also assume what tastes good too.
If your adding flavor don't add vanilla -> vanilla is flavoring.
Mint is common flavoring, try mint alcohol flavor would be interesting but add fresh mint would add color to top of fudge as it sets.
*Second type chocolate same sort method. but whatever is left, here is idea what double chocolate idea was suppose to be. Idea was put on chocolate on cooled already chocolate which I seem to think is impossible because maybe it would worked. But I think might never worked it cooled chocolates would work maybe but that just my general idea I tried it, It failed. So if your trying make it work you have to have freezer that walk in and have no chances of failure. other issue that I ran into that big problem for me...not all chocolates work together taste your chocolates first and what textures first before you make double chocolate layer I was thinking three type fudge would something gawk at but since I have no walk in freezer to make this amazing feat. Anyone else up for grab on it your welcome to try it.
Probably the reason why Bettycrocker took it down.
Nuts(?) : if you have people with nut allergies I recommend using dried fruit and your own made cookies added in broken up into recipe. Or Popped Rice. Why nuts toasted because it tastes better?
Chocolate note: chocolate that tastes good, even bars, or something you love to eat as fudge in your existence. I noted people assume toll house is good...don't I can only assume it only good for cookies and bars. Fudge will last about(5 mos to half a year) Guitard is good timely brand but where I live this brand is sold out everyday or I never find it.
Prep Time: 5 minutesIf your adding flavor don't add vanilla -> vanilla is flavoring.
Mint is common flavoring, try mint alcohol flavor would be interesting but add fresh mint would add color to top of fudge as it sets.
*Second type chocolate same sort method. but whatever is left, here is idea what double chocolate idea was suppose to be. Idea was put on chocolate on cooled already chocolate which I seem to think is impossible because maybe it would worked. But I think might never worked it cooled chocolates would work maybe but that just my general idea I tried it, It failed. So if your trying make it work you have to have freezer that walk in and have no chances of failure. other issue that I ran into that big problem for me...not all chocolates work together taste your chocolates first and what textures first before you make double chocolate layer I was thinking three type fudge would something gawk at but since I have no walk in freezer to make this amazing feat. Anyone else up for grab on it your welcome to try it.
Probably the reason why Bettycrocker took it down.
Nuts(?) : if you have people with nut allergies I recommend using dried fruit and your own made cookies added in broken up into recipe. Or Popped Rice. Why nuts toasted because it tastes better?
Chocolate note: chocolate that tastes good, even bars, or something you love to eat as fudge in your existence. I noted people assume toll house is good...don't I can only assume it only good for cookies and bars. Fudge will last about(5 mos to half a year) Guitard is good timely brand but where I live this brand is sold out everyday or I never find it.
Cook Time: 10 minutes
Total Time: 1 hours, 45 minutes
Number of Servings: 30
Yield: 20 people could eat it and enjoy
Style: American, West Coast
Lighter Carbonara
Tasty quick meal
Ingredients
Ingredients
100g/3½oz dried tagliatelle or spaghetti
50g/1¾oz frozen peas
2 tsp extra virgin olive or sunflower oil
½ onion, finely chopped
2 smoked back bacon rashers, cut into 15mm/?in-wide strips
100g/3½oz small closed cup mushrooms, sliced
1 courgette, cut into 1-cm/½-in slices
3 tbsp single cream
15g/½oz Parmesan, finely grated
sea salt and freshly ground black pepper
100g/3½oz dried tagliatelle or spaghetti
50g/1¾oz frozen peas
2 tsp extra virgin olive or sunflower oil
½ onion, finely chopped
2 smoked back bacon rashers, cut into 15mm/?in-wide strips
100g/3½oz small closed cup mushrooms, sliced
1 courgette, cut into 1-cm/½-in slices
3 tbsp single cream
15g/½oz Parmesan, finely grated
sea salt and freshly ground black pepper
Directions
Method
Half-fill a large, non-stick saucepan with water and bring to the boil. Add the pasta to the pan and cook for 10 minutes, or according to the packet instructions, until tender. Add the peas and cook for 2 minutes more.
Meanwhile, heat the oil in a large, non-stick frying pan or wok. Add the onion, bacon, mushrooms and courgette to the pan and season with salt and pepper. Fry over a medium–high heat for 5 minutes, stirring often.
Drain the pasta and peas and return to the saucepan. Add the cream and the bacon mixture to the saucepan and place over a low heat. Toss the mixture with a couple of forks for a few seconds until the cream is hot and everything is well mixed. Sprinkle with the Parmesan and serve immediately.
Half-fill a large, non-stick saucepan with water and bring to the boil. Add the pasta to the pan and cook for 10 minutes, or according to the packet instructions, until tender. Add the peas and cook for 2 minutes more.
Meanwhile, heat the oil in a large, non-stick frying pan or wok. Add the onion, bacon, mushrooms and courgette to the pan and season with salt and pepper. Fry over a medium–high heat for 5 minutes, stirring often.
Drain the pasta and peas and return to the saucepan. Add the cream and the bacon mixture to the saucepan and place over a low heat. Toss the mixture with a couple of forks for a few seconds until the cream is hot and everything is well mixed. Sprinkle with the Parmesan and serve immediately.
Notes
This pasta dish tastes rich and flavourful, but is also fairly low in calories. If you're on a diet of between 1200–1500 calories a day, you can enjoy a low-calorie breakfast and lunch as well as this carbonara for dinner.
Each serving provides 393 kcal, 18.5g protein, 43g carbohydrates (of which 5g sugars), 15g fat (of which 6.5g saturates), 6g fibre and 0.9g salt.
Prep Time: 15 minutesEach serving provides 393 kcal, 18.5g protein, 43g carbohydrates (of which 5g sugars), 15g fat (of which 6.5g saturates), 6g fibre and 0.9g salt.
Cook Time:
Total Time: 30 minutes
Number of Servings: 2
Yield:
Style: European, Italian
Indonesian Rambutan Pickles
Rambutan Pickles famous lately in Indonesia. I dont know where it start actually, but it seems from some city in kalimantan island ( Banjarmasin) or some island in sumatera province like Bangka Belitung. Because the small calamansi lime is grow dan can be found there.
I found my own small calamansi lime because i have planted in my garden.
Ingredients
A bunch of Rambutan fruit remove the skin
8 Red Chilli pepper cut in small pieces
3 or 4 sonkit lime / calamondin/ green small calamansi lime
1 cucumber
a pack of honey pineapple
1 bangkoang/yam bean
mineral water
1 teaspon salt
6-10 spoon sugar
8 Red Chilli pepper cut in small pieces
3 or 4 sonkit lime / calamondin/ green small calamansi lime
1 cucumber
a pack of honey pineapple
1 bangkoang/yam bean
mineral water
1 teaspon salt
6-10 spoon sugar
Directions
1) Peel the rambutan skin untill you got the white flesh of rambutan fruit, place in a bowl
2) Cut cucumber and bangkoang/yam bean in to a tiny square and placed in the same bowl
3) Cut pineapple in to a tiny triangle placed in the same bowl
4) Shake sugar, water and salt pour to the bowl
5) Squeze the lime over the fruit in bowl and give the red chilli, stir it.
5) EAT!
2) Cut cucumber and bangkoang/yam bean in to a tiny square and placed in the same bowl
3) Cut pineapple in to a tiny triangle placed in the same bowl
4) Shake sugar, water and salt pour to the bowl
5) Squeze the lime over the fruit in bowl and give the red chilli, stir it.
5) EAT!
Notes
1) If you want to get a sweet taste than you can add more sugar but if you like salty you can add more salt.
2) If you want to serve it cold, you can keep in for a while in refrigerator.
Prep Time: 30 minutes2) If you want to serve it cold, you can keep in for a while in refrigerator.
Cook Time: 20 minutes
Total Time: 50 minutes
Number of Servings: 3
Yield: 3 serving
Style: Asian, Indonesian
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