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The best beef rendang according to national geography
I got this recipe from my great great grandma
Ingredients
1.5 kgs beef ( any part) , cut in to big chunks
2 liters coconut cream
2 bruist lemon grass
2 lime leaves
2 cmts tamarind
Ground spices :
5 candle nuts
6 cloves of garlic
100 grms big red chillies
12 cloves of shallots
100 grms curly red chillies
2 ctmrs fresh ginger
2 ctmrs fresh galangal
3 ctmrs turmeric
1/2 spoons of coriander
2 teaspoons of salt
1/2 teaspoon of nutmeg
1 teaspoon of cumin
Powdered beef stock ( optional )
2 liters coconut cream
2 bruist lemon grass
2 lime leaves
2 cmts tamarind
Ground spices :
5 candle nuts
6 cloves of garlic
100 grms big red chillies
12 cloves of shallots
100 grms curly red chillies
2 ctmrs fresh ginger
2 ctmrs fresh galangal
3 ctmrs turmeric
1/2 spoons of coriander
2 teaspoons of salt
1/2 teaspoon of nutmeg
1 teaspoon of cumin
Powdered beef stock ( optional )
Directions
Cook all of the ingredients in a deep pot on the stove ( low fire )
Cook them until the gravy is very thick ( for about 3 hours , slow cooking )
Enjoy the best cuisine in the world
Cook them until the gravy is very thick ( for about 3 hours , slow cooking )
Enjoy the best cuisine in the world
Notes
Don' t ever cook it in high temperature , you need patience while cooking it
You could find the ingredients at asian markets
The time you spend for cooking this meal will be worth it
Prep Time: 60 minutesYou could find the ingredients at asian markets
The time you spend for cooking this meal will be worth it
Cook Time: 3 hours
Total Time: 4 hours
Number of Servings: 6
Yield:
Style: Asian
Pâté Chinois
Pâté Chinois is not a Chinese recipe. It may simply be an adaption of "Shepherd's Pie", but one possible explanation for the Chinese reference is that it was introduced to Canadian railway workers by Chinese cooks during the building of the North American railroads in the late 19th century.
Ingredients
INGREDIENTS
4 cups (1 litre) Russet or Yukon gold potatoes, peeled and cubed
1/4 cup (60 ml) butter, or more
1/2 cup (125 ml) milk, approximately
1 lb (454 g) lean or semi-lean ground beef
1 onion, finely chopped
1 can 19 oz (540 ml) creamed corn
Paprika, to taste
Dried parsley, to taste
Salt and pepper
4 cups (1 litre) Russet or Yukon gold potatoes, peeled and cubed
1/4 cup (60 ml) butter, or more
1/2 cup (125 ml) milk, approximately
1 lb (454 g) lean or semi-lean ground beef
1 onion, finely chopped
1 can 19 oz (540 ml) creamed corn
Paprika, to taste
Dried parsley, to taste
Salt and pepper
Directions
PREPARATION
In a large pot of salted water, cook the potatoes until they are very tender. Drain.
With a masher, coarsely crush the potatoes with at least 30 ml (2 tablespoons) of butter. With an electric mixer, purée with the milk. Season with salt and pepper. Set aside.
With the rack in the middle position, preheat the oven to 190 °C (375 °F).
In a large skillet, brown the onion in the remaining butter. Add the meat and cook until golden brown. Season with salt and pepper. Remove from the heat.
Lightly press the meat at the bottom of a 20-cm (8-inch) square baking dish. Cover with the corn and the mashed potatoes. Sprinkle with paprika and parsley.
Bake for about 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.
In a large pot of salted water, cook the potatoes until they are very tender. Drain.
With a masher, coarsely crush the potatoes with at least 30 ml (2 tablespoons) of butter. With an electric mixer, purée with the milk. Season with salt and pepper. Set aside.
With the rack in the middle position, preheat the oven to 190 °C (375 °F).
In a large skillet, brown the onion in the remaining butter. Add the meat and cook until golden brown. Season with salt and pepper. Remove from the heat.
Lightly press the meat at the bottom of a 20-cm (8-inch) square baking dish. Cover with the corn and the mashed potatoes. Sprinkle with paprika and parsley.
Bake for about 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.
Notes
This recipe doubles easily and freezes well.
Prep Time: 30 minutesCook Time: 30 minutes
Total Time: 60 minutes
Number of Servings: 4
Yield: 4 servings
Style: Canadian
Pigs in a blanket and Hash Brown Potatoes
Pigs in a blanket have been in my family for ages.
Ingredients
Hot dogs and Crescent rolls.
Directions
Take hot dogs and a can of crescent rolls and separate the dough and place each hot dog on each roll and roll up.
Then place on a baking dish and preheat the oven to 375 degrees and then when oven is ready place on top shelf for about 20 minutes or until done.
Prep Time: 10 minutesThen place on a baking dish and preheat the oven to 375 degrees and then when oven is ready place on top shelf for about 20 minutes or until done.
Cook Time: 20 minutes
Total Time: 60 minutes
Number of Servings: 8
Yield: Depends on how many hot dogs you use.
Style: American
Chicken Breasts,Broccoli Cheese Stuffed
I found this on the internet and haven't tried it as yet but I do intend on trying it.
Ingredients
Ingredients
3 large chicken breasts
salt & pepper
1 1/2 tsp garlic powder, divided
1/4 tsp paprika
1 cup finely chopped broccoli florets
1/2 cup finely diced red bell pepper
1 cup mild cheddar cheese
1 tbsp mayo
2 tbsp olive oil
3 large chicken breasts
salt & pepper
1 1/2 tsp garlic powder, divided
1/4 tsp paprika
1 cup finely chopped broccoli florets
1/2 cup finely diced red bell pepper
1 cup mild cheddar cheese
1 tbsp mayo
2 tbsp olive oil
Directions
Instructions
Preheat oven to 425 degrees F.
Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.
Preheat oven to 425 degrees F.
Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.
Notes
The creator of this recipe stated this blow.
Since these are large chicken breasts, I usually say 1/2 chicken breast is one serving.
Prep Time: 5 minutesSince these are large chicken breasts, I usually say 1/2 chicken breast is one serving.
Cook Time: 15 minutes
Total Time: 25 minutes
Number of Servings: 3
Yield: 3 servings
Style: American, Northeast
Creamy Lemon Pasta
This is quick creamy hearty food but not low cal.
It will make you feel loved in every bite.
Ingredients
For the pasta :
Pasta of your choice 500 g
Salt
4 tbsp of unsalted butter
For the sauce:
2 egg yolks
1 cup heavy cream
1/2 cup Parmesan
1 Lemon zest
Juice of one Lemon
Salt
Black Pepper
chopped parsley
Pasta of your choice 500 g
Salt
4 tbsp of unsalted butter
For the sauce:
2 egg yolks
1 cup heavy cream
1/2 cup Parmesan
1 Lemon zest
Juice of one Lemon
Salt
Black Pepper
chopped parsley
Directions
Pasta :
Cook the pasta in a large pot of generously salted boiling water (1 tablespoon of salt for every 6 cups of water) until tender but still firm to the bite, stirring occasionally.
Drain, reserving 1/2 cup of the pasta cooking water. Return drained spaghetti to the pot.
Stir in the 2 tbsp of butter making sure all pasta is well covered. Add pasta cooking water if more liquid is needed.
Sauce :
While pasta is boiling make the sauce.
In a bowl, add the yolks, cream, Parmesan, zest of the whole lemon and juice , the salt and good grind of pepper, and beat with a fork. You don't want it fluffy, just combined. Taste.
Final steps :
Mix sauce into the warm pasta making sure all pasta is covered.
Garnish with chopped parsley.
Add more Parmesan.
Enjoy
Prep Time: 10 minutesCook the pasta in a large pot of generously salted boiling water (1 tablespoon of salt for every 6 cups of water) until tender but still firm to the bite, stirring occasionally.
Drain, reserving 1/2 cup of the pasta cooking water. Return drained spaghetti to the pot.
Stir in the 2 tbsp of butter making sure all pasta is well covered. Add pasta cooking water if more liquid is needed.
Sauce :
While pasta is boiling make the sauce.
In a bowl, add the yolks, cream, Parmesan, zest of the whole lemon and juice , the salt and good grind of pepper, and beat with a fork. You don't want it fluffy, just combined. Taste.
Final steps :
Mix sauce into the warm pasta making sure all pasta is covered.
Garnish with chopped parsley.
Add more Parmesan.
Enjoy
Cook Time: 15 minutes
Total Time: 25 minutes
Number of Servings: 6
Yield:
Style: European, Italian
Potato-and-Cheese Patties
Made from mashed potatoes seasoned with onions and stuffed with cheese.
Ingredients
Ingredients
1 1/2 teaspoons kosher salt 2 medium peeled baking potatoes, quartered [about 1 1/4 pounds] 6 tablespoons [1 1/2 ounces] shredded queso fresco or Monterey Jack cheese 2 tablespoons minced green onions 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 tablespoon olive oil 3/4 cup diced tomato 1/2 cup julienne-cut red onion
1 1/2 teaspoons kosher salt 2 medium peeled baking potatoes, quartered [about 1 1/4 pounds] 6 tablespoons [1 1/2 ounces] shredded queso fresco or Monterey Jack cheese 2 tablespoons minced green onions 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 tablespoon olive oil 3/4 cup diced tomato 1/2 cup julienne-cut red onion
Directions
How to Make It
Step 1
Place 1 1/2 teaspoons salt and potatoes in a saucepan, and cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain, and mash with a potato masher until smooth. Cool.
Step 2
Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well. Divide potato mixture into 6 balls [about 1/2 cup per ball]. Flatten balls into 1/2-inch-thick patties [about 3-inch diameter]. Place on a baking sheet; cover and refrigerate 20 minutes or until firm.
Step 3
Heat oil in a large nonstick skillet over medium heat. Place potato-and-cheese patties in pan; cook 5 minutes or until bottoms are browned. Turn patties; cook 3 minutes. Top patties with tomato and red onion.
Prep Time: 60 minutesStep 1
Place 1 1/2 teaspoons salt and potatoes in a saucepan, and cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain, and mash with a potato masher until smooth. Cool.
Step 2
Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well. Divide potato mixture into 6 balls [about 1/2 cup per ball]. Flatten balls into 1/2-inch-thick patties [about 3-inch diameter]. Place on a baking sheet; cover and refrigerate 20 minutes or until firm.
Step 3
Heat oil in a large nonstick skillet over medium heat. Place potato-and-cheese patties in pan; cook 5 minutes or until bottoms are browned. Turn patties; cook 3 minutes. Top patties with tomato and red onion.
Cook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 2
Yield:
Style: European, Spanish
Chicken Slaw with Peanuts sauce
Healthy protein and veggies, low carb. It is traditional Chinese recipe and found in many western restaurants in Australia
Ingredients
100 g chicken any part, poached, then thinly sliced or shredded
1 1/2 cups finely shredded cabbage, mix with purple one if like
Little bit of grated carrot, finely sliced red onion
Chopped spring onion & cilantro
Little sliced red chilli, sesame seeds for optional garnishing
3 Tb peanuts sauce dressing recipe below
1 1/2 cups finely shredded cabbage, mix with purple one if like
Little bit of grated carrot, finely sliced red onion
Chopped spring onion & cilantro
Little sliced red chilli, sesame seeds for optional garnishing
3 Tb peanuts sauce dressing recipe below
Directions
To serve, toss everything together. For
Peanuts sauce dressing: 2 cloves garlic crushed into paste, add 3 Tb unsweetened smooth peanut butter, stir with 1 Tb water until smooth, add another 1 Tb water mix again. Then stir in one by one 1 Tb sugar, 1/2 tsp salt, 2 Tb soy sauce, 2 Tb white vinegar, 1 Tb sesame oil.
Peanuts sauce dressing: 2 cloves garlic crushed into paste, add 3 Tb unsweetened smooth peanut butter, stir with 1 Tb water until smooth, add another 1 Tb water mix again. Then stir in one by one 1 Tb sugar, 1/2 tsp salt, 2 Tb soy sauce, 2 Tb white vinegar, 1 Tb sesame oil.
Notes
You could use leftover roast chicken or turkey. Or substitute chicken with your favorite meat, such as prawns or lobster tail, clay fish or crabs, squid or octopus cooked to your liking.
If you have a mini blender you can whizz all the dressing ingredients together in just few seconds. Use sesame paste if you can buy it from asian shops. I made large quantity of sauce put in a bottle and refrigerated and used it to toss warm noodles. Shake the bottle each time you use
Prep Time: 15 minutesIf you have a mini blender you can whizz all the dressing ingredients together in just few seconds. Use sesame paste if you can buy it from asian shops. I made large quantity of sauce put in a bottle and refrigerated and used it to toss warm noodles. Shake the bottle each time you use
Cook Time: 10 minutes
Total Time: 25 minutes
Number of Servings: 1
Yield:
Style: Asian, Chinese
Baked Chicken Breast w/Toasted Bread Crumbs and Shredded Cheese
I like it cause it tastes good and doesn't take a long time to make it.
Ever other week I fix it.
Ingredients
Chicken Breasts,Toasted Bread Crumbs and Shredded Cheese.
Directions
Put raw Chicken breasts in a storage bag and add Toasted Bread Crumbs(to which I toast the bread myself and grind up the slices of bread in the blender) and the Shredded cheese I also shred myself.
Shake bag until chicken is coated with crumb and cheese mixture.
Place Chicken in a baking dish of your choice and then coat the chicken with leftover crumb mixture.
Preheat oven to 425 degrees and bake for about an hour.
Shake bag until chicken is coated with crumb and cheese mixture.
Place Chicken in a baking dish of your choice and then coat the chicken with leftover crumb mixture.
Preheat oven to 425 degrees and bake for about an hour.
Notes
The side dishes are Julienne Potatoes and Mac Salad
Prep Time: 20 minutesCook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 6
Yield: 6 servings
Style: American, Northeast
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
Ropa Vieja
A traditional Cuban recipe of shredded meat in a rich sauce.
Ingredients
1. Original PAM® anti-stick spray
2. 1½ pounds of beef skirt meat, cut into large pieces
3. 1 bay leaf
4. 1½ teaspoons ground cumin
5. ½ teaspoon dried oregano
6. ½ teaspoon of salt
7. ¼ teaspoon ground black pepper
8. 1 cup chopped red onion
9. ¾ cup of chopped green pepper
10. 3 tablespoons finely chopped garlic
11. 1 can (14.5 ounces) of cubed tomatoes, drained
12. 1 can (8 ounces) of tomato sauce
2. 1½ pounds of beef skirt meat, cut into large pieces
3. 1 bay leaf
4. 1½ teaspoons ground cumin
5. ½ teaspoon dried oregano
6. ½ teaspoon of salt
7. ¼ teaspoon ground black pepper
8. 1 cup chopped red onion
9. ¾ cup of chopped green pepper
10. 3 tablespoons finely chopped garlic
11. 1 can (14.5 ounces) of cubed tomatoes, drained
12. 1 can (8 ounces) of tomato sauce
Directions
1. Spray a 4-quart slow cooker with the cooking spray. Place all the ingredients in the slow cooker. Cover and cook everything at low temperature for 8 hours and then at high temperature for 4 more hours, or until the meat is tender.
2. Remove the bay leaf. Remove the meat from the pot and crumble with the help of two forks. Put the meat back in the pot and stir well to mix with the sauce.
3. Serve with white rice.
2. Remove the bay leaf. Remove the meat from the pot and crumble with the help of two forks. Put the meat back in the pot and stir well to mix with the sauce.
3. Serve with white rice.
Notes
This rich dish, is common at times of parties, or in restaurants, the beef in Cuba is prohibited, but you can eat in private restaurants
Prep Time: 4 hoursCook Time: 8 hours
Total Time: 12 hours
Number of Servings: 6
Yield: 6
Style: Latin American
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