30 Sep 2010

Ohbin's Recipe: OhbinのSambal

Ohbin's Recipe: OhbinのSambal

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23 Sep 2010

Mooncakes part 2

Here is another great blog I found, I love this blog, so I want to share this blog to everyone, nice photo and recipe given by EatingPleasure, you will love it.
The lastest post was posting about mooncakes festival, special mooncakes and special drink.

Apple and Calamansi Green Tea

2 tea bag if organic green tea bag (2g each)
4 calamansi, halved
1 green apple, cubed
1.2liter boiling water
honey to taste


1. Pour boiling water into a jar.
2. Infuse the tea bags into the water. Remove the tea bags after 2 minutes.
3. Squeeze the calamansi juice and add the rind.
4. Add green apple cubes and honey to taste. Serve hot or chilled.
Jelly Moon Cake

10g Konnyaku jelly powder
180g of fine sugar
1000ml of water
pineapple cubes
ruby  grapes, halved
green kiwi, cubed

1. Mix Konnyaku jelly powder with sugar.

2. Bring 1000ml of water to a boil. Gradually pour in the mixture in boiling water and stir well until mixture is dissolved .

3. Put cut pieces of fruits into moulds and pour the Konnyaku solution into the moulds.

4. Put moulded jelly solution in the fridge for at least one hour. Serve chilled.
Green Tea: 50 Hot Drinks, Cool Quenchers, and Sweet and Savory Treats
Eat Your Green Tea! How You Can Eat Healthier with Easy, Nutritious Green Tea Food Recipes
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This recipe I get it from Kuali, they had more recipes, feel free to visit their website.

Recipe by Amy Beh Cuisine: Chinese
Type of Dish: Main Course
Cooking Method: Stir-fry
Meal Types: • Dinner • Lunch 
Chicken With Celery And Walnut

    Shirakiku 100% Pure Sesame Oil 327ml. 11Oz. BottleKlein's Naturals Walnuts, Raw Shelled, 7-Ounce Tubs (Pack of 6)Roland Whole Peeled Water Chestnuts, 29-Ounce Tins (Pack of 12)
  • 1 chicken whole leg
  • Oil for deep-frying
  • 70g celery, sliced
  • 50g carrot, diced
  • 3 water chestnuts, diced
  • 75g walnuts
  • 3 slices ginger
  • 1 tsp chopped garlic
  • 1 tbsp sesame oil
  • 1 tbsp Shao Hsing Hua Tiau wine

Seasoning (A)

Sauce (B)

  • 1 tsp sweet bean paste (teem meen cheong)
  • ½ tsp sugar
  • ¼ tsp salt
  • ½ tsp chicken stock granules
  • 1/8 tsp pepper
  • 50ml water

    Debone chicken and remove the skin. Cut into 2cm cubes and marinate with seasoning (A) for at least 30 minutes.

    Heat oil in a wok and scald marinated chicken for less than a minute or until just cooked. Remove and leave aside.

    Put walnuts into a saucepan of boiling water. Boil for 3-4 minutes. Remove, drain in a colander. Deep-fry in hot oil for a minute or until lightly golden. Drain from oil and put aside.

    Heat sesame oil in a wok and fry ginger and garlic until fragrant. Add carrot and water chestnuts. Fry for a while.

    Return prefried chicken and celery to the wok. Toss and fry briskly. Splash in wine and mix in sauce (B).

    Stir-fry for a while then add walnuts to mix.

    The Star Online - CyberKuali (http://www.kuali.com)    

    © 1995-2003 Star Publications (Malaysia) Bhd (Co No 10894-D)

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    22 Sep 2010

    Quick Bread Cutlets

    Another recipe from VideoCurry.


    For wrap:
    1 cup whole wheat flour/atta
    3/4 cup maida/all purpose flour
    pinch of baking pwd
    1/2 tsp salt
    water to knead the dough

    For kidney bean filling:
    1 1/2 cups cooked black beans or rajma/kidney beans
    1/2 tsp ginger-green chilli paste
    1/2 tsp red chilli pwd (adjust)
    1/2 tsp coriander pwd
    pinch of cumin pwd
    pinch of garam masala pwd
    1 tbsp tomato ketchup
    pinch of kasuri methi
    1 tsp fresh cream or malai (optional)
    salt to taste
    2-3 tsps oil
    chopped coriander leaves
    Spread 1:
    1/2 cup hung yogurt
    chopped cucumber
    chopped tomato
    salt to taste
    Spread 2:
    2 onions, finely sliced
    few tbsps green chutney
    Cooking Instruction:
    1 Add salt to the wheat flour and maida, combine, slowly add water to form a soft yet slightly firm dough. Cover and let it rest till you get the stuffing ready.

    2 Heat oil in a vessel, add ginger green chilli paste and stir fry for few secs. Add the chilli pwd, coriander pwd, garam masala and salt and a tbsp of water. Add tomato ketchup and combine. Add cooked beans and few tbsps of water cook on low flame for 8-10 mts or till the water evaporates. Add kasuri methi and malai and combine well. Add chopped coriander leaves and turn off heat.

    3 In a bowl, combine hung yogurt, salt and chopped tomato and cucumber and keep aside.

    4 In a bowl, combine the raw sliced onions with few tbsps of green chutney and keep aside.

    5 To prepare rotis, pinch a large lemon sized ball of dough, dust the working surface with some atta and roll out the stuffed dough to form 6″-7″ diameter circles.

    6 Heat a iron tawa and once its hot, place a roti and let it cook lightly on both sides. Prepare all the rotis and place them in a casserole to keep soft.

    7 At the time of serving, place a roti on a plate, spoon 1 1/2 tbsps of yogurt-tomato mixture, followed by the onion-green chutney mixture. Next, spoon the curried beans, sprinkle coriander leaves, finish off with a dash of lemon juice and roll the roti tightly to form a wrap. Wrap the lower part of the wrap in butter paper, aluminum foil or tissue.

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    Spicy Chicken Legs Recipe

    This is the place who love bangla food, you can find video recipe showing you step by step.

    Here, I love this recipe called Spicy Chicken legs:

    Simply Organic Coriander Seed Ground Certified Organic, 2.29 Ounces Containers (Pack of 3)Extra Hot Reshampatti Red Chili PowderIngredients:

    4-5 chicken legs, make slits all over
    1 tbsp ginger-garlic-green chilli paste
    1/4 tsp red chilli powder
    3/4 tsp black pepper pwd
    large pinch turmeric pwd
    3/4 tbsp coriander powder
    large pinch cumin pwd
    pinch of garam masala pwd
    1 tbsp hot and sweet tomato chilli sauce
    2 1/2 tbsps hung yogurt
    1 tbsp lemon juice
    salt to taste
    2 tbsps oil
    Cooking Instruction:
    1 Marinate chicken legs with all the above ingredients except oil. Refrigerate and allow to marinate overnight or marinate for at least 3-4 hrs.
    2 Heat oil in cooking vessel, add curry leaves and chicken pieces along with the left over marinade if any. Cook on high for 3 mts, reduce flame to medium, place lid and cook for 10 mts. Reduce flame to low and cook for another 10 mts.
    3 Remove lid and cook till the water evaporates and roast on medium flame till well cooked. Serve warm with onion slices and lemon wedges.
    Bangladeshi Cuisine
    500 Curries
    50 Great Curries of India
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