Cuisine Paradise | Food Reviews, Recipes, Travel: Pumpkin Ondeh Ondeh

Cuisine Paradise | Food Reviews, Recipes, Travel: Pumpkin Ondeh Ondeh

Ingredients: (makes 20 - 24)
150g Grated Coconut
1/4 Teaspoon Fine Salt
4 - 5 Pandan leaves, tied to a knot
15g Tapioca Flour
100ml Water
200g Steamed Mashed Pumpkin
180g Glutinous Rice Flour
1/2 Teaspoon Salt
100g Gula Melaka(Palm Sugar), roughly chopped




Method:
1. Cut off the skin of the pumpkin, weight about 200g and cut it into small cubes and steam them for about 15 minutes or until soften.
2. Remove it from the steamer rack and let it cool while preparing other ingredients.
3. Mix 1/4 teaspoon salt with the grated coconut and steam for 5 minutes together with the pandan leave. When done, set aside and let it cool.
4. Mix tapioca flour and water together then cook over medium heat until it forms a thick paste.
5. Remove it from heat and let it cool in a mixing bowl.
6. Next add in mashed pumpkin, glutinous rice flour and 1/2 teaspoon salt and knead to form a soft dough.
7. Pinch a bit of the dough and roll each ball into a size of a "fishball(about 15g)".
8. Bring a pot of water to boil while stuffing the filling of the ondeh ondeh.
9. Flatten a dough ball and put a bit(1/4 teaspoon) of Gula Melaka in the centre, pinch to seal the opening and roll again into round shape. Repeat this with the other balls.
10. Drop about 5 - 6 balls into the boiling water while continue making the rest. Cook the balls in boiling water until they float to the surface which takes about 2 minutes.
11. Use a slotted spoon to remove the balls from the water when they floated up and place them on the grated coconut.
12. Roll each ball in the coconut and serve warm or when cooled.

Note:
~ I also coated some of these pumpkin ondeh ondeh with some ground peanut instead of the traditional grated coconut. And it taste taste great with the pumpkin and peanut combination.

 

indian recipe, cooking videos, Paneer Pinwheels - Party Appetizer Recipe by Show Me The Curry

indian recipe, cooking videos, Paneer Pinwheels - Party Appetizer Recipe by Show Me The Curry

Ingredients:
Puff Pastry Sheets – 1 pkg (1 pkg has 2 sheets)

For the filling:
Paneer – 7 oz, crumbled
Oil – 1 tbsp
Turmeric (Haldi) Powder – 1/4 tsp
Red Chili Powder – 1/4 tsp
Cumin (Jeera) Powder – 1/4 tsp
Chat Masala – 1/2 tsp
Amchoor (Dry Mango Powder) – 1/4 tsp
Salt – to taste
Cilantro – to taste, chopped

Method:
1. Pull out a package of Puff Pastry Sheets to defrost on the counter for 40 minutes.
2. Meanwhile, work on the filling. Preheat oven to 400 degrees F.
3. Crumble the Paneer in a bowl by hand or using a food-processor (pulse button).
4. Add in the dry spices – Turmeric, Red Chili Powder, Cumin Powder, Chat Masala, Dry Mango Powder & Salt.
5. Mix well and add the chopped Cilantro and mix again.
6. Heat Oil in a skillet.
7. Heat the Paneer in the skillet for about a minute or so.
8. Take off the flame and transfer into another bowl so it cools down faster and is easy to handle.
9. Meanwhile, dust a flat surface with some All-Purpose Flour and open the sheet of Puff Pastry on it.
10. Dust a little more Flour on top of the Sheet and roll out the sheet a little.
11. Divide the filling and spread them on the 2 sheets.
12. Roll the sheet gently into a roll as tightly as possible while being gentle.
13. Once you reach the edge, dab a little water and gentle but firmly press the edge in.
14. Roll the roll over and gently pinch the edges together.
15. With a sharp knife, cut rounds and place them on a greased tray.
16. Place them in the oven for about 15 minutes and pull them out once you see them turning brown.
17. Once out of the oven, allow them to cool for about 5 minutes before transferring them.
18. Enjoy warm.

Carne Asada Tacos Recipe : Aaron Sanchez : Food Network

Carne Asada Tacos Recipe : Aaron Sanchez : Food Network

Ingredients

• 1 12-ounce jar sliced pickled jalapenos, drained
• 1 1 3/4-pound flank steak,trimmed
• Kosher salt and freshly ground pepper
• 1/2 cup chopped white onion
• 1/2 cup fresh cilantro
• Lime wedges, for serving
• 2-4 tablespoons Salsa (homemade or store-bought)
• Corn tortillas (homemade or store-bought)

Directions

Make tortillas, if you're using Homemade Tortillas
Marinate the steak: Spread the jalapenos in a baking dish and press the steak on top. Cover and set aside at room temperature, about 1 hour.
Preheat a grill or grill pan to high. Brush the jalapenos off the steak, pat dry and season with salt and pepper. Grill the steak for 4 to 6 minutes per side for medium-rare. Let rest 10 minutes, then slice.
Assemble the tacos: For each taco, stack 2 tortillas and lay a few pieces of steak in the middle. Top with onion, salsa and cilantro. Top with lime wedges.
To make your own salsa, use Aaron's recipe for Salsa de Arbol (or store-bought salsa).
Photograph by Tina Rupp

Thanksgiving: Endives, Apples and Grapes on the Side

Thanksgiving: Endives, Apples and Grapes on the Side

ENDIVES, APPLES AND GRAPES

From Around My French Table

Makes 4 starter or side-dish servings or 2 main-course servings

2 plump endives, trimmed

1 tart-sweet apple, such as Fuji or Gala

1½ tablespoons salted butter (if you can find butter with sea salt crystals, use it)

4 small clusters white or green grapes (in France, I like to use Muscat grapes)

4 small rosemary sprigs

Salt, preferably fleur de sel, and freshly ground pepper

Cut the endives lengthwise in half. Cut the apple into quarters and remove the core. Peel off a thin strip of skin down the center of each quarter.

Put a large skillet (nonstick is best) over low heat and toss in the butter. When it’s melted, put the endive into the pan cut side down and the apples skin side up. Add the grapes, scatter over the rosemary, and cook, undisturbed, for 20 minutes, at which point the underside of the endives will have caramelized and the apples and grapes will be soft and perhaps browned. Gently turn everything over, baste with any liquid in the pan, and cook for 20 minutes more.

Transfer the ingredients to a warm serving platter or to individual plates and, using a sturdy wooden or silicone spoon, scrape up the cooking sugars sticking to the bottom of the pan. You might want to pour a few spoonfuls of water into the pan to help you nab the sugars and make a spare amount of sauce. Season the endive with salt and pepper, spoon over the jus, and serve.

Serving

You can serve this as a first course or as a side dish to chicken or fish that isn’t heavily sauced; something grilled would be just right. It is also a great main course (if you want to double the recipe, make it in two skillets) followed by bread and cheese — think blue cheese.

Storing

This really should be served as soon as it’s cooked. I’ve reheated leftovers briefly in the microwave oven, and they’ve been okay, but not nearly as good as they were the day before; endive has a tendency to become more bitter when it’s reheated.

Bonne idée

Thanksgiving Squash and Apples. A squash or pumpkin rendition is splendid for the holidays. Here’s the combination I make most often: 4 thin (1- to 1½-inch-thick) wedges pumpkin or squash (I use Red Kuri squash, which doesn’t need to be peeled), 12 to 16 cooked chestnuts (I use jarred), 1 apple (or pear), 4 clusters grapes, and sprigs of rosemary, thyme, or, best of all, sage for the herb. You can drizzle warm maple syrup over this — and it’s also good topped with toasted pecans, with a spoonful of a cranberry-orange relish alongside.