WORLD RECIPE

Baked Almond Chicken

2008-02-27T12:13:00.002+07:00

Ingredients :
1. 1/2 cup all-purpose flour
2. 1/3 cup butter or margarine, melted
3. 1 teaspoon celery salt
4. 1 teaspoon paprika
5. 1/2 teaspoon salt
6. 1/2 teaspoon curry powder
7. 1/2 teaspoon dried oregano
8. 1/4 teaspoon pepper
9. 6 boneless, skinless chicken breast halves
10. 1 1/2 cups whipping cream
11. 1/3 cup dry bread crumbs
12. 1 tablespoon butter or margarine, melted
13. 3/4 cup sliced almonds, toasted
14. Hot cooked pasta

Cooking Direction :

1. Place flour in a shallow bowl. Combine 1/3 cup butter and seasonings in another bowl. Coat chicken with flour, then dip in butter mixture. Arrange in a greased shallow 3-qt. baking dish. Pour cream around chicken. Bake, uncovered, at 350 degrees F for 45 minutes. Combine bread crumbs and remaining butter; sprinkle over chicken. Top with almonds. Bake, uncovered, for 5-8 minutes or until golden brown. Serve over pasta.

Yield: 6 servings

Ayam Rica - Rica

2008-01-11T13:40:00.000+07:00

Makanan yang pedas khas Menado ini selalu saya nikmati karena istri sering buat. Tapi bagi yang tidak suka pedas bisa dikurangi cabenya.
Pingin coba buat sendiri ? .. ini resepnya :

Bahan-Bahan :
1 ekor ayam dipotong 16 bagian
2 batang serai di memarkan
6 buah bawang merah dirajang
1 lembar daun pandan
5 lembar daun jeruk
50 ml minyak goreng
150 ml air
1 buah jeruk nipis
15 buah cabai merah
20 buah cabai rawit merah
7 siung bawang putih
4 cm jahe

Cara Mengolah :
1. Haluskan cabai merah, cabai rawit merah bawang putih dan jahe, sisihkan.
2. Tumis bawang merah, serai dan daun pandan hingga bawang kecoklatan.
3. Masukkan bumbu yang dihaluskan dan daun jeruk, aduk hingga harum.
4. Kemudian masukkan ayam aduk hingga ayam berubah warnanya, tambahkan air, kecilkan api dan tutup. Diungkep hingga airnya agak mengering sambil sekali-sekali diaduk-aduk. Angkat.
5. Tambahkan air jeruk, aduk hingga rata.

Coconut Chicken Curry (Opor Ayam)

2007-11-22T11:03:00.000+07:00

Yield: 4 servings
Ingredients

* 1 Broiler or fryer Chicken with skin, approx. 450g.
* 2 t Salt
* 1 lg Onion, chopped finely
* 3 Cloves garlic, chopped
* 3 T Oil
* 1 T Coriander
* Pinch of chopped ginger
* 1 t Ground lemon grass
* 2 c Coconut milk
* 1 Salam leaf

Directions
Cut chicken into serving portions and rub with salt.

Fry onion and garlic in oil until lightly brown. Now, add coriander, ginger and lemon grass. Stir well for about 1 minute.

Add chicken, mixing thoroughly so that chicken absorbs the spices. Add coconut milk and salam leaf. Cover tightly and cook over medium heat for about 40 minutes. Serve with rice

Cooked Vegetables with Grated Coconut (Urap)

2007-11-22T10:40:00.000+07:00

Ingredients

* 8 oz fresh green beans
* 8 oz bean sprouts
* 4 carrots
* 1 can bamboo shoots
* ½ small cabbage
* 1 cup fresh grated coconut
* 1 small onion, finely chopped
* ½ tsp. chilli sauce (sambal ulek)
* 1 tsp. salt
* 2 Tbs. lime juice
* ½ tsp. dried shrimp paste (terasi)

Directions
Wash bean sprouts, pinching of any brown tail. Pour boiling water over bean sprouts, then rinse under cold water tap. Drain well.

String beans and cut diagonally or bite-size lengths and cook in lightly salted water until just tender. Beans should still be crisp to bite.

Scrub carrot and cut into thin strips, cook until tender. Drain well.

Slice cabbage, discard the center stem. Blanch in boiling salted water for a minute or two, until tender but not limp. Drain and refresh with cold water.

Cut bamboo shoots into strips the same size as the beans.

Place fresh grated coconut into a bowl, add onion, chili sauce, salt, lime juice and the shrimp paste which has been grilled for a few minutes, or heated in a dry frying pan. Mix thoroughly together.

Sprinkle this grated coconut mixture over vegetables, reserving some to garnish the dish when served.

Put vegetables in a steamer and steam for 5-8 minutes.

Put the steamed vegetables to a serving dish/platter and sprinkle with reserved grated coconut mixture. Use as an accompaniment to a meal, or as a salad by itself.

Makes 6-8 servings

Fresh Salad with Peanut Sauce (Karedok)

2007-11-22T09:55:00.000+07:00

Ingredients

* 1 fresh red or green semihot chili, cut into thin slices
* 1 clove garlic, sliced
* 1 teaspoon salt
* 2 small slices kencur, soaked in water for thirty minutes (optional)
* 3 tablespoons crunchy peanut butter
* 1 teaspoon tamarind, dissolved in 1 tablespoon water
* 2 teaspoons sugar
* 1 cup thin-sliced cucumbers
* 1 cup fresh bean sprouts
* 1 cup lettuce, broken into bite-size pieces

Directions
Crush the chili, garlic, salt, kencur and peanut butter in a mortar so it’ll become the sauce of the dish.

Add the tamarind liquid and sugar. Mix well.

Toss the sauce with the vegetables until well mixed. Serve chilled or at room temperature.

Makes 4 servings, with other dishes.

Fried Rice (Nasi Goreng)

2007-11-20T18:06:00.000+07:00

Ingredients - Serves 4

2 cups of rice
2 T tamarind paste (substitute with lime juice after the dish is done)
2 eggs
4 T Oil
2 medium onions, minced
1 Garlic clove; minced
I fresh red chili finely chopped
1/2 c Shrimp, popcorn; cooked/peel
2 T Soy sauce
I large tomato sliced
11/2 teaspoon of dried shrimp paste
1/4 c Celery; chopped
1/2 c Onion flakes, dried
white pepper
salt

Preparation
1.Bring 2 cups of water to boil in a pot. When boiling add the rice and tamarind. The rice should be cooked in 10 minutes, when all the liquid should be absorbed. Turn off the heat, remove the rice.
2.Add 2 T. oil and fry onion and garlic for 2 minutes. Add tomato shrimp paste and chili. Cook for 2 minutes. Add the shrimp and season with salt and pepper. Saute. Add celery and soy sauce. Saute again. Set aside..
3.Beat the eggs. Heat a skillet and grease it with a few drops of oil. Make thin omelets. Put aside to use as garnish.
4.Heat one tablespoon oil in a heavy frying pan over medium high heat Stir fry the rice for 5 minutes, add seasonings
5.Garnish with sliced omelet and onion flakes.

Steamed Mushroom Wraps (Pepes Jamur Kuping)

2007-11-20T17:52:00.001+07:00

100 gram cloud ear mushroom, soaked in hot water until soft, then drained
1 egg, beaten
125 ml medium thick
coconut milk from ¼ coconut
banana leaves

Spice Paste Ingredients:
10 red chilies
10 bird shit chilies (prik kii nuu)
7 small shallots
3 small cloves garlic
5 candlenuts
2 tomatoes
1 cm fresh galangal langkuas)
1 tsp. salt
1 tsp. palm sugar or brown sugar

Directions :
Slice the mushroom in 1 cm lengths and mix together with the egg, santan and the spice paste blend Devide the mixture among 20 packets made of banana leaves. Fold the ends of the packets and seal.
Steam the packets for about 25 minutes until done.
Remove and set aside. Broil the packets over medium
heat until liquid has evaporated.

Makes 20 Wraps

BAKED DUCK

2007-11-20T17:46:00.001+07:00

2 mallard ducks cleaned
salt and pepper
1 large onion, chopped
2 ribs celery, chopped
4 slices bacon or salt pork
3 cups water
1 tsp. prepared herb seasoning
2 chicken bouillon cubes

Salt and pepper ducks. Place in baking pan. Add half of onion and half of celery;
place other half in body cavities. Strip bacon (2 slices per bird) across breast.
Add to pan: water, herb seasoning, and bouillon cubes. Cook at 300 degrees for
3 hours, basting every 30 minutes. Smaller ducks should cook 2 hours. When ducks have cooked, remove and wrap in aluminum foil to retain heat.Serves 8(if quartered).