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Lamb Tomato and Green Peas Rice

Posted in Uncategorized with tags , , , , , , , , , , , , on September 18, 2013 by ecofrenfood

Lamb-Tomato-and-Green-Peas-Rice-recipe_8355_1

Ingredients

750 g lamb, cut into big chunks

8 cups water or 2 liters

3 tablespoons vegetable oil

1 medium onion or 125 g, chopped

½ teaspoon ground cardamom

½ teaspoon ground cinnamon

½ teaspoon ground turmeric

½ teaspoon ground coriander

½ teaspoon ground nutmeg

2 medium tomatoes or 300 g, peeled and diced

1 tin canned green peas or 400 g, drained

2 tablespoons tomato paste

3 cubes MAGGI® Chicken Bouillon

2½ cups basmati rice or 500 g, washed and drained

Preparation

Put lamb chunks and water in a large pot. Bring to boil and remove froth as it appears. Simmer over low heat for 1½ hours or until lamb becomes tender. Set aside.

Heat the vegetable oil in a large saucepan, add and cook onions over medium heat for 5-6 minutes or until they become golden brown in color. Add spices, tomatoes, green peas, tomato paste and MAGGI® Chicken Bouillon cubes. Stir for 2 minutes then add the cooked lamb with 4½ cups of the cooked lamb stock, if the lamb stock is not enough add the some normal water.

Add the rice and stir occasionally. Bring to boil then reduce heat, cover and simmer for 25 minutes or until rice is cooked.

 

http://www.nestle-family.com/recipes/english/by-course-or-type-main-meal-red-meat_Lamb-Tomato-and-Green-Peas-Rice_8355.aspx

Malaysia Keropok Lekor

Posted in Uncategorized with tags , , , , , , , , , , on August 1, 2013 by ecofrenfood

 

Fried Crackers, or,Keropok Lekor

Ingredients:

1 kg fish (ikan parang or ikan kembong)

500g sago flour

Salt to taste

125ml water

Some ice-cubes

1 or 2 pandan leaves


How to cook:

  1. Clean the fish thoroughly, remove its intestines and chop off its head and tail, leaving the body intact.
  2. Make slits along both sides of the fish, then scrape off the meat; discard the bones.
  3. Pound, chop or mince the meat finely, adding salt to taste.
  4. Add some ice cubes and continue mincing the fish meat.
  5. Add sago flour and water.
  6. Stir the mixture until it becomes a soft dough.
  7. Dip your hand in the sago flour and roll the dough into a cylindrical shape.
  8. Boil a potful of water.
  9. Add in one or two knotted pandan leaves.
  10. Drop the keropok lekor into the boiling water.Wait for it to float and remove with a slotted spoon.
  11. Set aside to cool.
  12. Cut the pieces diagonally into thin slices.
  13. Dry in the sun thoroughly, then deep-fry in hot oil.

 

To serve:

Serve with chilly source (normally serve)

http://www.foodmalaysia.net/recipe_collections/keropok-lekor

keropoklekor

VIETNAMESE STYLE LEMONGRASS PASTE

Posted in Uncategorized with tags , , , , , , , , , , , , , , , on April 22, 2013 by ecofrenfood

 VIETNAMESE STYLE LEMONGRASS PASTE

The paste we can keep in refrigerator for 1 month and can be used in different recipes. Lemongrass chicken dish is quite famous in Vietnamese restaurants.

INGREDIENTS

  • 10 stalks of lemongrass if it is small like I pictured or 4 to 5 if you take big stalks
  • 1 ½ inch ginger
  • 8 nos of garlic pods
  • 18 nos of dry red chilly-according to your tolerance
  •  1/3 cup of cooking oil

METHOD

  • Remove the outer part of lemongrass stalk if it is dry and dirty and all together above stated except cooking oil. Add some amount of water during grinding

  • In a cooking pot bring the paste to boil and reduce the water content.
  • Add cooking oil , stir well and reduce the heat to medium low and cook until the paste become a kind of crunchy as shown in picture.

HEALTH BENEFITS OF LEMONGRASS

 Anti-Cancer : Citral Can Kill Cancer Cell

Doctors and reseachers have discovered that 1 gram of lemongrass contains enough Citral to prompt cancer cells to commit suicide! Citral has been shown to cause apoptosis (self destruct) in cancer cells.

Anti-Oxidant

A recent study by the Food and Nutrition Research Institue of the department of Science and Technology (DOST) claims that every 100 grams of edible lemon grass, when boiled can contain up to 24.205 micrograms of beta-carotene the powerful anti-oxidant that scientist believe can help prevent cancer.

Detoxification

Lemongrass helps to clean the kidney, liver, pancreas, digestive tract, bladder etc and removes unwanted toxic substances through the urine.

Reduce Blood Pressure and Cholesterol

Being a detoxifier, lemongrass contains citral that removes excess cholesterol, uric acid, toxins and fats from the body. This stimulates blood circulation throughout the body. Drinking a glass of Citralife lemongrass herbal tea everyday helps to reduce blood pressure.

Constipation

It helps in throwing away the toxic substances from the body and is the ideal cleanser for the pancreas, liver, colon, bladder and kidney.  It is easy on the stomach and aids in proper digestion.

Help to Cope with Stress

Hypertensive patients are given daily dose of lemon grass concoction as it helps to maintain their blood pressure levels and keeps them calm and cool. This refreshing drink raises the resistance levels in our body.

Arthritis, Gout and Sprains

Lemongrass are ideal for people suffering from arthritis problems. Patients suffering from ailments like bone related problems and osteoarthritis are highly benefited by using lemongrass.

Fever, Flu and Cold

This lemongrass has amazing medicinal properties and is used since ages. As this grass helps to get rid of fever, it is also know as fever grass.

COURTESY-http://lemongrassherbal.blogspot.sg/

How to make a heart-shaped Valentine’s Day cake

Posted in Uncategorized with tags , , , , , , , on February 12, 2013 by ecofrenfood

 

Feb 03, 2009 11:08 AM by Nina Spitzer

Heart-Shaped Cake

Making a heart-shaped Valentine’s Day cake without a special pan is easy when you follow these step-by-step directions.


A heart-shaped Valentine’s Day cake is so impressive, but why spend extra money on a pan you will use only once a year? Follow these simple directions for a perfect cake. You’ll need to start at least a day ahead, so be sure to factor that into your plans.

You will need:

– Your favorite cake recipe or mix
– A can of cherry pie filling
– Two 8″ round cake pans
– Clean white paper
– Scissors
– Your favorite cake frosting
– Spatula

1. Make your favorite cake recipe in two 8″ round cake pans.

2. After taking the cakes out of the oven and slightly cooling, turn each onto a large, round dinner plate. Cover each with plastic wrap and freeze.

The next day:

1. Trace a circle from the clean, round cake pan onto a sheet of clean white paper. Trim the circle about 1/16″ smaller all the way around. Now, fold the circle in half to cut a perfectly symmetrical heart-shaped template.

2. Take out the frozen cakes. Place the heart template on the top of the first one. Using a sharp, pointy knife cut the cake to the shape of the template. Pull off the extra pieces of cake for snacking later. Follow this same step with the other half of the cake.

3. Spoon the cherry pie filling onto the top of one of the cake hearts. Be careful to use a minimum of the juice. Place the cherries at least one inch from the edges of the heart all the way around.

4. Carefully place the second heart onto the first so that the cherries don’t move near the edge.

5. Using your spatula, fill the gap around the sides of the cake with frosting.

6. Next, spread a thin coating of frosting over the top and sides of the cake. Return the cake to the freezer for one hour. Cover and save the remaining frosting.

* Note: The initial freezing of the cake and the freezing after the first coat of frosting is important, since it’s what makes the cake easier to handle. It also helps to keep the frosting crumb free.

7. One hour later – Spread the remaining frosting on the top and sides of the cake with decorative strokes.

There, you have it! A perfect, heart-shaped Valentine’s Day cake for the special someone in your life.

Photos courtesy: Nina Spitzer

http://www.sheknows.com/holidays-and-seasons/articles/807654/how-to-make-a-heart-shaped-valentine-s-day-cake

Almond, Pine Nut, Apricot Crumb Cake

Posted in Uncategorized with tags , , , , , , , , , , , on April 3, 2012 by ecofrenfood

Almond, Pine Nut, Apricot Crumb Cake

Recipe courtesy Giada De Laurentiis

Ingredients

* 1/2 cup whole almonds, toasted, plus 1/4 cup sliced almonds, toasted
* 1/4 cup pine nuts, toasted, plus 1/4 cup
* 1 1/4 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 4 large eggs
* 1 1/4 cups sugar
* 1 1/2 sticks butter, melted
* 1/3 cup milk
* 1/4 teaspoon almond extract
* 1/2 cup chopped dried apricots

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan.

Combine the whole almonds and 1/4 cup pine nuts in a food processor. Pulse the machine until the nuts are finely ground. Transfer the nuts to a medium bowl. Add the flour, baking powder, and salt. Stir to combine and set aside.

In a medium bowl, using an electric mixer beat the eggs and the sugar until the mixture becomes thick and pale yellow. Add the butter, and milk. Stir in the almond extract and apricots. Gently stir in the dry ingredients. Pour the batter into the prepared cake pan. Sprinkle the top of the cake with sliced almonds and remaining 1/4 cup pine nuts. Bake until the cake is cooked and a toothpick comes out clean, about 50 to 55 minutes. Let the cake cool on a wire rack. Use a knife to loosen the edges. Turn the cake out, slice, and serve.

http://www.foodnetwork.com/recipes/everyday-italian/almond-pine-nut-apricot-crumb-cake-recipe/index.html

Cantonese Gau Gei and Seaweed Soup

Posted in Uncategorized with tags , , , , , , , , , , , , , , on March 26, 2012 by ecofrenfood

Cantonese Gau Gei and Seaweed Soup

Serving: 3-5 people

Ingredients:

A) Preparation for the Minced Chicken Ball

100 g chicken meat, minced
Salt (small pinch)
½ tsp sesame oil
1 tsp soya sauce
1 tsp flour
Pepper

B) Stock

1 tbsp oil (sunflower seed / olive)
2 cloves garlic, chopped
1 handful of dried anchovies (ikan bilis)
1 piece of seaweed (20 – 30 cm diameter)
200 g kau gei / gau gei / jiu ji / Chinese boxthorn / Lycium chinense
5 bowls of water (3 person = 3 bowls of water)
Salt to taste (½ tsp)

Instruction:

A) Minced Chicken Ball

Marinate minced chicken meat with all the seasoning in ingredient A for 5 minutes.
Form into ball.

B) Stock

Fry garlic till golden with oil and add dried anchovies (ikan bilis).
Add water till boil.
Add chicken ball.
Add kau gei and seaweed.
Add salt.
http://berryberryeasy.com/2010/01/recipe-6-cantonese-gau-gei-and-seaweed/

sweet potato leaves

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , , , , , , on December 2, 2011 by ecofrenfood

TAKE SWEET POTATO LEAVES

Many people are familiar with sweet potatoes – the tuber we use for cooking, baking or making desserts. But do you know that the leaves of the sweet potato plant can be eaten as well? Known as Fun Shee Yip in Cantonese, the leaves are tender; have a nicely-balanced flavor, with not even a hint of bitterness. Its nutritional content is said to be comparable to the spinach. The leaves contain dietary fiber, lipid, and essential minerals-&-nutrients such as calcium, phosphorus, magnesium, sodium, potassium, sulfur, iron, copper, zinc, manganese, aluminum and boron. They are also good sources of vitamin A ( very high content; good for skin-care ), thiamin, riboflavin, niacin and ascorbic acid. The leaves are high in protein, making it a perfect intake for vegetarians.

The bioactive compounds contained in SPL play a role in health-promotion by improving our immune function; reducing oxidative stress and free radical damage; reducing cardiovascular disease risk, and suppressing cancer cell-growth.

You can cook SPL in every way that you normally cook other greens. You can use it in soups. You can also stir-fry it or blanche it.


Apart from being tasty, this simple vegetable is packed with nutrition, being the only vegetable with Iodine, a common substance found in seafood. It also contains vitamin A, C and Calcium; In the Philippines, it is widely believed that lactating mothers fed sweet potato tops improve their breast milk production. In fact, it is now a major ingredient of a commercially available food supplement drink in the Philippines. It is also a folk remedy which is used to treat diarrhea and dizziness.