Alfafa Sprouts And Tofu Gado-Gado

Super delicious and pretty  simple meal, good for lunch or dinner!

Make 4 serving

1 pkt firm tofu, cube and place on a colander in a sink to drain the water 
4 cups alfafa sprouts
2 cups shredded carrots
1 Italian green sweet pepper, or jalapeno, thinly sliced

• Add about a tablespoon or two oil in a non stick skillet, put the skillet over a medium heat. Fry the tofu lightly, just enough to browned them. Transfer to a plate line with paper towel.


• Arrange the tofu, and  the rest of the vegetables on individual plate, top it with the gado gado dressing. You can also drizzle some good aged balsamic vinegar, if you wish. Serve immediately. 

Dressing:
1 cup chunky peanut butter
1 clove garlic, minced
1 tsp or more sambal oelek, or any chili sauce you have in hand
2 - 3 kaffir lime leaf
1 tsp seedless tamarin pulp
1/4 cup or more water

• Put all ingredients for the dressing in a food processor, whirl for a few second. Transfer to a bowl.

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CAMBODIA My Kitchen My World

Thank you to Lauren who chosen Cambodia as our challenge for this week.
Lauren is also our new moderator for MKMW.



Curry Mouan
Recipe Adapted From: The Elephant Walk Cookbook
By: Longtein De Monteiro & Kathereine Neustadt

According to this book, Cambodian consider the look of the curry is very important! They like to see lots of small dark spot of oil - dark red from the chilli peppers pooled on the surface of the sauce.

Serve 8

Paste:
¼ cup vegetable oil
¼ cup sliced lemongrass
3 dried New Mexico chillies, soaked, seeded, and deveined
5 cloves garlic, coarsely chopped
1 large shallot, coarsely chopped
2 slices peeled galangal, about  1½" across & 1/8" thick
1½ cinnamon sticks, cracked
4 whole star anise
9 cardamom seeds
1 small asian nutmeg
16 peppercorns
½ tsp coriander seeds
½ tsp fennel seeds
¼ tsp turmeric
2½ tsp shrimp paste
1 cup water
¼ cup chopped cilantro

• Heat oil in a large skillet, fry all of the ingredients above, except water and the cilantro, to release their flavor about 5 minutes. Transfer to a blender,  add the water and the chopped cilantro, process until smooth. Set aside while you are preparing the other ingredients.

The curry:
½ cup plus 1 - 2 tbs vegetable oil
3½ cups coconut milk
1½ - 2 pounds chicken pieces (2 - 3 whole legs, cut into 1½"pieces, and 2 wings, severed at the joint with a cleaver)
1 medium onion, thinly sliced
2 tbs fish sauce
4 teaspoon sugar
1 tsp salt
1 pound Idaho potatoes, peeled, halve and cut into 1" thick-slices

• In a large heavy pot pan, heat the oil over medium heat, add 1 cup coconut milk and cook until the oil begin to separate from the milk. Add 1½ cup of the curry paste (freeze any extra for future use) cook and stirring bout 2 minutes until the flavor develop. If the surface of the sauce is not cover with dark spots, add another tablespoon of oil.


• Add the chicken, stirring well to coat, then add onion, fish sauce, sugar, and salt. Cook for 5 minutes. Add the remaining 2½ cups coconut milk, and cook high simmer, partially covered, until the chicken is tender, about 20 - 25 minutes.


• While the curry is cooking, heat the remaining ½ cup oil  over medium high heat, add the potatoes, and fry until golden brown.


• Add the fried potato into the chicken curry, and finish cooking until the chicken is done and the potatoes are tender.


• Transfer to a serving dish and serve with steam jasmine rice.

Note:
Since I used rock cornish hen for this recipe, I didn't really bother to cut them into smaller pieces. I also reduced the amount of the coconut milk to only about 1 cup. It was creamy enough to my standard, and I also didn't use potatoes as the recipe stated. Instead, I used winter squash, peeled and cut into chunk then added the curry. It was delicious!

Please visit other MKMW member to see what Cambodian dishes they come up with.

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POT-AU-FEU

Today is my son 19th birthday, he asked me to make his favorite "Pot-Au-Feu" for dinner. I happily made it, since it is a pretty easy to make and you only need one pots or pans. So, less clean-up after cooking. And for dessert, he asked for Black Forest Gateau. Of course I made that too!

Serve 6-8 
Ingredients:

3 pounds beef shanks with marrowbone
2 pounds beef chuck 
3 pounds beef short ribs
4 celery stalks,  cut into large pieces
4 carrots, peel, cut into large pieces
4 small turnips, peel and cut in half
½ onion, peeled
2 leeks, cleaned and cut into large pieces
Bouquet garni (parsley, thyme, bay leave)
1 tsp whole peppercorn 

• Arrange the meat, halfed onion, and the bouquet garni  in a large pot, add water to cover the meat. Simmer gently, uncover for 3½ to 4½ hours until the meat are tender. Do not let the broth to become a boil, or you will not have a clear broth.

• Skim the fat and the foam that float to the surface from time to time, you might also need to add hot water during the cooking to make sure that there is enough broth to cover the meat. 


• Add the vegetable 1½ hours before the meat is being done. Taste and adjust seasoning. Discard the bouquet garni.  Transfer the meat, including the bone marrow and the vegetable into a large serving platter. 


• Serve the broth in a separate bowl.

I serve this delicious simple boil  meat with crusty bread, boil fingerling potatoes, mustard, sea salt, and cornichons. 

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Anne Whitemans Birthday KUGEL

I wanted to impress my father in law who came to visit us couple weeks back by making this (What I thought was) traditional Jewish dish. Unfortunately he didn't like it, because it was not the regular kugel that he used to have. I guess this version  was little bit unconventional.

I didn't put any topping as in the original recipe. 
The result was delicious, I didn't understand  why nobody like it,
 except my sister and I?

Recipe Adapted From:

Arthur SCHWARTZ'S "Jewish Home Cooking" Yiddish Recipe Revisited.

Ingredients:

6 eggs

1½ cups 4-percents fat cottage-cheese (I substituted with low fat quark)

1 cup + 2 tbs sour cream (I substituted with cr

Simple Stuffed Cabbage With Ground BISON.

My husband really loves this stuffed cabbage, it reminds him of his grandmother's cooking. I wish I knew how she made it, I never really had any chance to find the recipe. I suppose I can ask my mother in law, to see if she has the recipe. But for now, I think my husband is pretty happy with mine. 

The recipe is really simple, you can use any type of meat you like. For some reason, I prefer Bison then the regular ground beef. You can grind your own too, I was way too lazy ...

For Stuffed Cabbage:
10 large cabbage leaves, blanched quickly on a boiling water just enough to soften the leaves

16 ounces ground bison
¼ cup finely chopped onion

1 clove garlic, minced
⅓ cup finely chopped carrots
⅓ cupfinely chopped celery
2 tbs finely chopped parsley
1 tbs  smoked paprika
salt and freshly ground pepper, to taste

Simple Tomato Sauce:

2 - 14 ounces canned diced fire roasted tomatoes
½ cup finely chopped onion
2 cloves garlic, minced
2 tsp smoked paprika
1 tbs tomato paste
2 tbs chopped parsley
salt and pepper to taste
olive oil for sauteing the onion, about 1 - 2 tablespoon

First make the simple tomato sauce:

• Put a large shallow pan or braisser over medium heat, add 1 - 2 tablespoon of oil. Add the chopped onion and saute until the onion is soft, add garlic, and saute until fragrant. Empty the canned tomatoes into the pan, add smoked paprika, tomato paste, salt and pepper. Bring the sauce to a gentle boil. Turn the heat to low while you are making the stuffed cabbage.

To make the stuffed cabbage:

• Put all ingredients (except the cabbage leaves) into a large bowl, mix all ingredients gently with your hand. 


• Lay one cabbage on a board, add the filling, roll the leave up firmly, then fold over the end (like making a spring roll). Place the stuffed cabbage directly into the tomato sauce pan.  Repeat with the rest of the cabbage leaves. Turn the heat back into medium, cook until the sauce begin to bubble. Turn the heat to the lowest setting, continue to cook for another 30 to 40 minutes, and the sauce is reduce and thicken a little. Adjust seasoning if needed. Serve with nice crusty bread.

Update on Saturday, April 25 :
I have no idea that many of you never eaten or even heard of BISON. Bison is actually the scientific name for American buffalo. Bison  has significantly less fat, and has lower cholesterol then beef, pork and chicken. The meat is tastier and sweeter too!

Buffalo meat is not stranger to me, it was pretty common in Bali since the Balinese is forbidden to eat cow as they are consider sacred, so they eat water buffalo as a substitute. Back then I though it was the same thing between a water buffalo and a cow...

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Spicy Crab with Lemongrass Ginger And Chili

I must admit, as much as I love being in the kitchen, when it comes to the actually killing, I really have to give up. I just couldn't bare putting the sharp knife into it while I know the eyes are starring at me. 

So, last week my sister came home with fresh caught crab from somewhere near Monterey Bay, she brought 4 live crabs and they were moving energetically when we put them in the sink. Since she knew  I never done the killing thing before, she did it.  Here she is  in action....

This was the last crab, it huge, and refused to go in to the rolling boiling water. Ouch!

Yes, she was pretty good, considering that she is not that confident in the kitchen.

I was in charge with the cooking, as usual....

Ingredients:
4 medium size crabs, cleaned and cut into pieces
3 stalks fresh lemongrass, white part only, cut into pieces
1½ inches long fresh ginger, peel, chopped
6 shallots, chopped
5 cloves garlic
10 Thai chilies
10 - 15 dried chilies
1 tbs fish sauce
salt
½ tsp white pepper
2 tbs canola or vegetable oil

• Put lemongrass, ginger, shallots, garlic, and Thai chillies in a food processor. Process to make a paste. Add a little water if necessary.


• Heat oil in a large work over medium high, add the dried chilies. Fry for one minute, add the paste, and fry until it releases its fragrance.


• Add the crabs, stir to coat the crab all over with the paste, season with fish sauce, salt and white pepper. Add ½ cup of water, cover the wok with a lid. Turn the heat to medium, add water if its too dry. Cook until the crab is done, about 15 to 20 minutes. Stir from time to time. Adjust seasoning if necessary.


• Serve with plain jasmine rice.

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Purple Yams Soufflé

Honestly, I am not sure how I suppose to serve this Souflé, I just eat it by itself. I suppose I can also serve it with maybe grilled poultry or fish, and some stew vegetables. It's good on its own.

I was surprise how easy it was to unmold this Souflé, So I took a chance to photograph it, now you know how the inside of this souflé look like. Pretty, ain't it?

I found therecipe in one of my very very dilapidated cookbook, Modern French Culinary Art, by Henri-Paul PELLAPRAT. The original recipe call for potato, but I really want something with vibrant and beautiful color. First I thought, I might use sweet potato, but I already use sweet potato a lot for my bread, when I saw purple yams, I didn't even think twice. Just grabbed them and go!

Recipe Adapted from Modern French Culinary Art

by Henri-Paul PELLAPRAT

Ingredients:

2 cups mashed potatoes (I use purple yams, and mashed but still had some chunks to it)

½ cup hot milk

¾ tsp salt

¼ tsp ground black pepper

1 tbs minched onion (I used shallots)

½ tsp powdered mustard

2 tsp water

¾ cup grated gruyerèor cheddar ( I used 1 cup gruyerè)

1 whole egg

2 large eggs, separated

• Mix the mustard and water, let stand for 5 minutes. Beat the whole egg, and the 2 egg yolk together. set aside. Butter only  the bottom of 4 ramekins, set aside. preheat oven to 350⁰F.


• Combine the smooth mashed potatoes with milk, salt, black pepper, and minced onion, and beat until fluffy. Add mustard - water mixture, the cheese, and the beaten egg. Mix to combine.


• Beat the egg whites until form a soft stiff peaks. Carefully fold on the potato mixture. Divide the mixture evenly among the ramekins. Bake the souflé until well puffed and the top is flecked with brown, about 20 minutes. Serve at once!

Just to show you how stunning this purple yam is, it just blow my mine. Taste wise? it's plain, I like yellow or orange yam better.

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Chicken BSTILA

I have made Duck B'stila before and it was really good. I served it as an appetizer, sprinkled with sugar and cinnamon coating. However, for this Chicken B'stila I omitted the sugar-cinnamon  coating since I served this as a main course with simple vegetable salad. If you'd like to serve this as an appetizer, I suggest you adding the sugar-cinnamon coating, it really add nice sweet savory flavor to it. 

Ingredients:
1 small chicken, about 3 pounds
1 tsp ginger powder
1 tsp saffron treads 
1 tsp ground cinnamon
½ tsp turmeric powder
1 tsp paprika
2 tbs olive oil
Salt and pepper, to taste
handful  blanched almonds
handful pine nuts
3 tbs chopped fresh parsley

3 - 7 layers filo pastry, thaw according package direction
more olive oil for brushing
salt and pepper

• Preheat the oven to 375⁰F. Clean the chicken and rinse under cold running water, pat dry with paper towel. Place the chicken a baking pan. Meanwhile make the rub. In a small bowl combine together ginger powder, saffron treads, turmeric, paprika, ground cinnamon, olive oil, salt and pepper. Rub the chicken including the cavity with this mixture. Bake for 1 hour. Transfer the chicken into a plate to cool completely, then seperate the flesh from the bones, coarsely chop the flesh. Save any of the juice left from the baking. Set aside.

• In a medium skillet over medium heat, lightly toast the almond, and the pine nut. Set aside.

• Take out the fillo pasry from the fridge and cover with towel to prefent them from drying out. Lay one sheet of filo pastry over the baking sheet, brush with olive oil, continue to work overlapping the  pastry and brush each sheet with olive oil, until you use up all the filos (7 layers thick). Spread the chicken  mixture in the middle of pastry, drizzle with the juice you save from the baking, top with almonds and pine nuts, sprinkle with parsley. Gather the pastry to slightly enclose the filling, brush the top pastry lightly with olive oil.

• Bake for 20-25 minutes or until the pastry is golden brown. Serve immediately while it is still piping hot with any vegetable salad of your choice.

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Chicken Nutmeg

Delicious and unique flavoring using the fragrant nutmeg. The sauce is smooth and silky, a little bit sweet from the "kecap manis", and spicy but not too spicy! I didn't put any salt for this recipe as the fish salt is already too salty for me. Very easy to make!

1.5 lbs cornish hen, quartered
2 shallots, sliced
2 garlic cloves, sliced
1 - 2 tbs canola oil
¼ to ½ tsp (depending how strong you want it, I like mine strong/nutmegey) freshly grated nutmeg
1 stalk fresh lemon grass, bruised and knotted
1 sliced fresh galanga
5 Kaffir lime leaves
2-3 fresh Thai chiles, chopped (optional)
1/3 cup kecap manis
1/3 cup Shaoxing or Michiu
1/2 tsp fish sauce
white pepper

• In a braiser fry the shallots with oil over medium heat. Add the chicken and the rest of the ingredients. Coat the chicken well. Cover, turn the heat to medium low, and let it cook for 35 - 45 minutes. Taste and adjust seasoning if needed. Serve with steam plain Jasmine rice.

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Pollo Adobo Filipino Style

Sometimes, amazingly simple recipe can be surprisingly good. I must admit how skeptical I was about this pollo adobo, the recipe only had a few humble ingredients that most likely you have them all in your kitchen. At the time I made this dish, I had skinless and boneless chicken in my refrigerator, still tasted good, personally think it will taste much better if using chicken with the skin and the bone still intact.

Pollo Adobo
(Chicken In Adobo Style)

4 pieces boneless and skinless chicken breast
1½ tsp salt
1 tsp cracked black pepper
1 tbs chopped garlic
¾ cup white vinegar
3 tbs  vegetable oil
2 bay leaves

• Rub the chicken breast with salt, pepper, ½ tbs garlic, and ¼ vinegar. Tuck in the bay leaves. Let the chicken marinate in the refrigerator at least one hour.


• Heat 1 tbs oil in  a large skillet over medium heat, add the garlic, stir, add the chicken, and the remaining ½ cup vinegar. Cover the skillet, and cook the chicken until just about done. Transfer to a platter.


• Preheat the grill to medium high,  brush the chicken with the remaining vegetable oil, grill on both side about one minute on each side, or until the chicken is completely cooked.

I served this pollo adobo with simple jasmine rice, lemon, simple green salad, and my favorite condiment,  pickle shallots and jalapeno pepper.

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Pomme Anna

Such an easy recipe, the only thing you need is patient, as you have to slice the potatoes thinly, and arrange them neatly into a nice layers. The mandolin certainly will safe you time for the slicing, but I don't have one, and I don't feel the need to have it either. For now, I am happy using my knife for the job. 

This recipe goes to the monthly PHd, created by Cathy and Krysta. Care to join? Have any potato dish that you would like to share with us? Please visit this site to find the information. It's totaly easy! This month roundup will be hosted by Cathy at Noble Pig on Wednesday, May 20, 2009. Please send your entries to cathy@noblepig.com by Monday, May 18, 2009.

Ingredients:
2 pounds Yukon gold potatoes
2 - 3 tbs garlic infused olive oil, or use regular olive oil, or butter if you like

• Preheat oven to 400⁰F. Grease or butter an  8-inch round cake pan. Set aside


• Peel the potatoes, slice thinly using mandolin if you have one. I use regular chef knife. Dry them with kitchen towel.


• Arrange the potatoes slices overlapping them in circular pattern, starting from the center of the pan, all the way to the edge. Drizzle with oil or melted butter. Repeat the pattern starting from the center, drizzle with more oil. Continue to layer the potatoes in the same manner until you use up all of them. 


• Cut a piece of  parchment pepper into rounds to fit the size of the pan, and place it directly on top of the potatoes layers. 


• Bake for 1 hour to 1½ hours, or until the potatoes are cook and look brown.


• Remove from the oven. Let rest for 5 minutes, remove the parchment paper. Run a knife around the edges to loosen any potatoes that are sticking to the side. Place a serving plate on top of the pan, carefully  flip the pan over.  Serve cut into wedges.

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IRAN My Kitchen My World!

Khores-e-qormeh sabzi (Fresh Herb Khoresh With Lamb & Red Kidney Beans)
Recipe adapted from, New Food Of Life:
Ancient Persian and Modern Iranian Cooking and Ceremonies
By: Najmieh Batmanglij
(This book was given to me by my dear brother in law, Bijan)

Serve 6

Ingredients:
2 large onions, thinly sliced
2 pounds lamb shanks or 1½ pounds deboned leg of lamb cut into 2" pieces, or 2 pounds chicken legs, cut ups
½ cup oil (actualy you don't need this much oil, I only use about 2 - 3 tbs, and that should be sufficient)
1½ tsp salt
¾ tsp freshly ground black pepper
½ tsp turmeric
⅓ dried kidney beans
4 whole dried Persian limes (limu omani), pierce
4 cups finely chopped fresh parsley or 1 cup dried
1 cup finely chopped fresh chives or ¼ cup dried
1 cup finely chopped fresh coriander
1 cup chopped fresh funegreek leaves or ¼ cup dried
2 tbs dried Persian lime powder (limu-omani) or 4 tbs fresh lime juice
1 tbs advieh-ye-khoresh, optional (simply omit it, if you want to follow the recipe given by this book)

• In a dutch oven over medium heat, brown the meat, or the chicken with a little oil (about a tablespoon) on both side, transfer to a plate lined with paper towel, to soak up the excess oil.


• Add the onion to the dutch oven (adding more oil is not necessary since you will have lots of oil from the meat that you were just frying), cook until translucent. Stir in the salt, freshly ground pepper and the turmeric, add 4 cups of water  if using the meat, and 2 cups if using  the chicken. Return the meat, or the chicken back to the pot. Add the kidney bean and the whole persian limes. Bring to a boil, then simmer over a  low heat for about 30 -45 minutes.


• Meanwhile, fry over medium heat the parsley, chives, coriander, and the funegreek leaves in the remaining oil. Cook and stirring constantly for about 20 - 30 minutes. The aroma of the herbs will rises. It is important that you don't skip this process, or it will impart the taste of your stew!


• Add the fried herb and the lime powder or lime juice to the pot. Cover the pot, and simmer over low heat for another 2½ hours. Stirring occasionally.


• Serve with chelow, (if you curious about the different type of rice cooking technique and the names, click here) saffron-steam rice, or my potatoes crusted-saffron rice.

Note:
The original recipe doesn't require the spice mix for this khoresh, I've added about 1 tablespoon "Advieh-ye-khoresh" (this fragrant spice mix contain dried flower such as roses and angelica, you'll soon find your self  becoming addicted to its perfumed) for this recipe. In the past I've tried both the original version from this book, and the one that I've adapted by adding advieh-ye-khoresh (persian spice-mix for khoresh). My family prefer the one with the spice mix, I encorage you to try both version to see which one you like better.

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Rice Pilaf With Lamb Vegetables and Dried Fruit

This recipe is my last entry  for My Kitchen My World weekly event. I'd like to thank you all MKMW member for the fabulous journey that we've taken together, it was real pleasure. I also must thank Susan for creating such a wonderful event, and thanks to Lauren for all of your effort to be a moderator and maintain the site running and interesting. I wish you luck and I hope the group will continue to grow.

Rice pilaf with lamb and dried fruit. Sounds good, no?

The photo really can't do justice of this humble rice pilaf, I can't even explain how good this rice was. It disappeared so quickly, glad that  I managed to save a plate for photograph. So, here is the recipe:

Ingredients:

1 lb ground lamb

3 cup Basmati rice

1 tbs olive oil

½ cup raisins
½ cup dried apricots

½ dried cranberries

1 onions, chopped

1 tsp saffron (dissolve with 2 tbs warm water)

1 tsp caraway seeds

1 stick  cinnamon

1 tbs chopped parsley (optional)
2 baby Italian eggplant, cubed
1 lb green bean, cut into 1 inch long
½ cup frozen  fava bean 
salt to taste.

• Wash the rice until the water is become clear, about 5 times. Put the rice in a large bowl, add 2 tbs salt, and about 8 cups of water. Soak the rice for minimum 2 hours.


• In sauce pan, brown the  onion, and the ground mutton or lamb in 1 tbs olive oil. Cook for 5 minutes, add the rest of the ingredients, but not the saffron water. Continue to cook until the vegetables are soft and the lamb is tender, about 10 to 15 minutes.


• In a large non stick pot bring 8 cups of water and 2 tbs salt to a boil. Drain the rice, and add to the boiling water. Boil briskly for 5 to 7 minutes, or until the rice almost feel soft when you bite. Drain the rice into a large fine mesh colander. 


• Return the pot to the stove, turn the heat to low. Add ⅓ of the meat mixture, ⅓ of the rice, continue until you use up all of the rice and the meat mixture. Ending with the rice, Sprinkle with saffron water. Place a clean kitchen towel on the pot, and cover firmly with the lid to prevent steam from escaping. Cook for 35 to 45 minutes.


• Carefully open the lid, turn of the heat, and transfer the rice to a large platter, garnish with parsley if desire. Delicious!

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Grilled Halibut Wrap in Grape Leaves Serve With ZHOUG

This is Superb dish, and can be made in an individual portion, which make it easier to serve if you have gathering, and although it is pretty rustic dish, it presented beautifully. And taste delicious with exotic flavor. It's even better with home made Rash-el Hanout. If you never had Zhoug before, well ... you have no idea what you are missing. 

1 Halibut fillet (about 1 pound)
1 tablespoon rash-el hanout
salt and pepper to taste
1 tablespoon olive oil
10 fresh grape leaves

• In a small bowl mix Rash-el Hanout, salt and pepper, and olive oil. Rub the fish all oever with this mixture. Transfer to a clean plate, cover, and let marinate in the refrigerator for an hour. Mean while blanch the grape leaves over boiling water for one minute, or until the color of the leaves turn into olive green color. Drain - set aside to cool.


• Take out the fish from the refrigerator, heat the grill over medium. 


• Lay 5 grape leaves on the working surface, overlapping them slightly so it fit the size of the fish with enough room on all sides. Place the fish in the middle, include all of the marinate. Lay the remaining leaves on top of the fish, wrap then secure with kitchen twine. Brush all over with a little oil, grill about  5 minutes on each side, depending how thick the halibut is. 


• Transfer onto serving plate, drizzle with Zhoug sauce. Serve with grilled lemon and grilled tomatoes on the side  if desire.

The Sauce:
1 tablespoon (or, less, depending how spicy you want it) Zhoug      
2 tablespoons finely chopped parsley
3 tablespoons or more olive oil
salt and pepper to taste

• Place all ingredients in a small bowl, whisk with a fork just to mix.

For the Grilled Tomatoes and Lemon:

1 - 2 lemon, halfed

2 Roma tomatoes, halfed

• Brush with a little olive oil, and grill

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Simple Tomato Tart With Pesto

A very simple meal to serve during the week, when time to spare in the kitchen is limited. It is light and delectable serve with simple spinach or green salad. It can be serve as an appetizer as well. 

The ingredients I have below is for a rectangular  tart pan (4½ inches by 14 inches), use any size of pan available to you and adjust the amount of ingredients accordingly. 

Ingredients:
1 sheet store bought puff pastry (if you can. buy the one that has "butter only" as the main ingredient), thawed in the refrigerator overnight, or according to package direction
2 - 3 cups cherry tomatoes, cut in half
1 cup ricotta cheese (I used low fat)
1 large egg
¼ cup (or more) parmesan cheese 
1 tbs finely chopped Italian parsley
Salt and ground black pepper, to taste
½ cup pesto*

• Preheat the oven to 375⁰F. Grease the tart pan lightly with butter. Roll out the puff pastry thinly, transfer onto the prepared tart pan. Trim off the excess.


• Mix ricotta, egg, parmesan cheese, Italian parsley, salt and pepper in a small bowl. Pour this mixture on top of puff pastry. Arrange the cherry tomatoes neatly on top of the ricotta mixture. Dot with with pesto.


• Bake in the middle rack for 45 to 50 minutes until the pastry is golden.

Pesto for the tart:
1 bunch (about 2 cups) fresh basil
1 small clove garlic
¼ cup pine nuts
½ cup olive oil
salt and pepper to taste

• Process all ingredients in a food processor until you have the consistency of a paste. With the machine still running, slowly add olive oil, mix until the oil is well incorporated. Taste and adjust seasoning as needed. Of course you can make this pesto in a mortal and pestle too. To do that, you need to pound the ingredients all together except the olive oil. Then slowly drizzle the oil with one hand, while the other hand keep pounding (you get the idea, I am not that good in explaining this, sorry)

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Balinese Sate Using American Buffalo Meat

My two sisters will really like  this sate, and hope that they won't be discourage by the long list of ingredients. If you can't find Buffalo (Bison) in your area,  you can use regular ground beef or pork for this recipe. Actually, taste even better with pork. 

Ingredients:
1 pound ground Buffalo
2 large shallots, chopped
5 cloves garlic, chopped
5 Thai chili
1 tbs ginger
2 tsp cumin
1 tbs coriander
1 tsp turmeric
1 tsp powder galangal
2 lemongrass, white part only-sliced
½ small kaffir lime, seeded
2 whole Balinese long pepper (unfortunately there is  no substitute for this one)
1  whole clove
nutmeg, just enough for a taste (optional)
5 black pepercorn
5 white pepercorn
5 kaffir lime leaves                  
1 cup roughly chopped  cilantro
1 tbs Javanese palm sugar aka Gula Jawa, available in Asian grocery store
1 tbs fish sauce, use this brand, it's less fishy/stinky.
bamboo skewer

• Soak the bamboo skewers at least 15 minutes before using it.


• Place all ingredients in a food processor, except the ground buffalo, process  to make a paste. Or, using  mortar and pestle (it will taste much more delicious), pound all ingredients until you get the consistency of a smooth paste. Transfer to a large bowl, add the ground buffalo-mix well.


• Mold more or less a  handful of this mixture around the wooden skewer. Grill until golden brown. Serve immediately with steam rice and saute green.

I'm sending this to: Shinta, Deetha, and Ayin for their event, Masak Bareng yuuk! Hope they like it! 

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Shrimps Salad With Chipotle Pepper and Mints

I like this recipe since I can conveniently prepare a couple of hours a head before my guests arrive. It is  uncomplicated recipe, and  perfect for any party. It can be serve cold as an hors d'oeuvres, or serve  in a bed of lettuces as salad. It is also nice serve warm with spiced couscous as a main dish.

Ingredients:
16 oz (1 lb) small to medium size shrimps, cleaned (or buy the one that is already cooked)
1 jar (16 oz) garlic marinated button mushroom 
1 pint cherry tomatoes
3 cloves garlic, sliced
¼ cup parsley

½ tbs smoked pimento
1 tbs smoked chipotle pepper flakes
Zest of 1 lemon
Zest of 1 orange
Juice of 1 lemon
½ cup  finely chopped  fresh mint leaves
2 tbs olive oil
salt & pepper, to taste

• Cook shrimp with 1 tbs olive oil in a large skillet over medium heat, until pink on all sides. transfer to a large bowl, set aside.


• Return the skillet to the stove, add ½ tbs olive oil, and cook the cherry tomatoes just to soften them a little bit, about 1 minute. Transfer to the shrimps bowl. 


• In the same skillet with medium heat, add the remaining  olive oil, add garlic, fry until fragrant, add the the rest of the ingredients. Cook for one minute, turn off the heat. Pour this mixture to the shrimps-tomatoes bowl. Stir to coat all, season with salt or pepper. Cool, then refrigerate at least an hour to let the flavor deepen. OR, serve right away while it is still hot with steam rice, couscous, or spiced couscous.

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KEBAB Wrapped In Eggplant Baked in Tomato Sauce

I saw this delicious eggplant recipe at Nihal's blog, and love it right away. If you like Turkey's food, this is the place to borrow the recipes. This eggplant parcels are pretty easy to make, they are delicious and full of flavor. Is not a quick recipe, but it really worth the effort. This recipe particularly good when you are going to have friends coming over for dinner. Everything can be made ahead, then assemble just before you are going to serve it.

For the KEBAB:
1 lb ground lamb
¼ cup chopped parsley
¼ cup chopped cilantro
¼ cup chopped mint
5 cloves garlic, finely chopped
¼ cup finely chopped onion
1 tbs ground cumin
1 tbs ground coriander
½ tbs ground ginger
½ tsp limu omani powder, optional (scroll all the way down on the link)
salt and pepper

• Mix everything together until well combine in a bowl. Cover the bowl with cling wrap, refrigerate while you preparing the eggplant.

For the Eggplant Wrap:
Depending how large your eggplant is, you will need about 3 or 4 large eggplants
Enough salt to purge the eggplant slices
2 green bell pepper, slice about an inch wide
2 red bell pepper, slice about an inch wide
olive oil for frying

• Slice the eggplant lengthwise, about a ¼ inch to a ³⁄₈ inch in thickness. Sprinkle with salt, place them on a colander, soak for an hour to let the water drain from the eggplant, and this minimize the bitter.


• After soaked for an hour, rinse the eggplant under cold running water, to get rid of the salt. Pat dry with paper towel, make sure to pat them well.


• In a large skillet, fry the eggplant lightly just enough to soften them. Drain on a paper towel to get rid the excess oil.

For Tomato Sauce:
1 (28 oz) can fire roasted whole tomatoes, roughly chopped, reserve the juice
¼ cup finely chopped onion
3 cloves garlic, finely chopped
½ cup chicken stock, or chicken broth, or water
1 tbs olive oil
salt and pepper

• Heat the olive oil in a large pot over medium heat, add onion, and fry until soft, add garlic and fry for another minute. Add the tomatoes including the juice, stir, pour the chicken broth or the chicken stock, season with salt and pepper. Cook for about 15 minutes. Taste and adjust seasoning as needed. Turn of the heat.

To Assemble:

• Preheat oven to 375⁰F.


• Transfer the sauce on a deep baking dish. Set aside.


• Follow this step by step on how to make the eggplant parcels.


• Arrange the eggplant parcels on top of the tomato sauce neatly. Place the green and red bell pepper slices in between the parcels. Sprinkle with parsley if you wish.


• Bake for 35 to 45 minutes until the bell pepper are soft and the lamb are cooked.


• Serve with plain rice, or plain couscous.

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Zalouk

Another absolutely delicious Moroccan Salad!

1  1/2 pounds small Italian eggplants

2 tablespoon lemon juice
1 pound tomato, peeled and chopped
3 garlic cloves,finely  chopped 
1 tablespoon olive oil
4 tablespoon chopped parsley
4 tablespoon chopped cilantro
1/4 cup black olives, to garnish (optional)

Dressing:
In a small bowl combine all ingredients below and mix well. 
Set aside while preparing the eggplant.
2 tablespoon olive oil
Juice of 1 lemon juice
1/2 teaspoon chili pepper flakes
Salt and pepper

• Prick the eggplants all over with fork or knife, bake in a preheated oven to 4750F for 45 - 55 minutes until really soft and the skin are wrinkled. Cool, roughly chop the eggplant, and place them in a colander to let the juice run out completely.


• In a  medium sauce pan, heat a tablespoon olive oil, add garlic and saute until fragrant. Add the chopped tomato,  cook for about 20 minutes, or until reduce to a thick sauce.


• Transfer  the chopped eggplant into a salad bowl, add the tomato sauce, chopped parsley, chopped cilantro, and the dressing. Mix gently, taste to see if its need more seasoning. Serve with couscous, rice pilaf or pita bread.

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PECEL

This was our lunch, it was so delicious and everybody in my family (especially my sisters and I) love it very much. It was a nice change after we indulged our self with all delicious food during christmas and new year's eve.

This recipe is very easy, you can use any vegetables you like, steam them and serve with peanut sauce, recipe follow. Originally come from East Java, and it is also consider a street eaten for breakfast accompany by steam rice, fried tempe, fried tofu, and krupuk. It is simply the best breakfast! 

In Indonesia, there are so many different peanut sauce, they all slightly differ from each other, depending  on what are you going to use it for (for example and the most common well know here in America is Gado-gado, and the peanut sauce for satay), they all have the same basic ingredient which is ground fried peanut, garlic, and chilies.

This one I like more then the other, it is more fragrant, and has that slight aroma that you will not get from other peanut sauce. The aroma of "kencur" (unfortunately there is no substitute for this pungent root, if you do try to substitute it with other let say, ginger, it will give totally different taste to the sauce). Of course, living here in CA, I am so fortunate to be able to get kencur from the chinese grocery, they sold in powder, and you can also get it sliced in a frezzer section. I haven't found the fresh one yet, I know I will one day! Nothing seems impossible in California, you know.

1 cup spanish raw peanuts
2 clove garlic
10 thai chillies
1 tbs palm sugar
½ tbs seedless tamarine pulp
5 kaffir lime leaves
½ tsp kencur powder, or 2 slices fresh/frozen 
salt, to taste
oil for frying the peanut

• Fry the peanuts in oil until slightly brown, transfer to a plate lined with paper towel to absorb all the excess oil. Don't over cook the peanuts, or your sauce will turn bitter.


• In a large mortar and pestle, put the rest of ingredients (without the oil), and pound them in to a paste. Transfer to a jar and keep in the refrigerator until needed, up to three days. 


• When you are ready to use the paste, mix it with a little bit of water to make a sauce, the consistency of the sauce is really up to you. I like mine very thick, so I only add a little water to the paste. It's easy, no?

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Grilled Salmon With Panang Curry Sauce

Ingredients:

1½ pounds salmon fillet, skin on

2 tbs - 3 tbs Panang curry paste   (add more if you want it spicier, or less if you don't like spicy)

3 shallots, sliced

3 cloves garlic, sliced

1 slice of fresh galangga
1 stalk fresh lemongrass, bruished

5 kaffir lime leaves

1 cup cherry tomatoes

1 cup coconut milk

½ cup water

1 tbs finely chopped cilantro (optional)

2 tbs canolla oil

1 tbs fish sauce

salt and pepper, for salmon

• Rub salmon fillet with salt, pepper, and 1 tbs canolla oil. Grill until the salmon is done to your liking, I like mine still slightly pink in the center.


• In the mean time make the sauce. In a braiser heat the remaining oil over medium heat. Add shallots, fry until soft, add garlic, panang curry paste, galangga, and lime leaves. Stir continuously to prevent sticking. Pour the water, scrape the pan back and forth. Add coconut milk, turn the heat to low, add the cherry tomatoes, and the fish sauce. Continue to cook for 5 minutes without letting the sauce to come to a boil. Taste and adjust seasoning as needed.


• To serve: Place the grill salmon an a platter, pour the sauce around it, sprinkle with cilantro if desire. Serve with steam jasmine rice and simple saute spinach.

Note: The sauce should be thick and creamy.

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BAECKAOFFA Potees Boulangeres A LAlsacienne

December  the "PotatoHoDown" event will be hosted by "Where is My Damn Answer". If you happen to make any potato dishes between this week and the 19th of December, why not submit your recipe here. This is a non stress event, publish monthly ( I am pretty sure that you will make any potato dish at least once a month, right) The event was created by Cathy of Noble Pig and Krysta of The Evil Chef Mom. 

So, submit any of your potato dish/dishes, don't forget to include the logo and a link to the rules and regs in your post. Better yet, why not join the Potato Ho's event (it's only once a month) for the delicious recipes and for the fun.

BAECKAOFFA/BACKO?FE is a potato-meat layer dish, traditionally baked in an earthenware specialty from Alsace. Please visit here for more information.

Recipe From: The Country Cooking Of FRANCE
Written by: Anne Willan

1½ pounds/675 G boneless pork loin, cut into cubed
1½ pounds/675 G boneless lamb shoulder, cut into cubed
1½ pounds/675 G boneless chuck, cut into cubed
2 tbs lard or vegetable oil
1 pound/450 G  onions, thinly sliced
4 pounds/1.8 kg baking potatoes, peeled and thinly sliced
salt and pepper
2 cups/500 ml  water, more if needed

Marinate:
2 carrots, thinly sliced
2 onions, thinly sliced
1 large bouquet garni*
2 garlic cloves, crushed
1 bottle/750 ml  dry white wine (I used Riesling)
1 tbs vegetable oil

• Put the meat in the large bowl, add the marinade. Cover the bowl with cling plastic wrap, and marinate for 12 - 24 hours.


• Take the meat out of the refrigerator, lift out the meat meat one by one with a kitchen thongs, place on a separate bowl, set aside. Strain the marinate-liquid and discard the vegetable. 


• Preheat the oven to 325⁰F/160⁰C


• Heat the lard or vegetable oil in a large flameproof casserole dish, add onion slices and cook until browned.


• Take the casserole dish from the heat, spread half of the potatoes over the onions, sprinkle with salt and pepper. Transfer the meat into the casserole dish, top with the remaining potatoes, pour the marinate-liquid, add enough water just to cover the meat-potatoes. Season with salt and pepper.


• Bake in the oven for 1 to 1¼ hours, or until the meat and potatoes are tender.

*Bouquet garni: mix of thyme, parsley, bay leave.  

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