Sweet and Sour Fish

Sweet and Sour Fish
recipe courtesy of Nhing Yusop

Ingredients:

5 fish
1 carrot (strips cut)
1 can pineapple (set aside juice)
Ground black pepper
1 bell pepper
2 tablespoons flour
1/2 tablespoon salt
1 tablespoon sugar
3 tablespoons soy sauce
1/2 cup water
4 cloves garlic
Cooking oil
1 onion


Procedures:

Fry the fish and put it a platter. Saute the garlic and onion in a pan. Drop the pineapple and carrot. Simmer for about 10 minutes or more until the carrots will tender. Add pineapple juice, sugar, soy sauce, flour, salt, water and bill paper. Simmer until the sauce gets sticky. Pour the hot sauce made over the fish.

PUTLI-MANDI OR PICHI-PICHI

This is is called PUTLI-MANDI to tausugs ( southern philippines) and Pichi-pichi  for some filipinos. Pichi-pichi is a traditional Filipino dessert. It is made with grated cassava or cassava flour, pandan water and sugar. Steamed then rolled in grated coconut. Pichi-pichi is a very soft, gelatinous texture. And are made with different colors. 

Recipe Courtesy of Nhing Yusop


Ingredients:

1 – 1/2 cups grated cassava
food coloring (optional)
1 cup sugar
1 bundle of pandan leaves, boiled in 2 cups water until reduced to one cup, and cooled ( or canned pandan concentrate, or a few drops of pandan essence in a cup of warm water)
1/2 tsp lye water ( lihiya)
grated coconut for topping


Mix the sugar and the pandan flavored water and mix until sugar is dissolved. mix in the cassava and then add the lye water drop by drop mixing well as you do so.

Pour into a mold or bowl that fits your bamboo steamer. steam until the mixture becomes translucent.

While still hot scoop out the cooked mixture (use ice cream scoop or a tablespoon the same size as the scoop) and roll into grated coconut.

Crepe with Chicken Shawerma fillings ♥

Crepe with Chicken Shawerma fillings ♥

Ingredients:

For Chicken Shawerma- my touch ^_^
1 pound skinless, boneless chicken breast, cut into strips
2 tablespoon curry powder
2 tablespoons extravirgin olive oil or corn oil
3 tablespoon soya sauce
1 tablespoon red pepper powder
3 garlic cloves, minced
1 tablespoon ginger powder
1 tablespoon mustard paste
1 tablespoon ketchup
1 big tomato sliced into squares
2 medium bell pepper cut into squares
1 big onion cut into squares
1 pack of Mozzarella

Method:

Saute garlic with onion in a medium fire , add tomatoes and chicken and all the remaining ingredients except for mozzarella. Toss them altogether then leave them for a few minutes until the sauce is almost absorb. throw the bell pepper into the mixture .keep mixing until the sauce looks sticky. turn off the fire and set aside. meanwhile prepare your crepe and mayonnaise sauce.

For crepe:

2 eggs
3 cups flour
2 cups milk
pinch of salt
2Tablespoon corn oil



Whisk the eggs first then add flour and milk one at a time to obtain a smooth consistency. add the salt, pepper and corn oil stirring slowly. Then prepare the pan and heat at your highest degree for 3 minutes. then lower the flame and spray your pan with oil or oil the pan all over with a soft cloth . Place 2-3 scoops of your mixture then slowly move your pan counterclockwise until you obtain the white circle pie^_^. after 2-3 minutes turn the other side and after 1 minute remove and pour the second batch. you will form from 14-16 crepe sheets.

It's either u make it like a fan shape or roll

For the mayonnaise sauce:
mix:

2 tablespoons mayonnaise
1 tablespoon ketchup
1 tablespoon mustard paste

You can add sliced lettuce if u want too ^_^. the better, the tastier♥

Here's how we do the crepe, spread one sheet in a pan where we made the crepe sheet. place 2-3 tablespoons of the shawerma on the left side of the sheet. add 1 teaspoon of the mayonnaise sauce. sprinkle mozzarella cheese all over. fold into two, then fold again the right side to the left. turn on the fire to a slow degree of heat for 5 minutes and then turn them slowly with your spatula to the other side for another 3 minutes. and Bingo ! u have your first crepe ^_^.Bon Appeti ♥

Egyptian Rice

Egyptian Rice
Rice is a staple in many diets around the world. It can be prepared in a thousand different ways with a variety of spices, herbs, and vegetables. This variation is one of the varieties of rice cooked in egypt.

Ingredients:

1 onion very thinly cut
1 ½ cups brown basmati rice or plain rice
3 cups water for basmati 2 cups for plain rice(or beef/chicken broth)
1 large pinch saffron threads, crumbled (to mimic a meaty color)
1 tbsp cinnamon powder
salt to taste

Directions:

Sauté the onions until it is golden. Add the remaining ingredients and bring the water/broth to a boil. Cook on low covered, for 35 to 45 minutes. The exact time will depend on the cookware and power of your stove you use. when the liquid has dried, simmer in low fire until done. Serve with grilled beef, shrimps, or grilled chicken and green salad

Ruz Bil Shaareya (Egyptian rice with vermicelli)

Ruz Bil Shaareya (Egyptian rice with vermicelli)

Ingredients:

1 1/2 cups rice
1/2 cup vermicelli, broken to small pieces
1/4 cup butter
2 1/4 cups water/or beef, chicken broth

Preparation:

Brown vermicelli in butter in a deep pot. Add rice and water. Bring to a boil, then simmer on low for 20 minutes, or until water is absorbed and rice is tender.

You can serve this rice with chicken, lamb, or any meat dish. it is great with soups and stews, and sauted veggies too.

Egyptian Traditonal Bread: Ayesh Baladi (Native Bread)

Egyptian Traditonal Bread: Ayesh Baladi (Native Bread).

It used as a pocket bread for various types of sandwiches, kebabs, tagine , fish and almost every meal:)

6-8 bread

1 3/4 cups whole wheat flour
7 oz. water
1/2 tsp. salt.
1/4 oz. Dry Yeast.

Put flour and salt in an over sized bowl. Mix the dry yeast with the water. Slowly add water in the flour-salt mix and work this mix until you get a dough. Then, knead the dough for 20 minutes.

Spread some flour on a clean, flat surface. Divide the dough into small balls. Form balls into flat round shapes or triangles. Cover with a cloth and proof for one to two hours.
Bake the bread on a greaseproof paper for 30 minutes at 350 Degrees Centigrade.

EGGPLANT RECIPES/BETINGGAN MAQLI

EGGPLANT RECIPES/BETINGGAN MAQLI

 

 Betinggan, call it what you like, it's delish!!! I can eat cholesterol-rich foods like butter that I love. Eggplant counteracts cholesterol-rich food so we eat EGGPLANT RECIPES at least twice a week. Here's how i cook them at home aside from cooking them with tomato paste. I did posted last time here eggplant with tomato paste,....now its fried version:)

Ingredients:
1 kilo eggplant
oil to fry
4 cloves garlic
1 bell pepper ( i use hot pepper)
1 sweet bell pepper
1 tbsp cumin seeds
salt to taste


Method:

wash the egplant, pat them dry. slice them into round and not so thick,not so thin just like in the picture below. when almost brown, remove from pan and strain or place in a towel to absorb the remaining oil.

meanwhile, make the condiment. beat the peppers,garlic,salt and cumin altogether in a mortar and pestle. take the mixture and brush them into each eggplant by your hands....make sure your hands are cleaned :) and presto eat them with egyptian baladi bread, pita bread, chappati,roti or tamiz in saudi arabia....We oftenly eat them in breakfast. They are found in the streets of egypt along sidewalks vendors or the restaurant....hmmmm, I love the smell of it ♥