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Saturday, October 16, 2010

New York Cheesecake Recipe - NY Style Strawberry Cheesecake Recipe


New York Cheesecake Recipe - NY Style Strawberry Cheesecake Recipe

Michele McAdoo for the Kraft Kitchens shares a recipe that's a creative spin on classic NY style cheesecake. Instead of serving with fresh strawberries, seedless strawberry jam is swirled on top of the batter for a beautiful marbled effect. Gorgeous and delicious!

Ingredients
1 cup HONEY MAID Graham Cracker Crumbs
3 Tbsp. Sugar
3 Tbsp. Butter, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup Sugar
3 Tbsp. Flour
1 Tbsp. Vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 Eggs
1/3 cup seedless strawberry jam


Directions
1. HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.

2. BEAT cream cheese, 1 cup sugar, flour and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl with knife.

3. BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Lift cheesecake from pan with foil handles before cutting to serve.


Tips
- Save 80 calories, 10 grams of fat and 6 grams of saturated fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
- Substitute 1 pkg. (16 oz.) frozen fruit, thawed, drained and pureed, for the 1/3 cup jam.

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Easy Cheesecake Recipe: How To Make Cheesecake


Easy Cheesecake Recipe: How To Make Cheesecake

The experts in the Kraft Kitchens have created hundreds of cheesecake recipes over the years. Michele McAdoo shares some of their secrets for cheesecake success. Hmm, we're wondering if they need any taste testers....

PHILADELPHIA® Classic Cheesecake Recipe
Prep Time - 20 min
Total Time - 5 hr 15 min
Servings - 16

Ingredients
1-1/2 cups HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs

Instructions
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan.

BEAT cream cheese, 1 cup sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Tips
- Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
- Top with cut-up fresh fruit just before serving.

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How To Make Cheesecake Brownies - Brownies Recipe


How To Make Cheesecake Brownies - Brownies Recipe

Cheesecake or Brownies? Why choose? Michele McAdoo for the Kraft Kitchens shares a recipe for Cheesecake Brownies. They are a satisfying combo AND a smart dessert choice. This version calls for apple sauce instead of oil and egg whites instead of whole eggs. Enjoy!

Cheesecake Brownies
Prep Time: 10 min
Total Time: 40 min
Servings: 32 servings

Ingredients
1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1/2 cup applesauce
3 egg whites, divided
1/4 cup water
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup sugar
1/4 cup flour

Instructions
Heat oven to 350°F (176°C)
Mix brownie mix, applesauce, 2 egg whites and water until well blended. Pour into 13x9-inch pan sprayed with cooking spray.

Beat Neufchatel, sugar, flour and remaining egg white with mixer until well blended; spoon over brownie batter. Swirl gently with knife.

Bake 28 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not over bake.) Cool completely.

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How To Make Chocolate Lollipops



Famous chocolatier Jacques Torres shares his easy recipe for chocolate lollipops. Try this with your kids. You'll all have fun, and you can give the lollipops as presents if you don't eat them first.

Here's a link to some molds to help you get started:
http://www.amazon.com/gp/product/B000...

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How To Make Chocolate Covered Corn Flakes



How To Make Chocolate Covered Corn Flakes

You've had Rice Krispie treats, of course, but you haven't lived until you've had Jacques Torres' chocolate covered corn flakes. Here the master chocolatier demonstrates how to make this outrageously delicious but simple little treat--chocolate covered corn flakes. Check out Howdini.com for more.

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Easy flourless chocolate cake recipe - How to make a chocolate cake



How to make an easy flourless chocolate cake

If chocolate were illegal, we'd happily go to jail for this moist, rich and dense, flourless chocolate cake. Ceci Carmichael, host of Good Food Fast with Family Circle on the Food Network shows us the recipe for how to make this sinfully rich, dense, flourless chocolate dessert.

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Monday, September 27, 2010

Thai Cooking Recipe: Chicken Satay with Peanut Sauce from Lobo (Thai foo...



Thai Cooking Recipe: How to make Chicken Satay with Peanut Sauce from Lobo//

Ingredients:
Lobo Satay Seasoning Mix,
Chicken breast,
Coconut milk,
Lobo Satay Sauce Mix,
Vinegar,
Cucumber, chilli and red onion

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Thai Cooking Recipe: Chicken Satay with Peanut Sauce from Lobo (www.lobo.co.th)

Tuesday, September 14, 2010

Hiyajiru 冷や汁


cookingwithdog | August 21, 2010
Ingredients for Hiyajiru
(serves 2)

1 Aji Himono - Salted and Dried Japanese Horse Mackerel
Sake
½ block of Firm or Silken Tofu
2 tbsp Toasted White Sesame Seeds
2 tbsp Miso
½ Cucumber
5 Shiso Leaves
1 Myoga Ginger

Chopped Spring Onions
Grated Ginger
2 bowls of Steamed Rice with Millet
400ml Water with Ice Cubes (1.69 us cup)
½ tsp Japanese-style Granulated Dashi (not from MSG)
* follow the directions on the package of dashi

<材料>(2人分)
あじの干物1枚
酒少々
豆腐1/2丁(絹、木綿お好きな方) 
炒り白ごま大2
みそ大2
きゅうり1/2本
大葉5枚
みょうが1個
刻み青ねぎ適量
下ろししょうが適量
ご飯軽く2膳

冷水400ml (ロックアイス入り)
無添加顆粒だし(和風)小1/2
※分量はお使いのパッケージの表示に従って下さい

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Sunday, September 12, 2010

How To make crème brûlée - Crème brûlée recipe



HowdiniGuru | January 31, 2008
http://www.howdini.com/howdini-video-...

How To make crème brûlée - Crème brûlée recipe

Grab your blowtorch and learn how to make crème brûlée, a custardy, creamy, burnt-sugar celebration. We love this one, can you tell? Your chef is Marc Bauer, from the French Culinary Institute.

Keywords:
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how to make creme brulee

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Monday, August 9, 2010

chicken Kurma


vahchef | October 19, 2007
chicken cooed in coconut gravy
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chicken tikka masala


This is an easy recipe for Chicken Tikka Masala - Chicken marinated in yogurt and spices and then served in a tomato cream sauce.
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Monday, July 26, 2010

Chocolate Rum Waffle Cookies

Ingredients
U.S. Metric Conversion chart
Icing
1/2 cup(s) butter, softened
6 tablespoon(s) cocoa powder
1/4 cup(s) milk
2 teaspoon(s) dark rum
3 cup(s) confectioners' sugar
Cookies
2 eggs, beaten
3/4 cup(s) sugar
1 cup(s) all-purpose flour
2 teaspoon(s) dark rum
1/2 cup(s) butter, melted
2 tablespoon(s) cocoa powder
1 teaspoon(s) cocoa powder
Directions

Beat all icing ingredients in a mixing bowl until fluffy and light in color. Set aside.
Heat waffle iron on medium. In mixing bowl, beat eggs and sugar. Add the rest of the ingredients and mix well. Spray waffle iron with cooking spray. Drop dough by spoonfuls onto waffle iron. Cook 1-2 minutes until cookies easily release from waffle iron with a fork.
Ice the cookies with chocolate frosting while they are still warm.

Chile Chocolate Lime Martini Pudding

Ingredients
U.S. Metric Conversion chart
1 cup(s) sugar
1/3 cup(s) cornstarch
2/3 cup(s) cocoa powder
2 teaspoon(s) ground Ancho Chile Pepper, also know as Dark Red Chile Powder (see Tips & Techniques)
3 cup(s) 2% milk
1/4 teaspoon(s) salt
3 tablespoon(s) Cointreau or Citrus Vodka (see Tips & Techniques for Variation)
8 ounce(s) Lime or Key Lime low-fat (not light) yogurt
8 ounce(s) Mascarpone Italian cheese
1 tablespoon(s) tequila, optional
1 tablespoon(s) lime zest
8 slice(s) lime wedges, for garnish
Directions

Place 6 to 8 martini glasses or 8 small glass dessert dishes on serving tray.
In large sauce pan, mix sugar, cornstarch, cocoa, chile, and salt; slowly stir milk to combine. Over medium-high heat, stirring constantly, cook until just beginning to thicken, 7 to 12 minutes. Add alcohol, continue to stir, and cook 2 minutes or until smooth. Pour immediately into martini glasses; cover with plastic, refrigerate for at least 10 minutes before spooning with topping.
In medium bowl, with large spoon, beat until smooth yogurt, mascarpone, tequila, and 1/2 zest. Spoon equally on top of chocolate pudding, cover, refrigerate for at least one hour (can be made up to this point one day ahead).
At serving time, top with whip cream, remaining lime zest, slice of lime, and a pinch of chile powder; serve and enjoy!
Tips & Techniques

Note: When it's time to add the Ancho (Chile Pepper, add 1 teaspoon, then taste for desired intensity before adding more. The chile heat varies by freshness and location of purchase.

Variation: If you don't have Cointreau or Citrus Vodka, replace with any orange liqueur or 2 teaspoons vanilla extract.

Make-Ahead Tip: Complete steps 1 through 3 up to one day in advance.

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Sunday, July 25, 2010

Tandoori Chicken


ShowMeTheCurry | July 16, 2007
For a detailed recipe, please visit our website...
http://www.showmethecurry.com/2007/07...
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Chicken Biryani


ShowMeTheCurry | January 29, 2008
for a detailed recipe:
http://www.showmethecurry.com/2008/02...
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How to make Vegetable Biryani (Part 1) - Indian Rice Recipe


ShowMeTheCurry | July 07, 2008
For the detailed recipe:
http://showmethecurry.com/2008/07/10/...
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Vegetable Quesadilla


fullofsmilez4 | April 30, 2007
Learn how to make tasty and quick chicken quesadillas!
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How to make a quesadilla


http://www.discoveryfoods.co.uk/

If you've never cooked a quesadilla, you are in for a treat. Watch this demonstration on how to make a delicious, crispy "Mexican toasted sandwich" in moments.
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Saturday, July 24, 2010

Discovery Foods: How to make Tacos


DiscoveryFoods | August 01, 2008
Discover Mexican Food: Tacos

http://www.discoveryfoods.co.uk/

Watch this video as our expert demonstrates how to make the perfect Discovery Foods Tacos.

Discovery Foods specialise in authentic-tasting Mexican Food and ingredients.
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mexican food authentic recipes cuisine how to make tacos quesadillas mexico Discovery Foods

Thursday, July 22, 2010

How to Make Katsudon (Tonkatsu Deep Fried Pork and Egg Bowl)


cookingwithdog | December 02, 2008
Ingredients for Katsudon
(serves 1)

- Tonkatsu -
120g 1cm thick Pork Loin (0.265 lb, 1/2 inch)
A Pinch of Salt
A Pinch of Pepper
Flour
1/4 Egg
A Pinch of Water
Nama-Panko - Fresh Bread Crumbs

Frying Oil

- Sauce -
50ml Water (0.211 u.s. cup)
1/5 tsp Granulated Dashi
1 tbsp Soy Sauce
1 tbsp Hon-Mirin (Real Mirin)
1 tsp Sugar

70g Onion (2.47 oz)
1 Egg
Mitsuba - Japanese Wild Parsley

200g Fresh Steamed Rice (0.441 lb)

About Music:
Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons http://creativecommons.org/licenses/b...
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Wednesday, July 14, 2010

How to Make Sukiyaki (Japanese Beef Hot Pot)



Ingredients for Sukiyaki (3 People)

- Sukiyaki Sauce -
100ml Sake (2/5 u.s. cup)
50ml Mirin - A Type Of Sweet Rice Wine (1/5 u.s. cup)
50ml Soy Sauce (1/5 u.s. cups)
2 tbsp Sugar

Beef
Eggs

Chinese Cabbage
Negi - Welsh Onion
Shungiku - Edible Chrysanthemum
Shiitake Mushrooms
Enokitake Mushrooms

Seared Firm Tofu
Ito Konnyaku - Konjac Cut Into Noodle-like Strips
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Amazing Cooking!


carlokun | August 05, 2006
At Benihana's Restaurant in London.
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cooking restaurant japanese grill
Laibiz Instant Video Sites Creator

Monday, July 12, 2010

Moroccan Coconut Truffles



cookingwithalia | April 28, 2009
How to make coconut truffles that melt in your mouth. You only need 3 ingredients to impress your friends and family!
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Tres Leches Cake - Ultimate Moist Cake


How to make the Tres Leches cake, the ultimate moist cake! It's a spongy cake soaked in a milk syrup made of condensed milk, evaporated milk, and heavy cream. The perfect cake for this summer!
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Saturday, July 10, 2010

THAI FOOD basil chicken fried rice


http://www.thaifoodtonight.com for more Thai cooking video recipes. In this episode Dim and Cathy Geefay cook Thai basil chicken fried rice . Thai recipes, Thai ingredients, Thai cooking instructions included
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Thai Thailand cooking show ethnic food cuisine recipe basil chicken fried rice Spicy Khao Pad Krapow
Created by Laibiz Created Videos

Friday, July 2, 2010

Cooking Thai Food: Pad Si Iw - Thick Stir Fried Noodles with Soy sauce a...


Here is my Pad Si Iw cooking video (Thick noodle stir fried with soy sauce). I remember someone post a comment that she wants to know how to make this recipe. It is very easy and now that I have time as I stay at home so making this food will be fun. It only took me 30 minutes. In my blog you will also see that I add squid.. However, you can adapt this dish with shrimps, pork or chicken. :) To cook Pad Si Iw is very easy. Visit my blog for more details and fully description of how to make it.
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THAI FOOD Beef Panang


http://www.thaifoodtonight.com for more free Thai cooking videos. Dim and Cathy show you how to prepare beef Panang a mouth watering Malaysian dish with Sliced beef in a creamy coconut and Panang curry sauce. Thai recipes, Thai ingredients, Thai cooking instructions included
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Thai cooking food cuisine beef panang

Sunday, June 13, 2010

How to Make Hainan Chicken AKA Chicken Rice


mshybiscus — December 08, 2009 — Hainan Chicken is essentially fresh chicken steamed in its own juices accompanied with rice steamed in chicken broth. It's a famous dish in Asia and has also been called Chicken Rice in Singapore. Focus on the cleaning of the chicken as it will be cooking with very little seasoning. Super delicious, it's one of my favorite dishes that my Amah makes for me!
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Lee Kum Kee Cooking Class: Steamed Chicken in Oyster Sauce


leekumkeekitchen — August 25, 2009 — Lee Kum Kee global website www.LKK.com aims to promote Chinese culinary culture to the world. The goal is to capture consumers who are passionate about cooking and eating to visit www.LKK.com and to experience the wonderful moments that LKK can bring to them outside of their kitchens.

Dont worry if you are new to Chinese cooking, we have cooking videos to guide you through essential techniques and make yourself a Chinese culinary expert. If you want to sharpen your cooking technique, you can also ask our online chefs and culinary experts questions and for advice to make your cooking more fun.

While you struggle what to cook for dinner, more than 3,000 recipes is ready anytime at your fingertips. You can search by specific ingredients, cooking method and meal occasions to find your favourite dish.
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Lee Kum Kee Cooking Class: Pan-Fried Prawns in Premium Soy Sauce


leekumkeekitchen — August 25, 2009 — Lee Kum Kee global website www.LKK.com aims to promote Chinese culinary culture to the world. The goal is to capture consumers who are passionate about cooking and eating to visit www.LKK.com and to experience the wonderful moments that LKK can bring to them outside of their kitchens.
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Lee Kum Kee Cooking Class: Braised Pork Belly in Sweet Soy Sauce


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Dont worry if you are new to Chinese cooking, we have cooking videos to guide you through essential techniques and make yourself a Chinese culinary expert. If you want to sharpen your cooking technique, you can also ask our online chefs and culinary experts questions and for advice to make your cooking more fun.

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Caramel Pork Belly


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Chicken Hekka


IslandLocal1950 — August 29, 2008 — 1 1/2 pounds Boneless, skinless chicken
3/4 cup sugar
3/4 cup soy sauce
3/4 cup mirin (Japanese sweet wine)
2 tablespoons salad oil
1 piece ginger root- 2 inch, grated
3 medium carrots- julienne
1 whole onion- sliced
1/2 pound mushrooms- sliced
8 ounces long rice- soaked and cut into 2 inch lengths
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AKU creates Southern Hawaiian Fried Chicken & Collard greens


IslandLocal1950 — October 03, 2008 — Aku Fries chicken Hawaiian style using Panko (Japanese bread crumbs).
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(Asian Fried Chicken) VCC Homemade Chinese Cooking Class


victorychinesecell — April 13, 2009 — Victory Chinese Cell (VCCTulsa.com) members learned how to make "Asian Fried Chicken"
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Sunday, June 6, 2010

Indian food Chicken Biryani


USD $0.99 Download — vahchef — September 24, 2007 — chicken biryani is the most popular Indian rice dish
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chicken Biryani indian curry recipe video cooking food vahrehvah.com vahchef

Sunday, May 30, 2010

How to make Chinese Deep fried Wonton


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views 27,648
views ltkman — November 30, 2007 — I can't get enough of wonton. you can deep-fry, steamed or add in soup..wonton soup!...Sorry about the song is t... ltkman — November 30, 2007 — I can't get enough of wonton. you can deep-fry, steamed or add in soup..wonton soup!...Sorry about the song is too lound, but is the song our band used to play 14 years ago...
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chinese food fry wonton cooking chef kai

Homemade Wonton Soup


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views 64,656
views cmtoy — January 31, 2007 — Here's a 4 minute video showing three ways to fold wontons. Enjoy! cmtoy — January 31, 2007 — Here's a 4 minute video showing three ways to fold wontons. Enjoy!
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Tuesday, May 11, 2010

How to make Teriyaki chicken (stir fried)



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views ltkman — February 07, 2010 — recipe click here http://irchurh.ning.com/vid... Don't worry about alcohol remain in food. when temperature re... ltkman — February 07, 2010 — recipe click here http://irchurh.ning.com/video/teriyak...


Don't worry about alcohol remain in food. when temperature reach 180 degrees alcohol eveperated, all is left is flavors...Just don't start drinking is bad for you LOL!!!!!
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How to make Asian Spring Rolls



ltkman — April 18, 2010 — Spring rolls are served in many parts of Asia on spring season which is also Chinese, Thai, Lao. Vietnamese's new year. Here is an easy way to miniaturize them for a year-round appetizer. For recipe or video chat with Kai please click here=http://irchurh.ning.com/
For Lao sausage click http://www.wix.com/rachaelhorvath/Ame...
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Thai Lao Vietnamese spring roll

Saturday, May 8, 2010

Kimchi Fusion Taco Special Recipe




mstarpacific — March 26, 2010 — This video demonstrates how to make Kimchi fusion tacos. They are tacos with the slight twist of adding Kimchi. Kimchi adds more spice like a hot sauce along with more vegetables. It makes the tacos tastier and healthier. Making Kimchi tacos is simple and easy, anybody can make them. Just give it a try, and tell us what you think. Also, if you like our video, please give us thumbs up on the video. We would also love to read your comments below the video. Of course, don't forget to hit the subscription button! Thank you.

For Recipe & Nutrition Facts: http://cookeatshare.com/recipes/kimch...


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How to Make Stuffed Peppers - Beef and Rice Stuffed Peppers Recipe



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foodwishes — March 02, 2010 — HELP!!! Chef John Needs Your Vote! Food Wishes has been nominated in the video category for the Saveur Magazin... foodwishes — March 02, 2010 — HELP!!! Chef John Needs Your Vote! Food Wishes has been nominated in the video category for the Saveur Magazine 1st Annual Best Food Blog Awards! Please follow this link to cast your vote now!! http://www.saveur.com/contest_bow.jsp... .....

Watch how to make a beef and rice stuffed peppers recipe. Visit http://foodwishes.com, to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!
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Chicken Fettuccine Alfredo Recipe - How to Make Chicken Fettuccine Alfredo



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foodwishes — March 15, 2010 — HELP!!! Chef John Needs Your Vote! Food Wishes has been nominated in the video category for the Saveur Magazine ... foodwishes — March 15, 2010 — HELP!!! Chef John Needs Your Vote! Food Wishes has been nominated in the video category for the Saveur Magazine 1st Annual Best Food Blog Awards! Please follow this link to cast your vote now!! http://www.saveur.com/contest_bow.jsp... .....

Make some delicious Chicken Fettuccine Alfredo! Visit http://foodwishes.com, to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!
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Saturday, April 17, 2010

Thai Ginger Chicken



Ingredients

3 tablespoons of vegetable oil
2 tablespoons chopped garlic
1/2 cup chicken, cut into bite-sized pieces (more chicken if you prefer)
1/2 cup fresh mushroom, sliced
1/2 cup dried shiitake mushroom
3/4 cup baby ginger, strips
1-2 teaspoons dark soy sauce
2 tablespoons oyster sauce
1 tablespoon Golden Mountain sauce
1/2 cup chicken stock
a pinch of sugar
1/2 medium yellow onion, sliced
2-3 Thai chile peppers, sliced (optional: we prefer 1/4 cup jalapeno peppers)
1/4 cup green onion, cut into 1" pieces

Method

Soak the shiitake mushrooms in warm water for 20-30 minutes, covered. Remove from water, gently squeeze, and slice (see video below).

Heat the oil in a large pan or wok, and add the chicken, onion, mushrooms, and ginger. Stir-fry this for just a minute or two, then add garlic, chile, followed by seasoning sauces. Add soup stock and increase heat. Stir-fry until it's cooked. Taste and adjust flavors as you like, you may want more soup stock or dark soy. It cooks quite fast, be careful not to overcook. Add green onions, stir for just a few moments, remove from heat and serve over Thai jasmine rice, or in a serving bowl with other Thai dishes. Eat it steaming hot. Your entire home will have the wonderful aroma of ginger.

Sunday, April 11, 2010

Thai Fried Rice Vermicelli-Pad Mee



Ingredients

1 handful of rice vermicelli
1 tablespoon sugar
3 tablespoons thin soy sauce
2 tablespoons black soy sauce
2 tablespoons white vinegar
Dash of Thai pepper powder
2 eggs
1/2 cup sliced pork (this makes two servings, see below)
1/2 tablespoon (or more) chopped garlic
cabbage and cauliflower cut into bite-sized chunks
cilantro and green onion as garnish

Method

Heat the wok at medium-high heat, and add 2 tablespoons vegetable oil. In a separate bowl, lightly beat two eggs. Pour egg into the bowl and scramble it quickly. Remove egg and set aside.

Put 2 tablespoons oil in the wok again, and add chopped garlic, for just a minute or less. Add the sliced pork and wait until it's cooked.

In the meantime, place the cabbage and cauliflower in boiling water momentarily, or you can place in a glass bowl with a bit of water and microwave it for 2-3 minutes.

Blanche your soaked rice vermicelli in boiing water then add it to cooked pork in the wok. Add sugar, thin soy sauce, vinegar, black soy, and a bit of Thai pepper powder. Stir fry this, mixing well, until the noodles turn a bit brown. Add vegetables and stir-fry a bit longer. Add in the cooked egg. Stir, and put on plate. Top with cilantro and green onion. Enjoy!

Thai Style Szechuan Chicken



Ingredients
2 cups chicken, cut into half inch diced
2 tablespoons tapioca starch
2 cups vegetable oil
1 cup peanuts
9 whole dried chilis, chopped into 1/2" pieces
1/2 cup spring onion, chopped
1 to 1 1/2 tablespoons Szechuan peppercorns
1 tablespoon yellow bean paste
1/2 teaspoon ground Thai chili pepper, fried in 1 tablespoon oil
2 tablespoons whisky (Wild Turkey works great)
1/4 teaspoon salt
1 tablespoon sugar

Method
In a mixing bowl add chicken and tapioca starch, mix well. Heat oil in a wok on medium heat, add chicken stir to make sure the chicken pieces don't stick together. Fry until the chicken turns light golden color, about 8-10 minutes, remove and drain on paper towel. Pour the oil off, and leave about 1/4 cup in the wok. Add Szechuan peppercorns and whole dried chile, fry until fragrant, then add chicken, peanuts, yellow bean paste, fried ground chili pepper with oil, whisky, salt and sugar. Quick stir fry until cooked through. Add spring onion last, stir well. Place this on a serving platter. Serve with rice.

Thai Style Wide Noodles in thick sauce-Lad Na



Lad Na is served all over Thailand, so it can be considered a national Thai dish, see a sidewalk version here that's over 40 years old. It's typically served not spicy, with Thai condiments on the side to "fix the taste" and make it more spicy if that's desired. This is one of the most juicy, delicious recipes we feature. Lad Na is also spelled radna or ladna. In Thailand the broccoli floret as well as the stems are used, and if you'd rather use asparagus than broccoli that's fine too.

Ingredients

10 oz wide rice noodles
4 tablespoons vegetable oil
1 tablespoon black soy sauce
1/2 lb chicken, cut into thin slices
3 tablespoons tapioca flour
1 tablespoon Maggi Seasoning
1 1/2 cups broccoli
1 tablespoon coarsely chopped garlic
1 tablespoon yellow bean sauce
3 cups chicken stock
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 1/2 tablespoons sugar (or a bit less if you prefer)
1/2 teaspoon Thai pepper powder

Method.

Soak the noodles in warm water for 30 minutes then rinse in cold water. Add noodles to a pot of boiling water and boil for 1 minute, then rinse in cold water again, and set aside.

Toss chicken with 1 tablespoon tapioca flour & the Maggi Seasoning. Marinate for 10 minutes.

In a mixing bowl, separate the noodles and toss thoroughly with 1 tablespoon oil and the black soy sauce. Fry this in a nonstick pan (noodles will stick to a wok so you should use a nonstick pan if possible) until golden brown. Remove from pan and keep warm.

Saute garlic in oil over medium heat until golden color, then add yellow bean sauce, stir well until fragrant. Add the chicken and saute until cooked. Add 2 1/2 cups chicken stock. When stock starts to boil, add broccoli and season with fish sauce, oyster sauce and sugar. Stir well and let cook a bit longer. Mix remaining tapioca flour separately with the remaining 1/2 cup chicken stock, then stir in with the chicken & broccoli until it thickens. Remove from heat.

Arrange the fried noodles on a serving plate, spoon the gravy over the noodles. Sprinkle with Thai pepper powder, and serve with prik dong in a separate small bowl (cut the chiles a bit before placing in the bowl). Enjoy!

Thai Stir fried vegetables and Tofu


This is a basic vegetarian stir-fry.

Ingredients

2 tablespoons garlic, sliced thinly
2 tablespoons ginger, julienned thinly
4 tablespoons Thai chile peppers julienned
1/4 cup shallots, sliced thinly
1/4 cup bean sprouts
1/4 cup snow peas
1/4 cup turnips, sliced thinly
1/4 cup water chestnuts, sliced
1/4 cup green bell peppers, sliced
1/4 cup sliced mushrooms
1/4 cup cauliflower florets
1/4 cup broccoli florets
1/4 cup asparagus tips
2 cups fried tofu
4 tablespoons light soy sauce
2 tablespoons dark sweet soy sauce
1 tablespoon corn starch, dissolved in a little water
freshly ground black pepper to taste

Method

Take two cakes of hard tofu, and cut them in quarters, then divide the squares in half diagonally, then divide each piece in half "height-wise" to yield 32 bite sized pieces. Place a little peanut oil in a hot pan and stir fry the tofu pieces until they turn golden brown. Next sautee the garlic, ginger and chilis (if used) in a little oil, and then add the soy sauces and then all the other ingredients except the bean sprouts. Stir fry for about a minute, then add the cornstarch and continue to stir fry for a further minute.

Add the bean sprouts, stir very briefly to warm them, but not cook them, and then serve with Thai jasmine rice.

Sunday, April 4, 2010

Spinach Marcoroni And Cheese

The Big Short: Inside the Doomsday MachineThe Short Second Life of Bree Tanner: An Eclipse Novella

forms the base of this dish's cheesy sauce, sneaking in fiber, flavor, and extra nutrients.


1 1/3 c whole grain elbow macaroni
1 package (12 oz) frozen winter squash puree, thawed
1 c reduced-fat (2%) evaporated milk
1/4 c shredded Monterey Jack cheese
2/3 c shredded reduced-fat sharp Cheddar cheese
2 tsp brown mustard
1/2 tsp coarse salt
1/8 tsp freshly ground black pepper
1/4 c reduced-fat sour cream
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
2 Tbsp panko bread crumbs



1. PREHEAT the oven to 350°F. Coat an 8" x 8" baking pan with cooking spray.



2. BRING a medium pot of water to a boil. Add the macaroni and cook according to the package directions. Drain and return to the cooking pot.



3. MEANWHILE, combine the squash puree and evaporated milk in a medium saucepan. Whisk until smooth and bring the mixture to a simmer over medium heat. Cook, stirring occasionally, for 6 minutes to thicken the mixture. Remove from the heat and stir in the Jack cheese, Cheddar, mustard, salt, and pepper. Mix until the cheeses are melted. Stir in the sour cream and spinach.



4. ADD the spinach-cheese mixture to the macaroni and mix well, breaking up any clumps of spinach. Transfer the macaroni mixture to the baking pan, spreading it evenly. Sprinkle with the panko crumbs. Bake for 15 to 20 minutes, or until crispy on top and bubbling. Let cool for 5 minutes before cutting into 4 squares.

Golden Roast Chicken with Lemon, Rosemary and Garlic



Cooking chicken with the skin on helps keep the meat moist. The meat is protected by a thin
membrane that prevents fat from soaking in.


1 Tbsp chopped fresh rosemary
3 cloves garlic, minced
2 tsp extra-virgin olive oil
2 tsp fresh lemon juice
2 tsp grated orange zest
1 tsp grated lemon zest
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 roasting chicken (about 3 lb)



1. PREHEAT the oven to 400°F. Coat a roasting rack and a 13" x 9" roasting pan with cooking spray.



2. COMBINE the rosemary, garlic, oil, lemon juice, orange and lemon zests, salt, and pepper in a small bowl.



3. REMOVE and discard the giblets and neck from the chicken and trim any excess fat. Loosen the skin over the breast and legs by inserting your fingers between the skin and meat and gently pushing. Rub the rosemary mixture under the loosened skin and over the breast and legs. Tie the legs with kitchen twine and tuck the wing tips under the chicken. Set the chicken on the rack in the roasting pan, breast-side down.



4. ROAST the chicken for 35 minutes. Carefully turn the chicken breast-side up and roast for 48 to 50 minutes longer, or until an instant-read thermometer inserted into the breast registers 180°F and the juices run clear. Transfer the chicken to a cutting board and let rest for 10 minutes before cutting into 6 serving pieces: 2 breast halves, 2 drumsticks, and 2 thighs. Remove the skin before eating.

Tortellini with Colorful Peppers.

This colorful dish can be made with any combination of bell peppers, but be sure to include a red pepper for a healthy shot of beta-carotene. Spinach or tricolor tortellini add even more color.





8 oz cheese tortellini
2 Tbsp extra-virgin olive oil
1 onion, thinly sliced
6 cloves garlic, sliced
1 tsp dried oregano
1/2 c thinly sliced fennel
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/4 c chopped fresh parsley
1/4 c grated Parmesan cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper





1. BRING a large pot of water to a boil. Add the tortellini and cook according to package directions. Reserve 1/4 cup of the cooking water and drain.




2. MEANWHILE, heat the oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, and oregano, and cook, stirring occasionally, for 1 to 2 minutes, or until the onion and garlic start to soften. Stir in the fennel and cook for 1 minute. Add the bell peppers and cook, stirring occasionally, for 8 to 9 minutes, or until the peppers are softened and the onion begins to brown.




3. STIR in the tortellini and the reserved cooking water and cook for 1 minute to heat through. Remove the skillet from the heat and stir in the parsley, cheese, salt, and black pepper.

Lite-French Onion Soup

1 Tbsp olive oil
2 1/2 lb medium onions, thinly sliced
1/2 c fat-free milk
2 tsp sugar
5 c fat-free, reduced sodium beef broth
1 tsp chopped fresh thyme
1 bay leaf
1/4 tsp freshly ground black pepper
4 slices (1 oz each) French bread, toasted
4 slices (2/3 oz each) reduced-fat Swiss cheese





1. HEAT the oil in a large saucepan over medium heat. Add the onions and sugar, and cook, stirring occasionally,for 48 to 50 minutes, or until very soft and golden.


2. STIR in the broth, thyme, bay leaf, and pepper. Bring to a boil over medium-high heat. Reduce to a simmer and cook, uncovered, for 30 minutes. Remove the bay leaf.


3. PREHEAT the broiler. Place the bread slices on a baking sheet and top each with 1 slice of cheese. Broil for 1 1/2 minutes, or until the cheese melts and browns slightly.


4. DIVIDE the soup among 4 bowls and top each with 1 cheese toast.

Lite- Chopped Salad with Grilled Shrimp

3 oz French bread, cut into 1/2" cubes
3 c chopped romaine lettuce
3 tomatoes, seeded and chopped
1 carrot, chopped
1 rib celery, chopped
1 cucumber, seeded and chopped
1/2 fennel bulb, chopped
4 radishes, chopped
3/4 lb peeled and deveined large shrimp
3 Tbsp extra-virgin olive oil
3/8 tsp salt
1/4 tsp freshly ground black pepper
1/4 c finely chopped shallots
1 Tbsp balsamic vinegar
2 tsp honey
2 tsp Dijon mustard





1. PREHEAT the oven to 425°F. Arrange the bread cubes on a baking sheet in a single layer. Bake for 6 to 8 minutes, or until golden and crisp. Let cool on the baking sheet.


2. MEANWHILE, combine the lettuce, tomatoes, carrot, celery, cucumber, fennel, and radishes in a large bowl.


3. COAT a grill pan with cooking spray and heat over medium-high heat. Toss the shrimp with 2 teaspoons of the oil in a small bowl. Sprinkle with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Set the shrimp on the grill pan and cook for 1 1/2 to 2 minutes per side, or until opaque. Transfer to a plate and set aside.


4. COMBINE the shallots, vinegar, honey, mustard, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Slowly whisk in the remaining 2 tablespoons and 1 teaspoon of oil. Pour the dressing over the lettuce mixture, add the cooled bread cubes, and toss well. Divide the mixture among 4 plates and top with the shrimp.

Saturday, April 3, 2010

Glazed Mini Carrots

3 cup(s) mini carrots, (1 pound)
1/3 cup(s) water
1 tablespoon(s) honey
2 teaspoon(s) butter
1/4 teaspoon(s) salt, or to taste
1 tablespoon(s) lemon juice
Freshly ground pepper, to taste
2 tablespoon(s) chopped fresh parsley



Directions

Combine carrots, water, honey, butter and salt in a large skillet. Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7 minutes. Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and serve.

Easter-Roasted Spring Vegetables with Arugula Pesto

4 cup(s) baby or new potatoes, 1 to 2 inches in diameter, halved or quartered depending on size
5 teaspoon(s) extra-virgin olive oil, divided
4 cup(s) peeled baby carrots
1 bunch(es) asparagus, trimmed and cut into thirds
1/2 teaspoon(s) salt
1/2 cup(s) baby arugula for garnish
1 clove(s) garlic, peeled
5 cup(s) baby arugula
1/2 cup(s) finely shredded Asiago cheese
1/4 cup(s) toasted pine nuts (see Tips & Techniques)
1/4 cup(s) extra-virgin olive oil
1/4 teaspoon(s) salt

--------------------------------------------------------------------------------

Directions

To prepare vegetables: Position rack in upper and lower thirds of oven; preheat to 425°F.
Toss potatoes with 2 teaspoons oil in a large bowl and spread on a large baking sheet. Roast in the lower third of the oven for 5 minutes.
Meanwhile, toss carrots with 2 teaspoons oil in the bowl and spread on another large baking sheet. After the potatoes have roasted for 5 minutes, place the carrots in the upper third of the oven and roast potatoes and carrots for 15 minutes.
Toss asparagus with the remaining 1 teaspoon oil in the bowl. Add to the pan with the potatoes, toss to combine, and return to the oven. Continue roasting until all the vegetables are tender and starting to brown, 8 to 10 minutes more.
To prepare pesto: Meanwhile, drop garlic through the feed tube of food processor with the motor running; process until minced. Stop the machine and add arugula, cheese, pine nuts, 1/4 cup oil, and 1/4 teaspoon salt. Pulse and then process, scraping down the sides as necessary, until the mixture is a smooth paste.
Toss the roasted vegetables with 1/3 cup pesto and 1/2 teaspoon salt in the large bowl (reserve the remaining pesto for another use: refrigerate for up to 1 week or freeze). Transfer to a serving dish and garnish with arugula, if desired.

Easter- Prosciutto-Wrapped Asparacus

16 spear(s) asparagus (about 1 bunch), trimmed
1 teaspoon(s) extra-virgin olive oil
pinch(s) salt
Freshly ground pepper to taste
2 (thin slices) prosciutto (about 1 ounce), cut in half lengthwise



Directions

Preheat grill to medium.
Toss asparagus with oil, salt, and pepper in a medium bowl. Wrap 1 length prosciutto around middle of 4 asparagus spears. Repeat, making 4 bundles. Oil grill rack (see Tip). Grill asparagus bundles, turning once or twice, until asparagus is tender and charred in spots, about 10 minutes.

Friday, April 2, 2010

Thai Beef Salad- Yum Nuea

Ingredients

1 lb beef. Any beef can be used such as the top sirloin used in this recipe.

Salad

1/4 cup sliced onions, separated
2 tomatoes, wedged
1/4 cup sliced cucumber
1/4 cup thinly sliced Thai chile peppers

Sauce

1/4 cup fish sauce
1/4 cup lime juice
1 tablespoon sweet dark soy sauce
3 tablespoons minced garlic
3 tablespoons minced ginger
3 tablespoons chopped coriander/cilantro (including the roots)
1/4 cup chopped green onions (spring onions)
1/4 cup chopped shallots (small red or purple onions)
1 tablespoon sesame oil
1 tablespoon chili oil

Barbeque the beef, and thinly slice it into bite sized pieces. Combine with the salad ingredients, and mix
the sauce and toss the whole.

Serving

Serve with sticky rice, lettuce, condiments and dipping sauce. You can also put a few thai green peppercorns
on the bbq and add them with the garnish (makes a very nice touch, as this all goes together very well).

Condiments

Serve with the usual Thai condiments. You can also add fish sauce, dark sweet soy, and sriracha sauce if you wish.

dips

A useful "auxiliary dipping sauce" is made by mixing one part dark soy with one part Worcestershire sauce, one
part fish sauce and one part hot mustard.

Another dipping sauce is the following (known as nam prik narok in Thai, it is translated as "Hell Fire Sauce" in English).

Ingredients

oil to deep fry
2 pound of filleted white fleshed freshwater fish
2 cups Thai chile peppers
1/2 cup garlic
1/2 cup shallots
3 tablespoons shrimp paste
1/4 cup fish sauce
3-4 tablespoons palm sugar.

Flake the fish and deep fry until the flakes turn golden brown. Chop the chilis, shallots and garlic, then [charcoal]
broil them briefly and beat the ingredients together in a mortar and pestle or food processor to form a smooth paste.
Place in a small saucepan or wok and cook on medium high until the mixture forms a bubbling paste.

The resultant sauce paste may be stored, when cold, in a tight fitting jar, for several weeks.

Variants: This can also be made with pork (yum moo), or even with shrimp (yum khoong). An interesting variant is
to use thinly sliced luncheon meat or even Spam. Vegetarians can experiment with using a julienned vegetable mix in
place of the meat.

Thai Stir fried Vegetables-Pad Phak Ruam Mitr

Ingredients

2 tablespoons vegetable oil
1 tablespoon chile oil
1 tablespoon coarsely chopped garlic
1 cup broccoli florets
1/2 cup cauliflower florets
1/4 cup shallots, sliced
3 tablespoons water
1/2 cup carrots, sliced
1/2 bell pepper, sliced
1/4 cup snow peas
1/4 cup mushrooms, sliced
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon palm sugar
1 cup spinach leaves
1/2 teaspoon Thai pepper powder

Method

Heat vegetable oil and chile oil together in a wok or skillet over medium heat, add garlic and stir until golden brown. Add broccoli, cauliflower, shallots and water. Saute until tender, about 2 minutes, stir in all other ingredients except spinach and pepper powder. Stir fry until just cooked but still crispy. Quickly stir in spinach and remove from heat. Transfer to serving plate, sprinkle with Thai pepper powder. Serve with steamed Thai jasmine rice

Thai rice soup with Shrimp-Khao Tom Goong

2 cups water
1 cup cooked Thai jasmine rice
1 cup thinly sliced Chinese celery (including the leaves), or spring onion
half teaspoon preserved cabbage
2 tablespoons fish sauce
1 tablespoon Maggi seasoning
1 tablespoon garlic, thinly sliced
Shiitake mushrooms, sliced (optional)
1 teaspoon Thai pepper powder
fried garlic to taste, and a half teaspoon of salted radish always adds a nice taste

You also need 4 large (8 to the pound) shrimp, or half a pound of smaller ones, shelled, deveined, and butterflied, or half a pound of other flavor ingredient.

Method

In a very small amount of oil saute the garlic until golden brown and beginning to crisp up. Pour in the water, and bring to the boil. Next add the celery, Maggi sauce, and fish sauce and pepper powder, and stir until it boils again. Now add the rice, preserved cabbage, shiitake, and return to the boil, continuing to simmer, stirring occasionally. Now add the shrimp, and cook until they turn pink.

Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander/cilantro leaves, we like to add a few thin slices of fresh ginger also (see picture below). It is also popular to serve a small dish of moo yong dried pork on the side with this soup.

Thai Spicy Ground Chicken with sticky rice-Larb Gai

Ingredients

1 lb ground chicken
2 tablespoons sliced shallot
2 tablespoons finely chopped spring onion
1/4 cup chopped mint leaves
3 tablespoons roasted rice powder (khao koor)
2 tablespoons ground Thai chile (be sure to use real Thai ground chile)
3 tablespoons lime juice
2-3 tablespoons fish sauce


Garnish

Always serve with a good portion of fresh cabbage, and add green beans, parsley, sliced radish, cucumber, & coriander leaves if you like.

Method

You can use ground chicken from the supermarket, or chicken ground in your food processor. Cook the chicken with 2 tablespoons lime juice in a pan over moderate heat. Stir until done. Transfer cooked chicken into medium mixing bowl. Add the remaining ingredients, and mix well. Taste and season as desired. You might want more or less ground chile and/or fish sauce, etc. Serve with fresh vegetables (as shown) and warm, freshly-steamed sticky rice (or if you prefer you can use Thai jasmine rice). Note: if you like chicken giblets, cut them up into small pieces and cook in boiling water. Drain then add to cooked ground chicken before you add the other ingredients.

The usual way to eat this is to get a small ball of sticky rice in the fingers and use it to pick up a little lawb, then eat it with the raw veggies. You can also use a fork and spoon as a lot of Thais do.

Thursday, April 1, 2010

Panang Chicken Curry-Panang Gai

Penang is a dry curry, probably originally "imported" from Malaysia. It can be prepared with any meat, and many fishes. This variety uses chicken.

Ingredients

1 cup chicken, cut into bite sized pieces
1/2 cup coconut milk
1 tablespoon chopped garlic
2 to 3 tablespoons Penang curry paste
2 tablespoons fish sauce
sugar to taste
3 kaffir lime leaves, shredded
10-15 Thai basil leaves, finely shredded

Method

Place a wok over medium high heat, and warm the coconut milk, but don't let it boil. Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor. Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened. Add the lime leaves and basil leaves and stir fry briefly before serving.

Garnish with julienned red chili, with Thai jasmine rice, and the usual Thai table condiments.

Note if you particularly like your curries hot, then replace the fish sauce in the cooking with nam pla prik (chillies marinated in fish sauce), that has had at least a week to mature.

Thai Prawn and Pineapple Curry-Kaeng Khua Saparot

The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that is an attractive complement to the shrimp. If you want to be a little fancy you can serve it in pineapple skin bowls.

Ingredients

1 tablespoon garlic finely chopped
2 tablespoons red curry paste
2 tablespoons of chopped tomato
2 cups of coconut milk
1 cup pineapple (cubed or pulped)
4 tablespoons fish sauce
2 teaspoons palm sugar
1 teaspoon lime juice
16 prawns about 3" long
2-3 kaffir lime leaves, shredded
1 tablespoon Thai chile peppers, slivered
15 fresh basil leaves

Method

Peel, devein, and behead the shrimp, leaving only the small tail shells on. Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh. You want 2 tablespoons of chopped tomatoes.

In a little oil in a medium hot wok briefly saute the garlic and basil, removing it and reserving it when the aroma is fully developed. Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar. Stir to combine fully. Add the prawns and cook until they turn slightly pink and opaque. Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sauted garlic and basil to the pan.

Transfer to a serving dish and serve with steamed Thai jasmine rice.

Clay Pot Baked Thai Rice-Khao Op Mor Din

This is a tasty baked rice that you might find in a fancy Thai-Chinese restaurant. We like how the chicken and ham blend with the rest of the flavors, but you can omit the meat or use less. Use the vegetables of your choice. To make this dish we used the authentic Thai clay pot as shown, and that really does enhance the flavor because the lid allows slight airflow. We heated the clay pot in the oven before adding the rice also.

Ingredients

2 tablespoons vegetable oil
1.5 tablespoons fish sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 tablespoon mirin (or Chinese alcohol of your choice)
1/2 teaspoon Thai pepper powder
1/2 cup broccoli florets
1/2 cup fresh mushroom
2 cloves garlic, minced
1/2 cup diced carrot
1/2 cup sliced red bell pepper
1/4 cup fresh ginger or baby ginger strips in brine
1/2 cup diced (or shredded) ham. Use less if desired.
1/2 cup chicken into bite-sized pieces. Use less if desired.
2 cups steamed jasmine rice

Method

Pre-heat oven to 375 and heat the clay pot. On the stovetop, in a wok or skillet heat vegetable oil over medium-high then add chicken and cook, then add ham, garlic, carrot, bell pepper, ginger, mushroom, broccoli. Stir. Add fish sauce, oyster sauce, sugar, mirin, pepper powder.

Fry for just a minute or two, until the vegetables begin to soften then add rice. Turn off heat, and combine all ingredients well. Transfer this to the warm clay pot, put the lid on and bake it for 20 minutes. Serve and enjoy!

Wednesday, March 31, 2010

Rotis-Bread

Ingredients
2 cups all purpose flour
1/2 cup water
1 egg
1 tablespoon sweetened condensed milk
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon butter, melted

Method
In a bowl, combine water, egg, condensed milk, sugar, and salt. Mix well. Set aside.

Sift the flour into a large bowl, and form a crater in the sifted flour. Pour the water/egg mixture into the flour, and mix well. Add melted butter. Knead this until the bowl is clean and you have a nice ball of dough. Lightly coat the dough ball with vegetable oil (we like canola oil). Let it sit for 30 minutes.

Next, knead your dough a bit more, and form it into several balls (about double the size of a golf ball). Coat them with vegetable oil.

Roll a ball of dough flat with a rolling pin, then cut from center out to edge. Roll it up as shown in pictures below. Push it in with your finger. Repeat this a few times.

Now roll the dough ball into a very flat square sheet, coat it with a bit more oil, pick it up and place it on a hot (highest setting) pancake griddle that has melted margarine on it. You can use a skillet also, but we found that our electric pancake griddle works great. Add a bit more margarine and watch your roti become a delicious little masterpiece. It only takes a minute or two. Flip it over. Watch the video below for guidance on how to add fruit, egg, raisins, condensed milk, whatever. We really like to add condensed milk. Enjoy this recipe! It's a lot of fun, and very tasty.

Thai Prawn Soup with Lemon Grass - Tom Yum Goong

20 prawns (shrimp), medium size
4-5 cups chicken broth/soup stock
2 stalks fresh lemongrass, lightly pounded, cut into 1 inch long segments
4 table spoons fish sauce
1/3 cup sliced fresh galangal
1/2 cup straw mushroom, halved or whole
6-8 kaffir lime leaves, shredded
4 tablespoons lime juice
6 crushed fresh Thai chile peppers (or more to suit your taste)
2 tablespoons "prik pao" roasted chile in oil
Fresh cilantro for garnish

Method

Wash the prawns and shell them without removing the tails. Bring chicken broth to a boil. Add lemongrass, galangal and lime leaves. Bring back to a boil then add mushrooms, fish sauce, prik pao and lime juice. Add prawns and fresh chile peppers. As soon as prawns turn pink (cooked through) serve garnished with cilantro.

Note that a rather simple and effective way to make this dish is with a ready-made tom yum paste. ImportFood.com has two options for you. We recommend you order our Instant Tom Yum Paste, imported from Thailand and a very good quality product. Add two tablespoons Tom Yum Paste to three cups boiling water, add 1.5 teaspoons salt, add mushrooms and prawns, add 1 tablespoon fresh lime juice, add 5-7 Thai chile peppers and onions, and serve garnished with cilantro.

An alternative to Tom Yum Paste is our Tom Yum Spice Mix which you can use to make the above soup. Both alternatives also add fragrant, delicious Tom Yum flavor to just about any kind of noodles, and both are quite popular in creating "fusion" type Pan-Asian foods blending Thai and western foods.

Friday, March 19, 2010

Yucca Chips and Guacamole

2 clove(s) garlic
1 jalapeño, seeded
1/2 bunch(es) cilantro
4 large ripe Hass avocados
1 medium red onion, finely chopped
2 tablespoon(s) fresh lime juice
2 tablespoon(s) cider vinegar
1 1/2 teaspoon(s) ground cumin
1 teaspoon(s) kosher salt
Pinch of freshly ground pepper, or to taste
Yucca Crisps, for serving

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Directions

In a food processor with knife blade attached, finely chop garlic, jalapeño, and cilantro. Halve avocados and remove pits. With a spoon, scoop out avocados into a large bowl; add cilantro mixture and remaining ingredients (except yucca crisps). Mash with a potato masher or back of a fork. Cover surface of guacamole with plastic wrap and refrigerate until ready to serve; serve with yucca crisps

Enjoy some traveling tips and Good Food.

Coconut Shrimp with Minty Mango Dip

Dip:

2 clove(s) garlic
3 very ripe mangoes, cut into chunks
1 tablespoon(s) grated lime zest
1/4 cup(s) fresh lime juice
1/4 cup(s) cider vinegar
1 tablespoon(s) Tabasco sauce
1 tablespoon(s) kosher salt
1/2 teaspoon(s) freshly ground white pepper
3/4 cup(s) coarsely chopped mint (about 1 bunch)
Shrimp:

1 1/2 cup(s) white rice flour
1 1/2 cup(s) all-purpose flour
4 teaspoon(s) kosher salt
2 1/2 cup(s) club soda or seltzer water, plus more as necessary
2 pound(s) large shrimp, shelled and deveined
4 cup(s) shredded unsweetened coconut
3 quart(s) vegetable oil or canola oil

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Directions

To make dip: In a food processor with knife blade attached, mince garlic. Add mangoes, lime zest, lime juice, vinegar, Tabasco sauce, salt, and pepper. Process until very smooth. Add mint and pulse once or twice, just to combine. Pour into a bowl and cover; refrigerate until serving.

To make shrimp: Line 2 cookie sheets with waxed paper or plastic wrap. In a large bowl, whisk rice flour, all-purpose flour, and salt to combine. Add club soda and whisk until smooth. Mixture should have consistency of pancake batter; add more club soda if necessary. Spread coconut on a plate. Pat shrimp dry with paper towels; add to batter and toss to coat. Remove shrimp from batter one at a time, letting excess drip off. Dredge in coconut. Place on prepared cookie sheets. Cover with plastic wrap and refrigerate while oil heats, or up to 4 hours.

Pour oil into an 8-quart heavy-bottom pot. Heat over medium-low heat until temperature reaches 350 degrees on a deep-fat thermometer. Carefully drop shrimp into oil, about 8 at a time and fry until golden brown and just cooked through, 1 1/2 to 2 minutes. With a slotted spoon, remove to paper towels, skimming coconut from oil between batches. Serve hot with dip.

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Sunday, March 7, 2010

Thai Chicken Soup with Coconut Milk-Tom Kha Gai

This is a mild but spicy chicken soup (it can also be made with shrimp, pork, beef or mushrooms),
flavored with the very unique flavor of galangal ("kha" in Thai) which creates a heavenly taste
when combined with hot chile peppers, coconut milk, lime leaves and lemongrass. See our new
Tom Kha Salmon recipe made by the Prime Minister of Thailand.

Ingredients

16 fluid ounces soup broth (chicken stock)
4-5 kaffir lime leaves, shredded
4 or 5 2 inch pieces fresh lemongrass, bruised to release flavor
1 inch cube (or a bit more) galangal sliced thinly.
4 tablespoons fish sauce
2 tablespoons lime juice
4 oz chicken breast cut into smallish bite sized pieces
5 fluid ounces coconut milk
small red Thai chile peppers, slightly crushed (to taste)
coriander (cilantro) leaves to garnish.

Note the number of red peppers is a personal choice. It can be as few as half a chilli per diner, to
as many as 8-10 per diner, but the dish should retain a balance of flavors and not be overwhelmend
by the chili peppers. We suggest about 8-12 chili peppers for this recipe.

Method

Heat the stock, add the lime leaves, lemongrass, galangal, fish sauce, and lime juice. Stir thoroughly,
bring to a boil, and add the chicken and coconut milk, then the chile peppers. Bring back to the boil,
lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).
Enjoy!

Not really intended to be eaten as a separate course, we like it served ladled over a bowl of steamed
Thai jasmine rice. This quantity serves 4 with other food, but is probably only enough for two if eaten
separately.

Pad Siew-Thai Stir Fried Wide Rice Noodles

Siew means soy sauce in Thai. This recipe is very tasty and savory but takes a long time to prepare. We now offer a convenient instant pad siew sauce although if you learn how to make the real thing from scratch, as described below, it should be worth the effort.

Marinade

1-1.5 tablespoons freshly grated ginger
3-5 cloves garlic, minced
1 tablespoon tapioca starch
3-5 cloves garlic, minced
1 tablespoon rice cooking wine
1 tablespoon fish sauce
2 tablespoons dark sweet soy sauce
1 tablespoon oyster sauce
1 tablespoon palm sugar
1 teaspoon sesame oil
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped green onions
1 tablespoon chopped shallots


Marinade 1.5 cup ounces of thinly-sliced beef, pork, or meat of your choice in the marinade for about an hour.

Ingredients

Marinated meat (above)
16 ounces wide rice noodles
2 tablespoons sweet dark soy sauce
2 cups broccoli florets
2 tablespoons fish sauce
1 tablespoon palm sugar
1 tablespoons oyster sauce
2 eggs beaten
1/2 teaspoon Thai pepper powder

Method

Soak the noodles in warm water for 30 minutes then rinse in cold water. Add noodles to a pot of boiling water and boil for 1 minute, then rinse in cold water again. Transfer to mixing bowl, separate the noodles and toss thoroughly with sweet soy sauce. Set aside.

Heat the wok and a little oil to stir fry the marinated meat until it just begins to cook. Add the noodles, cook quickly then add broccoli and stir again. Push the noodles and broccoli to the sides of the wok to open up the middle, then add beaten eggs. Spread the eggs a little cook for a moment. Just before the eggs set, fold all the noodles and broccoli together and stir well with remaining ingredients.

Transfer to serving plate. Sprinkle with Thai pepper powder and serve with prik dong (important to have prik dong on the side, and each person can spoon a little bit over their portion, depending on how they like it).

Thai Green Curry

This recipe is positively delicious, the final result has such a wonderful aroma, texture and flavor. See pictures below.

Ingredients

1 cup chopped shallots
2 stalks fresh lemongrass (remove outer layer, thinly slice lower 6 inches of each stalk)
2 large cloves garlic
1 tablespoon chopped peeled fresh ginger
1 tablespoon finely chopped fresh cilantro stems
1-2 tablespoons Thai green curry paste
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon turmeric powder
1/4 cup water
1/4 cup plus 2 tablespoons vegetable oil
1 13 oz can coconut milk
1 3/4 cups chicken broth
1 14 oz package wide rice noodles
1 1/2 lb large shrimp

Method

Puree shallots, lemongrass, garlic, ginger and cilantro stems in blender with curry paste, sugar, salt, turmeric powder, and water until as smooth as possible (about 1 minute). Heat oil in a wide heavy pot over moderate heat until not but not smoking, then cook curry paste mixture, stirring frequently, until it just begins to stick to bottom of pot (8 to 10 minutes). Add coconut milk and broth and simmer, uncovered, stirring occasionally, until reduced to about 3 2/3 cups (8 to 10 minutes).

While sauce simmers, cook noodles in a pot of boiling salted water, uncovered, stirring occasionally, until tender (4 to 6 minutes). Drain in a colander and rinse under cold water. Drain noodles well and divide among 4 large bowls.

Add shrimp to sauce and simmer, stirring, until just cooked through. Remove from heat and ladle over noodles. Serve and enjoy!Substitube Your Monthly Extra income By Clicking Ads.Easy 5 minutes Everyday.

Pork Satay- Moo Satay- Thai

There are four different things you need to make: marinade, basting sauce, satay sauce, and ajad.

Ingredients for pork and marinade
2 lbs pork tenderloin, sliced into 1/4" thick pieces
4 tablespoons lemongrass water (see below)
5 tablespoons thin soy sauce
1/2 teaspoon salt
1 tablespoon sugar
1 14 oz can coconut milk*
1 teaspoon turmeric powder
1/2 tablespoon Thai curry powder
1 teaspoon baking soda

Method for pork marinade
Thinly slice 1 stalk of fresh lemongrass, put in a bowl, then pour 1/2 cup boiling water over it. Remove 4 tablespoons of the water and set to cool.

For the can of coconut milk, don't stir it up, and some will have a thicker consistency. Measure 1/3 cup of the thicker part for the marinade. You will use the thinner part for your basting liquid below.

In a mixing bowl, combine the lemongrass water with the coconut cream, and the other ingredients. Mix well, then add the pork, and refrigerate for 1 hour or more.

Ingredients for basting liquid
Remaining coconut milk from above
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon turmeric powder

Method for basting liquid
Combine the four ingredients, mix well, and set aside.

Ingredients for satay sauce
5 whole dried chile, soaked in water to soften
1.5 tablespoons chopped fresh galangal
1.5 tablespoons thinly sliced lemongrass
5 fresh kaffir lime leaves, finely sliced
2 tablespoons fresh shallot, thinly sliced
3-4 medium cloves garlic
1/2 tablespoon shrimp paste
1 tablespoon matsaman curry paste
1/4 cup white sesame seed, toasted in a dry wok or skillet
1/4 cup dried roasted peanut
1 cup coconut cream
1 cup coconut milk
1/4 cup palm sugar
2 tablespoons fish sauce
1 tablespoon tamarind concentrate mixed with 1 tablespoon water

Method for satay sauce
Start by pounding your white sesame seeds in a mortar & pestle, into a thick paste. Set aside. Then pound the peanuts until fine, and set aside.

Next, put the whole dried chile, fresh galangal, lime leaves, and lemongrass into the mortar & pestle. Pound together well, then add shallot, garlic, and shrimp paste. Leave it in the mortar. Heat a wok or large pan to medium heat, and add this mixture from the mortar. Saute it with 1 cup coconut milk. Stir constantly, until all dissolved. Add matsaman curry paste, fish sauce, tamarind, palm sugar, and stir well.

Add the sesame seed paste and pounded peanuts to this mixture and cook over medium/low heat for 10 minutes or so. It should all blend together well.

Ingredients for Ajad
1/2 cup white vinegar
1/2 teaspoon salt
1/4 cup + 1 tablespoon sugar
1/2 cup thinly sliced cucumber
1/4 cup sliced shallot
2-3 fresh Thai chile peppers, sliced

Method for Ajad
In a small saucepan, mix vinegar, salt and sugar over medium heat. Stir until dissolves, then remove from heat and set to cool. Just before serving, add the cucumber, shallot and sliced chiles to this.

Preparing And Serving Your Pork Satay
Cook the marinated pork skewers over charcoal, constantly basting them with the basting liquid. Serve together with the satay sauce, ajad, and for an authentic twist--with sliced toast as shown.

Enjoy!