Barbecue Ribs

BBQ Do's
- Use a dry rub for no more than 2 hours before cooking
- Cook Low & Slow or Indirect
- Use the oven if your grill won't cook low and slow to finish after getting a nice crust
- Use a light coat of mustard before applying the rub for a more complex flavour.
- Use an internal thermometer for food safety

BBQ Don'ts
- Don't use Lighter Fluid to marinate
- Don't use match to light charcoal
- Don't boil your meat (you are making stock and the flavour is in the water)
- Don't put sauce on the meat Before Cooking
- Don't guess if the meat is done, use a thermometer
- Don't believe that there is only one way to cook great BBQ


RECIPE

Ingredients
• 2 sides spareribs (about 6 pounds), separated

Marinate
• 1 (28-ounce) tomato sauce
• 1/3 cup brown sugar
• 2 tablespoons red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon chilli powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 cup barbeque sauce
• 1/4 teaspoon cayenne pepper

Preparation method
1. Cut ribs into small portions of 2 or 3 bones each. Marinate the ribs for 3 hours.
2. Meanwhile, preheat an outdoor BBQ for high heat.
3. BBQ the ribs over Indirect Medium heat until very tender, 1-1/2 to 2 hours, turning once halfway through grilling time.
4. Serve with sauté broccoli, baked potatoes and sour cream

Chef’s tip:
If the weather is too bad for a BBQ, you can cook the ribs in an oven instead. Cook at 180°C/350°F/Gas 4 for 60-75 minutes, and brush the glaze onto the ribs during the last 15-20 minutes as above.

Bruschetta

Bruschetta is a classic Italian dish, usually served as an appetizer. It is toasted bread seasoned with olive oil and garlic, most commonly topped with tomato and basil. Tuscan bread is used to make traditional bruschetta, but in reality you can use any bread. In our recipes we will be using Ciabatta which most supermarkets stock.

Ingredients

French baguette - 1 number (cut into 1/2 inch thick circles)

Garlic Butter
Salted Butter - 250 gram
Garlic - 10 cloves (minced)
Egg Yolk - 3 numbers
Fresh Parsley - Half small handful (chopped and wash)
Parmesan (optional) - 2 Table spoon
Salt - To taste

Topping
Tomato - 2 numbers (Seedless & Cube)
Green Capsicum - 1 number (Cube)
Onion - 1 number (Cube)
Fresh Basil - Half small handful (Chopped)

Dressing
Garlic - 1 number (minced)
Extra virgin olive oil - 10 table spoon
Salt - To taste
Lemon Juice - ½ numbers
Sugar - ¼ teaspoon
Black Pepper - ¼ teaspoon (Fresh Ground)

Method

1. To make the garlic butter, just mix all the ingredients and its ready.
2. For the topping, mix everything and marinate it with the dressing. Put it in the fridge while you prepare the bread toast.
3. Then you spread the garlic butter on the french baguette then baked it for 10 – 15 minutes at oven temperature 170c.
4. Once the garlic bread ready, take out the marinated topping, put it on top of the bread and it’s ready to be served.

Dadih

Actually, dadih is made of fresh milk, with sugar and a gelling agent (enzyme) added to make it firm (but not as firm as agar-agar). I love dadih so much and grew up eating it. This form of dadih can be found still, mostly in the northern states. I purposely put the recipe in Malay so that whoever wants to learn this Malay traditional dessert has to learn the language too.

Bahagian A
Agar – agar - 10gram
Air - 1035ml = 3 full glass
Gula - 1 cup
Gula batu - 1 inch
Daun pandan - 3 helai


Bahagian B

Susu Serbuk (Fernleaf) - 6 hip of table spoon
Tepung jagung - 1 hip of table spoon
Air - 690 ml = 2 full glass
Susu cair carnation - ½ tin
Susu segar Dutch Lady - 1 liter


Cara – caranya

1. Rendam agar-agar hingga lembut kemudian rebus semua bahagian A hingga mendidih dan tapis
2. Ayak susu serbuk dan tepung jagung kemudian gaulkan bersama air, susu cair dan susu segar.
3. Tapis campuran bahagian B kemudian campurkan sekali dengan bahagian A dan masak hingga mendidih.
4. Tuangkan ke dalam cup dan masukkan ke dalam peti sejuk.
5. Dihidangkan sejuk.

Penang Fish Curry

½ kg fish, cut into small pieces

¼ cup oil
3 sprig of curry leaves
½ onion (slice)
3 shallots, chopped
3 cloves garlic, sliced
1 tbsp mix halba seeds (mustard seeds, fenugreek (halba), kalonji)

Garam masala
1 tsp poppy seeds
1 tsp chilli powder
1 tsp cumin seeds
2 tsp coriander seeds
½ tsp turmeric powder
Tamarind juice to taste

Bland
8 cloves garlic
½ cup chopped onion
1 tsp chopped ginger

½ cup coconut milk
2 cups of water
Salt To Taste

Garnish
2 tomatoes (half)
4 green chillies (half)
1 onion (half)
5 lady’s finger

Method to make this recipe:
• Clean and wash fish pieces well.
• Heat oil. Add halba.
• When the halba splutters, add the bland ingredients and cook until it golden
• Add the garam masala and salt. Cook it well
• Add 2 cups of water for the gravy and stir well. Simmer till the gravy becomes thick
• Add the fish. Lastly add the fish and coconut milk. Cook until the fish fully cooked.
• Garnish with tomato, lady’s finger, onion and green chillies.

Lebanese Garlic Sauce, Toomeh

This sauce goes well with any type of grilled meat: chicken, kafta and lamb. The classical recipe requires a substantial amount of garlic; it gives it a wonderful taste which complements any grilled meat. However, if you find that garlic is too strong reduce the amount.
Another thing, I find it better to prepare an hour or two in advance so the flavour develops, having said that, Toomeh is better consumed the same day or within 48 hrs. Originally this is a Lebanese mayonnaise like garlic sauce made with egg yolk, breadcrumbs, olive oil and lots of crushed garlic. Sometimes this is tricky to make, so I came up with my own simplified version.
Ingredients
• 1 medium to small potato peeled, cut into chunks. Put in a small pan covered with water
• 8-10 cloves of garlic peeled and crushed to a smooth paste
• 2tbsp organic mayonnaise
• 2 tbsp plain yoghurt
• 1 tbsp lemon juice or to taste
• Salt & freshly milled black pepper

Method
• Add a pinch of salt to the potato and bring to boil, simmer until ready to mash
• Meanwhile, crush the garlic to a paste.
• Once the potato is cooked, drain from water, leave it for about 30 sec uncovered to make sure it is dry; you don’t want any excess of water. Add the potato to the garlic paste; mash them together until you have the consistency of creamed potato. Grind some freshly milled black pepper.
• Add mayonnaise followed by yoghurt and lemon juice. Mix with the spoon until all the ingredients are well combined. Taste and adjust if necessary.
• Cover and keep in the fridge if you are not using it immediately, but always serve at room temperature.

Serves 4 people

Hyderabadi Biryani

Biryani, biriani, or beriani is a set of rice-based foods made with spices, rice (usually basmati) and meat/chicken/vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted". Biryani was brought to the Indian Subcontinent by Muslim travellers and merchants. Local variants of this dish are not only popular in South Asia but also in the Middle East.

Lamb Marinate
• 1kg Spring Lamb (cleaned and cut into medium size pieces)
• 150gm Yogurt
• 30gm Almonds (ground)
• 2-3 Green Chillies (chopped)
• 30gm Ginger (crushed)
• 30gm Garlic (crushed)
• Garam Masala (all ½ tsp Shazeera, Nutmeg, Cardamoms & Cinnamon sticks, with half amount of cloves and bland)
• ½ tsp chilli powder
• ½ tsp turmeric
• Salt to taste

• 150gm Ghee (Fry the onion until golden brown)
• 100gm Onions (sliced finely)

Rice
• 500gm Basmati Rice (washed)
• salt water (mix with a bit of sugar)
• 1 stick Cinnamon
• 3 Cardamom
• ½ tsp Shazeera
• 3 Clove
• 2 Green chilli cut into length wise
• 50gm Ghee

Garnishing
• 1 Lemon
• 1 Bay leaf
• 150gm Ghee
• 30gm Milk
• ¼ tsp Saffron
• 2-3 Green Chillies
• 100gm Cashew nuts 100 gram
• 100gm Yellow raisins
• 1 tin Green peas
• 2 Green chilli (chopped)
• ½ bunch Mint leaves
• ½ bunch Coriander
• Fried Onions

Method
1. In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, chilli powder, turmeric and ground garam masala. Marinate for at least 4-6 hours in the fridge.
2. Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture.
3. After one hour take basmati rice, washed, add in salt water, Cinnamon, Cardamom, Shazeera, Clove, Coriander leave, mint leave, Green chilli 2 cut into length wise into the rice as you cook until the rice becomes half cooked. Drain out the water completely. Mix the rice with ghee
4. Grease the saucepan generously with ghee and transfer the meat mixture.
5. Level the surface and now spread the rice evenly over the meat.
6. Squeeze the lemon and pour the juice over the rice.
7. Warm the milk and crush the saffron into it.
8. Pour the milk/saffron mixture over the rice. Dot generously with ghee.
9. To garnish spread the fried onions, green chillies, green peas, bay leaves, mint leaves and coriander leaves over the rice.
10. Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 and a half to 2 hours.
11. Before removing the pan from the cooker make sure that there is no moisture left in the meat. This can be checked by simply listening for a sizzling sound. If there is no sizzling then the Biryani is ready.

Baked Macaroni & Cheese

500gm Macaroni (Boiled and toss)
50ml Olive oil
2 Spanish onion (Chopped)
5 Garlic (Chopped)
2 Bay leaves
1tablespoon Mixed herbs
500gm Minced chicken
100gm Hotdog/Chicken ham (Cube)
5 tins Campbell Cream of Chicken & Mushroom
1liter HL milk
250ml Plain water
1 tin Button mushroom (Cube)
1 tin Cube pineapple (Cube)
1 Capsicum (Cube)
500gm Grated Parmesan & Mozzarella Cheese

Method

1. First boiled the macaroni, drain the water and leave it to cool down.
2. For the cream sauce, sauté onion, garlic, mixed herbs, and bay leaves with olive oil.
3. Then add in minced chicken and hotdog cook for 5mins
4. Then add in the cream soup, milk and water and boiled it.
5. After that add the remaining ingredients mushroom, pineapple and capsicum.
6. Tastes the sauce, if not enough seasoning, please do add some.
7. Now it’s baking time. It’s better to use 2 medium rectangle moulds, first you put in the macaroni until ¾ of the mould. Then add in the sauce and finally the grated cheese.
8. The oven temperature is 180 bake for 30mins.
9. Serve hot. Serving for 10pax.

Ayam Goreng Kalasan

Kalasan adalah salah satu kawasan di Daerah Yogyakarta. Kalasan terkenal karena ayam gorengnya yang lazat. Keistimewaan Ayam goreng Kalasan ini kerana ia dimasak dengan santan kelapa sehingga mempunyai rasa yang sangat enak. Jika Anda mengunjungi Yogyakarta, jangan lupa mencuba menikmati ayam goreng Kalasan yang dimasak secara tradisional.

Bahan:
1 ekor ayam (potong 8)
500 ml santan
½ sudu teh bakingsoda
1 sudu makan kicap manis
1 sudu teh kunyit serbuk
1 sudu teh Garam
1 sudu teh Gula merah

Bahan (A) ditumbuk kasar
6 cm lengkuas
5 cm halia
4 cm kunyit
5 ulas bawang putih
5 batang serai
2 lembar daun salam
2 biji bawang besar

Cara Membuatnya
1. Perap ayam bersama kicap, serbuk kuinyit dan garam selama 1 jam.
2. Rebus ayam dengan santan dan bahan (A). Tambah gula dan garam secukup rasa.
3. Bila ayam setengah masak, angkat ayam dan letak di dalam penapis. Toskan bahan rebusan. Ketepikan.
4. Panaskan minyak, goreng ayam hingga keemasan. Letak di dalam pinggan.
5. Goreng pula bahan rebusan yang ditapis di dalam minyak tadi. Bila sudah garing, angkat dan taburkan di atas ayam tadi.

Sambal Ayam Kalasan

15 biji cili merah (buang bijinya)
6 biji bawang merah
2 biji bawang putih
1 biji tomat merah
½ sudu teh belacan
1 sudu teh garam
1 sudu teh gula

cara membuatnya:
1. Tumis kan semua bahan-bahan. Masukkan sisa kuah rebusan ayam.
2. Tunggu sehingga mendidih dan siap.

Nestum Butter Prawns

Nestum Butter Prawn is a relatively new Malaysian creation–combining the best of Malay, Chinese, Indian, and western ingredients, this is a knockout dish in terms of taste, smell, and presentation.

Recipes

Part A
• 500gm - unshelled large prawns
• 1tbsp - oil
• 3 tsp MAGGI liquid seasoning

Part B
• 150g butter
• 3 - Egg yolk

Part C
• 100gm - Butter
• ¼ cup - Milk
• 2sprigs - curry leaves
• 2 - Chilli padi chopped
• Light Soy Sauce
• 5tbsp - Nestum
• 1tbsp - Brown Sugar
• Chilli curls and spring onion to garnish.

Method:
1. Trim and clean prawns but do not remove the shell. Marinate the prawns in the oil and 3 tsp MAGGI liquid seasoning for 30 minutes then deep fried it.
2. Part B for the Egg Floss, Melt the butter in a pan, add in egg yolk and stir fry.
3. Part C, Melt the butter, add chilli padi, soy sauce and curry leaves fry until aromatic. Once fragrant, put in the brown sugar and fry for a while until half melt and quickly pour in the Nestum
4. Then add prawn and stir until the sugar is mixing well with the Nestum
5. Serve garnished with chilli curls and spring onion.

Tamarind prawn

Tamarind prawn is a Malaysian-Nyonya recipe. While most Nyonya recipes call for long list of ingredients and tedious preparations, tamarind prawn (assam prawn) is surprisingly easy to make. Despite the easy recipe, tamarind prawns (assam prawns) are impossibly delicious as the tamarind gives the prawns the bold and tart flavours while accentuating the briny sweet taste of prawns…(get tamarind prawn prawn recipe after the jump)
I highly recommend this tamarind prawn (assam prawn) recipe if you love prawns/shrimps and wish to venture into Nyonya cooking.

Recipes
A
• 1kg - Prawn (Marinate with salt and turmeric)
• 300gm - Potatoes (Marinate with salt and turmeric)
B
• ¼ cup - Heinz Tomato Soup
• 4tbsp - Oyster Sauce
• 4tbsp - Soy Sauce
• 1tbsp - Sugar
• ½ cup - Tamarind Juice
• ¼ cup - Milk
• 2tbsp - Sesame oil
C
• Ginger (chopped)
• 4 - onion sliced
• 3 - red chilli (optional) deseeded and sliced
• 3 - spring onions, chopped
• 2tbsp – Sesame seeds
Method
1. Deep Fried the Prawn & Potatoes.
2. Heat up wok with oil and add ginger, fry off for around 1mins.
3. Add part B and stir it for around 5mins until it reduced.
4. Then add prawn and cook it until the sauce blend well with the prawns.
5. Add onion, chillies, potatoes, spring onion, sesame seeds and stir fry for another 3mins.

Laksa Penang

Laksa is a popular spicy noodle soup from Peranakan culture also known as Baba and Nyonya, which is a merger of Chinese and Malay elements found in Malaysia, Singapore, and Indonesia. The name Laksa - well actually "Lak", means 10000 ingredients. So in truth, there should not really be two Laksa's alike. However, in this age of conformity and consistency we tend to lean towards a regimental set of ingredients.

Ingredients
• 600g laksa noodles (you can get it easily from supermarkets), scald in hot water and drain

(A):
• lkg flaked ikan kembong or ikan parang
• A pinch of salt
• 2000ml water

(B) Spices to grind finely:
• 6-7 fresh chillies
• 4-5 dried chillies
• 1 small piece lengkuas
• 2cm fresh turmeric
• 20 shallots
• 2 cloves garlic
• 6 candlenuts (buah keras)

(C):
• 5 stalks daun kesom
• 1 bunga kantan, cut lengthwise
• 5-4 stalks serai, smashed

Mix and strain:
• 50g tamarind (assam jawa)
• 250ml water
• 4 pieces asam keping
• 1 tbsp Maggi Belacan powder (it’s so convenient to use this, instead of roasting a piece of belacan)
• Salt and monosodium glutamate to taste

(D) Garnishing:
Slice thinly:
• 100g pineapple
• 1 cucumber
• 2 bunga kantan
• 3 red chillies
• 2 big onions
• 200g lettuce
• Mint leaves
• Enough sticky black prawn paste (hayko) - dissolve in a little hot water

Method

Boil fish with the water. When fish is cooked removes it from the stock and flake it. Leave water (fish stock) in the pot.

Add (B) and (C) in the fish stock and simmer until it reaches the desired consistency. Put in flaked fish meat and keep the laksa gravy over a moderate heat.

Put laksa noodles into serving bowls. Spoon the laksa gravy over and garnish with (D). Serve hot with a little prawn paste.

Perfect Mashed Potatoes Recipe

Mashed Potatoes are a dish served with meals all year long, and they are a traditional part of thanksgiving dinner. Check out some of the mashed potato recipes to the right for tips on making the perfect mashed potatoes to accompany your meal.
Ingredients
• 10 medium russet / US potatoes, peeled and quartered length-wise
• ½ teaspoon salt
• ¼ cup heavy cream
• ¼ unsalted butter
• 4 tablespoon milk
• 4 tablespoon tartar sauce
• 4 tablespoon parmesan cheese
• Salt and Pepper to taste
Method
1 Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.
2 Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.)
3 Lastly, add tartar sauce, parmesan cheese Salt and pepper to taste.

Rendang Pedas Sharifah Zainab (My Grandma)

Rendang is a dish which originated from the Minangkabau ethnic and is now commonly served across Malaysia. One of the characteristic foods of Malay culture, it is served at ceremonial occasions and to honour guests. Rendang is traditionally prepared by the Malay community during festive occasions Hari Raya Aidilfitri & Hari Raya Aidiladha.

Minyak Sapi 1 tin kecil
Bawang Merah 300gram (hiris)
Daging 3kg (cube)
Air 3 liter
Santan 2.5kg
Cili Kering 100biji (buang biji & mesin)
Cili Merah Hidup 10biji (buang biji & mesin)
Serai 16batang (diketuk)
Bawang Besar 20biji (mesin)
Bawang Putih 20ulas (mesin)
Lengkuas 3inci (mesin)
Halia 6inci (mesin)
Garam
Gula
Asam Jawa
Asam Keping 4keping
Bawang Besar 15biji (hiris bulat & tebal)
Daun Kunyit 4helai
Daun Limau Purut 5helai

Cara-cara
1. Masukkan minyak sapi dan tumis bawang merah dan bahan-bahan yang telah dimesin sehingga hilang bau cili.
2. Kemudian masukkan daging dan air kemudian rebus sehingga daging empuk.
3. Setelah itu masukkan garam, gula, asam jawa,asam keeping, daun kunyit, daun limau purut dan serai.
4. Setelah semuanya cukup rasa, masukkan hirisan bawang dan hiding.

Carrot cake with lime mascarpone icing

This carrot cake is an exceedingly good cake made all the more pleasing by the twist of lime mascarpone icing. It's delicious, it works and it's better than any other carrot cake I've tried. I would normally bake this in a square or round cake tin, but for the picture I used a lovely old loaf tin and it came out looking gorgeous.

Serves 8-10
285g / 10oz unsalted butter, softened
285g / 10oz light brown soft sugar
5 large free-range or organic eggs, separated
Zest and juice of 1 orange
170g / 6oz self-raising flour, sifted
1 slightly heaped teaspoon baking powder
115g / 4oz ground almonds
115g / 4oz shelled walnuts, chopped, plus a handful for serving
1 heaped teaspoon ground cinnamon
A pinch of ground cloves
A pinch of ground nutmeg
0.5 teaspoon ground ginger
285g / 10oz carrots, peeled and coarsely grated
Sea salt

For the lime mascarpone icing
115g / 4oz mascarpone cheese
225g / 8oz full-fat cream cheese
85g / 3oz icing sugar, sifted
Zest and juice of 2 limes

Preheat the oven to 180°C/350°F/. Grease and line a 22cm/9-inch square cake tin or a round equivalent with greaseproof paper. Beat the butter and sugar together by hand or in a food processor until pale and fluffy. Beat in the egg yolks one by one, and add the orange zest and juice. Stir in the sifted flour and baking powder, and add the ground almonds, walnuts, spices and grated carrot and mix together well.

In a separate bowl, whisk the egg whites with a pinch of salt until stiff, then gently fold them into the cake mix. Scoop the mixture into the prepared cake tin and cook in the preheated oven for about 50 minutes until golden and risen. You can check to see if the cake is cooked by poking a cocktail stick into it. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky it needs a bit longer, so put it back in the oven. Leave the cake to cool in the tin for 10 minutes, then turn it out on to a rack and leave for at least an hour.

Mix all the icing ingredients together and spread generously over the top of the cake. Finish off with a sprinkling of chopped walnuts.

kamarule's chicken lice

For Chicken
1 Whole Chicken
½tb Oyster sauce
1 tb Soy sauce
2 tb Sugar or honey
1 tb Shao Hsing Hua Tiau wine or Sherry
¼tb Salt
2 tb Chinese rice wine vinegar or Red wine vinegar
1 tb Soda bicarbonate
1 tb Sesame oil

For Rice
600gLong grain rice (about 4 cups)
3 Garlic, sliced
2 cm Ginger, sliced
1 tb Vegetable oil
6 cups Chicken stock
2 teas Salt
2 teas Sesame oil

For Chili sauce
Oil
6 Fresh red chilies, seeded
1 Garlic
2 cm Ginger
1 teaspoon Salt
2 teaspoons Sugar
1 teaspoon Vinegar or lime juice
2 teaspoons Chicken stock

For Sauce
10 tb Light Soy Sauce
Half cup Water
1 teas Oyster Sauce
1 tb Sesame oil
½ cube Chicken Stock
To taste Sugar

For Soup (Add all and boil)
Chicken Legs
Chicken Neck
Chicken Stock
Garlic
Water
Salt
Pepper

For Garnish
Cucumber (slice)
Spring Onion (slice)


Method
Preparing Rice
• Wash and drain rice well. Heat vegetable oil in a pot or rice cooker and fry garlic and ginger until golden brown.
• Add drained rice and fry for 2-3 minutes.
• Add 6 cups of stock, sesame oil and salt.
• Cook uncovered until all liquid is absorbed.
• Cover the pot tightly and reduce heat until the rice is cooked and fluffy.

Preparing Chili sauce
• Mix all ingredients in an electric blender and grind finely.
• Add into the boiling chicken stock.
• Put into a sauce bowl.

Preparing Soy sauce
Add oyster sauce, light soy sauce, sesame oil, chicken stock, sugar, some salt. Mix this mixture thoroughly and warm the sauce slightly. Taste it and tried to adjust the mixing for this sauce to the taste that you like, let the sauce run over the meat. The sugar will melt and balance out the salty taste of the sauce.

Preparing Chicken
• Mix all the ingredients
• Clean the chicken and cut through the breast
• Hang the chicken
• Brush the sauce and hang it to dry
• Repeat the process
• Baked it for 30-45min 180 Celsius

To Serve
• Put some rice on a serving plate; garnish it with sliced cucumbers and slices spring onion.
• Cut chicken into bite size and arrange them in a separate plate.
• Pour some light soy sauce.
• Best eaten with hot soup and chili sauce

Burritos

What is a burrito?

Burrito is a type of food found in Mexican cuisine. Although it is one of the most popular Mexican dishes outside of Mexico, it is only common in the northern part of Mexico.


Filling Ingredients
• 1 pound lean ground beef/chicken
• ½ teaspoon sugar
• 2 teaspoons ground cumin
• ½ tablespoon of chili powder
• ½ cup sweet onion, chopped
• ½ cups (120ml) Chopped Bell Peppers
• 2 cloves garlic, minced
• ½ teaspoon ground oregano
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 6 8" to 10" tortillas
• Sour cream
• Salsa
• Shredded Iceberg Lettuce
•

DIRECTIONS
1. Marinate the beef with cumin, chilli powder and sugar
2. Stir fry ground beef with oregano, onion, bell peppers, garlic, salt & pepper .

Fresh Tomato Salsa Recipe
Ingredients
• 2-3 medium sized fresh tomatoes, stems removed, finely diced
• 1/2 red onion, finely diced
• 1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
• 1 serano chili pepper (stems, ribs, seeds removed), finely diced
• Juice of one lime
• Salt and pepper to taste

DIRECTIONS
1. Mix together and ready.

Tortillas
INGREDIENTS
• 5 cups all-purpose flour
• 2 tablespoons shortening
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 cups boiling water

DIRECTIONS
1. Mix together the flour, baking powder, and salt in large bowl. Cut in shortening to resemble cornmeal. Add water slowly, mixing with your hands to make a soft dough. You may not need all the water.
2. Knead a few minutes on floured surface until smooth and elastic. Lubricate top with oil, put back in bowl and let rest, covered for 10 minutes.
3. Divide into small balls the size of golf balls and proceed to roll out into size and thickness you prefer.
4. Cook on top of stove over medium heat using a cast iron grill or heavy skillet until top is slightly bubbly then turning on opposite side for a minute or two.

To serve
1. Tortillas, warmed on each side in a dry pan
2. Filling
3. Grated Cheddar cheese
4. Soured cream
5. Shredded Lettuce
6. Fold

Beef Stew

INGREDIENTS
• 1 kg Beef stew meat, cut into 1 inch cubes
• ¼ cup All-purpose flour
• ¼ Butter
• ½ teaspoon Salt
• 1 teaspoon Freshly ground black pepper
• 1 clove Garlic, minced
• 1 Onion minced
• 1 big can Tomatoes soup
• 1 small can Tomato puree
• 1 Bay leaf
• 1 teaspoon Paprika
• 1 teaspoon Worcestershire sauce
• 3 Onion, chopped
• 1 ½ cups Beef stock
• 3 Potatoes, diced
• 4 Carrots, sliced
• 1 can Button mushroom
• 1 stalk Celery, chopped
• 1 Grated cheese
For the rice
• 1 cup Basmati rice
• 2 cups Water
• 1 ounce Butter
• 1 pinch Salt

DIRECTIONS

1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef stock, potatoes, carrots, and celery, add tomato soup and puree.

2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

3. Meanwhile, place the rice and water in a medium sized pan. Bring to a gentle simmer, cover and cook until all the liquid has been absorbed then add the butter.

1stop for good food

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