The recipe thread (serious attempt)

Hmmm
three Eggs over easy
fried in butter and olive oil
Do not over cook the yoke!

put in bowl and add:
olive oil - Greek lol!!
lemon pepper
sea salt
feta cheese broken up
yummmmmm

Arroz con Pollo(a la chorrera)(Serves 6)
Chicken & Rice (a la wet style)

Ingredients:
1 chicken (3 lbs.)
2/3 cups olive oil
1/2 onions
1 sprig parsley
1 green pepper
2 cloves garlic
12 small tomatoes
4 cups chicken broth
1 cup dry wine
2 tbs. salt (approx.)
1/2 tsp. saffron
1/2 tsp. cumin
1/4 tsp. pepper
1 lb. rice
1 can red peppers
1 small petit pois
1 small can asparagus

Preparation:

Cut chicken into eight pieces and brown in hot oil. Remove chicken and saute the onion, parsley, garlic, green pepper in the same oil. Return the chicken to a pan adding the broth, and boil until chicken begins to soften. Add the wine, salt, saffron, cumin, half the red peppers, the water from the red peppers and the petit pois.   Bring to a boil and add the rice. Cook over low heat or in a 400�F oven for 30 minutes. While cooking, add small portions of water, as needed, so that the rice does not dry up. When done, place on serving dish and garnish with asparagus and red pepper strips.

I sometimes substitute the "1 cup of wine" for "1 can of beer" for better taste and texture. Yummy, yummy!!!!



Edited by morticia

Butter Chicken

Ingredients

Chicken - 300 grams, cleaned and cut into small pieces
Cinnamon- 2" pcs
Salt - to taste
Cashew & almond paste - a handful ground smoothly
ginger & garlic paste - 2 tspns
onion - one chopped
turmeric powder- 1/4 tsp
chilly powder - 2 tsp
coriander powder- 1 tspn
orange colour - 1 1/2 tsp
butter - 3 tspn
oil - 2 tspn
tomato puree - 2 tomatoes blended smoothly

Method:

1. Fry onions in oil till transparent.
2. Add cinnamon and let it fry.
3. Then add ginger & garlic paste along with a little water.
4. Stir continuously.
5. Add turmeric, chilly, coriander powder with salt and mix well.
6. Pour in tomato puree, cashew & almond paste - mix well with water.
7. When it starts to boil add the chicken which should be mixed with a little colour.
8. Then add sufficient water for the chicken to boil.
9. The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with parathas.

http://www.bawarchi.com/contribution/contrib128.html

Originally posted by Zagros Tuna Salad a la Zagros dice half an onion and put into a salad bowl. open a tin of tuna and throw it on top, break it down to the desired level (I usually like mind in tiny chunks), and mix with onion. Chop a tomato, throw that on top Chop some cucumber, throw that on top - mix The open up a tin of sweetcorn and  a tin of beans (kidney or otehr types) and mix together, and u have a nice healthy light meal.

=O, Zagros = amazing cook .

Chicken lemon soup-
chicken chopped up - I don't measure
onions chopped (half )
garlic powder (just make a good guess)
Sea salt
Lemon pepper
boil for a few minutes in beer - micro brew Moose Drool brand
add minute rice (guess)
cook a minute then bring down to simmer.
then add two eggs stirred briskly with lemon juice and let it simmer for about 10 minutos
add Greek extra virgin olive oil
add to soup bowl- open a moose drool and partake!!!
I thought about adding Feta cheese to see what it is like!!

http://www.turkishcookbook.com/

Generic Shoarma Mix:

1 tablespoon of ground cumin
1 tablespoon of ground corriander
1 tablespoon of garlic powder
1/2 tablespoon of paprika
1 teaspoon of ground tumeric
1 teaspoon of ground ginger
1 teaspoon of round black pepper
1/2 teaspoon of ground cloves
1/2 teaspoon of cayenne pepper
1/2 teaspoon of grounf cinnamon

This makes enough to fill up your typical supermarket sized spice jar, so so its something you can make and have ready. Idealy use whole cumin and corriander seeds, and black pepper, dry fry them in a pan for 5 minutes, and then ground them, better flavour.
Everything else should just be preground stuff for the right balence of flavour.

Alternative, Indian style, enough for half a kilo of meat:

1 teaspoon of freshly ground cumin
1/2 teaspoon of freshly crushed black pepper
1/2 teaspoon of tumeric powder
1/2 teaspoon of garam masala
4 cloves of crushed garlic
2 teaspoons of freshly grated ginger
a few chillies (how much depends on how much you like the heat), or some sambal ulek or any other decent chili paste
1 tablespoon of vegetable oil

Mix those ingredients together to form a paste. That simple. You can keep it in the fridge for upto a week, so you prepare the paste and marinade the meat in advance for extra yummness.

In both cases, lamb is ideal but chicken or pork works too.
Mince or meat cut into thin strips, and fried in a non-stick pan to reduce the need to add oil (lamb is naturaly quite fatty, so you might want to drain a bit as you go along). Mince could also be made into patties or even shaped arounda skewer and grilled (which would virtualy be the real thing).
Oh yes, and before you add the seasoning to the meat, squeeze the juice of half a lemon on it and leave it for a while, you could add the juice of the other half towards the end of the cooking for extra zest.
Serve with some bread, pocket pittas, fajitas, parathas, or flat Greek bread if you can get it, and some sauce.
If making patties or shaped mince on a skewer, you could add some freshly shoped corriander to the meat mix.

This is really easy to make, so don't be put off by the seemingly long list of ingredients, and it the sort of thing you could prapare in stages, with a day inbetween, for the extremely lazy

For pasties, use mince cooked in a pan, and wrap in pastry (shortcrust is my preference, but any will do), and bake in the oven. If you used Chinese wonton (sp?) pastry, you could make shoarma spring rolls and deep fry them for 2-3 minutes.
You could also add extra bits of cooked vegetable, boiled potato, freshly choped corriander etc.
Piss easy.


Edited by Cywr

picture of Nasi Goreng... by cywr,

but he used chicken instead.. so actually it's up to u guys how u wanna make it...

picture of Nasi Goreng... by cywr, but he used chicken instead.. so actually it's up to u guys how u wanna make it...

Yeah, specifics can vary, chicken and prawn is the standard in Indonesian resturants in the Netherlands, and then there is Balinese style which uses pork, and then some seafood styles (i've seen it done with mussels), and obviously you add vegetables, which i tend to leave out, i could post more variations if anyone is intrested, though i'd imagine cahaya is the real expert.

As for swedes, the only way i'll touch the buggers is if they are mashed together with potatoes

Edited by Cywr

Originally posted by Quetzalcoatl Definitely gonna try this recipe one of these days, look delicious.

Good luck... if it is hard for u to find hokkien noodle.. u may swicth it to macaroni... but use meat better...i wont suggest spagheti coz... it just not suit this style of cooking... it just dry out...