Ingredients : Jhangor ( 500Gms), Sugar ( 200 Gms.), Milk ( 2Lts.) Cashewnuts ( 50Gms), Raisins ( 50Gms.), Chironji ( 100Gms.), Kewara essence (As required).


Method: 

1. Boil Milk in a thick bottomed pan. 

2. Add Jhangor and cook. Stir to avoid sticking.

3. Add Sugar and cook for some time. 

4. Add Kewara essence and mix well. 

5. Garnish with chopped Dry Fruits.

http://www.uttranchalpradesh.com/special/food/jhangora.htm - http://www.uttranchalpradesh.com/special/food/jhangora.htm

Have posted this recipe once before on AE.

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.

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

    Thai Chicken Noddle Soup

   vegetable oil- 1 tsp

   minced garlic- 2 cloves

   ground cumin- 1 tbsp

   turmeric- 1/2 tsp

   boneless skinless chicken breasts, thinly sliced- 250g(8 oz.)

   chicken stock- 5 cups

   minced gingerroot- 2 tsp

   granulated sugar- 2 tsp

   hot chili paste- 1 tsp

   grated lime rind- 1/2 tsp

   lime juice- 2 tbsp

   broken rice stick vermicelli(or other thin noddles)- 2 cups

   bean sprouts- 1 cup

   leaf lettuce- 1 cup

1. In saucepan, heat oil over medium heat; cook garlic, cumin and turmeric, stirring constantly, for 1 minute.

2. Add chicken, chicken stock, ginger, sugar, chili paste, lime rind, lime juice; bring to boil. Reduce heat and simmer for 5 minutes.

3. Add rice stick vermicelli; simmer for 3 minutes. Add bean sprouts and lettuce; cook for 1 minute. Serve.  

cywr had posted a recipe on nasi goreng.. well I am sharing with u guys.. this recipe:

MEE GORENG

4-6 servings

27 minutes 12 mins prep

Method:-

1. Put the noodles into a colander and rinse under warm running water, or separate according to instructions. Drain and set aside.
2. Heat the oil in a wok. Add curry powder and onion and stir-fry over medium heat until soft, about 4 minute.
3. Add the noodles, tomato, chilli sauce, tomato sauce and soy sauce and stir-fry over medium heat for 3 min, mixing well.
4. Pour over the beaten egg and leave to set for a min or so, then mix in with the noodles.
5. Add the tofu.
6. Add the spring onions, cucumber and chilli.
7. Serve with additional tomato and chilli sauce, and cucumber slices on the side, if desired.

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

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...

Haggis Burger with Swede and Potato Chips

This may not be a traditional recipe but its an excellent way to enjoy haggis in warmer weather. This recipe is just one of the many ways a good haggis can be enjoyed. For those of you who are vegetarians this recipe can also be used with the vegetarian variety of haggis now available.

Method:

1. Haggis: Remove the skin from the haggis and slice the haggis into 6 slices. Place the flour on a plate and season it with a little salt and pepper. Dust the haggis in the flour and set aside until ready to cook.
2. Burger: Place the mushrooms on a grill pan and cover them with slices of Cheddar. Set aside until ready to cook.
3. Chips: Heat oil in a deep fryer, saucepan or wok to 160C. Dry the potato and swede wedges thoroughly and fry them in batches in the hot oil for 3 minutes so that they float to the top and are tender but not crisp. Now heat the oil to 190C and fry the potato and swede wedges in it for 3 minutes, so that they are crisp and golden. Drain them on kitchen paper, season them with a little salt and keep them warm until ready to serve.
4. Heat a little oil in a large frying pan over a moderate to high heat. When the oil is hot add the haggis slices to it and fry them for around 3 minutes on each side so that they are hot and cooked through. Remove them from the pan and keep them warm until ready to serve.
5. While you are cooking the haggis. Preheat a grill to medium-high and place the mushrooms under it. Cook them for around 5 minutes until they are soft and the cheese has melted.
6. To Serve: Place a slice of bread each plate, you may wish to put a little chutney on the bread. Place a mushroom on each slice followed by the haggis, tomato and a tablespoon each of crowdie, creme fraich or sour cream. Place a second slice of bread on each burger and place handfuls of the rocket leaves on each plate drizzled with a little olive oil. Distribute the chips among the servings and place a small glass of whisky on each plate (optional). Serve.

http://www.foodiesite.com/recipes/2000-05/haggisburger.jsp - http://www.foodiesite.com/recipes/2000-05/haggisburger.jsp

which animal u are referring too?????

can this thing being replaced with other part of animal which is halal???

maybe would like to try them...

haggggggis

I hate the stuff, it tastes foul and is made from foul things.

mailto:lol@cywr - lol@cywr ... i think.. Morty method is more acceptable in making hinggis...

Yes, usually when people categorize a food as a �delicacy� it is because that is the only excuse to still eat it.

I remember the first time I tried to eat American chitlins. It was an interesting experience. I didn�t particularly like them, but some people love it!

Ingredients:

2 pounds hog maws (pig stomach)

2 pounds chitterlings (pig intestines)

3 quarts water

1 teaspoon salt

1/2 teaspoon red pepper (flakes)

1 medium peeled onion (white or yellow)

The recipe calls for a 1 hour boil of the stomach, then to add the chitterlings for an additional 30 mins. Be sure to clean them thoroughly before you begin!

Myself, I�d rather prefer chicken lips.

�But chickens don�t have lips�.

Precisely�

I just invented a recipe, ate it today.

Celeraic Paul

1 Celeriac

Bacon (vege)

English Apples (as opposed to supermarket French... EG strong and bitter, not sweet and light)

Brown Sugar.

1) Take 2/3rds of the apples, mix with suger  and water, blend into apple sauce.

2) Dice other 1/3 of apples.

3) Peel and hollow out celeriac.

4) Stuff celeriac with half the aplle sauce, the diced apple and the bacon.

5) Baked the stuffed celeriac till cooked through. Times will vary depending upon size of celeriac.

6) Slice and serve with remaining 1/3 of apple sauce as side dish.

Shakshuka

A recipe for one of the most popular egg dishes in Israel

By Joan Nathan

Reprinted with permission from http://www.myjewishlearning.com/redirect/redir.php?U=http://www.amazon.com/exec/obidos/ASIN/0679451072/jewishfamilycom/ - The Foods of Israel Today (Knopf).

In 1930, Simon Agranat, the chief justice of the Israeli Supreme Court, wrote to his aunt and uncle in Chicago: "I had my eighth successive egg meal during my three-day jour­ney through the Emek (the valley)." Eggs have always been a main protein for people in Israel. When I lived in Jerusalem, I would make for my breakfast--or even for dinner--scrambled eggs with sauteed spring onions, fresh herbs, and dollops of cream cheese melted into the eggs as they were cooking.

Probably the most popular egg dish in Israel is shakshuka, one of those ono­matopoeic Hebrew and North African words, meaning "all mixed up." The most famous rendition of this tomato dish, which is sometimes mixed with meat but more often made in Israel with scrambled or poached eggs, is served at the Tripolitana Doktor Shakshuka Restaurant in old Jaffa.

Doktor Shakshuka, owned by a large Libyan family, is located near the antique market in an old stone-arched building with colorful Arab-tiled floors. "When I was a young girl at the age of 10 I liked to cook," said Sarah Gambsor, the main cook of the restaurant and wife of one of the owners. "My mother told me that I should marry someone who has a restaurant." And she did just that.

Mrs. Gambsor, a large woman who clearly enjoys eating what she cooks, demonstrated that the dish starts with a heavy frying pan and tomato sauce. Then eggs are carefully broken in and left to set or, if the diner prefers, scrambled in as they cook. The shakshuka isthen served in the frying pan at the table.

The Shakshuka Recipe

Yield: six servings

2 pounds fresh tomatoes, unpeeled and cut in quarters, or one 28-ounce can tomatoes

6 cloves garlic, roughly diced

2 teaspoons salt, or to taste

1 teaspoon sweet paprika

2 teaspoons tomato paste

1/4 cup vegetable oil

6 large eggs

1. Place the tomatoes, garlic, salt, paprika, tomato paste, and vegetable oil in a small saucepan. Bring to a simmer and cook, uncovered, over low heat until thick, for about 30 minutes, stirring occasionally.

2. Ladle the tomato sauce into a greased 12-inch frying pan. Bring to a sim­mer and break the eggs over the tomatoes. Gently break the yolks with a fork. Cover and continue to cook for about 3 to 4 minutes, until the eggs are set. Bring the frying pan directly to the table. Set it on a trivet and spoon out the shakshuka.

NOTE: Alternatively, you can make individual portions, as they do at Doktor Shakshuka, by ladling some of the sauce into a very small pan and poaching one egg in it.

Joan Nathan lived in Israel for three yeas where she worked for former Mayor Teddy Kollek of Jerusalem. She is the author of several cookbooks, contributes articles on international ethnic food and special holiday features to The New York Times, Food Arts, Gormet, and the B'nai B'rith International Jewish Monthly. This article is reprinted with permission from The Foods of Israel Today published by Knopf. Copyright Joan Nathan 2001.

http://www.myjewishlearning.com/culture/food/IsraeliFood/NewState/Shakshuka.htm - http://www.myjewishlearning.com/culture/food/IsraeliFood/New State/Shakshuka.htm

http://israelvisit.co.il/tomato.gif - http://israelvisit.co.il/tomato.gif

Sounds like p�lsa, an old Swedish dish made from sheep's lung, liver, spleen, feet and heart (pick and choose what you want), cooked with barley grain - traditionally in a sheep's stomach, together with the head to spice it up a bit. And yeah, we eat it, at least in the north.

edit: whoa, can you scale the pic somehow?

Not to incourage the Tomato talk  but heres my favorite

Spinach stuffed Tomatoes

6 ripe tomaotes - Roma taste best but any type will do  - tops cut off and hollowed out. fine dice insides and set aside

2 bunches spinich cleaned and stems removed

butter

salt and pepper,nutmeg

1 onion fine diced

parmesean and ementhal cheese

saute onion in butter until soft but not colored, add spinich and seasonings ( a little white wine is nice here too) cover and steam untill spinich wilts. 

add tomato insides and stir in cheeses. How much cheese you add depends on how much you like cheese 

stuff mixture into tomato shells and to with some more ementhal . bake in 400 degree oven untill tomato is just soft and cheese is melted ( if the tomato is cooked but the cheese is not melted put under broiler for few moments to finish.

at times I have also added to this some cooked wild rice or very small pasta and cooked bacon making it more of a main course lunch dish than a side dish. 

Karele aur Baingan ki Sabzi

250 gm opInfo(26)">bitter gourd
250 gm brinjals
1/2 cup oil
1/2 tsp opInfo(183)">mustard seeds
1/2 tsp opInfo(104)">fenugreek seeds
1/2 tsp opInfo(29)">cumin seeds
2 tsp opInfo(238)">salt
1/2 tsp opInfo(320)">turmeric powder
1/2 tsp opInfo(63)">chilli powder
1 tsp amchoor

Ingredients:

1 tsp shrimp paste
1 kg rump steak  ( beef/chicken/mutton )
1 stalk lemon grass
-----------------------
1 tsp salt
1 tbsp sugar
1 tbsp soya sauce
------------------------

3 stalk lemon grass - sliced thinly
120gms grated coconut - fried and pounded

4 slices galangal
5 candlenuts           }   Ground

2 tbsp curry power - blended with 2 tbsps
water
------------------------
30 dried chillies
120 gms shallots
4 red chillies
1 clove garlic
2 cm piece ginger
-------------------------

1/2  cup thick coconut milk  - extracted from 1/2 grated coconut
8 tbsps oil

Method:

Increase heat to reduce gravy until it is thick and oilly.

Picture:

* u can eat with rice.. ketupat.. lemang...

   Lemang                      Ketupat

the trick on Rendang cooking is.... put into an electric blender and blend all the ingredients with the coconut milk.... and then.. heat up the cooking pan or whtever u gonna use for cooking... pour the blended ingredients together with chicken/beef/mutton.... cook it and leave it till u can see the thing started to change the color to brownish and oil come out from the coconut milk... this time u have to stir once in while... and can add some salt.. tht's it...  wait till dry a little... i have done it and it's easy... it taste great!! try for urself... for aditional ingredients.. can put some of chopped tumeric leafs for better smell...

If it's hard for u to get coconut milk.. then u can replace it with milk... but i prefer coconut milk...

wanna the easiest way??? come to malaysia i'll cook for u guys...

mailto:lol@morty - lol@morty ...

let me know ur flight time baby... i'll fecth u..

Well babyblue..for rendang .. Some people use curry powder some people dont... but if u wanna add some extra spicy flavor why not... well like my mommy's way.. we dont use curry powder... different style on different states... so.. i cant determine which is the exact way which is not... and i also dont use shrimp paste... but the taste still superb... but the shrimp will emphasize the flavor more...

Yield: 2 servings

Ingredients

• 4 Eggs
• 12 T Flour
• 4 Ripe bananas
• Oil for deep frying
• Cinnamon sugar

Directions

Mash bananas with fork and mix thoroughly with flour and egg mixture. Deep-fry banana and flour mixture by the tablespoonful in hot oil until golden brown.

Drain on absorbent paper and dust with cinnamon sugar.

too bad I'm logging in to AE while starving. I guess I naturally directed myself to this thread..and it looks so damn delicious!!

 as per my best buddy request... here is recipe of Gado-Gado... which is originally frm Indonesia....

Gado-gado

Cooked mixed vegetables with peanut sauce

The vegetables:

112 g / 4 oz / l cup cabbage or spring greens, shredded
225 g / 8 oz / 2 cups French beans, cut into 1-cm / 1/2-inch lengths
4 medium carrots, peeled and sliced thinly
112 g / 4 oz /1 cup cauliflower florets
112 g / 4 oz / 1 cup beansprouts, washed

For the garnish:

Some lettuce leaves and watercress
2 hard-boiled eggs, quartered
1 medium-size potato, boiled in its skin,
   then peeled and sliced;
   or 225 g / 8 oz of slices of lontong (optional)
1/2 cucumber, thinly sliced
1 tbsp crisp-fried onions
2 large krupuk, or a handful of fried emping,
   broken up into small pieces (optional)

Boil the vegetables separately in slightly salted water, for 3-4 minutes, except the beansprouts which only need 2 minutes. Drain each vegetable separately in a colander.

To serve, arrange the lettuce and watercress around the edge of a serving dish. Then pile the vegetables in the middle of the dish. Arrange the eggs, sliced potatoes or lontong, and sliced cucumber on top.

Heat the peanut sauce in a small saucepan until hot; add more water if it is too thick. Adjust the seasoning, and pour the sauce over the vegetables. Sprinkle the fried onions on top. Serve warm or cold. If you want to serve hot gado-gado, it can be reheated in a microwave oven. When reheating, however, do not include the lettuce and watercress, cucumber slices, fried onions, krupuk or emping. Add these garnishes immediately before serving.

HOW IT ALL BEGAN
Cooking seems like such a simple art.  It seems to me that if you cook,  you must need fire.  Fire
was discovered by man probably millions of years ago by our archaeological ancestors.  Of course
they did not cook with it,  but probably worshipped it,  felt it's warmth,  it's pain,  and gazed in
wonder as it lit up the darkness of night.  What an awesome discovery by the first man who
probably saw a tree burning after a lightning strike.  How brave he must have been to get closer
and investigate this strange phenomenon.  The Gods surely must have played a part in this power.
Many years of respect for that fire and sitting around it for warmth in the winter cold had passed
before some clumsy cave man dropped his raw piece of meat into that fire.  Before he could get it
out of the fire and let it cool a bit to gnaw on again it was cooked.  What did that taste like?  Like
most foods,  it could have been better tasting after falling in the fire,  or his palate found the taste
repulsive after being used to the taste of raw meat.  If he found the taste to his liking,  he probably
told his friends about it,  and they tried it.  Being hunters and gatherers in those days and not
concerned with business as today,  he did not secretly hide the fact that he had discovered
cooking, and open a business called "burnt_meat.com". Instead he shared his discovery with
others by painting of his exploits on his living room wall.  His attractors saw his paintings,  and
over eons of time,  perfected his discovery.
  
 http://www.thegutsygourmet.net/cook-hist.html - http://www.thegutsygourmet.net/cook-hist.html 

Recipe: Kubideh Kabab - Ground Meat Kababs

Khoresht Ghormeh Sabzii (Herbs Stew - Herbs & Vegetable Stew)

(Serves 4)

• Fresh spinach (esfenAg) 1 bunch or 1 medium size package.
• Fresh dill (sheveed) 1/2 bunch.
• Fresh parsely (ja`faree) 1 bunch.
• Fresh cilantro or 1 bunch.
• coriantro (geshneez)
• Fresh Leak (tareh farangee) 1 bunch (use only the green stems).
• Fresh chives (tareh) 1 bunch, or substitute stems of one
• bunch of scallions (piAzcheh).
• Fresh fenugreek
• (shanbelileh) 1 bunch, or substitute 1 table spoon
• of dried shanbelileh.
• 1 pound stew meat (beef, lamb, veal, etc.), cubed.
• 4 dried lemons (limoo amAnee) or,
• 1 table spoon dried lemon powder (gard-e leemo amAnee).
• 1 medium onion, finely diced.
• 1/2 teaspoon turmeric (zard choobeh).
• 3 tablespoons cooking oil.
• 1 tablespoon lemon juice (optional).
• 1 cup of pre-soaked dried beans, or substitute 1 can.
• A touch each of salt, pepper and crushed red peppers (if you like it spicy).

Directions:

Wash the meat and let it drain.

Cut off the heads of the leaks and scallions and put the stems along with the rest of vegetables in a kitchen stringer, thoroughly wash and drain them.

Using a cutting board, while repeatedly bunching up all vegetables together, finely chop the vegetables. The smaller the pieces the better. If you have a food processor, you could use it in place of the manual labor :-)

Place the chopped vegetables in a pot, with heat setting on high and frequently stir the vegetables until all their excess water has evaporated.

Add two table spoons of cooking oil and continually stir fry the vegetables until they turn a browinsh color. This process should take about 15 minutes. Take the pot off and put it aside. During the stir fry process, you may add a bit more oil if needed. When finished, the vegetables resemble dried ones with no water remaining in the pot.

In another pot, add about one table spoon of cooking oil and the chopped onions and stir fry until they turn a golden brown color. Add the meat, stir fry for a few minutes, add salt, pepper and turmeric and let the meat fry with the onions for a few minutes. If you are using dried beans, at this point drain them and add them to the mixture. Turn the heat setting to medium.

Next poke a hole in each of the dried lemons and add them to the mixture (or add the powdered kind). Add about two cups (16 oz) of water, place the lid on the pot and let it boil for another 15 minutes.

Add the fried vegetables into the mixture, turn the heat setting to medium-low and let it cook. The cooking time required from this point on is about an hour. Half way through this period, if you are using canned beans, add them into the mixture. Once the meat is separated when poked by a fork, the stew is ready. This stew is served over white rice.

If you like the sour taste, you may add a table spoon of lemon juice towards the end of cooking.

Hints:

• When stir frying, its imperative to constantly stir the vegetables. Otherwise, they quickly form a crust and burn. You can easily undercook the vegetables but you can hardly ever over cook them. If they look watery stir fry them a bit longer.
• Almost all of the vegetables listed above are easily found at produce section of grocery stores. The only exception to this is shanbelileh (fenugreek). You can purchase dried ones from middle eastern stores.
• Tareh (called chives and sometimes garlic chives) is somewhat hard to find. In place of chives, use the stems of scallions (also called green onions).
• There are two kinds of parsely in the market. One is labeled as parsely and the other is called Italian parsely which has larger size leaves. You may use either one.
• This stew can be made with two kinds of dried/canned beans. Either use kidney beans (loobiA ghermez) or black-eyed beans (loobiA cheshm bolboli). The canned beans soften quickly, so add them almost at the end and do not use the liquid inside the can.
• If your stew ends up having a bitter taste, you more than likely burned the vegetables. If it smells like hannA (henna), you added too much spinach. You can't recover from these two mishaps. If the vegetables swim to one side and the meat goes the opposite way, you've undercooked it. Put in back on medium heat and let some of the excess water evaporate.

Courtesy of: Soheila Amiri

http://www.farsieats.com/recipes/ - http://www.farsieats.com/recipes/

what are those??

A little more help:

Leeks ,Chives, scallions are all members of the onion family, Coriandro or coriander leaves  and cilantro are the same plant. what we call coriander in north america  is the seed of the plant and tastes very differant.

shanbelileh and  fenugreek are the same thing as far as I can tell. I was unfamiliar with shanbelileh so I looked it up.  Fenugreek has been used for centeries as a medicinal herb and food flavoring.

Korean Cabbage Kimchi

The favorite kimchi vegetable is Chinese (or Napa) cabbage. The Koreans ferment it in enormous quantities. They then pack the kimchi into huge earthenware jars, bury the jars in the ground up to the neck, and cover the lids with straw until the kimchi is needed. Kimchi almost always includes hot pepper, usually dried and either ground or crushed into flakes. Because the ground dried hot pepper sold in Korean markets is generally fairly mild, Koreans can use generous quantities. Some of the Mexican (and New Mexican) ground peppers now sold in supermarkets are comparable. If you can't find ground pepper with a moderate heat level, you might combine sweet paprika and cayenne to suit your taste.

3 tablespoons plus 1 teaspoon pickling salt 6 cups water
2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar

Makes about 1 1/2 Quarts

1. Dissolve the 3 tablespoons salt in the water. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it. Weight the cabbage down with a plate. Let the cabbage stand for 12 hours.

2. Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68�� F, for 3 to 6 days,until the kimchi is as sour as you like.

3. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.

http://www.google.com/search?hl=en&q=recipe+kimchi - http://www.google.com/search?hl=en&q=recipe+kimchi

Talking about cabbage... it's one of my fav vege... I found a recipe.. which is my fav dish for cabbage.. try for ur self.. Originally posted by http://www.wokme.com/recipes/malaysian/malaysian_stir_fried_cabbage.html Malaysian Stir-Fried Cabbage    Ingredients Pictured above; Cabbages   http://www.amazon.com/exec/obidos/ASIN/0972106901/gizmohighway-20 - http://www.amazon.com/exec/obidos/ASIN/1883319285/gizmohighway-20 -   1 medium sized cabbage 4 tablespoon of vegetable oil 2 teaspoons of curry powder or tumeric powder 250 grams of minced beef 250 grams of  cooked prawn meat 1 onion, finely chopped 1 chilli finely chopped 1 teaspoon of salt salt 1 teaspoon of pepper Splash of water. Coriander to garnish.   Directions Shred cabbage into thin strips. Heat the oil in a saucepan and stir fry the beef over medium heat until cooked.. Heat oil in a saucepan, then stir-fry onions and the beef with the curry powder and salt over medium heat, cooking in small batches then returning all to the pan for 2 minutes until mixed and cooked throughout. Remove from pan and set aside. Add the chopped prawn meat and chilli to the pan and stir fry, once cooked mix with beef mixture and set aside. Heat the wok to high and add a little water and remaining oil, then add the cabbage in batches. Once cabbage is nearly cooked, add a cup of cabage, with a cup of the meat mixture and stir fry on high for a few seconds. Do not overcook the cabbage, it is best served a little crisp. Serve sizzling with some coriander to garnish. serves 6

eat with rice.... .. i prefer use tumeric powder rather thn curry powder..

Bread Inside Bread(1 person, ideal for penniless brethrens)

It looks very good Morty, but i think i won't cook it pretty nice as in the pic. I think i have to do it multiple times.

Do you have and easy recipe for Ayam Betawi?

I'm in the middle of making 18lbs of pork barbecue (Carolina style) for a picnic organised by the Kaiserslautern chapter of Democrats Abroad on Saturday, so i thought someone might like my sauce recipe.

So here goes (this is definitely hungry man food, not gourmet: it also has no pretence to be health food):

1 1/4 cups ketchup
2/3 cup salad oil
1 cup vinegar
5 tablespoons Worcestershire sauce
1 cup brown sugar
2 tablespoons dry mustard
3 teaspoons grated fresh ginger
1 clove minced garlic
1 lemon sliced thin*
3 tablespoons butter
salt, pepper

* You may want to leave off the peel. I usually leave it in.

Mix it all up, bring it to the boil and let it simmer. Chee-yup (shred) your meat, put it in the pan with the sauce and keep on simmering, because barbecue Carolina-style is an �minc�.

Serve of course on hamburger buns or just on the plate if you're dieting (!)

Due to Ramadhan month.. i want to share some of my fav dishes with u guys...