Empress Rice
Some cool recipes images:
Empress Rice
Image by sweet mustache
The recipe is from this book.
Rice
1 cup jasmine rice, rinsed and drained
2 4" Asian vanilla leaves
2 cups coconut juice
Meat Mixture
1/2 cup diced Asian sausage
1/4 cup Asian ham (I used some pork meatballs, diced)
1/2 cup cooked chicken, diced
2 oz cooked long beans
1/2 cup dried shrimp, soaked in water
2 Salted duck eggs (use only chopped yolks)
2 thin omelets
1 tsp chopped garlic (1 clove)
Seasoning
1/2 tsp sugar
1/2 tsp salt
1/2 tsp pepper
1/2 tsp soy sauce
The Rest
5 quail eggs, hard cooked
2 tbsp oil for stir-frying
Cook the rice according to package directions with the coconut juice and vanilla leaves.
Make two thing omeletes (recipe here) and shred. Combine with the other meat mixture ingredients.
Heat the oil in a wok or large pan over medium-high heat. Add all the ingredients for the meat mixture. Stir-fry until everything is heated through, 4-5 minutes. Add the seasoning and cook for another minute.
Place the quail eggs in the bottom of a rice bowl or mold. Add the meat mixture on top and press it down. Add the rice and press down again.
Flip the bowl over to unmold and serve.
My bowl was too big and I didn’t wait long enough before unmolding, so it didn’t stay together very well. This is what it should look like.
If I were to make this again, I would cut the amount of dried shrimp in half. Too much salty shrimp for me. But everything tasted great.
This is supposed to serve 4.
Lime-and-Honey Glazed Fish with Warm Black Bean and Corn Salad
Image by sweet mustache
The recipe is from this book.
4 tbs olive oil
1 medium onion, chopped
2 large garlic cloves, chopped
1 tsp red pepper flakes (or to taste)
1 tsp groun cumin
Salt and freshly ground black pepper to taste
Juice of 2 limes
3 tbs honey
1 tsp chili powder
4 6-ounce fish fillets (Talipia, Salmon, etc)
1 bell pepper, chopped
10 oz fresh or frozen corn (defrosted)
1/2 cup chicken broth
1 15-ounce can black beans, rinsed and drained
2 to 3 tbs fresh cilantro leaves
6 cups baby spinach
Preheat a medium skillet over medium heat with 2 tbs olive oil. Add the onions, garlic, red pepper flakes, cumin salt and pepper. Cook, stirring occasionally for 3 – 5 minutes.
While the onions are cooking, preheat another medium skillet over medium-high heat with the remaining olive oil. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper. Add the fish to the mixture and toss to coat. Add the seasoned fish to the hot skillet and cook until cooked through, about 3 to 5 minutes on each side.
To the cooked onions, add the bell peppers and corn. Cook for 1 minute. Add the chicken stock and cook for another 2 minutes. Add the black beans and cook until they are heated through. Remove the pan from the heat and add the juice from the second lime, the cilantro and spinach. Toss to wilt the spinach and then taste to adjust seasoning.
Dish the salad onto a plate and place the warm fish on top.
See the just the salad here.
The fish was decent, but the salad was awesome.
Lentil Soup for People Who Thought They Hated Lentils
Image by vigilant20
vegetarian oamc recipe
www.recipezaar.com/99564
Cool Recipes images
A few nice recipes images I found:
Char siu bao
Image by Girl Interrupted Eating
Spiced Pork Buns this recipe and more on my blog Girl Interruped Eating girlinterruptedeating.wordpress.com/2010/03/10/char-sui-bau/
Homemade peppermint candy
Image by anjuli_ayer
Recipe at asmartmouth.com
Chewy Ginger Cookies
Some cool recipes images:
Chewy Ginger Cookies
Image by Girl Interrupted Eating
this recipe and more on my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2010/06/01/chewy-cook…
Blackberry Bakewell
Image by Girl Interrupted Eating
this recipe and more available on my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2010/09/14/blackberry…
Fusion Cuisine
Some cool recipes images:
Fusion Cuisine
Image by Telstar Logistics
Miel invented a new recipe at Hot Dog Johnny’s! Here it is:
Miel’s Roadside Treat
INGREDIENTS:
1 dill pickle spear
1 french fry
PREPARATION:
Combine dill pickle with french fry. Hold in mouth simultaneously until cheeks are full. Chew liberally. Swallow. Repeat.
Durango Chicken, Caesar Scalloped Potatoes and Curried Green Beans
Image by sweet mustache
The recipe for the green beans is from this book.
Durango Chicken
1 lb bonless, skinless chicken breasts
1/4 cup all-purpose flour, divided (4 tbs)
3 tbs olive oil, divided
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 tsp chili powder
1 tsp hot sauce (optional)
2 cups sliced mushrooms
1 (14.5 oz) can chicken broth (or white wine)
2 tbs tomato paste
1/3 cup sliced green olives
1 tsp lemon grass powder
Salt to taste
Place 3 tbs of the flour on a paper plate or wax paper. Coat the chicken with the flour. Heat 2 tbs of the oil over medium-high heat in a large skillet.
Add the chicken and cook, turning once, until chicken is cooked through. About 15 – 20 minutes. Remove and wrap in foil.
Add the last tbs of oil along with the bell peppers. Cook for 5 minutes. Add the last tbs of flour, the chili powder and, if using, the hot sauce and cook for another minute.
Add the mushrooms, broth, tomato paste, olives and lemon grass powder. Simmer until sauce slightly thickens, about 5 minutes. Taste and add salt if desired. Serve the chicken with some of the sauce.
Caesar Scalloped Potatoes
1 tbs butter
1 medium onion, chopped
2 cloves garlic, minced
1 tbs all-purpose flour
1 cup milk
1/3 cup grated Parmesan cheese (or Swiss)
4 cups diced potatoes
1 tsp mustard
1/2 tsp pepper
1/2 tsp Worcestershire sauce
Salt to taste
Heat the butter in a pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for about 10 minutes. Add the flour, stir in for one minute.
Add the milk. Bring to a gentle boil while stirring. Stir constantly until sauce thickens, about 5 minutes.
Add the Parmesan, potatoes, mustard, pepper and Worcestershire sauce and mix well.
Reduce heat to medium-low and cover. Cook, stirring occasionally, until potatoes are tender, about 15 minutes. Taste and add salt if needed.
Curried Grean Beans
2 tbs peanut oil
2 tbs red curry paste
6 cups chicken or vegetable broth
1 lb green beans
Cooked rice (I didn’t use this)
In a large saucepan, heat the peanut oil over medium heat. Add the curry paste and stir for 1 minute.
Add the broth, stir to combine with the curry paste. Add the green beans and bring to a slow boil. Cook for 15 to 20 minutes to reduce the liquid
Reduce heat to a simmer and continue to cook until beans are very well done. Serve over rice (if using).
Comments
The chicken was great. The potatoes were good, but I added more pepper and next time I would use Swiss cheese. The green beans were okay, but it seemed like way too much liquid and the beans were too mushy for my taste.
plum salsa
Image by sarahstarkweather
The sort-of recipe for plum salsa: diced plums, tomato, onion, green bell pepper, jalapeno pepper, garlic; lime juice, honey, cayenne pepper, salt.
Nice Recipes photos
Some cool recipes images:
Teriyaki Mackerel with Purple Sprouting Broccoli
Image by Girl Interrupted Eating
this recipe is available on my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2010/04/16/teriyaki-m…
Tomato & Smoked Garlic
Image by Girl Interrupted Eating
this recipe and more on my blog girlinterruptedeating.wordpress.com/2010/07/07/bbq-rolled…
