Ginning Snapper with Sun Dried Tomatoes

Bahan: (Untuk 4 porsi)
- 4 porsi kakap tanpa tulang dengan kulit, bobot sekitar 1/3 pon masing-masing
- 60g mentega, potong dadu kecil dan didinginkan
- 1/3 cup Cinzano vermouth kering Ekstra
- 1/3 cangkir Gin
- 1 sdt garam laut
- 1/2 dari bawang merah kupas, iris tipis
- 1 big daun salam
- 1/2 sdt oregano
- Jus dari 1/2 lemon
- 4 tangkai thyme
- Tomat sun 4 kering, iris tipis

Campurkan semua bahan kecuali kakap dan mentega dalam mangkuk dan sisihkan pada suhu kamar selama satu jam. Setelah satu jam, tempatkan kakap pada, gerimis piring kedua sisi dengan minyak zaitun dan bumbui dengan garam dan merica.

Panaskan oven 375F. Panaskan panci tumis overproof cukup besar untuk menampung empat potong ikan di atas api sedang dengan satu sendok makan minyak dalam panci. Ketika panas (minyak baru mulai mengeluarkan whisps asap), tambahkan ikan ke sisi kulit pan bawah. Masak selama satu menit dan menempatkan panci ke dalam oven. Masak sampai ikan adalah sekitar 75% dilakukan.

Angkat panci panas dari oven dan tambahkan semangkuk bahan yang disisihkan sebelumnya. seharusnya uap dan mengurangi cairan secara dramatis meninggalkan cangkir hanya sekitar 1/4 dari cairan (jika perlu, masak di atas api tinggi untuk mengurangi dengan jumlah yang diperlukan).

Angkat panci dari api dan tambahkan mentega yang batu sedikit demi sedikit, gemetar panci terus menerus saat Anda menambahkannya. Terus perlahan-lahan tambahkan mentega selama 2 menit, gemetar untuk membuat saus, tebal buram. Sajikan ikan pada empat piring saji hangat dengan sayuran kukus dan / atau kentang rebus.

Calle Pasta dei Campi with Watercress, North Sea Shrimps, Scrambled Eggs and Tomato Butter

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An exclusive calle pasta recipe shared by chef Eduard Jaisler and prepared with watercress, North Sea shrimps, scrambled eggs and tomato butter.

Ingredients

For the filling

• Eggs 8
• Shrimps 250 g, North Sea variety
• Tobiko caviar 30 g
• Whipped cream 50 ml
• Salt
• Pepper

For the tomato butter

• Tomatoes 1 kg, San Marzano variety
• Basil 2 bunches
• Butter 100 g, cold
• Salt
• Pepper

For the watercress

• Watercress 400 g, fresh
• Butter 80 g
• Olive oil 50 ml
• Salt
• Pepper

Info box

• Preparation time 1 h
• Cooking time 30 m
• Recipe category First course
• Recipe yield 8

Preparation

For the scraumbled eggs
Make a soft scrambled egg, add North Sea shrimps and Tobiko caviar.
Finally fold in whipped cream, spice up with salt and pepper.
For the watercress
Foliage from watercress mashed warm and fine with butter and olive oil in a Thermo Mix.
Put nice foliage for decoration at the side.
For the tomato butter
Mix fine tomatoes with basil and salt. Hang out on a micro sieve during the night. Bring this clear tomato fond remount with cold butter, spice up with salt and pepper.
To finish
Cook Calle pasta 8 minutes in salted water. Afterwards glased for 5 minutes in the tomato butter. Then fill in the north-sea-shrimps srumbled eggs into the pasta.
At the same time apply watercress mousse.
Put filled pasta on the puree/mousse and decorate with the last foliage.
Foam up the white tomato butter with a mixer and take on the top.

Savoy Cabbage with Rice and Mushroom Stuffing

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Savoy cabbage rolls with rice and mushroom stuffing is a Japanese inspired vegan recipe with a twist, perfect for brunch.

Ingredients

Ingredients

• Rice 250 g, sushi
• Cabbage 4 - 5 large leaves
• Sesame oil 1 tbsp
• Mushrooms 250 g, mixed (shiitake, chestnut, chopped)
• Ginger thumb size piece, finely chopped
• Garlic 1 clove, finely chopped
• Soy sauce 1 - 2 tbsp light
• Lime juice 1 - 2 tbsp
• Rice vinegar 2 tbsp
• Sugar 1 tbsp
• Salt 1/2 tsp
• Wasabi 2 tsp
• Chives 12

Info box

• Preparation time 20 m
• Cooking time 50 m
• Recipe category Brunch
• Recipe yield 4

Preparation

• Put the sushi rice in a colander and rinse with water until the water is clear.
• Drain briefly, then put into a pan and cover with water.
• Bring to a boil and simmer gently for 20-25 minutes until the water is absorbed and the rice is tender.
• Cover and set aside.
• Blanch the savoy cabbage leaves in boiling water for 1 minute.
• Refresh in cold water and pat dry.
• Heat the sesame oil in a pan. Gently cook the mushrooms, ginger and garlic until tender.
• Stir in the light soy sauce and lime juice and set aside.
• Mix together the vinegar, sugar and salt until the sugar has dissolved.
• Gently mix into the cooked rice.
• Place the cabbage leaves side by side, slightly overlapping each other on a large piece of foil or cling film.
• Spread the wasabi on the lower half of the cabbage leaves.
• Using dampened hands, divide the cooled rice across the lower quarter of the cabbage leaves and top with the mushroom mixture.
• Roll up the cabbage leaves tightly, with the help of the cling film.
• Cut into 4cm|2" long pieces. Tie each roll roll with chive stalks.

Jambalaya sauc recipe

Jambalaya Approximate cooking time: 35 minutes Makes 4-6 servings Outside of New Orleans, Jambalaya is one of the most overlooked American comfort foods. This spicy mix of sausage, shrimp, and rice is perfect on a rainy day, and if you've got a cold, it is sure to help clear your sinuses. My recipe calls for 1/2 tsp of cayenne pepper, which doesn't seem like much, but it can be pretty hardcore. It cooks in hot oil, which causes it to bloom, intensify, and saturate every molecule of the finished product. In other words, if you don't like the feeling of a tongue on fire, maybe you shouldn't be looking for a Jambalaya recipe. If you want, you could reduce the amount of cayenne, I suppose. Also, this recipe calls for fully-cooked andouille sausage, which can be found in most large supermarkets. If you can't find it, you can substitute it with hot Italian sausage, though the taste won't be as authentically Cajun. I also use frozen salad shrimp, thawed ahead of time, but you can use fresh shrimp (as long as you cook it separately) or shrimp of any size. Lastly, the rice will be al dente, which is traditional. If you'd rather have mushy rice, add an extra 1/2 cup to the water and an extra 10 minutes to the long simmer near the end of the recipe. What you'll need: 1/2 pound fully-cooked andouille sausage, sliced 3 oz frozen, cooked salad shrimp, thawed 2 tbsp olive oil 1 medium onion, diced 1 medium red bell pepper, diced 14.5-oz can petite diced tomatoes 15-oz can plain tomato sauce 2 cups water 1 cup uncooked long grain white rice 4 beef boullion cubes 1 large bay leaf 1/2 tsp dried parsley 1/2 tsp dried thyme 1/2 tsp garlic powder 1/2 tsp ground cayenne pepper 1/4 tsp salt Heat oil over medium-low heat in a medium or large pot with a tight-fitting lid. Add onions and bell pepper.  Make sure your kitchen is well-ventilated or else this next step will be like declaring chemical warfare on yourself. I highly recommend opening a window and turning on a fan. Add salt, garlic powder, and cayenne to the onion mixture. Stir. Continue cooking for 5 minutes or until vegetables are softened, stirring occasionally. Raise heat to high and add water. Stir and bring to a boil. Add tomatoes, tomato sauce, rice, herbs, and bay leaf. Add boullion cubes and andouille. Stir and cover. Once it comes to a boil, reduce the heat to medium-low and let it simmer for 20 minutes. Remove cover and add shrimp. Stir heavily, scraping up any burned bits from the bottom of the pot, until shrimp is heated through (anywhere between 1 and 3 minutes depending on size). Discard bay leaf and serve hot.

Schezwan fried rice recipe

IngredientsNutrition

• SERVINGS

  4

• UNITS

  US

• 2 tablespoons  dry sherry
• 1 1⁄2tablespoons minced peeled ginger
• 2 garlic cloves, minced
• 1⁄2teaspoon  dry crushed red pepper
• 1⁄2cup canned low sodium chicken broth
• 2 teaspoons  cornstarch
• 1 1⁄2tablespoons  soy sauce
• 1 tablespoon asian chili-garlic sauce
• 1 teaspoon  sugar

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Directions

1. Mix ginger, garlic, red pepper, soy sauce, chili garlic sauce and sugar in a pan and warm to near boiling.
2. Combine broth and cornstarch in small bowl; stir to dissolve cornstarch.
3. Stir the cornstarch mixture into the soy mixture. Stir until thickened.

4.  Submit a Correction

Schezwan fried rice recipe | How to make schezwan fried rice

 

Print

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Schezwan fried rice recipe is found usually on the restaurant menus and is made of the spicy and hot sauce. This recipe is to make a similar one easily at home.

Author: Swasthi

Recipe type: Main

Cuisine: Indo chinese

Yield / Serves: 3 to 4

Ingredients (240 ml cup used)

• 1 to 1.5 tbsp. soya sauce
• ½ to ¾ tbsp vinegar
• ½ tbsp sugar
• salt as needed
• oil as needed
• 8 to 10 schezwan pepper corn.
• 1 medium onion chopped finely
• ¾ tbsp red chili powder or red chili paste
• 1 tbsp ginger
• 1 tbsp garlic
• ¾ cup chopped carrots
• ¾ cup chopped beans
• ¾ cup chopped capsicum
• ¼ cup spring onions
• 1.5 cups uncooked rice

How to make the recipe

1. Cool cooked rice completely. Make the red chili paste ready either by soaking the red chilies and blending them or by use red chili powder to make a fine paste with water.
2. Add to a hot pan and fry ginger garlic till they smell good.
3. Add onions and fry until golden. Pour vinegar, soya sauce, salt, sugar, red chili paste. Add pepper corns. Cook until the sauce thickens. Add little water and cook further to bring out the flavors. When the sauce thickens set aside.
4. Fry veggies until cooked, add sauce, rice and spring onions.
5. Mix and Stir fry for 2 minutes.
6. Serve schezwan fried rice hot or warm with any Indo chinese side.

Singapore Fried Rice

Singapore Fried Rice

StandardApril 12, 2015by frugalfeeding31 Comments

A twist on a noodle dish of the same name, Singapore Fried Rice is a fast food classic often featured on Chinese takeaway menus in Britain. Spicy and full of fresh ingredients, it may have little to do with Singapore, but it makes tempting comfort food.

Indeed, it would seem that Singapore fried rice is something of a misnomer; it has nothing to do with the city state. Still, things could be worse and far be it from me to go about changing the name of a delicious takeaway meal. It’ll sit beautifully beside your chicken chow mein.

Like all fried rice dishes – my recipe for egg fried rice, for instance – Singapore fried rice is an excellent way of using up leftover boiled rice. But unlike most uses for leftovers, day old rice is an absolute requirement. Boiled, left to cool and refrigerated, rice loses much of its sticky starch and moisture, leaving you with a grain that’s easy to work with.

This is the type of dish you could easily get fancy with, but things are better left simple. When choosing your prawns, for instance, sidestep the king prawns and make a beeline for the smaller varieties, usually found in frozen aisles at the supermarket.

Having said that, you may fancy a little extra protein. Should your fridge contain leftover chicken, or even a thigh you can quickly roast up, shred it and throw that in too. Chicken works beautifully with this moreish bowl of spicy fried rice.

Singapore Fried Rice

Serves 2

Ingredients:

• 3 tbsp sunflower oil
• 100g prawns
• 2 spring onions, roughly chopped
• 1 clove of garlic, sliced
• 1 large red chilli, sliced
• 1 egg
• 200g leftover rice, long grain
• a handful of garden peas
• ¼ tsp chilli powder
• ¼ tsp turmeric
• ¼ tsp garam masala
• 1 clove, ground
• ½ star anise, ground
• 1 tbsp soy sauce
• 1 tbsp sesame oil

Method:

1. Heat 1 tbsp of sunflower oil in a small frying pan. Flash fry the prawns, spring onions, garlic and chilli. Set aside.
2. Gently whisk the egg, fry in a little oil to make a simple omelette. Roll and slice into 1cm strips.
3. Heat the remaining sunflower oil in a wok until smoking. Add the prawns, spring onions, garlic and chilli, followed immediately by the rice and peas.
4. Grind your clove and star anise. Add to the mix along with the chilli powder, turmeric and garam masala.
5. Ensure everything is incorporated, including the omelette, before seasoning the rice with the soy sauce and sesame oil. Serve immediately.

Fried rice Bokkeumbap 볶음밥

Bokkeumbap, or Korean-style fried rice, is a simple dish that almost everyone loves. This recipe is the one I’ve been making for my family for years and years. It’s great for cleaning out all the leftover vegetables in your fridge. I skip the cheese sometimes, but children really love it, especially when it’s half-melted by the heat of the freshly made fried rice.

You can wrap this bokkeumbap for dosirak or serve it at a main dish at a potluck party. It’s very versatile and I guarantee you will get some compliments on it.

If you are a kimchi lover, I also have a recipe for kimchi fried rice (Kimchi bokkeumbap)– it has fewer ingredients than this bokkeumbap and is mostly kimchi-based.

Ingredients

• 2 bowls of cooked rice (about 3 cups)
• 1-2 tablespoons vegetable oil
• 2 garlic cloves, minced
• ¼ cup onion, chopped
• 5 ounces beef (about 3/4 cup), cut into small pieces: replace with chicken, pork, or ham
• ⅓ cup kimchi, chopped
• 3 cups colorful vegetables,cut into small pieces (¼ inch cubes): carrot, zucchini, red bell pepper, yellow bell pepper, white mushrooms
• 1 or 2 green chili pepper (optional), chopped
• 2 green onions, chopped
• 1 egg, cooked sunny side up
• 2 teaspoons sesame oil
• 2 tablespoons oyster sauce
• ¼ teaspoon ground black pepper
• ½ cup Oaxacan cheese, split it into threads: replace with mozzarella or cheddar cheese

Directions

1. Heat a heavy-bottomed frying pan over high heat. Add the vegetable oil, garlic, and onion. Stir-fry them for about a minute until they’re light brown.
2. Add the beef and stir-fry for 2 to 3 minutes, until the beef is no longer pink.
3. Add kimchi and stir-fry about 2 minutes.
4. Add the vegetables and stir-fry about 3 minutes.
5. Add the rice. Keep stirring and mixing for 3 to 5 minutes.
6. Add oyster sauce. Keep stirring and mixing for 2 minutes.
7. Remove from the heat.

   

8. Add sesame oil, ground black pepper, chopped green onion. Mix well.
9. Transfer it to a serving plate and place the sunny side up egg on top. Serve right away unless you’re preparing this dish for a party, in which case you can make it a few hours in advance.

Posted Sunday, August 25th, 2013 at 2:23 pm. 
Tagged: 볶음밥, fried rice with vegetables and meat, gul sauce, how to make fried rice, korean food, Korean food blog, Korean food website, Korean kitchen, Korean recipes, Korean style fried rice, Maangchi Korean cooking, Maangchi recipes, Oxacan cheese, rice, stir-fried rice

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