Vegetarian Lunch in a Hurry..Soup, rice, salad and fruit

French friends came by and stayed for Lunch. Together we put this awesome lunch on the verandah table….consisting of soup, Turmeric rice, salad and fruit platters….

Vegetarian Lunch

  1. Vegetable Soup…made with pumpkin, onion, sweet potato, Chinese cabbage, tomato, with fresh herbs
  2. Turmeric Rice…cooked in rice cooker with teaspoon turmeric, cinnamon sticks, cloves, cardamons and Kniffer lime leaves.
  3. Mixed leaf Salad..using a lettuce and leaves and flowers from my garden…nasturtium, marigold, sweet yam, spring onions, basil, rosemary, parsley and mint, edged with sliced tomatoes
  4.  Fruit platters…apple, orange, banana, dragon fruit, custard apple,  passion fruit…
  5. French Crepes….
  6. Cheese cubes
  7. Lemon Juice and green tea..

Lunch at Russell Island

Lunch at Russell Island

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Green Papaya Salad

Luke Nguyen shares a spicy salad recipe, with the bold Thai flavours of chilli, garlic, dried shrimp and fish sauce, pounded together using a mortar and pestle, with fresh snake beans, tomatoes and crunchy grated green papaya.

http://www.sbs.com.au/food/recipes/green-papaya-salad-0

  • 4–5 bird’s-eye chillies
  • 4 baby garlic cloves, skin on
  • 4 snake beans, cut into 3 cm lengths
  • 1 tomato, sliced (or 5 cherry tomatoes, halved)
  • 1 tbsp lime juice
  • 2 tbsp dried shrimp
  • 1 tbsp liquid palm sugar
  • 2 tbsp fish sauce
  • 200 g shredded green papaya
  • 1 tbsp roasted peanuts

Using a large wooden mortar and pestle, pound the chilli. Add the garlic and pound. Add the snake beans and bruise slightly. Add the tomatoes and pound. Add the lime juice and dried shrimp. Continue pounding, gradually adding the palm sugar and fish sauce. Add the papaya. Continue gently pounding while mixing with a spoon for 1 minute.

Transfer to a serving plate. Garnish with crushed peanuts to serve.

Fried Rice…or Noodles….or Rice Sticks

Have the rice boiled the day before, and leave in fridge before use.

Slice onions finely and fry in oil with cloves, ginger and chopped garlic. Add sliced carrot, beans, corn and boiled peas..fry…

Add cooked rice and stir all together…season to taste.

Decorate with strips of omelet and handfuls of fresh herbs. I also sprinkle with chopped nuts and raisins and serve in bowls

fried rice 009

http://theasiangrandmotherscookbook.com/2011/10/07/fried-rice-recipe/

5 secrets anyone can pick up and you’ll soon be on your way to making fabulous fried rice.

  1. Use cold, leftover cooked rice. Left in the fridge overnight, the rice grains will firm up, making it easier to separate and decreasing the chances of your fried rice turning out mushy. If you can’t wait, air freshly-cooked rice to remove moisture and refrigerate the rice for a few hours before cooking.
  2. Use medium to long grain rice, not short grain sweet/sushi rice or glutinous rice. Medium grain jasmine rice is my choice for fluffy, sturdy grains that don’t clump or fall apart when fried. Short grain rice tends to be softer and to stick together.
  3. A blazing hot wok (a wok is ideal but a large pan, skillet, or Dutch oven will do) and an adequate amount of oil will ensure your ingredients don’t stick to the surface. That’s how restaurants achieve the smoky, “burnt” flavor in their stir-fried dishes. Your home stove probably doesn’t have the same BTU strength (unless you have a commercial Viking or Wolf range *JEALOUS*) but just remember to preheat your wok before adding ingredients.
  4. Use the biggest pan available in your kitchen and don’t crowd it with ingredients. Don’t try to cook for your spouse, son, twin daughters, and grandma and grandpa too. You’ll have rice and peas flying everywhere! Ideally, you should cook 1 to 2 servings at a time. My recipe below makes enough for 3 moderate appetites. When you have too many ingredients, the wok doesn’t get hot enough and your ingredients will get soggy causing the rice to clump together. If you prefer, cook each ingredient individually (raw vegetables or meat, egg) and remove to separate plates. Return all the ingredients to the pan at the end for the final mixing and seasoning.
  5. Don’t overdo the saucy seasonings like soy sauce or oyster sauce. I add just a few tablespoons of my chosen sauce for flavor and then add salt for saltiness and savor. Too much sauce will make your rice mushy.

Indonesian Fried Rice..Nasi Goreng

Indonesian Fried Rice (Nasi Goreng). Photo by Chef #1802609910
Boil rice in plenty of salted water until cooked.
2
Rinse, drain and spread the rice to cool.
3
Do this at least two hours ahead, or preferably, leave overnight in the fridge.
4
Combine eggs with sesame oil and salt, and put aside (see below).
5
Heat wok or large frying pan over heat until hot.
6
Add oil, and wait until it is very hot and slightly smoking.
7
Add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
8
Then add chicken and shrimp and stir-fry for a further 2 minutes.
9
Add rice and continue to stir-fry for 3 minutes.
10
Now add the chilli bean sauce or sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
11
Finally, add egg mixture and continue to stir-fry for another minute.
12
Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips.
13
These can then be used as garnish on the finished dish.
14
Turn onto large serving platter and garnish with the spring onion and fresh cilantro, and serve hot.Read more: <a href=”http://www.food.com/recipe/indonesian-fried-rice-nasi-goreng-61614?oc=linkback”>http://www.food.com/recipeNasi Goreng

http://southeastasianfood.about.com/od/riceandnoodledishe1/r/IndonFriedRice.htm

  • 4 cups cooked rice
  • 1 thinly sliced medium onion
  • 1 clove garlic, crushed
  • 2 medium eggs
  • 1 tsp shrimp paste or belachan
  • 1 tsp chili powder
  • 1 Tbsp light soy sauce
  • 3 Tbsps oil
  • Salt to taste
  • Cucumber, tomato and cilantro for garnishing
  • Prawn crackers (optional)

Preparation:

 

  1. Cooked rice – Day old rice is ideal for fried rice as it is drier, which prevents it from sticking to the bottom of the saucepan or the wok. The rice cannot be cooked with too much water which makes it too gooey. It needs to be cooked al-dente, with a small degree of plus and minus in the texture for personal preferences.
  2. Chili paste – Use only pure chili powder. Add 1 tsp of water and mix together. Let it stand for about half an hour. li]Heat up 1 Tbsp of oil on low heat in a wok. Add the shrimp paste, and cook until it is brown and fragrant.
  3. Add another Tbsp of oil and add the garlic and onions. Fry until golden brown, and the fragrance of the garlic and onions are released.
  4. Add the chili paste followed by the rice. Fry on high heat.
  5. Fry until all the ingredients are evenly distributed. Stir constantly so that none of the ingredients stick to the wok.
  6. Add the soy sauce and stir until the soy sauce is evenly distributed.
  7. Add 2 Tbsp of water if you feel the rice is too grainy and hard. The rice should be nice and fluffy.
  8. Separately, using a tablespoon of oil in a frying pan, fry the eggs sunny side up.
  9. Serve the rice with a few slices of cucumbers and tomatoes. Garnish with some cilantro, and an egg for each serving.

/indonesian-fried-rice-nasi-goreng-61614?oc=linkback</a>

Bibimbap..Korean food

bibimbap3

http://listverse.com/2011/04/23/top-10-korean-foods-you-have-to-try/

If you try only one recipe from this list – let it be bibimbap. In Korean, “bibim” means “mixed” and “bap” means rice. All of the ingredients except the meat (which is optional) are prepared in advance so you can add them at room temperature to the top of hot steamed rice. You then quickly fry and add the meat and a sunny-side up egg to the top. Bibimbap is usually served with a spicy sauce made from gochujang (Korean hot pepper paste) which you can add to your liking – allowing you to control how hot it is. You then use your spoon (Korean food is always served with metal chopsticks and a spoon) to “bibim” it all until it is completely mixed together. The trick then is to see how much you can fit in your mouth in one go! Well, not really, but it tastes so good that that is invariably what happens at my house. This really is a taste sensation and it really is impossible not to fall in love at first bite.

 

As you can see below…there are many variations to this dish. Its a selection of fresh or cooked vegetable with a raw egg and crushed chili..optional. The Koreans serve it over noodles, but you can also use rice…They mix well before eating, but you can also eat it as you wish. Its delicious and so healthy..I always had this dish when I went to a restaurant for lunch….

1korea bibinbap Dolsot_bibimbap

Bibimbap…Korean

Selection of fresh and lightly cooked vegetable served on rice with crushed chilli and a raw egg.
Blog… https://recipesforyou2013.wordpress.com

Recipe:
Arrange everything on a platter.

  1. Cook rice. You can use a rice cooker or a stainless pot.
  2. Next, you need to prepare a large platter to put all your ingredients on. Rinse your  bean sprouts 3 times and put them in a pot with a cup of water. Add 1 ts of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt.
    Put it on the platter.
  3. Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter
  4. Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter.
  5. You can buy soaked and cooked “kosari” at a Korean grocery store. Prepare about 2 or 3 cups of kosari for this 4 servings of bibimbap. Cut it into pieces 5-7 cm long and sauté in a heated pan with 1 ts of vegetable oil. Stir and add 1 tbs of soy sauce, 1/2 tbs of sugar, and cook them for 1-2 minutes. Add sesame oil. Put it on the platter.
  6. Slice shitake mushrooms thinly and sauté with 1 ts of vegetable oil. Add 2 ts of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes. Add some sesame oil, and put it on the platter.
  7. On a heated pan, put some oil and 200 grams of ground beef and stir it. Add 4 cloves of minced garlic, 1 tbs of soy sauce, 1/2  tbs of sugar, a little grounded black pepper, and sesame oil.
    Put it on the platter
    .
  8. Cut a carrot into strips, sauté it for 30 seconds and put it on the platter.
  9. prepare eggs with sunny side up.
  10. Put your rice In a big bowl, and attractively display all your vegetables and meat t. Place the sunny side up egg on the center.
  11. Serve it with sesame oil and hot pepper paste.
  12. Lastly, mix it up and eat!

http://www.maangchi.com/recipe/bibimbap

IMG_3452       Cooked at the Budget Cooking Class at Russell island held every Monday

IMG_3457 IMG_3458

Kujolpan…Korean pancakes

Kujolpan

Kujolpan is a Korean court delicacy, which is prepared by putting nine kinds of colorful food in a wooden bowl divided into nine sections. (Small plates can be used instead of a bowl serving Kujolpan.)

You eat ingredients wrapping them in a peace of pancake and dipping it in sauce.

Kujolpan restaurants are found in different parts of Korea. Korean people serve it on happy occasions. Let’s try!

 http://www1.korea-np.co.jp/pk/064th_issue/98100702.htm

Recipe

(1)

3 cups — wheat flour

2 — yolk of eggs

1/2 — salt

3 cups — water

Pumpkin curry….Kaddu Ki Subz

http://indianfood.about.com/od/vegetarianrecipes/r/kadoosubji.htm?nl=1

Ingredients:

  • 500 gms pumpkin.. seeds removed, cut into 1″ cubes (keep or remove skin as you prefer)
  • 2 large onions sliced thinly
  • 3 tbsps finely chopped garlic
  • 3 dry red chillies
  • 1/2 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp raw mango powder
  • 1/2 tsp sugar
  • 2 tbsps vegetable/ canola/ sunflower cooking oil
  • Salt to taste

Preparation:

  • Heat the oil in a flat pan and add the cumin and fenugreek seeds and fry till spluttering stops.
  • Add the dry red chillies and fry for half a minute.
  • Add the garlic and onions and fry till onion is soft.
  • Add the powdered spices and mix well. Cook for 2-3 minutes.
  • Add the pumpkin, sugar and season with salt. Mix well.
  • Cook till pumpkin is soft. Sprinkle with a little water only if needed.
  • Serve with hot Chapatis (Indian flatbread).

Spicy Ayurvedic Waffles with Indian Chard

Spicy Ayurvedic Waffles with Indian Chard

http://www.myyogaonline.com/healthy-living/healthy-recipes/spicy-ayurvedic-waffles-with-indian-chard?utm_source=MYO+Mar+29+2014+NL&utm_campaign=ALL&utm_medium=email

Indian Chard Ingredients:

600 g Swiss or Rainbow Chard

1 TBSP Ghee

2 tsp Garam Masala

1 Green Chilli

1 Slice Fresh Ginger

1/2 tsp Turmeric

1 tsp Curry powder

2 Medium size Tomatoes

Pepper and Salt to taste

Directions:

1. Wash and chop the chard.

2. Heat the ghee in a pot on medium heat and roast the garam masala for a few seconds, being careful not to burn it.

3. Add the chopped onions and let them brown slightly. Then add the chilli, ginger, turmeric and curry powder.

4. Chop the tomatoes into big chunks and add them to the spices. Once the tomatoes start to sweat, add the chard, stir well, add a little bit of water and cook on low to medium heat for about 20 minutes.

Once done serve hot and add salt, pepper, and ground coriander to taste.

This chard tastes great with the Spicy Waffles, but it also makes a nice side-dish to go with casseroles, most grains dishes and curries, and even chicken or fish.

Spicy Waffle Ingredients:

2 cups Barley Flour

1 cup Whole-wheat Flour

1 cup Mung-Dal, ground

1/2 cup Chickpea Flour

1 1/2 cups Warm Water

1 cup Mineral Water

6 TBSP Yoghurt

2 tsp Ghee

2 TBSP Parsley, fresh

1 TBSP Fennel Seed

1 TBSP Coriander Seed

1 tsp Rosemary

2 tsp Ajwan

2 tsp Cumin

1/2 tsp Ground Fennugreek Seed

1 tsp Turmeric

1 tsp Asafoetida (Hing)

1 pinch Raw Sugar, Salt to taste

Directions:

1. Mix all the ingredients in a bowl and let the batter sit for 15 minutes.

Online Free cooking Classes …learn, share your recipes, and discuss food

http://www.wiziq.com/online-class/1797144-cooking-class-today

You can attend online cooking classes where you can discuss and cook the selected topic….first lesson will be about Rice cooking….Boiling, steaming, flavoring, fried rice, and different types of rice.

You can share your own recipes, hints and experiences and be a part of the class.

You will need a microphone to speak, a web cam to show your face and presence and audio to listen…

If you wish to see a different time…please ask

You can also offer suggestions on the topics and recipes you would like to see..

filling

 http://youtu.be/gx9h65E433M

 

http://youtu.be/VOBihHeZuXE