Broccoli and Tuna Pasta

Healthy food Recipes Broccoli and Tuna Pasta -

Ingredients

* 1 x 185g can lemon pepper tuna
* 1/2 head broccoli
* 250g dried pasta



Instructions

• Bring a large pot of water to the boil. Carefully add pasta and a little bit of salt. Watch it doesn’t boil over. Turn the heat down a bit, but keep it boiling for 8-10 minutes.
• While pasta is cooking, cut broccoli into bite-sized pieces. After pasta has been cooking for 8 minutes, place broccoli in the same pot and let it cook for 3 minutes.
• Drain pasta and add tuna. Serve with a sprinkle of parmesan if you like.

Pasta Tips

The water, the pasta, and the pot are going to be hot when cooking. Steam will be coming out the top and the liquid may splash, so be extra-careful.

• Always use oven mitts when handling the pot.
• Don’t put your face near the pot to check on the progress.
• Don’t put your hand directly above the cooking pot.
• To drain and transfer pasta from pot to plate, use a pasta ladle (a big spoon with holes).
• Better yet, ask an adult for help.

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Soy Chicken With Cashews

Healthy food soy chicken with cashews recipes-

Ingredients
 
* 3 carrots, peeled, cut into batons
* 3 skinless, boneless chicken breasts
* 1 tablespoon olive oil
* 3 tablespoons liquid honey
* 2 tablespoons salt-reduced soy sauce
* 2 tablespoons cashew nuts, crushed

Instructions

•  Steam carrots, or cook in a large pot of boiling water until tender. Drain and set aside.
•  Cut chicken in strips. Heat oil in a non-stick pan and add chicken to brown.
•  Add honey and soy sauce, then stir in carrots. Cook for 2 minutes.
•  Sprinkle with cashews. Serve with rice, lightly steamed spinach, and garnish with fresh parsley.

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Thai Curry

Thai Curry Great Food Recipe-

Ingredients:

* 1 1/2 tablespoon red curry paste (I used Mae Ploy red curry paste)
* 6 oz. tiger prawns (or shrimps)
* 6 oz. big scallops
* 1 kaffir lime leave (cut into fine thin strips)
* 1 tablespoon oil
* 2 teaspoons palm sugar
* 1/4 teaspoon fish sauce
* 80 ml. coconut milk
* 1/4 cup water
* 1/2 onion (sliced) (optional)
* 5 bird’s eye chilies (optional)


Method:

• Heat up a small pot with cooking oil.
• Saute the red curry paste until aromatic.
• Add sliced onions and bird’s eye chilies.  (These are optional ingredients hence this step is optional if you don’t use them.)
• Add coconut milk, water, kaffir lime leaves, and bring the curry to boil.
• Add the scallops and prawns into the pot and boil for 1-2 minutes or until the prawns and scallop are cooked. (Make sure not to overcook them).
• Add fish sauce, palm sugar, and stir-continuously for 1o seconds or so, dish out and serve immediately with steamed jasmine rice.

Cook’s Notes:

• You can use equal portion of chicken to make chicken curry.
• You can also add some other seafood such as calamari and mussels to make seafood curry.
• You can combine both chicken and seafood, for example: this red curry recipe.
• You can also add some vegetables to the curry, for example: long beans, sliced zucchini, and/or carrots.
• You can make a vegetarian version using tofu.

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Pad Thai Steamy

Pad Thai Steamy Recipe-

Ingredients:

Pad Thai Sauce

4 tablespoons Pad Thai paste
2 teaspoons tamarind paste/concentrate
3 tablespoons fish sauce
3 teaspoons sugar
2/3 cup water
2-4 teaspoons Sriracha or 1-2 teaspoons chili powder



Other Ingredients:

8 oz packaged Pad Thai noodles
3 tablespoons cooking oil
2 eggs
1 lb. peeled and deveined raw shrimp
1 tablespoon minced garlic
A small bunch of chives (cut lengths)
1 cup bean sprouts
1 lime, cut into 8 wedges
1/2 cup coarsely chopped unsalted roasted peanuts
2 blocks fried tofu (cut into thin pieces)

Method:

Soak the rice noodles in hot water for about 15 minutes or until they soften. Drain and set aside.

Combine the ingredients for the Pad Thai sauce in a bowl.

Heat up a wok and add oil. When the oil is very hot, add the minced garlic and do a few quick stirs. Add shrimp into the wok and stir until half cooked and then add the fried tofu pieces, noodles and Pad Thai sauce into the wok and stir continuously. Push the noodles to one side and crack the eggs into the wok, break it up by stirring and wait for 10-15 seconds, and then stir in the noodles. Add bean sprouts and chives into the wok, stir for 1 minute, dish out, sprinkle some peanuts on top and serve with a wedge (or two wedges) of lime.

Cook’s Note:

The above recipe is adapted from the cookbook. If you wish to make Pad Thai sauce from scratch. My recipe is below.

Pad Thai Sauce from Scratch

Ingredients:

1/4 cup warm water + tamarind pulp the size of golf ball
1/4 cup fish sauce
4 tablespoons palm sugar
1 1/2 – 2 tablespoons paprika powder (if you like it hot, use 2 tablespoons)

Method:

Soak the tamarind pulp in warm water for 15 minutes to extract the juice. Squeeze the seeds and membrane of the tamarind pulp to get the juice. Filter the tamarind juice for use and discard the residue.

In a small sauce pan, heat up tamarind juice, fish sauce, palm sugar, and paprika powder. Lower the heat and let it simmer until the sauce thickens. Turn off the heat when it’s done.

The Pad Thai sauce is good for 8 oz. of noodles in the recipe.

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Sate Lilit Bali Island

Sate Lilit Bali Recipe -

Ingredients:

* 250 grams shrimp (cleaned and deveined)
* 250 grams mackerel or any firm white flesh fillet
* 50 grams desiccated coconut
* 6 pieces kaffir lime leaves (thinly sliced)
* 2 tablespoons palm sugar (gula jawa)
* Red capsicum (tiny cubes for sprinkles)
* Bamboo skewers or fresh lemongrass may be used


Processed Ingredients:

* 8 shallots
* 2 cloves garlic
* 2 cm galangal or blue ginger
* 2 cm kencur or lesser galangal
* 1 teaspoon coriander seeds
* 1 cm fresh turmeric
* Mince all ingredients until they turn into a smooth paste. DO NOT FRY

Method:

• Mix both fish & shrimp in food processor until smooth. Mix in desicated coconut. Add 3 tablespoons of thick coconut milk.
• Add processed ingredients, mix well. Add salt & sugar to taste.
• If the mixture is still too dry, you may add 1 egg white and a bit of olive oil.
• Shape the mixture on sate sticks/lemongrass stalk, flatten slightly.
• Charcoal grill sate until light brown and cooked through.

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Fish Ball Recipe

Fish Ball (Steamed Fish Balls with Bean Curd Sticks) Recipe -

Ingredients:

* 1/2 container fish paste (I used this)
* 2 cloves garlic (finely minced)
* 1/8 teaspoon sesame oil
* 3 dashes of white pepper powder
* 3 bean curd sticks
* A pinch of salt
* Some green peas (for garnishing)


 Method:

Soak the bean curd sticks in hot water to soften them. Cut them into 1 1/2 inch pieces. Heat up a small pot of water and add in some salt. Drop the bean curd sticks into the boiling water to cook them. Remove the bean curd sticks from the water and arrange them on small dim sum plates.

Defrost the frozen fish paste and add in minced garlic, sesame oil, and pepper. Blend well and form them into balls and place them on top of the beancurd sticks. Garnish with a green pea.

Steamed the dim sum fish balls for 5 minutes. Serve hot immediately with chili sauce.

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Coconut Milk Rice with Anchovies Sauce

Indonesian Coconut Milk Rice with Anchovies Sauce Recipes-

Ingredients:
Coconut Milk Steamed Rice

2 cups of rice
3 screwpine leaves (tie them into a knot as shown above)
Salt to taste
1 small can of coconut milk (5.6 oz size)
Some water

Tamarind Juice

1 cup of water
Tamarind pulp (size small ping pong ball)



Sambal Ikan Bilis (Dried anchovies sambal)

1/2 red onion
1 cup ikan bilis (dried anchovies)
1 clove garlic
4 shallots
10 dried chillies
1 teaspoon of belacan (prawn paste)
1/4 teaspoon of salt
1 tablespoon of sugar

Other ingredients

2 hard boiled eggs (cut into half)
3 small fish (sardines or smelt fish)
1 small cucumber (cut into slices and then quartered)

Method:

Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice.
Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.
Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.
Slice the red onion into rings.
Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
Heat some oil in a pan and fry the spice paste until fragrant.
Add in the onion rings.
Add in the ikan bilis and stir well.
Add tamarind juice, salt, and sugar.
Simmer on low heat until the gravy thickens. Set aside.
Clean the small fish, cut them into half and season with salt. Deep fry.
Cut the cucumber into slices and then quartered into four small pieces.
Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice.
Serve with fried fish, cucumber slices, and hard-boiled eggs.

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Birthday Cake

Birthday Cake Recipe -

INGREDIENTS For the cake

* 8 egg yolks
* 3/4 cup (150g) sugar
* 1 cup (130g) cocoa powder
* 1 tablespoon instant coffee powder
* 2 teaspoons baking powder
* pinch of bicarbonate of soda
* 1/2 cup walnuts, chopped
* 8 egg whites
* 1/4 cup (50g) sugar

INGREDIENTS For the vanilla and caramel cream

* 3 egg yolks
* 3 tablespoons sugar
* 3 tablespoons cornstarch
* 3 cups (750ml) warm milk
* 3 tablespoons (21g) plain powdered gelatine
* 500g dulce de leche (creamy caramel)
* 2 teaspoons vanilla essence
* 1 1/3 cups (335ml) cream, double

INGREDIENTS For the frosting

* 3 egg whites
* 3 tablespoons caster sugar

INGREDIENTS For the chocolate coating

* 200g couverture chocolate
* 2/3 cups (170ml) cream, double

INGREDIENTS For the chocolate decorations

* 150g white chocolate
* 150g dark chocolate

PREPARATIÓN

Cake
Beat egg yolks and ¾ cup sugar for about 15 minutes, until light and thick.
Sift together cocoa, instant coffee, baking powder and bicarbonate.

Fold in chopped walnuts.
Fold gently into egg mixture.
In another bowl, whisk egg whites and ¼ cup sugar until stiff.

Fold into mixture.
Pour the mixture into a 28cm round tin, greased on the sides and lined with nonstick baking paper at the base.

Bake in a cool oven for about 40 minutes or until cooked when tested with a skewer. Remove from the oven and cool over a wire rack.

Vanilla and caramel cream
Soak powdered gelatine in ½ cup of milk. Set aside for 10 minutes.
Place egg yolks, sugar and cornstarch inside a saucepan.
Stir in 3 cups of milk in a thin stream until well mixed.

Fold in soaked gelatine.
Cook over a medium heat, stirring constantly, until mixture thickens.
Remove from heat. Fold in dulce de leche (creamy caramel which can be obtained by cooking condensed milk until it is a rich caramel colour) and vanilla essence.

Cool completely outside the fridge, until gelatine is half set.
Whip cream until stiff and fold it into the caramel custard.
Beat egg whites and caster sugar until firm and fold gently into mixture.

Place cake in a 28cm round tin with a removable base.
Pour vanilla and caramel cream onto it and refrigerate overnight until well set.

Chocolate coating
Place cream inside a small saucepan and warm up over a low heat.
Stir in chopped chocolate, until completely melted.
Remove cake from fridge and tin and place it on a serving dish.

Pour coating over the cake in a thin stream, allowing it to spread over the cake without covering the sides completely.
Refrigerate again.

Chocolate decorations
Melt dark chocolate and white chocolate in two different double boilers.
Using small paper or nylon piping bags, pipe swirls, crisscrosses or web patterns of dark chocolate on nonstick baking paper sheets.

Repeat procedure with white chocolate.
Set aside and allow to set.
Remove chocolate decorations from paper sheets and top cake with them, arranging them as we desire.

Besides being delicious and looking spectacular, this birthday cake is cool and freshening, ideal for a spring or summer day.

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Japanese Ebi Chili

Japanese Food Ebi Chili Recipes -

Ingredients:

* 1 lb. raw shrimp, shelled and deveined
* For cleaning shrimp
* 1/3 tsp salt and 2 Tbsp katakuriko (potato starch)
* For preseasoning shrimp
* 1 Tbsp sake rice wine
* salt and pepper to season
* 1/2 egg white
* 1 Tbsp katakuriko
* 3 Tbsp vegetable oil
* 1 Tbsp finely chopped ginger
* 1 1/2 Tbsp finely chopped garlic
* 2 tsp hot bean paste (tobanjan)
* 2 Tbsp ketchup
* 3/4 cup chicken soup
* 1 Tbsp sake rice wine
* 1 Tbsp sugar
* 1 tsp soy sauce
* 3/4 cup finely chopped negi, or leek, or green onion
* 1 Tbsp kakakuriko starch and 1 Tbsp water

Preparation:

Put shrimp in a bowl and mix 1/3 tsp of salt and 2 Tbsp of katakuriko (potato starch) to clean the shrimp. Rinse shrimp in water and drain. Dry with paper towels. Place the shrimp in a bowl. Season with salt and pepper. Add sake and egg white and mix well. Cover the shrimp with katakuriko starch. Heat a large skillet or a wok and add 2 Tbsp of oil. When the oil is hot, stir-fry shrimp on high heat until it changes color. Remove the shrimp out of the skillet and set aside. Heat 1 Tbsp of oil in the skillet and stir-fry ginger, garlic, and hot bean paste on low heat until the oil becomes red. Add chicken soup, sake, sugar, ketchup, and soy sauce. Bring to a boil on high heat. Put shrimp in the soup, and simmer for about 30 seconds and add chopped negi. Pour in the mixture of water and katakuriko starch and stir quickly. Stop the heat.

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Japanese Meatballs in Sweet Soy Sauce (Niku Dango)

Japanese Meatballs in Sweet Soy Sauce (Niku Dango) Recipe -

Ingredients :

For meatballs

* 8 ounces ground pork
* 2 ounces lettuce, finely chopped
* 3 ounces carrots, finely grated
* 1 tablespoon sake
* 1 pinch salt
* 1/2 beaten egg
* 1 tablespoon cronflour
* 1 teaspoon sesame oil (optional)


For the sauce

* 4 tablespoons water
* 1 tablespoon sake
* 1 tablespoon mirin
* 1 tablespoon caster sugar
* 1 tablespoon light soy souce
* 2 tablespoons corn flour

Directions :

• Mix together all the ingredients for the meatballs in a bowl. Knead the mixture until the ingredients are well combined. The beaten egg should give a stickiness to the rest of the mixture, holding it together.
• Take a small amount of the mixture -slightly less than a tablespoon) in your hand and mould it into a ball. Continue until the meatball mixture is used up.
• Fill a pan about one-third full of cooking oil. Heat oil to 350ºF and deep fry the meatballs until brown, about 5 minute (Turn meatballs halfway to ensure they are browned evenly.).
• Remove meatballs to plate lined with absorbent paper, to drain off excess oil.
• Combine all the ingredients for the sauce in a pan. Mix them together over a low heat, stirring until the sauce has thickened.
• Add the meatballs to the pan and roll them around in the pan until they are all covered with the sauce.
• Pour the meatballs with sauce onto a serving plate and serve!

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Indonesian Spicy Beef Curry

Indonesian Spicy Beef Curry (Rendang) Recipes

Ingredients

* 2 lb of beef,
* 20 pieces of shallots,
* 10 pieces of garlic,
* 150 gr red chili pepper,
* 50 gr ginger,
* 10 pieces of clove leaves,
* 60 gr kunyit,
* 300 gr candle nut,
* 8 cups of thick coconut milk,
* 8 cups of thin coconut milk.

Directions

* Cut beef into several-bite sized pieces, and boil until half done
* Skin shallots, garlic, and mix with chili,
* Brown this spice mix for a few minutes
* Boil beef and this spice mix in the thin coconut milk
* Put in daun
* Boil until dry
* Add thick coconut milk, boil until coconut milk dries while mixing it occassionally

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Citrus and Pomegranate Salad With Chilli Recipes

Levi's colourful starter with a zingy chilli-honey dressing is a light and refreshing start to a meal

Ingredients

For the chilli-honeydressing
* 5 tsp white wine vinegar
* 4 tsp clear honey
* salt and freshly ground black pepper
* 5 tbsp extra virgin olive oil
* 1 small red chilli, cut in half, seeds removed, finely chopped

For the salad
* 4 small oranges, peeled, pith removed, segmented
* 2 ruby grapefruit, peeled, pith removed, segmented
* 1 plain grapefruit, peeled, pith removed, segmented
* 1 small red onion, peeled, very finely sliced
* bunch fresh mint leaves, torn
* 1 pomegranate, seeds only, to serve

Method

• For the chilli-honey dressing, mix together the vinegar and honey, in a shallow serving bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Gradually whisk in the oil using a fork then add the chilli and whisk again. Add more vinegar or oil, to taste.
• For the salad, arrange the segmented fruit into a broad shallow bowl.
• Sprinkle over the onion and mint, then pour over the chilli-honey dressing and mix well until it coats the salad.
• Just before serving, sprinkle the pomegranate seeds over the salad

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Apple Cake Desserts

Ingredients:

• 4 Apples (peeled, cored and sliced)
• 1 tbsp Baking Powder
•  2 cups White Sugar
• 4 Eggs
• 2 tsp Cinnamon (ground)
• 3 cups All-Purpose Flour
• 5 tbsp White Sugar
• 5 tbsp Brown Sugar
• 1 cup Vegetable Oil

How to make Apple Cake:

• Mix flour and baking powder in a large bowl.
• Take a different bowl and put vegetable oil, sugar (2 cups) and eggs into it. Beat the mixture well.
• Now, blend the egg mixture and flour mixture until smooth.
• Take a small bowl and mix brown sugar, white sugar and cinnamon in it.
• Pour half of the oil-egg batter into a pan. Add 2 apples followed by half of the cinnamon-sugar mixture to the pan.
• Repeat the last step.
• Bake the mixture in a preheated oven for about 50-70 minutes.
• Let the cake cool. Invert the pan over a plate. •Apple Cake is ready to serve.

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Hazelnut Cake With Chocolate Chips

Hazelnut Cake With Chocolate Chips Recipes

INGREDIENTS

* 100g butter, at room temperature
* 3/4 cup (150g) sugar
* 3 eggs
* 2 cups (240g) flour
* 3 teaspoons baking powder
* 100g hazelnuts, chopped
* 100g chocolate chips
* 3 drops almond essence

PREPARATION

Beat butter and sugar with a wooden spoon until creamy.
Fold in slightly beaten eggs.

Stir in almond essence.
Sift together flour and baking powder and mix with chopped hazelnuts.
Fold into the butter mixture until well blended.

Fold in chocolate chips.
Pour batter into a well greased and floured 20x25cm rectangular tin and bake in a moderate oven until tested with a skewer.

Cool for some minutes before turning out.

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