Mexican-Breaded chicken with Avocado

Mexican-Breaded chicken with Avocado

Ingredients:
3 tablespoons cornmeal
1 tablespoon cornstarch
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1 egg
1 tablespoon water
2 skinless, boneless chicken breast halves
4 teaspoons vegetable oil
1/2 cup shredded Monterey Jack cheese
6 slices avocado
1/4 cup sour cream
2 tablespoons sliced green

How to cook:
In a large resealable plastic bag, combine the cornmeal, cornstarch, garlic salt and cumin. in a shallow bowl, beat the egg and water. Flatten chicken to 1/4-in. thickness; dip into egg mixture, then place in the bag and shake to coat. In a large skillet, heat oil. Cook chicken for 4 minutes on each side. Top with cheese and avocado; cover and cook until chicken juices run clear and cheese is melted. Garnish with sour cream and onion.

Mexican-Cumin-Rubbed Chicken with Avocado Salsa

Mexican-Cumin-Rubbed Chicken with Avocado Salsa

Ingredients:
1 teaspoon salt, divided
1/2 teaspoon cumin
1/4 teaspoon ground red pepper
1 tablespoon olive oil
4 (4 ounce) boneless skinless chicken breast halves
1 fully ripened Avocado from Mexico, halved, pitted, peeled and cubed
1 cup chopped tomato
1/2 cup diced cucumber
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
2 tablespoons lime juice

How to cook:
In small bowl, combine 1/2 teaspoon of the salt, the cumin and pepper; rub on chicken. In large non stick skillet, heat oil over medium heat. Add chicken; cook, turning occasionally, until no longer pink in the center, about 10 minutes. Meanwhile, in medium bowl, combine Avocado, tomato, cucumber, onion, cilantro and remaining 1/2 teaspoon salt. Serve over cumin rubbed chicken with whole grain couscous or rice, if desired.

Mexican-Tortas: The Big Nutrition Sandwiches.

Image via Wikipedia

Mexican-Tortas: The Big Nutrition Sandwiches.

Ingredients:

• 4 (3 ounce) thin-cut beef round steaks
• 4 Mexican-style sandwich rolls (bolillos)
• 1/4 cup sour cream, divided
• 1 (15 ounce) can pinto beans - drained, rinsed, and mashed - divided
• 2 avocados - peeled, pitted and sliced
• 2 large tomatoes, sliced
• 2 pickled jalapeno peppers, sliced into quarters lengthwise
• 2 cups shredded romaine lettuce, divided
• 1 cup chopped fresh cilantro, divided
• 1 cup crumbled queso fresco (Mexican fresh cheese), divided
• 1 lime, quartered

How to cook:

1. Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness. Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich.
   
2. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese.
   
3. Squeeze a lime wedge over each sandwich, close, and serve.
   

Servings:4

reBlog from foodrecipesworld.tumblr.com: Food Recipes of the World : Mexican-Tortas: The Big Nutrition Sandwiches.

I found this fascinating quote today:

1. Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness.


2. Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.

foodrecipesworld.tumblr.com, Food Recipes of the World : Mexican-Tortas: The Big Nutrition Sandwiches., Jul 2009

You should read the whole article.

reBlog from foodrecipesworld.blogspot.com: Food Recipes Of The World

I found this fascinating quote today:

Gyoza is originally a Chinese dish, which has become very popular across Japan. This recipe shows how to make the gyoza dough and the gyoza filling. The time consuming and difficult part of making of the dough can be skipped by buying pre-made dough pieces, which are available at some Japanese and Chinese grocery stores.foodrecipesworld.blogspot.com, Food Recipes Of The World

You should read the whole article.

Japanese-Ochazuke with Salmon Flakes

Image by dcflamenco via Flickr

Japanese-Ochazuke with Salmon Flakes

Ochazuke is a dish in which hot tea is poured over cooked white rice topped with a few simple ingredients. It is a deceptively simple yet extremely tasty dish beloved by all Japanese. Ochazuke can be enjoyed as a light meal or snack at any time of day, and it is extremely easy to prepare. All you need to do is put some simple ingredients on a bowl of hot white rice and pour a cup of tea over it.

Of course, the flavor of the dish will improve if you are particular about the rice, the type of tea, and the topping. Favorite Japanese toppings are pickled plums (umeboshi), dried sea laver (nori), grilled salmon, soy-simmered fish and seaweed, tempura, broiled eel, and so on. Alternatives from Western cuisine are grilled chicken, grilled salmon, pickled cucumber, smoked salmon, and oysters marinated in oil.

Various seasonings can be added for flavor, such as sesame seeds, Japanese horseradish (wasabi), or freshly grated ginger. Ochazuke is normally served in a bowl large enough to hold the rice and a generous amount of tea. Individual salad bowls, large breakfast cups, or cereal bowls are good substitutes.

Ingredients:

• 1/2 salmon steak
• salt to taste
• 1 1/2 cups hot water
• 1 1/2 tsp sencha, bancha, or hojicha [green tea]
• 1 bowl warm cooked rice
• 2-3 trefoil (mitsuba), cut into 1 1/2-inch (4-cm) lengths
• 1 tbsp croutons or any crunchy cereal
• Japanese horseradish (wasabi), optional

How to:

1. Season the salmon with salt and leave for 10 minutes. Broil or grill 5-6 minutes, until slightly brown. Remove the skin and bones, if any, and break up the flesh into flakes.

2. Make the tea broth by adding hot water to the tea leaves.

3. Place the rice in a large bowl and sprinkle salmon flakes over the rice. Add the trefoil, croutons, and, if you wish, a dab of horseradish.

4. Pour as much hot tea as you want onto the rice and eat immediately.

Note: Ochazuke tastes even better when accompanied by good-quality Japanese salted pickled vegetables or any Western-style pickles. Cold ochazuke is recommended for summer. For this, use iced sencha, mizudashi-sencha, or any type of green tea that has been cooled down.

Servings: 1

Japanese-Gyoza-Japanese Style Dumplings.

Image via Wikipedia

Japanese-Gyoza-Japanese Style Dumplings.

Gyoza is originally a Chinese dish, which has become very popular across Japan. This recipe shows how to make the gyoza dough and the gyoza filling. The time consuming and difficult part of making of the dough can be skipped by buying pre-made dough pieces, which are available at some Japanese and Chinese grocery stores.

---

Ingredients: (for 30 Gyoza)

Dough:

• 170 mL water
• 200 g strong flour

Filling:

• 200 g ground pork
• Cabbage
• Nira*: can be substituted by leek or green onion
• Leek or Green onion
• Garlic
• Ginger
• Sake*
• Soya sauce, salt, and pepper
• Sesame oil

Dipping Sauce:

• Soya sauce
• Vinegar

• 
  

* This ingredient may not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.

---

Preparation:

Dough:

1. Mix the water and the flour to a dough that should not be sticky but as soft as an ear lobe.

2. Put a wet towel over the dough, and let it stand for several minutes.

3. Separate the dough in 30 pieces, and form each of them to very thin discs with a diameter of about 10 cm. The middle of each disc should be a little bit thicker than the edge.

Filling:

4. Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic in very small pieces. The amount of these ingredients should equal the amount of meat. Do it as you like.
5. Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces.

6. Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix it all very well.

Making and frying the Gyoza:

7. Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces.

8. Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around.

9. Close the gyoza. While closing it, fold the edge about 6 times as shown on the image.

10. Put the gyoza on the table as shown in the image.

11. Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their hight.
12. Keep the high heat and wait until all the water has vaporized. Then remove the gyoza from the heat.
13. Dipping sauce: Mix the same amounts of soya sauce and vinegar together.

---

Serving and eating: Eat gyoza pieces after dipping them in the dipping sauce.

General information: In China dumplins are usually eaten either steamed, fried or in a soup. Japanese gyoza, however, are usually fried. There are many kinds of fillings used, e.g. with different seafood instead of the meat, other vegetable, etc.

Thai-Stir Fry Fish and Pickled Mustard (Pla Pad Phak Gaad Dong)

Image by avlxyz via Flickr

Thai-Stir Fry Fish and Pickled Mustard (Pla Pad Phak Gaad Dong)

Ingredients:
500g. sliced fish meat from any kind of fish, fatty fish (thick and big pieces)
300g. cut pickled mustard
2 tbsp. crushed black pepper
3 tbsp. sliced sweet pepper (red color)
1 handful scallion (cut 1 inch)
1 cup vegetable oil
1 tbsp. fish sauce
1 tbsp. soy sauce
2 tbsp. oyster sauce
1/2 tsp. salt
1 tbsp. minced garlic

How to cook:
1. Heat the pan and add 1 cup of vegetable oil in it. Wait until it’s hot.
2. While you are waiting for the oil to get hot, mix salt and fish in a big bowl.
3. Now fry the fish in hot vegetable oil for 5-8 minutes. Don’t stir because the fish will break into small pieces. Just flip it over when the other side is done.
4. Remove from the pan when the fish get yellow or brown. Leave the oil drain.
5. Next, in a different pan, add 1 tbsp. vegetable oil. When it’s hot, add minced garlic.
6. Fry the garlic until it has aromatic smell.
7. After that, add pickled mustard, 2 tablespoon full of black pepper, sweet pepper, scallion, fish sauce, soy sauce, oyster sauce. Mix well and add some small amount of water, then add fried fish lastly.
8. Serve with jasmine rice, cucumber and green leave vegetable on a side.

Chinese-BBQ Pork Lo Mein

Image by stu_spivack via Flickr

Chinese-BBQ Pork Lo Mein

Ingredients:
2 tablespoon sesame oil
2 tablespoon vegetable oil
1 teaspoon ginger -- finely chopped
2 cup bok choy -- cut into 1/2" pie
1 1/2 cup bean sprout
8 ounce chinese bbq pork
1/2 cup chicken broth
2 tablespoon oyster sauce
1 tablespoon soy -- dark
1/2 teaspoon sugar
pepper -- dash

How to cook:
1. Cook noodles in plenty of boiling water, when al dente, drain and toss
with sesame oil, set aside.
2. Combine sauce ingredients, set aside.
3. Heat wok, add oil, Add ginger stir fry until fragrant (about 10 sec) add bok
choy, bean sprouts and pork, Stir fry 2 min
4. Add broth then when broth
is hot add noodles, cover and cook 2 min
5. Add sauce, stir well and serve

Variations, instead of pork, use left over cooked, roast beef, lamb,
shrimp or chicken, other fresh vegetables in season can be used in place
of the sprouts and bok choy

Servings:4

reBlog from foodrecipesworld.blogspot.com: Food Recipes Of The World

I found this fascinating quote today:

Ingredients: 1/2 teaspoon ground cinnamon 1/4 cup soy sauce1 green onion -- cut in half2 tablespoon dry red wine1 clove garlic -- crushed1 tablespoon brown sugar2 whole pork tenderloins1 tablespoon honey (about 12 oz each)2 teaspoon red food coloring -- optional trimmedfoodrecipesworld.blogspot.com, Food Recipes Of The World

You should read the whole article.

Chinese-Barbequed Pork Glazed With Soya Sauce

Image by foodistablog via Flickr

Chinese-Barbequed Pork Glazed With Soya Sauce

Ingredients:
1/2 teaspoon ground cinnamon
1/4 cup soy sauce
1 green onion -- cut in half
2 tablespoon dry red wine
1 clove garlic -- crushed
1 tablespoon brown sugar
2 whole pork tenderloins
1 tablespoon honey
(about 12 oz each)
2 teaspoon red food coloring -- optional
trimmed

How to cook:
Combine soy sauce; wine,sugar,honey, food coloring, cinnamon, onion and
garlic in large bowl. Add pork, turning tenderloins to coat completely.
Cover and refrigerate 1 hour or overnight, turning meat occasionally.
Drain pork, reserving marinade. Place tenderloins on wire rack over baking
pan. Bake in preheated 350F oven, turning and basting often with reserved
marinade, until cooked through, about 45 minutes. Remove pork from oven;
cool. Cut into diagonal slices. Makes about 8 appetizer size servings This
is very nice served with green onion curls. Glaze with soya sauce.

Servings: 4

Indian-Egg Paratha

Indian-Egg Paratha

Ingredients:
2 cups of Wheat Flour

4 Eggs
2 medium Onions (chopped)
1 Capsicum (Bell Pepper) (chopped)
1 Tomato (chopped)
A few strands of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
Salt (to taste)
2 tbsp. Cooking Oil
Clarified Butter (Ghee) or Butter (for preparing dough and frying parathas)

How to cook:
Heat oil in a frying pan until hot.
Add in the chopped onions and saute onions on medium heat until golden brown.
When onions turn golden brown and translucent, add in the tomato and capsicum and saute for a few minutes.
Add salt, red chilli powder, and eggs; Mix well. Saute well until eggs are well done.
Add the coriander/cilantro leaves; mix, take off heat and set aside.
Prepare the wheat dough by adding water to it.
Knead well into a soft dough.
Add 2 tbsp. clarified butter or butter to the dough and knead some more.
Make small balls out of the complete dough.
Roll each ball into a round roti.
Lay out one roti, cover it with the egg mixture and cover it with another roti. (so basically stuff egg mixture in between two rotis.)
Roll it a little and fry both sides well in clarified butter or butter.

Indian-Roti (Chapati) (Plain)

Indian-Roti (Chapati) (Plain)

Ingredients:

2 cups Wheat Flour (Gehun Ka Atta)
Water as per requirement

How to cook:
Knead soft dough with above ingredients.
Leave it for atleast 30 minutes.
Break off to a table tennis - ball sized (even smaller) bit of dough.
Roll with help of dry flour to a thin round.
Roll as thin as possible.
Heat tawa and place phulka on it.
When dry on one side, turn it.
When brown spots appear on second side, turn again.
Use a kitchen towel and lightly press the phulka, rotating at same time, it will puff.
Make as crisp as desired.

Indian-Besan Roti (Missi)

Indian-Besan Roti (Missi)

Ingredients:

2 cups Whole Wheat Flour (Atta)
2 cups Gram Flour (Besan)
Butter / ghee for serving

How to cook:
Mix the flours together and gradually add enough water to make pliable dough.
Divide it into ten portions and flatten them out using rolling pin.
Pre-heat the griddle and cook the rotis on each side.
Butter the besan roti generously and serve hot with lentils, vegetables or curries.

Thai-Stir Fried Shrimps With Acacia Leaves and Broccoli

Thai-Stir Fried Shrimps With Acacia Leaves and Broccoli.

Ingredients:
1 cup Acacia Leaves
1 cup big shrimps (peeled, de-veined and soft boiled)
2 tbsp. minced garlic
2 tbsp. minced chili peppers
2 tbsp. oyster sauce
1 tsp. sugar
1 tsp. fermented soybean
(you may add more if you like, just careful some bands are so salty)
1 tbsp. vegetable oil

How to cook:
1. Heat the pan, add vegetable oil and wait until it’s hot.
2. Add minced garlic and chili peppers. Stir fry until it has aromatic smell or until you sneeze.
3. Add Acacia Leaves, oyster sauce, fermented soybean, sugar and quick stir.
4. Next, add shrimps. Mix well and then turn off the fire.
5. Serve with jasmine rice.

Thai-Sour and Sweet Stir-Fried (Pad Prio Wan)

Image by Chandra Marsono via Flickr

Thai-Sour and Sweet Stir-Fried (Pad Prio Wan)

Ingredients:
5 tomatoes (cut 4 times each one)
10 big shrimps (peeled, de-veined, cleaned and cooked)
1/4 cup cut onion
1/4 cup cut sweet peppers (yellow, green and red)
1/4 cup sliced pineapple
10-12 partridge eggs (boiled and peeled)
1 tbsp. minced garlic
2 tbsp. oyster sauce
3 tbsp. ketchup (or as much as you like)
1 tbsp. fish sauce
1/2 tsp. sugar
1 tsp. Thai pepper powder
1 tbsp. olive oil

How to cook:
1. Heat the pan and add olive oil.
2. When the pan is hot, add minced garlic and fry until it has aromatic smell.
3. Put sweet peppers, tomatoes, onion and then stir for 2 minutes.
4. After that, add shrimps, pineapple, oyster sauce, fish sauce, sugar, ketchup and thai pepper powder.
5. Add water if the sauce gets too thick.
6. The taste should be sweet, sour and a salty.
7. If you like the partridge eggs, add it in the pan and mix well before you turn off the fire.
8. Serve with jasmine rice.

Thai-Spicy Chicken Soup with Herbs (Gang Pa Gai Baan)

Thai-Spicy Chicken Soup with Herbs (Gang Pa Gai Baan)

Ingredients:
500 g. Chicken meat stick with its bone (They call it domestic flows)
1/2 cup cut pumpkin
1/2 cup sliced galingale (long shape)
1/4 cup basil or sweet basil
2 groups young pepper corn
1 tbsp. sliced sweet pepper
1/4 cup Solanum torvum or Turkeyberry (Look on google if you don’t know it)
5 pieces kaffir lime leaves
1/2 cup cut wing bean
1/2 cup cut eggplant
3 tbsp. fish sauce
1 tsp. sugar

Paste:
15 whole guinea-peppers (or any kind you can find)
1/2 tsp. salt
1 tbsp. sliced lemongrass
1 tsp. minced galangal
1 tbsp. roughly cut galingale
3 tbsp. cut red onion
1 tsp. basil flower
1 tsp. shrimp pasteGround all of paste in gradients together

How to cook:
1. Add 3 cups of water or stock in the pot and turn on the fire. Use medium heat to boil it. Add paste and then wait until it is boiling.
2. Add chicken. I looked up on my dictionary it’s call this type of chicken domestic flows. The chicken meat is quite rough and more difficult to chew.
If you can’t find this type please don’t worry. Just add whatever you have, beef or pork will be fine.
3. Cook the meat for 10 minutes.
4. Add pumpkin and cook for 10 more minutes.
5. Now, add wing bean, eggplant, fish sauce, sugar, pepper corn, galingale, sweet pepper, and basil.
6. Keep adding fish sauce until it tastes perfect. I can’t tell you the right amount because you may like it more or less salty.
7. Serve with hot jasmine rice or rice noodle.

Thai-Stew Chicken with Preserved Lemon and Shitake Mushroom (Gai Toon Manao Dong Sai Hed Hom)

Image by avlxyz via Flickr

Thai-Stew Chicken with Preserved Lemon and Shitake Mushroom (Gai Toon Manao Dong Sai Hed Hom)

Ingredients:
Prepare:
500g. Chicken drumstick
1 preserved lemon
250g. shitake mushroom
100g. cut carrot
3 crushed coriander roots
2 tsp. salt
1 tbsp. soy sauce
6 pieces Chinese lily ( Chinese paper flower; day lily; lemon lily)
3 tbsp. cut coriander leaves
5 cloves garlic
1 tsp. finely crushed black pepper

How to cook:
1. Add 2 cups of water into the pot. Boil it in medium heat. When it’s boiling add chicken drumstick and cook for 10 minutes.
2. Add crushed coriander roots and black pepper. Usually scoop fat and bubbles, which float on the top, then throw it away.
3. Add salt, shitake mushroom, Chinese lily, carrot and preserved lemon. Keep the heat on very low volume.
4. Boil it for 30-50 minutes. Keep looking at the amount of water in the pot.
Add more if there is too low.
5. After 50 minutes of cooking, turn off the fire.

Thai-Grilled Chicken with Lemongrass (Gai Yang)

Image by Manuel W. via Flickr

Grilled Chicken with Lemongrass (Gai Yang)

Ingredients:
4 thigh chicken
7 lemongrasses (cut 1 inch)
3 tbsp. sugar
1/4 cup light soy sauce
1/4 cup soy sauce
3 tbsp. black pepper
1/3 cup garlic

How to cook:
1. Crush the lemongrass finely.
2. Then, with black pepper and garlic, we just need to crush it lightly.
3. Now, add soy sauce, light soy sauce, sugar and mix everything very well.
4. With your hand, take a chicken piece and give it a massage in a bowl of mixed ingredients above. Do the same thing with the rest.
5. Leave it in the refrigerator for 3 hours or one night if you are not in a hurry.
6. Grill it on a fire made from wood or use the oven with 180 C for 45 minutes.

Note from Vern: The flavor of lemongrass with the chicken is an amazing combination. You’ll like this recipe regardless if you like other Thai foods because it’s just like a flavored chicken recipe. Try it!

Indian-Aloo Paratha

Image via Wikipedia

Aloo Paratha - Indian Stuffed Potato Bread.

Ingredients:

3 big potatoes

3 cup wheat flour(small cups)

Green chillies

Corriander leaves

Turmeric powder

Salt to taste

Lime juice

How to cook
Boil potatoes and keep aside.
Heat oil in a pan add onions green chillies.
Saute for a while.
Add turmeric powder,salt stir again.
Now add the mashed potatoes.
Mix all these well.
Add the coriander leaves and lime juice.
Make a dough with wheat and a pinch of salt.
Knead well to a fine dough adding little oil.
Now make small balls, make a hole in the center, Stuff some potato mix into the hole.
Cover the hole.
Roll it out.
Heat the tawa, make the paratha.
Apply oil or ghee on either sides.
Serve hot with pickles.