Hungry For More!

Servings

4 (Metric)

Ingredients

• 100 g chicken breast, minced
• 150 g canned white asparagus, strained and sliced
• 2 cloves garlic
• 750 ml chicken broth
• 1 tablespoon vegetable oil
• 1 tablespoon starch, dissolved with a bit water
• 2 tablespoons scallion, sliced (optional)
• 1 egg, beat until frothy
• salt and pepper to taste

Directions

1. In a medium pot, sautee garlic until fragrant. 
2. Add minced chicken and stir until stiff.
3. Add chicken broth, bring to a boil.
4. Turn to low heat, then put in the egg while stirring it a bit fast until the egg is smooth and fibrous.
5. Pour dissolved starch, stir until condensed.
6. Serve warm and sprinkle scallion if desired.

(Source: detikfood.com)

Servings

10 (US)

Ingredients

• 3 cups vegetable oil
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 12 squid, cleaned and sliced into rings
• 1 lemon - cut into wedges, for garnish

Directions

1. Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C).
2. In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture.
3. Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges of lemon.

(Source: allrecipes.com)

Difficulty: Easy

Time Required: 35 minutes

Here’s How:

1. Fill a pot with one quart (1 liter) of water per serving of pasta (1/4 pound, 100 g) you plan to make, and set it to boil.
2. When the water comes to a boil, add 1 tablespoon of coarse salt (a little less if it’s fine-grained) per quart of water. In terms of saltiness, it should resemble sea water.
3. Check the pasta package for pasta cooking time. No time? See below.
4. When the water comes back to a rolling boil, add the pasta and give it a good stir to separate the pieces.
5. Stir occasionally to keep the pasta pieces from sticking to each other or the pot.
6. A minute before the pasta cooking time is up, fish out a piece of pasta and check for doneness.
7. Fresh pasta, especially egg pasta (fettuccine, tagliatelle, lasagna) cooks quickly, 3-5 minutes.
8. Thin dry durum wheat (no egg) pasta (spaghettini, shells, rotini) cooks in 6-9 minutes.
9. Thick-walled durum wheat (no egg) pasta (penne, ziti, spaghetti, tortiglioni, etc.) cooks in 12-15 minutes.
10. You want an al dente, or chewy texture — not flab. Taste, or break open a piece of pasta to test for doneness.
11. If you see a thin white line or white dot(s) in the middle of the broken piece, it’s not done yet.
12. Test again, and as soon as the broken piece is a uniform translucent yellow, drain the pasta.
13. Sauce the pasta per the recipe and serve it.

Tips:

1. To better wed the pasta to the sauce, put the sauce in a broad skillet and heat it while the pasta cooks.
2. Drain the pasta when it’s just shy of done and stir it into the skillet before the colander stops dripping completely.
3. Toss the pasta and sauce over high heat for a minute or two, until The pasta is done. This technique is called pasta strascicata, and will work especially well with creamy meat or vegetable sauces, sugo alla bolognese, and marinara sauce. Do not use it with sauces that are raw, for example pesto, or oil based, for example aglio e olio.

What You Need:

• Pasta, a scant 1/4 pound (100 g) per person
• 1 quart (liter) boiling water per serving
• Salt for salting the water
• The Sauce of Choice

(Source: italianfood.about.com)

Servings

125 g

Ingredients

• 200 g ebi (dried shrimp)
• a pot of boiling water

Directions

1. In a medium saucepan, combine ebi and water over medium heat, bring to a boil. Set aside and strain until there’s no water left.
2. Roast in low heat until the shrimp dried out. Let it cool and then mash or grind with blender until smooth.

Servings

550 ml

Ingredients

• 350 g brown sugar
• 650 ml water
• 3 tablespoons tamarind
• 2 tablespoons grated radish

Grind : 

• 7 cloves shallot, do not peel
• 15 cayenne pepper
• 3 tablespoons ebi (dried shrimp)
• 1 tablespoon tongcai

Directions

1. In a pot, boil brown sugar, water, and tamarind. Set aside and strain. Boil again with low heat.
2. Add the grounded ingredients, and boil until fragrant. Then add grated radish. Reboil, then set aside and let it cool. 

Servings

1,500 g

Ingredients

• 75 g wheat flour
• 450 ml water
• 3 cloves garlic, grind
• 4 tablespoons oil
• 2 tablespoons salt
• 1 teaspoon granulated sugar
• 1 kg starch
• 1 kg Spanish mackerel fish meat (only the white part)

Directions

1. Starter Dough : In a pot, mix flour, water, salt, garlic, and sugar well. Heated over medium heat, stir until thick. Set aside and add oil. Stir and let it cool.
2. In a large bowl, combine fish meat with 500 ml starter dough. Add starch sufficiently.
3. Lightly beat the dough evenly. If it’s still too mushy, add starch again. But if it’s too tense, add another starter dough.
4. If the dough is soft enough to be formed, cover with plastic wrap so it won’t dry.

Servings

12 (US)

Ingredients

• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

(Source: allrecipes.com)

Servings

30 (Metric)

Ingredients

Crusts :

• 3 sheets ready-to-use puff pastry
• 3 white eggs
• 150 g castor sugar

Cream

• 500 g cream cheese
• 125 ml plain yogurt
• 4 tablespoons granulated sugar
• 2 teaspoons vanilla essence
• 350 g raspberry, cut into half

Directions

1. Cut puff pastry into 4x6 cm size. Put on a baking pan greased with margarine. Drizzle white eggs over the puff pastry.
2. Bake 15 minutes at 180 degrees C or until golden. Remove from the oven and set aside.
3. In a medium mixing bowl, combine cream cheese and sugar.
4. Then add yogurt and vanilla essence, mix well.
5. Cut pastry into half lengthwise.
6. Pour the cream and put the raspberries on the bottom side. Then place the top side to cover.
7. Sprinkle with caster sugar.

Ingredients

• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/4 cup water
• 8 Granny Smith apples - peeled, cored and sliced

Directions

1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

(Source: allrecipes.com)