Cooking quest recipes jamie,recipe cat food chicken,what is healthy food to gain weight,cornell healthy eating program pdf - Step 1

April 9, 2015 Anita Leave a Comment This is the closest gulai Padang recipe that I have, and yes it tastes amazing, and yes, the spice list is going to probably include almost everything your grocery store carries.
April 6, 2015 Anita Leave a Comment Ayam cabai hijau is an easy sweet an spicy chicken recipe. April 2, 2015 Anita 4 Comments Stir frying in shrimp paste chili sauce is guaranteed to be a crowd pleaser. March 30, 2015 Anita 10 Comments If the Javanese have semur, then the Sumatrans have malbi.
March 26, 2015 Anita 4 Comments Recently, I learned about the difference between opor and terik. March 19, 2015 Anita 1 Comment Beside ginger and scallion, garlic and ginger is the other popular pair in Chinese cuisine.
March 16, 2015 Anita 1 Comment Ginger and scallion, the most common pair in Chinese cooking.
March 29, 2014 Anita Leave a Comment As a drink, yuan yang is a pretty modern invention, where milk tea is mixed with coffee.
March 27, 2014 Anita 1 Comment This garlic and chili sweet sauce is easy to make and is the perfect sauce to go with all Chinese savory snack or dim sum items. March 26, 2014 Anita Leave a Comment The classical way to eat a dou hua (soy bean pudding) is with ginger syrup.
March 25, 2014 Anita Leave a Comment You can prepare this two ways, using a table top stove for making hot pot, or just boil everything in a pot. March 24, 2014 Anita Leave a Comment Sometimes, the best dish is the one that you can make easily, healthy, and if possible, within 30 minutes because you are so darn hungry and you want to cook something fast while the rice is slowly cooking away in the rice cooker. March 23, 2014 Anita 4 Comments I love red bean tong sui and barley tong sui by themselves, separately, until one day it hits me that maybe I should try combining the two and see if I like the result. March 21, 2014 Anita 1 Comment Takikomi gohan is a Japanese rice dish cooked with soy sauce, dashi stock, and various ingredients such as mushrooms, vegetables, and meats.
February 27, 2014 Anita Leave a Comment Kacang hijau, or mung bean, is almost always made into dessert, such as bubur kacang hijau.
February 26, 2014 Anita 3 Comments Across Indonesia, there are probably as many variation of sate as there are soto, and one of the most unique one is sate godok from the province of Aceh.
February 25, 2014 Anita Leave a Comment Tahu gejrot is originated from Cirebon, a port city in northern coast of West Java bordering the province of Central Java. February 24, 2014 Anita 2 Comments Sambal bajak is another chili relish that you can find everywhere in Indonesia. February 23, 2014 Anita Leave a Comment One of my favorite sambal and one of the easiest too. February 22, 2014 Anita Leave a Comment I love milk shakes, and I am okay with ordering vanilla or chocolate ones from restaurants. February 21, 2014 Anita Leave a Comment Mee Sua (Indoensian: mi soa) is a type of Chinese noodle made with wheat flour.
February 20, 2014 Anita Leave a Comment Most Japanese food ends up looking really pretty, which I admit is what drew me to learn cooking Japanese food in the first place, except kinpira gobo. February 19, 2014 Anita 1 Comment What is the solution for people who like sushi but currently lack a sushi mat to make maki (sushi rolls) and too lazy (or cheap LOL) to buy fresh sashimi to make nigiri? February 18, 2014 Anita Leave a Comment I am always amazed at how much meatball costs, especially those made with fish, shrimp, or cuttlefish. May 13, 2014 Anita Leave a Comment Gado-gado and pecel are two of the most popular vegetables in peanut sauce nationwide.
May 12, 2014 Anita 1 Comment Indonesia was under Dutch colonial rule for a long time, and during that time, some of the Dutch cuisine was absorbed into Indonesian cuisine. May 11, 2014 Anita 2 Comments The naming of a soto is pretty simple, usually we just append the location it hails from after soto. May 10, 2014 Anita Leave a Comment Iridori is one of the many traditional Japanese osechi dishes, meaning it is more common to see this for the new year celebration ?? Not exactly the right time to make a post for this recipe, but I like making this throughout the year though.
May 9, 2014 Anita Leave a Comment This is something of a twist from my basic nasi uduk recipe, by adding some spinach and turn it into something exquisitely different, yet still delicious, and of course healthier version of nasi uduk. May 8, 2014 Anita 2 Comments This is a variation of my chicken and red bean soup, but using black soy bean instead of red bean. May 7, 2014 Anita Leave a Comment Aside from tom yam kung, tom kha kai is a really close runner up as my favorite Thai soup.
May 6, 2014 Anita 7 Comments O-Hitashi is a Japanese side dish where fresh green vegetables are lightly blanched, then soak in either dashi stock, or just soy sauce for a vegetarian version. May 4, 2014 Anita Leave a Comment This is a really really really simple way to cook enoki mushroom, or you can also use nameko or shimeji ?? First, cut to remove the moldy end of the mushroom, then chop into three equal parts, and this is now ready to be cooked. November 28, 2013 Anita Leave a Comment The literal meaning of oyako don is parent and child rice bowl. November 27, 2013 Anita 4 Comments This is your basic sambal cabe ijo for Padang cuisine fans out there. November 26, 2013 Anita Leave a Comment Wedang is definitely a pick me up drink, it has a super nice aroma and my house smells so wonderful while this simmers away on my stove. November 24, 2013 Anita Leave a Comment When Fall arrives, I start to think of poached fruits, be it in simple syrup spiked with spices or in wine.
November 23, 2013 Anita Leave a Comment This soup is pretty much a staple in Chinese restaurants across Indonesia, especially the ones that have been in operation for decades. November 21, 2013 Anita 6 Comments This chicken in Chinese rice wine recipe is one that is super easy to make, as long as you can get a hold of the rice wine. November 20, 2013 Anita 3 Comments Earlier this week, I received an invitation from Ally of Om Nom Ally to participate in her Smoothie Of The Week link-up. May 3, 2014 Anita 2 Comments I am definitely going through pandan dessert phase, so please bear with me.
May 1, 2014 Anita Leave a Comment One of the most quintessential Chinese jam is pineapple jam, which is widely used as filling for pineapple tarts. April 30, 2014 Anita 4 Comments April is almost over, and the weather starts to feel a bit hot lately.
April 29, 2014 Anita 4 Comments Es cendol is one of the most beloved dessert in Indonesia, and honestly, I think this is one of the best way to enjoy your own home made pandan extract ?? There are three different parts to a delicious es cendol, palm sugar syrup, coconut milk, and the cendol itself. April 28, 2014 Anita 2 Comments Each time I make pandan extract, I am left with pandan leaf pulp, which is actually still very flavorful. April 27, 2014 Anita 3 Comments If you want to start your foray into making traditional Indonesian desserts, it is safe to say that you won’t go far before the recipes start calling for pandan leaves. April 26, 2014 Anita 1 Comment Among the many soto, I would rank soto Bandung as one of the simplest to make. April 24, 2014 Anita 1 Comment I have no idea why I didn’t post this soup earlier since sop sapi dan kacang merah is definitely one of my favorite beef soup. July 17, 2013 Anita Leave a Comment 202104We have been eating too many fried food lately and desperately crave for a more wholesome food. June 25, 2015 Anita Leave a Comment For Indonesian like myself, I consider Malaysian ayam prune pedas as having a similar characteristic to Indonesian semur. June 22, 2015 Anita Leave a Comment If you have ever encountered Chinese dishes with egg sauce in it, then you are probably going to be familiar with this recipe, or at the very least the texture and what you can expect out of it. June 15, 2015 Anita Leave a Comment Winter melon (Chinese: ??) is widely consumed throughout Asia in savory dishes and sweets. June 11, 2015 Anita 5 Comments Eating rice for breakfast might be an alien concept for non Asian, but for Indonesian, not only are we eating rice for breakfast, we love to eat nasi uduk (fragrant coconut rice) with multiple side dishes, and one of them is always a meat, like this chicken, though I admit that it is more common for people to pair nasi uduk with fried chicken. June 8, 2015 Anita 3 Comments There is egg drop soup and then there is another kind of egg drop soup, and I don’t consider the cheap, and most of the times, free version of what is served in cheap Chinese restaurants across the States qualifies as one. June 1, 2015 Anita 2 Comments I stumbled upon this recipe from one of my favorite blogger, Sonia of Nasi Lemak Lover. May 28, 2015 Anita 6 Comments Baso (meat balls) and tahu (tofu) are two of the more commonly found ingredients used in Indonesian cooking originally introduced to the country by the Chinese immigrants. May 25, 2015 Anita 4 Comments The city of Medan is a great place to be for sampling good food in almost every corner of the city.
Well, they are just simply so versatile, and a quick and easy recipe like this one is going to transform them into mouthwatering dish. This is seriously one of the easiest and most delicious dish I can imagine, precisely how a comfort food should be.

I used cabe besar hijau (jalapeno chilies, or you can use anaheim chilies too) for this, which to Indonesian is not spicy at all ?? For lovers of all thing spicy, try adding some cabe rawit (bird eye chilies) to suit your preference.
To me, this is akin to Indonesian version of using Chinese dou jiang (bean paste), meaning it is almost impossible to end up with a not to-die-for dish when you use this sauce to whip up your next stir fry ?? Kacang panjang (snake bean) can be easily substituted with buncis (green beans), and tempeh dan be substituted with firm white tofu. Whenever I am too lazy to cook, I can always drop by a nearby Padang restaurant and get a serving of nasi Padang (Padang rice meal).
This time I am using the pair for a quick chicken stir fry with a good measure of white mushrooms too. They never let you buy a small amount that you actually need, like can I get just 10 chilies, pretty please?
There are many shops still in Jakarta where you can find these yummy snacks, such as spring roll, siomay, deep fried taro ball, etc, especially in neighborhoods where lots of Chinese descents congregate ?? I am sure you have noticed that you always get this chili sauce to go with your snacks.
This recipe is a built up on that with the addition of orange juice, candied orange peel, and honey roasted peanut.
The first one is more fun, especially if you are having people over for dinner, plus there is less hassle since people can cook while chatting away, super fun. It is always good to still eat properly even when one is pressed for time, don’t you think?
The spicy and sour soup is super delicious, and I can totally eat a couple bowl of steamed white rice with just the soup. Despite the many variations of sate, most still follows the same way of cooking, namely skewering the meat then grill until tender and juicy.
This tiny city contributes to many famous dishes known throughout Indonesia, such as empal gentong, mi koclok, nasi lengko, tahu petis, docang, and of course, tahu gejrot. It is so popular that this chili relish is one of the few you can easily find sold in a bottle in many grocery stores.  Basically, a sambal bajak is made using multiple chilies (red Thai chilies, green Thai chilies, and red cayenne peppers), blended together with salt, palm sugar, toasted shrimp paste, shallot, garlic, and kaffir lime leaves.
But for fruity milk shakes, like strawberries, I prefer home made version since I get to add fresh strawberries ?? Here is a super simple milk shake recipes which you can tweak by adding your favorite fresh fruits.
This noodle is usually sold dried, and since it can be cooked in less than 2 minutes, this is really great to have around the house for preparing a quick meal. Gado-gado is almost always eaten as is, but pecel is sometimes eaten as is and sometimes accompanied with rice and called nasi pecel (pecel rice). For example, soto Betawi comes from Betawi, which is Jakarta by the way ?? Then, coto Makassar comes from Makassar, soto Bandung comes from Bandung, etc.
So simple and heart warming, and a bowl of this with some steamed rice at the end of a busy day is just so perfect.
I am not a nutritionist, but soy bean has a higher fat and protein content compared to red bean, while red bean has a higher carbohydrate and fiber content compared to soy bean, so there you go ?? I love both version of this soup, and I honestly think they are both as delicious and as healthy anyway, so I kinda just rotate between using red bean and black soy bean. The blanched vegetable is then  squeezed and shaped into a log, cut into serving portions, and topped with either toasted sesame seeds, fresh shavings of katsuo bushi (bonito flakes), or both. The name reflects the fact that both chicken (the parent) and egg (the child) are simmered together in soy and bonito based sauce and served on top of a bowl of rice. This chili sauce, though I would personally call this a relish instead of sauce due to its chunky texture, is easy to make and tastes great either by itself or with simply boiled or steamed vegetables.
I grow up eating tons of these, especially during school break when the hungry kids (me included) practically mob the gorengan seller, who sells a variety of deep fried goodies, like pisang goreng (fried banana), sukun goreng (fried breadfruit), ubi goreng (fried cassava), and risoles goreng (fried rissoles).
Alcohol is not commonly used in our poached fruit, but Indonesian definitely use spices when poaching their fruits. Newer Chinese restaurants where Indonesia outfits are just among the many scattered across other countries are less likely to have this soup in their menu, perhaps because this is not exactly a fancy soup, but a more humble soup prepared in Chinese households.
Though these tarts are traditionally served during Chinese new year, the yummy tarts are loved by all Indonesian and these always pop up in all sort of festive events, be it Christmas or Eid al-Fitr. Since pandan leaves are used in the making of all three parts, es cendol is definitely one of the most heavenly pandan dessert ever created. Throwing them away seems like a major waste, so I use it to make home made coco pandan syrup. Some would just use the leaves for their taste (we love the taste of pandan in everything, as ubiquitous as vanilla in western desserts :D), some would specify using pandan extract for both the taste and the color.
And probably the easiest to reproduce too if you live outside Indonesia since most of the ingredients are easily obtainable from a decent Asian grocers, so please give it a try.
This fiery chili sauce is a breeze to make, with Thai chilies and shallots boiled until soft before pureeing with salt and sugar to get a smooth sauce. I first tried this soup in my in laws home, apparently one of my hubby favorite soup actually. If not, I am pretty sure that most people have tasted egg drop soup, and you can think of egg sauce dishes as close relatives to the soup with a slightly thicker consistency and is of course saltier since we do pair the finished dish with steamed white rice. Yes I see the egg, and yes it is soup, but taste wise, it is just a ghastly version of what I consider a true egg drop soup. Or, for an even easier option, use the oven to make this super delicious ayam percik Malaysia (Malaysian grilled chicken in spices). The chicken wings look so mouthwatering, and just reading through the ingredients list and the step-by-step convinced me that I need to make this at home ASAP!
Most Indonesians are probably unaware of such origin since there are literally hundreds, if not thousands, of recipes in Indonesia using these two ingredients.
Having them around has saved me unnecessary worries about what to eat for my next meal, LOL ?? This recipe is kid friendly too with the use of ketchup and coconut milk, you can totally omit the chili to make this completely child proof.
Luckily, the spices used are pretty common, so there should be no problem finding them in your neighborhood grocery stores.
Taste wise, they are very very similar (with the omission of cumin in a terik), and most people will just use their trusted opor recipe and up the cooking time until the sauce clings, and that will be okay too. This usually means steam white rice, jackfruit curry (gulai nangka), eggs with chili sauce (telur balado), green chili relish (cabe ijo), and a choice of meat. Mandarin duck is a Chinese love symbol since despite the male and female look so different from one another, they always appear together in a pair.
Most sellers impose a minimum quantity that you can buy, which usually means at least 100 gram, still a bit too much when I don’t plan on making lots of dishes with chilies. So, if you plan on making Chinese savory snacks at home, be sure to serve them with this chili sauce. You can use store bought dou hua to cut on the prep time, though making you own dou hua at home is not hard at all. But, if you are having this for regular meal, then stove top is the way to go, though if you are up to it, cooking it at the table while the family gather around is kinda cool to do once in a while. This tong sui (sweet soup) is so yummy I wonder why it takes eons before I try cooking them together. For this recipe, I use three kinds of mushroom, shimeji, enoki, and shiitake, along with carrot and konnyaku.
This drink is quite popular in Indonesia, and you can find them sold in boxes, very much like how fresh milk or fresh juice is sold. Not so with sate godok, its uniqueness lies in the fact that the meat is slowly cooked in spices and peanut sauce until tender and sauce is reduced, thick, creamy, and oily sheen has developed.
You can grind these to a rough paste with a food processor, or pestle and mortar if you are a traditionalist. For the Fujian Chinese, mee sua is a celebration food, typically served in birthday parties. It is an open secret that most of the meatballs sold are not 100% meat, at least here in Indonesia, but with added filler such as tapioca flour, so you almost never gonna get pure meatballs in the market.
The unique thing about pecel peanut sauce is the use of kencur (kaempferia galanga) and daun jeruk (kaffir lime leaves), lending a really refreshing taste to the sauce. With a crunchy skin enveloping soft and flavorful potato and beef mixture inside, bitterballen is a favorite snack accompanying afternoon tea or coffee, and they are always served piping hot with a side of mayonnaise and chili sauce. Soto ayam Ambengan is exactly like that, but I think it is way way WAY too specific since this soto actually comes from the city of Surabaya, from a soto restaurant located on Ambengan Street! A fair warning though, the rice will have spinach taste, so if somehow spinach is not your favorite veggie (can there possible be people who dislike spinach?), maybe stick with the original version. Making this soup is really simple, the prep work is actually taking way longer than the cooking time.
Well, apparently some of them ended up with my mother in law, and she returned them to me ?? And… one of the book is on Thai cuisine recipes, of course I immediately set myself to recreate the most beloved Thai soup, tom yam kung.

The first one is purely vegetarian, but not the later two even if all you are stir frying is vegetables. Oyako don is perhaps one of the most well known donburi (rice bowl dishes) along with gyudon, katsudon, and tempura don. I love this sauce so much sometimes I take my lalap with this instead of the regular sambal terasi.
They are best eaten when freshly fried and still piping hot, which we had no trouble doing so.
Some of the more common fruits for poaching include: apple, pear, pineapple, water apple, snake fruit, and mango. Since my Mom has the patience of a saint, she would make super thin strips of ribbons from cucumber, then she would separately make a simple refreshing lime juice and we get to add as much cucumber into our lime juice as we want. The recipe is based on David Lebovitz’s quick coconut ice cream, which I think is a really good recipe if you ever want to try it. Then one day I saw habanero being sold, and lo and behold, they are called cabe gendot in Indonesian due to its blown up shape. As much as I love pineapple tarts, which goes by the name of nastar in Indonesia, I love making this jam throughout the year.
The store bought version always has red color, but when I go through the ingredient lists, the color actually comes red food coloring (gasp!), so I don’t bother adding any artificial coloring and leave my syrup all natural. Nowadays pandan extract can be bought from almost every grocery store, baking supply, and even traditional market, so why should you bother make your own extract?
All I can say is that if you love Indonesian semur, there is no way you won’t love this dish. One of the most straightforward way to enjoy winter melon is by making the ever popular winter melon soup.
The great thing about this recipe is if you are an avid Chinese cuisine cook, you most likely already have all the ingredients in your pantry anyway, and this is definitely a keeper, the wings are so… flavorful and juicy, and finger-licking good.
It is true that as the years gone by, more and more restaurants with main branch in Medan are opening up and setting up shops in Jakarta, especially in North Jakarta centering around Pluit-Muara Karang-Pantai Indah Kapuk area. Deciding on the meat can be tricky since I love everything, but if I must choose, then my top three choice would be beef rendang (rendang sapi), fried chicken (ayam pop) and ayam bakar (broiled chicken). In Malaysia (and Singapore I believe), this drink has a more literal Malay-Fujianese name of kopi cham, or mixed coffee. I think the orange peel is not terribly important since you can definitely taste orange from the syrup, but please don’t skip on the peanuts, the contrast in texture is a real welcome. If you are a fan of just either one, I still highly recommend giving this tong sui recipe a try. I think I have covered too many chicken dishes, so I’ll try to use fish and other meat once in a while for variety. You are free to use whatever ingredients you have at hand and have fun trying out different ways to create your  favorite takikomi gohan. Making a home made version of this drink is pretty simple, we just need mung bean, pandan leaves, ginger, and palm sugar.
Personally, this is a sate to make when I am lazy, hehe, no need for skewers, and it is as easy as making a stew, just dump everything in a pot, and let the whole thing simmers away until the meat is super tender and juicy. But once you peel away the outer brown layer and shave it exactly like how you would sharpen a pencil with a knife, you start smelling sweet fragrant aroma.
Curiously, I can find this way easier in the States than here in Indonesia, where the distance between Japan and Indonesia is much much closer than between Japan and US, but I digress. Quick warning, I am most definitely going to make more Thai food in the near future and I really hope you will love it. Kopi lethok is a beverage made from this three ingredients from Ngawi, a city in East Java. I guess in the old days, not a lot of households own a blender, and this is a tried and true way to go.
This pandan coconut ice cream has basically the same recipe, with a really minor tweak using my homemade pandan extract instead of saffron. It is super cheap and super easy to make at home, plus I use the jam for almost anything, for my toasts, pancakes, stir a spoonful with my plain yoghurt, etc, you get the point ?? And, if you love making home made breads, you can use this as your bread fillings too. The home made version will has a slight tinge of green from the pandan leaf, but this is totally okay and safe to be consumed. Not that I need further encouragement since I love this soup from the first time I tried it. Fortunately, it is so easy to prepare, and if you are going to cook them in your oven, even easier. Back then, the choice of mushrooms in the market was really limited, so when a recipe calls for mushroom, she either resorted to canned ones, or dried ones like shiitake. To me yuan yang is more poetic, though someone needs to explain the reasoning behind the name first for you to get it. This green chili pickle is just one of my many favorites, and it goes really well with Chinese noodles, like you favorite wonton noodles. Be warned that these chilies are super hot, I usually remove the seeds to reduce the level of spiciness. If any of us is feeling under the weather, it is almost a guarantee that either congee or mee sua will soon materialized, or both ?? Whenever I eat a bowl of mee sua, I will instantly feel better (or just happier). I can certainly detect a hint of sweet floral note, really lovely, just not sure which flower it resembles the most. It is not too hard to make, delicious, and you can rest assured of what actually goes into your meatballs.
We are more inclined to use bean sprouts (Indonesian: taoge), but I have extra jicama from preparing my rujak buah, so I ended up experimenting with this instead.
Interestingly, this simpler recipe is not as famous as bajigur, pretty much the same recipe plus ginger, pandan leaves, cinnamon, and palm sugar. The spoiled me, who own a blender (and other shiny kitchen gadgets as well), have no patience to make it the old ways.
Because the real deal is a million times better than even the most expensive artificial pandan extract your money can buy, so if you have access to fresh (or even frozen) pandan leaves, try making your own extract.
You will really want to wear a pair of disposable plastic gloves when handling the chilies, or risk irritating painful hands for the rest of the day. Anyway, burdock turns to brown if you don’t immediately let the fresh shavings soak in cold water. Psst, if you are feeling crafty, you can use this meatball recipe to make wonton or steamed siu mai.
For most people, I would bet that brewing a cup of kopi lethok will be a fast and simple affair compared to scrounging up all the ingredients for a bajigur.
Kind of make sense really, since the hotness of cabe gendot suits the cool climate of Dieng rather well. This recipe can be easily doubled or tripled since this can be stored successfully in a fridge for up to 1 month and should keep even longer when stored in a freezer. Now, if only I can get my hubby to learn how to make a bowl of congee or a bowl of mee sua. The best remedy is to prepare a big bowl of cold water, and shave your burdock right on top of the bowl, so all the shavings immediately drop into the bowl. I guess it is because they have the same color and the texture is very close, crispy and crunchy. But for those interested, I will definitely feature a bajigur recipe in future post, so stay tuned ?? In the meantime, I am writing this while sipping a cup of freshly brewed kopi lethok and savoring the cloudy Jakarta sky.
And just to make myself really clear, cabe gendot is way way like WAY hotter than cabe rawit, so be extra sure to wear a glove to handle this. If you are having a party, this is a great make ahead dessert, since the flavor actually improves the next day.

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Comments to «Cooking quest recipes jamie»

  1. TITANIC writes:
    Like all the things that are filled.
  2. PLAY_BOY writes:
    I substituted flour for larger pieces of mushrooms such as the can keep.
  3. 777777 writes:
    Incorporated into a larger recipe or topped.

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