Saturday, December 15, 2007

Hot Spinach-Artichoke Dip


  • 1 (10-ounce) package frozen chopped spinach
  • 2 (13 3/4-ounce) cans artichoke hearts
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup freshly grated Parmesan
  • 1 cup grated pepper jack cheese


Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.

Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.

Thursday, November 15, 2007

Cold Bubble Tea

A popular drink in Asia, bubble tea can also be found in some U.S. restaurants and cafes. Use this simple recipe to make your own refreshing bubble tea at home.

What is Bubble Tea?
The bubbles in the tea are actually large tapioca pearls, which add an interesting consistency to the drink. This is a cold drink, so you need to make the tea well ahead of time so it has plenty of time to chill. Bubble tea is very popular in Asia, and it is beginning to gain popularity in the United States.
Bubble Tea Ingredients
For this recipe you need:
1. black tea
2. large tapioca pearls
3. milk
4. ice
5. sweetener
You also need a cocktail shaker for mixing together the drink, and extra wide straws for drinking up those bubbles.
Prepare the Tea
Begin by making a pot of black tea. While the tea is still hot sweeten it with sugar or honey. Generally, you will want to use about 1 tbsp. of sweetener per cup of tea. It is better to use less than more, because you can always add more later. Now, chill the tea in the refrigerator.
Boil the Tapioca Pearls
Tapioca is very delicate, so you want to make it right before putting the bubble tea together. Boil some water in a large saucepan. When the water is boiling, add one cup of tapioca pearls. Stir them up so they do not stick to the bottom. Follow the cooking directions for the type of tapioca that you are using. Generally, you want to let the tapioca boil for 25 minutes, then turn off the heat and let them sit covered in warm water for another 25 minutes.
Assemble the Bubble Tea
Drain the tapioca and rinse it with warm water. Add the tapioca pearls to the bottom of the cups. Pour one part tea, one part milk and some ice into the cocktail shaker. Give it a good shake so everything gets mixed up. Pour the milk, tea, and ice over the tapioca and enjoy the drink through one of the thick straws.

Source :

Wednesday, August 8, 2007

Healthy Benefits of Oats

Oats are familiar in the world as a healthy breakfast food. Beside breakfast Oats can be used as ingredient in many kind of dish . oatmeal porridge, oatmeal cookies, oatmeal bread and cakes, muffins, etc.
Whole grain oats contain many healthy food nutritions and has lot benefits.

The soluble fiber so plentiful in oatmeal and oat bran can help lower cholesterol and reduce the risk of heart disease ( heart healthy Food ).

Oats also have plenty of vitamins B1, B2, and E. And not many calories--only 150 in a half-cup of dry oats, which also carries 4 grams of dietary fiber.
Oats Recipe is Inexpensive and quick to prepare and can be combined with many healthy additions like dried fruit, nuts, or chocolate.
Health benefits are attributed to regular intake of oatmeal. ( Oats Healthy Benefits )
These include :
  • Lower blood cholesterol
  • Reduced risk of heart disease
  • Healthier metabolism
  • Stabilized blood glucose levels.
  • Healthy weight control
  • Normalized blood pressure.

Start your healthy living with healthy food nutritions from Oats Benefits . Try many variations of Oats Recipe to complete your healthy daily food for your family.

Wednesday, July 25, 2007

Baked Oatmeal

Oats are familiar in the world as a healthy breakfast food.
Base made from the healthy Oats, which known has a lot Healthy Benefits (of Oats) .

Here's one Oatmeal Recipe for main dish, and don't forget to check the other Oats Recipe link bellow.

Baked Oatmeal Recipe

(served for 5)

Ingredients :

2 cups uncooked quick-cooking oats

1/2 cup packed brown sugar

1/3 cup raisins

1 tablespoonful chopped walnuts

1 teaspoonful baking powder

1 1/2 cups fat-free milk

1/2 cup applesauce

2 tablespoonful butter, melted

1 whole large egg, beaten

Cooking spray

Cooking Direction :

Preheat oven to 375°.

Combine the first 5 ingredients in a medium bowl.

Combine the milk, applesauce, butter, and egg.

Add milk mixture to oat mixture; stir well.

Pour oat mixture into an 8-inch square baking dish coated with cooking spray.

Bake at 375° for 20 minutes.

Serve warm.

Friday, June 22, 2007

Sea Food For Aging

fried limpets  

Porphyra nereocystis
Porphyra nereocystis is epiphytic (real close neighbor to) on the Bullwhip Kelp, genus name Nereocystis. Porphyra as most know it, is commonly called nori. If you eat sushi, then you have probably seen Porphyra. It’s the seaweed that
your uncooked fish is wrapped in at the sushi bars.
Porphyra, commonly know as nori, is the most widely consumed seaweed in the world! It’s commonly found in Asian food, especially Japanese food, which has lead to the huge nori industry in Japan. With a very interesting
heteromorphic life history, Porphyra has just everything you would want in an alga! And they’re great to eat!
Nereocystis luetkeana
Otherwise known as the Bullwhip Kelp, Nereocystis is one of the giant kelps that make the great kelp forests, where sea otters and other critters live. Washed up on the beach they may look like dismembered tentacles of mythic sea creatures, or horrendously huge pieces of spaghetti. They have been used to weave baskets and also make great musical instruments.
Pelvetia compressa
Pelvetia compressa (now Silvetia compressa) is a common rocky intertidal brown alga on the west coast of North America ranging from Coos Bay, Oregon to lower California (Ensenada.)
Pelvetiopsis limitata
Resembling a dwarf Fucus, and even behaving like Fucus (if one were to believe that algae can behave in specific manners at all), Pelvetiopsis grows mostly atop of rocks in the upper intertidal zone. One way to distinguish these two from each other, is to look for a midrib. Fucus has a midrib and Pelvetiopsis lacks the midrib. Also, believe it or not, if you squeeze the receptacles (swollen tips) of Fucus, an ooze will come out.
This ooze undoubtedly contains Fucus eggs which if you have microscopic vision, you can see that the eggs are composed of 8, yes count them 8 functional eggs. Pelvetiopsis on the other foot, only has 1 functional egg.
Iridaea flaccida
Greek myths describe Iris, the goddess of the rainbow, as a messenger for the Olympian deities. The characteristics of the alga Iridaea flaccida strikingly reflect its namesake. The same properties of light which produce a rainbow provide Iridaea’s surface with its brilliant iridescence.
Vibrant colors wash across the thallus surface due to the multilayered construction of its cuticle. Flaccida subtly manages to communicate its phase of life history to the casual observer–yet it lives an isomorphic existence. Both its iridescent cuticle and the differences in blade strength between its life phases provide insights into the adaptations of wave-swept algae to mechanical stress.
Ulva fenestrata
Ulva is very common along California in bays as well as heavily exposed sites and easily recognized by the small holes in the thallus. Ulva is a genus of algae that includes species that look like bright green sheets and live primarily in marine environments. They can also be found in brackish water, particularly estuaries. They live attached to
rocks in the middle to low intertidal zone, and as deep as 10 meters in calm, protected harbors. Ulva are usually seen in dense groups.
Commonly known as the sea lettuce or the green laver, Ulva species can be eaten in soups and salads, and used as a substitute for nori (Porphyra), the popular seaweed in sushi. Ten species of Ulva exist worldwide, all of which have representation on the coast of California. The shapes of Ulva are quite varied- circular to oval to long and narrow, ranging in size from microscopic to 65 cm. They have fine, silky textures with waved or ruffled margins. The delicate blades of Ulva are usually only 40 microns thick.
Ulva taeniata
This alga characteristically has a ribbon-like thallus, and we have found it growing abundantly in semi-sheltered habitats.
Postelsia palmaeformis
The common name of this seaweed is the “sea palm”. It grows on the tops of rocks in areas associated with intense wave action. When they reach maturity, spores are produced that slime off of the sharply attenuated blades during low tide, where they then settle and differentiate.
Fucus gardneri
Fucus, pronounced like mucus, is a funny looking alga that grows in the upper intertidal zone. The inflated ends are called receptacles (these house reproductive parts, i.e. eggs and sperm), and they are fun to pop. But be careful, because Fucus sometimes feels like mucus.
Limpets are in the group of sea snails that are found all over the world. You will find them clinging to rocks. Their homes are usually a scraped out region of a rock as large and as thick as their shells. During the day, they look for food. They live on algae. Limpets use their tongues to scrape algae off the rocks.

Thursday, May 3, 2007

Chicken Porridge

Porridge in asia food are made from rice (Usually in western porridge is a soft food made from oatmeal) . Chicken Porridge Recipe is an easy recipe for daily cooking . This food recipe suitable for family breakfast . It's a Easy recipe and quick prepare for daily cooking.
lihat link Resep Bubur Ayam (bhs indonesia)

Chicken Porridge Recipe

Ingredients :

1/2 rice bowl measure of rice (rinsed and soaked in water for 15 minutes)

1 leg of chicken

3 cm ginger (julienned / slice as thinly as you can)

1 spring onion, chopped

4 shallots (sliced thinly)

1.5 litres chicken stock

1 1/2 teaspoonful salt or to taste

2 teaspoonful light soya sauce

White pepper powder to taste

sesame oil a few drop per serving bowl

Cooking Direction :

Bring chicken stock to boil.
Add leg of chicken and allow to cook until just done.
( Don’t over cook the chicken or the meat will become tough )
Remove leg of chicken and set aside allow to cool.
Shred the meat

Place rice in a pot.
Add chicken stock and bring to boil.
Once boiling, reduce heat to simmer
Stir occasionally till the rice grains are cooked (puffed up or broken).
Switch off heat and close lid and allow to stand for 15 minutes.

Meanwhile, fry the shallots till golden brown and set aside the fried shallots.

Reheat porridge and add some water whilst stirring.
Bring to boil til you get a smooth consistency
Add light soya sauce and salt to taste.

Pour onto serving bowls
top with white pepper powder, sesame oil, some shredded chicken, ginger, spring onions and fried shallots.

Serve hot.

Wednesday, April 25, 2007

Grand Marnier Mussel

mussel stew recipes 

Grand Marnier Mussel Stew was a recipe that was created for a contest given to San Francisco chefs for alternate food creations for Thanks Giving. This mussel stew being an alternative for the traditional clam chowder.
The recipe is in two movements: a fume with mussels in alcohol and cream based soup with potatoes and vegetables.

• 4 tbsp. Butter
• ½ c Bacon or salt pork or barbecued tofu depending on your pleasure, chopped
• ½ c each carrots, celery, onions, mushrooms, parsley, chopped fine
• 2 cloves garlic, smashed & chopped
• 1 tbs. Each oregano & thyme
• Dash saffron, curry. & fresh cracked pepper
• 5 lbs. Mussels
• 1 cup each brandy and Grand Mariner
Melt the butter; put in the spices. meat or meat substitute, and sauté the vegetables in descending order of toughness. When onions are clear and carrots are soft, dump in Mussels. Don’t bother to clean the shells … adds more flavor. Pour in liquor cover to steam.
Remove Mussels when shells open and meat begins to coalesce. Don t over cook. Place in a pan to cool. Allow fume to simmer. You want to reduce the fume by ½. Remove Mussel meat from shells, discard beard, and save meat.

• 4 oz. Butter
• 1 slices Bacon. salt pork. or barbecued tofu, chopped
• 2 cup carrots finely grated
• 2 cup celery, onions, portabello mushrooms, parsley & cilantro, chopped course
• 3 cloves garlic, smashed and chopped
• 2 tbsp. Each oregano & thyme
• 2 c up 1 inch chopped, boiled red potatoes, aldente
• 2 qt. Whipping cream, or ½ & ½, or nondairy creamer—your preference
• 1 tsp. Each curry, saffron & pepper
• ½ cup flour

Melt butter in a 1-gallon soup pan. Put in ham meat and cook till clear. sauté vegetables in descending order of hardness. Save parsley & cilantro to the end. Mix in spices. When onions are clear mix-in the flour. When flour is well mixed add cream. Mix until smooth.

Add boiled potatoes. When Mussel Fume is to the desired concentration, filter it into this soup mixture. Do not pour the last of it for it contains the “enemy”, sand. Add parsley and cilantro at the end. As you serve add the 2 tbsp. of Mussel meat to each portion.

Sunday, April 15, 2007

Plain Oatmeal Porridge

Healthy Oats for starting a healthy living family . Try this easy recipe Oats Porridge . Made from oats which know has a lot Healthy Benefits (of oats). It's very simple and quick in the making . Serve hot for your beloved family breakfast .

Oatmeal Porridge Recipe

(served for 4)

Igredients :

4 cups (1 liter) water

1 cup (180 grams) steel-cut Irish Oatmeal

1/4 teaspoonful salt

For Garnish:

Brown or White Sugar and Rich Milk or Cream

Cooking Direction :

Bring the 4 cups of water
in a medium sized saucepan to boil.
Sprinkle the oatmeal over the boiling water,
Stirring constantly to prevent any lumps from forming.
Add the salt and reduce the heat to low and allow the porridge to simmer for 30 minutes,
Stirring occasionally.

Serve hot with brown or white sugar and rich milk or cream.

note :
Oats Porridge can be covered and refrigerated for another morning.
( Simply add a little hot water or milk to thin out the porridge and then place in the microwave or in a heatproof bowl over a saucepan of simmering water till warm, to rehea
t )

Wednesday, April 11, 2007


Granola is an easy recipe and heathy food for whole family . Base made from the healthy Oats, which known has a lot Healthy Benefits (of Oats) . It has low fat in nutritions . Granola Recipe is a very quick prepare dish for daily home cooking . Try this homemade granola recipe .

Ingredients :

75 g butter (3 oz)

5 tablespoonful clear honey

1 teaspoonful vanilla essence

300 g rolled oats (10 oz)

50 g dried shredded coconut (2 oz)

50 g sliced almonds (2 oz)

3 tablespoonful sunflower seeds

3 tablespoonful pumpkin seeds

1 tablespoonful sesame seed

1 tablespoonful linseed

75 g rye flakes (3 oz)

75 g dried fruit (salad a mix of fruits 3 oz, roughly chopped)

Cooking Directions :

Preheat oven to 160C, 325F or gas mark 3.

Place the butter, honey and vanilla essence in a small saucepan.

Cook over a medium heat
Stirring occasionally for about 5 minutes or till the honey and butter are well combined.

Put all the remaining ingredients, except the dried fruit salad mix, into a large bowl and mix well.

Carefully stir in the butter mixture
Spread the mix over the base of a large, nonstick roasting/baking pan and place into the preheated oven for 20 minutes or till the grains are crisp and browned
Stirring occassionally to prevent the mix from sticking.

Remove from the oven and allow to cool,.

Stir in the dried fruit salad.


Granola is an easy recipe and heathy food for whole family . Base made from the healthy Oats, which known has a lot Healthy Benefits (of Oats) . It has low fat in nutritions . Granola Recipe is a very quick prepare dish for daily home cooking . Try this homemade granola recipe .

Ingredients :

75 g butter (3 oz)

5 tablespoonful clear honey

1 teaspoonful vanilla essence

300 g rolled oats (10 oz)

50 g dried shredded coconut (2 oz)

50 g sliced almonds (2 oz)

3 tablespoonful sunflower seeds

3 tablespoonful pumpkin seeds

1 tablespoonful sesame seed

1 tablespoonful linseed

75 g rye flakes (3 oz)

75 g dried fruit (salad a mix of fruits 3 oz, roughly chopped)

Cooking Directions :

Preheat oven to 160C, 325F or gas mark 3.

Place the butter, honey and vanilla essence in a small saucepan.

Cook over a medium heat
Stirring occasionally for about 5 minutes or till the honey and butter are well combined.

Put all the remaining ingredients, except the dried fruit salad mix, into a large bowl and mix well.

Carefully stir in the butter mixture
Spread the mix over the base of a large, nonstick roasting/baking pan and place into the preheated oven for 20 minutes or till the grains are crisp and browned
Stirring occassionally to prevent the mix from sticking.

Remove from the oven and allow to cool,.

Stir in the dried fruit salad.

Monday, March 26, 2007

Refried beans recipe: a life pursuit

I was born with a silver spoon in my mouth, and it was filled with a heaping serving of refried beans. OK, the spoon may not have been exactly silver, but ever since I can remember, refried beans have been my favorite food. When my parents were young and still in college, we often ate at Pancho’s because kids got free rice and beans. And since I was too young to take umbrage at eating what was essentially poor-people food, I fell in love with the refried beans—the texture, the flavor, the way they filled my mouth and belly with a luscious, toothsome bite of beany goodness. I craved them all the time. Even today, while I enjoy the food that sits in between the rice and beans on your typical Tex-Mex plate, I still eat the beans first and regard everything else as secondary. I’ve even been known to order an extra plate of refried beans just to satisfy my desire.

Some of my favorite refried beans on the planet are served at Las Manitas in downtown Austin, TX. This café is known for its breakfasts, but I could care less about anything but the beans. I recommended the restaurant to my buddy Christine when she made a recent trip to Austin, emphasizing she must try the beans. And as she noted, they did not disappoint. I always suspected they make their dreamy beans by using bacon grease, and after a quick call to the restaurant my hunch was confirmed. The lovely woman I spoke with did not give me a recipe per se. But she did share with me her technique, which is very simple. Just fry up some bacon, remove the cooked meat, throw your beans in the pot and mash away. This is how I've long made mine, and I was pleased that I had been doing it correctly all along. And while many others may use lard for making their refried beans, which also makes them soft and smooth, I prefer to use bacon grease because it has that added smoky flavor.

Robb Walsh has called refried beans the mashed potatoes of Tex-Mex and he’s correct. They are our comfort, our staple and our necessity. You can't have a Tex-Mex meal without them. For me, they are the foundation of every great plate. This blog was even founded on that principle—my pursuit of good refried beans. I dare not say great, however, because that’s usually too much to ask. But even with my standards slightly lowered, I still rarely find delicious—let alone sublime— refried beans here in the Northeast.

I chalk that up to people trying to be healthy. While you can make a decent batch of refried beans fried in peanut oil, the only way you will achieve the finest refried beans is to fry them up in pig fat. And since so many people have an aversion to porcine products, this crucial step is usually omitted. But as I've so often discovered, spice and care is lacking as well, leaving you with a soupy, tasteless brown pile of mush. So I don't want to put off the heart-healthy or vegetarians out there—you can fry them in peanut oil and add enough onions, garlic and spices to give them a good flavor. But if you want that memorable and authentic bite, it's best to go with bacon grease or lard.

Besides refried beans being one of the first foods I put in my mouth, I had a recent revelation as to another reason why I am so enamored with them. Have a look at this picture:

This is a typical West Texas vista. Look closely at the ground. Does it bring to mind anything? Do you see it? To me, it has the color and texture of refried beans. So it’s little wonder I love refried beans so much—it reminds me of the rich soil my state rests upon. They are an edible embodiment of Texas, both our foundation and our heart—a staple and a necessity indeed!

So I’m off to Texas in a few days and while my time there may be short, I plan on indulging in a fair share of my favorite foods. And I’ll raise my fork to you, dear readers, for joining me as I muse on life, love and, of course, the pursuit of good refried beans.

Refried beans
1 pound of pinto beans
1/4 pound of salt pork slit with a knife
Half an onion, whole
1/4 cup of onion, diced
1 garlic clove, minced
4 slices of bacon
Salt to taste

Soak the beans overnight or quick soak by bringing to a boil and then turning off the heat and letting them sit for an hour.
Drain soaked beans and then place back in the pot. Cover beans with fresh water to cover them two inches.
Throw half an onion in the pot and add a couple of dashes of salt. Can also add 1/4 pound of salt pork (if you do this there’s no need for extra salt.)
Bring beans to a boil, cover and simmer for an hour, stirring occasionally.
The time it will take to cook the beans will depend on the freshness of the beans and the hardness of your water. If they’re not completely cooked after an hour, let them simmer a while longer until they’re done.
Remove salt pork and onion and then drain the beans, keeping 1/2 cup of the bean broth.
Chop the slices of bacon and fry them in a skillet on medium until crispy and all the fat is rendered.
Remove cooked pieces (you can either nibble on them while you’re cooking or save them for something else).
Fry the diced onion in the bacon grease for a couple of minutes, and then add the minced garlic and cook for another minute.
Add the drained cooked beans into the skillet, adding 1/4 cup of the bean broth.
Mash the beans with a potato masher, adding more bean broth for desired moisture.
Keep stirring the mashed beans in the bacon fat until the texture is a chunky paste.

Notes: You can substitute 1/4 cup of lard for the bacon grease. Or you can use 1/4 cup of peanut oil. If you don’t want to cook a pot of beans, two 16 oz. cans of cooked pintos can be used instead. You can also use black beans, just be sure and throw some epazote in the pot when cooking them. I’ll write more on epazote later (now that the days are warmer I plan to go foraging for it in Central Park), but for now, check out Lydia’s wonderful post on the subject. This recipe makes 4-6 servings.

Saturday, February 17, 2007

Indonesian Fried Noodles

Almost every countries in Asia has it own recipe of noodles . Each recipe has similarity of others , like using many various herbs as ingredients . Here's Indonesian recipe for Fried Noodless which easy recipe and quick prepare .
lihat link " Resep Bakmi Goreng " (bhs Indonesia)

Indonesian Fried Noodle Recipe :

Ingredients :

1 pound fresh flat Chinese stir-fry egg noodles (not cooked)

1/2 cup reduced-sodium chicken broth or water

3 large shallots (6 ounces)

3 tablespoonful ketjap manis (Indonesian sweet soy sauce)

1 1/2 tablespoonful Asian fish sauce

1 tablespoonful sambal oelek or Sriracha (Southeast Asian chile sauce), or to taste

1/2 teaspoonful black pepper

3/4 teaspoonful salt

1 (14- to 16-ounce) package firm tofu

4 large whole eggs

6 ounce snow peas, cut diagonally into 1-inch pieces (2 cups)

6 ounce Chinese long beans or haricots verts, cut crosswise into 2-inch pieces (1 1/2 cups)

2 large onions, halved lengthwise, then cut crosswise into 1/2-inch slices (4 cups)

2 teaspoonful finely chopped garlic

1/4 teaspoonful minced fresh red or green Thai or serrano chile, including seeds

2 scallions, cut diagonally into very thin slices

1/2 cup peanut or vegetable oil

For the Garnish:

sliced cucumber

sliced tomatoes

lime wedges

sambal oelek or Sriracha (Southeast Asian chile sauce)

Cooking Direction :

Cut shallots crosswise into very thin slices (less than 1/8 inch thick) with slicer.

Heat oil in wok over moderate heat until hot but not smoking.
Add shallots and reduce heat to moderately low
Fry, stirring frequently, till golden brown ( 8 to 12 minutes )

Carefully pour shallot mixture through a fine-mesh sieve set over a heatproof bowl.
Transfer shallots to paper towels to drain, reserving shallot oil. (Shallots will crisp as they cool.)

Wipe wok clean with paper towels.

Cook noodles in a 6- to 8-quart pot of boiling unsalted water
Stirring to separate, till just tender, 15 seconds to 1 minute.
Drain in a colander and rinse under cold water to stop cooking.
Shake colander briskly to drain excess water,
Drizzle noodles with 2 teaspoonfuls reserved shallot oil and toss to coat.

Stir together broth, ketjap manis, fish sauce, sambal oelek, pepper, and 1/2 teaspoonful salt in a small bowl for sauce, season

Cut tofu into 1-inch cubes and pat dry.

Beat together eggs and a pinch of salt.
Heat 1 tablespoonful reserved shallot oil in wok over moderately high heat (till hot but not smoking,)
Add eggs, swirling in wok,
Cook till barely set in center, about 2 minutes.
Gently slide egg crêpe out onto a cutting board, then roll into a loose cylinder and cut crosswise into 1/2-inch strips (do not unroll).
Keep warm, loosely covered with foil.

Heat 3 tablespoonful reserved shallot oil in wok over high heat until hot but not smoking,
Stir-fry onions with remaining 1/4 teaspoonful salt till fragrant, 8 to 10 minutes.
Add garlic and chile and stir-fry 1 minute
Add tofu and stir-fry 3 minutes.
Add snow peas and long beans and stir-fry until vegetables are crisp-tender, about 5 minutes.
Add sauce and bring to a boil, then add noodles and stir-fry (use 2 spatulas to stir if necessary) until noodles are hot.

Transfer to a large platter and arrange egg over noodles.
Sprinkle with scallions and half of shallots. Serve remaining shallots on the side.

Shallots can be fried 1 day ahead and cooled completely, then kept in an airtight container at room temperature.
Fresh lo mein noodles (not cooked) can be substituted for stir-fry noodles ( Boil until just tender, 2 to 3 minutes or follow package directions), then continue proceed with the above recipe.

Monday, January 15, 2007

Crispy Fried Chicken

Kentucky Fried Chicken is wellknown all over the world . The crispy of the crackers and the delicious chicken meat fill this dish with compliment . Serve this Kentucky Fried Chicken style for your daily meal at home . It could be everyone's favourite. It's an easy recipe and quick prepare . Kentucky Fried Chicken Recipe / Crispy Fried Chicken Recipe


1 good chicken (Kosher / natural chickens are usually best), cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat.

1 tablespoonful curry powder

1/2 teaspoonful ground allspice

1 tsp chopped tarragon

1 tsp chopped chervil

1 tsp chopped chives

1 tsp chopped parsley

1 - 2 cloves garlic, minced

1 tsp cayenne pepper (more or less to taste)

1 whole egg

1 cup flour

Salt and pepper, to taste

Oil or lard, enough to fill skillet to a depth of about 1/2" -
(lard, lard and butter combined or vegetable: Crisco shortening, corn, canola, peanut. Canola or corn oil imparts the least flavor, lard the most. Crisco shortening seems to result in the 'crispest' chicken. Canola is considered the healthiest.

Cooking Direction :

Mix the chicken with salt, pepper, spices, garlic, chili, egg and 2 tablespoonful water in a large bowl.

When thoroughly combined, blend in flour, using your hands.

Keep mixing till most of the flour is blended with other ingredients and chicken is coated

Add more water or flour if mixture is too thin or too dry

(it should be dry but not powdery and not too wet - it has to adhere to the chicken).

Add enough fat (oil) to your skillet to come to a depth of about 1/2 inch and turn heat to medium.

(If you are using butter, skim any foam as it rises to the surface)

When the oil is hot raise heat to high.

Slowly add chicken pieces to skillet.

Cover skillet, reduce heat to medium (more or less - oil should sizzle but not smoke)

Cook for 7 minutes.

Uncovered skillet, turn chicken and continue to cook for another 7 minutes.

Turn chicken again and cook for about 5 minutes more ( turning as necessary to ensure that both sides are golden brown )

Remove chicken from skillet and drain on paper towels placed on newspaper
(for more absorption).

Serve hot with rice or potatoes