Saturday, 6 October 2012
Tuesday, 2 October 2012
Chili Con Carne
Malaysian: Bebola daging berkuah pedas
Ingredients
6 Ounces hotdogs
2 Cups chopped onion
1 Cup chopped green bell pepper
8 Garlic cloves, minced
1 lb ground sirloin (daging lembu batang pinang)
1 Jalapeño pepper, chopped
2 Tablespoons chili powder
2 Tablespoons brown sugar
1 Tablespoon ground cumin
3 Tablespoons tomato paste
1 Tteaspoon dried oregano
1⁄2 Teaspoon freshly ground black pepper
1⁄4 Teaspoon salt
2 Bay leaves (beli dari TESCO)
1 1⁄4 Cups fruit juice
2 (28-ounce) Cans whole tomatoes, undrained and coarsely chopped
2 (15-ounce) Cans kidney beans, drained (can add baked beans)
1⁄2 Cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Method
1. Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and next 4 ingredients to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
2. Add chili powder and next 7 ingredients, and cook 1 minute, stirring constantly. Stir in fruit juice, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
3. Uncover and cook 30 minutes, stirring occasionally. Discard bay leaves. Sprinkle each serving with cheddar cheese.
Yield: 8 servings (serving size: 11/4 cups chili and 1 tablespoon cheese).
Ingredients
6 Ounces hotdogs
2 Cups chopped onion
1 Cup chopped green bell pepper
8 Garlic cloves, minced
1 lb ground sirloin (daging lembu batang pinang)
1 Jalapeño pepper, chopped
2 Tablespoons chili powder
2 Tablespoons brown sugar
1 Tablespoon ground cumin
3 Tablespoons tomato paste
1 Tteaspoon dried oregano
1⁄2 Teaspoon freshly ground black pepper
1⁄4 Teaspoon salt
2 Bay leaves (beli dari TESCO)
1 1⁄4 Cups fruit juice
2 (28-ounce) Cans whole tomatoes, undrained and coarsely chopped
2 (15-ounce) Cans kidney beans, drained (can add baked beans)
1⁄2 Cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Method
1. Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and next 4 ingredients to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
2. Add chili powder and next 7 ingredients, and cook 1 minute, stirring constantly. Stir in fruit juice, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
3. Uncover and cook 30 minutes, stirring occasionally. Discard bay leaves. Sprinkle each serving with cheddar cheese.
Yield: 8 servings (serving size: 11/4 cups chili and 1 tablespoon cheese).
Breakfast Cornmeal Casserole with Cheese and Mushroom
Southern USA: Grits Casserole with Mushrooms, Daging & Provolone
Ingredients
5 Cups water
1¼ Cups stone-ground yellow grits
¾ Cup (3 ounces) shredded sharp provolone cheese, divided
1 Teaspoon salt, divided
Cooking spray
1½ Teaspoons butter
¾ Cup chopped onion
2 Garlic cloves, minced
4 Cups thinly sliced Portobello mushrooms (about 6 ounces)
3 Cups thinly sliced shiitake mushroom caps (about 41⁄2 ounces)
1 Teaspoon dried herbes de provence
1¼ Teaspoon freshly ground black pepper
1 Cup chopped daging (about 3 ounces)
1/3 Cup fruit juice
3 Large eggs, lightly beaten
2 Large egg whites, lightly beaten
1 Tablespoon chopped fresh parsley
Preparation
1. Bring water to a boil in a large saucepan; gradually stir in grits. Reduce heat, and simmer 30 minutes or until thick, stirring frequently. Remove from heat. Stir in 1/4 cup cheese and ½ teaspoon salt. Spoon grits mixture into an 11 x 7–inch baking dish coated with cooking spray.
2. Preheat oven to 350°.
3. Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add remaining 1/2 teaspoon salt, mushrooms, herbes de Provence, and pepper; cook 6 minutes or until mushrooms are tender, stirring frequently. Stir in daging and fruit juice; cook 5 minutes or until liquid almost evaporates. Remove from heat; cool slightly. Stir in eggs and egg whites. Spread mushroom mixture over grits mixture; sprinkle with remaining 1/2 cup cheese.
4. Bake at 350° for 30 minutes or until cheese melts and grits are thoroughly heated, and let stand 5 minutes before serving. Sprinkle with parsley.
Note: To make ahead, cook the grits, spoon them into the baking dish, and refrigerate overnight. Let the baking dish stand at room temperature while you prepare the mushroom topping; top the grits, and bake as directed.
From: http://blog.americanfeast.com/cooking/
Ingredients
5 Cups water
1¼ Cups stone-ground yellow grits
¾ Cup (3 ounces) shredded sharp provolone cheese, divided
1 Teaspoon salt, divided
Cooking spray
1½ Teaspoons butter
¾ Cup chopped onion
2 Garlic cloves, minced
4 Cups thinly sliced Portobello mushrooms (about 6 ounces)
3 Cups thinly sliced shiitake mushroom caps (about 41⁄2 ounces)
1 Teaspoon dried herbes de provence
1¼ Teaspoon freshly ground black pepper
1 Cup chopped daging (about 3 ounces)
1/3 Cup fruit juice
3 Large eggs, lightly beaten
2 Large egg whites, lightly beaten
1 Tablespoon chopped fresh parsley
Preparation
1. Bring water to a boil in a large saucepan; gradually stir in grits. Reduce heat, and simmer 30 minutes or until thick, stirring frequently. Remove from heat. Stir in 1/4 cup cheese and ½ teaspoon salt. Spoon grits mixture into an 11 x 7–inch baking dish coated with cooking spray.
2. Preheat oven to 350°.
3. Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add remaining 1/2 teaspoon salt, mushrooms, herbes de Provence, and pepper; cook 6 minutes or until mushrooms are tender, stirring frequently. Stir in daging and fruit juice; cook 5 minutes or until liquid almost evaporates. Remove from heat; cool slightly. Stir in eggs and egg whites. Spread mushroom mixture over grits mixture; sprinkle with remaining 1/2 cup cheese.
4. Bake at 350° for 30 minutes or until cheese melts and grits are thoroughly heated, and let stand 5 minutes before serving. Sprinkle with parsley.
Note: To make ahead, cook the grits, spoon them into the baking dish, and refrigerate overnight. Let the baking dish stand at room temperature while you prepare the mushroom topping; top the grits, and bake as directed.
From: http://blog.americanfeast.com/cooking/
Spareribs
Ingredients
6 lbs spareribs (divided into 2 or 3 ribs per width)(tulang rusuk lembu bersama isi)
Cold water to cover ribs by about 1½ inches
1 Teaspoon salt
7/8 Cup cider vinegar (1 cup minus 2 tablespoons)
½ Cup (1 stick) unsalted butter (mentega tanpa garam)
1/3 Cup firmly packed light brown sugar (gula Melaka)
2 Tablespoons balsamic vinegar
1 Tablespoon tomato sauce
2 Tablespoons salty soy sauce (HABHAL)
¾ Teaspoon freshly ground black pepper
¼ to ½ teaspoon ground chili (cili boh) to taste
Method
1. Place ribs, water, and salt in a large heavy Dutch oven (periuk besar), bring to a boil over moderate heat, reduce heat till water barely bubbles, cover, and simmer until ribs are tender—1¾ to 2 hours.
2. Meanwhile, combine remaining ingredients in a small, heavy, nonreactive saucepan, and cook over low heat, stirring constantly, just until butter melts and sugar dissolves—3 to 5 minutes. Taste for chili and adjust as needed. Set off heat, cover, and reserve.
3. When ribs are tender, preheat broiler. Lift ribs from Dutch oven and arrange in a single layer in a very large shallow nonreactive roasting pan. Brush well with the reserved sauce. Discard Dutch oven liquid.
4. Slide pan into broiler, setting about 5 inches from heat, and broil until brown—5 to 6 minutes, brushing at half-time with more sauce. Remove ribs from broiler, turn, and brush flip-sides generously with sauce. Broil 5 to 6 minutes longer, again brushing with sauce at half-time. Brush sauce generously.
5. When ribs are glistening and brown, arrange on a heated large plate and spoon any remaining sauce over ribs.
From: http://blog.americanfeast.com/cooking/
6 lbs spareribs (divided into 2 or 3 ribs per width)(tulang rusuk lembu bersama isi)
Cold water to cover ribs by about 1½ inches
1 Teaspoon salt
7/8 Cup cider vinegar (1 cup minus 2 tablespoons)
½ Cup (1 stick) unsalted butter (mentega tanpa garam)
1/3 Cup firmly packed light brown sugar (gula Melaka)
2 Tablespoons balsamic vinegar
1 Tablespoon tomato sauce
2 Tablespoons salty soy sauce (HABHAL)
¾ Teaspoon freshly ground black pepper
¼ to ½ teaspoon ground chili (cili boh) to taste
Method
1. Place ribs, water, and salt in a large heavy Dutch oven (periuk besar), bring to a boil over moderate heat, reduce heat till water barely bubbles, cover, and simmer until ribs are tender—1¾ to 2 hours.
2. Meanwhile, combine remaining ingredients in a small, heavy, nonreactive saucepan, and cook over low heat, stirring constantly, just until butter melts and sugar dissolves—3 to 5 minutes. Taste for chili and adjust as needed. Set off heat, cover, and reserve.
3. When ribs are tender, preheat broiler. Lift ribs from Dutch oven and arrange in a single layer in a very large shallow nonreactive roasting pan. Brush well with the reserved sauce. Discard Dutch oven liquid.
4. Slide pan into broiler, setting about 5 inches from heat, and broil until brown—5 to 6 minutes, brushing at half-time with more sauce. Remove ribs from broiler, turn, and brush flip-sides generously with sauce. Broil 5 to 6 minutes longer, again brushing with sauce at half-time. Brush sauce generously.
5. When ribs are glistening and brown, arrange on a heated large plate and spoon any remaining sauce over ribs.
From: http://blog.americanfeast.com/cooking/
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