Ingredients

100 g rice flour
1/2 teaspoon salt
650 ml coconut milk
2 pandan leaves, shredded

Sauce

200 g palm sugar, shaved
50 g granulated sugar
250 ml water
1 screwpine leaves

Directions

Mix the rice flour with half of the coconut milk and salt.
Put to boil the other half of coconut milk and pandan leaves.
Pour in the rice flour batter into boiling coconut milk. Continue to cook and boil until the mixture become thicken like thick cream.

Sauce :

Put to boil all of the ingredients.
Ladle the pudding into bowls, pour the sauce on top. Serve warm.

Source: www.mayoclinic.com

Ingredients

1 cup adzuki bean
3/4 cup sugar
1/4 teaspoon salt
water

Pancakes

* 2 cups adzuki bean paste
* 1 cup flour
* 1/2 cup sugar
* 1 tablespoon honey
* 1/2 teaspoon baking powder
* 2 eggs
* 1/4-1/2 cup water

Directions

For the bean paste :

1. Soak adzuki beans in water overnight.
2. Heat adzuki beans in a pot with one cup of water. When they come to a boil, add two more cups of cold water. When they come to a boil again, drain the beans in a colander.
3. Return the beans to the pot, add three cups of new water, and cook over high heat. When the beans begin to jump around after the water comes to a boil, turn the heat down to low and simmer until the beans are soft, about one hour. If necessary, add water so that the beans are always covered. Fastidiously skim off any foam that appears on the surface.
4. When the beans are soft enough to break between your fingers, drain them in a colander.
5. Return the beans to the pot again and mix in the sugar.
6. Mash the beans continuously over medium heat until almost all the water has evaporated and a paste has formed, about 35 minutes.
7. Add the salt and stir over medium heat for about 5 minutes more.
8. Remove from heat and transfer the paste to a container so that it can cool.
9. The paste may be kept in the refrigerator for three days and then frozen. (Makes 2 cups).

For the pancakes:

• Whisk eggs with sugar and honey in a mixing bowl.
• Add sifted flour and baking powder.
• Slowly add water while whisking until smooth.
• Drop small ladlesful on a lightly oiled fry pan or griddle to make pancakes that are about 3 inches in diameter. When bubbles start to appear, turn over the pancakes and cook briefly on the other side until golden.

source: www.mayoclinic.com

INGREDIENTS

• 4 tablespoons butter
• 1 teaspoon salt
• 2 large red onions, thinly sliced
• 2 large sweet onions, thinly sliced
• 1 (48 fluid ounce) can chicken broth
• 1 (14 ounce) can beef broth
• 1/2 cup red wine
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh parsley
• 1 sprig fresh thyme leaves
• 1 bay leaf
• 1 tablespoon balsamic vinegar
• salt and freshly ground black pepper to taste
• 4 thick slices French or Italian bread
• 8 slices Gruyere or Swiss cheese slices, room temperature
• 1/2 cup shredded Asiago or mozzarella cheese, room temperature
• 4 pinches paprika

DIRECTIONS

1. Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
2. Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
3. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
4. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
5. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

source:www.mayoclinic.com

KFC Fried Chicken Recipe

1 frying chicken, cut into frying pieces
1 1/2 cups flour
1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
1 Envelope Lipton (or other brand) Tomato Cup of Soup
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.

Directions:
| 1. Combine eggs and milk. Set aside.
2. Combine flour with the Italian dressing and soup mix.
3. Dip chicken pieces in milk-egg mixture and roll them in the
flour-seasoning mixture. Repeat procedure.
4. Fry pieces over medium heat for 25 to 30 minutes, turning often.
5. Remove from fire. Drain and serve.

source: www.mayoclinic.com

INGREDIENTS

• 6 cups water
• 4 skinless, boneless chicken breasts
• 1 onion, chopped
• 1 (15 ounce) can kidney beans
• 1 (15 ounce) can ranch-style beans
• 1 (15 ounce) can pinto beans
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can white hominy

• 2 (10 ounce) cans diced tomatoes with green chile peppers
• 1 (1.25 ounce) package taco seasoning mix
• 1 (1 ounce) package ranch dressing mix

DIRECTIONS

1. Combine the chicken and water in a large pot over high heat. Cook for 30 minutes to 1 hour, or until chicken is done. Remove chicken from the pot, and cut into bite-size pieces.
2. Return the meat to the pot. Add the onion, kidney beans, ranch style beans, pinto beans, black beans, hominy, tomatoes, taco seasoning and ranch dressing mix. Mix well, reduce heat to low, and simmer for 30 minutes or until heated through.

SOURCE: www.allrecipes.com

]]> http://foodfluz.wordpress.com/2008/10/09/mexican-recipes/feed/ 0 dho2 http://foodfluz.wordpress.com/2008/10/08/italian-spaghetti/ http://foodfluz.wordpress.com/2008/10/08/italian-spaghetti/#comments Wed, 08 Oct 2008 08:59:49 +0000 dho2 http://foodfluz.wordpress.com/?p=5 ]]> italian spaghetti carbonara italia

1 C. pancetta, cut into julienne strips
4 egg yolks
1/2 C. heavy cream

Beat the egg yolks with the cream and black pepper.

In a large pot of boiling salted water, cook the pasta and drain in a colander. Do not rinse the pasta, which will cause it to lose its flavor and starch.

Immediately add the pasta to the pancetta in the saute pan and pour in the cream mixture.

source: www.mayoclinic.com

Ingredients:

• 4-5 pound pork sirloin roast 1 tablespoon packed brown sugar 1 tablespoon cornstarch 3/4 teaspoon caraway seed
• divided 1/4 teaspoon salt 2 cups apple juice
• divided 1 tablespoon lemon juice 1 jar (32 oz.) sauerkraut
• well-rinsed and drained 1 1/2 cups chopped apples
• unpared 1/2 cup coarsely shredded carrot

Directions:

In medium saucepan, combine brown sugar, cornstarch, 1/4 teaspoon of the caraway seed and salt. Stir in 1 1/2 cups apple juice and the lemon juice. Cook and stir over medium heat until thickened. Set aside. Place pork roast in oven-proof skillet. Insert meat thermometer. Roast at 325 degrees F. for 1 hour. Brush with 1/2 cup of apple juice mixture. Roast 2 hours longer. Spoon combined sauerkraut, apples, carrot, 1/2 cup remaining apple juice and 1/2 teaspoon caraway seed around pork roast. Spoon remaining apple juice mixture over pork roast and sauerkraut; cover. Roast 30-60 minutes longer, or until meat thermometer registers 155-160 degrees F. Let roast stand 5-10 minutes; slice to serve.

source: www.mayoclinic.com

]]> http://foodfluz.wordpress.com/2008/10/07/america-recipe/feed/ 0 dho2 pork http://foodfluz.wordpress.com/2008/10/06/india-recipes/ http://foodfluz.wordpress.com/2008/10/06/india-recipes/#comments Mon, 06 Oct 2008 09:04:40 +0000 dho2 http://foodfluz.wordpress.com/?p=115 ]]> Bombay Chicken and Rice

INGREDIENTS
1 cup uncooked long-grain white rice
6 ounces diced dried mixed fruit
1/2 cup chopped onion
1 1/2 teaspoons sugar
1 teaspoon salt
2 cups water
1 (3 pound) chicken, cut into pieces
2 tablespoons butter, melted
4 teaspoons curry powder, divided
1/2 teaspoon paprika

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a 9×13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.

source: www.allrecipes.com

INGREDIENTS

• 1 (3 ounce) package ramen noodles, crushed
• 10 ounces cashew pieces
• 1 (16 ounce) package shredded coleslaw mix
• 1 bunch green onions, chopped
• 1/2 cup white sugar
• 1/2 cup vegetable oil
• 1/4 cup cider vinegar
• 1 tablespoon soy sauce

DIRECTIONS

1. In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown.
2. In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.
3. To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.

source: www.allrecipes.com