แนะนำสินค้าใหม่ Best Sea Cream
ครีมทะเลนวัตกรรมใหม่ สกัดจากวัตถุดิบใต้ท้องทะเล ได้แก่ เมื่อกปลาดาว แมงกระพรุน แพลงตอน ไข่มุก รกปลาแซลมอน สาหร่ายสิแดงที่ดีที่สุด อย่าง Astaxanthin และอื่นๆ อีกมากมายจากท้องทะเลลึก
The Chinese are the alchemists who discovered that ginger will deodorize garlic when cooked in the same pot, making the pungent little bulb less antisocial but still full of flavor. They also set great store by it for
de-fishing fish and duck (which sometimes tastes fishier than fish).
The following recipe shows the job a slice of ginger, no bigger than a dime, can do to make a whole fish delectable.
This is a delicious soup that is low on calorie and low on fat. Nutritionists often recommend this as healthy filling soup. To experiment with the taste, you can vary the ingredients according to your taste and requirement. It is easy to cook, and within 45 minutes, it will be served hot at your table. Check out the incredibly simple recipe to cook it at your home.
Ingredients
Bengali food is an ancient cuisine dating back to early Buddhism. It is made up of the cooking of West Bengal, which is part of India, and East Bengal, which is part of Bangladesh. In early Buddhist and Bengali writings of the 10th and 11th century, there is mention of the abundance of produce that could be derived from good agriculture.
Although rice is a staple food throughout Bengal, there are two distinct styles of Bengali cooking. In East Bengali food, there is great emphasis on fish and dal (a spicy bean stew that is a mainstay of the area). The food of West Bengal is distinguished by the liberal use of poppy seeds.
Much of the distinctive taste of Bengali food comes from the mustard plant and mustard oil. Mustard is used in three ways: The oil is used to fry foods, the greens are used as a cooked vegetable, and the seeds are crushed to make a hot spice.
Fish and prawns are very common in both cuisines. West Bengalis usually get their fish farm-raised from estuaries, while East Bengalis get the majority of their fish from the big rivers of the region.
This fish stew recipe uses ingredients and cooking techniques common to both West and East Bengal, and is very popular in both cuisines. Many Bengali cooks will add a couple of vegetables to the dish, such as eggplant and potatoes that are diced small. Some ingredients have been changed to accommodate Western availability.
Spicy Bengali Fish Stew
Ingredients:
Salt to taste
1/2 teaspoon ground turmeric
1 teaspoon hot paprika
1 1/4 pounds cod, sea bass, or halibut steaks, cut into 2-inch cubes
3 tablespoons mustard oil (can be found in Indian or Bengali markets) or vegetable oil
4 medium onions, finely chopped
4 large garlic cloves, crushed
4 fresh green chiles (jalapenos or finger-like chiles), seeded and finely chopped
1/4 teaspoon ground cumin
1/4 teaspoon mustard seeds
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamon
1 1/2 pounds ripe tomatoes, cut in half, seeds squeezed out, and grated through the largest holes of a grater.
1 tablespoon fresh cilantro leaves, chopped
1/4 cup water
1/2 cup whole plain yogurt
Directions:
On a plate, mix together the salt, 1/4 teaspoon of the turmeric, and the paprika. Dredge the fish steaks on both sides of the mixture.
In a large skillet, heat the mustard oil (or vegetable oil) over medium-high heat. Brown the fish on both sides, turning once, for about 3 minutes total. Remove and set aside.
Add the onions and garlic to the skillet. Cook until soft, or about 15 minutes, stirring frequently. Add the chiles, cumin, mustard seeds, cinnamon, cloves, cardamon, and the remaining 1/4 teaspoon of turmeric. Cook for 2 minutes, stirring, then add the tomatoes, cilantro, and water. Reduce the heat to low, and cook until the sauce is thick, or about 15 minutes.
Add the yogurt and salt to taste and stir to blend. Return the fish to the skillet and simmer, covered, until the fish flakes, or about 10 minutes. Be careful that the broth never gets too hot, as the yogurt will separate. Serve immediately, over rice if desired.
Bengali Food - Ancient Cuisine of 2 Styles of Cooking and a Fish Stew Recipe of Hot Spice and FlavorMy Links : Kitchen Exhaust Fans
Preparation time: 20 minutes
Total baking time: 30-35 minutes
Servings: 4
Ingredients for the recipe Thai Hot Curry Beef:
The recipe for stuffed cabbage was brought to Texas by German colonists in the years after 1800. It takes about 1 / 2 hour to prepare cabbage for cooking, and a total of about 2 1 / 2 hours for preparation time. Make sure you choose the biggest and cabbage are, at least 12 cabbage leaves filled with good stuff. Any unused grass can be steamed or fried the next day or two.
Ingredients:
12 large cabbage leaves
1Pound ground beef
2 teaspoons salt
1 / 2 teaspoon pepper
1 / 2 teaspoon thyme
1 cup cooked rice
1 small onion, finely chopped
1 egg
1 tablespoon brown sugar
Juice of half a lemon
1 / 4 cup water
2 8 oz cans tomato sauce
2 tablespoons vegetable oil
Cooking string or toothpicks to hold together cabbage rolls
Directions:
Core the cabbage, then put the rest of the cabbage in a large pot with the nucleus at the end. Pour about3 cups boiling water over them. The leaves begin to fall off. Carefully remove the leaves as you can, then pour over boiling water in the pot, releasing more leaves. Keep doing this until all 12 sheets were removed from the head. The leaves can be a little 'hard, but if you actually paid, boiling water on them a little' softer and more relaxed.
Cut the central vein in the larger cabbage leaves. Put aside the leaves and begin with the filling.In a large bowl, combine ground beef, salt, pepper, rice, onions, eggs and thyme, and mix well (mixing with your hands is better). Set composed by.
Now make the sauce by mixing the brown sugar, lemon juice, water, 1 / 4 cup water and tomato sauce in a bowl on the smaller part. Set this mixture aside.
Start the amalgamation of the cabbage rolls. Put two tablespoons of dough filled with meat on each cabbage leaf near the vein of the leaf. Fold the end over the filling, thentimes compared to the end, like an envelope. Roll out the rest of the paper as possible, then secure by tying a rope around the drum, or hold together with toothpicks in half.
Heat the oil in a 10-inch pan, then half evenly brown cabbage rolls at once. Once all the rolls are browned, place the pan every 12 passes, then the sauce over them. Cover and lower heat for about 1 hour, stapling the rolls from time to time.
Remove the rolls on a hot plateand remove the strings or toothpicks. Check the sauce, and if the thickness of the ketchup, then it is good. If it seems too thin, then simmer until it reaches the right consistency. Serve the sauce over the cabbage rolls e.
Stuffed Cabbage Rolls Recipe - Try This Old-World Germany favored byFriends Link : Kitchen Exhaust Fans
Fried rice is a popular dish in many countries around the world. In America, the court may at any time, Chinese-American restaurant, or to find out on tables in many families. Cooking this dish is a wonderful way to use up leftover rice and spice, a food monotonous. Fried rice can be done with vegetables and served as a side dish or with the addition of meat, poultry or fish, fried rice can be a meal by itself.
The basic ingredients in the bowl are pre-cooked white long grain riceOnions and eggs. The wok is preheated, an oil with a high smoke point, such as peanut, canola or grape seed oil is added and fried until the egg is not just race. The egg is the outer side of the pot is pushed, while the rice is heated. To finish the dish, the eggs, scallions and rice are heated together until well mixed. Soy sauce or oyster sauce can be added at the end, although some people believe that rice is seasoned with nothing but salt.
This is a famous Thai spicy soup vegetarian with healthy ingredients in them. The healthy and nutritious diet for all ages. Especially for those who want to prepare in less time. This recipe is widely consumed in China. But we still find this recipe eaten around the world.
Ingredients for this recipe uses:
Introduction
This article describes how to prepare crispy beef with a traditional Chinese recipe. The correct name for the Chinese dish I'm going to have to describe it: "Rou Bao Guo" which literally means "meat wok-pack." There is another famous dish similar to this as "Hui Guo Rou", which "put the meat back into wok", literally translated.
This Beijing-style dish, fat mushrooms such as black oak weather with large pink-centered, juicy pieces of beef, how to bring the twins to compete.
Kew steak recipe used to flavor meat and mushrooms to give a clear impetus for culinary sauces, gravies, stuffings, soups, stews o. Here's one way to keep them in place of meat in a dish of vegetables.
