International Food Recipe

Italian Food | Chinese Food | Indonesian Food

Friday, March 03, 2006

Sambal Goreng Petai

Ingredients:

7 eggs, 4 strings of "petai", 3 cups thick coconut milk, 250 gr ground beef, 4 pieces garlic, 6 pieces of shallots, 6 piece of red chili peppers, 20 gr javanese lemon, 1 tea spoon sugar, salt and pepper.

Direction:

* Remove the yoke of the eggs (use just the whites) Skin petai
* Slice shallots, brown a little bit.
* Mix ground beef with 2 egg whites, mix with sald, pepper to taste.
* Form small balls.
* Let the javanese lemon sit in a cup of water The rest of the egg whites put in a place holder, and steam cook
* Cut into cube sized pieces
* Grind chili, garlic, and add sugar
* Heat pan with a little cooking oil, add shallots and the garlic mix above, followed by the petai a few minutes later.
* Put in the javanese-lemon water, followed by the ground beef balls, add salt and pepper.
* Let simmer for a while, then add the rest of the coconut milk and the egg-white cubes.
* et simmer for another 3 minute.

Gado gado

Ingredients:

Lettuces, A small bunch of long beans, Young cabbage, 1 cucumber, Tofu, 100 gr soyabean cake, 2 eggs, 5 pieces of red chili pepper, 5 pieces of small chili pepper (jalapeno or scotch bonnet), 3 pieces of shallots, 100 gr. peanuts, lemon, brown sugar, and salt.

Direction:

* Fry an egg and soyabean cake
* Cut into small pieces
* Boil one egg and slice it
* Boil young cabbage, long beans, and slice them
* Peanut sauce:
* Fry peanuts
* Slice shallots, and brown with chili peppers
* Mix and grind all these with brown sugar, lemon, salt and pepper, and boil with a little bit of water. (Use this sauce with satay as well)

Wednesday, February 08, 2006

Best Casserole Recipe: Cheesy Barbecue Casserole

Here’s an Italian baked ziti recipe with an interesting twist – barbecue sauce. If you love the taste of barbecue, this casserole’s for you.

3 cups uncooked ziti pasta
1 pound ground beef
½ cup onion, chopped
¼ cup fresh parsley, chopped
1 cup milk
1 cup barbecue sauce
1 cup shredded mozzarella cheese
½ cups shredded cheddar cheese

Directions

Preheat oven to 350 degrees.

Grease a 2-quart casserole.

Cook and drain pasta as directed on package.

While pasta is cooking, cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes; stirring occasionally, until beef is brown; drain.

Mix beef, pasta, 3 tablespoons of the parsley, milk, barbecue sauce, mozzarella cheese, and 1 cup cheddar cheese. Spoon into casserole dish. Sprinkle with remaining ½ cup cheddar cheese.

Bake uncovered 30-40 minutes. Sprinkle with remaining parsley before serving.



by: Donna Monday

Best Casserole Recipe: Vegetable and Bean Polenta Pie

Here’s a great meatless polenta recipe for those who enjoy this traditional Italian staple.

Polenta

1 ½ cups yellow cornmeal
2 ½ cups chicken broth
2 tablespoons margarine or butter
1 egg, slightly beaten
¼ cup grated Parmesan cheese


Filling

1 tablespoon olive or vegetable oil
1 cup coarsely chopped onions
1 cup coarsely chopped green bell pepper
1 small zucchini, cut into ½-inch cubes
1 (15.5 oz.) can dark red kidney beans, drained
1 (14.5 oz.) can tomato paste
1 cup shredded mozzarella cheese


Directions

Preheat oven to 350 degrees.

Grease a 9 or 10-inch deep-dish glass pie pan.

In medium saucepan, combine cornmeal and broth. Cook over medium heat until mixture begins to boil, stirring constantly. Remove from heat; stir in margarine, egg and Parmesan cheese. Set aside.

Heat oil in large skillet over medium-high heat until hot. Add onions and bell pepper; cook and stir until tender. Stir in zucchini, beans, tomatoes and tomato paste. Bring to a boil. Reduce heat to medium-low; cook 5 minutes.

Spread cornmeal mixture in bottom and up sides of greased pie pan. Spoon vegetable mixture over top. Sprinkle with mozzarella cheese.

Bake 30-35 minutes or until set. Let stand 5 minutes before serving.


by: Donna Monday