Beef Rendang or Rendang Daging (in Malay)

Beef Rendang or Rendang Daging (in Malay)
also known as Spicy Beef Stew with Coconut
July 4, 2014 by jbcoobtg

Happy 4th America, For those of you who have never tried beef rendang, I can only describe it as “a rich and tender coconut be...ef stew which is explosively flavorful,” one that is certain to win you over if you taste it.

Ingredients:

1 1/2 pound boneless beef short ribs (cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 teaspoons tamarind pulp (soaked in some warm water for the juice
and discard the seeds)
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
1 tablespoon sugar/palm sugar or to taste
Salt to taste

Spice Paste:

5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)

Method:

1. Chop the spice paste ingredients and then blend it in a food
processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves,
star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 1 minute.
4. Add the coconut milk, tamarind juice, water, and simmer on
medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm
sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2
hours or until the meat is really tender and the gravy has dried up.
7. Add salt to taste. If not sweet enough, add more sugar to taste.

Serve immediately with steamed rice and save some for overnight.

Cook’s Notes:

To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuosly until they turn golden brown.

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Bananas Foster French Toast

Bananas Foster French Toast
Jan 8, 2014 by jbcoobtg

Ingredients
4 large eggs
1 cup heavy cream...
1 teaspoon ground cinnamon
8 tablespoons butter, divided
8 large croissants, halved
1/2 cup dark corn syrup
1/2 cup firmly packed brown sugar
1 cup maple syrup
1 cup chopped pecans
6 ripe bananas, halved crosswise and lengthwise
1 teaspoon rum extract

Directions

In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm.

In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.

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Banana Split Cake

Banana Split Cake
Jan 7, 2014 by jbcoobtg

Ingredients
4 cups crushed graham crackers
3 sticks butter, room temperature...
2 fresh,properly refrigerated, clean grade A or AA eggs
16 -ounce box powdered sugar
20 -ounce can crushed pineapple, drained
2 to 3 bananas, sliced
12 -ounce container whipped topping

Directions

Preheat oven to 350 degrees F.

For crust, mix crushed graham crackers and 1 stick of butter. Line bottom and sides of a 13 by 9-inch pan with mixture. Bake crust for 5 to 8 minutes.

Beat the eggs, 2 sticks butter, and the powdered sugar until fluffy. Spread mixture on cooled crust. Add layer of crushed pineapple and layer of sliced bananas. Cover with whipped topping and sprinkle with nuts or graham crackers. Refrigerate for 1 hour.

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BBQ Short Ribs

BBQ Short Ribs
Jan 7, 2014 by jbcoobtg

Ingredients
2 pounds short ribs, cut in 2-inch pieces
Salt...
1/4 cup minced onions
1/4 cup ketchup
1/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons brown sugar
1 tablespoon mustard
1/8 teaspoon salt
1 tablespoon Worcestershire sauce

Directions

Trim the top layer of fat from the short ribs. Place several pieces of this fat in a Dutch oven, and cook over medium heat until bottom is lightly coated with fat, and remove the pot from the heat. Sprinkle the short ribs with salt, brown them on all sides, and then removing them when they are done. Add the onion and slightly saute until lightly browned. Return the short ribs to the pot and add the ketchup, water, lemon juice, sugar, mustard, salt, and Worcestershire sauce. Cover the pot and cook over low heat for 2 hours, or until tender, stirring occasionally.

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Smoky Root Beer Brisket

Smoky Root Beer Brisket
Jan 3, 2014 by jbcoobtg

Ingredients
1 whole brisket, 4 to 5 pound, fat trimmed to 1/4-inch
Kosher salt and freshly ground pepper, to taste...
1 large red onion, cut into 6 wedges
1 large sweet onion, such as Vidalia, cut into 6 wedges
1 bunch green onions, white and green portions, cut into 4-inch pieces
2 tablespoons olive oil
1/2 cup root beer barbecue sauce, plus more for serving

Preparation
1.Place the brisket on a baking sheet and generously season on all sides with salt and pepper. Cover with plastic wrap and refrigerate overnight.

2.Prepare a hot fire in a grill. Place a steel grill roaster in the center of the grill, cover the grill and preheat.

3.Place the brisket, top side down, in the pan and sear until well browned, 8 to 10 minutes, then turn the brisket over. Meanwhile, place a smoker box filled with hickory chips over direct heat. After searing the brisket, turn off the center burners and reduce the outside burners to medium-low, adjusting them as needed to maintain the internal grill temperature at about 325°F. Cover the grill and cook the brisket for 3 hours.

4.In a bowl, stir together the red, sweet and green onions with the olive oil, and season with salt and pepper. Brush the top of the brisket with the 1/2 cup barbecue sauce and place the onions along the sides of the pan. Fill the smoker box with more chips. Cover the grill and continue cooking until the brisket is fork-tender, 1 to 2 hours more.

5.Transfer the brisket to a carving board, cover loosely with aluminum foil and let rest for 15 minutes. Slice the brisket across the grain and serve with the onions and extra barbecue sauce on the side.See More

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Blueberry Mango Smoothie

Blueberry Mango Smoothie
Jan 21, 2014 by jbcoobtg

On a Daniel Fast, making a smoothie is a great way to enjoy the mouth-watering fruit God has given us. If you’re brave, you can add vegetables as well to make a green smoothie. Now before ...you wrinkle up your nose at the thought, hear me out! Green smoothies are not as bad as you might think! They’re actually quite good. The sweetness of the fruit is usually so overpowering that you can’t taste most greens (unless they’re especially pungent, such as with arugula).

Blueberry Mango Smoothie tastes like a Hawaiian drink you’d sip on the beach. It’s satisfying and filling, and your body will be energized by the vast array of nutrients it provides.


Ingredients
1 cup water or unasweetened almond milk, coconut milk, rice milk, or soy milk
1 cup fresh or frozen mango chunks
1 fresh or frozen banana, peeled, sliced
1/2 cup fresh or frozen blueberries
1 tablespoon flaxseed meal, optional
1 tablespoon unsweetened coconut flakes

Mix all ingredients in a blender until smooth.

Recipe Notes
Make sure at least one fruit is frozen to have a chilled smoothie. You can also use ice.

To freeze bananas, remove peels before placing in freezer. Put in a plastic zip-top bag until completely frozen.

Pour into popsicle molds for a tasty treat!

Make this recipe into a “green” smoothie by adding 1 cup chopped kale or spinach leaves.

Add 1 teaspoon spirulina powder. Spirulina is a type of blue-green algae that is rich in protein, vitamins, minerals, and carotenoids (antioxidants that can help protect cells from damage). It contain B complex vitamins, beta-carotene, vitamin E, manganese, zinc, copper, iron, selenium, and gamma linolenic acid (an essential fatty acid).

Flaxseed meal is a powder made from ground flaxseeds. It is high in fiber and a good source of Omega-3 fatty acids.See More

GREEK VEGETABLE STEW

GREEK VEGETABLE STEW
Jan 21, 2014 by jbcoobtg

Ingredients

2 tablespoons oil ...
2 onions, chopped
1 pound green string beans, broken in half
1 package frozen or fresh spinach
4 cups water
6 zucchini, chunked
4 yellow squash, chunked
2 cups celery leaves
4 tomatoes, quartered
1 teaspoon salt
8 slices lemon
1 tablespoon dried oregano
3 tablespoons fresh basil
2 cloves chopped garlic
2 tablespoons lemon juice

Directions

1. Lightly brown onions in a hot dry skillet in 2 tablespoons oil.
2. Add oregano and garlic, cook 1 minute.
3. Add 4 cups water and tomatoes. Cook 10 minutes.
4. Add remaining ingredients. Cook covered for 40 minutes, stirring occasionally.
5. Serve with a lemon slice in each bowlSee More

STIR FRY VEGETABLES WITH BROWN RICE

STIR FRY VEGETABLES WITH BROWN RICE
Jan 20, 2014 by jbcoobtg

Serve: 4

Ingredients...
1 tablespoon sesame oil
3 green onions, finely chopped
3 tablespoons fresh ginger, minced
4 cups fresh broccoli, chopped
½ pound fresh green beans, chopped
2 carrots, peeled and sliced on diagonal
2 cloves garlic, minced
4 cups greens, chopped (kale, bok choy, spinach, collards, etc)
1 can sliced water chestnuts, drained
3 cups cooked brown rice
2 tablespoons soy sauce
1 ½ cups peas (if frozen run under water to thaw)
½ cup toasted sliced almonds

Directions
1. Heat a deep skillet or wok over medium heat for about 1 minute. Add oil and heat for 1 minute.
2. Add green onions and ginger. Sauté for 5 minutes.
3. Add broccoli, green beans, carrots, and garlic. Stir fry for 8-10 minutes.
4. Add greens and toss for about 2 minutes or until greens are wilted.
5. Stir in water chestnuts, brown rice, soy sauce, peas and almonds.
6. Serve as complete meal

Tip: Serve this dish as a complete main dish along with a side of sliced fruit such as oranges, pineapple or mango. This is also a great recipe to double and then use the leftovers for lunch. Merely heat in the microwave or eat at room temperature.

TOFU BREAKFAST SCRAMBLE

Great Home Cookin'Recipes

7 minutes ago

TOFU BREAKFAST SCRAMBLE
Jan 20, 2014 by jbcoobtg

Happy New Year everyone ! I'm back and it's been quite a while that I've not post any recipes up because my computer were down all this time. Since now is Daniel Fast season I'm going to po...st some fasting recipes till the end of the month. Hope you would enjoy them.

Ingredients
1 box firm tofu
1 zucchini, diced small
1 tomato, diced
½ onion, diced
1 red bell pepper, diced
2 green onions, finely sliced
1 tablespoon fresh cilantro, minced
1 clove garlic, minced
Salt and pepper to taste / Tomato paste if desired

Directions
1. Spray pan with 100% olive oil spray
2. Add all ingredients and fry until vegetables are soft and ready to eat.
3. Salt and pepper to taste
4. Serve with tomato pasteSee More

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Rack of Pork with Pear Apple Compote

Great Home Cookin'Recipes

December 28

Rack of Pork with Pear Apple Compote
Dec 28, 2013 by jbcoobtg


Ingredients

Brine:
1 cup kosher salt
1/2 cup honey
1 cup water
10 juniper berries
2 (6-inch) sprigs rosemary
10 peppercorns
1 bay leaf
2 cloves garlic, smashed
1 (2-pound) rack of pork (pork loin roast with 4 rib bones), frenched (ribs scraped clean of meat and fat), skin-on and scored in a 1-inch diamond pattern
Oil, for pan

Compote:
1 shallot, chopped
1 Granny Smith apple, peeled and diced
1 Bosc pear, peeled and diced
1/2 cup dried cranberries
1/2 cup orange juice
1/2 cup apple cider
1 tablespoon brown sugar
1 tablespoon Dijon mustard
2 teaspoons chopped fresh rosemary leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne pepper, about 1/8 teaspoon

Directions

In a small saucepan over high heat, dissolve the salt and honey in a cup of water. Remove the pan from the heat, and add the juniper, rosemary, peppercorns, bay leaf, and garlic. Let steep until the water cools to room temperature, about 20 minutes. Add the brine mixture to a large container with a lid, and add enough very cold water until you have a gallon. Submerge the pork in the brine and cover a lid. Let marinate, overnight, in the refrigerator.

Preheat the oven to 350 degrees F.

Remove the pork from the marinade, rinse and pat dry, Add a coating of olive oil to an oven-safe pan. Sear the pork until all of the sides are a deep golden brown. Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted in the middle, reaches 150 degrees F, about 20 minutes a pound. Remove to cutting board, tent with foil and let rest for at least 15 minutes.

While the meat is resting, prepare the compote.

Pear Apple Compote:
Drain all but 2 tablespoons of fat from the roasting pan. Put the fat in a medium pan and add the shallots. Saute the shallots over medium heat for 5 minutes. Add all of the remaining ingredients, bring to boil. Reduce the heat to medium and cook the mixture until soft and thickened, about 5 to 8 minutes.

Transfer the compote to a serving bowl. Carve the pork into individual chops and serve with compote.

Oven Barbecue Ribs

Great Home Cookin'Recipes

December 28

Oven Barbecue Ribs
Dec 28, 2013 by jbcoobtg


Ingredients:

Servings: 6

4 lbs pork ribs
3/4 cup light brown sugar
1 teaspoon hickory smoke salt
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray)

Directions:

Preheat oven to 300 degrees f.
Peel off tough membrane that covers the bony side of the ribs.
Mix together the sugar and spices to make the rub.
Apply rub to ribs on all sides.
Lay ribs on two layers of foil, shiny side out and meaty side down.
Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
Remove from oven.
Heat broiler.
Cut ribs into serving sized portions of 2 or 3 ribs.
Arrange on broiler pan, bony side up.
Brush on sauce.
Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
Turn ribs over.
Repeat on other side.

Roasted Sausages, Peppers, and Onions and Cheesy Bread with Black Pepper

Great Home Cookin'Recipes

December 26

Roasted Sausages, Peppers, and Onions and Cheesy Bread with Black Pepper
Dec 26, 2013 by jbcoobtg


Ingredients

2 1/2 pounds thin Italian sausage (the kind sold in swirl shapes, each swirl will weigh 1 1/4-pounds or so) hot and sweet varieties
Extra-virgin olive oil, for liberal drizzling plus 3 tablespoons, 3 turns of the pan
4 cloves garlic, 3 thinly sliced, 1 cracked from skin
1 red bell pepper, seeded and sliced 1/2-inch thick
1 green bell pepper, seeded and cut into 1/2-inch slices
1 large onion, 1/2-inch slices
1/4 cup tomato sauce, thinned out with water
Salt and pepper
1 loaf crusty semolina bread, split
1/2 cup grated Parmigiano-Reggiano
Coarse black pepper
2 tablespoons chopped flat-leaf parsley, a rounded palm full

Directions

Preheat oven to 425 degrees F.

Place sausage rings on a baking sheet and liberally drizzle extra-virgin olive oil down over them. Place in hot oven and roast until casings are crisp and juices run clear, somewhere between 15 and 20 minutes. Remove from oven to rest sausages; switch on broiler.

While sausages roast, heat a skillet over medium heat with 3 tablespoons extra-virgin olive oil and sliced garlic. Simmer garlic in extra-virgin olive oil 2 to 3 minutes then add peppers and onions. Turn the heat up a notch, and cook until the vegetables are tender but the peppers still hold strong color, 5 to 6 minutes. Add thinned tomato sauce, salt, and pepper and reduce. Turn heat back to low and hold the veggies until the sausage comes out of the oven, a couple of minutes.

Toast the split bread, remove from oven, rub with cracked garlic, liberally drizzle with extra-virgin olive oil, and cover with cheese and lots of black pepper. Return to the broiler to brown cheese, 1 minute. Scatter parsley over the bread.

Cut bread into chunks and pile with peppers and onions then sausages. The bread will soak in the juices as you work through the sausage, peppers and onions.

Roast Pork Loin with Apples

Great Home Cookin'Recipes

December 26

Roast Pork Loin with Apples
Dec 26, 2013 by jbcoobtg

Ingredients

2 tablespoons corn oil
1 (2-pound) boneless center cut pork loin, trimmed and tied
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
4 sprigs fresh thyme
4 sprigs fresh rosemary
4 tablespoons cold unsalted butter
2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard

Directions

Preheat the oven to 400 degrees F.

In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.

Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)

Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.

Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.

Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.

Steamed Puffy Moist Chocolate Cake

Steamed Puffy Moist Chocolate Cake
Oct 19, 2013 by jbcoobtg

Makes 1 cake
Prep Time: 15 mins
Steam Time: 45 mins


Ingredients:

6 1/2 oz Butter
7 oz Castor sugar
7 oz Full cream evaporated milk
2 Eggs, slightly beaten with fork
3 1/2 oz Plain flour / All purpose flour
1 3/4 oz Cocoa powder
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Vanilla extract / 1 tsp Vanilla essence
2 tablespoons Rum (optional)

Chocolate Fudge Topping

7 oz Condensed milk
1/2 tsp vanilla extract / 1 tsp vanilla essence
2 Tbsp corn oil
0.7 oz Cocoa powder, sieved
1 pinch of salt

Method:

Combine castor sugar, evaporated milk, vanilla extract/essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter is melted, remove from heat and keep warm.

Add beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.

Sieve the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mix ( cake batter should be runny)

Heat up steamer.

Lined and greased an 8 or 9 inch round baking pan.

Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan loosely with a piece of aluminum foil.

Cover the steamer and steam over medium heat for 45 mins.

Cool the cake in pan before turning out for further decoration.

To make Chocolate Fudge Topping:

Combine the sieved cocoa powder, condensed milk and oil.

Stir over low heat till thicken.

Add in salt and vanilla extract or essence.

Cool the chocolate topping a little before spreading on the cake.

Refrigerated before serving it.

Cook’s Note:

You may substitute the fudge topping with ganache, icing sugar, frosting etc.

How to steam when you don't have a steamer at home.
Any deep pan or a wok is better,they work as find as a streamer, Fill wok with 1/4 of water and let it come to boiled. Then place the pan of batter and cover the top of the pan loosely with a piece of aluminum foil into the wok or deep pan.

312

Malaysian Chicken Wings

1. 
   

   Malaysian Chicken Wings
   Oct 19, 2013 by jbcoobtg
   
   Make 12-14 Chicken Wings
   Prep Time: 20 minutes
   Cook Time: 20-28 minutes
   
   Ingredients:
   
   3 pounds whole chicken wings (12-14)
   
   The Marinade:
   
   1/2 cup (125ml) coconut milk
   2 stalks fresh lemongrass, white part only, coarsely chopped
   2 cloves garlic, coarsely chopped
   2 scallions, white part only, coarsely chopped
   2 Thai chilies with seeds, coarsely chopped
   1/4 cup cilantro, coarsely chopped
   1 tablespoon minced ginger
   1 tablespoon fresh lime juice
   3 tablespoons fish sauce
   1 tablespoon sugar
   
   12-14 long bamboo skewers, soaked in water for at least 30 minutes
   Oiled paper towel or cloth
   1/2 cup Thai sweet chili sauce (Mae Ploy)
   Banana leaf (optional)
   2 scallions, green part only, thinly sliced for garnishing
   
   Method:
   
   Use paper towels to pat the chicken wings dry. Transfer the chicken wings into a 1-gallon storage/freezer bag.
   
   In a blender or food processor, puree the Marinade until smooth.
   
   Pour the Marinade over the chicken wings in the storage bag. Close the bag tightly and coat the chicken wings evenly with the marinade. Chill for at least 2-4 hours or overnight.
   
   Remove any excess marinade on the chicken wings. Thread each chicken wing on a bamboo skewer, from the drumette to the wingtip to stretch out the wing.
   
   Prepare the gas/charcoal grill for grilling. Wipe the grate with an oiled paper towel or cloth.
   
   Grill the chicken wings with skin side down until golden brown, about 8-12 minutes, depending on the heat. Turn over and grill the other side, another 8-12 minutes or until desired tenderness.
   
   Brush both sides of the chicken wings with the Thai sweet chili sauce and grill until the glaze sizzles, 1-2 minutes each side. Transfer the chicken wings to a plate lined with banana leaf, garnish with scallion greens, and serve.
   
   Cook’s Note:
   
   You can also use an instant-read thermometer to check the chicken wing. Insert it into the thickest part of the wing and if it reads 165°F, it should be cooked.

   
   

   

   12

Grilled Peaches with Pecans & Icecream
Dec 2, 2013 by jbcoobtg

After lots of heavy food during Thanksgiving, Time off for something light. Grilled Peaches......


Ingredients

Fresh Peaches, Halved And Pitted
Maple Syrup, For Brushing
Butter (for Grilling)
Pecans, Chopped

Preparation Instructions

Brush the peach halves with maple syrup. Smear butter on a grill or grill pan over low heat. Place the peaches cut side down onto the grill/grill pan and cook them low and slow for a few minutes, rotating them 90 degrees halfway through. Monitor the cooking temp and keep it low enough that the maple syrup doesn't burn.

Remove the peaches when they're slightly soft but not mushy and have great grill marks. Brush a little extra maple syrup over the tops.

Serve them:

Over ice cream: Scoop ice cream into a bowl, then cut peach halves in half. Press the slices into the ice cream, sprinkle pecans all over the top, and drizzle on extra maple syrup.