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Goreng godparents or Indonesian recipe for hardened rice with meat, vegetables and eggs

Goreng godparents or Indonesian recipe for hardened rice with meat, vegetables and eggs

When you meet someone from a foreign country, one of the most interesting things you can find out is related to their gastronomic culture. In fact, perhaps the easiest way to make friends with someone is to have them at the table, where, above a plate of food, the conversation is better connected, the differences become the subject of debate and closeness.

Because I am in a country that I have been calling home for some time, but in which I am still a foreigner, the most natural friends that I still make here are with other people, as foreign as me, who try to integrate into the Polish world. That's why when my new Indonesian friend offered to cook me something traditional from his country, I was extremely excited.

My attempts to photograph him at work were unsuccessful, as he proved quite shy in front of the camera, so I abandoned the idea, out of a desire to encourage him to return. When a man cooks for you, it is better not to scare him in the kitchen at first, because other times it is possible not to kiss something like that :)) I managed to take a picture of him when he cut the onion, then it was so much, so I left him alone. So I sat quietly and watched him and his friend Ali prepare Nasi Goreg - a hardened rice with vegetables and meat, without a drop of oil. I had the most pleasant hobby, that of tasting, because Indonesian food is quite spicy and they didn't want to kill us from the first meal.

What I can say is that I was amazed by the fact that he did not use oil for frying, and that the vegetables added at the end, enough to be heated and incorporated into the food, remained raw, but very tasty. Although I haven't eaten meat for a few months, if it's a unique recipe, then I return to my carnivorous habits. And I was not sorry: it is healthy, tasty, easy to prepare. Another interesting thing I found out is that Indonesians rarely use a fork, and this dish is served either with a spoon or by hand.

Well, the next day, because I still had the necessary ingredients, and everything was fresh in my mind, I remade the baked rice recipe. The only downside was that I had to buy terraces, a kind of shrimp paste ... and the shopping man came back with teriaki sauce and to "not get caught" by mistake, he wrote with the terrace marker on the envelope :) ) Even so, it turned out very good and I hope you like it too!


Carmyskitchen

1 1/2 kg eggplant
1/2 cup rice
500 g minced meat
1 clove of garlic - crushed
1/2 kg peeled and chopped tomatoes or tomato juice
1/2 teaspoon dried mint
1 tablespoon lemon juice
black pepper
cinnamon
ba7rat
1 tablespoon oil or margarine
1/4 cup finely chopped onion
salt

Peel a squash, grate it and squeeze the juice.
Mix the meat with the rice, onion and spices.
Carefully fill the eggplant, leaving a little space to allow the rice to swell.
Arrange them in a pot. Add salt, add tomatoes, garlic, mint, lemon juice, oil or margarine (melted), water and bring to a boil.
Boil for about 2 hours on low heat or until the rice is cooked through. :)

Batinjan mahshi

1 1/2 kg eggplants
1/2 cup short grain rice
500 g minced meat
1 head garlic, peeled and crushed
1/2 kg tomatoes, peeled and finely chopped or tomatoes juice
1/2 tspn dried mint
1 tbls lemon juice
black pepper
cinnamon
ba7arat
1 tbls vegetable oil
1/4 cup finely chopped onion
leap

Scrub eggplants well
Mix meat, onion, rice and season well.
Stuff eggplants.Don't overstuff!
Arrange in a pot. Sprinkle salt. Add tomatoes, garlic, mint, lemon juice, shortening and water to cover. Cook over high heat. Bring to a boil. Reduce heat. Cook till tender for about 2 hours.

باتنجان محشي

كوز متوسط ​​من الثوم, مقشر و مهروس مع رشة ملح

& # 189 كلغ طماطم, مقشرة و مفرومة
1/2 ملعقة صغيرة نعناع مجفف

1 ملعقة عام عصير الليمون الحامض

1/4 كوب بصلة صغيرة مقشرة و مفرومة فرما ناعما

اخلطي لارز مع اللحم و البصلة والفلفل والقرفة من الملح (بهار

احشي الباتنجان بخليط اللحم والارز برفق وبدون ضغط ثم رتبيهما في قدر

رشة الملح المتبقي واضيفي الطماطم و الثوم و النعناع و عصير الحامض و السمن واغمري القدر بالماء واتركيه على حرارة مرتفعة حتى الغليان ثم خففي النار (الى هاداة) واتركيها لمدة ساعتير حتى تنضخ المقادير


Carmyskitchen

Recipe translated from Indonesian at Anca's request. The original recipe here.

Apricot and blackberry smoothie - recipe translated from Arabic

Recipe translated from Arabic at Ioana's request. The original recipe here

10 Old Cookbooks (late 1800's & early 1900's) - available for reading online or downloading in PDF format

What To Do and What Not To Do in Cooking.
By Mary Johnson Bailey Lincoln, 1884






9. Chinese-Japanese Cook Book
By: Sara Bosse and Watanna Onoto, c 1914


10. Italian Cook book
The Art Of Eating Well, Practical Recipes Of The Italian Cuisine, Pastries, Sweets, Frozen Delicacies, And Syrups
Compiled By Maria Gentile, c1919

Mutabbal batinjan


Mutabbal batinjan
- 2 large eggplants - prepared as for the Romanian eggplant salad
- 2 cloves of garlic - or more - according to preference
- 2 tablespoons tahini (sesame paste)
- 2 tablespoons - yogurt (or as desired) - optional
- 3-4 tablespoons of lemon juice - or as desired
- A little salt
Mix all the ingredients and garnish with parsley or mint, sumac and olive oil.


Mutabbal batinjan
- 2 large eggplants - roasted and mashed
- 2 garlic cloves - or more- as you like
- 2 tablespoons tahine (sesame paste)
- 2 tablespoons yogurt - or to taste (optional)
- 3-4 tablespoons lemon juice - or to taste
- a pinch of salt
Mix all ingredients. Decorate with parsley / mint, sumac and olive oil.



متبل باذنجان
باذنجانين كبير مشوي ملعقتين طحينة
حسب الذوق فصين ثوم و اكتر
ملعقتين كبيرة لبن زباد-وا حسب الذوق - اختياري
3-4 ملعقة كبيرة عصير ليمون - حسب الذوق رشة ملح
اخلطي المكونات جيدا و صبي عليه البقدونس او ​​النعناع و السماق و زيت الزيتون

Fruit Salad سلطة فواكه


Fruit Salad / سلطة فواكه

- 1 apple, 1 pear, 1 orange, 1 kiwi, sesame, poppy.

- 1 apple, 1 pear, 1 orange, 1 kiwi, sesame, poppy seeds.

Zaatar flavored butter


Za'atar flavored butter - Za'atar flavored butter - زبدة في لزعتر

butter + za'atar (according to preference)
butter + za'atar (to taste) +بدة + زعتر- حسب الذوق

* Chain link'atar is a Middle Eastern spice mixture

Grape compote / Romanian grapes compote / kombot 3inab

Grape compote with oriental flavor - immediate serving

500 g grapes
250 g sugar (or to taste)
2 tablespoons rose water
750 ml - 1 l water

Put the sugar with boiling water. When it starts to boil, add the grapes and rose water and let it boil until the berries are soft.
Serve hot or cold.

Romanian grapes compote with oriental taste - serve immediately

500 g grapes
250 g sugar (or to taste)
2 tablespoons rose water
750 ml - 1 l water
Put the water and sugar in a pan on fire. When it starts to boil add grapes and rose water. let it boil till the grapes become soft and serve worm or cold. :)

500 g 3inab
250 g sokar (aw 7sb al-r3'beh)
2 mal32eh kbeera may ward
750 ml - 1 l - may
7etti elmayy o el-sukkar fe tawayeh 3la en-nar, lama tballish tighli zedy 3enab o mayyet elward, 7'aliha ti3'li 7atta yser el3nab tary o 2ddmyh sou7'on o bared.

Clatite -Romanian pancakes with caramelized peaches and caramel sauce كلاتيتة & # 8211 مع الخوخ بالكراميل

C cans with caramelized peaches and caramel sauce

Pancakes :
200-230 g flour
2-3 eggs
50 g sugar (or to taste)
vanilla
salt
250 ml milk + 250 ml mineral water (or 500 ml milk / or 500 ml mineral water
frying oil

Make a dough from flour, eggs, sugar, vanilla, salt, mineral water and milk. Let the dough rest for half an hour then make the pancakes. You can serve them with jam, ice cream, honey, nuts with sugar or anything else you want.

Caramelized peaches
3-4 peaches - slices
4-5 tablespoons sugar
2-3 tablespoons butter
1/2 teaspoon rose water
Melt the butter in a pan. Add sugar and peaches, then rose water. Leave on the fire until the sauce thickens a little and the peaches are caramelized.

Caramel sauce
175 g caramels
100 ml of milk
Melt the caramels in a bain marie, add the milk (until you get the desired consistency) and let it boil for 1 or 2 minutes, stirring constantly.

Romanian pancakes with caramelized peaches and caramel sauce

Clatite -Romanian pancakes recipe:
200-230 g flour
2-3 eggs
50 g sugar (or to taste)
vanilla
1 pinch salt
250 ml milk + 250 mineral water (or 500 ml milk / or 500 ml mineral water)
Oil for frying
Make a mixture from eggs, sugar, vanilla, salt, flour, mineral water and milk. Leave it for 30 minutes. Take a Tefal pan and heat it. Grease it lightly with some oil. place some pancake mixture in the hot pan using a ladle. Shake the pan till the bottom is covered. When it starts browning (after about 1 minute or less) turn into the other side for 30- seconds.
You can serve them with: j a m, honey, ice cre a m, nuts with sugar, fruits or with everything you want. Caramelized peaches - recipe:
3-4 peaches slices
4-5 tablespoons sugar
2-3 tablespoon butter
1/2 teaspoon rose water Melt the butter in a pan. Add sugar and peaches. then add the rose water. Cook it till the sauce thickens a little and the peaches are caramelized.

Caramel sauce - recipe 175 g toffee (milk toffee)
100 ml milk (or as desire)
Melt toffee (at bain marie) and add milk (enough to obtain the desired consistency) Leave it on the heat for 1-2 minutes stirring constinuously.


كلاتيتة & # 8211 مع الخوخ بال كراميل


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