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 INTERNATIONAL FUSION RECIPES

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e S o R

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Number of posts : 53
Age : 54
Location : Singapore
Registration date : 2008-08-16

PostSubject: Italian Style Tofu   Sat Aug 16, 2008 1:13 pm

Protein-rich tofu takes the place of pasta in this fusion recipe.
Prep Time: 15 minutes
Cook Time: 5 minutes

Ingredients:

1 1/2 pounds firm or extra firm tofu
3 tablespoons red wine vinegar
A pinch of basil
2 eggs
1/3 cup grated mozzarella cheese
1 1/2 tablespoons cornstarch
1 12/ tablespoons olive oil, or as needed

Preparation:

Drain the tofu and cut into 6 pieces. In a small bowl, add the red wine
vinegar and basil to the tofu pieces and toss to coat. Marinate the tofu for 10 minutes.
Lightly beat the eggs. Feel free to add a pinch of basil or oregano if desired. Mix in the
mozzarella. Heat the olive oil in a frying pan. To cook, lightly coat each piece of marinated
tofu in the cornstarch and then dip into the egg and cheese mixture. Fry on both sides
until browned. Serve with Sweet and Sour Sauce or Soy Ginger Dressing. Serves 3-4.
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Female
Number of posts : 53
Age : 54
Location : Singapore
Registration date : 2008-08-16

PostSubject: Hainanese Chicken Rice   Sat Aug 16, 2008 1:06 pm

A local specialty from the island of Hainan off the coast of China

Ingredients:

Chicken:
1 whole chicken, about 3 pounds
1 teaspoon salt
2 cloves garlic, peeled
4 slices fresh ginger, peeled
4 scallions, trimmed
about 12 cups water
2 tablespoons sesame oil
sliced tomatoes (garnish)
sliced cucumbers (garnish)
cilantro sprigs (garnish)
Chicken Rice:
2 cups long-grain rice
2 tablespoons peanut oil
5 shallots, peeled and minced
5 cloves garlic, minced
3-1/2 cups reserved stock from cooking Hainanese chicken
1/2 teaspoon salt
Preparation:
Wash chicken and remove excess fat. Rub the inside of the cavity with salt.
Smash garlic and ginger slightly with the flat of a knife. Tie scallions into a knot.
Place garlic, ginger, and scallions inside the chicken cavity.

Bring the water to a boil in a pot large enough to hold the chicken.
Add the chicken, breast-side down. Simmer, covered, 30-40 minutes, turning chicken
halfway through the cooking process, until chicken tests done (juices from thigh should
run clear when pricked with a fork).

Carefully remove chicken, draining liquid from body cavity back into the pot.
Reserve the stock to make chicken rice. Plunge the chicken into ice water for 5 minutes
to stop the cooking process and tighten the skin. Drain, rub with sesame oil, and let
cool to room temperature.

To serve, chop chicken into bite-size pieces (the Chinese do this bone and all)
and arrange on a platter. Garnish with sliced tomatoes, cucumbers, and cilantro sprigs.

To make the chicken rice, wash the rice and drain in a colander. Let stand 1/2 hour to dry.

Heat oil in a wok. Add the shallots and garlic. Stir-fry until fragrant. Add rice grains and
stir-fry 3-4 minutes, until glossy and fragrant.

Transfer to a saucepan. Add the chicken broth and salt. Bring to a boil over high heat and
boil until the liquid level evaporates to the level of the rice and steam holes appear.
Turn heat to low. Cover and simmer 40 minutes. Serve with Hainanese chicken.

Serve with Chile Sauce
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Number of posts : 81
Age : 31
Location : pamp
Registration date : 2008-08-09

PostSubject: Braised Chicken with Tomatoes and Olives (poulet provencal)   Sat Aug 09, 2008 1:14 pm




Featuring olive oil and the combined herbs and produce of the south of France, this one-dish country dinner will transport you to a caf table in Aix in a heartbeat.


Ingredients:


1 pound tomatoes (3 to 4 medium), cut into wedges
1 large onion, cut into wedges, leaving root ends intact
1/2 cup drained brine-cured black olives, pitted if desired
4 large garlic cloves, sliced, plus 1 teaspoon minced
3 tablespoons olive oil, divided
2 teaspoons herbes de Provence, divided
1/2 teaspoon fennel seeds
1 whole chicken (about 3 1/2 pound)

Equipment: kitchen string
Accompaniment: crusty bread
Garnish: chopped flat-leaf parsley




Preparation:

Preheat convection oven to 400F for regular oven to 425F with rack in middle.

Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.

Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.

Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish.

Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.

Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.
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Chef Henry
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Number of posts : 29
Age : 48
Location : U.S.A & SAPANGBATO PAMPANGA
Registration date : 2008-08-09

PostSubject: INTERNATIONAL FUSION RECIPES   Sat Aug 09, 2008 7:11 am

WELCOME to INTERNATIONAL FUSION RECIPES @ FUTURE and STAR.
enjoy our recipes from around the world and share your recipes so others can able to try it.
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