Chinese Cooking Eggplant

Here, roasted vegetables are some quick and tasteful ones! Tamarind Place the square in small bowl. Cover with boiling water and let rest until pulp soft, sometimes breaking apart with a fork, about 45 minutes. With slotted spoon, transfer tamarind pulp with seeds set sieve over medium bowl. Pulp Press through sieve, so that seed back. Cook squash in medium saucepan of boiling salted water until tender, about 8 minutes. Drain squash. Return to same pot and mash, to a smooth puree.To do fried vegetable filling and very good, but easy. Bring medium saucepan of water to the boil, salt generously. Add snow peas and cook just until al dente, about 15 seconds. From large slotted spoon, transfer peas sieve. Rinse with cold water and drain well. Repeat the cooking, Rinse, drain, and with each remaining vegetable in different batches in the same pot of boiling salted water until just tender crisp vegetables, about 1 minute for Asparagus, about 3 minutes for eggplant and zucchini, and about 1 minute for bok choy leaves. Pat dry peas, cut on diagonal into thin strips



Skillet sautéed vegetable medley of fresh vegetables include broccoli, zucchini and yellow squash, mushrooms and tomatoes, grapes, and seasoned with basil and garlic. Tamarind is a legume with large brown seed capsules. After the resurrection of the mushrooms and carrots along with the rest of the spices and continue cooking for another 5 minutes. Then, lentils and tomatoes and stir well to break up tomatoes and mix them all together. The plant food is also very good and easy to cook and serve with your Taste.



Roasted vegetables is a perfect dinner. Available in Asian markets and in the Asian foods part of many supermarkets. First, you add all the spices in an empty pan, then over medium heat, warm elicit from them by their taste fragrance will tell when this happens. Scrape them all in a mortar, pound it into a powder. Now add the oil in the pan and take it when hot add onions and peppers together with garlic and ginger. Let these cook together for 5 minutes. Please buy online

An Easy Mexican Recipe Mostly Loved By Kids

Ingredients:



1 cup chicken cooked and sliced



2 tortillas



1/4 cup grated mozzarella cheese



1/4 shredded cheddar cheese



1/3 finely sliced onions



1/4 chopped tomatoes



1/4 cup diced (small) bell pepper



1/4 cup chopped mushrooms



1 green chili



1 tablespoon olive oil



Method:



In a fry pan add 1/2 tablespoon oil and place tortilla.



Sprinkle half the cheese on the tortilla.



Spread the veggies and chicken.



Again spread the rest of cheese and cover with the second tortilla.



Flip the tortilla and add rest of the oil to make it golden brown from the other side.



Turn off the flame.



Cut into pieces and serve with your kid’s favorite dip.

Delicious Food You Could Chose

The Dutch cooking customs in the early days of the Cape colony were changed forever with the arrival of the slaves from the Far East. Malay slaves began to arrive at the Cape towards the end of the 17th century. Among the man were skilled fishermen, and the women were expert cooks who included a multitude of spices in their dishes.




They brought aniseed, star fennel, turmeric, cardamom and ginger (both green and dried) amongst others. They brought a variety of massalas, mixtures of different spices used for different dishes, common to the Indonesian culinary culture and they brought saltpetre, the miracle ingredient for pickling.

The intermingling of the early Dutch and Malay cookery is known today as the Cape Dutch cuisine, a fragrant style of cooking which is unique to South Africa.A good example of the Malay influence on South Africa’s cuisine. The word sosatie comes from the Indonesian words "sesate" (skewered meat) and "sate" (spicy sauce). They are made with small pieces of lamb threaded on thin wooden skewers, with small cubes of bacon in between. Un like kebabs, "sosaties" are marinated in a curry marinade for up to two days. A popular delicacy at most South African "braais" (barbecues).

Very tasty with the lovely smell of cinnamon sticks, turmeric and crushed cardamom pods. served with their rich curries, yellow rice is further enhanced with raisins and fried almond shavings.

Healthy And Tasty Treat Seafood

Preparing tasty dishes everyday for family that is healthy along with being delicious is a very difficult task indeed. Then again, when you have a tea party at home, it is very difficult to decide on a healthy snack that is tasty too. And then there is the question of time, especially if you are working. Most of you will go for outside food in such situations but there is another way too and that is sea food. They are extremely delicious if cooked well, do not take much time and are very healthy too.

　You do not only mean fish by sea food, there are other varieties too like crab, lobster, shrimp and so on. You can prepare tasty dishes with lobster for dinner for your family or crab cakes for your friends for the kitty party or shrimp for the office party that is to be held at your home. The recipes for the dishes that can be easily cooked at home without much fuss but will be delicious too can be found from cook books or from the Internet as well. Especially for preparing crab cakes, you will find a variety of different recipes that are extremely easy to make at home.
    Before preparing crab cake or lobster or shrimp or any other sea food for that matter, make sure you know the food habits of all the people coming as your guests well, as everyone do not like sea food and some are even allergic to it. After preparing an awesome dish of crab cake for your guests, if you find out they cannot taste it due to some kind of allergy it will be a complete waste of your time and energy hence do be well informed before trying it for a party or a gathering. For your family too, make sure they like sea food and are not allergic to it.
    Sea foods are extremely healthy and hence there is no need to worry about the health of your family while serving it to them. If they like it, you can serve it to them daily even by preparing different varieties of crab cake or fish or lobster or shrimp. Hence just go ahead and make time saving delicious as well as healthy sea food dishes and prepare to be showered with compliments from everyone, family as well as guests.

StirFried Boneless Chicken with Capsicums in Teriyaki Sauce

　　
　　One of the earliest dishes I tried out at Japanese restaurants was the Chicken Teriyaki. Lightly grilled and basted with the mildly sweet teriyaki sauce, the tender pieces of chicken always go well with steamed rice. Though I’ve seen the teriyaki marinade being sold at the supermarket shelves, I never got around to buying them until a few months ago – now that I have an oven at home.
I never knew that it was so easy to prepare a dish of oven-roasted chicken teriyaki to perfection but that would be a recipe for another day to share with you. For today, let me share with you what I attempted for the first time which resulted in a thumbs up from my wife

　　Stir-fried boneless chicken with capsicums in teriyaki sauce may be a long name to pronounce but definitely short and easy to cook. Ingredients are simple and cooking time is minimal. I do think that this dish would be better if a couple of slices of onion are included but you won’t be disappointed even if you don’t have it. The capsicums themselves will give a slight robust taste to this dish, not to mention, a crunch to the otherwise tender pieces of chicken.
For the chicken, I chose the whole leg of chicken, completely deboned with skin removed. Breast meat may not be suitable as it is less tender. The skin is removed so that the dish will turn out less oily. Moreover, it would not be suitable to stir fry the chicken with meat intact. If you prefer to have the chicken skin on, roasting would be a better option. I never knew chicken teriyaki was so simple, and this recipe could even withstand the toughest restaurant reviews – it’s that delicious

　　This is my quick recipe for Stir Fried Boneless Chicken with Capsicums in Teriyaki Sauce
Ingredients
2 whole leg of chicken (deboned, skin removed and cut into bite sizes)
1 capsicum (julienned)
3 cloves garlic (chopped)
1 ½ tablespoons cooking oil (peanut, mixed or palm oil)
100 ml hot water
Marinade
2 teaspoons light soya sauce
A couple of dashes of white pepper powder
1 teaspoon of corn flour
Seasoning
1 tablespoon of thick teriyaki sauce
2 teaspoons light soya sauce
A couple of dashes of black pepper powder to taste
Salt to taste
Method
Season chicken with marinade for about ½ hour before cooking.
Heat wok on high heat till smoky. Add oil, garlic and chicken. Stir briskly. Add capsicums when chicken meat is seared.
Add seasoning and water and bring to boil.
Cook chicken thoroughly and dish up when gravy is reduced.
Serve hot with steamed white rice.