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Monthly Archives: April 2011

BEEF PANANG CURRY


 

Category: Thai Main Course
Preparation time: 60 min
Setting time: 30 min
Yield: 6
Difficulty: 1

Ingredients:
• 2 lbs. of beef, Brisket or Chuck
• 2 cup beef broth
• 2 cups water
• 2 cup of coconut milk
• 1 tsp. coriander leaves
• 2 stalks lemongrass
• ½ tsp. coriander seeds
• ½ tsp. galangal grated
• ½ tsp. garlic grated
• ½ tsp. cumin
• 1 tsp. red curry paste
• 5 tbsp. palm sugar (substitute white sugar)
• 4 tbsp. of red chili paste (Panang paste)
• 3 tbsp. of fish sauce
• ½ tsp. of salt
• 6 lime leaves, cut into julienne strips
• 3 red Thai chilies cut into strips

Preparation:
1. Add all the spices in the mortar & pestle and ground them to a thick homogeneous paste, reserve.
2. In a stove add the beef broth, water then season and simmer the Brisket for 1 hour, very gently, until the beef is reasonably tender.
3. Heat the coconut cream in a pot until it starts to break over medium heat and stir as it comes to temperature, as it can burn.
4. Once the coconut milk separates, add in the chili paste and the spices thick paste stir it to combine. Once the chili paste is hot and fragrant, add in the beef and the water and all remaining ingredients except for the lime leaves
5. Let the mixture simmer for a few minutes until the beef is cooked through and the sauce has reached a desired consistency (if it’s too thin, boil for a few minutes more).
6. Taste for seasoning and add more fish sauce or sugar if needed and then transfer to a bowl for serving.

THAI COCONUT STICKY RICE WITH MANGO SORBET


Category: Thai Dessert
Preparation Time: 25 min
Cooking time: 35 min
Yield: 6
Difficulty: 1

Ingredients:
Thai Coconut Mango Ice Cream Sorbet
Ingredients:
• 3 cups of coconut milk
• 2 Mangos peeled and diced
• 1 cinnamon stick
• 1 vanilla pod, peeled
• 1/16 nutmeg
• ½ cup of sugar
• ¾ cup of water

Preparation
1. In a pot, combine the sugar and the water, and bring to a boil. Stir the solution until the sugar has dissolved and then turn off the heat.
2. Incorporate the dry ingredients and let the sugar water cool, and when at room temperature, mix about ¾ of the syrup with the coconut milk.
3. Blend the coconut syrup with the mango and process the mixture in your ice cream maker overnight.

Coconut Sticky rice Pudding
Ingredients
• 1/2 cup basmati rice (Jasmine rice)
• 1 (14 oz) can coconut milk
• 1/2 cup sugar
• 2 mangos, sliced

Preparation
Rice:
1. Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.

Sauce:
1. In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
2. Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.

Presentation:
1. Arrange the cooked coconut rice in a bowl or plate with the mango slices with the sauce.
2. Prepare the sorbets forms with 2 tablespoons and serve on the side.

KUMQUAT JELLY


Category: Detox Dessert
Preparation time: 20 minutes
Setting time: 25 minutes
Yield: 4
Difficulty: 3

Ingredients:
• ¼ ounce Agar agar
• 2/3 cup Sugar
• 2 cup Warm water
• ¼ cup Sweet Bean Paste
• ½ cup Condensed Milk
• 1 tablespoon orange zest
• 4 cup Water
• ½ cup Kirshwasser (Cherry Water Liquor)
• 2 cups candied kumquat
• 2 cups candied kumquat paste

Garnish
Upper layer:
• Candied Kumquats, Agar agar, sugar, water, kirsch

Under layer:
• Candied kumquat paste, sweet white bean paste, agar agar, sugar, water

Preparation:
Upper Layer
1. Soak agar agar stick in a medium Bowl with 2 cup warm water for 30 minutes.
2. Transfer agar agar and water to a lg. saucepan.
3. Add 4 c. water. Bring to a boil over med. Heat and cook until agar agar is completely dissolved.
4. Add the kirsh and drain the Candied Kumquats and add to the agar agar mixture.

Under Layer
1. Remove saucepan from heat and add sugar, condensed milk and candied Kumquat paste.
2. Stir until sugar is totally dissolved and add the orange zest.
3. Pour into a 16×8 long cup. Let stand until cool.

Served
1. Refrigerate until pudding is firm, about 25 min. Serve chilled

How to Brush


What Is the Right Way to Brush?
Proper brushing takes at least two minutes — that’s right, 120 seconds! Most adults do not come close to brushing that long. To get a feel for the time involved, try using a stopwatch. To properly brush your teeth, use short, gentle strokes, paying extra attention to the gumline, hard-to-reach back teeth and areas around fillings, crowns or other restoration. Concentrate on thoroughly cleaning each section as follows:

  • Clean the outer surfaces of your upper teeth, then your lower teeth
  • Clean the inner surfaces of your upper teeth, then your lower teeth
  • Clean the chewing surfaces
  • For fresher breath, be sure to brush your tongue, too

What Type of Toothbrush Should I Use?
Most dental professionals agree that a soft-bristled brush is best for removing plaque and debris from your teeth. Small-headed brushes are also preferable, since they can better reach all areas of the mouth, including hard-to-reach back teeth. For many, a powered toothbrush is a good alternative. It can do a better job of cleaning teeth, particularly for those who have difficulty brushing or who have limited manual dexterity. To find the right Colgate toothbrush for you, .

How Important is the Toothpaste I Use?
It is important that you use a toothpaste that’s right for you. Today there is a wide variety of toothpaste designed for many conditions, including cavities, gingivitis, tartar, stained teeth and sensitivity. Ask your dentist or dental hygienist which toothpaste is right for you. To find the right Colgate toothpaste for you.

How Often Should I Replace My Toothbrush?
You should replace your toothbrush when it begins to show wear, or every three months, whichever comes first. It is also very important to change toothbrushes after you’ve had a cold, since the bristles can collect germs that can lead to reinfection.

    AREPA


    Cuisine: Traditional Venezuelan
    Category: Entree
    Time: 30 min
    Yield: 6
    Difficulty: 1

    Ingredients
    • 1 Chicken
    • ½ red onion
    • ½ clove garlic
    • 1 lemon
    • 1 cup lemon mayonnaise
    • ¼ cup corn oil
    • 2 ripe avocados
    • Salt and pepper

    Preparation
    1. Place chicken, onion and leek in a pot, add water to cover completely.
    2. Cook until soft. Remove chicken and shred.
    3. Blend the garlic, oil, avocado, salt and pepper, then mix with mayonnaise and chicken.
    4. Mix with lemon juice and serve as a filling for arepas.

    Arepas
    Ingredients
    • 2 cups corn flour
    • 2-1/2 cups water
    • 1 tsp salt.

    Preparation
    1. Mix everything together into a smooth dough. You could preferible start with water, slowly adding flour. Form small balls and press flat with the hands before frying, grilling or baking.
    2. The traditional way of making arepas requires 1-minute grilling or toasting on each side, then baking the arepas in the oven at 400 degrees for about 15-30 minutes.