The Prawns Rava Fry

Ingredients:

• 20 king prawns
• 1 tbsp ginger minced
• 1 tbsp garlic minced
• 3 green chillies chopped fine
• 1/2 tsp freshly ground pepper
• 1 tbsp lime juice
• 1 cup flour
• 2 eggs
• 250 gms breadcrumbs
• 250 gms rava (semolina)
• Vegetable/canola/sunflower cooking oil for deep frying
• Lime wedges for garnish

Preparation:

• Clean the prawns, devein and wash. Keep the tail on. Pat dry.
• Mix the ginger garlic, green chillies, lemon juice, salt and pepper together and marinate the prawns in this mix for 3-4 hours.
• Mix the flour and egg together in a bowl and blend to remove any lumps.
• Mix the bradcrumbs and rava (semolina together in a flat plate.
• Dip the prawns in the batter, then roll in breadcrumb-semolina mix to coat nicely and deep fry till golden.
• Garnish with a squeeze of lemon and serve with Mint-Coriander Chutney.

Italian Meatballs

Ingredients:

• 1 lb lean ground beef
• 1/2 cup Italian bread crumbs
• 1/3 cup water (more or less)
• 1/4 cup grated Parmesan cheese
• 1 medium onion
• garlic
• salt
• pepper

Preparation:

Mix all ingredients together. Don't add all of the water at one time. Mixture should be moist but not so that the meatballs fall apart.

Shape meatballs to desired size and place on a broiler pan (I wet my hands before shaping each meatball and it helps make a nice meatball.) Broil until outside is slightly brown on one side and then turn and broil the other side. When finished, add to spaghetti sauce and simmer at least 20 minutes.

Source : http://southernfood.about.com/od/meatballs/r/blbb628.htm

Really prawns

Ingredients		Cli
Preparation time: 10 minutes Cooking time: 30 minutes Serves: 4 16 fresh water prawns 2 tbsp olive oil 1 small onion, finely chopped 1 clove of garlic, chopped 2 x 400g can chopped tomatoes in juice 1 x 10g vegetable stock cube 1 tbsp granulated sugar 2 tbsp vinegar, red wine is best, but any will do 2-3 tbsp chopped parsley salt pepp Source : http://www.vickery.tv/acatalog/ALD3.html

Fried Rices - a Basic Recipe for Fried Rice

Ingredients:

• 1 - 2 green onions, as desired
• 2 large eggs
• 1 teaspoon salt
• Pepper to taste
• 4 tablespoons oil for stir-frying, or as needed
• 4 cups cold cooked rice
• 1 - 2 tablespoons light soy sauce or oyster sauce, as desired

Preparation:

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

Source : http://chinesefood.about.com/od/ricefried/r/basicfriedrice.htm

Chicken of the Restaurant Menu: The Bali

A number of hotels and restaurants in Bali have dropped chicken from their menus after two people were confirmed to have died of bird flu on the island over the last two weeks.

“Some hotels and restaurants have reduced the amount of chicken in their menus due to the recent bird flu outbreak,” the head of the Bali chapter of the Indonesian Hotel and Restaurant Association (PHRI) Cok Oka Ardhana Sukawati said.

Ardhana said one restaurant in the hill town of Ubud had totally slashed chicken from its menu while others reduced the amount of chicken in their menus by nearly two-thirds.

“They’ve created completely different menus for their guests,” he said.

The step was taken in the wake of Wednesday’s confirmation of the second bird flu death on the island, a 28-year-old woman known as AS from Kediri in the island’s Tabanan regency.

Another woman, 29-year-old SW from Negara in Jembrana regency, was confirmed to have died of the virus in post-mortem tests last week.

The confirmation of the 28-year-old’s death Wednesday brought the nation’s bird flu toll to 84 deaths out of 105 confirmed human cases, the highest of any country in the world.

A spokeswoman for the Westin Resort Hotel in the exclusive enclave of Nusa Dua said the hotel took chicken off the menu in response to the outbreak, which has seen mass cullings and restrictions of the trade in poultry.

“We took that step after we heard news of the woman’s death last week,” Reinata Tjoa said Wednesday.

Reinata said that the step was a preventive measure, despite public announcements by the World Health Organization (WHO) that avian influenza is not transmissible through cooked food.

“It’s just a preventive measure. In fact, our restaurant actually focuses on seafood,” she said.

She said that the Westin’s Ikan restaurant would keep its chicken-free menu until the current bird flu outbreak in Bali abated.

However, not all Nusa Dua restaurants have taken chicken off the menu. Niko Bali Resort and Spa spokesperson Fretty Widiasafitri said the hotel’s Kupu-Kupu Amphitheater restaurant would stick to its usual menu.

“We have assured that our suppliers are certified and have been audited by the Health Ministry. We also make sure that all meat is cooked at 70 degrees Celsius,” she said.

Poultry farmers have yet to experience a decline in demand, despite some restaurants cutting back on chicken dishes.

The head of the Bali chapter of the Indonesian Farmers Union,
Nyoman Suparta, said the demand for chicken was still within the average range of 100,000 animals per day. He said farmers had taken the security measure of spraying chicken coops with disinfectants every 2 days.

The recent deaths, as well as the spread of disease through birds, has raised concerns about tourism on the resort island, which has only just started to recover from the aftermath of terrorist bombings in 2005 and 2002.

The Bali chapter of PHRI has called on the Bali administration to clear popular tourist destinations such as Sanur, Nusa Dua, and Kuta from live poultry.

“We’ve urged the local government to instruct the public to put down their fowl,” Ardhana said.

Some Balinese households have open chicken coops in their backyards, leaving the birds free to roam around the neighborhood.

Bali Hotels Association executive director Djinaldi Gosana said that the hotels were willing to chip in to pay for compensation for chicken owners.

“The loss of money from decreasing visitors’ taxes would be greater than losses from paying compensation to bird owners,” he said.

Source : http://www.planetmole.org/bali/chicken-of-the-restaurant-menu-bali.html

The Indonesian Curried Tempeh

Recipe ingredients

2 Tbs vegetable oil

250 g tempeh, cubed

2 red or green bell pepper, seeded, sliced

1 large sweet potato, diced

1 clove garlic, minced

1 onion, chopped

250 ml coconut milk

1 Tbs curry powder

1/2 cup fresh basil, chopped

2 Tbs tamari or shoyu

Recipe directions

Heat the oil in a large frying pan and fry the tempeh over medium heat until slightly browned.

Sauté the peppers, sweet potato, garlic and onion for ten minutes.

Combine tempeh and vegetables in the frying pan and add curry powder, coconut milk, basil, and tamari and cook over medium heat for about ten minutes.

Serve the Indonesian curried tempeh with rice.

Source : http://www.tempeh.info/recipes/recipes.php?recipe=461

The Kebab with Tofu and Tempeh

Recipe ingredients

2 cups basmati rice

4 cups water

1 onion, chopped

1 clove garlic, crushed

1 cube vegetable stock

4 Tbs olive oil

100 g tempeh, cut in 1 cm cubes

100 g firm tofu, cut in 1 cm cubes

1 red bell pepper, cut in slices

1 green bell pepper, cut in slices

1/2 lemon, squeezed

4 Tbs soy sauce

1/4 tsp thyme

1/2 tsp paprika powder

pinch of cayenne

Recipe directions

Put 2 Tbs oil, garlic and onion in pan and sauté until tender. Add rice and sauté for another 2 minutes while stirring constantly. Add water and simmer util rice is tender and dry.

While the rice is cooking, make a marinade by mixing the soy sauce, lemon juice, paprika , thyme and cayenne. Marinate the tempeh and tofu for min 1 hour.

Thread the marinated ingredients and bell peppers on four skewers. Brush the kebabs with the remaining oil and grill and turn for about 5 minutes.


Source : http://www.tempeh.info/recipes/recipes.php?recipe=437

Meats Rendang

Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia,^[1] and is now commonly served across the country.² One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests.^[3] Also popular in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry.^[1]

Rendang is made from beef (or occasionally chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang.^[4]

There are two kinds of rendang: dried and wet. Dried rendang can be kept for 3–4 months, and it is for ceremonial occasions or to honour guests. Wet rendang, also known as kalio, can be found in Minangkabau restaurants, and without refrigeration, it should be consumed within a month.^[3]

Rendang is often served with rice in Indonesia, but in Malaysia it is also served with ketupat (a compressed rice cake) and lemang (glutinous rice barbecued in bamboo tubes).

Source : http://en.wikipedia.org/wiki/Rendang

The Lamb Rendang

"Rendang" is a semi-dry mildly spicy meat curry served mainly in Malaysia, Indonesia, and Singapore. Variations of "rendang" can be found in other parts of Asia as well under different names and a slightly different taste. An authentic Malaysian rendang meat curry recipe is usually of a semi-dry gravy texture, using galangal root, lemongrass, kaffir lime leaves, and coriander seeds, just to name a few of the spices.

Most importantly, the authentic Rendang recipe calls for "kerisik", which is the Malay word for toasted fresh grated coconut. "Kerisik" is THE essential ingredient in making the traditional Rendang dish. If you have ever wondered why the color of the Rendang is brown even with all the blended fresh cut chilis, its because of the "kerisik". So, if your meat Rendang recipe does not come out red like your usual meat curries, do not panic. As a last resort, coconut milk may be substituted if "kerisik" is unavailable where you live. Using kaffir lime leaves, lemongrass, and tamarind concentrate helps tone down the spiciness with their citrusy flavors and is essential for that sweet pungent taste that is released during the slow cooking process.

For this authentic semi-dry spicy curry recipe, you can pick almost any meat and slow cook in your crock pot for hours just like any other meat stew. Beef and chicken Rendang are two of the more popular versions that I'm accustomed to growing up. I'm not a big fan of lamb, but since this winter is a little colder and rainier than average, I thought it would be just the thing to keep me warm and cozy.

If you are tired of your usual curries, try this Rendang curry recipe. I'm sure you if you haven't already, you will enjoy this rich mildly spicy curry as much as I do :)


Lamb Rendang Recipe

Ingredients :
1.5 lbs lamb leg ( cubed )
1/2-2/3 can coconut milk ( depends on what part of meat used, marbly meats absorb less liquid than lean meat )
6 tbsp Rendang spice paste
kaffir lime leaves
1/2 stalk lemongrass
1 tbsp chopped shallots
2 tsp ground coriander
2 tsp ground cardamon
2 tsp ground candlenut
1 tsp tamarind concentrate
a pinch of roasted shrimp paste powder
sugar and salt to taste

Rendang Spice Paste Recipe

1) Use the Sambal chili spice paste from my Masala Tumeric Squid recipe.
2) Mix in the coriander, cardamon, candlenut, tamarind concentrate, belacan powder, mix well, and then set aside.

Method :
1) Marinate lamb with the rendang spice paste for at least an hour, and then set aside.
2) Saute the lemongrass, kaffir lime leaves and shallots until fragrant, add the marinated lamb meat in and continue stir frying until browned.
3) Add water, coconut milk, mix well, cover and simmer on medium-low heat for an additional 45 minutes OR until meat is tender. Add salt and sugar to taste.

Tips: If you use a leaner cut of meat, you will need more spice paste, water and coconut milk as it will absorb more liquid and make your rendang too dry. It is preferable to use a tender, marbly-looking cut instead. If you prefer your Rendang a little saucier, simmer for a shorter period of time.



Source : http://www.meltingwok.com/2007/02/lamb-rendang.html

Bali the chicken Bali Hai Chicken of the Gods

Tom Ham, the late owner of Bali Hai, created this chicken recipe. It appeared in the Union-Tribune Food section in April 1999. The Bali Hai Restaurant

is on Shelter Island. Divine flavors grace Chicken of the Gods.

1 to 1 1/2 pounds boneless chicken pieces
1/2 egg, beaten
1/8 teaspoon salt
1 1/2 teaspoons dry sherry
1/2 teaspoon soy sauce
Dash white pepper
4 ounces chestnut flour (available at Asian markets)
Oil for browning

Chicken:
1/4 cup butter
1/4 cup all-purpose flour
1 tablespoon cornstarch
2 cups chicken stock
1/2 cup cream
Salt and pepper, to taste
1 teaspoon toasted sesame seeds

Marinate the chicken in a mixture of egg, salt, sherry, soy sauce and pepper for 15 to 20 minutes. Remove and coat each piece with chestnut flour.

Heat oil in a large skillet and brown the chicken, cooking until heated through.

Melt the butter over medium heat and blend in the flour and cornstarch, stirring constantly.

In a saucepan, bring the stock to a boil. Add the stock slowly to the butter mixture, stirring rapidly. Continue stirring until combined and thickened. Reduce the heat and add the cream and salt and pepper.

Cut the chicken into neat slices and arrange them on a hot platter. Cover the chicken with the cream sauce. Sprinkle sesame seeds over the top.

source : http://www.recipegoldmine.com/ccb/bali-hai-chicken-gods.html

Cap Jay

Description: the Menu simple but was glad and healthy. Make him was also easy and fast. Ingredients: - Fillet the chicken, the piece box-kotak - the chicken sausage, the piece box-kotak - 2 carrots, the slice serong - 3 snow peas, the slice serong - the flower kol - mustard greens putih - 2 leeks, the slice menyilang The spice: - 4 garlic fangs, minced kasar - 1 small onion, minced kasar - 3 sauce human resources tiram - 1 soy sauce human resources asin - 2 sauce human resources tomat - pepper and salt secukupnya - penyedap the feeling if suka - 1 sdt flour maizena/wheat flour, dissolved in air Directions: 1. Stir-fry the garlic and the onion until harum 2. put the chicken, fried for a moment afterwards gave water. Be closed to the soft chicken. 3. Put vegetables, the leek, the sausage and the spice. 4. Cooked through to ripe. So that sauce is somewhat sticky, gave flour maizena or wheat flour that was given water.


Source : http://tatiesby.multiply.com/recipes/item/22/Cap_Jay

Chinese restaurant foods unhealthy, study says

WASHINGTON - The typical Chinese restaurant menu is a sea of nutritional no-nos, a consumer group has found.

A plate of General Tso’s chicken, for example, is loaded with about 40 percent more sodium and more than half the calories an average adult needs for an entire day.

The battered, fried chicken dish with vegetables has 1,300 calories, 3,200 milligrams of sodium and 11 grams of saturated fat.

That’s before the rice (200 calories a cup). And after the egg rolls (200 calories and 400 milligrams of sodium).

“I don’t want to put all the blame on Chinese food,” said Bonnie Liebman, nutrition director of the Center for Science in the Public Interest, which did a report released Tuesday.

“Across the board, American restaurants need to cut back on calories and salt, and in the meantime, people should think of each meal as not one, but two, and bring home half for tomorrow,” Liebman said.

The average adult needs around 2,000 calories a day and 2,300 milligrams of salt, which is about one teaspoon of salt, according to government guidelines.

Sheila Weiss, director of nutrition policy at the National Restaurant Association, said that restaurants around the country were already making efforts to offer customers healthier choices. In particular, Chinese restaurants typically offer plenty of options for customers looking to steer clear of fried foods and heavy sauces, she noted.

"Restaurants have a responsibility to provide options and they do," said Weiss, but "customers also have a responsibility to understand their own dietary needs and know how to make special requests."

In some ways, CSPI's Liebman said, Italian and Mexican restaurants are worse for your health, because their food is higher in saturated fat, which can increase the risk of heart disease.

While Chinese restaurant food is bad for your waistline and blood pressure — sodium contributes to hypertension — it does offer vegetable-rich dishes and the kind of fat that’s not bad for the heart.

Source : http://www.msnbc.msn.com/id/17718517/

About Chinese Foods and Cooking

Do you know that more than a third of the world's population eat Chinese food daily? Even if it was eaten regularly by some only, Chinese cooking would still be acknowledged as one of the greatest and original cuisines of the world. There is an ever increasing interest in and appreciation of Chinese food in the West. The fact that Chinese restaurants are mushrooming in the West is ample testimony to the variety and quality of Chinese food.

"Have you eaten already?" is a popular greeting among the Chinese.

The culinary appeal of Chinese cusine has taken the Western culture by storm because those who experimented know how good and economical Chinese food can be. They discovered how easy it is to create Chinese dishes in their own kitchen and the joy of eating Chinese food can be experienced regularly rather than as an occasional treat.

The art of Chinese cooking does not, contrary to popular belief, present any real difficulty as you will soon find out at Chinesefood-recipes.com. All the ingredients in Chinese recipes such as bamboo shoots, bean sprouts, water chestnuts and so forth can be readily purchased from most general food stores and supermarkets, and even online!

"Color, aroma and flavor are not the only the key elements in Chinese cooking; nutrition is also a priority."

Chinese food appeals to the majority and its variety of flavors is so cleverly contained in each dish that there is nothing incongruous in the serving of meat and poultry in the same course. Both the cooking and consumption of Chinese food are great culinary experiences. Besides appealing to our taste buds and eyes, food prepared in the Chinese manner is highly nutritious, retaining all its vitamins with quick and minimum cooking.

The reward of cooking Chinese are obvious to anyone who has tasted popular Chinese dishes like a well-cooked Sweet and Sour Pork, Kung Pao Chicken or Chinese dumplings or was sustained by a plate of steaming Chow Mein or Fried Rice. Chinesefood-recipes.com has a massive selection of free, easy-to-cook and delicious Chinese recipes and Oriental recipes. Helpful sections such as Ingredients and Cooking tips are available to make your cooking experience easy and fun. Happy cooking!

Source : http://www.chinesefood-recipes.com/

Soup Restaurant: Jakarta, West Java,indonesian

One of many Chinese food restaurants in Jakarta offering healthy traditional Chinese cuisine is Soup Restaurant, located on the 3rd level of Plaza Indonesia shopping center in Central Jakarta. Among the restaurant’s specialities are various soups using Chinese herbs, including ginseng.

The menu includes Double Boiled American Ginseng with Abalon Soup, Double Boiled Tien Chee with Chicken Soup and Double Boiled Puk Kay and Tong Sam with Black Chicken Soup according to Sri Ramadhani.

The names of the soups describe a beneficial effect on one’s health. For example, Double Boiled Puk Kay and Tong Sam with Black Chicken Soup is believed to cut down on high blood pressure. One of the restaurant’s attendants said that Puk Kay and Tong Sam are kinds of Chinese herbs.

The restaurant’s marketing coordinator, Virna Haryanto, said patrons can order cholesterol-free dishes.

“Our restaurant offers Samsui Ginger Chicken and a new dish, called Salted Egg Prawn, created by chef Fei Lie Meng,” she said.

According to Virna, Samsui Ginger Chicken is a popular dish in Guangdong city, northern China, served once a year during Chinese New Year celebrations.

“We want our guests to enjoy Samsui Ginger Chicken here at Soup Restaurant every time they want it instead of going to Singapore on Chinese New Year,” she said.

Samsui refers to Cantonese women from the Samsui district. Samsui women are migrant workers and famous for their bright red headgear. They left behind their families in China and came to Singapore to work on construction sites during the early 20th century.

Chef Fei Lie Meng recently gave a cooking demonstration for journalists and invited guests at the restaurant. He whipped up Samsui Ginger Chicken (steamed chicken with ginger sauce), Tenderloin ala Mongols (sliced beef stirred up with butter, milk, black pepper, chili sauce) and Salted Egg Prawn (Crispy fried prawn stirred up with minced salted egg).

After watching the hour-long cooking demonstration, guests were served a plate of Samsui Ginger Chicken, Tenderloin ala Mongols, Salted Egg Prawn and vegetable dishes.

The Samsui Ginger Chicken had a strong gingery taste and the chicken was very tender.

The chef’s assistant, Suci Suprianto, said the whole chicken was marinated with ginger and steamed for about 45 minutes. He suggested guests eat Samsui Ginger Chicken by dipping sliced chicken meat into the ginger sauce and wrap it with fresh lettuce.

Source : http://www.indonesialogue.com/destinations/soup-restaurant-jakarta-west-java.html

fishs, Fresh Taste and a Saltwater View

THERE'S nothing fancy about the Boat yard Cafe, in the Dodson Boatyard in Stonington, and that's part of its charm.

The L-shaped dining room facing the water is small, seating 25 at most. But if the weather permits, the prime place to eat is on the canopied deck directly overlooking the marina. Inside and out, the green and white decor is simple, with striped plastic tablecloths outside, fabric ones inside. The menu is more interesting than the makeshift look of the cafe suggests, and the operative word is seafood.

What makes the Boatyard Cafe different from the usual seaside breafast-to-dinner place is that so much tastes freshly made. In an order of grilled mussels, for example, we were served seven juicy mussels in their shells, tucked beneath a well-seasoned bacon, garlic and crumb topping that bore no resemblance to the tired pouch of gummy breading one so often encounters.

Maryland crab cake had a similarly fresh appeal. While there could have been greater generosity with the crabmeat, the patty was well-seasoned, loosely packed and crisply browned, enhanced by a sauce of sour cream laced with capers and Dijon mustard. Salad came with each entree, and it was a lively one -- curly endive, radiccio, red oak and iceberg lettuce, tossed with a creamy (and zesty) Dijon dressing.

A spicy surprise was an order of Nantucket sea scallops, which was served in a generous portion, sauteed to a well-turned brown with scallions, parsley and a peppery Cajun flair. Also on the plate, as with all entrees, was a nicely seasoned mixture of plain and wild rice, along with a mountain of delicious onion-accented squash with a hint of curry.

Not everything was a smash hit. Sesame chicken looked O.K. -- five browned fingers of white meat sprinkled with sesame seeds -- but tasted burned, and indeed the underside of each piece was charcoal-black. When a replacement was served, the waiter said, "Perhaps you'll like this better." (Well, yes. Wouldn't you?) The second try consisted of two breasts, not fingers, and while not burned was somewhat dry and flavorless. A cup of chicken and mushroom soup, with a soupcon of lemon grass, had the gluey consistency of cornstarch, not the fresh taste found elsewhere.

Desserts at the cafe were a delight, notably a rich, dark, spicy pumpkin pie (a dollop of whipped cream would help lighten its intensity), a nicely textured apple-cranberry crisp (topped with a crunchy mix of oats and walnuts) served warm, and blueberry-plum crisp, a variation, also warmed, and just as much of a textural treat.

Dinner for two came to $49.50, before tax, tip or beverages. The cafe serves no liquor, but guests are welcome to provide their own wine or beer.

Anyone passing by on Interstate 95 will find the Boatyard Cafe a cheerful detour, whether for a hearty breakfast of eggs, pancakes or French toast, or for a simple lunch or dinner. Considering its minuscule size and popularity, it is prudent to make reservations for dinner. COMINGS AND GOINGS

It has not been a banner year for restaurants. The Brasserie St. Germain in Westport didn't last long enough to be listed in the 1994 telephone directory. In fact, it opened in April and was gone by September, perhaps setting some sort of record. Also gone with the recent winds: Cafe de la Plage (in Westport, replaced by the Beach House), Amadeo's (also in Westport), A Garden Cafe (Riverside), the admirable Bec Fin Fish Market and Cafe (Old Greenwich), Fork and Spoon (a Thai restaurant in Danbury), Sagebrush Cafe (Georgetown), and La Strada (Greenwich). The Boatyard Cafe

Good

194 Water Street (between Mathews Street and Alpha Avenue), Stonington. 535-1381.

Atmosphere: A small cafe serving 25 inside, plus an enclosed (but unheated) deck facing the marina.

Service: Friendly but inadequately trained, serving a second course before the first was finished.

Recommended dishes: Pumpkin pancakes, blueberry pancakes, mushroom omelet, Maryland crab cake, grilled mussels, Nantucket sea scallops, pumpkin pie, blueberry-plum crisp, apple-cranberry crisp.

Source : http://query.nytimes.com/gst/fullpage.html?res=9A04EFDA1E3AF931A35753C1A962958260&sec=travel&spon=&pagewanted=1

The Indonesian Ethnic Cuisine

Indonesia is well known for its cuisine. Especially the rice table, that was actually an invention of the Dutch, back in colonial times, is very well known. It consists of a lot of different dishes, a bit like a buffet. Most of you know the fried rice ( Nasi Goreng ), Satay (skewered meat) and maybe some of the Indonesian soups ( Soto ). But of course there is lot more to the Indonesian cuisine. Cooking varies greatly by region and combines many different influences. However, most Indonesian food shares the nearly universal food trinity of fish, coconut and chili.

Here are some recipes that will add a touch of exotica to your dinner table. Be it a family get together or a party these recipes are a sure shot hit!

Nasi Goreng ( Indonesian Fried Rice )

There are about as many ways of making Nasi Goreng, as there are cooks in Indonesia. This can be made with left over rice and can be enjoyed by itself or as the basis of a larger meal, for example with Indonesian satay's, Gado Gado and Peanut sauce. It is very easy to make and won't take more than 20 minutes to prepare.

Ingredients:
2 Eggs
1/4 teaspoon Salt
1/3 cup Cooking oil
3 cloves Garlic
1 Onion
2 Red chilies, finely chopped
1 teaspoon
1/2-teaspoon sugar
200g Raw prawns, peeled and deveined (optional)
1 cup White rice, cooked and cooled
2 teaspoons Soy sauce
1 tablespoon (Kecap Manis) (If not available use tsp Jaggery)

For garnish :
Finely shredded lettuce
1 Thinly sliced cucumber
3 tablespoons Crisp fried onion

Method :
1.Beat the eggs and salt until foamy. Heat oil in a frying pan.
2.Pour about one quarter of the egg mixture into the pan and cook for 1 to 2 minutes over medium heat until the omelet sets.
3.Remove the omelet from the pan and repeat with the remaining egg mixture.
4.When the omelets are cold, gently roll them up and cut them into fine strips, set aside.
5.Blend the garlic, onion, chili and sugar to a fine paste.
6.Heat 1 to 2 tablespoons of the oil in a large deep frying pan; add the paste and cook over high heat for few minutes.
7.Add the prawns and stir-fry for 2 to 3 minutes, or until they change color.
8.Add the remaining oil and the cold rice. Stir-fry, breaking up any lumps, until the rice is heated through.
9.Add the sweet Soya sauce, soy sauce and spring onion and stir-fry for another minute.
10.Arrange the lettuce around the outside of a large platter. Place the rice in the center and garnish with the omelet strips, cucumber slices and fried onion.
11.Serve immediately.

Source : http://cookncooking.blogspot.com/2007/05/indonesian-ethnic-cuisine.html