Shake that shake

Weather update: temperature outside is 45°C.

I definitely need a refreshment drink with this weather. So I thought of mixing my usual fresh milk drink with some strawberries. I always have a stock of ice-cream in my fridge so why not add more flavor into my drink?

• 500 ml fresh milk
• 400 grams frozen strawberry
• 1 cup of vanilla flavored ice cream
• Ice cubes

Put everything in a blender and thoroughly blend.  Pour in a glass, garnish with a slice of strawberry. Since I cannot drink all in one shot, I put in a glass container, with tight seal so I can bring some in the work. :)

?? Did you know that there are on average 200 seeds (which are actually fruits) per strawberry?

Lunch in a Bag

If there’s one thing I learn from watching Jamie Oliver’s shows, that’s cooking simple..

Thursday night, saw a replay of his cooking show sharing the use of bag (foil paper) in cooking a meal.  I went to bed with the thought of trying to use this method in the coming day.

Friday…cooking time for the planned recipe. I gathered the following ingredients..as Jamie said, you can put any veggies you want.

• > 1/4 kg Hammour fillet (just enough for me & big bro)
• > 100 grams button mushrooms, just slice into 4
• > 1 small can green peas, drained
• > 1 medium tomato, thinly sliced
• >  Olive oil
• >  Part of lemon, 3 thin slices
• >  Onion leaves 
• >  Salt & Pepper
• >  Foil

 Fold the foil into bag-like shape, sealing the edges by pressing gently.

Season the fish with salt and pepper. Dash with little bit of olive oil as well. Put into the foil bag and arrange the lemon slices on top of the fish.

In a bowl, put all the vegetables, sprinkle with salt, pepper  and about 2 tablespoons of olive oil. Toss to coat all the vegetables then put inside the foil bag.

Seal the opening of the bag by folding 4 times. Press gently to ensure tight closure.

Cook this into 200-220 degree oven for about 20 minutes.

 

 

 

You may eat straight from the opened bag or transfer in a serving dish.

I was delighted with the outcome of the dish. The fish was perfectly cooked on its own juice and from the vegetable steam. So simple, fulfilling dish and no mess to wash up.  :) :) with my accomplishment today.

Hayati’s Biryani#2

Hayati seems enjoying making his own version of biryani dish. And here’s another product of hayati.

Ingredients used:

• 3 cups basmati rice (cooked as per pack direction)
• 6 pieces chicken legs, rub with coarse salt & wash thoroughly
• 3 hard-boiled eggs
• 1 big potato, sliced into medium size
• 1 medium carrots, finely diced
• 2 medium tomatoes, finely chopped
• 1 medium onion, finely chopped
• 1/8 cup roasted cashew nuts
• 1 1/2 teaspoons Arabic mix masala
• Cooking oil (we always use canola oil)
• 1 cup water
• Salt & pepper to taste

Preparation

• In a pan, cook the chicken in a little oil in a medium heat till it gets little brownish. This is hayati’s way of getting rid the fats from the chicken. Once cooked, set aside in a plate.
• In the same pan, remove some of the oil sauté the onion until it becomes translucent then drop in chopped tomatoes and cook till it gets soft. Add the sliced potatoes and carrots, cook for about 5 minutes set in a low fire (to avoid burning).
• Add masala and put back the chicken. Add a cup of water, cover and simmer until chicken gets cooked.
• Lastly, season with pepper & salt as required, add the roasted cashew nuts, cover & cook for another 5 minutes still in low fire.
• Get another pot, brush the bottom with little oil and put half of the cooked rice. Cover the top with half of the cooked chicken, then put the remaining rice. On the topmost layer, spread the remaining chicken mixture and the two hard boiled eggs. Retain the other egg for garnishing. Cook this in a low heat for 5-10 minutes just to blend the flavors.
• Plate & garnish with sliced eggs.

Pizza from left-over

Craving for pizza but no available delivery near my place. So I decided to make my own simple homemade pizza.

I used:

• Left over spaghetti sauce that I cooked the other day.
• Sliced breads
• Butter
• Cheese. No choice, only sliced cheese available in the fridge.

So first, butter the slice breads,arrange in a baking sheet and in to the oven for about 10 minutes.

When the breads are toasted, add the spaghetti sauce, top with sliced cheese and put back in the oven for another 5-10 minutes, just until the cheese are melted.

Serve immediately.

Fasolyah Bel Laham (the first attempt)

I came across of this Arabic recipe in Gulfnews’ Food Recipe section and I decided to make it at home.  I however substitute some of the ingredients.

Ingredients

• 1 tbsp olive oil (instead of clarified butter)
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1/2 kg lamb (instead of beef), cut into medium-size cubes
• 1 can white broad beans
• 1/2 tbsp coriander powder
• 20ml tomato paste
• 4 cups water, more if necessary
• Salt and pepper, to taste

Cooking direction

• In a casserole, sauté onion and garlic till translucent. Put in the lamb cubes and sear till it turns little brownish.
• Add the tomato paste, coriander, ground pepper and season with salt. Put water, stir and bring to boil. Simmer in low heat till meat is tender. Add more water if necessary to tenderize the lamb.
• Once the meat is cooked, add the white beans and cook for 5 to 10 minutes.
• Serve & enjoy.

Shish Tawook in Rice

Hayati thought of using the shish tawook (marinated chicken) in this dish instead of the usual grilling method. I and Hayati have no idea on the name of this dish so we’ll call it Hayati’s biryani #1.

Ingredients:

• 3 cups of Basmati rice (cooked as per package instruction)
• 1/2 kg ready to cook shish tawook (marinated chicken)
• 1 can garbanzo beans, drained
• 1 carrot, cut into small cubes
• 1 medium onion, chopped
• Some cashew nuts, roasted
• Some raisins
• 3 teaspoons tomato paste
• 2 teaspoons Arabic mix masala
• 1 cup of water
• Some canola oil
• Salt to taste

Cooking direction:

• In a pan, sauté the onion till translucent. Add the chicken and cook for about 5 minutes, in low fire.
• Add the masala, tomato paste and carrots. Add a cup of water and simmer till the chicken is tender. If necessary, add more water just till the chicken is done.
• Add the garbanzo beans, cashew nuts and raisins. Season with salt cover and cook for another 5 minutes.
• In another pot, arrange the rice & the cooked chicken dish in alternating way. Rice on first layer, second layer the cooked chicken. Again a layer of rice then topmost layer is the chicken.  Cook in low heat for about 5 minutes.
• Serve with yoghurt.

Ikay's first taste of Chopsuey

Wondering who is Ikay? Hubby bought for me a new cooking range which I named Ikay.  It was delivered yesterday and was firstly used in cooking......Chopsuey!

For this dish, I gathered these ingredients:

• 1/4 kg chicken breast, cut into desired chunks
• 1/4 kg cauliflower, separate florets
• 1/8 kg green beans, ends trimmed
• 1/8 kg chinese cabbage, split a leaf into 4
• Some button mushrooms, cut into two
• 1 celery stalk , chopped
• 6 pieces young corn, split to two
• 1 carrot, sliced diagonally
• 1 head of onion, chopped
• 2 cloves garlic, chopped (I grate it to arrive with the smallest possible pieces)
• 1- 1/2 cups water
• Oyster sauce
• 2 tablespoons cooking oil
• Salt and pepper to taste

How I did it:

• In a wok, sauté the onion, garlic and celery until translucent. Add the chicken, stir fry for about 2 minutes in a low fire. Pour the water, adjust the heat into high, cover and simmer till the chicken is thoroughly cooked.
• Add the vegetables except the Chinese cabbage. This takes lesser time to cook as compared to the other vegetables hence adding it later.
• Add about 3 tablespoons of oyster sauce, mix the vegetables. After about 2 minutes, time to add the chinese cabbage.
• Season with pepper and salt as per your liking then cover and cook till the vegetables are done but still with a crisp.
• Serve while fresh and hot! Enjoy!

(my final dish - Chopsuey)