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Easy Dinner Party Recipes

cooking giant squid rings calamari

cooking giant squid how to cook calamari how to fry calabari

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How to Make Stir Fry Singapore Noodles

If you want to go native, you can marinate the pork beforehand in a simple char su sauce before you stir fry.

Char su sauce certainly adds depth to the overall taste, but isn’t absolutely vital to the end result. Where the meat is concerned there aren’t any short and fast rules, you can stir fry chicken, it works just as well as pork, but whatever the case, the meat needs to be cooked first, so if you have any leftovers from the day before here is the perfect dish to use them in.

One last point, the quantities I’m giving you here are for 2 if not 3 generous portions, double up if you’re feeding extra and bare in mind any leftovers will still taste amazing the following day either hot or cold.

Singapore Noodles

Serves: 2-3 generous portions

Preparation & Cooking Time:30 minutes

Effort Level: Easy

Shelf Life: 2 days in the refrigerator

Ingredients:

-150g cooked prawns

-150g cooked chicken breast or pork loin – click for char su marinade

-150g white cabbage or Chinese cabbage

-150g rice vermicelli noodles

-150g bean sprouts

-4 tbsp sunflower oil

-2 tbsp light soy sauce

-1 scant tbsp homemade fragrant curry powder or garam masala

-4 garlic cloves

-2 eggs

Equipment:

-Wok or wide deep frying pan

-Chopping board and sharp knife

-Small bowl and whisk

-2 forks

-Sieve

N.B: Homemade fragrant curry powder makes all the difference. Failing that use garam masala, but it won’t taste as good.

Here’s What You Do:

-Pour boiling water over the noodles and leave to soak for 6 minutes, until softened but still al dente. Drain and put aside.

-Very finely slice the onion and cabbage and finely chop the garlic and put them all aside.

-Cut the cooked pork into thin strips and put with the prawns and beansprouts.

-Beat the eggs thoroughly with a whisk for a couple of minutes, incorporating as much air as possible.

-Place the wok over a high heat until smoking hot (keep on a high heat throughout). Add 4 tbsp oil then add the beaten eggs. Stir fry turning constantly and chop away at them until they turn into bite size pieces.

-Now add the cabbage, onions and garlic and stir fry for one minute.

-Next add the curry powder and the rice noodles, continually lifting the noodles with two forks to separate them.

-Once separated, add the soy sauce. Next add the meat, prawns and bean sprouts and stir around the pan until warmed through. Take off the heat and garnish with a few coriander leaves and slices of chili and serve.

Uma Wylde is a natural born cook. She specialises in creating stunning tastes. If you’re having trouble getting food to taste the way you want it to or are just bored cooking the same old things, try following some of her carefully explained recipes at http://www.umawylde.com. Unlike traditional recipes, which often leave you dangling, hers show you how to bring the whole meal together, so everything turns out perfectly.

Article Source: http://www.articlesbase.com/food-and-beverage-articles/how-to-make-stir-fry-singapore-noodles-4409890.html

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Easy Cook: Prawns with pepper & capsicum

Chef Naushad prepares Prawns with pepper & capsicum in this edition of ‘Easy Cook’. www.istream.in

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Kim’s Vietnamese Cooking Class.mp4

Chef Kim Hoang Tang is teaching Roger and Vincent how to cook prawns Vietnamese style at China Beach Danang march 2011

Source: YouTube

Prawn Vade (Shrimp Balls)

A prawn recipe that is absolutely lip smacking

Source: YouTube

Magic Prawns 3 in 1 dish

A super Tiger Prawn recipe in Hindi

Source: YouTube

Using a parchment pouch for cooking fish

If your halibut happens to be a big boy (or girl), say 25 pounds or more, be sure to harvest the cheeks, which reside in a well next to the mouth on either side of the fish. To remove, insert the knife at angle and cut in a circle.
While you may never have to carve up a whole halibut, removing a side of skin is a definite prospect, which is trickier than it sounds. Sliding a knife along the bottom of the fillet doesn’t work. What does work is sliding the bottom of the fillet along the knife.
Place the fillet on a cutting board, skin side down. Using a sharp knife, detach the skin and flesh at one end of the fillet. This is going to be a problem, but stay with it until you’ve got about an inch of skin free. Now, you’ve got something to hold on to with your fingers, tongs, and pliers – whatever works. Get a good hold on the skin, slide the knife back into position, and then pull the skin back against the knife, moving it from side to side as you go (the skin, not the knife). This does put stress on the knife, so be sure to point the blade away from any body parts or miscellaneous children.
What’s the secret to happy halibut? Moisture. On the boat that might mean cooking with a dollop of mayonnaise on board, but for us landlubbers olive oil, white wine, and butter are sufficient. It’s the fat in the fish – or lack of it – that’s a problem. Halibut is not devoid of fat, but compare to such fin favorites as salmon and tuna, it’s the skinless chicken of the sea. The best methods for preparing leaner fish are those that involve a bit of moisture, such as steaming, braising, poaching, and pouch cooking.
Cooking in a pouch made of parchment is an excellent way to prepare numerous fish, but it’s especially good for halibut, which appreciates the moist environment, the exquisite cooking method, and the subtle (or not so subtle) addition of other flavors. The cool thing is that the fish is, more or less, cooking itself. Moisture inside the fish heats it from the inside out, essentially steaming it in its own juices (along with whatever else you added to the bag). Best of all, that steam stays in the pouch, infusing the fish with even more flavor, as well as protecting it from overcooking. Pouch cooking is more tolerant than other methods, which is especially nice for a finicky fish like halibut.
Pouch cooking is also an excellent low-fat cooking method, if that’s what you’re after. As long as there’s enough moisture in the pouch – from the fish, veggies, wine, or even water – no additional fats are needed. This is also a great way to impress dinner guests. Let ‘em tear open their own bag and watch their faces light up as the aroma fills the air; less work for you, more fun for them. Speaking of less work, clean upafter cooking in a piece of parchment paper is a snap.
If you’re thinking about tossing a piece of halibut on the barbeque grill, think steaks or thicker fillets. If sauté is the way, go with a thinner fillet. Halibut has a bit of firmness to it, meaning it’ll hold together better than your ordinary flaky white fish, but it does cook rapidly, especially if it spent some time in the deep freeze. Don’t be afraid to stop cooking a fillet that’s just shy of opaque in the center to save it from drying out.
In recent years, deep fried halibut has become a popular substitute for cod in many fish-and-chips establishments, especially on the West Coast. Halibut doesn’t have the generous moist qualities of the best cod, but it does offer a flavorful, slightly firmer alternative.

Article Source: http://www.articlesbase.com/food-and-beverage-articles/using-a-parchment-pouch-for-cooking-fish-4594514.html

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Cooking Fish, A Rum Recipe From Hawaii

To be a great fish cook, and make up your own recipe for fish using rum, start with a visit to the Koloa Rum Company in Hawaii. Monchong

It’s easy to create your own recipe for fish without a recipe book when you’re armed with basic cooking methods. I’ve got a piece of “Monchung” fish in the refrigerator, a fish I’ve never heard of before. Even though I’ve never worked with Monchung fish before, I’m already decided on a sauté procedure for dinner tonight, using this new Hawaiian fish and some local rum to deglaze the pan and add flavor to the pan sauce.

It’s very difficult, and a bit silly to bring your cookbooks with you on vacation. Yes, you can find recipes on the computer, but why spend vacation time surfing indoors when you can do real surfing outdoors?

The best way to learn to cook by method is to start with a basic sauté. There are four elements to consider when writing your own sauté recipe.

1. Protein Product – In this case, it’s the Monchung fish
2. Vegetables/Aromatics – Garlic, Onions, Peppers, Mushrooms
3. Deglazing liquid – Koloa Rum Company Rum
4. Type of Fat – Olive Oil

Now, the steps are always the same, regardless of the protein, aromatics, liquid and fat that you choose, follow the sauté method that I’ll demonstrate today.

If you want to create a rum recipe to cook fish, or become a great fish cook, just remember the four elements of basic sauté. You’ll be able to create a recipe for fish that you’ve never heard of before, using the ingredients you desire, even rum from Hawaii.

Article Source: http://www.articlesbase.com/cooking-tips-articles/cooking-fish-a-rum-recipe-from-hawaii-1846795.html

About the Author

Chef Todd Mohr is a classically trained chef, entrepreneur, cooking educator and founder of WebCookingClasses.  You can experience his unique approach to no-recipe cooking with his FREE online cooking classes.  The 7 minute class will change the way you think about cooking forever.

Healthful Ways to Cook Fish

More delicate than meat, fish can dry out easily. To keep moisture in, cook fish quickly over high heat (grilling, broiling, or sautéing) or gently poached in liquid.

Grilled Fish
When you’re grilling fish, keep a close watch. It only takes a few minutes per side before they’re done. If the filets are an even thickness, sometimes they don’t even require flipping–they can be cooked through by grilling it on one side only.

* Brush the fish lightly with oil or spray with nonstick cooking spray.
* Place fish near the edge of the grill, away from the hottest part of the fire. (Don’t try to lift up the fish right away; it will be stuck to the grill).
* Start checking for color and doneness after a few minutes, once the fish starts to release some of its juices.
* Flip it over when you see light grill marks forming.

Poaching Fish
This gentle cooking method is perfect for seafood. Poaching keeps fish moist and won’t mask the delicate flavor of the fish. Traditionally, fish is poached in a court-bouillon–broth made from simmering aromatic vegetables and herbs in water, together with peppercorns and something acidic such as lemon juice, vinegar, or white wine. To poach fish, make your own court-bouillon or simply use vegetable or chicken stock.

* Use a pan big enough to lay each piece of fish down flat.
* Pour in enough liquid to just barely cover the fish.
* Bring the liquid to a simmer, and keep it there.
* If you see any bubbles coming up from the bottom of the pan, it’s too hot–the liquid should “shimmer” rather than bubble. The ideal poaching temperature is between 165 and 180 degrees F (74 to 82 degrees C).

Steamed Fish
Steaming is another gentle cooking method popular in Asian cuisines. It produces a mild-tasting fish that is often paired with a flavorful sauce.

* Rub the fish with spices, chopped herbs, ginger, garlic, and chile peppers to infuse flavor while it cooks.
* Use a bamboo steamer or a folding steamer basket with enough room for each piece of fish to lie flat.
* Pour about 1½ inches of water into the pan.
* Place the steamer over the water, cover the pot, and bring the water to a boil.
* Begin checking the fish for doneness after 10 minutes.

Broiled Fish
When the weather’s not right for grilling, try broiling instead. Broiling is great when you want a fast, simple, hassle-free preparation with delicious results. It gives fish a nicely browned exterior with the convenience of a temperature-controlled heat source. For easy cleanup, line the broiler pan with a piece of foil.
Baked Fish

Baking fish allows you to get the satisfying crunch of fried fish without all the fat. Just because it’s baked, though, doesn’t mean it’s healthy: watch the amount of butter, oil, mayonnaise, or cheese called for in the recipe.

For more cooking stuff visit: www.cooking-korner.blogspot.com

Article Source: http://www.articlesbase.com/cooking-tips-articles/healthful-ways-to-cook-fish-4253636.html

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Riz

Visit: Cooking Korner

Minecraft Beta Patch 1.5(_01): Obbiettivi e Power Rail [2/2]

***Tenete attive la annotazioni, ne ho aggiunte alcune per spiegare i bug fix della 1.5_01. Seconda parte del video sulla patch 1.5 di Minecraft: come sbloccare tutti gli obbiettivi. Come ottenere l’obbiettivo “On a Rail”: youtu.be *** Sound track: ♫ Zero Wing Theme (Remix) ♫ Still Alive – Portal OST ***Lista obbiettivi conosciuti*** Taking Inventory Press ‘E’ to open your inventory. Getting Wood Punch a tree until a block of wood pops out. Benchmarking Craft a workbench with four blocks of wooden planks. Time to Farm! Use planks and sticks to make a hoe. Bake Bread Turn wheat into bread. The Lie Wheat, sugar, milk and eggs! Time to Strike! Use planks and sticks to make a sword. Monster Hunter Attack and destroy a monster. Cow Tipper Harvest some leather. When Pigs Fly Use a saddle to ride a pig, then fall off a cliff while riding it. Time to Mine! Use planks and sticks to make a pickaxe. Getting an Upgrade Construct a better pickaxe. Hot Topic Construct a furnace out of eight stone blocks. Delicious Fish Catch and cook fish! Acquire Hardware Smelt an iron ingot. On A Rail Travel by minecart at least 1 km from where you started.

Source: YouTube