Sour Lemongrass Beef Soup (Khmer)

Sour Lemongrass Beef Soup (Khmer)

Asian Cuisine Beef Dinner featured Food Khmer Cuisine Lunch Rice Sour Soup South East Asia

Time : 1 Hour
Serve with

• 5 cups cooked brown rice

Serves 5 generously
Serving size: 2 cups soup, 1 cup cooked brown rice

Ingredients/Shopping list

1. ¼ pound cow stomach / beef

     Paste

1. 3 stalks lemongrass, thinly sliced
2. 1 teaspoon turmeric
3. 2 tablespoons galangal, finely chopped
4. 5 lime leaves, chopped
5. ½ teaspoon salt
6. 4 cloves garlic
7. 12 ounces boneless top sirloin or top round, sliced thinly, all fat removed (select grade)
8. 1 tablespoon fish sauce
9. 1 tablespoon canola oil
10. 4 cups water
11. 10 small Asian eggplants, halved (20 halves or quarters if from larger eggplants)
12. ½ pound cello mushrooms, sliced into thirds, then halved, then ⅓inch slices with the grain of the mushroom
13. 2 teaspoons tamarind soup base (Dragonfly brand)
14. 3 jalapeno peppers, sliced
15. 1 cup holy basil leaves (mareh prew), separated from the stems OR fried curry leaves

Preparation

1. Boil the cow stomach about 20-30 minutes. While the stomach is boiling, grind the lemongrass, turmeric, galangal, lime leaves, salt and whole garlic cloves in a grinder or blender or with a mortar and pestle to make a fine paste.
2. When the stomach is cooked, slice it thinly (about ¼ inch slices) so that the folds fan out along the base.
3. Heat the oil in a wok and add the sliced meat, sliced stomach, paste, and fish sauce. Cook for about 5 minutes to brown the beef and release the aroma of the paste. Add the water and cook about 1 hour, until the meat and stomach are very tender.
4. While the base is boiling, wash and prepare the eggplant, mushrooms, jalapeno peppers, and holy basil leaves.
5. After the base has boiled for 1 hour, add the mushrooms, and cook for 10 minutes. Add the tamarind base, eggplants, and sliced peppers, and cook 10 minutes. Turn off the heat and add the holy basil or fried curry leaves.

Nutrition Notes

• Reduced sodium (less salt, no MSG, less fish sauce)
• Reduced saturated fat and cholesterol (less beef, lean beef instead of higher-fat cut)
• Increased fiber/reduced simple carbohydrate (brown rice instead of white rice)

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Unknown Pada 3:20:00 AM Komentar

Seafood Hot Pot Soup

Seafood Hot Pot Soup

Asian Cuisine Dinner featured Food Khmer Cuisine Lunch mushrooms Pork seafood Shrimp Soup South East Asia Summer

Time : 1 Hour

Serve with

•  6 cups cooked brown rice

Serves 6
Serving size: 2 cups soup, 1 cup cooked brown rice

Ingredients/Shopping list

1. 2 ounces dried mushrooms (½ of 4 ounce package)
2. 1½ cups water
3. ½ tablespoon sugar
4. ½ tablespoon canola oil
5. 8 ounces pork tenderloin, sliced thinly
6. 3½ ounces fish cake (½ package)
7. 6 pork balls (½ of 13 ounce package)
8. 2 cups reduced sodium chicken broth
9. ¼ pound small squid
10. 12 large shrimp
11. 4-6 cups water
12. ½ head Napa cabbage, halved the long way (about 1¾ pounds)

Preparation

1. Soak the mushrooms overnight in hot water. Rinse well and remove the stems. Cook in a medium pot with enough water to just cover the mushrooms, about 1½ cups. Add the sugar and oil. Simmer over medium high heat, stirring occasionally, about 25 minutes, until the water is almost all evaporated.
2. While the mushrooms are cooking, slice the pork tenderloin. Boil 20 minutes, in 2 cups water. As the water foams, remove the foam with a slotted spoon. 
3. Slice the fish cake in half, then in diagonal slices, about ¼ inch wide. Rinse the pork balls.
4. When the pork tenderloin has boiled for 20 minutes, add the sliced fish cake, mushrooms, pork balls, chicken broth, and 4 to 6 cups water. Simmer for 45 minutes, stirring occasionally.
5. While the soup is boiling, slice off the tentacles of the squid and set aside, and then slice partly through the squid to make a diagonal pattern. Slice small 2 x 2½ inch sections off and place with the wavy tentacles. Take the shells and veins off of the shrimp. Place the shrimp with the squid. 
6. Wash the cabbage well and slice diagonally into ½ inch slices. 
7. After the soup has simmered for 45 minutes, add the shrimp and squid. Cook for 5 minutes more, and add the sliced cabbage. Cook for 2-3 minutes more, to soften the cabbage, but don’t overcook the cabbage.

Nutrition Notes

• Reduced sodium (reduced sodium chicken broth, fewer pork balls, no pork skin, no added salt, no MSG)
• Reduced cholesterol (less squid and shrimp)
• Reduced saturated fat and cholesterol (less meat, pork tenderloin instead of pork roast, no pork skin)
• Increased fiber/reduced simple carbohydrate (brown rice instead of white rice)
• The ingredients in this dish add enough salt that no extra salt should be added.

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Unknown Pada 8:11:00 PM Komentar

Chow Foon Noodle Stir Fry (Asian Cusine)

Chow Foon Noodle Stir Fry (Asian Cusine)

Asian Cuisine Beef Broccoli Dinner featured Fried Khmer Cuisine Lunch mushrooms Noodle South East Asia Thai Cuisine

Time : 30 Minutes or less
Serve with :

• 1 tablespoon hoison sauce mixed with
• 1 tablespoon chili sauce (½ tablespoon ofthe mixture per person)

Serves 4
Serving size: 2 cups vegetable and meat, 1 cup noodles

Ingredients/Shopping list

1. 2 pounds Asian broccoli (about 5 cups raw)
2. 2 cups fresh mushrooms (about 5 ounces)

     Sauce

1. 1½ tablespoons oyster sauce
2. ½ tablespoon fish sauce
3. ⅛teaspoon salt
4. 1 tablespoon sugar
5. 2 tablespoons corn starch
6. 1 cup water
7. 1 tablespoon canola oil
8. 2 cloves garlic, chopped
9. 8 ounces fresh rice noodles (thick width)
10. 12 ounces lean beef, all fat removed, sliced thinly

Preparation

1. Prepare the Asian broccoli: slice the stems diagonally, to make thin, long slices, and cut the leaf portion into 2-3 inch lengths. Place the broccoli in boiling water for about 2 minutes, then drain and place in ice water. Rinse and slice the mushrooms.
2. Mix the sauce ingredients in a small saucepan and cook over medium-low heat to thicken, about 2-3 minutes, stirring occasionally.
3. Brown the garlic in the oil. Remove the garlic and most of the oil from wok, and save it for later. Add the noodles to the hot oil, and cook until they are heated, stirring to prevent sticking. Remove the noodles from the wok and place on a serving dish.
4. Heat the browned garlic and oil in the wok. Add the sliced beef and cook on medium-high heat until brown. Add the mushrooms, and cook another 5 minutes, until the mushrooms are mostly cooked. Stir in the sauce and cook 1 minute more. Add the broccoli and cook,tossing, just until the broccoli is heated.
5. To serve, spoon the vegetable/meat mixture over the fried noodles.

Nutrition Notes

• Reduced sodium (less fish sauce, oyster sauce, salt, hoison sauce, and chili sauce)
• Reduced saturated fat and cholesterol (lean beef instead of high-fat cut)

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Unknown Pada 8:04:00 AM Komentar

Chicken Mixed Vegetable Soup (Somlaw Koko Khmer)

Chicken Mixed Vegetable Soup (Somlaw Koko Khmer)

Asian Cuisine Chicken Dinner featured Food Khmer Cuisine Lunch South East Asia

Time 30 minutes or less
Serve with

• four cups hard-boiled rice

Serves 4
Serving size: a pair of cups soup, one cup hard-boiled brown rice

Ingredients/Shopping list

1. ½ cup polished rice
2. Paste
3. 2 stems lemongrass (white half only), thinly sliced
4. 2 cloves garlic
5. ½ piece stalk
6. 1 inch cube galangal
7. 5 lime leaves
8. ½ teaspoon turmeric
9. 1½ tablespoons oil
10. 1 tablespoon fish sauce
11. ½ tablespoon sugar
12. ½ teaspoon salt
13. 1 pound chicken thighs, on bone, with skin and fat removed
14. 5 cups water
15. 3 medium Asian eggplants
16. ¼ medium fuzzy squash melon (about ½ pound)
17. ¼ medium herb squash (about ½-¾ pound)
18. ¼ giant green papaya (about ½ pound)
19. ¼ pound Asian (long) green beans

Preparation

1. Cook the polished rice in a very pan on medium-high until dark brown, stirring oftentimes, and then grind it into a really fine powder.
2. Grind the ingredients for the paste in a very blender or pound them with a mortar and pestle till they create a fine paste. Slice the chicken into regarding ½ in. slices, as well as the bone.
3. Peel and slice the fuzzy squash. Slice the green beans into a pair of inch long pieces. Peel and thinly slice the papaya. Peel the herb squash and cut it into one in. chunks. Slice the eggplants in 0.5 and take away the stems.
4. Heat the oil in a very pot and add the paste, fish sauce, sugar, and salt. Cook regarding five minutes, to unharness the flavor of the paste, then add the chicken. Brown the chicken, then add the water. Add all alternative ingredients. Cook for regarding 10-15 minutes a lot of, till the vegetables are tender.

Nutrition Notes

• Reduced Na (less fish sauce)
• multiplied fiber/reduced simple carbohydrate (brown rice rather than white rice)

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Unknown Pada 8:22:00 AM Komentar

Asian Watercress Stir Fry with Chicken

Asian Watercress Stir Fry with Chicken

Asian Cuisine Chicken Dinner featured Food Fried Khmer Cuisine Lunch South East Asia Summer

Time :  30 minutes

Serve with

• a pair of cups hard-boiled rice

Serves 2
Serving size: 1½ cups vegetables and meat, 1
cup hard-boiled rice

Ingredients / Shopping List

1. 1 giant bunch Asian watercress / Water Convolvulus (about 5-6 cups or 1½ pounds)
2. six ounces boneless skinless malformation, sliced thinly
3. ¼ teaspoon sweet soy
4. 1½ tablespoons oil
5. one clove garlic, coarsely shredded
6. 1½ tablespoons oyster sauce
7. ½ tablespoon cornstarch, dissolved in a pair of tablespoons heat water
8. one teaspoon sugar
9. ½ cup water

Preparation / Step

1. Wash the watercress / Water Convolvulus well and discontinue thick ends regarding 4-5 inches from finish.
2. Slice the chicken into ¼ in. slices, and coat with the sweet soy.
3. Brown the garlic within the oil. whereas the garlic is cooking, combine the oyster sauce with the amylum and water. Add the chicken to the garlic, and cook regarding five minutes, until the chicken is hard-boiled through. Add the watercress / Water Convolvulus, then pour the oyster sauce, cornstarch, and water over the highest, and toss to combine. Add the sugar and still toss. Add the ½ cup water, and cook regarding 2-3 minutes a lot of, until the watercress / Water Convolvulus leaves area unit stale.
4. To serve, place on a plate and pour the cookery liquid over the watercress / Water Convolvulus and chicken mixture.

Nutrition Notes

• Reduced atomic number 11 (less oyster sauce)
• Reduced saturated fat and cholesterol (skinless malformation rather than beef or pork)
• accrued fiber/reduced simple carbohydrate (brown rice rather than white rice)

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Unknown Pada 9:42:00 AM Komentar

Grilled Shrimp with Asian Tamarind Sauce

Grilled Shrimp with Asian Tamarind Sauce

Asian Cuisine Dinner featured Food Grilled Lunch Shrimp South East Asia Summer Thai Cuisine

Total Time:   forty five min

Serve : four

Ingredients / Shopping List

1. one 1/2 avoirdupois unit large (8 to twelve per lb) shrimp
2. three teaspoons ocean salt dissolved in 11/2 cups water

     For tamarind sauce

1. one tablespoon tamarind from a pliable block
2. 1/3 cup water
3. one tablespoon groundnut oil
4. one tablespoon sliced clean contemporary or fresh cilantro roots or stems, pounded to a paste
5. one tablespoon minced garlic
6. one tablespoon Sriracha or different Asian hot chilies sauce
7. one 1/2 tablespoons palm sugar, or to style
8. one tablespoon Asian fish sauce (preferably Thai naam pla), or to style
9. Garnish: two contemporary serrano or jalapeño chilies, seeded, halved lengthwise, and finely julienned crosswise; and contemporary cilantro sprigs
10. contemporary or fresh cilantro sprigs

How to cook

1. Prepare grill for change of state.
2. Soak shrimp (still in shells) in salt water five minutes, then rinse well during a strainer.
3. Place tamarind during a bowl with water and rub along with your fingers to dissolve pulp. Pour through a sieve into a bowl, pressing arduous on solids, and discard solids.
4. Heat oil during a tiny significant cooking pan over moderate heat till hot however not smoking, then cook cilantro paste and garlic, stirring, till fragrant . Stir in sauce, 3 tablespoons tamarind juice, palm sugar, and fish sauce. Simmer till thickened to consistency of sunshine sirup, regarding three minutes.
5. Snip shells of shrimp with scissors down center of back, from wide finish to secondto-last tail section. Butterfly shrimp in their shells, creating a deep incision on length of back wherever shells ar cut, and devein.
6. Grill shrimp on their sides on AN oiled rack set five to six inches over glowing coals till shells ar pink and slightly burn and shrimp are simply well-done through, 3 to 4 minutes on both sides. (Alternatively, grill shrimp during a hot well-seasoned ridged grill pan over moderate heat.)
7. Spoon tamarind sauce over shrimp (still in shells) during a dish.

Important for Chef

• Tamarind sauce are often created two hours ahead and unbroken, covered, at room temperature.

See other Thai Cuisine or other recipes from shrimp

Unknown Pada 3:31:00 AM Komentar

Stir-Fried Spicy Peanuts with Chinese Long Beans

Stir-Fried Spicy Peanuts with Chinese Long Beans

Asian Cuisine featured Food Khmer Cuisine Long Beans Peanuts South East Asia Thai Cuisine Vegetarian

Total Time: forty five min

Makes/Yield : four

Ingredients / Shopping List

1. one 1/2 pound Chinese long beans 1
2. 1/2 cup tasteless dry-roasted peanuts (2 1/2 oz; not cocktail peanuts)
3. a pair of teaspoons soy
4. a pair of to three little recent Thai chiles (to taste), finely sliced
5. 1/2 teaspoon salt
6. one 1/2 tablespoons oil
7. one tablespoon sliced garlic
8. one massive shallot, halved lengthwise, then terribly thinly sliced crosswise (1/2 cup)
9. a pair of tablespoons recent juice
10. Garnish: lime wedges

Instruction

1. Cook untrimmed  beans during a 6- to 8-quart pot of boiling salt-cured water, uncovered, stirring sometimes, till simply tender, three to five minutes. Transfer with device to an out sized bowl of ice and cold water to prevent cookery, then drain during a colander and pat dry with paper towels. Trim beans and cut crosswise into 3/4-inch items.
2. Meanwhile, pulse peanuts during a kitchen appliance till concerning 1/2 peanuts square measure finely ground and remainder square measure in terribly massive items (do not grind to a paste).
3. Stir along soy, chiles, and salt during a little bowl.
4. Heat pan over high heat till a bead of water born onto cookery surface evaporates straight off. Add oil, moving to coat pan, then add garlic and stir-fry until garlic begins to show pale golden, concerning five seconds. Add peanuts, and stir-fry until all of mixture is golden, concerning thirty seconds. Add beans, and stir-fry till hot and well coated, concerning a pair of minutes. take away pan from heat, then stir in soy mixture and shallot, stirring till shallot has limp. Drizzle in juice and season with salt, then transfer to a bowl. Serve heat or at temperature.
5. 1 Available at Asian markets.

Note Taking

• Beans is stewed, drained, and patted dry three hours ahead. If you do not have a wok, beans is cooked  during a 12-inch serious cooking pan. (They can lack smoky flavor.)

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Unknown Pada 3:11:00 AM Komentar

Salad Taco 3

Salad Taco 3

Dinner featured Food Latin Mexican Food Steak Western Food

Overview :
This taco dish contains ancient ingredients like lettuce, tomatoes, beans, beef and corn chips. Serve this dish on a hot summer day.

Ingredient / Shopping list

1. 1 pound dry alimentary paste food
2. 1 onion, chopped
3. 1 pound lean beef
4. 2 (26 ounce) jars pasta sauce
5. 6 ounces provolone cheese, sliced
6. 1 one/2 cups cream
7. 6 ounces cheese cheese, shredded
8. 2 tablespoons grated cheese cheese

Dosage

1. Bring an over sized pot of gently salt-cured water to a boil. Add alimentary paste food, and cook till hard, concerning eight minutes; drain.
2.  in an exceedingly massive fry pan, brown onion and beef over medium heat. Add pasta sauce, and simmer quarter-hour.
3.  heat the kitchen appliance to 350 degrees F (175 degrees C). Butter a 9x13 in. baking dish. Layer as follows: 1/2 of the alimentary paste, Provolone cheese, sour cream, 1/2 sauce mixture, remaining alimentary paste, cheese cheese and remaining sauce mixture. prime with grated cheese cheese.
4. Bake for half-hour within the preheated kitchen appliance, or till cheeses square measure liquid.

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Unknown Pada 10:02:00 PM Komentar

Sweet chille dip fish cakes (Thai Cusine)

Sweet chille dip fish cakes (Thai Cusine)

Asian Cuisine featured Fish Food South East Asia Thai Cuisine

Time : Appr 20 minutes

Difficulty: Moderate

Ingredients / Shopping List

     Thai fish cake

1. 700 grams of whiting fillet
2. thirty five grams of fish sauce
3. thirty five grams of thai red curry paste
4. twenty grams of contemporary coriander, chopped
5. one hundred thirty grams of egg
6. fifteen grams of castor sugar
7. one pinch of salt
8. fifty grams of breadcrumbs
9. eighty milliliters of water
10. seventy grams of spring onions, finely sliced
11. ninety grams of inexperienced beans, finely shredded
12. a pair of red chillies, finely shredded
13. ten milliliters of juice
14. five grams of lemongrass, chopped
15. twenty milliliters of sunflower-seed oil, for frying

     Sweet chili dip

1. eighty five milliliters of vino vinegar
2. twenty five milliliters of water
3. one hundred seventy five grams of castor sugar
4. twelve grams of fish sauce
5. one red chili, finely shredded
6. 1/2 garlic
7. one teaspoons of contemporary ginger, finely shredded
8. one pinch of salt
9. one pinch of amylum

Dosage

1. Place the whiting fillets during a food liquidiser and blitz into a sleek paste. Add all the remaining ingredients aside from the sunflower-seed oil and blend well
2. Weigh the combination into 80g parts then roll every portion into a ball
3. Place every ball on a board and flatten gently with the palm of your hand, so each ball is became a burger-shaped patty
4. Heat the sunflower-seed oil during a serious primarily based pan and fry the fish cakes for five minutes on all sides. Transfer the cakes to a preheated kitchen appliance set to 165°C/gas mark 3 and cook for an extra five minutes 
5. For the dip, combine the water and amylum along to dilute the amylum. Place all the remaining ingredients during a pan and produce to the boil 
6. Once boiling, whisk within the water and amylum resolution and boil for one more 1-2 minutes. Serve with the Thai fish cakes

Also see other Thai food.

Unknown Pada 7:10:00 PM Komentar

Asian Chicken Curry (Asian Style)

Asian Chicken Curry (Asian Style)

Asian Cuisine Chicken featured Khmer Cuisine South East Asia Thai Cuisine

 Time : 15 mins preparation  and 30 mins cook

Type of Recipe : Easy

Overview :

       A rustic and authentic fast Indian one-pot jam-choked with tonnes of hot Asian spices and perfumed            coriander

Serve : 

1. Serve 4
2. (optional) Serve with rice or bread

Ingredients

1. 1 massive onion
2. 6  garlic cloves,  roughly chopped
3. 50g  ginger,  roughly shredded
4. 4  tbsp  vegetable  oil
5. 2  tsp  cumin  seeds
6. 1  tsp  fennel  seed
7. 5cm cinnamon stick
8. 1  tsp hot pepper flakes
9. 1  tsp garam masala
10. 1  tsp turmeric
11. 1  tsp caster sugar
12. 400g will shredded  tomatoes
13. 8  chicken  thighs,  skinned,
14. boneless  (about   800g)
15. 250ml  hot   chicken  stock
16. 2  tbsp shredded  coriander

Preparation or Method

1. Roughly chop the onion, transfer to atiny low  food processor, and add three tablespoons of water - method to a slack paste. you may use a stick liquidizer for this or coarsely grate the onion into a bowl  – there’s no have to be compelled to add any water if you're grating the onion. Tip into atiny low bowl  and leave on one aspect.
2. place the shredded garlic and ginger into identical kitchen appliance and add four tbsp water – method till sleek and spoon into another small  bowl . as an alternative, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
3. Heat the oil in an exceedingly pan or durable pan set over a medium heat. Combine the cumin and fennel  seeds with the cinnamon and hot pepper flakes and raise the pan in one go. Swirl  everything around for regarding 30 secs till  the spices unleash a scented aroma. 
4. Add the onion paste – it'll  splutter within the starting. Fry till  the water evaporates and also the onions flip a stunning dark golden - this should take regarding 7-8 minutes. Add the garlic and ginger paste and cook for another a pair of minutes – stirring all  the time.
5. Stir within the garam masala, turmeric, and sugar and continue cooking for twenty secs before tipping within the tomatoes. Continue change of state on a medium heat for regarding ten minutes while not a lid till  the tomatoes reduce and darken.
6. Cut the chicken thighs into 3cm chunks and raise the pan once the tomatoes have thickened to a paste. Cook for five minutes to coat the chicken within the masala and seal within the juices, and so pour over the hot broth. Simmer for 8-10 minutes while not a lid till  the chicken is tender and also the masala gently thickened – you would possibly have to be compelled to add Associate in Nursing extra ladleful  of stock or water if the curry desires it. Sprinkle with chopped coriander and serve with Indian flatbreads or flossy basmati rice and a pot of food on the side.

Nutrition Per Serving

Calories (K)	382
Protein	46.8g
Carbs	10.7g
Fat	17.7g
Saturates	3g
Fibre	2.1g
Sugar	7.4g
Salt	0.8g

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Unknown Pada 1:09:00 AM 3 Komentar

Bananas in Coconut Milk (Khmer Cuisine)

Bananas in Coconut Milk (Khmer Cuisine)

Asian Cuisine Dessert Khmer Cuisine

Approximately 30 minutes or up

Serve:

1. Serves 4
2. Serving size: regarding one cup

Ingredients/Shopping List

1. one cup coconut milk
2. 1½ cups water
3. a pair of tablespoons Asian food product pearls
4. 3-4 bananas (about 1½ pounds)
5. ½ cup Splenda (in a yellow box close to the sugar at the store)
6. ¼ teaspoon salt
7. a pair of tablespoons dried split Phaseolus aureus beans

Preparation

1. Boil the coconut milk and water during a medium pot. Stir within the food product, then bring back to boil, and scale back heat to low. Simmer till the tapioca is soft, regarding ten minutes, stirring often.
2. While the mixture is change of state, slice the bananas. once the food product is soft, add the bananas, Splenda, and salt. Cook for 3-5 minutes additional.
3. While the bananas ar change of state, roast the mung beans over medium high heat during a pan until brown, regarding 2 or 3 minutes.
4. Sprinkle the Phaseolus aureus beans on high to serve.

Nutrition Notes

• Reduced saturated fat (less coconut milk; you can conjointly use 1½ cups light-weight coconut milk and one cup water rather than one cup coconut milk and 1½ cups water)
• Reduced sugar (Splenda rather than sugar)
• Reduced metal (less salt)
• This instruction still includes a heap of saturated fat because of the coconut milk, thus it ought to be ingested solely often

Additional Information

Possible health edges of Bananas

• Blood pressure: Maintaining a coffee Na intake is important to lowering pressure, but increasing atomic number 19 intake is also even as necessary owing to its dilation effects. in step with the National Health and Nutrition Examination Survey, fewer than two folks adults meet the daily 4700 mg recommendation.
• Also of note, a high atomic number 19 intake is related to a 2 hundredth belittled risk of dying from all causes.
• Asthma: A study conducted by the Imperial faculty of London found that kids WHO Ate only one banana per day had a thirty fourth less probability of developing bronchial asthma.
• Cancer: intense bananas, oranges and fruit juice within the 1st 2 years of life could scale back the danger of developing childhood malignant neoplastic disease. As a decent supply of water-soluble vitamin, bananas will facilitate combat the formation of free radicals proverbial to cause cancer. High fiber intakes from fruits and vegetables like bananas square measure related to a lowered  risk of body part cancer.
• Heart health: The fiber, potassium, water-soluble vitamin and B6 content in bananas all support heart health. a rise in atomic number 19 intake in conjunction with a decrease in Na intake is that the most significant dietary amendment that someone will build to cut back their risk of upset, in step with Mark Houston, MD, MS, associate degree associate clinical academician of medication at Vanderbilt grad school and director of the cardiovascular disease Institute at St Thomas Hospital in Tennessee.
• In one study, people who consumed 4069 mg of atomic number 19 per day had a forty ninth lower risk of death from ischaemic heart condition compared with people who consumed less atomic number 19 (about a thousand mg per day).
• High atomic number 19 intakes also are related to a reduced risk of stroke, protection against loss of muscle mass, preservation of bone mineral density and reduction within the formation of excretory organ stones.3
• Diabetes: Studies have shown that kind one diabetics WHO consume high-fiber diets have lower glucose levels and kind two diabetics could have improved glucose, lipids and hypoglycaemic agent levels. One medium banana provides concerning three grams of fiber.
• The Dietary pointers for Americans recommends 21-25 g/day for ladies and 30-38 g/day for men.
• Treating looseness of the bowels: Bland foods like apple sauce and bananas square measure suggested for diarrhea treatment. Electrolytes like atomic number 19 square measure lost in giant quantities throughout bouts of looseness of the bowels and should build those affected feel weak. Bananas will facilitate to push regularity and fill up atomic number 19 stores.
• Preserving memory and boosting mood: Bananas conjointly contain essential amino acid, associate degree aminooctanoic acid that studies recommend plays a job in conserving memory and boosting your mood.

Unknown Pada 3:22:00 AM 1 Komentar

Asian Broccoli Stir Fry ( Khmer Cuisine)

Asian Broccoli Stir Fry ( Khmer Cuisine)

Asian Cuisine Broccoli featured Fried Khmer Cuisine South East Asia

Time 30 minutes or less

Serve : 

1. Serves 2
2. Serving size: 1½ cups vegetables, 1 cup
3. cooked rice

Serve with : 

1. two cups cooked and brown rice

Ingredients/Shopping list

1. two pounds Asian broccoli (about five cups raw)
2. 1½ tablespoons oil
3. one clove garlic, coarsely shredded
4. 1½ tablespoons oyster sauce
5. ½ tablespoon amylum, dissolved in two tablespoons heat water
6. one teaspoon sugar
7. vegetable oil

Preparation

1. Wash the broccoli, and separate the facet stalks from the middle stalks. Place the stalks in boiling water for concerning two minutes till they flip bright inexperienced, then drain and place in drinking water. 
2. Brown the garlic within the oil. whereas the garlic is cooking, combine the oyster sauce with the corn-starch and water. Add the broccoli to the garlic, then pour the oyster sauce, cornstarch, and water over the highest, and toss to combine. Add the sugar and still toss. Cook concerning three minutes additional till the broccoli starts to melt. 
3. To serve, place on a plate, pour the change of state liquid over the stalks, and shake vegetable oil on top.

Nutrition Notes

• Reduced metallic element (less oyster sauce)
• exaggerated fiber/reduced easy sugar (brown rice rather than white rice)

See other khmer food, Sweet and Sour Fish Soup (Khmer Cuisine)

Additional Information

Health benefits of broccoli 

• Broccoli is one amongst the terribly low calorie vegetables; provides simply thirty four calories per a hundred g. still, it's made in dietary fiber, minerals, vitamins, and anti-oxidants that have well-tried health edges. Total inhibitor strength measured in terms of chemical element radical absorbance capability (ORAC) of broccoli is 1632 µmol TE/100 g.
• Fresh Broccoli may be a store of the many phyto-nutrients like thiocyanates, indoles, sulforaphane, isothiocyanates and flavonoids like provitamin A cryptoxanthin, lutein, and zeaxanthin. Studies have shown that these compounds by modifying positive signal at molecular receptor levels facilitate shield against prostate, colon, vesica, pancreatic, and breast cancers.
• Fresh vegetable is exceptionally made supply of vitamin-C; providing eighty nine.2 mg or regarding one hundred and fiftieth of RDA per a hundred g. Vitamin-C may be a powerful natural anti-oxidant and immune modulator, helps fight against influenza inflicting viruses.
• Further, it contains excellent amounts of another anti-oxidant nutriment, vitamin-A. a hundred g recent head provides 623 IU or twenty one take advantage of suggested daily levels. at the side of different pro-vitamins like pro vitamin A, alpha-carotene, and zeaxanthin, vitamin A helps in maintaining the integrity of skin and mucus. vitamin A is important for healthy eye-sight and helps forestall from degeneration of the membrane within the senior population.
• Broccoli leaves (green tops) area unit a superb supply of carotenoids and {vitamin a|vitamin A|anti-ophthalmic factor|prophylaxes|A|fat-soluble nutriment}; (16000 IU of vitamin A per a hundred g) carrying these compounds many times bigger than that in their flower-heads.
• Fresh heads area unit a superb supply of folates; contain regarding sixty three µg/100 g (Provides 16 PF of RDA). Studies have shown that consumption of recent vegetables and fruits made in folates throughout pre-conception, and physiological condition helps forestall exoderm defects within the offspring.
• This flower vegetable may be a made supply of vitamin-K and B-complex cluster of vitamins like B complex (vit B-3), B vitamin (vit.B-5), B-complex vitamin (vit.B-6), and vitamin B. Further, its florets conjointly hold some quantity of omega-3 fatty acid fatty acids.
• Furthermore, it's conjointly an honest supply of minerals like Ca, manganese, iron, magnesium, selenium, atomic number 30 and phosphorus.

Unknown Pada 12:39:00 AM 1 Komentar

Steak Fajitas with Black Pepper and Lime (Mexican Cuisine)

Steak Fajitas with Black Pepper and Lime (Mexican Cuisine)

Dinner featured Food Mexican Food Steak Western Food

Overview :

One of the most favorite food of mine is steak. It's very delicious with all kinds of dishes I have met. Mexican food bring one kind of dish or recipe to give with their food and their knowledge to you on how to cook Mexican food with steak. We hope that this dish can make your family or friend feel very happy with you on your holiday or weekend.
Let's get start how to make Steak Fajitas with Black Pepper and Lime together.

Times : Approximately 40 minutes

Ingredients

1. two massive onions, bare-ass and cut lengthwise into half-dozen wedges, effort root ends intact
2. two 1/2 tablespoons oil
3. two 1/2 teaspoons oleoresin vinegar
4. one 1/2 teaspoons salt
5. 1/4 cup contemporary juice
6. two pound skirt cut, halved crosswise
7. two 1/2 teaspoons coarsely ground black pepper
8. eighteen flour tortillas
9. one cup contemporary cilantro leaves
10. Accompaniment with  tomatillo or tomato salsa; lime wedges
11. lime wedges

Dosage

1. Prepare grill for cookery.
2. Thread onions onto skewers (or place in basket for grill), then brush with 1/2 tablespoon oil and season with salt and pepper. once hearth is medium-hot (you will hold your hand five inches higher than rack for three to four seconds), grill onions, turning them sometimes, until they're tendered, sixteen to twenty minutes. Transfer to a chopping board. once simply cool enough to handle, cut onions into 1-inch items and toss with vinegar and 1/2 teaspoon salt.
3. While onions square measure broiling, stir along juice and remaining teaspoon salt and a pair of tablespoons oil in an exceedingly shallow dish, then add cut and marinade at temperature, turning once, 10 minutes.
4. Pat cut dry, then rub with pepper. Grill cut on gently oiled grill rack, then turning once, half-dozen to ten minutes total for medium-rare. Transfer to chopping board, then let stand five minutes before cutting diagonally into skinny slices.
5. While cut is standing, toast tortillas directly on grill rack, turning once, till puffed slightly and tanned in spots, concerning one minute total. Serve cut, onions, cilantro, and condiment all wrapped in tortillas.

Important:

If you are not able to grill, onions (no have to be compelled to skewer) and cut will be toasted in an exceedingly lightly oiled well-seasoned ridged grill pan over moderately high heat and tortillas can be cooked over gas (hold with tongs) or directly on prime of electrical burners. Cut skirt cut into items to suit in grill pan and grill in batches while not situation.

Unknown Pada 9:17:00 AM Komentar

Rice Noodles with Calamari and Herbs of Southeast Asian

Rice Noodles with Calamari and Herbs of Southeast Asian

Asian Cuisine featured Food Khmer Cuisine Noodle South East Asia Thai Cuisine

Overview

Fresh and Natural Ingredient is most power nutrition and also delicious too. Asian people usually use rice to create noodle. This is a new type of recipe which is good for your health with fresh ingredients such herbs and some kinds of fresh vegetables. Start with the new great recipe today to your cooking list and start cooking with us.

Time : 20 minutes

Ingredients

1. one pound cleansed squid, bodies turn over 1/3-inch-thick rings and tentacles halved
2. eight ounces 1/8-inch-wide dried rice-stick noodles (rice vermicelli)
3. six tablespoons recent juice
4. one tablespoon Asian fish sauce
5. a pair of teaspoons sugar
6. 3/4 teaspoon hot red pepper flakes
7. six tablespoons edible fat
8. one Kirby cucumber, sliced into skinny half-moons
9. a pair of scallions, thinly sliced
10. one cup mixed coarsely cut all fresh herbs like mint, cilantro and  basil

Dosage

1. Cook squid during a 5-quart pot of boiling water which well-salted, stirring once or twice, until just opaque, regarding one minute. Transfer with a slotted spoon to Associate in Nursing ice bathtub to prevent cooking, reserving boiling water in pot or pan.
2. Boil noodles in same water till tender simply, regarding two or three minutes.
3. When squid is cool, transfer to a plate, reserving ice bathtub, and pat dry.
4. Drain noodles, then transfer to ice bathtub to prevent change of state. Drain well, then snip with kitchen shears a pair of or three times.
5. Meanwhile, whisk along juice, sugar, fish sauce, red pepper flakes, and 1 teaspoon salt during a massive bowl till sugar has dissolved. Add oil during a slow stream, whisking till combined.
6. Add noodles and seafood to dressing with scallions, cucumber, and herbs and toss well.

Unknown Pada 8:28:00 AM Komentar

Spicy Shrimp Indian Cuisine

Spicy Shrimp Indian Cuisine

Dinner Food Indian Cuisine Shrimp

Overview:

    Shrimp is a food which people around the world love it. In India, spicy is probably the most popular ingredient which people love to eat and cook. So today we are discussing and talking about the Indian Spicy Shrimp which might be a new recipe for you today to cook for your dinner.

Total Time: forty minutes

Ingredients

1. one medium onion, halved lengthwise, then sliced thinly of the lengthwise
2. a pair of tablespoons edible fat
3. one tablespoon minced contemporary jalapeño, together with seeds
4. one ail, minced
5. one teaspoon finely grated in the altogether contemporary ginger
6. one teaspoon ground cumin
7. one teaspoon ground coriander
8. 3/4 teaspoon salt
9. 1/8 teaspoon turmeric (optional)
10. one avoirdupois unit tomatoes (3 to 4 medium), take away a half inch of items
11. one avoirdupois unit giant shrimp in shell (21 to twenty five per lb), in the altogether and deveined
12. 1/2 cup loosely packed contemporary cilantro leaves, cut if you desired

Dosage

1. Cook onion in oil in a very 12-inch significant frying pan over moderate heat, stirring very often, until golden, six to nine minutes. Add garlic, jalapeño and ginger and cook, stirring, until jalapeño is softened and garlic become gold, concerning one or two minute. Add cumin,coriander, salt, and turmeric (if using) and cook, stirring, till redolent, concerning one minute or two minutes. Add tomatoes and cook, stirring often, till tomatoes break down and sauce is thickened, three to five minutes.
2. Add shrimp and cook, turning often, till simply sauteed through, about 3 minutes. take away frying pan from heat and stir in 1/2 cilantro. Serve besprent with remaining cilantro.

You might also like other Indian Cuisine

Unknown Pada 6:51:00 AM Komentar

Sweet and Sour Fish Soup (Khmer Cuisine)

Sweet and Sour Fish Soup (Khmer Cuisine)

Asian Cuisine Dinner featured Fish Food Khmer Cuisine Lunch South East Asia

Times : 30 minutes or less

Serve : 

1. Serves 6 
2. Serving size: two cups soup, one cup well-done 
3. brown rice 

Serve with : 

1. six cups well-done rice 
2. Bird’s eye chilies, cut diagonally

Ingredients

1. 1 leaf of one stem of lemongrass 
2. 2 lime leaves 
3. 2 chunks of galangal, concerning 1-2 inches across, sliced thinly 
4. Chicken bones for creating broth (can additionally use hack chicken, however take away skin and fat before cooking) 
5. 6 cups water 
6. 1 teaspoon salt 
7. ½ tablespoon fish sauce 
8. 1 one5 ounce jar lotus roots 
9. 2 fuzzy melon squash 
10. 1 Tilapia fish (about two pounds), clean and scaled 
11. 2 tablespoons vegetable oil 
12. 3 cloves garlic, coarsely sliced. 
13. 2 massive tomatoes 
14. ½ pineapple 
15. 1½ cups ma’am herb, loosely packed (1 package from 
16. the market) 
17. 2 teaspoons tamarind soup base (Dragonfly brand) 

Dosage

1. Boil the water and herbs in six cups water for the soup base. once boiling, add the chicken and salt. Simmer for concerning half-hour. 
2. While the bottom is cooking, prepare the vegetables. Rinse the lotus roots and slice each root diagonally into 2 items. Peel the melons, then travel two in. sections and cut each section into sixths. 
3. When the bottom has simmered for half-hour, remove the chicken, lemongrass leaf, lime leaf, and any massive galangal items. Add the prepared vegetables and boil for one more five minutes close to, till the melon starts to become tender. 
4. Meanwhile, prepare the fish: clean the fish, and remove the aspect and back fins. take 4-6 massive items, as well as the pinnacle and also the tail. Brown the garlic within the oil. Add the fish pieces, cut aspect down initially. flip the fish to slightly brown both sides. once the flesh is Sweet and bitter Fish Soup solid-looking and also the shady smell is well-done out (about ten minutes), add the fish to the simmering soup base and vegetables. Add the browned garlic and oil from cooking the fish. Simmer for one more twenty minutes close to, until the fish is totally well-done. Add water as needed. 
5. Rinse the tomatoes and cut every in 0.5, then each 0.5 into sixths. Cut the pineapple into large bite-sized chunks. Rinse the ma’am well and chop coarsely. 
6. Add the tomatoes, pineapple, ma’am, and tamarind soup base to the soup and cook till the tomatoes area unit hot however still firm, about 2-3 minutes. Serve like a shot. 

Nutrition Notes

1. Reduced metal (less salt, no MSG, less fish sauce) 
2. exaggerated fiber/reduced easy supermolecule (brown rice rather than white rice)

Also learn how to cook other Asian Cuisine

Unknown Pada 4:29:00 AM Komentar