sausage

 
ingredients:
100 ml of water
2 cloves garlic, minced
½ onion, diced
2 tablespoons tomato sauce
1 tablespoon granulated sugar
Cut 5 pieces of beef sausage length of 2-2 ½ cm, then slice both ends
1 packet of chicken flavoring
½ teaspoon pepper
100 ml oil for frying
1 teaspoon margarine for sauteing

How to Make:
1. Fried sausage up broke, but keep the sausage is not too dry. Remove, and set aside.
2. Heat margarine and saute garlic and onions until wilted and cooked. After that, put all other ingredients and cook until boiling.
3. Enter stir sausage into other materials. Cook for about 2 minutes
4. lift and ready to be served.

roasted duck

 
ingredients:
750 ml of water
5 tablespoons oil for sauteing
1 whole duck with offal, into small cubes 2 cm
2 tablespoons soy sauce
1 teaspoon tamarind + 1 tablespoon water
1 teaspoon salt
3 pieces of lime for serving

Spices:
10 grains of red onion
4 cloves of garlic
3 cm turmeric
5 pieces of red chili
3 pieces of cayenne pepper
1/4 teaspoon pepper
2 cm ginger

How to Make:
1. Saute ground spices until fragrant.
2. Add duck, stir until it changes color. Enter ketchup. Stir well.
3. Add water in 3 stages.
4. Enter the tamarind water and salt, stirring until thickened.
5. Pick up and ready to be served. Serve with freshly squeezed lemon juice

oxtail soup

 
ingredients :2 potatoes , diced2 carrots , diced500 gr oxtail , cut into pieces3 cm ginger , crushed3 tomatoes1/2 tbsp powdered beef broth1/4 teaspoon nutmeg4 cloves of garlic, mashed4 spring onions , puree2 stalks celery , finely chopped2 leeks , cut into piecessugar to tasteolive oilsalt to tastepepper to tastefried onions1 liter of water
How to make :ingredients :2 potatoes , diced2 carrots , diced500 gr oxtail , cut into pieces3 cm ginger , crushed3 tomatoes1/2 tbsp powdered beef broth1/4 teaspoon nutmeg4 cloves of garlic, mashed4 spring onions , puree2 stalks celery , finely chopped2 leeks , cut into piecessugar to tasteolive oilsalt to tastepepper to tastefried onions1 liter of water
How to make :1 . Boil first oxtail until meat is tender .2 . Heat oil and saute onion , garlic and ginger until fragrant , then pour water , cook until boiling ,3 . Enter oxtail boiled .4 . Enter the potatoes and carrots .5 . Add broth , nutmeg , pepper , sugar and salt . Cook until done .6 . Prior to his appointment add tomatoes , celery and green onion , stir briefly .7 . Pick up and ready to be served with a sprinkling of fried onions on it .

evaporated stocks

 
ingredients :3 L of water to boil2 tsp salt2 kg beef ribs , cut into a size of 5 × 10 cm1 bay leaf1 stalk scallion , white part , cut into 3 cm long1 carrot , peeled , cut into 4 cm long pieces
Spices :1 onion , finely chopped8 red onions , puree4 cloves of garlic, mashed3 tablespoons honey1 tsp salt400 ml ready-made BBQ sauce3 tablespoons bottled chili sauce3 tablespoons unsalted butter
Complement :500 g french fries , fried250 g carrots , boiled , diced 1 cm250 g bean mini , siangi , boiled
How to make :1 . Boil ribs with 3 L of water , bay leaf , carrot , scallion , and salt using a pressure cooker ( pressure cooker ) for 30 minutes until soft . Lift . Drain .2 . Heat butter . Saute onion , garlic , and onion until fragrant .3 . Add the remaining ingredients , stir well , bring to a boil . Lift .4 . Marinate ribs with seasoning ¼ section . Store in the refrigerator overnight .5 . Grilled ribs until browned and fragrant . Basting occasionally with remaining seasoning .6 . lift and ready to be served , accompanied with complementary ribs and the rest of the BBQ seasoning .

Chicken Salad

Ingredients:

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon honey mustard
• 1 tablespoon white vinegar
• 1 tablespoon frozen orange juice concentrate (optional)
• 4 cups cooked chicken breast, diced
• 1 cup celery, diced
• 1 large apple, unpeeled, cored and chopped
• 1/3 cup dried cranberries, chopped
• 3 to 4 green onions, chopped
• 1/3 cup pecans, chopped
• 1/4 cup fresh parsley, chopped
• salt & pepper to taste

Directions:

• Toast pecans in a 250ºF oven. Watch carefully to make sure they do not burn. Set aside to let cool.
• In a small bowl combine mayonnaise, sour cream, mustard, vinegar, orange juice, salt and pepper. Stir well to mix together. Cover and refrigerate until ready to use.
• In a large bowl toss together chicken, celery, apple, cranberries, onions, pecans and parsley. Add the dressing and mix together well.
• Cover and refrigerate for 2 hours before serving to allow those wonderful flavors to meld

Watermelon Strawberry Soup

Ingredients:

• 4 cups watermelon chunks
• 1 pint strawberries
• 1/2 cup yogurt
• 1 lemon (or 2-3 tablespoons lemon juice)
• 2 tablespoons sugar
• fresh mint (optional)

Directions:

• Hull the strawberries. Peel and seed watermelon, cut into thumb sized chunks.
• Put watermelon and sugar into a blender and blend until smooth. Pour mixture into chilled bowl.
• Juice the lemon. Blend strawberries in the blender and slowly add yogurt and lemon juice while blending. Pour into bowl with watermelon and stir well. Put into the fridge for at least 2 hours. Use the fresh mint to garnish.
• Serve ice-cold.

Beef Pot Roast

Ingredients:

• 3 to 4 pound beef roast
• 1 tablespoon flour
• 1 teaspoon salt
• dash of black pepper
• pinch of ginger
• 1 to 2 tablespoons oil
• 1 large onion, sliced
• 1 clove garlic
• 2 stalks celery, cut into large pieces
• piece of green pepper
• 1 tomato, cut into chunks
• 2 carrots, cut into large chunks
• small piece of yellow turnip (or rutabaga)
• 1/4 cup water
• 1/4 wine or sherry

Directions:

• Wipe the meat with a paper towel to dry it. Mix together the flour, salt, pepper and ginger. Rub mixture on all sides of the meat.
• Heat the oil in a heavy roasting pot. Brown the meat on all sides. Place the vegetables around the roast. Pour water and wine or sherry over the roast. Place lid on the pot and simmer on the stovetop for about 3 hours. This pot roast can also be baked in the oven at a medium heat (about 350ºF) for the same length of time.

For the gravy:

• 1 heaping tablespoon flour
• 1 to 2 cups water

Remove meat. To the essence in the pan add the heaping tablespoon of flour plus the water. Cook, stirring often, until thick. Strain the gravy (including the vegetables)) through a sieve. Makes a most delicious gravy.
Variation:
If you don’t want to use sherry or wine to flavor the pot roast, substitute an equal amount of beef broth.

Baked Garlic Chicken

 
Ingredients:

• 3 to 4 pound whole roasting chicken
• salt and pepper
• 40 cloves garlic, peeled
• 2 tablespoons of olive oil
• 1/2 cup chicken stock

Directions:

• Preheat the oven to 350 F°.
• Sprinkle the inside of the chicken with salt and pepper. Stuff garlic cloves into the cavity. Tie legs together. Tuck wing tips behind chicken’s back.
• Place chicken, breast side up, on a greased wire rack in a roasting pan. Brush chicken with oil. Pour stock into pan.
• Roast chicken at 350 F° for 25 minutes per pound (1 1/4 to 1 3/4 hours for an average bird), basting often with juices and stock from the pan.
• Transfer chicken to a serving platter. Discard string. Remove garlic cloves and mash.
• Garlic cloves can be spread on the chicken or on toasted rounds of French or Italian bread for an extra treat.

Chicken and Shrimp Jambalaya

Ingredients:

• 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
• 1 pound medium shrimp, peeled and deveined
• 3/4 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 4 ounces turkey kielbasa, halved and cut into 1/4-inch-thick slices
• 2 bags boil-in-bag long-grain rice
• 2 garlic cloves, minced
• 2 cans diced tomatoes with onion and green peppers, undrained
• 1 can fat-free, lower-sodium chicken broth
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 2 tbsps chopped fresh flat-leaf parsley
• 2 tsps salt-free Cajun seasoning
• 1 tbsp hot sauce
• 1 tbsp canola oil
• 1/2 tsp dried thyme
• 1/4 tsp Spanish smoked paprika (optional)
• Fresh parsley leaves (optional)

 How To Make Chicken and Shrimp Jambalaya:

1. Heat a large skillet over high heat. Add oil.
2. Add chicken and cook 4 minutes, stirring occasionally. Place chicken in an electric slow cooker.
3. Add onion, bell pepper, celery, and garlic to pan and sauté 4 minutes or until tender.
4. Add onion mixture, turkey kielbasa, Cajun seasoning, dried thyme, smoked paprika, 2 cans diced tomatoes with onion and green peppers, and chicken broth into slow cooker. Cover and cook on LOW for 5 hours
5. Cook rice according to package directions.
6. Add cooked rice and remaining ingredients except parsley garnish to slow cooker. Cover and cook on HIGH 15 minutes or until shrimp are done.
7. Garnish with parsley leaves, if desired.

Fried Rice

Ingredients:

• 4 cups cooked rice
• 1 thinly sliced medium onion
• 1 clove garlic, crushed
• 2 medium eggs
• 1 tsp shrimp paste or belachan
• 1 tsp chili powder
• 1 Tbsp light soy sauce
• 3 Tbsps oil
• Salt to taste
• Cucumber, tomato and cilantro for garnishing
• Prawn crackers (optional)

Preparation:

1. Cooked rice – Day old rice is ideal for fried rice as it is drier, which prevents it from sticking to the bottom of the saucepan or the wok. The rice cannot be cooked with too much water which makes it too gooey. It needs to be cooked al-dente, with a small degree of plus and minus in the texture for personal preferences.
2. Chili paste – Use only pure chili powder. Add 1 tsp of water and mix together. Let it stand for about half an hour. li]Heat up 1 Tbsp of oil on low heat in a wok. Add the shrimp paste, and cook until it is brown and fragrant.
3. Add another Tbsp of oil and add the garlic and onions. Fry until golden brown, and the fragrance of the garlic and onions are released.
4. Add the chili paste followed by the rice. Fry on high heat.
5. Fry until all the ingredients are evenly distributed. Stir constantly so that none of the ingredients stick to the wok.
6. Add the soy sauce and stir until the soy sauce is evenly distributed.
7. Add 2 Tbsp of water if you feel the rice is too grainy and hard. The rice should be nice and fluffy.
8. Separately, using a tablespoon of oil in a frying pan, fry the eggs sunny side up.
9. Serve the rice with a few slices of cucumbers and tomatoes. Garnish with some cilantro, and an egg for each serving.