Pan-Grilled Snapper with Orzo Pasta Salad

Ingredients

  • 1 1/2 cups uncooked orzo (rice-shaped pasta)
  • Cooking spray
  • 4 (6-ounce) red snapper fillets
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1 1/2 tablespoons minced shallots
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons orange juice
  • 1 teaspoon Dijon mustard
  • 2 1/2 tablespoons extravirgin olive oil

Preparation

  • Cook pasta according to the package directions, omitting salt and fat. Drain and keep warm.
  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
  • Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, shallots, parsley, lemon juice, orange juice, and mustard in a small bowl, stirring well. Slowly add olive oil, stirring constantly with a whisk. Drizzle the shallot mixture over pasta; toss well to coat.

David Bonom, Cooking Light

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5 September 2011 at 08:43 Leave a comment

Curry Shrimp

2lb of shrimp (peeled and deveined)
2 tablespoons of butter
2 tablespoons of Jamaican curry powder
2 onions
1 hot pepper (ideally Scotch Bonnet)
4 cloves of garlic
1 tomato
1/2 a sweet pepper
2 stalks of scallion
1/2 a teaspoon of salt
1/2 a teaspoon of pepper
1/2 a cup of water
1 teaspoon of cornstarch

Cooking :

1. Chop the onion, scallion, pepper, garlic, tomato, sweet pepper and garlic

2. Mix the shrimp in a bowl with one tablespoon of curry powder

3. Melt the butter in a large pan and add the other tablespoon of curry powder
Fry for about 1 minute

4. Add the onion, scallion, pepper, garlic, tomato, sweet pepper, garlic, salt and pepper to the pan
Fry for about five minutes

5. Add the shrimp
Simmer for about five minutes

6. Add the water
Cook for a further five minutes

Serving : Serve with rice and peas and salad

5 September 2011 at 05:34 Leave a comment

Easy Poached Eggs

  • Cook time: 4 minutes

Fresh eggs will be easier to poach (they’ll hold together better) than older eggs. Vinegar is optional, it will help the eggs hold together, but if you don’t like the taste, omit.

Ingredients

  • Fresh eggs
  • 1 to 2 teaspoons vinegar (rice vinegar works well) (optional)

Equipment needed

  • Shallow saucepan with cover
  • Slotted spoon

Method

1 First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to congeal more easily. We use seasoned rice vinegar.

poached-eggs-1.jpg poached-eggs-2.jpg

2 Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the eggwhites closer to their yolks. This will help the egg whites hold together.

poached-eggs-3.jpg poached-eggs-4.jpg

3 Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked.

4 Lift eggs out of pan with a slotted spoon.

One trick to make the eggs stay somewhat contained is to take a ring from a mason jar and place it in the pan. Drop the egg over the mason jar ring and let it settle in the ring, then turn off the heat and cover.

poached-egg-1.jpg poached-egg-2.jpg
Alternatively, the truly easiest way to make poached eggs is with an egg poacher.

egg-poacher.jpg

Remove the cups you plan to use. Fill the bottom of the pan with 1/2 an inch of water. Bring to a boil. Crack an egg into one of the stick-free egg cups. Place in the cup holder in the pan. Cover. Wait 3-4 minutes and remove from heat. Lift up the handle of the egg cup and slide the poached egg out onto a plate. Sometimes we add a little dab of butter to the bottom of the egg cup before putting the raw egg into it to make it easier for the egg to slide out.

25 August 2011 at 07:49 Leave a comment

Authentic Turkish foods

The restaurant’s turquoise doors suggest the interior. The cozy atmosphere is the work of designer Nada Lahlau, who combines soothing colors of blue, turquoise and gray on the walls.
Sweet dessertSweet dessert

Black-and-white photographs in wooden frames feature Turkish people, architecture and culture. A charming chandelier in the center of the restaurant is adds to the atmosphere.

“I want guests feel comfortable in our restaurant and feel as if they are dining at home. I also want them to come for the food, not the ambiance,” Turkuaz’s head chef Sezai Zorlu said.

The restaurant seats 40 people, but an expansion is in the works, which will include a lounge and private rooms on the second floor.

The chef said he made the restaurant small on purpose to allow him to come and talk to the guests. “I love to explain the food to the guests. Nobody can explain food as well as the chef, because he is the one who cooks it,” Zorlu said.

The restaurant has an open kitchen, allowing guests to see the cooking process. When the freshly-baked breads are pulled out from the oven, the fragrance fills the room.

Zorlu, a Turkish chef who has been living and working in Jakarta for 12 years, was previously at the helm of Turkish restaurant Anatolia in Kemang, South Jakarta. After working for more than 10 years, he finally decided it was time to open his own restaurant.

Although he has spent a long time away from home, Zorlu still remembers how his mother worked in the kitchen all day to prepare food for him and the family. He also remembers one of his most memorable moments was when he saved his pocket money for three to four days to buy a pudding at a local shop.

“I want to share authentic Turkish cuisine, which is cooked with passion and handed down through generations. Many of the menus here are the comfort foods from my own childhood,” he said.
GullacGullac

Menus at Turkuaz include the vast culinary influences of the Ottoman era, all prepared with imported ingredients from Turkey and Middle East. For starters, guests can try dips and appetizers such as sigara boregi (olive oil-fried pastry rolled with Turkish white cheese and parsley), zeytinyagli hummus (creamy chickpea puree with extra virgin olive, served with bread) and babaganuc (char-grilled aubergines, tomato and chili peppers mixed with garlic and extra virgin olive oil, served with bread).

For salads, the choices are, among others, cacik (homemade natural yoghurt, cucumber cubes and mashed garlic) and gavurdagi salatasi (cucumber, tomatoes and walnuts with pomegranate sauce and extra virgin olive oil), which is a must-try.

For main courses, the chef suggested adana kebab, one of his signature lamb dishes. The lamb and beef fillet are marinated overnight before being grilled and served with thin bread. The juicy meat and the homemade chili paste make a perfect kebab.

Besides the red meat dishes, the menu also offers several vegetarian selections. Some dishes come with an option for small, medium and large portions.
Izgara Tavuk Kanadi and Adana Kebab.Izgara Tavuk Kanadi and Adana Kebab.

For dessert, baklava and kuru kayisi tatlisi is the right choice. The fragile texture of Turkey’s most popular dessert made from layers of filo pastry, butter, pistachios and homemade syrup blends nicely with the walnut stuffed dry apricots, cream and cracked pistachio.

Zorlu said that during the fasting month, the restaurant would have
special menus: kestaneli pilav (rice with chestnut) and gullac (corn starch filo pastry). He recommended guests not consume too much oil or fat during Ramadhan. Otherwise, they will experience stomach discomfort.

Therefore, he suggested the chestnut rice would be good for health because it was made from keratin-rich chestnuts, raisins and carrots, which give enough energy for the holy month. As for gullac, Zorlu said it was a special Turkish Ramadhan dessert.

“We will expand the menu and add more dishes in the future,” he said.

Turkuaz – Authentic Turkish Kitchen

Jl. Gunawarman No. 32 Kebayoran Baru, South Jakarta.

Phone: (021) 7279 5846,
HP. +62 87889 102 169
turkuazrst@gmail.com
Lunch: 11:30 a.m. – 2 p.m.
Dinner: 6 – 10 p.m.

22 August 2011 at 04:23 Leave a comment

Kedai Kopi Makes Itself at Home

Kedai Kopi is situated in an old industrial-looking building in Kemang, South Jakarta. The owners were going for a vintage, kitschy style, combined with a renovated facade, no doubt hoping to stand out among all the other coffee spots and cafes popping up around the capital.

Kedai Kopi, which translates simply as coffee shop, is the creation of six women: Rae Sita S. Massie, Lucya L. Tumboimbela, Upik Miliani, Sinta Purwanti, Putu Borrawati and Martalena.

Upik said the decision to embrace a vintage look in decorating the shop created some extra work, as the women found themselves hunting through flea markets looking for antiques such as wooden doors and stained-glass windows.

“We chose a chandelier with different colors of glass,” she said. “When it’s hit with a low light, it creates an exotic, twilight glow.”

The tables and chairs in the shop are made from teak wood, and were ordered from furniture craftsmen in Solo. Each seat has a base cushion covered with batik cloth, also from Solo.

“Some of the batik on display was even taken from my grandmother’s wardrobe. We tried to make it warm,” Upik said.

She added that all of the women, during their travels outside of Jakarta, keep an eye open for possible treasures they can use to decorate the shop.

“We deliberately do not display paintings on the walls,” she said. “Instead, putting up old posters or classic trinkets gives a feel of the past.”

The first floor of the shop is a non-smoking area and that is where the open kitchen is located. “Visitors can see how the barista makes beverages. No smoking is allowed so that the aroma of the coffee is concentrated,” Putu said.

Smoking is allowed on the second floor, which features plenty of windows offering views of the traffic in Kemang.

“Unlike franchise coffee shops that offer a wide range of cakes and biscuits in a refrigerated showcase, and a selection of coffee processed by state-of-the-art coffee machines, we offer the simplicity of good coffee and homely snacks,” Putu said. “The coffee grounds and beans come from coffee plantations in 10 areas of Indonesia and are world class.”

She said Kedai Kopi had beans from Aceh, Mandailing in North Sumatra and Bali. There is Sidikalang coffee, which can be served with sweetened condensed milk, brewed Java coffee, Sumba coffee made with beans roasted by firewood, and beans from Toraja in South Sulawesi and Papua, which are sent directly from the source.

“Our country has a wealth of coffee because of the archipelago’s tropical climate,” Putu said.

She added that Kedai Kopi also served a variety of teas purchased from farmers around the country.

If you are not a big fan of black coffee, iced coffee blended with milk and kawista fruit from Rembang, Central Java, is a fantastic choice.

“The combination of all three creates a soda effect in the coffee,” Putu said.

Kedai Kopi also offers up a selection of food. Putu said menu items may appear suddenly or be deleted if there is a lack of demand or if there aren’t any top-quality ingredients available.

“We actually purchase ingredients for drinks and food directly from remote villages. For sugar apple jam, for example, we decided to buy it from Pematangsiantar in North Sumatra. And when supply falters, we do not sell toast with sugar apple jam,” she said.

Other snacks featured on the menu include fried spring rolls and rujak Bali , a fruit and vegetable salad.

“For dishes such as vermicelli with cakalang fish, Upik and Lucya, who both like to cook, take the lead,” Putu said.

Kedai Kopi also offers fried rice, rawon, Balinese rice, chicken soup, Purwokerto soup, vegetable rice cakes (lontong sayur), tofu meatballs and omelets.

Dewa Budjana, guitarist for the band Gigi and Putu’s husband, said he was proud of the work his wife and friends had put into the business.

“Putu and her companions are yoga classmates. They took the initiative to create a hangout spot rather than spend money for snacks after class,” he said. “My friends and I like to come here and kill time.”

And killing time is easier with the free Wi-Fi, which gives guests a reason to linger, besides the coffee.

“The atmosphere here is far from a formal cafe, but it is still classy,” Dewa said. “It feels like home.”

Kedai Kopi
Ruko Kemang Platinum
Jl. Kemang Selatan Raya No. 14A
South Jakarta
Tel: 021 90482880
E-mail: kedaikopikemang@yahoo.com
Twitter: @kedaikopikemang
Facebook: Kedai Kopi Kemang

22 August 2011 at 04:01 Leave a comment

Bread Soup

Show: French Food At Home2   Chef: Laura Calder   Category: Soup

Ingredients

2 heaping spoonfuls of goose fat or duck fat
6 garlic cloves, minced
1 bay leaf
A handful of chopped fresh thyme
3 cups/750 ml chicken stock
Salt and pepper
2 large slices of day-old baguette or other bread, toasted
Grated Comté or gruyere cheese, for serving
Chopped parsley, for serving

Method

Melt the duck fat in a soup pot and add the garlic, cooking for two minutes.

Add the herbs and pour over the stock.

Simmer 30 minutes.

Season with salt and pepper.

Lay the toasted bread in the bottom of two soup plates.

Ladle over the stock.

Sprinkle over the cheese and parsley, and serve hot.

19 August 2011 at 09:30 Leave a comment

Ground Lamb Kebabs

Show: Sizzle   Chef: Michael P. Clive   Category: Main Course

Ingredients

2 lb ground lamb
3 large onions
3 tbsp clarified butter
salt (to taste)
pepper (to taste)
2 tbsp sumac (available at Middle Eastern groceries)
8 skewers

Method

Using a medium hot pan, very slowly sweat the sliced onions in a few tbsp of the clarified butter until they become dark in colour, this is caramelizing and will take 18-20 minutes.

Combine the ground lamb, caramelized onions and blend of spices in a large bowl. Mix well.

Use your clean hands to mix if you have to!

Form around skewers using your hands and gently place on a hot grill to finish.

Cook for 8-10minutes.

19 August 2011 at 07:38 Leave a comment

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