Thai Lamb Curry

Method

1. Place the garlic, fresh herbs, olive oil, and red chili in a food processor and blend until well-chopped and combined.

2. Heat the vegetable oil in a wok. Add the garlic-herb mixture to the wok and saute.

3. Add the butternut squash, coconut milk, double cream, and lime juice. Leave the curry sauce to simmer until the squash is soft.

4. Meanwhile, preheat a frying pan. Add the lamb to the frying pan and fry until browned.

5. Remove the lamb from the heat and add to the curry sauce. Add the tabasco sauce, soy sauce, and spinach.

6. When the spinach has wilted, remove the work from the heat. Place the curry in a dish and top with the lemon wedges before serving.

You've just seen six different recipes from six countries that will add so much taste and activity to your holiday. The special and rare ingredients like couscous, shami bread, and so on can easily be found in larger supermarkets. Now just try, eat, and enjoy!

clipped from www.islamonline.net Thai Lamb Curry - This is the most well-known lamb meat recipe in Thailand and it contains Asian ingredients like soy sauce and red chili. Preparation time: Less than 30 minutes Cooking time: 10 to 30 minutes Serving: 2 Cuisine: Thai Ingredients  - 2 garlic cloves, peeled - 85 grams / 3 oz fresh herbs of your own choice (e.g. coriander or flat leaf parsley) - 1 tablespoon olive oil - 1/2 red chili, de-seeded - 1 tablespoon vegetable oil - 1/4 butternut squash, peeled and cubed - 200 ml / 7 fl oz coconut milk - 85 ml / 3 fl oz double cream - 1 lime juice - 1 lamb fillet, diced - dash of Tabasco sauce - 1 tablespoon soy sauce - 85grams / 3 oz spinach - 1 lemon, cut into wedges to garnish

Meat and Yoghurt Fattah

Method

1. Cut white pita bread into squares(3x3cm) using scissors. Fry bread in 2 tablespoon oil or margarine in a medium baking dish until just golden brown.

2. In a large deep pan, heat 1 tablespoon margarine or ghee. Add onions and stir until golden brown. Add 2 garlic cloves and continue stirring for 30 seconds. Remove from the heat.

3. Add meat cubes and fry slightly until just brown. Add enough water to cover the meat in the pan.

4. Add all spices, bay leaf, cardamom pods, and vinegar. Bring to the boil. Leave to cook until meat is done. Remove meat cubes from the broth. Reserve 1-2 cups of broth.

5. While meat is being cooked, makes the rice using the regular plain rice recipe.

6. In a separate bowl, mix yoghurt with the tahina, 1 garlic clove, lemon juice, and a little salt and pepper.

7. Arrange bread in the bottom of a baking dish. Add broth and stir. Pour yoghurt mixture over the bread then add rice. Put meat cubes over the rice then sprinkle fried pine nuts on top.

clipped from www.islamonline.net Meat and Yoghurt Fattah This is a very well known Shami dish. Preparation time: 20 minutes Cooking time: 1 hour Serving: 5 Cuisine: Shami (Lebanese – Syrian – Jordanian) White pita bread Ingredients  - 1/2 kg lamb (from leg or shin) - 3 garlic cloves, crushed - 1 onion, large size, thick slices - 1 tablespoon tahina - 2 tablespoon butter or ghee - 3 tablespoon sunflower oil - 5 or 6 packs yoghurt - 2 loaves of white pita bread - 2 cups of rice - 1 cup vinegar - 1/2 teaspoon all spices (optional) - 1 bay leaf - 2 cardamom pods - 1/2 cup pine nuts - 1 tablespoon lemon juice - salt and pepper

Kibbah Hammoud

Method

1. Making the kibbah:

- Put saffron and rose water into a bowl with 2-3 tablespoon hot water. Soak the rice in water for about 30-40 minutes.
- Mix chopped onions with minced beef and salt, and blend again.
- Make the minced lamb mixture into small, hollow oval shapes with one side opened. Fill with 1 tablespoon of minced beef and rice mixture. close the end well. Refrigerate for 30-40 minutes.
- Deep-fry kibbah in oil until just brown. Drain on kitchen paper.

2. Making tomato sauce:

- In a saucepan, heat 2 tablespoon oil over medium heat. Add garlic and stir for 10 seconds. Add tomatoes and tomato paste, lemon juice, salt, and pepper. Add about 1 cup water and bring to the boil.

3. Add kibbah pieces one by one. Reduce heat and leave to simmer for about 30 minutes.

4. Add cucumber and cook for another 20 minutes, until cucumber is cooked but still firm.

5. Put in a serving bowl and sprinkle mint immediately before serving.

clipped from www.islamonline.net Kibbah Hammoud - This is a typical Iraqi dish that is not found in any other Arab country. Kibbah is made with rice and meat cooked in a sauce made from tomato, garlic, and lemon. Preparation time: 1 hour Cooking time: 1 hour Serving: 5 Cuisine: Iraqi Note* The rice needs to be soaked for 30-40 minutes and the kibbah needs to be refrigerated for 40 minutes. Ingredients  - 1/2 kg minced meat, lamb - 1/2 kg minced meat, beef with no fat, very finely minced - 4 medium-sized onions, chopped - 2 cups rice - 4 garlic cloves, chopped - 2 tomatoes, peeled and diced - 2 tablespoon tomato paste - 1 lamb stock cube - 4 tablespoon lemon juice - 1 cucumber, peeled and cut into small sticks - sunflower oil for frying - 2 tablespoon corn oil - pinch of saffron - 1 teaspoon rose water - 1/2 teaspoon all spices (Iraqi spices) - 2-3 teaspoon mint, dried and crushed - salt and Pepper

Kabsah

Method

1. Prepare meat

-Wash meat under running water. Soak meat in a bowl with cold water, 1/2 cup salt, and 1/2 cup vinegar for 10-15 minutes then wash again well under running water.
- In a large deep non-stick pan, heat oil over medium-high heat. Stir in onions until golden brown. Add meat. Add dry lemon, kabsah spices ( just ask for it in on oriental store or a big supermarket), bay leaves, cardamom pods, cinnamon sticks, salt and pepper.
- Add 1 cup of water and bring to boil. Reduce heat, cover pan, and leave meat to cook for about 1 1/2 - 2 hours. Add water occasionally when needed.
- After meat is completely cooked, leave it to fry in the pan until brown. Remove meat from pan.

2. Cooking the rice and serving

-In the same pan, add 4 cups of water and bring to the boil.
-Add the rice and leave until the water is almost absorbed. Move to a low heat, cover the pan, and leave to cook for about 25-30 minutes. Remove from the heat.

- Remove the solid pieces left from the spices.
- Put the rice on a large serving platter, and arrange the meat pieces on top and serve. If you want, sprinkle fried almonds and pine nuts on top.

NOTE: If you don't like lamb, you can replace it with beef or veal ribs.

clipped from www.islamonline.net Kabsah - This is a traditional Saudi recipe. It is best served when you're having a fancy lunch or dinner party. It looks great on the table and it is a whole meal in itself. Preparation time: 10 minutes Cooking time: 3 hours Serving: 8 Cuisine: Saudi and other Middle Eastern countries Ingredients  - 1 1/2 kg lamb, ribs or any boned lamb meat - 3 large onions, sliced - 3 cups of basmati rice - 5 cups of water - 4 tablespoon corn or sunflower oil - bay leaves. - 3 cardamom pods - 1 and 1/2 tablespoon kabsah spices - 4 dry lemon - 4 cinnamon sticks - 1/2 cup of vinegar - salt and pepper

Grilled Liver

Method

1. Wash liver well under running water. Mix grated onions with lemon juice and rub liver slices with them.

2. Put liver slices into a medium-sized bowl. Add meat marinade, nutmeg, cinnamon, oil, barbeque sauce or its alternatives and little salt and pepper. Cover the bowl and leave the meat to marinate from 3-6 hours. ( In summer leave it to marinate in the fridge ).

3. Heat the grill to a high heat. Add liver and grill until tender. Serve right away.

NOTE: You can grill over charcoal grill using the same marinating. If you're using lamb liver, marinate it for at least 8 hours, (preferable).

clipped from www.islamonline.net Grilled Liver - Most Middle Easterners love liver and grilled liver is considered a classic dish in BBQs and restaurants that serve grilled meat and poultry. The secret of this recipe is in the marinating. Preparation time: 10 minutes Cooking time: 25 minutes Serving: 4 Cuisine: Egyptian Note* This recipe needs to be marinated for at least 3 hours before grilling. Ingredients  - 8 liver slices - 2 medium-sized, grated onions - 2 tablespoon lemon juice - 1 tablespoon meat marinade (also you can add your choice of spices or herbs instead). - 1/2 teaspoon cinnamon (optional) - 2 tablespoon corn or sunflower oil - 2 tablespoon BBQ sauce or ketchup or 2 tablespoon tomato paste dissolved in one cup of water. - pinch of nutmeg - salt and pepper

Baked Lamb Stuffed With Couscous

Method

1. First make the stuffing: Put the couscous in a bowl, pour boiling water over it, stir, and leave until the water has been absorbed.

2. In a small frying pan, heat the coriander and cumin seeds until fragrant. Grind to a powder then mix with the cinnamon.

3. Heat 1 tablespoon of the oil in a frying pan. Add the pine nuts and almonds and fry until browned. Drain on kitchen paper. Add the remaining oil to the pan, wait until hot, then add onions which onions? Mentioned twice in ingredient list and fry until soft. Stir in the garlic and spice mixture and fry till golden brown. Do you mean a mixture of garlic and spice, or the garlic and the spice mixture from step 2?

4. Open out the lamb, skin side down, and season inside with pepper, then spread over it the stuffing including the couscous. Tuck the flaps of the lamb over the stuffing, roll into a neat sausage shape, then tie securely with a string.

5. Preheat the oven to its highest setting. In a roasting pan that the lamb will just fit into, put the chopped onion, then put the lamb over the onion and pour the remaining oil and the lemon juice over it.

6. Bake for 15 minutes then lower the oven to 220 C and bake for another 25 minutes until the lamb is pink from the center. Remove the lamb from the oven, cover and leave to stand in a warm place for 15 minutes before carving. Green beans will make an attractive garnish.

clipped from www.islamonline.net This is a magnificent Moroccan dish. It's great if you're cooking for a large number of people. Preparation time: 15 minutes Cooking time: 45 minutes Servings: 8 Ingredients  2 kg boned leg of lamb 1 onion, cut into wedges 6 tablespoons olive oil 4 tablespoons lemon juice 50 grams couscous 2/3 cup of boiling water 1 teaspoon coriander seeds 2 teaspoons cumin seeds 1 teaspoon ground cinnamon 50 grams pine nuts 50 grams flaked almonds 1 onion, finely chopped 2 garlic cloves, crushed 1 teaspoon dried mint 4 tablespoons chopped fresh coriander 50 grams raisins salt and pepper

How Should We Eat Lamb

clipped from www.islamonline.net "`Eid Al-Adha is knocking on our doors!" This is what we hear from Muslims these days as they start preparing their new clothes, giving lots of charity, fasting, and calling their families and friends. At this time of year, we are usually in a happy mood and prepare ourselves to receive loads of food, and it's all meat! We eat meat as if it is the only special thing about `Eid Al-Adha! In some countries, including most Arab ones, lamb meat (dani) is the main dish for breakfast, lunch, dinner, and also snacks in between all throughout the `Eid days, and it's always cooked with tons of cooking butter or cream and stuffed with lots of vegetables. So it's time we prepare ourselves for a change of diet and add some warmth to our cold bodies. Just try some of these mouth-watering hot recipes from different cultures that will make you really have more fun this `Eid. Have a look at this wonderful slide showand you'll see many ways to prepare lamb meat with rice, vegetables, or spices.

Never, Never, Never Waste..........

Let's read what my Kakak Angkat says

clipped from by102fd.bay102.hotmail.msn.com Carroll Pellegrinelli While I was getting ready to make a cheesecake the other night, my daughter had just finished baking a cookie pizza. As I was removing it from the oven, the cookie, and the parchment paper it was sitting on, slipped off the baking sheet and onto the stove. Needless to say, we had one big cookie crumb mess. Instead of just throwing the cookie mess away, I asked my daughter if I could use it as the cheesecake crust. Since the cookie was still warm and pliable, I could have quickly and easily pressed it into the 9x13 pan I was planning to use with the cheeecake. My daughter wouldn't hear of it. Her idea of a perfect cheesecake is a plain one with a graham cracker crust. Needless to say, the cheesecake I made had a graham cracker crust. I was also able to help her make another pizza cookie with plenty of time still left for her to decorate it. Enjoy these cheesecake links. clipped from baking.about.com

Ramadan Kebab

This Special Ramadan dish is so easy to prepare,that it can be made 30 minutes right before iftar.Using garlic in your meals is one of the best ways to make you want to drink water,which restores liquid in the body that a fasting person refrains from during the day! How about the protein and the calcium from yogurt and whole-grain pita bread for energy!
You just have to make this tonight and your loved ones will love you for it.

INGREDIENTS:

- 1 pound of ground meat,beef or lamb
- 1 big onion chopped
- 2 Tablespoon margarine
- 3 cups of yogurt
- 1-2 cloves of garlic,minced
- 4-5 pita bread,cut in squares
- salt,black pepper and red pepper flakes
- 1 Fresh tomato
- Fresh mint for garnishing.

METHOD:

Cook onion for a couple minutes,then add the ground meat,salt and pepper,strring often,cook the meat.Add tomatoes and set this aside,kep the lid on.

Mix yogurt with garlic well wiyh a fork,keep it in room temperature.

In a saucepan,sautee red pepper flakes in margarine for three minutes, warm up the bread in the oven for five minutes.
On each plate,placed pita squares and sprinkle with two tablespoon of warm water.Right away,spread the sauteed meat over the bread.
Then spread some garlic yogurt on top.Pour over the sauteed red pepper to garnish.Sprinkle some mint on top.
Bon Appetit@Selamat menjamu Selera.

Almond Cookies specially for Hari Raya.It's also can make an elegant gift.

These cookies are outstanding with a cup of tea durings Hari raya.
This recipe are also from my kakak angkat Caroll Pellegrinelli @About.com




INGREDIENTS:

. 2-1/2 cups flour

. 1 cup sugar

. 1/2 teaspoon baking soda

. 1 cup butter

. 2 eggs,beaten

. 1/8 teaspoon salt

. 1 tablespoon almond extract

. 1/4 pound whole,blanced almonds


PREPARATION:


Preheat oven to 325 degrees F.In a food processor

mix flour,sugar,butter,salt and baking soda until

it forms little balls.Add eggs and extract.

Roll out dough on floured surface,cut with

2 1/2 inch cookie cutter.


Put on greased cookie sheet,placed almond in centre of each cookie,

Bake for 25 minutes .Lately instead of rolling,i've shaped the dough into

2 1/2 inch balls.Then i used a cookies press (dipped in flour )with a daisy

shape.The almond seem to fit perfectly in the middle of the design.

How sweet it is..............The Ultimate Brownie.

The Ultimate Brownie is my absolute favourite brownie.It is tall like a

cakey-brownie,but is dense like fudgy-brownie.I'm sure it will be one of your

favourite brownie recipes too.I got it from my dessert and baking expert Carrol

Pellegrinelli from About.com ,which they sent to my e-mail.So let's share this

beautiful recipes.

INGREDIENTS:

-8-1 ounce squares of unsweetened chocolate

-1 cup butter

-5 eggs

-3 cups sugar

-1 tablespoon vanilla

-1-1/2 cups flour

-1 teaspoon salt

-2-1/2 cups chop peacons or walnut,toasted

PREPARATION:

Preheat oven to 375 degree F. Grease a 9x13 pan.

Melt chocolate and butter in a saucepan over low heat,set aside.

In a mixer,beat eggs,sugar and vanilla at high speed for 10 minutes.

Blend in chocolate mixture,flour and salt

Until just mixed.

Stir in nuts:Pour into prepared pan.


Baked for 35-40 minutes (Dont overbake nanti jadi Mat Over pulak)

Cool and frost if desired,but that is not necessary.

This is one of the best brownie recipes.


These are by far my favourite brownies.
They are a cross between a fudgie and a cakie brownie--Caroll pellegrinelli.

cheese cake eemmm terlioq......

Kalau jadi memang macam gambar ni kalau tak jadi memang bukan macam ni

clipped from www.google.com.my