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YIELD
2-4 main course servings, 8 appetizers
TIME
25 minutes to assemble
20 minutes to cook
Total time: 45 minutes
INGREDIENTS
  • 2 tablespoons Jasmine Rice (uncooked) or white rice
  • 1 lb ground beef (ground pork or turkey may be substituted)
  • 4 tablespoons lime juice, divided (about 3-4 limes)
  • 1-2 tablespoons* Fish Sauce
  • 1/2 cup thinly sliced shallots
  • 2 teaspoons minced fresh ginger
  • 4 scallions (green onions), chopped
  • 1/4 cup chopped mint leaves, plus whole leaves for garnish
  • 2 tablespoons chopped cilantro
  • 2 tablespoons Garlic Chili Pepper Sauce
  • 2 teaspoons light brown sugar
  • Lettuce leaves
  • * This is authentically a salty dish, so we suggest Fish Sauce beginners start with one tablespoon and add more to taste.
DIRECTIONS
1.Toast rice in a dry skillet (no oil) over medium-high heat. Cook rice, shaking pan frequently until rice turns golden, about 8 minutes.
2.While rice is toasting, combine beef, 3 tablespoons of the lime juice, Fish Sauce, shallots and ginger in a bowl.
3.When rice is golden, pour on plate to cool. In same skillet over high heat, add beef mixture. Cook, breaking meat into small pieces, about 5-7 minutes or until cooked through. Remove from heat.
4.Add remaining tablespoon of lime juice, scallions, mint, cilantro, Garlic Chili Pepper Sauce and sugar to meat. Mix well.
5.Add cooled rice to spice grinder or blender, and grind into a sandy powder. Add to meat mixture and mix well.
6.Spoon laab into a serving bowl lined with lettuce leaves, or serve on individual leaves for a pretty presentation. Garnish with whole mint leaves.
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1:08 AM
Crowd-Pleasing Coconut Shrimp! - About.com
Crowd-Pleasing Coconut Shrimp!.  About.com
User Rating     
Imagine biting into a succulent deep-fried shrimp covered in a light tempura-like batter flavored with the taste of coconut - scrumptious! This Coconut Shrimp recipe is fantastic to serve as an appetizer, tapas plate, or party food. Excellent eaten on its own, or served with sweet chili sauce or my own fresh mango dip (see recipe for link). Note that this coconut shrimp recipe also includes instructions for a gluten-free version, so no one has to miss out. ENJOY!
INGREDIENTS
  • 10-12 large fresh or frozen shrimp (if frozen, thaw quickly in a bowl of tepid water)
  • 1/2 cup regular white flour (OR for gluten-free diets: 1/4 cup rice flour + 1/4 cup cornstarch)
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 to 1/2 tsp. cayenne pepper, to taste
  • 1 egg
  • 1/3 cup ice water, or cold water
  • 1/2 cup dry shredded unsweetened coconut (baking-type)
  • 1 cup coconut oil, OR canola, corn, or other high-temperature oil for deep-frying
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1:06 AM

INGREDIENTS


Nutrition

 4

DIRECTIONS

  1. Soak rice noodles in warm water for 20 - 25 minutes - they should be soft but not mushy; they will soften when they are cooked in the liquid.
  2. (prepare accordingly depending on your choice)Peel and deveign the shrimp, leave the tails intact - cut the chicken and/or pork into 1/8 inch x 1 inch pieces.
  3. Mix together fish sauce, sugar, vinegar and tomato puree until sugar is dissolved, set aside.
  4. Slice the scallions on the diagonal 1/4 inch thick, set aside.
  5. Heat a wok and add the oil, then stirfry the meat and garlic - when meat is cooked (no longer pink) add the drained noodles and quickly stir to coat with oil - quickly add the sauce and stir carefully to avoid breaking the noodles.
  6. Move the noodles to the side and add eggs - let them set a bit then break them up and continue to stir fry - add additional oil if necessary to keep noodles from sticking- continue to toss until eggs are nicely distributed.
  7. Add 3/4 Cup peanuts, bean sprouts and scallions - toss.
  8. Remove to serving platter, garnish with 1/4 Cup ground peanuts, sprinkle with the chili flakes and serve with lime wedges to squeeze over the top.
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6:41 AM
Roasting the eggplant gives a deeper flavor to this Sicilian eggplant dish—which might have Jewish travelers to thank for its origins. According to Jewish food historian Joan Nathan, in Italy eggplant has often been called a Jewish fruit, perhaps because Jewish immigrants brought it to the region. A cross between a dip and a sauce, caponata goes equally well atop bread or crackers or over couscous or pasta.

Ingredients

  • 2 medium eggplants (approximately 2 pounds), cut into ½-inch cubes (leave the skin on)
  • Kosher salt
  • Extra-virgin olive oil
  • 1 large onion, chopped
  • 2 bell peppers (preferably 1 red and 1 yellow), seeded and chopped
  • ½ cup finely chopped celery
  • Freshly ground black pepper
  • 3 cloves garlic, crushed or minced
  • 1 can (14½ ounces) diced tomatoes and juice
  • 1 tablespoon capers, drained (optional)
  • 1 tablespoon sugar
  • 1 tablespoon red wine vinegar
  • ¼ cup shredded fresh basil

Preparation

  • Place eggplant cubes in a colander and toss well with ½ tablespoon kosher salt. Allow to drain for 45 to 60 minutes (or up to 3 hours). Rinse well, then press out liquid and pat dry with paper towels.
  • Preheat the oven to 475 degrees. Line a rimmed baking sheet with foil. Add the eggplant and toss with enough olive oil to lightly coat. Spread eggplant in a single layer and sprinkle with a generous teaspoon of kosher salt. Roast, stirring approximately every 10 minutes, until browned and tender, 20 to 30 minutes. (If the eggplant appears to be browning too quickly, reduce heat slightly and add a little more oil if needed.) Remove and set aside.
  • Heat a thin layer of olive oil in a large nonstick pan (preferably a Dutch oven) over medium-high heat. Add the onion, peppers, and celery, and season lightly with salt and pepper. Sauté until the vegetables begin to soften, 8 to 12 minutes (adding more oil if mixture dries out). Stir in the garlic and cook for about 30 seconds. Stir in the tomatoes, reserved eggplant, capers, sugar, black pepper (½ teaspoon or to taste) and vinegar. Simmer over low heat 5 to 10 minutes until the vegetables are cooked but not mushy. Stir in the basil during the last minute or so. The mixture will be thick. Taste and add salt if needed.
- See more at: http://jewishfoodexperience.com/recipes/eggplant-caponata/#sthash.iQi4Rmwr.dpuf
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7:57 AM
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  • Step 1
    Preheat oven to 180°C. Grease a 10 x 20cm loaf pan. Combine the flour, coconut and sugar in a large bowl and make a well in the centre.
  • Step 2
    Combine the egg, oil, coconut cream and banana in a small bowl. Add to flour mixture and use a wooden spoon to gently stir until just combined.
  • Step 3
    Pour into the prepared pan and smooth the surface. Bake in preheated oven for 45 minutes or until a skewer inserted in the centre comes out clean. Turn out onto a wire rack to cool.
  • Step 4
    Melt butter in a large frying pan over medium-high heat until foaming. Add the sliced banana and cook, turning occasionally, for 1-2 minutes each side or until caramelised.
  • Step 5
    Preheat grill on high. Use a serrated knife to cut the banana and coconut bread into thick slices. Toast banana bread under preheated grill. Serve toasted banana bread with extra butter and caramelised banana.
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7:48 AM
  • Ingredients
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  • Step 1
    Heat oil in a frying pan over medium-high heat. Cook sausages, turning, for 8 to 10 minutes or until browned and just cooked through. Transfer to a plate. Cover to keep warm.
  • Step 2
    Add bacon, onion and garlic to pan. Cook, stirring, for 3 minutes or until bacon is golden. Add mushroom. Cook, stirring occasionally, for 5 minutes or until mushroom has softened. Stir in paprika, tomato paste and stock. Bring to a simmer.
  • Step 3
    Meanwhile, cut each sausage diagonally into 4 thick slices. Add to pan. Season with pepper. Cook, stirring occasionally, for 2 minutes or until sausages are heated through. Remove from heat. Stir in sour cream and chives. Serve with bread.
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7:45 AM

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