Mangoes with Sticky Rice

Food in Brunei is often spicy and meals are usually accompanied by either rice or noodles. Even in  the case of the above said dessert, mangoes are going to serve with sticky rice. This sweet dish is common in Thailand, Malaysia, Indonesia and many other neighbour countries of Brunei but it is equally popular and at the same time delicious to resist. It is also very easy to make.

Ingredients:
1 cup Coconut cream
4 tablespoons Sugar
1 teaspoon Salt
4 Ripe mangoes
3 cups Sticky coconut rice

Instructions:
Mix the coconut cream with the sugar and salt, and bring to a boil. Simmer for a few minutes, stirring occasionally. Peel the mangoes and slice them, removing the stones. Arrange the mangoes on individual plates with rice beside them. Spoon the sauce over the rice.

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Rose and Orange Semolina Cake

Semolina cake made with rose/orange blossom essence and yogurt. This cake has many names such as, Basbousa, Basboosa, Namoura, Tishpishti and Ravani/Revan. You can make it with almonds, pistacios, coconut as well as with dried fig. Here, we are going to make it with desiccated coconut, my most favorite flavor.

Ingredients :
 1 cup (7 oz.) granulated sugar
Finely grated zest of 2 lemons
1⁄2 cup fresh lemon juice
1⁄4 cup orange blossom water
2 tbsp. rose water
1 cup vegetable oil, plus more
All-purpose flour, for dusting
2 1⁄2 cups (14 1/2 oz) fine semolina
1 cup desiccated coconut
2 tsp. baking powder
1 tsp. kosher salt
1 (14-oz.) can sweetened condensed milk
1 tsp. vanilla extract
2 large eggs, plus 1 egg white
Petals from 2 organic pink roses
1 cup superfine sugar

Instructions :
In a medium saucepan, combine the sugar with the lemon zest and juice, the orange blossom and rose waters, and 2 cups water and bring to a boil. Reduce the heat to medium-low and cook until slightly reduced, about 15 minutes. Remove the syrup from the heat, pour through a fine sieve to remove the zest, and let cool completely.
Heat the oven to 375°. Lightly grease and flour a 9-inch springform cake pan and line the bottom with parchment paper. In a medium bowl, whisk the semolina with 3⁄4 cup coconut, the baking powder, and salt until evenly combined. In a large bowl, whisk the sweetened condensed milk with the 1 cup oil, the vanilla, and 2 eggs until smooth. Add the dry ingredients and stir to combine.
Scrape the batter into the prepared pan and bake until the cake is golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.
Transfer the cake to a rack, drizzle half the cooled syrup over the cake, and let stand until the syrup is absorbed, 30 minutes. Pour the remaining syrup over the cake and let cool. Transfer the cake to the refrigerator and chill for at least 8 hours.
Meanwhile, in a small bowl, whisk the egg white until frothy. Using a pastry brush, lightly coat the rose petals in egg white and immediately dredge in superfine sugar until well coated. Transfer the rose petals to a parchment paper-lined baking sheet and let dry at room temperature for at least 4 hours.
When ready to serve, unmold the cake, transfer to a cake stand or plate, and arrange the rose petals over the top in concentric circles. In a small skillet, heat the remaining 5 tablespoons coconut over medium and cook, tossing, until lightly browned and fragrant, about 3 minutes. Transfer the coconut to a bowl and let cool. Sprinkle the toasted coconut over the rose petals and cake before serving.

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Lemon Garlic Pasta

Among various kind of pasta, Lemon Garlic Pasta is one of my most favorites. It is easy to make, looking tempting and full of taste. Above all, I love its unique flavor that is emerged after the merger of garlic and lemon. Hope you would also like it.
Here's the recipe :

Ingredients :
1 box angel hair or spaghetti
Salt and pepper
2 Tbsp olive oil
2 tsp lemon zest
5 cloves garlic minced
1 tsp Italian seasoning
1/2 tsp crushed red pepper
5 Tbsp butter
2 cups baby spinach torn
1/3 cup grated Parmesan
2 tsp lemon juice

Instructions :
Bring a large pot of water to a boil over high heat. Add 1 Tbsp salt and pasta. Cook pasta according to package directions. Reserve 1/4 cup pasta water and then drain pasta.
In a large skillet, heat olive oil over medium heat. Add garlic and lemon zest. Cook for 1 minute. Stir in Italian seasoning and crushed red pepper and cook for an additional minute.
Add butter to pan and, once melted, add baby spinach, pasta, reserved pasta water and lemon juice. Once spinach begins to wilt, stir in Parmesan cheese. Serve immediately.

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Pomegranate Chicken

Hi Friends ! Today I am gonna share with you an exiting, enchanting, delicious Caribbean recipe. It is Pomegranate Chicken, which is glazed with pomegranate sauce. It looks so pretty as well as mouth watering.
Ingredients

2 cups pomegranate juice
1 cup orange juice
1 teaspoon dried rosemary
3 garlic cloves smashed
Coarse salt and ground pepper
2 teaspoons fruit vinegar
4 bone-in chicken breast halves (12 to 14 ounces each)
Directions

Preheat oven to 450 degrees, with rack in top third. Line a rimmed baking sheet with aluminum foil and set aside.

Making of Glaze :

In a large skillet, combine juices, rosemary, garlic, and a pinch each of salt and pepper. Boil over high heat until reduced to 1/2 cup, about 15 minutes, stirring and scraping down sides of skillet with a wooden spoon or heatproof spatula. Strain through a fine-mesh sieve into a liquid-measuring cup; stir in vinegar. Reserve cup glaze for serving.

Meanwhile, season chicken with salt and pepper. Place, skin side up, on prepared baking sheet; bake 15 minutes, then brush chicken with glaze. Continue baking, brushing with glaze every 5 minutes, until chicken is cooked through, 15 to 20 minutes (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees). Let rest 5 minutes; drizzle with reserved glaze. Serve.

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Thai Pasta Salad

SUEDE KHA !!! Thailand, the land of smiles, is also famous for it's unique flavoured, aromatic, mouth-watering cuisine. No doubt, it's a best foodie destination. Some of my favorites are Som Tam (Spicy Green Papaya Salad), Yam Pla Dook Foo (Fried Catfish with Green Mango Salad), Pad Thai (Thai Style Fried Noodles), Khao Soi ( Creamy Coconut Curry Noodle Soup), Chicken with Cashew uts, Thai Fish, Mango with Sticky Rice etc.

Though Royal Thai cuisine is far wonderful but Thai street food is also highly tasteful and worth trying. Thai food is full of flavours and variety that is why one who once visit Thailand, come again and again and never returned without tasting Thai dishes.

Here, I am gonna share with you a recipe of "Thai Pasta Salad with Peanut-Lime Dressing" which is easy to make but tastes great.

INGREDIENTS :

1 pkg (375 g) Tri-Colour Penne Pasta
1 1/2 cups (375 mL) chopped cucumber
1 cup (250 mL) bean sprouts
1 cup (250 mL) thinly sliced red pepper
2 green onions, sliced
2 tbsp (30 mL) fresh cilantro leaves
2 tbsp (30 mL) chopped roasted peanuts
lime wedges
Peanut-Lime Dressing:

1/3 cup (75 mL) vegetable oil
3 tbsp (45 mL) natural peanut butter
3 tbsp (45 mL) soy sauce
3 tbsp (45 mL) lime juice
2 tsp (10 mL) sesame oil
1 tsp (5 mL) minced fresh ginger root
1 clove garlic, minced
1/2 tsp (2 mL) salt
INSTRUCTIONS :

Cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl. Add cucumber, chicken, bean sprouts and red pepper; toss well with pasta.
Peanut-Lime Dressing: Whisk together vegetable oil,peanut butter, soy sauce, lime juice, sesame oil, ginger,garlic andsalt.
Drizzle dressing over pasta salad; toss to coat. Sprinkle with green onions,cilantro and peanuts. Serve with lime wedges.
SUD SANAEHA !!!

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Sakura Mochi

Japanese sweets are always delicious and creative. Creative in this sense that these are often theme based sweets. Japanese desserts are the best gifts for your loved ones at the time of celebration. Making desserts or sweets is the old traditon in Japan for centuries. Their traditional sweets are known as "Wagashi" and " mochi". So, Japan has developed unique kind of sweets based on rice and beans. Japanese sweets are great as a snack, and are a perfect way to end your meal.

Have you ever heard about "Sakura Mochi"?
Sakura mochi in other words, is known as " Cherry Blossom Sweet Rice Cakes". Sakura mochi is made of pink-colored mochi and filled with "Anko" paste. The sweet rice ball is wrapped with a pickled cherry blossom, or sakura, leaf. These are typically eaten in the spring and are especially popular on "Hinamatsuri" (Girl's Day) to celebrate the beginning of spring as well as to wish good luck and health for all the little girls in the family.

Different regions of Japan has different styles of Sakura mochi such as Kanto- style and Kansai-style are really popular.The Kansai-style sakuramochi has an excellent aroma and the slight pink color gives the dessert an elegant style.

Let's share the recipe :
Ingredients :

75 grams coarse rice flour (domyoji-ko)

70 grams sugar

200 milliliters hot water

Pinch of powdered red food coloring (dissolved in a small amount of water)

8-10 preserved cherry blossom leaves

120-150 grams red bean paste (anko)

 Instructions :

Place water and cherry blossom leaves in a bowl for at least one hour prior to cooking to remove extra salt.

Dissolve the sugar in 200 milliliters boiled water, then add the food coloring.

Place rice flour in a bowl, pour in the sugar water, and mix well.

Cover the rice mixture and let sit for one to two hours.

Once the rice flour has absorbed the water to become dough-like, spread 30-gram portions into circles. Place a ball of bean paste (approximately 15 grams) in the center of each circle, and then close the mochi dough around the paste, forming a ball.

Wrap each mochi ball with a preserved cherry blossom leaf.

Tips :

• Sakura mochi is best eaten on the same day it is prepared. However, it may be stored in the refrigerator for up to three days and warmed in the microwave prior to eating. It is best to wrap each individual mochi securely with plastic wrap and then store them in the refrigerator. 
• Pickled sakura leaves can be purchased at most Japanese supermarkets or online. If you are making this, do so at least 2 days in advance. 
• As sakura mochi can be stored in the freezer, when you thaw, let it sit at room temperature until soft.

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Turkish Fistikli Baklawa

Baklava is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup (in Turkey) or honey ( Greek).
It is the most popular and die-heart favorite pastery in Cental Asia, Middlw Eastern countries, Greek, Turky, Saudi Arabia, Iran etc,etc.

You will find a lot of variety in Baklawa. Variations in dry fruit like pistachios, almonds or walnuts and variations in preparing sugar syrup and honey, all tastes delish.
Its place of origion is "Ottoman Empire". Yes ! It is a Royal Sweet.

You can serve it cold, at room temperature or hot/ re-warmed as per your own choice and taste.As you go through its ingredients, it is simple , delicious yet nutritious sweet.

Turkish Baklawa is also known as " Fistikli Baklawa" or Pistachio baklawa. Though Greek baklawa is also very famous, Greek baklava uses honey, walnuts, and cinnamon, while Turkish baklava uses a sugar syrup, pistachios, and lemon juice without the addition of spices or other flavors.

A perfect baklawa is sweet but not soggy in its texture. The crispiness along with syrup should be feel in your mouth.
Ingredients :
"Phyllo sheeet "is the main ingredient of any baklawa. So, lets have a look on the recipe :
 Syrup:

4 cups of water
3 cups of sugar
Juice of 1/2 lemon
Baklawa :

klava36 leaves fresh or frozen packaged phyllo dough (14 x 18-inch size)
1/2 pound (300 grams) unsalted clarified butter
1/2 pound (300 grams) raw, hulled pistachio nuts, ground to a powder
2 tablespoons sugar
Instructions :

Begin by making the syrup. You'll pour over the hot baklava later on. Combine the water, sugar, and lemon juice in a small saucepan, bring the mixture to a boil and let it simmer slowly uncovered while you prepare the rest of the baklava.
Prepare the clarified butter.
Mix the ground pistachio nuts with 2 tablespoons of sugar. Brush the bottom of your baking pan with butter and sprinkle a few pinches of the ground pistachio nuts over the butter.
Take your first layer of phyllo and set it in place. Working quickly, brush the entire piece of phyllo with the butter. Repeat in the same manner with 18 leaves of phyllo.
Once you've buttered the 18th layer, use all of the ground pistachio mixtures to make an even layer going all the way to the edges of the pan.
Place another layer of phyllo over the nuts and butter it. Repeat until you finish the last layer. If you have extra butter left, set it aside.
Using a sharp knife or a pastry cutter, gently cut the baklava into even squares or diamond shapes. If you're using a round pan, you can cut it into large, narrow slivers.

Drizzle the leftover butter over the top. Place the pan in a preheated 395° F/200° C oven and set the timer for 45 minutes.
Once the baklava is in the oven, remove the syrup from the heat and leave it to cool down.
Bake the baklava for about 45 minutes, or until the layers puff up high and the top layers are golden, crispy and translucent.
When ready, remove the tray from the oven. While it's still piping hot, immediately pour the cold syrup evenly over the baklava. Let it bubble up then settle. Generously sprinkle more ground pistachios over the top.
Leave your baklava to cool down to room temperature before serving.

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Zereshk Polow

Zereshk Polow is a Persian Barberry Rice based dish. Barberries are like small currants that are often used in persian cooking.

Barberry grows in clusters like grapes. It is a tiny, deep red, Vitamin-C-rich fruit of a thorny shrub, is dried for use in many Persian dishes besides rice, including stews and jam. It has many health benefits.

Lets have a recipe :
Ingredients :

 2 cups basmati rice
1/2 cup dried barberries (zereshk),can be found at most Persian or Middle Eastern stores
1 teaspoon crushed saffron, dissolved in 3-4 tablespoons of hot water
1- 2 tablespoons sugar
Butter or vegetable oil
Salt
Water
Instructions :

Rinse the  rice with cool water a few times. Soak the rice in 8 cups of cool water, add 4 tablespoons of salt, set aside for at least an hour.
Pick over dried barberries (zereshk), wash and rinse a few times, soak in cool water for half an hour. Drain.
Place 2 tablespoon of butter in a small saucepan, add zereshk to the pan, heat it up on a medium-low heat for five minutes. Add 2 tablespoons of liquid saffron and 1-2 tablespoons of sugar to balance the sour taste of zereshk (if you prefer a more sweet taste, add more sugar to the mixture). Mix thoroughly. Set aside. I usually sprinkle very little sugar to this dish. I like the sour taste of zereshk polow.
In a large non-stick pot that has a tight fitting lid, bring 3 quarts of water to a rapid boil on medium-high heat. Drain and pour into boiling water. Bring water back to a boil for about 7 minutes. Test to see if the rice is ready. Rice grains should be hard in the center and soft on the outside. Drain the rice in amesh colander and rinse with cool water a few times.
Wash the pot and return to heat, add 3-4 tablespoons vegetable oil and a tablespoon of liquid saffron. With a large spatula place the rice into the non-stick pot, building it into a pyramid shape.
In order to release the steam make 3-4 holes in the rice with the bottom of the spatula. Cook for 7-10 minutes on medium heat until rice is steaming, when the steam starts to come out, pour 2 tablespoons of oil and 1/4 cup of water over the rice, cover, lower heat and steam the rice for another 50 minutes.
With a large scoop take some rice and mix in with the remaining saffron and set aside.
Serve rice on a platter, layer with barberries and the mixture of rice and saffron.
Gently remove the crusty bottom (tahdig) and serve in a separate plate.

Tip :
You may place the barberries in the rice and steam them together but the color of barberries will not be as red as when you layer them with the rice at the last minute.

ENJOY !!!

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Orzo, Greek Pasta Salad

Orzo is a full of taste, rich in colors, healthy greek salad for summer. It makes your hot season really cool and gives you entirely freshness. It's easy to make and tastes yummy. It maintains its flavor when chilled completely. Fresh vegies, fata cheese and fruit vinegar ( its my personal taste that I preferred fruit vinegar instead of some other). I also liked "Mediterraneon" flavor so I add boiled chickpeas.

Though Orzo looks like rice but its not grains; In fact it is Pasta.
Here is the recipe to make Orzo.

Ingredients : Orzo Veggies : red onion, bell peppers, olives, cucumbers, Feta Cheese, Chickpeas, fresh green parsley or coriander , lemon juice, fruit vinegar, salt, freshly ground black pepper, lemon- Dil dressing,olive oil, mustared powder (optional)

Instructions :

Cook your orzo according to package directions. Chop your veggies. Throw pasta, veggies, and remaining ingredients: olives, feta, fruit vinegar, salt, freshly ground black pepper, mustard powder, olive oil, chickpeas, dressing, and lemon juice into a large bowl. Stir to combine. Taste and re-season if necessary. Serve immediately or store, covered, in the fridge until ready to use!

Tips :

• can eat it with roasted chicken, burgers and grilled chicken also.
• Chopped parsley and fata on the top, makes it more desireable.
• If you use seedless cucumber, it would be more better in result.
• Cherry tomatoes, if available easily, would be a better option

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