Lion Head/Yang Zhou Shi Zi Tou Food Network Recipes

Lion Head/Yang Zhou Shi Zi Tou Food Network Recipes
Ingredients:

1 large head(about 1 1/2 lbs) napa cabbage
4 ozs bean-thread(cellophane) noodles

Meatball Ingredients:

1 lb lean ground pork
1/4 cup water chestnuts - finely minced
1 tbsp spring onions - white part only - minced
1 tbsp ginger - minced
1 tsp table salt or 2 tsp kosher salt
1 tbsp premium soya sauce
1 tbsp shaoxing wine
1/2 tsp white pepper

Oil for frying

1 1/2 cups chicken broth
1/2 cup water

1/2 tsp table salt/1 tsp kosher salt

2 tbsp premium soya sauce

Method:

Trim off the root end of the napa cabbage head and reserve. Quarter the leaves of napa cabbage lengthwise and then cut them again crosswise into thirds. Set aside.

To prepare the noodles:

Pour hot water over the bean-thread noodles in a bowl, and let them cook until they are soft, about 15 minutes. Keep the noodles in the water until ready to use, as they tend to dry out quickly.

To form the meatballs:

Combine the meatball ingredients and using your hands, gently mix together until well combined. Don't overmix, or the pork will become gummy

.

Using a 1/2 cup measure, loosely form the pork into 4 balls, Throw the ball from one palm to another with force, for a few times and place onto a greased baking sheet. Set aside.

Heat a large nonstick skillet over high heat until a bead of water dances on the surface and then evaporates. Pour in a thin film of oil to cover the bottom of skillet and swirl to coat.

Put in 2 meatballs, decrease heat and brown the meatballs on all sides. Repeat browning the rest of the meatballs.

Put the reserved root ends of the cabbage in the bottom of a large saucepan. Place the browned meatballs on top, and pour in the chicken broth and water.

Bring to a boil and then lower the heat and simmer the mixture, uncovered, until it has cooked down slightly.

Add in the napa cabbage leaves and add in 1/2 tsp salt.. Cover the pot and continue to simmer until the meatballs are cooked through and the cabbage is soft.

Drain the noodles, add to the saucepan with 2 tbsp premium soya sauce and stir to combine well.

Remove the saucepan from the heat.

To serve:

Arrange the meatballs on top of the cabbage and noodles. Serve hot.

Nori Crisps Food Network Recipes

Nori Crisps Food Network Recipes
Ingredients:

10 pcs seaweed sheets, cut into half
20 sheets spring roll wrappers

1 egg, lightly beaten for glazing

Oil for deep frying

Method:

Lay a piece of spring roll wrapper on the pastry board.

Brush with egg glaze

Place half a sheet of seaweed sheet on half of the spring roll wrapper.

Fold the spring roll wrapper to enclose seaweed sheet.

Roll it up like a you would roll a carpet and then cut into bite-size pieces or just cut into strips.

Heat oil in a wok.

Fry seaweed crisps until golden brown.

Remove from oil onto baking rack which has been lined with kitchen towel to absorb excess oil.

Let cool completely and store in air tight container.


Serves

Mak Chook/Bubur Terigu Food Network Recipes

Ingredients:

A:

2 ozs quick cooking oats
10 fl oz water

B
1 can 400 ml coconut cream
1/4 tsp salt

C
10 ozs biji terigu (without husk)
2 liters water

D
12 ozs sugar

E
3 tbsp rice flour mixed with 1/2 cup water

Method:

Mix A and cook until oats have thickened.

Soak biji terigu in cold water for 10 minutes, drain. Pound to break up the terigu.

Bring it to the boil with 2 liters of water till terigu is tender and swelling.

Add in sugar, cooked oats and stir well. Cook until sugar is dissolved, then add coconut cream and salt.

Stir in the rice flour mixture and bring it to a boil. Stirring well.

Remove from heat and serve hot.Serves


Serves

Pomegranate, feta, cucumber and mint salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pomegranate, feta, cucumber and mint salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Pomegranate, feta, cucumber and mint salad.



This is zingy, crunchy and very refreshing on a hot day. Sumac adds a wonderful tangy flavour as well as a pretty red colour. The ground dark red berry can be found in Middle Eastern shops and good delis.



Ingredients



2 pomegranates

200g feta

2 Lebanese cucumbers, diced small

1/2 red onion, thinly sliced

1/3 cup mint leaves, roughly chopped

1/3 cup coriander leaves, roughly chopped

2 tsp sumac (optional)

1 tbsp red wine vinegar

3 tbsp extra-virgin

olive oil

Salt



Method



Break open pomegranates and remove seeds. Crumble feta (I prefer to use Greek) into largish pieces. Combine seeds, feta, cucumbers, onion and herbs in a large bowl.

To serve



When ready to serve add the sumac, vinegar, oil and salt and toss to combine. Best served cold.



Serves 4-6.



More salad recipes



Orzo and Bulgur Salad

Lamb salad with tzatziki recipe 

Lamb kofta with quke salad & saffron yoghurt 

Lebanese Fattoush Salad with Grilled Chicken

Dill hummus (houmous) with green vegetable salad



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Haloumi with basil and tomato recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Haloumi with basil and tomato Recipe. Enjoy the Turkish Cuisine and learn how to make Haloumi with basil and tomato.



Walking into my local Turkish grocer recently, I paused to absorb the heady atmosphere of approaching summer. I left with a big bundle of basil, mint and dill, some ripe tomatoes and haloumi cheese, which found their way into dinner that night.



Ingredients



2 x 250g pieces of haloumi cheese (a very good one is the Pittas brand from Cyprus)

half a small red onion, thinly sliced

3 ripe tomatoes, chopped

½ cup basil leaves, torn

2 heaped tsp sumac*

salt and pepper

3 tbsp extra virgin olive oil

1 tbsp red wine vinegar

flour for dusting

4 tbsp olive oil

juice of half a lemon



*Ground sumac, a berry with a tangy, lemony flavour, can be found in Middle Eastern foodstores.



Method



Cut the haloumi into 2cm thick slices.Make a salad from the onion, tomatoes, basil and sumac, and dress with salt, pepper, extra virgin olive oil and vinegar and set aside.



Heat a non-stick or heavy-based pan. Lightly dust the cheese in flour and shake off excess. Pour olive oil into the pan and add slices of the haloumi. Cook very quickly until golden on both sides, then remove to a platter.



Squeeze over some lemon juice, then scatter the salad over and serve.



More Turkish Recipes



Turkish lamb pizza with pumpkin & lentils recipe 

Turkish Bread Pizza Recipe 

Turkish Doughnuts with Rose Hip Syrup 

Roasted chicken with creamy walnut sauce 

Avocado Dip



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Pan-fried Fish Fillet with Pace Picante Sauce

As part of the Foodbuzz Tastemaker Program, I received 2 bottles of Pace Picante sauce. They arrived just in time, making my cooking dinner easier as i was under the weather and did not feel like cooking an elaborate dinner, not that i cook elaborate everyday but at least it must be substantial.

I would usually serve pan-fried fish , fillets or whole fish with some maggi or soya sauce as this way it is more friendly for the younger ones in the household, but since i have Pace Picante Sauce, i decided to serve the adult's portion of the fish with some Pace Picate Sauce, smeared on top, straight from the bottle. It was a hit and thank you Foodbuzz Tastemaker Program.

Continue HERE for recipe

Orzo and Bulgur Salad

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Orzo and Bulgur Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Orzo and Bulgur Salad.



Bulgur is a cereal food made from several different types of wheat, and it has a light, nutty flavor. It is a common ingredient in many Turkish and Middle Eastern dishes. In this recipe, bulgur is combined with chopped vegetables, pasta, and dried cranberries to create a healthy and hearty salad. Serve chilled and topped with green onions and feta cheese.



Ingredients



1 cup bulgur

1 cup orzo

1/2 cup finely chopped celery

1/2 cup shredded carrot

1/2 cup chopped, seeded cucumber

1/2 cup dried cranberries

1/3 cup olive oil

1/4 cup balsamic vinegar

1/2 cup coarsely snipped fresh parsley

2 tablespoons finely chopped shallot

1 teaspoon sugar

1 teaspoon salt

1 teaspoon dry mustard

1/2 teaspoon fennel seeds, crushed

1/4 teaspoon pepper

1/4 cup chopped green onions

1/4 cup crumbled feta cheese



Directions



1. Place bulgur in a 2-cup glass measure; set aside. Cook orzo according to package directions. Drain orzo, reserving cooking water. Pour enough of the hot cooking water into the glass measure with the bulgur to equal 2 cups. Let bulgur stand for 45 minutes or until all the liquid has been absorbed.



2. In a large bowl combine cooked orzo, celery, carrot, cucumber, and cranberries. Add the bulgur; set aside. In a medium bowl whisk together olive oil, vinegar, parsley, shallot, sugar, salt, mustard, fennel seeds, and pepper. Add to bulgur mixture; toss well to combine. Cover and chill for 4 to 24 hours. Stir before serving. Top with green onions and feta cheese. Makes 10 to 12 servings.



Recipe source BHG.com



More Salad Recipes



Tabbouleh

Curried Couscous Salad with Dried Sweet Cranberries

Tahini & yogurt potato salad 

Lebanese Fattoush Salad

Middle Eastern Eggplant Salad



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Apricot Coffee Cake

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to tryApricot Coffee Cake  Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Apricot Coffee Cake.



 Cardamom or nutmeg and apricots are typical Middle Eastern complements to one another. This yeasted coffee cake makes use of this combination to provide an aromatic, lightly sweet dessert that's light enough to serve as an afternoon snack or after a heavy meal. For a darker apricot with a slightly caramel-like flavor, look for unsulfured apricots at your supermarket. Serve with fresh fruit and hot coffee.



Ingredients



Nonstick spray coating

2 cups all-purpose flour

1 package active dry yeast

1/2 teaspoon ground cardamom or nutmeg

1/2 cup water

2 tablespoons sugar

2 tablespoons butter or margarine

1/4 teaspoon salt

1/3 cup refrigerated or frozen egg product, thawed

1/3 cup finely snipped dried apricots

Sugar-free apricot spread (optional)



Directions



1. Generously spray a 1-quart casserole or souffle dish with nonstick coating; set aside. In a large bowl combine 1 cup of the flour, the yeast, and cardamom or nutmeg. In a saucepan heat and stir the water, sugar, butter or margarine, and salt just until warm (120 degree F to 130 degree F) and butter or margarine almost melts; add to flour mixture along with the egg product. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes.



2. Using a wooden spoon, stir in apricots and remaining flour (batter will be stiff). Spoon the batter into prepared casserole. Cover and let rise in a warm place until nearly double (50 to 60 minutes).



3. Bake in a 375 degree F oven for 30 minutes. (If necessary, cover the cake loosely with foil the last 10 minutes of baking to prevent overbrowning.) Remove the coffee cake from casserole or souffle dish. Cool slightly on a wire rack. If desired, serve warm cake with apricot spread. Makes 12 servings.



Recipe source BHG.com







More cake recipes...



Middle Eastern Fruit Cake 

Boozy coffee & walnut cake

Coconut Cake with Chocolate Chunks and Coconut Drizzle

Apricot yoghurt cake 

Semolina Cream Cake 



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Butternut Squash Soup With Cinnamon Cream

Holy Cow! has a Facebook page meant for those among us who want to let loose on animal rights, animal cuteness, animal smarts, animal cruelty issues and, of course, veganism. This week, I opened what...



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Wheatgrass Health Benefits and Nutritional Value

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to read about  Wheatgrass Health benefits and Nutritional Value.





by Cheryl Munger



I remember the first time I tried Wheat grass. I had it from one of the nearest juice bars in my area. The taste to me was sweet tasting and similar to me like sweet peas. They gave me a shot of wheat grass followed by a shot of orange juice to chase it with. The energy you get is a real boost to your body. I started juicing for a better health overall and started researching all the benefits to certain fruits and vegetables.



I then started reading up on wheat grass benefits and was astounded and amazed at how it is a healer for tumors and much more. It gives so much energy to people that some people cannot drink it after mid- afternoon. It is best taken on an empty stomach. Some people may even vomit after taking a shot depending on everyone we are all different, the cause of the feeling of wanting to vomit after a shot is due to its ability to cleanse our bodies so quickly.



This is called the healing crisis. Wheat grass contains Chlorophyll which is the green pigment in the grass that is absorbed from the suns rays, so when you consume the wheat grass juice you are actually eating or drinking the sun rays that have been transformed into food that gives you an abundant amount of energy. If you are around toxic things like smoke etc.. wheat grass actually helps cleanse the toxins from our body. It was once discovered as helping heal tumors in a persons body. If you want to reap allot of energy and healing benefits, wheat grass is very good for everyone and you will love it and be hooked on it once you have tried it and have read up on all the powerful healing benefits it can give our bodies.



It comes in many forms, fresh grass that you can buy or grow yourself and then juiced. You can buy a juicer specifically for juicing grasses or if you have a juice machine you can wrap the grass in some spinach leaves and run it through a normal juice machine. You can also buy in tablet or powder drink mix form. Whatever form you choose it is a great natural body healer and should really be looked into and researched more if a person is truly interested in wanting to know more. Speaking for myself, I have a sluggish thyroid and a problem losing weight and since I started juicing, I am now losing weight and feeling so much healthier. I have bought many books on juicing and got me a juicer and have truly felt much healthier and happier. I recommend juicing for everyone who wants better overall health and happiness!





More Article about Natural Food Benefits



Olive Leaf Extract Benefits

Chia Seed Health Benefits

Apple Health Benefits

Health benefits of cinnamon

Benefits of Aloe Vera Juice



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