Arab recipes Sambosa

Arab recipes Sambosa  
Muhammad Bagir, March 11, 2010
Material:

• Cooking oil

Skin:

• 250 g wheat flour
• 50 ml water
• 1 egg, beaten
• 1 tablespoon butter, melted

Contents:

• 1 tablespoon butter
• 75 g onion, chopped
• 1 leek, thinly sliced
• 200 g minced lamb

Blend:

• 3 cm turmeric
• 1 clove garlic
• 2 cm ginger
• 1 teaspoon salt

Method:# Skin: Mix and stir all ingredients together. Knead until dough is smooth.# Let stand for 30 minutes.# Roll dough until thin. Cut the size 7 × 7 cm. Set aside.# Contents: Heat butter until melted.# Saute onion, spring onion and spices until fragrant.# Enter the goat meat, stir until change color and dry. Lift. Chill.# The contents of each piece of dough with 1 tablespoon batter contents. Fold the triangle shape. Tap-tap around it until the meeting.# Fry in hot oil over medium heat until golden brown.# Remove and drain.

Falafel or Ta'meya

Falafel or Ta'meya 
Falafel is a popular Arabic food in Dubai Falafel or Tameya as called by Egyptians is fried ball or patty made from spiced fava beans and/or chickpeas. It is usually served as a starter as well as main course dish. Falafil is also used in popular Falafel sandwitches which are basically Arabic Flat bred filled with salad & falaf

Materials:

1 cup dried (Chic Peas) Garbanzo Beans, soaked in water whole overnight

1 cup dried shelled fava beans, soaked overnight and drained

1/2 cup peeled and finely chopped yellow onions

3 cloves garlic, peeled and crushed

1 cup water

1/2 cup sesame seeds

1/2 cup garbanzo flour

1/4 cup fine bulgar (Whole wheat soaked and cooked and broken).

1/4 cup finely chopped parsley

1/4 Tbs. salt

2 tsp. ground cumin

2 tsp. ground coriander

2 tsp. baking powder

1/2 tsp. cayenne pepper

1/4 tsp. freshly ground black pepper

Oil for deep-frying

Grind Garbanzo Beans (Chic peas) and fava beans with fine blade on your meat grinder. Add in all the remaining ingredients and let the mixture stand for 1 hour. Form into little patties 1/3 inch thick and 1-1/2 inches round. Or, you can form them into balls the size of walnuts. Deep-fry in 375° oil until toasty brown and crunchy on the outside, about 4 minutes.

Fill pita bread with Falafel, sliced tomatoes, sliced onion, lettuce and yogurt.
Makes about 24 patties, enough for 6 sandwiches.

Falafel Hot Sauce

Falafel hot sauce can be drizzled into a falafel pita sandwich or used for dipping falafel.
Ingredients:
3/4 cup tomato paste
1/4 cup water
1/2 teaspoon harissa
2 cloves garlic, pressed
1 teaspoon lemon juice
1 tablespoon fresh parsley, finely chopped
Combine all ingredients in a medium saucepan. Bring to a boil, then reduce heat to low and allow to simmer for 15 -20 minutes. Stirring frequently.
Serve falafel hot sauce immediately as a dip for falafel or drizzle onto falafel pita sandwich. Falafel hot sauce is great at room temperature and even cold!
You can Store in refrigerator for up two weeks.

recipe from: http://www.exoticdubai.com/arabic-recipies.shtml

Saucy Tofu with Chinese Five Spice, Ginger and Hoisin

This recipe from the Wine Country Cooking School in Niagara-on-the Lake is available on the www.soyforlife.ca website. It marries cubes or slices of firm tofu with ginger, garlic and green onions, all cooked with a wonderfully intense sauce. Serve with rice or noodles.


 Saucy Tofu with Chinese Five Spice, Ginger and Hoisin

1 package firm or extra firm tofu

1–2 Tbsp (15-30 mL) vegetable oil

3 green onions, white part only diagonally sliced into ½ -inch pieces (thinly slice greens; reserve for garnish)

3 cloves garlic, minced

1 Tbsp (15 mL) minced fresh ginger

2 tsp (10 mL) Chinese five-spice powder

1 cup (250 mL) vegetable stock

1/2 cup (125 mL) rice vinegar

3 Tbsp (45 mL) Hoisin sauce

1/2 tsp (2 mL) grated orange zest

Drain tofu; pat dry and cut into 1/2-inch (1 cm) cubes. In medium sauté pan, heat oil over medium heat. Add tofu, sliced green onion whites, minced garlic, minced ginger and five-spice powder. Cook, stirring, for 3 to 4 minutes.

Add vegetable stock, rice vinegar and Hoisin sauce. Cover and cook for about 5 minutes. Remove lid, stir in grated orange zest. Increase heat to medium and cook, stirring, until mixture bubbles vigorously. Continue cooking, uncovered, another 4 – 5 minutes basting tofu with sauce. Add reserved sliced green onions. Stir to mix and cook another minute. Makes 3 to 4 servings.

Szechuan Wok-fried Chicken

Following recipe from:http://rasamalaysia.com/chinese-recipe-szechuan-wok-fried/

Szechuan Wok-fried Chicken Recipe

  Ingredients:

• 1 boneless and skinless chicken breast (cut into cubes)
• 12 dried red chilies
• 1 tablespoon of Szechuan peppercorn
• 5 slices of peeled ginger
• 5 slices of garlic
• 1 stalk of scallion (julienned for garnishing)
• 1 sprig of coriander (for garnishing)
• 1 fresh red chili (julienned for garnishing)
• 3 tablespoons of soy sauce
• 1 tablespoon of Chinese cooking wine (rice wine or Shaoxing wine preferred)
• Salt to taste

Method:
Cut the chicken breast into cubes and dip them into batter and deep fry to golden brown. Set aside. In a wok, heat up some oil until smoke comes out. Add in the sliced ginger, garlic, and stir fry until they turn light brown. Add in the dried chilies, Szechuan pepper and quick stir them until you smell the spicy and fragrant aroma. Add in the chicken cubes and seasoning and do a final quick stir. Serve hot and garnish with scallion, coriander, and red chili.

Cassava Cheese

Together with family is an effective way of relieving tired and exhausted after a day of work. joked with dear baby cooed and making out with his wife's household adds harmony. it is necessary to break the ice for the media to become more cheerful, one with a snack. okay I just had an idea to make cooking cassava cheese. how to make it easy enough so that the mother can make your own, and this can make the husband more pride and love.

The following is the recipe:

Fried Cassava Cheese Ingredients:

    * Cassava medium size, 5 kg
    * Garlic, 25 cloves, minced
    * Water ice / cooler, 5 liter
    * Salt, 20 tablespoons
    * Baking powder 2.5 tablespoon double-acting
    * Margarine, 4 tablespoons
    * Cooking oil, 1 liter
How to make Fried Yams Cheese:

1. Peel the cassava, cut into 25 pieces, steamed until cooked.
2. Add garlic, baking powder and salt in ice water, stirring until blended. Enter cassava, let stand for 45 minutes.
3. Heat oil and add margarine. Cassava fried until golden brown. Remove and serve warm.

Cassava for 75 pieces of Fried Cheese
recipe from: http://resepmasakanindonesia.info/resep-singkong-goreng-keju/

Grilled Chicken

Want to make a delicious grilled chicken? please try this one recipe. guaranteed addictive and "maknyus ".......!!!!.The following means and material to cook:

Simak

Baca secara fonetik

Material:

1 kg chicken.
3 cloves shallots
3 cloves garlic
2 eggs hazelnut
1 ounce brown sugar
1 tablespoon acid diluted with half cup water
3 tablespoons cooking oil
Salt to taste


 

Method:

1. If for grilled chicken, chicken must always use condiments ungkep diungkep usual.
2. Puree onion, garlic, candle and salt. After a fine brown sugar and puree enter again.
3. After a smooth insert acid water and cooking oil.
4. Soak the fish / chicken in seasoning for 1 / 2 hour.
5. After that grilled fish / chicken seasoning they will be applied while the remaining marinade ingredients were added in order to infuse.

recipe from: http://resepmasakanindonesia.idcc.info/ayam-bakar.htm

Bakso Malang

incomplete when visiting MALANG City does not feel how nice MALANG MEATBALL (BAKSO MALANG) . but what if we do not exist in poor, eaats ... calm friend! we can make yourself at home, here's how to make it from : http://cuek.wordpress.com/2007/04/20/bakso-malang/
 
MATERIALS BAKSO:

1. 350 gr of fresh beef
2. 50 g corn starch
3. 100 cc of ice water
4. 1 egg
5. 4 cloves garlic
6. 1 / 2 tsp pepper
7. 3 tsp salt

Mayonnaise:

1. 2 liters of water
2. 600 gr knee cow / calf bone
3. 6 cloves garlic
4. 1 / 2 tsp pepper
5. 2 stalks green onion, sliced
6. 3 tsp salt

COMPLEMENTARY:

1. 10 pieces of dumpling skin, fried
2. 150 g wet yellow noodles
3. 10 fried tofu, oblique, a little nick
4. Fried onions to taste
5. Sambal boiled

HOW TO MAKE:

1. Make meatballs: crushed garlic, pepper, and salt. Minced meat until smooth. Mix with corn starch, spices, eggs, and
ice water. Mix well with a slam-slam. Take 1 / 3 dough to filling out.
2. Boil water, then turn off the flame. Create Rounded meatballs are two kinds, one large and one small. Dip in boiling water. Do it until they run out.
3. Cook again until baksonya float, lift and drain.
4. 1 / 3 dough balls to include in the know. Steam for a while.
5. Make sauce: garlic puree, pepper, and salt. Boil water, boom
bu, and the bones, cook until boiling, strain. Sprinkle with green onion, remove from heat.
6. Prepare a bowl, good noodles, meatball, and know. Pour the sauce, sprinkle with green onion, and fried onions. Serve with fried dumplings and boiled sauce.

Botok Ikan Tongkol

Material: 

250 grams of tuna fish cue, wash, cut into pieces
Spices:4 items hazelnut6 red onions
3 cloves garlic2 tomatoes3 pieces of red chilliSalt, sugar to taste4 pieces of vegetables star fruit, slicedCayenne pepper to taste intact3 bay leaves2 stalks lemongrass, crushedBanana leaf, biting
Method:

1. Tuna mixed with subtle spices.
2. Prepare the banana leaf. Cover greetings. Fill with 2 tablespoons of seasoning fish. Give vegetables star fruit, chillies. Place 1 piece of lemongrass. Embed.
3. Steam for 25 minutes until cooked.

Source: Delicious Healthy Aura 08 (picture and recipe)