Sunday, 28 April 2013



A big, round half-fat hard cheese
made from cow's milk in a cylindrical,
slightly convex form. Weight: 48-85 lbs.
The rind has an oily sheen and is dark
or of a natural golden yellow in color.
The name Grana Padano
is stamped onto the rind - a quality
seal placed after inspection by experts.
The cheese has a hard, flaky granular texture
that ranges from white to straw-yellow
in color and has tiny "eyes" in which a
"tear" (of whey) still retains the moisture.
Fat content: Minimum 32%
Production period: All year.
Ripening: The slow, natural drying and
ripening process in modern warehouses may
last up to a maximum of 24 and a minimum
of 6 months.


Taste: fresco = young: soft and
delicate; vecchio = aged: sweetly
spiced.
Production areas: In the Po Valley,
in parts of Piemonte, Lombardia,
Veneto and Emilia-Romagna.
Use: Essential in Italian cuisine. It is
freshly grated and sprinkled upon pasta
dishes, risotto, polenta and minestrone and
is used as a topping on meat and vegetable
dishes. A popular table-cheese as well,
Grana Padano is divided into portions or
little pieces with a special almond-shaped
knife.

From . The Cheeses
Of
Italy
by Rotraud Michael-Degner
Published by the Italian Institute
of Foreign Trade, I.C.E.
under the patronage of the
Italian Ministry of Agriculture
Rome
15:07 Hidayah Anka


A big, round half-fat hard cheese
made from cow's milk in a cylindrical,
slightly convex form. Weight: 48-85 lbs.
The rind has an oily sheen and is dark
or of a natural golden yellow in color.
The name Grana Padano
is stamped onto the rind - a quality
seal placed after inspection by experts.
The cheese has a hard, flaky granular texture
that ranges from white to straw-yellow
in color and has tiny "eyes" in which a
"tear" (of whey) still retains the moisture.
Fat content: Minimum 32%
Production period: All year.
Ripening: The slow, natural drying and
ripening process in modern warehouses may
last up to a maximum of 24 and a minimum
of 6 months.


Taste: fresco = young: soft and
delicate; vecchio = aged: sweetly
spiced.
Production areas: In the Po Valley,
in parts of Piemonte, Lombardia,
Veneto and Emilia-Romagna.
Use: Essential in Italian cuisine. It is
freshly grated and sprinkled upon pasta
dishes, risotto, polenta and minestrone and
is used as a topping on meat and vegetable
dishes. A popular table-cheese as well,
Grana Padano is divided into portions or
little pieces with a special almond-shaped
knife.

From . The Cheeses
Of
Italy
by Rotraud Michael-Degner
Published by the Italian Institute
of Foreign Trade, I.C.E.
under the patronage of the
Italian Ministry of Agriculture
Rome
( Singapore )


A Singaporean dish that make the most of the rich flavour of crabmeat by coating it in the mixture of savoury and spicy seasonings, pepper crab has become particularly fashionable in Asian restaurant in North America.

The Recipe is generally prepared with hard shelled crab, but soft shell crabs favoured by Eastern cuisines work well too, and dont of course need shelling.

Garlic, ginger, and chillies are heated in buttered wok. Oyster sauce, soy sauce, and sugar are added, and then a large quantity of ground black pepper.


The trick to the dish is the dry frying of the black pepper before hand, which concentrates its fire and brings out all its assertive flavour.

The crab , which has been deep fried first, is the added to the pan and stirred vigorously to get it well coate with the spice mixture.

This dish is relatively new to Singapore itself, having become a staple of the street food stall only since 1980. The original recipe said to have been invented at a restaurant chain called Long Beach Seafood in the late 1950s. Some Places use white pepper instead of black, or perhaps a blend of the two.

and this is my FAV in dubai

Pepper Crab Grant Hyatt Dubai



 


Restaurant : Peppercrab

Recipe
Prawn Curry
Serves : 1

Preparation Time : 15 mins
Cooking Time: 15 mins
Level (Easy, Medium, Advanced): Medium






INGREDIENTS
  • 4 each Tiger prawn cleaned
  • 2 pcs Chopped garlic
  • 5 pcs Curry leaf
  • 120 ml Chicken stock
  • 80 ml Evaporated milk
  • 50 ml coconut milk
  • 100 gm Curry sauce Peppercrab
  • Fish sauce to taste
  • 2 tbs Cooking oil
STEPS
  • Heat the oil in a pan then saut� garlic and curry leaf until fragrant.
  • Add the curry sauce and the prawns, saut� for a while until the prawns are half cooked.
  • Add chicken stock, evaporated milk and coconut milk. Bring to boil and simmer for about 3 minutes

















( adopt from Grant Hyatt Dubai Website )
14:27 Hidayah Anka
( Singapore )


A Singaporean dish that make the most of the rich flavour of crabmeat by coating it in the mixture of savoury and spicy seasonings, pepper crab has become particularly fashionable in Asian restaurant in North America.

The Recipe is generally prepared with hard shelled crab, but soft shell crabs favoured by Eastern cuisines work well too, and dont of course need shelling.

Garlic, ginger, and chillies are heated in buttered wok. Oyster sauce, soy sauce, and sugar are added, and then a large quantity of ground black pepper.


The trick to the dish is the dry frying of the black pepper before hand, which concentrates its fire and brings out all its assertive flavour.

The crab , which has been deep fried first, is the added to the pan and stirred vigorously to get it well coate with the spice mixture.

This dish is relatively new to Singapore itself, having become a staple of the street food stall only since 1980. The original recipe said to have been invented at a restaurant chain called Long Beach Seafood in the late 1950s. Some Places use white pepper instead of black, or perhaps a blend of the two.

and this is my FAV in dubai

Pepper Crab Grant Hyatt Dubai



 


Restaurant : Peppercrab

Recipe
Prawn Curry
Serves : 1

Preparation Time : 15 mins
Cooking Time: 15 mins
Level (Easy, Medium, Advanced): Medium






INGREDIENTS
  • 4 each Tiger prawn cleaned
  • 2 pcs Chopped garlic
  • 5 pcs Curry leaf
  • 120 ml Chicken stock
  • 80 ml Evaporated milk
  • 50 ml coconut milk
  • 100 gm Curry sauce Peppercrab
  • Fish sauce to taste
  • 2 tbs Cooking oil
STEPS
  • Heat the oil in a pan then saut� garlic and curry leaf until fragrant.
  • Add the curry sauce and the prawns, saut� for a while until the prawns are half cooked.
  • Add chicken stock, evaporated milk and coconut milk. Bring to boil and simmer for about 3 minutes

















( adopt from Grant Hyatt Dubai Website )

Saturday, 27 April 2013

14:21 Hidayah Anka
IMG-20130410-00679 by Hidayah Anka
IMG-20130410-00679, a photo by Hidayah Anka on Flickr.
Simple Panseared Smoked Salmon with Vagetable
14:10 Hidayah Anka
IMG-20130410-00679 by Hidayah Anka
IMG-20130410-00679, a photo by Hidayah Anka on Flickr.
Simple Panseared Smoked Salmon with Vagetable

Thursday, 25 April 2013





 Simply inspired this dishes because i like the combination between hoisin sauce and Duck , so versatile and yummyyy.









Cooking with passion ...............



12:09 Hidayah Anka




 Simply inspired this dishes because i like the combination between hoisin sauce and Duck , so versatile and yummyyy.









Cooking with passion ...............



Tuesday, 23 April 2013


Cheddar cheese takes its name from a village southwest England County, where production of this cheese began and can be traced to  at least the end of the 16 th century.

Today there are a precious few British farmstead cheddar cheese makers left the most of this cheese is factory produced in the UK and elsewhere. Unlike the names of many European cheeses, that of cheddar is not protected. And the truth is , the word 'cheddar' no longer refers to just the name of the English village, but rather to the pressing proccess by which the cheese is made.

With this technique, known as cheddaring, slabs of partiallt drained curd are stacked on top of each other and turned and restacked every curd are staked on the top of each other and turned and restacked every 10 to 15 miniutes for up to 1 1/2 hours, which ensure that all slabs evenly pressed.

This produces a cheese with the characteristically smooth , tight texture of cheddar, cheshire and lancashire. Cheddar is no the most widely  made cheese in the world, with production in myriad countries including Australia, Canada, Ireland , New Zealand , Scotland, South Africa, Sweden and United States.

Though factory produced cheddars abound, there has been a renaissance of traditional cheesemaking in the UK, United States, Australia and elsewhere. Cheddar can be made from raw or pasteurized cow's milk and can range in texture from semihard to hard. This cheese comes in a variety of sizes and shapes including rectangles and small wheels.

Factory produced cheddar is typically rindless and comes wrapped in plastic or covered with wax, the interior can range for off white to orange. Farmstead cheese have rinds that can range in color from golden brown to grayish brown, the paste varies from ivory to pale yellow.

One signal of handmade cheddar is that wrapped in cloth. Another is that isn't dyed orange with annanto.

Texture wise, cheddar is smooth and tight. Factory produced cheeses are typically slick and can be slightly gummy, those that are handmade are generally somewhat crumbly or flaky. The flavorof factory cheddars can range from blend to sharp, while farmstead versions are full and complex with notes of caramel, fruit, nuts and spice.

On the whole, mass-produced cheddars are second rate compare to traditional handmade versions. In general, cheddars are labeled with four ripening designations, mild ( about 2 to 4 months ), medium 4 to 8 months ), sharp ( 9 to 12 months), extra sharp ( aged over 1 year ). That very board spectrum, however, and aging times for cheddars can vary widely, depending on the produce, many of which openly indicate the lenght of time the cheese has been ripened.


Nutrition Facts
Calculated for 1 cup, shredded
  1. Amount Per Serving %DV
  2. Calories 455
  3. Calories from Fat 337 (74%)
  4. Total Fat 37.4g 57%
  5. Saturated Fat 23.8g 119%
  6. Monounsaturated Fat 0.0g
  7. Polyunsaturated Fat 1.1g
  8. Trans Fat 0.0g
  9. Cholesterol 118mg 39%
  10. Sodium 701mg 29%
  11. Potassium 110mg 3%
  12. Total Carbohydrate 1.4g 0%
  13. Dietary Fiber 0.0g 0%
  14. Sugars 0.0g
  15. Protein 28.1g 56%

How is this calculated


How to Make Cheddar Cheese


Ingredients: 
  Equipment:


Instructions:
In a large pot, heat the milk to 85°F, stirring frequently.

When the milk gets to 85°F, add culture, stir, cover and allow to ferment for 1 hour.

Stir to homogenize the milk, and slowly fold in the diluted rennet.  Using an up-and-down motion with your spoon will ensure that the rennet works its way through all the milk, so you can get the highest possible yield.

Allow the cheese to set for 1 hour, or until the whey begins to separate from the curd.  You should see a layer of mostly clear whey floating on top of the curd, and the curd should be pulling away from the sides of your pot.

Using the knife, carefully cut the curds into ¼ inch cubes and allow to set for 5 minutes.  Do not stir.

Over the next 30 minutes, slowly heat the curds to 100°F, stirring frequently.  As you stir, the curds will shrink.

Once the curds are at 100°F, maintain the temperature and continue stirring for the next 30 minutes.  If the curds get too hot, remove from heat.

After 30 minutes, stop stirring and allow the curds to settle to the bottom of the pot.  This will take about 20 minutes.

Pour the curds into a colander.  Place the colander and curds back into your cheese pot and allow to drain for 15 minutes.

Remove the colander from the pot and turn the curds out onto a cutting board.  You should have a semi-solid mass that looks like jelly.  Pour the whey out of the pot, cut the mass into five slices and place back into the pot.  Cover.

Run a sink or basin full of 102°F water and place the pot and curds into it.  Keeping the temperature of the curds right around 100°F, turn the slices every 15 minutes for the next 2 hours.  This is the cheddaring process and will give your cheese its unique flavor and deliciousness.

After 2 hours, the curds will be shiny and very firm.  Remove them from the pot and cut into ½ inch cubes.  Place back in the pot, cover, and place in the sink filled with 102°F water.

In 10 minutes, stir gently with your fingers or a wooden spoon.  Repeat twice more.

Remove the pot from the sink and add salt.  Stir gently once more.

Line your cheese press with a piece of cheesecloth and carefully place the curds into the press.  Wrap the cloth around the cheese and press at 10 pounds of pressure for 15 minutes.

Using a fresh piece of cheesecloth, flip the cheese and press at 40 pounds of pressure for 12 hours.

Using a fresh piece of cheesecloth, flip the cheese and press at 50 pounds of pressure for 24 hours.

Remove the cheese from the press and air dry for 2-3 days, until smooth and dry to the touch.

Wax the cheese and age at 55-60°F for at least 60 days (click here for practical methods for aging cheese).

From  www.culturesforhealth


23:14 Hidayah Anka

Cheddar cheese takes its name from a village southwest England County, where production of this cheese began and can be traced to  at least the end of the 16 th century.

Today there are a precious few British farmstead cheddar cheese makers left the most of this cheese is factory produced in the UK and elsewhere. Unlike the names of many European cheeses, that of cheddar is not protected. And the truth is , the word 'cheddar' no longer refers to just the name of the English village, but rather to the pressing proccess by which the cheese is made.

With this technique, known as cheddaring, slabs of partiallt drained curd are stacked on top of each other and turned and restacked every curd are staked on the top of each other and turned and restacked every 10 to 15 miniutes for up to 1 1/2 hours, which ensure that all slabs evenly pressed.

This produces a cheese with the characteristically smooth , tight texture of cheddar, cheshire and lancashire. Cheddar is no the most widely  made cheese in the world, with production in myriad countries including Australia, Canada, Ireland , New Zealand , Scotland, South Africa, Sweden and United States.

Though factory produced cheddars abound, there has been a renaissance of traditional cheesemaking in the UK, United States, Australia and elsewhere. Cheddar can be made from raw or pasteurized cow's milk and can range in texture from semihard to hard. This cheese comes in a variety of sizes and shapes including rectangles and small wheels.

Factory produced cheddar is typically rindless and comes wrapped in plastic or covered with wax, the interior can range for off white to orange. Farmstead cheese have rinds that can range in color from golden brown to grayish brown, the paste varies from ivory to pale yellow.

One signal of handmade cheddar is that wrapped in cloth. Another is that isn't dyed orange with annanto.

Texture wise, cheddar is smooth and tight. Factory produced cheeses are typically slick and can be slightly gummy, those that are handmade are generally somewhat crumbly or flaky. The flavorof factory cheddars can range from blend to sharp, while farmstead versions are full and complex with notes of caramel, fruit, nuts and spice.

On the whole, mass-produced cheddars are second rate compare to traditional handmade versions. In general, cheddars are labeled with four ripening designations, mild ( about 2 to 4 months ), medium 4 to 8 months ), sharp ( 9 to 12 months), extra sharp ( aged over 1 year ). That very board spectrum, however, and aging times for cheddars can vary widely, depending on the produce, many of which openly indicate the lenght of time the cheese has been ripened.


Nutrition Facts
Calculated for 1 cup, shredded
  1. Amount Per Serving %DV
  2. Calories 455
  3. Calories from Fat 337 (74%)
  4. Total Fat 37.4g 57%
  5. Saturated Fat 23.8g 119%
  6. Monounsaturated Fat 0.0g
  7. Polyunsaturated Fat 1.1g
  8. Trans Fat 0.0g
  9. Cholesterol 118mg 39%
  10. Sodium 701mg 29%
  11. Potassium 110mg 3%
  12. Total Carbohydrate 1.4g 0%
  13. Dietary Fiber 0.0g 0%
  14. Sugars 0.0g
  15. Protein 28.1g 56%

How is this calculated


How to Make Cheddar Cheese


Ingredients: 
  Equipment:


Instructions:
In a large pot, heat the milk to 85°F, stirring frequently.

When the milk gets to 85°F, add culture, stir, cover and allow to ferment for 1 hour.

Stir to homogenize the milk, and slowly fold in the diluted rennet.  Using an up-and-down motion with your spoon will ensure that the rennet works its way through all the milk, so you can get the highest possible yield.

Allow the cheese to set for 1 hour, or until the whey begins to separate from the curd.  You should see a layer of mostly clear whey floating on top of the curd, and the curd should be pulling away from the sides of your pot.

Using the knife, carefully cut the curds into ¼ inch cubes and allow to set for 5 minutes.  Do not stir.

Over the next 30 minutes, slowly heat the curds to 100°F, stirring frequently.  As you stir, the curds will shrink.

Once the curds are at 100°F, maintain the temperature and continue stirring for the next 30 minutes.  If the curds get too hot, remove from heat.

After 30 minutes, stop stirring and allow the curds to settle to the bottom of the pot.  This will take about 20 minutes.

Pour the curds into a colander.  Place the colander and curds back into your cheese pot and allow to drain for 15 minutes.

Remove the colander from the pot and turn the curds out onto a cutting board.  You should have a semi-solid mass that looks like jelly.  Pour the whey out of the pot, cut the mass into five slices and place back into the pot.  Cover.

Run a sink or basin full of 102°F water and place the pot and curds into it.  Keeping the temperature of the curds right around 100°F, turn the slices every 15 minutes for the next 2 hours.  This is the cheddaring process and will give your cheese its unique flavor and deliciousness.

After 2 hours, the curds will be shiny and very firm.  Remove them from the pot and cut into ½ inch cubes.  Place back in the pot, cover, and place in the sink filled with 102°F water.

In 10 minutes, stir gently with your fingers or a wooden spoon.  Repeat twice more.

Remove the pot from the sink and add salt.  Stir gently once more.

Line your cheese press with a piece of cheesecloth and carefully place the curds into the press.  Wrap the cloth around the cheese and press at 10 pounds of pressure for 15 minutes.

Using a fresh piece of cheesecloth, flip the cheese and press at 40 pounds of pressure for 12 hours.

Using a fresh piece of cheesecloth, flip the cheese and press at 50 pounds of pressure for 24 hours.

Remove the cheese from the press and air dry for 2-3 days, until smooth and dry to the touch.

Wax the cheese and age at 55-60°F for at least 60 days (click here for practical methods for aging cheese).

From  www.culturesforhealth



























The concept is to make Italian Theme Night more appetizing with the atmosphere of casual and a bit romantic.

The material that am use it is  :

  1. 2 big bottle ( am put Material that might have in Italian region such as olives, rosemary , capers and so on , to put it on longger shelf life we need to put oil on it or make some pickling )
  2. 3 Big bottle jar ( am put kinds of pasta n grains.... mix and match to make in much in colour and finishing with spaghety and linguine to make effect of three )
  3. 6 small jar ( am put it 6 kind rice )
  4. 3 plate with stand for showcase
  5. 6 small candle 
  6. 2 big candle
  7. 1 big glass jar ( am put pickling on it )
  8. 1 table math that match with the glasses

Cook with passion, pour you love on what you are doing .


12:04 Hidayah Anka

























The concept is to make Italian Theme Night more appetizing with the atmosphere of casual and a bit romantic.

The material that am use it is  :

  1. 2 big bottle ( am put Material that might have in Italian region such as olives, rosemary , capers and so on , to put it on longger shelf life we need to put oil on it or make some pickling )
  2. 3 Big bottle jar ( am put kinds of pasta n grains.... mix and match to make in much in colour and finishing with spaghety and linguine to make effect of three )
  3. 6 small jar ( am put it 6 kind rice )
  4. 3 plate with stand for showcase
  5. 6 small candle 
  6. 2 big candle
  7. 1 big glass jar ( am put pickling on it )
  8. 1 table math that match with the glasses

Cook with passion, pour you love on what you are doing .


Sunday, 21 April 2013


A tagine is the generic name for any of a range of aromatic stewed dishes in moroccan cuisine. They are often meat based , especially with lamb or chicken, but a fish version is quite common too. The tagine should ideally be cooked in a pot of the same name, which has a pointed lid, over a gentle charcoal fire. Long , slow cooking is essential to allow the main ingredient to cook tenderly, and for all the aromatic spices to impart their flavours.

Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include beef, mutton and lamb, chicken, camel, rabbit and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, cold-pressed, unrefined olive oil and dried fruits. It is also known for being far more heavily spiced than Middle Eastern cuisine.
 (wikipedia ).

The main condiment in a tagine, as in a much of moroccan cooking, is harissa, a spice paste made from red chillies, garlic, coriander seeds, cumin, turmeric, cinnamon and lemon zest.


All pounded together in oil. In addition to he fish , which should be chunks of firm white fish such as hake, cod, or monkfish, the stew should contain tomatoes, black olive, peppers and another standby of the north african kitchen, preserved lemon chopped into a small pieces.

Traditionally , the dish is served directly from its cooking pot, accompanied by steamed couscous with sparkling of chopped coriander.

Condiment
1) Chermoula (Arabic: شرمولة:‎) or chrmla is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables.
Chrmla is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. It may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron.
There are many different recipes that use different spices, and the proportions vary widely. In most recipes, the first two ingredients are garlic and coriander.
A Moroccan version comprises dried parsley, cumin, paprika and salt and pepper. It is the original seasoning for grilling meat and fish in Moroccan cuisine.

2) Shakshouka (Arabic: شكشوكة‎; Hebrew: שקשוקה‎) (also shakshuka, shavfka[citation needed]) is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, often spiced with cumin.[1] It is believed to have a Tunisian origin.[2]
Shakshouka is a kugel or fritata, that is found in several variations in Near Eastern Sephardic Jewish cooking. In Constantinople, it traditionally was served cold on Shabbat.[citation needed] Claudia Roden "in Tunisia where the dish originated" a variety of vegetables "from potatoes and fava beans to artichoke hearts and zucchini" are used, but a version "with onions, peppers, and tomatoes" has become popular in Israel. [3] The dish is prepared by frying the vegetables, and then finishing with an egg broken on top of the fried mixture. [3] A Bulgarian version contains cheese as well. [3], According to Nathan and Goldman, the name is derived from the Hebrew word for "to shake" and "every cook from from North Africa has her own version of this egg and tomato dish" [4] Roden also reports a version made with merguez, a near Eastern lamb sausage. [5]

 3) Preserved lemon or lemon pickle is a condiment that is common in Indian and North African cuisine. It is also known as "country lemon" and leems. Diced, quartered, halved, or whole, lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices are included as well.[1] The pickle is allowed to ferment at room temperature for weeks or months before it is used. The pulp of the preserved lemon can be used in stews and sauces, but it is the peel (zest and pith together) that is most valued. The flavor is mildly tart but intensely lemony.

4) Matbucha (Hebrew: מטבוחה‎, from Arabic: مطبوخةmaṭbūkhah) is a cooked dish of tomatoes and roasted bell peppers seasoned with garlic and chili pepper.[1] The name of the dish originates from Arabic and means "cooked [salad]". It is served as an appetizer, often as part of a meze. In Israel it is sometimes referred to as "Turkish salad" (Hebrew: סלט טורקיsalat turki).[2] Matbucha is popular across the Maghreb. It was brought to Israel by new immigrants from Morocco, Tunisia, Algeria, and Libya. [3]
It is not clear how old this dish is, since tomatoes were introduced to the east only close to the year 1800, and to Europe only after South America was discovered (circa 1492).
(wikipedia)

From Therry Durrack 1001 Food

You tube Recipe


11:25 Hidayah Anka

A tagine is the generic name for any of a range of aromatic stewed dishes in moroccan cuisine. They are often meat based , especially with lamb or chicken, but a fish version is quite common too. The tagine should ideally be cooked in a pot of the same name, which has a pointed lid, over a gentle charcoal fire. Long , slow cooking is essential to allow the main ingredient to cook tenderly, and for all the aromatic spices to impart their flavours.

Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include beef, mutton and lamb, chicken, camel, rabbit and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, cold-pressed, unrefined olive oil and dried fruits. It is also known for being far more heavily spiced than Middle Eastern cuisine.
 (wikipedia ).

The main condiment in a tagine, as in a much of moroccan cooking, is harissa, a spice paste made from red chillies, garlic, coriander seeds, cumin, turmeric, cinnamon and lemon zest.


All pounded together in oil. In addition to he fish , which should be chunks of firm white fish such as hake, cod, or monkfish, the stew should contain tomatoes, black olive, peppers and another standby of the north african kitchen, preserved lemon chopped into a small pieces.

Traditionally , the dish is served directly from its cooking pot, accompanied by steamed couscous with sparkling of chopped coriander.

Condiment
1) Chermoula (Arabic: شرمولة:‎) or chrmla is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables.
Chrmla is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. It may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron.
There are many different recipes that use different spices, and the proportions vary widely. In most recipes, the first two ingredients are garlic and coriander.
A Moroccan version comprises dried parsley, cumin, paprika and salt and pepper. It is the original seasoning for grilling meat and fish in Moroccan cuisine.

2) Shakshouka (Arabic: شكشوكة‎; Hebrew: שקשוקה‎) (also shakshuka, shavfka[citation needed]) is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, often spiced with cumin.[1] It is believed to have a Tunisian origin.[2]
Shakshouka is a kugel or fritata, that is found in several variations in Near Eastern Sephardic Jewish cooking. In Constantinople, it traditionally was served cold on Shabbat.[citation needed] Claudia Roden "in Tunisia where the dish originated" a variety of vegetables "from potatoes and fava beans to artichoke hearts and zucchini" are used, but a version "with onions, peppers, and tomatoes" has become popular in Israel. [3] The dish is prepared by frying the vegetables, and then finishing with an egg broken on top of the fried mixture. [3] A Bulgarian version contains cheese as well. [3], According to Nathan and Goldman, the name is derived from the Hebrew word for "to shake" and "every cook from from North Africa has her own version of this egg and tomato dish" [4] Roden also reports a version made with merguez, a near Eastern lamb sausage. [5]

 3) Preserved lemon or lemon pickle is a condiment that is common in Indian and North African cuisine. It is also known as "country lemon" and leems. Diced, quartered, halved, or whole, lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices are included as well.[1] The pickle is allowed to ferment at room temperature for weeks or months before it is used. The pulp of the preserved lemon can be used in stews and sauces, but it is the peel (zest and pith together) that is most valued. The flavor is mildly tart but intensely lemony.

4) Matbucha (Hebrew: מטבוחה‎, from Arabic: مطبوخةmaṭbūkhah) is a cooked dish of tomatoes and roasted bell peppers seasoned with garlic and chili pepper.[1] The name of the dish originates from Arabic and means "cooked [salad]". It is served as an appetizer, often as part of a meze. In Israel it is sometimes referred to as "Turkish salad" (Hebrew: סלט טורקיsalat turki).[2] Matbucha is popular across the Maghreb. It was brought to Israel by new immigrants from Morocco, Tunisia, Algeria, and Libya. [3]
It is not clear how old this dish is, since tomatoes were introduced to the east only close to the year 1800, and to Europe only after South America was discovered (circa 1492).
(wikipedia)

From Therry Durrack 1001 Food

You tube Recipe





This dish is recreated of my previous chef, and am make this dishes for my wife and children . With love , passion of cooking .
10:52 Hidayah Anka



This dish is recreated of my previous chef, and am make this dishes for my wife and children . With love , passion of cooking .

Saturday, 20 April 2013


Pannacotta Crab, Avocado and manggo



INGREDIENT: per person or per recipe

100
gr
Milk
500
gr
Cream
100
gr
Sugar
3
Nos
Gelatine
50
gr
Avocado Puree
75
gr
Crab Meat
10
ml
Manggo Sauce



Method of working:


1)     Boil Cream, Milk and Sugar and add the gelatine. After that separate it into two cup
2)     The first cup mix it with Avocado puree, and the other one mix it with crab meat
3)     Start to pouring the Avocado mixture . let it set first and continue with Crab mixture .
4)     After we have full set into a glass. Pouring some Manggo sauce on the top .
Serve it with some currant , and strawberries jelly, drizzle a bit the strawberries sauce .









Pannacotta Crab and strawberries


INGREDIENT: per person or per recipe

100
gr
Milk
500
gr
Cream
100
gr
Sugar
3
Nos
Gelatine
50
gr
Strawberries Puree
75
gr
Crab Meat
10
ml
Strawberries Sauce



Method of working:


1)     Boil Cream, Milk and Sugar and add the gelatine. After that separate it into two cup
2)     The first cup mix it with strawberries puree, and the other one mix it with crab meat
3)     Put the glass into 45 % and start to pouring the crab mixture . let it set first and continue with starberries mixture .
4)     After we have full set into a glass. Pouring some strawberries sauce on the top .
Serve it with some currant , and strawberries jelly, drizzle a bit the strawberries sauce .


13:16 Hidayah Anka

Pannacotta Crab, Avocado and manggo



INGREDIENT: per person or per recipe

100
gr
Milk
500
gr
Cream
100
gr
Sugar
3
Nos
Gelatine
50
gr
Avocado Puree
75
gr
Crab Meat
10
ml
Manggo Sauce



Method of working:


1)     Boil Cream, Milk and Sugar and add the gelatine. After that separate it into two cup
2)     The first cup mix it with Avocado puree, and the other one mix it with crab meat
3)     Start to pouring the Avocado mixture . let it set first and continue with Crab mixture .
4)     After we have full set into a glass. Pouring some Manggo sauce on the top .
Serve it with some currant , and strawberries jelly, drizzle a bit the strawberries sauce .









Pannacotta Crab and strawberries


INGREDIENT: per person or per recipe

100
gr
Milk
500
gr
Cream
100
gr
Sugar
3
Nos
Gelatine
50
gr
Strawberries Puree
75
gr
Crab Meat
10
ml
Strawberries Sauce



Method of working:


1)     Boil Cream, Milk and Sugar and add the gelatine. After that separate it into two cup
2)     The first cup mix it with strawberries puree, and the other one mix it with crab meat
3)     Put the glass into 45 % and start to pouring the crab mixture . let it set first and continue with starberries mixture .
4)     After we have full set into a glass. Pouring some strawberries sauce on the top .
Serve it with some currant , and strawberries jelly, drizzle a bit the strawberries sauce .