Julio Madini 2021-05-20 20:30:37

Chinese Mixed Vegetables

Recipe Origin

China Cuisine

Ingredient

1 medium-sized carrot, 1 stick celery, 1 onion, 60g canned drained bamboo shoots, 90g canned young corn cobs, drained, 6 dried soaked Chinese mushrooms, 12 canned drained champignons, 6 canned drained water chestnuts, 1 medium Chinese cabbage (bok choy) 2 slices shredded fresh (root) ginger, cooking oil, 2 tablespoons water or chicken stock, 2 teaspoons Chinese oyster sauce 1 teaspoon dry sherry, 1 teaspoon sugar, 1 teaspoon cornflour, 1/4 teaspoon salt.

Cooking Instruction

Peel and thinly slice the carrot by cutting diagonally, string celery and slice, peel the onion and cut into wedges from top to bottom. Slice bamboo shoots thinly and cut corn into halves, drain mushrooms and remove the stems, cut the champignons and water chestnuts into halves, wash cabbage and chop roughly. Heat about 2 and a half tablespoons of cooking oil in the wok and stir-fry raw vegetables first for about 2 minutes, then add the canned vegetables and ginger and stir-fry until just a little tender. Add the source ingredients, premixed, and bring to the boil. Simmer a little while and serve hot.

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IsiomaT 2021-05-17 10:16:00

Egusi Soup With Semovita

Recipe Origin

Nigeria Cuisine

Ingredient

Egusi, Palm Oil Uziza leave/Pumpkin leave, Meat/Chicken, Kpomo, (Cow skin) Black Pepper, Crayfish, Stock Fish, Water Knorr Cubes Seasoning Semovita      

Cooking Instruction

Wash the Chicken and Kpomo put in the fire to cook, Add the stock fish allow to boil, add more water and allow to cook Add the black pepper, let it boil together, Add the Egusi allow to cook too, add oil allow to cook then add the Uziza leaves & Knorr cubes seasoning, leave it to cooked & Voila the soup is ready you can take it with Eba or Semovita. Semovita Cooking Preparation We have different ways of preparing Semovita but I prefer this method: Bring a clean pot add the quantity of Semo needed, add water and place on the stove Using spatula to be turning it until it thickens then add a little water to boil for some minutes Voila the Semo is ready and you can eat it with your Egusi soup. Yummy, yeah, LOL

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Isam 2021-05-16 23:17:57

Tunisia ojja

Recipe Origin

Tunisia Cuisine

Ingredient

½ Teaspoon Coriander Seeds½ Teaspoon Caraway Seeds½ Teaspoon Cumin Seeds3 Tablespoons Extra Virgin Olive Oil1 Medium Yellow Onion, diced1 Red Bell Pepper, stem and seeds removed and diced5 Cloves Garlic, peeled and minced3 Medium Whole Tomatoes, coarsely chopped2 Tablespoons Tomato Paste2 Tablespoons Harissa1 Teaspoon Ground Cayenne Pepper (more or less to taste)5 Merguez Sausages, precooked, cut into bite size piecesSalt and Pepper to taste4 EggsChopped Parsley for garnish

Cooking Instruction

Toast the coriander, caraway, and cumin in a dry skillet over medium heat until fragrant. Grind the spices in a spice grinder or a mortar and pestle. Set aside.Saute the onion and pepper in olive oil and a pinch of salt in a large skillet over medium heat until the onion is soft and translucent.Add the garlic and cook a few minutes more until the garlic is fragrant.Add the tomatoes, tomato paste, harissa, cayenne, and sausages. Bring to a simmer and simmer for a few minutes.You can either mix the eggs into the sauce or cook them whole on the surface for an attractive presentation. Both methods are used in Tunisia. I prefer leaving them whole with soft yolks. To do so, create four small indentations in the surface of the ojja with a large ladle. Crack an egg into each. Reduce heat to low and cover with a lid. Allow to eggs to cook until whites are set but yolks are still soft. Garnish with parsley.

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Aiyobalo Odiase 2021-05-14 21:20:20

Spaghetti Alle Vongole

Recipe Origin

Italy Cuisine

Ingredient

Kosher Salt, Spaghetti, Extra-virgin Olive Oil, Garlic Clove, Crushed Red Pepper Flakes, White Wine, Roughly Chopped Fresh Flat-leaf Parsley, Cockles, Manila Clams.

Cooking Instruction

Step 1 Bring 3 quarts water to a boil in a 5-qt. pot. Season lightly with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 1/2 cup pasta cooking water. Step 2 Meanwhile, heat 3 Tbsp. oil in a large skillet over medium heat. Add garlic and cook, swirling pan often, until just golden. Add red pepper flakes and continue cooking 15 more seconds. Add wine, then clams; increase heat to high. Cover skillet and cook until clams open and release their juices, 3-6 minutes, depending on size of clams. As clams open, use tongs to transfer them to a bowl. Step 3 Add 1/4 cup of the reserved pasta water to skillet; bring to a boil. Add pasta to pan. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from bowl to pan, along with parsley, and toss to combine. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and drizzle with remaining oil. WATCH

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Bimbo Balogun 2021-05-14 18:55:26

EFO RIRO

Recipe Origin

Nigeria Cuisine

Ingredient

8 cups/500g of spinach ,beef,lamb, chicken,tripe(shaki),stock fish,20clPalm oil,tomatoes,red bell peppers,2 red onions,broth,2small stock cubes,black pepper,cayenne,2 table spoons grounded crayfish,salt to taste.

Cooking Instruction

Start by cooking the stripe(shaki) just adding a little water as possible as it is the toughest meat in the bunch,then add small amounts of water at a time and top it up as you cook,when the stripe starts to curl add the beef,chicken,stockfish,stock cubes and part of the sliced onions and cook till tender.In another pot add the Palm oil and heatup , stir fry the other part of the sliced onions in the oil,add blended tomatoes,cayenne pepper,habanero keep frying until there's no water in it,add crayfish stir well,add the cooked beef ,lamb,chicken,stockfish,stripe and keep stiring adding the broth liltle by little.cook for the next 10mins.Finally add the washed drained spinach,stir well and allow to heat up.Add salt to taste.Ready!😋

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