tag:blogger.com,1999:blog-17141359211570133322024-03-13T11:04:16.910+07:00Spicy Foodhot n spicy food|spicy food recipes|spicy cuisineElf88http://www.blogger.com/profile/00685379560298567084noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-1714135921157013332.post-66791169777865682062007-09-28T11:08:00.000+07:002008-12-13T12:59:15.739+07:00Spicy Food : Beef Recipes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_mR-W8CTY29g/RwHgFQJjgjI/AAAAAAAAAEM/MrK6Z4QezXQ/s1600-h/Blue+Blood+Beef+Filet.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://4.bp.blogspot.com/_mR-W8CTY29g/RwHgFQJjgjI/AAAAAAAAAEM/MrK6Z4QezXQ/s200/Blue+Blood+Beef+Filet.jpg" alt="" id="BLOGGER_PHOTO_ID_5116617032508604978" border="0" /></a><span style="font-size:100%;"><b><span style="font-size:17;">Spiced Beef with Mushroom<o:p></o:p></span></b></span><span style="font-size:100%;"><b><br /><br /><br />Requirements:<o:p></o:p></b></span> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><span style="font-size:10;"><o:p></o:p></span>Beef 500 gm,cut into bite sized pieces<o:p></o:p><br />button mushroom 200 gm,<o:p></o:p><br />small onions 10<o:p></o:p><br />peas 100 gm<o:p></o:p><br />black pepper,freshly ground, 2 tbls<o:p></o:p><br />chili powder 1 tbls<o:p></o:p><br />garlic, 30 flakes,crushed<o:p></o:p><br />Tomato 6<o:p></o:p><br />clove 4<o:p></o:p><br />bay leaf 3<o:p></o:p><br />cinnamon 4<o:p></o:p><br />Chinese parsley (Cilantro) 1 cup<o:p></o:p><br />salt 2 teaspoon<o:p></o:p><br />green onion 2<o:p></o:p><br />green chili 4<o:p></o:p><br />ginger 1 inch piece<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><span style="font-size:10;"><o:p></o:p></span><span style="font-weight: bold;">Method </span>:<o:p></o:p></span></p> <p class="MsoNormal" style=""><span style="font-size:100%;"><o:p></o:p>Grind 5 onions with about 15 flakes of garlic,pepper,salt and green chilies,add chili powder to this.Marinate beef in this for over 2 hours in normal<o:p></o:p>temperature.In a wok,add oil and fry the remaining garlic and onion,add the spices and after a few minutes,add the beef with its sauce,cover the wok.Grind the tomatoes and after some time ,add it to the beef.Pour little oil into another wok,add onions,chopped green onions,ground ginger and fry .Add quartered<o:p></o:p>mushroom into this wok and fry till mushroom reduces in volume by little.Meanwhile the first wok,with beef must have cooked for atleast 20 minutes, and the sauce must have reduced to half.Add the contents of the second wok and heat through for about 3 minutes.<o:p></o:p><br />Garnish with Chinese parsley. Serve hot with <st1:place>Nan</st1:place> or Bread.</span></p><p class="MsoNormal" style=""><br /><span style="font-size:100%;"><o:p></o:p></span></p><p class="MsoNormal" style=""><br /><span style="font-size:100%;"><o:p></o:p><b><o:p></o:p></b></span><b><span style="font-family:Arial;"><o:p></o:p></span></b></p> <p class="MsoNormal" style=""><b><span style="font-family:Arial;"><o:p> </o:p></span></b></p> <span style="font-family:arial;"></span>Elf88http://www.blogger.com/profile/00685379560298567084noreply@blogger.com0tag:blogger.com,1999:blog-1714135921157013332.post-70630456808983543962007-09-23T13:10:00.000+07:002008-12-13T12:59:16.059+07:00Spicy Food : Chicken Recipe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_mR-W8CTY29g/RvYEnQJjgaI/AAAAAAAAACU/7Y7EIbtqIBI/s1600-h/051807_bonchon-chicken.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://1.bp.blogspot.com/_mR-W8CTY29g/RvYEnQJjgaI/AAAAAAAAACU/7Y7EIbtqIBI/s200/051807_bonchon-chicken.jpg" alt="" id="BLOGGER_PHOTO_ID_5113279499322229154" border="0" /></a><span style="color: rgb(0, 0, 0);font-size:100%;" ><span style="font-family:Arial;">These spicy food are quick, easy and delicious. Just check these out and I'm sure you'll be amazingly surprised.So here we go for some spicy chicken recipes :</span></span><span style="color: rgb(0, 0, 0);font-size:100%;" ><b><i><span style="font-family:Arial;"><br /><br />Spicy Fried Chicken<br /></span></i></b><span style="font-family:Arial;"><br />Makes 4 serves:<br /><b><br />Ingredients:<br /><br /></b>12 chicken drumsticks<br />2 tbs five spice powder*<br />4 tsp red chili oil<br />250 ml vegetable oil<br />1 bunch fresh curly parsley, washed and drained<br />2 ½ tbs Sichuan pepper-salt powder*<br />1 bunch fresh coriander leaves and/or spring onions (scallions) as garnish<br /><br /><b>Preparation:<br /><br /></b>Wash the drumsticks and pat dry with paper towels. Pour the chilli oil, wait 5 minutes and roll them in the ground five-spice until evenly coated and set aside to marinate for 1 hour. Heat oil in wok until hot but not smoking. Add the marinated drumsticks to the hot oil and fry until golden brown, turning </span></span><br /><p class="MsoNormal" style=""><u1:p></u1:p></p>Elf88http://www.blogger.com/profile/00685379560298567084noreply@blogger.com0tag:blogger.com,1999:blog-1714135921157013332.post-74200148858742954012007-09-22T10:29:00.000+07:002008-12-13T12:59:16.311+07:00Spicy Food : Chili Recipe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_mR-W8CTY29g/RvUxCAJjgXI/AAAAAAAAAB8/MxsuDAifzTE/s1600-h/lombok4.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://3.bp.blogspot.com/_mR-W8CTY29g/RvUxCAJjgXI/AAAAAAAAAB8/MxsuDAifzTE/s200/lombok4.jpg" alt="" id="BLOGGER_PHOTO_ID_5113046862418641266" border="0" /></a><span style=";font-family:Arial;color:black;" >We all love spicy food, except if you are allergic or you just can’t love spicy food.<u1:p style="font-family: arial; color: rgb(0, 0, 0);"></u1:p>I have collected hot n spicy chili recipe for you try out today or anytime you would like to treat yourself for a delicious dishes. And I want to share the recipe with you. Here’s how to make your own.</span><span style="font-family:Arial;"> <!--[if !supportLineBreakNewLine]--> <!--[endif]--><u1:p style="font-weight: bold; font-family: arial; color: rgb(0, 0, 0);"></u1:p><o:p></o:p></span> <p class="MsoNormal"><b><span style=";font-family:Arial;color:black;" >Ingredients</span></b><span style=";font-family:Arial;color:black;" > </span><u1:p></u1:p><span style="font-family:Arial;"><o:p></o:p></span></p> <ul type="disc"><li class="MsoNormal" style="color:black;"><span style="font-family:Arial;">1 medium onion<o:p></o:p></span><u1:p></u1:p></li><li class="MsoNormal" style="color:black;"><span style="font-family:Arial;">1 sweet pepper (green or red)<o:p></o:p></span><u1:p></u1:p></li><li class="MsoNormal" style="color:black;"><span style="font-family:Arial;">1/4 cup of diced hot peppers (optional)<o:p></o:p></span><u1:p></u1:p></li><li class="MsoNormal" style="color:black;"><span style="font-family:Arial;">2 cans of diced tomatoes<o:p></o:p></span><u1:p></u1:p></li><li class="MsoNormal" style="color:black;"><span style="font-family:Arial;">3 cups of soaked beans (can substitute 2 cans of beans)<o:p></o:p></span><u1:p></u1:p></li><li class="MsoNormal" style="color:black;"><span style="font-family:Arial;">1/2 pound extra-lean ground pork<o:p></o:p></span><u1:p></u1:p></li><li class="MsoNormal" style="color:black;"><span style="font-family:Arial;">1 cup frozen corn nibblets<o:p></o:p></span><u1:p></u1:p></li><li class="MsoNormal" style="color:black;"><span style="font-family:Arial;">4 tbsp chili powder<o:p></o:p></span><u1:p></u1:p></li><li class="MsoNormal" style="color:black;"><span style="font-family:Arial;">2 tbsp garlic powder<o:p></o:p></span><u1:p></u1:p></li><li class="MsoNormal" style="color:black;"><span style="font-family:Arial;">1 tsp cayenne pepper<o:p></o:p></span><u1:p></u1:p></li><li class="MsoNormal" style="color:black;"><span style="font-family:Arial;">2 tsp paprika<o:p></o:p></span><u1:p></u1:p></li><li class="MsoNormal" style="color:black;"><span style="font-family:Arial;">1 tsp cumin powder<o:p></o:p></span><u1:p></u1:p></li><li class="MsoNormal" style="color:black;"><span style="font-family:Arial;">2 shots </span><st1:state><st1:place><st1:state><st1:place><span style="font-family:Arial;">Tabasco</span></st1:place></st1:state></st1:place></st1:state><span style="font-family:Arial;"> sauce, or 4 shots of a pepper-based hot sauce<o:p></o:p></span><u1:p></u1:p></li></ul> <p class="MsoNormal"><b><span style=";font-family:Arial;color:black;" >Preparation</span></b><span style=";font-family:Arial;color:black;" > </span><span style="font-family:Arial;"><o:p></o:p></span></p> <u1:p></u1:p> <p class="MsoNormal" style="margin-left: 0.25in;"><span style=";font-family:Arial;color:black;" >Combine ground pork, onion and peppers in a crying pan, and brown the meat. When cooked, drain excess grease, and place in bottom of slow cooker.Stir in tomatoes and beans. Add corn.Stir in spices, adjust to taste.Heat on high for 2 hours, or low for 4 hours.</span><span style="font-family:Arial;"><o:p></o:p></span></p>Elf88http://www.blogger.com/profile/00685379560298567084noreply@blogger.com0tag:blogger.com,1999:blog-1714135921157013332.post-19629666218291711042007-09-20T18:31:00.000+07:002007-09-22T22:20:59.764+07:00The History of Thai Food<p style="color: rgb(0, 0, 0);" class="MsoNormal"><span style="font-family:Arial;">Thai food is famous all over the world. Whether chilli-hot or comparatively bland, harmony and contrast are the guiding principles behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. Characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked. Dishes can be refined and adjusted to suit all tastes. <o:p></o:p></span></p> <u1:p style="color: rgb(0, 0, 0);"></u1:p> <p style="color: rgb(0, 0, 0);"><span style=";font-family:Arial;" >The 'Tai' people migrated from valley settlements in the mountainous region of </span><st1:place><st1:place><span style=";font-family:Arial;" >Southwest China</span></st1:place></st1:place><span style=";font-family:Arial;" > (now </span><st1:state><st1:place><st1:state><st1:place><span style=";font-family:Arial;" >Yunnan</span></st1:place></st1:state></st1:place></st1:state><span style=";font-family:Arial;" > province) between the sixth and thirteenth centuries, into what is now known as </span><st1:country-region><st1:place><st1:country-region><st1:place><span style=";font-family:Arial;" >Thailand</span></st1:place></st1:country-region></st1:place></st1:country-region><span style=";font-family:Arial;" >, </span><st1:country-region><st1:place><st1:country-region><st1:place><span style=";font-family:Arial;" >Laos</span></st1:place></st1:country-region></st1:place></st1:country-region><span style=";font-family:Arial;" >, the </span><st1:place><st1:placename><st1:place><st1:placename><span style=";font-family:Arial;" >Shan</span></st1:placename></st1:place><span style=";font-family:Arial;" > </span><st1:placetype><st1:placetype><span style=";font-family:Arial;" >States</span></st1:placetype></st1:placetype></st1:placename></st1:place><span style=";font-family:Arial;" > of upper </span><st1:country-region><st1:place><st1:country-region><st1:place><span style=";font-family:Arial;" >Burma</span></st1:place></st1:country-region></st1:place></st1:country-region><span style=";font-family:Arial;" >, and northwest </span><st1:country-region><st1:place><st1:country-region><st1:place><span style=";font-family:Arial;" >Vietnam</span></st1:place></st1:country-region></st1:place></st1:country-region><span style=";font-family:Arial;" >. Influenced by Chinese cooking techniques, Thai cuisine flourished with the rich biodiversity of the Thai peninsula. As a result, Thai dishes today have some similarities to Szechwan Chinese dishes. <o:p></o:p></span><u1:p></u1:p></p> <p style="color: rgb(0, 0, 0);"><span style=";font-family:Arial;" >Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plant and herbs were major ingredients. Subsequent influences introduced the use of sizeable chunks to Thai cooking. With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and blended with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir-frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese techniques. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in </span><st1:place><st1:place><span style=";font-family:Arial;" >South America</span></st1:place></st1:place><span style=";font-family:Arial;" >. Thais were very adapt at adapting foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other dairy products. <o:p></o:p></span><u1:p></u1:p></p> <p style="color: rgb(0, 0, 0);"><span style=";font-family:Arial;" >Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting diners to enjoy complementory combinations of different tastes. <o:p></o:p></span><u1:p></u1:p></p> <p style="color: rgb(0, 0, 0);"><span style=";font-family:Arial;" >A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by a non-spiced item. There must be harmony of tastes and textures within individual dishes and the entire meal.</span><span style="font-family:Arial;"><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;"><span style="color: rgb(0, 0, 0);">by: </span><strong style="color: rgb(0, 0, 0);"><span style="font-weight: normal;font-family:Arial;" >Andrew Hall</span></strong><b style=""><o:p></o:p></b></span></p> <p class="MsoNormal"><span style="font-family:Verdana;"><o:p> </o:p></span></p>Elf88http://www.blogger.com/profile/00685379560298567084noreply@blogger.com0tag:blogger.com,1999:blog-1714135921157013332.post-2874654873954732722007-09-19T22:25:00.000+07:002008-12-13T12:59:16.513+07:00Spicy Food : Laksa ( Spicy Noodle Soup )<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_mR-W8CTY29g/RvUj7wJjgWI/AAAAAAAAAB0/ZOh-oq0Efaw/s1600-h/product_laksa+with+cockles.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://2.bp.blogspot.com/_mR-W8CTY29g/RvUj7wJjgWI/AAAAAAAAAB0/ZOh-oq0Efaw/s200/product_laksa+with+cockles.JPG" alt="" id="BLOGGER_PHOTO_ID_5113032461393297762" border="0" /></a><span style="color: rgb(0, 0, 0);font-family:lucida grande;font-size:100%;" ><span style="color: rgb(0, 0, 0);font-family:arial;" >Laksa ( a spicy noodle soup from south east asia ) is a popular spicy food and this is the one of my favourite spicy food all of time. Try out this delecious recipe...</span></span><span style="color: rgb(0, 0, 0);font-family:arial;font-size:100%;" ><br /></span> <span style="color: rgb(0, 0, 0);font-family:lucida grande;font-size:100%;" class="bodytext" ><b class="tablesmallheaderviolet"></b></span><span style="font-weight: bold;"><br />Ingredients</span><br /><p class="MsoNormal"><b><span style=";font-family:Arial;color:black;" > </span></b><span style=";font-family:Arial;color:black;" >500g (1 lb) medium prawns<br />2 cups shallots, peeled<br />20 dried chillis, softened in hot water<br />1 tbs belacan (shrimp paste)<br />3 tbs dried shrimp, soaked for a while in water to soften<br />10 buah keras (candlenuts)<br />1 tsp turmeric powder<br />1 tbs roasted coriander powder<br />2 stalks lemon grass, white stem portion, crushed<br />4 tbs oil<br />4 cups coconut milk<br />2 tbs salt<br />1 tbs sugar<br />Pepper<br />500g (1 lb) dried thick rice noodles<br />300g (approx 9 oz) bean sprouts, scalded<br />200g (7 oz) dried glass noodles, scalded and drained<br /><br /><b>Garnishes<br /><br /></b>4 fresh red chillis, pounded<br />Salt to taste<br />1 cucumber, peeled, cored and shredded<br />4 fried fishcakes, sliced<br />1 bunch daun kesom (laksa leaves), finely shredded<br />100g (approx 3 oz) see hum (fresh cockles), optional<br /><br /><b>Preparation</b><br /><b><br /></b>Boil a pot of water and cook prawns till they turn pink. Remove, shell prawns when cool and reserve prawns and stock. Process shallots, <i>chillis</i>, <i>belacan</i>, dried shrimp and <i>buah keras</i> in a chopper till fine. Add powdered spices to the paste.<br />Heat oil in a pot large enough for the gravy. Brown spice paste and add lemon grass stalks, adding a little water from time to time to prevent burning, until oil rises to the surface. Add prawn stock, followed by coconut milk, stirring all the time to prevent curdling till it comes to the boil. Season with salt, sugar and pepper to taste.<br />Boil some water in another pot and boil dried noodles till al dente. Drain and divide noodles among bowls. Top with a little softened glass noodles and bean sprouts.<br />Garnish with a prawn, fishcake slices, shredded cucumber and <i>daun kesom</i>. Pour over hot coconut gravy and serve with a dollop of pounded chilli mixed with a pinch of salt.</span><span style="font-family:Arial;"><o:p></o:p></span></p>Elf88http://www.blogger.com/profile/00685379560298567084noreply@blogger.com0tag:blogger.com,1999:blog-1714135921157013332.post-50114220095825963602007-09-19T21:54:00.000+07:002007-09-23T11:42:13.796+07:00All About Italy's Spicy Marinara Sauce<span style="font-family: arial;font-family:Arial;font-size:100%;color:black;" >Marinara sauce is a popular Italian red sauce. This meatless sauce can be easily and quickly made from tomatoes, onions and herbs. You might find this sauce a little spicier than other red tomato sauces. This is because it has large amounts of garlic, oregano, basil, and even chili pepper. Its simplicity and easy-to-make feature allows it to be used in many great Italian dishes. </span><span style="font-family: arial;font-family:Arial;font-size:100%;" ><br /><span style="color:black;">Besides its traditional use of highlighting the mild taste of pasta such as linguini or ziti, marinara is also a popular dipping sauce for finger foods like fried mozzarella cheese sticks and calzones. This sauce can be used by you to add a little zest to meat dishes such as chicken, veal parmigiano, pork steaks, and grilled seafood. You can also use it to replace mustard or mayonnaise in a burger or a chicken filet sandwich and perhaps relish the food more. Despite being easy to make, there are currently hundreds of types of marinara in the market. The popularity of the sauce may be due to recent research, which revealed that cooked tomatoes are rich in lycopene, an antioxidant that may help reduce the risk of certain types of cancer. </span><br /><br /><span style="color:black;">Origins of Marinara Sauce </span><br /><span style="color:black;"><br />Marinara is derived from the Italian word marinaro meaning “of the sea” and marinara sauce loosely translates into “the sauce of the sailors”. It originated with sailors in </span></span><span style="font-size:100%;"><st1:city style="font-family: arial;"><st1:place><span style=";color:black;" >Naples</span></st1:place></st1:city></span><span style="font-family: arial;font-family:Arial;font-size:100%;color:black;" > in the 16th century, after the introduction of tomato by the Spaniards. In those days of no refrigeration it was in great demand among the cooks on the ships for two reasons. Firstly, because the absence of meat and high acid content of the tomatoes would not spoil the sauce, and secondly, because it was easy to prepare. </span><span style="font-family: arial;font-family:Arial;font-size:100%;" ><br /><br /><span style="color:black;">Preparation of marinara sauce </span><br /><br /><span style="color:black;">Ingredients </span><br /><br /><span style="color:black;">6 pounds ripe Italian-type tomatoes </span><br /><span style="color:black;">1 cup very finely minced onion </span><br /><span style="color:black;">1/2 cup very finely minced celery </span><br /><span style="color:black;">1 cup very finely minced carrots </span><br /><span style="color:black;">1/2 cup olive oil </span><br /><span style="color:black;">1 teaspoon sugar </span><br /><br /><span style="color:black;">Seasonings - Added according to taste </span><br /><br /><span style="color:black;">Ground white pepper </span><br /><span style="color:black;">Ground coriander </span><br /><span style="color:black;">Dried marjoram </span><br /><span style="color:black;">Dried basil </span><br /><span style="color:black;">Dried oregano </span><br /><span style="color:black;">Salt </span><br /><br /><span style="color:black;">Drop tomatoes into boiling water, a few at a time. Let the water return to a boil, then remove the tomatoes and drain. Peel and chop. </span><br /><span style="color:black;">Cook the onion, celery, and carrots in the olive oil, in a large covered saucepan, over medium-low heat for about 15 minutes, stirring a few times. Uncover and stir, over the heat, for 5 to 10 minutes more, or until the vegetables are very soft and lightly gold. </span><br /><span style="color:black;">Add the tomatoes, sugar and pepper and simmer gently, covered, for 15 minutes. </span><br /><span style="color:black;">Puree the sauce through the medium disc of food mill. Add the optional seasoning and cook at a bare simmer until a desirable consistency is reached, about 20 minutes, stirring often. Add salt to taste. You can add a little hot sauce to add a little more kick. </span><br /><span style="color:black;">If you prefer a smooth sauce, work the sauce through the fine disc of a food mill. </span><br /><span style="color:black;">Cool the marinara and refrigerate it. It will keep, refrigerated, for about a week, or for several months if frozen. </span><br /><br /><span style="color:black;">by: <span style="">Chris McCarthy</span></span></span>Elf88http://www.blogger.com/profile/00685379560298567084noreply@blogger.com0tag:blogger.com,1999:blog-1714135921157013332.post-51280617521820610682007-09-19T20:43:00.000+07:002008-12-13T12:59:16.685+07:00Spicy Crab<a href="http://1.bp.blogspot.com/_mR-W8CTY29g/RvXyqgJjgZI/AAAAAAAAACM/Gnph9HjIrkg/s1600-h/crab.jpg"><img id="BLOGGER_PHOTO_ID_5113259763947504018" style="margin: 0px 0px 10px 10px; float: right;" alt="" src="http://1.bp.blogspot.com/_mR-W8CTY29g/RvXyqgJjgZI/AAAAAAAAACM/Gnph9HjIrkg/s200/crab.jpg" border="0" /></a><span style="color: rgb(0, 0, 0);">Makes 4 Serves</span><br /><div style="color: rgb(0, 0, 0);"><div> </div><div><strong><br />Ingredients :</strong> </div><br /><div>500 gm Crab ( Medium Size )</div><div>3 tsp Black Pepper</div><div>2 flakes garlic</div><div>2 tsp fenugreek</div><div>2 Onion big size</div><div>3cloves</div><div>1 piece cinnamon</div><div>4 tomatoes</div><div>500 ml coconut milk</div><div>2 tbs chopped coriander leaves</div><div>1 LemonSalt, as required</div><div>1 tsp chili powderoil</div><br /><div><strong>Preparation :</strong></div><br /><div>Wash the crab thoroughly and site aside. Powder the fenugreek speeds and grind the pepper with garlic to a paste. Grind the tomatoes and extrac the juice. Slice the onions. Pour oil in a wok, and after the oil is hot, add cloves, cinnamon and fenugreek powder. Now add garlic paste and stir for 2 minutes. Add onions and fry till golden brown. Add tomato extract and the crabs. Mix well and allow it to boil for a fiw second. Pour the coconut milk, salt, and let the crab cook in it, till the gravy dries out. Garnish with coriander leaves and halves of lemon.</div></div>Elf88http://www.blogger.com/profile/00685379560298567084noreply@blogger.com0tag:blogger.com,1999:blog-1714135921157013332.post-76719404725547184092007-09-19T20:13:00.000+07:002007-09-20T18:19:14.878+07:00Spicy Crab Cakes<span style="color: rgb(0, 0, 0); font-family: lucida grande;font-family:lucida grande;font-size:100%;" >by: </span><span style="font-size:100%;"><b style="font-family: lucida grande; color: rgb(0, 0, 0);" class="author">Luke Indran</b></span><p style="font-family: lucida grande; color: rgb(0, 0, 0);"><span style="font-size:100%;"><br />Good golly, these seafood specialty delights pack such a ferocious taste wallop that once you start popping them, you'd be hard pressed to stop! My zesty crab cake wonders make the perfect New Year's party appetisers or family gathering fillers, so by all means dig in liberally, to welcome 2006 with a bang... </span></p><p style="font-family: lucida grande; color: rgb(0, 0, 0); font-weight: bold;"><span style="font-size:100%;"><span style="font-style: italic;">SPICY CRAB CAKES</span> </span></p><p style="font-family: lucida grande; color: rgb(0, 0, 0);"><span style="font-size:100%;">2 lg. eggs<br />1/2 lb. fresh lump crabmeat<br />1 c. ricotta cheese<br />1 c. (4 oz.) shredded Monterey Jack cheese with jalapenos<br />3 tbsp. snipped chives<br />3/4 c. fine seasoned dry bread crumbs<br />1/4 c. salad oil<br />1 (7 oz.) jar roasted red peppers, drained<br />1/3 c. mayonnaise </span></p><p style="font-family: lucida grande; color: rgb(0, 0, 0);"><span style="font-size:100%;">In medium bowl, whisk eggs until blended. Stir in crabmeat, cheeses, chives and 1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs. Preheat oven to 325 degrees. Line baking sheet with paper towels. In large skillet, heat oil over medium-high heat. </span></p><p style="font-family: lucida grande; color: rgb(0, 0, 0);"><span style="font-size:100%;">In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all. As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven. In food processor, process red peppers with mayonnaise until smooth. Serve with crab cakes. Yields 12 servings. </span></p>Elf88http://www.blogger.com/profile/00685379560298567084noreply@blogger.com0tag:blogger.com,1999:blog-1714135921157013332.post-42731595102226189922007-09-19T18:59:00.000+07:002007-09-19T19:00:57.980+07:00How spicy foods can kill cancers<div class="mxb"> <div class="sh"><br /> </div> </div> <span style="font-size:85%;"> <!-- S BO --> <!-- S IIMA --> <table align="right" border="0" cellpadding="0" cellspacing="0" width="203"> <tbody><tr><td> <div> <img alt="Chilli pepper" src="http://newsimg.bbc.co.uk/media/images/40201000/jpg/_40201217_chillifact.jpg" border="0" height="152" hspace="0" vspace="0" width="203" /> <div class="cap">Capsaicin in some peppers, attacks cancer cells' mitochondria</div> </div> </td></tr> </tbody></table> <!-- E IIMA --> <!-- S SF --> <b>Scientists have discovered the key to the ability of spicy foods to kill cancer cells.</b> </span><p> <span style="font-size:85%;">They found capsaicin, an ingredient of jalapeno peppers, triggers cancer cell death by attacking mitochondria - the cells' energy-generating boiler rooms. </span></p><p> <span style="font-size:85%;">The research raises the possibility that other cancer drugs could be developed to target mitochondria. </span></p><p> <span style="font-size:85%;">The Nottingham University study features in Biochemical and Biophysical Research Communications. <!-- E SF --> </span></p><p> <span style="font-size:85%;">The study showed that the family of molecules to which capsaicin belongs, the vanilloids, bind to proteins in the cancer cell mitochondria to trigger apoptosis, or cell death, without harming surrounding healthy cells. </span></p><p> <span style="font-size:85%;"> <!-- S IBOX --> <table align="right" border="0" cellpadding="0" cellspacing="0" width="208"> <tbody><tr> <td width="5"><img alt="" src="http://newsimg.bbc.co.uk/shared/img/o.gif" border="0" height="1" hspace="0" vspace="0" width="5" /></td> <td class="sibtbg"> <div> <div class="mva"> <img alt="" src="http://newsimg.bbc.co.uk/nol/shared/img/v3/start_quote_rb.gif" border="0" height="13" width="24" /> <b>We believe that we have in effect discovered a fundamental 'Achilles heel' for all cancers</b> <img alt="" src="http://newsimg.bbc.co.uk/nol/shared/img/v3/end_quote_rb.gif" align="right" border="0" height="13" vspace="0" width="23" /><br /> </div> </div> <div class="mva"> <div>Dr Timothy Bates</div> </div> </td> </tr> </tbody></table> <!-- E IBOX --> </span></p><p> <span style="font-size:85%;">Capsaicin was tested on cultures of human lung cancer cells and on pancreatic cancers. </span></p><p> <span style="font-size:85%;">Lead researcher Dr Timothy Bates said: "As these compounds attack the very heart of the tumour cells, we believe that we have in effect discovered a fundamental 'Achilles heel' for all cancers. </span></p><p> <span style="font-size:85%;">"The biochemistry of the mitochondria in cancer cells is very different from that in normal cells. </span></p><p> <span style="font-size:85%;">"This is an innate selective vulnerability of cancer cells." </span></p><p> <span style="font-size:85%;">He said a dose of capsaicin that could cause a cancer cell to enter apoptosis, would not have the same effect on a normal cell. </span></p><p> <span style="font-size:85%;"> <!-- S IBOX --> <table align="right" border="0" cellpadding="0" cellspacing="0" width="208"> <tbody><tr> <td width="5"><img alt="" src="http://newsimg.bbc.co.uk/shared/img/o.gif" border="0" height="1" hspace="0" vspace="0" width="5" /></td> <td class="sibtbg"> <div> <div class="mva"> <img alt="" src="http://newsimg.bbc.co.uk/nol/shared/img/v3/start_quote_rb.gif" border="0" height="13" width="24" /> <b>Cancer Research UK recommends reducing your risk of cancer by eating a healthy, balanced diet, with plenty of vegetables and fruit</b> <img alt="" src="http://newsimg.bbc.co.uk/nol/shared/img/v3/end_quote_rb.gif" align="right" border="0" height="13" vspace="0" width="23" /><br /> </div> </div> <div class="mva"> <div>Josephine Querido</div> </div> </td> </tr> </tbody></table> <!-- E IBOX --> </span></p><p> <span style="font-size:85%;"><b>Potential Drugs</b> </span></p><p> <span style="font-size:85%;">The fact that capsaicin and other vanilloids are already commonly found in the diet proves they are safe to eat. </span></p><p> <span style="font-size:85%;">This could make development of a drug containing them a much quicker and cheaper process. </span></p><p> <span style="font-size:85%;">Dr Bates said: "Capsaicin, for example, is already found in treatments for muscle strain and psoriasis - which raises the question of whether an adapted topical treatment could be used to treat certain types of skin cancer. </span></p><p> <span style="font-size:85%;">"It's also possible that cancer patients or those at risk of developing cancer could be advised to eat a diet which is richer in spicy foods to help treat or prevent the disease." </span></p><p> <span style="font-size:85%;">However, Josephine Querido, cancer information officer at Cancer Research UK, said: "This research does not suggest that eating vast quantities of chilli pepper will help prevent or treat cancer. </span></p><p> <span style="font-size:85%;">"The experiments showed that pepper extracts killed cancer cells grown in the laboratory, but these have not yet been tested to see if they are safe and effective in humans." </span></p><p> <span style="font-size:85%;">Cancer Research UK recommends reducing the risk of cancer by eating a healthy, balanced diet, with plenty of vegetables and fruit. </span></p><p> <span style="font-size:85%;">Dr Bates added that the mitochondria in cancer cells could also be targeted by other compounds. </span></p> <span style="font-size:85%;"><!-- E BO -->He said the investigation and development of anti-mitochondrial drugs for cancer chemotherapy was likely to be "extremely significant" in the fight against cancer. <br /><br />From : </span><span class="src">(<a title="http://news.bbc.co.uk/2/hi/6244715.stm?lsm" href="http://news.bbc.co.uk/2/hi/6244715.stm?lsm" onclick="trackOutbound(173876);">news.bbc.co.uk</a>)</span>Elf88http://www.blogger.com/profile/00685379560298567084noreply@blogger.com0tag:blogger.com,1999:blog-1714135921157013332.post-7060376437084853782007-09-19T18:47:00.000+07:002007-09-20T16:18:49.572+07:00Spanish Spicy Food<p style="color: rgb(153, 0, 0);font-family:lucida grande;"><span style="font-size:100%;"><b><br /></b></span></p><p style="color: rgb(0, 0, 0); font-family: lucida grande;font-family:lucida grande;"><span style="font-size:100%;"><b>How To Make Spicy Gazpacho Soup.</b><br />by: <b>Linda Plummer</b></span> </p> <p style="color: rgb(0, 0, 0); font-family: lucida grande;font-family:lucida grande;"><span style="font-size:100%;">Home-made soups are so good for you - all that nourishing stock and chock-a-block full of vitamins and minerals. But ... who on earth could face boiling bones for hours on end during the scorching Spanish summer weather, not to mention preparing the soup once the stock is made? I don´t think it would tickle anybody´s fancy to then have to tuck into a piping-hot soup! </span></p> <p style="color: rgb(0, 0, 0); font-family: lucida grande;font-family:lucida grande;"><span style="font-size:100%;">For this reason, the Spanish came up with their wonderful, ice-cold soup - gazpacho - beautifully colorful, packed with goodness, cheap and simple to prepare, no cooking and ... most important of all, an absolute delight to drink.<br /></span></p> <p style="color: rgb(0, 0, 0); font-family: lucida grande;font-family:lucida grande;"><span style="font-size:100%;"><span class="fullpost"> Traditional gazpacho originates from romantic Andalucia - that large, exotic southerly region of <st1:country-region><st1:place>Spain</st1:place></st1:country-region> which is home to such extensive Arabic influence. </span></span></p> <p style="color: rgb(0, 0, 0); font-family: lucida grande;font-family:lucida grande;"><span style="font-size:100%;">The chilled, raw soup was originally made by pounding bread and garlic with tomatoes, cucumber and peppers but, nowadays, your electric blender renders this effortless! Olive oil endows it with a smooth, creamy consistency and vinegar adds a refreshing tang - just what you need when life gets too hot to handle! </span></p> <p style="color: rgb(0, 0, 0); font-family: lucida grande;font-family:lucida grande;"><span style="font-size:100%;">The spicy soup should be served in true Spanish style with small bowls of accompaniments - finely chopped peppers, cucumber, onion ... even hard-boiled eggs and croutons, if you feel up to it! Guests will then sprinkle what appeals to them on the soup. </span></p> <p style="color: rgb(0, 0, 0); font-family: lucida grande;font-family:lucida grande;"><span style="font-size:100%;">Traditional gazpacho is tomato-based, with most Spanish families having developed their own, unique recipes. However, nowadays, you will also find gazpacho recipes that have nothing to do with tomatoes - white, almond-based gazpachos, fruit-based gazpachos, etc. </span></p> <p style="color: rgb(0, 0, 0); font-family: lucida grande;font-family:lucida grande;"><span style="font-size:100%;">Do you suffer from insomnia? Could be that drinking gazpacho is the answer, for in Pedro Almodovar´s 1987 film "Mujeres Al Borde De Un Ataque De Nervios", various characters help themselves to the soup and promptly fall asleep! </span></p> <p style="color: rgb(0, 0, 0); font-family: lucida grande;font-family:lucida grande;"><span style="font-size:100%;">However, don´t fall asleep just yet as you haven´t read over the recipe! </span></p> <p style="color: rgb(0, 0, 0); font-family: lucida grande;font-family:lucida grande;"><span style="font-size:100%;">Ingrediants for 4 servings: </span></p> <ul style="color: rgb(0, 0, 0); font-family: lucida grande;font-family:lucida grande;" type="disc"><li class="MsoNormal" style=""><span style="font-size:100%;">4 ripe tomatoes </span></li><li class="MsoNormal" style=""><span style="font-size:100%;">1 onion </span></li><li class="MsoNormal" style=""><span style="font-size:100%;">½ red pepper </span></li><li class="MsoNormal" style=""><span style="font-size:100%;">½ green pepper </span></li><li class="MsoNormal" style=""><span style="font-size:100%;">½ cucumber </span></li><li class="MsoNormal" style=""><span style="font-size:100%;">3 cloves garlic </span></li><li class="MsoNormal" style=""><span style="font-size:100%;">50 g bread </span></li><li class="MsoNormal" style=""><span style="font-size:100%;">3 dessertspoons vinegar </span></li><li class="MsoNormal" style=""><span style="font-size:100%;">8 dessertspoons olive oil </span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Water </span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Salt/pepper </span></li><li class="MsoNormal" style=""><span style="font-size:100%;">¼ chilli pepper (optional) </span></li></ul> <p style="color: rgb(0, 0, 0); font-family: lucida grande;font-family:lucida grande;"><span style="font-size:100%;">Garnishings: </span></p> <ul style="color: rgb(0, 0, 0); font-family: lucida grande;font-family:lucida grande;" type="disc"><li class="MsoNormal" style=""><span style="font-size:100%;">2 hard-boiled eggs </span></li><li class="MsoNormal" style=""><span style="font-size:100%;">½ finely chopped onion </span></li><li class="MsoNormal" style=""><span style="font-size:100%;">½ finely chopped red pepper </span></li><li class="MsoNormal" style=""><span style="font-size:100%;">½ finely chopped green pepper </span></li><li class="MsoNormal" style=""><span style="font-size:100%;">½ finely chopped cucumber </span></li></ul> <p style="color: rgb(0, 0, 0); font-family: lucida grande;font-family:lucida grande;"><span style="font-size:100%;">Method: </span></p> <ol style="color: rgb(0, 0, 0); font-family: lucida grande;font-family:lucida grande;" start="1" type="1"><li class="MsoNormal" style=""><span style="font-size:100%;">Break up bread and soak in water for 30 minutes. </span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Skin tomatoes, remove seeds and stalks from peppers. </span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Peel cucumber, onion and garlic. </span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Chop onion, garlic, tomatoes, peppers and cucumber. </span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Place in electric blender. </span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Squeeze out excess water from bread and add to blender. </span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Add oil and vinegar. </span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Blend well. </span></li><li class="MsoNormal" style=""><span style="font-size:100%;">If necessary, add sufficient water for soup-like consistency. </span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Pour into a bowl with ice cubes. </span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Fridge for a couple of hours. </span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Serve in bowls, with garnishings in separate dishes. </span></li></ol> <p style="color: rgb(0, 0, 0); font-family: lucida grande;font-family:lucida grande;"><span style="font-size:100%;">Gazpacho is best enjoyed sitting in the shade, looking out onto an azure sea, blue sky and golden sun and sands!<br /></span></p> <p style="color: rgb(0, 0, 0); font-family: lucida grande;font-family:lucida grande;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p>Elf88http://www.blogger.com/profile/00685379560298567084noreply@blogger.com0tag:blogger.com,1999:blog-1714135921157013332.post-39284482808718779802007-09-16T00:16:00.000+07:002007-09-23T13:09:18.254+07:00Wasabi and Sesame Grilled Chicken<p class="MsoNormal" style="color: rgb(0, 0, 0);"><span style="font-size:100%;"><span style="font-family:Arial;">Just a mouthful of flavors. Lemon, soy sauce, sesame and Wasabi combine to overwhelm your tastebuds and clear your sinuses.<br />Makes 4 servings<br /><br /><b>Ingredients:</b><o:p></o:p></span></span></p> <p class="MsoNormal" style="color: rgb(0, 0, 0);"><span style="font-size:100%;"><span style="font-family:Arial;">4 boneless chicken breasts<br />Sesame Marinade (recipe follows)<br />3/4 cup Wasabi Sesame Dipping Sauce (recipe follows)<o:p></o:p></span></span></p> <span style="color: rgb(0, 0, 0);font-size:100%;" ><u1:p></u1:p></span> <p class="MsoNormal" style="color: rgb(0, 0, 0);font-family:lucida grande;"><span style="font-size:100%;"><b><span style="font-family:Arial;"><u2:p></u2:p>Preparation:</span></b><span style="font-family:Arial;"><o:p></o:p></span></span></p> <span style="color: rgb(0, 0, 0);font-size:100%;" ><u2:p></u2:p><u1:p></u1:p></span> <p class="MsoNormal" style="color: rgb(0, 0, 0);font-family:lucida grande;"><span style="font-size:100%;"><span style="font-family:Arial;">Prepare the marinade according to the recipe. Marinate the chicken for 45-60 minutes at room temperature. Once the chicken is in the marinade, begin the Wasabi sesame sauce. Grill the chicken for 4-5 minutes on each side, on your grill until browned and the meat is firm. Serve chicken on 4 warm plates with some steamed or fried white rice. Drizzle a little of the sauce over the chicken and serve some on small plates or in a small dipping bowl on the side of each.<br /><!--[if !supportLineBreakNewLine]--><br /><!--[endif]--><o:p></o:p></span></span></p>Elf88http://www.blogger.com/profile/00685379560298567084noreply@blogger.com0