Food Recipe Notebook

SERVES 4 to 6 PREPARATION TIME 20 minutes, plus overnight for brining COOKING TIME 30 minutes INGREDIENTS BRINE 2 cups buttermilk* 1 tbsp. salt 1 whole chicken, cut into 8 pieces 2 cups all-purpose flour 1/4 tsp. baking powder 1/4 tsp. salt 1/4 tsp. black pepper 3/4 cup buttermilk cooking oil Note: *To make buttermilk substitute: Mix 1 cup milk with 1 tbsp vinegar. Mix until well combined. PROCEDURE 1. For brine, in a bowl combine the 2 cups buttermilk, the salt and sugar. 2. Add all chicken pieces to the brine. Chill for 1 to 2 hours. 3. Remove chicken from brine. Drain chicken, pat dry with paper towels. Discard brine. 4. In a large bowl combine flour, baking powder, the 1/4 teaspoon salt, and pepper. Divide flour mixture evenly between two shallow dishes. Place the 3/4 cup buttermilk in another shallow dish. 5. Dip chicken into flour mixture in the first shallow dish, turning to completely coat. Dip flour-coa...

SERVES 4 to 6 PREPARATION TIME 20 minutes COOKING TIME 1 1/2 hours INGREDIENTS *1 kilo baby back ribs (American ribs) *1 cup chopped white onions *1/2 cup sugar, plus more according to preference *1/2 cup tomato ketchup *1 tsp. iodized salt *1 tsp. black ground pepper *1 tbsp. Knorr liquid seasoning *3 tbsp. soy sauce *1tbsp. vinegar *1 tbsp. all spice *5 cups water, or more as needed *creamy coleslaw, to serve PROCEDURE 1. Place baby back ribs in a large casserole. 2. Mix all remaining ingredients together in a bowl. Add mixture to the casserole and simmer over low heat for 1 1/2 hours or until ribs are tender. If needed, add more water to cover the ribs. 3. Remove ribs from the casserole and grill over charcoal or an electric grill for 1 minute on each side. 4. Bring sauce to a boil for 15 minutes or until it thickens. Strain sauce and brush all over the ribs. Serve with buttered corn and creamy coleslaw on the ...

SERVES 4 to 6 PREPARATION TIME 15 minutes COOKING TIME 15 minutes INGREDIENTS *1 head broccoli, cut into florets *1/2 cup sliced shiitake mushrooms (optional) *500 grams beef tenderloin, sliced in thin strips *3 tsp. cornstarch, divided *1 tbsp. Chinese cooking wine *1 tbsp. sugar *2 tbsp. oyster sauce *1 tsp. soy sauce *1 cup chicken stock (1 cup water plus 1/2 Knorr chicken cube) *cooking oil for stir frying *1/4 cup chopped garlic *salt and freshly ground black pepper, to taste PROCEDURE 1. Add 1 tablespoon oil and a pinch of salt to a pot of boiling water. Add broccoli and cook for 1 to 2 minutes. Drain and set aside. 2. Combine beef and 1 teaspoon cornstarch, Chinese cooking wine, and sugar in a bowl. Set aside. 3. Heat wok over high heat and add oil. Sautè garlic until light brown. Add the beef with marinade, mushrooms and quickly stir-fry over heat. Add oyster sauce mixture and bring to a boil. Adjust seasoning with...

SERVES 4 to 6 PREPARATION TIME 20 minutes COOKING TIME 15 minutes INGREDIENTS *1 1/2 tbsp. green curry paste (add more if you want it spicy) *1 cup canned coconut cream *500 grams skinless and boneless chicken breasts, sliced into trips *6 kaffir lime leaves (dried or fresh), torn *4 round eggplants, sliced into quarters *1 1/2 tbsp. palm sugar or 1 tbsp. white sugar *2 tbsp. Thai fish sauce *1 cup coconut milk *2 tsp. cornstarch dissolved in 2 tsp. water *1/2 cup fresh basil leaves *1 tbsp. cooking oil *steamed rice, to serve PROCEDURE 1. Heat a little oil in a saucepan and sautè green curry paste. 2. Add 2 tablespoons coconut cream; mix well. Pour remaining coconut cream and bring to boil. 3. Add the chicken, kaffir leaves, and eggplant. Cook until eggplant is soft. Add the sugar and fish sauce; cook for 1 minute or until fragrant. 4. Add the coconut milk. For a thicker sauce, add cornstarch dissolved in water. Simmer until thick. 5. Add fresh basil leaves a...

SERVES 6 TO 8 PREPARATION TIME 30 minutes COOKING TIME 15 minutes INGREDIENTS *1/2 cup cream cheese, at room temperature *1/4 cup unsalted butter, room temperature *1 medium clover garlic, finely grated *1/4 tsp. dried oregano *1/4 dried thyme *1/4 tsp dried dill *1 tbsp. finely chopped fresh flat leaf-parsley *salt, to taste *500 grams large tiger prawns PROCEDURE 1. Make the boursin: Using a spatula or a handheld mixer, cream together cream cheese and butter in a medium bowl. Add garlic and herbs; mix until thoroughly combined. Season to taste with salt. Transfer to an airtight container. Refrigerate for several hours, preferably overnight. 2. Preheat over 350F (180C). 3. Butterfly thr prawns from the back. Transfer to a baking sheet and spread some boursin on each prawn. 4. Bake in the preheated oven for 5 minutes and broil for another 5 minutes until the boursin turns golden brown. Source : This Baked Prawn with "B...

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