Thai Coconut Prawns

24 medium uncooked prawns (600g)
1⁄4 cup flour
2 eggs, lightly beaten
1 1⁄2 cups shredded coconut
1⁄2 cup sweet chili sauce
2 tbsp water
2 tbsp cilantro, coarsely chopped

Preheat oven to 350. Lightly oil two oven trays. Shell and devein prawns. Coat prawns in flour, shake off excess; dip into egg and coat with coconut. Thread each prawn on individual skewers; place in a single layer on prepared trays. Bake, uncovered, about 15 minutes or until prawns are cooked through. Meanwhile, combine remaining ingredients in a small bowl. Serve hot with dipping sauce.

Share Button

Permanent link to this article: http://huggins.me/recipes/archives/53

Sambal Sesame Chicken

Sauce:
1⁄2 cup soy sauce
3⁄4 brown sugar
1 clove garlic, crushed
1 green onion, finely chopped 2 tbsp sesame oil
3 tbsp sesame seeds
1 tsp sambal oelek

Chicken:
2 kgs chicken wings, tips removed and halved
1 cup cornstarch
1⁄3 cup water
4 egg yolks
self-rising (or AP) flour

Combine all sauce ingredients. Thoroughly combine cornstarch, water and egg yolks. Dip chicken wings in the sauce mixture and then coat with flour. Fry and then dip in sauce mix.

Share Button

Permanent link to this article: http://huggins.me/recipes/archives/51

Lemper Ayam

1 stalk lemongrass, chopped
4 shallots, chopped
3 cloves garlic, chopped
5 cm galangal, peeled and chopped
2 red chillies, chopped
1 tsp turmeric
1 tbsp ground coriander
1 tbsp oil
300g chicken breasts, very finely cubed
200g coconut milk
4 kaffir lime leaves
2 tbsp fish sauce black pepper

Coconut Rice:
500g glutinous rice, soaked for a minimum of 2 hours and then drained
500ml coconut milk
1 stalk lemon grass, bruised
2 salam (or bay) leaves
1 tsp salt
2 pandan leaves, shredded and tied in knots

Combine lemon grass, shallots, garlic, galangal, chillies, ground coriander and turmeric powder in a mortar and pestle; grind into a fine paste. Heat oil in wok; add paste and fry, stirring often, for 5 min. Add the chicken, coconut milk, kaffir lime leaves and fish sauce; season with salt and pepper to taste. Cook, stirring occasionally, until most of the liquid has evaporated. Remove from direct heat and set aside; remove the kaffir lime leaves.

Rinse the soaked rice; steam for 15 minutes. Combine remaining rice ingredients and bring to a boil. Add the steamed rice and cook until the coconut milk is fully absorbed.

Cut washed banana leaf into eight 4cm x 4cm squares. Evenly spread a portion of rice in the center of each banana leaf. Top the rice with some of the cooked chicken. Roll the banana leaf over the filling, forming a neat parcel. Repeat the process making eight banana leaf rolls.

Share Button

Permanent link to this article: http://huggins.me/recipes/archives/49

Chicken Lettuce Wraps

5 dried shiitake mushrooms
2 tbsp vegetable oil
500g chicken, minced
1⁄4 tsp sesame oil
1 sm red bell pepper (150g), finely chopped
2 cloves garlic, crushed
1 tbsp fresh ginger, grated
1 can (230g) bamboo shoots
1 can (230g) water chestnuts, drained, finely chopped
4 green onions, thinly sliced
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp dry sherry
1⁄3 cup water
1⁄2 tsp sambal oelek
1 head iceberg lettuce

Soak mushrooms in boiling water for 20 minutes; drain. Discard stems; slice caps finely. Heat half of the vegetable oil in wok or large frying pan. Stir-fry chicken, in batches, until browned; remove from wok. Heat remaining vegetable oil and sesame oil in wok; stir-fry bell pepper, garlic and ginger. Return chicken to wok with mushrooms, bamboo shoots, chestnuts, onion slices, sherry, water and sambal; stir until hot. Serve wrapped in lettuce.

Share Button

Permanent link to this article: http://huggins.me/recipes/archives/45

Jane’s Amazingly Good Bread

7 cups warm water 3⁄4 cup honey
4 tsp salt
1⁄2 cup oil
7 cups white flour
4 tbsp instant yeast
dough enhancer (optional)
7 cups wheat flour
additional white and wheat flour

Combine water, honey, salt and oil in Bosh mixer. Add white flour and mix on speed 1. While mixing, add yeast (and dough enhancer per product recommendation, if desired). Add wheat flour and then alternate white and wheat flour until the dough clings to dough hooks and cleans sides and bottom of bowl. Lock lid into place and set speed at 3. Allow dough to knead for 10 minutes. (If after ten minutes of kneading the dough sticks to the sides of the bowl, set speed on Bosh mixer to 1 and slowly add flour until dough cleans the side of the bowl. Additional kneading is not necessary.)

Grease six bread pans with cooking spray. Grease clean counter with +/-3 tbsp oil. With oiled hands, remove dough hook and place dough on greased counter. Handling the dough as little as possible; form 6 equal loaves (the more you handle it the tougher your bread will be). Rotate sides of each loaf under to make a smooth top. Roll loaf in oil on counter and place in loaf pan. Spray plastic wrap with non-stick cooking spray and place over top of loaves to keep dough from drying and cracking while rising. Allow dough to rise, just over doubling in size.

Bake at 350º for 20-30 minutes. The bread is done when the top crust is browned and the bottom crust is golden brown. (You can check for doneness by lightly tapping the bread on the bottom. It should make a hollow sound.) Allow bread to cool completely on wire racks. With a greased hand, lightly oil the top of each loaf.

Share Button

Permanent link to this article: http://huggins.me/recipes/archives/32

Crescent Rolls

4 tbsp yeast
4 cups warm water
⅔ cup sugar
⅔ cup butter
4 tsp salt
1 ⅓ cups nonfat dry milk
2 eggs
10+ cups flour
melted butter

Bloom yeast in water for 5 minutes; add sugar, butter, salt, dry milk, eggs, and 2 cups flour.  Beat together until smooth.  Gradually add remaining flour until a soft dough is formed.

Turn dough onto a lightly floured surface and knead until smooth and elastic.  Place in a greased bowl; cover and allow to rise until it doubles in size.  Punch down; divide into thirds.  Roll out dough, one third at a time, into a circle; cut into 12 pie-shaped pieces.  Starting at the wide end, roll each piece into a crescent.  Place on a greased baking sheet with point on bottom.  Brush tops with melted butter; allow to rise until doubled in size.  Bake at 400º for 8 to 10 minutes.

Share Button

Permanent link to this article: http://huggins.me/recipes/archives/594

North Woods Garlic Cheese Bread

1 lb grated cheddar cheese
2 oz grated Romano cheese
11⁄2 lbs butter, room temperature
1⁄2 tsp garlic powder
1 tsp Hungarian sweet paprika
4 drops Tabasco sauce
2 tsp Worcestershire sauce
2 loaves French or sourdough bread, sliced
Hungarian sweet paprika for sprinkling

Combine all ingredients except the bread with an electric mixer or in a food processor. Spread cheese mixture generously on bread slices, sprinkle lightly with sweet paprika, and place under broiler until cheese is browned and bubbly. Wrap in foil to keep warm. Recipe may be halved. The bread should be rich, soft, and gooey.

Share Button

Permanent link to this article: http://huggins.me/recipes/archives/39

Cowboy Bread

2 cup boiling water
3⁄4 cup cold milk
1 tsp sugar
11⁄2 tsp active dry yeast
1 egg, beaten
2 tbsp butter, melted and cooled 1⁄4 tsp salt
1⁄4 tsp nutmeg
4 cups flour

In a large bowl, stir together water, milk and sugar. Sprinkle the yeast over the top and let stand for 5 minutes to dissolve.

Stir the egg and butter into the yeast mixture, followed by the salt, nutmeg, and two cups of the flour. Mix until well blended. Add remaining flour, 1⁄2 cup at a time until the dough pulls away from the side of the bowl. Turn out onto a floured surface and knead for 10 minutes. Place dough into a greased bowl and let rise until doubled in size.

Divide the dough into 8 balls and let rest for another 20 minutes. Roll each ball out to 8-10” in diameter. In a cast iron skillet over medium high heat, fry each of the pieces for 30 to 60 seconds on each side, or until light to medium brown spots appear. Keep covered with a damp cloth, or store in a plastic bag until ready to serve.

Share Button

Permanent link to this article: http://huggins.me/recipes/archives/36

Chewy Croutons

INGREDIENTS
2 baguettes
Olive oil


DIRECTIONS
Cut baguettes (or other chewy, hard-crusted bread) into medium-sized cubes. Drizzle with olive oil. Place under broiler and stir occasionally until uniformly browned. For more flavorful croutons add Parmesan cheese, Italian seasoning, etc., just prior to or after broiling.

Share Button

Permanent link to this article: http://huggins.me/recipes/archives/34

Tijgerbrood

INGREDIENTS
Bread:
21⁄2 tsp active dry yeast
1⁄4 cup warm water (105 ̊ to 110 ̊)
1 cup warm milk (105 ̊ to 110 ̊)
1 tbsp sugar
2 tsp vegetable oil
11⁄2 tsp salt
21⁄2 to 31⁄2 cups all-purpose flour

Topping:
1 tbsp active dry yeast
1⁄2 cup warm water (105 ̊ to 110 ̊)
1 tbsp sugar
1 tbsp vegetable oil
1⁄4 tsp salt
3⁄4 cup white rice flour


DIRECTIONS
Bread:
In mixer bowl, combine yeast, water milk and sugar; stir to dissolve.  Let stand for 5 minutes. Add vegetable oil, salt and approximately 2 cups of the flour and mix until the dough comes together. Add remaining flour, a tablespoon or two at a time until the dough pulls away from the sides of the bowl.

Turn out onto a lightly floured surface and knead for about four minutes, until elastic and smooth. Place in a lightly greased bowl and cover with plastic wrap. Allow to rise for approximately 1 hour, or until dough doubles in size. Once risen, place dough on a parchment-lined baking sheet. Let rise for 15 minutes while preparing the topping

Topping:
In a medium bowl, combine all topping ingredients and mix well. Let stand for 15 minutes. Spread a generous layer of topping over the top and sides of the loaf. Let rise for another 20 minutes.

Bake at 375º for 25-30 minutes, until well browned. Cool completely on a wire rack.

Share Button

Permanent link to this article: http://huggins.me/recipes/archives/41

Vanilla Poached Pears

Vanilla poached pears are a simple, yet visually impressive desert.  I can’t think of a more beautiful end to an elegant meal.

INGREDIENTS
Pears:
1 bottle (750 ml) Pinot Gris
1 cup water
3⁄4 cup sugar
1-2 vanilla beans, split and seeded
1⁄4 tsp cinnamon
6 Bosc pears, peeled with stems intact

Filling:
1 1⁄2 tsp unflavored gelatin
1 tbsp sugar
1⁄2 cup milk
1 cup whipping cream
1 tsp vanilla


DIRECTIONS
In a large saucepan, combine Pinot Gris, water, sugar, vanilla seeds and cinnamon. Bring to a boil over medium-high heat. Core pears from the bottom and place into liquid. Reduce heat to medium-low to maintain a medium simmer; cook covered for 30 minutes or until pears are tender. Remove pears and place on serving dish; refrigerate until cool. Increase the heat to high and reduce liquid to approximately 1 cup (20-25 minutes). Place in a small container; refrigerate until cool.

In a small saucepan combine gelatin, sugar and milk over low heat. Stir until gelatin in completely dissolved. Do not allow the mixture to boil. Gradually add whipping cream and mix well. Refrigerate until thickened. Just prior to serving, fluff with fork until smooth.

Fill pear cores with cream mixture and place on individual serving plates. Drizzle with 2-3 tbsp of the sauce and serve. Crème Fraiche can be substituted for the filling.

Share Button

Permanent link to this article: http://huggins.me/recipes/archives/30

Thai Sticky Rice (Khao Niew / Gao Nep)

Khao Niew (ข้าวเหนียว) is somewhat of an addiction for our family.  The long-grain sticky rice served in Thai restaurants, this rice is an excellent accompaniment to many asian dishes.  Traditionally, diners hand roll this rice into balls and then dip them into curries.  In our area this rice is usually sold in packages bearing its Vietnamese name: gȧo nêp.  Look for packages of “scented” rice.  This term refers to the natural aroma of high-grade rice.

INGREDIENTS
khao niew/ gȧo nêp (long grain Thai “sticky”, “sweet”, or “glutinous” rice)
water


DIRECTIONS
Soak rice for a minimum of 4 hours and a maximum of 12 hours. Place rice in a Thai bamboo rice steamer. Place bamboo steamer over boiling water and steam for 10 minutes. Flip rice in steamer and place over boiling water for an additional 5 minutes. Flip rice again and steam for a final 5 minutes.

Share Button

Permanent link to this article: http://huggins.me/recipes/archives/27

Tomato Egg Drop Soup

INGREDIENTS
+/- 20 slices dried sliced shiitake mushrooms
2 tomatoes
3 cans chicken broth
1 tbsp vegetable oil
1 small onion, sliced
3 eggs
3 tbsp corn starch
1 tsp salt
1⁄2 tsp white pepper
cilantro (optional garnish)


DIRECTIONS
Soak mushrooms in hot water for 10 minutes; drain and rinse. Soak again for 10 to 15 minutes or until soft; drain and rinse. Squeeze out excess liquid. Place tomato in boiling water; boil +/-10 seconds. Immediately place in cold water. Peel; cut into wedges.

Place corn starch in a bowl and pour in enough broth to dissolve. In saucepan, heat broth to boiling; add broth/cornstarch mixture and heat until thickened

Heat wok until hot. Add vegetable oil; tilt wok to coat sides. Add onion; stir-fry 1 minute. Add mushrooms and tomato; stir-fry 2 minutes.

Pour 1⁄2 of the broth mixture into the tomato mixture; reduce heat to medium. Cover and simmer 5 minutes. Heat remaining broth to boiling. Mix eggs, salt and pepper. Slowly stir mixture clockwise. Slowly pour egg mixture into broth allowing threads to form. Combine, garnish with cilantro and serve.

Share Button

Permanent link to this article: http://huggins.me/recipes/archives/23

Knoflooksaus (Garlic Sauce for Shawarma)

INGREDIENTS
1 jar (+/-2 cups) Dutch mayonnaise (or olive oil mayonnaise)
4 tbsp parsley, finely chopped
1 cup plain yoghurt
1 tbsp ketjap manis
5 tbsp garlic


DIRECTIONS
Combine all ingredients. Refrigerate for at least 4 hours before using.

Share Button

Permanent link to this article: http://huggins.me/recipes/archives/21

Satay Babi

INGREDIENTS
1 lb pork tenderloin (500 g)
1/2 inch fresh ginger (about 1 cm), finely grated
2 garlic cloves, finely grated
6 tbsp ketjap manis (or soy sauce)
2 tbsp sunflower oil
1 onion, finely chopped
1/2 cup chunky peanut butter (90 g)
1/4 cup candle nuts (30 g), ground finely in a food processor (optional)
1/2 cup coconut milk (120 ml)
1 stalk of lemongrass, bruised
2 kaffir lime leaves
1 tbsp sambal oelek


DIRECTIONS
Cut the pork into bite sized squares and place in a freezer bag, along with half of the ginger and garlic, 3 tbsp of the ketjap manis and 1 tbsp of the oil. Seal the bag; massage the marinade into the meat, and leave to marinade in the fridge overnight or for a few hours.

For the satay sauce: Fry the onion in the remaining tablespoon of oil in a saucepan. Once the onion has caramelized, add the rest of the ginger and garlic, the peanut butter and the ground candle nuts. Add the rest of the ketjap manis, the coconut milk, the lemongrass and the lime leaves, and bring to a simmer for 10 minutes. Add the sambal and taste for seasoning. If the sauce has thickened too much at this point, add some warm water. Remove the lemongrass and lime leaves; quickly whisk before serving.

Thread the marinated pork onto satay sticks and grill, turning regularly. Top the meat skewers with the satay sauce and serve with white rice, cucumber salad and kroepoek.

Share Button

Permanent link to this article: http://huggins.me/recipes/archives/18

Thai Chicken Noodle Stir Fry

INGREDIENTS
180g dried rice noodles
700g chicken breast, thinly sliced
2 tbsp fresh ginger, grated
2 tbsp peanut oil
11⁄2 cups (120g) bean sprouts
300g baby bok choy, coarsely chopped
1⁄3 cup (80ml) lime juice
1⁄4 cup (60ml) sweet chili sauce
2 tsp fish sauce
11⁄2 tbsp sugar
2 tbsp cilantro, chopped
1⁄3 cup mint leaves, torn
4 green onions, thinly sliced


DIRECTIONS
Place noodles in a large heatproof bowl; cover with boiling water. Let stand for 5 minutes or until noodles are tender; drain. Meanwhile, combine chicken and ginger in a medium bowl. Heat oil in wok; stir-fry chicken mixture, in bunches, until thoroughly cooked. Return chicken to wok with sprouts, bok choy and lime juice, chili sauce, fish sauce, sugar, cilantro and mint; stir until hot. Add onion and noodles. Stir-fry until hot.

Share Button

Permanent link to this article: http://huggins.me/recipes/archives/168

Blueberry Cheesecake Ice Cream

INGREDIENTS
1⁄2 cup sugar
1 tbsp cornstarch
1⁄2 cup water
1 1⁄4 cups blueberries (fresh or frozen)
1 tbsp lemon juice
2 1⁄4 cups graham cracker crumbs
2 tbsp sugar
1⁄2 tsp ground cinnamon
1⁄2 cup butter, melted
1 1⁄2 cups sugar
1 pkg (3.4 oz) instant cheesecake or vanilla
pudding mix
1 qt heavy whipping cream
2 cups milk
2 tsp vanilla extract


DIRECTIONS
In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring mixture to a boil. Reduce heat; simmer, uncovered for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.

In a large mixing bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 10x15x1 baking pan. Bake at 350 for 10-15 minutes, or until lightly browned. Cool completely on a wire rack.

In a large bowl, whisk together the ice cream ingredients. Pour into ice cream freezer and freeze according to instructions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).

Combine the graham cracker mixture. In a large container layer the ice cream, graham cracker mixture and blueberry sauce three times. Swirl; place in freezer to harden.

Share Button

Permanent link to this article: http://huggins.me/recipes/archives/422

Buttermilk Ice Cream

INGREDIENTS
3 eggs
2 cups sugar
2 cups milk
2 cups whipping cream
2 cups buttermilk
Vanilla or 2 cups fruit


DIRECTIONS
Beat eggs well, add sugar and milk, cook over medium heat, stirring constantly until mixture coats a metal spoon completely (like a custard). Quickly place in refrigerator. Cool completely. Add whipping cream, buttermilk and vanilla (or fruit). Freeze in an ice cream freezer.

Share Button

Permanent link to this article: http://huggins.me/recipes/archives/424

Chocolate Almond Buttermilk Ice Cream

INGREDIENTS
3 eggs
2 cups sugar
2 cups milk
1⁄2 pkg semisweet chocolate chips
2 cups whipping cream
2 cups buttermilk
Almond extract (to taste [1⁄4 tsp])


DIRECTIONS
Beat eggs well, add sugar and milk, cook over medium heat, stirring constantly, until mixture coats a metal spoon completely (like a custard). Stir in chocolate chips and quickly place in refrigerator. Cool completely. Add whipping cream, buttermilk and almond extract. Freeze in an ice cream freezer.

Share Button

Permanent link to this article: http://huggins.me/recipes/archives/426

Chocolate Hazle Nut Ice Cream

INGREDIENTS
2 cups whole milk
1 cup heavy cream
3⁄4 cup sugar, divided
4 egg yolks
1⁄2 tsp vanilla
1⁄2 cup Nutella
1⁄2 cup hazelnuts, crushed and toasted (optional)


DIRECTIONS
In a saucepan combine the milk, cream, and 1⁄2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

In a medium bowl whip the egg yolks and remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1⁄2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and Nutella until it dissolves. Chill mixture completely then freeze an ice cream freezer. Top with hazelnuts and serve.

Share Button

Permanent link to this article: http://huggins.me/recipes/archives/428

Load more