Any sumptuous dish can you suggest?i wanna cook for my bf...?!
just simple one!.im really not good on cooking but i wanna try it for him:)Www@FoodAQ@Com
Answers:
Thai steamed whole fish in red curry sauce!.
Hi!. This one looks impressive and is dead easy!. Works best if you like seafood!. (well "duh", I guess)!. Forgives newbies, but not cheapskates!.
Ingredients:
One fish!.
One tin light coconut cream (about 200 ml - a largish tin)
One tin light coconut milk!.
One 250 ml packet of good quality liquid chicken stock!.
Jar of red or green thai curry paste!.
Some fresh ginger and coriander (cilantro)!.
Chinese cabbage or other leafy vegetable!. (Bok choi)!.
Sugar (palm sugar best but not essential)
Nam Pla fish sauce!.
Equipment:
Steamer!.
Aluminium foil
Large pot or a wok
For two!.
Serve with steamed rice!.
Buy a top quality whole fish, preferably gutted and cleaned for you!. If you do not have a good local fishmonger make sure you ask for referrals, as this makes or breaks the meal!. Ask the shop which they reccommend, you need a very fresh, fairly mild flavoured local fish with firm flesh!. The fish's eye should be bright, rounded, and clear!. It should not smell at all fishy!.
It should be small enough to fit in your largest steamer - bamboo ones from asian specialty supermarkets are cheap and useful for cooking lots of healthy meals!.
Rinse the cavity and stuff the fish with the chinese greens!.
Line the steamer with aluminium foil!. Two layers (no more) so that the whole thing is lined and the foil comes up over the edges all around (2-3 cm overhang is all that is needed)!. You will be serving the meal in the steamer, so it needs to be fairly watertight!.
Prepare your rice and any other sides!. Steaming is good, ad d a little tumeric for pizzaz!. Can also add finely diced capsicum or green beans 5 min before end of cooking to add colour and crunch!.
Prepare your gravy in a separate saucepan!. No great skill required - just mix , warm gently and taste!.
Mix together 1/2 of the coconut cream (NOT replaceable with ordinary cream) and coconut milk (also not replaceable with milk!. If only have coconut cream dilute cream 4:1 with water and substitute for coconut milk)!.
Add 2 tbsp of the fish sauce - (no more, it sneaks up on you!. This stuff does not smell great straight out of the bottle but this changes when cooked - it is a central pillar of thai cooking!.)
Add two teaspoons of curry paste!. This is generally pretty HOT!.
Add 1 teaspoon finely diced or grated ginger!.
Add two teaspoons of sugar!. Warm this sauce for a few minutes on low heat and then taste!.
If too rich and thick for you thin a little with the chicken stock!. The first time you may like to experiment by putting part of your sauce in a separate cup and adding the stock to that!. If you over do it stops you ruining the whole lot!.
Once happy with the sauce cover and put aside!.
Steaming the fish is easy!. Get the water to a rolling boil!. Put the fish in the steamer and put the lid on!. Put it over the boiling water!. (If in the wok, make sure the water level is a bit below the level of the steamer)!. Depending upon size the fish should take about 5 min!. This method is pretty forgiving, so it is hard to overcook too badly, (unlike most methods of cooking seafood)!. Watch your fingers, some dishwashing gloves can be useful getting it off, particularly if using a wok as the boiler!.)
When cooked put the steamer on a Large plate!. I say this again!. Put the steamer on a large plate before adding the gravy or you may watch your gravy run through a hole in the liner into the water !) Add the gravy so the fish is just covered!. If water tight, put back on pot / wok for 1-2 min and then remove, serve with the plate under it!.
Serve in steamer!. Garnish with coriander!.
Recipe only looks complicated because I have been fairly comprehensive with instructions!.Www@FoodAQ@Com
Hi!. This one looks impressive and is dead easy!. Works best if you like seafood!. (well "duh", I guess)!. Forgives newbies, but not cheapskates!.
Ingredients:
One fish!.
One tin light coconut cream (about 200 ml - a largish tin)
One tin light coconut milk!.
One 250 ml packet of good quality liquid chicken stock!.
Jar of red or green thai curry paste!.
Some fresh ginger and coriander (cilantro)!.
Chinese cabbage or other leafy vegetable!. (Bok choi)!.
Sugar (palm sugar best but not essential)
Nam Pla fish sauce!.
Equipment:
Steamer!.
Aluminium foil
Large pot or a wok
For two!.
Serve with steamed rice!.
Buy a top quality whole fish, preferably gutted and cleaned for you!. If you do not have a good local fishmonger make sure you ask for referrals, as this makes or breaks the meal!. Ask the shop which they reccommend, you need a very fresh, fairly mild flavoured local fish with firm flesh!. The fish's eye should be bright, rounded, and clear!. It should not smell at all fishy!.
It should be small enough to fit in your largest steamer - bamboo ones from asian specialty supermarkets are cheap and useful for cooking lots of healthy meals!.
Rinse the cavity and stuff the fish with the chinese greens!.
Line the steamer with aluminium foil!. Two layers (no more) so that the whole thing is lined and the foil comes up over the edges all around (2-3 cm overhang is all that is needed)!. You will be serving the meal in the steamer, so it needs to be fairly watertight!.
Prepare your rice and any other sides!. Steaming is good, ad d a little tumeric for pizzaz!. Can also add finely diced capsicum or green beans 5 min before end of cooking to add colour and crunch!.
Prepare your gravy in a separate saucepan!. No great skill required - just mix , warm gently and taste!.
Mix together 1/2 of the coconut cream (NOT replaceable with ordinary cream) and coconut milk (also not replaceable with milk!. If only have coconut cream dilute cream 4:1 with water and substitute for coconut milk)!.
Add 2 tbsp of the fish sauce - (no more, it sneaks up on you!. This stuff does not smell great straight out of the bottle but this changes when cooked - it is a central pillar of thai cooking!.)
Add two teaspoons of curry paste!. This is generally pretty HOT!.
Add 1 teaspoon finely diced or grated ginger!.
Add two teaspoons of sugar!. Warm this sauce for a few minutes on low heat and then taste!.
If too rich and thick for you thin a little with the chicken stock!. The first time you may like to experiment by putting part of your sauce in a separate cup and adding the stock to that!. If you over do it stops you ruining the whole lot!.
Once happy with the sauce cover and put aside!.
Steaming the fish is easy!. Get the water to a rolling boil!. Put the fish in the steamer and put the lid on!. Put it over the boiling water!. (If in the wok, make sure the water level is a bit below the level of the steamer)!. Depending upon size the fish should take about 5 min!. This method is pretty forgiving, so it is hard to overcook too badly, (unlike most methods of cooking seafood)!. Watch your fingers, some dishwashing gloves can be useful getting it off, particularly if using a wok as the boiler!.)
When cooked put the steamer on a Large plate!. I say this again!. Put the steamer on a large plate before adding the gravy or you may watch your gravy run through a hole in the liner into the water !) Add the gravy so the fish is just covered!. If water tight, put back on pot / wok for 1-2 min and then remove, serve with the plate under it!.
Serve in steamer!. Garnish with coriander!.
Recipe only looks complicated because I have been fairly comprehensive with instructions!.Www@FoodAQ@Com
CHICKEN OREGANO
4 skinless, boneless chicken breasts
1 medium onion, chopped
1/2 teaspoon minced garlic
salt
pepper
1 tablespoon dried oregano
1 (16 ounce) can diced tomatoes, undrained
1/2 pound sliced mushrooms
1/4 dry red wine
In a large nonstick skillet coated with nonstick cooking spray, brown the chicken on both sides over medium heat, about 5 minutes in all!. Add the onion and garlic and cook 5 minutes more, until the onions are tender!. Sprinkle with salt and pepper!. Add the tomatoes, mushrooms and wine!. Cover and cook on low heat about 25 to 30 minutes or until the chicken is tender!. Serve with pasta!.
Yield: 4 servings
LEMON CHICKEN PASTA
1/4 cup flour
1 teaspoon seasoned salt
1 pound boneless chicken tenders, cut into bite-sized pieces
2 tablespoons olive oil
8 ounces penne pasta
2 tablespoons capers
2 teaspoons chicken base
1 lemon
1/2 cup white wine
1/4 cup heavy whipping cream
Cook pasta according to package directions!. Place flour and seasoned salt in a large zip-top bag!. Add chicken pieces to bag and shake to coat!. Heat olive oil in a large sauté pan, swirling to coat!. Add chicken and cook, stirring occasionally, until chicken is no longer pink!. Stir capers and chicken base into chicken, cook for 2 minutes!. Squeeze juice of one lemon into chicken!. Stir in wine and cream!. Reduce heat to low, cook 3 to 4 minutes, stirring occasionally, or until heated through!. Drain pasta when done and stir into chicken mixture!.
Yield: 4 servingsWww@FoodAQ@Com
4 skinless, boneless chicken breasts
1 medium onion, chopped
1/2 teaspoon minced garlic
salt
pepper
1 tablespoon dried oregano
1 (16 ounce) can diced tomatoes, undrained
1/2 pound sliced mushrooms
1/4 dry red wine
In a large nonstick skillet coated with nonstick cooking spray, brown the chicken on both sides over medium heat, about 5 minutes in all!. Add the onion and garlic and cook 5 minutes more, until the onions are tender!. Sprinkle with salt and pepper!. Add the tomatoes, mushrooms and wine!. Cover and cook on low heat about 25 to 30 minutes or until the chicken is tender!. Serve with pasta!.
Yield: 4 servings
LEMON CHICKEN PASTA
1/4 cup flour
1 teaspoon seasoned salt
1 pound boneless chicken tenders, cut into bite-sized pieces
2 tablespoons olive oil
8 ounces penne pasta
2 tablespoons capers
2 teaspoons chicken base
1 lemon
1/2 cup white wine
1/4 cup heavy whipping cream
Cook pasta according to package directions!. Place flour and seasoned salt in a large zip-top bag!. Add chicken pieces to bag and shake to coat!. Heat olive oil in a large sauté pan, swirling to coat!. Add chicken and cook, stirring occasionally, until chicken is no longer pink!. Stir capers and chicken base into chicken, cook for 2 minutes!. Squeeze juice of one lemon into chicken!. Stir in wine and cream!. Reduce heat to low, cook 3 to 4 minutes, stirring occasionally, or until heated through!. Drain pasta when done and stir into chicken mixture!.
Yield: 4 servingsWww@FoodAQ@Com
Creamy Chicken Pesto Bowtie Pasta
Ingredients
3 cups bow tie pasta, uncooked
2 tablespoons butter or margarine
1-1 1/4 lb boneless skinless chicken breast, cubed
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup prepared pesto sauce (I use Classico Basil Pesto Sauce)
1/2 cup milk
Directions
1!. Boil water for pasta; cook and drain!.
2!. Meanwhile, in a skillet, melt butter or margarine and brown cubed chicken!.
3!. Add soup, pesto sauce and milk to skillet; bring to a boil and cook on low for about 5 minutes!.
4!. Stir in pasta and heat through!.
I made that for my bf and he LOVED it!. If your bf loves food with a kick in flavor, he'll love this and you x1000!. I know the basil pesto will look gross, but it's the secret to the dish!. Very easy, btw! Good luck!Www@FoodAQ@Com
Ingredients
3 cups bow tie pasta, uncooked
2 tablespoons butter or margarine
1-1 1/4 lb boneless skinless chicken breast, cubed
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup prepared pesto sauce (I use Classico Basil Pesto Sauce)
1/2 cup milk
Directions
1!. Boil water for pasta; cook and drain!.
2!. Meanwhile, in a skillet, melt butter or margarine and brown cubed chicken!.
3!. Add soup, pesto sauce and milk to skillet; bring to a boil and cook on low for about 5 minutes!.
4!. Stir in pasta and heat through!.
I made that for my bf and he LOVED it!. If your bf loves food with a kick in flavor, he'll love this and you x1000!. I know the basil pesto will look gross, but it's the secret to the dish!. Very easy, btw! Good luck!Www@FoodAQ@Com
omg i made this last night!. It was soooo good
You will need:
Can of chunked pineapple
brown sugar
boneless/skinless chicken breast
white or brown rice
olive oil
minced garlic
heat on medium heat olive oil and about 2 tablespoons of minced garlic in a large frying pan
place chicken breast in frying pan, and cook until bottom part of the chicken is white!. Flip them!.,
Pour pineapple chunks and juice(from can) into the frying pan, and then sprinkle about 1/4 cup of brown sugar into the pan!.
Cover and let cook for about 20 minutes, occasionally stirring!.
The juice in the pan will turn into a glaze!. When this happens, stir chicken more, until all of the chicken is coated in the glaze!.
Cook the rice, as much as you want!. Put the rice on a plate, and then place chicken on top of the rice!
SOooooooo gooooooddddddddddd *Homer Simpson drool*Www@FoodAQ@Com
You will need:
Can of chunked pineapple
brown sugar
boneless/skinless chicken breast
white or brown rice
olive oil
minced garlic
heat on medium heat olive oil and about 2 tablespoons of minced garlic in a large frying pan
place chicken breast in frying pan, and cook until bottom part of the chicken is white!. Flip them!.,
Pour pineapple chunks and juice(from can) into the frying pan, and then sprinkle about 1/4 cup of brown sugar into the pan!.
Cover and let cook for about 20 minutes, occasionally stirring!.
The juice in the pan will turn into a glaze!. When this happens, stir chicken more, until all of the chicken is coated in the glaze!.
Cook the rice, as much as you want!. Put the rice on a plate, and then place chicken on top of the rice!
SOooooooo gooooooddddddddddd *Homer Simpson drool*Www@FoodAQ@Com
Ika vakameti (Fish with coconut milk/lolo) First boil the fish just go to the shop buy the coconut milk in the tin!.Put it in the bowl add onion & chill then it is ready to eat!.Just peel some piece of fish then deep in the lolo & eat!.Www@FoodAQ@Com
Go to rachaelray!.com; she has tons of easy recipes that are yummy and she tells you what to serve with them!.Www@FoodAQ@Com