tag:blogger.com,1999:blog-63702196185961752782024-03-13T12:02:41.059-07:00Delicious FoodsUnknownnoreply@blogger.comBlogger80125tag:blogger.com,1999:blog-6370219618596175278.post-75453009491245714242011-02-17T11:16:00.000-08:002011-02-17T11:18:21.053-08:00Cream And Cheese Soups<table bgcolor="#f8f0d6" border="0" cellpadding="0" cellspacing="0" style="width: 400px;"><tbody>
<tr style="background-color: white;"><td height="20"><span style="font-size: large;"><a href="http://deliciousfoodweb.blogspot.com/2011/02/broccoli-cheese-soup.html">Broccoli Cheese Soup</a></span></td> </tr>
<tr style="background-color: white;"> <td height="20"><span style="font-size: large;"><a href="http://deliciousfoodweb.blogspot.com/2011/02/cheesy-vegetable-soup.html">Cheesy Vegetable Soup</a></span></td> </tr>
<tr style="background-color: white;"> <td height="20"><span style="font-size: large;"><a href="http://deliciousfoodweb.blogspot.com/2011/02/chicken-cheese-soup.html">Chicken Cheese Soup</a></span></td> </tr>
<tr style="background-color: white;"> <td height="20"><span style="font-size: large;"><a href="http://deliciousfoodweb.blogspot.com/2011/02/cream-of-asparagus-soup.html">Cream of Asparagus Soup</a></span></td> </tr>
<tr style="background-color: white;"> <td height="20"><span style="font-size: large;"><a href="http://deliciousfoodweb.blogspot.com/2011/02/cream-of-crab-soup.html">Cream of Crab Soup</a></span></td> </tr>
<tr style="background-color: white;"> <td height="20"><span style="font-size: large;"><a href="http://deliciousfoodweb.blogspot.com/2011/02/cream-of-lettuce-soup.html">Cream of Lettuce Soup</a></span></td> </tr>
<tr style="background-color: white;"> <td height="20"><span style="font-size: large;"><a href="http://deliciousfoodweb.blogspot.com/2011/02/cream-of-mushroom-soup.html">Cream of Mushroom Soup</a></span></td> </tr>
<tr style="background-color: white;"> <td height="20"><span style="font-size: large;"><a href="http://deliciousfoodweb.blogspot.com/2011/02/cream-of-onion-soup.html">Cream of Onion Soup</a></span></td> </tr>
<tr style="background-color: white;"> <td height="20"><span style="font-size: large;"><a href="http://deliciousfoodweb.blogspot.com/2011/02/cream-of-pumpkin-soup.html">Cream of Pumpkin Soup</a></span></td> </tr>
<tr style="background-color: white;"> <td height="20"><span style="font-size: large;"><a href="http://deliciousfoodweb.blogspot.com/2011/02/potato-and-cheddar-soup.html">Potato and Cheddar Soup</a></span></td></tr>
</tbody></table>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6370219618596175278.post-49834024235449001552011-02-17T11:15:00.000-08:002011-02-17T11:15:54.860-08:00Potato and Cheddar Soup<table align="center" border="0" cellpadding="0" cellspacing="0" style="width: 400px;"><tbody>
<tr><td valign="bottom"><h1>Potato and Cheddar Soup</h1></td> </tr>
<tr> <td><br />
</td> </tr>
<tr> <td class="recipeDesc" height="20" valign="top"><br />
</td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="hdrIng"><span style="font-size: large;">Ingredients -</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="textIng">2 cups Water<br />
2 cups peeled and cubed Red Potatoes<br />
3 tablespoons melted Butter<br />
1 small Onion, chopped<br />
3 tablespoons All-Purpose Flour<br />
Salt and Pepper, to taste<br />
3 cups Whole Milk<br />
1/2 teaspoon White Sugar<br />
1 cup shredded Cheddar Cheese<br />
1 cup diced Ham<br />
<br />
</td> </tr>
<tr> <td> </td> </tr>
<tr> <td class="hdrPrep"><span style="font-size: large;">Preparation:</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="textPrep"> 1. Add water and cubed potatoes to stockpot.<br />
2. Bring to a boil over medium-high heat. <br />
3. Reduce heat to medium and boil potatoes until tender, about 20 minutes. <br />
4. Remove potatoes with slotted spoon to bowl.<br />
5. Drain stockpot, reserving 1-cup potato water.<br />
6. Stir in butter, chopped onion, and all-purpose flour.<br />
7. Season with salt and pepper. <br />
8. Stir in potatoes, reserved liquid, whole milk, white sugar, cheddar cheese, and diced ham.<br />
9. Simmer 30 minutes, stirring frequently.<br />
<br />
<table border="0" cellpadding="0" cellspacing="0" style="width: 170px;"><tbody>
<tr><td class="tip"><span style="font-size: large;">Soup Making Tip</span></td> </tr>
<tr> <td class="tipTitle"><span style="font-size: large;">Boiling Potatoes</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="tipText" valign="top"> Good at holding up well in soups, boiling potatoes contain the least amount of starch, and retain their texture when cooked. </td> </tr>
</tbody></table><br />
<table border="0" cellpadding="0" cellspacing="0" style="width: 170px;"><tbody>
<tr> <td class="tip"><span style="font-size: large;">Soup Making Tip</span></td> </tr>
<tr> <td class="tipTitle"><span style="font-size: large;">Baking Potatoes</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="tipText" valign="top"> Baking potatoes are great for soups where you prefer the potato breaks down some, perhaps a soup where all or part of the soup will be pureed to change the texture.</td> </tr>
<tr> <td class="tipText" height="20" valign="top"> </td></tr>
</tbody></table></td></tr>
</tbody></table>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6370219618596175278.post-71225761496974485272011-02-17T11:13:00.001-08:002011-02-17T11:13:48.567-08:00Cream of Pumpkin Soup<table align="center" border="0" cellpadding="0" cellspacing="0" style="width: 400px;"><tbody>
<tr><td valign="bottom"><h1>Cream of Pumpkin Soup</h1></td> </tr>
<tr> <td><br />
</td> </tr>
<tr> <td class="recipeDesc" height="20" valign="top"><br />
</td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="hdrIng"><span style="font-size: large;">Ingredients -</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="textIng">1 (29 ounces) can Solid Pack Pumpkin <br />
1 (14-1/2 ounces) can Chicken Broth<br />
1/2 cup Cold Water<br />
1/4 cup Brown Sugar, packed<br />
1/2 teaspoon Ground Nutmeg<br />
1/2 teaspoon Salt<br />
1/8 teaspoon Pepper<br />
2 cups Half-and-Half<br />
<br />
</td> </tr>
<tr> <td> </td> </tr>
<tr> <td class="hdrPrep"><span style="font-size: large;">Preparation:</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="textPrep"> 1. Add solid pack pumpkin, chicken broth, cold water, brown sugar, ground nutmeg, salt, pepper, half-and-half to stockpot.<br />
2. Stir to combine.<br />
3. Bring to a boil over medium heat. <br />
4. Reduce heat to low. Stir in half-and-half.<br />
5. Simmer until heated through. <br />
6. Serve hot.<br />
<br />
<table border="0" cellpadding="0" cellspacing="0" style="width: 170px;"><tbody>
<tr><td class="tip"><span style="font-size: large;">Soup Making Tip</span></td> </tr>
<tr> <td class="tipTitle"><span style="font-size: large;">Honey And Brown Sugar</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="tipText" valign="top"> To mellow tart ingredients in soups and other savory dishes, add a splash of honey or a teaspoon of brown sugar to sweeten and lessen the bite of other ingredients.</td> </tr>
</tbody></table><br />
<table border="0" cellpadding="0" cellspacing="0" style="width: 170px;"><tbody>
<tr> <td class="tip"><span style="font-size: large;">Soup Making Tip</span></td> </tr>
<tr> <td class="tipTitle"><span style="font-size: large;">Pureeing Soups</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="tipText" valign="top"> A good blender is a necessary tool for the serious soup makers. Removing soups from the stockpot after cooking and pureeing all or part of the soup is a regular activity.</td></tr>
</tbody></table></td></tr>
</tbody></table>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6370219618596175278.post-31534789317279206512011-02-17T11:12:00.000-08:002011-02-17T11:12:24.423-08:00Cream of Onion Soup<table align="center" border="0" cellpadding="0" cellspacing="0" style="width: 400px;"><tbody>
<tr><td valign="bottom"><h1>Cream of Onion Soup</h1></td> </tr>
<tr> <td><br />
</td> </tr>
<tr> <td class="recipeDesc" height="20" valign="top"><br />
</td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="hdrIng"><span style="font-size: large;">Ingredients -</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="textIng">3 tablespoons Butter<br />
2 tablespoons All-Purpose Flour<br />
2 cups thinly sliced Vidalia or Sweet Onion<br />
2 cups Whole Milk<br />
2 cups Half & Half<br />
1 teaspoon Coarse Salt<br />
1/4 teaspoon Fresh Ground Black Pepper<br />
1/8 teaspoon Nutmeg<br />
1/8 teaspoon Paprika<br />
4 tablespoons Parmesan Cheese (1 per bowl)<br />
4 teaspoons chopped Parsley (1 per bowl)<br />
Croutons, browned in butter<br />
Worcestershire Sauce, for seasoning<br />
</td> </tr>
<tr> <td> </td> </tr>
<tr> <td class="hdrPrep"><span style="font-size: large;">Preparation:</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="textPrep"> 1. Add butter to stockpot. Melt butter over low heat.<br />
2. Add all-purpose flour and cook several minutes, stirring constantly. <br />
3. Add onions to stockpot. Sauté onions until soft, but not browned.<br />
4. Stir in whole milk and half-and-half. Cover stockpot and simmer 10 minutes.<br />
5. Stir in salt, pepper, nutmeg, and paprika. <br />
To Serve:<br />
1. Add 1 tablespoon Parmesan cheese and 1 teaspoon parsley to individual soup bowls.<br />
2. Garnish with croutons.<br />
3. Serve with Worcestershire sauce<br />
<br />
<br />
<table border="0" cellpadding="0" cellspacing="0" style="width: 170px;"><tbody>
<tr><td class="tip"><span style="font-size: large;">Soup Making Tip</span></td> </tr>
<tr> <td class="tipTitle"><span style="font-size: large;">Seeds</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="tipText" valign="top"> Fennel, cumin, coriander, caraway and other seeds can add rich, complex flavors to soups. Consider toasting them in a hot, dry skillet to add a nutty flavor.</td> </tr>
</tbody></table><br />
<table border="0" cellpadding="0" cellspacing="0" style="width: 170px;"><tbody>
<tr> <td class="tip"><span style="font-size: large;">Soup Making Tip</span></td> </tr>
<tr> <td class="tipTitle"><span style="font-size: large;">Sweet Spice</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="tipText" valign="top"> All-spice, clove, and cinnamon, among others can add great flavor to savory and cold soups.</td></tr>
</tbody></table>.<br />
<br />
</td></tr>
</tbody></table>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6370219618596175278.post-65952664851599029102011-02-17T11:10:00.000-08:002011-02-17T11:10:34.713-08:00Cream of Mushroom Soup<table align="center" border="0" cellpadding="0" cellspacing="0" style="width: 400px;"><tbody>
<tr><td valign="bottom"><h1>Cream of Mushroom Soup</h1></td> </tr>
<tr> <td><br />
</td> </tr>
<tr> <td class="recipeDesc" height="20" valign="top"><br />
</td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="hdrIng"><span style="font-size: large;">Ingredients -</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="textIng">8 ounces Button Mushrooms (1 cup sliced, remaining finely chopped)<br />
4 tablespoons Unsalted Butter<br />
1 medium White Onion, chopped<br />
1/4 cup Flour<br />
1 teaspoon Salt<br />
1/4 teaspoon Fresh Ground Black Pepper<br />
1/4 cup Cold Water<br />
1 can condensed Chicken Broth<br />
1 cup Half-and-Half<br />
Snipped Parsley</td> </tr>
<tr> <td> </td> </tr>
<tr> <td class="hdrPrep"><span style="font-size: large;">Preparation:</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="textPrep"> 1. Add butter to stockpot. Melt over low heat.<br />
2. Sauté slice mushrooms until golden brown.<br />
3. Remove mushrooms from stockpot with slotted spoon.<br />
4. Add remaining chopped mushrooms and chopped white onion. Sauté until onion is tender.<br />
5. Stir in flour, salt and fresh ground black pepper.<br />
6. Sauté 1 minute, stirring constantly.<br />
7. Remove stockpot from heat. Stir in cold water and chicken broth. <br />
8. Return to heat. Bring to a boil over medium-high heat. <br />
9. Stirring frequently, boil 1 minute.<br />
10. Reduce heat to medium<br />
11. Stir in half-and-half and sliced mushrooms.<br />
12. Heat just until cooked through. DO NOT BOIL. <br />
13. Garnish individual servings with parsley.<br />
<br />
<table border="0" cellpadding="0" cellspacing="0" style="width: 170px;"><tbody>
<tr><td class="tip"><span style="font-size: large;">Soup Making Tip</span></td> </tr>
<tr> <td class="tipTitle"><span style="font-size: large;">Cremini Mushrooms</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="tipText" valign="top"> The light brown Cremini mushroom looks like a button mushroom, but contains considerably more flavor and a heartier texture.</td> </tr>
</tbody></table><br />
<table border="0" cellpadding="0" cellspacing="0" style="width: 170px;"><tbody>
<tr> <td class="tip"><span style="font-size: large;">Soup Making Tip</span></td> </tr>
<tr> <td class="tipTitle"><span style="font-size: large;">Fresh Herbs</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="tipText" valign="top"> To bring wonderful, intense, fresh flavor to soups, add fresh chopped herbs such as parsley, basil, cilantro, and rosemary at the very end of the cooking process.</td></tr>
</tbody></table></td></tr>
</tbody></table>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6370219618596175278.post-66861076998008275902011-02-17T11:09:00.000-08:002011-02-17T11:09:11.146-08:00Cream of Lettuce Soup<table align="center" border="0" cellpadding="0" cellspacing="0" style="width: 400px;"><tbody>
<tr><td valign="bottom"><h1>Cream of Lettuce Soup</h1></td> </tr>
<tr> <td><br />
</td> </tr>
<tr> <td class="recipeDesc" height="20" valign="top"><br />
</td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="hdrIng"><span style="font-size: large;">Ingredients -</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="textIng">1 small Onion, chopped <br />
1/4 cup Butter <br />
2 large heads Boston Lettuce, finely shredded (reserve 1 cup) <br />
1/4 cup All-Purpose Flour<br />
3 cups Cold Water <br />
1 tablespoon Instant Chicken Bouillon <br />
1 cup Half-and-Half <br />
1/2 teaspoon Salt <br />
1/8 teaspoon Pepper <br />
Mint Leaves</td> </tr>
<tr> <td> </td> </tr>
<tr> <td class="hdrPrep"><span style="font-size: large;">Preparation:</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="textPrep"> 1. Add butter to stockpot. Melt over low heat. Sauté onion until tender. <br />
2. Stir lettuce (except reserved) into onion. Sauté until lettuce wilts, about 5 minutes.<br />
3. Stir in all-purpose flour and continuing 1 minute.<br />
4. Add water and bouillon granules. Bring to a boil over medium high heat.<br />
5. Boil 1 minute.<br />
6. Remove from heat.<br />
7. Add lettuce mixture to blender in batches. Cover blender tightly. Puree until smooth.<br />
8. Transfer lettuce soup to large bowl.<br />
9. Return soup back to clean stockpot.<br />
10. Stir in half-in-half, salt and pepper. <br />
11. Bring to a gentle boil.<br />
12. Garnish individual servings with mint leaves.<br />
<br />
<table border="0" cellpadding="0" cellspacing="0" style="width: 170px;"><tbody>
<tr><td class="tip"><span style="font-size: large;">Soup Making Tip</span></td> </tr>
<tr> <td class="tipTitle"><span style="font-size: large;">Storing Leafy Greens</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="tipText" valign="top"> Remove excess moisture from leafy greens by blotting them dry with paper towels and placing them in dry plastic bags. Store loosely wrapped in the refrigerator.</td> </tr>
</tbody></table><br />
<table border="0" cellpadding="0" cellspacing="0" style="width: 170px;"><tbody>
<tr> <td class="tip"><span style="font-size: large;">Soup Making Tip</span></td> </tr>
<tr> <td class="tipTitle"><span style="font-size: large;">Buying Vegetables</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="tipText" valign="top"> Understanding the difference in flavors and textures when buying varying sizes of vegetables is very important to cooking and soup-making.</td> </tr>
<tr> <td class="tipText" height="20" valign="top"> </td></tr>
</tbody></table></td></tr>
</tbody></table>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6370219618596175278.post-1828570226582143732011-02-17T11:07:00.000-08:002011-02-17T11:07:35.533-08:00Cream of Crab Soup<table align="center" border="0" cellpadding="0" cellspacing="0" style="width: 400px;"><tbody>
<tr><td valign="bottom"><h1><br />
</h1></td> </tr>
<tr> <td><br />
</td> </tr>
<tr> <td class="recipeDesc" height="20" valign="top"><br />
</td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="hdrIng"><span style="font-size: large;">Ingredients -</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="textIng">1 Chicken Bouillon Cube<br />
1 cup Boiling Water<br />
1 cup Butter<br />
1/4 cup Chopped Onion<br />
3 tablespoons Flour<br />
1/4 teaspoon Celery Salt<br />
1 dash Fresh Ground Black Pepper<br />
1 quart Milk <br />
1 pound Crabmeat, cleaned and sorted, bones and cartilage removed<br />
chopped Fresh Parsley</td> </tr>
<tr> <td><span style="font-size: large;"> </span></td> </tr>
<tr> <td class="hdrPrep"><span style="font-size: large;">Preparation:</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="textPrep"> 1. Dissolve bouillon cube in boiling water.<br />
2. Add butter to saucepan. Sauté onion until soft.<br />
3. Stir in flour, celery salt, and fresh ground black pepper<br />
4. Gradually stir in milk and chicken bouillon. Stirring constantly, simmer until soup thickens.<br />
5. Gently fold in crab meat. <br />
6. Cook until heated through.<br />
7. Garnish individual servings with chopped fresh parsley.<br />
<table border="0" cellpadding="0" cellspacing="0" style="width: 170px;"><tbody>
<tr><td class="tip"><br />
</td><td class="tip"></td> </tr>
<tr> <td class="tipTitle"><br />
</td> </tr>
<tr> <td height="10"><table border="0" cellpadding="0" cellspacing="0" style="width: 170px;"><tbody>
<tr><td class="tip"><span style="font-size: large;">Soup Making Tip</span></td> </tr>
<tr> <td class="tipTitle"><span style="font-size: large;">Vegetable Brush</span></td> </tr>
<tr> <td height="10"><span style="font-size: large;"><br />
</span></td> </tr>
<tr> <td class="tipText" valign="top"> Vegetable brushes are essential for cleaning potatoes and other root vegetables. Knock off as many dirt particles off vegetables prior to rinsing or wiping with a cloth.</td> </tr>
</tbody></table><br />
<table border="0" cellpadding="0" cellspacing="0" style="width: 170px;"><tbody>
<tr> <td class="tip"><span style="font-size: large;">Soup Making Tip</span></td> </tr>
<tr> <td class="tipTitle"><span style="font-size: large;">Herb Availability</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="tipText" valign="top"> Fresh garden herbs are available at different times during the year, depending on the herb. Some herbs are available year round, but peak season offers the best quality.</td></tr>
</tbody></table></td> </tr>
<tr> <td class="tipText" valign="top"><br />
</td> </tr>
</tbody></table><br />
<table border="0" cellpadding="0" cellspacing="0" style="width: 170px;"><tbody>
<tr> <td class="tip"><br />
</td> </tr>
<tr> <td class="tipTitle"><br />
</td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="tipText" valign="top"><br />
</td></tr>
</tbody></table></td></tr>
</tbody></table>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6370219618596175278.post-59332769010195277662011-02-17T11:05:00.001-08:002011-02-17T11:05:49.511-08:00Cream of Asparagus Soup<table align="center" border="0" cellpadding="0" cellspacing="0" style="width: 400px;"><tbody>
<tr><td valign="bottom"><h1>Cream of Asparagus Soup</h1></td> </tr>
<tr> <td><br />
</td> </tr>
<tr> <td class="recipeDesc" height="20" valign="top"><br />
</td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="hdrIng"><span style="font-size: large;">Ingredients -</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="textIng">2 large Baking Potatoes, diced<br />
Cold Water<br />
2 pounds Asparagus, washed, woody ends trimmed, cut into 1-inch pieces (reserve asparagus tips)<br />
2 tablespoons chopped Fresh Dill<br />
1/4 cup Unbleached Flour<br />
1 cup Whole Milk<br />
Coarse Salt</td> </tr>
<tr> <td> </td> </tr>
<tr> <td class="hdrPrep"><span style="font-size: large;">Preparation:</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="textPrep"> 1. Add diced potatoes to stockpot. Cover with cold water.<br />
2. Bring to a boil over medium high heat.<br />
3. Reduce heat to medium and boil potatoes 20 minutes, or until they are fork tender.<br />
4. Add asparagus pieces (except tips) to stockpot with potatoes, Simmer 10 minutes.<br />
5. Stir in fresh dill.<br />
6. Pour cooking liquid in large bowl and reserve. <br />
7. Mash potatoes and asparagus. Blend, if necessary.<br />
8. Lightly brown flour in a small saucepan. Cool.<br />
9. Stir milk gradually into flour.<br />
10. Add milk mixture to stockpot.<br />
11. Add asparagus tips to soup. Cook until tips are bright green.<br />
12. Season with salt and serve hot.<br />
<br />
<table border="0" cellpadding="0" cellspacing="0" style="width: 170px;"><tbody>
<tr><td class="tip"><span style="font-size: large;">Soup Making Tip</span></td> </tr>
<tr> <td class="tipTitle"><span style="font-size: large;">Eat Asparagus</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="tipText" valign="top"> Asparagus is low in calories and low in sodium, rich in nutrients and fiber, making it one of the best vegetables you can consume.</td> </tr>
</tbody></table><br />
<table border="0" cellpadding="0" cellspacing="0" style="width: 170px;"><tbody>
<tr> <td class="tip"><span style="font-size: large;">Soup Making Tip</span></td> </tr>
<tr> <td class="tipTitle"><span style="font-size: large;">Asparagus Nutrition</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="tipText" valign="top"> Asparagus is one of the best vegetables for you. It delivers fiber, vitamins and minerals, and folic acid. Asparagus is low in sodium and contains zero fat.</td></tr>
</tbody></table></td></tr>
</tbody></table>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6370219618596175278.post-11544310157474243672011-02-17T11:03:00.000-08:002011-02-17T11:04:20.957-08:00Chicken Cheese Soup<table align="center" border="0" cellpadding="0" cellspacing="0" style="width: 400px;"><tbody>
<tr><td valign="bottom"><h1>Chicken Cheese Soup</h1></td> </tr>
<tr> <td><br />
</td> </tr>
<tr> <td class="recipeDesc" height="20" valign="top"><br />
</td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="hdrIng"><span style="font-size: large;">Ingredients -</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="textIng">4 Boneless, Skinless Chicken Breasts (1-½ pounds)<br />
10 cups Cold Water<br />
4 cups Low-Sodium Chicken Broth<br />
1 large White Onion, chopped<br />
2 medium Carrots, grated<br />
2 Celery Stalks, chopped<br />
4 Chicken Bouillon Cubes<br />
1 (8 ounces) jar Taco Sauce<br />
1 cup Uncooked Rice<br />
1 pound Velveeta Cheese, diced into small pieces<br />
Salt, to taste <br />
Fresh Ground Black Pepper, to taste</td> </tr>
<tr> <td></td> </tr>
<tr> <td class="hdrPrep"><span style="font-size: large;">Preparation:</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="textPrep">1. Add chicken breasts to large saucepan. Cover breasts with cold water.<br />
2. Bring to a boil over medium-high heat.<br />
3. Reduce heat to low. Simmer 20 minutes.<br />
4. Remove chicken to cutting board. Cool and cut into bite-sized pieces. Set aside.<br />
5. Add chicken broth and 8 cups of chicken cooking water to stockpot.<br />
6. Add chopped white onion, grated carrots, chopped celery, bouillon cubes, and taco sauce to chicken stock.<br />
7. Bring to a boil over medium heat. Stir in rice.<br />
8. Reduce heat to low. Simmer 20 minutes.<br />
9. Stir in chicken breast pieces.<br />
10. Stir in cheese gradually until cheese is completely melted<br />
<table border="0" cellpadding="0" cellspacing="0" style="width: 170px;"><tbody>
<tr><td class="tip"><br />
</td><td class="tip"><br />
</td><td class="tip"><br />
</td><td class="tip"></td><td class="tip"></td><td class="tip"></td> </tr>
<tr> <td class="tipTitle"></td> </tr>
<tr> <td height="10"><table border="0" cellpadding="0" cellspacing="0" style="width: 170px;"><tbody>
<tr><td class="tip"><span style="font-size: large;">Soup Making Tip</span></td> </tr>
<tr> <td class="tipTitle"><span style="font-size: large;">Carrots</span></td> </tr>
<tr> <td height="10"><span style="font-size: large;"><br />
</span></td> </tr>
<tr> <td class="tipText" valign="top"><span style="font-size: small;"> White rootlets on the orange section of the carrot indicate a carrot that is aging. Buy carrots that are free of these rootlets.</span></td> </tr>
</tbody></table><span style="font-size: large;"><br />
</span> <br />
<table border="0" cellpadding="0" cellspacing="0" style="width: 170px;"><tbody>
<tr> <td class="tip"><span style="font-size: large;">Soup Making Tip</span></td> </tr>
<tr> <td class="tipTitle"><span style="font-size: large;">Sautéed Vegetables</span></td> </tr>
<tr> <td height="10"><span style="font-size: large;"><br />
</span></td> </tr>
<tr> <td class="tipText" valign="top"><span style="font-size: small;"> Sauté vegetables in butter before adding to soups and your soups will taste better and cook faster.</span></td></tr>
</tbody></table></td> </tr>
<tr> <td class="tipText" valign="top"><br />
</td> </tr>
</tbody></table><br />
<table border="0" cellpadding="0" cellspacing="0" style="width: 170px;"><tbody>
<tr> <td class="tip"><br />
</td> </tr>
<tr> <td class="tipTitle"><br />
</td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="tipText" valign="top"><br />
</td></tr>
</tbody></table>.</td></tr>
</tbody></table>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6370219618596175278.post-21562031646562546942011-02-17T11:01:00.000-08:002011-02-17T11:01:02.020-08:00Cheesy Vegetable Soup<table align="center" border="0" cellpadding="0" cellspacing="0" style="width: 400px;"><tbody>
<tr><td valign="bottom"><h1>Cheesy Vegetable Soup</h1></td> </tr>
<tr> <td><br />
</td> </tr>
<tr> <td class="recipeDesc" height="20" valign="top"><br />
</td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="hdrIng"><span style="font-size: large;">Ingredients -</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="textIng">1 large can Chicken Broth<br />
3 cups peeled and diced Potatoes<br />
1 (8 ounces) bag Frozen Broccoli Pieces, thawed<br />
1/4 to 1/2 cup diced Carrots<br />
1 Onion, finely diced<br />
1-1/2 cups Half and Half or Milk<br />
1/4 cup Cornstarch<br />
1 (8-ounce) package Velveeta Cheese Slices</td> </tr>
<tr> <td> </td> </tr>
<tr> <td class="hdrPrep"><span style="font-size: large;">Preparation:</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="textPrep"> 1. Add chicken broth, diced potatoes, broccoli pieces, and diced carrots to stockpot.<br />
2. Bring to a boil over medium-high heat.<br />
3. Reduce heat to low. Cover stockpot with lid. Simmer 20 minutes.<br />
4. Add cornstarch and half-and-half to small bowl. <br />
5. Stir cornstarch into soup mixture.<br />
6. Add 1 cheese slice at a time to soup. Stir continuously until each slice melts. <br />
7. Serve hot.<br />
<br />
<table border="0" cellpadding="0" cellspacing="0" style="width: 170px;"><tbody>
<tr><td class="tip"><span style="font-size: large;">Soup Making Tip</span></td> </tr>
<tr> <td class="tipTitle"><span style="font-size: large;">Carrots</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="tipText" valign="top"> Remove the greens and a small portion at both ends of the orange section. Peel the carrot and slice as required.</td> </tr>
</tbody></table><br />
<table border="0" cellpadding="0" cellspacing="0" style="width: 170px;"><tbody>
<tr> <td class="tip"><span style="font-size: large;">Soup Making Tip</span></td> </tr>
<tr> <td class="tipTitle"><span style="font-size: large;">Vegetable Soup</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="tipText" valign="top"> Always add longer cooking vegetables to soups first, and faster cooking vegetables during the last 10 minutes. </td></tr>
</tbody></table></td></tr>
</tbody></table>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6370219618596175278.post-12565219812503170072011-02-17T10:55:00.001-08:002011-02-17T10:55:33.733-08:00Broccoli Cheese Soup<table align="center" border="0" cellpadding="0" cellspacing="0" style="width: 400px;"><tbody>
<tr><td valign="bottom"><h1>Broccoli Cheese Soup</h1></td> </tr>
<tr> <td><br />
</td> </tr>
<tr> <td class="recipeDesc" height="20" valign="top"><br />
</td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="hdrIng"><span style="font-size: large;">Ingredients -</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="textIng"><span style="font-size: small;">1 tablespoon Butter, melted<br />
1/2 medium Onion, chopped<br />
1/4 cup melted Butter<br />
1/4 cup Flour<br />
2 cups Half-and-Half<br />
2 cups Chicken Stock or Bouillon<br />
1/2 pound Fresh Broccoli<br />
1 cup Carrots, cut julienne style<br />
Salt and Pepper, to taste<br />
1/4 teaspoon Nutmeg<br />
8 ounces Grated Sharp Cheddar</span></td> </tr>
<tr> <td> </td> </tr>
<tr> <td class="hdrPrep"><span style="font-size: large;">Preparation:</span></td> </tr>
<tr> <td height="10"><br />
</td> </tr>
<tr> <td class="textPrep"> 1. Add butter to small saucepan. Sauté onion until soft. Set aside.<br />
2. Add butter to stockpot. Melt over medium heat. Whisk 3-5 minutes.<br />
3. Whisking continuously, slowly add in the half-and-half.<br />
4. Stir in chicken stock and continue whisking. <br />
5. Reduce heat to low. Stir in broccoli, carrots, and onion. Simmer 20 minutes.<br />
6. Season with salt and pepper. <br />
7. Add soup in batches to blender. Puree until smooth.<br />
8. Return to stockpot. Reduce heat to low. Stir in grated cheese. <br />
9. Stir in the nutmeg.<br />
10. Serve hot.</td></tr>
</tbody></table>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6370219618596175278.post-33785816358711581222011-02-17T10:40:00.000-08:002011-02-17T10:40:11.626-08:00American Ginseng Chicken Soup<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CqSfHYGOep4/TV1rb3Z9vsI/AAAAAAAAAKI/RaQ4Q6YvcIc/s1600/Amy-Behs-American-Ginseng-Soup-Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-CqSfHYGOep4/TV1rb3Z9vsI/AAAAAAAAAKI/RaQ4Q6YvcIc/s320/Amy-Behs-American-Ginseng-Soup-Recipe.jpg" width="320" /></a></div><br />
<blockquote><span style="font-size: large;"><strong>Ingredients:</strong></span><br />
# 1 kg kampung chicken, skinned and cut into fairly large pieces<br />
# 15g American ginseng (<em>Phao Sum</em>)<br />
# 1 green apple, cored and cut into quarters<br />
# 3 seeded red dates<br />
# 1 tsp kei chi (woldberries)<br />
# 800ml hot water<br />
<span style="font-size: large;"><strong>Method:</strong></span><br />
1. Blanch chicken pieces in a pot of boiling water. Drain well.<br />
2. Combine all ingredients in a medium-sized crockpot. Cook slowly on high heat for three hours.<br />
3. Serve hot.</blockquote>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6370219618596175278.post-60844413357829299492011-02-17T10:36:00.000-08:002011-02-17T10:36:41.490-08:00Stir-Fried Eggs and Tomatoes<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qbuNma3V5uw/TV1qYUK8pAI/AAAAAAAAAKA/wlkTEwVh2ZM/s1600/Stir-Fried-Eggs-with-Tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-qbuNma3V5uw/TV1qYUK8pAI/AAAAAAAAAKA/wlkTEwVh2ZM/s400/Stir-Fried-Eggs-with-Tomatoes.jpg" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-size: large;"><strong>Ingredients:</strong></span><br />
<span style="font-size: large;">3 eggs<br />
2 tomatoes, cut into slices<br />
Salt<br />
Soy Sauce</span><br />
<span style="font-size: large;"><strong>Instructions:</strong></span><br />
<span style="font-size: large;">1. Beat the eggs, salt and soy sauce in a metal bowl.</span><br />
<span style="font-size: large;">2. Place the bowl in the steamer and steam for 15 – 20 minutes.</span><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6370219618596175278.post-81452333559068113732011-02-17T10:20:00.001-08:002011-02-17T10:48:19.890-08:00Egg Recipes<h2 class="art-postheader" style="background-color: purple;"><span style="font-size: small;"><a href="http://deliciousfoodweb.blogspot.com/2011/02/eggs-in-fragrant-lemongrass-sauce-telur.html">Eggs in Fragrant Lemongrass Sauce – Telur Petis</a></span></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ojq13KvPB0c/TV1h8cZC27I/AAAAAAAAAI0/_HnDdWnsRTs/s1600/telur-petis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ojq13KvPB0c/TV1h8cZC27I/AAAAAAAAAI0/_HnDdWnsRTs/s1600/telur-petis.jpg" /></a></div><br />
<h2 class="art-postheader" style="background-color: purple;"><span style="font-size: small;"><a href="http://deliciousfoodweb.blogspot.com/2011/02/spicy-padang-style-eggs-gulai-telur.html">Spicy Padang-style Eggs – Gulai Telur</a></span></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-GYxyCDbOw9U/TV1jF4sCVnI/AAAAAAAAAJE/ecZUHrw9IPI/s1600/gulai-telur.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-GYxyCDbOw9U/TV1jF4sCVnI/AAAAAAAAAJE/ecZUHrw9IPI/s200/gulai-telur.jpg" width="200" /></a></div><h2 class="art-postheader" style="background-color: purple;"><span style="font-size: small;"><a href="http://deliciousfoodweb.blogspot.com/2011/02/salted-egg-telur-asin.html">Salted Egg – Telur Asin</a></span></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-gMKkfIX7pPM/TV1jd8qOLAI/AAAAAAAAAJM/0MSTnqH3h5U/s1600/telur-asin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="http://3.bp.blogspot.com/-gMKkfIX7pPM/TV1jd8qOLAI/AAAAAAAAAJM/0MSTnqH3h5U/s200/telur-asin.jpg" width="200" /></a></div><h2 class="art-postheader" style="background-color: purple;"><span style="font-size: small;"><a href="http://deliciousfoodweb.blogspot.com/2011/02/omelette-tegal-dadar-tegal.html">Omelette Tegal – Dadar Tegal</a></span></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-w7RmOC5h-H8/TV1j7gtTqVI/AAAAAAAAAJU/mVQr2BHa14I/s1600/telur-dadar-tegal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="http://3.bp.blogspot.com/-w7RmOC5h-H8/TV1j7gtTqVI/AAAAAAAAAJU/mVQr2BHa14I/s200/telur-dadar-tegal.jpg" width="200" /></a></div><h2 class="art-postheader" style="background-color: purple;"><span style="font-size: small;"><a href="http://deliciousfoodweb.blogspot.com/2011/02/simple-omelette-telur-dadar.html">Simple Omelette – Telur Dadar</a></span></h2><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-x8hzihaneNo/TV1kcjVKGnI/AAAAAAAAAJc/Fykueyk4vaY/s1600/telur-dadar-simple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="http://2.bp.blogspot.com/-x8hzihaneNo/TV1kcjVKGnI/AAAAAAAAAJc/Fykueyk4vaY/s200/telur-dadar-simple.jpg" width="200" /></a></div><br />
<h2 class="art-postheader" style="background-color: purple;"><span style="font-size: small;"><a href="http://deliciousfoodweb.blogspot.com/2011/02/prawn-omelette-dadar-udang.html">Prawn Omelette – Dadar Udang</a></span></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-JUjZG5qQncY/TV1lIgYXhBI/AAAAAAAAAJk/cVTrTxV4zhc/s1600/dadar-udang.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-JUjZG5qQncY/TV1lIgYXhBI/AAAAAAAAAJk/cVTrTxV4zhc/s320/dadar-udang.jpg" width="212" /></a></div><h2 class="art-postheader" style="background-color: purple;"><span style="font-size: small;"><a href="http://deliciousfoodweb.blogspot.com/2011/02/piced-eggs-sambal-goreng-telur.html">Spiced Eggs – Sambal Goreng Telur</a></span></h2><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-htpLpdYMv8A/TV1lqm2ARWI/AAAAAAAAAJs/ATUFoOUU9HU/s1600/sambal-goreng-telur.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-htpLpdYMv8A/TV1lqm2ARWI/AAAAAAAAAJs/ATUFoOUU9HU/s1600/sambal-goreng-telur.jpg" /></a></div><h2 class="art-postheader" style="background-color: purple;"><span style="font-size: small;"><a href="http://deliciousfoodweb.blogspot.com/2011/02/omelette-java-dadar-jawa.html">Omelette Java – Dadar Jawa </a></span></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-KfAMVN0rbLs/TV1mJglfZMI/AAAAAAAAAJw/X5bfqXuH0j0/s1600/telur-dadar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-KfAMVN0rbLs/TV1mJglfZMI/AAAAAAAAAJw/X5bfqXuH0j0/s1600/telur-dadar.jpg" /></a></div><h2 class="art-postheader" style="background-color: purple;"><span style="font-size: small;"><a href="http://deliciousfoodweb.blogspot.com/2011/02/curried-eggs-telur-kari.html">Curried Eggs – Telur Kari</a></span></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-1BYbm32QMhI/TV1mvtsDPnI/AAAAAAAAAJ4/L-J6jOLtHik/s1600/telur-kari.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" src="http://1.bp.blogspot.com/-1BYbm32QMhI/TV1mvtsDPnI/AAAAAAAAAJ4/L-J6jOLtHik/s200/telur-kari.jpg" width="200" /></a></div><div style="background-color: purple;"><a href="http://deliciousfoodweb.blogspot.com/2011/02/stir-fried-eggs-and-tomatoes.html">Stir-Fried Eggs and Tomatoes</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-StqomWg5CNY/TV1quY-sJtI/AAAAAAAAAKE/Xo0Fb2wAtOk/s1600/Stir-Fried-Eggs-with-Tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="http://3.bp.blogspot.com/-StqomWg5CNY/TV1quY-sJtI/AAAAAAAAAKE/Xo0Fb2wAtOk/s200/Stir-Fried-Eggs-with-Tomatoes.jpg" width="200" /></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6370219618596175278.post-73622329793920766912011-02-17T10:20:00.000-08:002011-02-17T10:20:30.820-08:00Curried Eggs – Telur Kari<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-q7Zo8kQXILU/TV1mwgaDyQI/AAAAAAAAAJ8/BJ7yvwAPgcE/s1600/telur-kari.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://2.bp.blogspot.com/-q7Zo8kQXILU/TV1mwgaDyQI/AAAAAAAAAJ8/BJ7yvwAPgcE/s320/telur-kari.jpg" width="320" /></a></div><span style="font-size: large;"><strong>Ingredients:</strong></span><br />
<strong> </strong><br />
<table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr> <td valign="top" width="180">Peanut oil</td> <td valign="top" width="248">2 Tbsp</td> </tr>
<tr> <td valign="top" width="180">Onion</td> <td valign="top" width="248">1, medium, peeled and chopped</td> </tr>
<tr> <td valign="top" width="180">Garlic</td> <td valign="top" width="248">1 clove, peeled and chopped</td> </tr>
<tr> <td valign="top" width="180">Curry Powder</td> <td valign="top" width="248">2 tsp or more to taste</td> </tr>
<tr> <td valign="top" width="180">Lemon grass (serai)</td> <td valign="top" width="248">½ tsp, ground</td> </tr>
<tr> <td valign="top" width="180">Sambal oelek</td> <td valign="top" width="248">1 tsp</td> </tr>
<tr> <td valign="top" width="180">Salam leaf (daun salam)</td> <td valign="top" width="248">1</td> </tr>
<tr> <td valign="top" width="180">Kaffir lime leaf (daun jeruk purut)</td> <td valign="top" width="248">1</td> </tr>
<tr> <td valign="top" width="180">Coconut milk</td> <td valign="top" width="248">375 ml (1 ½ cups), squeezed from ½ grated coconut with sufiecient water added</td> </tr>
<tr> <td valign="top" width="180">Salt</td> <td valign="top" width="248">1 tsp</td> </tr>
<tr> <td valign="top" width="180">Eggs</td> <td valign="top" width="248">6, hard-boiled and shelled</td> </tr>
</tbody> </table><span style="font-size: large;"><strong>Method:</strong></span><br />
<ol><li>Heat oil in a frying pan (skillet). Add chopped onion and garlic, as well as curry powder and mix well. Fry lightly.</li>
<li>Add lemon grass, sambal oelek, salam leaf, kaffir lime leaf, coconut milk and salt. Bring to the boil.</li>
<li>Add eggs and simmer for 10 minutes. Serve.</li>
</ol>source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay BrackmanUnknownnoreply@blogger.comtag:blogger.com,1999:blog-6370219618596175278.post-4170187818830912132011-02-17T10:18:00.000-08:002011-02-17T10:18:19.906-08:00Omelette Java – Dadar Jawa<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wiqA7KKTJC4/TV1mMuu1EqI/AAAAAAAAAJ0/Jzzikbf39Oo/s1600/telur-dadar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="http://2.bp.blogspot.com/-wiqA7KKTJC4/TV1mMuu1EqI/AAAAAAAAAJ0/Jzzikbf39Oo/s320/telur-dadar.jpg" width="320" /></a></div><span style="font-size: large;"><strong>Omelette Java – Dadar Jawa</strong> <strong> </strong><strong>Ingredients:</strong></span> <strong> </strong> <table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr> <td valign="top" width="208">Eggs</td> <td valign="top" width="248">5</td> </tr>
<tr> <td valign="top" width="208">Spring onion</td> <td valign="top" width="248">1, finely chopped</td> </tr>
<tr> <td valign="top" width="208">Dried prawn (shrimp) paste (terasi)</td> <td valign="top" width="248">1 pea-size piece, softened in 1 tsp water</td> </tr>
<tr> <td valign="top" width="208">Sambal oelek</td> <td valign="top" width="248">½ tsp</td> </tr>
<tr> <td valign="top" width="208">Tamarind (asam jawa) juice</td> <td valign="top" width="248">a dash</td> </tr>
<tr> <td valign="top" width="208">Salt</td> <td valign="top" width="248">½ tsp</td> </tr>
<tr> <td valign="top" width="208">Vegetable oil or margarine</td> <td valign="top" width="248">2 Tbsp</td> </tr>
</tbody> </table><span style="font-size: large;"><strong>Method:</strong></span><br />
<ol><li>Crack eggs into a bowl and beat lightly</li>
<li>Add spring onion, dried prawn paste, sambal oelek, tamarind juice and salt. Stir to combine</li>
<li>Heat oil or margarine in a frying pan (skillet). Pour in egg mixture and fry on both sides</li>
<li>Cut resulting omelette into wide strips. Serve.</li>
</ol>source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay BrackmanUnknownnoreply@blogger.comtag:blogger.com,1999:blog-6370219618596175278.post-43232564236748627612011-02-17T10:15:00.000-08:002011-02-17T10:15:55.478-08:00Spiced Eggs – Sambal Goreng Telur<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-DYH5E9Yh_Tk/TV1lnKNNowI/AAAAAAAAAJo/BjIyOkQTZq4/s1600/sambal-goreng-telur.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="http://3.bp.blogspot.com/-DYH5E9Yh_Tk/TV1lnKNNowI/AAAAAAAAAJo/BjIyOkQTZq4/s400/sambal-goreng-telur.jpg" width="400" /></a></div><span style="font-size: large;"><b>Ingredients:</b></span> <b> </b><br />
<table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr> <td valign="top" width="170">Eggs</td> <td valign="top" width="248">5, hard-boiled, shelled and helved</td> </tr>
<tr> <td valign="top" width="170">Peanut Oil</td> <td valign="top" width="248">2 Tbsp</td> </tr>
<tr> <td valign="top" width="170">Onion</td> <td valign="top" width="248">1, medium, peeled and chopped</td> </tr>
<tr> <td valign="top" width="170">Garlic</td> <td valign="top" width="248">2 cloves, peeled and chopped</td> </tr>
<tr> <td valign="top" width="170">Candlenut (kemiri)</td> <td valign="top" width="248">1, grated</td> </tr>
<tr> <td valign="top" width="170">Galangal (laos)</td> <td valign="top" width="248">1 tsp</td> </tr>
<tr> <td valign="top" width="170">Sambal oelek</td> <td valign="top" width="248">1 tsp</td> </tr>
<tr> <td valign="top" width="170">Salt</td> <td valign="top" width="248">1 tsp</td> </tr>
<tr> <td valign="top" width="170">Brown sugar</td> <td valign="top" width="248">½ tsp</td> </tr>
<tr> <td valign="top" width="170">Salam leaf (Daun Salam)<b> </b></td> <td valign="top" width="248">1</td> </tr>
<tr> <td valign="top" width="170">Coconut milk</td> <td valign="top" width="248">250 ml (1 cup), squeezed from ½ grated coconut with sufficient water added</td> </tr>
</tbody> </table><b> </b><br />
<span style="font-size: large;"><b>Method:</b></span><br />
<ol><li>Arrange egg halves on a serving dish. Set aside</li>
<li>Heat oil in a saucepan. Sautè onion, garlic, candlenut, galangal, sambal oelek and salt. Be cautious to avoid burning</li>
<li>Add brown sugar, salam leaf and coconut milk. Bring to the boil, then simmer for 10 minutes</li>
<li>Pour mixture over hard-boiled eggs and serve. Alternatively, lower eggs into the spice mixture and heat together for a few minutes befor serving.</li>
</ol>source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay BrackmanUnknownnoreply@blogger.comtag:blogger.com,1999:blog-6370219618596175278.post-9840296474540338502011-02-17T10:13:00.000-08:002011-02-17T10:13:38.749-08:00Prawn Omelette – Dadar Udang<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-H14iEj7gC2A/TV1lE_JZQfI/AAAAAAAAAJg/HLRSnjNXsK8/s1600/dadar-udang.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-H14iEj7gC2A/TV1lE_JZQfI/AAAAAAAAAJg/HLRSnjNXsK8/s320/dadar-udang.jpg" width="212" /></a></div><span style="font-size: large;"><b>Ingredients</b></span> <b> </b><br />
<table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr> <td valign="top" width="196">Fresh or frozen prawns (shrimpe)</td> <td valign="top" width="189">200 g (1 cup)</td> </tr>
<tr> <td valign="top" width="196">Plain (all purpose)</td> <td valign="top" width="189">1 Tbsp</td> </tr>
<tr> <td valign="top" width="196">Milk</td> <td valign="top" width="189">3 Tbsp</td> </tr>
<tr> <td valign="top" width="196">Eggs</td> <td valign="top" width="189">6</td> </tr>
<tr> <td valign="top" width="196">Nutmeg (pala)</td> <td valign="top" width="189">a pinch, ground</td> </tr>
<tr> <td valign="top" width="196">Ground black pepper</td> <td valign="top" width="189">a pinch</td> </tr>
<tr> <td valign="top" width="196">Salt</td> <td valign="top" width="189">1 tsp</td> </tr>
<tr> <td valign="top" width="196">Vegetable oil or margarine</td> <td valign="top" width="189">3 Tbsp</td> </tr>
<tr> <td valign="top" width="196">Parsley</td> <td valign="top" width="189">1 Tbsp, chopped</td> </tr>
</tbody> </table><b> </b><br />
<span style="font-size: large;"><b>Method:</b></span><br />
<ol><li>Peel and devein prawns, then chop until fine</li>
<li>Mix flour with milk, set batter aside</li>
<li>Crack eggs into a bowl and beat lighty. Add batter to eggs and mix well. Then, add nutmeg, pepper and salt, stir to mix then add prawns</li>
<li>Heat oil or margarine in a clean frying pan (skillet). Make an omelette of egg mixture and cut into broad strips. Sprinkle with parsley and serve warm.</li>
</ol>source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay BrackmanUnknownnoreply@blogger.comtag:blogger.com,1999:blog-6370219618596175278.post-2400964566157502812011-02-17T10:10:00.000-08:002011-02-17T10:10:26.050-08:00Simple Omelette – Telur Dadar<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-8Np70SlF-uA/TV1kX3lLOFI/AAAAAAAAAJY/Y6NLim-FZWk/s1600/telur-dadar-simple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-8Np70SlF-uA/TV1kX3lLOFI/AAAAAAAAAJY/Y6NLim-FZWk/s320/telur-dadar-simple.jpg" width="320" /></a></div><span style="font-size: large;"><strong>Ingrediens:</strong></span> <strong> </strong><br />
<table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr> <td valign="top" width="180">onion</td> <td valign="top" width="189">1, medium, peeled and finely chopped</td> </tr>
<tr> <td valign="top" width="180">Red chilli</td> <td valign="top" width="189">1, medium, thinly sliced</td> </tr>
<tr> <td valign="top" width="180">Peanut oil</td> <td valign="top" width="189">1 Tbsp</td> </tr>
<tr> <td valign="top" width="180">Peanut Oil</td> <td valign="top" width="189">5</td> </tr>
<tr> <td valign="top" width="180">Salt</td> <td valign="top" width="189">½ tsp</td> </tr>
<tr> <td valign="top" width="180">Vegetable oil for margarine</td> <td valign="top" width="189">2 Tbsp</td> </tr>
</tbody> </table><strong> </strong><br />
<span style="font-size: large;"><strong>Method:</strong></span><br />
<ol><li>Fry onion and chilli in peanut oil until onion is earthly brown Dish out and set aside</li>
<li>Crack eggs into a bowl and beat lightly. Mix in salt</li>
<li>Heat oil or margarine in a clean frying pan (skillet). Pour in eggs and as omelette settles, sprinkle lightly with fried onion-chilli combination, which gives the omelette a wonderful flavor. Turn omelette over and do the same with the other side</li>
<li>Cut cooked omelette into narrow strips and serve warm.</li>
</ol>source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay BrackmanUnknownnoreply@blogger.comtag:blogger.com,1999:blog-6370219618596175278.post-16246209151038854572011-02-17T10:08:00.000-08:002011-02-17T10:08:08.805-08:00Omelette Tegal – Dadar Tegal<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-QGOWmlwQiLg/TV1j6C4Rx3I/AAAAAAAAAJQ/6W2FX2gIhFg/s1600/telur-dadar-tegal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-QGOWmlwQiLg/TV1j6C4Rx3I/AAAAAAAAAJQ/6W2FX2gIhFg/s320/telur-dadar-tegal.jpg" width="320" /></a></div><span style="font-size: large;"><strong>Ingredients:</strong></span> <strong> </strong><br />
<table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr> <td valign="top" width="196">Eggs</td> <td valign="top" width="189">5</td> </tr>
<tr> <td valign="top" width="196">Spring onion (scallion)</td> <td valign="top" width="189">1, coarsely chopped</td> </tr>
<tr> <td valign="top" width="196">Dried prawn (shrimp) paste (terasi)</td> <td valign="top" width="189">1 pea-size piece, softened in 1 tsp water</td> </tr>
<tr> <td valign="top" width="196">salt</td> <td valign="top" width="189">½ tsp</td> </tr>
<tr> <td valign="top" width="196">Peanut oil</td> <td valign="top" width="189">2 Tbsp</td> </tr>
</tbody> </table><strong> </strong><br />
<span style="font-size: large;"><strong>Method:</strong></span><br />
<ol><li>Crack eggs into a bowl and beat lightly. Add spring onion, dried prawn paste and salt. Stir</li>
<li>Heat peanut oil in frying pan (skilled). Pour in egg mixture and fry on both sides</li>
<li>Cut omelette into broad strips and serve warm</li>
</ol>source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay BrackmanUnknownnoreply@blogger.comtag:blogger.com,1999:blog-6370219618596175278.post-78670719923122895402011-02-17T10:06:00.000-08:002011-02-17T10:06:19.642-08:00Salted Egg – Telur Asin<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LHzWtGvNzxo/TV1jag6enII/AAAAAAAAAJI/1e9346i-IEQ/s1600/telur-asin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-LHzWtGvNzxo/TV1jag6enII/AAAAAAAAAJI/1e9346i-IEQ/s1600/telur-asin.jpg" /></a></div><span style="font-size: large;"><strong>Ingredients:</strong></span> <br />
<strong> </strong><br />
<table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr> <td valign="top" width="196">Duck’s eggs</td> <td valign="top" width="189">10</td> </tr>
<tr> <td valign="top" width="196">Water</td> <td valign="top" width="189">2 liters (8 cups/ 3 1/5 pints)</td> </tr>
<tr> <td valign="top" width="196">Coarse salt</td> <td valign="top" width="189">450 g (1 lb)</td> </tr>
<tr> <td valign="top" width="196">Saltpetre (potassium nitrate)</td> <td valign="top" width="189">½ tsp</td> </tr>
</tbody> </table><strong> </strong><br />
<span style="font-size: large;"><strong>Method:</strong></span><br />
<ol><li>Put eggs into old-fashioned earthen jar or bean pot</li>
<li>Bring water to the boil in a pot. Dissolve salt and saltpeter in boiling water, then remove from heat and leave to cool</li>
<li>Pour cooled solution over eggs and store for 3 weeks</li>
<li>When required, remove, eggs from earthen jar or bean pot and hard-boil them</li>
<li>To serve, slice each egg in half, but retain shell</li>
</ol>source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay BrackmanUnknownnoreply@blogger.comtag:blogger.com,1999:blog-6370219618596175278.post-63553972586873334882011-02-17T10:03:00.001-08:002011-02-17T10:03:49.566-08:00Spicy Padang-style Eggs – Gulai Telur<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ORh7lLTWc28/TV1i3aqLRFI/AAAAAAAAAJA/jENdV0acPvI/s1600/gulai-telur.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-ORh7lLTWc28/TV1i3aqLRFI/AAAAAAAAAJA/jENdV0acPvI/s320/gulai-telur.jpg" width="320" /></a></div><span style="font-size: large;"><strong>Ingredients:</strong></span> 8 eggs<br />
2 cups (500 ml) thick coconut milk<br />
½ turmeric leaf, shredded (optional)<br />
1 tablespoon tamarind juice (see our sambal recipe)<br />
½ teaspoon salt<br />
Crispy Fried Shallots (see our sambal ), to garnis (optional)<br />
<strong>Spice Paste</strong><br />
1 in (2 ½ cm) fresh galangal, peeled and sliced<br />
½ in (1 cm) fresh turmeric, peeled and sliced, or ½ teaspoon ground turmeric<br />
1 in (2 ½ cm) fresh ginger, peeled and sliced<br />
2 to 4 bird’s-eye chilies, deseeded<br />
5 shallots, peeled<br />
3 cloves garlic, peeled<br />
<span style="font-size: large;"><strong>Cooking Direction:</strong></span><br />
<ol><li>Prepare the Crispy Fried Shallots (if using) by following the recipe on sambal categories</li>
<li>Boil the eggs for 7 to 8 minutes until hard, then drain plunge into a basin of cold water to cool. Peel the eggs and set aside.</li>
<li>Prepare the Spice Paste by grinding all the ingredients coarsely in a mortar or blender and adding a little coconut milk if necessary to keep the mixture turning. Set aside.</li>
<li>Bring the coconut milk slowly to aboil in a wok or saucepan. Add the Spice paste and turmeric leaf (if using), mix well and simmer for 2 minutes. Reduce the heat to low, add the eggs and continue to simmer uncovered until the sauce thickens, 8 to 10 minutes. Season with the tamarind juice and salt, simmer for 1 more minute and remove from the heat. Serve hot garnished with Crispy Fried Shallots.</li>
</ol>source: Authentic Recipes from Indonesian, Heinz von Holzen and Lother ArsanUnknownnoreply@blogger.comtag:blogger.com,1999:blog-6370219618596175278.post-59286831633302651482011-02-17T10:01:00.000-08:002011-02-17T10:01:27.709-08:00Water Spinach with Coconut and Spicy Dressing – Pelecing Kangkung<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Mcl-B_JmXGM/TV1iURXDVzI/AAAAAAAAAI8/sltk9a0cgsw/s1600/pelecing-kangkung.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-Mcl-B_JmXGM/TV1iURXDVzI/AAAAAAAAAI8/sltk9a0cgsw/s320/pelecing-kangkung.jpg" width="320" /></a></div><span style="font-size: large;"><strong>Ingredients:</strong></span> 10 oz (300 g) water spinach (kangkung) or regular spinach<br />
1 kaffir lime leaf<br />
1 clove garlic, peeled<br />
1 teaspoon shaved palm sugar or dark brown sugar<br />
1 cup (100 g) freshly grated coconut<br />
3 bird’s eye chilies or red finger-length chilies, deseeded<br />
½ teaspoon dried shrimp paste (trasi), dry roasted<br />
1 teaspoon salt<br />
1 teaspoon freshly squeezed lime or lemon juice<br />
2 tablespoons warm water<br />
2 tablespoons roasted unsalted peanuts<br />
4 limes, halved, to serve<br />
<span style="font-size: large;"><strong>Cooking Direction:</strong></span><br />
<ol><li>Wash the spinach well and discard the tough stems. Cut into lengths Blanch in boiling water for 1 to 2 minutes, then set aside on a plate.</li>
<li>Grind the kaffir lime leaf, garlic, palm sugar and grated coconut in a blender until fine and set aside in a bowl, then grind the chilies, dried shrimp paste, salt, lime or lemon juice and water to a smooth paste.</li>
<li>To serve, toss the blanched spinach with the dried shrimp paste mixture, Sprinks the grated coconut mixture and peanuts on top and serve with lime halves on the side.</li>
</ol>Note: if water spinach is not available, substitute any other leafy green vegetable such as spinach or Chinese cabbage<br />
Source: Source: Authentic Recipes From Indonesia, Heinz Von Holzen and Lother ArsanaUnknownnoreply@blogger.comtag:blogger.com,1999:blog-6370219618596175278.post-31834524150607697362011-02-17T09:59:00.000-08:002011-02-17T09:59:22.207-08:00Eggs in Fragrant Lemongrass Sauce – Telur Petis<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-C3rrgO58hQQ/TV1hz9UIkEI/AAAAAAAAAIw/6by6qY_67eo/s1600/telur-petis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="http://3.bp.blogspot.com/-C3rrgO58hQQ/TV1hz9UIkEI/AAAAAAAAAIw/6by6qY_67eo/s320/telur-petis.jpg" width="320" /></a></div><br />
<span style="font-size: large;"><strong>Ingredients:</strong></span> <br />
<span style="font-size: small;">8 eggs</span><br />
<span style="font-size: small;">1 tablespoon oil</span><br />
<span style="font-size: small;">1 teaspoon palm sugar or dark brown sugar</span><br />
<span style="font-size: small;">2 cups (500 ml) thick coconut milk</span><br />
<span style="font-size: small;">2 bird’s-eye chilies, bruised</span><br />
<span style="font-size: small;">2 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised</span><br />
<span style="font-size: small;">2 salam leaves</span><br />
<span style="font-size: small;">½ teaspoon salt</span><br />
<span style="font-size: small;">Crispy Fried Shallots (see our sambal recipes),</span><br />
<span style="font-size: small;">To garnis (optional)</span><br />
<span style="font-size: large;"><strong>Cooking Directions:</strong></span><br />
<ol><li><span style="font-size: small;">Prepare the Crispy Fried Shallots (if using) by following the recipe on sambal categories</span></li>
<li><span style="font-size: small;">Boil eggs for 7 to 8 minutes until hard, then drain and plunge into a basin of cold water to cool. Peel the eggs and set aside.</span></li>
<li><span style="font-size: small;">Prepare the Spice Paste by grinding all the ingredients in a mortar or blender until fine and adding a little coconut milk if necesseray to keep the mixture turning. Set aside</span></li>
<li><span style="font-size: small;">Heat the oil in a wok over medium heat and stir-fry the Spice Paste until fragrant, 3 to 5 minutes. Add the sugar and stir-fry until completely dissolved, then add the coconut milk, chilies, lemongrass and salam leaves and bring to a boil, stirring gently. Reduce the heat to low, add the eggs and simmer uncovered until the sauce thickens, 8 to 10 minutes. Season with the salt and remove from heat. Garnish with Crispy Fried Shallots and serve hot with stearned rice.</span></li>
</ol><span style="font-size: small;">source: Authentic Recipes from Indonesian, Heinz von Holzen and Lother Arsana</span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6370219618596175278.post-73471765253958330382011-02-17T09:41:00.001-08:002011-02-17T09:52:39.799-08:00Indonesian Salads and Appetizers<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><h2 class="post-title entry-title" style="background-color: purple; color: black;"><span style="font-size: small;"><a href="http://deliciousfoodweb.blogspot.com/2011/02/gado-gado-tofu-and-vegetable-salad-with.html">Gado Gado (Tofu and Vegetable Salad with Peanuts Dressing)</a></span></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-T3U3Nuq3iCE/TV1QTUEJeQI/AAAAAAAAAHo/n_PmZMlaUoA/s1600/gado-gado.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-T3U3Nuq3iCE/TV1QTUEJeQI/AAAAAAAAAHo/n_PmZMlaUoA/s1600/gado-gado.jpg" /></a></div><br />
<h2 class="post-title entry-title" style="background-color: purple; color: blue;"><span style="font-size: small;"><a href="http://deliciousfoodweb.blogspot.com/2011/02/crispy-peanut-wafers-rempeyek-kacang.html">Crispy Peanut Wafers (Rempeyek Kacang)</a></span></h2><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-AAqHe8kmq2k/TV1YgrZoFQI/AAAAAAAAAHw/EVoJFj3m3GM/s1600/rempeyek.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-AAqHe8kmq2k/TV1YgrZoFQI/AAAAAAAAAHw/EVoJFj3m3GM/s1600/rempeyek.jpg" /></a></div><br />
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