#dinner

Sister’s friend offered to buy takeaway dinner for us and these are the dishes he bought back. This Sambal Stingray is first pan-fried on a hotplate with banana leaf underneath it to give it fragrant before smothered in a spicy reddish brown paste of sambal chilli sauce. The end result is a succulent fish with a spicy kick that is oozing fragrance. And to go with it, Cincalok which is fermented small shrimps or krill mixed with chillis, shallots and lime juice.

Next up is a Bean Curd Stew with seafood and vegetables. We also gotten Sambal Sweet Potato Leaves which was tender but unfortunately lacked the spicy oomph to elevate it to the next level.

For the carbohydrate, it is Fried Rice with eggs, prawns and squids. Here is everything plated up for the final photoshoot before I gobbled it up. :D

Noodles Soup with an assortment of yong tau foo and pork ribs for two. Yes, it is just the two of us eating so a one pot dinner minimized the cleaning up later on. When you are ready to eat, just heat up the soup and add in the lettuces then pour over the noodles.

It’sDinner Time and here are what I had for the evening meal. After slicing the bitter gourd into thin slices, mum seasoned it liberally with salt, leaving the mixture to stand for a while before washing away the excess salt. Here she stir-fried it with eggs, prawns and minced pork. Three pieces of fried hand shaped fishcakes; one of each of us.

I normally shown you the chopped up Fried Boneless Chicken Cutlets so here are the uncut dish. Mum buy these deboned whole chicken legs, marinate them for a few hours in the fridge. After that she dust the meat with sweet potato flour and deep fry it. She will also prepare a ketchup based sauce, made with adding a little sugar and water to dilute it for drizzling over the fried chicken.

joshpeck:

papuurgate:

papuurgate:

every time i feed my cat i think of who woulge? “dinner” it is my cat.

oh this post is actually incomprehensible isn’t it

this one this is the Image

adding the image made it less comprehensible

polypolly69:

I am the main meal!

fromdelish knowledge

ingredients

• 1 tbsp. olive oil
• 1 onion, diced
• 2 large carrots, halved lengthwise and finely sliced
• 3 celery stalks, chopped
• 3 garlic cloves, minced
• ½ tsp. dried thyme
• 6 cups vegetable broth + 1 cup water
• 1 can chickpeas, rinsed and drained
• 1 small sprig rosemary
• 1 cup orzo
• 1 bay leaf
• juice of 1 lemon or 1/8 cup bottled citrus juice (you can add more than this if you want extra citrus flavor!)

1. Heat olive oil over medium heat. Add the onion, carrots, celery and garlic. 
2. Cook for 5 minutes until vegetables are soft. Add thyme and pinch of pepper; stir together.
3. Add vegetable broth and water and bring to a boil.
4. Add the chickpeas, rosemary, orzo and bay leaf. 
5. Reduce heat to a low simmer and cook for 10 minutes until orzo is cooked through.
   
6. Turn off heat and squeeze in fresh lemon juice. 

This recipe is no chopping if you purchase the onion, carrot, and celery either pre-chopped from the produce section or from the frozen section (you can find frozen chopped onion, carrot, and celery soup starters). 

This recipe is about as easy as it gets and delicious!

Ingredients:

Chicken (I usually use a package of 4-6 breasts but it can be whatever you like)

Jar of salsa (can be smaller or larger can depending how saucy you like things)

Shredded cheese (optional)

Rice or any sides you want (It goes really with Uncle Ben’s Spanish style rice)

Put chicken in a baking dish (I use a glass rectangular one) dump the jar of salsa over the chicken. Bake at 350 degrees for about 40 mins or until chicken is cooked. Take chicken out of oven and (if you want) cover with shredded cheese and either put it back in the oven for a couple minutes or just cover the dish for a few minutes to melt the cheese. I usually make Uncle Ben’s Spanish style rice to go with it but you can make any rice or any other veggies or sides you want. (You could also make the chicken in a slow cooker if you prefer).

I’ve been cooking this recipe for a very long time. I learned it from a friend, who learned it from a friend, whose mom taught him. This is the sauce you bust out to impress someone, but it’s not hard at all. It’s full of veggies and it’s really chunky and looks as amazing as it tastes. This recipe calls for a lot of chopping of vegetables, so you should be able to handle a knife. It’s vegan, and if you water saute and buy the salt free versions of the canned tomatoes, it is SOS (salt, oil, sugar) free. And you can use a gluten free pasta, as well.

Ingredients:

• 1 tall pot for the sauce, 1 pot for the pasta, a strainer for the pasta, a sharp knife and cutting board
• 1 pound (0.5 kg) box pasta of your choice (you don’t have to cook all of it, depends on how many people are eating. About a quarter of the box per person)
• 1 29 ounce (822 grams) can of tomato sauce (you can get salt free versions of all of these)
• 1 15 ounce (425 grams) can of diced tomatoes
• 1 8 ounce (226 grams) can of tomato paste
• 2 tablespoons (10mL) oil for sauteing (or water saute)
• 1 medium to large yellow or white onion
• 2-3 cloves of garlic (I love garlic so feel free to add more)
• 1 green bell pepper (capsicum)
• 1 yellow or orange bell pepper
• 1 red bell pepper (some stores sell a package with all three colors together)
• 1 8 ounce (226 grams) box of mushrooms (sliced or whole)
• Seasoning: A jar of Italian herbs (or basil and oregano and rosemary and thyme)
• Salt to taste

Directions:

• Chop all your vegetables first! The French have this thing called “mise en place” which means get all your prepwork done first and things will go a million times faster. 
• The onion and garlic are going in first, so dice them and set those aside. Clean and chop the bell peppers into fairly large pieces (about an inch square). Clean and slice the mushrooms (if you bought them whole). Open up all your cans and set those aside.
• Turn the stove onto medium high (8) and heat the oil. When it’s hot, add the onion and garlic. Saute for a couple of minutes, then add the peppers and mushrooms (your pot is going to pretty full). Stir those around for a couple of minutes, getting them hot and softening them just a little. They’re going to cook in the sauce for a while and get soft anyway.
• Add the three cans of tomatoes. The paste is really thick and you’ll have to stir it to get it to mix in.
• Add the Italian seasonings, about 3 tablespoons of the blend or 1 tablespoon of each)
• Bring the sauce back up to a bubble and then lower the heat to about a (4) and simmer for a while. Twenty minutes is a good number. Keep an eye on it and stir it every few minutes so it doesn’t stick to the bottom.
• Once it’s simmering, start the pasta according to the directions on the box. When it’s done, drain the pasta and you can eat!

Required:

* 1 can baked beans (any size or brand)

* water

Optional:

* 1 can meat (go for meat in water, not in any kind of gravy or sauce)

* dried onions (if you have the spoons, diced onion are great and caramelized onions are even better!)

* minced garlic

* salt and pepper

* brown sugar, bouillon, bbq sauce

Basic recipe is to dump beans into a cooking vessel and then add just enough water to thin it out without losing too much flavor. Heat it until hot. Enjoy.

If you want caramelized onions, do that first. Everything else can go in at the same time as the beans. 

If you add too much water, you can just let it simmer off the extra water. I usually just add some bouillon and brown sugar or bbq sauce. No matter what you add, start slow. 

I like to keep the basic ingredients on hand because this is my go to on a slow spoon day. 

I got this recipe here on YouTube and it’s called five minute curry, because they timed it, lol. It’s definitely easy, but they made it look a little dangerous, too. Best to take your time. But it is simple and it’s really good. I gave you bare bones and I added some extras, too. This is vegan and you can make it SOS free (no salt, oil or sugar).

• 1 can chickpeas (drained and rinsed) (no/low salt if you prefer)
• 1 can diced tomatoes (no salt if you prefer)
• 1 can coconut milk (low fat if you prefer)
• 2 tablespoons oil to saute (or water saute if you’re oil free)
• 1 onion, diced
• 2-3 cloves of Garlic (or add 2 tsp powdered to the Cumin and Curry)
• 1 tablespoon Cumin powder
• 1 tablespoon Curry powder
• salt to taste (or omit and/or salt when serving)
• 1 teaspoon black pepper

Saute the diced onion and chopped garlic in the oil or water in a pan. Add the cumin and curry (and garlic powder) and black pepper to the pan and stir, to warm up the spices. Then add the three cans, and the salt and you’re done!

fBut! If you want to get fancy, add the following spices when you add the cumin and curry:

• 1 teaspoon ginger powder (or a thumb of chopped ginger when you saute the onion)
• 1 teaspoon Garam Masala
• 1 teaspoon cinnamon
• 1 teaspoon turmeric
• 1 teaspoon paprika

and then if you want:

• throw in a handful of greens (kale or spinach or parsley or cilantro)

This can be served with rice or couscous or quinoa, so get that going before you start this. If you measure out all your spices before you begin it’s super quick, but if you have time, let the whole thing simmer for about 20 minutes (or until your grain is done.)

Ingredients:

• 1 medium onion
  
• 1 green chilly (finely chopped)
  
• 2-3 medium tomatoes
  
• Ginger garlic paste (or 5 large cloves of garlic and a thumb sized piece of ginger minced)
  
• ¼ kg (½ lb) chicken cut into chunks
  
• 2 medium (1 large) potato
  
• 2 Tbsp oil
  
• Chilly powder
  
• Salt
  
• Tumeric
  
• Garam masala (optional)
  
• Cilantro (optional)
  

METHOD:
1. Dice the onion and tomatoes as fine as you can
2. Heat the oil in a pot on a medium flame and add the onion, ginger-garlic and green chilly. Stir till onions become translucent and the ginger and garlic no longer smell raw.
3. Add the tomato and stir for 2-5 minutes.
4. Add 1 tsp tumeric,½ tsp of garam masala, and salt and chilly powder to taste.
5. Add the chicken and cook until the outside turns white. Meanwhile wash, peel, and dice the potato.
6. When chicken is partially cooked add the potato, mix well.
7. Add one cup cup of water and let the whole thing simmer for 10 minutes. Garnish with cilantro.

Best served with rice and a little bit of yoghurt. If you accidentally make it to spicy you can add a bit of sugar to even it out.