Italian Rice Squid

Italian Rice Squid - Another way to make black rice is to use ink from a squid. If you do not like the color of black rice squid ink, ink wash first. When preparing for this squid rice squid make sure that you buy a clear outer shell and white and really fresh. Many fishmongers sprinkle salt on the squid so that the ink does not come out and taste very salty squid.

Ingredients:

• 250 g small squid, wash, discard the bones soft, cut into pieces
• 200 ml of water
• 2 cloves garlic, grated
• ¼ cm ginger, grated
• 1 tsp salt
• 1 tablespoon margarine
• 3 red onions, sliced
• 1 stalk spring onion, sliced
• 50 g red pepper, cut into rough
• 5 pieces of fresh basil
• 300 g white rice
• 2 tablespoons MAGGI Seasoning
• ½ teaspoon pepper
• 1 tablespoon of full cream milk

Topping:

1 tablespoon Parmesan cheese

Method:

• Place the squid, water, garlic, ginger and salt in a pan. Cook over medium heat until the water runs out and the squid tender. Lift the squid.
• In the former squid skillet, saute onion and green onion until fragrant.
• Enter and paprika, stirring until wilted. Lift.
• Add the rice and other spices, black rice and stir until somewhat dry.
• Lift, give topping ingredients. Serve hot.

Rice squid is typical Italian cuisine and is also popular in Spain, actually in Italy using black rice (Italian black rice), Italian Rice Squid - to 3 servings.

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Healthy Cooking Tips

Cooking vegetables need special issue, it is related to the nutrients and minerals can be damaged or evaporate in vain. How healthy is advisable consume fresh vegetables without cooking. Sometimes washing vegetables thoroughly was not enough to kill bacteria and germs in the vegetables. Immune different people, pregnant women are more sensitive to the body, can make raw vegetables be harmful when consumed. So there is no other way than cooking safest.

Here are tips how to cook vegetables in order to maintain good nutrition despite having to come into contact with high temperatures during processing.

Roast. Skin vegetables will keep most of the nutritional value of vegetables. When grilling, vegetables must be accompanied by a high water content so as not to dry out. Vegetables from the roots is the best kind of baked goods, such as potatoes, onions, or tomatoes.

Steaming. Cultivate steaming vegetables is probably the best way to cook all types of vegetables. This method can retain nutrients and vegetables ripen in a short time.

High Pressure / Presto. Cooking vegetables in high pressure will condense the cooking time so it can store nutrients. The problem is, if you are too long, even in a short period, vegetables will become mushy. Moreover, all the vegetables have different textures and densities, so make sure the type of vegetables and an appropriate period if the high pressure into the pot of your choice. As long as you can, avoid cooking vegetables with presto.

Sauteing. This is one quick way to cook vegetables in the frying pan with a little vegetable oil flat. Above the curved pan is also legal. But remember, when cooking vegetables with oil, fat-soluble vitamins may end up with oil. It's good you do not dispose of the oil.

Cooking without water. This method is good for green leafy vegetables by relying on water attached to the leaves after washing vegetables. This usually takes three to five minutes.

Boil. Boiling vegetables is the best way not recommended because of the risk of nutrient loss is very large. If you must use this method, add the vegetables only after the water begins to boil and cook the shortest possible time. Special tips for cooking by boiling: Let the water boil for about two minutes until the oxygen is reduced. Oxygen in the water that causes, vitamin C in vegetables evaporates. Never boil the vegetables are placed immediately in cold water. It will only reduce the levels of vitamin C, 10 to 12-fold.

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Bread Maryam Recipe (Typical Middle Eastern)

Maryam Bread Ingredients:

     high protein flour 500 grams
     water 200 ml
     2 whole chicken eggs
     salt to taste
     butter / margarine 125 g

How to Make Bread Maryam:

1. Beat eggs, flour enter. Pour a little water. Knead the dough until smooth, trimmed dough, spread the top with butter. Roll up and condense.
2. Cut the dough over 6 cm, store in the refrigerator for about 15 minutes. Remove from the fridge.
3. Flatten the dough to a thickness according to taste.
4. Bake bread on a non-stick frying pan on a baking sheet oven.

Maryam Bread is typical of the Middle East more stable in order to serve warm flavor not fat left in the bread, with the accompanying curry or curry.

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Hot Spicy Chicken Recipes

Ingredients:

• 1 chicken weighing 900 grams, cut into 4 parts
• 2 tablespoons lime juice and 1 teaspoon salt
• 6 crushed lemongrass
• 3 pieces of lime leaves
• 3 cm ginger crushed
• 3 tablespoons concentrated tamarind water
• 10 tablespoons soy sauce200 ml of water
• 2 tablespoons cooking oil
• 150 grams of minced chili

Mashed:

• 5 spring onions
• 3 cloves of garlic
• 1 tablespoon toasted coriander
• 1 tsp toasted cumin

Complement: chilli sauce and salad vegetables

Method:

1. Wash chicken, coat with lemon juice and salt, let stand for a while, Wash and drain again.
2. Heat oil, saute the minced chilies and spices until fragrant, enter the chicken, lemongrass, lime leaves and ginger, and cook until chicken turns color, enter the soy sauce and water, and cook until chicken is tender and sauce thickens, remove from heat.
3. Grilled chicken over hot coals or oven until dry, remove from heat.

Serve Hot Spicy Chicken with white rice and salad vegetables, this recipe for 4 servings.

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CHICKEN FRIED RICE RECIPE

Ingredients:

2 plates of white rice
150 gr chicken meat, cut into small pieces
100 grams prawns, peeled, leaving tail
2 eggs, beaten off, omelet, sliced
2 tablespoons butter
3 grains of red onion, thinly sliced
2 cloves garlic, finely sliced
½ tsp salt
½ tsp ground pepper
50 ounces of peas

Method:

1. Heat the butter, saute garlic, onion until fragrant. Put chicken, shrimp. Stir well.
2. Add rice, stir. Add salt, pepper powder. Stir well. Enter the peas, stir.
3. Remove and serve.

Chicken Fried Rice Recipe is perfect served as a lunch menu or dinner with friends or a lunch menu with coworkers.

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HONEY ROASTED CHICKEN

Ingredients for Honey Roast Chicken:

1 whole (1.1 kg) domestic chicken, cut into 8 -10 sections
1 tbsp vegetable oil

Marinade:

2 tablespoons soy sauce
1 tablespoon soy sauce
1 tbsp oyster sauce
2 tsp grated ginger
2 tsp ang ciu / cooking wine
½ tsp sesame oil
3 tablespoons honey
1 tbsp sesame oil
½ teaspoon pepper

Method:

1. Marinade: Stir all ingredients.
2. Marinate chicken pieces with marinade until blended.
3. Let stand for 1 hour in order to sew
4. Grease a bowl with vegetable oil. Place the chicken pieces in the marinade dish below.
5. Bake in a hot oven for 1 hour until the chicken is tender and the outside dry. 
6. Remove and serve warm.

HONEY ROASTED CHICKEN Recipes is for 6 servings, perfect was served for dinner.

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Fried Chicken Fillet Mayonnaise

Ingredients:

500 gr chicken fillet chicken breast, cut lengthwise

Marinade:

2 cloves garlic, mashed
1/2 cm ginger, crushed
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
Lime juice

Dyers:

2 eggs beaten

Flours:

200 g of wheat flour
20 gr rice flour
20 gr cornstarch
1 teaspoon baking soda
1/2 teaspoon pepper
1/2 teaspoon chili powder

Method:

• Soak chicken in marinade, preferably overnight
• Roll chicken in the flour mixture, beaten eggs, then immediately fry until cooked
• Serve with sauce and mayonnaise

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