Drinks and Food

Cooking Food for a Happy Thanksgiving

2009-11-24T03:30:00.000-08:00

Something to bookmark yeah. If you are looking for a comprehensive recipe and cooking guide for Thanksgiving cooking, here's one by Sara from Hiyah.net on authorSTREAM. You will find the most popularly used recipes for Thanksgiving food, well explained with high res pictures of every ingredient, spice, sauce, utensil, equipment--the works. You name it, it's there. Go ahead and indulge.

This presentation is long so here's a quick index or reference guide, if you may, to get to relevant slides fast. Just type the slide number in the player and hit enter:

Utensils and equipment - slides 1-6
Cooking Thanksgiving turkey with stuffing - 7-27
Making turkey gravy - 27 - 32
Cooking mashed potatoes - 33 - 44
Cooking corn - 45 - 52
Cooking green bean casserole - 53 - 56
Sweet potato casserole - 57 - 63
Baking corn bread - 64 - 73
Baking pumpkin bread - 74 - 86
Making blueberry muffins - 87 - 100
Making cranberry muffins - 87 - 111
Baking Cranberry bread - 112 - 114
Baking dinner rolls - 115 - 126
Making apple Pie - 127 - 154
Making pumpkin Pie - 127 - 173

Watch in full screen with audio on..

thanksgiving cooking

Indonesian Fried Rice Recipe

2009-08-05T06:26:00.000-07:00

Hey guys, have you ever tried Indonesian Fried Rice ??

Even I never tried but after going through the recipe, I feel like trying it someday may be this weekend. It is easy and quick to prepare and a great way to use up leftover rice. A simple and delicious meal for those times when you are with friends and looking for tasty food.

Fried rice is popular in Chinese food. It's made of rice, which are fried with addition of various food items like egg, meat or green vegetables or as per your choice. There are dozens of varieties of fried rice, each with its own specific list of ingredients.

You can prepare fried rice easily and try this Indonesian fried rice too:

How To Prepare Fried Rice

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Chinese Cuisines Anyone?

2009-08-05T06:04:00.000-07:00

I have heard a lot about Chinese cuisines from my friends though I never tried these, which are mentioned in the slide-show below.

Chinese cuisines basically originated from the various regions of China and have become popular in many other parts of the world. The different cultures and regions of the country have led to the evolution of the 'Four Flavors' and 'Eight Cuisines'. Most popular chinese cuisines are Shandong, Sichuan, Anhui, Cantonese, Fujian, Hunan, Jiangsu, and Zhejiang.

In this presentation, see how to cook chinese cuisines. Thank God, I found a way to order Chinese cuisines in a restaurant. Shandong looks tasty may be, I will try this too.

Chinese Cuisine and Ordering Food in A Chinese Restaurant

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How about a Mexican Food for Tonight? Chile Rellenos?

2009-07-01T05:47:00.000-07:00

Let's try a Mexican meal for today. Chile Rellenos. This is one of my favorite Mexican food after Chicken Fajitas. Chile Rellenos actually means "Stuffed Chile" in English. In the original recipe, you stuff the poblano pepper with cheese, pork, raisins, and nuts, covered with egg batter, and you fry it. But of course, you can try your creativity to prepare this meal as per your taste.

As it's hard to find poblano peppers in my country, so I use any kind of pepper that I can find. The taste might a bit different, but that's alright. I stuff my pepper only with cheese, or sometimes I add mashed cashew nuts. You can stuff it with anything you want, and also you can serve it along with tomato sauce if you like.

I found these recipes to cook Chile Rellenos. Both of them are different. The tomato sauce in the first one looks very yummy, I might try this one for my next Chile Rellenos. The second one looks easy and simple. Enjoy it :).

Chile Relleno

Uploaded on authorSTREAM by Aracia | Upload your own presentation

Spaghetti Bolognese

2009-06-18T04:56:00.000-07:00

Bolognese sauce is my all time favorite pasta sauce. As you can guess, this sauce was originally came from Bologna, Italy. Nowadays, bolognese sauce is rich in tomato, but the authentic recipe has only a small amount of tomato. This sauce is often served with Spaghetti and famously called Spaghetti Bolognese, even though in its origin, it served with Lasagna or Tagliatelle. Do you want to know the difference between these three kinds of pasta?

Spaghetti

Lasagna

Tagliatelle

Spaghetti Bolognese also famous with other names; Spaghetti alla Bolognese and Spaghetti Bolognaise. To prepare this, not that difficult. I found this recipe and looks simple. You need 800 g beef mince, olive oil, 50 g butter, 2 onions, 3 medium carrots, 4 celery sticks, 2 tins chopped Italian plum tomatoes, 250 ml milk, 250 ml white wine, nutmeg, herbs of your choice and of course, salt and pepper. Check this ppt below for the cooking steps, hope you like and enjoy it =).

Spaghetti Bolognese

Uploaded on authorSTREAM by acastillo | Upload your own presentation

Mojito

2009-02-10T08:00:00.000-08:00

Another deep apology for my laziness.
So here we are now talking about Mojito. I know it's a very very famous drink for women, esp young ones. I like it because you can really feel life in Mojito, the mints, the lime, reminds you of a vivid time in life, although quite sour and a bit bitter, you can still taste the sweetness out of it.
To make a Mojito is, I should say, what can be done by a 6-year-old.

1. add mint and lime then a bit of sugar (I suggest that you put a bit more for at first, it taste better when your mouth is dry)

2. use a muddler (I don't have one so I just used a spoon) to mash them, pls remember not the shred the mint leaves since you don't want to have a grassy taste

3. pour in either Barcardi rum, Tequila or Vodka (yup, I always break the routine) , amount is up to you. If you want to get someone drunk faster, it is suggested you put more sugar and more alcohol :)

4. Soda water is absolutely the most important ingredient, so why not get some ice too!?

5. Now stir the mixture and try out the adults' soda! Absolutely Amazing!

Thukpa- A Tibetan special

2008-12-07T02:25:00.000-08:00

Hi everyone, I am surprised to see that there are so many people visiting this space of mine.
I am now in Tibet, just finished a 2-week Nepal trip, so please forgive me for not being able to update.

Today, I will share a recipe of a typical Tibetan dish - Thukpa. I will put up the recipe on authorSTREAM soon so that you can view the more detailed PPT of "How to Make Thukpa".

Thukpa is actually noodle in soup, but what makes it so special is that it requires frying and boiling at the same time. It can be veg or non-veg, all up to your taste. I made a few changes according to the recipe I learned from my Tibetan friend.

What do you need:

Fresh Noodle, if you can't find, dry noodle will also do but the taste is not as good (250g)
Shreaded meat, you can choose from chicken, beef, pork and mutton. Marinade with salt and flour for 10 minutes. Since Tibetans don't eat fish, so it is better not to use fish. (100g)
Vegetable slices, you can choose your favorite, but I normally use green and red pepper, cabbage and carrots. (100g)
some onions and garlic

How to cook:

First thing first, boil the noodle in hot water until it's done, quickly take it out and dip in cold water so that it will not stick together. Take out the noodle and pour some oil, stir it well and put it aside.
Pour in a small amount of oil in a cold pan and add onion and garlic, fry until the garlic turns slightly brown and put in the shreaded meat, fry for 3 minutes, put it aside.
With the same oil left(don't want to make it too oily), fry the vegetables together, add a little bit water to soften it sooner, fry for 2 mintes. Now put in the meat and add 1/2 tsp of salt, a bit of sugar and some chicken powder.
Now that you already have a pan of mix veg and meat, add in the noodle and more water. Bring it to boil and serve hot. A better option is to use chicken stock, you can make any stock easily by just boiling up the bones you don't eat, a good way to save money.
For better presentation, on top of the noodle, you can put some finely chopped coriender and spring onion, a few slices of fresh carrot, if you have sesame oil, it smells perfect.
It can serve 2 people.

p.s. For those big fan of spicy food, add some chilli when you fried the vegetable or chilli sauce will do. But make sure you don't add the sweet and sour chilli sauce coz it tastes bad.(I tried it)

Steamed Jumbo Shrimp

2008-11-18T01:38:00.001-08:00

A person from south China, where seafood is a must occasionally on my dining table, I was so happy to see fresh jumbo shrimps on sale here near the Himalayas. Thanks to expensive transportation, the price is much higher than the crabs I bought last week, for 1 KG is 400 rupees.

However, I am happy to spend this 400 bucks since in any of the decent restaurants, a quater kilo of shrimp like this size can easily make your wallet loose weight. So I decided to divide the jumbo monsters into 2 meals so that I can really savor but not gorge them.

Here comes my favorite way of making shrimps - steam. Some people say it's tasteless, because I only use salt and no more spice. But I would say I like the natural taste of all seafood. Adding a little sea salt can add a rougher flavor to all the seafood. Again I have made a PPT slide of the recipe and uploaded it on authorSTREAM so that all you can see.

Uploaded on authorSTREAM by Stan

The first taste of Indian crab

2008-11-10T23:11:00.000-08:00

With a coastline of over 7000 kms, India is proud of its ocean resources. But talking about seafood, the varieties are always limited within a few kinds of fish and prawns. While crusing the meat market near my house, some 2000 km away from any coast line, I found crabs on sale!!

What a surprise to see these old friends and my all-time favorite sea food! Price was really low, so I happily bought half kilo back home. On the way back, some young blokes were scared to see these lovely creatures and asked me if they are pet or food.

However, it was sad to find among the 3 crabs, 2 had already gone bad, the rest is barely eatable. I decided to take the risk, like more Cantonese do. Here comes how I cooked it.

Cracked the crab and boil it for 1 minute.
Prepare a big amount of ginger slices, spring onions and finely chopped garlic
Heat 20ml vegetable oil, fried ginger, spring onions and garlic for 1 minute
Stir fry the crab and add in 10ml of licor (any licor, preferrably vodka) so as to remove the fishy taste
Add 1/4 tsp sugar, 1/2 tsp salt and fry for another 2 minutes
When the crab gets drier, serve hot

Though it was not a really fresh crab, it still tasted not bad because the vodka and ginger covered most of the fishy flavor.

P.S. The photo was found on the internet.

Steamed chicken, a Cantonese delicacy

2008-11-08T04:03:00.000-08:00

It's time for the Chinese dish now. I am from Guangdong Province in China, more famously known as Canton, where food "speaks louder than god", so I develop a habit of cooking the dishes I really like.

Since now I am in India, it's not as easy to get all the materials so I always need to compromise with local ingredients. Yesterday I tried out "Steamed Chicken with Oyster Sauce and Mushroom". Here comes the recipe.

Ingredients:
1. Fresh chicken chest cut into big pieces about 5 cm long (can make a few small cuts on the chicken so that flavor gets deeper)
2. Garlic and spring onion, finely chopped
3. Mushroom, cut into slices or small pieces (better with Oriental black mushroom)
4. Oyster sauce, salt, white wine and sesame seed oil

Steps:
1. Marinate the chicken with Oyster sauce, salt and white wine for 15 minutes
2. Meanwhile chop garlic and spring onions
3. Sprinkle the mushroom on a plate, then put the chicken on top
4. Boil water and steam the chicken for 12 minutes, drain the water and put aside
5. Heat up some sesame seed oil (or vegetable oil) with garlic and spring onion
6. Pour the boiling oil on the chicken, you will hear the sizzling sound of the chicken
7. Add a few drops of light soy sauce on top and serve

The dish is typical Cantonese delicacy because it is quite light and healthy, with most of the original chicken taste well preserved. If you are tired of heavy greasy feast, this simple dish will definitely cheer up your stomach.

A Really Simple Drink

2008-11-07T03:08:00.000-08:00

Vodka is one of my favorite hard licour, with fresh taste and strong after-kick. I miss the days when I, together with some best friends taking some shots in a cold winter night.

Because of its plainness in flavor, Vodka is the most popular base licor for cocktails. However, a friend from Ukraine told me that in the place of origin for Vodka, Russia, people prefer the simplest recipe - either straight shots or mix with peach juice. I also found that, adding a bit lime juice gives the drink a bit citrus taste.

Rafa's Colombian Passion

2008-11-06T02:21:00.000-08:00

Rafael is another friend from Colombia, a country full of passion, latinas bonitas and good food. (Don't always think about drug!)

Rafa is from a city called Cartagena at the North west coast of Colombia, so it's not surprised to know fish and Coconut juice are involved in everyday meals. Although he is bad at cooking (everyone except he knows that), he insists in cooking fish and rice for us. But before the grand plan is carried out, he sneakedly made a PPT just for me introducing the dish. Thank you very much Rafa.

Uploaded on authorSTREAM by rmarsiglia

But don't think you can escape from cooking it, I will upload some real food pictures when I have the chance to savor it, the energy sources of of Colombians.

An Indonesian delight

2008-11-05T04:00:00.000-08:00

Last night, we celebrated the open-fire of Al, a friend from Indonesia. Getting really excited of regaining gas, Al insisted that he cook for us. There were 2 dishes, Indonesian Fried Rice and Chicken mushroom pasta. Both are as good as Al so today I asked him to write me his recipe. Here comes it.

Indonesian Fried Rice:

Ingredients:
onion, garlic, chilly pepper, capsicums, eggs, rice, salt, chilly sauce, sweet soya sauce(a must)

1. chop onion and garlic fine, fry until they are limp
2. put chilly sauce, sweet soya sauce and keep stirring
3. add in salt, chilly flakes, capsicums and stir the whole thing
4. put rice in, make sure it's loose and the sauce gets on every rice
5. in another pan, make an omelette (need to do it quick)
6. mix the rice and omelette, yes, stir them again (if you have a bigger pan, really fry it)
7. take an egg, stir it well before pouring on top of the rice
8. keep you stirring position for another 5-7 minutes until you see the rice is dry
9. taste it before serving, you can also add some black pepper

It looks really complicated, but what you need is a strong arm to keep stirring and some really basic food. Give it a try and I guarantee it's really healthy and light, with a bit sweet taste in it.

Uploaded on authorSTREAM by alfajri.awis

Panipuri

2008-11-04T22:27:00.000-08:00

Since I am in the hot hot hot India, it's natural that our first recipe comes from this amazing country. Panipuri is something you can easily find on the streets anywhere in North India, and guess what, it's quite easy to make. Give it a try!

what is Drinks and Food about?

2008-11-04T04:38:00.000-08:00

This is a blog which is dedicated to sharing food and drink recipes from all over the world multi-media channels like video or PPT presentation.

I am currently staying in Punjab, India and have a great interest in cooking, I hope every guest here can take something you find interesting and bring something new to this blog. Contributing your own or special recipes of any drink or dish will be greatly appreciated.