Saturday, May 14, 2016
Bulgaria Recipes
http://recipes.wikia.com/wiki/Lamb_with_green_onions
Lamb with green onions
Ingredients Edit
2 lb. Lamb, cut into 1 1/2" pieces,
5 bunches of green onions, cut into 1" pieces,
2 cups hot water, divided,
1 tsp salt,
1 tsp paprika,
1 tsp black pepper,
2 tbsp butter (optionally)
Directions Edit
Put Lamb in wide, but not deep sausepan.
Add 1/2 cup hot water and if desired, butter, cover.
Put on the top of range at medium heat for 2 hours.
In 1/2 hour add onions, salt, paprika, black pepper and 1/2 cup hot water, stir.
Cook for another 1/2 hour, add 1/2 cup hot water, stir.
Repeat the latter in 1/2 hour, using the last 1/2 cup hot water.
Cover and cook for 1/2 hour.
Switch off the range, let stay for 15 minutes.
Serve warm.
http://easteuropeanfood.about.com/od/bulgarianmaincourses/r/stuffed-cabbage-sarmi.htm
Bulgarian Stuffed Cabbage Recipe - Sarmi
INGREDIENTS
1 (4-pound) whole cabbage head
1 bunch finely chopped green onions
1 medium finely chopped carrot
1/2 cup raw rice
Sunflower oil
1 cup broth or water
1 1/2 pounds ground veal
1/2 pound ground pork
Salt to taste
1/2 teaspoon (or to taste) black pepper
1 tablespoon finely chopped parsley
1 teaspoon (or to taste) finely chopped mint
Tomato juice
1 cup plain Bulgarian yogurt
1 tablespoon (or to taste) hot or sweet paprika
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Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Yield: 24 stuffed cabbages
PREPARATION
Heat oven to 350 degrees.
Remove core from cabbage. Place whole head in a large pot filled with boiling salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 24 leaves.
When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
Chop the remaining cabbage and place it in the bottom of a large oiled casserole dish or Dutch oven.
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In a medium skillet, saute chopped onion, carrots and rice in a little oil until rice grains are completely coated with oil. Add 1 cup broth or water and stir until water has been absorbed. Let cool and transfer to a large bowl. Add veal, lamb, salt, pepper, parsley and mint and mix until well combined, but don't overmix or the meat will become tough.
Place about 1/2 cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll.
Place the cabbage rolls on top of the chopped cabbage in the casserole dish or Dutch oven, seasoning each layer with salt and pepper. Pour enough tomato juice over rolls so it comes 2/3 up the side of the Dutch oven or casserole. Bring to a boil. Turn off heat, place a weighted ovenproof dish on the cabbage rolls, cover and place in oven. Bake for 1 hour or until cabbage is tender and meat is cooked.
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Make a sauce in a small bowl by combining yogurt, paprika, and a little sunflower oil, mixing until smooth. Transfer stuffed cabbages to a serving plate and cover with sauce.
http://www.findbgfood.com/recipe-banitsa
BANITZA
A Type Of Bulgarian Dessert
Banitza
This traditional Bulgarian pastry is first prepared by stacking up layers of filo pastry dough, mixture of whisked eggs, and pieces of Bulgarian cheese and then baked until it gets a golden crust. Eat this with a glass of ayran or boza.
Ingredients
1 pack of filo dough
3 eggs
1 lb Bulgarian cheese (or feta cheese)
3 tablespoons butter
1 cup of milk or yoghurt
Preparation
Mix the crumbled cheese, milk and eggs together. Don't over mix - cheese should be lumpy. Melt the butter in a cup. Butter the bottom of a casserole pan. Lay 5-6 sheets of filo dough, one after another (not together) as you spread some butter in between - use a brush for this. Spread some of the cheese mixture on top, lay another 3-4 sheets, spreading butter in between. Repeat until all mixture is used. Lay the last 3-4 sheets on the top with no butter in between. Spread the rest of the butter on top. Cut in portion sized squares and bake in the oven until golden (about 30 minutes on 400 F).
About Banitza
Banitsa (banica and banitza) is a traditional Bulgarian pastry prepared by layering a mixture of whisked eggs and pieces of sirene (the Bulgarian cheese) between filo pastry and then baking it in an oven.
Traditionally, some kismets (lucky charms) are put into the pastry on some of the national holidays or other occasions - Christmas Eve, the first day of Christmas, New Year's Eve, etc. They are usually small pieces of a dogwood branch with a bud - this symbolizes health and longevity. Other wishes include happiness, health, and success throughout the new year.
Banitsa is served for breakfast with plain yogurt, ayran, or boza. Served hot or cold, it always is a very tasty meal. There are several varieties which include banitsa with spinach, banitsa with milk, banitsa with pumpkin (tikvenik), etc.
Lamb with green onions
Ingredients Edit
2 lb. Lamb, cut into 1 1/2" pieces,
5 bunches of green onions, cut into 1" pieces,
2 cups hot water, divided,
1 tsp salt,
1 tsp paprika,
1 tsp black pepper,
2 tbsp butter (optionally)
Directions Edit
Put Lamb in wide, but not deep sausepan.
Add 1/2 cup hot water and if desired, butter, cover.
Put on the top of range at medium heat for 2 hours.
In 1/2 hour add onions, salt, paprika, black pepper and 1/2 cup hot water, stir.
Cook for another 1/2 hour, add 1/2 cup hot water, stir.
Repeat the latter in 1/2 hour, using the last 1/2 cup hot water.
Cover and cook for 1/2 hour.
Switch off the range, let stay for 15 minutes.
Serve warm.
http://easteuropeanfood.about.com/od/bulgarianmaincourses/r/stuffed-cabbage-sarmi.htm
Bulgarian Stuffed Cabbage Recipe - Sarmi
INGREDIENTS
1 (4-pound) whole cabbage head
1 bunch finely chopped green onions
1 medium finely chopped carrot
1/2 cup raw rice
Sunflower oil
1 cup broth or water
1 1/2 pounds ground veal
1/2 pound ground pork
Salt to taste
1/2 teaspoon (or to taste) black pepper
1 tablespoon finely chopped parsley
1 teaspoon (or to taste) finely chopped mint
Tomato juice
1 cup plain Bulgarian yogurt
1 tablespoon (or to taste) hot or sweet paprika
ADD TO SHOPPING LIST SAVE RECIPE
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Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Yield: 24 stuffed cabbages
PREPARATION
Heat oven to 350 degrees.
Remove core from cabbage. Place whole head in a large pot filled with boiling salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 24 leaves.
When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
Chop the remaining cabbage and place it in the bottom of a large oiled casserole dish or Dutch oven.
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4 Worst carbs to eat :
redirectyourcarbs.com
Cut down a bit of your belly every day by avoiding these 4 carb foods.
1 Worst Carb After Age 50
healthplus50.com
If you're over 50 and you eat this carb, you will never lose belly fat.
Download Recipe
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Cabbage
Vegetarian
Recipe
Food
Party Food Recipes
In a medium skillet, saute chopped onion, carrots and rice in a little oil until rice grains are completely coated with oil. Add 1 cup broth or water and stir until water has been absorbed. Let cool and transfer to a large bowl. Add veal, lamb, salt, pepper, parsley and mint and mix until well combined, but don't overmix or the meat will become tough.
Place about 1/2 cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll.
Place the cabbage rolls on top of the chopped cabbage in the casserole dish or Dutch oven, seasoning each layer with salt and pepper. Pour enough tomato juice over rolls so it comes 2/3 up the side of the Dutch oven or casserole. Bring to a boil. Turn off heat, place a weighted ovenproof dish on the cabbage rolls, cover and place in oven. Bake for 1 hour or until cabbage is tender and meat is cooked.
Ads
1 Food That Stops High BP
bloodpressuresolution.com
Learn the 1 odd grocery store item that lowers high blood pressure 100% naturally
Make a sauce in a small bowl by combining yogurt, paprika, and a little sunflower oil, mixing until smooth. Transfer stuffed cabbages to a serving plate and cover with sauce.
http://www.findbgfood.com/recipe-banitsa
BANITZA
A Type Of Bulgarian Dessert
Banitza
This traditional Bulgarian pastry is first prepared by stacking up layers of filo pastry dough, mixture of whisked eggs, and pieces of Bulgarian cheese and then baked until it gets a golden crust. Eat this with a glass of ayran or boza.
Ingredients
1 pack of filo dough
3 eggs
1 lb Bulgarian cheese (or feta cheese)
3 tablespoons butter
1 cup of milk or yoghurt
Preparation
Mix the crumbled cheese, milk and eggs together. Don't over mix - cheese should be lumpy. Melt the butter in a cup. Butter the bottom of a casserole pan. Lay 5-6 sheets of filo dough, one after another (not together) as you spread some butter in between - use a brush for this. Spread some of the cheese mixture on top, lay another 3-4 sheets, spreading butter in between. Repeat until all mixture is used. Lay the last 3-4 sheets on the top with no butter in between. Spread the rest of the butter on top. Cut in portion sized squares and bake in the oven until golden (about 30 minutes on 400 F).
About Banitza
Banitsa (banica and banitza) is a traditional Bulgarian pastry prepared by layering a mixture of whisked eggs and pieces of sirene (the Bulgarian cheese) between filo pastry and then baking it in an oven.
Traditionally, some kismets (lucky charms) are put into the pastry on some of the national holidays or other occasions - Christmas Eve, the first day of Christmas, New Year's Eve, etc. They are usually small pieces of a dogwood branch with a bud - this symbolizes health and longevity. Other wishes include happiness, health, and success throughout the new year.
Banitsa is served for breakfast with plain yogurt, ayran, or boza. Served hot or cold, it always is a very tasty meal. There are several varieties which include banitsa with spinach, banitsa with milk, banitsa with pumpkin (tikvenik), etc.
Sunday, April 24, 2016
Brunei Film - Yasmine (2014)
Our protagonist wants to learn silat and faces your standard obstacles including a a strong father/daughter interaction. The film is professionally done and has a nice score and good, but not fantastic, local scenery in addition to competent directing and acting. Also, it's pretty much the only movie that Brunei has ever made so if you grade on a curve then making a decent fun Karate Kid clone and telling a cute story of a young lady finding herself and figuring out what's important is a pretty good accomplishment.
Brunei Recipes
http://blog.ingredientmatcher.com/recipe-national-dish-of-brunei-ambuyat-tempoyak/
RECIPE: THE NATIONAL DISH OF BRUNEI - AMBUYAT TEMPOYAK
COOK TIME
30 mins
TOTAL TIME
30 mins
Serves: 2
INGREDIENTS
• 500 g sago starch, can replace with tapioca or potato starch
• 600 ml water
• 1 chili pepper
• salt
• 1 tsp shrimp paste
• 1 tbsp dried shrimps
• 2 tbsp durian (tempoyak)
INSTRUCTIONS
1. Boil the water in a kettle.
2. In the meantime, mix the starch with a bit of water in a bowl and put aside.
3. Put the dried prawns and thai chili in a stone bowl (also called lasung) and blend until the ingredients are well combined.
4. Add the shrimp paste and mix until well combined. Then add some salt according to taste. Put in a small bowl.
5. Pour a little hot water on the sauce mixture and add the durian. Mix well.
6. Once the water is boiled, pour it slowly onto the starch until it looks a bit sticky then whisk with a wooden spoon until firm and starchy.
7. Serve while hot.
https://www.youtube.com/watch?v=5cTNvPDyIL4
http://www.food.com/recipe/nasi-biryani-celebration-rice-brunei-480624
Nasi Biryani - Celebration Rice (Brunei)
INGREDIENTSNutrition
SERVINGS 6UNITS US
• 2tablespoons oil
• 3tablespoons thinly slicedshallots
• 1⁄4cup minced shallot
• 1teaspoon minced gingerroot
• 1minced garlic clove
• 1 1⁄2teaspoons salt
• 1⁄2teaspoon turmeric
• 2 1⁄4cups water
• 1 1⁄4cups long grain rice
• 1⁄4cup plain yogurt
• 1⁄2small tomatoes, sliced
• 1tablespoon cilantro, chopped
• 1tablespoon almonds, chopped
• 1tablespoon cashews, chopped
• 1⁄2small fresh red chili pepper
DIRECTIONS
1. Heat 3 tbsp oil in a large pot and fry the sliced shallots until golden, then remove with a slotted spoon and drain on paper towels, leaving the oil in the pot.
2. Add the minced shallots, ginger and garlic. Saute for two minutes or until fragrant.
3. Add the water and bring to a boil, then add the rice and yogurt. Stir until well blended.
4. Now add the tomato, cilantro, nuts and chile. Return to a boil, then cover and simmer over a very low flame for 40 minutes or until all the water is absorbed and the rice is tender.
5. Garnish with the fried shallots.
http://www.asian-recipe.com/brunei/brunei-meat-dishes.html#bak
Bak Kut Teh (Spicy Sparerib Consomme
Ingredients
• 1 lb 6 oz beef/mutton sparerib (cut into bite-size pieces)
• 1 tablespoon sugar
• 3 tablespoons shortening
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cloves garlic (bashed)
• 1 teaspoon preserved brown soya beans, pounded
• 1 teaspoon dark soya sauce
• 1 teaspoon salt
• 1 piece of cinnamon bark (1 inch)
• 1 teaspoon peppercorns
• 2 segments star anise
• 3 pints of boiling water
• some crispy Chinese crullers (“Yu-Char-Koay”, sliced)
• 1 tablespoon crispy shallots.
Directions
1. Rub salt on spareribs.
2. Heat pan till very hot. Add 2 tablespoons of shortening. Fry spareribs till well-browned. Set aside for later use.
3. Using a clean pan, heat 1 tablespoon shortening. Add sugar and caramelize until light brown. Add soya beans. Stir-fry for 1/2 minute. Then put in the fried sparerib and peppercorns.
4. Let the consomme boil on high heat for 10 minutes. Then turn down the heat, let simmer for another 1.5 – 1.75 hours (or until the meat is tender). Discard excess oil from the surface before serving.
5. Serve hot with cruller slices.
http://www.asian-recipe.com/brunei/brunei-vegetarian-dishes.html#terong_belado
Spicy Eggplant (Terong Belado)
Ingredients
• 1 lb. purple eggplants
• 1 Tbs. lime juice
• 15 Tbs. vegetable oil
Spice Paste Ingredients:
• 100 gram red chilies
• ½ tsp. salt
• 1 tomato
• 7 small-sized shallots
Directions
Cut each eggplant in half and cut again in 2 or 4 pieces.
Heat 10 Tbs. oil and deep fry the eggplant pieces. Cover the wok and let it stand for a while.
Open cover and turn the eggplants side to side until soft and well cooked.
Put eggplant pieces onto a serving platter.
Combine all spice paste ingredients and grind coarsely. Heat 5 Tbs. oil over medium high heat and sauté the spice paste for about 2 minutes. Pour the lime juice over the spice paste.
Then, lastly pour the sauted spice paste onto the eggplant pieces and ready to serve.
Makes 5-6 servings.
http://www.asian-recipe.com/brunei/brunei-dessert-rcipes.html
Mangoes With Sticky Rice
Ingredients
1 cup Coconut cream
4 tablespoons Sugar
1 teaspoon Salt
4 Ripe mangoes
3 cups Sticky coconut rice
Directions
Mix the coconut cream with the sugar and salt, and bring to a boil. Simmer for a few minutes, stirring occasionally.
Peel the mangoes and slice them, removing the stones. Arrange the mangoes on individual plates with rice beside them. Spoon the sauce over the rice.
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