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Penang Laksa
| Cyber Kuali
Cooking receipe to make Penang Laksa under category Cyber Kuali. You may find some video clips related to this receipe below.Penang LaksaBy Amy BehIngredients 600g laksa noodles (you can get it easily from supermarkets) -- scald in hot water and drain(A) lkg flaked ikan kembong or ikan parang A pinc
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Portuguese Egg Tarts
| Cyber Kuali
Cooking receipe to make Portuguese Egg Tarts under category Cyber Kuali. You may find some video clips related to this receipe below.Portuguese Egg TartsBy Amy Beh Ingredients For pastry dough: Pastry (A)
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Grilled Marinated Salmon Recipe
| Barbecue
Type: Grilled Marinated Salmon Free Cooking Recipe - Barbecue Yes! Ingredients / Directions Makes 4 servings1/4 cup(s) soy sauce1/4 cup(s) rice wine vinegar2 tablespoons granulated sugar1 tablespoon vegetable oil1 teaspoon mustard powder1 teaspoon ground ginger1 teaspoon ground black
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Sharp Cheddar Cheese & Mushroom Pie
| Everyday Recipes
Cooking receipe to make Sharp Cheddar Cheese & Mushroom Pie under category Everyday Recipes. You may find some video clips related to this receipe below.Sharp Cheddar Cheese & Mushroom Pie3 Tbs. butter or oleo1 cup thinly sliced onion - 1 large1 1/2 lbs. mushroom, sliced1 tsp. saltdash pepper1/2 tsp
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Cooking receipe to make hot yoghurt soup under category General Recipes. You may find some video clips related to this receipe below.
hot yoghurt soup
yoghurt corbasi
turkish
30g chickpeas soaked for at least 6 hours or overnight
60g long grain rice
1 onion finely chopped
1 tbsp clarified or ordinary butter
2 tbsps plain flour
1.2 litres well flavoured lamb stock
salt and freshly ground black pepper
450ml thick creamy yoghurt
to garnish
1 tsp saffron
Cook the chickpeas in plenty of water for about 40 minutes until tender.
Wash the rice well.
Soften the onion in the butter.
Quickly stir in the flour.
Gradually add the stock stirring all the Ume and bring to the boil.
Stir in the chickpeas and the rice bring to the boil again cover and simmer gently for about 20 minutes.
Season with salt and pepper.
Beat the yoghurt in a bowl and gradually add to the soup stirring all the time.
Let it heat through and no more otherwise it will curdle.
Swirl a little saffron on to the surface and ladle the soup into bowls.
Sprinkle with the rest of the saffron and serve immediately.
Probably the most widespread of all soups variations occur throughout Turkey.
The most popular is yayla corbasi or meadow soup which is flavoured with dried mint. Thickened with rice in Istanbul and with chickpeas bulgur or barley in Anatolia it is a nourishing mild flavoured soup which can easily be turned into a meal by floating small koftein it.
Serves 4
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