Fresh Dilled Lemon Salmon

This recipe is taken from geocities.com

Ingredient:

4 salmon fillets
1 tsp olive oil
dash of rock salt
2 tsp lemon peel (grate fine)
1/2 cup fresh dill (chopped fine)
4 thin green onions (sliced thin)
lemon wedges (garnish)
sour cream

Preparing

1. Preheat oven to moderate heat
2. Line baking sheet with foil
3. Place salmon fillet, skin side down on foil
4. Coat with oil and sprinkle with salt
5. Stir lemon peel with dill and onions
6. Make a slit along side of slamon
7. Stuff about 3/4 of dill mixture into pocket
8. Place a loose foil over top
9. Bake in centre rack for 15 mins
10. Salmon is done when you insert knife into centre of salmon
11. Move salmon onto serving plates
12. Sprinkle with remaining dill mixture
13. Serve with lemon wedges and sour cream on side

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Chicken & Cabbage Salad

Ingredients:
1 cup shredded cooked chicken
½ cup shredded white cabbage
½ cup shredded purple cabbage
½ cup shredded carrot
2 tbsp thinly sliced bird’s eye chillies
3 shallots, thinly sliced
2 kaffir lime leaves, finely shredde

Dressing
3 limes, squeezed for juice
1 tbsp rice vinegar
1 tbsp fish sauce
1 tbsp chopped garlic

Garnishing
1 tbsp sesame oil
1 tbsp sugar or to taste

Preparing:

Combine chicken,both cabbages,carrots,chillies,shallots and kaffir lime leaves in a mixing bowl.Add combine dressing ingredients and mix well.

Dish out and serve with garnishing

*Special thanks and credit to:kuali.com where this recipe was taken

Malaysian Chicken Recipe

Credit for :deliciousglobe.com where this recipe is taken..

Chicken Satay
Ingredient:-
1.5 kgs chicken breast ( cleaned and sliced small )
1/2 tsps cinnamon powder
10 shallots - diced
1 stalk lemon grass
2 tsps cooking oil

For peanut Sauce
3 red chillies ( steamed )
300 grams roasted penuts (pounded)
gound 1 inch galangal, 2 stalks of lemond grass, 1 inch ginger
1 large onion sliced
3 tbsps ground chillies
1/2 cup tamarind juice
salt aand sugar to taste

For seasoning ( ground ingredients together)
1 tsps cumin seeds
1 tsps coriander seeds
1 inch turmeric
2 tsps rasoted peanuts
1 tsps sugar
1/2 tsps salt

Preparing:-

To prepare Satay
1. Marinate chicken pieces with seasoning ingredients, shallots cinnamon powder and cooking oil.
2. Thread 5 pieces of chicken on each bamboo skewers and grill over glowing charcoal fire.
3. Brush chicken occasionally with oil until cooked and tender.
4. Serve hot with peanut sauce, cucumber slices and onion slices.

To prepare peanut sauce
1. Fry onion slices till fragrant.
2. add ground ingredients, ground chillies and tamarind juice.
3. Stir well.
4. Add sugar and salt to taste.
5. Add pounded peanuts and stir constantly until sauce is quite thick.

*p/s:this recipe also can apply for meat and enjoy your delicious chicken satay recipe.

Western Food

Fish & Chip

Ingredient( serve for 4 people)
1 paket dowry fish fillet
2 eggs
1/2 tea spoon white paper
1/4 tea spoon salt
bread crumb
*serve with :- lemon and mayonaise

Direction

1. Put eggs with white paper and salt in one bowl
2. Clean the dowry fish fillet with lemon to reduce smelly
3. Put the dowry fish in same bowl with eggs,black paper and salt
4. Apply the bread crumb on the dowry fish
5. After few minute fry them into hot fry pan with a lot of oil until the fish colour turn to brown
6. Serve depend on your taste

Fried Chicken Recipe

Chicken Fried ChickenSUBMITTED BY: Cassie Wicks"A nice chicken recipe the kids must be love this kind of recipe and can help prepare. They love crushing the crackers. It does not matter if the measurements aren't perfect, just wing it!"
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Original recipe yield :6 servingsPREP TIME :15 MinCOOK TIME :30 MinREADY IN :45 Min
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INGREDIENTS30 saltine crackers2 tablespoons all-purpose flour2 tablespoons dry potato flakes1 teaspoon seasoned salt1/2 teaspoon ground black pepper1 egg1/4 cup vegetable oil6 skinless, boneless chicken breast halves
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Directions
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
Thanks a lot to Cassie Wick and Allrecipes.com where this recipe is taken..

Lamb-Barbecue Recipe

Ingredients of Recipe :
1kg lamb (leg or shoulder), cut into 4cm cubes3 large onions, cut into quarters1+ ½ cups lemon juice3 tablespoons olive oil1+ ½ tablespoons oregano (fresh is best but dried & powdered is fine)1 + ½ teaspoons salt1+ ½ teaspoons pepper3 cups plain, unsweetened natural yoghurt, optional for serving
Directions of Recipe :
Put the lamb, lemon juice, oregano, salt & pepper into 1 bowl.Mix thoroughly to ensure the lamb is well coated in the marinade.Cover with plastic wrap and refrigerate for approximately 6 hours.If you’re going to be using wooden skewers, make sure you’ve soaked them for 30 minutes in cold water which will prevent them from charring on the barbecue/ grill.After lamb has marinated, alternately thread the lamb and onion segments onto skewers.Over a medium-high heat, barbecue the shish-kebabs until the lamb has browned and cooked through.You will need to brush the shish-kebabs a few times with olive oil during the barbecue process.Serve immediately.You might like to add a dollop of natural yoghurt to each shish-kebab.Ready to serves with the hot rice or also can eat just like that.Suitable for lunch and dinner..You also can change lamb with other meat like chicken,duck..depend on your taste,enjoy with this recipe.

Source:www.barbecuerecipe.net