Monday, January 2, 2017

2017 New Year's Dinner "UMOJA"


Kwanzaa the seventh day just wouldn’t be “Imani” without a Sunday dinner for the beginning of a new year. Even though I didn’t have guest over I prepared dinner so I could share the blessing for 2017.

Menu

Red Moscato Wine
Chicken Shrimp Gumbo
Black-eyed Peas in Sweet Meat
Akara
Plantain
Jollof Rice

Mustard/Collard Mixed Greens
Sweet Potato Pie
Strawberry Caramel Cream Cake

Frances Guichard's place setting for Christmas Dinner.
 The Guichard's shared Christmas dinner at the gallery for family and friends it was lovely. I asked Frances to BYOB her own bowl to fetch the gumbo I was sharing for the New Year.

Christmas Dinner at Gallery Guichard 2016

I made my Chicken Seafood Gumbo, but added sweet meat (smoked). I used Louisiana Cajun Etouffee Base, browned with a cube of butter, and 2-cups of water. I had boiled the shrimp shells, added a concentrated seafood base, crab boil, and Old Bay seasoning, and added two cups of the broth to the etouffee base.

After boiling sweet meat until it is tender I chopped and deboned the meat and returned to pot. I bought a rotisserie chicken from Mariano’s instead of a fresh one, boiled it down, and deboned it.

I used the sweet meat in my black-eyed peas so I could have a smoky tasting pot liquor, with the other half of the black-eyed peas I made Akara fritters. This year I used dried beans instead of the fresh black eyed peas. I added my onions, garlic, eggs, a little flour to hold together and fried in vegetable oil until brown on both sides.

I just love a good plantain, I had one sitting for a week so it would be nice and sweet, and good for browning in butter, oil and sprinkle brown sugar cinnamon.

Heat peanut oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. Gently toss plantain slices with brown sugar, then place into hot oil. Fry until the plantains begin to turn golden brown, then turn over, and continue frying until they have caramelized, about 2 minutes per side.
Uncle Ben’s boiled brown rice in a bag came in handy, and good for easy clean up too. I added Joloff rice seasoning which has that west african spice taste.

Jollof rice /ˈdʒɒləf/, also called Benachin, is a one-pot rice dish popular in many West African countries. It is the progenitor of the Louisianian dish jambalaya. Jollof rice can be served with any kind of meat or chicken.

Sunday, January 1, 2017

Christmas 2016 Sunday Brunch


Blood Red Roses, Red Apples, and Christmas Red Berries, Pines, Center Piece

Menu

Espresso Coffee
Turkey Wrap and Rolls
Cranberry Sauce
Giant Purple Grapes
Mimosa


Turkey Wrap and Rolls with Cheddar Cheese and Cranberry Sauce

Andre Campaign and Tangerine Juice, Espresso Coffee

We all have so much to be thankful for, for Jesus is the reason for the season. For those of us with an empty nest we can still celebrate by making breakfast as if we are entertaining for guest. I’ve made a commitment to myself to put a place setting, with napkins, wine glass, candles, and make enough for whoever may drop by. Cheers 

  • Wrap and Rolls (Turkey, Ham, Roast Beef, Cheddar, Swiss, Provolone Cheese, Herb and Garlic Spread, leaf romaine lettuce, slice tomatoes, Spinach, Vegetable, Plain Wraps.)  Cherry tomatoes to garnish.
  • Purple Giant Grapes
  • Cranberry Sauce
A Mimosa is a cocktail composed of equal parts champagne and chilled citrus juice, usually orange juice unless otherwise specified. Instead of orange juice I used tangerine juice from Mariano's fresh squeezed. 


Ingredients2 1/2 oz (1 part) Orange juice, 2 1/2 oz (1 part) Champagne
PreparationEnsure both ingredients are well chilled, then mix into the glass. Serve cold.
ServedStirred not shaken
Standard garnishCherries, Strawberries, Grenadine
DrinkwareChampagne flute

Wash Your Hands First: Gumbo- Sea Food & Chicken

Wash Your Hands First: Gumbo- Sea Food & Chicken

Wednesday, December 28, 2016

Camarones-Diablos-Devil Shrimp

Recipe by: Dick McCabes "This dish is very spicy, somewhere between sweating brow and teary eyes! 



Sometimes you just have to wake up your taste buds. Serve over brown rice cooked in chicken broth and butter that is reminiscent of risotto. I have made the rice with water and bouillon instead of broth, with very little change in the flavor or texture. Like so many dishes, this one is better the next day. I adapted this recipe from the chipotle shrimp recipe on this site."
·         
2 1/4 cups chicken broth ,1 cup brown rice, 1 tablespoon butter, 1/4 teaspoon salt, 1 tablespoon butter, 1 tablespoon olive oil, or as needed 1 onion, sliced 2 jalapeno peppers, seeded and thinly sliced 2 cloves garlic, minced 1/4 cup dry red wine
·         
1 1/2 tablespoons Worcestershire sauce 1 (7 ounce), can chipotle peppers in adobo sauce, minced 1 1/2 pounds large shrimp (16 to 20 per lb.), peeled and devein

Combine chicken broth, brown rice, 1 tablespoon butter, and salt in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and broth is absorbed, about 45 minutes.

Heat 1 tablespoon butter and olive oil in a skillet over medium heat; cook and stir onion and jalapeno peppers in the hot butter and oil until onion is slightly softened, 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
Pour red wine and Worcestershire sauce into onion mixture; mix in chipotle peppers. 

Cook and stir mixture until liquid is slightly evaporated, about 5 minutes. Add shrimp and cook until opaque, about 5 minutes. Reduce heat and simmer until liquid is reduced, about 15 minutes. Serve shrimp mixture over cooked rice.


Sunday, January 31, 2016

COCKTAIL PARTY'S AWAYS A TIME TO SOCIALIZE

 "Shake, Shake, Shake"- Cocktails parties are always away to invite friends over for conversation, to thank them for friendships, and to talk about projects they are working on in a non formal setting. Make sure your list is balanced with artists, collectors, gallery owners, board members, and a few new friends from outside the normal circle, for the cocktail party to be a social engagement bring new patrons into the gallery.

Alan Emerson Hicks, mixologist  for the house bar with house specialities, and BYOB drinks. (Trisa Williams quilt hangs over the bar "Waterfall".)
Yvonne Watson, and Letha from Holy Angels Church

I like to make something special, there is a art to mixing drinks, and it is to making food. I'm busy flipping cheese quesadillas. I provided a condiments bar. (jalapeno peppers, avocado, sour cream, salsa, onions, cilantro, and my own mixed salsa with extra garlic and spicy peppers). This was a winner!
BAL residents Bruce Gage, is the owner of  Mario UOM, and Dinita is a writer. Jackie Moses plus ones is Margret Lanterman watching Alan mix drinks.

Rick Baldwin
Mixing a little business with pleasure, a time to introduce new artwork and broker deals. Rick Baldwin , a collector purchased one of Alan's pieces the one in the background, right upper corner of the room.  Yvonne Watson, William Hill (gallery owner).
Alpha Bruton host of the Quesadilla Bar the trick is to make guest fill part of the experience.

Friday, January 1, 2016

Black Eyed Peas Keeping Tradition 2016

AKARA-Black Eyed Peas

Akara, also known as Bean Cakes, Bean Balls, Bean Fritas or Acarajé in Portuguese is a Nigerian breakfast recipe made with beans. Yes I put on the traditional food for luck: Black eyed peas with a ham bone, mixed collard greens with spinach, chicken wings with Caribbean dipping sauce, and buttery corn kernels. I started a corn beef brisket for Saturday with potatoes. Let's have a Happy New Year.

HOME COOK RECIPE: 




Black Eyed Peas

Here is your shopping list:

Ingredients
1 Pkg Dried Black Eyed Peas (or field peas, or cow peas) - package size doesn't matter

Pork for seasoning: ham hocks, ham bone, or large piece of ham
1 T salt (will need more)
1 T pepper
1 T cooking oil
1 T Sugar

Instructions


Sort through beans to ensure there aren't any stones. Place sorted beans in a large mixing bowl or pot. Completely cover with water (with a few inches extra over the top) and soak overnight. In morning, pour off soaking water and place in pot they're to be cooked in. Add pork for seasoning. Cover with water and several more inches to ensure that peas don't boil dry. Add all other seasonings. Bring to a boil and reduce heat. Simmer, uncovered, for several hours. Remove ham and shred, place back in pot. Continue cooking until peas are tender. Total cooking time will take at least three to four hours.


globalfoodbook.com



Making Akara- The Nigerian Way

Before you fry Akara Remove the beans coat. Read how to remove beans coat for help on how to do that. It is important that you do not let salt come in contact with the beans you will use in making Akara till you are ready to fry it. 

Salt is believed to destroy the leavening property of beans. This is what prevents spattering of the beans batter during frying. Then soak the beans in water for 2 hours to make it soft enough for your blender. If you will grind it using the heavy duty grinders in Nigerian markets, it will not be necessary to soak the beans for extended periods of time. Cut the pepper and onions into desirable sizes

Grind the beans with your blender making sure you add as little water as possible. The water should be just enough to move the blades of your blender. 

The operators of the heavy duty grinders in Nigerian markets don't even add water when grinding beans for Akara. The less water you add at the grinding stage, the more the beans batter will stay together during frying thereby reducing spatter. Also, do not add any other ingredient when grinding the beans for Akara. It is believed that other ingredients, if added too early, reduce the ability of the ground beans particles to stick together.

globalfoodbook.com


Set some vegetable oil on the cooker to heat up. The oil should be at least 3 inches deep.

Put some of the ground beans into a mortar. This should be the quantity you can fry in one go.

Stir the beans puree with the pestle in a continuous circular motion. You need to apply some pressure so that you can energize the particles of the beans puree.

This stirring technique releases the gas that will act like a leavening agent to the beans particles, making them rise and somehow stick together. This will be like the yeast making the dough rise in Puff Puff or what folding does to cake batter.

Keep stirring till the ground beans appears whiter and you can perceive its peculiar aroma.
Add some water till you get the consistency shown in the video below.
Check to make sure the oil is hot. The oil should be hot enough to sizzle but not too hot. If too hot, the Akara will spatter as soon as the beans batter hits the oil.

Once the oil is hot, add the onions and pepper to the beans puree in the mortar. Stir well.
Add salt to your taste and stir again. Salt should always be added just before scooping the beans mixture into the oil. If salt stays in the mixture for extended periods of time, it will destroy the leavening property of the beans. This property is what makes the Akara float in the oil and prevent spatter during frying.

To fry the Akara, scoop the mixture with a table spoon and slowly pour this into the oil. Dipping the spoon a little bit into the oil helps reduce spatter.
Fry the underside till brown and flip to fry the top side too.
When the Akara balls are brown all over, remove and place in a sieve lined with paper towels.
Important points to note when making Akara

Follow these and your Akara will turn out great.

Use freshly peeled beans.
Use a very small quantity of water when grinding.
Smoothen the mix with mortar and pestle before frying.
Add salt just before frying.

Serve Akara with Akamu, Custard, Agidi or Bread. The best bread to eat Akara with is oven-fresh, hot and stretchy bread like Agege Bread . lol!

Making Akara may seem like rocket science but with practice, you will perfect this recipe. If you do not get it right the first time, try again. Everybody has the same first time experience with making Akara.



Friday, December 25, 2015

Christmas Tamale’s Like Elsie Use to Make

Traditions are handed down, Dani's First Christmas
This year I said "I'm making Tamale’s for Christmas, the ones like Elsie use to make. Elsie Cruz was our next door neighbor, their family moved to the house next door to our families home on west Lemon ave, in Fresno California. 


I was twelve years old, when me and my sister Diana were invited to the “Tamale Making Christmas Party.” Where we helped spread, wrap, tuck, and tie tamales for Christmas. We'd eat chips, drink soda and other munchies, play music, and laugh out loud to everything, because Elsie was always saying funny things.

Vicky Cruz Perez 2015 Tamales 

We had  olive trees in the front of our houses, they lined the street both sides, so of course olives were our favorite, we would stuff olives in the tamales. That is a key in the tamales I make whenever I take on the task of making tamale’s.

Pork Chipotle Tamales 
2015, this year I made several variations using chicken, green Verde sauce, red chili sauce, and Mexican cheese with jalapeno. I made a batch of pork tamales with roasted chipotle pepper sauce.  I made my masa for the first time from scratch, since I couldn’t find any pre-made masa in the stores here in Valdosta nor Lakeland Georgia.

Katie in the UP image copyright

This really took a few days of planning, to make, grocery shop, to prep the meats, making the chili sauce, spreading the tamales, and steaming them. This is more fun when there are more cooks in the kitchen, but I wanted to make them for my family for Christmas Eve.

CHICKEN TAMALE:
Prep chicken, wash and clean off skin, add onions, seasoning, verde sauce, put in the crock pot, cover with water, and let cook   7-8 hours. Pour off broth sit aside for later use. Shread chicken, removing bones, and fat, add chili spices set to the side.

SPICES:
1 tsp.     salt
¼ cup chili powder
1 tbsp   Paprika
1 tbsp   garlic powder
1 tbsp   onion powder
2 ½ tsp cayenne pepper
2 tsp      black pepper
2 tsp      black pepper
Cumin (optional)
Mix- use ½ of seasoning in masa meal, set aside ½ for later use.

Chili Sauce-
In a sauce pan over medium heat add vegetable oil, onion, garlic, jalapeno pepper (de-seeded). Cook until translucent, add the remaining ½ of the spice mixture. 2-3 mins
Add 1 cup of smoked chipotle pepper sauce, into red mild chili sauce, blend.
Leave remaining Chipotle smoked pepper as a paste to add to tamale centers, and to coat outside as garnish.


MASA MIX
2 cups masa meal (for this recipe I used Tamal Gluten Free)
1 ½ cups chicken or stock from pork
1 tsp baking powder (Rumford Aluminum Free)
1 tsp Kosher salt
2/3 cups vegetable oil in the chicken tamale

Mix masa, baking powder, 1 or 2 tbsp spice mix, and stock.
In another small bowl mix 2/3 cup of shortening until fluffy. Mix masa into shortening with hands until smooth, (sticky not dry). Add stock a little at a time to get smooth spreadable consistency.

CORN HUSK:



  1. In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
.

MEAT:
CHICKEN:
Wash and clean chicken remove skin, salt bath, then rinse, add to crock pot, add onions, garlic, green chili-verde sauce. Let cook over night, or 8-10 hrs, remove meat from pot, strain stock, set aside for use later, in the masa. Cool stock in refrigerator skim off any grease from the top. Add remaining ½ of seasoning to taste to meat.

PORK:
Wash and clean pork, cut fat off, cut into ¼ size cubes, place in crockpot, season with spice mix, add onions, garlic, bay leaves, peppercorn, Mexican oregeno. Cook over night in Crock pot, skim off fuzz from water, strain stock off meat. Place both in refrigerator to cool. After stock has cooled skim off layer of fat, use stock in masa.

SPREADING:

Husk, spread masa, roll, tuck ends, tie, add to steam pot.

The rhythm of the spreading works better if you have friends over, its takes a minute to get it, but once you get started have some music on to help you with this part, make it a party.

 

Use a cutting board, with a towel under to keep counters clean. Make sure you have enough towels, paper towels on hand this part gets messy. 

 Spreading. Use hands to spread the masa onto the corn husk, about ¼ cup, small ball (less is better) use a butter knife or a rubber spatula to spread masa on to the husk evenly, apply thin, if to thick once the masa is steamed is too much to masa to eat). Add meat in the middle, 2-olives, slice jalapeno, and tbsp or two of chili sauce or green chili verde sauce.  ( the more meat the better)

 Roll, tuck, tie.Roll, tuck end, tie ends with husk tie.
Using the larger husks, place each husk waxy side up (ribbed side down). Spread masa onto each husk out to the wide edge.

STEAMING

Use a deep pot, with a lid, if you don’t own a tamale steamer. I put a pie or cake pan on the bottom of the pot upside down, add water 2-3 inches. I place a wet kitchen towel in the pot, then line it with corn husk. I lean the tamales in the basket, open side up. I add more corn husk on the top, cover them with the towel, add foil, then the lid tightly. Steam for at least 40 minutes to 1 hour.

Check water levels so that it doesn’t boil dry, and add more water as needed.

  1. You will need from the kitchen:
Crock pot
Strainer
Wooden spoons
1-c. measuring
½ c. measuring
1/3 c.  measuring
Tbsp
Tsp
Wooden Cutting board
Pairing knives
Rubber spatula
2-Glass bowls
2-Large bowls with lids
Saucepans
Tupperware containers (for olives, jalapenos, cheese)
Kitchen towels
Large pot with lid for steaming tamales
Jars with lids for extra sauces

Shopping List:
Chicken thighs
Pork shoulder
Quesco Mexican Crumbling cheese
Lard
Vegetable shortening
Baking powder
Masa Tamal Gluten free
Corn Husk
Canned jalapeno
Black Olives
Smoked Chipotle Peppers in sauce
Can red mild chili sauce
Green verde salsa
Cilantro

Thursday, November 26, 2015

Thanksgiving Family Dinner 2015



Thanksgiving Family Dinner- 2015


This year my two adult children ( Sgt. Herbert E. Raney, and Jazmin Bruton Davis) took over the kitchen and cooked a full course meal for Thanksgiving, all the trimmings. They invited everyone to the table to enjoy, including me.  My new granddaughter Dani, of course was the center of attention, and a very blessed baby girl to be surrounded by so  many that serve and protect.

With the invitation going to his airmen from Mooney Air force Base, for some reason or the other, didn’t take leave to go home for the holidays came over, for fun, food, football, and for some family time.

MENU


Deep Fried Turkey with garlic inject

Brown sugar Glazed Country Ham with pineapples and cherries


Baked Mac & Cheese

Potato Salad

Cornbread and giblet Dressing

Collard and Kale Mixed Greens

Green Beans & Potatoes

Dinner rolls

Sweet Potato Pie

Banana Pudding

Cranberry Sauce (garnish)

Chow -Chow (garnish)




Sunday, July 12, 2015

TROPICAL SUNDAY GET TOGETHER

(Clipping files June 1984 Better Home and Gardens), This pineapple cut punch bowl set was given to me by my Mother Bessie, my oldest brother's mother. She loved to entertain, and passed them on to me because she knew I love to do the same.
Egg Nog Punch Bowl
Antique Pineapple Punch Bowl and Cups,  My Heritage Collection
For Ice Bowl: Select one 3 ½ or 4 –quart bowl or casserole and one 1 ½ inches of water to the large bowl. Freeze overnight or till firm. Center the small bowl. (If surface freezes unevenly, break up surface with an ice pick to center small bowl on ice.) Fill small bowl with rocks or dry beans to weigh down. Pour water into large bowl around small bowl.

Freeze just till surface starts to harden. Stir and break up top layer office every 15 to 20 minutes for 1 to 1 ½ hours or till top layer is slushy. Arrange nontoxic flowers or leaves (pineapple ginger, freesia, tea roses, baby carnations, lilies) or fresh fruit slices in slush, pressing decorations against the outer side of large bowl. Alternate small flowers and leaves, allowing tips of leaves to stick up above surface of slush. Freeze several hours or till form. To unmold, remove rocks or dry beans. Pour warm water into small bowl; remove bowl. Press a warm, damp cloth around outside of large bowl; remove Ice Bowl. Freeze till needed.


Pre-Dinner Drinks for guest when they arrive- 

PINEAPPLEADE-


1 medium fresh pineapple
2 cups water
¾ cup sugar
¼ cup lightly packed fresh mint leave or 4 teaspoons dried mint, crushed
2 tablespoons lime juice
Pineapple chunks
Remove crown from pineapple. Cut off the peel. Halve pineapple; cut out core. Finely chop pineapple. Place chopped pineapple in a 2 –quart saucepan. Add water and sugar. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in mint. Let stand, covered, about 1 ½ hours or till cool. Strain; discard mint. Reserve pineapple for another use. Stir lime juice into pineapple liquid. Pour into jars. Cover and chill. To serve, pour liquid into a pitcher with ice cubes; garnish with a skewer of pineapple chunks. Makes about 3 ½ cups.

RUM-GINGER MOUSSE

Caribbean Rum with Coconut flavored liqueur


1 envelope unflavored gelatin


½ cup sugar


1 ¼ cups milk
3 slightly beaten egg yolks


3 egg whites


1 cup whipping cream


6 tablespoons Caribbean Rum with Coconut flavored liqueur


3 tablespoons finely chopped crystallized ginger


Crystallized ginger
In a small sauce pan stir together gelatin and sugar. Combine milk and egg yolks. Stir into saucepan; cook and stir till gelatin and sugar dissolve. Remove from heat. Cover surface with clear plastic wrap. Chill about 2 hours or till mixture is the consistency of corn syrup, stirring several times. Beat egg whites till stiff peaks form (tips stand straight). Beat whipping cream till soft peaks form. Fold egg whites and whipped cream into gelatin mixture. Divide mixture in half. To one half stir in curacao. Spoon mixture into a glass bowl or 6 goblets; chill till nearly set (15 to 20 minutes). Stir the rum and chopped ginger into the remaining gelatin mixture. Leave at room temperature till curacao mixture. Cover and chill till firm. Garnish with ginger. Serves 6

RED SNAPPER WITH AVOCADO SAUCE



1  3-to 4-pound fresh or frozen dressed red snapper with tail.
4 cups water
½ of a lime, sliced
1 large onion, sliced and separated into rings
2 large cloves garlic, crushed
¼ cup snipped parsley
6 peppercorns, crushed
1 teaspoon dried thyme, crushed
1 teaspoon dried oregano, crushed
Cilantro
Lemon and lime slices, quartered
Pitted ripe olives
Cherry tomatoes
Avocado, halved


In a fish poacher combine the water, lime, onion, garlic, parsley, peppercorns, thyme, and oregano. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Lightly sprinkle fish cavity with salt. Place fish on a large piece of cheesecloth; fold cloth over fish. Place on rack in poaching pan. Immerse in boiling poaching liquid. (If necessary, add another ½ to 1 cup boiling water to nearly cover fish.)

Cover and poach fish for 25 to 30 minutes or until fish flakes easily when tested with a fork. Remove from pan. Cool. Wrap fish in foil. Chill fish thoroughly. Meanwhile, prepare Avocado Sauce.

At serving time, unwrap and arrange fish on cilantro-lined platter. Garnish with lemon and lime slices, olives, and tomatoes. Spoon some Avocado Sauce atop fish. Spoon remaining sauce into one avocado half and place on platter to serve with fish. To serve, cut fish crosswise into serving size portions and remove bones. Serves 6 to 8

Note: If desired substitute 2 pounds fresh or frozen red snapper fillets for the whole fish. Ina 12 “ skillet combine enough water to cover fillets plus the lime, onion, garlic, parsley, peppercorn, thyme, and oregano. Poach fillets for 5 to 10 minutes or until fish flakes easily when tested with a fork. Serve as directed.

AVOCADO SAUCE

image @Weight Watchers
Chill any leftover sauce, covered, to serve as a dip with tortilla chips.
2 ripe avocados, seeded, peeled, and cut into chunks
½ cup chicken broth
¼ cup lime juice
1 tablespoon grated onion
1/8 teaspoon salt
1/8 teaspoon pepper
½ cup milk

In a blender container or food processor bowl combine the avocado, chicken broth, lime juice, onion, salt, and pepper, cover; blend just till smooth. Turn into a bowl. Stir in milk. Cover and refrigerated till needed. Makes 2 cups.

LUMPIA

Filipino Lumpia image @

2 Tablespoons cooking oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound lean boneless pork, cut into ¼ “cubes
8 ounces fresh green beans
½ cup finely chopped celery
1 16-ounce can hearts of palm or two 8-ounce cans water chestnuts, finely chopped
1 cup finely shredded cabbage
1 cup fresh bean sprouts
3 tablespoons soy sauce
Cooking oil
12 egg roll skins
1 recipe Sweet Soy Sauce or plum sauce
Preheat a wok or large skillet over high heat; add oil. Stir-fry onion and garlic in hot oil 2 minutes. Add meat; stir-fry 4 minutes more. Remove. Add beans and celery to work; stir-fry 2 minutes more. Remove from wok. Combine the meat and vegetables; stir in soy sauce.
Brush a little oil in a large skillet. Cook one egg roll skin, on one side only 1 minute or till light brown. Turn out onto paper toweling. Repeat with remaining skins. (Add more oil to skillet, as needed.) To assemble, place an egg roll skin, un-browned side up. Using a slotted spoon, spoon about 1/3 cup filling onto skin. Roll-up egg roll skin around filling. Serve with sauce.  Serves 6

FESTIVE RICE   "Indonesians call this cone-shaped dish

Nasi kuning"

1 ½ cups long grain rice
¼ teaspoon finely snipped dried lemongrass or
1 teaspoon finely shredded lemon peel
1 ½ teaspoons ground turmeric
1 tablespoon cooking oil
3 cups Coconut Milk
2 salam leaves or bay leaves
¾ teaspoon salt
3 beaten eggs
1 tablespoon cooking oil
Fresh salam leaves (optional)
1 sweet red or green pepper, seeded and cut into strips.

In a 3-quart saucepan cook and stir the uncooked rice, lemongrass or peel, and turmeric in the first 1 tablespoon oil for 2 minutes. Add the Coconut Milk, the two salam or bay leaves, and salt. Bring to boiling; reduce heat. Cover and simmer over low heat about 15 minutes or till liquid is absorbed and rice is tender.


Fresh Salam or Bay Leaves

Mean while, in a 10” skillet cook the eggs in the remaining 1 tablespoon oil, without stirring, till set. Invert skillet over a baking sheet to remove cooked eggs; cut into short, narrow strips. Remove and discard salam or bay leaves from rice. Press hot rice into an oiled 5-cup cone-shaped mold. Place a serving plate upside down over the mold; invert to remove rice. Garnish top of rice with a salam leaves. Arrange egg strips, red pepper strips, and salam leaves around base of rice cone. Serve immediately. Makes 10 servings.



Serve in small molds, the pudding will not hold its shape in a large mold-
 2 cups Coconut Milk
¼ cup sugar
2 tablespoons cornstarch
Sliced guava, peaches, or strawberries
Shredded coconut, toasted

SAMBAL CONDIMENT


 This meal accompaniment is especially good with fish dishes. Cut peppers open. Discard stems and seeds. Finely chop peppers. Ina small bowl combine the red and green hot peppers, tomatoes, shallot, lime peel, and juice. Cover and chill till serving times. Makes about 1 ¼ cups


COCONUT CONDIMENT
If you haven’t made Coconut Milk, substitute sweetened
flaked, coconut for the fresh.
Bake only 10 to 15 minutes or till dry.
2 cups fresh grated coconut from Coconut Milk
1 tablespoon coriander
1 tablespoon brown sugar
1 teaspoon tamarind
1 teaspoon ground cumin
½ teaspoon ground cardamom
¼ teaspoon salt
½ cup dry roasted cashews or peanuts, chopped

 In a medium bowl stir together the grated coconut, ground coriander, brown sugar, tamarind, ground cumin, ground cardamom, and salt. Spread mixture in a 15x10x1-inch baking pan. Bake in a 300F oven for 40 to 50 minutes or till the coconut is toasted and dry, stirring the mixture occasion all. Add the cashews or peanuts. Cool completely. Store condiment in an airtight container. Serve as a meal accompaniment with hot cooked rice. Makes about 2 cups.
Annatto Oil- use this oil to make a golden red to food
 ½ cup cooking oil
2 tablespoons annatto seeds
In a small saucepan heat the oil over medium heat 3 minutes. Stir in seeds, Heat 1 minute more. Cool. Strain oil into a jar; cove. Store in refrigerator. Makes ½ cup