World of Food

• 1 tablespoon neutral vegetable oil or 1/4 cup water
• 2 shallots, chopped
• 1 large clove garlic, chopped
• 1/2 cup peanut butter
• 1 1/2 tablespoons wheat-free tamari
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon natural sugar
• 1/4 teaspoon cayenne
• 3/4 cup unsweetened coconut milk
• 2 cups green beans, cut into 1-inch lengths
• 1 cup small cauliflower florets
• 2 carrots, shredded
• 2 cups shredded cabbage
• 1 cup fresh bean sprouts
• 
1/3 cup roasted peanuts
Directions:
1. Heat the oil or water in a skillet over medium heat. Add the shallots and garlic. Cover and cook until softened, about 5 minutes. Stir in the peanut butter, tamari, lemon juice, sugar, cayenne, and coconut milk. Simmer over low heat for 2 minutes, stirring to blend.
2. Transfer the mixture to a blender or food processor, or use an immersion blender, and puree until smooth, adding water or more coconut milk to thin, if needed.
3. Steam the green beans and cauliflower just until ten- der and place them in a large bowl. Add the carrots and cabbage. Pour the sauce over the vegetables and toss to combine. Sprinkle the bean sprouts and peanuts on top. Cover and refrigerate until ready to serve.



source :  http://www.blisstree.com/2013/06/10/food/how-to-make-gado-gado-an-indonesian-salad-recipe-from-vegan-chef-robin-robertson/

Ingredients

• 2 salmon or halibut steaks (8 ounces each)
• 2 tablespoons butter, melted
• 2 tablespoons lemon juice
• 1 green onion, sliced
• 1 tablespoon minced fresh parsley
• 1/4 teaspoon garlic salt
• 1/8 teaspoon lemon-pepper seasoning

Directions

1. Place salmon in a lightly greased 8-in. square baking dish. Top with butter and lemon juice. Combine onion, parsley, garlic salt and lemon-pepper; sprinkle over salmon.
2. Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork. Yield: 2 servings. 

source :  http://www.tasteofhome.com/recipes/special-salmon-steaks

Ingredients

Makes 8 Servings

Ingredients:

• 1 kg flour sticky rice
• 2 tablespoons coconut milk (liquid )
• 2 kg of brown sugar, finely sliced
• 2 ons sugar
• 5 coconuts (thick coconut milk)
• a little bit salt

how to make:

1. First, mixed 1 kg flour sticky rice, sliced ??brown sugar, 2 tablespoons coconut milk (liquid ) and a little bit salt
2. Second, boiled until thick and pour the thickened milk, sugar as well.
3. Third, Continue cooking until thick once (approximately 3 ½ hours)
4. Fourth, Pour on top of a large winnowing previously given oil paper,
5. Fifth, basting with cooking oil until blended, then rolled up to chill first round /or truncated forms of lunkhead to taste
6. Last, wrapped in wax paper. completed

source :  http://indtaste.blogspot.co.id/2013/10/how-to-make-dodol.html

Ingredients

• Marinade:
• 2 large onions, chopped
• 2 garlic cloves, crushed
• 1/2 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1 pinch curry powder
• 1 teaspoon salt

• 1 pound beef flank steak, thinly sliced
• Tzatziki Sauce:
• 8 ounces sour cream
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon chopped fresh dill
• 1 clove garlic, crushed
• 6 pita bread rounds
• Add all ingredients to list

Directions

1. Place the chopped onions in a large ceramic bowl and crush with the bottom of a glass until juice is rendered and onions look translucent. Stir in 2 crushed garlic cloves, 1/2 cup olive oil, 2 tablespoons lemon juice, oregano, 1 teaspoon black pepper, turmeric, curry powder, and 1 teaspoon salt. Mix well; add the sliced beef and toss to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
2. Combine the sour cream, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, dill, and 1 crushed clove of garlic. Mix well; cover the bowl with plastic wrap and refrigerate overnight.
3. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
4. Remove the meat from the marinade mixture, brushing off extra onions. Spread the slices on a baking sheet without overlapping, and salt to taste. Broil about 3 minutes per side or until browned and crispy, turning halfway through cooking.
5. Divide the cooked meat between the pita breads, and drizzle with tzatziki sauce to serve.

source :  http://allrecipes.com/recipe/218488/turkish-kebabs/
 

 Ingredients

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• 1 pound bulk mild Italian sausage
• 1 1/4 teaspoons crushed red pepper flakes
• 4 slices bacon, cut into 1/2 inch pieces
• 1 large onion, diced
• 1 tablespoon minced garlic

• 5 (13.75 ounce) cans chicken broth
• 6 potatoes, thinly sliced
• 1 cup heavy cream
• 1/4 bunch fresh spinach, tough stems removed
• Add all ingredients to list

Directions

1. Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
2. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
3. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

source :  http://allrecipes.com/recipe/143069/super-delicious-zuppa-toscana/

Ingredients

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• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon salt

• 2 tablespoons olive oil
• 3/4 cup hot water or as needed
• Add all ingredients to list

Directions

1. In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
2. Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.

 source :  http://allrecipes.com/recipe/85469/indian-chapati-bread/