Sprouted Mong

INGREDIENTS

• 1 tspn sunflower/canola oil
• ½ tspn cumin
• 1 clove crushed garlic
• 2 chillies finely chopped
• 1/2 teaspoon of asafoetida
• mong beans (soak beans overnight 2 days before then tie them in a cloth tightly and weight down to let beans sprout)
• pinch of salt 1 tspn of tumeric Methods
• 100ml water J
• uice of 1 lemon
• Coriander to garnish

DIRECTIONS

1. Heat oil in a fry pan
2. Stir in cumin and cook for 1 minute
3. Stir in crushed garlic
4. Stir in chillies and stir until lightly cooked
5. Add asafoetida and mong beans (sprouted) to the pan
6. Stir in salt and tumeric
7. Add water, cover pan and cook on low heat for 15 minutes
8. Serve and garnish with lemon juice and coriander

Black eye bean salad

INGREDIENTS

• 1lb black eye beans
• 1tsp chili powder
• pinch of salt
• 2-3 tomatoes chopped
• 1 onion, finely chopped
• ½ bunch fresh coriander
• Juice from ½ lemon

DIRECTIONS

1. Soak beans for 2-3 hrs in cold water
2. Boil beans until soft (about 30-45mins)
3. Drain off most of the water (leave a small amount) and put in a bowl
4. Add chilli powder and salt
5. Add 2-3 tomatoes chopped finely
6. Add a finely chopped onion
7. Add chopped coriander and lemon juice

Egytian Crunchy Chicken Salad

INGREDIENTS

• 2 c. cooked white meat chicken, cubed ( may used canned )
• 1/2 c. sliced celery
• 1 c. coarsely chopped walnuts
• 1 c. green or red seedless grapes, cut in half lengthwise
• 3/4 c. scallions, chopped
• 1/2 c. low fat mayonnaise ( less or more to taste )
• garnish with lettuce, grapes, walnuts if desired

DIRECTIONS

Combine ingredients gently and serve cold. May be multiplied to increase servings.

Nasi Goreng (Indonesian Fried Rice)

INGREDIENTS

• 4 cups boiled rice
• 6 medium eggs
• 4 tbs.vegetable oil
• 1/2 cup thin sliced turkey ham
• 1/2 cup shrimp, cooked and shelled
• 2 tbs. soy sauce
• 2 medium onions, sliced thin
• 2 cloves garlic, minced
• 2 hot red peppers, sliced thin (optional)
• 1/4 cup chopped celery
• 1/2 cup crisp fried onions (optional)
• salt and pepper to taste

DIRECTIONS

1. Beat the eggs and make 4 very thin omelets, roll and set aside for garnish, or make scrambled eggs and set aside.
2. Fry onion and garlic in 2 tbs. of vegetable oil for two minutes.
3. Add the turkey ham, shrimp, chopped celery, soy sauce, salt and pepper and rice , then mix together on low heat for about 10 minutes until brown.
4. Thinly slice the rolled omelets to garnish with thin sliced red peppers, and fried onion flakes or if you have made scrambled eggs mix this in with the fried rice.
5. Serves 6

Caldo de galinha (Brazilian home-made chicken broth)

INGREDIENTS

1 chicken breast (with skin and bones)
1 tablespoon of oil
1 small chopped onion
1 clove of crushed garlic
1 liter of boiling water
1 bay leaf
chopped parsley and spring onion
1 teaspoon of salt
1 dash of black pepper


DIRECTIONS

1. Wash the chicken breast and dry it with a paper towel.
2. Heat a tablespoon of oil in a pan.
3. Add the onion, the garlic, the chicken and stir-fry until golden brown.
4. Add the water, the bay leaf, the parsley, the spring onion, the salt, the pepper and let it cook under medium heat for about half an hour or until the chicken is tender.
5. Remove the chicken from the pan and save it for fillings and sandwiches.
6. Strain the broth and save it for soups and other dishes.

Coxinha de galinha

"Coxinha" is a delicious snack, which can be found at every "lanchonete" in Brazil.

INGREDIENTS

Filling

• 1 table spoon of oil
• 1 small chopped onion
• 1 chicken breast, cooked and chopped
• 1 chopped tomato
• salt and pepper to taste

Dough

• 2 cups of chicken broth (See above recipe)
• 2 tablespoons of oil
• 1 teaspoon of salt
• 1 dash of black pepper
• 2 cups of all purpose flour

For coating and deep-frying

• 1 egg
• 1 tablespoon of mik
• 1 dash of salt and pepper
• breadcrumbs
• oil

DIRECTIONS


Filling

1. Remove the skin and the bones from the cooked chicken and cut it into small pieces.
2. Heat a tablespoon of oil in a pan.
3. Add the onion and stir-fry until golden brown.
4. Add the tomato, the chicken, salt and pepper to taste and let it cook for about 5-10 minutes or until the liquid has evaporated.
5. Put the filling on a plate and let it cool down.

Dough

1. Put two cups of chicken broth in a pan.
2. Add two tablespoons of oil, a teaspoon of salt, pepper to taste and bring it to boil.
3. Add two cups of flour and mix well with a wooden spoon until the dough is smooth and loosens from the bottom of the pan.
4. Put the dough on a plate and let it cool down for 5-10 minutes.
5. Take a tablespoon of dough and flatten it in your palm.
6. Put a teaspoon of filling in the middle of the dough and roll it into a chicken drumstick shape.

For coating and deep-frying:

1. Beat an egg in a bowl and add a tablespoon of milk, a dash of salt and pepper.
2. Put the breadcrumbs in another bowl.
3. Dip the drumsticks in the egg and then coat them in the breadcrumbs.
4. Deep-fry the drumsticks in hot oil until golden brown all over.
5. Put the drumsticks on a paper towel.
6. Serve the drumsticks immediately.

# This recipe makes about 45 small drumsticks.

Maandazi (Tanzanian Donuts)

INGREDIENTS

• 1 cup flour
• 1 1/4 teaspoons baking powder
• 2 tablespoons sugar
• Pinch salt
• 1 egg
• 1/4 cup water
• oil

DIRECTIONS

1. Makes about 2 dozen
2. Sift flour and baking powder together.
3. Add sugar and salt.
4. Beat egg well and add water.
5. Stir egg mixture into flour and mix until soft dough is formed.
6. Add more water if necessary.
7. Knead dough in the bowl until smooth but not sticky.
8. Dough should leave the sides of the bowl cleanly.
9. Cover with a towel and let rise in a warm place about 30 minutes.
10. Roll out dough on a floured board until 1/2-inch thick.
11. Cut into squares, strips, or triangles. Fry in deep fat until golden brown.
12. Drain on absorbent paper.