a typical receipe?

Question

Hi! I'm writing from Italy. I like very much cooking! unfortuantely I don't know receipes from your country. Anybody can help me please? Easy to do please! Thanks!

Sorry may be I wasn't clear I'm Italian and I'm writing from Italy. I would like to have typical receipes from Malaysia. Thanks

Answer 1

Nothing is more American than fried chicken. You can serve it plain or with gravy.

1/3 cup flour
1-1/2 teaspoons poultry seasoning or paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
Cooking oil

In a plastic bag combine flour, poultry seasoning, salt, and pepper. Add chicken pieces, a few at a time, shaking to coat.

Add oil to a 12-inch heavy skillet to a depth of 1/4 to 1/2 inch. Heat over medium-high heat until hot enough to sizzle a drop of water. Reduce heat. Add chicken to the skillet. (Do not crowd skillet. If necessary, use 2 skillets.)

Cook, uncovered, over medium heat for 15 minutes, turning to brown evenly. Reduce heat; cover tightly. Cook for 15 minutes. Uncover and cook for 5 to 10 minutes more or until chicken is no longer pink. Drain on paper towels, reserving drippings for gravy.

Transfer chicken to a serving platter; keep warm.

To prepare gravy: Take 2 tablespoons of pan drippings and add tablespoons of flour and 1/8 teaspoon pepper. Heat, stirring until smooth. Add 2 cups of milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for one more minute.

Serve gravy with chicken and, if desired, mashed potatoes.

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Another American favorite is beef stew:

1-1/2 pounds boneless beef chuck pot roast
4 potatoes, peeled and cut into 1-inch pieces
2 carrots, peeled and cut into 1-inch pieces
2 small onions, cut into wedges
2 cloves garlic, minced
1/4 teaspoon ground black pepper
1/8 teaspoon ground allspice
2 tablespoons cold water
4 teaspoons cornstarch
1 9-ounce package frozen green beans or peas

Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a dutch oven and brown in a little cooking oil. Add potatoes, onions, carrots and garlic. Stir in about 3 cups water, pepper, and allspice.

Cover and cook on low-heat setting for 2 to 4 hours or until meat and vegetables are done.

In a small bowl, combine cold water and cornstarch. Stir cornstarch mixture and green beans or peas into meat mixture. Cover and cook about 15 minutes more or until thickened.

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Answer 2

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Answer 3

Pasta E Fagioli (Italian soup) with Italian Sausage
A delicious version of this popular Italian soup. Adding the sausage (regular or turkey) makes it a satisfying meal if served with a nice warm baguette.
4-6 servings 1 hour 15 min prep

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 carrot, peeled & chopped
1 stalk celery, chopped
1 lb sweet Italian sausage links or hot Italian sausage, casing removed and crumbled (can use turkey sausage)
2 teaspoons dry oregano
1 tablespoon dry basil
1-2 teaspoon red pepper flakes, to taste
1 1/2 cups canned chopped tomatoes with juice
3-4 cups vegetable stock or chicken stock
1 can progresso cannellini beans
1 cup ditalini or small shell pasta
2 tablespoons chopped flat leaf parsley
parmesan cheese

Heat olive oil in a large heavy pot over medium high heat.
Cook onion in oil 2 minutes.
Stir in garlic, celery and carrots and cook for 3 minutes.
Add and brown crumbled sausage.
Add basil, oregano and red pepper.
Toss to coat.
Stir in tomatoes and stock.
Bring to a boil.
Reduce heat and simmer 30 minutes.
If necessary, add an additional cup of stock or water and stir in beans and tiny pasta.
Simmer for 6- 8 minutes or until pasta is tender.
Stir in parsley and serve hot with grated Parmesan cheese.

Italian Shepherd's Pie (Italian Pate Chinois)
6 servings 1½ hours 30 min prep

8 big potatoes, diced
salt and pepper
1/4 cup olive oil or butter
1 small onion, diced
3 hot Italian sausages
1 lb ground veal
2 tablespoons canola oil
1 red bell pepper
1 green bell pepper
1 orange bell pepper
garlic
salt and pepper
oregano
1/4 cup Italian breadcrumbs

Preheat oven 375°F.
Cook the potatoes in salted water until they are cooked. Drain them. Mash them with the oil or butter and season them with salt and pepper (or use your favorite mashed potatoes recipe!). Put aside.
Take the sausages out of their casing and mix with the ground veal.
Heat the oil in a non-stick frying pan. Add the peppers and the onions and cook for about 5 minutes, until softened. Add the garlic and cook for 1 minute. Add salt and pepper and oregano. Put in a bowl.
Put back the frying pan on the stove and cook the veal and sausage meat until cooked. Drain the fat out of the pan.
Put the meat at the bottom of a rectangular pan sprayed with Pam. Put the bell peppers and onion on top of the meat and, lastly, the mashed potatoes. Sprinkle with the Italian breadcrumbs.
Put in oven for 40 minutes.

Italian Sfingi (Italian Doughnuts)
1 batch 30 min 10 min prep

3 cups flour
3 tablespoons sugar
6 teaspoons baking powder
3 eggs, beaten
1 1/2 cups water
1 teaspoon vanilla
corn oil (for frying)
1 cup powdered sugar
1 tablespoon cinnamon

Mix flour, sugar, and baking powder.
Add eggs, water, and vanilla; mix well.
Drop batter by tablespoons in hot, deep oil.
If oil is hot enough, sfingi will cook and turn over without help.
If not, turn with a large spoon to brown on both sides.
Add as many sfingi that will fit in skillet or deep-fryer.
Fry until golden brown.
Drain on paper towels.
Combine powdered sugar and cinnamon.
Sprinkle warm sfingi with powdered sugar and cinnamon mixture.
Delicious served warm!

Italian Chicken
A very easy dish to make, and delicious served over rice.
4 servings 1½ hours 15 min prep

4 large chicken breast halves
2 large tomatoes, quartered
1/2 (8 ounce) package fresh mushrooms
1/2 (8 ounce) bottle Italian dressing
1/2 package Lipton Onion Soup Mix
1/4 teaspoon oregano leaves, crushed
1/2 bay leaf

Place chicken, tomatoes and mushrooms in a 9x13 inch baking dish.
Combine dressing, soup mix, oregano and bay leaves.
Pour sauce over chicken and vegetables and bake 1-1 1/4 hours at 350 degrees F.

Italian Beef
1 Roast 3¼ hours 5 min prep

boneless beef chuck shoulder pot roast (3-4 lbs)
1 envelope Good Seasonings Italian salad dressing mix
1 jar pepperoncini peppers, drained (about 15 peppers)
1 can beef broth
1 can beer (any brand works well)

Put all ingredients in a roasting pan.
Cover and bake all afternoon at 300 degrees, or until beef shreds easily.
Can be shredded (using 2 forks) and left sitting in the juice for an hour to absorb the flavors.
Then served on buns.