Looking for exotic recipes.?

Question

I am looking for simple yet exotic desert or watever recipes. Kay thanks

Answer 1

You came to the right place:

Coconut Rice
2 cups jasmine or basmati rice, uncooked
1 can (14 ounces) coconut milk
1 1/2 cups water
1 to 2 teaspoons sugar
Salt and pepper to taste
Chopped, fresh parsley

Directions
In a pot with a tight-fitting lid, combine the coconut milk, water, sugar, salt and pepper. Stir, making sure sugar dissolves. Add the rice and bring to boil. Cover, reduce heat and cook for about 20 minutes or until rice is tender.
Pour into a serving bowl and garnish with the chopped parsley. Serve.

or

Red Lamb Curry Daging Kambing Merah Recipe
Ingredients
1.5kg lamb leg, deboned
Salt, to taste
4 cm Ginger, peeled and chopped
6 garlic cloves, roughly chopped
Handful blanched almonds
3 tbsp vegetable oil
Handful curry leaves
3 tbsp curry powder, 1tsp cumin seeds-powder,1tsp fennel seeds,1tsp chilli powder(ground togeather in a pestle & mortar)
4 cloves
2 cinammon sticks (3cm)
5 red onions, chopped
4 tbsp tomato puree
400g can chopped tomatoes
Palm sugar, to taste
1can coconut milk or 1can evaporated milk
TO SERVE
Pitta bread
Boiled rice
Mango chutney, or aubergine chutney or pickle

Directions
Trim the excess fat from the lamb, then wash and drain the meat. Cut it into bite-sized cubes then place in a large saucepan with 1 tablespoon of salt and bring to a boil. Remove from the heat, drain to remove the scum and rinse briefly. Set aside to drain thoroughly.
Use a pestle and mortar to pound the ginger, garlic and almonds to a fine paste. Set aside
In a cooking pot, heat the oil and quickly fry the curry leaves for a few seconds until fragrant. Remove them from the pan with a slotted spoon and set aside for garnishing.
To the same pan add the cloves and cinnamon stick, then add the onions and the ginger-garlic-almond paste and cook, stirring, for approximately 5 minutes. Mix in the tomato purée and the curry powder and continue cooking and stirring until the mixture is fragrant. Add the lamb and the can of chopped tomatoes and cook for 30 minutes, stirring often.
Stir in the salt, sugar, coconut or evaporated milk and enough water enough to cover the meat. Bring to a boil and simmer until the lamb is tender, approximately 30 minutes. Garnish with the fried curry leaves before serving with pitta bread and rice, and a mango or aubergine chutney or pickle

or

Spiced Apricot Lamb Tagine With Couscous Recipe
Ingredients
For tagine:
1lb lamb shank or chops
1 tbsp olive oil
1lb carrots, peeled and cut into 1" sections
1lb parsnips, cut into 1/2" sections
1 1/2 cup dried Turkish apricots
1 large onion, halved and sliced thin
3 cloves garlic, roughly chopped
2 tsp fresh ginger, grated
1 tsp cumin
1 tsp cinammon
1 tsp tumeric
1 tsp coriander
1 tsp black pepper
2 tbsp honey
Juice of one small lemon
1 quart beef or other stock
Salt to taste
Mint or cilantro to garnish
For couscous:
2 cups couscous
2 1/2 cups stock or water
2 tbsp butter or olive oil
One bunch of scallions, coarsely chopped
1 cup raisins or currants
1/2 tsp tumeric
A very generous pinch of salt
Sliced and toasted almonds to garnish

Directions
For tagine:
Season the lamb with salt and pepper and cook in a heavy sauce pan or Dutch oven over high heat in a little olive oil until browned; remove and set aside
Adding more oil if necessary, add the onions, carrots, and parsnips
If using whole spices (heartily recommended), toast and grind finely; set aside
Once the onions begin to pick up some color, add in the ginger, garlic, and spices and continue to cook for a few minutes
Add stock, lemon juice, honey, and apricots, return lamb, and bring to a boil
Reduce heat and simmer, uncovered, for at least two hours, until the meat is falling off the bone
For couscous:
In a medium sauce pan, heat butter or oil and cook scallions until soft
Cover with water or stock, and bring to boil
Stir in tumeric, raisins, salt, and couscous
Remove from heat and let sit for 10 minutes, covered
Fluff with a fork and serve

or

Orange Kiwi And Strawberry Compote Recipe
3/4 C. water
1/3 C. sugar
1 cinnamon stick
2 whole cloves
2 whole cardamom pods, lightly crushed
1/2 tsp vanilla
3 navel oranges
2 kiwis
1 C. strawberries

Directions
In a small saucepan over medium heat, dissolve sugar in water.
Stir in cinnamon, cloves, and cardamom.
Bring to a boil, reduce to a simmer, and cook until syrupy and slightly reduced, approximately 8 minutes.
In the meantime, cut the peel and pith from the oranges. Section, reserving juices, or slice crosswise into rounds.
Peel the kiwi and slice crosswise into rounds.
Wash, hull, and slice strawberries.
Remove the syrup from heat and stir in vanilla.
Mix the fruit in a large serving bowl.
Pour the syrup and spices over the fruit. Allow to cool, then chill at least 1 hour before serving.


or

Ceviche Recipe

1.5 lb bay scallops
1.0 C orange juice
0.5 C lime juice
0.5 C lemon juice
1.0 tomato, diced small
0.5 red onion, diced small
1.0 serrano pepper, diced small
2.0 cloves garlic, minced
salt to taste

Directions
Combine all ingredients.
Cover and chill 6 hours or over night.
Drain.
Serve in parfait glasses as an appetizer or light meal.

ENJOY

Answer 2

The following is from a Chinese cookbook (forgive the odd translation):
"Beef Green Pea Scalding" (soup) serves 6
250g thinly sliced beef
180g pea tips (http://www.supatra.com/pages/thaiveggies2.html)
3cup Canned Broth
2cup Water

Boil broth, water, and any seasonings until done.
Place cleaned and dried pea tips in bottom of bowl.
Place beef atop this.
Pour boiling broth atop greens and meat. (The heat from the broth will scald the beef and vegi.) ..Ready to eat after a moment.
----

"Puree" for 6 people
30 min
Other vegetables can be used (cabbage, potato, turnip, etc)

240g Napa Cabbage
4 slices tomato
1 onion
1 carrot
3cup Canned broth
2cup water
1/4 tsp salt
1/3 tsp black pepper

Slice or fillet the vegi's
Mix water, broth and seasonings; boil til done.
Add vegi's; simmer til softened.
----

This is an icecream topping from the Aug 2007 issue of Bon Appetit magazine, pg 89.
Nectarine-Red Wine Sauce

1cup Dry red wine
1cup sugar
1/2 cup water
1 3-inch cinnamon stick
1 3x1/2 inch strip lemon peel
1 3x1/2 inch strip orange peel
3&1/2 cups 1/2 inch cubes of Nectarines w/ peels (4 to 5 medium)

Stil first 6 ingredients in med saucepan over med heat until sugar dissolves. Increase heat and boil syrup 1 minute. Reduce heat. Add nectarines. Simmer until nectarines are tender but still hold shape, about 10 minutes. Transfer to sauce bowl; cool. Can be made one day ahead. Cover; chill.
...In my opinion, this stuff'll last a few days. Also, adding whole, pitted cherries with the nectarines won't hurt any.
---

Answer 3

Simple Lemon Souffles Recipe


Ingredients : Serves 4-6

1 lemon jelly (jello) tablet
Grated rind and juice of 1 lemon
150 ml/0.25 pt double (heavy) cream

15 ml/1 tbsp milk
2 eggs, separated
150 ml/0.25 pt whipping cream, whipped
50 g/2 oz plain (semi-sweet) chocolate, grated

Method :

Dissolve the jelly in 150 ml/0.25 pt of water over a low heat, then make up to 450 ml/0.75 pt/2 cups with cold water. Add the lemon rind and juice and put in a cool place until the jelly is beginning to set. Whip the cream and milk until thick. Whisk the egg whites until very stiff. When the jelly is just beginning to set, whisk in the egg yolks until fluffy, then fold in the cream and egg whites. Spoon into individual bowls and leave to set. When cold, decorate with the whipped cream and grated chocolate.

Answer 4

Gingerroot adds a special flavor to this fresh fruit salad.


Ginger Glazed Fruit

3 tablespoons granulated sugar
2 teaspoons cornstarch
Dash salt
1/2 cup apple juice
1/2 teaspoon lemon juice
1/4 teaspoon grated fresh gingerroot
6 cups cut-up fresh fruit (cantaloupe, strawberries, pineapple, bananas, apples, etc.)
Combine sugar, cornstarch and salt in 1-quart saucepan. Stir in apple juice, lemon juice and gingerroot. Cook over medium heat, stirring constantly, until mixture comes to a full boil (7 to 8 minutes). Boil 1 minute. Cool completely.
Combine fruit in large serving bowl. Add dressing; stir gently to coat.
Makes 6 servings.

Tip: Cantaloupe or pineapple shells can be used as serving bowls.

Microwave Directions: Combine sugar, cornstarch and salt in 2-cup measure. Stir in apple juice, lemon juice and gingerroot. Microwave on HIGH, stirring every minute, until mixture comes to a full boil (2 1/2 to 3 1/2 minutes). Cool completely. Combine fruit in large serving bowl. Add dressing; stir gently to coat.

Nutrition Facts (1 serving): Calories: 120 Fat: 1 g Cholesterol: 0 mg Sodium: 30 mg Carbohydrates: 29 g Dietary Fiber: 0 g Protein: 1 g

Answer 5

Mango Pudding with Rum

1/2 cup orange juice
1 tbsp fresh lime juice
2 tsp unflavored gelatin
1 12-ounce mango, peeled, pitted, cut into chunks
1/2 cup sour cream
1/2 cup milk
1/3 cup sugar
1 1/2 tbsp dark rum, optional

Mix citrus juices in small saucepan. Sprinkle gelatin over and let stand 10 minutes. Stir over low heat until gelatin dissolves. Let stand until just cool but not set.
combine mango, sour cream, milk, sugar and rum in blender and blend on high until smooth. Add gelatin mixture and blend well. Pour into six 6-ounce custard cups. Chill until firm, at least 5 hours.

Answer 6

Exotic Indian Cabbage

INGREDIENTS
2 tablespoons canola oil
1 teaspoon chopped fresh ginger
1 serrano pepper, finely chopped
1 teaspoon caraway seed
1 teaspoon cumin seed
1 teaspoon crushed fennel seed
1 teaspoon black mustard seed
1 teaspoon fenugreek seeds
1 teaspoon ground dried turmeric
1/4 teaspoon asafoetida powder
5 cardamom pods
1/2 medium head cabbage, sliced into strips
1 teaspoon salt
1/4 cup water, or as needed
juice from one lime
1 (12 ounce) can kidney beans, garbanzo beans, or black eyed peas, drained
DIRECTIONS
Heat the oil in a large pot over medium-high heat. Sautee the ginger and serrano pepper for about one minute until soft. Season with caraway, cumin, fennel, mustard, fenugreek, turmeric, and asafoetida; cook until fragrant, about 20 to 30 seconds. Stir in the cardamom pods and cabbage. Season with salt and mix well.
Pour in the water and lime juice, bring to a simmer, and cook, covered for 5 minutes. Pour the beans over the cabbage, cover, and cook an additional 2 minutes to reheat. Remove the lid and simmer until the liquid is absorbed, about 1 to 2 minutes.

Plum Dumplings

INGREDIENTS
25 Italian prune plums
3 tablespoons sugar
2 large potatoes, peeled and quartered

Dough:
2 1/2 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 egg yolks
2 tablespoons shortening or butter, softened

Sauce:
1/2 cup butter
1 1/2 cups dark brown sugar
1/4 cup fine dry bread crumbs
DIRECTIONS
To pit the plums, slice them almost in half, open, and remove pit. Place about 1/3 teaspoon of sugar in the hollow of each plum; close the plum, and place in a bowl. Set aside.
Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender. Drain. When cool enough to handle, mash potatoes with a fork or potato masher. You will need 1 cup of mashed potatoes. Set aside, and keep warm.
To make the dough, sift the flour, sugar, baking powder, and salt together into a pile on a breadboard. Make a well in the center; add 1 cup mashed potatoes, egg yolks, and shortening into the well, and work in until the dough is pliable and smooth.
When dough is thoroughly kneaded, roll it out onto a floured board to a thickness of about 1/4 inch. Cut into roughly 4-inch rounds with a biscuit cutter. Holding one piece of dough in your hand, place a whole pitted plum in the center. Place another piece of dough on top, and press to seal the edges of the dough together. Make sure there are no leaks, or the plum will come out during cooking.
To cook, bring a deep pot of salted water to boil. Place dumplings in water, and boil gently for about 10 minutes.
Meanwhile, to make the sauce, melt butter in a large frying pan over medium heat. Stir in brown sugar. (If you like, stir in some of the juice that collects in the bowl of pitted plums.) Stir in a small amount of bread crumbs to slightly thicken the sauce.
When dumplings are done, remove them from boiling water, and place them in the frying pan, and turn to coat the dumplings. Serve hot with extra sauce poured over them.