Just playing around tonight, throwing this and that together. This is my version of a strawberry daiquiri, including my "secret ingredient". The strawberries have to be ripe and flavorful, or the flavor will fall flat. Traditional daiquiris are made with clear rum, but I like the sweet richness of dark rum, better. And even though it's not Cuban rum, I love this when made with Cruzan. Mmmmmm!!!
There are many recipes for sticky rice here, but his one is easy and doesn't require fancy equipment. From Cracking the Coconut, an award winning Thai cookbook by Su-Mei Yu, owner of my favorite Thai restaurant in San Diego. Yield is dependent on how much rice you make. I've stated 2 cups only because the site requires an amount. PREP TIME DOES NOT INCLUDE SOAKING TIME!
This is a sweet sticky rice with grated fresh coconut and roasted sesame seeds, then topped with mango. Additional toppings can include sweetened coconut cream, coconut custard, and a mixture of dried shrimp, sugar, coconut flakes and shredded kaffir lime leaves. Yum!
The literal translation of Subparod Geuw is pineapple crystal, ad refers to the process of cooking fresh fruit in a heavy sugar syrup, or namm tann geuw (sugar-like crystal). The traditional way of serving this dessert is to add ice chips (roy geuw) or "floating crystal" to the pineapple and syrup. There are two ways to serve this, both of which are described in the directions. From Cracking the Coconut, a Thai cookbook by Su-Mei Yu. PREP TIME DOES NOT INCLUDE REFRIGERATION TIME
Old-fashioned Thai Coconut Ice Cream is delicious but involved to make. This simple granita is very much like that, but much easier to make! From Cracking the Coconut, a Thai cookbook by Su-Mei Yu. PREP TIME INCLUDES FREEZING AND SCRAPING TIME.
This is really a technique, more that a recipe. Found in Cracking the Coconut, an award-winning cookbook by Su-Mei Yu and owner of my favorite Thai restaurant in San Diego. Yield is a guess because it depends on the size coconut that you use. TIme is a guess because it probably takes longer the first time. Have fun!!! You'll never use the canned stuff again!
I love that this recipe is different (and hopefully more authentic) than the others posted here - as it uses ras el hanout as the spice. The freshness of this would be great with anything spicy. PREP TIME DOESN'T INCLUDE REFRIGERATION TIME.
This is a beautiful and unusual dish from Tunisia. In Tunisia, almost anything can go inside a brik. Tuna and anchovies are the most popular, though. This particular recipe doesn't incorporate the usual potato mixture. Instead of filo pastry, you can also use large spring roll wrappers, then deep fry the finished briks in hot oil.
I like this salad because the carrots are sliced, not mashed - and has a more authentic feel because the spiciness comes from harissa rather than cayenne, as most recipes on this site use. From The Essential Mediterranean Cookbook - one of my favorites! This is meant to be served warm, but we like it cold, too.
This is an easy and flavorful fish dish that uses harissa, a spicy North African condiment. There is another similar recipe posted, but this one has a few added ingredients that might really change up the flavor. This is good served over couscous.
It is said that Indonesian food is "aromatically extravagant" because local cooks often fry their spices and other seasonings before putting them on the meats. This extra step releases essential oils and flavors, which are readily apparent in this chicken recipe. From Weber's Art of the Grill, one of my favorite cookbooks! PREP TIME DOESN'T INCLUDE 1 1/2 HOURS MARINATING AND COOLING TIME.
Moroccan food can be pungent and spicy. But in this recipe, the spices infuse the lamb as it cooks gently over indirect heat. A perfect and authentic accompaniment would be couscous with golden raisins. From Weber's Art of the Grill, one of my favorite grilling cookbooks.
PREP TIME DOES NOT INCLUDE 1 HOUR MARINATING TIME
This is from one of my favorite cookbooks - Weber's Art of the Grill. According to the description, whatever you thread onto the skewers must be small and tender enough to cook quickly. When using flank steak, be sure to cut on the bias so it stays tender when grilled.
This is an easy to make tropical dessert that is company worthy AND delicious. Much of the work can be done in advance, leaving only the assembly right before it's served to your company's ooh's and ahh's! Have served this many a time on Caribbean vacations as it requires no special equipment or cooking tools to prepare and you've likely got the fruit growing right in your backyard!
This is an easy and healthy dessert alternative. In the Caribbean, the crema in this recipe is called Crema Centro Americana or Natilla. Buy the unsalted version. If you can't find it in U.S. grocery stores, you can substitute Mexican Crema or sour cream or low-fat cream cheese if necessary. The pineapple and crema stand alone as a dessert, but you can also chop the finished pineapple into chunks and serve it over ice cream. Yum!