Siakap Kukus

Simple tapi sedap (bagi sayalah)

Bahna-bahan

1 ekor ikan siakap

2 batang serai-dihiris

2 inci halis-hiris nipis

2 ulas bawang putih-mayang

1 sudu teh garam

1 sudu teh tepung jagung

1/2 ketul kiub ikan bilis

Daun limau purut-hiris

2 biji tomato

1/4 biji lemon-perah airnya

Beberapa sudu air-bagi ada kuah sikit

Daun sup

Cara-cara

Campur semua bahan dan kukus bersama ikan.

Sumber: http://zaliana.blogspot.com/2007/10/siakap-kukus.html

Asparagus

Three types of asparagus on a shop display, with white asparagus at the back and green asparagus in the middle. The plant at the front is Ornithogalum pyrenaicum, is commonly called wild asparagus.

It is believed that asparagus can cure cancer of the bladder, Hodgkin's disease (cancer of the lymph glands), lung cancer and skin cancer. Journal `The elements of Materia Medica', edited in 1854 by a Professor at the University of Pennsylvania, stated that asparagus was used as a popular remedy for kidney stones. He even referred to experiments, in 1739, on the power of asparagus in dissolving stone.

How To Prepare for consumption<

1) Place the cooked asparagus in a blender and liquefy to make a puree, and store in the refrigerator.

2) Give the patient 4 full tablespoons twice daily, morning and evening.

Patients usually show some improvement in from 2-4 weeks. It can be diluted with water and used as a cold or hot drink. This suggested dosage is based on present experience, but certainly larger amounts can do no harm and may be needed in some cases.

Orzo, Lentil and Roasted Flax Seed Soup

A tasty soup that will become a family favorite. Serves 10. Serving Size: 250 ml (1 cup).

Ingredients

Prep Time: 15 minutes
Cook Time: 1 hour + 20 minutes.

1/4 cup (50 ml) butter
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1/2 green pepper, finely chopped
5 cups (1.25 L) boiling water
1/3 cup (75 ml) low sodium chicken soup base
2 tsp. (10 ml) granulated garlic
1 bay leaf
2 tsp. (10 ml) Worcestershire sauce
28 oz. (796 ml) can tomatoes with herbs & spices; break up tomatoes
1/3 cup (75 ml) orzo pasta or any small soup pasta
1/3 cup (75 ml) dried lentils, rinsed
1 tsp. (5 ml) granulated sugar
1/3 cup (75 ml) Roasted Flax For Nutrition seeds

Directions

In a large pot, over medium to medium-low heat, melt butter. Add onion, carrot, celery and green pepper. Gently sauté over medium-low heat for 20 minutes, stirring occasionally. Add boiling water, soup base, granulated garlic, bay leaf, Worcestershire sauce, tomatoes with juice, orzo and lentils. Stir. Slowly simmer for 1 hour with lid ajar, stirring occasionally until lentils are soft. Add sugar and Roasted Flax For Nutrition seeds. Stir and serve.

Courtesy of the Flax Council of Canada.

Nutritional Facts (per serving)

Energy 153 kcal
Protein 6 g
Total Fat 7.6 g
Polyunsaturated fat 2 g
Monounsaturated fat 2 g
Saturated fat 3 g
Carbohydrates 16 g
Dietary Fibre 4 g
Sodium 1247 mg
Potassium 237 mg

Source: http://www.roastedflax.com/content/recipees.html?rid=4

Persian Beans-Spinach Soup

Ingredients
1/4 cup Kidney beans
1/4 cup cannelloni beans
1/2 cup garbanzo beans
1/2 cup lentils


1 bunch spinach, shredded
1 onion, sliced
2 garlic, minced
1/2 tsp turmeric powder
1 tbsp olive oil
salt to taste
black pepper powder
A pinch of garam masala
1 cup whey
1/2 lb whole wheat Spaghetti or Linguine or angel hair pasta


Mix
1/2 cup plain yogurt (skim OK)
1 tsp corn flour

Garnish
1 tbsp Olive Oil
1 big Onion, sliced
a pinch of sugar
1/2 tsp turmeric powder
2 sprigs fresh mint, torn

And,
A Dollop of plain yogurt


Method
0. Cook pasta according to instructions. Set aside.
1. Pressure cook all the beans adding enough water. Set aside.
2. Heat oil in a dutch oven or a big pot. Add onions and garlic. Saute till they are soft.
3. Add turmeric powder and spinach. Saute till the spinach is wilted.
4. Add 4cups water, cooked beans along with cooking liquid, whey and cooked pasta.
5. Add salt and all the powders.
6. As the soup boils, switch the gas to low. Let it simmer for 15 minutes adding more water if necessary.
7. Now, heat oil for in a small saucepan. Add a pinch of sugar. As it caramelizes, add onion, garlic, turmeric powder and mint. Saute till onion is deep brown but not burnt. Set aside.
8. When you are ready to serve, pour hot soup in a bowl. Top with caramelized onion mixture and a spoonful of yogurt.

Note -
1. If you do not have whey, add more water.
2. Garam masala was my addition!
3. Soak the beans overnight to get it cooked quicker.

Source: http://enjoyworldfood.blogspot.com/2009/05/ash-e-reshteh-iranianpersian-soup.html

Pumpkin and Butter Bean Soup

Ingredients

20ml (1 tablespoon) oil
1 1/2 medium onions, peeled and finely diced
3 medium cloves garlic, peeled and crushed
1 teaspoon ground cumin seeds
3/4 teaspoon curry powder
1/4 teaspoon salt, or to taste
Pepper, to taste
750ml (3 cups) vegetable stock
750g peeled, deseeded butternut pumpkin* cut into 2cm cubes
400g can butter beans, drained and rinsed (this should yield about 230g butter beans)

Methods

Heat oil in a large saucepan over medium-high heat. Add onion and cook for two minutes, stirring occasionally. Reduce heat to medium and cook for a further three minutes or so, until onion has softened but not browned.

Add garlic, cumin, curry powder, salt and pepper to the saucepan. Cook, stirring constantly, for about 50 seconds until spices are fragrant but garlic has not browned.




Add stock, pumpkin and beans to the saucepan.




Increase heat to high and bring mixture to the boil. Cover saucepan (have the steam vent on the lid open), and reduce heat so that the mixture is simmering. Simmer for about 30 minutes, until pumpkin is very soft.



Puree mixture with a stick blender until smooth, and then serve or store. Alternatively, set soup aside to cool for about 10 minutes, and then puree in a blender in batches. When pureeing hot soup in a blender, we have the blender no more than one third full. We leave the lid plug out, cover the hole in the lid with a few paper towels or a clean tea towel, and hold the lid down while pureeing. Reheat soup and serve, or store until required.

The soup can be reheated in a saucepan over medium heat, stirring constantly, or in the microwave.

Serve the soup in warm bowls with crusty bread.

Store in an airtight container in the refrigerator or freezer. When freezing the soup, we freeze it in single-serve portions.

*Butternut pumpkin is also known as butternut squash.

Source: © www.exclusivelyfood.com.au

Thai-Inspired Chickpea Salad

Ingredients

1/2 ounce dried, unsweetened coconut (1/4 cup)
2 tablespoons peeled and coarsely chopped ginger
2 green onions
1 teaspoon mellow white miso
1/2 cup vegetable broth
1 tablespoon vegan sugar or agave nectar
1/4 teaspoon tamarind concentrate (or omit and add extra lime juice)
1 teaspoon soy sauce
3 cups cooked chickpeas (or canned, drained and rinsed)
2 teaspoons fresh lime juice
1/2 red bell pepper, seeded and diced
1 small jalapeno chile, stemmed, seeded and finely diced (add more or less to taste)
1/2 cup peeled and diced cucumber
1 rib celery, diced
1/2 cup fresh pineapple, cubed
salt to taste
toasted cashews (optional)

Methods

In a dry skillet, toast the coconut just until it becomes fragrant and starts to turn off-white. Stir constantly and be careful not to burn. Set aside to cool.

Once the coconut is cool, put it into the blender along with the ginger, the white parts of the green onions (roots removed!), miso, vegetable broth, sugar, tamarind concentrate, and soy sauce. Blend until well-combined. Pour into a saucepan and add the drained chickpeas. Bring to a simmer and cook for 2 minutes. Remove from heat, add the lime juice, and refrigerate to cool completely.

Thinly slice the green onion tops and add them, the other vegetables, and the pineapple to the chickpeas and toss well to combine. Add salt and additional lime juice to taste. Refrigerate to chill thoroughly (tastes best if allowed to chill for at least 4 hours). Serve atop greens garnished with toasted cashews.

Servings: 6

Nutrition Facts

Nutrition (per serving):
178 calories,
32 calories from fat,
3.8g total fat,
0mg cholesterol,
116.6mg sodium,
350.1mg potassium,
29.3g carbohydrates,
7.5g fiber, 8.5g sugar,
8.1g protein,
3.1 points.

Source: http://blog.fatfreevegan.com/2010/04/thai-inspired-chickpea-salad.html

Roasted Asparagus Soup

Ingrediens

2 pounds asparagus, ends trimmed
2 cloves garlic, peeled
1/2 small onion, sliced
2 cups warm vegetable broth or “no-chicken” broth
1/2 ounce raw cashews (1 heaping tablespoon) or 1 tablespoon cashew butter
1/8 teaspoon white pepper
salt to taste
grated peel of 1/2 lemon or orange

Directions

Preheat oven to 450F. Place the asparagus spears on a baking sheet lined with a silicone liner or parchment paper. Roast for 10 minutes. Turn asparagus and sprinkle the onion and garlic over it. Roast for about 10 more minutes, until asparagus is very tender. If anything looks like it’s browning too much, take it out. (Important Note: These directions are for thicker asparagus. Thin asparagus may take much less time so start with 6 minutes, turn and add onions and garlic, and check again in 5.)

While the asparagus is roasting, blend 1/2 cup of the broth with the cashews and pepper until smooth.

When the asparagus is done, select several of the best-looking spears, remove the tops, and set aside to use as garnish. Cut the remaining asparagus into pieces and put it and the onion and garlic into the blender, along with the remaining broth. Cover the blender and blend on high until perfectly smooth.

If you’re using a Vita-Mix, you can blend it on high for a few more minutes until piping hot (remove the center cup and cover with a kitchen towel to allow steam to escape). Otherwise, pour the soup into a saucepan and heat until hot, stirring frequently. Add salt, if needed, to taste.

Pour into bowls and sprinkle with grated lemon or orange peel. Garnish each bowl with the reserved asparagus spears and serve hot.

Servings: 4
Yield: 4 cups
Nutrition Facts:

Nutrition (per serving):
76 calories,
15 calories from fat,
1.9g total fat,
0mg cholesterol,
230.6mg sodium,
501.6mg potassium,
12.4g carbohydrates,
5.2g fiber,
4.9g sugar,
6.4g protein,
0.9 MyPoints.

Source: http://blog.fatfreevegan.com/images/asparagus-soup2.jpg

Iranian Barley Soup

SERVES 4 (change servings and units)

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Ingredients

• 1 cup dried barley
• 1/2 cup dry green lentils or red lentil
• 6 cups water
• 2 medium onions, chopped
• 2 tablespoons olive oil or sunflower oil
• 1 tablespoon dried mint or parsley
• 1 teaspoon turmeric
• 1/2 teaspoon ground black pepper

Directions

1. Put everything into a pot and then bring to a gentle boil.

2. Simmer for 1 1/4 hours, stirring occasionally.

3. Variations: Fry the onions in the oil before putting them in the pot.

4. Add 1 cup of cooked chick peas or red kidney beans a few min before serving.

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