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Seri Muka

Carmencitta-Magazine-Seri-Muka-1
Ingredients:

Carmencitta-Magazine-Seri-Muka-4

For Bottom Layer:

Carmencitta Magazine - Seri Muka 3

300 g glutinuos rice (soak for 30 minutes in water)
200 ml thin coconut milk (100ml coconut milk plus 100 ml water)
2 screwpine (pandan) leaves (optional)
1 teaspoon salt

 

For Top Layer:

Carmencitta-Magazine-Seri-Muka-2

200 ml thick coconut milk or coconut cream
2 large eggs plus 2 egg yolks
170 g sugar
100 ml pandan/screwpine juice (from 8-10 pandan leaves)
5 tablespoon all-purpose flour + 2 Tablespoon cornstarch

Method:

Mixed all the ingredients for the bottom layer and steam on high heat for 20 minutes.

Meanwhile prepare the top layer. Mix the eggs, coconut milk, sugar, pandan juice and flour. Stir until smooth. Cook over boiling water (using double boil method) until the mixture thickens slightly but still runny enough to pour.

After 20 minutes, take out the glutinuous rice mixture, stir and flatten it with spoon or hands. Make sure it is compact. Use a sieve to pour the egg mixture on to the rice mixture.

Steam on medium heat for 30 minutes. Leave to cool before cutting into diamond-shaped or rectangle-shaped pieces.

Scallion Oil Noodles

Carmencitta Magazine - Scallion Oil Noodles 1

3 tablespoons oil
2 stalks scallion, cut into small rounds
8 oz fresh noodles
1 tablespoon oyster sauce
1 teaspoon soy sauce or to taste

Method:

Carmencitta-Magazine-Scallion-Oil-Noodles-2Heat up a wok with the cooking oil until it begins to smoke. Add the scallion and stir continuously with the spatula until the scallion is aromatic and becomes moderately burned. (This process will release the full fragrance of the scallion and infuses the scallion oil with the intense aroma.) Set aside the scallion oil.

Heat up a pot of water until it boils. Cook the fresh noodles al dente. The noodles should be cooked through but still somewhat firm and springy. Drain the noodles and transfer into a serving bowl.

Add the scallion oil, oyster sauce, and soy sauce into the noodles. Using a pair of chopsticks, toss the noodles to blend well with the scallion oil and seasoning sauces. Serve immediately.

Roasted Shrimp Scampi

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Ingredients:

8 oz shelled and deveined medium-sized shrimp
3 cloves garlic, minced
2 tablespoons melted butter or 1 1/2 tablespoons olive oil
1 tablespoon white wine
1/2 tablespoon lemon juice
1 tablespoon chopped parsley leaves
Pinch of salt
3 dashes ground black pepper
Big pinch red pepper flakes
Lemon wedges, for serving

Carmencitta magazine- Roasted Shrimp Scampi 2

Method:

Carmencitta magazine- Roasted Shrimp Scampi 3

Preheat the oven to 550 F for broiling.Rinse the shrimp and pat dry with paper towels. In a baking dish, combine the shrimp with the rest of the ingredients, stir to combine well.Roasted Shrimp Scampi – the easiest and BEST roasted shrimp scampi ever. 5 mins to prep, 5 mins in the oven and dinner is ready Transfer the baking dish to the oven and broil for 4-5 minutes, in the middle rack. Remove from the oven once the shrimp are cooked. Serve immediately with some lemon wedges, over pasta, rice, or eat as is.

 

Honey BBQ Chicken Wings

Carmencitta Magazine - Honey Barbecue Chicken wings - 2
Ingredients:

2 lbs frozen party wings, thawed
Salt
Ground black pepper

Honey BBQ Sauce:

4 tablespoons bottled Barbeque sauce
1 tablespoon honey
1/2 – 1 teaspoon Sriracha Sauce

Method:

Carmencitta-Magazine-Honey-Barbecue-Chicken-wings-1

 

Preheat oven to 400ºF.

Rinse the chicken wings and pat dry with paper towels. Transfer to a large bowl and toss with some salt and black pepper. Line a baking tray with aluminum foil and then place a baking rack on top. Arrange the wings in a single layer on the rack, as pictured below.

Bake, rotating pan half-way through, until fully cooked and crispy, about 45 to 50 minutes. Make sure you keep checking on them.

Mix all the ingredients for the Honey BBQ Sauce in big bowl.

When the chicken are done, transfer them out of the oven and add to the Honey BBQ Sauce. Toss a few times to coat well. Serve immediately.

BREAKFAST STRATA WITH MUSHROOMS, CARAMELIZED ONIONS, GOAT CHEESE & THYME

Carmencitta MAgazine - STRATA WITH MUSHROOMS, CARAMELIZED ONIONS, GOAT CHEESE & THYME 1
INGREDIENTS

Carmencitta MAgazine - STRATA WITH MUSHROOMS, CARAMELIZED ONIONS, GOAT CHEESE & THYME2

  • 1 loaf crusty sourdough or french bread
  • 4-5 slices bacon (optional)
  • 1 tablespoon oil
  • 1 onion – very thinly sliced into rings
  • 1-2 Tablespoons butter
  • 1 pound mushrooms sliced
  • 3 Tablespoons fresh thyme leaves
  • 10 large eggs
  • 1 ½ cups whole milk (or half and half)
  • 1 cup sour cream
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4-6 ounces goat cheese
  • thyme sprigs for garnish.
  • 1½ cups grated gruyere, jack, mozzerella cheese
INSTRUCTIONS

Carmencitta MAgazine - STRATA WITH MUSHROOMS, CARAMELIZED ONIONS, GOAT CHEESE & THYME3

  1. Preheat oven to 400F
  2. Cut bread in to ¾ inch cubes, lay on a baking sheet, and toast in the oven for 10 minutes.
  3. If adding bacon, spread out on a foil lined baking sheet and bake in the oven for 20 minutes or until crisp. (Blot, then cut into small pieces)
  4. In a large skillet, heat oil over medium high heat. Add thinly sliced onions. Saute, mixing often for 2-3 minutes, then turn heat down to medium low, continuing to cook until golden and tender; about 10 minutes. In another large skillet, heat butter over medium heat. Add sliced mushrooms and cook until tender, about 10 minutes. Add fresh thyme and a generous 3 finger pinch of salt and pepper. Add the caramelized onions to the mushrooms and set aside.
  5. In a medium bowl, whisk eggs, milk, sour cream, salt, and pepper.
  6. In a large bowl, add the toasted cubed bread. To this, add the mushroom-onion-thyme mixture and bacon crumbles if using. Add the grated cheese and ⅔ of the crumbled goat cheese (saving the rest for the top), and gently mix.
  7. Pour in the eggs and give a gentle stir. Let stand for 5 minutes.
  8. Stir again and pour into a well greased 4 quart baking dish. (At this point you could refrigerate overnight).
  9. Cover with foil and place the 400 F oven and bake 35 minutes, Uncover, lower heat to 375 F and continue baking 20-30 more minutes until puffed and golden. During the last 10 minutes of baking, scatter the remaining goat cheese over the top and let it melt.
  10. Garnish with a few thyme sprigs.

Crock Pot Asian Beef Stew

Carmencitta-Magazine-Crock-Pot-Asian-Beef-Stew2-

 

Carmencitta-Magazine-Crock-Pot-Asian-Beef-Stew2Ingredients:

1 yellow onion, diced
4 cloves garlic, minced
1 tablespoon (10 g) ginger, peeled and sliced
1 cup (150 g) mini carrots
1/2 pound (230 g) bottom eye roast or bottom round roast, diced into 1″ cubes
2 tablespoons (30 mL) soy sauce
2 tablespoons (30 mL)oyster sauce
1 teaspoon (5 mL) sesame seed oil
1 tablespoon (15 mL) Chinese rice wine
1 cup (240 mL) water
black pepper, to taste
green onions, chopped for garnish (optional)

Carmencitta Magazine - Crock Pot Asian Beef Stew1Method:

In a crock pot, add all the ingredients in the listed order for the exception of the green onions.

Turn the crock pot on low and allow the stew to cook for 8 hours. Halfway through the cook time, stir the ingredients to evenly season the ingredients.

Serve over white rice and top with green onions, if using.

Baked Parmesan Garlic Chicken Wings

Carmencitta Magazine - Garlic Parmesan Chicken wings3
Carmencitta-Magazine-Garlic-Parmesan-Chicken-wings-1Ingredients:

2 lbs frozen party chicken wings
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons olive oil
6 fresh sweet basil leaves, chopped
2 cloves garlic, minced
1/4 cup grated parmesan cheese
1/2 teaspoon Lawry’s Seasoned Salt
1 cup bottled blue cheese dressing
2 teaspoons Dijon mustard

Method:

Rinse and clean the chicken wings. Pat dry with paper towels. Set aside in a big bowl.

Preheat oven to 425 F. Add the oregano, rosemary, cumin and salt to the chicken wings. Toss to combine well so each chicken wing is nicely coated with the spices.

Transfer the chicken wings on a baking sheet and bake for about 25 to 30 minutes, or until the chicken wings turn to a nice brown color.

In the meantime, mix the olive oil, basil, garlic, parmesan cheese and seasoning salt together in a small bowl.

BLACKENED CAJUN TOFU CAESAR SALAD (VEGAN)

Carmencitta-Magazine-Blackened-Cajun-Tofu-Salad-1
INGREDIENTS
  • 8 ounces extra firm tofu
  • 1-2 tablespoons Cajun Spice ( I like this one)
  • salt
  • oil for searing
  • Crisp Lettuce- romaine, butter, green leaf, little gems – enough for two, about 8 ounces.
  • 1 cup tomatoes
  • 1 avocado
  • fresh parsley, or nasturtiums
  • Vegan Caesar Dressing – Makes 1 cup, 4 servings ( Or use your favorite brand or recipe)
  • ½ package firm silken tofu ( 6 ounces) Like Mori- Nu Blue ( firm)
  • 3 cloves garlic- rough chopped
  • ¼ cup lemon juice ( fresh)
  • ⅓ cup olive oil
  • 1 tablespoon capers
  • 1 tablespoon caper brine ( liquid form the jar)
  • 1 teaspoon soy sauce ( or for even better taste, use fish sauce)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ half sheet of nori seaweed, broken up ( the kind you use for sushi)- optional
  • ½ teaspoon nutritional yeast- optional
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INSTRUCTIONS
  1. Cut tofu into 1inch thick pieces. Place on paper towels, lightly pressing down while blotting dry and then air dry for a few minutes.
  2. Make dressing by placing all ingredients into a blender and blend until very smooth and creamy. Taste. Adjust salt, garlic and lemon, making sure you can taste all three, adding more if necessary. It may taste strong but it will mellow out when tossed with the greens. You want it to have a “bite”.
  3. Continue with tofu:
  4. Lightly sprinkle with salt, then generously dust with Cajun Seasoning.
  5. Heat a generous amount of oil in a skillet over medium high heat. Once hot, sear the tofu, letting it almost blacken, turning heat down to med. You want a nice dark crispy crust, so be patient and cook for a few minutes each side, adding more cajun spice if necessary.
  6. In a large bowl, toss greens and a little Italian parsley ( optional) with about ½ the dressing or just enough to coat the lettuce. Divide among two bowls. Divide tomatoes, avocado and seared Cajun tofu between the two bowls. Sprinkle with the rest of the fresh parsley. Enjoy immediately.

Sweet tart blueberries

Carmencitta Magazine - Sweet tart blueberries 1
INGREDIENTS
  • Carmencitta Magazine - Sweet tart blueberries 21½ Cups Black Barley – or grain of your choice
  • 2 Cups blueberries
  • 1 Fennel bulb, shaved thinly
  • 1 bunch watercress
  • 1 Orange, peeled and segmented, or sliced
  • ¼ Red onion, thinly sliced
  • 1 Avocado, sliced
  • ¼ C walnuts
  • Citrus Bee Pollen Dressing
  • ½ C fresh orange juice
  • ¼ C olive oil
  • ⅛ Cup finely chopped red onion or shallot
  • 2 T red wine vinegar
  • 1 T honey
  • ½ teaspoon kosher salt
  • 1 teaspoon bee pollen ( optional)
INSTRUCTIONS
  1. Place black barley in a medium pot with 4 Cups water. Bring to a boil, turn heat down to low, cover and simmer one hour, until cooked al-dente. Drain and chill.
  2. Prep all the veggies, taking care to thinly slice the fennel bulb and red onion.
  3. ( I often use a sharp vegetable peeler or mandolin.)
  4. Carmencitta Magazine - Sweet tart blueberries 3Divide Black Barley among 4 bowls.
  5. Divide the rest of the ingredients- blueberries, fennel bulb, red onion, watercress, avocado, orange slices and walnuts – among the bowls.
  6. Make the dressing -stir all the ingredients together in a small bowl.
  7. Divide the dressing among the bowls, drizzling over all the ingredients.
  8. Enjoy!

AVOCADO SALSA WITH SALMON

Carmencitta Magazine - AVOCADO SALSA WITH SALMON 1
Carmencitta Magazine - AVOCADO SALSA WITH SALMON 3INGREDIENTS
  • 4 x 6 oz salmon filet
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoon cumin
  • 2 teaspoon chile powder
  • —–SALSA—–
  • 1 avocado ( slightly firm) diced
  • 1 Cup diced cucumber
  • ½ jalapenpo
  • ¼ C chopped cilantro
  • 1 lime- juice and zest
  • 2 teaspoons Olive oil
  • ½ teaspoon salt
  • —–DRESSING—
  • ½ C plain Greek yogurt
  • lime juice from one small lime
  • 1 garlic clove minced
  • 1 T olive oil
  • ⅛ C chopped cilantro
  • ½ tsp salt
  • ½ tsp pepper
  • ——-
  • 4 heads little gems lettuce ( or baby romaine) — 1 per person
Carmencitta Magazine - AVOCADO SALSA WITH SALMON 2
INSTRUCTIONS
  1. Preheat grill.
  2. In a small bowl, make the rub -mix salt, pepper, chili powder and cumin. Rub all sides of salmon with the spice rub.
  3. Make the dressing. Whisk all ingredients in a small bowl.
  4. Make the salsa. Mix all ingredients except avocado in a medium bowl. Gently fold in avocado last so it stays in tact, and don’t over mix, you don’t want it mushy.
  5. Quarter lettuce vertically. Set aside.
  6. Grill salmon over medium high heat on a greased grill, a few minutes on each side until desired doneness….preferable medium or medium rare.
  7. To assemble: Toss lettuce gentle with a little dressing, just enough to coat. Lay on a plate, creating a bed for the salmon. Place salmon over top, then spoon avacado salsa over top. Serve with lime wedges and cilantro sprigs.

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