Step by step tutorial.

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So spicy but sooooo good!! Tender beef tossed in some fresh herbs, along with lime and Thai chili peppers?? If you’re the adventurous type, you must give this recipe a try!

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Khmer chicken curry dish made by my mother Neam Long.

Song 1- http://www.youtube.com/watch?v=ts5H0r73_Ow

Please help Neam Long with her medical and living expenses by donating money so she can have money to make food for herself and more Khmer cooking videos. Please click on the link below. Thank you!

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Chef Remy has brought Chef José Luis Garcia of Lima, Peru to show a step-by-step method of the original, authentic, and so very delicious Ceviche Platter. Narrated by Chef Remy, the video makes it possible for viewers to duplicate this famous dish. Some ingredients may be purchased in your local neighborhood Hispanic grocery store and are identified in close-up detail. All of Chef Remy’s videos have a detailed printed recipe located at the bottom edge of the video depicting the list of ingredients and measurements. The method is also carefully explained in writing so that you may follow the steps shown in the video. Viewers are asked to please notice that the word “authentic” is part of the title of this video. This means that every detail has been presented to closely follow the ingredients and methods of original recipe of that country of origin. Viewers that follow recipes such as Paella or Alfredo Fettuccini may notice that those recipes may incorporate variations seen here in the United States and are not the authentic recipes if not stated as such.
INGREDIENTS: 4 tilapia fillets — 1 14 oz. bag seafood mix — 15 limes — 2 cups sliced red onions — 4 Tbs. minced peppers (called “aji limo”) — 2 Tbs. minced garlic cloves — 2 Tbs. minced ginger – ½ cup fresh chopped cilantro — 2 medium sweet potatoes (called “camote”) — 2 medium potatoes — 2 whole corn in husks (called “choclo”) — lettuce — 1/8 tsp black pepper — ½ tsp salt — ½ tsp AJI-NO-MOTO Brand monosodium glutamate (optional).
METHOD: Sweet potatoes, potatoes, and corn may be boiled until tender and set aside. As shown in the video, these items will be sliced and placed on a bed of lettuce to complete the platter of Ceviche. Veggies items such as garlic, ginger, onions, cilantro, peppers and limes should all be minced or prepped and set aside in bowls for assembly. Garlic and ginger should be ground with a mortar and pestle as seen in the video and set aside. Cut fish fillets (Peruvians use a fish called “Corvina” or “Cabrilla”; we are using Tilapia) and also cut the larger pieces of the seafood mix (contains assorted fish, shrimp, mussels, squid, and scallops). Seafood should be washed in cold water and set aside partially thawed.
Place cut-up seafood in a large glass container and cover with freshly squeezed lime juice. Allow to stand in fridge for 15 to 30 minutes. Lime juice will fully cook the seafood during this time. Ginger will stop the cooking action. That’s the reason the ginger is not added to the mix until after the cooking action has taken place. If ginger is not added at all, the seafood will cook so much that it will turn into “mush” after a few hours.
Add the minced peppers (some folks will prefer to omit the seeds which will lessen the “heat”), the garlic-ginger mixture, and the chopped cilantro to the seafood mix. Salt and pepper may now be added. In Peru, a salty-tasting Peruvian product called “AJI-NO-MOTO” is sprinkled along with some salt. The product appears to be a blend of monosodium glutamate and will optional for most of us. It can be found in Hispanic grocery stores. Blend well and cover with a layer of sliced onions. Pat everything down into the lime juice and set aside.
The final platter can now be prepped by placing a layer of lettuce, some sliced potatoes, and a short piece of corn-on-the-cob. These items cut down the strong lime juice taste. Can also be served with saltine crackers. Ladle a large amount of prepared ceviche on the lettuce and top with some of the lime juice.

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Learn how to make a simple & yummy fruit salad with just pineapple & kiwi fruit.

Also learn how to get the recipe for Super Summer Tropical Fruit Salad!

Please Visit: http://www.SmacznegoaBlog.com

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http://creativecookingcorner.com/green-salad-recipes-kale-seaweed-salad This Green Salad Recipe is an awesome Kale Seaweed Salad. Visit the link above for recipe information, ingredients, and additional video recipes.

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Ingredients

bunch kale
seaweed
large clove roasted garlic
ginger, minced
soy sauce
pimentos (roasted red pepper)
sesame oil for pan
splash rice wine vinegar
toasted sesame seeds

Hi! This is Matt with Creative Cooking Corner and today we’re going to be making Kale Seaweed Salad.

We’ll start out with rehydrating our seaweed. I’ll show you how to do that. Acadian Garden sent us a sample of their seaweed and we’re going to show you how to hydrate that. What you want to do is take a couple of cups of water in a bowl – just room temperature water not hot. I like to add a little rice wine vinegar because the seaweed will pick up whatever flavors you incorporate to it. We’ll just take a little handful. That should be plenty. And I don’t know if you can see it, it is really beautiful. It is reds, greens, and yellows. And if you have kids, this is pretty cool to watch right here because this stuff grows really fast and it is really cool to watch.
It has been about 5 minutes and you can see that the seaweed has grown quite a bit and it is really rather beautiful. There’s yellow, green , and this reddish-burgundy color. So just give it a little stir. We’ll give it a few more minutes and then we’ll continue on with the recipe.
So it’s been about 8 minutes now, and like I said, you can see that the seaweed is pretty much totally rehydrated. So we will go ahead and strain this and season it. Wipe the bowl out, give the seaweed a little shake, you want all the water off it, be gentle with it. You can see that it is soft and give it a little splash of sesame oil, tablespoon of mince ginger. And just toss that around and get the seasoning spread out. Like I said, I use my fingers because you want to be gentle with it.

So the remainder of our recipe we’re going to cook on the stovetop. So on my stove, I have it preheated on medium high heat non-stick skillet. Next we’re going to add a little more sesame oil. Our kale, which by the way, has been washed and tore into little bite sized pieces. You see them there. Don’t worry it, just pack it in there because it is going to wilt down. To this, we’re going to add about 2 tablespoons of low sodium soy sauce. And we’ll just cover that. Don’t worry if it’s not all in there. It will definitely shrink down.

So it’s been just a couple of minutes and I’m going to toss my kale. Toss that around a little bit. It’s starting to get soft. You want it kind of like pasta andante. You want it soft, but firm to the bite. You want a little crispiness in there. Our kale is looking perfect. Turn the heat off. And we’ll go ahead and dump it in a big bowl. To our kale, I am going to add just a little bit of chili garlic paste.

Okay, so my seaweed has been hydrating for about 10 minutes. I’m going to go ahead and strain that. A little shake in the colander get the water off. To this, I’m going to add just a pinch of chopped ginger. Toss that around a little bit. And to keep it from sticking, splash of sesame oil and toss.

Okay, here we have our steamed kale. To this, I’m going to add this is roasted garlic, it’s not raw, it’s roasted in the oven. And I already added my chili paste. These are my homemade pimentos. I do them. You can check on the related recipe. Do a little julienne. I’m going to take that and put it in our bowl with the kale. What we’ll do is give this a little toss. You want to make sure you get that garlic and chili paste well incorporated into the kale. And what I might do is add a little bit of rice wine vinegar to this. And now we’re going to add our seaweed. Then we will gently toss it. If you got any real big pieces, like here is a really big piece, we’ll just tear that up a little big.

Finish it off, we have some toasted sesame seeds. Put in a nice amount because they add a really nice little crunch. Toss and there you have it – Kale Seaweed Salad! Go ahead and plate some up and you can garnish it with a little bit more of the sesame seeds. And you can serve this at the table with extra rice wine vinegar, soy sauce, or sesame oil. And they can adjust the seasonings as they prefer.

Alright, well, this is Matt with Creative Cooking Corner. If you see something you like, you can go to Twitter, Facebook, and you can find us on YouTube. We appreciate your questions and comments. That’s all for now. Have a good day!

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This colourful and flavourful recipe makes an excellent side dish, and is super easy to make! It can be enjoyed hot or cold. Quinoa is one of the few vegetarian sources of a complete protein. This recipe provides iron and is also a great source of vitamin C, which enhances the absorption of non-heme iron in the body.

View more great nutritious recipes at:

http://runnersfeed.com/category/recipes/

Ingredients:
Quinoa, cooked – 2 cups (500 mL)
Extra Virgin Olive Oil – ¼ cup (60 mL)
Cherry Tomatoes, halved – 1 cup (250 mL)
Green Onions, thinly sliced – ½ cup (125 mL)
Fresh Oregano – 2 Tbsp (30 mL)
Roasted Garlic, chopped – 2 to 3 cloves
Lemon Juice – 1 Tbsp (15 mL)
Kosher Salt – to taste
Freshly Ground Black Pepper – to taste

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beansprout

——-

sesame oil

soup stock

soy sauce

chili

sesame

salt

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Proper way of holding chopsticks. Easy instructions. You watch this video, you never ask anybody again how to hold chopsticks!

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