Indonesian Sate's

This is a fabulous treat for summer barbecue's with a fresh salad and French bread or even a quick supper with Indonesian fried rice.


For the Sate's:
500 gr. of Beef, Pork or Chicken
For the marinade:
1 Onion
1 Garlic clove
30 ml Kecap Manis
1 teaspoon Coriander powder
1 teaspoon Cummin powder
1 stalk Lemon Grass (crushed)
1 teaspoon Sambal Ulek
1 glass red wine (optional)
30 ml water


Dice the meat in to 2 cm square cubes and put onto bamboo skewers(about 4 per stick).
Combine all the marinade ingredients , except the lemon grass, into a food processor and make into a smooth paste. Poor this over the prepared sate's, add the lemon grass, and leave to marinade for at least 2 hours.
Cook the sate's on the barbecue or under the grill for 5 -10 min. until done and serve with Sate dip or hot Peanut Sauce.
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Bami Goreng [indonesian]

Fried egg noodles. Favourite Lunch or light Supper dish

  • 350 gr. Medium Egg noodles
  • 100 gr. Diced Pork Fillet
  • 50 gr. Small Prawns
  • 1 medium Onion 
  • 2 Cloves of Garlic
  • 1 Carrot
  • 1 Small Leek
  • 2 tsp. Sambal ulek
  • 1 tsp. Trassi (shrimp paste)
  • 3 tbs. Kecap Manis
  • 3 tbs. Oil
  • Pepper & Salt

Boil the noodles, using the instructions on the packet. Rinse and set aside.
Heat your wok and add the oil. Stir-fry the diced Onion and Garlic for 1 min. Add the meat, prawns, trassi and sambal ulek and fry for a further 3 min.Add the finely sliced carrots and leek and fry for 4 more min. Add the Noodles and Kecap Manis.
Use pepper and salt as needed and stir-fry for a further 4 min.
Serve hot. Delicious with Hot Peanut sauce.

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READ MORE - Bami Goreng [indonesian]

Nasi Goreng [indonesian]

Nasi Goreng, Indonesian fried rice. This dish can be enjoyed by itself or as the basis of a larger meal, for example with a rijsttafel. It is very easy to make and won't take more than 20 minutes to prepare.

Nasi Goreng

  • 350 gr. Long Grain Rice
  • 2 Tbs. Vegetable Oil
  • 3 Eggs
  • 1 Onion
  • 2 Green Chillis, Sambal Ulek or Sambal Badjak.
  • 1 Garlic Clove
  • 1 Leek
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Ground Cumin
  • 250 gr. Chicken meat
  • 250 gr. Shelled Prawns
  • 3 Tbs. Kecap Manis

This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours.
Beat the eggs and make into a omelette, slice into strips and set aside.
Heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chillis. Fry until the onion is soft. Add the Coriander and Cumin. Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed. Add the rice, soya sauce and omelet strips and cook for a further 5 minutes.Decorate with some of the leftover leek and serve hot. Enjoy.

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Prosciutto and fontina fritters recipe [italian]

These irresistible little crunchy, panko-coated fritters, made with fontina cheese and prosciutto ham, are served with a lush tomato fondue.

Recipe by Chef Tracy O’Grady.

Prosciutto and Fontina Fritters with Tomato Fondue For Tomato Fondue:
  • 5 plum tomatoes
  • 2 cloves garlic, minced
  • 2 tablespoons very finely diced onion
  • 1 to 2 tablespoons extra virgin olive oil
  • 1 to 2 teaspoons hot smoked Spanish paprika
  • Kosher salt to taste
  • Cracked black pepper to taste For the Fritters:
  • 2 cups Wisconsin Fontina cheese, grated
  • 1/4 cup prosciutto ham, diced
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon fresh rosemary, chopped
  • Cracked black pepper to taste
  • 2 tablespoons whole milk
  • 1 large egg, lightly beaten
  • 2 cups Panko Japanese bread crumbs
  • 1 gallon peanut or grape seed oil
For the Tomato Fondue: Char the tomatoes on a hot grill until blistered and fairly dark, 5 to 8 minutes. Remove seeds and dice tomatoes and skin.
In medium skillet over medium heat, cook garlic and onion in olive oil until tender and their flavors develop. Add smoked paprika and allow it to bloom for 1 to 2 minutes. Add tomatoes to the onion mixture. Season with salt and pepper. Keep warm.
For the Fritters: In large bowl, combine the cheese and prosciutto. Toss with flour to separate shreds. Add rosemary and cracked black pepper. Fold in the milk and egg to form a stiff mixture.
Form 24 quarter-size patties, using a level tablespoon mixture for each patty. Coat patties with bread crumbs, pressing crumbs into patties to cover well.
Heat peanut oil to 350°F to 375°F (17f°C to 190°C) in deep fryer. Fry in batches until golden brown, about 30 seconds. Drain on paper towel. Serve immediately with the fondue.
READ MORE - Prosciutto and fontina fritters recipe [italian]

Enchiladas recipe [ turkey ]


This tasty, quick and easy recipe gives new life to leftover holiday turkey! Turkey Enchiladas 2 1/2 cups
  • cooked shredded turkey breast meat
  • 1 (10-ounce) can enchilada sauce - divided use
  • 1/4 cup vegetable oil
  • 8 (6-inch) corn tortillas
  • 3/4 cup shredded Monterey Jack, or queso fresco 

Combine turkey and 1/4 cup enchilada sauce in medium bowl. Pour remaining enchilada in small skillet; heat until warm.
Heat vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes. Pass tortillas, using tongs, through oil to soften. Place on paper towels to soak. Pass tortillas through enchilada sauce.
Place 1/4 cup turkey mixture down center of each tortilla; roll up. Place seam-side down on microwave-safe platter or baking dish. Top with remaining enchilada sauce; sprinkle with cheese.
Bake in preheated 350°F (175°C) oven for 10 to 15 minutes or microwave on HIGH (100%) power for 4 to 5 minutes or until heated through and cheese is melted.

Makes 4 servings.
READ MORE - Enchiladas recipe [ turkey ]

Singapore Chinese Food (Recipes)

While there are at least ten Chinese dialects being spoken in Singapore each with its own special dishes, there are five major groups that you'll most likely encounter.

Canton is where all Chinese want to eat. Cantonese food is world famous especially its Dim Sum and Wanton soup. If you'd eaten in a Chinese restaurant outside China, it's most likely Cantonese food.

The Hakkas are famous for their Yong Tao Foo(literally means stuffed tofu). Originally filled with minced pork flavoured with salted fish, the hawker version consists of a variety of boiled vegetable filled with fish paste that comes either with various sauces or as a soup. Hakkas are in many ways similar to the Jews, they are migrants that spread throughout the World from Surinam to Malaysia and has a very strong ethnic identity. Thrifty and hardworking, their origin, though definitely Chinese, is still a big mystery.

The Teochews are famous for its fish ball noodles(especially Mee Pok - flat egg noodles), porridge and steamed dishes. Unlike Cantonese porridge(sometimes called congee), Teochew porridge is watery and plain that comes with a variety of small dishes. We often see Teochew porridge as a sick bed food, simply because it seems so healthy! There is a considerable amount of Teochews in Thailand, and if you're familiar with Thai Chinese food, you'll recognise the the Teochew influence.

Next, there is the well known Hainanese from the island of Hainan. Chicken Rice, boiled chickens seem simple enough, yet a really good stall is hard to find even in Singapore! Less fancy as the name may sound as compared to Chili Crab or Fish head curry which are competing to be the unofficial national dish, the popularity of this dish easily beats the two. Take a look at our Hainanese Chicken Rice Quest page.

Last, the Hokkiens, together with its sub groups like the Hock Jiu and Hock Chia, make up the largest Chinese ethnic group in Singapore and definitely has a lot to offer. Oyster omelette, Char Kway teow and Hokkien Mee top the list and yam rice and sweet potato porridge more a novelty these days.
READ MORE - Singapore Chinese Food (Recipes)

Easy Lemon Vanilla Ice Cream

Lemon Vanilla Ice Cream Recipe. Exquisite lemon flavor blended with a hefty vanilla.


Clean three ripe lemons, squeeze out the juice saving 1/2 cup of strained juice.

Grate the zest from the squeezed lemons and add it to the juice. Mix a two quart batch of the Old Time Vanilla (see recipe) Ice Cream omitting the brown sugar.

Before freezing the ice cream, add the strained lemon juice and add 1cup of granulated sugar.

Mix thoroughly and then age (chill in the refrigerator) for four hours. Now freeze in an ice cream freezer according the the manufacturer’s directions. Enjoy!
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Sayur Lodeh Recipe

A favorite and easy Malay food recipe. Sayur Lodeh is delicious and healthy...
If you need a nice substitute for meat, you can try this menu because it tastes a little bit greasy and sweet :)

Sayur Lodeh Ingredients:

  • 1/2 head cabbage
  • 2 carrots
  • 1/2 turnip
  • 250gr firm tofu
  • 1 1/2 cups cut green beans
  • 1 1/2 cups coconut milk
  • 2 cups water

Sayur Lodeh Spice blend:

  1. 2 tablespoon chili paste
  2. 2 teaspoon shrim paste (belacan)
  3. 2 mediums onions
  4. 4 garlic cloves
  5. 2 stalks lemongrass
  6. 17 small dried shrimp, soaked in hot water to soften
  7. 1 inch fresh ginger
  8. 1 teaspoon corriander powder
  9. 1 teaspoon turmeric
  10. 1 teaspoon cumin
  11. 1 tablespoon chili powder
  12. 4 tablepsoon oil

Sayur Lodeh Preps:

  • Chop all the spice blend ingredients and add them to the blender, except. the chilli powder. Blend it into a paste.
  • Combine coconut milk and water to form "thin coconut milk". Cut all the. vegetables into small cubes and sticks.
  • After all the spices are blended, add chilli powder according to your. tastes. Fry it in oil till the oils in the paste ooze out. Don't burn it...
  • Add thin coconut milk and bring it to a gentle boil. Dump in all the. vegetables and tofu and simmer it till the vegetables are tender. Add salt to taste.
  • Serve Sayur Lodeh with hot rice.

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books Es, Ice Alpokat Recipe - How to make

"Es Alpokat, Es Alpukat or Es Apokay" is a must have when you visit your neighbourhood Indonesian restaurant, or make it something you must have on your next trip to Indonesian restaurants in Singapore. There is a chocolate of coffee variation which is traditionally served over ice in Indonesia. However, I personally think the smoothie version is the best. The Indonesians love a glass as an afternoon snack. Using whole avocados makes it very filling and nutritious!

Although the western version uses vanilla ice cream, the Indonesians make thiers with condensed milk. I've included the coffee and chocolate "Es Alpukat" recipes for you to try out in your own homes! Enjoy!
Es Alpukat ( with Chocolate Syrup)


2 ripe avocados, peeled and seeded
5 tbsp. granulated raw sugar
1 tbsp. sweetened chocolate syrup
1 tsp. sweetened condensed milk Method

1. Put 1 cup crushed ice, 3 tbsp. water, avocados, and sugar into a blender and purée until smooth and sugar has dissolved, about 1 minute.
2. Divide between two tall 10-oz. glasses and pour chocolate syrup and milk into each glass. Serve with a spoon and straw.

Es Alpukat (with Chocolate Milk)

240ml (12 tbsp) Chocolate Milk;
120ml (6 tbsp) Cold Cow’s Milk (Semi-Skimmed or Full Fat);
100ml (5 tbsp) Water;
100g (5 tbsp) Sugar;
Two Ripe Avocado Pears (remove crocodile skin, cut in half lengthwise and remove the stones);
One handful Crushed Ice.


Make a simple sugar syrup by combining the sugar and the water in a small saucepan over a medium-high heat. Stir until the liquid is becomes clear. Remove from heat and let cool. Spoon out the avocado pulp and place in a blender (you could use a hand blender and make up the smoothies in the cups, it saves on the washing up later). Add the syrup mixture and blend. Add the cold milk and blend again. Divide between 2 tall glasses. Top each serving with 1/2 the chocolate milk (to form a separate layer) and add the crushed ice.

Es Alpukat Kopi (Iced Avocado Coffee)


1/2 ripe large California avocado
1/3 cup espresso or 1 cup strong brewed coffee, cooled
1/2 cup sweetened condensed (not evaporated) milk
2 cups ice cubes
2 teaspoons vanilla


Scoop avocado flesh into a blender, then purée with remaining ingredients until completely smooth, about 1 minute.


Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a "nutrient booster" by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.

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books How to Make Kuih Lapis (Steamed Layer Cake)

Kuih Lapis, Kueh Lapis Recipe.

Ingredients :
  • 230g rice flour
  • 45g corn starch
  • 840 ml coconut milk
  • 1/4 tsp salt
  • 1/2 tsp pandan paste
  • A few drops yellow and red colouring

Note : For this kuih you can use any color or as many layers as you like.

For the syrup
280g castor sugar
250ml water
3 pandan leaves


1. Mix the sugar, water and pandan leaves in a saucepan. Bring to a boil until the sugar dissolves completely. Set aside to cool.

2. In a large mixing bowl, mix together rice flour, cornstarch and salt. Add in coconut milk, mix well. Stir in syrup. Strain the batter to ensure it is free from lumps.

3. Divide batter into 3 equal portions. One add in the pandan paste (green), one in yellow coloring and one in red coloring. From each color portion divide into 3 equal portions (this will ensure you will get 9 layers of kueh)

4. Place a greased 8 inch tray in the steamer and heat up for 4–5 minutes.

5. Steam the batter layer by layer. Pour the 1st layer of batter on the heated tray. Cover and steam over medium heat for 2-3 minutes or until set.

6. Follow by the next color and steam for 2-3 minutes and then the next layer.

7. Repeat the steps, alternating the color until all the batter is used up.

8. After the final layer is set, steam over the boiling water until the cake is cooked through, about 25 minutes.

9. Allow the cake to cool before cutting into squares to serve.
READ MORE - books How to Make Kuih Lapis (Steamed Layer Cake)

Indonesian Yellow Rice (Recipi Nasi Kuning)

Nasi Kuning Ingredients:

  • ½ pounds Rice (washed thoroughly, until water runs clear).
  • Water
  • ¾ tsp Turmeric
  • ½ tsp Galangal (laos) powder
  • 2 Bay leaves
  • 1 ¼ cup Coconut milk


1. Place rice in covered saucepan. Cover rice with water (water should be 1 inch above rice). Boil
until water is almost evaporated.

2. In separate saucepan, bring to a boil turmeric, galangal powder, bay leaves, and coconut milk.
Pour the rice into this mixture.

3. Cook uncovered, over low heat, about 40 minutes, stirring occasionally, until all liquid has
evaportated and steam is escaping through the surface of the rice.

4. Serve Nasi Kuning hot with Rendang or Ayam Masak Merah. (6 servings)
READ MORE - Indonesian Yellow Rice (Recipi Nasi Kuning)

rawon recipes from surabaya east java

This original Nasi Rawon recipe is from Surabaya, Indonesia. It is served as a main course or soup in Indonesia together with salty egg and small beans sprout and shrimp crackers.

Ingredients :

  • 600g Beef rump
  • 30g Turmeric roots
  • 20g Ginger roots
  • 50g Garlic
  • 100g Shallot
  • 50g Candlenut
  • 20g Red chili
  • 5g Kaffir lime leafs
  • 30g Lemon grass
  • 200g Black Nut (Kluwek), cleaned and soft
  • 10g Coriander Powder
  • 2g Bay leaf (Salam)
  • 20g Galangal
  • 3g Cumin
  • Salt
  • White Pepper Powder
  • White Sugar
  • Vegetables oil
Clean the beef rump and cut into cubes.
Blend shallot, garlic, ginger, candlenut, turmeric, red chili and black nuts (kluwek) until smooth.
Heat pan and put all blended ingredients and saute until cooked and smell good.
Add beef rump cubes and water to make the stock.
Put kaffir lime leafs, salam, galangal, lemon grass and boil until beef is tender.
Season with coriander powder, cumin, salt and sugar according to taste.

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Okra with Tomatoes -- Bamies Me Saltsa

  • 1 lb. small, fresh Okra and pepper Salt
  • 3/4 cup Olive Oil
  • 2 medium, peeled and chopped Onion
  • 1 lb. fresh, or canned Tomatoes
  • 1/2 cup Vinegar
  • 1 teaspoon Sugar


Trim the cone shaped tops from the okra, wash, drain and place in a dish. Sprinkle with salt and vinegar and set aside for half and hour. Was them again and then dry thoroughly.
Heat the olive oil in a large frying pan and add the chopped onion. Cook gently until the onion is tender. Add the okra and cook, tossing lightly, until they are slightly browned. Add the tomatoes, peeled and chopped, salt and pepper. Cover the frying pan and simmer for about 45 minutes, or until tender.
READ MORE - Okra with Tomatoes -- Bamies Me Saltsa

Fresh Peas With Artichokes -- Arakas Me Aginares

  • 2 1/2 lbs. Fresh Peas
  • 4 Artichokes
  • 1 juice of Lemon
  • 2 tablespoons Flour
  • 5-6, sliced Chives
  • 1 cup Olive Oil
  • 1 can (1lb.) Tomato Juice
  • 2 tablespoons Parsley
  • pepper, sugar Salt


Hull and wash the peas. Prepare artichokes; remove outer leaves until tender ones remain, cut off 1 inch from top and peel the base all around. Cut artichokes in half and with a teaspoon remove the choke from the centre. Drop immediately into a bowl with water, lemon juice and flour and leave for 15 minutes.
Heat the oil in a saucepan and saute onions until soft. Add tomato juice, 1 cup water, parsley, salt pepper, peas, artichokes (drained) and 1 teaspoon sugar. Cover and cook for 40 minutes or until peas and are tender and sauce is thick. Serve hot or cold.
READ MORE - Fresh Peas With Artichokes -- Arakas Me Aginares

Aubergines With Olive Oil -- Melitzanes Me Lathi

  • 2 lbs. long type Aubergines
  • 1 cup Olive Oil
  • 2 sliced thinly Onion
  • 2 lbs. ripe Tomatoes
  • chopped Parsley
  • 3-4 cloves, sliced Garlic
  • pepper Salt
  • 2 tablespoons Sugar


Cut off the green end of each aubergine and in each one make a deep slit almost from end to end. Heat the oil in a frying pan and fry the aubergines over a low heat 10 minutes, turning once or twice. Remove from the pan and put into a casserole. In the same oil in the frying pan, saute the onions until soft. Add 2 peeled and chopped tomatoes, parsley, garlic, salt and pepper. Allow the mixture to cook for 15 minutes and fill the slits of the aubergines. Force remaining tomatoes through a sieve and pour over the aubergines. Add salt, pepper and sugar. Cover and cook over a low heat or in medium oven for 40 to 45 minutes. Serve cold.

READ MORE - Aubergines With Olive Oil -- Melitzanes Me Lathi

Artichokes with Olive Oil -- Aginares A La Polita


6 large Artichokes
3 spring onion, chopped Onion
12 very small Onion
2 sliced Carrots
12 very small Potatoes
2 tablespoons Flour
1 cup Olive Oil
or dill Parsley

Remove outer leaves of artichokes until tender ones remain and cut off 1-inch from the top. Also remove choke from the centre and peel the base all around. Place cleaned artichokes in salted water with lemon juice added to prevent discoluration.
Put the spring onions and whole onions in a flat saucepan. Add carrots, artichokes and potatoes. Pour over olive oil, the juice of a lemon and flour diluted in 1 cup water. Sprinkle with chopped dill or parsley, salt and pepper. Add enough hot water to barely cover the vegetables. Bring to boil, cover and simmer for 1 hour or bake (covered) in a moderate oven for 1 1/2 hours, until tender.
Serve artichokes with the other vegetables on a serving dish and sprinkle with dill or parsley. Serves 6.
Note: All meals cooked with oil taste better when eaten cold.
READ MORE - Artichokes with Olive Oil -- Aginares A La Polita

Artichoke Salad -- Aginares Salata

Ingredients 8 medium size Artichokes 
  • 2 Lemon
  • Olive Oil
  • Salt
  • Pepper

Remove the tough outer leaves of the artichokes and cut off part of the stems. Cut off about 1 inch from the tips. Cut artichokes in half lengthwise and scoop out the choke. Drop into boiling salted water seasoned with the juice of one lemon and one tablespoon olive oil. Simmer for 30 minutes or until tender. Drain well and put into a salad bowl. Serve with a dressing of 1/2 cup olive oil and 4 tablespoons lemon juice.
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Baked Spinach with Three Cheeses.

Ingredients 1 finely chopped Onion 

  • 1/2 cup crumbled Feta Cheese
  • 1/2 cup Grated Edam
  • 1/4 cup Crumbled Roquefort Cheese
  • 2 tablespoons chopped fresh Dill
  • 2 tablespoons fresh Breadcrumbs
  • 1 large Egg Yolks
  • 3 tablespoons Olive Oil
  • 2 10-ounce packages ready to use, coarsely chopped Spinach
  • Preparation 

Preheat oven to 325" F. Lightly butter 11x7x2-inch baking dish. Mix first 7 ingredients in large bowl. 

Heat oil in large pot over medium high heat. Add spinach; saute until wilted and juices evaporate, about 3 minutes. Transfer spinach to strainer over bottom of prepared dish. Sprinkle with cheese mixture. Bake until heated through, about 20 minutes. 

Preheat broiler. Broil spinach add cheese until cheese is golden on top, watching closely, about 2 minutes. 

Source:From Palia Istoria (Rhodes, Greece), a popular restaurant devoted entirely to mezedes, or starters.
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how to cook "fave" broad beans |Traditional Italian products

Central Italy has a long tradition of vegetables and legumes and in season at the moment is the traditional Italian product of “fave” or broad beans. While Umbria and Tuscany are famous for cereal and legumes, gustoblog says the best broad beans come from Leonforte in Sicily, and Carpino in Puglia where the ‘fave’ are smaller and tastier.

When buying broad beans, make sure that the pod is firm and is a bright green colour to get the freshest examples. The other trick to selecting broad beans is to be careful of how much you buy. The pod waste of broad beans can be about 70 percent of the weight of the whole lot you buy, so if for example you want 300 gr, you should purchase about a kilo.

You should shell broad beans only when you want to use them, because the beans dry up when in contact with air. To prepare broad boans for cooking, you should toss them into some boiling water first to remove the skins. You can then proceed to boil them for about 20-30 minutes. If the beans are small and tender, you can try them raw - I’ve seen people shell broad beans and eat them straight away as an Italian antipasto. Coming up, we’ll have a traditional fave recipe to share.
READ MORE - how to cook "fave" broad beans |Traditional Italian products

Mexican traditional cooking techniques

Mexican food, like many other foods can be baked, grilled or fried. There are modern Mexican cooking styles but Mexican traditional cooking techniques were rather different.

In ancient times, Mexicans did not have ovens. Instead, they have Mexican food on the fire, which is the most traditional of all Mexican cooking techniques was the cook.

The food should be placed in iron pots before cooking. The method is similar to Mexican cuisine we cook the food on the grillin those days. The Aztecs steamed and cooked food in two jars of clay, first run the vessels of the Spanish introduced iron cooking. These two vessels were treated exactly known. The pot would be filled with food and then heated over an open fire. For more help visit: www.cheese Cake many foods were fried and Mexican cuisine offers up roast today.

Today, in the present, it is much easier to cook Mexican dishes. It takes less time to prepare food. If someone wants toof homemade tortillas, there are iron pans that make it easy. Pies are made simply by using pots to hinge. Long ago there was a long process of Mesa, to make a dish that is a type of corn, which must be ground covers. Today you can buy a metal grinder that can grind the Mesa.

If you make Mexican recipes, the oven is ideal for many of them. You can meat, fish, vegetables and easy to cook. You can also cook the food in a pot of water withSpices. Many Mexican recipes can even in a crock pot or slow cooker can be made. Large steaming pots simplify tamale cooking process. take a long time to cook, it means a big pot, you can cook everything at once, rather than in smaller lots.

Barbecue Mexican cuisine is enjoying a different type. Food used to be cooked in this way many years ago and was called "barbecue". For more help visit: www.cajuns this method-Mexican cuisine is meat wrapped in banana leaves andCactus leaves and steamed over boiling water in a large pit. If you want to learn to cook Mexican food, this is not the easiest way for a beginner! Food cooked in this way would have a flavor similar to our grilled food of today. Fajitas are a good example of a perfect Mexican food to grill.

Mexicans, many years ago "mansion y change" is used, a large instrument with a concave surface was made of stone or lava rock. This tool was used to mix the ingredients together. "Malachite"is another ancient Mexican cooking tool, which translates into a mortar and pestle. They know these ancient cooking tools in a course in Mexican cuisine, although we use different tools now.

Cooking almost always requires stirring somewhere in the preparation. Spoons have been used for hundreds of years and are still widespread. There are different types of spoons today, depending on whether you move around meat in hot oil or stirring a thick sauce.
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