Chicken Fajitas

Ingredients:

• 2 boneless chicken breasts,
• 50 ml olive oil
• 2 tbsp lime juice
• 5 cloves garlic, minced
• 1 piece of onion, sliced
• 1 tsp salt 
• 1/2 tsp pepper powder
• 3 large red chili,
• 1 paprika, sliced
• 6 pieces of tortilla

Tomato salsa sauce:

• 8 fresh plum tomatoes
• 1 tsp ground cumin
• 1 tbsp olive oil
• 1 piece of onion, chopped
• 3 cloves garlic, minced
• 1 tsp chicken broth powder
• 50 ml water
• 2 tbsp grape vinegar
• 1 tsp salt
• 1/2 tsp pepper powder
• 1 tbsp tomato paste

Polish: yoghurt and mashed/sliced avocado

Cooking Method:

• Rub chicken with olive oil, lime juice, onions, and garlic, let stand for 30 minutes, set aside.
• Tomato Sauce fresh tomato salsa: dip in hot water for a while, then put in ice water and remove the seeds, then cut into cubes, set aside. Heat the skillet, stir in cumin until fragrant smell. Stir in olive oil, Saute onions and garlic until fragrant, add chicken broth powder, pepper, salt, and water, tomato paste, tomato chunks, and use low heat. Cook until thickened.
• Heat the olive oil, put the chicken together with the broth water, add salt and pepper powder, Cook until done. Stir in red chili, paprika, Cook briefly, lift.
• Presentation: put a tortilla that has been heated in a bowl, lightly polish with yoghurt, then arrange avocado and chicken. Then rolls, serve tomato salsa sauce.

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Fry Bread

Ingredients:

• 2 1/4 cup flour
• 3/4 cup warm water (or a little less)
• 3 Tablespoons solid vegetable shortening
• 1 tea spoon salt
• 2 tea spoons baking powder
• cooking oil for frying

Cooking Method:

• Mix flour, baking powder and salt. 
• Cut in 1 table spoons of shortening. 
• Melt and cool remaining 2 Tablespoons of shortening and set aside. 
• Add enough water to flour, mixture until dough can be handled easily.
• Knead on a lightly floured board until smooth (30 seconds),adding enough flour to forming dough. 
• Form dough into smooth 2-inch balls. 
• Brush each ball with cooled shortening and let stand 45 minutes. 
• On a floured surface, with the heel of your hand, flatten each ball out into a round circle with diameter is 6 inches.
• In a deep skillet or deep fryer, heat fat to 360 degrees. 
• Put dough into deep fat.and dough will up to surface. 
• Cook until the colour of dough is a light brown (45-60 seconds). 
• Turn and cook other side (45-60 seconds).
• Remove from cooking oil immediately and drain on tissue paper. 

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Cioppino

Cioppino is a fish stew originating in San Francisco, California. It is considered an Italian-American dish, and is related to various regional fish soups and stews of Italian cuisine. 

Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams,shrimp, scallops, squid, mussels, and fish all sourced from the Pacific Ocean. The seafood is then combined with fresh tomatoes in awine sauce, and served with toasted bread, either local sourdough or French bread.  

Ingredients:

• 5 large cloves garlic, minced
• 2 medium onions, chopped
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• 1½ teaspoons salt
• ½ teaspoon black pepper
• 4 tablespoons coconut oil
• 2 green bell pepper, deseeded and chopped
• 2 tablespoons tomato paste
• 1 28-oz can fire roasted tomatoes, crushed
• 1 cup chicken broth
• ½ pound crab meat
• 1 pound red snapper, cut into 1" pieces
• 30 shrimp, shelled and de-veined
• 1 pound sea scallop
• 3 tablespoons chopped parsley
• 3 tablespoons chopped basil

Cooking Method:

• In a large pan over medium heat, sauté the onions, garlic, red pepper flakes, oregano, bay leaf, salt, and pepper in coconut oil, stirring often, until onions are transparent, about 6–7 minutes.
• Add the bell peppers and tomato paste, stir for 1 minute. 
• Boil until it reduces to about half, about 5–6 minutes. 
• Add tomatoes, clam juice, chicken broth, and simmer covered for 30 minutes. 
• Season with salt and pepper.
• Add crab, snapper, shrimp, scallop, salt, and pepper. 
• Cover and simmer until cooked through, about 5–7 minutes. 
• Discard bay leaf, then stir in parsley and basil. 
• Serve immediately.

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Uduk Rice Recipe

Uduk rice is original food from Betawi, Jakarta, Indonesia. Uduk rice literally means mixed rice in Betawi language based on its serving with another topping. Uduk rice is very tasty because is cooked using coconut milk. Cooking method of uduk rice is same with cooking method for cook plain rice. This is one of uduk rice recipe and how to cook it.

Ingredients:

• 450 grams of white rice
• 450 ml coconut milk
• 4 cm galangal then bruised it
• 2 stalks lemongrass then bruised it
• 1/2 teaspoon of salt

Cooking Method:

• Wash and rinse white rice untill clean, then soak it in a pot of water for 30 minutes.
• Drain it then steamed for approximately 30 minutes or until half-cooked then separate it.
• Boil the coconut milk in a pot and then put brusied galangal and lemongrass. 
• Put steamed white rice into boiled coconut milk then stir it slowly.
• Cook it untill coconut milk dries with medium heat.
• When uduk rice has cooked, we can serve it with fried onion, sliced omelet and sliced cucumber.

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Rica-Rica Chicken Recipe

Rica-rica chicken is original food from Manado, North Sulawesi, Indonesia. Rica means chili in Manado language so rica-rica chicken is chicken with chili. There are various recipe and method to cooking rica-rica chicken. This is the one recipe and method for cooking rica-rica chicken.

Ingredients:

• 1  whole chickens then cut up into 20 parts
• 2 tablespoons of lemon juice 
• 1 teaspoon of salt
• 3 stalks lemongrass then bruised it
• 1 ginger root segment then bruised it
• 5 pieces of orange leaves as enhancer scents
• 200 ml of approximately 1 cup water
• 5 tablespoons of cooking oil

Sauce Ingredients:

• 25 red chilli
• 35 red thai pepper
• 25 grains of red onion
• 2 teaspoons of salt

Cooking Method:

• Pieces of chicken meat washed with clean water then doused with lime juice and salt in order to eliminate chicken smell then let it for 10 minutes.
• Fried pieces of chicken until its colour lightly browned (half-cooked) then drain.
• After that, heat a few of vegetable oil and fry the sauce untill release the scent.
• Then input the chicken pieces along with ginger, orange leaves and lemongrass, and pour the water slowly.
• Cook until chicken pieces become mature and shrinking water. Lift and drain then serve while warm.
• Rica-rica chicken will be more delicious when added fried onions and a cucumber while serving. Good luck with this recipe.

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Chicken Salad With Herbs

Ingredients

• 2 pounds boneless chicken
• 2 tablespoons olive oil
• 1 tablespoon coconut oil
• 2 tablespoons fresh tarragon, chopped
• 2 tablespoons fresh mint, chopped
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh cilantro, chopped
• 1 red bell pepper, deseeded and chopped
• 2 cucumbers, chopped, or 8 oz. mushrooms, sliced 
• 2 small oranges, peeled and sliced, or green apple
• 1 red onion, chopped
• 4-6 cups fresh salad greens, or spinach
• ½ cup toasted almonds or sesame seeds

Dressing

• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• 2 shallots, finely chopped
• ½ cup extra virgin olive oil
• ¼ teaspoon freshly ground black pepper

Cooking Method

• In a medium saucepan, over medium heat, add the olive oil and coconut oil. Add the chicken breasts to the heated oil. 
• Cook the chicken on both sides, until brown. About 10 minutes per side.
• Remove from pan and set aside to cool.
• Meanwhile, mix the dressing ingredients in a covered jar and shake.
• Slice the cooled chicken lengthwise into strips.
• In a large bowl, combine the herbs, veggies, and salad greens. Toss gently. 
• Add the chicken strips and dressing. Toss gently.
• Top with toasted almonds and sesame seeds. Serve immediately.

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Blender Hollandaise Sauce

Ingredients

• 4 pcs of egg yolks
• 1 1/2 tablespoons of lemon juice
• 1/4 teaspoon of salt
• a pinch of cayenne pepper or white pepper
• 1 tablespoons of water, boiling
• 1/2 cup butter, hot but not brown

Cooking Method

• Put yolks, lemon juice and seasonings in blender. 
• Heat butter and water separately, taking great care not to burn the butter. 
• Blend egg mixture on high for about half a minute, then with blender still on high, add boiling water and half of the butter, very slowly and in a steady stream, then the rest of the butter can be added more quickly. 
• The heat from the boiling water and the hot butter should cook the yolks and create a satin-smooth mixture. 
• Serve immediately or keep warm in a bowl set in another bowl of hot water.

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