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Tuesday, September 17, 2013

Colombian Coconut Rice: ARROZ CON COCO

Arroz con Coco Colombian food Coconut rice is a fragrant sweet-savory rice that pairs especially well with seafood. This method of preparing coconut rice comes from Colombia, and involves cooking the coconut milk until it separates and the coconut solids caramelize. The resulting toasted coconut flavor is then cooked into the rice, along with the delicious crispy bits of browned coconut. Raisins add a touch of sweetness, but this is definitely a savory rice. It's delicious served with chicken in creamy coconut sauce. Prep Time:20 minutes Cook Time:30 minutes Total Time:50 minutesYield:4-6 servings.Ingredients:*.1 13.5 ounce can coconut milk* .2 cups rice*.1/4 cup raisins* .3 cups water*.1 teaspoon salt*. 1-2 tablespoons sugar Preparation: 1.Place coconut milk in a heavy pot and bring to a boil. 2.Simmer coconut milk until the liquid has evaporated and the coconut solids separate from the oil. Continue to cook, stirring constantly, until coconut solids are dark golden brown. 3.Stir in the rice and raisins. Stir in the water, salt and sugar. 4.Bring water to a boil, then lower heat and simmer rice, covered, for about 15-20 minutes. Turn off heat and let rice remain on the stove for another 5-10 minutes, covered. 5.Fluff rice and serve.Makes 4-6 servings.

Why Brazillan Style White Rice Is Different From Nigerian Style White Rice.

Brazilian Style White Rice (Arroz Branco Soltinho) Today I am sharing all the secrets to the perfect Brazilian rice. If you follow all the steps below you will have loose, moist, and flavorful rice every time. using the right type of grain is essential. Basmati rice gives the best result. I hope you enjoy! It taste really good. Aside from using the right rice, here are other important tips:- using a non-stick pan is very helpful- rinse rice thoroughly- after rinsing the rice, wait until it dries before you start cooking it- use hot or boiling water- do not stir the rice more than once or twice after you add water. Stirring makes for sticky rice, and we don't want that!- use medium-high heat for the first half of cooking time, and than lower the heat to a simmer until rice is cooked- only cover the pot completely shut with a lid during the second half of cooking time (when using low heat/simmer) All those tips are better explained bellow: Brazilian Style White Rice (Arroz Branco Soltinho) yields 3 cups of cooked rice Prep time: 10 minutes Cooking time:20 minutes Ingredients:1 cup of Basmati rice, rinsed and drained1 1/2 tablespoons of canola oil 2 cups of boiling or hot water 3 cloves of garlic, crushed 1 teaspoon of salt Directions:1- Rinse rice until water runs clear. Drain it well and set it aside to dry. 2- Meanwhile boil 2 cups of water. 3- When rice is dry and water has boiled you can start the cooking process. Place a small non-stick pan over medium-high heat. Add 1 1/2 tablespoons of oil. When oil is hot add the crushed garlic and stir it around while it cooks. When the garlic starts to turn golden in color add the rice and salt to the pan. Stir rice making sure all grains are coated with oil. Cook it for 6 minutes and then add all the hot water. Place a lid over the pot leaving some room for the steam to come out. Cook the rice for 8 minutes (still at medium-high heat). After the 8 minutes have passed turn the heat to low, give the rice one good stir, and close the pot all the way. Cook rice for another 10 to 15 minutes, or until rice is tender and all liquid evaporated.note: if your rice is still hard when all the water is evaporated, add a little more water until rice is tender. Visualize:Rinse rice very well and set it aside to dry: Meanwhile bring water to a boil: When rice is dry and water is hot, start cooking. Heat the oil over medium-high heat and cook garlic until golden in color: When garlic is golden in color, add rice and salt. Stir it around and cook for about 6 minutes: Add hot water (all at once): Place a lid over the pan but don't close it all the way (leave room for steam to escape): Cook rice over medium-high heat for 8 minutes. Then turn the heat to low, stir rice around (just once) and cover the pot completely: Cook it for another 10-15 minutes or until all liquid has evaporated and rice is tender. Rice should be loose and look slightly moist: Serve as a side just like you do with potatoes, pasta, polenta, I garnished mine with some tomato stew,hmmm really delicious. etc.

CUISINE: Brazillan Moqueca De Peixe

African influences in Brazilian cuisine inspired the incorporation of palm oil and coconut milk into dishes like the fish stew known as Moqueca de Peixe. Shrimp is a delicious choice for the stew but feel free to use any local firm fleshed fish in this recipe. »2pounds shrimp and/or white fish filets such as bass,whiting and perch, cleaned with shells/skins removed* Juice of 1 lemon 1large onion, sliced1red pepper, sliced1green pepper, sliced 2ripe tomatoes, sliced 2tablespoons Chopped Cilantro 2shrimp bouillon cubes 7ounces coconut milk 1tablespoon palm oil* kosher salt* White rice or crusty bread, serving

CUISINE: Brazillan Fried Rice Balls.

Brazilian Fried Rice Balls - Bolinhos de Arroz Marian Blazes Brazilian fried rice fritters are a delicious solution for leftover rice. They taste a bit like hush puppies. The rice is seasoned with onions and parsley, moistened with egg and milk, shaped into little balls and fried. In Rio de Janeiro, sardines and parmesan cheese are popular additions to this recipe. Ingredients:*. 2 cups of leftover rice
*. 1 cup water* .3 tablespoons milk or cream*. 1 egg*. 1/4 cup finely chopped onion*. 1 scallion, finely chopped* .2 tablespoons finely chopped parsley. 1 teaspoon baking powder* .4 tablespoons grated parmesan (optional)*. 1/2 cup flour*. 1 teaspoon salt*. Vegetable oil for frying*. Kosher salt Preparation: 1.Mix water with rice and bring to a very low boil. Cook until water is absorbed. 2.in a large bowl, mix the rice with the milk, egg, onion, green onion, parsley, baking powder, parmesan (optional), flour, and 1 teaspoon salt. Add more flour if necessary - the mixture should be stiff enough to shape into balls. 3.Heat 2 inches of oil in a heavy pot to 360 degrees. 4.With floured hands, shaped the ricemixture into small walnut-sized balls, adding more flour if necessary so that the balls hold their shape.5.Fry the balls for 3 to 4 minutes, until golden brown. Drain on paper towels. 6.Sprinkle with salt and serve warm.

Sunday, September 15, 2013

Olumo rock,Ogun State,Abeokuta

Located in Abeokuta, historic Olumo rock use to be a protective edge for the indigenes of those days.It has been modernized with elevator, eateries, and many more Other Tourist Attraction In Nigeria1.Lagos National Theatre2.Takwa Bay Beach Lagos3.Zuma Rock – Abuja- Said to have a human face

Ikogosi warm springs resort

Ikogosi Warm Springs Resort In Ekiti StateLocated in a small city of Ikogosi in Ekiti State Nigeria, this beautiful resort is a place to be.