br>Lay out a banana leaf square with the smooth side
ine, parsley, thyme and bay leaf, scraping the pot bottom with
Heat oil in large skillet.
Add pork and chicken; cook for 15 minutes or until chicken is browned on all sides.
Add onion, garlic and ham; cook for 5 minutes longer.
Season with salt and pepper.
Add broth mixed with saffron and bay leaf.
Cook 30 minutes, remove bay leaf and add rice.
Cover and cook 15 minutes.
To make lime leaf paste, combine all ingredients in
ackets.
Oil the banana leaf; gently heat up the banana
Combine beans, garlic, ginger, rice wine and soy sauce in a small bowl.
Place each salmon fillet on a banana leaf (or foil square) and season. Top with bean mixture. Gather leaf at top and fold edges to seal. Tie with butcher's twine to secure. Steam, covered, for 5 mins, or until cooked to your liking. Unwrap and sprinkle with chili and cilantro.
Heat oil in a frying pan until slightly smoking. Pour over salmon. Serve with steamed rice.
In a medium, non-reactive bowl, mix shallots, garlic, sambal belachan, vegetable oil, curry powder, cumin, lime juice, salt, and pepper. Place squid in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
Preheat an outdoor grill for high heat, and lightly oil grate.
Lightly grease the banana leaf. Wrap squid in the leaf, and place on the prepared grill. Cook 10 to 15 minutes, until leaf is slightly charred and squid is opaque.
he filling onto a beet leaf, and roll up.
Making
hem apart --
Rinse each leaf under cold water and shake
Melt 1 tablespoon margarine; add onion and garlic.
Cook, stirring, until onion is wilted.
Add rice and stir to coat grains.
Add broth and bay leaf.
Bring to boil and cover.
Cook exactly 17 minutes.
Remove bay leaf and stir in remaining 1 tablespoon margarine.
Serves 6.
In a Dutch oven over medium high heat, sear roast until browned on all sides. Scatter chopped carrots, celery and onions over and around roast. Add vinegar and water, and season with bay leaf and salt.
Reduce heat to low, and cook for 2 to 3 hours. Remove roast to a cutting board, and slice thinly. Remove bay leaf, then stir sour cream into gravy until blended. Return sliced meat to Dutch oven, and simmer for 15 minutes.
arger pot, combine potatoes, bay leaf 1/4 teaspoon salt-cover
erve with 6 cups torn leaf lettuce washed and dried. Refrigerate
arm with the cold bay leaf sauce.
NOTE: You can
Wash cucumbers.
Let stand in cold water overnight.
Pack in hot sterilized jars.
To each quart add listed amount of alum, garlic, dill and hot pepper.
Combine vinegar, salt and water. Bring to a boil, fill jars and place grape leaf in each quart and seal.
(Can add onion.)
Scrub the lemon to remove surface impurities; rinse and dry well.
Pour olive oil in a small heavy saucepan.
Using a zester, add lemon zest directly to olive oil.
Add bay leaf and peppercorns.
Heat oil over medium low heat to 200 to 225 degrees for 10 minutes.
Remove from heat and cool slightly.
Transfer oil to hot, sterilized bottle and seal.
Can be stored at room temperature for up to 2 months.
ag fitted with a small leaf tip.
2 piping bags
br>Tips For Trying New Recipes:
Read the recipe ALL
o and including the bay leaf.
Heat to boiling; reduce
se it to prepare other recipes.
If you decide to