Chef Nuar Steak

Hi there ! Still in Holiday mood.
Below Chef Nuar steak Receipe.
Lets try since you have a lot of
free time.

Ingredients

4 boneless strip steaks
30 whole peppercorns, cracked
2 Tablespoons peanut oil
1/3 teaspoon salt
1 Tablespoon cognac
2 Tablespoons whipping cream

Directions

PREPARATION AND COOKING:
Crack pepper by placing in a towel and striking it with a
wooden mallet or rolling pin. Pat cracked pepper and salt
onto steaks. Heat oil in pan. Place steaks in a pan and brown
15 minutes. Pour cognac on the steak and flambé. (light with a match.)
After cognac has extinguished itself, add cream to the liquid
in the pan. Bring to boil and stir, to thicken.

PRESENTATION: Place steaks in middle of platter and
garnish each side with green beans sprinkled with parsley.

HARICOTS VERTS or GREEN BEANS: Clean ends and
wash 1 pound of green beans. Remove strings if necessary.
Bring salted water to a boil in a large saucepan. Plunge the
beans in and cook 10 minutes. Remove from heat and drain
under cold water. If there is not room on the serving platter
for all the green beans, serve in a vegetable dish.

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Chefnuar Fish Soup

Hi there !!! Happy to write again.
Below Chefnuar Fish soup
receipe for your to try..
Today Sunday the best day for you
to try Chefnuar Receipe...

Ingredients :-
3 cloves garlic, minced
1 large onion chopped
2 medium size carrots chopped
2 stalks celery chopped
2 tablespoons olive oil
1 tablespoon paprika
16 ounce can Italian plum tomatoes
1/2 cup dry white wine
1/2 teaspoon crushed red pepper
1/2 teaspoon crushed thyme leaves
1 bay leaf
2 eight ounce bottles clam juice
1 1/2 pounds of either flounder or sole cut into bite size pieces
1 tablespoon of anise-flavored apertif such as Richard or Pernod

Direction
Saute onions in olive oil until wilted. Add garlic and saute for another minute.
Add everything but fish and apertif.
Bring to a boil. Lower heat and simmer 15 minutes or until vegetables are tender.
Add fish and simmer 2 to 3 minutes. Stir in aperitif and serve immediately.

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Chinesse Sweet n Sour Fish Recipe

Hi there ?
How are You ?
Stay tune with Chefnuar.blogspot.com
Lets try new Chinesse cousine in malay
call ikan masak masam manis / 3 rasa.

1/2 kilo of firm, fleshy fish (2 pieces)a few slices of gingera tsp. of roughly chopped garlicsalt
1-1/2 to 2 c. of cooking oil1 bell pepper,
sliced1 carrot, sliced1 onion,
cut into eighths1 tomato,
cut into eighths1 tsp. of minced garlica few matchsticks of ginger
For the sweet-sour sauce :
1/2 carrot, diced or sliced thinly (your choice)1 leek stalk,
cut into 1/4″ slices (optional)a small piece of ginger,
sliced thinly1 bell pepper, julienned1 tomato,
diced3 tbsp. of vinegar (you may need more if using mild-strength vinegar)6 tbsp. of sugar1 tsp. of salt1/2 tsp. of hot chili sauce or 1 hot chili pepper,
broken in half1 tbsp. of tomato paste1 tbsp. of cornstarch or tapioca starch1 c. of watersesame seed oil

Score the fish across the back. Rub the skin,
flesh (where you scored it) and insides with garlic, ginger and salt.
Heat a skillet or wok. Pour in the cooking oil.
Heat oil until it starts to smoke. Fry the fish over very high heat until golden.
Remove from oil and drain on paper towels.
In a small saucepan, mix together the vinegar, sugar, water, salt, chili sauce, starch and tomato paste. Set over medium-high heat until thick and the cloudiness has disappeared. In another saucepan, heat 1 tsp. of oil. Add the carrots. Stir for a minute. Add the leeks (if using), bell pepper, onion, tomato, ginger and garlic. Stir for 15 seconds. Pour in the sweet-sour sauce and bring to a boil. Turn off the heat. Add a few drops of sesame seed oil. Pour over the fried fish. Serve at once.

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