oranaise Profile - Allrecipes.com (11976380)

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oranaise


oranaise
 
Home Town:
Living In: Austin, Texas, USA
Member Since: Mar. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Indian, Southern, Middle Eastern, Mediterranean, Healthy, Quick & Easy, Gourmet
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Recipe Reviews 6 reviews
Al Kabsa - Traditional Saudi Rice and Chicken
This recipe was AMAZING! AND it's authentic! I normally try a recipe exactly as written first time then go about adjusting it to to fit my taste. But I broke protocol this time. I grew up in Saudi but I've never made it on my own until now. In college here in the US I had a few Saudi and Emariti (UAE) friends who would whip this up late at night. And I would help prepare it. Here are my changes: 1] I sprinkled raw chicken drumsticks with turmeric which contains curcumin, a powerful anti-inflammatory and strong antioxidant. If you don't want to use saffron; turmeric, aka the "poor man's saffron" gives the chicken a nice yellow hue plus health benefits. 2] I added freshly grated ginger with the garlic. But this is a personal and regional preference (East Coast: Dhahran, KSA). 3] I used almost twice the amount of spices (except for the cinnamon) and whole dried lemon (loumi) instead of ground. 4] My mom's Saudi friend recommended removing the chicken once cooked in broth. I placed chicken in a pan in oven to brown while rice was cooking. 5] To make sure your rice doesn't get mushy, put a kitchen towel under the lid. This keeps the rice firm. I used Zebra brand Basmati (Pakistan). Next time, I'll also make shattah (hot sauce). THANK YOU very much, EmiratiWife2010 for an excellent dish! My family came to visit and they said it's the REAL DEAL. *EDIT: Please see photo of one serving. I garnished bowl with hot sauce, cilantro, yogurt (Byblos) and toasted almonds.*

1 user found this review helpful
Reviewed On: Oct. 17, 2014
Marinade for Chicken
Absolutely fantastic marinade! THANKS JillyPooh! I've made this before written as is and it was PERFECT. Today I needed chicken for Pancit Bihon (on this site: Quick and Easy Pancit) so I modified this marinade accordingly to get a more Asian flavor. I used canola oil with a few dashes of seasoned sesame oil, added garlic, green onions and mixed soy sauce with calamansi juice (toyomansi). I mistakenly dropped in caraway seeds because I reached for the wrong jar. But it didn't ruin it. I used this to marinate boneless skinless chicken thighs for four hours in the fridge. The chicken turned out fantastic with the Pancit Bihon. This marinade is so versatile it works for any kind of meat! THANKS AGAIN! >:)

1 user found this review helpful
Reviewed On: Aug. 15, 2014
Ramen Noodle Salad
What a great and easy to prepare salad; it is also easily customizable and extremely pocket friendly. My secret to preventing the Ramen noodles from sticking is to first break up the noodles slightly and then to add a few drops of Asian Flavored Sesame Oil while the noodles are boiling. Some of the Sesame Oil still sticks to the noodles when you run them under the cold water, and instantly adds a nice flavor. I added frozen carrots and peas which I boiled beforehand. I noticed the can of water chestnuts I had was made in China so I eliminated them entirely (mainly due to the recent food scare there) and opted to double the green pepper and celery instead. I also added one shallot, chopped finely, along with two green onions, also chopped finely. I used regular Mayonaise but ended up using less than the recipe called for and I only used a little of the pre-packet Ramen seasoning because of the sodium content but added a few drops of low sodium soy sauce for color and consistency. Overall, this is a great recipe that can be easily adapted to whatever ingredients you prefer or what you may happen to have on hand. I'll definitely be keeping this one in my rotation and I'll keep experimenting but for now, it's definitely a keeper!

1 user found this review helpful
Reviewed On: Jul. 31, 2013
 
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