It is a long title for the recipe I ever had. Well, because to make it both the recipe I should use graissed de canard (or fat the duck in English), I think it is better to combine it both. This recipe first time mentioned by my mother in law, when I cook confit de canard on boites (canned duck confit). Usually to cook canned duck confit I just need to cook it using frying pan on top of the stove. The graissed de canard is huge normally, then my mother in law suggest it to keep it for my next cook. She said I can use it to cook potatoes or even make confit canard that I buy from meat shop.
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So, this is the recipe that I combine with my Hainan Rice on the previous post. As you know I try reccipe from anywhere, from recipe books, internet, flyer, even some recipe I got from my mother in law, my cousine or my friend who is a Chef (real Chef at the restaurant) from Netherlands. This time, I got the recipe from Aldi flyer/catalogue. As you may know, Aldi is one of the supermarket here in France. You can find it almost everywhere around France metropolitain (that's how to called around France). My post this time will be related to another post that I will write after. This recipe only can show how to make Hainan Rice or in Indonesia we called it Nasi Hainan. I got the recipe from cookpad, and I change a bit because the original recipe called Nasi Hainan Rice Cooker, and use chicken to make it. I do not use chicken (except I want to cook Hainan Chicken Rice, which mean Hainan Rice plus Chicken). I have idea to cook this Hainan Rice because I want to mix it with vegetables that I will cook (it was not Asian style, eventhough my husband said so), but seems nice to eat it with Hainan Rice. This time recipe I got from another cook book that I bought. The title of the book is Le meilleur de l'alimentation sans gluten or in English I can translate as The best ingrédients without gluten. I do not yet read all Inside the book (because beside recipe, it was also have some information about non gluten ingrédients, etc ... etc). I just fast flip back and forth the book to see the recipe, and since not all recipe have the picture on it, it was not easy to decide whether I can try it or not. Then I have this recipe, and now I know that Frittata that usually I made is the same translation pf Tortilla. Only Spanish people say it Tortilla and Italian call it Frittata. But again, the way of cooking is different. This time recipe that I will share I took from internet. Remember when I made Slovenian Cuisine ? That's when I search and found out that Goulash also the Slovenian Culinary. At first I thought only Germany and Austria who have Goulash. Apparently Slovenia as well. But this Goulash recipe that I found during Googling all the kind of Goulash apparently is an American Goulash. Some people say it was not Goulash at all, but real Goulash or not, I will use the same title of recipe that I found, Classic Goulash. As usual I reduce some of ingrédients to make sure it was fit for two persons. |
AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
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