Recipes for Ramadhan [Archives:2000/50/Last Page]

December 11 2000

Prepared by Faydah AbdulRahman Shaif
Yemeni Sayadiya

1/2 kilo any kind of fish, cut into pieces.
1 medium onion, sliced and fried.
1/2 cup of vegetable oil.
1/2 cup chopped green pepper if desired.
1/2 table spoon red chili powder.
1/2 teaspoon ground cumin.
1 clove of garlic finely chopped
4 tablespoons tomato sauce
3 cups of cooked rice
3 pieces of cooked potatoes and fried.
1/2 teaspoon salt.
1)Heat oil in 12-inch skillet over medium fire. cook fish in oil about 10 minutes or until brown on all sides, remove fish from skillet
2)Cook potatoes until they are brown on all sides then remove from skillet.
3)Cook onion and garlic in oil in skillet over medium fire about 3 minutes, stirring occasionally, until onions are crisp-tender, drain oil from skillet.
4)Add salt, green pepper, chili powder, ground cumin and tomato sauce into onion mixture in skillet, .Return the fish and the potatoes to skillet. heat until boiling by adding one cup of water, on low fire, cover and leave to simmer for 10 minutes.
5Add the rice to the fish mixture in skillet, leave on low fire for 10 minutes then pour in a plate and keeping the fish and potatoes on top of the rice.
Caramel Crisp

Crust: :(About 9 round pan in dia)
2 cups cookies, crushed
1/3 cup stick margarine or butter, melted
Caramel Filling:
2 cups milk
1/2 cup sugar
1/2 teaspoon vanilla
1 cup cream caramel powder
1&1/2 cup whipping cream
caramel syrup.
1)Mix the crushed cookies and the method butter and press evenly in bottom of round pan. Refrigerate.
2)Meanwhile, beat powdered cream caramel, sugar, vanilla and milk and cool over medium heat stirring constantly, until mixture thickens and boils.
3)Boil and stir 2 minutes, pour on the crust we made before
4)Put the pan in the refrigerator for one hour and then pour the whipping cream on top and decorate with caramel syrup oil desired.