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Microwave Recipes

All recipes call for "Lower element heating" Unless stated otherwise:

Fried chicken (Chinese cuisine) - serves 4 - microwave recipes

Ingredients - Amounts

Chicken - 1 medium size
Sunflower oil - 2 tablespoons
To marinate:
Shallots - 2-3 medium size
Rice wine - 2 tablespoons
Soy sauce - 3 tablespoons
Ginger juice - 1 tablespoon
For the sauce:
Garlic - 4 cloves
Soy sauce - 3 tablespoons
Vinegar - 1 tablespoon
Sesame oil - 1 tablespoon
Sugar - 1/2 tablespoon
Finely chopped shallots - 4 tablespoons
Finely sliced ginger - 2 teaspoons
Water 3 tablespoons

1- Remove the innards of chicken and wash it. Cut in half and dry with paper napkin. Peel shallots and finely chop them.
2- Mix marinating ingredients in a bowl and marinate the chicken for 1 hour.
3- Take chicken out of the marinating sauce. Put in an ovenproof dish with sunflower oil. Fry the chicken in microwave oven in top and bottom cooking adjustment for 25 minutes.
4- In the meantime, prepare the sauce. Finely chop the garlic. Mix all ingredients for the sauce in a bowl. Cook for 1 minute at 100 %.
5- Cut chicken into pieces of 3 fingers in thickness. Put in serving dish. Pour sauce over and serve.

Sauteed meat with green peppers and onions - Serves 4 - microwave recipes

Ingredients - Amounts

Onions - 3 medium size
Sweet bell peppers - 4 medium size
Veal shoulder - 500 g
Peanut oil - 5 teaspoons
Salt
Freshly ground black pepper
To marinate:
Carbonate - 1/2 teaspoon
Soy sauce - 2 teaspoon
Sugar - 1 teaspoon
Xeres wine - 3 teaspoons
Peanut oil - 2 teaspoons
Corn flour 1 1/2teaspoons

1- Peel onions. Remove stalk from the peppers by pressing inwards and discard seeds. Cut meat, onions and peppers into stripes.
2- Mix all marinating ingredients in a bowl and marinate meat, onions and green peppers separately for 30 minutes.
3- Heat 2 teaspoons of oil in an ovenproof dish for 1 minute at 100%. Add onions and salt. Sautee for 3 minutes at 100%. Add bell peppers and cook for 1 more minute. Transfer onions and peppers to a dish and put aside.
4- Put meat and 3 teaspoons of oil in an ovenproof dish and sautee for 11 minutes at 100% (mix twice while cooking). Add onions and bell peppers. Mix once and cook for 1 more minute at 100% and serve hot.

Chicken Tanduri (Indian cuisine) - Serves 4 - microwave recipes

Ingredients - Amounts

Whole chicken - 1 kg
Garlic - 3 cloves
Ground coriander - 1 teaspoon
Ground cumin - 1 teaspoon
Grated dried ginger - 1
Salt
Cayenne pepper - 1 teaspoon
Yogurt - 3/4 cup
Lemon (only juice) - 1/4 lemon

1- Remove the innards and skin from chicken. Cut into 8 pieces. Cut deeply each piece in 2-3 places with a sharp knife. Crush the garlic.
2- Mix yogurt, coriander, cumin, ginger, garlic, salt and cayenne pepper in a cup.
3- Place chicken pieces in a wide dish and cover each piece with spiced yogurt and marinate overnight.
4- The next day, put chicken with yogurt sauce in an ovenproof dish. Cook evenly in microwave oven in top and bottom cooking adjustment for 20 minutes at 70% (turn chicken over once during cooking period). Sprinkle with lemon juice and serve.

Fish with Hot pepper sauce - Serves 4 - microwave recipes

Ingredients - Amounts

Onion - 1 medium size
Sea perch or sea bass - 500 g
Salt
Ground turmeric - 1 teaspoon
Green fresh chili peppers - 2 medium size
Sunflower oil - 55 ml (1/4 cup)
Cayenne pepper - 1/4 teaspoon
Hot water - 100 ml (2/5 cup)

1- Peel and finely chop the onion. Cut the fish and cut into 8 equal slices. Wash and dry it. Rub fish with half of turmeric and salt. Remove stalks from thin peppers, discard seeds and cut into large pieces.
2- Put oil in an ovenproof dish and heat in microwave oven for 4 minutes at 100%. Add fish pieces and onion to hot oil and fry for 3 minutes until fish changes color (turn over the fishes once during cooking period). After removing fish and onions from the dish add remaining turmeric, salt, chili pepper and hot water and cover with plastic film. Cook sauce for 5 minutes at 100% until it thickens.
3-Pour sauce over fish and serve.

Lamb and bean stew (Persian cuisine) - Serves 4 - microwave recipes

Ingredients - Amounts

Fresh red bean grains - 1 cup
Onion - 1 medium
Boned lamb shoulder (in 4 pieces) - 1kg
Butter or sunflower oil - 60 g
Turmeric - 2 teaspoon
Tomato purée - 1/4 cup
Lemon juice - 1/2 tablespoon
Salt
Freshly ground black pepper
Hot water - 250 ml (1cup)

1- Wash the beans. Peel and finely chop the onion. Remove extra fat from meat.
2- Put half of the oil or butter, onion, turmeric and the meat in an ovenproof dish and cook for 5 minutes at 100% until the color of the meat changes.
3- Add beans, tomato puree, lemon juice, salt, and black pepper to the same dish. Pour enough hot water so that the meat are covered. Cover with plastic film and cook in microwave oven for 30 minutes at 100%.
4- Serve in deep plates with a piece of meat in each one.

Pilaf with yogurt and meat - Serves 4 - microwave recipes

Ingredients - Amounts

Cubed lamb meat without fat (preferably leg) - 650 g
Yogurt - 2cups
Salt
Freshly ground black pepper
Turmeric - 1 teaspoon
Basmati rice - 2 cups
Egg yolk - 1 egg's
Melted butter - 1/4 cup
Hot water - 190ml (3/4 cup)

1- Put meat in a bowl and mix with 1 1/2 cup of yogurt, salt, pepper and turmeric. Cover and let rest for 6 hours or overnight. Sort rice and wash well. Soak in water about 3-4finger thickness above the surface for half an hour. Drain and wash several times. Beat egg yolk separately.
2- Mix half of the rice with the remaining yogurt and beaten egg yolk. Put butter in an ovenproof dish and spread yogurt-rice mixture. Place half of the meat and a small amount of the sauce evenly over it. Then spread half of the remaining plain rice on top. Put the remaining meat and the sauce, (saving 1/2 cup) as another layer. Finally, put the remaining rice, sauce and 3/4 cup salty water. Cover with plastic film.
3- Cook in oven first for 5 minutes at 100%. Then reduce heat to 40% and continue to cook for 20 more minutes. When the pilaf is cooked, let it rest covered for 15-20 minutes. Mix once with a wooden spoon and serve hot.

Chicken with pomegranate juice - Serves 4 - microwave recipes

Ingredients - Amounts

Whole chicken - 1 kg
Salt
Freshly ground black pepper
For the sauce:
Onion - 1 small size
Butter - 1 tablespoon
Finely ground walnuts - 100 g
Pomegranate juice - 125 ml (1/2 cup)
Lemon juice - 1 lemon
Salt
Freshly ground black pepper
Sugar - 1 teaspoon
Hot water - (375ml) 1 1/2 cup

1- Remove the innards of the chicken and wash it. Cut chicken into pieces and remove skin if desired. Rub with salt and black pepper. Peel and finely chop the onion.
2- Put oil, walnuts and onion in an ovenproof dish. Sauté in microwave oven for 2 minutes at 100%. Add pomegranate juice, lemon juice, salt, pepper, sugar (if sauce is too sour, more sugar may be added) and hot water, mix and add chicken. Cover with plastic film and cook for 20 minutes at 100%. Serve hot.

Chicken with rice (Morgh polou) - Serves 4 - microwave recipes

Ingredients - Amounts

Whole chicken - 1kg
Salt
Freshly ground black pepper
Onion - 1 small size
Basmati rice - 2 cups
Butter - 60 g
Dried apricots - 1/4 cup
Dried raisins - 1/4 cup
Ground cinnamon - 1/4 teaspoon
Saffron threads - 1/4 teaspoon
Hot water - 750ml (3cups)

1- Remove the innards of chicken. Cut the chicken into 8 pieces, wash and dry with paper towel. Rub with salt and black pepper. Peel and finely chop the onion. Sort rice, wash well under running water and drain.
2- Put half of the oil in an ovenproof dish with chicken pieces and cook in top and bottom cooking adjustment for 10 minutes at 70%. Remove chicken. Add onion, apricots, raisins and cinnamon to the same oil and fry for 2 minutes at 100%.
3- Put half of the rice in an ovenproof dish. Place chicken pieces on the rice and spread over the dried fruit sauce. Add the remaining rice and hot water on top. Cover with plastic film and cook in microwave oven for 2 minutes at 100%. Reduce heat to 40% and cook for 15 more minutes. Let pilaf rest covered in the oven for 15-20 minutes after it is cooked.
4- In the meantime, mix saffron with 2tablespoons of hot water and let it rest. Finally, after allowing pilaf to rest, strain the water, take out the saffron and sprinkle saffroned water on pilaf and mix once. Serve hot.

Onion Soup (Eshkaneh) - Serves 4 - microwave recipes

Ingredients - Amounts

Onions - 4 medium size
Eggs - 2 medium size
Water - 1 lt (4cups)
Sunflower oil - 55ml (1/4 cup)
Flour - 1/4 cup
Turmeric - 1/4 teaspoon
Cubed potatoes - 1 1/2 cup
Brown sugar - 1/4 cup
Salt
Freshly ground black pepper
Lemon juice - 1/4 cup
For turmeric flavored oil:
Sunflower oil - 3 tablespoons
Turmeric - 1 teaspoon
Dried mint - 1 1/2 teaspoon

1- Peel and divide onions into two halves and slice thinly. Beat the eggs. Bring water to boil and keep it hot.
2- Put oil and flour in an ovenproof dish and blend well. Cook in microwave oven for 2 minutes at 100%. Add onions, turmeric, potatoes, sugar, salt and black pepper. Stir well and cook for 4 more minutes at 100%.
3- Then mix in hot water and lemon juice. Cover with plastic film and cook for 15 minutes at 100%.
4- In the meantime, to prepare flavored oil; put oil and turmeric in a frying pan and fry until turmeric becomes golden brown. Add mint, stop heating immediately and mix with the soup. Add a small amount of soup to beaten eggs and mix well. Then, mix in the soup by stirring continuously. Serve hot.

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