Give me the recipe for the best food you have ever had!?

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Ok - this is a little off the wall but it is truly yummy.

Elephant Stew

Ingredients

1 Elephant
10 Warthog
100 kilogram tomatoes
half ton potatoes
2 bags onions
100 kilogram salt
1 wheelbarrow onions (heaped)
10 liter vinegar
20 liter chutney
4 Guineafowl

Method

Hunt the elephant, warthog and guineafowl. Hang guineafowl to ripen. Cut elephant into edible chunks, (will take about a month). Boil the warthog with other ingredients (except guineafowl) till nice and juicy. Now boil elephant chunks over high flames till tender. (will take about 4 weeks) and add everything together. Boil for another 5 to 7 days.

Produces about 3,500 helpings.

Note: If the above isn't enough, add the guineafowl as well.

Cashewnut Chilli Chicken (Kung Pao Chicken)

Ingredients
250g chicken breast meat, cubed
10 dried chillies, seeded and halved
1 onion, quartered
1/2 green capsicum, cubed
100g cashewnuts, deep-fried
2 tbsp oil

Marinade for chicken:
1/2 tbsp light soy sauce
1/2 tsp sugar
1/4 tsp pepper
1/2 tbsp sesame oil
1/2 an egg white

Sauce (combine):
1 tbsp Premium oyster sauce
1 tbsp light soy sauce
1/2 tbsp Worcestershire sauce
1 tsp cooking wine
1/2 tsp sugar or to taste
1 tsp sesame oil
1/4 tsp salt or to taste
1/2 tsp dark soy sauce
2 tbsp water

Thickening (combine):
1/2 tsp corn flour
1 tbsp water

Method
Marinate chicken for 20-30 minutes. Shallow fry chicken until fragrant and golden. Drain and set aside.

Heat oil in a wok, fry dried chillies for 30 seconds. Add in the rest of the ingredients and the pre-fried chicken. Stir-fry briskly, then add thickening. Sprinkle with a dash of sesame oil and mix in cashewnuts before dishing up to serve.


Chinese-style Spareribs

Ingredients
1 kg spareribs

Sauce:
2 tbsp honey
2 tbsp light soy sauce
1/2 cup dark brown sugar
1/4 cup tomato ketchup
2 tbsp cider vinegar
1/4 cup water
1/4 tsp dry mustard
3 cloves garlic, mince
1 tbsp chicken stock granules
1/2 tsp tabasco sauce

Method
Combine all the sauce ingredients in a saucepan. Cook over a medium-low heat for five to 10 minutes. Pour the sauce over the ribs and marinate for several hours or preferably overnight.

Arrange ribs on a rack and brush with extra sauce. Bake in preheated oven at 180°C for 40 to 50 minutes or until golden brown and cooked.


Dry Wantan Noodles with Shredded Chicken Meat

Ingredients
Chicken stock
1/2 chicken
2 chicken carcasses
1.5 litres water
2 thick slices ginger
2 stalks spring onion
70g carrot, sliced

Seasoning
Salt to taste
4 pieces fresh ready-made wantan noodles (available at wet markets or any major supermarkets)
1 tbsp chopped spring onion
1 tbsp chopped red chilli

Sauce for the noodles (per serving)
1 tbsp abalone sauce
1 tsp light soy sauce
Pinch of salt and sugar or to taste
A dash of pepper
1–2 tbsp prepared chicken stock

Method
To prepare chicken stock, bring water to a boil and add the chicken carcasses. Cover and bring to the boil then simmer for 15–20 minutes. Put in the half chicken and cook for 5 minutes. Reduce the heat to low and cook chicken for another 10–15 minutes. Remove chicken and leave to cool.

Add ginger, spring onion and carrot to the stock and continue to boil for 20–25 minutes. Adjust seasoning to taste. Transfer 600–700ml stock into a small basin for use later.

Skin the chicken and shred the meat. Leave aside for the noodles.

In a saucepan bring enough water to a boil. Add the fresh wantan noodles a piece at time. Blanch for about 20 seconds. Stir well with a pair of chopsticks. Remove from the heat, drain and soak briefly in cold water. Transfer noodles into the stock in the btasin. Drain excess liquid.

Put combined sauce ingredients in a mixing bowl. Add in the noodles and toss well to mix. Transfer noodles to individual serving dishes and add shredded chicken meat with a sprinkling of chopped spring onion and red chilli. Serve the stock or soup as an accompaniment.


Hainanese Chicken Rice

Ingredients
For the rice
3 cups (600g) Thai fragrant long grain rice
2 tbsp chicken skin with fat
2 tbsp water
2cm piece ginger, lightly smashed
2 cloves garlic, lightly smashed
1–2 tsp salt or to tastes
3? cups or enough reserved chicken stock (or water with 1 tbsp chicken stock powder added to it)
2 pandan or screwpine leaves, shredded and knotted

Pak Cham Kai (Chicken steeped in stock)
1 whole chicken
Enough water (for boiling)
1 thumb-sized piece of ginger, crushed
4–5 cloves garlic, peeled and lightly smashed
1 tsp salt

Chilli garlic sauce for dipping
10 fresh red chillies
2cm piece ginger
4 cloves garlic
1/4 tsp salt
Juice of 2 calamansi limes
2 tbsp reserved chicken stock

Ginger sauce for dipping
75g ginger
6 cloves garlic
Juice of 2 calamansi limes
2 tbsp preserved chicken stock
Light soya sauce for chicken
1? tbsp garlic oil
1? tsp sesame oil
5 tbsp light soy sauce
1? tbsp sugar or to taste
3 tbsp water

Garnishing
Fresh coriander leaves
Sliced spring onion
Sliced cucumber

Method
To prepare the rice, wash it in several changes of water until the water runs clean and clear.

Heat wok and add chicken fat and 2 tablespoons water. Bring to a low simmering boil until oil is released from the fat.

Add ginger, garlic and fry well. Remove and discard the chicken fat then add in rice and salt to mix. Stir fry briskly for 1–2 minutes.

Transfer all the ingredients into an electric rice pot.

Add water or chicken stock and pandan leaves. Cook until rice turns dry and fluffy. Stir through just before serving.

To prepare the chicken, bring enough water to boil in a large pot. Put the chicken into the pot. Lower the heat and cook for 10–15 minutes uncovered. Turn off the flame and cover the pot. Allow the chicken to cook for 20–25 minutes.

Remove the chicken from the pot and immerse it in a basin of cold water for 5–6 minutes.

Next, take the chicken out of the basin of cold water and drain on a colander to dip dry before cutting up into serving pieces.

Arrange in a serving plate and garnish with spring onion and coriander leaves and cucumber slices.

To prepare the chilli garlic sauce, blend all sauce ingredients in an electric blender.

Adjust seasoning by adding salt and sugar to taste. Use immediately or store in a sealed jar until required.

For the ginger sauce, combine all the ingredients in an electric blender and whiz. Serve immediately or store in a sealed jar until required.

Next, combine all ingredients for the light soya sauce in a small saucepan. Heat the mixture until the sugar dissolves then set aside to cool before use.


Penang Curry Mee

Ingredients
600g shelled cockles
500g prawns, steamed and shelled; use the heads to sweeten the stock by liquidising them with 500ml water
3 to 4 pieces soaked cuttlefish heads
200g fried soya bean cubes (tow pok, available in local wet markets), halved or quartered
200g cooked pig′s blood, cut into cubes (optional)
300g shredded, cooked chicken meat
500g blanched bean sprouts (taugeh)
600g blanched mee
300g blanched meehoon
1kg grated coconut, mixed with 4 litres water and squeezed for general santan to be used as main stock

Seasoning:
4 tbsp salt or to taste
1 1/2 tbsp rock sugar
1/2 tbsp monosodium glutamate

Spices (finely ground):
100g shallots
25g garlic
3 tbsp coriander seeds (biji ketumbar)
4 tbsp chilli paste
2 tbsp sliced lemon grass (serai)
10 peppercorns
1/2 tbsp belacan granules

Chilli oil:
110g chilli paste
25g garlic, pounded
175ml to 200ml oil

Method
Heat 1/2 cup oil to saute the spices till fragrant. Add in salt, rock sugar and 500ml general santan and bring to a low boil till sugar dissolves.

Add in the rest of the general santan, tow pok and pig′s blood, if used. When soup comes to a boil, add prawn stock and seasoning, then bring to just boiling point.

Remove from fire and use stock as a soup for the mee and meehoon. (Should the gravy or stock curdle, strain it.)

For the chilly oil: Saute garlic and chilli paste in oil until the chilli disintegrates and oil floats to the surface. (Use this to garnish when serving.)

The best food I ever had was Dal Makhani, Its a Indian Gujarati Dish.

Ingredients
1/2 cup each of rajma, whole urad, chana daals (soaked overnight)
3 cups water
4 cloves garlic
1/2 teaspoon grated ginger (optional)
Salt to taste
1/2 cup yoghurt
1/2 teaspoon of curry powder (optional)
1/2 teaspoon of butter
1/2 teaspoon cumin
2 pinches of asafoetida
2 whole chilies (optional)

Boil first five ingredients in a pressure cooker till all grains turn tender. When done, add the next three ingredients, mix well and let it simmer for about 10 minutes. Meanwhile mix the last four ingredients in a separate vessel and let cumin seeds crack. Simmer for about 5 minutes more.

Serve with hot chapatis or a bed of rice. This preparation is very high in protein, fiber and iron.

Hope You Love It This isn't off the wall but it is a favorite in our house

Penne and Vodka Sauce

1 (16 ounce) package penne pasta
2 tablespoons butter
1/4 pound thinly sliced pancetta bacon, chopped
1/3 cup vodka
1/2 cup heavy whipping cream
1 1/2 cups tomato sauce
1/2 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt butter or margarine in a large skillet over medium heat. Add pancetta, and saute until lightly browned. Add vodka and stir until it is reduced by half, about 4 to 5 minutes. Stir in tomato sauce and cream. Simmer uncovered for 10 to 12 minutes. Stir every few minutes.
Stir in pasta, and heat through. Serve with Parmesan cheese. Olive Garden Alfredo Sauce


Ingredients:
1 pint heavy cream
1 stick butter
2 tablespoons cream cheese
1/2 cup parmesan cheese, (1/2 to 3/4)
1 teaspoon? garlic powder
? salt and pepper, to taste


Directions:
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the parmesan cheese and garlic powder. Simmer this for 15 - 20 minutes on low. Serve over hot pasta noodles.

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