Honey-Sesame Chicken w/ Spring Onions on a Bed of Steamed Rice

Ingredients:

3 chicken breasts, boneless, skinless cut into cubes
3 tbsp soy sauce
2 tbsp rice vinegar
5 tbsp honey
2 tbsp sesame oil
1 small piece ginger, ground
1 clove of garlic, minced
1 tbsp cornstarch
2 sprigs of spring onion (Scallions), chopped to large pieces
1 tbsp sesame seeds, roasted
salt & pepper
1 cup short grain rice

Method:

Start by seasoning the chicken with salt and pepper.
In a bowl, mix together the soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and cornstarch. set it aside.
In a pan put some oil, saute the chicken over medium heat for about 10 minutes, stirring occasionally until it's cooked all through.
Add the mixture to the cooked chicken while on the stove, mix for a minute, then add the chopped spring onions and stir. Remove from heat.
Sprinkle with roasted sesame seeds.
Serve over a bed of steamed rice.

Enjoy!

Cabbage Salad .. My Way!

Ingredients:

1 Cucumber, peeled, sliced

1 thinly sliced red onion (Shallot)

Finely Sliced green cabbage

Finely Slicded red cabbage

I shredded carrot

I green onion (Scallions) thinly sliced

2 tbsp chopped coriander (cilantro)

1/2 tbsp toasted sesame seeds

Dressing:

4 tbsp yogurt

2 tbsp lemon juice

1/2 tbsp shredded ginger

1 tbsp mayonnaise

Salt & Pepper

1 tbsp vinegar

1 tsp honey

1 tsp pomegranate molasses

1 tsp soy sauce

Method:

1- combine all the vegetables in a large serving bowl.

2- mix the dressing ingredients.

3- pour dressing on salad and serve immediately.

Chicken with Ginger and Soy Sauce

Serves 4


Ingredients:

1/3 cup soy sauce
2 tablespoons dark brown sugar
5 garlic cloves, thinly sliced
2/3 cup fresh cilantro, chopped, plus sprigs for garnish
1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips
5 scallions, thinly sliced on the diagonal
1 Tablespoon balsamic vinegar
1 Teaspoon ground coriander
1/2 Teaspoon ground pepper
4 chicken drumsticks and 4 thighs, skin removed
2 medium carrots, thinly sliced crosswise
1 Tablespoon cornstarch
cooked white rice, for serving


Method:

- In a pot, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper.

- Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 2 hours .

- Using a large spoon, skim off and discard any fat from surface of cooking liquid.

- In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute.

- With the heat turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.


Tip:

Could be done in a slow cooker for approx. 6 hours instead of 2.


Enjoy...

Satay Chicken ~ Thai

Ingredients:

6 Chicken breast halves boned, skinned and cut into strips

To marinade it:

1 tablespoon Light brown sugar
1 tablespoon Curry powder
2 tablespoons Crunchy peanut butter
1/2 cup soy sauce
1/2 cup freshly squeezed lime juice
2 garlic cloves, minced
Crushed dried chile peppers


For the peanut Sauce:

2/3 cup crunchy peanut butter
1&1/2 cups Coconut milk
1/4 cup freshly squeezed lemon juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon fresh ginger root, grated
4 garlic cloves, minced
1/4 cup chicken broth
1/4 cup heavy cream
Cayenne pepper
Grated lime zest
Fresh cilantro sprigs


Method:


- For the marinade, combine the brown sugar,curry powder, peanut butter, soy sauce, lime juice, garlic and chile peppers in a shallow dish.

- Thread the chicken strips onto bamboo skewers, place the skewers into the soy sauce mixture and let it marinate in the refrigerator for at least 2 hours or overnight.

- Make the peanut sauce by combining the peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger and garlic in a saucepan. Season to taste with cayenne pepper.

- Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes).

- Transfer to a food processor or blender and puree briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.

- preheat a broiler.

- Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes.

- Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce as a dip.


Enjoy...

Lamb Curry ~ Indian

Ingredients :

1oz butter
1 tablespoon oil
1 pund cubed lamb
1 medium onion, chopped
1 stick cinnamon, broken in 2
6 cardamom pods, crushed
1 teaspoon ground cumin
1 teaspoon ground ginger
1 tablespoon garam masala
1 teaspoon chili powder


Method :

- Melt the butter in a frying pan and add the oil.

- When it starts to sizzle fry the lamb until it colors on all sides. Remove with a draining spoon and set aside.

- Add the onion and fry until golden, scraping up any residues.

- Add the garlic and fry for another minute.

- Add the whole spices and cook for about 2 minutes, then add the ground spices.

- Cook until fragrant but be careful not to burn.

- Return lamb to the pan and add 8oz water or stock. Stir well, reduce heat to medium and simmer gently for 10-15 minutes until the sauce has thickened.

- Serve with bread or rice.

Enjoy...

Chicken Tandoori Salad

Serves 6

Ingredients:

1 Cup yogurt
2 Teaspoons garam masala powder
1 Teaspoon ground ginger
1 Teaspoon minced garlic
1 Teaspoon ground turmeric
1 Teaspoon coarse salt
1 jalapeno chile, stemmed seeded, and finely minced (optional)
1&1/2 Pounds skinless, boneless chicken breast halves, gently flattened and cut into strips
1 small head shredded lettuce, (3 cups)
1 small head shredded red cabbage, (3 cups)
6 large diced tomatoes, (3 cups)
1 sliced radishes, (1 cup)
1 large sliced cucumber, (2 cups)
1&1/2 white turnip (optional)
1 scallions, minced
1 Cup cilantro leaves, finely chopped
1 Tablespoon vegetable oil
Coarse salt and freshly ground black pepper
Juice of 2 to 3 small lemons


Method:

- Prepare the marinade: In a medium bowl combine yogurt, garam masala, ginger, garlic, turmeric, salt, and jalapeño, if using.

- Add chicken and toss to coat. Cover and refrigerate while preparing salad.

- In a large bowl, toss together lettuce, cabbage, tomatoes, radishes, cucumber, scallions, white turnip(optional), and cilantro; set aside.

- Heat oil in a large nonstick skillet over medium-high heat. Add chicken along with the marinade and cook, stirring, until the chicken is just cooked through, 6 to 8 minutes.

- Transfer chicken and pan juices to salad mixture and toss to combine. Drizzle with lemon juice and season with salt and pepper. Stir to combine.


Amazing...

Marinates ~ JO

Some Marinates by Jamie Oliver..


Cajun Spicy

Ingredients:

2 tablespoons paprika
2 tablespoons cayenne pepper
1 tablespoon black peppercorns, ground
2 cloves of garlic, peeled and crushed
3 tablespoons of onion flakes
2 tablespoons of dried oregano
salt

Method:

Crush all the ingredients together until you have a powdery consistency, and rub all over your chosen meat.



Asian Marinade

Ingredients:

2 sticks lemon grass, crushed and bruised
1 small handful of kaffir lime leaves, torn
2 tablespoons soy sauce
2 cloves of garlic, crushed
1 thumb-sized piece of ginger, peeled and chopped
1 fresh red chili, finely chopped
2 limes, halved, juiced and skin squashed
10 good splashes of olive oil

Method:

Crush and crumble together in a bowl and coat over your chosen meat. Also works brilliantly with fish.



Olive oil & Lemon juice

Ingredients:

2 tablespoons lemon juice
5 tablespoons olive oil
salt and freshly ground black pepper, to taste

Method:

Mix all together and use of your chosen meat.

Butter Chicken ~ Indian Cuisine

Ingredients:

150ml natural yogurt
50g ground almonds
1&1/2 teaspoons chili powder
1/4 teaspoon crushed bay leaves
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon garam masala
4 green cardamom pods
1 teaspoon ginger pulp
1 teaspoon garlic pulp
400g can tomatoes
1&1/4 teaspoon salt
1kg chicken, skinned, boned and cubed
75g butter
1 tablespoon corn oil
2 medium onions, sliced
2 tablespoon fresh coriander, chopped
4 tablespoon cream


Method:

- Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.

- Put the chicken into a large mixing bowl and pour over the yogurt mixture.
Set aside.

- Melt together the butter and oil in a medium pot, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.

- Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil.

- When serving, garnish the indian butter chicken with the remaining chopped coriander.


Enjoy...

Chili Crabs

Ingredients:

2-3 whole cooked crabs
1/4 cup tomato ketchup
2 tablespoons hot chili paste
2 tablespoons oyster sauce
2 tablespoons regular soy sauce
1 tablespoon tamarind paste
3 tablespoons peanut oil
4 green onions, sliced thin
1 piece fresh ginger, peeled and chopped
4 cloves garlic, chopped
1 chile, chopped
2 tablespoons chopped fresh cilantro leaves, plus more for garnish


Method:

- Pull the main shell off the crab and discard it. Remove the gray gills and the soft insides. Cut the body in half and then cut between each leg.

- In a bowl mix the ketchup, chili paste, oyster sauce, soy sauce, and tamarind paste; thin it with 1/4 cup water and set aside. Pour the oil into a wok or large skillet over high heat. Add the scallion, ginger, garlic, 1/2 the chile, and cilantro and cook for 1 minute. Add the crab and stir-fry for another minute. Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce and the sauce has thickened, about 5 minutes.

- Put onto a platter and garnish with the rest of the chile and cilantro. Serve with plenty of napkins!


Enjoy...

Meat Tajine - La7m eb Tagine (Morrocan)

Serves 4-6


Ingredients:

Pinch ground saffron
1 teaspoon ground ginger
1 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
1 teaspoon sweet paprika
1 tablespoon minced garlic
1 tablespoon salt
3 tablespoons olive oil
3 pounds lamb shoulder, trimmed and cut into 2-inch pieces
1 cup grated yellow onions, rinsed and squeezed dry
Freshly ground black pepper
3 cups dark veal or chicken stock
2/3 cup finely chopped fresh parsley, plus extra for garnish
1/3 cup finely chopped fresh cilantro
1 pound crack green olives, drained and pitted
3 to 5 tablespoons fresh lemon juice


Method:

In a food processor, combine the saffron, ginger, pepper, cumin, paprika, garlic, salt and 2 tablespoons of the oil. Process until smooth.

In a large mixing bowl, toss the lamb with the above mixture. Mix well. Heat the remaining tablespoon of oil in large cast iron or heavy bottom pot over medium heat. Add the lamb and sear for 2 to 3 minutes.

Stir in the onions. Season with pepper. Cook for 2 minutes. Stir in the stock. Add the herbs and bring to a boil. Reduce the heat to low and simmer, uncovered until the meat is very tender, about 2 hours.

Using a slotted spoon, remove the meat from the pan and set aside. Remove any scum that has risen to the surface of the liquid. Add the olives to the cooking liquid, increase the heat to high and boil for about 10 minutes or until the mixture is like a thick gravy. Stir in the lemon juice and reseason if necessary.

About 30 minutes before serving, preheat the oven to 450 degrees F. Place the meat in a shallow ovenproof serving dish and cook until the meat is lightly crisped, about 15 to 20 minutes.

Serve the lamb with couscous. Garnish with parsley.

Shrimps on Lemongrass Skewers

Serves 2


Ingredients:

454g jumbo shrimp, peeled & deveined
2 lemon grass stalks or bamboo skewers, soaked in water for 4 hours or overnight
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 teaspoon grated fresh ginger
1 tablespoon chopped fresh cinatro
1 tablespoon chopped fresh thyme


Method:

- Spear the head end and tail of each shrimp with a lemon grass stalk, placing 5 shrimps on each stalk.

- In a medium bowl, whisk the oil, lemon juice, pepper, salt, ginger, cilantro and thyme.

- Place the shrimp skewers in a rectangular glass baking dish and pour the marinade over them.

- Cover with pastic wrap and let merinade in the refrigerator for atleast 4 hours.

- Heat a charcoal grill or broiler. Grill the shrimp until firm and pink, approxmimately 4 minutes.

- Serve skewers roasted corn and grilled veggies.


Enjoy...

Thai Salmon Fish Cakes ~ CHH

Fishcakes like you've never tasted before - try those chilli-spiked savoury bites.

Level of difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves 4

Ingredients:

5 garlic cloves, chopped
3 fresh red chillies, seeds removed, chopped
2 lemon grass stalks, chopped
3 coriander roots
1 piece of fresh root ginger (2cm), or galangal
1 large shallot, or small onion
1 tsp kaffir lime peel
1 tbsp Salt
1 tbsp white peppercorns

For the fishcakes:

500g salmon fillet, skin removed
1 tsp Thai red curry paste (found at Sultan Center)
1 egg
2 tbsp nam pla (Thai fish sauce)
1 tbsp caster sugar
2 tbsp cornflour
1 tsp fresh lime juice
2 kaffir lime leaves, shredded
1 tsp salt and pepper, or to taste
1 litre vegetable oil, for deep-frying
4 tbsp sweet soy sauce, or soy vinegar dressing, to serve

For the soy dressing:

2 tbsp light soy sauce
2 tbsp Sesame Oil
1 tbsp vinegar
1 tbsp nam pla (Thai fish sauce)
1 tsp chopped coriander
1 green chilli, seeds removed, chopped

Method:

Using a food processor, blend all the ingredients for the Thai red curry paste until smooth. Set aside while you make the rest of the dish.

Cut the salmon into small cubes and mix with 1 tsp Thai red curry paste and the egg. Stir in the rest of the ingredients and beat well. Shape into small patties.

Heat the oil in a wok and deep fry the fish cakes a few at a time for about 4-5 minutes, until they’re crisp and golden. Remove from the oil and drain well on absorbent kitchen paper. Serves straight away with chilli sauce or the soy dressing

To make the dressing, whisk all the ingredients together, taste for seasoning and serve with the hot fishcakes.

Enjoy....

Sweet and Sour Chicken ~ Huda

Huda.. a warm, loving, caring person, a good friend and an excellent cook..

One of her recipes... very simple and very easy to make...

Serves 4

Preperation time:10 Min
Cooking time:10 Min
Ready in:20 Min

Ingredients:

1 pound skinless, boneless chicken breast, cubed
2 tablespoons vegetable oil
1/2 cup sliced green bell pepper
1/2 cup sliced red bell pepper
1 cup carrot strips
1 clove garlic, minced
1 tablespoon cornstarch
1/4 cup soy sauce
1 (8 ounce) can pineapple chunks, juice reserved
1 tablespoon vinegar
1 tablespoon brown sugar
1/2 teaspoon ground ginger

Method:

Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.

In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.

can serve with either noodles or with steamed rice.


Quote of the day:

Hunger, One of the few cravings that cannot be appeased with another solution.
~Irwin Van Grove

Green Curry Chicken (Thai) ~ CHH

A classic Thai dish, best served with steamed rice.

I have different recipes that I will be posting for this dish. So this is recipe #1

Servings: 4
Level of difficulty: Intermediate
Preparation Time: 40 minutes
Cooking Time: 20 minutes

Ingredients:

5 garlic cloves, chopped
6 green chillies, seeds removed and chopped
2 stalks Lemon grass
3 tbsp coriander roots, chopped
2 cm fresh galangal
1 large shallot
1 tsp kaffir lime peel
1 lime, juice
1 tsp Salt
2 tsp ground cumin
1 tsp coriander seeds
1 tsp Black peppercorns

Optional: add a few pieces of Thai eggplant

For the chicken chunks:

3 tbsp peanut oil
6 small Chicken fillets, cut into chunks
500ml coconut milk
3 tbsp Thai green curry paste (found at sultan center)
90g bamboo shoots, sliced
50g baby corn, sliced
50g button mushrooms
0.5 red pepper, sliced
50g bean sprouts
1 tbsp Coriander, chopped
10 Thai basil leaves, fresh


Method


1. For the Thai curry paste, combine the garlic cloves, green chillies, lemon grass, coriander roots, galangal, shallot, lime rind and juice, salt, cumin, coriander seeds and peppercorns. Grind to a smooth paste using a mortar and pestle, or tip everything into an electric food processor and blend.

2. Heat the groundnut oil in a wok over a high heat. Add the chicken chunks and fry for 10-12 minutes, turning frequently – the chicken should be cooked through. Remove from the pan and leave on one side while you make the curry.

3. Turn the heat down a bit and pour in 250ml of the coconut milk, followed by three tablespoons of the green curry paste.

4. Add the bamboo shoots, baby corn and mushrooms, stir to mix and pour in the remaining coconut milk. Bring to a simmer and tip in the red peppers and beansprouts. Return the chicken to the pan, reheat and scatter with coriander leaves and Thai basil before serving.

Enjoy....

Tom Yum Goong ~ Thai Shrimp Soup

Tom Yum is the most famous of Thai soups, it's a clear sour soup which is flavored with fresh lemon grass and kaffir lime leaf. The most well-known version uses shrimp (in Thai: goong, koon, kung)...

The Recipe:

Ingredients:

4 cups of water
2 stalks fresh lemon grass, trim off the very end of the root and smash with the side of a cleaver of chef's knife; cut into 1 inch pieces; or 2 pc dried
3 slices fresh galangal root(smashed) or 2 pc dried
3 fresh kaffir lime leave or 4 pc dried
1 Tbsp. tamarind paste, with or without seeds
1 Tbsp. fish sauce
3/4 lb shrimps, medium to large size, shelled and de-veined; butterfly if desired
12 fresh Thai chili peppers, whole
1/2 small white onion, cut 1/4 inch slices
2 Tbsp. roasted chili paste (nam prik pao)
1 (16 oz.) can straw mushrooms, drained and rinsed
1 small ripe tomato, cut into wedges 1/4 inch thick
1 small lime, squeezed

2 Springs fresh cilantro

Preparation:

Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a boil and cook 3 minutes. Add the onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste. Garnish with cilatantro if desired and serve.


Serves 3 to 4.
Serve in this Soup Serving Pot.

Fonzy Chicken Skewers

This post is dedicated to Fonzy, an easy japanese style chicken dish.
If you get the proper ingredients, preperation and cooking will be very simple and easy, just as you requested.


This dish can be prepared one day ahead.

serves 4

Ingredients:

12 skewers (bamboo)
1 1/2 pounds boneless, skinless, single chicken breasts
1/4 cup bottled Teriyaki sauce (found at sultan center and all co-ops)
1 tablespoon vinegar
2 cloves garlic, crushed
2 teaspoons grated fresh ginger (you can use powdered ginger if fresh is not available)
vegetable oil for shallow-frying
1 teaspoon sugar
1/2 cup cornstarch

Dipping Sauce:

1 1/2 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon sugar
1/2 teaspoon sesame oil
1 teaspoon sesame seeds

Method:

- If using bamboo skewers, soak them in water for at least 1 hour before using, to prevent burning.
- Cut the chicken into strips and thread onto the skewers. Place the skewers in a shallow nonmetallic dish and pour over combined teriyaki sauce, vinegar, garlic, ginger and sugar. Cover and refrigerate for several hours or overnight.
- Drain the skewered chicken from the marinade, and discard marinade.
- Heat about 1 1/2 inches of oil in a frying pan. Toss the skewers in cornstarch and shallow-fry in the oil until well browned and tender. Drain on paper towels. Serve the chicken skewers with the Dipping Sauce.

Dipping sauce:
Combine all ingredients in a bowl and mix well.

*can be served with a bowl of steamed rice or french fries*
**The uncooked marinated skewers can be frozen**.

Let me know how it goes, and if you still think this is quite difficult, tell me and I'll post something simpler.


Enjoy...