Nasi Goreng

Nasi Goreng – Delicious Homemade Indonesian Fried Rice

Nasi Goreng-Indonesian Fried Rice

nasi goreng

Indonesian mothers used to serve this dish as breakfast by using the leftover, cold rice from the previous night’s dinner.  It’s indeed a very clever way to give the leftover rice a glorious, colourful and a scrumptiously flavourful finishing!  Other cultures in the same region soon started embracing this dish and loved serving it as a main meal or make large potions at family gatherings.

Adding prawns to this dish proves to be a perfect culinary ingenuity, as seafood and rice go just so well together. Yet, the secret of the addictive delicious taste and the tempting colour stem from the homemade chili paste (Recipe is given below).  The savoury taste of shrimp,  blended with the subtle sweetness of soy sauce and sugar with the right quantities of  chili flakes, ginger and garlic get a delicious twist that no other food enhancer could ever come closer.

You can make the chili paste in a larger quantity  in advance and store in the fridge for future use.  Also, by making the chicken and prawns as well as cooking the rice the previous day, could save a lot of time.

So, Let’s make it;

You will need the following Ingredients:

Basmati rice 2 & 1/4 cups
Chicken (cut into bite size pieces) 500 g
Large prawns 250 g
Carrots (cut into thin stripes) 1 cup
Leeks (thinly cut) 1 cup
Onion 1 large
Ginger and Garlic ( chopped)
Green chili 1 large
Sauces :
Chili sauce 4 tbsp
Soy sauce 3 tbsp
Ketchup 1 tbsp
Oyster sauce 1 tbsp (optional)
Chili paste 4 tbsp

 

1st Step –  Make the Chili paste

While experimenting on this great taste bud winner, I came across a method to minimize the amount of oil used in it    Instead of deep frying all the ingredients as everyone usually does,  I stir fried each one separately, using as less as a teaspoon of oil.

Surprisingly,  the taste was supreme, despite not being drenched in oil like many available brands in the shop shelves.  If you once make it at home, you will never buy any supermarket brands.  Loving the fresh and utterly flavourful homemade taste of this chili paste, I ended up making a full jar of it and stored in the fridge.  It will sit in the fridge fresh and aromatic for about a month if I am not tempted to add it to my various rice dishes.

You will need the following ingredients to make this:

  • 1 cup of shrimp
  • 1 cup of thinly chopped onions
  • 1 tsp of sugar
  • salt
  • 1 tbsp Soy sauce
  • 1 tbsp Ginger and garlic freshly chopped
  • 2 tbsp of chili flakes or crushed dried red chili

Make it:

  • In 1 tsp of oil fry the shrimps and keep aside
  • Add a drop or two oil into the same pan, fry onions and keep aside
  • Fry the chili flakes in another few drops of oil
  • Add ginger and garlic cut into thin pieces
  • Add soy sauce, sugar and salt
  • Crush all into a past using a hand blender
  • Check the taste and add salt or sugar a bit more if needed
  • Chili paste is ready!

2nd Step – Chicken and Prawns stir fry

 

Mix all the following ingredients and marinate Chicken and Prawns. Keep aside for 2 hours (Prepare  this on the previous day to save time)

  • Chili powder 1tsp
  • Curry powder 1 tsp
  • Ginger and garlic grated or paste 1 tbsp
  • Soy sauce 1 tbsp
  • Salt and Pepper powder
  • Turmeric 1/2 tsp
  • Lemon juice 1 tbsp

Stir fry the chicken and keep aside

 

Stir fry the prawns and keep aside

3rd Step – pREPARE eGGS

  • Scramble the 2 eggs with a little salt and pepper and keep aside

4th Step – pREPARE THE RICE

  • Wash the rice and leave in a bowl filled with cold water for 20 min
  • Drain water and fill with fresh water just above the rice
  • Add a few drops of oil, 4 cloves, a cinnamon stick, a few cardamoms and a few sprinkles of salt
  • Cook under medium flame until fluffy
  • Open the lid, add a 1tsp of butter and fluff up the rice
  • Keep aside to cool off completely

(Make this on the previous day and place in the fridge)

5th step – Let’s fry up all together

  • Slice the carrots, leeks and onions, slit a green chili, chop garlic and keep aside

  • In a large wok, add 2tbsp of olive oil and saute the onions along with garlic and green chili

  • Add the whites of leek and carrots.  Stir fry until soften

  • Add chicken, prawns and egg scrambled.  Toss a few times and push all to a side

  • In the middle of the wok add all sauces ; soy, chili, ketchup, oyster
  • Let the sauces boil a little while and add 3 tbsp heaps of Chili paste and a bit of salt
  • Rapidly mix under high flame for a short while

  • Toss the green part of leek to the well mixed meat, prawns and veggies

  • Add rice while rapidly mixing under high flame

  • A few minutes rapid tossing and mixing will bring all together
  • Adjust the taste at this point (Add more chili paste if you desire a fiery taste)

  • Make a perfect bullseye by dropping the egg to a little deep frying pan and cooking it under a very low flame
  • Repeat with the other eggs

  • Now scoop enough rice to fill a dome shaped cup, flatten tight and place a plate on the top
  • Turn upside down and release the cup gently
  • You will have a pretty dome of Nasi Goreng in the middle of the plate
  • Place a bullseye and serve hot

Nasi Goreng

chicken soup

Chicken Sweetcorn Soup – A perfect cold buster soup with homemade croutons

chicken soup

croutons

This delicious, silky smooth Chicken-sweetcorn Soup, served with homemade croutons on the side, is a real winter warmer!

This could be served as a perfect starter in the cold winter months or serve to someone who is just recovering from a  nasty bout of a cold,  that could make him feel better instantly.  Kids too will love the soft bite of sweetcorn and the crunchiness of the buttered croutons floating on the soup.

I fried the croutons with a little butter on the pan, instead of making them in the oven, which I found much more easier and less time consuming too.  To my delight I found them beautifully buttery and crunchy, just the perfect crusty accompaniment for the soup!

You need the following ingredients to make this soup:

Chicken breast/pieces without bones 100 g
Corn flour 1 tbsp
Warm water 2 cups
Sweetcorn 1/4 cup
Vinegar 1/4 tsp
Salt and pepper to taste
Eggs  1
Onion  1
Garlic  3 cloves
Spring onion chopped 1 tbsp
Soy sauce 1/2 tbsp
Olive oil or any cooking oil 1 tbsp

Let’s make :

  • Heat oil in a heavy bottom pan
  • Drop chopped onions and garlic and saute a little.  Do not brown.
  • Add the chicken pieces cut into stripes and stir fry for 2 mins
  • Add salt and pepper

  • Pour  1 & 1/2 cups of warm water, cover and boil for 10 mins

  • Next, pour the chicken broth through a seive
  • Seperate the chicken pieces and crumble them or cut them into further thin stripes

  • Pour the chicken broth again to the pan and let it simmer
  • Drop sweetcorn and spring onions and give a good stir
  • Beat the egg and slowly pour into the pan while stiring vigorously with a fork

  • Add vinegar

  • Add soy sauce
  • Mix cornflour with 2tbsp of warm water and add into the pan and keep stiring
  • Adjust the taste.   Add a bit more water if the soup is too thick
  • Mix everything and simmer under low flame for 3 – 5 mins while stiring continuously
  • Serve piping hot in an elegant soup bowl with homemade croutons on the side

Homemade croutons 

croutons

  • Spread butter on both sides of three bread slices
  • Cut them into cubes
  • Drop a blob of butter into a non stick pan
  • Drop the bread cubes and pan fry both sides until golden and crusty
  • Delicious !

kottu roti

Kottu Roti – All times favourite street food in Sri Lanka

kottu roti

With a typical metal clashing and banging to the rhythem of deafening fast beat music, making kottu is a roadside spectale at night in Sri Lanka!

Kottu, literally means cut rotis, originated from the Southern part of India and found its way to Sri Lanka with a delicious interlude.  Rather than using a knife to chop rotis into bite-sized pieces, the expert, street-food vendors use two thin metal plates to rhythmically chop them, while giving a little jig.

When the last of daylight dims down, bright white lights dazzle from the foodstalls, while a circle of onlookers watching in amasement how their portions of Kottu are made in minutes, followed by a  a rock and roll dance, cling clang of metals, many ingredients being dropped and then dissappered in shreds!  Finally, a heap of steaming kottu on a plate is offered and while you are digging a fork between a combination of soft flakes of roti, glistering pieces of meat and shreds of veggies,  involuntarily, your legs will dance to the irresistable music aired to the wee hours of night.

We can produce something similar at home even though we don’t have the metal plates or the need of a jig.  The packeted frozen Kottu Porottas, available in the freezer section of  Asian food stalls, are the best and easiest choice.  If you are unable to get that and you have time and patience, these rotis could be made at home and cut them into small squres to make this dish.  Interstingly, these rotis are called Hankerchief rotis, considering their thin and flat appearance.  However, they are locally known as Godamba roti.

Recipes given below for ;

  • Kottu roti
  • Handerchief roti
  • Chicken curry

Let’s make kottu

Prepare the frozen porotta 

  • Heat up a non-stick pan
  • Place a  frozen porotta and heat up both sides
  • Cut into small pieces
  • Make 3 cups for this recipe

 

 

 

Let’s get ready with these ingredients to make the Kottu dish;

Kottu Porotta 3 cups
Soy sauce  3 tbsp
Salt  1/2 tsp
Ground black pepper  1 tsp
Garlic chopped
Green chili slit  1
Onion chopped 1
Large onion cubed  for tossing on at the end
Carrots – cut or shred into thin strips(Do not grate)  1/2 cup
Spring onions chopped or leek cut thinly 1/4 cup
White Cabbage – shreded thinly  1 cup
Eggs  2 large

Veggie Mix

Stir fry :

  • In a large wok, add 2 tbsp of oil and heat up
  • Add garlic and saute’ the chopped onion
  • Add shreded carrots, shreded cabbage, slit green chilli and start stir fry until slightly wilted
  • Add salt and ground black pepper

Egg it :

  • Now push the veggies to a side of the wok and break all 2 eggs into the pan.

  • Immediately scramble the eggs

Mix it :

  • Now mix veggies and eggs together and give a good stir frying under high flame
  • Toss a bit more black pepper powder and add soy sauce.  Mix rapidly
  • Add the cut pieces of Kottu Porotta and give a good toss and a shake to mix everything together
  • Add some of the pieces of meat leaving the gravy and mix well
  • Throw the cubed onion on top.  Onions should be crunchy to bite.  So do not cover the lid or over cook at this point

  • Your basic Kottu dish is done!

Time to gobble it down :

  • Now drench kottu in chicken gravy and tuck in (Mix gravy only when you are ready to eat it or else your kottu will be too soggy )
  • Delicious !

Hankerchief roti / Godamba roti

Flat rotis used for making Kottu

You will need :

 All purpose flour  3 cups
 Salt  1 tsp
 Olive oil (Any cooking oil would do)  1 tbsp
 Sugar  1 tsp
Baking powder  1/2 tsp

Knead it :

  • Rub flour, sugar, salt and oil together
  • Add water little by little knead for about 5 – 8 mins until the dough doesnt stick on to your fingers
  • Divide into equal sized balls giving an extra kneed to each ball
  • Rub oil on each ball generously.  Place on a tray a little apart from each other
  • Cover with a wet tea towel or a cling film and let them rest at least 3 hours

Groti

Bake it :

  • Heat up a wide flat pan and spray oil all over
  • Grease the work top as well as your fingers with little oil
  • Place a dough ball on top and press it down from the middle and slowly spread it out from sides to look like a flat hankerchief or a bed sheet
  • Lift up slowly and place on the heated pan
  • Immediately after a few seconds, flip on to the other side
  • Bake both sides quickly, being careful no to make them crispy
  • Cover with a lid or a tea towel until all the rotis are made
  • Cut into bite size pieces and keep aside

chicken curry that goes with Kottu 

Marinate it :

Marinate 300g of chicken legs or thighs cut into medium size pieces with the following and keep aside for 1hr in the fridge:

  • Salt 1/4 tsp
  • Chili powder 1/4 tsp
  • Roasted curry powder  1/4 tsp (Could use garam masala in place of this)
  • Black pepper powder 1/8 tsp
  • Turmeric 1/8 tsp
  • Ginger and garlic grated or paste
  • Olive oil 1 tsp
  • Vinegar

Stir fry it:

  • Heat 1 tbsp of oil in a pan
  • Add 3 cloves, an inch long cinnamon stick, a few crushed cardamoms.  fry a minute
  • Brown a thinly sliced onion
  • Add 1 tbsp of ginger and garlic paste or both ground together as a pulp and a few crushed curry leaves
  • Add a slit green chili
  • Drop the marinated chicken into the pan and fry for about 5 minutes under medium flame
  • Now close the lid, lower the flame to the minimum and  let the chicken cook in its own juices for 10 mins
  • Open the lid, mix all the juices and the chicken together and fry for another 2 mins

Cook it :

  • Add water a little above the chicken pieces, cover the lid and cook for 15 mins
  • Give a good stir and add more water as you need a lot of gravy for Kottu
  • Cover and cook further a few mins
  • Finally, add a tablespoon of Maggi coconut milk powder to enhance the flavours
  • Drop a few crushed curry leaves on top, cover and let it rest
  • Your juicy chicken curry is  now ready!

Chicken nuggets

KFC Style Chicken Nuggets – Easy homemade KFC style chicken nuggets

Chicken nuggets

kfc chicken

Isn’t it tempting to have a bite at what you see above? From my own experience, I know that kids love these delicious snacks to bits; the healthy, home-made chicken nuggets undoubtedly will beg you of making more.  The best news is that it is so easy to make and you, probably, already have all the necessary ingredients at home!

I am taking it easy with the ingredients and not mentioning the  exact quantities because nothing could go wrong with this super-easy recipe.

So let’s make it;

You will need only four main ingredients:

  • Chicken breast
  • Eggs
  • Corn flakes
  • Plain flour

for seasoning :

  • salt
  • pepper powder
  • garlic powder
  • Onion powder
  • Red chilli powder or paprika

Let’s make :

  • Cut the chicken breast into bite size pieces.
  • Sprinkle salt and pepper and keep aside.
  • Place corn flakes in a plastic bag and crush into crumbs using a rolling pin.  Keep aside.
  • Beat the egg in a bowl, mix a pinch of salt and keep aside.
  • Mix  plain flour, garlic powder, a few pinches of salt, onion powder, red chilli powder and pepper powder and place in a flat plate.
  • Now take a piece of chicken, dust in plain flour, dip in the beaten egg and finally roll in the cornflakes crumbs.

  • Deep fry until golden.
  • Taste the first fried piece and adjust salt and pepper accordingly.
  • Continue the same process with other pieces and serve immediately with ketchup or sweet and sour chilli sauce.
  • Yummy !

chicken nuggets

Beef lasagna

Lasagne – Delicious in every mouthful, easy to make beef lasagne

This cheesy, meaty and juicy lasagne is a real winner when it comes to feed a crowd.  Just one-pot dish with meat, an assortment of veggies, layers of pasta  topped with lots of  cheese, could be the most satisfying meal for your family or to feed a party of guests.

Rather than making the sauce from scratch, I opted for my favourite Loyds Grossman pasta sauce as it fulfils all the needs of a juicy sauce that enhances the flavours to satisfy everyone’s taste buds.

So, precisely this is not  the traditional way of making lasagne, but, it is rather a quick fix, but insanely delicious.

I usually make the pasta-filling, the day before so that it tastes even better, in addition to the  whole process becoming much more easier.   Also, make a list of ingredients and buy everything from a supermarket and keep ready, in order not to run to the shops in the midst of making it.

So, let’s start.

Gather all these necessary ingredients:

lasagna sheets

 Napolina Lasagna sheets  1 packet
Dolmio lasagna creamy white sauce  1 bottle
 Loyd Grossman tomato and chili pasta sauce  1 bottle
 Good quality minced lean beef  500 g
 Onion  1 large
 Carrots  2 large
 Green beans  a handful
 Baby spinach  3 handfuls
 Garlic  5 cloves
 Fish sauce  1 tbsp
 Soy sauce – dark  1 tbsp
 Bell peppers (red, green, yellow)  1 from each colour
 Tomato ketch-up and Mayonnaise  2 tbsp each
 Parmesan Cheese and Mozzarella cheese grated  1 cup
 Salt

First get the lasanga sheets ready:

  • Fill a large pan with water and add a few drops of oil and a few pinches of salt into it
  • Boil the water rapidly under high flame
  • Arrange lasagna sheets upright around the pan as shown in the picture

  • They will slide down slowly while boiling away
  • Boil them for 10-15 mins until tender and remove gently and arrange on a tray
  • Leave to cool

Let’s make the meat filling now:

  • Into a large wok, pour 2 tbsp of olive oil
  • Fry the chopped onion and garlic
  • Add minced meat.  Brown the meat
  • Now, push the meat onto a side and drop carrots and beans. (Cut carrots into thin rounds and then into quarters.  And beans into small pieces) Stir fry until tender
  • Add three bell peppers cut into squares and stir fry

  • Add soy sauce and fish sauce
  • Add mayonnaise and salt
  • Stir fry under medium flame.  Do not close the lid
  • Now add the Loyd pasta sauce

  • Add a handful of Parmesan cheese or Cheddar cheese
  • Finally add the spinach and stir fry until the sauce is properly cooked and taste juicy
  • Keep to cool

Now pre – heat the oven to 180 C.

Let’s start the fun part of layering the lasagna sheets.

  • Get a wide Pyrex dish or oven proof baking dish and rub butter all over
  • Spread a layer of meat first
  • Then lay lasagna sheets neatly on top to cover the meat

  • Next, pour a layer of  Dolmio white sauce on top of lasagna sheets
  • Another layer of meat goes next
  • A layer of Lasagna sheets on top
  • Again pour a layer of white sauce
  • Keep repeating the same until the layers come to the brim of the dish.
  • Now, toss a lot of Parmesan cheese on top
  • Finally, sprinkle Mozzarella cheese liberally
  • Now, take a sheet of foil and rub olive oil on one side
  • Cover the dish with the sheet
  • Stick it in the oven and bake for 30-45 mins
  • Take the dish out and check if the lasagne is baked enough
  • Then, remove the foil and stick the dish again into the oven for 10 mins

(This will melt the cheese into a golden colour)

  • Take out and let the dish cool off completely
  • Cut into squares and dip a spatula to the bottom and gently lift the pieces out
  • Serve warm
  • Delicious !

Chicken Masala Drumsticks – Spicy, pan fried chicken drumsticks

drums

Try this mouth-watering spicy chicken drumsticks, suitable for any occasion, if you are tired of the monotony of making the same chicken dishes over and over again.

I must thank my Indian friend, Yamini, for her valuable tips for making this dish finger-licking good.  Truly, the flavourful Indian spices and the tangy lemon juice work magically to enhance the taste.  Also,  I made this on the stove, instead of baking or grilling in the oven, to make the process a bit easier.

I have mainly focused on producing this dish sans anything artificial.  Hence, there are no artificial flavouring or spice mixes used in this recipe.  The combination of natural ingredients and shallow frying in olive oil, undoubtedly make this dish extra-healthy.

Let the kids pick these with their fingers and look away if they eventually lick the fingers!!!

You need the following ingredients for the marinade:

 Chicken drumsticks  6
 Mild red chili powder  1/2 tbsp
 Coriander powder and cumin powder  1 tsp each
 Garam masala  1 tbsp
 Ginger and garlic paste  1 tbsp
 Lemon juice  3/4 lemon
 Olive oil  2 tbsp
 Red food colour – powder (optional)  2 pinches
 Salt  1 tsp

 Let’s make :

Marinate it

  • Using a sharp knife, make a couple of slashes on each drumstick.
  • Mix all the above ingredients in a bowl using your fingers.  Add a bit more depending on your taste.
  • Leave aside for 20 mins.

Pan fry it

  • Pour about 3 tbsp of olive oil into a wide pan and heat up.
  • Drop the drumsticks and shallow fry, constantly turning.
  • Once they are cooked properly, push them to a side and drop some onion rounds and fry them.  These could be serve on the side.

drumsticks

Serve it

  • Take out the drumsticks and arrange them on a foil placed on a flat plate along with onion rounds and a wedge of a lemon.
  • Take a few bread slices and toast both sides on the same pan.  The bread slices will be nicely coated with the juices from the  chicken and could be served on the side.
  • Some steamed vegetables tossed on butter or a crunchy salad will go just right with the drumsticks.
  • Bon appetite !!

chicken drum

 

 

Chinese dumplings

Chinese dumplings – Easy, flavourful best dumplings ever !

nfd

dav

Honestly, our numerous visits to China Town, in Central London, just to taste their authentic dumplings, have always been tantamount to a massive disappointment.

They never lived up to our expectations, especially, when it came to flavours.   I found the outermost layer, very soft and moist but the inner filling was almost flavourless.

So, I started experimenting with dumpling-making for a while and to my delight,  came out with exciting results.  The most interesting fact is that there is no cooking involved in the process of making these.

To prepare the filling, you just need to incorporate all necessary the ingredients and fill the dumplings.   Finally, pop all the beautiful dumplings into the steamer and they will come out ready to devour in just five minutes !!

Surely, it became an instant hit with my family and then with my friends.  I even went as far as producing something very much similar to their most popular side dish, sea-weed.  In place of sea-weed I used the humble savoury cabbage or curly cabbage that are available in supermarkets all year round.  Its fun shredding it into tiniest of pieces and you will have a lovely heap of greens. They taste so much alike sea-weed once deep fried.

How to make restaurant quality sea-weed in actual sense savoury cabbage,  is given at the bottom of my dumplings recipe.

Let’s make dumplings for dinner tonight.  

Dough it.

300 g Plain flour for 300 g minced pork – enough for 30 – 35 moderate size dumplings.

nfd

  • Place 300 g of plain flour in a bowl and make a well in the middle.
  • Pour 1/2 cup boiling water into the well.

nfd

  • Cover and let the steam spread for 3 mins.
  • Open and run a wooden spoon across, mixing flour with water.
  • Now, add more light warm water gradually  and kneed the dough until it won’t stick on your fingers.
  • Bring it to a ball, cover with a cling film and keep aside.

nfd

 

Let’s get on with the filling now.  

Ingredients needed :

Although, I recommend minced pork as best for this recipe, you can opt for minced chicken or shredded cooked prawns in place of pork.

nfd

 Minced pork / chicken  300 g
 Spring Onion – Class A  1  1/2  bunch
 Dark Soy sauce  4 tbsp
 Blended sesame oil  3 tbsp
 Brown sugar  1/4 tsp
 Ginger – cut into tiny pieces  1 tbsp
 Salt  3 pinches
 Corn flour  4 tbsp
 Rice vinegar  1 tbsp
 Cabbage shredded into tiny pieces (Adding cabbage will stretch the quantity more.  Omit this if you are making for a fewer people.  Only with spring onions, dumplings will have more flavour)  1/2 cup

Lets make : 

Mix it

  • Combine pork mince, soy sauce, spring onions, sessame oil, corn flour, rice vinegar, salt, ginger and sugar.

Fold it

  • Take out your dough and divide into equal size small balls as the size of a red cherry.   Dust a tray or plate with plain flour and arrange them side by side.  Cover lightly with a cling film.
  • Dust the work surface with plain flour.
  • Take out one ball and flatten it to a round using a rolling pin.
  • Place a spoon full from the meat mixture in the middle.

dav

  • Bring both sides together and pinch on the pleat making them tightly clasped.

nfd

Steam it

  • Make enough for one round of steaming.  While they are steaming away, make the next batch.
  • Brush oil on the bottom and sides of the steamer and arrange dumplings, leaving a tiny gap from each other.
  • Steam on high flame for 5 – 7 mins.

Chinese dumplings

 

  • You will notice the outer cover is cooked properly and glistering.  Now, take the steamer part out and remove dumplings carefully with a spoon or a tong and place gently on a plate.
  • Serve immediately with dipping sauce and sea-weed.

Recipe for the Soy dipping sauce 

  • 2 tbsp of Dark soy sauce
  • 1/2 tbsp of warm water
  • Chopped coriander leaves
  • Chopped long red chili pieces for a fiery taste. (avoid this when serving kids)

chil

  • Whisk all together and serve in a separate bowl next to dumplings.

(Chinese chili oil. chili paste or fiery chili and garlic sauce are another options.)

Sea-weed side dish

dav

cabbage

  • Simply shred the curly cabbage thinly.
  • Deep fry in batches until crispy. (make sure to take out while they are still green.  frying too long could make the colour brownish)
  • Add brown sugar and salt as per your taste.
  • Your yummy sea-weed is ready in a jiffy !!

Chicken in black bean sauce – Chinese style stir-fried chicken and vegetables in black bean sauce

nfd

This classic Chinese dish could be everyone’s favourite and the most sorted in the net.  No doubt that we all love Chinese food simply because of their unique mouthwatering flavours.   The whole process of cooking this delicious dish is quite simple and less time consuming than you think it is, once you gather all the necessary ingredients.

The generous amount of vegetables used in this recipe make it much more healthier than a typical take a way.  If you prefer more veggies, go for carrots, broccoli or even cauliflower,  which could add more flavours, nutrition value as well as quantity to this dish.

I recommend Amoy brand sauces for your Chinese dishes for its authentic Oriental taste and aroma.

Serve this with steaming basmati rice, jasmine or on a bed of noodles and try picking the pieces with a pair of chopsticks!

Enjoy!

What you need:

Chicken breast / thighs (cut into bite size pieces) 250 g
Bell peppers (yellow, green, red) 1/2 each
Black bean sauce 1 pkt / 3 tbsp
Lemon 1/2
Onion 1
Spring onions 1 bunch
Salt and pepper
Corn flour 1 tbsp
Garlic 2 cloves
 Red Chili – long 1 seeded cut in to stripes


Let’s make :

  • Heat oil in a wok.
  • Saute onions, add garlic and chili .
  • Add chicken and stir fry in high heat until chicken turn into light golden.
  • Sprinkle salt and pepper on chicken.
  • Squeeze the lemon on and keep frying.
  • Add peppers and spring onions.

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  • Add Black bean sauce to the wok.  Keep stir frying.

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  • Add cornflour to 1 tbsp of warm water and mix into a paste and add to the chicken.
  • Combine  everything properly and check the taste.
  • Take the wok out of the flame and let it rest for 5 mins to let all the juices blend nicely.
  • Serve hot!
creamy chicken

Creamy Chicken Curry – Delicious chicken with yogurt and coconut milk

nfd

This is a delicious chicken curry for any occasion.  I added plain yoghurt as well as coconut milk to enhance the creaminess of this dish.   Kids will certainly love the  mild creaminess and the soft texture of  flavourful chicken pieces.  Try this out for dinner tonight!

You will need the following ingredients to make this dish:

Chicken thighs or legs cut into medium size pieces 300 g
Tomato puree 3 tbsp
Onion (medium) 2
Ginger garlic paste 2 tbsp
Green chilli 2 slit
Garam masala 1/4 tsp
Turmeric ,Cumin powder, Chilli powder and salt 1/4 tsp each
 Plain yoghurt 2 tbsp
 Maggie coconut milk powder 2 tbsp
Lemon juice of 1/2 a lemon

How to make :

Shallow fry it

  • Grate onions.
  • Heat 2 – 3 tbsp of oil in a wide pan and fry the grated onions until golden brown.
  • Add ginger garlic paste. (grate both for more flavour and aroma)
  • Add slit green chilies and  salt.
  • Add chicken pieces and stir fry gathering everything together.
    nfd

Toss and turn

  • Now, squeeze half the lemon on chicken and stir fry until they are tender.
  • Toss chilli powder, turmeric, coriander powder and cumin powder.

Whiz

  • Whiz tomato puree and yogurt with a fork until all combined properly.
  • Add the  mixture to the chicken and fry together.
  • Add Maggie coconut milk powder into 1/4 cup of water and mix well and add to the pot.

Cover and cook

  • Cover and cook for 5 mins and check if the chicken pieces are tender enough.  If not, cook a bit more longer.
  • Toss chopped coriander leaves on top and serve hot.

 Tips : Instead of tomato puree, add one tomato, chopped and whizzed in the blender.

Chicken noodle soup

Chicken noodle soup – A Bowl of Comfort to Soothe Away Winter Colds

davNothing makes you more miserable than a steady string of sneezes that followed by a runny nose and a throbbing headache.  You instantly know that this misery will last at least a couple of days. So, try this  smooth and silky  soup with vibrant colours that could instantly make you feel better,   true to the age old belief that chicken soup has a magical power to soothe away the cold symptoms hastening the recovery.

I have added a variety of colourful vegetables into this soup and the noodles and potatoes in it make the soup a more nourishing and a filling one.  You could also make this as a hearty dinner choice,  ideal for winter months for the whole family.

What you need:

Chicken 250 g
Maggi noodles (plain) 1 pkt
Riped tomato 1
Carrots (medium) 3
Green beans 5
Leeks or spring onions 1 bunch
Garlic cloves 3
Onion 1
Knor soup cube (Chicken flavour) 1
Potatoes  4 – 5 new potatoes

Let’s make :

Chop it

  • Cut the chicken into bite size pieces.  A few bony pieces could make the soup more flavourful.
  • Cut carrots into thin rounds, green beans into 1 inch pieces, leek or spring onions into small pieces.
  • Chop the onion , cut the potato into chunk and slice the garlic cloves.

Saute’ it

  • Now add 1 tbsp of olive oil into a heavy bottom pan heat it up.
  • Add chopped onions and garlic.  Saute.
  • Add carrots , potato and green beans.
  • Add the white parts of leeks or spring onions.  Saute all a few mins.
  • Now add the chicken pieces and fry all together until the chicken becomes white.

Water it

  • Add 2 or a bit more glasses of water, cover and boil under medium flame.
  • In 15 mins all the veggies and chicken will be cooked. If not, cover and boil for further few mins.

Noodle it

  • Crush the noodle packet and add to the pot and in 2 mins they will be cooked.
  • Now, crush the soup cube and add to the pot.  Stir.
  • Add salt and pepper to taste.

Simmer it

  • Simmer on low flame for 5 mins.
  • Serve piping hot with a few buttered toasts.