Showing posts with label fried. Show all posts
Showing posts with label fried. Show all posts
Friday, May 9, 2014
Pan Fried Fish with Peach Noodles
Pan Fried Fish with Peach Noodles
Ingredients
- Fish fillet ½ kg
- Peaches 2
- Glass noodles ½ packet
- Corn flour 2 tbsp
- Oil 4 tbsp
- Dill as required
- Onion 1 small
- Spring onion 1
- Ginger chopped 1 small piece
- Fresh red chilies 2
- Coriander leaves 2 tbsp
- Fish sauce 2 tbsp
- Lemon juice 1 tbsp
- Sugar 1 tsp
- Salt to taste
- Black pepper powder ¼ tsp
Method
- Marinate ½ kg fish fillets with 1 tbsp lemon juice, salt to taste and 2 tbsp corn flour.Then shallow fry with a little oil and keep aside.Finely chop 1 small onion, 1 spring onion, 2 fresh red chilies and 2 tbsp coriander leaves.Heat 2 tbsp oil in a wok, add chopped ginger and sauté for a while. Then add all the chopped vegetables and fry for 1 – 2 minutes.Now add ½ packet of glass noodles and fry well.Also add 2 tbsp fish sauce, 1 tsp sugar, ¼ tsp black pepper and a little salt.Lastly add peaches cut into cubes, cook for another 2 – 3 minutes.Spread noodles mixture in a platter, top with fried fish.Top with a little noodles, garnish with chopped dill and serve hot.
Saturday, May 3, 2014
Fried Fish with Mashed Potato Filling Mbatan Kawali سمك مقلي محشي بالبطاطا
Mbatan are uniquely Libyan, it means lining two layers with stuffing. Always fried, Mbatan are vegetables stuffed with a minced meat mixture, like Cauliflower Mbatan and Potato Mbatan . Mbatan Kawali is the exception, small fish stuffed with potato, garlic and coriander. The stuffed fried fish are usually served as an appetizer or side dish, and as with all seafood meals in Libya is accompanied with a tomato, garlic and cumin salad.
Serves 4-6 as Main, 8-12 as Side Dish
Ingredients
12 Small fish fillets (ideally Kawali, Herring is a good substitute)Vegetable oil for frying
Potato Garlic and Coriander Filling:
3 medium size potatoes
1 cup finely chopped fresh coriander
3 large garlic cloves
1 hot chilli
salt and pepper to taste.
Fish coating
2 beaten eggs
1 cup fine bread crumbs
1 cup white flour
Tomato Salad
4 tomatoes, sliced
2 finely grated garlic cloves
2 tbs vinegar
2 tbs lemon juice
1 tbs ground cumin
1 tbs spoon salt
1 finely grated chilli
1 cup finely chopped parsley
Boil and peel the potatoes, cut into cubes, then mash with a fork.
Add the garlic and chilli mix, chopped coriander, spices and salt to the mashed potatoes.
Stuff the fish fillets with the potatoes and herb mixture.
Dip each fillet in the beaten eggs.
Coat each piece with flour and bread crumbs.
Fry in hot oil, transfer to kitchen towels to absorb excess oil.
Set the fried stuffed fish aside, start to prepare the tomato salad.
Slice the tomatoes.
Blend garlic cloves and chillies in the mixer or chop finely.
Blend garlic cloves and chillies in the mixer or chop finely.
Add lemon juice, vinager and cumin, mix all the ingredients together into a paste. Rub the paste into each tomato slice from both sides. sprinkle with finely chopped parsley.
Serve the fish mbatan with the spicy tomato salad.
Tuesday, April 15, 2014
Plantains for Your Membranes – Fried Sweet Plantains for the Winter Blues
According to my sources deep inside the online health community, eating plantains can help fight Seasonal Affective Disorder (S.A.D.), or as its more commonly called, the "winter blues."
I dont really have issues with S.A.D., and when I do, I usually fight it with beer, but it is nice to have another option.
It may be the tryptophan, a natural mood enhancer, or the high levels of vitamins C, B6, B12, or maybe its just all that fiber, but whatever it is, I can report anecdotally that I felt pretty happy after eating these golden-browned beauties.
Above and beyond the purported health benefits, I have an even better reason to try plantains: meatless boredom. I like to mix in the occasional meatless meal, but tend to repeat the same old standbys. Plantains are perfect for breaking up that routine. Besides, I bet that some of your have never even tried them before, and thats just not right.
If you live near any kind of large city, especially one with a Latin-American community, you should find these fairly easily. As I mention in the video, youve probably looked at them many times at the store, but were unsure of exactly what they were, or what you should do with them.I think when paired with a simple plate of black beans and rice, youre talking about a super simple, very frugal, and quite delicious dinner. I really hope you give them a try soon. Enjoy!
Fried sweet plantains ingredients for about 4 portions:
1/4 cup vegetable oil
2 ripe plantains (peel should be mostly black),
salt to taste
lime wedges, optional
View the complete recipe
View the complete recipe
Monday, March 31, 2014
Shrimp Fried Rice
My favorite quick dinner recipe- shrimp fried rice with crisp veggies.
First, let us stop and take a humble moment to thank our lucky celiac stars that brown rice is gluten-free. Yes, it's true, we all mourn the loss of some fabulous decadent thing we can no longer sink our teeth into- the tender flaky chocolate croissant, the finger licking stickiness of a honey glazed Dunkin Donut, or the crusty, chewy simplicity of a freshly baked baguette, hand torn and shared with love and a gleaming plate of extra virgin olive oil. Heavy sigh.
But (and you just knew a but was coming, didn't you?) after the craving passes and you find yourself back on planet earth, hungry, tired, staring into the open cupboard with a familiar pang that cries out for real food, a bag of organic brown rice can make your night. There's nothing else quite like the satisfying earthy goodness of it.
So let us appreciate this humble, nutty grain (actually a grass) and stir up something quick and rice-tastic.
Friday, March 14, 2014
Pineapple Fried Prawn
Pineapple Fried Prawn
Ingredients
- Prawns 300 gm
- Worchester sauce 1 tbsp
- Egg 1
- Corn flour 2 tbsp
- Flour 2 tbsp
- Pineapple chopped ½ cup
- Coconut milk powder 1 tbsp
- Sesame seeds 1 tbsp
- Oil for fry
- Salt to taste
- Black pepper powder ¼ tsp
Method
- Clean and wash 300 gm prawns, cut from centre and keep aside.In a bowl mix together ½ cup chopped pineapple, 1 egg, 2 tbsp flour, 2 tbsp corn flour, ¼ tsp black pepper, salt to taste, 1 tbsp sesame seeds and 1 tbsp coconut milk powder. Mix well and make into thick batter. Coat each prawn with the batter and deep fry till golden brown.Then remove and serve hot with sauce.
Monday, February 10, 2014
Chicken Fried Rice
Most of the time, when I make rice for dinner, I am sure to have extras in order to fix some version of fried rice the following night. Fried rice is best prepared with rice that is a day old because it tends to loose its moisture and will be less likely to stick together. I have previously posted a recipe for shrimp fried rice and this version, made with chicken is very similar, very simple to do at home and very delicious!
It is helpful to prepare all of the ingredients before starting to cook because once the process begins there is very little time from start to finish. Start with having your left over rice ready to go and then mince 1-2 cloves of garlic and about a 1 inch knob of fresh ginger and set aside. Next, chop about a 1/4 cup of onion and other vegetables you wish to include such as broccoli, celery, carrots, etc., I used orange bell pepper because that is what I happened to have in the refrigerator. Dice 1 cooked boneless skinless chicken breast into small cubes (you can also substitute rotisserie chicken, or left over chicken/game hen as well). In a small bowl combine 1/4 cup of soy sauce with 1 tablespoon of rice wine vinegar, 1 teaspoon of chili garlic paste and 1 teaspoon of sweet chili sauce. Crack 1 egg in a small bowl and whisk to break up the yolk and combine well with the whites.
Now, preheat a large skillet (or wok if you have one) over medium high heat with 2 tablespoons of peanut or canola oil. When the pan is nice and hot add the whisked egg to the pan and scrabble (this should only take about 10-15 seconds). When finished set aside for use at the very end. To the same pan, add the vegetables and the chopped onion and stir fry for a minute or two. Next add the garlic and ginger being careful not to let them burn and again stir fry for a few minutes. Add the chopped chicken, followed by the rice and stir to combine and warm through. Place the reserved scrabbled egg back in the pan and thoroughly incorporate in the fried rice. Pour over the soy sauce mixture, turn off the heart and toss, being sure to remove any tasty brown bits from the bottom of the pan. Serve hot with soy and hot sauce on the side.
Thursday, February 6, 2014
Mexican Chicken With Fried Rice
Mexican Chicken With Fried Rice
Ingredients:
- Chicken 1 of 1 ½ kg karhai cut
- Onion 1 cut into rings
- Capsicum 1 cut into rings
- Garlic paste 2 tsp
- Paprika 1 tsp
- Salt 1 tsp
- Oil ¼ cup
- Oregano leaves ½ tsp
- Ketchup 3 tbsp
- White sauce 1 cup
- Water 1 cup
Method:
- Heat oil in a pan and fry the garlic paste, for 2 minutes. Add chicken pieces and fry for 5 minutes or until the color changes.Than add salt, paprika & water, cook the chicken for 15 minutes.Add oregano, white sauce and ketchup. Mix well.
- Lastly add in onion & Capsicum rings .Cover and simmer for a few minutes.Serve with fried rice.
Fried Rice
Ingredients:
- Rice boiled 2 cups
- Carrot 3 tbsp (Chopped in cubes)
- Spring Onion 3 tbsp (chopped)
- Garlic 1 tsp (chopped)
- White pepper ¼ tsp
- Soya sauce 1tbsp
- Salt ½ tsp
- Oil ¼ cup
Method:
- Heat oil in a pan and fry the chopped garlic. Add the boiled rice with the seasonings and mix well.Fold in the vegetables and mix well.
White Sauce
Ingredients:
- Mustard ½ tsp
- Pepper ½ tsp
- Salt ½ tsp
- Butter 2 tbsp
- Flour 3 tbsp
- Milk ¾ cup
- Water ½ cup
Method:
- Heat butter in a pan and blend 3tbsps of flour into the melted butter.Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize flour taste.Add seasoning, mustard, milk & water stirring continuously Cook until the sauce thickens.
To serve:
- Serve the Mexican chicken on a platter, with white sauce and a rice mould on the side Garnish with salad leaves, tomato wedges.
Thursday, January 30, 2014
Fried Chicken Fears Extinguished
I have a confession to make. This normally fearless girl in the kitchen has been freaking out about making fried chicken. I chose a southern theme for my Dinner Divas dinner group this month and thought it would be fun to tackle fried chicken. Fun idea but it really scared me. I actually had dreams about it. I kept visualizing myself starting a fire. Ive never dealt with that much hot oil before and I all I could do was picture the worst. I woke up early Saturday morning to clean the house and prepare for the dinner. I stalled for as long as I could until I realized I only had an hour before the girls would arrive. I took out my le creuset but then I thought it wasnt deep enough and pictured the oil boiling over. I decided to use the largest, deepest pot I had, my All Clad pasta pot (I know, Im a kitchen label whore).
.JPG)
I had two containers of peanut oil (waaay too exepensive by the way) and that didnt even fill up the pot halfway, so I added in canola oil until the oil was about halfway up the pot. .JPG)
That was a lot of oil and it took a long time to come to temperature! Good thing my buddies over at bakespace recommended a deep frying thermometer or I would have been in big trouble. Ever put a piece of meat or veggies into a pan of oil thats not hot enough? Yuck! The meat will absorb all the oil and youll end up with a greasy, soggy, mess. I followed the directions on the recipe exactly and was thrilled with the result. The chicken was perfectly moist and crisp! I was soo excited about it! I dont have to be afraid of deep frying ever again! Ill be honest though, I wont be in a rush to do it again because not only is it fattening but two days later and my house still smells like a fast food joint. Heres the recipe that I used. Paula uses 1 whole cup of hot sauce. That seemed a bit excessive so I used about half that. Turns out I couldnt taste the spice at all. A friend said that since it was being deep fried it wouldnt really be that spicy if I used it all. So next time Ill add more. This recipe is guaranteed not to fail you, so if you ever get up the nerve to deep fry some chicken this is the recipe to try!
Paula Deens Southern Fried Chicken
6 to 8 servings
Ingredients:
3 eggs
1 cup hot red pepper sauce
2 cups self-rising flour
2 1/2 pound chicken, cut into pieces
Directions:
House Seasoning, recipe follows
Oil, for frying, preferably peanut oil
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat.
House Seasoning:
1 cup salt
1/4 cup pepper
1/4 cup garlic powder
To make the House Seasoning, mix the ingredients together and store in an air-tight container for up to 6 months.
Tip - Have a cookie sheet lined with a supermarket paper bag and a cooling rack ready to go. As you remove the chicken place it on the rack so it stays crispy but the excess oil is removed. The brown bag is for clean up, it makes your pan easy to wash, no greasy mess to deal with.
Do not throw oil down your drain, you husband, wife, boyfriend, girlfriend, mother, whoever will KILL you! Seriously, it will clog the drain. I was wondering how I was going to get rid of this oil and I had one of those lightbulb moments. You know the ones where you feel really stupid that it took you so long to figure out. I just used the empty oil containers. A funnel would be really handy for that. If you dont have empty bottles just use a coffee can. Make sure you wait for the oil to cool!!!
Tuesday, December 24, 2013
Double Dipped Deep Fried Chicken
For years I have been singing the praises of my mothers fried chicken which she prepares quite simply by dusting the pieces with flour and shallow frying them in a skillet. It is always moist and flavorful with the most perfect delicately crispy skin. Hands down, my favorite fried chicken. Every so often, however, I am lured in by photos or recipes which display georgeous pictures of crunchy coated chicken that can not help but make. Most times I am disappointed by a batter that is too thick or that falls off the chicken with the first bite or that has no flavor. This time, I was actually very pleasantly surprised to have prepared a deep fried chicken that was moist, flavorful, crispy and quite excellent, overall. Still, while it was a delicious change, I will maintain by loyalty to the lightly flour coated, shallow pan fried chicken.
Double Dipped Deep Fried Chicken
chicken pieces (I used legs and thighs, but you can use your favorite pieces)
buttermilk
salt
pepper
Place the chicken pieces in a plastic bag and cover with buttermilk. Season with salt and pepper and let marinade in the refrigerator for at least an hour or as long as overnight.
canola oil
flour
paprika
cayenne pepper
garlic powder
dried oregano
salt pepper
1 egg
1/2 cup milk
1/2 cup water
In a large dutch oven or cast iron frying pan, heat about 4-5 inches of oil to 350 degrees. Combine flour, paprika, cayenne pepper, garlic powder, oregano, salt and pepper in a mixing bowl. In a seperate bowl whisk together egg, milk and water. Remove the chicken pieces from the buttermilk and let the excess liquid drain off. Roll the each piece in the seasoned flour, then dunk into the egg mixture and toss in the flour once again. Place each piece in the hot oil and fry for approximatly 15 minutes (depending on the size of the chicken pieces) turn once. Remove from oil and let drain on a plate lined with parchment paper. Season with sea salt, immediately.
Sunday, December 22, 2013
Ginger Egg Fried Rice Indo Chinese style
The unique flavour of ginger makes this recipe mouth-watering and helpful for digestion.
Ingredients
Ingredients
Cooked Rice-2cups
Eggs beaten-4
Minced Ginger-4tbsp
Minced Onion-2tbsp
Green chilly slit-2
Soy sauce-1tbsp
Pepper and salt to taste
Oil required
Method
Heat oil in a pan add beaten eggs, season with pepper and salt, scramble it and set aside. Next heat oil in the same pan add the ginger and fry till brown and crisp, now add the minced onion and green chilly saute for a min. Add the cooked rice and scramble eggs, season with soy sauce, salt and pepper. Mix well and serve hot.
Subscribe to:
Posts (Atom)