Non Vegetarian Recipes - No comments - Page 11

Posted: 15 years ago
STIR-FRIED CHICKEN WITH PINEAPPLE
 
Ingredients
1 1/4lb boneless, skinless chcken breasts, thinely sliced at an angle
2 tbsp cornflour
4 tbsp corn oil
1 garlic clove, crushed
2in fresh ginger, peeled and sliced into thin strips
1 small onion, thinly sliced
15oz can pineapple chunks in natural juice
2 tbsp dark soy sauce
1 bunch spirng onions, white bulbs left whole, green tops sliced
salt and freshly ground black pepper according to taste (seasonng)
 
Method
1. Toss the stripsof chicken in the cornflour with a little seasoning. Fry in hot oil until tender/
2. Lift out of the wok and keep warm. Reheat the oil and fry the garlic, ginger and onion until soft but not browned. Add the pineapple chunks together with the juice.
3. Stir in the soy sauce and return the chicken to the wok to heat through.
4. Taste and adjust the seasoning. Stir in the whole spirng onion bulbs and half of the sliced green tops. Toss well together and then turn the chicken stir-fry on to a serving platter. Serve garnished with the remaining slice gree spring onions.
 
Posted: 15 years ago

SPECIAL MUTTON CURRY (INDONESIAN STYLE)

Ingredients
1 kg mutton
500g potatoes
4 ripe tomatoes (each quartered)
1 piece pandan leaf ( Pandanus leaf)
Some cooking oil
750 ml thin coconut milk
200 ml thick coconut milk
salt
Paste Ingredients
12 dried chillies
5 cloves garlic
150g shallots
5 candlenuts
Mixed Spices
21/2 tbsp coriander powder
2 tsp fennel powder
1 tbsp cumin powder
4 cloves
5 cardamoms
5cm cinnamon stick
Method
1. Rinse mutton and cook with enough salt and 3 bowls of water (about 900ml) for abt 1 hour or pressure cook till cooked.Peel and cut potatoes into pieces. Cut pandan leaf into sections. Soak drid chillies in hot water for 15 minutes, sqeeze dry and grind with the rest of the paste ingredients.
2. Heat up cooking oil and saut ground paste till fragrant. Add mixed spieces and fry briefly before adding the pandan leaves. Stir evenly.
3. Add thin coconut milk and the cooked mutton. When the mutton is tender, add potatoes and cook till softened. Add in the quartered tomatoes. Pour in thick coconut milk and cook till mutton curry is aromatic.
4. Lastly season with salt as required.
.
*** Note: Indonesians/Malaysians love to serve this dish with Roti Jala. Kavi... has given the recipe for lacy Roti Jala earlier in this thread. You can use veg. mutton instead to get an equally tasty dish.
 
 
 
 
Posted: 15 years ago
FRIED NOODLES
 
Ingredients
300g yellow noodles
120g bean sprouts
3 cabbage leaves
1 large onion
200g shrimps
150g chicken
Cooking Oil
150ml chicken stock
1 tbsp sweet soy sauce
Salt to taste
Paste Ingredients
2 cloves garlic
1 red chilli
80g shallots
Garnish
1 red chilli
1 tbsp fried shallots
Method
1. Rince and drain noodles. Pluck off roots from the bean sprouts. Cut cabbage and onion into thick shreads. Clean and rinse shrimps. Rince, dice and marinate chicken with a little salt and pepper for 10 minutes. Grind paste ingredients. Remove chilli seeds from the chillies used for garnishing and shred it.
2. Heat up cooking oil and saute ground ingredients till fragrant. Pour in half of the chicken stock and cook for 2-3 minutes. Switch off heat and set aside.
3. Heat up a little oil and stir-fry cabbage and onion shreds briefly. Add chicken and stir well. Then toss in noodles and bean sprouts and fry evenly. 
4. Add shrimps and fry till cooked and then add ground paste mixture, the rest of the chicken sock, sweet soy sauce, salt and stir evenly.
5.Dish out and garnish with shredded chillies and fried shallots.
Posted: 15 years ago
DEEP-FRIED CHICKEN PATTIES
 
Ingredients
500g potaotes (boiled)
2 eggs
3 green chillies
3 red chillies
2 stalks spring onion
200g minced chicken
2 tsp black pepper
11/2 tbsp cornstarch
1 egg white
80g breadcrumbs
Salt
Cooking oil
 
Paste Ingredients
6 cloves garlic
120g shallots
15g ginger
5g fresg turneruc
 
Method
1. Rinse and boil potatoes in water till cooked then peel and mash them slightly. Use little oil  to pan-fry the mashed potatoes till fragrant and set aside to cool. Beat eggs. Chop green and red chillies. Dice spring onions. Grind paste ingredients.
2. Heat up cooking oil and saute ground paste till fragrant. Add minced chicken, pepper and salt and fry till the chicken is cooked.
3. Add mashed potatoes, cornstarch, green and red chillies, beaten eggs and spring onion and stir fry evely. When cooled, mould into patties of 11/2 cm thickness.
4. Brush the chicken patties with egg white and breadcrumbs respectively. Deep fry in hot oil till golden brown. Drain in absorbment paper to remove excess oil.
Posted: 15 years ago

Chicken Fried Ribs ....

Ingredients :-
 
For ribs:
    About 6 cups vegetable oil 2 racks baby back ribs (about 1 pound each), cut into ribs 1/3 cup all-purpose flour 3 large eggs, lightly beaten
  • 1 1/2 to 1 3/4 cups panko (Japanese bread crumbs)

For mustard sauce:

    1/2 cup sour cream 2 tablespoons mayonnaise 1 Kirby cucumber, coarsely grated
  • 2 tablespoons Dijon mustard

Make ribs:
Preheat oven to 200 F.

Heat 3/4 inch oil to 325 F in a deep 12-inch skillet over medium heat.

Meanwhile, season ribs with 3/4 teaspoon salt and 1/2 teaspoon pepper. Put flour, eggs, and pankopanko.

Fry ribs in batches, turning once, until golden brown and cooked through, 7 to 8 minutes per batch. Transfer first batch to a paper-towel-lined baking sheet and keep warm in oven. (Return oil to 325 F between batches.)

Make sauce while ribs fry:
Stir together sauce ingredients. Serve ribs with sauce.

Serve with:
boiled or mashed potatoes

Chicken%20Fried%20Ribs   I found this receipe in the net, tried it and its good. 😉
Posted: 15 years ago

SZECHUAN  STYLE  SOUP

 

Ingredients:

2 carrots thinly sliced

150 g shitake  mushrooms

1/3 cup sliced water chestnut (fresh or tinned)

200 g sliced snow peas

1 cup fresh bean sprouts

1 onion  sliced

3 cloves garlic minced

1 tbs fresh ginger minced

4 cups  chicken broth  ( vegetarians use  vegetable stock)

1 cup water

cup  rice – wine vinegar

2 tbs soya sauce

2 tbs  oil

2 tbs sesame oil

Dash of chilli oil

 

Method:

Heat 2 tbs of oil in a heavy pot over medium heat.

Add onion and carrots, cook stirring  for about 2 minutes.

Add garlic and ginger, cook stirring for a minute.

Add chicken broth, water and soya sauce.

Bring to boil and cook for 2 minutes.

Add the mushrooms and water chestnut, boil 1 minute.

Turn off the heat, add peas and bean sprouts.

Cover and let it rest for 2 minutes.

Stir  in rice wine vinegar, sesame oil and chilli oil.

Heat again for a minute. Taste for salt.

Serve immediately.

Posted: 15 years ago

STEAMED FISH  CHINESE STYLE

 

Ingredients:

1 large  pomfret

1 tbs ginger shredded

1 stalk spring  onion shredded

tsp salt

tsp white pepper

tsp corn starch

2 dried shitake mushrooms ( soak  in water before slicing )

 

Sauce:

1 tsp light soya sauce

1 tsp fish sauce

1 tbs rice wine

tsp sugar

 

Garnish:

1 stalk  spring  onion shredded

1 red chillie cut into strips

1 tbs garlic oil

1 tsp sesame oil

 

Method:

Wash fish and pat dry. Make few slits on each side of the fish.

Rub lightly on the surface and inside of fish with  salt, pepper,

And corn starch. Then stuff a few shreds of ginger and spring

Onions into the slits and fish stomach. Scatter the mushrooms

On and around the fish

 

Put the fish on a heatproof dish. Mix the sauce and  pour it over

The fish. Steam over high heat for about 15 minutes.

The eyes will pop out, this is an indication that the fish is cooked.

Pour the combined oil over the fish immediately.

Garnish with the cut chillie and spring onion.

Serve immediately.

 

Note: If you like you can arrange cut tomatoes around the fish

Before steaming.

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12 Participants 106 Replies 53663Views

Topic started by Kavitha Ravi

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