Friday, January 7, 2011

Kung Pao Chicken

Adapted from a recipe passed on to me by Ma***m from 'All recipes', here is my version of the famous Kung Pao Chicken. My version because: I didn't have everything on hand. Normal.

1 lb Boneless chicken breast
1/2 cup Soy sauce
2 tbsp Worcestershire sauce
2 tbsp Cornstarch dissolved with water. Split them into two separate bowls
Dash of Hot Sauce
2 tsp White Vinegar
2 tsp Brown Sugar
2 tsp Lemon Juice
1/2 green onions, chopped
1 tbsp chopped garlic
1 cup of cashews or peanuts 
1 can of water chestnuts (optional)
Oil


Dice the chicken into bit-sized cubes.


Add 3-4 tbsp of Soy sauce, 1 tbsp Worcestershire sauce, 1 tsp oil, 1 tsp lemon juice, 1 tsp vinegar, dash of hot sauce and 1 tbsp corn starch mixture.
 Let it marinate for about half an hour.

In a skillet, add a tbsp of oil and stir fry until the color changes on all sides to a pale brown.


 I added a little bit of soy sauce again to bring in more flavor and enhance the color.

Done. Keep it aside.
Now for the sauce. In a saucepan. put a tsp of oil, 3-4 tbsp soysauce, 1 tbsp worchestershire sauce, 1 tsp lemon juice, 1 tsp vinegar, 2 tsp brown sugar and dash of hot sauce. Mix well.

Now add 1 tbsp of cornstarch diluted with water.
 Add the spring onions.
 And throw in some chopped garlic.
 And cashews. More authentic way is to put peanuts and water chestnuts.
 Turn on the heat and let the aroma in the kitchen begin..
 Keep stirring until it get nice and thick. If you want it thinner, add some water.
 Transfer the chicken into the sauce.

 Observe a moment of silence and watch the chicken being gulped away by the sauce.

Take a deep breath and mix it all together. Cover and simmer for ten minutes.

Serve over a bed of steamed rice. Enjoy!

Thursday, January 6, 2011

Chimichangas

Chimichangas is one Mexican dish that I can eat any time of the day (or night). Wake me up at three in the morning for a Chimi and I won't complain a bit. Promise. Try it. I want to make one right now. And the thing is.. this is super easy as I usually have everything on hand and it takes minimal effort to prepare it.
Please, make it today. Its a humble request!

1 pack Flour tortillas
1 can Red Enchilada Sauce
1 can Taco Bell Refried Beans
1 pk Shredded Mexican Cheese
Oil
Sour Cream
Chile Habanero Sauce or This One


On a griddle, nuke a tortilla until it becomes soft enough to be folded without cracking.

You will need these three stars to get the Chimichanga going


Lay the tortilla down flat and drop a spoonful of Enchilada Sauce.

Now flop a tablespoon or two full of Refried Beans. I prefer Taco Bell as it is the only vegetarian blend I could find. The rest I looked contained Lard.


Slop come Mexican Cheese on top. 
 Lengthwise, fold one side over.
 And now the other side.

 And then one of the side to make it a parcel.
 And then the other.
And now seam side down, carefully transfer it to a frying pan with a tbsp of oil.


You have two options here. If you are in a hurry (like me), just fry it until golden brown on both sides. To make it more authentic, just lightly fry it on both sides so it holds together and then transfer onto a baking dish and bake for 15-20 minutes. The idea is to let the cheese and the beans and the sauce all blend in and do its magic. Whenever I have more time, I prefer the bake method!

And yes, I browned it a little too much. 

Done!

See, its that easy. Just drop, flop and slop everything and fold it up and fry it up! And serve it with Spanish Rice, Black Beans, Sour Cream, Chile Habanero sauce and shredded lettuce. 



This is Hubby's style.


Or just eat it on its own with the sour cream and the left over Enchilada sauce. 
My style.


Wednesday, January 5, 2011

Hussaini Kabab

1 lb Boneless Chicken Breasts cut into small chunks
2 large potatoes, peeled and cut into chunks
1 large Onion, peeled and cut into cubes
1 large Bell Pepper, cut into small cubes
Salt, Pepper, Red Chili Powder Paprika and Cumin powder to season the chicken and the veggies
2 tbsp flour
2 Eggs
Oil for frying
1 cup yogurt
1/4 cup crispy fried onions
Chili Powder, Salt and Paprika to season the yogurt

Cut the chicken into bite sized cubes. Peel and dice the potatoes into similar sized cubes. Add cubed bell peppers as well if you have them on hand.Season it with Salt, pepper, red chili powder, paprika, cumin powder and whatever else your heart desires. Let it marinate for a couple of hours.



Now taking wooden skewers, start arranging them alternating the chicken and the veggies.
 Keep them aside and dust with some all purpose flour.


Whisk the eggs and pour it in a shallow plate large enough to fir the skewers.
 Coat the sticks with the egg evenly on all sides.

 In a frying pan, shallow fry these sticks until nicely light golden brown. 

I browned them a little too much! Arrange them in a large saute pan.

In a bowl, mix yogurt, crispy fried onions, red chili powder, salt and paprika and mix well.

 Pour it on top of the skewers in the saute pan.



Using a strainer, pour about 2 tbsp of  the frying leftover oil through it.

Cover and cook for until it starts getting bubbly. Now carefully with a wooden spoon, stir the yogurt mixture and pour it on top of the kababs. Turn the kababs around if possible so they all get submerged in the gravy.  Cover again and cook on low flame for another 15 minutes or so. 

Ready to serve.