Posts Tagged ‘oil

27
Jun
22

MANCHURIAN CHICKEN WITH RADIATORS

Wow ! it’s been some time gone by till posting a recipe, not that I have stopped cooking, just nothing new lately, have to change that and expand my recipe repertoire.

One breast just about 300 grams. Didn’t adjust the marination. 1 cup macaroni. Cut back about 1/2 with the sauce ingredients. Serves 2

Adapted from Sooper Chef YouTube Channel

makes a pleasant dish, by ingredient amounts somewhat spicy, adjust to taste .

Once prepped, it’s a fast cook.

Ingredients for Chicken Marination:
Chicken boneless (cube cut) 500 g
Egg 1
Corn flour 2 tbsp ( cornstarch)
Soy sauce 2 tbsp
Black pepper powder 1/2 tsp
Salt 1/2 tsp
Oil 1 tbsp
Oil (for frying) as required

Ingredients for boiling Macaroni:
Macaroni 2 cups (1 cup)
Oil 1 tbsp
Salt 1 tsp
Water as required

Ingredients for Manchurian Sauce:
Oil 2 tbsp
Garlic (chopped) 1 tbsp (substituted garlic powder)
Ketchup 1 cup
Red chili flakes 2 tbsp (you may want to adjust this less)
Soy sauce 2 tbsp
Worcestershire sauce 1 tbsp
Salt to taste
Water 1 cup
Chili sauce 2 tbsp (I used hot sauce, again you may want to adjust this to taste)
White pepper powder 1 tsp
Sugar 1 tbsp
Capsicum (small cubes) 1 cup
Carrot (small cubes) 1 cup
Onion (small cubes) 1 cup

Ingredients for Assembling:
Cooked chicken as required
Boiled macaroni
Manchurian sauce
Green onion (Chopped) as required

Directions for Chicken Marination:
1. In a bowl add chicken, egg, corn flour, black pepper, soy sauce, salt, oil and mix well. Let it rest for 15-20 minutes.
2. In a wok ( or fry pan) heat oil and add marinated chicken, fry it fully cooked and golden brown in color. Set aside.
Directions for Macaroni Boiling:
3. In a pot heat water and bring it to boil, add oil, salt and macaroni. Boil until macaroni is 80% cooked. Strain and set aside.
Directions for Manchurian Sauce Preparation:
4. In a pan heat oil and add garlic, saute for 1 minute. Now add ketchup, red chili flakes, soy sauce, Worcestershire sauce, salt, white pepper powder, chili sauce, sugar and cook for 2-3 minutes. Now add water ( here you can thin the sauce with the macaroni water ) and cook until sauce thickens.
5. Now add capsicum, carrot, onion and cook for 1-2 minutes.
6. Now add cooked chicken, boiled macaroni and mix well. Cook until chicken is well coated in sauce. Adjust if necessary with the addition of more of the macaroni water.
7. Sprinkle green onion on top and serve.
Preparation time: 10-15 mins
Cooking time: 25-30 mins
Serving: 3-4

Prepared ingredients, I use shredded carrots ( usually shred a pound or 2 of carrots and store them in the fridge so carrot can easily be incorporated into many recipes)
macaroni heat sinks are boiled and ready
Heating up the skillet
Starting the frying process of the chicken, I use quad blend pepper freshly ground.
getting the crisp on !
remove from the pan
boil up the sauce
Add the prepared veggies, mix in and heat, don’t over cook , leave some crunch

Add the chicken and the macaroni to the pan, heat through
mix and heat thoroughly

MMMMMMMM………… plate up and garnish with some chopped green scallions
20
Jan
20

meatball enchilada

left over meatballs, mind you, a ground chicken blend with sauce already a bit spicy from my heavy hand on the red pepper flakes.  Pasta, noodles, gnocchi  ??  Take two, Wraps ! going towards the Mexican style.

Step one make some white floured tortillas , cook in the trusty cast iron skillet with a touch of oil brushed on. (I won’t bore you with the recipe for flour tortillas, a bit of bacon fat mixed into white flour and water is all it takes)

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there is something about having a tortilla (or flatbread) puff up like this, a sign of good luck?

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chop or slice the aforementioned meatballs

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keep it simple with a few ingredients like shredded mozzarella, finely processed broccoli, meatballs and sauce. 

lay down some sauce, meatballs, broccoli and cheese

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roll up, closely nestle in a pan, a bit of oil in the pan before placement

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top with sauce, cheese and broccoli, I don,t go wild with the sauce like traditional enchiladas, I like the wraps with a bit of crunch and the ability to be eaten like a wrap.

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bake the babies till heated through, cheese melted, crunchy edges, flame them under the broiler if desired.

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MMMMMMMM… not overly sloppy

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were just about done here….  

beverage suggestion ?

Thanks for stopping by !!!

 

07
Oct
19

lo mein

inspired by you tube, Ready , Jet, Cook, Jet Tila, an adaption of recipe, Food Network

noodle time….semolina… Bob’s Red Mill recipe, fine noodle attachment on the pasta machine.

…….. or use store bough FRESH noodle

prep up ingredients….. from what I have on hand… here I have fresh harvested kale for greens , carrot matchsticks, sliced onions, ginger, garlic, hot pepper, sauce mixture with cornstarch , shrimp paste, boiled noodle

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saute the onion…..

add in the carrot………….

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cook till carrot tender… add the rest of ingredients…then the sauce, toss…

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the sauce will start to thicken, keep tossing….

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add the noodle…….

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toss to coat and distribute sauce to the noodles

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plate up……

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add sesame seed (not shown)

 

25
Apr
19

grille time 2019

Ahh… the warm weather approaches, and after some yard work it’s time to light up the grille under the shadow of an umbrella.. actually the second time I’ve started the charcoal this season.

Some dough that’s been fermenting, this batch with some dark spent grain barley adorns the all purpose flour. a very wet mixture, some corn flour made it more manageable.  simply pressed into rounds, then off loaded to a wooden cutting board. decided to throw on a cast iron grille over the glowing hot embers. slightly at a tilt allowing one end to be hotter than the other for some temperature differential.

Hmmm….. some roasted grilled veggies would go good on the flatbread, mainly a bunch of broccoli, with the usual onion and garlic, green onion and celery. a spot of ginger, grated turmeric, salt  and freshly ground quad blend of peppercorns.  drizzle on some oil, toss and ready for the grille pan.

After the flatbread is grilled with the requisite char on some pieces, the perforated grill pan is placed on the hot cast iron surface.

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Flatbread was thick and soft but with a flavor similaer to a pumpernickel bread.

 

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ready to go with the veggies, start off with some bacon pieces to fat render for non stickiness.

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raw veggie bowl ready for the grille pan.

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once a slight char is attained, drizzled on some chicken broth and cover about ten minutes depending how limp you like the veggies.

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Toss from time to time… MMMMM bacon bits !

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Now your cover becomes a warm bowl to serve the veggies.

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served over the flatbread with a porter style brew…. good close for the labor of yard work.

22
Dec
18

chicken Biryani

While we have many spices and ingredients  available, I though I would try out this packaged mix for Chicken Briyani. Besides as I season usually free hand, I am curious to taste the blend of this mix.

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READY ! those red balls are frozen peeled tomatoes from the garden this year, The chicken is frozen.

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Simple enough ? I’m substituting peanuts for cashews. No raisins.

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Mix the seasonings with the yogurt, sloppily a bit.

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Heat oil…

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cooking the onions….

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Add the rest of the ingredients and water….

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mix …

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cover….

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Simmer 10 minutes

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prepare the rice …

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chop peanuts

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Add rice to chicken mixture…

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Melt the butter….

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drizzle the butter (or ghee) over the mixture add the nuts.

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Cover and cook 15 minutes

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SERVE !

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I like the flovor, yes, spicy like I would make it . Now I would replicate the spice mixture from what I have on hand.

 

24
Aug
18

Oriental style chicken wings

I’ve eaten more than enough bbq and buffalo chicken wings . Now I’ve replicated the      Braised pork belly   Recipe with chicken wings.

Along the same technique, brown the wings in the sweet syrup sauce, add additional ingredients, simmer , reduce and serve, here with steamed green beans. I choose to include the wing tips, sometimes they are a chewy addition to the other segments of the wings.  Do you have a favourite sweet dessert to finish this meal ?

17
Aug
18

cooking with coconut milk (chicken)

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One of the ingredients I’ve been slowly  incorporating into recipes is coconut milk. From Thai grilled shrimp to this,  it uses some similar elements for a different take on chicken. As the story goes there are probably more ways to cook chicken than anything else.

First step, thawing out and thin slicing some boneless chicken breast, many in the freezer at this time.

Next using Thai spice paste, rub the chicken and stack the fillets, let stand for about an hour, I find that this is a quick acting spice paste so a meal can be prepared with a shorter lead time than an overnight marinate.

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ground hot pepper, allspice,cloves, cassia bark star anise,celery seed, fenugreek, ginger and turmeric in center.

Free hand a spice pallet, here cinnamon, fenugreek, allspice, peppercorns, ground hot smoked pepper, whole peppercorns and the like. One of my attempts at assembling a combination. Researching some recipes revels that the ingredients are often dictated by what was locally grown and available at the time even depending on the weather and harvest conditions and may be influenced by religion. I opened the spice closet.IMG_5837

 

toasting or sputtering the whole spices

Heat a small amount of oil and flash or sputter the spices quickly, add the sliced onions ,sliced lemongrass and a bit of water to prevent burning.

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quickly add the slice onion and lemongrass.

Cook the onion and spice mixture several minutes , add water along the way if necessary till translucent. remove to a plate.

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pan fry quickly the chicken breast till just done

Yes the breast are huge!  This was slicing from only one piece.  When all are browned, return to the pan.

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Add the coconut milk, grated turmeric and ginger and several tomatoes along with the previously cooked onions and lemon grass.

Mix slightly, cover and simmer till heated through. Taste and adjust spices. I was surprised ! The coconut milk evened out all the spices, taste was more than I expected even a bit of heat with the sweetness of the coconut milk.

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plated it up with rice and cool cucumbers.

The chicken was fork tender, not overcooked. A pleasant alternative to conventional chicken gravy,  a lighter sweeter taste.

 

24
Jul
18

Corn Dogs

A while back we had the opportunity to be served a meal of corn dogs. I have never had them before. Served with a salad they are certainly a different way to have hot dogs. Frying in oil is usually not used too much as a method of cooking. Even a better meal when made by sister in law and her daughter.

If you make these, having the batter in a tall glass makes coating the hot dog easy as was demonstrated.

recipe from photo:

  • oil at 350 degrees for 3 minutes
  • 3/4 cup yellow corn meal
  • 3/4 cup all purpose flour
  • 1 and 1/2 teaspoon baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 3/4 cup buttermilk
  • 2 eggs
  • 4hot dogs

flour for rolling

crisco for frying

 

12
Mar
18

Chicken Curry

From Food 52 Meera Sodha’s Mum’s Chicken Curry

  • A spicy chicken dish , I scaled the recipe in half and used 2 chicken thighs , bone in with the skin.
  • 1 tablespoon unsalted butter and 1/2 tablespoon oil (canola, olive etc.)
  • 1/2 teaspoon cumin seeds
  • 1 , 1 and 3/4 inch cinnamon stick
  • 1 large onion finely diced
  • 1, 1 and 1/4 inch ginger root, peeled and grated
  • 3 garlic cloves
  • 1 fresh chilis, green
  • salt
  • 3 or 4  oz strained tomatoes
  • 1 tablespoon tomato paste
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1 and 1/2 tablespoon yogurt, plain whole milk
  • 1 lb or so chicken, the thighs are had were large so two we close to 1 lb
  • 1 and 1/2 tablespoons ground almonds
  • 1 teaspoon garam masala

No surprises here, this is  similar to a braised dish and no marination or browning of the chicken is required. As always if you measure and prep the ingredients, the recipe goes easy.

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I found these plastic sheets for cutting at the local Job lot, inexpensive and easy to clean plus the diced ingredients can be funnelled right into the pan. Cumin seeds are on the order list, none in stock so I used ground cumin for the saute step.

So in the butter and oil sputter the cumin seeds and cinnamon. Add all the onion and cook till very golden, low medium heat, 10 to 12 minutes. Pound up the chilis and ginger and garlic in a pestle to a course paste, very fragrant ! Add it to the onion mixture. cook for additional 2 minutes.

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Now add the paste just cook the following a few minutes layering the ingredients.

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Now go with the tomato paste , ground cumin, turmeric, salt to preference and whisk in the yoghurt, cook till heated through. IMG_4516 Add the chicken. IMG_4520

Lid the pan and slow simmer about 30 minutes or until the chicken pieces are done. Finish with the final addition of the ground nuts and garam masala. Flat breads or rice is a good side.

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Tomato is the dominate flavor with a spicy finish not too hot. The curry is rather thick and towards the end of the recipe before the chicken was added, I added additional water. Its may be due to the fact or store bought yogurt is thick with no liquid.

I would probably go with more ginger and garlic, but with these many individual flavors additions, it also depends on the quality and freshness of the spices and herbs utilized that could affect the ratio and your preferences.

15
Sep
17

Mushroom Bean Thread Lo mien with Onion

A variation of a recipe from purple carrot.com many meals there with recipes for a jumping off point. Substituted ingredients of course!

Purple carrot
Bean thread Lo mien with mushrooms and onions

Ginger garlic paste

Assorted dried oriental mushrooms

Chopped white onion, scallion more appropriate.

Cornstarch

Dark black soy sauce

Rice wine rice vinegar

Chilli paste

Gauge the ingredients by the size of serving, I tended to go with a good amount of mushrooms and less of the noodle, in this case I had some bean thread noodle from the shelve. Egg, rice or another type can be used.

Using your hot coffee machine for hot water, reconstitute the dried mushrooms in a cup.

In a small pot full of cool water, soak the bean thread noodles on the stove.

Prep an additive of cornstarch, water and soy sauce for a thickening agent. I use double black soy sauce so this is a strong dark recipe.
Course chop lettuce , fine chop onion for prep

Drain the mushrooms, course chop

Add the mushrooms to a broad pan or wok with oil and stir fry for several minutes.

Add the ginger garlic paste to taste , now go off heat and stir to distribute the fragrance. 
Depending on the noodle, bring the water to boil to soften , don’t overcook.
Add the lettuce and onion to the fryer/ wok and stir fry.

Follow with the rice wine and rice vinegar, stir till lettuce wilts and onion cooks to preference.

Add the soy cornstarch mixture bring to high heat very briefly to congeal.

Season at this point with salt, pepper , I add chili paste mix for some heat.

Drain the noodle with cold water rinse. 

As for plating I toss the bean thread noodle in the pan and plate.

Strong soy flavor , maybe not as light as your accustomed to.

Would be good with a peanut, cashew garnish.




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