Spicy Dried Prawn

Spicy dried Prawn

Ingredients:

50 grams dried headless prawn
1 red onion grated
2 cloves garlic grated
3 grams chili powder
2 grams turmeric powder
25 ml. tamarind pulp
40 grams grated coconuts
10 ml. oil
Salt and pepper to taste

Procedure:

Dry cook the prawns in a pan until crisp. Remove from fire and set aside. Mix coconut, spices and tamarind pulp in a bowl and crumble the prawns in the mixture: mix them thoroughly.

Meanwhile, heat the oil in a pan then sauté onions and garlic. Blend it with the rest of the mixture to a course paste. Then store in a sterilized jar and serve with rice and curry.

Refrigerate for up to a month.

Chicken Casserole

fried checken

What a very  a delicious lunch to prepare for the whole family. Try it and I’m sure you will love to  cook again.

Ingredients:

4 tsp. oil
8 chicken breast fillets
1 onion sliced
2 cloves garlic, crushed
1 each yellow and red pepper thickly sliced
½ cup mayonnaise
½ cup fruit relish
¼ cu freshly chopped parsley

Procedure:

Heat 1 tbsp. Oil in a large frying pan. Brown chicken on both sides; Remove from the pan and set aside. Heat remaining oil; add onion and sauté for a minute add garlic and sauté for seconds. Remove from heat. Transfer chicken to an open proof casserole dish. Add pepper slices. Mix mayonnaise and relish together and stir in the onion mixture.
Spoon over the chicken and peppers, cover the dish with a lid or aluminum foil and bake in a pre-heat oven for 20 to 25 minutes. Remove from the oven and sprinkle parsley, salt and pepper.

Pasta with Asparagus

pasta with asparagus

Ingredients:

200 grams fettuccine pasta
1½ liters water
Salt, a pinch
For the sauce:
50 grams butter
1 tbsp. chopped onion
100 grams green asparagus, sliced diagonally
250 ml. cream
30 grams chopped parsley
1 tsp ground nutmeg
1 tbsp. parmesan cheese
Salt and pepper to taste

Procedure:

To prepare pasta, bring water to boil. Add pasta and salt and let it cook for 10 till cooked. Strain and set aside. To prepare for the sauce: Heat butter in a pan and sauté onion and asparagus for 2 to 3 minutes on low heat. Add cream, nutmeg, salt and pepper. Bring to boil for 5 minutes. Lower the heat again and add pasta and cheese. Mix well and garnish with parsley. Serve warm.

Bean and Rocket Salad

What a perfect salad for our meals that made for a special people like you. Try it and you will believe the delicious taste that Bean and rocket salad do.

bean & rocket salad

Ingredients:

1 red onion chopped
200 grams canned red or white beans
Rocket lettuce, handful
4 tbsp. chopped basil
2 tbsp olive oil
1 tsp. vinegar
1 tsp. water
Salt to taste
Pepper and a few slice of parmesan cheese to taste

Procedure:

Combine beans, onion and rocket leaves in a bowl. Stir basil wit salt, pepper, oil, vinegar and water. Pour it over the salad and top with cheese

Fig Spicy Relish Recipe

fig spicy

For those who really love eating spicy appetizer this is  good and taste really great. Try it to believe.

Ingredients:

250 grams figs, chopped finely
200 grams sugar
200 ml. water
250 grams walnuts, Chopped
25 ml. vinegar white
3 medium pcs. Star anises
½ tsp. mixed spices (ground cinnamon & cloves)

Procedure:

Mix figs with water, vinegar and the spices and cook till the mixture thickens.
Add sugar and cook till sugar dissolves. Add walnut and let it cool down. Serve with cheese cakes.

Sweet and Sour Fish

sweet and sour fish

Ingredients:

350 grams fish fillet
2tbsp oil
4 cloves garlic, chopped
1 small red onion, sliced
2 tbsp. red sauce
1 tbsp. sugar
1 red pepper, seeded and diced
½ cucumber seeded and diced
2 plum tomatoes cut into wedges
115 grams pineapple cubed
2 spring onions cut into stripes
Salt and freshly ground black pepper to taste

Procedure:

Slice fish into thin strips. Heat oil in a pan and sauté garlic until golden brown, add fish and strip fry for 4 to 5 minutes. Add onion fish sauce, sugar and black pepper. Stir for another 3 to 4 minutes or until fish is cooked. Add remaining ingredients and fry for 3 to 4 minutes. Garnish and serve.

Plum Relish Recipe

plum-relish

Ingredients:

1 k. fresh plum, cut into wedges
400 grams brown sugar
300 grams onions sliced
75 grams butter
2 tsp. grated ginger
2 cloves garlic, crushed
1 tsp. cardamom, ground
2 tsp. mustard seeds
430 grams white vinegar
225 ml. date vinegar

Procedure:

Heat butter in a large saucepan and add garlic and ginger. Cook for about a minute and stir in cardamom powder and mustard seeds.

Add the onions and cook until they become soft. Add the plum wedges, apple chunks and the rest of the ingredients.

Cook on high heat until the sugar is dissolved then lower the flame and simmer till the mixture thickens to a jam like consistency.

Cool and pour into sterilized containers with lid.

Serve with tea cake or butter cake.

Roasted Chicken with Lime Glaze and Mango

Its Sunday once again and my kids are intact in the house. That’s why I prepare something favorite of my kids. Chicken is always everybody’s request when it comes to roasted cook. When my elder son saw me preparing for my Sunday recipe he is very happy for the really love to eat roasted chicken. I will share to you all my secrets in making a delicious and yummy roasted chicken.

roasted chicken

Ingredients:

1 tbsp. unsalted butter
5 limes
½ mango, pitted, peeled and cut into chunks
½ tsp freshly grated ginger, plus several pieces for roasting
1 tbsp honey
½ tbsp olive oil
Salt and freshly ground black pepper
1 whole chicken about 1.5 kg
Several stalks of lemongrass

Procedure:

Preheat oven to 450 degrees. Grate the lime. Peel and squeeze juice from 1 lime. Puree on food processor with mango, ginger honey, oil and salt to taste mango should not be completely smooth. Set glaze aside. Sprinkle chicken inside and out with salt and pepper. Puncture 2 limes, place in chicken cavity, and tie legs together. Divide unsalted butter in half; slip butter pats under the skin on each side of the chicken breast. Halve remaining 2 limes, and stew roasting pans with limes, ginger and lemongrass. You can place chicken in a pan. Roast in bottom of the oven until chicken begins to brown for about 20 minutes; Baste with pan, juices and generously brush glaze over chicken; Continue to roast for 10 minutes, cover the chicken with foil if it starts to burn. After 35 minutes reduce oven temperature to 350 degrees and cook for about 10 minutes or until the chicken has internal temperature of 185 degrees.

Fried Red Chili

This fried red chili is designed for those who really love to eat something spicy and good appetizer.

fried-red-chillie

Ingredients:

5 large red chilies, chopped finely
1 large red onion, chopped
10 grams minced garlic
50 grams peanut, chopped finely
50 grams freshly- grated coconut
10 grams dried shrimp paste
15 grams brown sugar
2 grams cumin powder
25 ml. tamarind pulp
2 tbsp peanut oil
Salt to taste

Procedure:

Blend onion, garlic and red chilies to smooth paste in a food processor.
Heat oil in a sauce pan and fry the blended mixture over low heat, stirring constantly. Add shrimp paste, tamarind, pulp and sugar. Stir and simmer till the mixture gets reddish brown tinge which indicates it is cooked. Add salt and remove from heat. Cool and store in refrigerator for up to a month. Serve with rice, steaks or as topping on crackers.

Fresh Coriander Relish

fresh-coriander

Ingredients:

¼ cup lemon juice
¼ cup water
100 grams coriander, including stems, washed and coarsely chopped.
¼ cup coconut finely chopped
¼ cup onion, chopped
2 tbsp finely chopped red chilies
Granulated sugar a pinch
¼ tsp black pepper

Procedure:

Combine the lemon juice, water and ½ cup coriander in a blender: blend at high speed for 30 seconds until pureed. Scrape the sides of the coriander and add another ½ cup coriander.

Repeat until all the coriander has been pureed. Add coconut, onion, ginger, chilies, sugar, salt and pepper. Blend again till the mixture becomes a smooth. Adjust sugar or salt if desired.

Serve immediately or keep tightly covered in the refrigerator for up a week.