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Steamed Asian Fish

Posted by on March 21, 2013
ingredients 4 cod, halibut, haddock, or rockfish fillets (4 oz. each, about 1 inch thick) 6 scallions, cut into 2-inch lengths, divided 1 piece (5 inches long) fresh ginger, divided (slice two thirds into thin coins, one third into thin 2-inch strips) 1/4 cup coarsely chopped cilantro, divided 2 Tbsp. dry sherry 2 tsp. toasted sesame oil 2 Tbsp. lite...

How to Make Chicken Chow mien Recipe

Posted by on January 21, 2013
Ingredients: Serves 6 Spaghetti 1 packet Chicken cubes 2 cup Capsicum (cut in cubes) ½ cup Garlic (chopped) 2 tsp Chicken stock 1 cup Salt as required Black pepper as per taste Soya sauce 1/4 cup Chilli sauce 1/4 cup Method: Boil the spaghetti and allow it to cool. Then take some oil and fry the spaghetti, and while frying keep separating the spaghetti...
INGREDIENTS 3 tablespoons groundnut oil (peanut) 4 large King prawns (prawns or colossal shrimp), peeled, deveined, shelled and head sliced off, tail left on 1 tablespoon freshly grated ginger 1 red chile, seeded and finely chopped 1/2 onion, chunked 2 ounces canned pineapple, blended with 7 ounces pineapple juice Handful red bell peppers,...

Szechuan Chicken Wings

Posted by on December 28, 2012
“After tasting this easy chicken dish, my friend begged for the recipe. It’s so addicting!” This one’s great for parties or served with rice for dinner. Senon Ray Posadas – Chicago, Illinois. Prep: 10 min  Cook: 10 min./batch Yield: 7 Servings Ingredients 1 cup soy sauce 1/3 cup sugar 1/3 cup water 3 tablespoons minced...

Roast Chicken with Meyer Lemon Shallot Sauce

Posted by on December 18, 2012
Shallots roast alongside the chicken; then they’re pureed and browned with lemony pan juices to make a fragrant gravy. Notes: Salting the chicken hours ahead instead of just before cooking makes the meat more flavorful. For crisper skin, don’t truss the legs before roasting. Ingredients 1 4- to 5-lb. chicken 1 tablespoon kosher salt 2 medium...

Margherita Pizza

Posted by on December 1, 2012
The secret to a great pizza Margherita is to use the best ingredients you can find—and to approach them with restraint. (Just because a little cheese is good doesn’t mean a lot will be better!) We always start with our all-time favorite pizza dough, adapted from chef Chris Bianco, of Pizzeria Bianco, in Phoenix. This slightly wet dough, in conjunction...

Chicken, brie and spinach pizzas

Posted by on November 17, 2012
Ingredients: 1-    70g (1/4 cup) wholegrain mustard 2-    3 tsp honey 3-    2 thin & crispy pizza bases, without sauce 4-    200g shaved cooked chicken 5-    100g brie cheese, thinly sliced 6-    1 tbs sesame seeds 7-    80g baby spinach leaves, washed, dried Directions:   Step 1: Preheat oven to 220°C. Combine the mustard and honey...

Finger Fish

Posted by on October 23, 2012
INGREDIENTS : • 1 kilogram of Salmon Fish (Cut into finger shaped pieces) • 2 Eggs (beaten) • 2 cups Bread Crumbs • 1 tsp. Salt • 1 tsp. Black Pepper Powder (Pisi Kaali Mirch) • 1 tsp. Ajinomoto Salt • 2 tbsp. Vinegar (Sirka) or Lemon JuIce (Nimbu Arakh) • Cooking Oil (for frying)   How To Cook Finger Fish : 1. Add...

Milk Rice Pudding

Posted by on October 22, 2012
Old-fashioned favourite  Rice pudding is a lovely dessert for winter or summer. This version is served cold with summer berries, but it could be served warm in the cooler months with poached winter fruits. Ingredients 1.75 litres milk 1 tsp vanilla extract 1 cinnamon stick Finely grated rind of 1 lemon 3/4 cup (165g) granulated sugar 220g short-grain...

Shrimp Fried Rice Recipe

Posted by on October 22, 2012
Shrimp fried rice is a great recipe for nights when you’re looking for a quick way to use up leftovers. Feel free to experiment with using fresh mushrooms or other vegetables in place of the peas, and to double up on the ham if you don’t have frozen shrimp. Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Ingredients: 4...