Nov 232017

Dragon chicken is popular in Chinese cuisine and this time I tried using fish instead of chicken. it came out really good.It can be served as Appetizer for parties or with fried rice .

dragon Fish (1)

Ingredients

  1. Fish Fillet – 250 gms
  2. Egg –1
  3. Pepper powder-1/4 tsp
  4. Ginger-garlic paste- 1/12 tsp
  5. All purpose flour/Maida – 2 tbsp
  6. Corn flour – 2 tbsp
  7. Onion(cut into cubes) – 1
  8. Ginger(chopped) –1 tsp
  9. Garlic (chopped) – 1tbsp
  10. Capsicum(Green & yellow, cut into cubes) –1
  11. Green Chilly – 3
  12. Red Chilly flakes or Red chilly paste – 1 1/2 tbsp
  13. Tomato Ketchup – 1 tbsp
  14. Soy sauce – 1 tsp
  15. Chilly Sauce – 1 tbsp
  16. Celery(chopped) – 1 tsp
  17. Spring onions(chopped) – 1 tbsp
  18. Oil
  19. Salt

 

dragon Fish (2)

Preparation

  1. Cut fish into medium 1 “ pieces.
  2. In  a bowl ,add maida,corn flour,ginger-garlic paste,salt,pepper powder and egg.Mix well using little water to get a thick batter.
  3. Heat oil in a Pan for frying.Dip the fish pieces in the batter and fry till light brown in color.
  4. In another pan,add 2 tbsp oil(use the same oil used for frying).
  5. Saute chopped onions,green chilly,ginger-garlic and once it is done,add chilly paste,chilly sauce,tomato ketchup and soy sauce.
  6. Add fried fish to it and mix well to get coated.
  7. check for salt and add if needed as soy sauce is salty.Add little water and stir well and cook for 2 minutes.
  8. Finally add celery and chopped spring onions.
  9. Remove from fire.
  10. Dragon fish is ready to serve with fried rice.
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , ,
Jun 092017

Kicap chicken is popular in Malaysian cuisine and it is prepared using chicken cooked in dark and sweet soy sauces. This goes well with steamed white rice.

Kicap Chicken 3

Ingredients

  1. Chicken (cut into cubes) – 1 kg
  2. Onion(chopped) – 2
  3. Tomato(chopped) – 2
  4. Ginger-garlic apOD109328602582045000ste- 1 tbsp
  5. Kashmiri chilly(piriyan Mulaku ) – 8
  6. Kashmiri dry chilly – 2
  7. Peppercorns – 1tsp
  8. Dark soy Sauce –2 tbsp
  9. Sweet Soy Sauce(Kicap Manis) – 1 tbsp
  10. Vinegar-2tsp
  11. Spring onion – To Garnish
  12. Capsicum/Bell Pepper(Green,cut lengthwise),carrot (cut lengthwise) – To Garnish
  13. Salt
  14. Peanut Oil

Kicap Chicken 1

Preparation

  1. Clean and wash chicken and cut into medium sized cubes.
  2. Grind ginger-garlic aOD109328602582045000pste,Kashmiri chilly peppercorns into a fine paste. If you don’t have kashmiri chilly,you can add 1 tbsp kashmiri chilly powder.
  3. Heat oil (In Malaysian cuisine, they use either peanut or groundnut oil )in a pan. Add dry kashmiri chilly and saute well till light brown.remove from pan and keep aside.
  4. In the same pan,add chopped onions and saute till golden brown.
  5. Add chilly paste and cook on low flame for 10-15 minutes.let it dry and color changes to dark red.
  6. add chopped tomatoes to it and saute well.
  7. Once it is done,add chicken pieces and stir well to get coated with masala.
  8. Add dark soy sauce and sweet soy sauce to it and mix well.Check for salt.Add if required.
  9. Add fried dry red chilly to it and mix.
  10. cover and cook on low flame without adding water.stir in between.if you need to add water just sprinkle some water and cook.
  11. once it is cooked well,add vinegar to it and mix well.
  12. Garnish with spring onions,carrots and capsicum
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , , ,
May 042017

 

Chicken Roast (2)

 

Ingredients

  1. Chicken(cut into medium cubes) – 1/2 kg
  2. Onion(cut lengthwise,thinly sliced,medium ) – 2
  3. Ginger-Garlic paste – 2 tsp
  4. Turmeric powder – 1/4 tsp
  5. Kashmiri chilly powder – 1tbsp
  6. Coriander powder – 1 tbsp
  7. Jeera powder – 1/4 tsp
  8. Pepper powder – 1/2 tsp
  9. Fennel seeds powder – 1/4 tsp
  10. Pudina leaves (chopped) – 1tsp
  11. Coriander leaves (chopped) – 1 tbsp
  12. kuskus paste –1 tsp
  13. Lime juice – 2 tsp
  14. Curry leaves – 1 sprig
  15. Onion(fried) –to garnish
  16. Potato pieces(cut lengthwise and fried) – 1, to garnish
  17. Coconut Oil
  18. salt

Chicken Roast (3)

 

Preparation

  1. Marinate chicken pieces with lime juice,chopped coriander leaves,,chopped pudina,turmeric pwoder,pepper powder,fennel seeds powder and salt.Keep in the fridge for 3 hours to get marinated well.
  2. Heat coconut oil in a pan.Saute thinly sliced onions,curry leaves and once onion starts to turn light brown add red chilly powder,coriander powder,jeera powder mixed with little water  and stir well.
  3. Once the raw smell goes,add ginger –garlic paste ,kusksu paste to it and mix well.
  4. once oil clears add marinated chicken pieces to it and mix well.
  5. cover and cook on low flame till done.no need to add water as chicken itself produces water while cooking.
  6. In the mean time Heat little oil in another pan and fry potato pieces and onion  till brown and crispy.
  7. Once chicken is cooked well and dry, remove from fire.
  8. Garnish with fried onions and potato slices.
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , ,
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