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Showing posts with label fried. Show all posts

Thursday, May 22, 2014

Golden Fried Prawns Recipe Indian Chinese Style

Lean how to make crispy Golden Fried Prawns Chinese Restaurant Style recipe at home.

Golden Fried Prawns

Ingredients

Prawns / Shrimps- 12 nos

Cornflour- 4 tbsp

Rice flour- 2 tbsp

Maida / All purpose flour- 2 tbsp

Salt- 1/4 tsp

White Pepper Powder- 2 tsp

Kesar / Orange food colour- few pinch

Ajinomoto- less than 1/4 tsp

Water required

Oil to deep fry

Golden fried prawns Chinese style

Method

Remove the prawns shell but keep the tail intact, clean, wash and set aside.

In a medium bowl add corn flour, rice flour, maida flour, salt, white pepper powder, ajinomoto and food colour. Mix well, add few tbsp of water little by little until a thin and lump free batter is formed.( The batter should not be too thick or too thin, it should be thinner than dosa batter). Heat oil in a pan to deep fry, when oil is hot reduce to medium heat. Hold tail of prawn dip in the prepared batter, gently shake to remove excess batter from prawn and drop prawn into hot oil. Add up to 4 to 5 prawns, do not overcrowd the pan. Fry prawns for 1 or 2 minutes until golden brown and drain from oil. Place fried prawns on oil absorbent paper Serve hot Golden Fried Prawns as starter with dip of your choice.

Golden fried prawns Indian Chinese Restaurant style

Friday, April 25, 2014

SANDRA’S RADIANT KIELBASA and BROCCOLI FRIED RICE

A complete, radiant,
and delicious meal you can
quickly prepare with leftover rice...

Servings: (6)

Prep: 10 Mins.

Cook: 15 Mins.

INGREDIENTS

2 eggs, beaten

½ lb. (1/2 ring) smoked kielbasa, cut into ½” cubes

Freshly ground pepper, to taste

½ cup chopped yellow onion

½ cup chopped celery

1 cup fresh broccoli florets, cut into smaller pieces

1 garlic clove, minced

Pinch of Chinese five spice seasoning

Pinch of ground ginger

4 cups prepared, steamed basmati rice

3 tablespoons low-sodium soy sauce

METHOD

Heat large nonstick skillet to medium-low heat. Spray skillet with olive oil and add the beaten eggs; scramble, and remove to one side of a large plate. Turn the heat to medium, and brown the kielbasa with freshly ground pepper, to taste. Retain drippings in skillet, and remove the browned kielbasa with a slotted spoon to the other half of the plate (aside the scrambled eggs), and set aside. Add to the skillet the onion, celery, broccoli florets, Chinese five spice, and ginger and saute until onions are translucent for about 5 minutes. Add the garlic and saute 30 seconds. Return the kielbasa to the skillet, along with the cooked rice, and soy sauce; mix to combine while sautéing for 5 minutes longer. Add the scrambled eggs; folding to combine, then serve. ~ Enjoy!

Wednesday, April 23, 2014

Duck Fat Green Garlic Home fried Potatoes Skin for the Win

Im just guessing, but I bet theres some old French kitchen expression that roughly translates to, "Hey, it has crispy, fried duck skin crumbled over the top, how bad can it be?" This video recipe for duck fat homefries is perfect when you find yourself in possession of this highly coveted ingredient.

The recipe is the easy part, finding duck skin is a little more challenging. The easiest method of attainment is to know a duck hunter. They can hook you up faster than you can say, "Nice Elmer Fudd hat." If thats not an option, try and make friends with line cooks who work at restaurants that serve duck. They can make it happen, and it will probably only cost you a couple draft beers.

Finally, you can go to a butcher that sells whole ducks, and have him break one down for you. Tell them youd like two nicely trimmed breasts, two leg quarters, and all the excess skin from the rest of the carcass. They will smile knowingly, and say no problem (for extra credit, ask for the bones, which you can roast and make a killer stock).

Once you have your precious skin, the recipe is a breeze. If you can find green garlic, its very nice in this, but regular onions, leeks, shallots, scallions, etc. are a fine substitute. These potatoes would sure make a memorable side dish to a seared, sous vide duck breast, or how about as a plate-mate to a creamy goat cheese omelet? By the way, Im much hungrier now than I was when I started this post. Enjoy!

Ingredients:
1 cup duck skin and fat trimmings

4 small russet potatoes

salt and fresh ground black pepper to taste

1 cup chopped green garlic (light parts)

View the complete recipe

Monday, April 21, 2014

Stir Fried Chicken

Stir Fried Chicken

Ingredients

Chicken boneless (sliced) ½ kg
Pineapple 2 – 3 slices
Tomatoes 2
Onion 1
Capsicum 1
Spring onion 1
Ginger garlic paste 1 tbsp
Oil 3 tbsp
Lemon juice 1 tbsp
Tomato ketchup 2 tbsp
Chili garlic sauce 2 tbsp
Worchester sauce 2 tbsp
Salt to taste
Crushed black pepper ½ tsp

Method
Heat 3 tbsp oil in a pan, add 1 tbsp ginger garlic paste and ½ kg sliced chicken. Sauté till golden brown.Now add 2 chopped tomatoes, 1 chopped onion and 1 chopped spring onion. Sauté for 2 – 3 minutes.Then add sliced pineapple, 1 tbsp lemon juice, 2 tbsp tomato ketchup, salt to taste, ½ tsp crushed black pepper, 2 tbsp Worchester sauce and 2 tbsp chili garlic sauce.Stir fry for 1 – 2 minutes. Then dish it out and serve hot.

Monday, April 7, 2014

Chao Shanghai Cai Stir fried Shanghai Bok Choi with garlic

There is some confusion about what to call various greens in the Chinese repertoire. Bok choi, means white vegetable in Cantonese, and generally refers to the larger white cabbages (pekinensis cultivar group) which in the West are recognized as napa cabbage; in Beijing, the mandarin equivalent is bai cai, and when in season, you’ll see enormous piles of these big cabbages on neighborhood streets, awaiting distribution to homes and restaurants for preserving, boiling and stir frying (The Beijing authorities nearly eliminated this "unsightly" practice during the 2008 Olympics). However, the popular name for the vegetable in this dish is Shanghai Bok Choi which is not even remotely large or entirely white. In fact, Chinese cooks enjoy the very small leaves of this cabbage, the smaller the better. Again, the preparation is extremely simple, featuring the superb texture and flavor of this delicious, healthy vegetable.

1 lb Shanghai bok choi, or Shanghai Choi, trimmed
3 med garlic cloves, minced
1/3 tsp kosher salt (or, if you prefer, 1 Tab light soy sauce)
2 – 3 Tab peanut oil
Sesame oil

Wash and thoroughly dry the cabbage. Trim the base from each cabbage head so that all of the leaves separate.

Prepare other ingredients.

Heat wok to medium, add peanut oil and when it is hot, toss in garlic. Stir fry quickly for 5 or 10 seconds, add Shanghai bok choi, stir fry for one minute or so and add salt (or soy if you prefer). Cover, turn heat down to low medium, and allow cabbage to steam in its own juices for 2 minutes or so, or until the leaves are limp and the stalks begin to shrink and soften. Adjust saltiness if necessary. Plate the Shanghai choi on a platter and garnish with sesame oil.

Tuesday, April 1, 2014

Classic fried fish

Classic fried fish

Ingredients:

Finley chopped potatoes 2
Fish fillet ½ kg
Flour ½ cup
Red chili powder ½ tsp
Mayonnaise 2 tbsp
Lemon juice 2 tbsp
Oil for frying
Salt as required

Batter ingredients:

Flour 1 cup
Egg yolk 3
Black pepper little bit
Oil 2 tbsp
Salt as required

Method:

Cut potatoes and fry them for 2 to 3 minutes and keep them aside.Marinate ½ kg fish fillet with salt to taste, ½ tsp black pepper, 2 tbsp lemon juice and 2 tbsp mayonnaise.In a bowl take 1 cup flour, 3 egg yolk, 2 tbsp oil and little bit of salt and batter.If the batter gets thick you can add 2 tbsp of milk.
Now take the marinated fish and coat it with flour. Dip them in batter and deep fry them.Now in the same oil fry the potatoes till it gets crispy. Take them out in the platter and sprinkle salt and pepper on it.Now put fish pieces on them and serve.

Wednesday, March 19, 2014

Thai Prawn Fried Rice

Thai Prawn Fried Rice

Ingredients

Prawns (medium) 300 gm
Boiled rice 300 gm
Iceberg lettuce half
Carrot 1
Red capsicum 1
Egg yolk 4
Spring onion 2 – 3
Peas ½ cup
Chinese cabbage ¼ piece
Butter ¼ cup
Oil ¼ cup
Black pepper powder ½ tsp
Oil 2 tbsp
Salt to taste

Method

Boil 300 gm rice with water as required and keep aside.Cut 2 – 3 spring onions, 1 carrot, ¼ piece of Chinese cabbage, ½ iceberg lettuce and 1 red capsicum. Heat ¼ cup butter and ¼ cup oil in a pan, add 300 gm prawns and fry for 1 – 2 minutes.
Add all the chopped vegetables, ½ cup peas, boiled rice and mix well.Beat together 4 egg yolks and 2 tbsp oil. Pour on top of rice. Lastly add ½ tsp black pepper powder and salt to taste. Cook for 3 – 4 minutes, mix well and serve hot.

Saturday, March 8, 2014

Deep Fried Ribs

Deep Fried Ribs

If you love the traditional fried chicken, you will love this Deep fried ribs! Full of flavors of a grilled ribs but a much quicker and easier meal to throw it in your deep fryer for less than 10 minutes!!

Ingredients to get started:

1 slab of extra meaty ribs, sliced individually for quick marinating

2 teaspoon of paprika
3 teaspoons of salt
3 teaspoons of ground black pepper
3 tablespoons of granulated garlic
2 teaspoons of ground ginger
2 tablespoons of onion powder
1/3 cup of brown sugar
4 table spoons of granulated chicken stock (or MSG )

1/2 cup of water or chicken stock (omit granulated)

1/2 a package of tempura batter

1 large bowl or large zip lock freezer bag

Direction:

Slice ribs individually for faster frying. In a large bowl or zip lock freezer bag, throw in the ribs and all the ingredients listed, except for the tempura. If you use chicken stock, omit the granulate and water. Once all the ingredients is in the bag, simply zip and massage the ribs right in the bag. Once the ingredients and the ribs are well mixed, it can be marinated for at least 10 min or overnight in the fridge. It can also be frozen for later use.

After the ribs are marinated, and ready to fry. Add in the tempura flour, mix well, then immediately drop into the hot oil. Please use caution as oil can splatter.

Frying: A fryer is highly recommended. Its quicker and easier. Fry at 375 degrees for about 10- 15 minutes, turn the ribs for even browning. Cooking varies depending on the thickness of the ribs.

For a healthier option, bake at 425 degrees covered for 45 minutes, then broil high for browning for about 2 minutes eachside.

Serve with a side of jasmine rice or a favorite side.

Wednesday, March 5, 2014

Whole masala fried fish

Whole masala fried fish

Ingredients

Finely chopped onion 1
Whole fish 1
Egg 1
Finely chopped green chilies 3-4
Finely chopped ginger 1 medium sized piece
Finely chopped garlic 4-5
Turmeric 1 tsp
Ground cumin 1 tbsp
Ground coriander 1 tbsp
Lemon juice 2 tbsp
Crushed red chili 2 tbsp
Finely chopped coriander leaves 2 tbsp
Flour 3 tbsp
Oil for frying
Salt as required

Method

Put cuts on the fish and keep aside.Finely chop 1 medium sized piece of ginger, 3-4 green chilies, 4-5 cloves and 1 onion.Now in a bowl with these vegetables mix 1 tsp turmeric, 2 tbsp crushed red chili, 1 tbsp crushed cumin, and 1 tbsp crushed coriander.
Then add 1 egg, 3 tbsp flour, 2 tbsp lemon juice, 2 tbsp finely chopped coriander, salt to taste and mix well.Now marinate fish with this masala for 10-15 minutes.Now fry the fish will it gets golden from both the sides.

Sunday, March 2, 2014

Roasted Asparagus with Fried Prosciutto and Poached Egg – Never Say Never Cook Prosciutto

As many of you know, I often post these video recipes on YouTube well before I get around to writing the post, and this roasted asparagus with prosciutto and poached egg is no exception.

One advantage of this modus operandi is that the initial comments I get will often help shape the blog posts theme. This time the controversy revolved around the wisdom of cooking prosciutto. I knew this was going to come up, and even joked about it in the video (parental warning: I used the word, "ass").

Even though I acknowledged the fact that cooking prosciutto is very much frowned upon, and that this was done using scraps from the shank end of the ham, I still was viciously attacked.

First of all, there are exceptions to this no-cook rule, even in Italy. Saltimbocca is a classic dish that features veal cooked with prosciutto and sage, and Ive seen more than one Italian chef use cooked prosciutto in things like frittatas and salads.

The opponents of cooking prosciutto point to these main issues: Prosciutto gets intensely salty when cooked, it smells less than appetizing, and its basically a waste of good pork to eat it any other way than thinly sliced in its natural state.

I basically agree with all of that. Frying prosciutto isn’t a great smelling food, but the taste doesnt match this "wet pork" aroma, and is actually quite mild and pleasant to my palette. Besides, where are these people when broccoli is being cooked? That doesnt smell like freshly cut flowers either.

Yes, cooking prosciutto does make it salty, which is why I didnt use any salt in the dish. Anchovies are unbearably salty too, unless used properly. Finally, I LOVE traditional sliced prosciutto, and agree thats the best way to enjoy, but that doesnt make this wrong. I think fresh raw oysters are the best, but once in a while I want Oyster Rockefeller.

If you are skeptical, I encourage you to give this a try. I think you may be pleasantly surprised. Enjoy!

Note: Ive already done a how to poach eggs video, but its really old and crappy, and as I mention in the clip, Ill be redoing it soon, so stay tuned!

Ingredients:

1 tablespoon olive oil

2 oz minced prosciutto (yes, you can use ham, bacon, or pancetta)

1 bunch asparagus, trimmed

1 tablespoon extra virgin olive oil

freshly ground black pepper

lemon, juice and zest

poached eggs

View the complete recipe

Tuesday, February 18, 2014

Noodles Vs Spaghetti Fried egg Spaghetti

Can you identify the picture below? is it Noodles or Spaghetti. I know, it is difficult to find unless you have tasted it. Noodles and Spaghetti both look alike but they have a big difference form the way of cooking, serving and eating.

The main ingredient of spaghetti is wheat flour, but noodles can contain different types of ingredients such as rice starch, rice flour, potato starch etc., A good quality of spaghetti is prepared of durum wheat. Noodles originated from China, where as spaghetti from Italy. The way of boiling of noodles to different from spaghetti. Noodles are boiled in hot water with out any addition of flavor, where as spaghetti is boiled in a salted and herb flavored (optional) hot water with few drops of olive oil.

Noodles are served after stir frying them along with the ingredients where as spaghetti is served with sauce on topping. Generally, spaghetti is had with fork and Noodles with a chopstick.

Now, enough of the story about their difference and jumping to the recipe.
As mentioned above the cooking of noodles and spaghetti is very different But, I treat them the same and some times cook spaghetti like noodles and noodles like spaghetti. I do not mind changing the recipes because all that matters is about satisfying our taste buds. Here, I made a fried egg spaghetti with spaghetti sauce.

Ingredients
Spaghetti-1/2 box (100gr)
onion finely chopped-3tbsp
green chili finely chopped-1/4tbsp
olive oil-1tbsp
salt to taste
pepper powder to taste
spaghetti sauce-2tbsp
ginger garlic paste-1/2tbsp
egg-1

Method:

Take a deep bottom medium size pan and and fill it with 3/4 volume of water.
Bring water to boil and add 1/4tbsp salt, 2drops of olive oil and pinch of oregano/thyme (optional).
Add spaghetti, and cook till it is done (Make sure you are not over cooking it.
Take another thick bottom deep pan and add 1tbsp of olive oil and heat it.
Add onion and green chili and cook till onion turns transparent.
Add ginger garlic paste and when the raw flavor goes away, add spaghetti sauce and mix well.
Keep stirring and cook for 2more min under medium heat.
Drain water from spaghetti and add to the pan, mix well till all the ingredients are uniformly mixed.
Check for salt and pepper and add if required.
Now in the same pan move the noodles to one side and create an empty space, break open egg and add it on the other side of the noodles.
Cook till it obtains a omelet kind of texture, now scramble it and mix with the spaghetti.
Serve hot, Hope you like my recipe and keep visiting for more wonderful recipes. You can also make Noodles in the similar style. I used tomato, mushroom raghu sauce, you can use any kind of sauce or only tomato puree instead of sauce.

Saturday, January 25, 2014

FRIED WINGS

FRIED WINGS

Ingredients:

Wings Drumsticks ½ kg
Ginger garlic paste 1 tsp
Salt to taste
Flour ½ cup
Corn flour ½ cup
Egg whites 2
Oil to fry

Method:
Wash ½ kg Wings Drum sticks and add in some salt, ginger garlic paste and some water. Cook it till the water dries. Put the boiled drumsticks in a bowl along with ½ cup flour, ½ cup cornflour and 2 egg whites. Mix everything together. Deep fry them till they are golden brown. Dry them on the tissue paper and serve them with ketchup and French fries.