Chilli Soya Nuggets

Chilli Soya Nuggets

Healthy soya, flavors of soya sauce, vinegar, garlic and green chillies to add the spice, makes for this hassle free Spicy Soya Nuggets recipe.

Ingredients:

100 gm soya nuggets - soaked in water for 1/2 an hour & drained

2 Tbsp salt or to taste

1/2 Tbsp garlic paste

2 Tbsp oil

1 cup spring onions - chopped coarsely

2 Tbsp green chillies-thickly sliced

2 Tbsp soya sauce

 2 Tbsp vinegar

Some greens for garnish

Method:

1.Mix together the nuggets, 1 tsp salt and garlic paste.

2.Heat the oil, add the onions and stir-fry over high heat till a little brown at the edges.

3.Add the green chillies and stir a few times, add the remaindered salt, soya sauce, vinegar and the nuggets.

4.Stir-fry over high heat for a minute or so and serve garnished with some greens.

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Prawns Wrapped in Noodles

Prawns Wrapped in Noodles

Chinese food is so delicious that you would keep coming back for more. This time super chef Nikhil Chib cooks up an easy Chinese inspired dish. Tiger prawns marinated in spices, then wrapped in noodles and finally fried golden.

Ingredients:

4 tiger or king prawns, cleaned

1/4 cup lemon juice

1 whole red chilly, mashed

Garlic, mashed

A pinch of salt

A pinch of pepper

1/4 onion chopped finely

Some coriander, chopped

For the Sauce:

1/4 cup lime juice

2 tsp fish sauce

1/2 tsp garlic

1 tsp coriander, chopped

1/2 tsp chilly

A pinch of sugar or 1/4 tsp

Salt and pepper to taste

For Wrapping:

1 packet rice noodles, boiled

Satay sticks

Oil for frying

Method:

1.Marinate the prawns in lemon juice, red chilly, salt, pepper, coriander, onions and garlic.

2.Let it marinate for a couple of minutes.

3.In the meanwhile make the sauce.

4.Mix all the sauce ingredients.

5.Pierce the prawns with the satay sticks through the back of its tail.

6.Wrap these with the noodle strands and deep fry them

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Bruschetta With Melted Cheese & Sausage

Bruschetta With Melted Cheese & Sausage

These bruschetta would be great option as a starter for a fall menu when entertaining, or as party nibbles along with a few other appetizers. Want to bring Umbria into your kitchen? Add shaved black truffles, a drizzle of black truffle paste or truffle oil on top!.

Ingredients:

2 Mild Italian Sausage Links Removed From Casings

1 Crusty Baguette Bread, Cut Into 12 Slices

Extra Virgin Olive Oil

1 1/2 Cups Shredded Caciotta Cheese (Or Substitute - See Notes Above)

1 1/2 Tablespoons Finely Chopped Fresh Sage

Cracked Black Pepper

Method:

Preheat oven broiler, and place sausage meat in a frying pan, and cook until lightly browned, about 5 to 7 minutes, breaking it up with two forks as it cooks.

Place the bread slices on a baking sheet, and brown lightly under the broiler on both sides.

Brush one side of each of the bread slices with olive oil.

In a bowl, combine the cheese, sausage crumbles, sage, and cracked black pepper.

Preheat oven to 400 degrees F.

Cover each bread slice with the cheese mixture, then place the tray in the oven and bake until hot and bubbly, about 8 to 10 minutes.

Serve hot.

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Stromboli With Meat & Cheese

Stromboli With Meat & Cheese

This stuffed bread or Stromboli is a great idea for summer entertaining, or even to pack and take on a picnic. You can make your own pizza dough, or feel free to buy store bought pizza dough to simplify things if you prefer. Optionally, you could scatter sesame seeds or poppy seeds on top of the prepared rolls before baking after they have been brushed with the beaten egg.

Ingredients:

2 (1 Pound Each)Pizza Dough Balls

1/2 Pound Thinly Sliced Salami

1/2 Pound Thinly Sliced Mortadella (Or Ham)

3/4 Pound Thinly Sliced, or Cubed Semi-Soft Cheese Such As Pecorino or Asiago

1 Egg Lightly Beaten With 1 Tablespoon Water

Method:

Preheat oven to 400 degrees F. and lightly grease two baking sheets.

On a lightly floured surface, roll out one of the dough balls to a 15 x 12 inch rectangle.

Use half the meat and cheese, and cover the dough rectangle, leaving a 1/2 inch border.

Roll the dough up into a roll, leaving seam at the bottom, and pinching the ends closed.

Place the prepared dough roll on one of the baking sheets, then complete the other in the same manner.

Brush the rolls with the beaten egg mixture, and bake for about 20 minutes or until golden brown.

Cool 10 minutes before slicing.

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Tom Ka Kai

Tom Ka Kai (Chicken Soup)

In Thailand, most tom kha kai recipes typically include coconut milk, galangal, kaffir lime leaves, lemongrass, Thai chilli peppers, coriander (or dill weed), straw mushrooms (or shiitake or other mushrooms), chicken, fish sauce, and lime juice. Fried chillies are sometimes added, and this creates a smoky flavour as well as texture, colour, and heat; however, they are not added so much that they overwhelm the soup. The key is to get a taste balance between the spices.

Ingredients:

2 tablespoons vegetable oil

2 boneless skinless chicken breasts, cut into 1 inch pieces

1/4 teaspoon salt

4 ounces fresh mushrooms, sliced (I use a stir-fry mix of mushrooms with shitakes, oyster mushrooms, and portabellas)

3 green onions, sliced (divided)

1 stalk lemongrass

1 inch fresh galangal root or 1 inch gingerroot, grated

2 red chilies (more or less to desired heat level)

6 cups chicken stock (use good quality here)

1 (14 ounce) can coconut milk

1 1/2 tablespoons fresh lime juice

2 tablespoons fish sauce

1/2 teaspoon brown sugar

fresh cilantro

fresh basil leaf

Method:

1. In the bottom of a large soup pot, heat the oil over high heat until very hot but not smoking. I often make this is a wok on the stove.

2. Salt the chicken and add to oil, tossing to brown all the pieces. Cook about 3 minutes or until outside is browned, but not necessarily cooked all the way through.

3. Add mushrooms and toss. Allow to cook until some of the moisture is cooked out and the mushrooms are soft. Turn down heat to medium-low.

4. To prepare the lemongrass, slice and mince the lower portion and reserve the stalk to flavor the soup. You can use a food processor for this, or just mince it by hand. The woody upper portion of the stalk will be removed later, so don't chop it up, simply score it by making a few superficial cuts in it to allow it to flavor the soup.

5. Add the whites of the onions, reserving the greens. Add the minced lower portion of the lemongrass, grated galangal, and chilies. Toss until just warmed through.

6. Add the lemongrass stalk, lime leaves, chicken stock, coconut milk, lime juice, fish sauce, brown sugar and remaining onions, reserving just a few for garnish. Simmer over low heat for 15 minutes to allow flavors to blend well.

7. Taste test and adjust flavors as follows:.

8. Not salty enough - add more fish sauce.

9. Too sour - add a little more brown sugar.

10. Too spicy - add more coconut milk.

11. Not spicy enough - add more chilies.

12. Ladle into 4 soup bowls and garnish with remaining onion greens, cilantro, and basil.

13. Variations:.

14. Add more vegetables such as some sliced red bell peppers with the mushrooms.

15. Serve over wide rice noodles for a main dish serving.

16. Make vegetarian by increasing mushrooms in place of chicken and substituting vegetable stock.

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Chicken Wings With Thai Sweet & Hot Chili Glaze

Chicken Wings With Thai Sweet & Hot Chili Glaze

Sweet chilli sauce (also known as Thai sweet chilli sauce or sweet chilli sauce) is a popular condiment in Thai, Malaysian, and Western cuisine. It is commonly made with red chilli peppers (often Fresno, Thai or red jalapenos), rice wine vinegar, sometimes garlic, sometimes fish sauce and sweetening ingredient such as fruit or a refined sugar. It is popular as a dip in European Chinese restaurant dishes such as prawn toast, egg rolls, lettuce wraps, chicken wings and spring rolls. It can also be purchased in bottle form. In Australia, Europe and the United States, 'Thai sweet chilli sauce' is extremely popular and available as a condiment at almost all takeaway stores and supermarkets

Ingredients:

1/4 cup sweet chili sauce

2 tablespoons soy sauce

1 tablespoon hot chili-garlic sauce, such as sriracha

2 teaspoons dark sesame oil

1 teaspoon grated fresh ginger

16 chicken wings, wing tips removed

vegetable oil

kosher salt

fresh ground black pepper

Method:

1. Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.

2. Trim excess skin from the edges of the wings.

3. Lightly brush or spray with the oil, and season with salt and pepper to taste.

4. Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.

5. Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.

6. Serve warm.

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Sambusa

Sambusa

This is a Somali recipe. I learned it by watching my Somali friends around Ramadan and I was able to make my own variation. They are really good and I can't stop eating them. They are served during Ramadan, Weddings, Parties, or just because. Since I am married to a Somalian man, I learned to cook a few things, and there are some of my American dishes he loves as well. For a variation you can substitute shredded beef for ground beef.

Ingredients:

1 (14 ounce) package spring roll wrappers

 2 tablespoons olive oil

 2 pounds ground beef

 1 leek, chopped

 2 teaspoons ground cumin

 2 teaspoons ground cardamom

 1 teaspoon salt

 1 teaspoon pepper

 1 small onion, finely chopped

 1 clove garlic, minced

 1 tablespoon all-purpose flour

 1 tablespoon water, or as needed

 1 quart oil for frying

Method:

1.   Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned.

2.   In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.

3.   Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.

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