Coconut Fish Curry

There are some times when you come across a recipe in a magazine which you ABSOLUTELY have to try. I mean it just screams at you from the pages and you happily make a grocery list and plan to make it asap. This is one of those recipes. Its highly likely that you already have everything in your pantry already! This recipe is by Marion Grasby and I’ve tried it for you, so its definitely foolproof. Also, I added three times the amount of garlic. TEEHEE!

The fish comes out to be soft and flaky and the coconut milk gives the curry a light creaminess without being too heavy! I’d suggest using light coconut milk instead of the really thick one. I halved the amount of cardamom and increased the salt a bit. This is full on packed with flavor and its not too spicy at all! Also, I had leftovers the other day and I’m super super happy! onto the recipe!

Ingredients:

  • 2 tbsp vegetable oil
  • 1 brown onion, thinly sliced
  • 6 garlic cloves, grated
  • 1 tbsp grated ginger
  • 1 large green chilli, chopped
  • 7-8 fresh curry leaves
  • 1 tbsp coriander powder
  • 1 tsp cardamom powder
  • 1 tsp mustard seeds
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric
  • 1 tsp seasalt
  • 1 tbsp tomato paste
  • 3 tomatoes, finely chopped
  • 1/4 cup water
  • 2 cups coconut milk (I used light)
  • 800g white fish fillets, cut into thick strips (I used Basa fillets)

 

Heat the oil over medium heat and add the onions. Cook until the onions are soft but not brown. Add garlic, ginger, curry leaves and the chopped green chilli. Cook this for a bit.

Time to add the spices! Add coriander powder, cardamom, salt, chilli and turmeric and cook the spices until fragrant. This won’t take a bit. Such an easy dish you’ll be surprised!

Add in the tomato paste, tomatoes and the water. Cook until the tomatoes are soft and a bubbly spicy paste forms, add the coconut milk and fish pieces.

Cook this covered for about five to ten minutes and then simmer uncovered till the fish is cooked. You can tell when its totally cooked when the fish turn white and cleanly comes away when pulled at, with a fork and gets flaky.

Serve with steamed rice and lime wedges and coriander if you want!

OHSOYUM. and you know what? Hardly took me any time!! This is perfect for a weeknight meal and fills your belly with a warm glow of spicy creamy happiness! Ah! perfection 🙂

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Barbecue Paprika Drumsticks

I whipped these babies up for a small little party that I had. Its the perfect party food, I kid you not. Its super easy and so filling! Seems like you made crazy crazy effort but really, all you did was just take the skin off the drumsticks. And marinated them. Lets keep it a secret, shall we? wink wink, nudge nudge.

The paprika and barbeque sauce loads up the tender meat with tons of flavor. Its gonna come atchu with a sweet and smoky punch, I tell ya. And the way I like to cook these ends up cooking the meat through without drying it and you have some auto-glaze ready for topping it off. and, I’m proud to say, this is totally my invention! Tra-la! Also, psst. THEY’RE SUPAH HEALTHY.

Ingredients:

  • 1 1/2 kg chicken drumsticks, cleaned and skin removed
  • 1 knob of fresh ginger, crushed
  • 7 cloves garlic, crushed
  • 1 heaped tsp salt
  • 1 heaped tsp flaked red chillies
  • 1 heaped tsp paprika
  • 2 heaped tsp brown sugar
  • 1/2 tsp cumin powder
  • 3 tbsp vinegar
  • 2 tbsp BBQ sauce
  • 4 tbsp oil
  • Lemon slices and cucumber to garnish

This is so super easy that I’m slightly ashamed to write it down. That’s how easy it is.

All you have to do is, get your drumsticks cleaned, skin off. And then make teeny slits with a sharp knife in through the meat like so :

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In a slightly huge bowl, the biggest you can find, mix up the rest of the ingredients to make a thick, sticky marinade.

Coat each drumstick with this marinade and rub into the meat. Make sure you’re thorough and the marinade gets in. Leave this to rest for an hour in the fridge.

Forget about your life. Go watch tv. No seriously. Take a shower. Do something. because you literally have to do nothing in this. HEH.

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Take a big nonstick pan and warm it over medium heat. Now the only tip which makes this worth is that you need to cook these over a slow heat and make sure that they are spread out when you cook them. Since the marinade already includes oil, don’t put more in. If you don’t have a pan large enough, cook them in batches.

Around fifteen twenty minutes will do the trick. You’ll know when the chicken is done when the marinade reduces to a glaze and the oil separates.

Line a tray with foil and assemble the drumsticks on the tray and coat the cooked chicken with spoonfuls of glaze.

You can choose to grill this a bit so that the glaze becomes more golden or serve it like this! If you choose to grill it, don’t let it cook for more than 7 minutes under a medium grill or otherwise the chicken will dry out.

Le ready to serve up!

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Fiesty Orange Chicken

Okay everyone, leave whatever you’re doing and go make this right – i mean right now. put down the newspaper. because i swear to God this is so good. I fiddled around a recipe i found on the internet. I added quite a bit of extra ingredients so i can safely say that the recipe is mine and not lifted 😉 teehee.

The result : a tangy zesty sweet and devastatingly delicious gravy which is not too overpowering and lets the chicken dominate, perfect coupled with your favorite vegetable fried rice. You can choose any vegetables to go – this time I used baby corn, carrots and capsicum. Make sure you make enough because this gets down before you can say orange. SRSLY FELLAS.

Ingredients:

For marination:

  • 1 kg boneless chicken
  • 1/2 cup fresh orange juice
  • 2 tbsp dark soy sauce
  • 1 tsp crushed garlic

For the Sauce:

  • 2 1/2 cups chicken stock
  • 1 1/4 cups fresh orange juice
  • 1 cup sugar
  • 2/3 cup vinegar
  • 1/2 cup dark soy sauce
  • 1 tbsp crushed minced garlic
  • 2 tbsp hot sauce
  • 1/2 tsp crushed ginger
  • 1/2 tsp pepper
  • 1 tbsp oyster sauce

 

  • 2 medium carrots, cut slantwise
  • 1 small can baby corn halved
  • 1 green and 1 red bell pepper each
  • 3 tbsp cornflour dissolved in bit of water to thicken
  • extra cornflour for dredging chicken
  • Oil for shallow frying (I used 1/4 cup peanut oil)

 

Cut the chicken into bite sized cubes and marinate it with the OJ, soy sauce and garlic for almost an hour. If you’re short on time, half an hour can work too. Meanwhile, prep your vegetables and cut them how you like. I used baby corn, capsicum and carrots in this recipe.

After the chicken has been done soaking up that orange, dredge it in cornflour and shallow fry it in batches over medium heat until cooked through and golden. Set this aside. In the same wok or pan, stir fry the vegetables and set them aside as well. Make sure you don’t over-do the stir-frying. We want fresh crisp vegetables which have a slight bite to them.

 

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Look at those colors!

Set the vegetables aside.

In the same pan, add all the sauce ingredients and mix over medium heat. Once the liquid starts to boil, add the dissolved cornflour to thicken it to your desired consistency. I usually don’t make it too thick because it goes over rice so we want it not to be too porridge-like.

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Add the chicken and vegetables back to the sauce and give it a good bubble. Serve this over piping hot boiled rice. Deliciousness!

 

Everyone loves this! Orange Chicken for president, I say!

 

 

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Today! Try it Today!

Mongolian Beef Stir-fry

I absolutely love a good beef stir-fry. Many people think that getting very lean meat for a stir-fry is the best, but honestly any premium cut works as long as the meat is streak-free and marinated well. I usually get pre-cut strips because they’re the easiest to marinate! I also find that if you wash the meat and drain it well until dry, the meat cooks really well with little oil. And that’s technically what we want while stir-frying anything!

This recipe is so flavorsome and smashingly delicious that you’ll find yourself coming back to it again and again! And its perfect for those weeknights when you’re hard pressed for time but you want a glorious meal in minutes. The sticky salty sweet sauce goes perfectly with the fresh vegetables, remember to pair this with egg fried rice!

On with it then!

Ingredients:

  • 1 kg Beef steak cut into strips
  • 5 cloves garlic, crushed
  • 2 heaped tbsp soy sauce
  • 1/4 cup cornstarch
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 3 baby bok-choy roughly chopped
  • 2 tbsp vegetable oil
  • 1 tsp Sesame seeds
  • 1 small bunch green onions (3 stalks) sliced for garnish

For the sauce:

  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 3 cloves garlic, crushed
  • 2 tsp fresh ginger crushed

 

img_1472_fotorMix garlic, soy sauce, and cornstarch to create a thick marinade and mix in the beef strips. Let these sit for an hour or so, the soy sauce cuts through the beef and tenderizes it so you really don’t need to worry about it not cooking through later.

 

 

Heat up 2 tbsp of vegetable oil in a large pan and fry the beef in batches, or at once if the pan is big enough, until the beef is well browned on both sides. Set the beef aside and return the pan to heat.

Stir-fry the bok choy in the same pan until wilted and soft, set aside. Stir-fry the bell peppers for a minute and set aside too.

Return the same old pan to the heat. Add the garlic and ginger with the soy sauce and brown sugar for the sauce and let this boil. Add the beef and heat through until the sticky sauce covers all the beef.

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Add the vegetables and quickly serve garnished with lots of chopped green onion and sesame seeds! Look at those colors!

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WHAT? that easy? You’re kidding, no I’m not really kidding. This is one fast and easy recipe which is so easy to whip up and you won’t believe how amazing it tastes! Just goes to show you don’t need a hell lot of ingredients for cooking a yum dish!

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Sigh. Beautiful.

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Spiced Satay Chicken Noodles

Oh man. These noodle bowls are so immensely satisfying. The combination of the spices against the fresh crunchiness of the vegetables and the curried cream sauce is just spot on! I’m a complete fan and I know I’ll come back to this recipe over and over again. I found this in the Women’s Weekly Wok cookbook and made a few adjustments! The best part? They look as beautiful as they taste! You can almost see how rich and creamy the sauce is in the pictures!

Its great if you use hokkein noodles for this recipe because these give it that real authentic flavour and texture! If you know me, I cannot live without garlic and gasp! I didn’t use it in this! Imagine! No garlic with meat! Serve them hot and of course don’t substitute the spices for anything – On to the recipe!

Ingredients:

  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp ground turmeric
  • 1 kg boneless chicken, chopped into cubes
  • 500g hokkein noodles (add more if necessary)
  • 1 big bunch of green onions, slivered
  • 4 tbsp peanut oil
  • 2 large carrots, sliced

Satay Sauce:

  • 1 cup crunchy peanut butter
  • 1 cup coconut cream
  • 1 cup chicken stock
  • 5 tbsp sweet chilli sauce
  • 4 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp lime juice
  • 1 tsp leveled salt

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Mix the cumin, coriander and turmeric in a small bowl and coat the cubed chicken until evenly distributed. Heat the peanut oil in a pan and cook the chicken in batches until golden. Remove the cooked chicken and keep aside.

 

 
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Stir fry the carrot and the green onion in the same pan and add to the chicken, setting it aside.

Just showing off my knife skills heh.

 

 

 

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Prepare the noodles according to packet instructions. Hokkein noodles are pre-cooked so you will just have to separate them by opening them into a bowl and adding hot water and separate them with a fork. Drain them and set aside.

Now combine all the sauce ingredients and mix well. In the same pan that you used earlier for the stir-frying, heat up the sauce and then transfer to the chicken and vegetables. Add noodles and mix until the glorious spiced sauce coats everything! everything!

Serve immediately with an extra sprinkle of fresh chopped green onion! Ah!

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Ahhh! Glorious!

Sticky Meatballs with Noodle Salad

Oh man, this dish blows my mind. I kid you not, its chock full of fresh flavors and super healthy and filling! I use a minimal amount of oil to cook the meatballs and it makes for a surprisingly fresh tasting dish! I’ve made it again and again after altering a recipe that came in my Hello Fresh subscription box!

The meatballs are juicy and sticky with the kecap manis dressing and they go perfectly with freshly cooked rice noodles and snap peas, I’m always heavy handed with garlic and seasoning because I feel you can’t really have enough of garlic. Always season as you go, this keeps on balancing your dish and is one of the things super awesome chefs do as well! The red chilli gives this dish a perfect underlying sweet heat, I used three because I love chilli as well! And its okay to use more because you’re cutting up the heat by frying it in oil anyway! onto this deliciousness!

Ingredients:

  • 1 kg minced lean beef
  • 3 bunches spring onions chopped finely
  • 6 tbsp kecap manis
  • 3 tbsp fish sauce
  • 1 tsp salt
  • 1 tsp crushed black pepper
  • A full bulb of garlic, crushed
  • 1 tsp crushed ginger
  • 2/3 packet rice stick noodles
  • 300 g, roughly a big handful of snow peas, trimmed and sliced
  • 4 tbsp olive oil
  • 3 long red chillis, sliced
  • 1/4 cup chicken stock

 

img_1424_fotorFind the biggest goddamned bowl in the house and dump your mincemeat in. Add half the kecap manis, half the garlic, the teaspoon of ginger, all of the spring onions and salt and pepper.

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Mix well and shape into small meatballs. Keep the size small so that they cook through because we don’t want to use a crazy amount of oil. Heat olive oil in a pan and cook these meatballs in batches, setting them aside on a plate when evenly browned.

 

 

 

 

img_1430_fotorMeanwhile, cook the rice stick noodles according to packet instructions and in the last 30 seconds of cooking, add in the slivered snow peas. Drain and set aside. Make sure these don’t get too cold.

On to making our sauce which packs all the flavor!

In the pan you used for making the meatballs. Yes yes, Im sure you didn’t clean it up, its still lying there, grab it 😛 Put a wee bit more olive oil in and your sliced red chilli. Put the remainder of the garlic and fry these together until fragrant.

Add the fish sauce, the remaining kecap manis and the stock and cook until this starts to bubble. I found myself adding more salt and pepper to this, but you can season to your taste!

Divide noodles and peas into bowls. And mix the meatballs into the sticky sauce. Spoon this over the noodles and serve while hot! You cannot believe how satisfying a small bowl of this is! Make sure every bowl gets an equal amount of meatballs or there will be war!

Enjoy!

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OH GOD LOOK AT THAT

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Creamy Spinach Fettucine

My power flavor combinations : spinach, mushroom and garlic come together in this delicious creamy pasta main that is sure to get anyone raving about how awesome of a cook you are. Super easy to whip up in your kitchen and perfect for a weekday meal. Save some leftovers for your weekend movie marathons and you’ll thank your lucky stars you chanced upon this recipe and actually made it.

You can opt to make this vegetarian, its equally amazing that way. I wanted to add a bit of chicken to it, so I did. I love how the color turns out, it looks really beautiful on the plate and tastes as good!

Ingredients:

  • 5 cloves garlic, crushed
  • 1/2 tsp red chilli flakes
  • 1 tbsp oil
  • 1 chicken breast, cut into strips
  • 190 g mushrooms, sliced (1 small can)
  • 4 tbsp butter
  • 2 tbsp flour
  • 2 cups milk
  • 1 cup chicken stock
  • 120 g spinach, washed and blanched
  • 1/2 tsp salt
  • 1/2 tsp crushed black pepper
  • 1/4 tsp white pepper
  • 1 tbsp mixed Italian herbs
  • 1 packet fettucine pasta – boiled according to packet instructions

 

Start off by warming up the oil in a deep nonstick pan. Add in the garlic and chilli flakes and heat till fragrant. This really adds that extra kick later on! Add the chicken and cook until the chicken is done.

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Add the mushrooms to the chicken and season with salt and pepper. Set this aside. Blend the milk and spinach together to make your super-healthy spinach based sauce. I used a hand blender but you can use a normal one.

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In another pan, start off by making a white sauce (that won’t really be white because we’re going to add a ton of spinach in it! YUM!) Add butter to the pan and once melted, add the flour. Keep the heat to a medium and turn the flour about in the pan till a smooth but crumbly paste. Add the spinachy-milk and keep stirring. Add the stock and keep mixing over heat till the sauce thickens. Add the pepper, Italian herbs and salt to taste.

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Take the biggest pan you can find, ahem. And start off by adding the boiled fettucine to the spinach sauce. Add the chicken and mushrooms and mix well. Ta-da! Your green super healthy pasta is done! I don’t think butter and milk are unhealthy and neither should you!  Go on and indulge!

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So satisfying!

Toffee Pies Two Ways

 OHNOES. I have honestly discovered the best recipe for a toffee filling. It all started when I was trying to make a banoffee pie and then of course, I had to add chocolate to it. I thought I’d gone ahead ruined the natural order of the universe, but no. I HAD SUCCEEDED IN CREATING A PIE FILLING WORTHY OF THE GODS.

The biscuity crust holds together the rich toffee filling which you can do two ways to treat yourself and your guests to some more variety! I cheated with the crust though and got the store-bought pie shells. *shock, horror, gape!* my mum would probably kill me for this. Onto the recipe! There is a note right at the bottom for people who don’t have access to store-bought crusts.

Ingredients

  • 1 can condensed milk (395g)
  • 1/3 cup brown sugar
  • 50 g approx butter
  • 2 tbsp sifted cocoa
  • 1 banana, sliced
  • 5 sliced strawberries
  • Ready-made pie-shells. This quantity is good for 20 small pies

Mix condensed milk, brown sugar and butter in a heavy based pan and heat up till the mix is slightly stiff: This picture should explain:

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After getting this consistency, divide the filling into two parts. Fill half your pastry shells with this golden filling and with the remaining, add cocoa and mix well. Fill the rest of the shells with the chocolate mixture.

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Add sliced bananas and cream on top of the pies without cocoa. I added a bit of extra cocoa filling just to make them prettier and extra slices of strawberries but you can keep it strictly banana.

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Here’s the chocolate ones.

Top off with strawberries and cream if you so desire! These can also be topped with caramelized nuts and other berries if you have them on hand! The finished pies:

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Perfect for a summer tea party and Iftari in Ramzan! They go especially well with tea!

Note: for people who don’t have access to pre-made pie shells, You will need a round pie pan with a base you can separate.Mix 100g of melted butter and around 12 crushed digestive biscuits in a pan and mix well. Press this onto the bottom of your pan and place in the fridge to set. You can then use this base for a bigger pie!

 

 

 

 

Saucy Plum Noodles

The flavor of Plum goes surprisingly well with noodles, and well, anything asian-inspired to be honest! This was an experiment that turned out ah-mazing! The sauce that is cooked first, lends an amazing flavor to both the chicken and the noodles. A healthy and balanced recipe perfect for this month!

These noodles are tangy and sweet and have that perfect plum-kick to them! If you want to substitute egg noodles, you can do so with spaghetti. But I’m told Pioneer in Lahore stocks the perfect home-made egg noodles so I’m sure you can find them, they’ll be worth the extra effort!

Ingredients:

For the sauce:

  • 1 cup chicken stock
  • 1 tbsp minced garlic
  • 1 tbsp oil
  • 2 tbsp plum sauce
  • 1 tbsp plum jam
  • 1/2 cup vinegar
  • 1 tbsp oyster sauce
  • 1 tbsp hot sauce
  • 1/2 tsp chilli flakes
  • 1/4 cup dark soy sauce

Extra:

  • 1/2 kg chicken cut into strips
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp extra soy sauce
  • 3 tsp sugar
  • 1 egg, whisked about
  • 1 packet fresh Hokkien noodles – two sachets
  • 1 capsicum, sliced thinly
  • 1 carrot, sliced thinly
  • 1 or 2 cups of sweet corn (I love corn so I added 1 and a 1/2)

Marinate the chicken in pepper, salt and 1 tbsp soy sauce.

Heat up a fry pan and add oil, add garlic and chilli flakes and fry until fragrant. Add all the sauce ingredients and cook until well combined. In a separate wok or pan, cook the chicken till tender.

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After the chicken has cooked, add the whisked egg in the pan with the chicken and turn the heat up, cooking the egg with the chicken should crumble it. Take the chicken out and in the same pan, stir fry up the vegetables for a minute or two.

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Okay now you should have three separate things, the chicken fried with the egg, the sauce and the vegetables, time to mix it all up! Add the noodles first to the sauce so they drink that glorious mix up!

Combine all the three elements and mix well over heat until well combined and heated through.

AAAAND. SERVE!

 

 

 

 

 

 

Make sure that you heat the final ingredients just before you serve because we don’t want to dry up the sauce! Healthy and delicious!

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Burrito Bake

Okay so I recently tried my first burrito and I was kind of disappointed. Maybe it didn’t have that much meat in it or maybe the beans weren’t that flavorful or maybe it was just the wrong place. But I wanted to make a bake with the same ingredients. Healthy but cheesy! 😉

This is kind of perfect for Ramzan because you do want to have something healthy for Iftar but also want to feel full and have a bit of an indulgence. Its your typical burrito ingredients piled into a bake! You won’t believe how easy this is! To make it more heavy, you can choose to fry the pita in a bit of butter before layering it. I didn’t because every once a year I like to pretend I can eat healthy. eheheh.

Ingredients:

  • 1/2 kg chicken cut into small cubes
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • 1 tbsp oil
  • 2 cups shredded lettuce
  • 1 tomato cubed
  • 1/2 a can of sweet corn
  • 1 can of mixed beans
  • Around 12 sliced jalapenos
  • 1/4 cup olives, sliced
  • 8 pita breads, quartered
  • 4 tbsp ketchup
  • 4 tbsp barbeque sauce
  • 2 cups grated tasty cheese
  • 1/2 tsp mixed italian herbs
  • 1 cup sour cream
  • Salt and pepper to taste
  • Butter for greasing

FOODGOOD 025_FotorStart by greasing a big oven-proof dish with butter and layer half your quartered pita breads on the bottom. Heat this in the oven till the pita is crisp.

In a frying pan, heat the oil and fry the chicken with garlic and salt until done.

 

 

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Smatter the mix of mixed beans, corn, olives and tomatoes onto the pita.Cover with the cubed, cooked chicken and jalapenos. Season with salt and pepper. Layer with pita again.

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FOODGOOD 028_FotorBrush the pita with a bit more butter and splat around the ketchup and barbeque sauce. Be liberal with it. Use more if you want to.

 

 

 

 

End with sprinkling the grated cheese and herbs. I wouldn’t call this sprinkling tbh.

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Grill in the oven until the cheese is happily evenly browned, almost crisped.

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Just before serving, dollop sour cream oven the baked cheese and top with shredded lettuce. Not only will this give you the illusion of eating salad, but will stop the dish from getting cold unnecessarily beforehand.

I just used a hell lot of adjectives today. Enjoy! 😀

I promise this is healthy!