Showing Tag: "meat chicken" (Show all posts)

Asado de Carajay

Posted by Kroocrew on Sunday, June 19, 2011, In : Phillipines

Asado de Carajay is a Spanish creation and has been adopted by Phillipine cooks. This dish may be made with any of the meats mentioned but the combination is particularly suitable for large get-togethers.

Ingredients:

1 ox tongue
½ kilo pork
1½ tbsp Soy sauce
½ cup vinegar
2 onions, quartered
½ Tbsp paprika
1 whole chicken
1 bay leaf
1 tsp black pepper-corns
salt to taste
800 gm can mushrooms (400 gm fresh; 150 gm dehydrated reconstit...

Bánh Gà (Chicken Pancake)

Posted by Kroocrew on Sunday, June 5, 2011, In : Vietnam

Ingredients:

200 g Rice flour
½ teaspoon Turmeric powder
250 ml Water
½ teaspoon Salt
150 ml Coconut milk
1 tablespoon Spring onions, finely chopped
2 tablespoons Cooking oil
200 g Chicken breast meat, thinly sliced
200 g Shrimps, peeled and deveined
1 Onion, peeled and thinly sliced
100 g Bean sprouts
200 g Split green beans, soaked and steamed until soft
10 sheets Vietnamese rice paper, sprinkled with water to soften

Garnishing

2 tablespoons nuoc cham sauce
1 sprig Lettuce leaves
1 sprig Mint leaves
¼ Cu...

Nasi Goreng Hong Kong

Posted by Kroocrew on Thursday, June 2, 2011, In : Indonesia

Another of the nasi goreng recipes this one made with a typical Chinese flourish.

Ingredients:

3 cloves garlic, chopped .
2 red chillies, sliced.
100 grams chicken, cut into 1 cm cubes.
150 grams of peeled shrimp.
6 white fish balls, halved.
2 stalks green onion, sliced.
2 eggs, add ¼ teaspoon salt, scrambled.
450 grams of cold rice.
1 teaspoon fish sauce.
1 teaspoon Worcestershire Sauce .
½ teaspoon ground pepper .
1 ¼ teaspoon salt
1 tablespoon Angciu sauce (a commercial, cooking rice wine )...

Nasi Goreng Magelangan

Posted by Kroocrew on Thursday, June 2, 2011, In : Indonesia

(This image is from us.detikfood.com)

This dish is the transition between Nasi Goreng and Mee Goreng featuring both rice and noodles. A delicious dish with a good belt of spice lent from the addition of the suwir chicken.

Ingredients:

400 grams white rice
200 g wet noodle
3 eggs, beaten off
100 grams of fried chicken, suwir
5 cloves garlic, crushed
5 tbsp tomato sauce
3 tbsp chilli sauce
3 tablespoons soy sauce
1 teaspoon salt
2 tablespoons cooking oil

Method:

Heat oil and fry garlic until fragrant. Enter...

Ayam Suwir Pedas (Spicy Shredded Chicken)

Posted by Kroocrew on Thursday, June 2, 2011, In : Indonesia

Ingredients:

250 g (~½lb) chicken fillet
1 stalk of white part of lemon grass
1 Salaam leaves
2 Keffir Lime leaves
1 Tbsp Tamarind juice extract
100 ml chicken stock (can be a side product of the cooking chicken)
½ tomato, chopped

Spice Paste

3 shallots
2 cloves of garlic
3 red chillies
3 bird's eyes chillies
½ tsp of pepper

Salt
Sugar

Method:

Cook the chicken by boiling in water. Set aside to cool. Retain the stock and the...

Ayam Masak Merah (Red Chicken)

Posted by Kroocrew on Friday, May 6, 2011, In : Malaysian (Malay)

This style of preparation and cooking of chicken is popular in Malaysia and is adopted by a few cuisines in the area such as Kapitans Curry. This is a simple preparation with the essential flavours.

Ingredients:

Chicken - rough cut (½ piece)
Big Onion - cut into four (2 pcs)
Garlic (4 cloves)
Galangal ,2.5 cm (1 in)
Lemongrass - cut in half (1 stalk)
Coconut Milk (½ cup)
Tomato Puri (½ cup)
Chili Paste (½ cup)
Cooking Oil (2 tablespoons)
Oil Beef (1 tbsp)
Sugar (a little)
Salt

Method:

Blend crushed ...

Hauv Siab Qaib thiab Kaus Taum Xav-Lav (Chicken and Bean Sprout Salad)

Posted by Kroocrew on Saturday, April 9, 2011, In : Hmong

This dish is a cold shredded chicken salad similar to the Yunnanese dish of "Ghost Chicken".

Ingredients

1 whole chicken with skin and fat removed. (The chicken can be cut into sections for convenient cooking).
1 stalk of lemon grass
Thai basil leaves
4 cups bean sprouts
4 green onions
Juice of one lime
Salt
2 litres (2 qts) water
MSG (optional)

Method:

Pull off the hard outer leaves of the lemon grass and cut away the root and the to...

Spicy Shan Chicken Nam Prik.

Posted by Kroocrew on Saturday, April 9, 2011, In : Shan

This nam phrik is almost a salad and another example of the variation in styles of food preparation between cultures in close proximity. The decided lack of glutamate suggests a lower importance on the umami factor compared to most other cuisines around. An interesting point.

Ingredients:

40 Thai bird's eye chillies
20 cloves of garlic
½ cup of vegetable oil
2 tsp of *MSG (optional)
2 tsps of salt
100 gm (4 oz) of chicken breast, thinly sliced.

Method:

Peel the garlic and then add all of the clove...

Hpak Kaat Mawk Hkoh (Sautéed Cauliflower with Chicken)

Posted by Kroocrew on Wednesday, April 6, 2011, In : Shan

Shan dishes come through as substantial in flavour and well balanced in basic ingredients. The flavourants are light but noticeable. An enjoyable cuisine for many.

Ingredients:

1 medium cauliflower
(separated into 4 cm (1½ in) florets, about 4-5 cups)
½ cup ground chicken
½ medium-sized onion (finely chopped)
½ medium-sized tomato (chopped)
2 cloves garlic (crushed and chopped)
½ teaspoon chopped ginger
½ teaspoon light soy sauce
½ teaspoon dark soy sauce
2 tablespoon cooking oil
¼ teaspoon...

Nueh Gai Uup (Chicken with Gravy Sauce)

Posted by Kroocrew on Wednesday, April 6, 2011, In : Shan

Ingredients:

2 pieces medium chicken breast meat (or 5-6 legs and drumsticks, each chopped into 2 pieces)
1 teaspoon dark soy sauce
1 teaspoon thin soy sauce
½ teaspoon salt (or to taste)
1 medium onion (finely chopped)
1 medium tomato (chopped)
2 cloves crushed garlic
½ teaspoon crushed ginger
3 tablespoon cooking oil
1 ½ - 2 cup water

Method

Remove and discard skin.
Cut up the chicken into uniform sizes, about 4 cm (1½ in).
Wash and rinse chicken pieces and put them in a bowl.
Marinade the chicke...

Chicken Livers and Giblet Endives

Posted by Kroocrew on Sunday, April 3, 2011, In : Hmong

Expensive Belgian endives at market ready for sale.

Ingredients:

500 gm (~1 lb) chicken livers, 1 lb, 1/2" slices
500 gm (~1 lb) chicken hearts,
500 gm (~1 lb) duck or chicken giblets (gizzards), thinly sliced
2.5 cm (1 in) ginger, thinly sliced
2 Tbsp minced garlic
6 fresh kaffir lime leaves, finely chopped
10 Thai chillies , or to taste, sliced
30 ml (2 Tbps) fish sauce
1/2 tsp black pepper, coarsely ground
3 scallions w/ whites, chopped
1 cup cilantro leaves, chopped
1/2 cup culantro leaves, choppe...

Ambila Chicken

Posted by Kroocrew on Wednesday, March 2, 2011, In : Malacca Cristang

This great dish is seen all around the world. The origins are undoubtedly Portuguese and the Melaka Cristang cooks have taken a few of the local ingredients on-board to retain a loved food.

Ingredients

2 Jalapenos chillies (mild)
8 small red Thai chillie (hot)
2 lemongrass
1 piece ginger peeled
350 gm (~¾ lb) shallots halved
6 garlic cloves
3 candlenuts
½ teaspoon compressed shrimp paste (belachan, ngapi, kapi all will work with this recipe)
1 teaspoon turmeric powder

500 gm (~1 lb) ...

BBQ Chicken Meatballs (Luk Chin Ping)

Posted by Kroocrew on Sunday, February 13, 2011, In : Thailand

Ingredients:

900g (2 lb) minced chicken
100g (4 oz) dried breadcrumbs or panko
4 spring onions, finely sliced
1 tablespoon nam phrik gaeng kiow wan (Green Curry paste)
½ bunch fresh coriander, chopped
2 tablespoons fresh lime juice
oil for pan frying

Method:

In a large bowl, mix together the chicken and breadcrumbs. Season with spring onion, fresh coriander and lime juice. Mix well.
Mold the mixture into evenly shaped balls by hand .
Heat oil in a large frying pan over medium heat. Pan fry the chicke...

Imitation Shark Fin Soup 碗仔翅

Posted by Kroocrew on Friday, January 14, 2011, In : Singapore

Ingredients:

2 Tbsp sesame oil
1 spring onion/scallion finely chopped
2.5 cm (1 in) ginger, peeled and finely chopped
4 Chinese dried mushrooms, soaked in cold water for 30 minutes, drained and sliced
2 tbsp Rice wine
2.25 Litres (~2 ¼ quarts or 9 cups) gourmet stock
240 gm (8 oz.) boned chicken breast, shredded
240 gm (8 oz) small shrimps, peeled
1 ½ Tbsp. soy sauce
1 ½ Tbsp cornstarch, blended with 1 tbsp chicken stock
A dash of black vinegar or brandy (optional)
150g imitation shark fin

Method:

Pr...

Shark Fin Soup 鱼翅汤

Posted by Kroocrew on Monday, January 10, 2011, In : China

There is no "Ethical Shark's Fin Soup"

I really enjoy Shark Fin Soup but like many had to leave it. It was subsequently great to find a substitute non-fin styled soup and surprisingly there is no difference int aste or texture. Although I can probably say that I was never aware of a specific fin taste. I shouldn't say surprised either as my experience with substitutes worked out by Chinese cooks and chefs is never a se...

Eurasian Baked Curry Puff

Posted by Kroocrew on Thursday, January 6, 2011, In : other Eurasian


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