Saturday, February 17, 2018

Falafel With Pita Bread

Ingredients for 3 servings

½ green chilli
½ kg chickpeas - soaked overnight
½ tsp bicarbonate of soda
½ tsp cumin powder
1 small onion-diced
2 Tbsp chopped parsley
2 Tbsp coriander
3 Tbsp garlic paste
25 gm flour
75 ml water
Salt & pepper


Mince all ingredients together.

Make 50 small balls out of the mixture and deep fry over a moderate flame until golden in color and completely cooked.

Drain and serve.
Split the pita on one side (lengthwise) to form and opening.

Place a layer of falafel, some tahini, sour cream and lettuce along with some chopped onions and serve.

Wednesday, February 14, 2018

Thai Crispy Fish With Tamarind Sauce

Ingredients for 4 servings

1 kg whole snapper, cleaned, scaled
1 long fresh red chilli, thinly sliced (optional)
2 green shallots, trimmed, sliced into 5cm-long strips
75g (½ cup) plain flour
Lime wedges, to serve
Vegetable oil, to deep-fry

Chilli tamarind sauce:

½ tsp sea salt
1 French shallot, thinly sliced
1 tbs fish sauce
1 tbs vegetable oil
1-2 tbs water, optional
2 long fresh red chillies, coarsely chopped
3 coriander roots, cleaned, coarsely chopped
3 garlic cloves, coarsely chopped
4 cm piece fresh ginger, peeled, very finely sliced
60 ml (¼ cup) tamarind concentrate
65 g (1/3 cup) shaved palm sugar


Place sliced shallot in a bowl of cold water and set aside to soak. The strips should curl as they soak.

For sauce, use a mortar and pestle to pound coriander, garlic, chilli and salt to a paste. Heat oil in a saucepan over medium-high heat. Add the French shallot and ginger.

Stir-fry for 1 minute or until aromatic. Add coriander paste. Stir-fry for 30 seconds. Add tamarind, sugar and fish sauce. Simmer for 2 minutes or until sugar dissolves. Remove from heat. Set aside.

Cut 3 slashes in the thickest part of the snapper on both sides. Place the flour on a large plate. Lightly coat fish in flour. Shake off any excess.

Fill a wok one-third full with oil. Heat to 180°C over high heat (see tip). Cook fish for 4 minutes each side or until just cooked through and golden. Drain on paper towel.

Reheat sauce. Add water if too thick. Transfer fish to a plate. Pour sauce over fish. Sprinkle shallot and chilli, if using, over fish. Serve with lime wedges.

Tuesday, February 13, 2018

Stir-fried Beef With Broccoli And Cashew Nuts

Ingredients for 4 servings

1 tbsp tomato ketchup
2 garlic cloves, thinly sliced
2 tbsp vegetable oil
2 x 200g sirloin steaks, trimmed of fat and thinly sliced
2.5cm piece fresh ginger, finely sliced into strips
3 tbsp light soy sauce
3 tbsp sweet chilli sauce
50g unsalted cashew nuts, chopped
200g Chinese or tenderstem broccoli
Pinch of chilli flakes


Heat the oil in a wok or large frying pan over a high heat. Add the beef, in 2 batches, and stir-fry for 3 minutes. Remove the beef and set aside.

Add the garlic, ginger and cashews and stir-fry for just a minute, then add the sweet chilli sauce, ketchup, soy sauce, chilli flakes and 100ml water. Bring to the boil, then reduce the heat and simmer for 2 minutes. Add the broccoli to the sauce and stir-fry for 2 minutes, then return the beef to the wok to heat through.

Divide the quick egg fried rice among bowls and top with the beef.

Monday, February 12, 2018

Crispy Chicken With Mango Salad

¼ tsp of garlic powder
1 egg white
1 tbsp of soy sauce
2 chicken breast - cut to bite size pieces
3 tbsp of cornflour
salt and pepper to taste

Mango Salad:

¼ cup of vinegar
1 carrot - cut into thin strip
1 firm mango - cut into strip
1 kafir lime leaf (finely chopped)
1 red chili
2 sprigs cilantro - roughly chopped
2 tbsp of sugar
some toasted sesame seeds (for garnish)


Marinate chicken with soy sauce, garlic powder, salt, pepper and set it aside to marinate for an hour.

Mix all the salad ingredients together except for sesame seeds and let in pickle in the refrigerator.

Heat up some oil for frying. Mix in egg white to the chicken and then stir in cornflour. Mix well and deep fry until golden brown. Drain the oil on paper towel.

Serve chicken and top it with mango salad. Garnish wth some sesame seeds.

Sunday, February 11, 2018

Sweet And Sour Chicken

Ingredients for 2-4 servings

¼ cup chicken stock
½ cup chopped green pepper
½ cup chopped red pepper
1 cup canned pineapple chunks, drained with ½ cup reserved juice
2 boneless chicken breasts, sliced into strips
2 tablespoons vegetable oil
3 tablespoons light brown sugar
3 tablespoons rice wine vinegar
4 teaspoons cornstarch, mixed with 4 teaspoons water
Cooked rice, for serving
Salt and pepper


In a large non-stick skillet, heat oil over medium high heat. Season chicken strips and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.

Saturday, February 10, 2018

Do-it-yourself Tacos


1/3 red, yellow and green bell pepper
½ an iceberg lettuce, shredded (refrigerated)
1 red onion
1 tsp chilly powder
1 tsp cumin powder
1 tsp tomato puree
1.5 Tbsp olive oil
1.5 tsp black pepper
2 green chilies, sliced
2 green tomatoes
2 jalapenos, sliced
2 Tbsp coriander leaves, chopped
2-3 cloves bashed garlic
2-3 Tbsp sour cream
50 gm grated cheddar
100 gm cottage cheese (paneer)
150 gm rajma (kidney beans), cooked
Juice of 1 lemon
Taco shells


In a pan, heat olive oil, add the bell peppers, onions, garlic, green chilies and saute nicely.

Add the cooked kidney beans to this mixture.

Crumble the cottage cheese into the pan.

Add the cumin and chilly powder.

Mix all the ingredients together well.

Add 1 teaspoon of tomato puree to the mix.

Season with salt and pepper, add lime juice and chopped coriander and mix well.

In a mix add 2 green tomatoes, 1.5 teaspoon olive oil, a big pinch of salt and a small bunch of coriander leaves to make a nice green salsa.

To assemble the Tacos

Warm the taco shells in a moderate oven 170°C for 5 to 6 minutes

Start with adding the shredded lettuce in the taco, and then add the kidney beans and cottage cheese mixture, jalapenos, cream cheese and grated cheese with the green tomatillo salsa.

Friday, February 9, 2018

Satay Kajang With Peanut Sauce


Satay Kajang:

½ tsp powdered cinnamon
1 stalk lemongrass
1 tsp coriander
1 tsp cumin
1 tsp sugar
1.5 kg chicken fillet2.5 cm piece of fresh turmeric or 1tsp dried turmeric
2 tbsp oil
2 tbsp roasted peanuts
8 shallots
Salt to taste

Peanut Sauce:

½ cup tamarind juice (I used Tamarind sauce)
1 mild onion
1 tbsp sugar
2 stalks lemongrass
2.5 cm piece of ginger
3 tbsp pounded chillies
300 g roasted peanuts
Salt to taste


Satay Kajang

Cube the chicken meat, drain and put aside.

Grind coriander, cumin, turmeric, peanuts, salt and sugar. Mix this with the powdered cinnamon, diced shallots and 1tbsp oil.

Marinade the chicken in this mixture.

Using wooden skewers soaked for at least an hour in cold water, skewer 5 pieces of chicken on each skewer.

Grill over burning coals or under a hot grill, constantly sprinkling oil on the meat using crushed lemongrass.

Turn over and continue grilling until the chicken is cooked.

Serve with peanut sauce.

Peanut Sauce

Grind the peanuts. put aside.

Grind lemongrass and ginger until fine.

Slice onion and stir fry until soft

Add in ground chillies and other ground ingredients

Add in the tamarind juice and lastly peanuts, sugar and salt. Simmer until the gravy thickens.

To serve, arrange a few sticks of satay on a plate and serve with a bowl of peanut sauce, cucumber and sliced onion. Satay also goes very well with rice.

Fooding Guide

The passion for experiment in the kitchen. The fooding is the union of preparation techniques of aliments to get the consume of them for the people. In the Fooding Guide you can to find many recipes for all ocassions. Cuisine and culinary for all of us.


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