Sweet and Hot Pepper Chicken

Ingredients

• 1 tablespoon soy sauce
• 1 1/2 teaspoons dark soy sauce
• 1 1/2 teaspoons cornstarch
• 1 1/2 pounds boneless, skinless chicken breast, diced into 1-inch cubes
• 1/2 cup ketchup
• 1/4 cup chicken stock
• 1 tablespoon chili garlic sauce
• 2 teaspoons sugar
• 4 teaspoons vegetable oil
• 2 teaspoons minced ginger
• 2 teaspoons minced garlic
• 2 teaspoons minced green onion bottoms
• 10 dried red chiles
• 1 jalapeno, stemmed, seeded and thinly sliced
• 1 red bell pepper, stemmed, seeded and thinly sliced
• 1 cup sliced yellow onion
• 2 teaspoons toasted sesame seeds
• 1 teaspoon sesame oil
• 1 tablespoon chopped fresh cilantro leaves

Directions

In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.

In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok. Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes. Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.

read more...

Baja-Battered Fish

Ingredients

• 3/4 cup beer, preferably lager or pilsner
• 1/2 cup all-purpose flour
• 1/4 cup whole-wheat pastry flour
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground pepper
• 1-1 1/4 pounds tilapia, or other firm white fish, sliced into 1/2-inch-by-2-inch strips
• 3 tablespoons canola oil, divided

Preparation

1. Place beer, all-purpose flour, whole-wheat flour, salt, oregano, mustard, cayenne and pepper in a blender; blend until smooth, scraping down the sides as necessary. Transfer the batter to a shallow baking dish. Add fish, turning to coat all sides.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer one-third of the battered fish to the pan, placing each piece into a little oil. Cook until golden brown, 3 to 4 minutes per side. Transfer cooked fish to a plate; keep warm. Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary. Cook the remaining fish with the remaining 1 tablespoon oil. Serve immediately.

read more...

Cottage Cheese with Green Bell Peppers

Ingredients

200 grams (about 8 oz.) cottage cheese cut into (1/2") cubes
2 green bell pepper(s) cut into long thin strips
4 garlic cloves

crushed
2 tablespoon(s) oil
1 teaspoon(s) red chili powder
1 teaspoon(s) coriander powder
1 teaspoon(s) garam masala powder ( hot spice mix )
8 tablespoons tomato puree
salt and sugar to taste

Method

1. Heat oil and garlic on medium level in a pan for about 2 minute(s). Add green bell pepper strips and stir fry on high heat for a few seconds.
2. Add red chili powder, coriander powder, garam masala (optional) powder, tomato puree, salt and sugar. Mix well. Cook on medium heat uncovered for about 3 minute(s).
3. Add cottage cheese. Mix well and keep aside. Just before serving, heat on medium level covered for 3 minute(s).

read more...

Pepper Chicken Curry

9UZDXEBEEGJP

Ingredients

Chicken - ½ kg
Garlic pods - 1 no
Cloves - 1 no
Bay leaves - 1 no
Cinnamon - 2 nos
Cardamom - 2 nos (optional)
Onions - 200 gm
Tomatoes - 200 gm
Lemon - 1 no
Turmeric powder - ½ tsp
Pepper corns - 5 tsp
Ginger- garlic paste - 1 tsp
Green chilly - 2 nos
Salt - As reqd
Oil - 2 tbsp

Preparation

1)Chop the onions and tomatoes, slit the green chillies and crush the peppercorns. Keep them aside.

2)In a pan, heat the oil and sauté the spices followed by the onions.

3)When they are soft, add the ginger garlic paste, garlic flakes, tomato, turmeric powder and mix them well.

4)Add little water till the onions and tomato cook well.

5)Add chicken and water.

6)Add the crushed pepper and salt, stir well and cook till the chicken is cooked.

7)Finally, add green chillies.

8)When the gravy thickens, remove from fire.

:- Pepper Chicken Curry is ready.

:- Serve hot with any flavored rice.

read more...

Lemon, Pepper And Garlic Shrimp

Ingredients



2 lbs of shrimp peeled and de-veined

1-1/2 stick of butter
1 clove of garlic minced or pressed
lemon pepper (to taste)
lemon juice (to taste optional)

Preparation


Melt butter in large frying pan with lemon juice (optional)
sautee garlic in butter
add shrimp and lemon pepper to taste
stir until cooked
maybe served over rice or served with other sides.

read more...