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Food Net

  1. Grilled chicken thighs with sweet vinegar Recipe


    Ingredients

    • 2 large chicken thighs, chopped

    • 1/2 teaspoon of curry

    • 1/2 teaspoon of potato starch

    Sauce:

    • 1 cinnamon stick, crushed

    • 1 tablespoon of dried lemon grass

    • 4 star anise, crushed

    • 1/2 teaspoon of cardamom

    • 1 teaspoon of grated ginger

    • 1 onion, chopped

    • 3 cloves of garlic, minced

    • pinch of ground pepper

    • 2 tablespoons of honey

    • 1 teaspoon of tamarind paste mixes with 2 tablespoons of water

    • 200 ml of Chinese dark sweetened vinegar


    Directions

    1. Sprinkle chicken thighs pieces with curry and potato starch. Leave for 30 minutes.

    2. Grill chicken thighs till golden brown.

    3. Heat 1 tablespoon of olive oil and fry cinnamon stick, dried lemon grass, star anise, cardamom, grated ginger, minced garlic and chopped onion.

    4. Add chinese dark sweetened vinegar, honey and dissolved tamarind paste, mix well.

    5. Bring sauce to boil and add grilled chicken thighs.

    6. Simmer 5 minutes. Season with salt and pepper according to taste.

    7. Serve with spring onion.



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  2. Sweet & Sour Chicken

    Sweet & Sour Chicken

    Sweet & Sour Chicken

    Ingredients

    • 250g chicken breast (deboned & cut into 1 inch cube)

    • 1 green bell pepper (cut into pieces)

    • 1 piece fresh pineapple/1 can of pineapple (cut into pieces)

    • 1 clove garlic (finely chopped)

    • 1 medium size bombay onion (cut into quarter)

    • oil for frying

    Marinate:

    • 1 tsp soy sauce

    • 1/2 tsp corn flour

    • 1 tsp rice wine/sherry/beer

    • a dash of white pepper

    Batter:

    • 1/2 cup water

    • 50g all-purpose flour

    • 25g corn flour

    • 1 egg

    • 1 tsp cooking oil

    • 1/2 tsp sesame oil

    • 1 small pinch of salt

    Sauce:

    • 2-3 tbsps tomato ketchup

    • 1 tsp plum sauce

    • 1/3 cup pineapple juice

    • 1 tsp rice vinegar

    • 1 tsp oyster sauce

    • 1 tsp corn flour

    • 1-2 tsp sugar

    • 4 tbsp water

    How to make Sweet & Sour Chicken

    1. Marinate chicken chunks with the ingredients for at least 15 mins

    2. Mix the sauce well & set aside

    3. Mix ingredients of the batter well forming a thick batter

    4. Dip the chicken chunks into the batter. Make sure it is well-coated before frying in hot oil. Deep fry the chicken pieces until golden brown, dish out & drain on paper towel

    5. Heat oil in wok, stir fry garlic until light brown, add green bell pepper & pineapple pieces. Continue stir fry until the aroma of the pepper comes out and then add sauce. As soon as the sauce thickens, add the chicken into the sauce & stir well.

    6. Dish out & serve hot with steamed plain rice.

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  3. Thai Basil Chicken

    Thai Basil Chicken

    Thai Basil Chicken

    Ingredients

    • chicken breast

    • red pepper

    • garlic shoots / green garlic

    • a fresh chilli

    • a dab of chilli bean paste

    • ginger

    • garlic

    • lemon grass (dried is fine)

    • sesame oil

    • kecap manis

    • one of those little baby limes

    • fresh basil (handful)

    • cashew nuts

    How to make Thai Basil Chicken

    This is a clean-tasting Thai-influenced dish that isn’t too spicy and has lots of texture, with the moist chicken and crunchy cashew nuts.

    For one. (sigh)

    1. Mash together a clove of garlic, a wedge of ginger, a chilli, the zest of half the baby lime and some sesame oil into a paste. Cut the chicken and mix it into the paste. Leave in the fridge for a little while to let the paste flavour the chicken.

    2. Heat some oil in a wok. Soften up some chopped red peppers and add the chicken. Move it about a bit, then add a dab of chilli bean paste and a dash of kecap manis – not too much as you don’t want to darken the colour of the dish. Add a couple of stalks of lemon grass. Season with a little salt and white pepper.

    3. Add chopped garlic shoots and the cashew nuts. Throw it about a bit for another minute or so. For a saucier dish, you can add half a cup of chicken stock before this step.

    4. Remove the lemon grass stalks. Turn off the heat and scatter over some roughly-torn basil leaves. Don’t let the basil “cook” as it will go dark and look rubbish.

    5. Plate up, squeeze over a little of the lime and serve. Optionally drizzle some chilli oil for a bit more fire / colour.

    Side-Note: I just started using my 60mm macro lens to take food pics and have noticed a staggering improvement in the quality. It hadn’t even occurred to me to use the macro as technically the 50mm I was using is supposed to let in more light, so I thought that the macro would make the pictures too dark. I was wrong! They come out much more naturally-lit and I hardly have to mess with the levels unlike before. So if you’re looking for a good food lens for a Canon dSLR, the 60mm EFS macro is pretty sweet.

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