Beef and Broccoli Stir-Fry

Ingredients:
½ lb beef strips
½ cup broccoli (blanched)
1 onion bulb and garlic (chopped)
1 tablespoon oyster sauce
1 ½ tablespoon soy sauce
½ cup beef broth/stock
2 tablespoons corn flour
2 tablespoons veg. oil
Crushed pepper to taste
Cooked white rice

Directions:
Add the beef, 1 tablespoon corn starch and a ½ tablespoon soy sauce to a bowl and mix well. Set aside.

Add oil to a large wok, skillet, or pan with high sides. Add the onions and garlic, then add the beef. Make sure the meat is in a single layer and that the heat is in the highest setting.

Cook the the meat for about a minute on each side till it's brown all over.

Add the blanched broccoli to the meat. (To blanch broccoli, simply add it to boiling water for about a minute. Be careful not to over cook)

In a separate bowl, mix the beef stock, oyster sauce, 1 tablespoon soy sauce, crushed pepper and 1 tablespoon corn starch (see yellow bowl in ingredients picture). Add this mixture to the beef and broccoli and let it simmer for about a minute.

Serve over white rice.

N/B: If you don't eat beef, you can use chicken strips instead. :)

Butter Chicken

Ingredients:
1 lb boneless/skinless chicken thigh
2 tablespoons butter
1/4 cup plain yoghurt
1 cup heavy cream
1 8oz. can tomato sauce
1 tablespoon vegetable oil
1 teaspoon ginger powder
1 small onion (chopped)
1 teaspoon garam masala
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
Salt and pepper to season
2 scotch bonnet peppers
Chopped cilantro

I forgot to picture the tomato puree :)

Directions:
Mix the chicken, yogurt, garam masala, ginger, turmeric, salt and pepper together and set aside.

Add the oil and butter to a pan with high sides and heat till the butter melts. Then add the cumin, coriander and onions and fry till the onions become translucent.

Now add the chicken to the pan and cook. Flip and cook the other side too.

In a different skillet, add a tablespoon of oil and add the tomato sauce. Cook until it is reduced (about 5-7minutes). To add some spice, chop 2 hot pepper coarsely and add.

Now add the milk and the tomato (which should be pasty) to the chicken

Mix well and finish off with some chopped cilantro.

Serve over white rice or with naan bread

Chicken Salad Sandwich

Ingredients:
3 chicken breasts (seasoned, cooked and shredded)
2 celery stalks (finely chopped)
1 small onion bulb (finely chopped)
2 large, firm tomatoes (cut in rounds)
1/2 cup mayonnaise
1 tablespoon dijon mustard

Directions:
Add the chicken, celery, onions, mayo and mustard to a bowl and mix thoroughly. Set aside in the refrigerator for about 30mins to 1hr.

I like to have my sandwiches on toasted bread so I popped mine in the oven for about 2mins.

Load the well-chilled chicken mix on your bread and top off with some tomatoes.

Bon appetite my friends…

N/B: Perfect way to use up left over chicken which is what I did actually that's why my ingredient pic looks small. But if you don't have left over chicken then follow the recipe.

Spring Rolls

Ingredients:
1/2 lb ground chicken
1 small pack cole slaw mix
1/2 pack of bean sprouts
1 teaspoon soy sauce
2 tablespoons oyster sauce
Green onions (chopped)
1 small bulb onions (chopped)
1 pack spring roll wrappers (25 count)
1 egg (beaten - to seal the roll)
Maggi, Salt and pepper to taste
Oil for deep frying

Directions:
Add some oil to a pan and then add the onions. Add the chicken and cook till well done. Be sure to break the chicken apart while it's cooking. Season with maggi, salt and pepper.

Turn the chicken out into a plate and then add the vegetables and sauté for about 2 minutes. Season with a pinch of salt and pepper.

Return the chicken to the pan. Add the soy sauce and oyster sauce and mix well. Taste and adjust seasoning if necessary.

Spread the filling out on a tray and let it cool down well.

After the chicken/veggie mixture has cooled down, start filling and rolling. Here's a quick tutorial on how to roll.

Picture from: www.alaskasprouts.com

Brush the side labeled 4 in the diagram above with egg to seal

Fill and roll all 25 wrappers.

Fry the spring rolls in batches. Do not over crowd the pan.

Dry out on a paper towel after frying. It's still very hot so resist every temptation to start eating them.

Enjoy with your friends and loved ones :)

Some people like spring rolls with sweet and sour sauce, I like mine without…whatever floats your boat.

Note: If you can't find a pack of cole slaw mix in stores, simply shred some carrots and cabbage.

Grilled Salmon with Mango Salsa

Ingredients for the salsa:
2 mangoes
1 medium red bell pepper
2 jalapeños
1 large tomato
1 small bulb of onion
1 hand of cilantro
Jtablespoon honey
1 table spoon olive oil
Juice of 1 lime
Salt n Pepper to taste

Ingredients for the fish:
Salmon steaks
Olive oil
Salt, pepper and curry to taste.

Season and set aside. (Make sure to pat the fish dry with paper towels before seasoning).

Directions:
Remove the bell pepper, jalapeño and tomato seeds. Chop all the ingredients finely.

Mix well and refrigerate for at least 1 hour.

Now add about 2 tablespoons of olive oil to a pan and sear each side for about 3 minutes each.

Plate and enjoy your delicious meal ;)

P.S: I'm not a big fan of uncooked onions so let's just pretend I forgot to add it to my salsa. Haha.

Spaghetti Carbonara

Ingredients:
Pancetta (I used half)
Parmesan cheese (about half a cup)
2 eggs
Spaghetti (I used half of the pack - about 250g)
Salt and pepper

Directions:
Add the spaghetti to a large pot of salted boiling water and cook.

Add some vegetable oil to a pan and fry the chopped pancetta.

Fry the pancetta till it's browned on all sides.

Break the eggs into a bowl, add the cheese and then season with salt and pepper. Whisk well.

Drain the pasta and add to the fried pancetta.

Turn off the heat and add the egg mixture, stirring constantly.

Serve right away ;)

NB: This dish is traditionally made with pancetta but if you can't find pancetta, you can use bacon and if you don't eat pork then it's okay to use turkey bacon. Make sure the heat is off before adding the egg mixture so you don't end up with scrambled eggs. The heat from the pasta should cook the eggs just right.