Chicken & Shrimp Wontons

This is a deep fried version of chicken & shrimp wontons which is extremely easy to make and it serves as an excellent appetizer, side dish, or even a snack.

Just start by grinding into a paste the shrimp, spring onion, ginger and garlic.

In a bowl, combine well the paste, minced chicken, cornflour, white pepper, light soy sauce, salt and sugar.

Take a sheet of the store bought wonton pastry and place 1 tsp of the mixture in the middle. Wet the edges with water and scrunch up all the sides to makes the wontons.

Heat some oil in a pan and start frying the wontons once the oil is hot enough. Fry the wontons till golden brown and remove from heat and place on kitchen towel to drain the excess oil. Serve hot with soup or preferred condiments.

CHICKEN & SHRIMP WONTONS

+PRINT RECIPE HERE
INGREDIENTS:

200g minced chicken
100g shrimp, peeled and deveined
1/4 cup spring onions, chopped
1 tsp fresh ginger, finely grated
1 tbsp garlic, finely grated 
1 tsp light soy sauce
1/2 tsp white pepper
3 tsp cornflour
1/2 tsp sugar
Salt to taste
1 packet wonton pastry
Oil for frying
Water

METHOD:

1) Grind together the shrimp, spring onion, ginger and garlic to make a paste.
2) In a bowl, combine well the paste, minced chicken, cornflour, white pepper, light soy sauce, salt and sugar.

3) Take a sheet of the store bought wonton pastry and place 1 tsp of the mixture in the middle. Wet the edges with water and scrunch up all the sides to makes the wontons.

4) Heat some oil in a pan and start frying the wontons once the oil is hot enough.

5) Fry the wontons till golden brown and remove from heat and place on kitchen towel to drain the excess oil. Serve hot with soup or preferred condiments.

*This recipe makes about 24-30 wontons

Homemade Chicken Patties

Whenever I make burgers at home, I make these chicken patties instead of using frozen burger patties. One thing, by making your own chicken patties you end up having a much flavourful and juicy burger. However, these chicken patties are not only good for burgers, you can slice them up and add it to your sandwiches, wraps or salad.

Making these chicken patties is extremely simple and not a daunting process at all. Just start by mixing all the ingredients in a large bowl.

Once the ingredients are well incorporated, divide the mixture into four for large patties. If you want smaller patties, divide the mixture accordingly.

Next, shape the mixture into patties. Place the patties on a greased plate, cover and refrigerate for 30 minutes.

Remove the patties form the fridge after 30 minutes. Heat about a tablespoon of oil in a pan. Once the oil is heated up, place the patties. Do not overcrowd the pan. If your pan is small, do two or one patties at a time. Cook the patties for 2-3 minutes per side. When one side is done, flip over to the other side and continue to cook it for another 2 minutes. Once the patty  is done, remove from heat.

Place all the cooked patties in a baking tray lined with foil. Bake them for 10 minutes in the oven.

Remove the cooked patties from the oven and let it stand for 5-8 minutes before serving.

HOMEMADE CHICKEN PATTIES

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INGREDIENTS:

400g minced chicken

1 red onion, grated

2 cloves garlic, grated

1/2 carrot, grated

1 tbsp spring onion, chopped

2 tbsp parmesan

Salt to taste

Pepper to taste

1-2 tbsp oil, or more

METHOD:

1) In a large bowl mix well all the ingredients.

2) Divide the mixture according to the desired size of patties wanted. For large patties, I divided the mixture into 4.

3) Take the divided mixture and shape into patties.

4) Place the shaped patties on a greased plate. Cover the plate and refrigerate the patties for 30 minutes.

5) After 30 minutes, remove the patties from the fridge.

6) In a pan, heat about 1 tbsp of oil. Once the oil is hot, carefully place the patties. Do not overcrowd the pan.

7) Cook the patty 2-3 minutes per side. Once one side is done, flip the patty and cook the other side for another 2 minutes.

8) Once the patty is done, remove from heat and place on a plate. Repeat (6) & (7) for all other patties and add more oil if necessary.

9) Once all the patties are done, place the patties on a baking tray lined with foil.

10) Bake the patties for 10 minutes at 150 degree celcius.

11) Remove the patties from the oven and let it stand for 5-8 minutes before serving.

* This recipe yields 4 large patties.

Thick Chicken Curry With Greek Yogurt

This is a very simple chicken curry recipe and I've added a little greek yogurt in place of coconut cream to make it nice and creamy without the added calories from coconut cream.

I started off by making into paste the onions (I used a mix of spanish and red), garlic and ginger. 

Go on and puree one tomato.

Peel and cube one potato and keep aside.

Prepare all the spices ingredients.

In a pan, heat some oil and fry all the spices ingredients till fragrant.

Add the onion, garlic and ginger paste and fry for 1 minute or so. 

Stir in the pureed tomato and continue to fry for another minute.

Add the chicken pieces and cubed potatoes and mix well.

To that add some Baba's meat curry powder and combine well. Add some water and mix well. Add salt to taste and cover the pan. Let it simmer in medium low heat for 30 minutes, until the potatoes are fork tender.

Lastly, add some greek style yogurt and continue to cook for a minute or so.

Remove from heat and serve hot with rice or chapathi.

THICK CHICKEN CURRY WITH GREEK YOGURT

+PRINT RECIPE HERE

INGREDIENTS:

To make paste:

4 onions (2 spanish, 2 red)

5 cloves garlic

1 inch ginger

To puree:

2 tomatoes

Spices:

1 bay leaf

1 cinnamon stick

3 star anise

5 cloves

1/4 tsp cumin, heaped

1/2 tsp fennel

4 cardamom pods, lightly crushed

3 dry chilies

Other ingredients:

500g chicken, cut into pieces
2 potatoes, peeled and cubed

4 1/2 tbsp Baba's meat curry powder, heaped

4 1/2 cups water

1 tbsp greek style yogurt (heaped), or plain yogurt

3-4 tbsp oil

Salt to taste.

METHOD:

1) Make into paste all the to make paste ingredients.

2) Puree 2 tomatoes.

3) In a pan heat 3-4 tbsp oil and fry all the spices ingredients for a minute till fragrant.

4) Add the onion, garlic and ginger paste and fry for 1-2 minutes till fragrant.

5) Add the pureed tomatoes nd continue to fry for another minute.

6) Add the chicken pieces and cubed potatoes and mix well.

7) Add the Baba's meat curry powder and combine well.

8) Add water and salt to taste and mix well. Cover the pan and let the curry simmer in medium low heat until the potatoes are fork tender.

9) Once the chicken and potatoes are done, stir in the greek style yogurt and continue to cook for 1-2 minutes.

10) Remove from heat and serve hot with rice or chapathi.

Chick Kut Teh

 

Chick Kut Teh is the chicken version of Bak Kut Teh (pork bone soup). My sister enjoys having Bak Kut Teh, so I thought I will try making some, but with chicken. 

This is a very simple recipe, but only the cooking time is a little long. I used ready made Bak Kut Teh herb mix, which I got 
from the supermarket.

Just start by bringing some water to boil and then add the herb mix, a couple of bulbs of garlic (cut a little at the top) and chicken. I used mostly chicken bones with little flesh only. I did this to enhance the flavour of the soup. Cover the pot and gently simmer it in low heat for 30 minutes.

Stir in all the seasoning ingredients and continue to simmer for 15 minutes.

Then add the shiitake mushroom and fried tofu puffs. Simmer for another 10 minutes.

Remove from heat. Discard the sachet and fish out the bulbs of garlic. You can eat the garlic with rice, along with the chick kut teh. 

Add the lettuce and sprinkle some chopped spring onion. Serve hot.

CHICK KUT TEH

+PRINT RECIPE HERE 

Ingredients:

1 packet ready made bak kut teh mix

2 bulbs garlic

2 liters water

500 g chicken

1 cup dried shiitake mushroom, halved

10 pieces fried tofu puffs, halved

2 cups lettuce

1 tbsp spring onion, finely chopped

Seasoning:

1 1/2 tsp dark soy sauce

3 tsp light soy sauce

2 tsp oyster sauce
1/2 cube chicken stock

Salt to taste

Method: 
1) Soak the dried mushroom in hot water for about 15-20 minutes.

2) Bring to boil 2 liters of water in a pot and add in the bak kut teh mix, garlic and chicken.

3) Cover the pot and gently simmer in low heat for 30 minutes.

4) Cut the shiitake mushrooms and fried tofu puffs into two. Keep aside.

5) Stir in all the seasoning ingredients and continue to simmer for 15 minutes.

6) Add in the mushroom and fried tofu puffs and continue to simmer for another 10 minutes.

7) Rinse the lettuce and tear it into pieces. Keep aside.

8) Finely chop the spring onion. Keep aside.

9) Remove the soup from heat.

10) Add the lettuce and sprinkle the chopped spring onion. Serve hot.

Spicy Chicken 65

Chicken 65 is a dry style south indian chicken dish. Frankly speaking, making this dish may be tedious since it involves quite a number of steps. But, it is really worth the effort.

Marinade chicken pieces and refrigerate for 1 hour.

In a bowl mix yogurt with turmeric powder and red chilli powder and refrigerate the mixture until it is being used.

Add a beaten egg, cornflour and rice flour to the marinated chicken pieces and coat well.

Heat oil in a wok/pan and fry the chicken pieces till golden brown. Place the fried chicken pieces on kitchen roll to absorb the excess oil and keep aside.

Next for the tempering, add a little oil in a pan, add ginger garlic paste and saute for a few seconds. Add curry leaves and green chillies and fry for about 30-45 seconds.

Add the fried chicken pieces and toss well. 

At this point add the yogurt mixture and coat well the the chicken pieces. Cook the chicken till the yogurt dries up. Remove from heat, sprinkle chopped coriander and serve hot.

SPICY CHICKEN 65

+PRINT RECIPE HERE 

INGREDIENTS:

1 1/2 kilo chicken, cut into bite size pieces 

Oil for deep frying

2 tbsp finely chopped coriander 

For marinade:

1/2 tsp turmeric powder

4 tsp red chilli powder

3/4 tsp ground black pepper

2 1/2 tsp ginger garlic paste

2 tbsp lemon juice

1/2 tsp salt

For yogurt mix:

1 cup yogurt

1/2 tsp turmeric powder

2 tsp red chilli powder

To coat chicken that has been marinated:

1 egg, beaten

6 tbsp cornflour 

4 tbsp rice flour

For tempering: 

2 tbsp oil

2 sprigs curry leaves

1 tsp ginger garlic paste

5 green chillies, slit length wise

Directions:

1) Marinate chicken pieces with the marinade ingredients and refrigerate for 1 hour.

2) Mix all the yogurt mix ingredients in a bowl and refrigerate it till it is being used.

3) Once the chicken pieces has marinated for an hour, add to it one beaten egg, 6 tbsp cornflour and 4 tbsp rice flour and coat well.

4) Heat oil in a wok/pan and deep fry the chicken pieces till golden brown.

5) Remove fried chicken pieces from the oil and place it on kitchen roll to absorb the excess oil. Keep aside.

6) In a different pan, heat 2 tbsp oil and fry all the tempering ingredients for 30-45 seconds.

7) Add in the fried chicken pieces and toss well for 1 minute.

8) Add in the yogurt mix and coat well the fried chicken pieces. Cook in medium low heat and continue tossing till the yogurt dries up.

9) Remove chicken from heat, sprinkle the chopped coriander and serve hot.