Stir - Fried Noodles with Vegetables

Some three weeks I had to be in Brussels. I had a appointment in a office by 12 in the noon, and as I was anyway in Brussels I had planned to go to the shopping street and do some shopping and have my lunch in one of the chinese place there and whole morning I have been saying Yes I am going to order Noodles there .

But things didn't go that well in the office I had to be and I was totally in a bad mood that I even didn't go for lunch, i just grabbed a sandwich in one of the shops in the station and took the train back home.
So next day for lunch when my mood was better I thought as I missed out on my Noodle lunch which I had planned, I will make it up by making my own Noodle dish.
Not that I need any reason for that as I do love noodles a lot.

 

Ingredients :

225 gm Noodles you can use any kind of noodles
3 tbsp of oil
1 tbsp ginger finely chopped
3 garlic clove finely chopped
2 onions finely sliced ( if you have spring onions do use that, I didn't have)
2 celery stalks sliced
100 gm mangetout / snow peas
2 carrots thinly sliced
100 gm beansprouts
2 chilli finely chopped ( optional)
2 eggs beaten with a little salt
3 tbsp of soy sauce
2 tbsp tomato ketchup

3 tbsp of roasted cashew nuts

Salt and pepper for taste

2 to 3 tbsp of coriander leaves

I lime cut in quarters

Method:

Boil the noodled according to the packet instruction.

Heat the oil in a wok and add the garlic and ginger and fry for one minute.
Add the celery, carrot , chillies and snow peas and fry for few minutes till the vegetables are tender but still have their crunch.
Now add the beansprouts, drained noodles, soy sauce, ketchup and stiry fry for few minutes.
Add the beaten egg and fry for 2 minutes till everything is mixed well.
Add the coriander leaves and the roasted cashew and serve with a quarter of lime.
Squeeze the lime over the noodles and enjoy your these easy to make noodles.

Sichuan Prawns

It is some 2 weeks ago I posted something here on my blog.
It has been very busy in a good way.
Hans had a week of carnival holiday, so we have been doing things.

I think we have been away most of the days, he had to play a charity concert in Antwerp a afternoon so we drove to that side and after that we went to pick up shyama from a city in Nederlands as she has been gone to a university there for 2 weeks and as it was carnival that weekend after her course she went to a friends place in another town and spend a day there and we picked her up from there.
Oh and we wen to France to a supermarket to buy typical french products ( the good thing about living in Belgium)

Like that the whole week of holiday just flew.

Szechuan cuisine often contains food preserved through pickling, salting, and drying and is generally spicy owing to heavy application of chili oil.
The Sichuan pepper is commonly used. Sichuan pepper has an intensely fragrant, citrus-like flavour and produces a "tingly-numbing" in the mouth.
Also common are garlic, chili peppers, ginger, star anise and other spicy herbs, plants and spices. Broad bean chili paste is also a staple seasoning in Szechuan cuisine.

200 gm uncooked tiger prawns remove the skin and the veins
Few table spoon of oil
2 spring onions chopped ( i chopped them slanted and in big chunks)
3 small dried chillies, soaked in warm water for 10 minutes
1 tsp chopped garlic
1 tsp finely chopped ginger
2 tbsp of soy sauce
1 tbsp of chinese rice wine ( if you don't have this you can use dry sherry)
1 heap tbsp of tomato puree ( not ketchup)
1 tbsp chilli bean sauce
100 to 150 ml of water ( if you want more gravy then add more water)
1 tbsp of coriander leaves
1 to 2 tbsp of corn flour mixed with a bit of water ( you might not need all the amount depend how thick you want you sauce to be)

Method :
Heat the oil in a wok add the prawns and fry for 2 minutes and remove them into a bowl.
Now add the chillies, garlic and ginger and fry for few seconds, add the chopped spring onions and fry them for few minutes.
Add the rice wine, soy sauce, tomato puree, chillie bean sauce and the water. mix everything well and cook for few minutes, stirring so that nothing gets burned. Add the corn flour mix and cook for few minutes till the sauce is thickend.
Add the prawns which are kept aside cook for another 2 minutes till all the prawns are coated with the sauce.
Add the coriander leaves, sprinkle with chopped spring onions. and serve with rice or noodles.

Orange Chicken - Chen Pi Ji

If you are a regular reader you might know that my FIL comes to our home for lunch every day after MIL passed away.
Mom was not a adventures type when it came for making food, she always made traditional food from Belgium, sometimes I think she started trying newer things after I came here as she hears from me about this or that spices etc..... but still 99 % of food she made was belgian/eurpean food. ( I must say she could make really super delicious paela one of the best I have ever had)

My FIL ofcourse complains ( when mom was there) when ever she made rice, pasta etc.... even though he will polish his plate of rice or pasta he would still say is it rice/pasta today as he loves his potatoes . So in their place it will be mostly potatoes, meat and vegg in their place, there is always potato mash , fried potato, boiled potato most of the lunch time.

My father in law loves travelling and he has gone to most of the places in Europe, but he would have loved to still travel, but as he is 86 he is not allowed and now we have this joke, each time I  make a chinese dish I tell him Dad we are travelling to china today, or when i make pasta I will be like Dad we are travelling to Italy today.

Now to the recipe this is the recipe from Easy Chinese Recipe from Bee Yinn Low, I am sure most of you will know her from her delicious and beautiful blog Rasamalaysia.
I love this book, and I have made couple of dishes from the book and each time it turns our super yumm.
So even before I tasted the finsiehd dish I knew it will a a really yummy chicken and indeed i was not wrong it is so good.
Some of the dishes I ahve made from the book are Chicken With Garlic Sauce  , Kung Pao Chicken.

Bee had written if you want the dish to have more sauce then double the portion of the orange juice and as I like a bit of sauce i have trippled it.
I am giving the original recipe and I have  written in a another color in brackets what changes I have done.
So if you want the dish to be dry then do the exact as in the recipe and if you like it to be saucy then do my way which is written in another color.



Orange Chicken:

250 gm skinless ,boneless chicken meat cut into slices
2 tablespoon of corn starch
Oil for deep frying
1 tablespoon of oil
2 cloves garlic minced
5 dried red finger length chillies
2 green onions ( scallions) white parts ( I used the green part also)

Sauce

3 table spoon of fresh orange juice ( I used 9 tablespoon)
2 tablespoons of soysauce
1 tsp of chinese rice wine or sherry
1/4 tsp of seasame oil
2 1/2 tablespoons of sugar ( I only used 1 1/2 tablespoons)
1 tsp of corn starch ( I used a bit more than one tablespoon as i used more orange juice )
1 tablespoon of water ( I used 3 tablepoons of water)

1. Mix all the ingridients for the sauce in a small bowl. Toss the chicken witht eh cornstarch in a seperate bowl. Set aside.
2. Heat oil on a wok for deep frying and when the oil is hot , Gentley drop the chicken pieces into the oil and loosen them up immediately with the spatual to prevent the chicken from clumping together.
3. Deep fry the chicken to a light golden brown. Dish out with a striner or slotted spoon, draining the excess oil by laying the chicken on a dish lined with paper towels. Discard the oil.
4. Heat 1 tablespoon of oil in a wol over a high heat. Add the garlic stir quickly with teh spatual before adding the dry chillies, stir fry untill you smell the spicy aroma of the chillies.
5. Returnt eh fried chicken back into the wok and add the sauce. Stir continiously, untill the chicken is well coated witht eh sauce. Stir in the green onions and serve immediately with steamed rice.
Tip from me if you think you sauce us too watery then use a bit more corn flour mixed with bit of water to thiecken up the sauce. If you think there is less sauce and you want more saucy then add a bit more water . Just make sure if you add more water or orange juice then add a little bit more soysauce too.



Chicken With Capsicum

If you don't have that much time to prepare a warm meal and you don't want to eat junk food then this is a chicken dish you can whipp up really fast.
I think sometimes it takes longer to slice the chicken and the capsicum etc than making the dish it self.
Plus as the dish is not spicy ( only spicy taste is from the chillie sauce, so if you have young kids or people who don't like spicy food will love this.
If you want to have a dry dish then don't add a lot of stock and if you want to have more sauce for the dish add more chicken stock. But then add a bit more Kecap Manis.
You can serve this chicken dish with rice or noodle it is you choice.

Ingridients:
Chicken breast thinly sliced 500 gm
2 table spoon of oil
2 spring onions slice plus extra for garnishing
1 garlic clove chopped fine
1 small piece of ginger finley chopped
1 tsp of soy sauce
I big red capsicum sliced
1 tbsp rice wine vinegar or if you don't have use normal white vinegar
2 to 3 table spoon of Kecap Manis
1 tbsp of honey
200 to 250 ml chicken stock
1 tbsp of spicy chillie sauce.
1 to 2 tbsp of corn flour miced with a little bit of water
Salt and pepper to taste.

Heat the oil in a wok / pan add the onions, ginger and garlic and fry for few minutes or till they are soft, then add the chicken pieces and the soy sauce fry for few minutes, add the kecap Manis and the capsicum and chillie sauce,honey and vinegar and fry for another few more minutes, the chicken won't take that long to cook as they are thinly sliced.
Add the stock bring every thing to boil, add pepper and salt ( take care with the salt as soy sauce and the kecap Manis is salty)
Add the cron flour mix and make the sauce thick, sprinkle with spring onions and serve with rice of noodles.
If you think your sauce is too watery add a bit more of the corn starch mix to make it thicker.

 

Chicken With Garlic Sauce

Back at home if you went to have chinese food, it was Chilly Chicken, Chicken Manchurian , some kind of noodles etc....... and if you eat these dishes they were super spicy which we all loved it.
Just thinking about those spicy dishes make me drool.

So in 91 Hans and I was in Bombay ( Mumbai) and we stayed there for few days before going back to Belgium and we went to a Chinese Restaurant I can see the street in my mind but don't know the name I am sure Hans remember the name ( will ask him when he comes home)
So we went to this posh looking Chinese Restaurant and they gave us the menu card and I was expecting the usual Spicy Chillie Chicken etc.... but the dishes in the menu card was totally newto me and we ordered our dishes and I have to say I was ( We) blown away, the food was totally different than the chinese we were used to and even the dishes were present in such a way example on top of some seaweed etc......and the taste it was nothing like i have ever had, the dishes were not that spicy but they were really so super yumm.

That is what I think about this Chicken dish. It is not spicy at all there is not even a chillie in the dish.
It is really authentic , it has to be,as it comes from Bee's book Easy Chinese Cook Book.
As you know I am in love with this book, I have made few dishes and it always comes out delicious like this Kung Pao Chicken.
I always use the tenderizing method Bee mentioned.

250 gm skinless chicken breast, cut into bite sized cubes
1 wood ear mushroom
1 tsp chinese rice wine or Sherry
1 tbsp corn starch
3 tbsp oil
3 - 4 garlic minced
1/2 bell peper deseeded and cut into pieces , i used red one
50 gm canned bamboo shoots, rinsed
2 green onions  trimmes and cut into pieces

Sauce
2 tbsp soy sauce
3/4 tsp dark soy sauce ( i didn't use i just took the amount of normal soysauce i have)
1 tbsp chinese black vinegar
1 tsp chillie oil
1/2 tsp sugar
3 tbsp of water
1 heap tsp pf worn starch
Peper and salt to taste.
( I used more of these amount written as I wanted to have more sauce, so used much more of soy sauce, water,corn starch etc )

Treat the chicken according to ow to tenderize te chicken. This is a optional step.
Soak the wood ear mushroom in warm water,about 15 minutes and then cut into pieces.
Marinalte the cicken pieces with rice wine and corn starch for 10 minutes.
Mix all te ingridients for the sauce in a small bowl and set aside.

Heat 1 tbsp of te oil in a wok over a high heat.
 Add the chicken and stir fry untill it is half cooked or turned opaque.
Dish out and set aside.
Heat the remaining 2 tbsp of oil in the wok over hight eat. Add te garlic and stir fry untill aromatic, then add the wood ear mushroom, bell peppers and bamboo shoots.
Stir fry the ingridients  untill you smell the pepprey aroma from te pappers, about 1 minute.
Return te chicken into the wok, stirring well to combine with the ingridients. Pour in the sauce and stir continously untill the chicken meat is well coated with teh sauce. Stri in the green onions, dish out and serve with steamed rice.

Kung Pao Chicken

There are some blog s you visit once and then you would be there for hours and hours looking to all the delicious recipes and pictures and then you realize that you go to that blog so many times.

The blog Rasa Malaysia from Bee is one of those blogs I go often I visit from the time I knew about it.

So a year ago when she wrote in her place if bloggers want to test the recipe for her upcomming book I jumbed at teh chance.
So she send me the recipe for a mango pudding, and I had to test it and tell her what I thought about it etc.... I made the dessert and my family loved it.
So when I heard the book was out there to buy, I preordered it and two weeks back I was delighted when I received the book.

I must say It didn't disapoint me at all.

For each recipe there is a beautiful picture. I love buying cooking books with photos as I know how the end result looks like don't you ??

If I could I would have made all the recipes in one go as all of them looks so so good and delicious.
But alas my expanding waist line doesn't allow me to do that :-) so I thought why not start with one.
And that is exactly what I did two days back.
One of the best thing about buying the book is that she shared this super clever tip how to tenderize the meat.
Oh boy and I have to say I have been cooking for years chinese dishes but my chicken/Meat as never been so so melt in your mouth by using this technique.

I would say you like to cook Chinese food then this book is a must have book.
Yhe aroma whe I made the schiuan pepper oil is so so good. That I have been sniffing for 2 hour :-)

It is a spicy dish and this is what Bee has written in her book when she had the first taste of authentic Kung pao chicken- explosivley fiery, numbing, with a strong vinegary note. Oh and I totally agree with it.
And this is one dish which is going to appear in my dinner table very often.



Now to the recipe:
8 oz (250 g) skinless, boneless chicken breast, cut into bite size cubes
1 tsp Chinese rice wine or sherry
1 tbsp corn starch
2 tbsp oil
1 tbsp Sichuan Pepercorn oil ( recipe below)

1 clove garlic thinly sliced
One 1 inch piece fresh ginger, peeled and thinly sliced
10 to 15 dried red finger length chiliies, deseeded and cut into 2 inch lentghs.
3 heaping tbsp of roasted peanut
1 green onion ( scallion) trimmed and cut into small rounds

Sauce
1 1/2 tbsp soy sauce
1/2 tsp dark soy sauce
1 tsp Chinese black vinegar ( I didn't have so i used cider vinegar)
1/2 tsp rice wine or sherry
1 tsp sugar
3 dashes of white pepper
2 tbsp of water
1 tsp cornstarch

Treat the chicken according see below: This is an optional step, but please do your chicken will be so yumm.

Marinate the chicken with the rice wine or sherry and cornstarch for 10 minutes.

Mix all the ingridients for the sauce in a small bowl , set aside.

Heat 1/2 tbsp of the oil  in a wok over hight heat and stir fry the marinated chicken pieces untilly they are half cooked or the surface turns opaque. Dish out and set aside.

Heat the remaining oil and the sichuam pepper oil in the wok. Add the garlic and ginger and stir quickly with the spatula bfore adding the dried chillies. Stir fry untill you smell the spicy aroma of the fried chillies.

Return the chicken to the wok and stir quickly with teh spatula.
Add the sauce and stir continiously untill the chicken meat is nicley coated with it.

Stir in the roasted peanuts and green onions, combining them throughly with the ingridients in the wok.
Dish out and serve immediately with steamed rice.
How to Tenderrize the meat :
250 gm chicken breast
1 tsp baking soda ( soda bi carbonate)
1. Cut or slice the chicken breast per the recipe instruction. Make sure it is cut or sliced into uniform pieces.
2. Mix the baking soda with the chicken.
Make sure the chicken breast is evenly coated with the baking soda. Set aside for 15 minutes.
3. Place the chicken in a colander and rinse throughly with cold running water. Rinse a few times if desired. (I did that ).
Pat dry with paper towels. The chicken is now ready to use according to teh recipe.

Sichuan¨Peppercorn oil.
Makes 1/3 cup (80 ml )

1/4 cup ( 10 g ) sichuan peppercorns
1/2 cup ( 125 ml ) oil.
Place the sichuam pepercorns in a small bowl.
Heat the oil in a wok or skillet over high heat untill it reaches the smoking point.
The oil is ready when you see a swril of white smoke comming out from it.
Add the oil into the sichuan peppercorns. Stir the sichuam peppercorn oil immidieatley to help to relese their aroma and flavour.
Let it cool for atleast 2 hours to devolope the flavour.
Drain the peppercorn oil into a glass jar. Discard the peppercorns. The oil is now ready to use.

I do have step by step pictures but I was so excited to share this dish with you all that I didn't wanted to wait.

Chicken balls in Sweet and Sour Sauce

When ever I make this dish Shyama just loves it.
And what isn't there to love aobut it, they are deep fried and have a silky sauces and they are spicy and sweet.
I don't remember when I made these dish, but whta I know is that it has been lying in my draft for so long that I thought that it is time that I posted them. And I am sure it has been there for months and months.........
And I cannot find a reason why I didnt post it as it is such a delicious dish.

Ingredients for meatballs

500 gm Chicken Minced. ( Use chicken thighs, if you use chicken breast the balls are drier )
2 spring onions – finely chopped
2 tbsp of oyster sauce
1 tbsp of soy sauce
4 fresh  chilies finley cut ( optional or use less amount of chillies)
1 tsp garlic puree
1 tsp ginger puree
3 tbsp of cornstarch + Extra corn flour for rolling the balls before frying them.
 1 egg
Salt and pepper to taste Take care of the amonut of salt as there is salt in the soy sauce and th oyster sauce..
Oil for deep frying

1. Put all the above ingredients in a mixing bowl. Mix well and let it marinate for an hour.

2. Form it into little balls . Roll them lightly with the extra corn flour.
Heat the oil and deep fry them till golden and keep aside.

Ingredients for the sweet and sour meatballs:


For the sauce.
1 cup of pineapple - cubes
1 big onion sliced in chunks
I tomato cut into chunks
1 carrot - sliced thinly
2 clove of garlic - finely chopped
1 small piece finley chopped ginger
2 chillies chopped (optional or use less amount)
2 tsp soya sauce
Sauce
4 tbsp of tomato ketchup
2 tbsp of sweet chili sauce
Juice of 1 lemon
2 tbsp of sugar
1 to 2 tbsp of cornstarch
1 cup of chicken stock
Salt and pepper to taste


1. Mix all the sauce ingredients together in a bowl and set it aside.

2. Heat some oil in a pan, stiry fry garlic, carrot and onions, ginger until fragrant.

3. Add in the sauce, bring it up to a boil, add in meatballs , pineapple and tomato. Stir well until sauce reduce and thicken.
Serve with plain rice or noodles.

Sticky Honey Spicy Chicken Wings

As I told you in my earlier posts that I make some snack when hubby and daughter come home friday evening after their rehersals so this is what I made for them last week to their utter delight.
It was the first friday evening S was home after a whole week of College.
So when she got down in the train station she rang me to tell she is almost home.
So as we live in the ground floor, I was peeping through the window and guess what S told me.
She said you gave me a heart attack as she suddenly saw this looney woman looking out showing her full teeth and smiling and waving :-)

The Original recipe is here from the blog Foodess.

Ofcourse I added more chillies etc... which I am noting below in the ingridient list.
I will really take her tip on layering the pan with the foil unless if you don'twant to clean up for the next few days as the honey get really caramalize and get dark.

1/2 cup low-sodium soy sauce ( I had normal soy sauce, so I used a little bit of lesser amount)
3/4 cup honey
6 cloves garlic, minced
1 tbsp fresh minced ginger.
1 tsp sesame oil.
1 tsp chillie powder
1 heap tsp chillie flakes.
6 fresh chillies finley chopped.
2 green onions, finely chopped
3 lbs chicken wings ( I always remove the skin as much as possible)

Marniate the aboce ingridients over night or atleast for couple of hours.
Double line a rimmed baking sheet with foil. ( I wouls do this i trippled it )

Preheat the oven to 400 degrees.

Remove wings from marinade and spread in a single layer on foil-lined baking sheet. Reserve marinade. Bake wings for 35 minutes, brushing with sauce twice (after 10 minutes and 20 minutes – but not during last 10 minutes of cooking because the marinate will not have long enough to cook properly, having touched raw chicken).
In the original recipe she had written to boil the remaining sauce to syrupy but as I used less soysauce I didn't use this step.

Grilled Chicken Wings

Today I am going to jump into the recipe as I have nothing to right, I have been sitting here and thinking what i should write but nothing pops up, I guess I should blame FB for it, when ever something happens I just write there.
So here goes the recipe for this delicous Chicken wings.
Actually I don't have a exact measurement to what I add.

15 Chicken wings ( I remove the skin as my family don't like the skin)
3 garlic chopped finley

One piece of ginger finley cut
Few tbsp of soy sauce

1 tbsp kejap '(Indonesian sauce)

2 tbsp of tomato chilli sauce

2 tbsp of honey

few fresh chilies ( optional)

2 tbsp hoisin sauce

few tbsp oil

Mix all the above ingridients in a bowl and marintate for few hours or do the night before.
Preaheat the oven to 200°c and arrange the chicken wings and cook them for 25 to 30 minutes.
I like it well done and a bit balck aroung.
Sereve with lots of beer :-)

Chicken with Soy Sauce and Bean Sprouts

Whole this month the weekends were really busy, especially saturdays. So it was wonderful to have a weekend were all three of us were at home.
We went to the Indian store 35 km from out place. Normally when we go for grocerry shopping daughter won't come with us saying it is boaring , but then saturday we bribed her :-)

We told her for lunch we can go to Koekcoek ( it is a place were they only sell roasted half small chicken and they serve with just bread and on they don't give knifes and forks, you have to eat it with your hand) This place has been there for more than 40 yrs and it is always packed.

My MIL said once when they went years ago, a elderly woman came there to eat while they all were there for eating chicken. And this lady was served, and she waited and waited for the knife and fork, and in the end she asked the waiter and he remarked they don't use them here so woman just wraped up her chicken and they saw her going.

For me when I came here it was really getting used to eat with knife and fork,as back home we always ate with our hand. I remember first time I went to a restraunt here i was afraid my piece of food wil fly to my neighbours plate :-)

This is one of those dishes you can make in a jiffy if you hace the things at home.
I have never timed it, but I am sure it will take less than 15 minutes.

Ingridietns.
2 tbsp soya sauce
1 tsp brown sugar ( optional)
Peper powder 1 tsp
500 gm chicken cut into bite size pictures.


Mix all the ingridients in a bowl and keep aside, while you cut the onions etc...
2 tbsp oil
1 large onion chopped roughly

Few chillies ( optional)
150 gm mushroom sliced.
A handfull of bean sporout.
250 to 300 ml chicken broth
Corn flour 2 tbsp mixed with a bit of water.


Heat the oil in a high fire and when it is really hot add the oil and then add the chicken pieces, ., the wok should be hot otherwise you won't get the brown colour. When the chicken is browned few minutes, then add the onions and fry them golden brown.
Add the mushromms and chillies ( if you are using) fry them for few minutes.
Add the chicken broth, and when it is boiled and the chicken pieces are cooked , stir in the corn flour mix and boil till the sauce is thickend. Don't add the full corn flour at them same time.

You can add the bean sprouts at the last moment, but what i do is, in a frying pan add 1 absp oil and fry the bean sprouts together with a bit of spysauce for 2 minutes and then mix with the chicken dishe. Choice is yours.

Fried Chilly Chicken.

Last days the sun god has been really kind in our part of the world.
We have been having suny weather, well don't even think that we are sweating here from the sun. If you look outside sun is shining and one feels really good, but then go outside your ears will drop off from the freezing cold.
But then atleast I take comfort in seeing the sunshine, thinking aobut soon spring will be here finger crossed.

I am sure there is a varietty of recipe for this chicken dish.
I make them dry, wih sauce according to my mood.
Mostly I make this when we have a party and I serve this when I give drinks, so everybody can nibble on these delicous spicy fried chicken while having their drinks and talks.

There are times when i add a teeny red colour to brighten it up.

Ingridients.

500 gm chicken cut into bit size pieces
1 tbsp ginger finley cut
2 tbsp soya sauce
1 tsp pepper powder
1/2 tsp salt.

Mix all these ingridients and keep it in the fridge for at least 1 hour.
Oil for deep frying the chicken pieces
2 tbsp oil
few spring onions slices
2 tbsp galrlic chopped
2 tbsp ginger finmey chopped
6 to 8 Chillies finley sliced (according to your taste)
2 to 3 tbsp soya sauce
2 to 3 tbsp tomato ketchup
2 tbsp of water. (you can add this if u think the dish is too dry)

I don't use salt as the soya sauce is having a lot of salt, if you want you can add salt after tasting the dish.
Method:
Heat the oil in a wok and deep fry the marinated chicken till it is done.Drain and keep it aside.Now add the 2 tbsp of oil in a wok and add the onions, ginger, garlic and chillies.
Fry them till they are soft, now add the fried chicken pieces , soya sauce and the tomato ketchup.
Stril till all the pieces are well coated, sprinkle with few spring onions and serve with steamed rice. Or just give them when you give drinks for a party as sfingerfood.

This bowl of chicken Ifried the chicken more and didn't make any sauce at all.

Honey Chilli Chicken

I have been sitting here and thinking what to write in my new post. And nothing comes to my mind, anyway nothing special.
Ofcourse there is every day things like yesterday it was my MIL's b'day.
She celebrated her 75 th b'day.

She did a small party yesterday, and this saturday she is doing a dinner, which I am so so looking forward.
Actually she doesn't look her age, she is really looking young for her age and she don't behave like a 75.
You can talk to her, joke to her, my daughter have so much fun with her hen she goes there.
And ofcourse MIL and I join up when it comes to tease FIL.
If some outsiders hear us how much we tease him they will think we hate the fellow, which is not true, he just always falls for our tricks.

We have not had a chinese take away for atleast 3 years. The main reason, I make a lot of chinese dishes at home and I have noticed when ever we took a takeaway we all moaned home made is better.
I am sure if I was living in UK i would go for takeaway more often as I remember the chinese food thee is more delicous there then here.

Chicken breast 500 gm .
Flour
Salt and pepper
Oil for deepfrying.
Few spring onions sliced
1 tbsp ginger finley cut
1 tbsp garlic finley cut.
1 tbsp honey
2 tsp corn flour.
1 tbsp lemon juice.
2 tbsp chinese chilli sauce ( more if you like it hot)
Few green chillies sliced ( optional)
2 to 3 tbsp soy sauce ( add according to your taste, not too much as the dish might be too salty)
Re Edited: I add 200ml water if you want you dish more saucy add more water but then make sure you add a bit more of the soy sauce etc for taste and also add more conr flour so that the sauce get thicker.

1. Cut chicken into serving size pieces. Coat chicken pieces lightly with flour which has been seasoned with salt and pepper.
2. Deep fry the chicken in batches.
3. Now heat a wok add 2 absp oil and sauted the onions , ginger, garlic and chillies. For few minutes.
Add honey, stir for one minute. Add combined corn flour, water, chilli sauce and soy sauce. Stir untill sauce boils and thickens.
4. Add chicken , toss in sauce for three minutes ot untill chicken is heated through.
Add few more sliced spring onions and serve with rice.

You can see from the first picture that I have made the chicken again and posted here, actuallyI make this chicken so often these days as they are so yumm.

Chicken Ramen

If you look to my blog there is far more baking goodies there then hot dishes.

Not that I don't cook at home just than mostly when I make something for lunch I never take pictures as I like to serve my food hot and if I wait to take picttures I will have 2 hungey stomachs at the table asking where is their lunch :-)

And I also like to eat my food warm than cold. So mostly I tend not to take pictures.
I have blogged about some dishes and if you look to the picture you will see steam on them :-) or mostly they are blurred as I am in such a hurry.

Few months back I bought The Wagamama cookbook and I am in love with it. There is so much super delicous recipes in this book.
And most of the recipes are the same as the dish they serve in their place in London, Amsterdam, Belgium etc I have made a couple of dishes and all of them were really delicous and most important they are healthy and delicous.

Combine noodles, hot stock, fresh vegetables and lightly grilled chicken and you have a complete meal in a bowl. The writter of this book says fast food really doesn't get better than this and I have to totally agree with him.

For 2 person
2 bonless skinless chicken breasts
vegetable oil for frying
salt and peper
250 gm ramen noodles
1 litrer chicken stock ( chinese one, when i make the broth i just add grated fesh giner and chillies )
2 pak choi, trimmed and roughly choppes or 2 handfull of baby spinach. ( i used iceberg salade)
Hand full of bean sprouts
4 spring onions, trimmed and finley cliced

Cook the noodles in a large pan of boiling water for 2-3 minutes untill just ender. Drain, refresh under cold water and dicide between 2 bowls.

Preheat the grill or gridle pan. Lightly oil and season the chicken breast and grill for 5 minutes, slice on the diagonall and set aside.

Heat the chicken stock untill boiling.
Put the pak choi/baby spinach ( with me the iceberg salade) , bean sprouts and chicken into the bowl were the noodles is and laddle the hot stock. Garnish with the sliced spring onions.
Enjoy.

Sending this to Presto Pasta Nights which is hosted at Cinamon Spice & Everything nice

Chicken Strips in Capsicum Sauce

This is one easy super fast dish to make.
I think you spend more time in cutting the veg and the chicken. The dish is made in 10 minutes .
The recipe is from a book,which I have for long.

It is not my cookbook ,( now it is) my MIL bought them and then she went to her place and was looking through and she remarked holly ..... if I have to make a dish from this book I will need a whol new bunch of ingridients........... so as I am the one who loves cooking in the family, she told me take the book with you, at least you can use them.

And I must admit I have used this book a lot , you should see on some pages there is so much stains.......
Talking about my MIL giving me the book, I have lots of things from her whcih she buys and then for one or another reason I end up in my home with it.

Like my Le Cruset Pot ( which belonged to her and I was once mentioning to her that I should buy one ( this was atleast 17 yrs back) and she told me well I have two take one :-)

then there is the sandwitch maker, the vacuum sealing thing, the knive sharpner .........oh the list will go on and on......oh then the dusting tissues, she buys something new and then she tell, you should try this, it cleans the dust very well and I, ok will take home and try.

I have to admit she is the best MIL one can have, not because she gives me all these things, just because she is a really wonderful person.

This is my entry for Priyas details here

So now lets go to the recipe.

500 gm chicken cut in strips ( I used breast)
3 tbsp oil
2 garlic cloves choppes fine
1 medium onion thinky cut
1 big capsicum thinly cut
3 chillies my addition
1 tsp rice vinegar /white vinegar
3 to 4 tbsp of sweet kejap ( you can buy this in the chinese store mainly in the indonesian section)
1 tbsp soya sauce optional
1 tsp honey
200 ml water or more if you want more gravy
1 to 2 tbsp of corn flour mixed with a bit of water to make the sauce think.
Peper and salt to taste ( take care of the salt as there is a lot of salt in these chinese bottle sauces.
2 tbsp of chilie oil

Heat the oil in a wol and add the onions , capsicum,chillies and the garlic, when they are lightly coloured add the chicken pieces and fry for few minutes, then add the soysauce, ketjap vinegar, honey and mix it all really weell.
Then add the water and cook the chicken till it is done. Few minutes as the chicken is cut thinly.
Add the cornflour and thicken the gravy according to you.
Just before serving drizzle he chillie oil on top of the dish.
Serve with rice/noodles etc.....

Sesame Chicken

This is one of those chicken dish you will love it, from kids to adults.
First time I had this was in a chinese place, but have to say after making this at home I am not going to take this at any chinese as I thingk this home made seasame chicken is far better in taste, thanks to Bog Chef there is so much delicous dishes there, you won't be disapointed.

Want to have the recipe , check it out here
I did Indianized a bit by adding few chillies, ginger and garlic.
Didn' thad time to take realy picture, so the above pic is the dish in the wok.

Sending this to Ruth's