Chicken Pakora

Posted by tastyfood


Chicken Pakora:

Ingredients -


Chicken (cut into very small pieces) ½ kg
Gram flour 2 cup
Onions (thinly chopped) 2 large
Green chilies 8-10 small
Baking soda 1 tsp
All spice powder 1 tsp
Red chili powder 2 tsp
Turmeric powder ½ tsp
Black pepper powder ½ tsp
Ginger grated 2 tsp
Garlic paste ½ tsp
Cumin powder ½ tsp
Lemon juice 1 tbsp
Chaat masala powder 1 tsp
Coriander leaves chopped 1 tbsp
Salt to taste
Oil for frying

Method -

Stir the flour, chili powder, baking soda, and salt into a bowl. Pour in sufficient water to make a thick batter and beat well until smooth. 

Leave to stand for at least 15-20 minutes. Boil chicken pieces until done. Now add garlic paste, cumin powder, chaat masala powder, turmeric powder, lemon juice, grated ginger, salt, garam masala powder, black pepper powder and cook on a low flame until chicken gravy is totally dry.

Remove from heat and keep set aside. Now add chicken masala gravy into chickpea flour mixture.

Add coriander leaves and thinly chopped onions to chicken chickpea mixture and mix well.

Heat oil, deep fry chicken pakora on high heat till golden brown then fry on low heat till crispy.

Remove to kitchen paper to remove excess oil. Serve hot with tamarind chutney, mint chutney and tomato ketchup.



Indonesian Vegetable Fritters

Posted by tastyfood



Indonesian Vegetable Fritters:

Ingredients -

1 cup (150g) plain flour
1 cup (80g) beansprouts
2 celery stalks with leaves, ends trimmed, finely chopped
3 green onions (shallots), finely sliced on the diagonal, plus extra to serve
3 cabbage leaves, finely sliced into 2cm-long strips
2 eschalots, finely chopped 1 small desiree potato, peeled, cut into fine matchsticks
1 garlic clove, finely chopped
½ cup (125ml) rice bran oil
chilli sauce, to serve


Method -

1 Sift flour and 2 teaspoons salt into a large bowl. Add 1½ cups water and stir until smooth. Add all vegetables, garlic and pepper to taste. Stir to combine.

2 Heat oil in a frying pan or wok on medium-high until a cube of bread sizzles on contact. Cook 2 tablespoons of batter per fritter, in batches, for 2 minutes each side, until golden.

3 Drain on paper towel. Scatter with extra onion and serve with chilli sauce.

Caramel Iced Coffee

Posted by tastyfood



Caramel Iced Coffee:


Ingredients -

1 1/2 cups of cold coffee
1/2 cup milk
1/2 cup sugar
2 tbsp chocolate caramel syrup
1/4 tsp salt
1/4 tsp vanilla essence
1 cup crushed ice


Method -

Blend cold coffee, milk, sugar, chocolate caramel syrup, salt and
vanilla essence.
Add crushed ice and blend till coffee is smooth and
creamy.
Serve immediately.


Chicken Cordon Bleu

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Chicken Cordon Bleu:


Ingredients -

Chicken breast halves 4
Salt 1/4 teaspoon
Black pepper ground 1/4 teaspoon
Cheese slices 6
Chicken cold cuts 4 slices
Seasoned bread crumbs 1/2 cup


Method -

Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 cold cut slice on top of each breast. 
Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs. 
Bake at 180 degrees C for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately



Mango Pudding

Posted by tastyfood



Mango Pudding:


Ingredients -

2 x 425g cans mangoes in syrup, drained reserving syrup
5 tsp gelatine powder
100g (1/2 cup) caster sugar
500ml (2 cups) mango nectar
375ml can evaporated milk
Double cream, to serve
Thinly sliced fresh mango (optional), to serve


Method -


Process the canned mango in a food processor until smooth. Transfer to a large bowl.

Place 185ml (3/4 cup) of the reserved syrup in a heatproof bowl. Sprinkle with the gelatine. Place the bowl in a small saucepan. Add enough boiling water to the pan to come halfway up the side of the bowl. Whisk the mixture with a fork until the gelatine dissolves.

Place the sugar and 185ml (3/4 cup) of the mango nectar in a medium saucepan over medium-low heat. Cook, stirring, for 3 minutes or until the sugar dissolves. Set aside to cool.

Add the gelatine mixture, mango nectar mixture, evaporated milk and remaining mango nectar to the mango puree. Whisk until smooth. Divide among eight 250ml (1-cup) capacity serving glasses. Place in fridge for 6 hours or until set.

Top with cream and fresh mango, if desired.


Laksa

Posted by tastyfood



Laksa :


Ingredients -

Spice Paste
4-5 shallots, chopped
6-7 cloves garlic, chopped
Thumb size piece ginger, peeled and chopped
1 fresh red chilli (more if you want more kick!)
1 heaped tbsp dried prawns
½ cup water


Broth -

12 green prawns
4 tbsp vegetable oil
180 mls of laksa paste
1 litre chicken stock 
1 can coconut cream
Fish balls
Fried tofu puffs
1 tsp sugar
Fish sauce
Salt to taste
Juice of 1 lime 


Finishing Touches -

Rice vermicelli noodles
Egg noodles
Shredded cooked chicken meat (boiled-stock can be used for the broth!)
Bean sprouts
Spring onions, chopped
Red chilli, sliced
Coriander leaves 
Deep fried shallots
Fresh lime wedges



Method -


Process in blender, shallots, garlic, ginger, chillies, dried prawns and water until it forms a smooth paste. Set aside. 

Shell prawns and reserve meat. Heat oil in a large pot and fry prawns shells for about 1 minute until they turn red then remove from pan. Add spice paste to prawn flavoured oil and fry for a minute before adding the laksa paste. Fry until fragrant, about 2 minutes and pour in the stock. 

Bring to the boil and then add coconut cream. It's always good to allow time to simmer for the flavours to come out. Add fish balls and fried tofu. Add sugar, fish sauce and salt to taste. Squeeze in the lime.

Blanch rice and egg noodles in boiling water and transfer some of each to serving bowls. Poach reserved prawn meat in same water. Pour over the broth and top with chicken, prawns and bean sprouts. Garnish with the spring onions, chilli, coriander and fried shallots. Squeeze in the lime before eating.


Instant Noodles Omelette

Posted by tastyfood




Instant Noodles Omelette :




Ingredients -


2 packs of instant noodles (set spices aside), boiled until cooked 
1 carrot, peeled and cut into Julienne strips 
Little cabbage, finely chopped to taste 
1 onion, chopped to taste 
3 eggs 
Salt 
Pepper 
Vegetable oil




Sauce -


6 tbsp tomato sauce 
1 tbsp chilli sauce 
1 onion 
2 pieces of garlic 
Salt 
Sugar 
Pepper 
Lemon juice or vinegar can be replaced cooking 
350 ml of water 
1 tablespoon cornstarch, dissolved in a little water




Method -


Heat a little vegetable oil in a frying pan.
Beat eggs, add noodles, carrots, cabbage, onions, salt and pepper. Mix well.
Fry like an omelette over medium heat until cooked.




Method for the Sauce -


Saute the onion and garlic. Add the tomato sauce, chilli sauce, salt, sugar, pepper, and water.
Add the lemon juice. 
Bring to a boil and add cornstarch which have been mixed with little water. 
Cook until thickened.


Serve omelette and top it with the sauce. Enjoy!







Strawberry Jam

Posted by tastyfood



Strawberry Jam:


Ingredients -


Strawberries ½ kg (sliced)
Sugar ½ kg 
Lemon juice 2 tbsp




Method -


Wash strawberries and cut them into two halves.. Put in a plastic bowl and spread sugar on top. 
Refrigerate for 12 hours.
In a heavy bottomed saucepan mix together the strawberries with 4 tbsp lemon juice and cook for 15 to 20 minutes until the jam falls in thick drops from the edge of a spoon 
Transfer the jam into hot sterile jars leaving 1/4 to 1/2 inch headspace, and seal.

Grated Jaggery Cassava with Coconut (Getuk Sawut)

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Grated Jaggery Cassava with Coconut (Getuk Sawut):




Ingredients -


500grams of Cassava ~ peel and wash until clean then grated
200 grams of grated jaggery (Gula Java)
pinch of salt and (vanilla or pandan leaves)
200 gram  of grated coconut meat ~ grated well




Method -


Mix grated cassava with grated jaggery and salt.
Prepare steamer. Then put in the cassava mixture. Steam for about half of hour.
Put the cooked grated cassava in a plate.
Steam the grated coconut with a pinch of salt for 10 minutes.
Garnish the Cassava with the grated coconut.

Rainbow Cassava with Coconut (Getuk Lindri)

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Rainbow Cassava with Coconut (Getuk Lindri):




Ingredients -


1 kilogram grated cassava (you can use frozen cassava from the supermarket, it’s usually easy to find)
1/2 kilogram dried grated coconut, pours some water and salt over it and steamed it to get moist grated coconut.
250 gram sugar
150 cc water
1 teaspoon vanilla sugar
Food coloring
Salt




Method -


Cook sugar with water, add some vanilla sugar. Let it cooked.
Mix the grated cassava with 1/4 kilogram grated coconut, and add the mixture sugar with water, mix until well.
Divide the dough into 3 parts or more, add different colors as much as you want.
Then use pasta machine to get the spaghetti form like the picture above then cut into 5 inch length.


Serve with moist grated coconut that you have already seasoned with some salt.




Enjoy this delicious Indonesian snack  :)