Cheese Pizza

Dough:

Ingredients :

2 cups bread flour, divided

1 teaspoon sugar

2 packages dry yeast (about 4 1/2 teaspoons)

2 cups warm water (100° to 110°), divided

2 1/2 cups all-purpose flour, divided

1 teaspoon salt

2 teaspoons olive oil

Cooking spray

Topping:

2 teaspoons dried oregano

2 teaspoons ground cumin

1 teaspoon hot paprika

3/4 teaspoon coarsely ground black pepper, divided

1 teaspoon olive oil

1 cup finely chopped onion

1/2 teaspoon salt

5 garlic cloves, minced

1 bay leaf

1 (28-ounce) can diced tomatoes, undrained

10 ounce thinly sliced kasseri cheese

3 tablespoons minced fresh parsley

Preparation :

To prepare dough, lightly spoon bread flour into dry measuring cups; level with a knife. Combine 1 cup bread flour, sugar, yeast, and 1 cup warm water in a bowl; let stand 15 minutes.

Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine 2 cups all-purpose flour, 1 cup bread flour, and 1 teaspoon salt in a large bowl; make a well in center of mixture. Add yeast mixture, 1 cup warm water, and 2 teaspoons oil to flour mixture; stir well. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; divide dough into 8 equal portions. Cover and let rest 20 minutes.

To prepare topping, combine oregano, cumin, paprika, and 1/2 teaspoon black pepper; set aside. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic, bay leaf, and tomatoes; bring to a boil. Reduce heat to medium; simmer 15 minutes or until thick. Remove from heat; discard bay leaf.Preheat oven to 450°.

Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 6-inch circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portions.
Top each crust with 1/4 cup tomato mixture, 1 1/4 ounces cheese, and 1/2 teaspoon oregano mixture. Bake at 450° for 12 minutes or until crusts are lightly browned. Sprinkle evenly with minced parsley.

Egg Fried Rice

Ingredients :
1 teaspoon vegetable oil or cooking spray

1-2 green onions, sliced

1/2 cup mushroom

1/2 cup chopped broccoli
2 cups cooked rice (I always make this from leftovers)
2 teaspoons soy sauce (I use Braggs all purpose seasoning. It's less salty than pure soy, and comes in a spray bottle - mir)
2 eggs, whisked
pepper

Preparation :
1Cook veggies in oil or spray in non-stick frying pan (or wok).
2Add rice, and stir-fry a couple of minutes.
3Add soy sauce or Braggs seasoning to taste.
4Push everything to the side of the pan, and, tilting pan, cook eggs separately, combining when mostly cooked.
5Season with pepper.

Worcestershire sauce

Prep Time: 15 minutes

Cook Time: 3 hours, 15 minutes

Ingredients:

2 tablespoons olive oil

2 large sweet onions, roughly chopped

1/2 cup tamarind paste

2 tablespoons minced garlic

2 tablespoons minced ginger

2 jalapenos, seeds removed and minced

1/4 cup chopped canned anchovies

1/4 cup tomato paste

2 whole cloves

2 tablespoons freshly cracked black pepper

1/2 cup dark corn syrup

1 cup molasses 

 cups white vinegar

1 cup dark beer
1/2 cup orange juice
2 cups water
1 lemon, thinly sliced
1 lime, thinly sliced


Preparation :
Heat the olive oil in a large saucepan and saute the chopped sweet onion until soft, about 7 minutes. Add the tamarind paste, garlic, ginger, and jalapenos. Cook over medium-low heat for another 5 minutes. Add anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, dark beer, orange juice, water, lemon, and lime. Stir to combine and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 3 hours until thickened enough to coat the back of a spoon.
Strain Worcestershire sauce into a glass bottle and refrigerate.

chinese chicken fried rice

Ingredients :
4 cups cold cooked rice
8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped

2 eggs (more if desired)

1/2 cup green peas

1 medium onion, diced

1 green onion, diced

Seasonings (add according to taste):

Light Soy Sauce Oyster sauce Salt Pepper Oil for stir-frying, as needed

Method :
Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).
Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.
Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas.
Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).

Indonesian Peanut Sauce

  Prep Time: 15 minutes

 Cook Time: 5 minutes

Ingredients:
1 teaspoon sea salt
2 garlic cloves, minced (1 Tablespoon)
12 chiles de arbol or chiles Japones, softened in hot water, dried, seeded, and minced
1 Tablespoon minced galangal or ginger
1 stalk lemongrass, tough outer layers and green parts removed, minced (1/4 cup)
2 shallots, minced (1/4 cup)
1 teaspoon red miso

3 Tablespoons vegetable oil

1/4 cup plus 1 Tablespoons sugar
1/4 cup creamy peanut butter
1/2 cup coconut cream
1/4 cup tamarind juice

Preparation:
Pound the salt and garlic in a mortar with a pestle into a fine paste. Add the chiles and pound to a puree. One at a time, add the galangal or ginger, lemongrass, shallots, and red miso, in sequence, adding each one only after the previous ingredient has been completely pureed and incorporated into the paste. Transfer to a bowl or to a glass jar with a right-fitting lid. Refrigerated, the seasoning paste will keep for a month.
Or, if using a blender, add all the above ingredients plus the vegetable oil and puree.
Saute the chile paste in the oil (or the chile paste-oil mixture) in a saucepan over medium-high heat until it exudes a pleasant aroma, about 2 to 3 minutes. Lower the heat and add the sugar, peanut butter, coconut cream, and tamarind juice. Stir to mix, and heat until the mixture boils and thickens, about 2 minutes.
Transfer to a bowl and let cool before serving. Stored in a glass jar with a tight-fitting lid in the refrigerator, the sauce will keep for a couple of weeks. If it congeals and thickens, dilute with 2 to 3 tablespoons water and cook over low heat in a saucepan, stirring until smooth.

Spicy Karhahi Chicken

Ingredients :
1 kg Chicken

2 tsp Ginger+Garlic Paste

1 tsp Thinly Sliced Ginger

Salt To Taste

Red Chilli Powder To Taste
1 Cup Ghee(oil)
1 tsp Black Pepper
3 Green Chillies
Green Corriander Leaves As Required

Preparation :
Firstly add ginger and garlic paste, salt and water in the chicken and cook till tender.
Now heat oil and add ginger garlic paste and cook a little.
Then add the chicken and cook adding ginger slices, salt, red chilli powder, pepper and green chillies and cook until little brown.

Serve hot with corrinder leaves on top.

Chicken With Almonds

Ingredients:

1 pound boneless, skinless, chicken breasts

2 tablespoons oyster sauce

1 green onion, chopped
2 teaspoons cornstarch

Sauce:
1/2 cup low-sodium chicken broth
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon granulated sugar
2 teaspoons soy sauce

Other:
1 8-ounce can bamboo shoots
1 cup frozen pea pods, or other green vegetable
2 slices ginger
4 tablespoons oil for stir-frying, or as needed 1/4 cup slivered toasted almonds


Preparation:
Rinse the chicken breasts and pat dry.
Cut the chicken breasts into thin strips (it's easiest to do this if the chicken is partially frozen).
Combine the chicken with the oyster sauce, chopped green onion and cornstarch.
Marinate the chicken for 20 minutes.
While the chicken is marinating, prepare the sauce and vegetables.
To prepare the sauce, combine the chicken broth, rice wine or dry sherry, sugar and soy sauce (a measuring cup works well for this). Set aside.
Rinse the bamboo shoots under warm running water and drain.
Heat a large wok over medium-high or high heat.
When the wok is heated, add 2 tablespoons oil. Add the chicken. Stir-fry until the chicken turns white and is about 80 percent cooked through.
Remove from the wok.
Heat 2 tablespoons oil in the wok.
Add the ginger slices and stir-fry until fragrant (about 15 seconds).
Add the frozen pea pods. Stir-fry briefly, then add the bamboo shoots. Stir-fry for 1 minute.
Add the sauce in the middle of the wok. Heat to bubbling.
Add the chicken back into the wok and mix everything together, making sure the chicken is cooked before removing from the wok.
Sprinkle with the slivered almonds before serving.
Serves for 4 persons

chicken chilli

Ingredients:
1 tablespoon olive oil
2 cups chopped onion
4 large garlic cloves, minced
1 pound skinless boneless chicken breasts or chicken tenderloins, washed and cubed
1 large jalapeno pepper, seeded, finely chopped

1 teaspoon ground coriander
2 teaspoons ground cumin
2 cans (14.5 ounces each) diced tomatoes in juice
2 cans Great Northern beans (16 oz) drained and rinsed well
juice of 1 lime
2 cups frozen corn kernels, thawed, or fresh
salt and freshly ground pepper to taste
1/2 cup sour cream
1/4 cup finely chopped red onion 2 tablespoons chopped cilantro

Preparation:

Heat olive oil in a large nonstick saucepan over medium-high heat.
When oil is very hot, add onion and garlic; saute until onion begins to brown,
Add cubed chicken and brown on all sides; add chopped jalapeno, coriander, cumin, crushed tomatoes and beans.
Reduce heat and simmer for about 5 minutes;
add juice of one lime and stir in the corn kernels.
Season with salt and pepper, to taste.
Cook chicken chili, stirring occasionally, for 5 minutes longer;
serve with sour cream, chopped red onion and chopped cilantro.

Chinese Stir-fried Prawns

Ingredients:

* 450 gm tiger prawn, about 9x
* ½ tsp salt
* 1 tsp chopped garlic
* 2 red chillies, minced
* 1 tsp cornflour
* 15 gm tangerine peel, minced
Seasoning:

* ¼ tbsp water
* 1 tsp sugar
* 1 tsp vinegar
* 1 tbsp oyster sauce
* ½ tbsp light soya sauce

Thickening:
* 1 tsp cornflour solution

Preparation :

1. Remove legs, devein and pat prawn dry. Add in salt and cornflour to mix well, marinate for 15 minutes.
2. Heat up oil, deep fry prawn until golden brown. Remove and drain well for later use.
3. Heat up 1 tbsp oil, stir fry chopped garlic, chili peels until aromatic.
4. Return prawns and seasoning, stir well and pour in cornflour solution.
5. Stir well and serve.

chicken manchurian

Ingredients:

• 4 Chicken Thighs (chopped)

• 1 tsp Soya Sauce
• 1 small Onion (finely chopped)
• 2 tbsp Corn Flour
• 1/4 cup All Purpose Flour
• 8 Garlic Pods (finely chopped)
• 8 Green Chillies (finely chopped)
• 4 tsp Refined Oil
• Salt to taste
• 1 tsp Tomato Ketchup (optional)
Preparation :

• Smear salt and marinate chicken for an hour.
• Make a batter of all purpose flour and cornflour in a bowl.
Soak the chicken pieces into it.
• Deep fry the chicken pieces and keep them aside.
• Heat oil in a pan and add garlic, onion and green chillies and fry till brown and crispy. • Now add chilli powder, salt to taste, deep-fried chicken pieces, tomato ketchup and Soya sauce.
• Cook at high flame (may be for 7-8 minutes) till the chicken turns soft and absorbs ketchup and Soya sauce.
• Add water while stirring, if necessary.
• Chicken Manchurian is ready to be served.

Chicken Shashlik

Preparation :
Cut onions and tomatoes in cubes.
Boil chicken seperately, then cut the chicken into small peices.

Heat the oil & put the onions and the tomatoes in the pan with the oil.
Mix them together for 3 minutes.
Put the peices of the boiled chicken,salt,and red chillies in the pan.
Mix them together for 3 minutes.
Then garnish them with heri mirchen and hera dhanya.
Keep it on low heat on the stove for 2 minutes.
Serve with white boiled rice and salad.

Chinese Ginger Sauce Chicken (Both Vegetarian & Real Chicken)

Ginger sauce chicken is created using ginger to accentuate the flavor of the chicken. The chicken in this case is created with dried bean curd sticks, which you can easily find in your local grocery stores. This is a popular dish for main courses, and as well, a favorite for many beer drinkers in Szechuan.
This dish is quick and easy to prepare, where the only involved processes is the deep-frying.
ingredients:

100g Dried bean curd sticks
50-75g (1 full piece) Ginger
2 Green onions
2 tsp Sesame oil
1/4 tsp MSG (optional)
1 tsp Salt
15-17 Szechuan Peppercorn
2 tbsp Light soy sauce
3 tbsp Dark vinegar
Vegetable oil for deep frying

Preparation :
1. Soak the bean curd sticks until all soft. Then strain, and dry as much as possible.
2. Smash the ginger into small pieces, and wrap in a thin but strong cloth. Then squeeze out the ginger juice into a bowl.
3.Finely grind the peppercorns, and add to ginger juice with sesame oil, salt, MSG, soy sauce, and vinegar.
4. Finely chop the green onions, and mix in with the ginger sauce mixture. Stir the mixture well.
5. Pour enough vegetable oil into a small pot so it's about 2 inches deep.
6. Heat up the oil, and deep-fry the tofu sticks until it's a golden color. Set in a plate with paper towel beneath, and let it cool.
7. Cut the tofu sticks along the middle into two halves, and then cut them into 1 inch long pieces. Pour the sauce mixture on top, mix, and you have Ginger Sauce Chicken ready to serve.

Note: only mix in the sauce when you are ready to serve, or the tofu will become soggyIngredients:

chicken qorma

Ingredients :


Chicken 2pounds (918 gms)

2 medium Onions Chopped

3 medium Tomatoes (Chopped)
Yogurt 1/2 cup (100 gms)
3 teaspoons Garlic Paste (21 gms)
3 teaspoons Ginger Paste (21 gms)
1/2 Cup Vegetable Oil (137.5 gms)
1 1/2 Chili Powder (Red Chili Powder)
1/2 teaspoon Turmeric (Haldi powder)
10 Curry Leaves
Fistfull Coriander Leaves (dhaniya)
Salt to taste
Cloves (Whole) (3 gms)
Raw Sliced Almonds (12 gms)
1 teaspoon Coriander seeds (1.8 gms)
1/2 teaspoon Cumin Seeds (Cumin, Jeera)(1 gm)
Cardamom (2 gms)
1 inch Cinnamon Sticks (flat) (2.5 gms)
1/2 cup Grated Fresh Coconut (40 gms

Preparation :
Preparation time (:min):20 Cooking time (:min):30

Grind into a paste: cloves, almonds, coriander seeds, Cumin, cardamom, cinnamon and grated fresh coconut until soft and keep aside.
Cut chicken into a little larger than bite sized pieces.
Heat oil in a wide, non-stick skillet and fry onions, garlic and ginger pastes until onions are deep brown. Now add chicken, chili powder, turmeric, salt and curry leaves.
Fry until chicken pieces are lightly browned. Now add yoghurt, tomatoes, coriander leaves and mix well.
Cover and cook on high heat until water content has reduced coinsiderably (gravy looks thick and almost sticks to the chicken pieces) and then add the ground paste and 2 cup of water.
Cover and cook on low heat for 25 minutes or until the gravy looks thick.
Serve it hot. Goes very well with plain white rice.

Chapli Kabab

Ingredients :

1/2 kilo finely minced beef

1 medium sized onion chopped

Salt according to taste

1 tsp ginger paste
1 tsp crushed zeera

1 tbs crushed whole dried red chilies
1 tsp crushed dhunia seed
Small pieces of an omlette made with 2 eggs with a little salt and black pepper
1 tsp anardana
2-3 green chilies chopped
1/2 cup of fresh dhunia leaves
1 large tomato
1 tsp lemon juice or vinegar
200 gms Makai ka atta (Corn meal) (do not use cornflour)
1 small onion sliced and fried till brown
Preparation :

Add all the ingredients to the mincemeat and leave to marinate in the refrigerator for 2-3 hours.

Then make into flat patties and fry in a little oil
Makes about 6 kebabs.

Chicken Jalfarezi

Ingredients :

3 lb. Chicken breastboneless

8 oz Green Pepper
8 oz Tomato
8 oz Onion (RedLarge)
1 t Cumin Seed
10 Garlic cloves
2 oz Ginger root
2 oz Green Chili pepper
2 t Salt
1 t. Red Chili powder
t Turmeric Powder
8 oz Butter solids
bunch...... Cilantro

Preparation
Gather all ingredients
Cut chicken in to 2 x inch pieces.
Dice 6 oz tomatoes, 6 oz onions & all green peppers into 1" pieces.
Melt butter in a wok (or hotel pan or other thin utensil)
Finely cut 2 oz onions.
Finely dice garlic cloves and make a paste
Add chicken pieces, finely cut onions, cumin seeds, salt & garlic to butter and mix well
Cover and let the chicken steam at medium heat. Stir occasionally.
Finely chop remaining 2oz tomatoes.
Cut ginger into julienne.
Wash cilantro and separate leaves from stem.
Remove cover. Add red chilies, turmeric powder, green chilies & finely chopped tomatoes.
Mix well and let the chicken cook in this mixture at medium heat until almost all water has evaporated.
Add julienne garlic when half the water has evaporated.
Add diced green peppers, onions & tomatoes and mix.
Turn off heat and add cilantro. Cover.
Keep the cover in place for at least 5 minutes.

Karrahi Gosht

Ingredients :


1 kilo mutton

2 tsp ginger paste
2 tsp garlic paste
salt according to taste
1 tsp freshly crushed black pepper
1/2 tsp red chilli powder
5-6 tomatoes (medium size)
3-4 whole green chillies
4 tbs Cooking oil
Preparation :
 
Add the meat in a pot (better if you use kerahi) with garlic & ginger and leave on medium heat for the water to dry.

When that is done add 3 glasses of water, cover and leave to tenderize. When the meat has softened add everything, including Cooking oil, except green chillies & tomatoes.
Increase the heat to dry water if any then add green chillies & tomatoes. Lower the heat and cook it covered for 5-10 minutes.
When the tomatoes are softened, increase the heat and cook till the water dries.

Harira

ingredients :

2 Tablespoons butter

1 stalk celery, chopped

2 onions, chopped

1 15oz. can chickpeas

1 15oz. can crushed tomatoes

1/4 teaspoon turmeric
1 teaspoon ginger
1/2 teaspoon cinnamon

1 Tb. tomato paste

1 Tb. salt

1/3 cup rice
2 Tablespoons flour mixed to paste with 1/2 cup water
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
2 Tablespoons lemon juice
1 large lemon, cut in 6 wedges
1/2 lb. lean lamb cut into small pieces (optional)
preparation :

Melt butter in large saucepan and gently saute celery and onions for 3-4 minutes.
If using lamb, add next and brown it.
Add chickpeas and their liquid, tomatoes, turmeric, ginger, cinnamon, tomato paste, salt, and 2 quarts of water.
Bring to boil, simmer for 10 minutes.
Add rice.
Simmer for 15 minutes or until rice becomes tender.
Add some of hot liquid to flour paste and stir till smooth.
Pour this mixture into the soup and bring to a simmer again.
Cook for another 15 minutes. Add parsley, cilantro, and lemon juice.
Adjust salt seasoning and serve with lemon wedges.

BBQ Fish

Ingredients :
2 lbs fillet of fish about 1 and 3/4 inches thick
1 lemon sliced round shape
1 onion sliced round shape

2 tsp fennel seeds (saunf)

3 tbs Olive oil
Saltt & pepper
Alumunium paper for wrapping
Green fennel leaves for garnish
Preparation :
Wash and clean fillet of fish with dry cloth.
Rub olive oil with brush or with hand on both side of fis and put on alumunium foil.
Layer on top with onion & two lemon slices and sprinkle salt, pepper and fennel seed and wrap the foil.
Place it on hot B.B.Q grill and cook on high on both sides.
When cooked garnish with lemon slice and green fennel leaves.
Enjoy!

Stir Fried Beef with Onion

Ingredients:

3/4 - 1 pound beef (flank or top sirloin steak), cut julienne

Marinade:

2 tbsp light soy sauce

Black pepper, to taste

1 tbsp Chinese rice wine or dry sherry

A few drops of sesame oil

2 tsp cornstarch

Sauce:
1 tbsp sugar
3 tbsp dark soy sauce
1 tbsp dry sherry
Other: 2 medium onions, chopped
2 green onions, sliced diagonally
2 - 3 tbsp water, to make a gravy, if desired
1 clove garlic, crushed
1 piece ginger, sliced
Oil for stir-frying


Preparation:
1. Cut beef across the grain. Add the marinade ingredients (light soy sauce, rice wine or dry sherry, sesame oil, black pepper and cornstarch) and marinate the beef for about 15 minutes.
2. While beef is marinating, prepare vegetables. Combine the sauce ingredients (dark soy sauce, sugar and dry sherry) in a small bowl and set aside.
3. Heat wok and add 2 tablespoons oil, allowing it to drizzle down the sides. When oil is ready, add ginger and garlic. Stir-fry briefly and add onions. Stir-fry until onions are tender but not overcooked. Remove the vegetables from the wok and set aside.
4. Add 2 tablespoons oil to wok. Add the beef, stir-frying until it changes color. If desired, add water at this point to make a gravy. Return the vegetables to the wok and mix well. Add the sauce. Stir in the green onion. Stir-fry briefly to blend all the flavors.


5. Serve hot with rice.

Friend Connect

Pizza Dough

Ingredients :
7 cups strong white bread flour or Tipo "00" flour or 5 cups strong white bread flour or Tipo "00" flour, plus 2 cups finely ground semolina flour
1 level tablespoon fine sea salt
2 (1/4-ounce) packets active dried yeast
1 tablespoon raw sugar
4 tablespoons extra-virgin olive oil
2 1/2 cups lukewarm water

Preparation :

Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.
Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.
Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.

Spicy Baked Fish

Ingredients :

1/2 tsp chilli powder
1/3 kg fish, skinned
3/4 cup yoghurt
1 tbsp lemon juice
1 tbsp garlic, crushed
1 tsp coriander, ground
2 tsp all spice powder
Salt and pepper to taste
Lemon wedges
Mint leaves for garnish, chopped

Preparation :Rinse fish, set aside in a strainer to dry and place in a shallow non-metal dish. Sprinkle salt and pepper.
Mix together yoghurt, coriander, chilli powder, garlic paste and lemon juice.
Rub it well on the fish, cover and refrigerate for a couple of hours.
Oil a baking dish and put the marinated fish in it.
Place in a pre-heated oven and cook for about 15 minutes on medium heat.
Check to see if the fish is done, if it is not then leave for five more minutes.
Serve hot, garnished with lemon wedges and chopped mint leaves.

Crunchi Fried shrimp

Ingredients :

2 lbs peeled jumbo shrimaps
Crisco shortening, melted in deep fryer
2/3 cup flour
1 1/3cups cornstarch
1/2 teaspoon salt
1/2 teaspoon baking powder
6 egg whites
2/3 cup water
4 tablespoon vegetable oil
cornflakes crumbs or panko
preparation :
In a medium bowl, stir flour, cornstarch, salt, baking powder, egg whites, water and oil together with a whisk.
Pour out a liberal amount of corn flake crumbs on a dinner plate.
Roll each shrimp into a batter mixture and quickly roll in cornflake crumbs.
Deep fry shrimp until golden brown.
Drain on a paper towels.
Serve with a cocktail and/or tarter sauce
Best with our pineapple chilli dipping sauce.

Cutlets

Cheese And Macaroni Cutlets

Ingridients :

100 gms Mozzeralla Cheese.
100 gms any kind or size Macaroni.
1 med size 3 to 4 Green Chilli.
1/2 a cup Mint Leaves.
Black pepper to taste.
Salt to taste.
1 cup Corn Oil.
1 tea sp Lemon juice.
1 small Red Onion Chopped.
2 Eggs
bread crumbs 1 to 2 cups.

Preparation :

In hot boiling water add macronies and boil until it becomes over sized.
Crush Mozzarella cheese and add to macaroni.
Chop all other ingredients and put it in to the mixture of cheese and macaroni.
Make small any size of cutlets and keep it in the refregerator for about ten minutes.
Then dip the cutlets into the well beaten Eggs and cover it with Bread crumbs and fry until it becomes golden brown.
Serve hot with chilli garlic sauce.Enjoy

Black Pepper & Black Bean Sauce

ingredients:

fermented black bean soaked minced: (1 packet)

Shallots, chopped (8 shallots)

garlic, chopped (4 pips)

black pepper sauce (1/2 tbsp)

ground black pepper (1 tbsp)

sugar (1/2 tsp)

salt (1 tsp)

Method:

Heat up 5 tbsp oil, saute chopped shallots and garlic till fragrant
Add in fermented black bean and stir fry until aromatic
Add in the remaining ingredients and stir well
Note:
This ready made can be used for meat or seafood stir frying and steaming.