Kyazangi Kaukswe - Burmese Rice Noodles Curry

Kyazangi Kaukswe - Burmese Rice Noodles Curry

Kaukswe (spelt as Khau - sway) is one Burmese dish popular worldwide. This Curry is made out of Chicken and Rice noodles. Traditionally the ladies of the house prepare fresh rice noodles for this dish. This dish I first tasted at my friend's place, whose mother was born and brought up at Burma (present day Myanmar). I loved it instantly. This was also the first Burmese dish I learned to prepare. I cook it in the same way it is traditionally prepared by the ladies in Myanmar, not the version you get to eat in most Burmese Restaurants. I am sure you would love the taste of this dish and so would your family members.

Preparation Time : 20 minutes
Cooking Time      :   1 hour
Difficulty              : Medium
Serves                  :  4 - 6

Ingredients :

1.5 kilos Roasting Chicken

1 teaspoon ground Turmeric (or Turmeric Powder)

2 teaspoons Salt

1 1/2 tablespoon Curry Powder (use any Curry powder) 

1 1/2 cups thick Coconut Milk (Best if you can make fresh, otherwise use packaged Coconut cream) 

3 large Onions, finely sliced

3 cloves Garlic, crushed

1/2 cup Chick Pea Flour

2 cups thin Coconut Milk (this is the second extract, if you are making fresh, otherwise use packaged Coconut Milk) 

4 Eggs hard boiled

500 grams Rice Noodles, dried or 1 kilo fresh Rice Noodles

1 teaspoon Chili Powder

2 teaspoons Olive Oil

 

Method :

 1) Fist prepare the chili oil by mixing 1 teaspoon of chili powder and 2 tablespoon of olive oil. Mix well and set aside.

 2) Put chicken pieces into a saucepan with turmeric, salt, curry powder and just enough water to cover the chicken.

  3) Bring to boil over medium high heat and when it starts to boil, reduce heat, cover and simmer until chicken is tender. This will take about 20 minutes.

  4) Once the chicken pieces are soft, take the sauce pan off the heat. Cool, and strain. Keep the broth separately.

  5) De bone the Chicken pieces and cut meat into small pieces.

  6) Heat a saucepan over medium heat, add thick coconut milk (coconut cream) and keep stirring constantly, until it becomes thick and oil rises to the top. This will take about 15 minutes.

  7) Keep cooking until the coconut oil comes out completely, then add half the onions and all the garlic and fry, stirring, until they start to colour. (Set aside remaining onion to be served raw with the finished dish.)

  8) Add chicken meat to the frying onions and cook, stirring constantly for a few minutes. Set aside.

  9) In a separate pan mix chick pea flour with cold water to form a thin cream.

 10) Put thin coconut milk in a pan and put it over medium high flame.

 11) When it comes to a boil, reduce heat and stir in the chick pea flour mixture.

 12) Cook, stirring constantly until it thickens, take care so that it does not become lumpy or stick at the base of the pan.

 13) Add strained chicken broth a little at a time until the gravy is as thick as that of a stew.

 14) Add the chicken and onion mixture. Mix well. Reduce heat and simmer.

15) Meanwhile, prepare the noodles. If you are using dried rice noodles, cook as per packet instruction. Do not overcook. Drain well.

 16) In case you are using fresh rice noodles then boil them in plenty of salted water, unlit al dante, then drain and set aside.

  17) When noodles are ready, stir in chili oil to the chicken curry and remove from the heat.

 18) Serve in a large bowl, with noodles. Serve sliced hard boiled eggs and raw onions separately.

　

Ninjin Shirishiri or Braised and Sliced Carrots

Ninjin Shirishiri or Braised and Sliced Carrots

This wonderful Japanese dish originated from Okinawa, a small Japanese Island in the South Western corner of Japan. This easy to prepare dish get it's origin from two Japanese words. Ninjin in Japanese means Carrots and Shirishiri means to slice thinly.When I first had a taste of this dish at a Japanese food festival, I fell in love with it instantly. Only Japanese chefs know how to make simple things taste so special. This dish is no exception. Try t out at your kitchen and your children are sure to love this new version of the good old carrot.

Preparation Time : 10 minutes
Cooking Time      :  6 - 8 minutes
Difficulty              :  Very Easy
Serves                  :  4

Ingredients : 

400 grams large Carrots

2 Eggs

1/2 tablespoon Soy Sauce

1/2 teaspoon Bonito Soup Stock Powder (optional)(you can find them in supermarkets in all mega cities) 

Salt to taste 

1 1/2 tablespoons Soy Oil

 

Method :

 1) Slice the carrot with a slicer into thin strips. Or slice with a food processor and cut into julienne strips as shown in the picture.

 2) Beat the eggs in a medium dry bowl. Beat till forthy and set aside.

 3) Heat a frying pan on a medium flame and add in the soy oil.

 4) Saute the carrot strips for a couple of minutes.

 5) After they become soft but not totally wilted, add the soy sauce, salt, and bonito soup stock powder (optional).

 6) Now add the eggs and stir.

 7) After the eggs harden,which will take another 2 - 3 minutes, remove from the heat.

 

 8) Ninjin Shirishiri is ready to be served. Serve it hot as a side dish to any rice dish or soup. You can also decorate it with finely chopped green onions.

 

Jawaneh - Lebanese Grilled Chicken Wings

Jawaneh - Lebanese Grilled Chicken Wings

This is a famous dish in Middle Eastern cuisine and it originated from Lebanon. This Lebanese Chicken dish, is a part of regular mezze, and is very easy to prepare and equally fast it disappears from the plate. I have often felt tired supplying quick servings of more than one tray at one time... yes, that's what happens when I prepare it for my friends and family. I am sure you would also enjoy making it and the fun that follows.

Preparation Time : 10 minutes
Marination Time  :   1 hour
Grilling Time        :  10 minutes (It can also be Broiled for 10 minutes)
Difficulty              :  Very Easy
Serves                  :   4

Ingredients :

• 3 tablespoons Olive Oil
• 1 Lemon, juice only
• Salt  to taste
• Black Pepper,to taste
• 2 -4 Garlic cloves, crushed and minced
• 16 Chicken Wings
• 2 tablespoons Flat Leaf Parsley, chopped (This dish tastes best with fresh Parsley, so use it otherwise use 1 Tablespoon of dried Parsley instead) 

 

 

Method :

 1) Take a big bowl and mix olive oil, lemon juice, salt, black pepper, and garlic in it.

 

 2) Wash, Clean and dry chicken wings and then add it to the mixture in the bowl. Mix it well so that the marinade properly coats every chicken wings.

 

 3)  Let marinated Chicken wings for one hour in the fridge, covered.

 

 4) Pre heat the oven to 175 degree Centigrade.

 

 5) Grill the wings until done, which will take about ten minutes.

 

 6) You can also broil them in the oven for about ten minutes or until they are completely done; turning them once.

 

 7) Add chopped parsley from the top and toss well to coat each piece well in chopped parsley before serving.

 

 8) Serve them hot with some fresh salad or with some yogurt dip or hummus.

 

 

Enchiladas Mazatlan - Shrimp Enchiladas

Enchiladas Mazatlan - Shrimp Enchiladas

This Shrimp Enchiladas were first invented in the Mazatlan area of Mexico, hence it's name Enchiladas Mazatlan. This sea-port has a daily supply of fresh sea foods, which are transformed into some excuisite dishes, one of which is my favourite Shrimp Enchilada. This area is a melting pot of people from different areas in the world, like Spain, Dutch and German, so the cuisine of this area also has influence of different areas. I am sharing this recipe with my friends just for the fact that it is a favourite of mine and my sons.. I wish you would also enjoy this dish.

Preparation Time  :  10 minutes
Marination Time   :  2 hours
Baking Time          :  20 minutes
Difficulty               :   Very Easy
Serves                   :   4

Ingredients :

5 tablespoons Olive Oil

2 cloves minced Garlic

1 teaspoon ground Ginger

1/2 teaspoon Hot Sauce (I use Tobasco or You can use any hot sauce as per your choice)

16 large Shrimp, peeled and deveined, without tails

4 (8 inch) Flour Tortillas

3/4 cup shredded Cheddar and Monterey cheese blend

2 cups fresh Salsa

 

Method :

  1) In a mixing bowl, combine 4 tablespoons olive oil, garlic, ginger, hot sauce, and shrimp.

 

  2) Coat shrimp well with mixture, and marinate 2 hours.

 

  3) Preheat oven to 350 degrees F (175 degrees C).

 

  4) Grease a 9 inch glass pie dish with the remaining 1 tablespoon of olive oil.

 

  5) Fill flour tortillas with marinated shrimp, cheese blend and salsa.

 

  6) Fold tortillas into a roll and by place in the greased pie dish.

 

  7) Spread a thin layer of salsa on top of the tortillas.

 

  8) Bake in a preheated oven for 20 minutes or until shrimp are pink.

  9) Serve individual Enchiladas on a plate along with sour cream, Salsa and a good sprinkle of any good grated cheese (I actually grate a little more Chedder than required for cooking and use that for sprinkling). 

Creamed German Chicken

Creamed German Chicken

This is a very common German dish enjoyed through out the year. The chicken breasts cooked with fennel and celery seeds and with a coat of heavy cream gives this dish a new dimension. I loved the simplicity of this dish, besides the fact that it is very easy to prepare. I mostly serve this dish with loads of mashed potatoes and a bowl of fresh salad. You can do the same. I think your children would really enjoy this dish.

Preparation Time : 10 minutes
Cooking Time      :  30 minutes
Difficulty              :  Easy
Serves                  :  4

Ingredients :

2 tablespoons Butter

2 skinless, boneless Chicken Breast Halves

1 Onion, sliced

1 teaspoon Fennel seeds

1 teaspoon Celery seeds

1 tablespoon freshly ground Black Pepper, or to taste

250 mils Heavy Whipping Cream

Method :

  1) Melt butter in a skillet over medium heat and brown chicken breasts in the hot butter until lightly golden on both sides, about 5 minutes per side.

  2) Chicken will still be slightly pink inside. Set chicken breasts aside.

 

  3) Cook and stir onion in the same skillet until translucent, about 5 minutes

 

  4) Stir in fennel and celery seeds along with black pepper until thoroughly combined.

 

  5) Take the pan off the heat and slowly pour in cream.

 

  6) Put the skillet back on medium heat and bring to a boil, and immediately reduce heat to low.

 

  7) Simmer, stirring often, until sauce is slightly thickened, this will take about 5 minutes.

 

  8) Place chicken breasts into the cream sauce and spoon sauce over chicken; cook until chicken breasts are no longer pink inside and the juices run clear, about 10  minutes.                             

          

  9) Once the chicken breasts are done, check the seasonings and adjust if required.

 

10) Serve with heaps of buttered mashed potatoes and a bowl of fresh greens and enjoy.    

             

      Fennel Seeds                                                                                       Celery Seeds

Kukra Alaichin Sanga - Nepalese Cardamom Chicken Curry

Kukra Alaichin Sanga - Nepalese Cardamom Chicken Curry

The first time I had this dish at a Kathmandu roadside hotel run by the local Nepalese family, I was totally flabbergasted. The wonderful flavours of cardamom has given a new dimension to the simple chicken curry. It is generally served with Rice. As it is Nepalese food is very simple affair consisting of Dal-Bhaat-Sabji (Rice, Lentil and Vegetable Curry). Chicken or other Non-veg dishes are had by general people, but the Brahmans, or the preachers, don't have non-vegetarian food. This curry is a part of regular meal and is very easy to prepare. So you can make it on any week days in minutes and enjoy with hot Rice.

Preparation Time : 10 minutes
Marination Time  :  1 hour
Cooking Time      :  30 minutes
Difficulty              :  Easy
Serves                  :  8 - 10

Ingredients :

2 kilos Chicken, chopped into small pieces

200 grams Onions

250 mils Natural Yogurt

50 mils Vegetable Oil

Salt to taste 

1 1/2 teaspoons Cardamom Seeds (take seeds from small green Cardamom) 

25 grams Ginger root, chopped

4 Garlic cloves

1 1/2 teaspoons Fennel seeds

1 teaspoon Cayenne Pepper

1 1/2 teaspoons Turmeric powder 

1" long Cinnamon Stick

2 Cloves

350 mils Water

 

Method :

  1) Peel and chop the onions, garlic and ginger into small pieces.

 

  2) Make a smooth paste from the yogurt, cardamom, chopped ginger, chopped garlic, fennel and cayenne by grinding them with a little water.

 

  3) Wash, Clean and drain the Chicken properly.

 

  4) Sprinkle the Chicken with a little salt, then pour over the masala (spice paste) mixture, and allow to marinade for at least an hour.

 

  5) Heat the oil, in a large pan, over medium high flame.

 

  6) Add the cinnamon (ground into very small pieces), the cloves and the onion pieces.

 

  7) Cook until the onions turn golden brown. Take care not to burn the spices. Adjust the heat while frying the spices and the onions. 

 

  8) Remove the pan from the heat and add the marinaded chicken pieces to the pan along the onions, cloves and cinnamon, and mix well. Add salt and mix again.

 

  9) Put the pan back on the heat. Fry the whole mixture for a little while, you will see the oil slowly rising to the surface. At this stage carefully add the water and bring the mixture back to the boil. 

 

 10) Cover the pan and simmer over a low heat until the chicken is cooked and tender. Stirring occasionally.

 

 11) Check the seasoning and adjust if required. Serve the chicken on a bed of rice and pour over the gravy on the top.

 

 12) Serve this dish hot with a bowl of salad made with cucumber, onions, tomatoes and chilies. 

Cambodian Grilled Ginger Chicken Wings

Cambodian Grilled Ginger Chicken Wings

The first lesson taught to any child is not to waste food and that is what the Cambodian Grand-moms were doing when they invented this dish. I might sound funny, but no, that is actually where this dish originated from. After the main portions of chicken are used up for the main dish the ladies thought about doing something with the little snippets that are left over. There not used to be too much of the flame left on the open fire, where they generally cooked on, hence they Char Grilled the small winglets on the left over heat.  That what lead to this wonderful dish, which I wanted to share with you today. I use regular sized wings and a Grill, so can you, but while having this dish, remember those wonderful ladies, in remote Cambodia.

Preparation Time : 10 minutes
Marination Time  :  4 hours to Overnight
Grilling Time        :  15 - 20 minutes
Difficulty              :   Very Easy
Serves                  :   8 - 10

Ingredients :

1 Kilo Chicken Wings

1/4 cup Soy Sauce

Salt to taste 

2 teaspoons Light Brown Sugar

3 tablespoons fresh Ginger root, grated  (always use fresh, juicy ginger roots for this dish, never substitute it with Ginger powder)

6 Garlic cloves, minced

1 teaspoon Paprika / Kashmiri Mirch Powder

 

 

Method :

  1) Wash, Clean and drain the chicken wings properly.

  2) Put chicken wings in a large bowl or zip lock bag with soy sauce, salt, brown sugar, ginger, garlic and paprika, mix well.

  3) Cover wings or keep them in the zip lock bag and refrigerate for at least 4 hours or over night.

  4) Pre heat the oven to 160 degrees Centigrade.

  5) Cook chicken wings on low heat grill until golden brown & skin is crispy. (About 15 minutes).

  6) Serve hot along with a bowl of Salsa or any other dip you wish or enjoy as it is.