tag:blogger.com,1999:blog-47321942102144053682024-03-05T14:24:49.689-08:00Make That FoodAdminhttp://www.blogger.com/profile/15483106250855123775noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4732194210214405368.post-8278321733118408542014-12-20T16:38:00.000-08:002014-12-20T16:42:41.408-08:00Syrian Chicken with Giant Couscous Recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFhdakduZKE8vOoo5qasHSYXoe0pd_7jTAnRpQLBTDVBYO4S2txiTDYT5fHWZd9vRj_dXsLMLRtV6glrP-blUm_PZbvHxyL-O-ARk05tTtKHUGD-8_glqZpr4WqmeIXrNBrvdxlZdFTYw2/s1600/0002+-+Syrian+Chicken+with+Giant+Couscous.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFhdakduZKE8vOoo5qasHSYXoe0pd_7jTAnRpQLBTDVBYO4S2txiTDYT5fHWZd9vRj_dXsLMLRtV6glrP-blUm_PZbvHxyL-O-ARk05tTtKHUGD-8_glqZpr4WqmeIXrNBrvdxlZdFTYw2/s1600/0002+-+Syrian+Chicken+with+Giant+Couscous.jpg" height="640" width="424" /></a></div>
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<strong>INGREDIENTS</strong></div>
2 tbsp olive oil<br />
2 lb / 1 kg chicken thigh fillets, bone in and skin on (4 to 5 pieces)<br />
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<b>Chicken Spices</b><br />
1 tsp cumin powder<br />
1 tsp cinnamon powder<br />
1 tsp salt<br />
Black pepper<br />
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<b>Sauce</b><br />
1½ tbsp fresh ginger, finely chopped<br />
3 garlic cloves, minced<br />
1 onion, halved and finely sliced<br />
2 birds eye chilis, finely chopped (or to taste)<br />
¼ cup (combined) mint and coriander leaves, roughly chopped<br />
2 tbsp lemon juice<br />
14 oz / 400 g canned crushed tomato<br />
1 cup chicken stock / broth<br />
⅛ tsp saffron powder (see notes)<br />
½ tsp cumin powder<br />
3 thyme sprigs or 1 tsp dried thyme leaves<br />
¼ cup dried currants or sultanas (optional)<br />
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<b>To Serve</b><br />
8 oz / 250 g giant couscous (Israeli or Pearl Couscous)<br />
Yoghurt (optional)<br />
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<strong>INSTRUCTIONS</strong></div>
▪ Preheat oven to 180C/350F.<br />
▪ Place chicken on a plate or in a large bowl. Sprinkle with Chicken Spices and use your hands to coat the chicken.<br />
▪ Heat olive oil in a large, oven proof fry pan over high heat.<br />
▪ Add chicken, skin side down, and sear until the skin is nicely browned. Turn chicken over and cook the other side until browned. Remove chicken from pan. Drain pan of excess oil.<br />
▪ Add onion, garlic, ginger and chili into the pan. Saute for 2 minutes until the onion is translucent and starting to brown.<br />
▪ Add canned tomato, chicken stock/broth, saffron powder, cumin powder and thyme. Bring to simmer, then turn the stove off. Nestle the chicken into the tomato broth, then cover with foil (or lid) and place into the oven. Bake for 25 to 35 minutes.<br />
▪ Meanwhile, cook the Giant Couscous according to packet instructions. Usually it just needs to be boiled in salted water for around 4 minutes, then drain it.<br />
▪ When the chicken is dark golden brown and cooked, remove from oven. Stir through dried currents (if using), lemon juice and half the mint and coriander. Then sprinkle over remaining mint and coriander.<br />
▪ Serve on Giant Couscous with a dollop of yoghurt, if using.</div>
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Adminhttp://www.blogger.com/profile/15483106250855123775noreply@blogger.comtag:blogger.com,1999:blog-4732194210214405368.post-36029206463364184882014-12-20T16:08:00.000-08:002014-12-20T16:18:41.429-08:00Assam Pedas Pomfret Recipe<div dir="rtl" style="text-align: right;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-70VwAhydXp6PYfKMnkLZACgHILcmFKIADPoE7BFw8g9_bLEDpJ4Hmene3wMv5jCeHXJ43XhU3ARJr72w0jXIzewB4Zd_44rOkZUKJ_O6P7LPQtKwHRKX8_Vt3Mf5hCK-BHPd63-km9aE/s1600/0001+-+Assam+Pedas+Pomfret+Recipe.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-70VwAhydXp6PYfKMnkLZACgHILcmFKIADPoE7BFw8g9_bLEDpJ4Hmene3wMv5jCeHXJ43XhU3ARJr72w0jXIzewB4Zd_44rOkZUKJ_O6P7LPQtKwHRKX8_Vt3Mf5hCK-BHPd63-km9aE/s1600/0001+-+Assam+Pedas+Pomfret+Recipe.jpg" height="480" width="640" /></a></div>
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<strong>INGREDIENTS</strong></div>
1 pomfret (1/2 pound to 1 pound)<br />
10 small okras<br />
1 tomato (cut into wedges)<br />
1 teaspoon of fish curry powder<br />
2 sprigs of daun kesum (Vietnamese mint/Vietnames coriander)<br />
5 tablespoons of cooking oil<br />
1 tablespoon of palm sugar/sugar<br />
Salt to taste<br />
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<b>Spice Paste:</b><br />
1 clove garlic<br />
1 stalk of lemon grass (white part only)<br />
4 shallots<br />
8-10 dried chillies (depends how spicy you like)<br />
1/2 tablespoon of belacan (prawn paste)<br />
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<b>Tamarind Juice:</b><br />
1 1/4 cup of water<br />
Tamarind pulp (size of a small ping pong ball)<br />
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<strong>INSTRUCTIONS</strong></div>
▪ Pound the spice paste with mortar and pestle or grind them in a food processor. Set aside.<br />
▪ Soak the tamarind pulp in warm water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.<br />
▪ Heat oil and fry the spice paste for 2 minutes or until fragrant.<br />
▪ Add the tamarind juice, fish curry powder and bring to boil.<br />
▪ Add the tomato wedges and okras and bring to boil.<br />
▪ Add the fish, salt, and palm sugar/sugar.<br />
▪ Simmer on low heat for 5 minutes or until the fish is cooked.<br />
▪ Serve hot.</div>
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