Easy and fun cooking for everybody™
When Cookies told me he took pork chops of the freezer I was like… WTF loin cutlets AGAIN??? I thought I won’t manage another typical meal and I started thinking what to prepare… I looked at PINTEREST for some ideas and saw recipe for pork …
From the moment I tried asian food I knew these flavours are for me. I love the idea of few base ingredients that builds taste and additional ingredients finishing it. This time I found easy recipe for asian egg noodles fried with pork. Original recipe …
Getting harder…
As I mentioned lately it’s really hard to get new recipes for chix breasts that can be done without oven. But I’m tough and I did it… again 0_o. I found this idea on some kind of site that offered base asian recipes. It really needed improvement, cos without it the batter wouldn’t have any taste at all, same with chicken. But maybe the whole idea was for the taste in the sauce, which was absolutely fantastic. I also found my old school chinese recipe book, and I found there some awesome idea for chinese fries. I’m going to make it very soon and share it of course with all of you the readers of Magda Cooks…
Ingredients:
500g (1 lb) chix breast
oil for deep frying
PAPER TOWELS! (remember everything “degreased” on paper towels is automatically “light”) 😛
For batter:
1/2 cup all purpose flour
1 egg
½ cup water (or as much as needed to make batter smooth)
3 tablespoons cornstarch
salt (to taste)
1 tablespoon vegetable oil
Sweet-N-Sour Sauce
3 tbsp ketchup
3 tbsp honey
2 tbsp white wine vinegar
½ cup water
2 tablespoons cornstarch
1 tsp sesame oil
the juice of ½ orange ( I added apple juice and 1 additional tbsp of vinegar)
sprinkle of garlic powder
Preparations:
Chix in batter, NOTE: Start from heating good amount of oil into wok or fryer or any other skillet you think is sufficient for this job.
Cut chix breasts into bite size chunks. In the bowl mix all the ingredients for batter, make sure the consistency is smooth and not too thick. Put chix into hot oil and deep fry for at least 10 minutes or until nicely browned. You will have to do it in batches – to fry all pieces evenly.
!!! DON’T FORGET TO DRAIN ON PAPER TOWELS !!!
Sweet-N-Sour Sauce
In a s-m-all pot whisk ketchup, honey, water, vinegar, cornstarch, sesame oil, orange juice and garlic powder. On medium heat start boiling the mixture until the sauce thickens and is bubbly.
Pour sauce into s-m-all bowls.
Serve the meal with basmati rice and sauce as a dip (also can be mixed together and served on top of the rice) I thought that way will be nicer this time.
Until next time, take care of yourself and each other 0_o
P.S. Cookies thoughts: This was not a S-M-ALL recipe at all, and again, Magda Cooks… It just right!
Mongolian Style Beef Couple weeks ago I joined Pinterest cos I saw awesome DIY ideas, that even me, a clumsy two left handed creature can do 0_o. As I spent more time on the site I found of course more categories of pins, where one …
After my IDWTC Syndrome last week, I didn’t want to get tired quickly with something that takes time, so I chose this recipe for chix with nice sechuan bite, that I found somewhere in the internet It seemed easy to make, and in the end I …
Years of searching for the flavour…
Probably sounds serious… but it’s just a search for the sesame dressing I ate in a Thai Salad that was served in a no longer existing (at least in) Warsaw restaurant called “Cafe Brama.”
I think until 2010 there was one in NYC’s East Village. As for ingredients, it wasn’t nothing special. Some iceberg lettuce, tomatoes, cucumbers, grilled chicken and this absolutely delicious sesame oil dressing. I still try to find this flavour. I was hoping this would be it, with this recipe for Sesame Pasta Chicken Salad, but it just wasn’t. The salad however was very tasty but it wasn’t the dressing that I remembered. Though this recipe is worth preparing. It’s filling and made with wholegrain pasta therefore it’s also diet ;-).
2 tsp sesame seeds
250 g bow tie pasta (I had these cute little bow ties that Lubella makes)
2 tbsp vegetable oil
1 tbsp light soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp fructose (or white sugar)
1 cm of ginger
black pepper
double grilled or baked chicken breast
1 white pepper
handful chopped fresh cilantro or PARSLEY 🙂
few green onions
Optional: handful of roasted peanuts
Preparations:
Boil pasta along the instruction. Cut chicken into cubes or shred (though I don’t know how, the meat is soft, right? 0_o). Toast sesame seeds and peanuts on the dry pan (separate). In a jar combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
Cut pepper into small pieces, onion into feather like strips add everything to the bowl with pasta and pour dressing over it 😉 On top, toss roasted peanuts and fresh cilantro or parsley.
I bet we could add some more veggies, like carrots, maybe next time 😉
Until next time, take care of yourself and each other 0_o
P.S. Cookies rated it OK!! #HEEL ugh…
