Kung Pao Chicken

Ingredients:

• 1 Chicken Breast (cut into cubes)
• 2 tbs of Soy Sauce
• 2 tbs of Sesame oil
• 2 tbs of cornstarch
• 1 tsp of while vinegar
• 2 tsp of sugar
• 1 small onion (minced)
• 1 tbsp of garlic (minced)

Extra ingredients you can add to put a twist on the dish are:

peanuts 

cashew nuts 

tomato 

green pepper

Procedure:

1. in a bowl mix, 1 tbs of soy sauce, 1 tbs of sesame oil, and 1 tbs of cornstarch. Add the chicken cubes. Marinade the chicken for 30 mins in the fridge.
2. after 30 mins take out the chicken from the fridge, remove it from the marinade and saute in a large skillet until the meat is while and juice is running clear. 
3. take the chicken off the heat and keep aside.
4. in a small sauce pan, combine 1 tbs of soy sauce, 1 tbs of sesame oil, white vinegar and sugar.  (DONT turn on the stove yet). In a small glass, combine 1 tbs of cornstarch and some water, mix well, then put it in the sauce pan. NOW turn on the stove at a Low heat and stir.
5. add the onions and garlic
6. when the sauce is thickened a little add the chicken and let it simmer together until the sauce is really thick.
7. serve with White Rice.

Ingredients: Cubed chicken, Garlic, Onion and Coriander leaves (optional)

Soy Sauce, White vinegar, sesame oil, corn flour, sugar

Marinating the chicken

Frying the chicken in a frying pan with a little olive oil

fried chicken

i didn't have a sauce pan so had to use a wok

adding soy sauce

adding sesame oil

adding white vinegar

adding sugar

Mixing cornstarch with some water 

adding cornstarch

on the stove and adding onions, garlic and coriander

adding fried chicken cubes

stirring at low heat and waiting for the sauce to thicken

sauce is thickened and ready to serve

serve with rice

Teriyaki Beef

Ingredient:

• sliced beef
• green pepper (sliced)
• tomatoes (sliced)
• mushroom (sliced)
• sesame oil (sliced)
• teriyaki sauce (sliced)
• onion (chopped)

Procedure:

1. Marinate the sliced beef with teriyaki sauce for 4 hours - 24 hours
2. in a frying pan, add some sesame oil and fry the sliced beef for 8-10 mins. save the reminder marinate
3. remove the fried beef from the oil and drain with on a paper towel.
4. in the same oil add onion, green pepper, tomatoes, and mushroom. stir fry the vegetables and add the rest of the marinate to the pan. cook for 5 mins.
5. add the sliced beef and cook for another 5 mins
6. serve with steamed rice

sliced tomatoes, green pepper, mushroom and marinated teriyaki beef

sesame oil and teriyaki sauce

Frying the sliced beef in oil

after removing the sliced beef , adding onions

adding green pepper, tomatoes, and mushroom

adding the rest of the marinate

stir frying the teriyaki beef with the vegetables

Cooked!

serve with steamed rice

Rice with Lentils (kichuri)

Ingredients:

• 2 cup Aromatic rice
• 1 cup orange lentils (moshari dal)
• 3 medium sized onion (chopped)
• Ghee
• salt
• tasting salt
• Garam masala (bay leaves, cloves, pepper corn, cloves, cinnamon sticks)
• 6 1/2 cups of water

Procedure:

1. wash the aromatic rice and lentils. soak them in water for 30 mins.
2. in a non stick pot, add ghee, onions and garam masala. cook till the onions are golden brown.
3. add salt and tasting salt.
4. add 6 1/2 cups of water and let it come to a boil.
5. add the aromatic rice with lentils in the boiling water. (don't mix the rice too much or else it will become mussy.)
6. check the rice. let the water reduce 
7. serve with cream cheese chicken (see previous post) and salad

aromatic rice and lentils

salt and ghee

Garam Masala and tasting salt

soaking the aromatic rice and lentils

adding ghee

frying onions and garam masala

adding salt

adding 6 1/2 cups of water

boiling the water

 adding soaked lentils

cooking the rice

checking the rice

water is reducing 

enjoy!

serve with cream cheese chicken and salad

Cream Cheese Chicken

Ingredients:

• 1 chicken (full)
• 1 tbs. Chili powder
• 1 tbs. turmeric powder
• 2 tbs. coriander powder
• 2 tbs cumin powder
• 1/2 tandoori masala
• 2 tbs garlic paste
• 2 tbs ginger paste
• 6 medium sized onions (chopped)
• paprika
• black pepper
• Ghee 
• Salt
• Cream Cheese
• bay leaves
• cardamom
• cinnamon sticks
• cloves
• pepper corn

Procedure:

1. In a bowl or wok, marinate the chicken with chili powder, turmeric powder, coriander powder, cumin powder, garlic paste, ginger paste, tandoori masala and salt for 30 mins.
2. in a non stick frying pan, fry the chicken pieces (bones first) for about 6 mins on each side. (try not to over cook them)
3. after frying place in a bowl and save the marinate that is left over.
4. in a non stick pot, add some ghee (2 tbs) and add bay leaves, cardamom, cinnamon sticks, cloves, pepper corn, salt and onions. cook till the onions are golden brown.
5. add the saved marinate to the pot. let it cook at low heat for 3-5 mins
6. add some water if you think the gravy is drying up. 
7. add cream cheese ( 3tbs - to make it creamy). mix well and let it simmer at a low heat for 8-10 mins. check the salt level at this point.
8. add the fried chicken. mix it well into the gravy and cook for 2-3 mins at medium heat.
9. serve with Kichuri (rice with Lentils) or Polow (aromatic rice) and fresh salad 

Ingredients: Onion, Ginger paste, Garlic paste

Paprika, Black pepper, Ghee, Salt

chili powder, turmeric powder, coriander powder, cumin powder

 Cream Cheese

Marinating for 20 mins

deep frying chicken pieces

Extra marinate and fried chicken pieces

cooking onions in ghee

adding bay leaves, cardamom, pepper corn, cinnamon sticks and cloves

adding extra marinate to the pot

simmering the gravy

adding the cream cheese

mixing the cream cheese with the gravy

adding the fried chicken

coating the chicken with the gravy

simmering for a few mins

Enjoy!