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Saturday, May 5, 2012

Chinese Noodles

Chinese Noodles, available from a local Chinese lady who makes them herself. These Chinese Noodles are made from flour, mixed up with egg and water into a firm dough. From the dough, bits are taken out and stretched out between thumb and index finger of both hands into long stringy noodles. The dough is so stretchy it stretches out it self. Chinese girls really know how to do this stuff, you should watch them.
See this guy doing it with the whole dough, it is an amazing site:

The original color is white-ish, the color of the flour dough. But the local Chinese lady probably adds yellow food color to make them look the way they look in this picture.
The Chinese lady sells the noodles only. Once brought home, vegetables and chicken (whatever people like best) is added to prepare a meal out of them.

One good way to prepare a noodle meal is to fry some well-marinated chicken with black pepper and canola oil, fry cut bits of carrots, lettuce and green pepper and mix everything with the noodles in a pan and cook/fry for a few minutes while mixing the ingredients with the noodles.

Quickly prepared and taste delicious!

Monday, April 30, 2012

Chinese Pancakes, Beijing Chicken Pancakes with Hoisin Sauce

The perfect Chinese pancakes with Hoisin Sauce. The Hoisin Sauce is the main taste maker of the delicious pancakes, here is what it looks like:
Hoisin sauce is sweet (not too sweet-just perfect), brownish sauce, typically Chinese. It is used as a condiment and also as a seasoning for other Chinese meals. The main ingredients of Hoisin's sauce are fermented soybeans, sugar, garlic, chili peppers and spices, such as Chinese five-spice or star anise.

The best consistency of the commercially available Hoisin sauce is like that of ketchup.
The chicken filling  for the Chinese pancakes!

The pancake (small and broken, oh well, but pancake, yeah!)

 Pancake all filled up with chicken, just roll it and it is ready to eat.
Chinese chicken pancake, topped with chicken, some cucumber pieces, Hoisin sauce spread over the base. It is delicious, believe you me.
When you touch this, it feels like a living thing, a chicken! tender, soft, cute, adorable, something that you want to gobble up then and there. It's not even fuzzy, so you really can eat it. Okay, I am sure now that I would never be good at promotional techniques.
Roll-up is not "perfect" but when you have these Pan CAKEES in your hands, you are so desperate to have them in your mouth that you don't care how they look like when rolled up. The hands are clumsy, the mouth is watering. ^_^
Want to have some? :)

Sunday, April 29, 2012

Creative Ways to Make a Variety of Quick Snacks Using Puff Pastry

(1) Cheese Topped Puffs
These cheese topped puffs are quick to make, take less than 5 minutes, if you have the puff pastry dough ready. Just roll out the dough and make it into a flattened ball. Next sprinkle some (alot! ;) ) cheddar cheese on it, and put it in the oven for less than 5 minutes.

You have these yummy things ready, to present to unexpected guests at tea or treat on the warm salty cheesy goodies all by yourself. A good cheesy addition to a good cheesy person's cheesy snack menu. omg, how cheesy could I be ?
Notice in the middle there is chicken topped puff, it is just as easy to make, all you have to do is put boiled chicken on top of the puff pastry dough ball instead of cheese.

(2)Jam Topped Puffs
Picture and description coming up in a day or two. I misplaced the pics. Apple jam topping on the puff pastry- A quick sweet snack to go with the quick salty ones, keeps the balance and adds to the variety. A sweet bite here and a salty one there and tea to go with the warm treats. Yum.

Thursday, April 26, 2012

A Healthy & Appealing Snack: Who says veggies are boring?

Boiled Vegetables rightly done with the condiment of your choice is the best and healthiest snack you could think of. Boiled, colored vegetables are a source of all the minerals and vitamins that lack in a regular junkies routine. I love it most when the veggies are a random colorful mixture. Some greens with the carbohydrate rich potatoes and carotene rich carrots are a great mix. They taste best when taken with a sour garlic condiment or a home-made sauce made with mayonnaise and some lemon juice.

Some Random Pictures Of Home-Made Pizza Before and After Baking

Some Random Pictures Of Home-Made Pizza Before and After Baking

Squares of cheddar cheese with sprinkles of mozzarella. The chicken chunks are K&N's chunks available from the market. The pizza base is home made.  

 It is always a better idea to use home-made tomato puree instead of ketchup as a spread. The pizza tastes much better and yummier this way!
 This pizza may not appear to be very cheesy but it tasted as delicious as anything. Yum!

Olives! More Olives!! Yayy. A very olive-ee pizza.

Thursday, November 24, 2011

Beef Pepper Fajita: How to make Beef Pepper Fajita

I will be posting the recipe for Beef Pepper Fajita soon. It tastes just like beef pepper steak and is very delicious indeed. Better than beef pepper steak because you don't have to cut it into smaller pieces while eating! Beef is already in bite-size form.
This is eaten with longitudinal buns (hamburger buns) or whatever way you like.
(Recipe taken from a Pakistani Chef, Chef Gulzar.)

Thursday, November 10, 2011

The mouth-watering chicken bonfil

The recipe is of a scrumptious meal - Bonfil. My mom makes it, and I just love it ! Here is how it looks when it is ready:

What you will need:

  • Boneless chicken (200 grams)
  • Worcestershire sauce
  • Mushrooms (optional)
  • White sauce
  • Mozzerella cheese
  • Potato (mashed)


Fry the chicken in 2-3 drops of oil and 3 tablespoons of butter. Add parsley; salt (according to taste); 1 teaspoon Worcestershire sauce; 1 teaspoon mustard.Mix.
Cut the mushrooms longitudinally into halves or thinner slices and add them to the pan as well as asparagus leaves.
Add 2 tablespoons of white sauce and 2 tablespoons of grated cheese mozzerella. Also add 2 teaspoons of cream. Continue frying ffor 1-2 minutes while mixing.
Now, in the serving dish, fill up the sides of the dish with mashed potato. The fried bonfil mixture is to be filled up in the center of the dish. On top of it all, sprinkle 2-3 tablespoons of cheese mozerella (grated) and put the serving dish inside the oven to grill for 4-5 minutes.
Bonfil is ready. Dig in, and let me know how much you like it!
(This is the first recipe I am sharing here on Triond. There are definitely many more to come - stay tuned!