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!

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? :)

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.

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.

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.)

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)

Method:

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!

The Original Brownies

What's lovlier than a munch out of a yummy, choclatey, brownie treat. What's even better is that it is very quick and easy to make. Anybody can make it without any professional help of an adult cook! Here's the recipe of the original brownie.

what you will need:

• 3 eggs
• 3 cups flour
• 3/4 cup oil
• 3/4 cup sugar
• 1/2 tsp baking powder
• 4 drops of vanilla essence
• 2 tbsp cocoa powder
• 1 tsp coffee powder
• 3/4 cup (ground) walnuts (this is an additional ingredient)

Method:
Separate the yolk from the egg whites. Beat the egg whites until it become a foamy mixture. Now add the yolks. Beat and mix them with the whites. Add sugar. Beat until sugar melts. (mixes fully)

Now add baking powder and vanilla essence. Beat. Add oil slowly and gradually while beating well. When it is properly mixed, add cocoa powder and mix in the coffee with your beater. When you are done, add the ground walnuts and flour. Mix with a spoon.

Bake for 25 minutes at 180*C

Chicken on Toast

(image credit: Slimming Eats)

Chicken on toast is a quick-to-make, tasty snack. Certainly a delightful treat for you and for your little ones after their long hard day of school classes. Whatever the occasion, do try and enjoy these yummy muchies.

What you will need:

• 1 egg


• 1/2 cup flour


• 1/2 cup cornflour


• 1 tsp salt


• 1/2 tsp black pepper


• 1/4 tsp baking powder


• 1 tsp vinegar


• 1 tsp soy sauce


• 1 cup chicken (finely cut, cubes, very small)


• 3-4 green chillies (according to taste)


• 4-6 bread slices

Method:

Mix flour, cornflour & baking powder. Into it, add the egg. Pour some water to make a batter. Leave for 10-15 minutes.

Add the spices and mix in the chicken.

Cut the bread slices into four triangles. Dip into the batter with both sides. With a spoon, spread the chicken on one side of the bread slice, and deep fry with chicken side down. Your pizza toast is ready. Enjoy !

Date and Nut Tarts

Okay people, here is a simply delicious, personally tested recipe of Date and Nut Tarts. Basically if you have a plain cake that's gone old and hard, you can grind it into crumbs and use those in making these mouthwatering eatables.

What you will need:

• eggs 3


• bread crumbs/cake crumbs 2 cups


• sugar 3/4 cup


• oil 3/4 cup


• baking powder 1/2 tsp


• vanilla essence 4 drops


• dates 3/4 cup (chopped)


• Walnut 3/4 cup (cut big)

Method:

Take the three eggs, separate the yolk from the egg white. Beat the egg whites until bubbles appear. Now add sugar and yolk. Beat more. When the sugar is mixed well, add vanilla essence and baking powder. While doing so, gradually add oil as well. Beat some more. When the material has softened, stop the beater. Now add crumbs, dates and walnuts. Mix with a spoon.

Pour the mixture into the oiled baking tin. Bake for 25-30 minutes at 180 *C. Yummy Date and Walnut tarts are ready. Quick to make, perfect for tea. :)

Note: There is no suggested garnishing for this recipe, you may do the final finishing of the look with a knife, to make the tarts look more presentable.

A Better Pizza (quick recipe)

Too much take-away pizza may harm your health due to its high salt and fat content, But if you make your own pizza, you can definitely have it more often! – says Rachel Cooke from the British Dietetic Association.
According to her, it will have less salt and fat. Also, a whole-wheat base will up your fiber intake, which will help you feel fuller for a longer time – the key to weight management.

If you are looking for a fast healthy meal, try this recipe! It takes less than two minutes to make.


Ingredients:
1 whole-wheat pita bread
2 tbsp marinara pasta sauce
2 slices of mozzarella cheese
2 leaves of basil



Method:
Slice the pita in half. Gently ease it open, keeping both halves joined together. Spoon one tablespoon of sauce into each half. Place one slice of cheese in each half.

Put in the microwave for 25 seconds to melt the cheese. Add a piece of basil to both halves and serve.

Queen cakes

Ingredients:
75 g self-raising flour
Pinch of salt
50 g butter or margarine
50 g caster sugar
1 standard egg, lightly beaten
2 x 5 ml spoons lemon juice
50 g currants
Milk to mix

Directions:
Cooking Time: 15-20 minutes
Oven: 190ºC, 375ºF, Gas Mark 5

Place 9 paper cake cases in patty tins – this helps them to keep their shape – or on a baking sheet. Sieve the flour and salt. Cream the butter or margarine and sugar until light and fluffy. Gradually beat in the egg and lemon juice, adding a tablespoon of the flour with the last amount. Fold in the remaining flour and the currants and add enough milk to mix to a soft, dropping consistency.
Divide the mixture between the cases. Bake in a moderately hot oven for 15-20 minutes until well risen and golden brown.
Makes 9.

Coconut and Cherry Cake

Ingredients:
300 g self-raising flour
Pinch of salt
150 g margarine
200 g glacé cherries, quartered
50 g desiccated coconut
150 g caster sugar
2 standard eggs, lightly beaten
125 ml milk

Directions:
Cooking Time: 1.5 hours
Oven: 180ºC, 350ºF
Gas Mark: 4

Well grease a 20 cm cake tin and line the base with greased greaseproof paper. Sieve together the flour and salt. Rub in the margarine until the mixture resembles fine breadcrumbs. Toss the cherries in the coconut and add the mixture with the sugar. Mix lightly. Add the eggs to the mixture with most of the milk. Beat well, then add sufficient extra milk to give a soft dropping consistency. Turn into the prepared tin, level off and bake in a moderate oven for 1.5 hours or until well risen and golden brown. Leave in the tin for 5 minutes, then turn ut on to a wire rack to cool.

Vegetable Rice (Chinese)

Ingredients:

Rice: 1 kg (keep dipped in water)
Carrots: 4
Cabbage: 1
Capsicum: 4
Potatoes: 4
(finely chop all these vegetables)

Chicken: ¼ kg
(Boil in pan with one glass of water and make boneless)

Green Chilies, Ginger, Garlic (paste)
Chinese salt: 1 tbsp
Tomatoes: 4
Common salt: 2 tbsp
Red Chilies: ½ tbsp (powder)
Spices (Biryani Masala for locals): 1 packet (small)
White Zeera: 1 tbsp
Onions: 3
Oil: ¼ kg

Directions:

Take a pan. Finely chop onion and fry in oil until golden brown. Then add Chinese salt, common salt, chilies and zeera and mix well while heating on stove.
When the mixture looks well cooked, add all the vegetables and the boiled chicken.
Cook until vegetables are soft (cooked)
Then add spices (biryani masala) and put the pan on slow-heat. During this, add some amount of lemon juice or vinegar.
Take a second pan (open pan). Boil the rice with 2 tbsp salt in the usual procedure.
Now take out the rice, and in the same pan make 2-3 layers such that one layer is of rice and the other layer is of the spices (from the first pan)
Add food colour on top (yellow or orange) and put the pan with lid tightly in place, on very slow heat for 10 minutes

GREEN TEA RECIPES (PART THREE)

Green Tea and Mango Fool
Directions:

In a saucepan, warm 284ml of double cream and five green tea bags, until just below boiling.
Remove from heat and cool in fridge for half an hour.
Discard tea bags.
Whip cream and 75g of icing sugar until it holds soft peaks, then chill.
Cut two mangoes into slivers and layer cream and mango in dishes,
Serve with sweet biscuits.

GREEN TEA RECIPES (PART TWO)

Fragrant Noodle Soup

Directions:

Steep three green tea bags in a saucepan with 675ml of hot water for five minutes.
Remove tea bags.
Add two tbsp soy sauce, one tbsp pineapple juice, one tbsp peeled and sliced ginger to the water.
Boil and add 75g rice noodles, 60g thawed peas, six broccoli florets.
Cook until noodles are tender.
Pour into bowls.

GREEN TEA RECIPES (PART ONE)

Buttery Green Tea Prawns

Directions:
Remove veins from 200g of raw tiger prawns. In a frying pan, steep a green tea bag in 250ml of hot water for five minutes.
Remove tea bag and bring water to boil.
Add prawns; cook for three minutes.
Drain liquid, leaving one tbsp.
Add 15g salted butter and fry prawns until they sizzle.
Serve with radish, cucumber and lime juice.

Healthy Potato Chips (French Fries)

-the healthiest recipe of making chips by celebrity chef Mark Hix

Ingredients:
Baking potatoes: (4 large ; 200-250g each)
Olive Oil: 5-6 tbsp
Garlic: 2 cloves (peeled and crushed)
Rosemary Leaves: 2 tbsp
Parmesan: 3 tbsp (freshly grated)

Directions:
Preheat oven 200ºC (gas mark 6)
Halve the potatoes, then cut each half into 6 or 7 chips.
Place in cold water, bring to the boil and simmer for 3-4 minutes.
Drain in a colander.
Heat oil in roasting tray in the over, then add potatoes, garlic and rosemary. Season. Cook for 45 minutes, turning a couple of times, until crisp and cooked through.
Scatter parmesan over and return to oven for 10-12 minutes.

Cold Cake

Ingredients:

Biscuits: 12-15 (plain)
Margarine/Butter: 2 tablespoons
Sugar: ½ cup
Condensed milk: ½ cup
Pineapple: 1 cup (square pieces)
Milk: 2 tablespoons
Cocoa Powder: 3 tablespoons
Fresh cream: 250g
Jelly: 1 packet (orange)

Directions:

Fry biscuits in 2 tablespoons of margarine/butter. When they become crispy, spread them on a plate to make a base layer.
Now take 5 tablespoons of sugar and cook with cocoa powder (3 tablespoons) and milk (2 tablespoons). Cool the paste formed and spread it on the biscuits layer.
Now on top of the biscuits, spread the pineapples to make the second layer of cake. And spread condensed milk upon the pineapple layer.
Refrigerate.
Cook the jelly, and when cool: spread it on cake. Leave some jelly spare for later use.
Refrigerate again.
Now add sugar in fresh cream and mix so well that you see bubbles in cream. Now fill the cream in an icing gun (etc.) and decorate the cake with a pattern of your choice.
Decorate the centre of the cake with pineapples in shape of flower.
And decorate the sides of the cake with pieces of jelly.
Now put in a freezer.
Once the cake is set, cut out pieces with a sharp knife.
Scrumptious cold cake is ready to be served and enjoyed!

Hispanic Rice

Ingredients:

Rice: ½ kg
Leek: 3
Chicken: 1 (whole)
Eggs: 2
Ginger: ½ teaspoon (ground)
Onion: 1 tablespoon (ground)
Salt: according to taste
Butter: ½ cup
Black pepper: 1 tablespoon
White Zeera: ½ tablespoon
Garlic: 1 tablespoon (ground)

Directions:

Drench rice in water, 3 hours before cooking and keep them in water.
Heat the butter and add the ginger, garlic and onion into it. Mix well for 3 minutes.
Then add black pepper, zeera, salt, leek (cut) and again mix well.
When the aroma starts rising, add the rice to this mixture and put them on slow heat.
Before this, wash the chicken well and boil it with salt and garlic.
Boil two eggs and cut them into circular slices.

Take out rice from the pan, into a dish.
Put the boiled chicken at the centre and spread the eggs around the outline of the dish.
Delicious Hispanic (Spanish) rice are ready!