Szechwan Chicken Sizzler Platter#SundayFunday

My friends kids love sizzlers. So we decided that we will have a sizzler party at home. We had this super exciting sizzler party. The kids enjoyed it.

Serves  10 - 12
Ingredients
For the Marination
1 kg Chicken Boneless - cubed
1/3 Cup Milk
1 Teaspoon Salt
½ Teaspoon Heaped Black Pepper Powder
1 Teaspoon Ginger Powder
Other Ingredients
1 Cup Corn Flour
1 Teaspoon Baking Powder
For The Gravy / Sauce
¼ Cup Oil
2 Tablespoon Minced Garlic
4 Green Chilies - slit
6 Tablespoons Homemade Szechwan Sauce
1 Teaspoon Red Pepper Flakes
1 Capsicum - sliced
2 Tablespoons Corn Flour mixed in ½ cup water

Method

Marinate chicken cubes with milk, salt, black pepper , ginger powder, mix well.     

Keep it for 30 minutes.

In a bowl mix corn flour, salt, black pepper powder and baking powder, coat each chicken piece in this. 

Deep fry in single layer, till golden and crisp

For The Gravy/ Sauce

Heat oil in large pot/kadai, add minced garlic and chilies, fry for 2 minutes. Add Szechwan sauce , add red pepper flakes and 1½ cup water and bring it to a boil then add capsicum sauté for 1 minute. Thicken the gravy with corn flour slurry, keep stirring till it thicken. Switch off the flame Ready to be served.

Burnt Garlic Szechwan Rice 

Ingredients
15 Cloves Garlic - chopped,
½ Inch Ginger - chopped,
2 Cups Raw Rice
1 Onion chopped,
Coriander leaves
3 Scallions /Spring onions - chopped
2 Bell peppers/ Capsicums - chopped,
2 Green or Red Chillies chopped,
1 Large Carrot - chopped
2 Tablespoons Homemade Szechwan Sauce

Method
Boil the rice with salt till full cooked, yet firm and each grain separated, strain the rice and spread it in a large plate so that the rice doesn't clump. Keep it aside for an hour or use leftover rice.

Heat oil in a pan, add half of the chopped garlic and fry till it turns red. Now add half of ginger, half of chopped onions, chopped chillies fry till onions turn pink. Now add all the sauces and red chilly powder, black pepper powder, bell peppers, carrots till the are done add the rice and toss it well and keep aside.

For The Sautéed Veggies
Parboiled Carrot Sticks
Parboiled French Beans
Sliced Bell Peppers
Parboiled Baby Corns
2 Tablespoons Butter
1 Tablespoon Oil
Black Pepper powder and salt as required

Method

Heat oil & butter, sauté the veggies till coated, sprinkle a dash of pepper and salt. Sautéed Veggies are read, keep aside.

For The Szechwan Noodles
2 Packets Egg Noodles
3 - 4 Tablespoons Heaped Homemade Szechwan Sauce
1 Cup Noodle Stock
1 Tablespoon Minced Garlic
Salt to taste
2 Tablespoons Oil

Method
Boil the noodles as per packet instructions.

Heat oil in a pan, add minced garlic, sauté for a minute, then add the Szechwan sauce , noodle stock, salt to taste and let the water boil add the noodles and toss till coated. Keep aside
French Fries to Serve
To Assemble The Sizzler Platter

Heat up the sizzler plate on medium high for 30 to 45 minutes. Be real quick with these steps. Lower the heat. Place the cabbage leaves so as to cover the entire surface of the plate. Now place the sauted vegetables on one side then the French fries , chicken, rice, noodles. Pour the Szechwan gravy over the chicken. 

Sprinkle spring onions over it. Add chilled cube of butter under the cabbage leaves and the sizzling will start immediately & Enjoy!

Labels: Chinese, Sizzler Platter, Chicken, Noodles, French Fries, Fried Rice, Garlic, Baby Corn, Sunday Funday, Main course, Asian Cuisine, Schezwan Sauce

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. The theme for this event is Sizzler Party.

 

A Day in the Life on the Farm: Sizzling Shrimp Fajitas 

Sneha's Recipe : Szechwan Chicken Sizzler Platter

Dalgona Coffee#SundayFunday

My hubby sent me a link on what's app, make this for me. It's was Dalgona Coffee. He is not a coffee drinker, but, still got excited to see this foamy coffee and wanted to taste it, full filled his farmaish😄!!

Dalgona coffee is a whipped coffee.—it started as a Tik Tok trend and has now exploded all over the internet as the trending drink of the moment. It's actually a Korean origin recipe. Is it worth the hype? Only one way to find out, is to make it!! My hubby verdict worth the hype, tasted too good!!

If you've got instant coffee, sugar, and water on hand, you can make this. It'll go by faster if you have a electric hand mixer (don't use an immersion blender - it just doesn't work, I tried it). A regular whisk, will do, you just need a powerful arm, and a good dose of patience and endurance and you'll be rewarded with a nice tall glass of cold, creamy whipped coffee. 

This recipe makes enough dalgona fluff for one serving. It's delicious, chilled and foamy! This coffee is just like Frappe or Indian Cappuccino, served upside down.

Serves One
Ingredients
2 Teaspoons Granulated Sugar
2 Teaspoons Instant Coffee
2 Teaspoons Water
For Serving
Ice, as required
Milk, as required
Method

In a medium bowl, combine sugar, coffee, and water. Using a electric hand mixer or a whisk, vigorously whisk until mixture turns silky smooth and shiny, then continue whisking until it thickens and forms stiff peaks(it takes just 2 - 3 minutes). (If whisking by hand, it will take 8 to 12 minutes to get to optimal fluffiness).

Fill a glass most of the way full with ice and milk, then dollop and swirl the whipped coffee mixture on top, mixing before drinking, if desired.

So fluffy, creamy.. super delicious!!

Labels: Single Serving, Coffee, Korea, Asian Cuisine, Sunday Funday 

Recipes with Coffee

• Affogato Martini by A Day in the Life on the Farm
• Coffee Maple Pancakes by Palatable Pastime
• Lamb Lollipops with Coffee-Pepper Sauce by Culinary Adventures with Camilla
• Cold Brew Coffee by Making Miracles
• Dalgona Coffee by Sneha’s Recipe
• Gingerbread Lattei by Amy’s Cooking Adventures
• Mocha Muffins by Mayuri's Jikoni
• No-Bake Coffee Energy Bites by Cook with Renu
• Sugar Free Hazelnut Iced Coffee with Hazelnut Cold Foam by Our Good Life

Vegan Scallion Pancakes (Cong You Bing) - Chinese#BreadBakers

Green onion pancakes (Cong You Bing) are a breakfast and snack staple in China and Taiwan. The green onion, also called the scallion or spring onion. This green onion an herb that’s indispensable in Chinese cooking. A scallion pancake is a Chinese savory, unleavened flatbread/pancake with oil and minced scallions (tender green onions).

Unlike the Western pancakes, this is made with dough instead of batter. The end result is a flaky flatbread. Pan frying the pancakes releases the aroma from the green onion and makes them irresistible.
Hot water is used to gelatinize some of the gluten in the flour making a soft flaky pancake. Scallion pancakes are also a street food of China. Though these are called scallion pancakes, they are actually more of a flatbread than a pancake. Made from unleavened/non yeasted dough that’s rolled into layers (like parathas ) with scallions and fried in sesame or peanut oil, they’re crisp and flaky on the outside with a soft, chewy center. To give it a healthy twist I have used half whole wheat flour.

These can be had without any dipping sauce, but, we enjoyed it with Sweet Chili Sauce.
Makes 4 pancakes
Ingredients
For the Dough
4 Teaspoons Sesame oil
1 Cup All Purpose flour
1 Cup Whole Wheat flour
¾ Cup Hot Water
½ Teaspoon Salt
For The Filling
6 - 7 Scallions /Spring Onions - finely chopped
½ Teaspoon Salt
Vegetable or Sesame oil as required

Method

In a bowl, add the flour, salt and boiling water. Mix it with a spoon on until the dough comes together. Take the dough on to a work surface, knead until the dough is smooth and not super sticky. Cover the bowl with a damp towel and let the dough rest for at least 30 minutes.

Chop the scallions finely, keep them aside.

On a well floured surface, cut the dough into 4 equal-sized pieces. Shape each piece into a round ball.

Using plenty of flour to keep the dough from sticking, roll one of the balls out into an a big circle. Brush just a teaspoon of sesame oil onto the dough and use a pastry brush to spread it around evenly.

Evenly distribute a little of the chopped scallions on top of the dough and then sprinkle with a pinch of sea salt.

Roll the dough as if you're making flaky parathas / cinnamon rolls. 

Then hold the two ends of the rolls and lightly tap it on the work surface to stretch it a little longer.

Wrap the rolled dough around itself so it looks like a snail shell/coil, pinching the ends.

Flatten out the coil with your hand and roll out to a thick circle. 

If you want your pancake to have more crunchy surface area you can roll it out thinner, but in doing this the layers in the dough you just created will fuse together and start breaking at the edges. So the pancakes should be a little thick. Repeat the same method with the rest of the dough to make the pancakes.

Heat a a heavy bottomed frying pan over medium low heat with a tablespoon of oil. 

When the oil is hot, place the pancake on it and let is cook until just brown spots start to appear on the bottom side, then flip and fry the other side for another few minutes or until golden spots appear on it. 

Keep flipping and pressing the pancake till it's golden on both sides, smear a little oil as your are flipping, to gets a nice golden crust on top. 

Be careful not to have the heat too high, otherwise the scallion pancake will burn before it cooks through. Fry the rest of the pancakes, by adding another tablespoon of oil to both sides of the pancake. As the scallion pancakes are cooked, transfer them to a paper towel lined to drain any excess oil. 

They are all ready, serve hot. 

Serve hot with a little bit of soy sauce or Hot chili sauce or sweet chili sauce and a some chopped scallions to either of the sauces you choose to enjoy it with.

Labels: Appetizer, Breakfast, Chinese, Pancakes, Scallions, Street food, Flatbread, Asian Cuisine, China

For Bread bake this month our host Wendy Klik asked us to share our favorite Chinese Bread recipes. 

• Chinese Buffet Style Donuts by Palatable Pastime
• Cocktail Buns by Zesty South Indian Kitchen 
• Hua Juan (Scallion Flower Rolls) by Magical Ingredients.
• Jujube Mantou by A Messy Kitchen 
• Nai Nai's Pork Bao by Culinary Adventures with Camilla 
• Pan Fried Pork and Scallion Buns (Sheng Jian Bao) by Karen’s Kitchen Stories 
• Scallion Flatbread by A Day in the Life on the Farm 
• Tiger Biting Pig Buns - Lǎohǔ Yǎo Zhū Bāozi by Food Lust People Love 
• Vegan Scallion Pancakes (Cong You Bing) by Sneha's Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.  

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Fluffy Omelette#Foodieextravaganza

We all make this basic egg omelette at home with some slight here and there variations but this recipe would help you make an epic classic fluffy omelette which kids and your family are just going to simply love it! . This fluffy omelette works well as a main course for brunch or breakfast along with sausages, veggies, and toast! To make this omelette it's the technique is what matters the most.

Serves One
Ingredients
2 Large Eggs - yolk & whites separated
½ Tablespoon + ½ Tablespoon Butter
Salt & Black Pepper powder to taste

Method

Separate the egg whites and the egg yolks in two separate bowls.

Whisk the egg yolks until they become homogenous and pale in color. Add in the salt and black pepper powder, mix it well. Set aside.

Transfer the egg whites to a large bowl and whisk with an electric beater until they start to become fluffy and continue to whisk till they triple in size and become white with soft stiff peaks.

Carefully fold the egg yolks into the egg whites until fully incorporated.

Heat a medium nonstick frying pan with ½ tablespoon butter, pour the egg mixture, cover the pan with a lid. Cook over medium low flame until bottom of omelet has set, about 4 - 5 minutes and the omelette puff's up. 

Then lift up the sides of the omelette and drop the remaining ½ tablespoon of butter underneath and rotate the pan so that butter spreads to all sides of the pan. Cover the pan and cook for another 3 - 4 minutes, or until the top of the omelet has set (to check if its cooked or not, touch the upper surface of the omelette, if they are done they won't stick to your fingers). Remove the pan from the heat.

Fold the omelette onto a plate and Enjoy!

My Notes

This Omelette is like a souffle.. it does sit down as it starts cooling.

Labels: Foodie Extravaganza Party, Egg, Omelette, Asian Cuisine, Main course, Side Dish, Single Serving, Gluten free

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook pageFoodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.See all the other recipes for today's Foodie Extravaganza

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Check out the other #FoodieExtravaganza recipes this month! 

• BBQ Deviled Eggs by A Day in the Life on the Farm
• Brown Sugar Seasoned Deviled Eggs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Chorizo Scotch Eggs + 2016 Bodegas Jorge Ordonez Málaga Moscatel Old Vines by Culinary Adventures with Camilla
• Fluffy Omelette by Sneha's Recipe
• Italian Frittata by Our Good Life
• Jersey Royal Potato Salad by Food Lust People Love
• Mexican Baked Eggs by Making Miracles
• Sous Vide Ham and Cheese Egg Bites by Karen's Kitchen Stories
• Tuxum Barak (Khorezm Egg Dumplings) by Tara's Multicultural Table
• Yoda Avocado Deviled Eggs by Simply Inspired Meals

Fried Chicken Wings - Korean Style#SundayFunday

I had local dark soy sauce so the color turned blackish, use light soy sauce. If you do not have light soy sauce then reduce the quantity of soy sauce to half. I used potato starch this made the chicken wings nice and crispy . I have also refried them. First fry them till they are nearly done or 80% done and keep aside. When your are ready to serve, heat the oil again and re fry them on medium high flame. They will be crunchy and crispy.

Ingredients 
¼ kg Chicken Wings
3 Tablespoons Soy Sauce - use Light Soy Sauce
1 Tablespoon Rice Wine Vinegar
1 Tablespoon Sesame Oil
1 Tablespoon Honey
1/3 Cup Potato Starch Or Corn flour
Grind To Paste
5 Cloves Garlic
1" Piece Ginger
2 Fresh Red Chillies
For the Honey Dip
¼ Cup Honey
1 Tablespoon Water
1 Tablespoon Hot & Sweet Sauce
1 Tablespoon Soy Sauce
Method

In bowl add, ginger, garlic paste, soy sauce, vinegar, sesame oil, fresh red chillies and honey, mix well, Add chicken wings and toss them well. Add in the potato starch and mix well till they coat the chicken. Keep this aside for at least an hour.
Heat oil in a deep frying pan, fry chicken wings till 80% done.
When your are ready to serve, heat the oil again and refry them on medium high flame till crispy and done. Drain on paper towels.
For the Honey Dip

In a small sauce pan add all the given ingredients and cook till it comes to a boil. Cool.

Serve the Chicken Wings with Honey Dip
These are so crunchy and crispy.
Labels : Chicken Wings, Deep Fried, Appetizer, Soy Sauce, Dipping Sauce, Honey, Sunday Funday, Korea, Asian Cuisine

Sunday Funday

Recipes with Umami

• • Umami Bomb Tomato Sauce from Making Miracles
  • Steaks with Gouda Sauce from Amy's Cooking Adventures
  • Tomato and Blue Cheese Salad from A Day in the Life on the Farm
  • Chorizo Chickpea Tomato Pasta from Food Lust People Love
  • Fried Chicken Wings - Korean Style from Sneha's Recipe
  • Umami from the Sea: Sea Palm-Kale Salad and Uni Handrolls from Culinary Adventures with Camilla
  • Patatas Bravas from Mayuri's Jikoni
  • Easy Vegan Pad Thai from Cook with Renu

Quick Pork Fried Rice#Eattheworld

Seen this recipe in a newspaper once while travelling by plane. This was so easy and quick to make, so I took a photograph of the recipe, tried it. Its' delicious and makes a complete meal.

Serves 2
Ingredients
1 Tablespoon Dark Soy Sauce
1 Tablespoon Vinegar
1 Teaspoon Corn Flour
½ Teaspoon Level Black pepper powder
3 Tablespoons Oil
1" Piece Ginger- minced
3 Cloves Garlic - minced
200 Grams Boneless Pork - Tenderloin Pork
1 Cup (200 Ml) Basmati Rice
1 + 1 Bay Leaf
Salt to taste
Method

Boil the rice with salt and a bay leaf, till full done yet each grain is separated. Let it cool completely
Cut the pork into 1" cubes- remove the skin and little of the fat. If you remove all of the fat this will become a little dry so keep a thin layer of fat on the meat.

In a pan heat oil and the fat of the pork, ginger garlic sauté, for a minute. Switch off the flame add the pork meat, bay leaf, black pepper powder, soy sauce, vinegar, and cornstarch, a pinch of salt, keep this to marinate for 10 minutes.
Then cook the pork till done.

When the pork is done add the cooled rice and sauté for 2 -3 minutes till the rice is heated. Garnish with chopped scallion greens, coriander and chopped green chillies. 

Serve hot and enjoy
Labels : Pork, Chinese, Fried Rice ,Eat the World, Main course, Asian Cuisine, Serves 2

Check out all the wonderful Chinese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Culinary Adventures with Camilla: Scallion Pancakes 

Pandemonium Noshery: See Ji Tan - Chinese Lion’s Head Meatballs 

Amy’s Cooking Adventures: Homemade Fortune Cookies 

CulturEatz: Easy and Spicy Vegan Mapo Tofu 

Magical Ingredients: Biang Biang Noodles 

Kitchen Frau: Kung Pao Chicken 

Sneha’s Recipe: Quick Pork Fried Rice 

Making Miracles Zucchini Stir Fry 

Sugarlovespices: Authentic Sichuan Mapo Tofu Recipe 

A Day in the Life on the Farm: Lettuce Wraps