Sneha's Recipe

White Hot & Sour Chicken & Prawns Soup#FishFriday

In: Appetizer, Bok Choy, Chicken

White Hot and Sour soup is a spicy and hot soup made with chicken, prawns and mixed vegetables. Super easy to make and takes 30 minutes from start to finish! It’s got that perfect hot and sour flavor that everyone will love.

Serves 2
Ingredients
500 Ml Chicken Stock
100 Grams Boneless Chicken Cubes
6 Big Prawns - chopped
½ Cup Chopped Cabbage
2 Tablespoons Tofu - tiny cubes
2 Tablespoons Diced Carrots
1 Green Chilly - finely chopped
1 Baby Bok Choy - chopped
1 Spring onion - white and green chopped
Salt to taste
½ Teaspoon White Pepper powder
1 Tablespoon Vinegar
1 Teaspoon Sugar - optional
1 Tablespoon Light Soy
1 Teaspoon Arrowroot powder/ Corn flour
½ Cup Water
1 Egg - beaten

Method

Heat a teaspoon of oil in a pot, sauté the chicken till it turns pink to white, add the stock and veggies bring it to a boil, reduce the flame and let it simmer for 5 minutes.

Then add all the seasoning and prawns till cook for 4 minutes thicken with corn flour paste and add beaten egg. Lastly add bok choy green and spring onions greens.

Serve hot, this is delicious and satiating.
Labels: Soup, Chinese, Bok Choy, Prawns, Chicken, Homemade, Stock, Healthy, Appetizer, Main course, Fish Friday, Seafood/Fish, Serves Two

Fish Friday Foodies - January 2022
Today we are sharing favorite recipes for Seafood Soups.

Cajun Crab Shrimp Corn Soup from Food Lust People Love
Lobster Wonton and Corn Chowder from Karen’s Kitchen Stories
Salmon Chowder from Making Miracles
Shrimp Fra Diavolo Soup from Palatable Pastime
Shrimp Ramen from A Day in the Life on the Farm
White Hot & Sour Chicken & Prawn Soup from Sneha’s Recipe

3 comments

Spiced Rum Mince Meat Christmas Pudding Bundt#BundtBakers

In: Bundt, Bundt Bakers, Homemade

Rum Infused Dried Fruit- also known as Mincemeat has a wonderful smell of Christmas season.
It is very easy, quick to make and is a much lighter version of the traditional rich Christmas Pudding. Perfect for parties or if want a nice and easy festive dessert. Serve the pudding warm with cream or custard and you will not stop enjoying it.

I used 6¼ bundt pan which was small for this quantity of cake. Use an 7 inch bundt pan. It took an hour to bake. Un mold it within 5 minutes of removing it from the oven or else the golden syrup will cool down and stick at the bottom. I took this for our New Year's get-together with my hubby friends. They all enjoyed it.
Ingredients
75 Grams Golden Syrup
130 Grams All Purpose Flour
1½ Teaspoon Baking powder
100g Almond Meal - see notes
130 Grams Salted Butter
100 Grams Caster sugar
30 Grams Light Brown sugar
3 Large Eggs
45 Ml Milk
200 Grams Spiced Rum Infused Mincemeat
75 Ml Spiced Rum

Method

Drain the mince meat of all the spiced rum. Measure 75ml of the spiced rum and keep aside (this will go inside the pudding cake) and the remaining pour it back into the jar.

Grease the bottom and sides of the bundt pan very well.

Pour the golden syrup into the bottom of the pan.

Add mince meat mixture over the syrup to completely cover it. Keep this pan aside.
Preheat the oven at 170°C.
Combine flour, baking powder and ground almonds in a mixing bowl.

Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating them in as you add each one till well incorporated. Now add in the milk and spiced rum, continue to beat. Now fold in the flour and almond mixture and stir well until evenly combined with a spatula.

Pour over the mixture on the prepared bundt pan. Even out the top. Bake for an hour or until a skewer inserted comes comes out clean.

If the top is looking done but the skewer cones out sticky, tent it with a foil and place back in oven till done.

Un mold it within 5 minutes of removing it from the oven or else the golden syrup will cool down and stick at the bottom.

Slice and Enjoy!!

Rum Infused Dried Fruit/Mince Meat

Ingredients
50 Grams Raisins
50 Grams Sultanas
50 Grams Dried Cranberries
100 Grams Black Currants
75 Grams Mixed Peel - chopped
25 Grams Glazed Cherries - chopped
100 Grams Dried Apricots - chopped
100 Grams Almonds - roughly chopped
1 Apple - peeled, cored and finely chopped
1 Pear - peeled, cored and finely chopped
80 Grams Suet / Clarified Butter
150 Grams Brown Sugar
1 Tablespoon Black Treacle
½ Lemon Juice
Zest Of One Lemon
Other Ingredients
1 Teaspoon Cake Spice
1 Teaspoon Cinnamon Powder
Homemade Spiced Rum- as required
Method

Place all of the ingredients except the spiced rum, cake spice and cinnamon powder in a large saucepan ( I used clarified butter).
Cook over a low flame for 10 minutes, stirring occasionally, until the sugar and suet is completely dissolved say for about 10 minutes.

Remove from the heat and leave it to cool completely.
Then add in the cake spice, cinnamon powder and spiced rum. The mincemeat may look loose at this stage, but it will continue to thicken.

Spoon the warm mincemeat into large sterilized jar.

Fill it with the spiced rum till it covered an inch above the mince meat. Keep in a cool, dry place for up to six months.

Use mincemeat in pies, Chelsea buns, mincemeat shortbread or pear and mincemeat crumble cake, Christmas pudding/cake etc.

My Notes

I drained 200 grams mince meat and used 75 ml of the drained spiced rum. Rest I poured back into the jar with the remaining mince meat.
I ground the almond with skin on.

Labels: Spiced Rum, Homemade, Mince Meat, Bundt, Bundt Bakers, Pudding cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page. If you are a food blogger and interested in joining in the Bundt Baking fun please send an email to Stacey at foodlustpeoplelove at gmail dot com. Our theme this month is Fireside Drinks and our host is Felice from All That's Left Are The Crumbs.

Please take a moment to check out all of the Fireside Bundts baked by the BundtBakers this month~

Fireside Bundt Cake by All That's Left Are The Crumbs
Pink Gin Tonic Hibiscus Bundt Cake by Patyco Candybar
Kahlua and Cream Cake by A Day in the Life on the Farm
Spiced Hot Toddy Mini Bundts by Food Lust People Love
Spiced Rum Mince Meat Christmas Pudding Bundt by Sneha's Recip

3 comments

Pork Chilli With Peppers#SundayFunday

In: Asian Cuisine, Chinese, Main course

Juicy pork slices with hot chillies in every bite, chilli pork can double as a side dish as well as a standalone snack. This is an absolute easy dish to prepare. It is quite versatile and pairs well with any rice or noodles or can be enjoyed as a starter/ appetizer too. This is an easy-to-cook pork recipe with soy sauce. We just love stir fry recipes as they are simple and easy to prepare.

Ingredients
500 Grams Pork - thinly sliced
1 Each Green & Red Capsicum/Bell Peppers - sliced
3 Green Chillies - slit - adjust to taste
4 Medium Onions - sliced
1" Ginger - chopped
10 Cloves Garlic - chopped
Freshly Ground Black Pepper powder to taste
1 Tablespoon Soy sauce
1 Tablespoon Sesame oil
1 Teaspoon Rice Vinegar (or regular white vinegar)
½ Teaspoon Sugar
Oil - as required for frying
3 Tablespoons Chopped Spring Onion Greens - for garnishing
For The Marination
2 Tablespoons Dark Soy sauce
½ Tablespoon Green Chili sauce - adjust to taste)
1 Tablespoon Ginger Garlic paste
Salt to taste
Method

Marinate the pork with salt and all the given ingredients, mix well. Keep aside at least for an hour.

Heat oil in a wide heavy bottomed pan or skillet and fry the slit green chillies, chopped ginger and garlic lightly and then add the marinated pork slices and fry till golden brown on both sides. Add about a cup of water and cook covered on a medium flame till the pork is tender.

In another pan heat oil stir fry the onions, capsicums on medium heat till they soften for about 2 -3 minutes. Remove and keep aside.
When the pork is cooked add the remaining soy sauce, chili sauce if required, sugar, sesame oil, pepper powder, vinegar and mix well. Add the softened onions and capsicum, mix and cook on a medium high flame for just a minute.

Turn off the flame, garnish with spring onion greens and serve along with fried rice or noodles.

Enjoy!!
Labels: Pork, Chinese, Asian Cuisine, Side Dish, Main course, Starters, Sunday Funday, Stir Fry

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Sue of Palatable Pastime and the theme is Chinese New Year , January 2022.

A Day in the Life on the Farm: Tiger Salad
Making Miracles: Shrimp Cakes
Palatable Pastime: San Choy Bow
Amy’s Cooking Adventures: Chow Steak Kow (Steak Stir Fry)
Food Lust People Love: Butter Prawns
Mayuri’s Jikoni: Kung Pao Cauliflower
Sneha’s Recipe: Pork Chilli With Peppers
Sizzling Tastebuds: Instant Pot Asian Style Veg Noodles

3 comments

Chicken Noodle Soup - Oil Free#Soupswappers

In: Chicken, Healthy, Homemade

Made this for 2 persons, in one bowl made this clear soup minus the noodles for my friend who is admitted in hospital. For me I added one packet instant noodles packet with masala sachet that we get inside.

Ingredients
For the Stock
300 Grams Chicken with bones
2 Liters Water
1 Bay Leaf
2 Clove Garlic with Skin - wash and then add
1 Scallion - chopped
3 Whole Black Peppercorns
For the Soup
1 Medium Potato - chopped
¼ Cup Fresh Green Peas
1 Carrot - diced
1 Scallion - only green part
10 Small Florets Broccoli
5 Mushrooms- quartered
1 Pack Instant Noodles - I used Veg Noodles 70Grams

Method

Boil the stock on high flame till it comes to a rolling boil, remove the scum that surfaces two to three time till the stock is clear. Reduce the flame to low and let it simmer for 3 hours or till it reduces to one liter stock.

Strain the stock, shred the chicken and keep aside.

Take the stock in a pot, add all the vegetables and boil till the veggies are cooked. At this stage I removed a bowl for her. In the remaining soup added the shredded chicken and a cup of water, brought the soup to a boil added the instant noodles and the spice mix let the noodles cook and its ready.

A hearty and delicious soup for a cold winter evening.

Labels: Chicken, Noodles, Homemade, Stock, Soup, Soup Swappers, Oil Free, Healthy, Main course, Serves Two

Soup Swapper January 2022, theme Homemade Chicken Soups

Caldo de Pollo + Sopa a la Mexicana by Karen’s Kitchen Stories
Chicken Noodle Soup by Sneha’s Recipe
Chicken Poblano Chowder from Palatable Pastime
Ground Chicken Noodle Soup by A Day in the Life on the Farm
Italian Chicken Stew from Making Miracles
Chicken & Stars Soup with Peas & Fresh Dill from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

4 comments

Eggless Mocha Cake#Improv

In: Cakes, Chocolate, Coffee

What's a Mocha Cake? A Mocha Cake is a mix of chocolate and coffee. This is a soft, melt in mouth cake, a best combination of coffee and chocolate in one to relish. Made this cake like a marble cake to have two distinctive layers of mocha and vanilla. Let's go to the ingredients.

Ingredients
Dry Ingredients
2½ Cup All Purpose Flour
1½ Teaspoon Baking powder
1½ Teaspoon Baking soda
¼ Teaspoon Salt
Wet Ingredients
200 Grams Butter
2 Cups Caster Sugar
150 Ml Yogurt - whisked
200Ml Butter Milk
For Mocha Cake Batter
¼ Cup Cocoa powder
¼ Teaspoon Instant Coffee powder
¼ Cup Hot Water
For Vanilla Cake Batter
2 Tablespoons Hot Water
1 Teaspoon Vanilla Essence

Method

Grease and line a pan well, then line and butter the bottom with parchment paper then flour the pan well and dust off the excess flour.
Preheat with both rods on at 180°C for 10-15 minutes.
For The Cake Batter
In a mixing bowl sieve all the dry ingredients & keep aside. .
In another mixing bowl, beat the butter and sugar till light and fluffy. Now add the yogurt, buttermilk & beat the mixture is well blended.

Now slowly add the dry ingredients in batches and continue fold the mixture with a spatula till all the dry ingredients are incorporated. Do not over mix.
Divide the batter into two parts
One part should be 1/3rd of the batter. And the other batter should be 2/3rd.
To the 2/3rd of the batter is vanilla cake mix, so add all the ingredients under the Vanilla cake and fold it well into the batter.
Now to the 1/3rd of the batter, which is the mocha batter. In the hot water mix in the cocoa and instant coffee powder till it forms a smooth paste. Add this to the batter and fold it till well incorporated, no white traces of batter should be seen.
Now that the cake batters are ready. Let's get our pan and make the marble effect to the cake. other pans used.

Pour a tablespoon or two of the vanilla cake batter. Then pour a heaped tablespoon chocolate cake batter over it. Then layer with remaining vanilla cake batter. Top it with left over chocolate cake batter.

In the same way cover the pan in same manner will all the batter in used.

Then take a toothpick or knife and just swirl it going zigzag to create some beautiful two tones effect on top.

Place the pan in a preheated oven . Keep the temperature at 180°C for 10 minutes. After 10 minutes reduce the temperature to 160°C and bake it for an hour or till a toothpick inserted it comes out clean.
Remove from oven and let it cool for 30minutes in the pan itself.