Chillie Fish Fry

Ingredients

·            4 Tilapia fish, filet

·            1 tsp Chillie powder

·            ½ tsp Turmeric Powder

·            1 tsp Oil (in marinade)

·            1 Onion, diced

·            1 tsp Ginger paste

·            1 tsp Garlic paste

·            1 Bell Pepper, cut into large pieces

·            2 tbs Chillie Sauce (or Sriracha Sauce)

·            1 tbs Soy Sauce

·            1 tbs ketchup

·            1 stem Curry leaf

·            Oil to deep fry fish

·            Little water in a cup

·            Salt to taste

Method

1.        Wash the Fish and cut in to 1-inch cubes.

2.        Mix Chillie powder, Turmeric powder, Salt and Oil to create a marinade.

3.        Mix the fish in the marinade, cover and refrigerate for 1 hour.

4.        Deep Fry the fish and set it aside.

5.        Fry the curry leaves in the oil and set aside.

6.        Heat 2 tbsp of oil in a pan. Sauté the Onion to a light brown

7.        Add ginger and garlic paste and sauté for 2 more minutes

8.        Add bell pepper and sauté for 2 more minutes.

9.        Add chillie sauce, soy sauce, ketchup, 2 tbs water and mix well.

10.    Add fried fish and mix very lightly. Turn off the stove.

11.    Garnish with the fried curry leaves.

Home Style Chicken Hakka Noodles

Ingredients

·            1 Packet Hakka Noodles ( Suggested Brand - Ching's Secret )

·            1 Carrot, cut into square and thin long 2 inch pieces

·            5 Green Beans, sliced thin diagonally (comes out long)

·            1 Cup sliced Cabbage

·            2 Eggs

·            1 Cup Chicken pieces

·            1 Medium Onion, sliced

·            1 spring onion, sliced in circles

·            4 Green Chillies, split in half (or as spicy as you want)

·            1 tbs Ginger paste

·            1 tbs Garlic paste

·            1 tbs Soy Sauce

·            2 tbs Vegetable Oil

·            Salt to taste

Method

1.        Cook Noodles per direction on the packet  (I boil for 5 mints.)

2.        In a deep pan, heat oil

3.        Sauté the chicken for about 2 minutes

4.        Add carrot, beans, cabbage and sauté for 2 minutes

5.        Transfer sauté to a plate

6.        Beat eggs, adding a tsp of water.

7.        Scramble eggs in the pan and transfer to a plate.

8.        Add a tbs of oil and sauté onion and green chilly, until onions are light brown.

9.        Add Ginger, Garlic paste and Spring Onion to the sauté and cook for 2 minutes.

10.    Add soya sauce and mix well.

11.    Add noodles, add the sauté and scrambled egg that was set aside and mix well.

12.  Suggest you serve it with ketchup or a hot sauce. Serve hot and enjoy.

Egg Puffs

Egg Puffs 

Ingredients

• Puff Pastry Sheets - 2 tri-folded sheet makes 18 puffs
• 9 Hard Boiled Eggs - shell removed and cut in half
• 1 tbsp. Water (to stick sheet corners)
•  1 Egg, raw, with 1 tsp water, beaten well

Method

1.    If taken out of the freezer, let the pastry sheets thaw at room temperature for about 30 minutes, to make them pliable.

2.    Open the tri-fold of the pastry sheet (Pepperidge Farm Puff Pastry Sheets). First cut them vertically along the fold, then cut each of them into 3 equal pieces. You will get 9 square pieces. It is important that the pieces are square.

3.    Line a baking tray with a baking sheet and spray with oil.

4.    Take each square piece, place one egg-half diagonally, face down, on the square piece.

5.    Fold over the other two corners over the egg half. Wet the corners with some water so the corners stick together over the egg.

6.    Place the prepared pieces onto the baking tray.

7.    Before baking, brush on the beaten egg over each piece.

8.    Preheat the oven to 400 degrees (F).

9.    Bake for 15 to 18 minutes (It is ready when the top of the egg puffs turns brown)

10.  When done, take it out and let it cool for 5 minutes.

11.  Serve with a sauce of your choice

12.  Ketchup, Sriracha, Hot Sauces, Maggie Hot and Sour are some options.