Showing posts with label fried. Show all posts
Showing posts with label fried. Show all posts
Tuesday, May 13, 2014
Tostados Served on Fresh Fried Corn Tortillas with Pico de Gallo
I have been watching the reality show "Survivor" since it premiered in 2000 and have never missed an episode. I do not know, at this point, whether I continue to watch because I love to observe the interaction between the contestants, particularly when it is confrontational, or if it has simply become a habit. Whichever the case, it has become part of my Thursday night ritual to have Mexican food, or a derivative thereof. The actual new season of Survivor does not start until next Thursday, however, there was a special "look back at Survivors past" episode which aired last night. Ive come this far, why break with tradition now?
I admit that I usually use the packaged Ortega tostado shells which are heated in the oven just before eating, when I make tostados. While obviously not resembling anything authentically Mexican, they always worked perfectly fine for my purposes. However, I recently purchased some fresh corn tortillas, which are similar in appearance to the more common flour tortilla, but made of corn, and thought I would try fry a fresh corn tortilla for tostados. Wow, what a difference! I can not believe that I have subjected myself to the comparatively chewy, stale like taste and texture of the boxed hard tostados for all these years. The freshly fried tostados made from fresh corn tortillas were light and airy but incredibly sturdy and perfectly crunchy with an authentic corn flavor. It was not at all hard to do or (sometimes more importantly) not even messy!
I heated 1/2 inch of canola oil in a large skillet until the oil was hot but not smoking. I place the tip of the handle of a wooden spoon in the oil and you will know the oil is hot enough when it bubbles up around the tip of the spoon handle. Place 1 corn tortilla at a time in the hot oil and fry for about 1 minute per side or until it just starts to turn golden brown. Place on a paper towel, drain the excess oil and sprinkle with salt. Place the fried tortilla directly on the rack in a preheat 375 degree oven for about 5 minutes. Return to paper towels until ready to eat. This technique will create the most perfectly crispy, crunchy tortilla without a hint of greasiness or sogginess.
I had some very lovely plump tomatoes and hot chili peppers fresh from the grocery, so I decided to make a mid Winter pico de gallo. Finely chop a beautiful red ripe juicy tomato and combine in a bowl with finely chopped red onion, 1 finely chopped serrano chili pepper (or other pepper depending on your love of heat), a handful of chopped cilantro, the juice of half of a lime and plenty of salt. Stir to combine and serve freshly prepared.
Top the tostado shells with warmed refried beans, seasoned and browned ground beef, home made pico de gallo, freshly shredded crispy lettuce, queso fresco (Mexican crumbling cheese), hot sauce and sour cream.
Monday, May 12, 2014
Crispy fried chops
Crispy fried chops
Ingredients
- Mutton chops ½ kg
- Ginger garlic paste 1 tsp heaped
- Salt 1 tsp
- Black pepper ½ tsp
- Water 2 cups
Ingredients for batter
- Flour ½ cup
- Salt ¼ tsp
- Black pepper ¼ tsp
- Baking powder ½ tsp
- Ajwaien ¼ tsp
- Badiyan grinded ¼ tsp
- Boil the chops in 2 cups water with ginger garlic paste, salt and pepper till tender and water dries, make batter with Flour ½ cup, Salt ¼ tsp, Black pepper ¼ tsp, Baking powder ½ tsp, Ajwaien ¼ tsp, Badiyan grinded ¼ tsp and chilled water dip the chops in prepared batter and deep fry, serve with fries.
Monday, May 5, 2014
SANDRAS BASIC FRIED RICE Pork Beef Chicken Shrimp or other Seafood
 |
| This is a recipe youll often make from ingredients that you readily have on-hand, and you can change it up in so many ways that its bound to be just fabulous... |
Prep: 5 Mins. |
Fry: 10 Mins.
Posted by Sandra
Posted by Sandra
INGREDIENTS
1/2 lb. cooked and chopped (pork, poultry, beef, shrimp/prawns, or seafood)
2 tablespoons low-sodium soy sauce
1/4 teaspoon sesame oil
¼ teaspoon freshly ground pepper
2 tablespoons olive oil
2 eggs, lightly beaten
2 cloves garlic, minced
4 crimini mushrooms, thinly sliced
1/4 cup low-sodium chicken broth
+ an additional (2) tablespoons of low-sodium soy sauce
2 green onions, chopped
4 cups cooked white rice
Kosher salt and freshly ground pepper, to taste
Kosher salt and freshly ground pepper, to taste
METHOD
In a small bowl, season the pork with the 1 tablespoon soy sauce, sesame oil, and pepper.
Heat the olive oil in a large skillet over medium heat. Add the beaten eggs, and saute to scrambled point, and remove to plate and set aside.
Increase heat to medium-high heat under skillet (add more olive oil if need be), and saute garlic for 30 seconds. Toss in the pork (or meat or seafood), and mushrooms, sautéing until heated through. Stir in chicken broth, 2 tablespoons soy sauce, green onions, and rice. Cook and saute until the rice has broken apart and is evenly coated with the sauce. Pour the reserved broken scrambled egg pieces over rice, and toss to combine. Taste for seasonings, adding kosher salt and ground pepper to taste, if needed - and serve. Enjoy!
~~~~~~~~~~~~~~~~~~~~~~
Tip: There are numerous variations to this recipe, i.e., changing out the veggies and/or adding them...feel free to experiment to your desired pallet!
Thursday, May 1, 2014
BUTTER FRIED CAULIFLOWER AND CAPSICUMS
BUTTER FRIED CAULIFLOWER AND CAPSICUMS
Serves 6 Preparation Time 20 minutesIngredients
1 big cauliflower cut into medium size florets,
1 green capsicum / green pepper cut d into medium size pieces
1 red capsicum / green pepper cut d into medium size pieces
1 teaspoon pepper,
2 tablespoons butter
Salt to taste
Wash and soak the cauliflower for 1 hour in warm salt water. Cook the cauliflower in a little water for 5 minutes. Drop in the cut capsicum pieces and blanch them for about 2 or 3 minutes. Remove from heat and then drain away the water.
Wednesday, March 19, 2014
Dau Que Xao Tom Stir fried Green Beans with Shrimp
This is Vietnamese side dish, my little princess favorite, and so is the whole family. Nevertheless, she seems to love it the most of all :)
Ingredients:
1 lbs grean beans (trimmed and cut into about 1-inch pieces)
4 to 6oz of shrimp, peel and devein
3 cloves garlic, minced
Oyster sauce, Sesame oil, Cooking Wine, Salt, and Pepper
Directions:
Bring a pot of water to a boil, add ½ tbsp salt then add green beans and cook for about 1 to 2 minutes. Drain and wash under cold tap water for a bout 30 second to a minute to stop it from cooking and keep the crunch and bright green color of the green beans. Set aside
In a bowl, marinade shrimp with pinch of salt, pepper, ¼ tsp cooking wine, ½ tbsp oyster sauce, and ¼ tsp sesame oil. Set aside
Heat a stir-fried pan with 1 tbsp of cooking oil on high heat. Add minced garlic and sauté until it turn golden brown. Add marinated shrimp and cook for 30 second. Add 4tbsp of water and cook for another 30 second to a minute or until the shrimp tuen slightly pink evenly on both side. Add cook green beans and sprinkle a good pinch of salt and pepper, toss well and cover the lid for 2 minute. Remove the lid, and give an evenly toss and cover for another 2minutes. I like to have some sauce in my stir-fry dish, so I add about 2 more tbsp of water and cook it for another 1-2 minute with lid covered. This cooking process takes about 5 to 7 minute.
Notice: I myself like my green bean more tender, but if you prefer more crunch and raw. Just cook it less time in cooking process. 3 to 5 minute will be perfect.
Enjoy!
Tuesday, February 18, 2014
Fried herring
6-10 fresh herrings, heads removed, gutted and cleaned
2 tbs flour
2 tsp salt
½ tsp ground white pepper
100 g butter or margarine
If the herrings are large, butterfly them, otherwise leave them whole. Heat a frying pan with the butter. Mix together flour, salt and pepper and dredge the herring in the mixture. Fry the herring in the pan until golden brown. Serve with cooked potatoes and white sauce with vegetables
This recipe also works with mackerel.
From 160 fiskréttir by Helga Sigurðardóttir
Read More..
2 tbs flour
2 tsp salt
½ tsp ground white pepper
100 g butter or margarine
If the herrings are large, butterfly them, otherwise leave them whole. Heat a frying pan with the butter. Mix together flour, salt and pepper and dredge the herring in the mixture. Fry the herring in the pan until golden brown. Serve with cooked potatoes and white sauce with vegetables
This recipe also works with mackerel.
From 160 fiskréttir by Helga Sigurðardóttir
Saturday, February 15, 2014
Fried Cauliflower with a Cumin Batter and Minced Meat Filling Mbatan Kronb Alzahra مبطن كرنب الزهرة
Mbatan Kronb is a delicious side dish, with cumin flavoured batter and a minced meat filling lifting it above plain fried cauliflower. It is a traditional variation on the more famous Libyan recipe of meat-filled potato wedges which are referred to simply as Mbatan.
This type of Mbatan uses cauliflower florets instead of potatoes, and the minced meat and parsley filling is flavored with cumin. The stuffed cauliflower floret is dipped in a thick cumin batter and then fried until golden. This stuffed cauliflower Mbatan is also served as a Main meal with noodle rice: after frying the cauliflower florets place them in an oven proof dish, add tomato sauce and bake for 20 minutes.
Ingredients:
1 medium cauliflower
vegetable Oil for deep frying
Filling
500g minced lamb
1 cups parsley, finely chopped
1 medium onion, finely chopped
2 tbsp butter/ samn ( clarified butter or ghee )
2tbspoon bread crumbs
2 tspoon spices mix
1 tspoon black pepper
1 tbspoon salt
1 egg
Batter mix
3 tbspoon plain flour
3 tbsp water
2 larg eggs
1 large garlic clove very finely grated
2 teaspoons cumin
1/2 tsp baking powder
pinch of salt
Prepare the stuffing. Put 2 tbs butter in the frying pan, add the minced meat and cook on medium heat. Do not cover and stir occasionally until it releases its own liquid, when the minced meat has dried add a cup of hot water half the amount of the chopped onion,all the spices cover and cook on medium heat until all the liquid is absorbed . Reduce the heat add the remaining amount of the onion and all the amount of parsley. Cook for another 5 minutes. Remove from the heat, when it get cold, break in one egg and 2tbspoon bread crumbs and mix well.
Prepare the batter mix. Beat two eggs with of flour, grated garlic cloves a pinch of salt , 2 tsp cumin, baking powder and the 4 table spoons of water to make a thick batter.
Using a sharp paring knife separate the cauliflower into florets. Select the large florets and parboil them (half cooked), then leave to cool. Make an incision in the middle of each compact floret, creating a place for the stuffing but leaving the base intact. You dont need to make a cut when you have several small florets loosely attached to a single stem, just fill the hollows.
Stuff with the meat mixture, pressing firmly into place.
Dip head first in a bowl of flour to cover just the filling, then place in the cumin batter and spoon it over the whole floret, ensuring that it is well coated. Lift up the floret with a spoon to hold the stuffing in place, and place in the hot oil.
Fry in batches.always start with the filling side downward then turn to fry all sides
Remove the florets when golden brown, drain excess oil.
The meat filling inside.
Mbatan Kronb served as aside dish or you can put it in an oven proof dish, add tomato sauce and bake for 15 minutes and serve as a main with noodle rice
Subscribe to:
Comments (Atom)