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Lamb & Onion Stir Fry

 

kngXZgm.jpg

 

Ingredients:  

Lamb (or beef) either hot pot style rolled strips or sliced very thinly 

Onions (or leeks)

Soy Sauce (1 tbsp)

Sugar (1 tsp)

Oyster Sauce (1 tsp)

Cumin (2 tsp)

Dried Pepper Flakes (optional)

White sesame seeds (optional)

 

Boil the lamb until no longer pink and drain

Fry onions in oil until fragrant and add the seasonings and meat until everything is heated thoroughly

Serve over rice

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Chicken & Green Pepper Stir Fry

 

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 Ingredients:

2 medium green Bell peppers

1lb chopped skinless, boneless chicken leg

Leek (1 inch)

Garlic (3-5 cloves)

Oil (1 tbsp)

Chicken or mushroom bullion (1 tsp)

sugar (1 tsp)

Corn or potato starch (tbsp)

soy sauce (1 + 3 tbsp)

oyster sauce (1 tbsp)

 

Marinate the chicken in the oil, bullion, sugar, starch and 1 tbsp of soy sauce for about 1--15 minutes

Dice up the green peppers

mince the garlic and leek and heat over low heat until fragrant.  Add the green peppers, oyster sauce and  3 tbsp soy sauce until they begin to sften.  Add the chicken and heat until thoroughly cooked

 

Serve over rice

 

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Meatloaf

 

hIcaPwS.jpg

 

Ingredients

1lb lean ground beef

1lb lean ground pork

1/2 cup diced onion

1/2 cup bread crumbs (or crumbled ritz)

1/2 cup rolled oats

1/2 cup millk

1 egg

2 tbsp ketchup

1 tbsp BBQ sauce + extra for topping)

1 tsp parsley

1 tbsp garlic powder

1/2 tsp black pepper

1 tsp salt

2-3 strips of bacon

 

Mix all ingredients except bacon thoroughly in a large bowl and press into a loaf pan.  Baste with BBQ sauce and cover with bacon strips

Bake for 1 hour at 180C

 

 

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Yakisoba

JlaeXyl.jpg

 

 

Ingredients

Pork 500g

Cabbage 1/3-1/2 head

Yakisoba Noodles 1 pack

Yakisoba Sauce  1 pack (about 1-2 tsp) 

Seaweed Powder (Nori)  - optional

 

Fry up cabbage in a little oil until slightly soft.  Add in pork and cook until pork is cooked all the way through and cabbage is soft.  Add in the noodles until warm and then add in the sauce until all noodles are thoroughly coated.  Sprinkle with seaweed powder if desired

 


 

 

 

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Pork & Veggie Stir Fry

LGkhcUQ.jpg

 

 

 

Ingredients

Pork 500g

Leafy green veggie - 2-3 servings

Chicken or Mushroom Bullion 1 tsp

Sugar 1 tsp

Oil - 1 tsp

Corn or potato starch 1 tsp

Soy sauce 1+3 tsp

Oyster sauce 1 tsp)

Minced Garlic 3-5 cloves

Leek - 1 inch, thinly sliced

 

Slice up the pork into coin sized medallion and marinate in bullion, sugar, oil, starch and 1 tsp soy sauce for about 15 minutes.  If the leafy vegetables have a crisp stalk portion, divide the stalk from the leaves and chop everything into coin sized pieces.   Fry up the meat on high heat untel it has a good sear and set aside.  Add garlic and leek into the pan on medium heat until fragrant.  Add 3 tsp soy sauce and 1 tsp oyster sauce  into the pan and then add the stalk portion of the vegetable if any.  Once the stalks are soft, add the meat back in along with the leafy part of the vegetables and cook until the meat is thoroughly cooked and the leaves are wilted.

 

Serve over rice

 

 

 

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Chicken Cordon Bleu

EzJ2pXC.jpg

 

 

Ingredients

Chicken breast 2 large or 4 small

2 slices of cheese

2 slices of ham

2 eggs

1 cup four

1 cup breadcrumbs or panko

 

Flatten the chicken breasts with a meat mallet (if using large breasts butterfly into thin pieces first and then smash).   Add a slice of cheese and a slice of ham and roll up.  Secure with a toothpick if necessary.  Dip in flour and then the eggs and then in the breadcrumbs to get a crumb coating and put in a pan.  Cook at 150 for 45 minutes and then at 200 for 10 minutes.

 

 

 

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Chicken Tikka Masal and Deffy Naan

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Chicken Tikka Masala

 

Ingredients

Boneless skinless chicken thighs - 1kg chopped into bite size peices

Salt & pepper - to taste

medium onion 1/2, diced

tomato paste - 3 tbsp

stewed tomatoes - 1 can  

Minced garlic - 3-5 cloves

freshly grated ginger - 1 tbsp

Garam Masala - 1 1/2 tsp

Paprika - 1 1/2 tsp

Turmeric - 1 1/2 tsp

Chicken bullion - 1 tsp

Heavy Cream - 1/2 cup

 

Sweat the onion in a large fry pan until translucent and soft.  Add in the chicken and cook until no longer pink

Mash stewed tomatoes in a bowl until only slightly chunky and add in all seasoning except the cream.  Add the tomato mixture to the chicken when the chicken is cooked and let stew until the chicken is cooked all the way through.  Add in the cream and sir until well mixed  Serve over naan

 

Deffy Naan

  

Based on @deftona's Secret recipe

 

Ingredients

5g dry yeast

2tsp sugar

150ml warm water

30g melted butter

3-4 cups flour (depending on how much is needed to reach desired consistency)

2 small cups of yogurt

1/2 tsp baking powder

1/2 tsp salt

 

Mix together yeast, warm water and sugar to a bowl and let sit until frothy

Add all other ingredients and roll into a ball that is dry enough to touch without sticking to everything but wet enough not to crumble

Knead for 10 minutes and put in a warm place to rise for 1 hour

Divide into 8-10 portions and let sit for another 15 minutes

Flatten and fry in a pan over medium heat

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Enchiladas

 

ZMHg9e5.jpg

 

Ingredients

8 tortillas

2 large chicken breasts, boiled & shredded

1/2 white onion diced

2+1 cups shredded cheese

1 cup Sour Cream*

1 -2 cups Enchilada Sauce**

 

Sweat the onions until soft

Add the onions, shredded chicken, sour cream and 2 cups shredded cheese into a large bowl and mix well

Slosh some enchilada sauce on a tortilla and then add some chicken filling.  Roll and place in a baking pan

Spread remaining enchilada sauce over the top of the rolled tortillas and sprinkle 1 cup of shredded cheese over the top

Bake covered for 25 minutes at 180C and then another 5 minutes uncovered

 

* 1 cup heavy cream and 1 tsp lemon juice, mixed until thick and refrigerated for 4 hours or more  

 

** mix 1 tbsp oil, 2 tbsp flour and 3 tbsp paprika over low heat until  thoroughly blended.  Add 1 can (8oz) tomato past, i cup water, 1 tbsp garlic powder, 2 tsp cumin, 1 tsp onion powder and 1/4 tsp salt and remove from heat when thoroughly mixed and smooth. 

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Chinese Style Teriyaki Chicken

 

ftC458a.jpg

 

Ingredients:

4-6 skin on, boneless chicken legs

1 tbsp Soy Sauce

2 tsp Sugar

2 tsp Oyster Sauce

 

In a hot fry pan put the chicken legs skin side down until the skin is crispy.  Use a paper towel to absorb any excess grease in the pan as they cook. 

While the meat is cooking, mix the remaining ingredients in a bowl until well mixed

When the skin is crispy, turn over and cook until the meat is cooked all the way through

Shortly after flipping the legs, turn the heat to medium and pour the sauce into the pan around (but not directly onto the chicken) and reduce until nice and thick

 

Serve the chicken over rice and drizzle remaining sauce from the pan onto the chicken  

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