#Seekh #Kebabs from Sinfullyspicy.com

This looks like a delicious recipe with excellent instructions from sinfully spicy.com…thank you! Yet to try but will be putting on my list.

The description of Old Delhi also brings back evocative memories of the spice laden air, colourful ancient streets and crowded markets.

Seekh Kabab

Seekh kabab could easily be one the most popular street foods across South Asia.A street food that instantly transports me to colorful streets of Old…

Seekh Kabab

San choy bow #pork #waterchestnuts

Very hot day here in Sydney calls for quick an easy dinner. The crisp iceberg lettuce cups with pork mince and after chestnut filling was the perfect starter for dinner.

  • Ingredients
  • 300g pork mince
  • 2 cloves a garlic and small knob of ginger minced
  • 1/2 onion finely diced
  • 1/2 small tin water chestnuts drained and diced
  • 1 tablespoon sesame oil
  • 1 tablespoon oyster sauce
  • 1 tablespoon mirin
  • 2 tablespoons soy suace
  • Iceberg lettuce leaves crisped by soaking in iced water
  • 1 tablespoon vegetable oil

Method:

1. Heat vegetable oil, add onion and cook until transparent

2. Add ginger and garlic and warm through

3. Add pork mince and fork to break up

4. Add sesame oil, soy, oyster and Mirin to pork and mix well. Add 1/2 cup water and cook for 5 minutes

5. Add water chestnut and cook for another 5 minutes until water has evaporated

6. Add chopped coriander

7. Trim iceberg lettuce into neat cups. Place iceberg lettuce cups in iced water, then dry carefully.

8. Scoop pork mince mixture into iceberg cups and serve.

Onion #Pakora #Bhujia

A simple recipe that can be whipped up as a snack with just a few ingredients. Lovely with a cup of tea. A family favourite during my childhood.

Ingredients:

  • 1 large onion sliced thickly
  • 1-2red or green chillies chopped finely
  • 2 tablespoons coriander finely chopped
  • 3/4 cup chickpea flour
  • 1/2 teaspoon baking powder
  • 1/4 cup of water
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • 2-3 tablespoons of oil

1. Put all ingredients except onions in bowl and mix until a thick batter forms

2. Put onions into bowl and mix to cover in batter

3. Heat oil in non-stick pan and put dollops of onion and batter frying until golden on both sides and cooked through. Best to cook on medium heat so they don’t burn and this allows more time for onions to cook through. Drain on kitchen paper.

4. Serve hot with a cup of tea.

Onion Pakora

Steamed #Thai #seafood #beancurd skin rolls

These seafood rolls wrapped in beancurd skin, steamed then sliced and served with a spicy sauce are delicious and healthy. Super quick and easy to make. They are a great addition to a buffet or picnic spread as they are served lukewarm or room temperature.

Beancurd skin is made from the skin formed when boiling soy milk, and is found in dried sheets in Asian supermarkets. You will need a bamboo or other steamer with a flat base.

This recipe is of Thai origin and can be adapted to suit your taste by adding finely diced lemongrass, Thai basil or more chilli.

Marinate: 30 minutes Prep time: 15 minutes Cooking time: 25 minutes Resting time: 30-45 minutes

Ingredients

  • 2-3 sheets of beancurd skin
  • 200g white fish fillets,chopped into small pieces
  • 200g green prawns peeled, chopped into pieces
  • 1 egg yolk beaten
  • 1 small onion finely diced
  • 4 cloves garlic chopped
  • 3 tablespoons finely chopped coriander
  • 1 red chilli finely chopped
  • 1 tablespoon fish sauce
  • 2 teaspoons sugar
  • 2 teaspoons white pepper
  • 1 tablespoon vegetable oil
  • Cucumber slices, coriander sprigs and sweet chilli sauce

1. Mix all the ingredients, except the beancurd skin and egg yolk, in a bowl and marinate for half an hour

2. Process in a food processor until you get a fine mixture.

3. Soak beancurd skin sheets one by one in a bath of warm water until soft. Carefully lay on a flat surface, then spoon half the seafood mixture in a long sausage shape. (Make sure the roll is not too long to fit in your steamer.)

4. Roll up tightly and seal edge with beaten egg yolk. Repeat with other half of the seafood mixture.

5. Place the rolls in a bamboo steamer and steam for 25 minutes. Drain on kitchen paper, resting until lukewarm and set, allow about half an hour.

6. Slice diagonally in 2cm wide slices. Serve with sweet chilli sauce, cucumber and coriander sprigs.

Lamb and spinach curry with lime #lambspinach #curry

This is an oldie but a goodie! The lime really makes for a tangy, zesty curry and helps tenderise the lamb. And all the greens in it must be good for you…

Lamb and spinach curry with lime

Here’s the link to my original post.

Lamb and spinach curry with lime

Blackforest Chia Pudding #chia

I have recently discovered making delicious chia puddings overnight for a great breakfast. Filling and nutritious with lots of different combos to keep it interesting too.

Here’s a nice looking recipe from the blog The Flavour Trail by Divya. I use almond milk in mine.

Blackforest Chia Pudding