Tuesday, November 29, 2011

PAN FRIED HONEY SOY CHICKEN

Pan Fried Honey Soy Chicken Recipe  @ http://treatntrick.blogspot.com

This is an easy and tasty way to prepare chicken minus the spices.  Goes equally well with hot vegetables or a crisp salad. They are also best served as a finger food at parties or picnics.

It is important to use medium heat to ensure that they don't burn and for fuss free method, bake them at  180 C for 45 minutes, basting once or twice during baking.

This is my family favorite - finger licking good!

Saturday, November 26, 2011

HODDEOK (KOREAN SWEET PANCAKE)


Hoddeok is a popular street food of South Korea. I came to know this after watching a television show about Korean food.

They are made with  wheat  flour,  sugar,  water, milk and dry yeast. Though the original recipe calls for sweet rice flour but this was omitted by me.  Allow the dough to  stand in a warm place  for 3 hours. If using active dry yeast, whisk the water, sugar and dry yeast in a small bowl, let  the yeast to activate for about 10 minutes before adding the rest  the ingredients.

After  fermentation, it is shape into ball then stuff with brown sugar and nut filling. Shallow fry these balls then flatten them using spatula until golden brown. They  are best eaten hot.

HODDEOK (KOREAN SWEET PANCAKE)
Yield    :    5
Adapted from here

1 + 1/4  C  all purpose flour
1/4 tsp salt
1/3 C + 1 TB warm milk
3 TB warm water
1/4 tsp instant yeast
1/4 tsp sugar
cooking oil for frying


FILLING
1/3  C  brown sugar
2 TB chopped peanut/pecan/pine nuts
1/2 tsp ground cinnamon

DIRECTION

Sift  flour into mixing bowl.

Combine warm water, milk, sugar and yeast.

Pour the yeast mixture onto the flour, sprinkle the salt. Combine until it forms into soft dough.

Place the dough into greased and covered bowl. Let rise for 3 hours.

Divide dough into 5 balls.  Mix together the filling ingredients in a small bowl.

Flatten each ball, place a tablespoonful of filling, seal the edges and shape into a ball again.

Heat little oil in a cast iron pan, place 2 balls on the hot pan, seams side down and fry then flip after the bottom is slightly browned,  flatten the ball using the spatula.  Cook until  golden brown. Complete the rest of the dough.

Serve hot.

Linking to  Yeastspotting -12-2-11 

Wednesday, November 23, 2011

PENNE ARRABIATA

Penne Arrabiata Recipe @ treatntrick.blogspot.com


Penne Arrabiata Recipe @ treatntrick.blogspot.com

When our guest from Sydney visited us last week, they have made a special request that they can't tolerate spicy food. In this case, I had chosen penne arabiata to grace our dining table.

They totally love this dish and even ask for the recipe. You can also add chicken or seafood if you prefer. The star ingredient of this dish is the tomato. It lands a tangy yet slightly sweet flavor to this pasta.

Sunday, November 20, 2011

YEASTED CHOCOLATE BROWNIES (EGGLESS)

Yeasted Chocolate Brownies Eggless Recipe @ treatntrick.blogspot.com

I have made quite a few egg free brownies and these are some of the best. Surprising they were chocolaty and so moist despite using rapid rise yeast. This is the result of my latest project for chocolate yeasted brownies found on the net.

The original recipe did not turned out as expected. After adjustment made, we were amazed that this  Yeasted Chocolate Brownies Eggless happens to be one of our favorites. They are absolutely everyone that ate these loved them so much!

Yeasted Chocolate Brownies Eggless Recipe @ treatntrick.blogspot.com

Thursday, November 17, 2011

KADAI VEGETABLES


Vegetables are a great source of nutrition in our diet. Not to mention, pulses and lentils are absolutely needed to compensate your protein if you are on vegetarian diet. This simple and delicious recipe of  colorful vegetables cooked in spicy gravy makes a flavorful meal and easily made ahead. It is also low fat and on the table in less than half an hour.

Since I needed extra gravy, have added a bit more water than the usual quantity but this is entirely up to you.

KADAI VEGETABLES
Serves   4

1 medium carrot cubed
1 medium potato cube
2 C  cauliflower cut into floret
2 tomato chopped
2 onion chopped
1 green chili sliced
1 TB ground coriander
1 tsp ground cumin
1 TB  chili powder
1/4 tsp turmeric powder
5 garlic chopped
1/2 in ginger chopped
1 tsp garam masala
2 TB cooking oil
salt to taste
cilantro for garnish

DIRECTION

Heat the oil, fry the onion until translucent. Add in ginger and garlic, fry until fragrant.

Now add the tomato, cook until soft. Mix in chili powder, green chili, coriander, cumin, 1-2 tablespoons water and salt. fry until raw smell goes.

Add in carrot, potato and little water, cover the pot.

Once they are half cooked, add in the cauliflower, stir and cover the pot again.

When the vegetables turn soft, add in the garam masala and check for salt. Stir for 1 minute remove from heat.

Garnish with cilantro  leaves at the time of serving.