March 11, 2012 by Varga László
Category Asian, Chicken | Tags: chicken,coconut milk,filipino,rice,soy sauce | 5 Comments
February 25, 2012 by Varga László
Ingredients (4 persons)
- 2 tablespoons soy sauce
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons brown sugar
- 1 teaspoon lemon peel
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon chili flakes
- 500 g skinless chicken breasts
- 4 tablespoons cornstarch
- 1 red bell pepper, cubed
- 6 green onions, cut into 3-4 cm pieces
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh ginger
- 6 smaller kiwis, of you have bigger ones use 3-4
- 1 cup rice
- 200 g mushrooms
- In a bowl stir together soy sauce, lime juice, sugar, lemon peel, vinegar and chili flakes until blended.
- Cut the chicken breasts into 2 cm cubes, add to the marinade and set aside for at least 1 hour.
- Remove the chicken cubes from the marinade and dredge them in the cornstarch until evenly coated.
- Heat 2-3 tablespoons of oil in a wok over medium-high heat, add chicken and stir-fry 4-5 minutes, then set the chicken aside.
- Add some other oil to wok, stir in garlic, ginger, pepper and onions, and stir-fry 1-2 minutes.
- Return chicken to wok and stir in the remaining marinade and simmer for 2-3 minutes.
- Add in cubed kiwi and let it simmer for a few seconds.
- For the side-dish, boil together the rice and mushrooms, add some salt, pepper and curry powder, cook on medium heat until rice is tender.
- Serve the kiwi chicken together with the mushroom rice and some slices of fresh kiwi.
Dice the tomatoes, green onion an garlic
Kiwi Chicken Recipe
Category Chicken | Tags: chicken,garlic,ginger,light,lime,mushrooms,rice,soy sauce | 2 Comments
February 16, 2012 by Varga László
This is a great and healthy recipe that I was helped by a good friend of mine. I long wanted to make a teriyaki dish but never had the chance, until now 😉
Ingredients (4 persons):
For the teriyaki salmon:
- 4 pieces of salmon steak
- 2-3 tablespoons bottled teriyaki sauce
- 2 tablespoons honey
- 2 teaspoons freshly grated ginger
- 1 teaspoon lemon juice
- 1/2 teaspoon hot chili flakes
For the rice:
- 1 cup brown rice
- 1 medium onion
- 1 red pepper
- 150 g mushrooms (we used pleurotus or oyster mushrooms)
- 100 g frozen peas
- salt and pepper to taste
- a whiff of safflower
- 2-3 tablespoons vegetable oil
- 1-2 tablespoons homemade cider
- 100 g carrots
- 100 g rocket leaves
Method of preparation:
- Wash the salmon pieces then pad them dry with paper towels.
- In a deep bowl, mix together the ingredients for the teriyaki marinade: teriyaki sauce, honey, ginger and chilli flakes.
- Add the salmon steaks to the marinade,basking both sides of each piece. Let it marinate for 30-60 minutes.
- Dice the onion, pepper and mushrooms into small pieces.
- Add the oil to a pan then add the vegetables and braise them for 2-3 minutes until fragrant.
- Add the rice to the pan and continue the braising for another 2-3 minutes.
- Add 1 cup of water, the cider, salt and pepper and simmer for 10-15 minutes. From time to time add a little water to have enough liquid to boil and not to stick to the pan.
- When the rice is almost done add the peas and the safflower, simmer for another 5 minutes or so until everything is tender.
- Meanwhile on a gas broiler (or a grill depending what you have at hand) grill the salmon steaks removed from the marinade, turning once. While broiling, from time to time brush some of the marinade from the bowl to the salmon pieces, to get an even more nice, caramelized glaze. At the end brush over them a layer of honey, turn up the heat and let them caramelize further for 1 minute.
- Wash the rocket leaves and let them strain of water.
- Serve on big plates each piece of salmon accompanied by vegetable rice and a handful of fresh rocket leaves.
Category Fish, Japanese | Tags: ethnic,fish,ginger,Japanese,peas,rice,ruccola,salmon,teriyaki,vegetables | 2 Comments