Tuesday, 29 April 2014

Jap Chae - Korean Stir-fried Noodles


Stir-fried noodles is one of the easiest and tastiest one-dish meal I always prepare.  I've cooked a variety of this dish, from the Pinoy to the Thai to the Malaysian to the original Chinese.  I toss in everything on the wok and just stir-fry the meat, sometimes fish or seafood, veggies, and noodles all together. 

I usually crave for stir-fried noodles.   Lately, I cooked japchae for dinner and harumaki (see my chicken & Shitake Harumaki ) For this jap chae noodle dish, I adapted the recipe of my favorite Korean cook and food blogger - Maangchi ( http://www.maangchi.com )

Jap chae, or Korean glass noodles, is a very flavorful and nutritious dish that can be served as a main meal, snack or appetizer. Traditionally, Jap chae is served on holidays or special occasions. The glass noodles ("Dang-myeon") used in this recipe are made from sweet potatoes. They have a unique and pleasant texture, and don't feel heavy like flour-based pastas. If you use this recipe and simply omit the meat, it can be an excellent vegetarian dish.

This Korean stir-fried noodle, called Jap Chae, is somewhat different.  The cooking method is almost not stir-frying since some of the ingredients specially the noodles were just boiled and the rest of the ingredients had been stir-fried separately.

     JAP CHAE - KOREAN STIR-FRIED NOODLES

Ingredients :

Starch Noodles - less than 100 g.
Chicken thighs, diced into thin strips - 2 pcs
Spinach - a handful or two
Carrot, sliced thinly - 1 small
Shitake Mushroom - a handful 
Onion, diced - 1 small
Garlic, chopped - 5 cloves
Green Onion Leaves

Sauce:
Soy Sauce - 2 to 3 tbsp
Brown Sugar - 2 tbsp
Sesame oil - 2 tbsp
Olive Oil
Sesame Seeds - 1 tbsp
Black Pepper Powder 

Cooking Procedure :

1. Marinade the chicken in a tablespoon of soy sauce.  
2. Reconstitute the shitake mushroom until they soften (about 30 minutes).  Once it softened, marinate the mushroom in a tablespoon of soy sauce.
2. Place water in a pot and bring to a boil.  Toss in the starch noodles and cook until they are soft.  Drain and transfer in a bowl.  Cut the noodles to shorten the strands. Set aside
3. In the same boiling water, cook the spinach for about a minute.  Drain and rinse in cold water to stop the cooking. Set aside.
4. On a pan, place a teaspoon of olive oil and stir-fry the carrot strips and onions for about 30 minutes.  Transfer into a bowl.
5.   Pour the sesame oil and a tablespoon of olive oil on the pan, add the sesame seeds and fry for less than 30 seconds (do not burn).  Add the chicken strips, stir-fry for about 30 minutes.  Add in the mushroom and stir-fry until they are cooked.  Add in the garlic then the green onion leaves.  Pour 2 to 3 tbsp soy sauce, 2 tbsp brown sugar, and black pepper powder.  Stir for about 30 seconds.  Remove from fire
6.  Toss in the noodles and carrots and mix with the rest of the ingredients

Serve and enjoy

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Sunday, 27 April 2014

Fried Chicken with Asian Sweet & Hot Sauce



My friends call this buffalo chicken.  I don't. I am calling it fried chicken drenched in my special sweet and hot sauce.  

Buffalo chicken wings refers to fried or baked chicken covered in a mixture of hot sauces and butter.  Well mine is almost like that except that it has an Asian touch to it.  I used Thai sweet chilli sauce instead of hot sauce.  I almost forgot posting this recipe until last night when Tin Bernardino told me to try this Korean chicken wing that i think has become one of her favorites, aside from jajangmyeon, which I have yet to try.  I just need to find some black beans for the sauce.  She'd been frequenting a Korean resto near her place and I believe every dish they serve is becoming her favorite. I shall soon call her the Pinay-girl-in-Chicago-addicted-to- Koreans because its not only the dishes she loves but also there telenovelas hehehe.  She described the Korean chicken wing to be fried and covered with a special sauce with a hint of honey, with lots of chili flakes and sesame seeds.  Instantly my husband's favorite chicken wings came to mind.  Most of the time, I bake my chicken wings as it's healthier and less laborious, but sometimes I fry them for a crispier and a more flavorful version .  

By the way, my fried chicken wing will retain its crisp state for a day or two, even when covered in my special sweet and hot sauce :-)  I usually serve this at dinners with friends or during special gatherings and parties.

     FRIED CHICKEN w/ ASIAN SWEET AND HOT SAUCE
     (www.myfresha-licious.com)

Ingredients :

Chicken wing - 45 pcs
Vegetable Oil for deep frying

Breading:
All Purpose flour - 1 1/2 cup
Black Pepper Powder - 1 tsp
White Pepper Powder - 1 tsp
Sweet Red Paprika - 1 tsp
Salt (Iodized) 1 1/2 tsp or to taste

Sauce: 

Thai Sweet Chili Sauce - 2 bottles
Butter - 50 g.
Worcestershire Sauce - 1/2 c
Honey - 3 tbsp or to taste
Salt (Iodized) - 1 tsp or to taste
Black Pepper Powder - 1 tsp
Sweet Red Paprika - 2 tsp
Cornstarch -  2 tsp
Water - 1/2 c
Sesame seeds - 2 tbsp (optional)

Cooking Procedure :

1.  Fill a container with water (enough to cover the chicken) and dissolve in it 3 tbsp of salt and 2 tbsp of sugar.  Soak the chicken in it over night.  Drain and pat the chicken wings dry the following day at least 2 hours before cooking.

3.  Toss chicken with oil then place them in a plastic bag or container.  
4.  Mix all the ingredients for the breading.  Add the breading in the plastic bag / container and shake it until all the meat are covered.
5.  Heat oil in a pot until they are smoking hot.  Fry the chicken wings until they become brown and crisp.  Transfer to a plate lined with paper towels to remove excess oil.

Sauce : 


Melt butter under low heat then add the honey and the rest of the ingredients and simmer until the sauce thickens.

Coat each chicken wing with the sauce before serving.

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Friday, 25 April 2014

Bibimbap




I've been busy with new things.  I've been experimenting on brownies and some sweets too.  My husband and I though would just take a bite on a slice of brownie and the rest will either be given to friends or get stocked in the fridge until I remember to take them out to make way for another batch (kidding hehehe we do not waste food).  

Anyway, I've also been into Japanese and Korean dishes for the past weeks although, I just cooked adobo for 3 consecutive days now (adobong chicken, adobong bangus, & just last night, adobong chicken, balunbalunan, and puso) 

Here's my Korean Bibimbap I cooked last week.  Since the husband wants to have more vegetables than meat for dinner I decided to make bibimbap.  Bibimbap is a well-known Korean dish that consists of rice topped with vegetables, some meat, and egg and chili pepper paste served in a a bowl or traditionally in a stone bowl.  All the ingredients are mixed together before eating.  

I broke the bibimbap tradition not only that I didn't serve mine in a bowl, but because I served it on a plate.  One reason is that, we have no big bowl or bowl with wide opening, so I used the next best thing - large plate.  

This bibimbap is easy to prepare.  It is highly recommended to be served for people who needs to control their intake of food :-) 


I made use of the pechay I just harvested from our little garden made of pots :-)  My husband planted and maintained them while I did most of the harvesting and cooking of our own home-pot-grown produce.  They're organic that's why we're proud of it.  The down-side of having organic produce is dealing with insects and aphids.  I had wash them under running water several times, and soak them in water a few times, then I have to check the leaves, one by one, for the presence of pests.


AND... Since my husband cannot tolerate hot sauces I made use of Yangnyeomjang sauce.  Besides, we do not have gochukang (Korean chili paste)


BIBIMBAP
(www.myfresha-licious.com)

Ingredients : 

Rice, cooked - enough to make 2 plates or big bowls
Eggs cooked sunny-side up - 2 pcs

     Your own choice of vegetables:

Pechay, boiled
Okra, boiled
Stir-fried Savory Chicken (see recipe below)
Sauteed carrots (see recipe below)
Sauteed Shitake Mushroom  (see recipe below)
Yangnyeomjang sauce  (see recipe below)




 1.    STIR-FRIED SAVORY CHICKEN:

Chicken, minced - 200 g
Soy Sauce - 1 tbsp
Sweet Sauce - 1/2 tbsp
Garlic, minced - 5 cloves
Onion, minced - 1 small
Black Pepper Powder
Salt to taste
Water - 1/2 cup
Sesame oil - 2 tsp

1. Place oil in a pan and heat it under high temperature.  Saute the garlic, then the onions. 
2. Throw in the chicken and give a quick stir.  Pour water on the chicken then season with soy sauce, sweet sauce, black pepper powder.  Simmer until most of the liquids have evaporated


2.     SAUTEED CARROTS:
Carrots, sliced into strip
Black Pepper Powder
Salt to taste
Sesame oil - 1 tsp


1. Heat olive oil on a pan then toss in the carrots, season with black pepper powder and salt.  Stir for about 2 minutes until the carrots soften.

3.    SAUTEED SHITAKE MUSHROOM:

Shitake Mushroom - a handful
Garlic, minced - 5 cloves
Onion, minced - 1 small
Black Pepper Powder
Salt to taste
Olive oil


1. Soak the shitake mushroom for about 30 minutes to soften it
2. Heat olive oil on a pan then saute the garlic then the onions then toss in the mushrooms, season with black pepper powder and salt.  Stir for about 2 minutes or more until the mushroom softens.

4.     YANGNYEOMJANG SAUCE:
Soy Sauce - 2 tbsp
Honey - 2 tsp
Sesame seeds, toasted - 1 tsp
Sesame oil - 1 tsp

Mix all the ingredients.  Prepare the sauce ahead of time or at least an hour before dinner.

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Thursday, 24 April 2014

Fried Gizzard


Chicken gizzard is one of those nasty looking things we love about chicken that's the reason why we always have a pack or 2 on stock just in case I or my husband crave for something "bizarre" :-)  I saw one show on Travel channel (Andrew Zimmern, Bizarre Food America) about American Southern cooking wherein crispy fried gizzard was one of those soulful dishes that were featured.  That gave me a delicious idea of what to cook for lunch that day.  Fried chicken gizzard it is.

Speaking of which, I haven't watched Bizarre Food for a month now! I've been a bit busy with some new stuff that I haven't put much time nor exerted much effort on cooking.  Good thing that we are on a diet (evil grin)

I already forgot the name of the show because I saw that more than 3 months ago, and yes, I first cooked this 3 months ago :-) but the details on how the chicken gizzard was cooked is still very vivid in my mind.  The lady boiled the gizzards first for more than an hour to make them tender, drained them, then coated them with flour mixed with some spices which I wasn't able to took note of.  I boiled mine for about 20 minutes since my husband likes his gizzard a bit chewy and not soft. 

Here's my version of a chewy yet crispy fried gizzard 

     FRIED GIZZARD

Ingredients :

Gizzard - 300 g
Salt - 1 tsp
Onions, diced - 1 small
Garlic, chopped - 3 cloves
Water enough to cover the gizzards
Vegetable Oil for deep frying

Coating:
Olive oil - 1 tbsp
Salt - 1 tsp

Breading :
All Purpose Flour - 3/4 c
Salt - 1 1/2 tsp or to taste
Garlic Powder - 1 tsp
Onion Powder - 1 tsp
Black Pepper Powder - 1 tsp
White Pepper Powder - 1 tsp

Cooking Procedure :

1. Place the gizzard, salt, onions, garlic, and water (enough to cover the gizzard by 1 inch above the top) in a pan and bring to a boil.  Simmer for about 20 minutes.  Drain the gizzards and pat them dry then let them cool down for about 10 minutes or more.  
2.  Coat the gizzard with oil and salt.
3.  In a separate bowl, mix all the ingredients for the breading.
4.  Coat each gizzard with the breading.
5.  Heat oil in a deep pan and deep fry the gizzards until they become crispy.

Serve with your favorite dipping sauce.

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Tuesday, 22 April 2014

Smoked Salmon & Creamy Spinach Pesto Pasta



We've been having salmon for more than a week now.  It was I who had the cravings so I made it a point to have salmon as a dish or part of our dish at least once  a day.  So one time during the Holy Week, I craved for salmon and a creamy pasta so I decided to make one.  

The husband is not a fan of pasta drenched in creamy white sauce, nor with pesto sauce.  I on the other hand hate anything smoked except for tinapa I guess.  So I decided to make a little compromise, I made smoked salmon so I can have a creamy spinach pesto  on my pasta.

This one is simple to prepare.  Though I prepared the smoked salmon and the pasta separately, it will only take you less than an hour to prepare and cook  this wonderful dish.



     SMOKED SALMON & CREAMY SPINACH 
          PESTO PASTA
       (www.myfresha-licious.com)

Ingredients: 

Smoked Salmon:

Salmon Fillet
Liquid smoke seasoning
Salt
Black Pepper powder

Creamy Spinach Pesto Pasta:

Pasta noodles, spaghetti - 100 g.
Spinach leaves, minced - 1 c
Garlic, minced - 5 cloves
Onion, minced - 1 medium
Salt to taste
Black Pepper Powder
Olive Oil - 1 tsp

White Sauce: 
Olive Oil - 3 tbsp
All Purpose Flour - 3 tbsp
Evaporated milk - 3/4 cup
Water - 1 cup
Sharp Cheddar cheese, grated - 30 g.
Parmesan Cheese - 30 g

Cooking Procedure :

Cook the pasta noodles as directed on it label.  Drain and set aside.

Smoked Salmon
1. Wash and pat dry the salmon fillet. Rub it with salt, black pepper powder, and liquid smoke seasoning.  Marinate for about 45 minutes
2.  Pan-grill the salmon on a non-stick pan.  Grill for more than 5 minutes on each side.

Creamy Spinach Pesto Pasta:
1. Place 1 tsp of olive oil and the garlic on the same pan where you grill the salmon.  Heat it and saute until aromatic.  Toss in the onions, then stir.
2.  Throw in the spinach leaves, season with salt and black pepper powder. Simmer for about 5 minutes.  Add a little amount of water.

White Sauce: 
3. On a saucepan, mix the olive oil and the all-purpose flour then heat it for about a minute.
4.  Pour the evaporated milk and water and stir until a little thick. 
5.  Pour the spinach mixture on the white sauce and blend well.  
6.  Add in the cheeses and continue mixing until the sauce thickens. 
7. Toss in the pasta and transfer it on a plate.

Top the pasta with the salmon and serve

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Tuesday, 15 April 2014

Kinilaw na Pusit (Squid Ceviche)




This week is the "celebration" of Holy Week in the Christian world.  It is that part of the year when religious Christians commemorate the sufferings and sacrifice of Jesus Christ to save mankind from their sins.  As part of the observation of the holy week, some devotees will undergo fasting for days and some would abstain from eating anything "delicious" which includes a no meat, no fish, no dairy, no egg, no alcohol diet during these days.  Some would go easy and would including fish and seafood in their meals as long as they do not eat read meat and chicken.

We at myFreshali-cious would be posting a few non-meat recipes that you can serve during this holy week.  You can also browse our list of fish and seafood recipes by clicking the links - Fish Recipes and Seafood Recipes.

Let us start with this kinilaw na pusit, the Filipino counterpart of the ceviche.  It's easy to prepare.   You can just boil the squid for a few minutes, slice them up, and mix them with vinegar, citrus, and some onions and ginger.  You can serve the dish immediately or chilled. 

     KINILAW NA PUSIT (SQUID CEVICHE)

Ingredients :

Squid - 200 gram
Onions, chopped coarsely - 1 medium
Ginger, minced - 1/2 inch
Freshly Squeezed Lime Juice from one fruit
Balsamic Vinegar - 2 tbsp
Black Pepper Powder
Salt to taste

Cooking Procedure :

1.  Place water in a pot then bring to a boil then toss in the squid, boil for about a minutes.  Drain and set aside.  
2.  Mix the rest of the ingredients in a bowl and let it sit there for a few minutes to allow the flavors to meld.
3.  Slice the squids into strips then toss them in the lime-vinegar mixture.  

Chill the kinilaw na pusit by placing them in the refrigerator for about 2 hours before serving.

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Thursday, 10 April 2014

Seafood Tom Yum


I cooked seafood tom yum a few weeks back.  I was actually thinking of naming it Milkfish tom yum since my main ingredients supposed to be is milkfish.  But then again things changed.  And this is why.  I asked my husband to come over to the kitchen and taste my tom yum and check if he likes the sourness of it.  He doesn't like sour dishes (he wants his sinigang to lean more to the nilaga side) so I need his opinion about it.  Then he approved of the taste with a big BUT.  then he started foraging the freezer for squids and shrimps.  He wanted me to add squids, shrimps, and some mussels to the tom yum.  What can I do but to obey. You can't argue with a man who has a cravings and a large appetite, can you?

Tom Yum is a signature Thai soup dish that is popular world-wide.  And what makes it extraordinary and very special is that the dish is a melting pot of flavors hot and sour, and creamy and rich because of the coconut milk that was added.  

This is easy to make and it was delicious.  Just go easy on the chili flakes and lime juices as I did.  My husband is not fond of both hot and sour so I made my tom yum mild ob both, extra mild actually :-)

SEAFOOD TOM YUM
 (www.myfresha-licious.com)

Ingredients:

Milkfish, sliced
Shrimps
Squids
Lemongrass, dried and chopped - a handful
Lime peel from one fruit
Garlic, chopped - 5 cloves
Ginger,  sliced - 1/2 of a thumbsize
Galangal, sliced - 1/2 of a thumbsize
Onion, diced - 1 small
Chili Flakes - as desired
Coconut powder - 1/2 cup
Water - 3 cups
Lime Juice from one fruit
Fish sauce
Black Pepper, coarsely ground
Salt to taste
Olive Oil

Cooking Procedure:

1. Place water, lemongrass, and lime peels in a pot and bring to a boil.  Continue boiling for about 10 minutes.  Remove from fire and scoop out lemongrass and lime peels
2. Place oil, chili flakes, and garlic in a frying pan and heat it.  Once the garlic is aromatic, throw in the galangal, ginger, & onions and give a stir. 
3.  Throw in the shrimps, squids, and milkfish.  Stir-fry for about a minute.  Then remove the shrimps, squids, and milkfish from the pan.
4.  Dissolve the coconut powder in a 1/2 cup of water and pour them in the pot with the broth.  Add the fish sauce, salt, and black pepper.  Bring to a boil and simmer for at least 10 minutes.
5.  Add in the squid, shrimp, and milkfish and continue to simmer for another 5 minutes.
6.  Pour in the lime juice and continue to simmer for about a  minute.  Remove from fire.

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Saturday, 5 April 2014

Roasted Chicken on a Can



Happy birthday to the most gorgeous, the greatest, and most loving husband ever.  I love you with every drop of my sweat while cooking, with every strand of my long-and-needed-some-trimming hair, and with every single beat of my murmuring heart.  A treat to a Japanese buffet is in order. 

Here is one of the roasted chicken recipes that my husband cooked.  It was one of my favorites because the roasted bird was full of flavor, from the skin to its meat.  It was also really succulent that even the breast parts are moist and tender.  

You can have this in your meal even if you are on a diet.  It's rich in protein but lower in calories. Don't touch the skin and the dark meat.  Leave them to those who are satisfied with their weight ;-)

     ROASTED CHICKEN ON A CAN

Ingredients :  
Chicken - 1 whole
Sesame seeds, toasted
Black Pepper, coarsely ground

Sauce for the Marinade :

Pineapple Juice - 1 c
Honey - 2 tbsp
Liquid smoke seasoning
Sesame seeds, toasted
Rosemary, ground
Sage, ground
Nutmeg
Black Pepper Powder
White Pepper Powder
Sweet Red Paprika
Magi Magic Sarap
Salt to taste


Cooking Procedure :

1.  Mix all the ingredients for the marinade and blend them all, using a handheld immersion blender, until you get a smooth mixture .
2.  With an infuser, inject the chicken with the marinade.  Place the chicken in a zip lock along with the remaining sauce and marinate for at least 12 hours or a day.
3.  Heat the oven to 220 degrees celsius.
4.  Drain the chicken and place the sauce in a small can and set aside.  My husband used a clean can of a small condensed milk.  You can use a beer or soda can if you want.   
5.  Rub the skin of the chicken and its inner cavities with the toasted sesame seeds, rosemary, and black pepper.
6.  Place the chicken, open end down, over the milk can to insert the can into the chicken cavity.  Then place chicken standing up on a baking dish.
7.  Roast chicken for at least 45 minutes or until the chicken turns golden brown.

Serve this roasted chicken with MAYO-YOGURT DIP

This is a dip I often make that goes with baked chicken or fried seafood.

Ingredients :

Real mayonnaise - 1 c
Onion, minced - 1 small
Garlic, minced - 6 cloves
Greek Yogurt - 1/2 c
Lemon Juice - 1 tbsp
Black Pepper Powder - 1/4 tsp
Salt to taste

Procedure :

Mix all the ingredients together in a bowl.  Let sit for at least an hour before serving

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Thursday, 3 April 2014

Low Sugar Nutty Dark Chocolate Clusters



I am not sure if I said this in one of my posts but I am saying it anyway, when making chocolate desserts, MAKE USE OF COUVERTURE CHOCOLATES ONLY! Never use those so called bitter sweet or compound chocolates even if they have the same brand name as the couverture chocolates, and expect to produce a good chocolate product.  

Couverture chocolates refer to premium high quality chocolates that contains high cocoa butter and cocoa mass.  Compound chocolates are made from cocoa solids and vegetable fat and sweeteners.  The health benefits you can supposedly get in a dark chocolate are only present when you eat couverture chocolates.  How would you know if you are using or eating couverture chocolates?  Simple, real or couverture chocolates melts easily even just by the warmth of your palm.  If they don't, discard them and look for a better quality chocolate.

This whole recipe contains less than 60 grams of sugar so if you make this into 10 servings you only have 6 grams of sugar per day.  An adult female's maximum sugar intake per day should be 20 g or lower and for adult males, it should be lower than 35 g. per day.


You may have noticed that my chocolate clusters are not shiny.  That is because I did not temper my chocolate.  I just melted then mixed them with the nuts and throw them in the refrigerator to firm up.  Next time, I'll try to temper my chocolate when I make some chocolate mendiants :-)

LOW SUGAR NUTTY DARK CHOCOLATE CLUSTERS

Ingredients :

Couverture Dark Chocolate (at least 64%) - 100 g
Couverture Dark Chocolate (at least 80%) - 50 g
Almonds, toasted and diced - 50 g
Cashew nuts, toasted and diced - 50 g
Dark Unsweetened Cocoa Powder - 10 g.

Procedure:
1. Place the chocolates in a microwave proof bowl.  Melt chocolates in a microwave heating the chocolates every 30 seconds. After heating, stir the chocolate, then heat it again for another 30 seconds until the chocolates are melted. 

If you are going to use a double boiler, place the chocolates in a dry heat resistant container.  Boil water in a double boiler then place the container with chocolate on top of the double boiler. Make sure that your container does not touche the water.  Stir.

2.   Add the cocoa powder and stir until they are well combined.

3.  Mix with the rest of the ingredients.  Spread evenly on a flat tray, wrap with cling wrap, then refrigerate for at least an hour or until firm. 

4.  Cut the firm chocolate and serve :-)

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Wednesday, 2 April 2014

How to Make Moroccan Tea


When my husband  had his first Moroccan Tea at Le gourmet he didn't stop pestering me to make one.  The following day we went to the nearest Al Meera (a supermarket) to buy mint leaves which is an ingredient for the Moroccan tea.  What more can I do but to make Moroccan tea.  

Moroccan tea is actually a mint tea that has originated from Morocco.  It is a traditional drink that composes of fresh mint leaves and green tea leaves and are usually served not only after every meal but all through out the day.  This mint tea, has become, or more more appropriately, is  a symbol of Moroccan hospitality, friendship, and tradition.

Let me share with you this, my husband doesn't like any tea or tisane other than his favorite chamomile tisane. He doesn't like the somewhat bitter and acrid aftertaste of most teas and tisane.  But he liked the Moroccan tea because it is minty and sweet.  Me on the other hand do not like sweet teas nor sweet tisane.  Bitter or not I want them as is.  That's why every time I make Moroccan tea, I make mine without sugar.  Oh well, I do make this tea as in always due to the constant and incessant request of the husband.

By the way, Le gourmet is a restaurant located at the Souq Waqif food strip here in Doha, Qatar, that offers Mediterranean cuisine and are also famous for their shisha.

     HOW TO MAKE MOROCCAN TEA

Ingredients :
Water - 500 ml
Loose Green Tea Leaves - 2 tbsp
Fresh Mint Leaves - a handful
White Sugar - to taste (optional) 

Cooking Procedure :
1.  Boil about more than 500ml of water 
2.  Wash the mint leaves well.  Drain and set aside.
3.  Place the loose green tea leaves in a teapot or any pot, pour about a cup of boiled water.  Stir 10 times then discard the water.
4.  Throw in the mint leaves on the same pot with the green tea leaves and pour 500ml of boiling water in it.  Let the leaves steep for about 5-10 minutes.
5.  Transfer into 2 separate cups.  

You can add in a teaspoon of sugar or honey or splenda, but that one is optional.  I like mine as is.  My husband likes it sweet.

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- All photos, texts, and anything published in this site is owned by the Authors of myFresha-licious.com, unless otherwise mentioned. ALL RIGHTS RESERVED.  NO COPYING, NO REPRODUCTION OF ANY KIND IS ALLOWED WITHOUT PRIOR WRITTEN PERMISSION FROM THE AUTHOR/s.

Tuesday, 1 April 2014

Crispy Fried Five-spice Calamari




April's fools day!  How many pranks have you encountered today?  I've seen a few on facebook but none was personally directed to me so far.  Anyway, enjoy and have some good fun.

This week is my husband's birthday week so I decided to feature some of his favorite dishes which I often cook for him.

One of which is fried calamari.  And my five-spice version is his very favorite.  There's nothing complicated in this recipe.  What I did was just tweaked my plain fried calamari recipe.  I made a special bread coating, threw in spices, lots of them.  Simple isn't it but I assure you that this dish is way more delicious than your usual fried Squid. 

I haven't cook this for weeks now since we are on a diet.  It may not look like it but the dish is unhealthy as it was deep fried.  I may try cooking a few of this one time during our feast-cheat day :-)





CRISPY FRIED FIVE-SPICE CALAMARI
( http://www.myfresha-licious.com/ )

Ingredients :

Squid, sliced into rings - 1 kg
Vegetable oil for deep frying
Salt
Black Pepper Powder
All Purpose Flour - 2 cups
Eggs Beaten - 4 medium

5-Spice Coating:

All Purpose Flour - 2 cups

Salt - 1 tbsp or to taste
Five-spice Powder - 2 tbsp
Black Pepper Powder - 2 tsp
White Pepper Powder - 2 tsp
Sweet Red Paprika -  1 tsp

Cooking Procedure :


1.  Place the sliced squid in a large mixing bowl. Sprinkle with salt and pepper.  Mix thoroughly using your hands. Let sit for at least  30-60 minutes. 

2.  Mix all the ingredients for the coating then place in a separate container.  Place the plain flour in another container.  Beat the eggs and put it in another container.
3.  Heat the cooking oil in a deep pan or small pot. 
4.  Dredge the squid with the flour.
5.  Dip the squids in the beaten eggs.
6.  Roll squids over the coating mix.
7.  When the oil is hot, deep-fry the squid rings a few pieces at a time for about 2 mintues or until the coating turn brown. 
8.  Remove the fried squid and place on a plate lined with paper towels to drain the excess oil.

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© myFresha-licious  (01April2014)
- All photos, texts, and anything published in this site is owned by the Authors of myFresha-licious.com, unless otherwise mentioned. ALL RIGHTS RESERVED.  NO COPYING, NO REPRODUCTION OF ANY KIND IS ALLOWED WITHOUT PRIOR WRITTEN PERMISSION FROM THE AUTHOR/s.