| Meat Dishes Chicken Schnitzel Simple Roast Chicken Burmese Chicken Curry Burmese Coconut Chicken Noodle Soup (Ohn Nou Kauk Swe) Burmese Noodle Salad (Kauk Swe Thok) Pesto Stuffed Chicken Breast wrapped in Prosciutto Mee Shay Burmese Pork Curry Indian style fish curry Rogan Josh Hubby's famous Indian fried rice Beef Stew Burmese chicken and split peas curry Thai Style Steamed Fish Apple roasted chicken Pork rib soup Fried fish/ Fish Tikka | Vegetables Paneer Bhurji Fried Arbi Aloo Gobi Chinese greens with lite soy sauce stir fry Grilled vegetables Vegetables Sala Tabouli Hummus Ba Ba Ganoush Grilled herbs potatos Indonesian Vegetable Curry (Sayur Lodeh) | Desserts Indian carrot dessert Kulfi Cinnamon Panna cotta |
Ingredients :
2 cups of white cabbage
2 carrots
1 1/2 cup of green beans
1 sweet corn
1 teaspoon of minced garlic
1 teaspoon of minced ginger
1 teaspoon of minced lemon grass
1/2 teaspoon of turmeric powder
2 tablespoon or so or vegetable oil
2 teaspoon of salt
3 cups of water
1/2 cup of coconut milk
Direction:
- Cut all the vegetables into big chunks (as per your liking).
- Prepare all the minced garlic, ginger and lemon grass. For lemon grass, use only the white part. You can chop the white part to small pieces and pound with mortal and pistol. Or, you can put all garlic, ginger and lemon grass into a food processor and mince them together. Up to you.
- In a large sauce pan or skillet, heat oil. When the oil is hot enough, in goes the minced ginger, garlic and lemon grass. Be careful at this stage as the oil will splash and you might have to shield yourself from the spatters. Also add the tumeric and keep stirring for a few seconds. It will only take a few seconds for the gorgeous fragrance to start filling the kitchen and it's about time to put in the carrots, sweet corn and beans. I added these first as they take the longest to get soft/cooked.
- Coat the vegetables with the mixture and oil thoroughly for a few minutes like 1 to 2 minutes. Add water and then cover and bring to simmer. Once the water is simmered and vegetables are starting to turn soft add coconut milk, salt and cabbages. Cover the lit and let it cook till all the vegetables are soft.
- Once all the veges are cooked and the soup/gravy is up to your liking consistency you have yourself a great bowl of vegetable dish! Voila!
- Now time to enjoy it with a bed of steamed rice.
To Top
Chicken Schnitzel
Ingredients :
2 medium size boneless chicken breast ( I believe you can use veal or pork but I have only used chicken breast so far)
1.5 cup of bread crumbs
1 tablespoon of flour (all purpose or wholemeal)
pinch of salt
pinch of pepper
1 egg
Oil to shallow fry
Direction :
- Firstly, flatten the chicken breast with a meat hammer (not sure what it is called but it looks like a hammer and if you don't have one, just use whatever object that you find in your kitchen which is heavy enough:) ) I am not sure if this is really necessary for a true blue schitzel BUT this is just my way to make the chicken tender :) So it's up to you.
- Once done, in a mixing bowl, mix the flour, bread crumbs, salt & pepper together.
- In a separate dish, whisk the egg.
- Meanwhile, in a heavy sauce pan or frying pan, heat oil. Once the oil is not enough BUT not too hot, I'm sorry I don't really know what would be the exact temperature. If you let the oil too hot then the bread crumbs will get burn. Also, please remember that this is a shallow fry recipe and not deep fry so you don't need to put too much oil.
- Ok, once the oil is hot, take the chicken dip in the egg dish and coat with the bread and flour mixture and start frying about 2 to 3 minutes for each side. Once you see golden brown, it's done.
To Top
