CHICKEN PAD THAI NOODLES
2 cups flat noodles
3 tbsp oil
2 cloves garlic, minced
1 cup boiled chicken, shredded
1 cup fresh bean sprouts
1 red bell pepper, thinly sliced
3 spring onions, finely chopped
1/2 cup roasted peanuts
1/2 cup fresh coriander leaves, finely chopped
For the Pad Thai sauce:
2 tbsp fish sauce
2 tbsp soy sauce
3 tbsp brown sugar
2 tbsp vinegar
1 tbsp Sriracha sauce
2 tbsp creamy peanut butter
Cook the noodles according to package instructionns. Rinse and drain and keep aside.
Mix the sauce ingredients together. Set aside.
Heat 1½ tablespoons of oil in a large wok over high heat.
Add the chicken,garlic and bell pepper.Lower the heat and cook on medium heat for 5 minutes.
Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
Add noodles, pad thai prepared sauce, bean sprouts and peanuts to the pan and cook for another 2 to 3 minutes.Toss everything to combine on medium heat.
Turn off the heat.
Top with spring onion greens, extra peanuts, fresh coriander and lime wedges. Serve hot!
FISH AND CHIPS
1 kg white fish fillets, boneless & skinned
Oil for deep frying
For the fish batter
1 cup all-purpose flour
1 cup rice flour
1/2 teaspoon black pepper, freshly ground
1 teaspoon salt
1 large egg, lightly beaten
2 1/4 cups soda water
Combine dry ingredients of the batter in a mixing bowl.
Add in the egg and soda water and whisk together.
Cut the fish into about 8 pieces. Season the fish with salt and pepper on both sides.
Dip the pieces into the batter and carefully drop them into the hot oil and deep fry.
Fry for a few minutes just until golden brown on both sides.
Drain on kitchen towel.Serve hot with french fries or potato wedges.
1 can chickpeas, drained
4 cloves garlic, chopped
1 onion, roughly chopped
2 tbsp fresh chopped parsley
1 tsp cumin powder
1 tsp coriander powder
3 tbsp. all-purpose flour
Freshly ground black pepper
Oil, for frying
In a food processor add chickpeas, garlic, onion , parsley, cumin powder, coriander powder, and flour, salt and pepper.
Pulse until mixture is coarse.
Form mixture into balls about 1 1/2" in diameter.Transfer to chill in the refrigerator for 20 minutes.
In a frying pan, heat oil and deep fry falafels until golden on both sides. Place on kitchen towel for excess oil to drain.
Serve hot tucked in pita bread and topped with tahini sauce .
STREET STYLE KULFI
1 litre double cream milk
1/2 cup sugar
1/4 tsp saffron
1/2 tsp cardamom powder
12-15 almonds - coarsely blended
2 tbsp pistachios- coarsely blended
8 popsicle moulds
Boil the milk in a wide, heavy-based pot and then simmer over medium heat, stirring from time to time to avoid burning.
Cook till about half the volume of milk is left. This takes about 45 minutes.
When cooked, the colour of the milk changes to a beige-cream.
Add the sugar and saffron, bring to a boil again and simmer for another 5 minutes.
Sprinkle cardamom powder and turn off the heat.
Once cool, add the nuts and mix well.
Pour into the popsicle moulds.
Freeze overnight. Demould at time of serving and serve cold with falooda glass noodles.