Main Dishes

Chicken Teriyaki

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Written by Bader | 24 August 2009


Chicken TeriyakiIngredients:

1 1/2 cup chicken, small cubes
4 tbs. teriyaki sauce
2 tbs. soya sauce
1 tbs. tomato ketchup
1/4 soya oil
sprout beans

Chicken Marination:

1/4 tsp. ginger powder
1/2 tsp. garlic powder
2 tbs. lemon juice
1 tbs. soya sauce

Directions:

  • Mix chicken marination ingredients together, pour over chicken, refrigerate for  hour, drain and mix with 1/2 tsp. flour.
  • Combine teriyaki sauce with soya sauce, flour and ketchup.
  • Fry chicken, drain, put chicken in other pan, stir over heat, add teriyaki mixture, stir for 2 minutes.
  • Serve Chicken Teriyaki with bean sprouts and serve hot.

Fried Rice

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Written by Bader | 23 August 2009


Fried Rice

Ingredients:

5 cups cooked rice
1 medium onion, diced
6 cloves garlic, minced
2 eggs, beaten
1 cup frozen peas and carrots
1/2 tsp. turmeric
4 tbs. soya sauce
3 tbs. sunflower oil for fry

Directions:

  • Add a little bit of oil to a heated frying pan, add beaten eggs and scramble until fully cooked, remove from heat and set a side.
  • Heat a wok and add oil, add garlic, onion, peas and carrots, stir fry until vegetables have reached your desired tenderness.
  • Add rice and stir fry for 2 minutes, season with turmeric, add egg and soya sauce, mix well and serve with soya sauce.

 

Shawerma with Zucchini

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Written by Bader | 23 August 2009


Shawerma with Zucchini

Ingredients:

1/2 kilo shawerma meat
1/4 cup green onion
1 pc. onion, chopped
1 clove garlic, crushed
1/2 tsp. ginger, crushed
1pc. bay elaf
2 tbs. thai red curry sauce
1 cup zucchini, half-moon sliced
1 cup coconut milk
2 tbs. soya oil
Salt

Directions:

  • Heat oil and fry onion, garlic, ginger and bay leaf, stir over high heat until soft, then add thai red curry sauce, stir for 1 minute.
  • Add meat, stir over heat for 5 minutes, add zucchini, stir over heat until tender.
  • Add coconut milk to meat mixture, cook for 5 minutes, serve with ginger rice.

 

Shrimps with Cashew Nuts

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Written by Bader | 21 August 2009


Shrimps with Cashew NutsIngredients:

1/2 kilo large shrimps
3 tbs. chashew nuts
1 tsp. white flour
1 tbs. dalal corn oil
1 tbs. hoisin sauce
7 tbs. sweet chilli sauce
salt, black pepper

Directions:

  • Boil shrimps with salt and black pepper, drain.
  • Heat oil in a wok, add cashew nuts, stir for few minutes then add shrimps, stir over heat.
  • Sprinkle flou, stir for 2 mintues then add sweet chilli sauce and hoisin sauce, simmer, cook until boiling and sauce becomes thick, serve hot.

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