Fried Sweet Turnip – Jicama

Fried Sweet Turnip – Jicama

Apr 28, 2023 | Asian, Food-Cooking

Jicama/Yam bean (Jiu Hu Char)

Preparation time 30 minutes, Cooking Time 15 mins

#papanash #easyrecipes,

View Instructions

Ingredients

  • 6 to 12 tablespoons of vegetable cooking oil
  • 200 g pork belly
  • 400 g jicama/yam bean
  • 80 g (2 medium) carrots
  • 150 g (half a medium) cabbage
  • 1 medium red onion
  • 3 medium white mushrooms or if using dried shitake mushrooms, soak first in warm water
  • 1-1/2 teaspoon salt
  • 1 teaspoon of light soy sauce, a dash of dark soy sauce

Step by Step Instructions

  1. Peel the skin of jicama/sweet turnip/yam bean and carrot. Slice and cut yam bean, carrot, cabbage, mushrooms, and onion into thin strips/threads.
  2. Boil the pork belly until it’s cooked. Remove any excess fat and cut the meat into fine strips and set aside.
  3. Heat up wok, heat on medium, pour in cooking oil and add in diced pork belly and continue to stir fry. Then add a dash of soy sauce, and then the red onions, then add in the mushrooms, sliced cabbage, stir-fry for a few minutes, and add turnip and carrot. Cook until softened, add a teaspoon of salt, and a dash of caramelised dark soy sauce. If the mixture is too dry, add in more cooking oil, do not add any water. Add salt to taste.
  4. Dish out and serve immediately with fresh lettuce leaves.

Stir Fry Asparagus with Dry Shrimp

Stir Fry Asparagus with Dry Shrimp

Apr 28, 2023 | Asian, Food-Cooking

Ingredients

  • 2 bunches of asparagus shoots (You can also substitute the Asparagus with other vegetables such as Ladies Fingers or Okra, or even Long Beans)
  • 1 teaspoon of sugar
  • dash of water
  • caramelised dark soy sauce.
  • 5 to 10 tbs of vegetable oil

Step by Step Instructions

Peel the asparagus using a fine knife to remove the older and rough skin, keeping the younger skin on, and cut into short segments and keep aside.

Rinse the dry shrimp under some running water, then add to a blender. This creates the shrimp paste. Then add the shrimp paste to some hot oil and stir fry.

Add in a teaspoon of sugar, and a dash of dark caramelised soy sauce, and continue to stir fry.

Once the mix is dry, add in the vegetable and continue to stir fry, adding in a dash of water.

Continue to cook for 1 to 2 minutes and serve immediately.

Do not overcook so as to retain the crunchiness of the Asparagus.

@thepapanash

Papa Nash watches his mum in law whip up a fantastic asparagus dish mixed with dried shrimp #foodielover #papanash #fyppage #fyp #stirfriedasparaguswithshrimp #asparagus #muminlaw

♬ Cook stir-fry(104477) - Killy

Green Matcha Brownies – Coming SOON

Green Matcha Brownies – Coming SOON

Aug 21, 2022 | Food-Baking

Hannah bakes us some yummy Green Matcha Brownies!

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Hugs and Blessings from Papa Nash. 🙂
#papanash #easyrecipes, #greenmatchabrownies

View Instructions

Ingredients

 

  • 113g of white chocolate
  • 113g of unsalted butter
  • 3 eggs
  • 1 cup brown sugar
  • 1 tsp of vanilla extract
  • 12og/1 cup of all-purpose flour
  • 2 tbsp of matcha powder
  • ½ tsp of salt
  • Pan lined with parchment paper

Step by Step Instructions

  1. Preheat your oven to 180o (160o fan forced).
  2. Get a small bowl and place the white chocolate and unsalted butter in. 
  3. Fill a pot with 200-300ml of water making sure that when you place the bowl over the pan, it does not touch the water (this creates a water bath to heat up the chocolate and butter).
  4. Stir the butter and sugar at low heat using a spatula until combined. 
  5. After combined, leave aside to cool for 5 minutes.
  6. Using a large bowl, beat the eggs, sugar and vanilla extract until it’s pale and fluffy. 
  7. Add in your cooled chocolate/butter mixture and combine.
  8. Sift your all-purpose flour, matcha powder and salt into this mixture and stir to combine. 
  9. Place this mixture into your parchment-lined pan. 
  10. Tap the pan to get rid of air bubbles before placing it in the oven for 25 – 30 minutes
  11. At the 15-minute mark, take your brownies out of the oven, tap the pan again, and place it back into the oven.

COMING SOON

Chicken Briyani

Chicken Briyani

Jul 31, 2022 | Asian, Food-Cooking

Simple yet Amazingly Tasty Chicken Biryani in under one Hour! Serves 8

 

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Please try it, and let me have your comments, I will love to hear how it turns out for you.

Thank you

Hugs and Blessings from Papa Nash. 🙂

July 2022

#papanash #easyrecipes, #chickenbriyani

View Instructions

Ingredients

Dry Spices to be Toasted

  • 8 cardamom pods,
  • 5-10 whole black peppercorns,
  • 2- 3 Star Anise,
  • 2-3 teaspoons of fine Cumin seeds,
  • 1 or 2 Cinnamon sticks (depends on size)

 

Spice Powder Mix

  •  ½ teaspoon Turmeric Powder,
  • 2 teaspoons of Salt, Coriander and Cumin Powder,
  • 1 teaspoon of Kashmiri Lal Chili or Paprika,
  • 1 teaspoon of Fennel Powder.

 

Other Ingredients

  • Basmati Rice (4 to 5 cups equivalent to 500 to 600g),
  • 800g or 5 large Chicken Thigh Pieces with Bone In and Skin Removed.
  • 4 medium red onions or long shallots, rough cut, (half are fried until cooked crisp for garnish, other 2 onions are used in the byraini)
  • 2 heaped tablespoons of Ghee or Clarified Butter
  • 1 tablespoon of ginger and garlic paste.
  • 300g to 500g of Frozen Vegetables – (I used a combination of frozen peas, corn and carrots)
  • 7 tablespoons of plain yogurt
  • ½ cup of cashew nuts and ½ cup of chopped mint or coriander to garnish.

 

Ingredients for the Chicken Marinade

  • 2 tablespoons of Lemon Juice,
  • 1 teaspoon of Paprika,Salt, Sugar, Cumin, and Coriander Powder, crushed Black Pepper, Ginger and Garlic Paste,
  • 2 tablespoons of Yogurt,

Mix well and massage in the chicken, set it aside for 2 to 3 hours or preferably overnight in the refrigerator.

 

Tips

If you like your Briyani spicier, add 1 tablespoon of either Paprika or Chili Powder when you add in the yogurt. I cut my chicken pieces in half after grilling, and kept aside, as I used large thigh pieces with the bone in. You can use boneless meat such as breast or thigh if you prefer.

Step by Step Instructions

Step 1 – Preparing the Onion/Shallots for garnish

Use 8 to 10 tablespoons of Vegetable Oil to Fry 2 roughly chopped Medium Red Onions or Shallots in a smaller pan, for 30 minutes on medium heat, until caramelised, remove from fire, drain, and keep aside. Transfer the excess oil into the big pot to start cooking the byraini.


Step 2 – Dry Toasting the Dry Spices until Aromatic

In a large pot, add in all your dry spices, make sure they are either crushed or broken into smaller pieces, with the heat on high, dry toast these spices until aromatic (usually 3 to 4 minutes will do) and set aside


Step 3 – Cooking the Chicken

In the same large pan, grill the chicken that has been marinated, for 4 to 5 minutes on each side, depending on the size of the Chicken Piece, turning once. Remove from pan and set aside.


Step 4 – Preparing the Byraini

With the heat on high, add 2 to 3 tablespoons of oil to the pan once the Chicken is removed and add in 2 roughly cut Red Onions or Shallots, and also the Dry Spices that have been toasted. Cook until the onions are softened, then add in the mixture of spices including salt, as mentioned in the ingredients. Cook for 2 to 3 minutes, then add in the ginger and garlic paste. After 2 minutes, add in the Ghee, and the Yogurt, followed by the frozen vegetables. Lower the heat, and after 2 minutes, add in the Grilled Chicken. Cook for another 5 minutes.


Step 5 – Cooking the Rice

Use 4 large cups or 600 grams of Basmati Rice, rinse 5 times and then keep the rice soaked in some water. Boil a large pan of water, and add the rice into the boiling water, with the heat on high. Keep stirring and after 4 to 5 minutes, the rice should be half cooked and ready to be transferred to the Byraini Pot.  To test if the rice is half done, take a grain and crush it between fingers, if it is not brittle, and does not crack when squeezed, it is ready.

Step 6 – The Final Step

Drain the rice using a large sieve and transfer the rice to the pot of byraini. Note that when scooping rice, do not drain off all the water. On top of the rice, add some herbs like fresh mint or coriander leaves, along with the previously fried onions or shallots. Optional – add another tablespoon of Ghee on top of the rice to make it even richer and sprinkle in some cashew nuts.  Cover the pot and cook on high heat for 7 to 9 mins, then turn the heat to low for 2 more mins before turning off. Remove cover and separate the rice to check if the bottom of the pot is dry. If there is excess liquid, remove the cover and cook for another 5 minutes, or until some moisture evaporates. Then, gently lift rice from the sides and scoop to the middle. Garnish with chopped coriander and serve with a side dish of raita or some picked vegetables. (Acar)

 

Enjoy and please subscribe to the YouTube Channel called Papa Nash and let me know how it turns out. TQ, hugs xxxx

Nash Bhullar @ Papa Nash

Simple Chinese Style Sweet and Sour Fish

Simple Chinese Style Sweet and Sour Fish

Jul 31, 2022 | Asian, Food-Cooking

Mama Nash makes a whips up a sumptuous

Simple Chinese Style Sweet and Sour Fish recipe.

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This dish is a family favourite and reasonably easy to make. My mum used to make it, and I just watched her and improvised a little! I use a few cheats to save time as well! You can use any firm flesh white fish, like Cod, Emperor, or Snapper, I used Red Emperor, cut into boneless fillets. I coated the fish slices with a easy to make batter before frying until golden brown. I used Red Onion and Red Bell Peppers, but you can also include Yellow, and Green Bell Peppers to make it more colourful. Should you wish, you can add Pineapple Cubes in this preparation, for added texture and taste. I kept it simple and did not! For the sauce, I used a cheat to save time. I used 7 tablespoons of the ‘Maggie Sos Tomato’, I only use this brand, as it works every time. Here is the Ingredient List and the Method.

Good Luck!
Cynthia @Mama Nash, July 2022

#papanash #easyrecipes, #sweetsourfish

View Instructions

Ingredients

  • 430g White Fish ,
  • Kentucky All Purpose Seasoned Flour ,
  • 70ml water
  • One medium Bell Pepper (Capsicum),
  • One Small Cucumber,
  • One medium Tomato
  • ½ cup Vegetable Oil,
  • 1 teaspoon of Salt (to taste),
  • 1 teaspoon of Sugar (to taste)
  • 1 teaspoon Cornflour,
  • Half a medium Red Onion
  • ‘Maggie Sos Tomato’ – 7 tablespoons

Step by Step Instructions

  1. Create the batter. Add the salt, and all-purpose seasoned flour in a bowl, and pour in the water and mix well. Check the consistency of the batter, to ensure it is not too thick, or too runny. Coat the fish in this batter mixture and keep aside for 20 to 30 minutes. Then deep fry the fish until it is golden brown. Drain excess oil using a paper towel lined plate.
  2. Next make the sweet and sour sauce. Start by using the 7 tablespoons of Maggie Tomato Sauce and combine with 5 tablespoons of warm water and 1 teaspoon of cornflour and mix well. Then keep this sauce aside.
  3. In a wok, heat about 1½ tablespoon of oil over high heat. Then stir fry the diced onion, bell pepper, cucumber, and tomato on medium heat, for 5 to 10 minutes, or until tender. Add in the sweet and sour sauce, and sugar. Adjust the seasoning to your taste, then add in the fried fish and mix well, until the fish is fully coated with the sauce. Remove from the heat, set aside, and serve hot on a bed of rice.

 

Enjoy and please subscribe to the YouTube Channel called Papa Nash and let me know how it turns out. TQ, hugs xxxx