Saturday, August 30, 2008

Chandoori Chicken


100g chicken thigh (boneless, skinless)
1 lime, cut into wedges
1 star anise
1 teaspoon black pepper
1 stalk of lemon grass (chopped)
1 clove of garlic (crushed)
1 teaspoon of ginger (chopped)
1 tablespoon of dark soya sauce
1 tablespoon of sesame oil
1 teaspoon of five spice powder
1 tomato (sliced)
1 cucumber (sliced)


Marinate ingredients by pounding the star anise, the pepper, lemon grass, garlic and ginger to become a paste in a mortar.

Mix in the dark soya sauce, sesame oil and five spice powder until well blended.

Put the chicken thigh in a bowl and marinate. Cover and chill for 45 minutes.

Transfer chicken thigh to a rack and cook in preheated oven, 240°C (475°F) for 20 minutes.

Serve the chandoori chicken in an oval plate garnished with tomato and cucumber and the sliced lime for decoration.

(T & T for F & N Project)

Tomyum Fried Rice

1 cup of cooked rice, 2 pieces of ginger (chopped)
100g of prawns (deveined and deshelled)
½ big onion (shredded), 10 pineapple cubes
2 tablespoon of mixed vegetables, 1 egg (beaten)

1 tbsp of light soy sauce, ½ teaspoon of pepper
11/4 teaspoon of sugar, 1 tbsp of oil, 1 tbsp of tomyum paste

1 green stalk of parsley, 2 tbsp chopped spring onion

Method:Season prawns with sugar in a medium-sized bowl.

Mix the cooked rice with seasonings (pepper, oil and light soya sauce and tomyum paste) together with the prawns in another medium-sized bowl.

Heat up the oil in a non-stick frying pan and fry the ginger with the shredded onion, do a small stir fry until fragrant.

Add in the mixed vegetables and prawns in the pan, and stir fry.

Pour in the all the seasoned rice into the pan and stir fry mixture with an egg.

Serve the fried rice in a square white plate garnished with a stalk of green parsley and sprinkled chopped spring onion for decoration.

(T & T for Food & Nutrition Project)