Fish With Sweet And Sour Sauce

Fried Fish With Sweet And Sour Sauce

Grouper is generally sold already filleted from ginormous fish. I got the smallest one, although still very big at almost 3 pounds, and over a foot long. While at the store I was already imagining it deep fried on a bed of red and green peppers with sweet and sour sauce same like the ones in Hong Kong restaurants.

I couldn't adopt if I should cook it Chinese-style or Filipino escabeche. They are very similar, the cooking way and ingredients apart from for soy sauce are almost identical. I estimate the Filipino escabeche is additional fusion of Chinese and Spanish recipes and became a Filipino dish just like arroz caldo.

I picked to prepare the whole grouper Chinese-style because I haven't had this dish in a long time. I came to know that I didn't have a pan big enough to cook the big fish; I used my wok which was huge enough but I had to tilt the pan a number of times to fry the tail which didn't become crispy. No problem, the rest of the fish was crispy, perhaps not as crisp as the restaurant's but it’s useful enough for me. And besides the dish is so yummy.

• Fried Grouper with Sweet and Sour Sauce
• Fish
• 1 whole grouper, gutted and cleaned
• Sea salt
• Ground white pepper
• All purpose flour, optional
• Vegetable oil
• Garlic: 1 clove 
• Shallots: 3 large 
• Fresh Ginger: 2-inch piece 
• Green Bell Pepper: 1 green bell pepper
• Red Bell Pepper: 1 
• Tomato: 1, cut into wedges, optional
• Olive Oil: 1 tablespoon light 
• Sugar: 4 tablespoons, more or less to taste
• Cider Vinegar: 5 tablespoons 
• Water: ½ cup 
• Soy Sauce: 1 tablespoon 
• Sea Salt: 1 teaspoon, or to taste
• Cornstarch Mixed: 2 tablespoons with ¼ cup water.

Cut the garlic, shallots, ginger, and bell peppers into matchstick size pieces.

Heat 6 cups oil in a large pan or wok on medium flame.

Pat dry the fish inside and out and make 3 slits across on both sides. Season inside and out with 1 teaspoon salt and half a teaspoon of white pepper. Dig in flour, if desired; remove excess flour.

Deep fry until skin is crisp.

While fish is frying cook the sauce. In a medium saucepan, heat the oil and sauté the garlic, shallots, and ginger for 2 minutes. Add the rest of the ingredients not including the cornstarch mixture. Simmer for 2 minutes, taste and adjust seasoning, then add the cornstarch mixture. Simmer until sauce is clear and has slightly thickened.

Transfer on a serving platter and place the cooked fish on top of the sauce. Serve instantly with steamed or Chinese-style fried rice.

Sweet And Sour Fish

Sweet And Sour Fish

Ingredients:

1. Whole Fish: (1/2 kg) 1
2. German Chilies: 4
3. Lemon Leaves: 6
4. Finely Chopped Ginger: 2 tsp
5. Finely Chopped Garlic: 2 tsp
6. Oil: 2 tbsp

Ingredients For Sauce:

1. Oil: 1 tbsp
2. Lemon Juice: 4 tbsp
3. Sweet Chili Sauce: 4 tbsp
4. Fish Sauce: 2 tbsp

Method:

For sauce making take 1 tbsp oil, 4 tbsp lemon juice, 4 tbsp sweet chili sauce and 2 tbsp fish sauce and combine it and then cook for 2 minutes. Sauce is ready.

Now wash the fish and put cuts on it.

In a bowl take 2 tbsp oil, 4 long cut German chilies, 6 lemon leaves, 2 tsp fully chopped garlic, 2 tsp fully chopped ginger and ½ tsp salt and combine it completely and fill it in the fish. Also put it on the fish.

Now bake it for 15 to 20 minutes on 200C in an oven proof dish.

Now grill it in a grill oven for 10 minutes and serve it with sauce.

Mutton Pulao

Mutton Yakhni Pulao Recipe

Mutton Yakhni Pulao is in fact nourishing traditional cooking recipe. It is very stress-free to cook and gives you exclusive taste of Rice recipes. So here I’m going to share another easy recipe of Mutton Yakhni Pulao Recipe. You can cook it in short time period with any hectic. So this is the recipe.

Ingredients:

• Mutton: 1/2 kg 1 inch pieces 
• Basmati rIce: 1.5 cup 
• Fennel seed (saunf): 1 tblsp 
• Ginger (Adrak): 1/2" piece 
• Garlic: 3-4 Cloves 
• Black pepper Corns: 10 
• Cinnamon stick: 1" stick 
• Bay leaf: 2 
• Green Cardamom powder: 1/2 tsp 
• Black Cardamom: 2 
• Ghee: 4 tblsp 
• Cumin seeds (Zeera): 1/2 tblsp 
• Green chilies stemmed: 3 
• Mutton stock: 3 cup 
• Yogurt: 1 cup 

Mutton Yakhni Pulao Method:

Dip rice in three cups of water for about half an hour. Drain and set aside. Mix up with salt, fennel, ginger, green cardamom powder in mixer with yogurt and make a mixture then put cloves, black peppercorns, cinnamon, bay leaves and black cardamom and marinate mutton mixture in this for 30 minutes.

Heat up ghee in a pan. Mix cumin seeds, sauté for a few seconds. Add the mutton along with marinade and mix well. Prepare on high flame for few min, reduce flame, cover and cook for 10 to 15 min (depend on pieces size) or till the mutton is three fourth cooked.


Add stock and bring to a boil. Add salt if wanted, decrease heat and add the strained basmati rice. Cover with lid and cook on low flame till the rice and chicken are cooked. This could take approximately 15 min. when water nearly dry and rice cooked, wait for 10 min but do not take away lid. Serve hot with Raita and salad.

Spicy Hunter Beef

Spicy Hunter Beef Recipe

Hunter beef is famous but special recipe of Eid-ul-Adha. People like to cook it and serve it with cold drinks at evening parties particularly on Eid-ul-Adha days. You can preserve hunter beef in freezer for long time period. In fact you can say that Hunter Beef is a perfect recipe to make on Eid Ul-Azha. Now let’s cook hunter beef simple recipe for meat lovers to enjoy.

Method:

1. Wash the meat properly and dry. Ground all the spices. 
2. Dip all spices in lemon juice to make paste. Rub the juice on meat. 
3. Put it in a glass or stainless steel container and cover it for few hours. Keep the bowl in the fridge for one day. 
4. Next day get the meat out and species of massage the meat for half an hour so that it absorbs the paste. 
5. Once again put this meat back into the fridge. 
6. On 3rd day take out the meat loaf from the fridge and tie it with a strong string. 
7. Place the meat in a large pot & take 2 cups of water in the pot. 
8. Cook it over low flame for 2 to 3 hours or until the water is absorbed. 
9. Hunter beef ready to serve with chuttnies and cold drinks. 
10. Usually Hunter beef is use to cook for sandwiches, burgers or enjoy with soft drinks.

Bihari Kabab Recipe

Bihari Kabab Recipe

Kababs are considered the main recipe of Eid. The specialty of this recipe is that it become very soon. Every one enjoy this either on the special festivals or ordinary routine life. Kids also like to eat this recipe. So I thought to share it with you all.

Eid Roast mutton recipe

Eid Roast mutton recipe

This is special Roast mutton recipe for this Eid-ul-Azha. jigartv.blogspot.com always try to provide you new and delicious recipes according to the upcoming occasions.

Ingredients:

• Mutton (shoulder piece): 1 kg 
• Onions (finely cut): 150 grams 
• Tomatoes (finely cut): 300 grams 
• Red chillies powder: 1 tsp 
• Turmeric powder: 1 tsp 
• Red chillies (crushed): 1 tsp 
• Hot spices powder: 1 tsp 
• Ginger/garlic paste: 2 tbsp 
• Salt according to taste 
• Oil: 120 grams 
• Hot spices, garlic and fresh coriander for garnishing 

Method:

• Heat oil in a pan and fry onions until they become golden. 
• Put mutton and ginger/garlic paste and fry for 5 minutes. 
• Add remaining spices; add water and cook until meat is tender. 
• When water starts to dry then add tomatoes and fry. 
• Dish out the meat when completely tender. 
• Garnish it with hot spices; ginger and coriander; serve.

Chapli kabab recipe

Chapli kabab recipe

This is the instant recipe of Chapli Kabab that you can cook within 20 to 25 minutes at your home kitchen. If you prepare its batter before than it would be easier for you to cook Chapli Kabab and same like that you can make the delicious peshawari chapli kabab as it’s the main dish of NWFP.

Ingredients:

• Qeema: 1kg
• Green onion: 3-4
• Green coriander: 1 bunch
• Green chilies: 2 pieces
• Tomatoes: 2 pieces
• Garlic and ginger cloves: 2 to 3
• Coriander seeds
• Anardana: 1 tablespoon
• Salt: as per your taste
• Egg: 1 

Method:

In a cutter put all the vegetables and chop them add it to the Qeema along with the spices and then at the end add egg after that mix it well, keep it marinated for an hour to set. Make kababs and deep fry them in small amount of oil at low flame. Serve it with the green contender chuttni and naan.

Watch Chapli Kabab Video

Demigras Pasta by Chef Gulzar

Demigras Pasta by Chef Gulzar

Pasta is one of those dishes that kids like that most but elders also love to eat it. You may also serve this as a side dish or for instant dish when guests come to the home and you don’t find enough time to cook something than Demigras Pasta by Chef Gulzar is the easiest recipe to cook.

Ingredients:

• Boiled pasta: 1/2 packet 
• Boiled chicken: 200 gm 
• Tomato: 1 
• Onion: 1 
• Spring onions: 2-3 sticks 
• Cabbage: 100 gm 
• Capsicum: 1 
• Garlic chopped: 2 tbsp 
• Black pepper: 1 tsp 
• Lemon juice: 2-3 tbsp 
• Demigras sauce as required 
• Green chilies: 3-4 
• Oil: 1/2 cup 
• Salt to taste 

Method:

• Boil water in pot, put pasta with 2 tbsp oil and boil for 10-12 minutes. 
• Then take it out and put in cold water. 
• When temperature will be normal, take it out and keep it aside. 
• Now give temperature to oil in pan and fry garlic chopped. 
• Then add onion and fry for 2-3 hours. 
• Now add sauce and black pepper, mix it nicely and fry for 2-3 minutes. 
• Now add pasta, tomato, spring onions, cabbage, capsicum and green chilies and fry on high flame. 
• In end, add lemon juice and boiled chicken and take out in dish.

How to Make Cottage Cheese at Home

How to Make Cottage Cheese at Home

Cheese is quite easy and inexpensive to make at home. So note down the ingredient to make this recipe and try to use fresh homemade cheese.

Ingredients

• Pasteurized skim milk 1 gallon
• Half-and half or heavy cream ½ cup
• White vinegar ¾ cup
• Salt 1-1/2 tsp

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Directions

• In a huge sauce pan put milk and heat on medium flame, Remove from heat add vinegar and whisk to mix well. You will notice it will get clot will separate from whey. Cover lid and let the curd sit on bottom of the pan, let it come on the room temperature for ½ hour. 
• Set the colander lined with cheese cloth and strain this curdle mixture and then rinse under cold water and squeeze well excess of water as much as it could be to dry properly. 
• Take this into a bowl and add salt and mix well make small pieces fill airtight jar and refrigerate. 

• When serve add into half and half or heavy cream and use.

White Chicken Korma Recipe

White Chicken Korma Recipe

When guest come unexpectedly and you have only few minutes to come up with a nice delicious dish, then this recipe is for you. A very tasty and easy to make White Chicken Korma dish. You can serve this white naan or chapatti.

Ingredients

• Chicken 1 kg 12 pieces
• Green chilies 6
• Coriander leaves 2 tbsp ground into a paste
• Cashew nuts 20 ground
• Yogurt 1 cup
• Salt 1 A½ tsp
• Oil A½ cup
• Crushed garlic 1 tbsp
• Boiled eggs 3

Method

• In a pan put the chicken along with 2 cups of water along with the ground green chilies ,coriander leaves and salt.
• Cover and cook for 15 minutes till chicken is half done. Mix the yogurt with the cashew nut paste and add to the chicken mixture.
• Cook till the chicken is tender and a thick gravy left.
• Heat oil in another pan add the crushed garlic, fry till light golden add to the chicken mixture, mix well and remove.
• Serve garnished with boiled eggs.