CHICKEN KEBAB RECIPE

CHICKEN KEBAB RECIPE
Makes 4 skewers

INGREDIENTS:

1 skinless and boneless chicken breast (about 12 oz.)
1/2 green bell pepper (cut into big cubes)
1/2 yellow bell pepper (cut into big cubes)

MARINATE:

1 1/2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1/2 – 1 teaspoon paprika (if you like spicy, use 1 teaspoon)
1/2 teaspoon chili flakes
1/2 teaspoon ground cumin seeds
1/4 of one small onion
2 cloves garlic
1/4 teaspoon salt
1 tablespoon chopped fresh parsley leaves (or dried parsley)

FOR GRILLING:

2 tablespoons olive oil (for brushing)

METHOD:

Cut the chicken into small cubes (a total of 16 pieces if you will), pat dry and marinate with the ingredients for 1 hour.

Thread four pieces of chicken meat with two pieces each of green bell pepper and yellow pepper (see the picture above for the order) onto a metal skewer or bamboo skewer. Repeat the same and make four skewers. Set aside.

Fire up your outdoor grill (or indoor grill) and grill the chicken kebab until cooked. While grilling, brush the chicken and bell peppers with olive oil. Serve hot.

COOK’S NOTE:

If you use bamboo skewers, soak them in cold water overnight so they don’t get burned during the grilling process.

Chicken Salad with Mango Vinaigrette

Ingredients

• 2 medium  mangoes
• 1/2 teaspoon  curry powder
• 1/4 teaspoon  coarsely ground black pepper
• 1/8 teaspoon  salt
• 12 ounces  skinless, boneless chicken breast halves
• 6 cups  torn mixed greens
• 1/2   of a medium cantaloupe, seeded, peeled, and cut into 1-inch chunks
• 1 cup  raspberries
• 1 small  apple, cored and sliced
•   Mango Vinaigrette
• 2   green onions, thinly bias-sliced

Directions

1

Pit, peel, and cube the mangoes. Measure 1 cup mango cubes for use in the vinaigrette; set remaining mango cubes aside for salad.

2

In a small bowl, stir together the curry powder, pepper, and salt. Sprinkle chicken evenly with curry mixture; rub in with your fingers. For charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until tender and no longer pink (170 degrees F ), turning once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) (Or preheat broiler. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 10 to 12 minutes or until tender and no longer pink [170 degrees F ], turning once.) Cool chicken slightly; slice into 1/4-inch-wide strips.

3

Arrange greens on four dinner plates. Top greens with chicken strips, cantaloupe, raspberries, apple slices, and reserved mango cubes. Drizzle salads with Mango Vinaigrette. Sprinkle green onions over.

4

Mango Vinaigrette: In a blender or food processor, combine the 1 cup mango cubes, 3 tablespoons orange juice, 2 tablespoons rice vinegar or white wine vinegar, 2 teaspoons honey, and 1 teaspoon Dijon-style mustard. Cover and blend or process until smooth. Cover and chill until serving time (up to 2 hours).

Three-Cup Squid (三杯小卷)

THREE-CUP SQUID (三杯小卷)

INGREDIENTS:

12 oz cleaned squid, cut into pieces
6 slices peeled ginger
6 cloves garlic (skin peeled)
2 tablespoons sesame oil
1 1/2 tablespoon soy sauce
1 1/2 tablespoon Shaoxing wine or Chinese rice wine
1 1/2 tablespoon dark sweet soy sauce (Kecap Manis)
A big bunch of Thai basil leaves
1 teaspoon corn starch + 1 teaspoon water
1 red chili, deseeded and sliced

METHOD:

Clean the squid thoroughly, cut into pieces, rinse with cold water. Heat up a pot of water and bring it to boil. Blanch the squid for about 20 seconds. Drain and set aside.

Heat up a claypot on high heat and add the sesame oil. Add garlic and ginger and stir-fry until aromatic. Add in squid and do a few quick stirs. Add soy sauce, sweet soy sauce, and Shaoxing wine. Stir the squid to coat well with the sauce. Add basil leaves, stir, dish out and serve immediately.

Pan-fried Prawns Recipe (干烧虾)

RECIPE: PAN-FRIED PRAWNS (FRESH WATER PRAWNS)/干烧虾

INGREDIENTS:

6 fresh water prawns (or jumbo prawns or big prawns)
1 clove garlic (finely chopped)
1 teaspoon soy sauce
1 teaspoon rice wine or shaoxing wine
1/2 teaspoon sugar
1 teaspoon chopped scallions
1 teaspoon cooking oil

Method:

Heat up a wok with cooking oil. Drop in the chopped garlic and lightly saute till light brown. Add in the fresh water prawns, soy sauce, wine, sugar and do a few quick stir. Use the wok turner to press each prawn down (pan-frying) for both sides of the prawn. Add in the chopped scallions and serve hot.

Cook’s Note:

The wok will get really dry and the prawns might appear burned but it’s fine as it will add that “charred” flavor to the prawns.