I love food as is probably very evident from this blog. We tried a bunch of stuff over the past few weeks, a couple of them being new recipes. This is a round-up of all the good stuff hehe. Enjoy!
Chicken Satay with Peanut Sauce
I had been dying to replicate the awesomeness that was Thai food since I came back from vacation. The recipe I found required to make a paste from ingredients too expensive to acquire so I did a “aint nobody got time for that” and used a cheat – ready made thai red curry paste. It worked perfectly. This sauce turned out SO good with the right balance of the sweet from the gur and the sour from the imli. And the best
Here’s the recipe from Nyonya Cooking.
- 300 g peanuts
- 2 tblsps Thai red curry paste
- 1/2 medium onion, diced
- 400 ml water
- 60 g gur
- 1 tsp tamarind paste (imli)
- 500 gms chicken breasts
- Bamboo skewers soaked in water for an hour
- Toast peanuts in a pan (without oil) until fragrant.
- Blend peanuts into a grainy texture.
- Heat pan with some oil and fry diced onion at medium heat.
- Once shallots begin to change colour, add the curry paste and allow to cook until oil separates from chilli paste.
- Add blended/crushed peanuts, water and a pinch of salt. Mix well and increase the heat to allow the sauce to boil.
- Once sauce boils, add gur and allow it to simmer at medium to low heat.
- After 20 minutes, when sauce thickens, add tamarind paste.
- Add sugar to taste (optional).
- For the chicken satay, slice the breasts into thick strips. Marinate in 2 tablespoons Thai curry paste and a bit of oil and leave to marinate for at least 30 minutes in the fridge. Thread on skewers and then grill on a hot grill pan.
- Grill till done and then serve with the satay sauce. Yum!
Dessert Jars from Meetha Cravings
Now you know I am all about that entrepreneurial and dessert life and the lovely Meetha Cravings in Lahore agreed to send over these dessert jars when my dad was there (they don’t deliver to Karachi yet sadly 🙁 ) I ordered the Twix and Maltesers flavors and they were SO good, guys. We had them on a rainy day, warmed in the microwave because that is the only way to enjoy them,
These jars are layers of fudgy brownie, caramel sauce and Marie biscuits, mixed in with whichever flavor you want. When you dig your spoon in make sure you get a little bit of everything. Currently, they have Snickers, Twix, Maltesers and Lindt Milk Chocolate. The jars retails for Rs 1000/- plus Rs.200 for delivery anywhere in Lahore. The packaging is so cute and the attention to detail is extremely impressive. Check out Meetha Cravings on Twitter, Facebook and Instagram.
Mozzarella Sticks by Byron Talbott
I sometimes cook on the Mangobaaz Snapchat and I am trying to be more regular BUT I made these killer (if I do say so myself) Mozzarella Sticks a few weeks ago. I followed Bryon Talbott’s recipe who might as well be the hottest chef alive and he and his partner, Rachel Talbott are legit #couplegoals. Anyhoo, I made a few changes and by few I mean use dry herbs instead of fresh, and the result was perfect.
500 gms mozaraella cheese block
1/4 cup whole milk
1/2 cup all-purpose flour
1/4 cup semolina (sooji)
1 tsp chili flakes
1 tsp chili powder
1 tsp dried basil, organo, thyme, parsely (whatever you have on hand)
1 tsp dried rosemary, chopped
salt & pepper to taste
1 packet breadcrumbs
1 qt canola oil for frying
Dipping sauce (I made the Animal Fries sauce from Sorted Food)
3 tbsp mayonnaise
2 tbsp ketchup
1 tbsp american mustard
1 tsp cider vinegar
4 drops tabasco sauce
1 pickled gherkin
- Slice the mozzarella block into strips.
- Mix the egg and milk in a shallow bowl and season with salt and pepper.
- Make the seasoned flour by mixing flour, semolina, chili flakes, chili powder and dried herbs in another shallow bowl.
- Set up your breading station by laying out the egg mixture, flour mixture and a tray spread with breadcrumbs
- Dip the sticks in this order: egg, flour, egg and then breadcrumbs. Make sure they are nicely coated.
- Heat oil in a deep pan and fry the sticks till the coating is crispy and golden. Drain on paper towels. The first few will be oozy but the rest will be fine as the oil reaches and even temperature.
- Serve with dip.
For the dip:
Mix the mayo, american mustard, ketchup, cider vinegar and tabasco in a bowl until well combined. Finely dice the gherkin and stir.
Nutella Double Chocolate Cake by Hira Najam
My friend Hira has recently started a small bakery and of course, I had to get a cake. Because supporting your friends leads to love and happiness and chocolate and I am all about that life. I got the Nutella Double Chocolate Cake and oh my god, was it an orgasm on a plate. Also, let me tell you about Hira’s dedication to using only the best ingredients in her baked goods. She told me she felt a packet of Maltesers was too stale to use so she skipped it. She’s that much of a stickler for the best.
The cake was two fudgy layers of chocolate cake there were just melt-in-your-mouth soft. The cake was sandwiched with a chocolate glaze frosting and completed coated in the same glaze. The top of the cake was coated with a Nutella frosting that was creamy, smooth and just the right amount of sweet. There’s the bittersweet edge from the dark chocolate and the frosting is just the right consistency, not dripping but not a solid mound either. When you bite into the cake, you are hit with the sweet and the bitter and it is just perfection. And it stayed soft and chewy for three days! I asked her how she did that and she said:
“As to how the cake stayed so soft for over three days, it’s magic – no basically it’s science! Baking is a little bit of art and a lot of science. The cake which you ordered is the one I bake with a runny batter – as opposed to the traditionally thicker batter – it’s supposed to be soft, gooey even. Couple that with dark chocolate buttercream, throw some Nutella on it and it turns out to be fabulous, fabulous cake. It’s my favorite chocolate cake!”
So what did you think of this round-up? Should we do more posts like these? Let us know 😀