Chicken and Prawns Noodles

This is one of most simple recipe in my collection. and this is a recipe with combination of Japanese and Chinese cooking .and this is ideal for dinner.

Preparation time

15 minutes

Cooking time

10 minutes

Total time

25 minutes

Serving

250 g

Yield

6 to 7 potions

Ingredients

• 1 pak   noodles
• 4 Tbs   Vegetable oil
•  50 g    shallots, peeled and thiny sliced
• 25 g     Ginger, peeled and grated
• 4           of garlic, peeled and finely chopped
• 125g    Chicken breast, chicken
• 100g     peeled prawns
• 100 g   Chinese cabbage, shredded
• 100g    cashew nuts, chopped
• 2          Egg, lightly beaten
• 3 tsp    Curry powder
• 2 tsp    Soy sauce
• 1 tbsp  Mirin
• 2          Sugar
• Handful of bean sprouts
• 4          Oyster sauce
• 3          Sesame oil
• 2          Spring onions, finely chopped

Method

•  

1. Prepare the noodles according to the packet instructions then refresh in cold water.
2. Heat the wok until smoking hot, add the oil and stir-fry the garlic, ginger and shallots for 1 minute.
3. Add the chicken, prawns, cabbage and water chestnuts and continue to stir-fry for a further 2 minutes.
4. Add the beaten egg and continue to cook for a further 30 seconds.
5. Add the curry powder, soy sauce, mirin, sugar, bean sprouts and noodles to the wok and ensure everything is mixed well heated through.
6. Turn off the heat and stir in the oyster sauce and sesame oil.
7. Garnish with spring onions.

Chicken Stew - Kerala style

I would like to give how to make chicken stew in Kerala style. And it is so easy prepaid. And you can find ingredient in the market very often. Recommended this as low cost recipe. By having several vegetables there, so no need of extra vegetable dasher’s to the meal. This you serve for Lunch or Dinner with Rice, Bread or roti….

Preparation time

10 minutes

Cooking time

12 minutes

Total Time

22 minutes

Serving 

200 g

Yield

4 to 5

 Ingredients

500g        Chicken
100g        Potatoes
50 g         Carrot (chopped)

50 g         Green peas (boiled)
50 ml       Oil  
100 g       Onion
25 g         Ginger - slices
40 g         Garlic
3  no        Green chillies
1  stick     Cinnamon
2              Cloves
2 pods      Cardamom
 25 g         Peppercorns
Curry leaves
30 ml        Vinegar
Salt - to taste
100 ml      Coconut milk 
50  ml       Coconut milk (Thick

Method

1)Cut the chicken into pieces. Wash and clean the pieces. 2)Peel and cut the potatoes into wedges. 3)Heat oil in pan and gently fry the ingredients onion, ginger, garlic, green chillies, cinnamon, cloves, cardamom, peppercorns and curry leaves until soft and golden. 5)Add the chicken pieces and fry gently. 6)Add vinegar, salt and thin coconut milk. 7)When the meat is half cooked, add the potato wedges, green peas, and carrot. 8)Cover the pan with a well-fitting lid and cook until the meat is tender. 9)When the gravy has reduced in quantity, add 1 cup of thick coconut milk and bring to boil. :- Chicken Stew - Kerala Style is ready!!! :- Serve the Kerala Style Chicken Stew hot with chappathi, bread

Vegetable Fritters

This is one of easy recipes in my collection, and it so nice give to children in the morning. They will love it, and in this vegetable fritters you will able to taste uniqueness , and I would like to add Bit of spices in to that too. it's good to have in the lunch time too

Preparation Time

15 minutes

Cooking Time

15 minutes

Total Time

30 minutes

Yield

 6 potions

Saving

200 g

Ingredients

·         600g    potatoes

·         200g    carrot

·         200g    zucchini grated

·         125g    corn kernels, drained

·         50 g     onion, chopped

·         100 g   self-rising flour

·         1 tsp    salt

·         30 g     chopped continental parsley

·         5          eggs, separated

·         2 tbs     olive oil

Method

1.      Peel potatoes and carrot. Grate into a bowl.

2.      Add zucchini, corn, onion, flour, salt, parsley and egg yolks into a bowl. Stir to combine.

3.      Place egg whites into a bowl and beat until stiff peaks form. Fold through vegetable mixture.

4.      Heat a large pan over medium heat. Add a little oil. Add 1/3 cup of the mixture and cook for 5 minutes.  Turn and cook for a further 10  minutes.

Chicken with Balsamic and mushrooms

According to the request of my fan, today I’m going to give you chicken with balsamic preparing to the Philippine style. And this recipe for 4 servings. Soon as you finish the dish serve to the table hot. And I like to give you Mash Potato is one of good Accompaniment.

Cooking Time

10 minutes

Total time

15 Minute

Serving sice

250 g

Ingredients

·         6           skinless, boneless chicken breasts

              salt and pepper to taste

 100 g     fresh mushrooms

·          30  g     all-purpose flour

·         4  tsp      olive oil

·         6            cloves garlic

·         150 ml    balsamic vinegar

·         300 ml    chicken broth

·         1            bay leaf

·         1 tsp       dried thyme

·         50 g        butter

Methods

1.    Season the chicken with salt and pepper.

2.    Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture.

3.     Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).

4.    Add the garlic. Turn the chicken breasts and scatter the mushrooms over them.

5.     Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.

Travel with Chef Duminda Song

Chef Duminda Creation's @ Hotel Bolgoda Park

Cauliflower and Bitter Gourd Curry

Ingredients:

500 g    cauliflower 
250 g    bitter gourd 
150 g    carrot, cut into wedges  
150 g    round baby eggplants 
600 ml  coconut milk 

100 g    shallots (A)
50   g    garlic 
25   g    ginger 
3           red chilies 

1 tsp     turmeric powder   (B)
3  tbsp   coriander powder  
2  tbsp   cumin powder 
1/2 tbs   pepper

1 tsp     mustard seeds 
2.5cm     cinnamon stick 
4            cloves 
2 stalks   curry leaves 
1 stalks   lemon grass

Method :

1.    Heat 2 tablespoons oil in a saucepan and sauté spice  until fragrant. Add spices (A) and (B) and continue to fry for 5-6 minutes until fragrant. Add a little coconut milk.

2.    Add carrot and bitter gourd and fry for 1-2 minutes. Add coconut milk and simmer for 3-4 minutes.

3.    Add the rest of the vegetables and soft . Cook until done. Adjust seasoning to taste.

Semolina jaggery cake

Ingredients :

300 g   semolina (sieved)
4         eggs
400 g   coconut jaggery
1         coconuts (ground fine)
A pinch of salt
1 tsp.   baking powder
4         cardamoms


Preparation : 

MIX semolina and eggs. 

Grate jaggery and mix with coconut. Mix the two combinations adding the remaining ingredients. 


Leave covered in a warm place overnight. On the next day, grease a baking pan, pour the mixture and bake in a pre-heated over at gas mark 4 for about 25 to 30 minutes, or until a knife comes out clean when inserted into the cake.

Travel with Chef Duminda - Mahalakotuwa

Travel with Chef Duminda - Mahalakotuwa

Wana pethe madin gamata - Travel with Chef Duminda

Carrot ,beans and Potato stir fry

Ingredients

100 g        Beans

100 g        potato

100 g       Carrots

50 ml         Lemon juice

Salt to taste

For the Seasoning:

25   ml      Oil
2   tsp       Mustard
2   tsp      Turmeric powder


For the Masala powder :

2 tsp      fenugreeks
2 tsp      Mustard seeds
3 tsp.     Cumin  seeds
8 - 10     Red Chillies

METHOD :

Chop the Potatoes and Carrot into thin long strips.

 Slit the Beans and cut into long pieces. Fry fenugreek, Mustard,

 Jeera and Red Chili separately using very little oil.

 Grind it to a powder. Heat oil in a pan , add mustard seeds and turmeric powder, next add the vegetables and fry for 3 to 4 minutes. Add salt and mix well. Close the lid and let it cook for sometime.

 Add masala powder and mix well. Again close the lid and cook until the vegetables are done.

Remove to a serving bowl and mix lemon juice and serve.

Macaroni salad

Ingredients:

·         200 g  cooked macaroni, drained, rinsed, cooled

·         3        cooked eggs, chopped

·         100 g  chopped celery

·         50   g  chopped onion

·         100 g   mayonnaise

·         40   g   sugar

·         3 tsp    vinegar

·         1/2 tsp  salt, or to taste

·         pepper, to taste

Method

Combine all macaroni salad recipe ingredients, using  mayonnaise and stir well. Add a little more mayonnaise, if necessary.

Taste and adjust seasonings. Cover and chill for several hours before serving.
Makes about 4 sevings of macaroni salad.

Chicken salad - Cook with Chef Duminda

Cookery Demonstration for People's Bank

Liyatabera SiRASA TV - with CHEF DUMINDA 26.06.2011 - Part 02

Liyatabera SIRASA TV - with CHEF DUMINDA 26.06.2011

DUMINDA-2011-06-03--STV RASATA RASAK

Braised Quail with Mushroom

Ingredients

2  tbs               olive oil
2 no                 quail
1                      small onion, peeled and finely chopped
2 tbs                All purpose flour
200 ml             chicken stock
1                      large carrot, peeled and diced
1 cup               button or oyster  mushrooms, finely chopped
1 tsp                lemon juice
35 g                 chopped fresh parsley
Freshly ground black pepper and salt

method

Preheat to 180°C (350°F)

1. Heat the oil in a large, flameproof casserole and cook the quail in it over a high heat for about 5 minutes, turning them to brown all over. Remove from casserole and set aside.

2. Fry the onion Stir in the flour and then the stock, carrot. Bring to the boil, stirring continuously.

3. Add the mushrooms, lemon juice and 1 tablespoon of the parsley, and season with pepper.

4. Return the quail to the casserole, bring to the boil, cover and cook in the heated oven for about 15 minutes , or until the quail are tender. Sprinkle with the remaining parsley.


Sauteed beans  sprouts and potato slices blend well with the quail. Leave the diners to remove the skin from their quail and remind them to watch out for the small bones.