Sunday, 28 December 2014

Simple Chicken Cabbage | Braised Cabbage Chicken | Murgh Pata Gobi

Cabbage is the vegetable available throughout the year but its good and considered seasonal preferably in winter in Pakistan. Cabbage is the simple and delicious ever vegetable to cook, its cooked around the globe with personal versions and liking with chicken, shrimps, fish, lamb or many other thing like ginger, peanuts, sesame, lime or cream.

I like it with chicken during cold winters because it provides quite good amount of water content to body when we normally drink little in winters, I know its not that big reason to cook it but the taste is worth of the reason and liking.

Simple Garam Masala Powder

This easy-to-make spice blend is the heart of most Pakistani dishes. A combination of different spices, it probably has as many recipes as there are families in Pakistan! Here is a basic one. Once you get a feel for the taste it gives your cooking, experiment and alter it to suit your needs.

Garam masala is best made fresh just before you begin cooking, but if you haven’t got the patience like me! make a batch ahead and store for several weeks in an air-tight container in a cool, dark place.

Monday, 22 December 2014

Chinese Lo Mein | Chinese Chicken Noodles Restaurant Style

Chinese style noodles with as many as 25+ variations are very common in the Pakistani restaurant menu card, but originally very few Chinese restaurant are serving authentic Chinese food. Many local restaurant often misunderstood those noodles dishes with the name Chow Mein, where as, chow mein is far more different what is served in restaurants and those very common soft, moist, stir fired noodles with mix veggies and you get on your table is actually Lo mein. 

Secondly, Many of you who was already familiar with words chow mein and low mien still frequently assume that the main difference between lo mein and chow mein is the type of noodles that are used. It makes sense - after all, chow mein noodles are crisp while lo mein noodles are soft, right? Actually, the main distinction between these two popular dishes lies in how the noodles are prepared.

Mein or Mian is simply the Chinese word for "noodles". Lo Mein means "tossed noodles," while Chow Mein or Chao Mian means "fried noodles."

Monday, 15 December 2014

Easy Chicken Jalfrezi

Jalfrezi, like other well known curries in modern day Pakistani restaurants famous for their authenticity of royalty of Mughal empire, is the only which does not really belongs to Mughali cuisine but it was invented in British Raj time period. Almost anyone who frequently visits Pakistani restaurants these days will surely be familiar with jalfrezi curries. Most of the curries we see in Pakistani restaurants originated in Pakistan, India or Bangladesh. The latter two countries were part of a much larger India until 1947.

Jalfrezi recipes originally appeared in cookbooks of the British Raj as a way of using up leftovers (a practice taboo to Hindus specially) by frying them in chilli and onion. This English language usage derived from the colloquial Bengali word jhālpharezī: in Bengali, jhāl means spicy food; in Urdu/Persian, parhezī means suitable for a diet; or in British English, frezi means stir fry.

Thursday, 4 December 2014

Chinese Scallion Pancake | Cong You Bing | Wrapping method 2

You might searching for second wrapping method for Cong you bing, I mentioned in my earlier post about Cong you Bing recipe.
There are two technique for shaping the flat bread for unique layering (see the photo and follow the instructions carefully), but very easy. The first is by marking 6 cuts from the edge inward - click here for Chinese scallion pancake method 1 and dough recipe - While the second method illustrated under is little bit different.
First the to the dough is rolled up with rolling pin, greased with oil, sprinkled with the scallions, rolled up to a tube or ciggar and wrapped around itself like for a sweet roll, then rolled out again to make flat disk with a rolling pin before laying in the hot pan to cook.

The flat bread will be dotted evenly with the scallion bits of green. Complete the rest of the dough in the same manner you like and is comfortable to follow. You might want to cover the pancake with a clean cloth towel while you are working with the rest of the dough.
Heat up a flat griddle pan or tava with some oil. I didn't use much. However, you will get a uniform golden colour if you use a somewhat generous amount of oil. Fry the pancakes till both sides turn a light brown. It is important to flip them over frequently. Don't wait for one side to get done completely before flipping it. Otherwise the pancakes would turn a bit hard.
Cut the quarters of crispy pancake and serve hot with soy sauce in breakfast or as snack over tea.

Chinatown Scallion Flat Bread | Chinese Scallion Pancake | Cong You Bing

My first encounter with Cong you bing was while watching a Chinese food documentary "Exploring China" I confess, I have been wanting to try these ever since I watched this simple cultural dish preferably for breakfast. I haven’t tasted an authentic Cong you bing but It seemed so simple to do with little ingredients and with no special procedure needed. I was keen to know to authenticity and original dish and what I learned more about it;

Cong you bing aka Chinese scallion pancake is a savory, non-leaven bread made by folding chopped scallions in dough, flattening it and pan grilled until golden brown.