Prawn Stir Fry
So there isn't so much a story with this recipe I was just majorly hungry, actually let me correct myself, "I was 'hangry'" eek! I was craving Hakka noodles from the restaurant Maida but I had no one to go pick up the food had I ordered and I was too lazy to walk all the way to the restaurant and cash out on the way. It was this very hunger that actually inspired me to make this prawn noodle! I wanted to make something that would taste like Hakka noodles or even close enough and so I played around with what I had and kept it simple (believe me I was too hungry to experiment to the max). And I made a lush meal! This is perfect for students; it is so quick and easy and doesn't require so much time and effort, so if your feeling 'hangry' why not whoop this up? Enjoy.....
Feeds 7
Ingredients
- 4 packs of Egg Noodles
- Veg of your own choice (fresh or frozen)
- 1 Large Pack of Prawns, set aside to soak and defrost
- Green Pepper
- Red Pepper
- 2 - 3tbsp Olive Oil
- 2 & 1/2tsp Crushed Ginger Garlic Paste
- Salt (to taste)
- 1tsp Pepper
- 2tbsp Dark Soy Sauce
- 1tbsp Corn Flour
- 1/2tsp Red Chilli Powder
Method
- Boil the egg noodles in water.
If you have frozen veg boil these in a pot on its own.
- Lets chop up some red peppers and green peppers.
- Keep wokking out people, grab a wok and add some olive oil.
- Add 2tbsp crushed ginger garlic paste to the wok too and keep it on low heat.
- Not lets add the prawns to the wok too.
- Put it on fast heat and stir fry, you can now add:
- Salt.
- Pepper.
- And Dark Soy Sauce.
- Add your choice of veg to the wok and keep stirring.
- Add 1tbsp of corn flour and yup you guessed it, keep stirring.
- Add the noodles we boiled earlier and stir fry.
- Keep it on fast heat and check for taste.
- Finally, add the red chilli powder, put it on slow heat and stir well.
Your all good and done guys, so switch off and serve!
3 Veg Rice
When I go shopping for vegetables or send my mum I have the tendency of over buying vegetables that I don't even need at that time and then get stumped with a fridge full of overloaded vegetables. It's almost like a whole supermarket being bought and refrigerated in my house eek! I can't help it, vegetables look so pretty; it's like girls and makeup and boys with their cars. I like my vegetables and I know the comparison given isn't the best but I am obsessed with vegetables I can't explain! Anywayssssss, in this case I had toooo many broccolis lying in the fridge and I had to use it up somehow, so I thought "ooohh let me make a limited veg rice" and I made this. I promise you it was sooo tasty; I took it to work 3 days in a row (and its mega healthy!)
Ingredients
- 2 Cups of rice, washed and soaked
- 1 Onion, finely sliced
- 1 Yellow pepper, sliced and diced into thick chunks
- Pack of mushrooms, cut into thick slices
- 1 Pack of baby broccoli
- 1 & 1/2tbsp of Worcester sauce
- Salt (to taste)
- 3tsp Ginger garlic paste
- 4 Cups of water
- 2tbsp Sunflower oil
Method
- Grab yourself a pot and add the sunflower oil and onions. On a fast heat cook till onions have gone soft.
- Add your vegetables i.e. Pepper, mushrooms and broccoli and stir, keeping the heat on fast.
- Add the water to the pot and thereafter the rice.
- Add the salt, ginger garlic paste and Worcester sauce. Mix well.
- Let the rice boil well. (If more water is required then add a cup extra ensuring that the rice isn't getting too soft or over cooked)
- Once majority of the water has burnt off put onto a slow heat for 5-10 minutes.
- You can then switch off and serve, quick and easy.
Bon appetit :)
HFC (Humii Fried Chicken) & Sauce
Everyone I know is obsessed with crispy chicken or chicken wings or KFC and it always makes me wonder; "What is so good about it? What can I create to get on that level and have people obsess over a chicken recipe like them?" And that is when I realised, I can make my very own 'Humii Fried Chicken'. Believe me, I'm not going to lie, the process of thinking about what would work and what I could use was difficult but once I thought of the appropriate ingredients it was just divine. The best thing about this recipe is that as well as eating the chicken fresh there and then, you can also freeze pack for another day! Perfect for all of you who will be celebrating ramadhan soon, a perfect iftaar starter meal! I hope you guys enjoy this just as much as my family and I enjoyed eating it!
Ingredients
For the chicken
- 2lb chicken breasts, cut in thick slices
- 2 eggs, whisked
- 4 cups of plain flour
- 4 cups of crushed or grinded cornflakes
- 1tsp salt
- 1tsp red chilli powder
- 1/2tsp lemon pepper
- 1/2tsp chicken spice
- Sunflower oil
For the sauce
- 4tbsp Honey
- 2tsp Worcestershire sauce
- 2tsp Dark Soy Sauce
Method
- In a bowl of the crushed/grinded cornflakes add:
- 1tsp Salt
- 1tsp Red Chilli Powder
- 1/2tsp Lemon
- 1/2tsp Pepper
- 1/2tsp Chicken Spice. Mix well.
- Heat up the oil on the side in a deep pan to deep fry the chicken for later.
- Now, with the chicken strips dip it in:
- Firstly flour,
- Then egg,
- And finally the cornflakes mix.
(keep an eye on the oil to make sure it does not overheat)
- Once all the chickens have gone through the dipping process, fry them till they are golden brown.
Now lets make a quick and easy sauce.
- Grab a bowl and add:
- 4tbsp Honey
- 2tsp Worcestershire sauce
- 2tsp Dark Soy sauce
- Stir well and voila we are all done.
Dip in and enjoy my lovelies!
(P.s if you don't wish to deep fry the chicken you can pop into a oven at 180 degrees for 20/25 minutes or even air fry!)
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