Saturday, November 28, 2015

Konda Kavum

Konda Kavum
 1  measure      Rice-floor
 1/4 measure      Coconut syrup
       Oil for frying


The floor must be very finely sieved. Put it into a ball add syrup and mix well together adding a little salt and little hot water, if the batter is too thick. If not sure of the consistency it is best to fry a Kavum and see whether it is right before adding the water. Keep ready a deep found-bottom pan of boiling coconut or vegetable oil. Pour spoonful of the batter and as it begins to fry and the centre rises pour in a little more batter into the centre and insert an ekel in the middle of the fritter, not allowing it to go through. Keep twisting the ekel round and round and at the same time splashing the boiling oil on the fritter using an oil spoon for the purpose. This is to produce the Konde (hair) Press round the base of the Konde with the spoon to get it in to the proper shape. The Kavum must have a nice brown colour when fried. Drain well

Friday, November 27, 2015

Hot and spicy stir fry chicken - Devil chicken


 250 g Chicken breasts
 1     Medium size hot pepper or capsicum
 1     Medium size red onion
 1     Medium size tomato
 2-3   Spring onions
 75 ml Chilli (spicy) sauce
 1 Teaspoon Chilli flakes
 1/2 Teaspoon Ground black pepper
 1 Teaspoon Cooking salt
 2-3 Tablespoon Oil
 1 Teaspoon Lemon juice


Cut chicken breast into byte size (1-2 cubic centimetres) pieces. Slice and roughly chopped hot pepper, red onion and tomato. Cut spring onion into 2 cm long pieces.
Heat the oil in a frying pan and when the oil is hot, add chicken breasts. (Make sure chicken is properly thawed and the oil is hot when adding chicken into frying pan. Otherwise water may soaked into the pan).
When chicken starts to get golden brown add salt, chilli flakes and pepper. Then add chopped hot pepper, red onions, tomato and mix them together. Cook for about 1 minute and add chilli source and turn the fire off. Add spring onions, lemon juice and mix everything together.

Can be served with steamed rice.

Note: You can change the quantity of chilli and pepper and sauce according to your taste.

Saturday, November 7, 2015

Chicken and Prawns Noodles

Posted by Suchitra Jayawardana

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

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