Chicken corn soup

chicken corn soup recipe
Ingredients:-
1 tbsp —— Corn Starch
1 cup —— Chicken, skinned, cooked and diced
250 gms —— Creamed Corn
Egg Whites from 2 eggs
2 tbsp —— Fresh Parsley, finely minced
2 tbsp —— Cold Water
3 cups —— Chicken Broth
Method:
In a large saucepan, mix corn, chicken and chicken broth.
Boil it over medium heat and stir occasionally.
Mix cornstarch well with cold water and add to soup. uncover the saucepan and continue cook for 3 minutes.
Beat Well egg white till it becomes foamy than stir it into soup. cook until foamy on low heat.
Pour soup in to a bowls and garnish with parsley.

Pak foods

Pakistani cuisine is as diverse as it's people. Most of Pakistani cuisine has Afghan-Turkic-Iranian roots, a legacy of Muslim rule in South Asia, which got 'Indianized' due to the greater usage of spices; this is specially true for Pakistani Punjabis, Sindhis and Muhajirs (also Muslims in India); whereas Pakistani Pashtuns and Baluchese have retained their cuisine similar to our western neighbors. So in a wider sense Pakistani cuisine is a blend of our western (Afghan-Iranian) and eastern (Indian) neighbors, depending on the region and people, of which many have evolved into their own unique distinct characteristics. Meat is a major part of Pakistani diet, whereas vegetables and beans are as important. Wheat is also the main staple of Pakistani diet, whereas rice is also popular. The content of spices can range from very spicy/hot to mild, although spicy/hot seems more popular. In recent times some of the Chinese and American cuisine have also been adopted by a few segments of Pakistani urbanites as well. The recipes in this section contain both metric and imperial measurements. Use the Conversion chart if you need to convert or adapt any measurements yourself.
http://www.contactpakistan.com/pakfood/

Mysore Pak

This rich sweet dish is popular in the regions of Mysore. This is prepared using Clarified Butter/Ghee and Gram Flour.
Time Required: 20 Minutes
Ingredients:1 Cup Kadale Hittu/Besan/Gram Flour2 Cups Sugar2 Cups Ghee/Clarified Butter
Method:Heat a Kadai and add Kadale hittu and dry-roast for a minute on low flame and keep it aside. Heat 1 cup of water in a thick bottomed pan/vessel and add Sugar. Stir until Sugar dissolves. Now, add half a cup of Ghee and stir for 2 to 3 minutes on low flame.
Add the roasted kadale hittu to the Sugar syrup and stir continuously ensuring that there are no lumps formed. Keep adding the rest of the Ghee until bubbles start forming on the surface and the mixture becomes light and starts to come out of the sides easily.
Pour this mixture on a greased tray. Cut into desired shapes.
Because of the heat the color of the pieces will become golden brown at the bottom and light yellow in the top. When it cools down store in air tight containers. Read more: http://www.itslife.in/2008/09/mysore-pak#ixzz0fWtbxcNHRead more: http://www.itslife.in/2008/09/mysore-pak#ixzz0fWtc0Ojt

Top 10 Chicken Recipes

Top 10 Chicken Recipes on TriniGourmet.com (April 2009)
8 April 2009 8,650 views No Comment
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1. Oven BBQ Chicken (recipe)Although there is no substitute for BBQ from the grill, oven-baked chicken recipes are in my eyes are perfectly acceptable substitute as the results of this recipe will testify!
2. Ultimate Curry Chicken – video
Few chicken recipes are as embedded into a Trinidadian’s culinary psyche as curry chicken. In the following video Chef DEX (not connected to TriniGourmet!) offers an entertaining and informative approach to his “Ultimate Curry Chicken” dish. Watch and become a pro as you follow his very spirited step-by-step guide to preparing this local specialty in your home!

3. Jamaican Fricassee Chicken (recipe)Jamaican fricassee chicken is one of my mother’s favorite dishes. The end result looks quite similar to Trinidad Stewed Chicken (something I should post soon!) but the taste is quite different due to the sweet peppers and the lack of sugar browning (a technique my mother says she never knew before moving to Trinidad).

4. Quick Coconut Chicken Pelau (recipe)A good pelau is a work of art and this version is a quicker truncated version of the classic recipe that retains the authenticity and method of preparation. However, if time and inclination permit, I highly recommend that you prepare this recipe in the more lengthy time-honored manner embodied by my father’s recipe Bertie’s Trinidad Pelau (see #9)

5. Trinidad Chicken Chow Mein (recipe)Chicken chow mein is a perennial fave of mine, especially with PLENTY of soy sauce

6. Kung Pao Chicken (recipe)A very simple fiery and flavourful chicken dish that comes together quickly. The most unexpected part of the flavour medley is the candy-like sweetness of the fried (until charred) sweet peppers.

7. Coconut Chicken Curry (recipe)I love recipes that come together in a flash with minimal prep and cleanup. This is one of those recipes and it was delicious!

8. Festive Chicken Fried Rice (recipe)What do you do when your pantry is nearing critical shortages and you only have a little bit of chicken in the fridge? Cook up a quick, filling, and EXTREMELY tasty fried rice! The mushrooms, chicken, and rice can all be prepared the night before or in advance to speed things along. It goes together -very- quickly and is a favorite in my home!

9. Bertie’s Trinidad Pelau (recipe)Now my father is a man with a very narrow cooking repertoire, but what he does do he does well. You’ve already experienced his truly excellent pepper sauce, so why not give this one a try? This recipe is his as he gave it to me when I moved off to college

10. Sarina’s Savoury Peanut Chicken (recipe)This recipe is a crunchy and surprisingly savoury delight. Contrary to my expectations the peanut flavour was quite muted as was the mint and

Siew Pak Choy with Braised Mushrooms

Siew Pak Choy (in Cantonese) is one of my favourite vegetables as it is simple to cook and has the crispy texture I look for in vegetables. It can simply be blanched and flavoured with oyster sauce but I’ve decided to do something extra. In this recipe, I braise some shiitake mushrooms and pour the gravy over the siew pak choy to give it a more “classy” feel to this simple dish. A little bit of effort goes a long way to make a dish look and taste better.

This is my recipe for Siew Pak Choy with Braised Mushrooms

Ingredients

• 200 grammes of siew pak choy (rinsed clean and cut between stem and leaves. Separate stems from leaves)
• 5 shiitake mushrooms or chinese dried mushrooms (if latter, soak overnight till soft)
• 1 cup chicken stock
• 3 cloves garlic (chopped finely)
• 1 cup warm water
• 3 tablespoons palm oil

Seasoning

• 1 tablespoons oyster sauce
• 1 teaspoon abalone sauce
• 1/2 teaspoon fish sauce
• Salt to taste
• A dash or two of white pepper powder
• 2 teaspoons chinese cooking wine

Method

Heat oil in wok and saute garlic on medium high heat till light brown. Remove fried garlic.

With remaining oil in wok, stir fry mushrooms for 1 minute. Add chicken stock and 1/2 cup water. Add seasoning (except chinese cooking wine) and allow to boil. Once boiling, reduce heat to simmer till gravy reduced to 1/2 cup. (This should take about 5 to 10 minutes)

Meanwhile, bring to boil a large pot of water. Add 1 tablespoon palm oil and 2 teaspoons salt. Then add siew pak choy stems followed by leaves 15 seconds later. Once leaves turn colour to dark green, remove siew pak choy from pot and arrange them on a plate.

Once gravy reduced to a thick sauce, add chinese cooking wine (if you want to, add 1 tablespoon of potato starch to thicken sauce to your liking) and stir well.

Pour gravy and mushroom over the siew pak choy and garnish with fried garlic.

Thai Curry Puffs ( Guri Pak )

1 st Recipe

Thai Curry Puffs ( Guri Pak )

Makes: 20

Ingredients

700 g puff pastry sheets, slightly thawed
1 1/2 cups ( 400 ml ) oil for deep frying

For the filling:

300 g lean pork / chicken / beef, minced
200 g potatoes, cooked and mashed
3 tablespoons sliced onions
6 cloves garlic, chopped
2 tablespoons chopped shallots
1 tablespoon chopped coriander leaves
1 teaspoon turmeric powder
1 tablespoon sugar
1 flake garlic, chopped
1 teaspoon pepper, white or black
2 teaspoon salt
4 tablespoon oil

Sesame tofu with pak choi recipe

Ingredients

1. 3 tbsp toasted sesame seed oil
2. 150g pack marinated tofu
3. 300g pack crunchy stir-fry vegetables
4. 2 pak choi, leaves separated and halved if large
5. 225g can bamboo shoots, drained
6. 2 tbsp dark soy sauce
7. 2 tbsp sesame seeds
8. A good squeeze of lime
9. Lime wedges

Method

1. 1. Heat 1 tbsp toasted sesame seed oil in a wok or large, deep frying pan over a high heat and fry the tofu for 4 minutes, until golden. Remove from the pan and set aside.
2. 2. Add another 1 tbsp sesame oil to the wok with the crunchy stir-fry vegetables, pak choi and bamboo shoots. Stir-fry for 5 minutes.
3. 3. In a bowl, mix 1 tbsp sesame oil with 2 tbsp dark soy sauce, 2 tbsp sesame seeds and a good squeeze of lime. Stir into the wok with the tofu, warm through and serve with lime wedges to squeeze over.