Tikka Massala

 

serves 4 - 6

Ingredients:

For the chicken:

• 600g chicken (thigh) filet
• 0,5 cup Greek yoghurt
• 4 garlic cloves
• 1 Thumbsize ginger
• Juice from half a lemon
• 1 teaspoon coriander powder
• 0,5 teaspoon turmeric
• 0,5 teaspoons cuminpowder
• 1 teaspoon paprika powder
• 0,5 teaspoon cayenne pepper
• 1 teaspoon cinnamon
• 0,5 teaspoon salt
• 0,5 teaspoon black pepper

For the sauce:

• 1 tablespoon oil
• 1 tablespoon unsalted butter
• 1 large onion
• 5 garlic cloves
• 2 thumbsized ginger pieces
• 1 teaspoon garam masala
• 2 teaspoons coriander powder
• 2 teaspoons paprika powder
• 1 teaspoon cuminpowder
• 1 small can tomato puree (40g)
• 1 red bell pepper
• 1 can of tomatocubes
• 120 ml water
• 3/4 cup cream
• 3 tablespoons almond slices
• 1 tablespoon brown sugar
• Rice/Naan bread

Preparation:

Start by preparing the chicken for marinade first. This is best done overnight, but 2-3 hours will suffice.
Finely cut the garlic and the ginger. Make a marinade of all the ingredients minus the chicken and stir well. Now add the chicken to the marinade bowl, and stir so every piece of chicken is covered. Leave to marinade.

I made the chicken in the airfryer, but originally, the chicken is grilled, or barbecued. If you do the latter, brush some oil on the chicken first.

If you are ready to start the sauce, about 30 to 45 min before the chicken is done, finely cut the garlic and ginger, slice the bell pepper, and finely chop the onion.

Add the oil and butter to a sauté pan or wok and wait for the butter to melt. Now add the onion and cook until the onions has softened. 
Now add the garlic, ginger, garam massala, coriander, paprika, cumin, cinnamon and tomatopuree. Stir well and cook on medium heat until you can smell the spices.

Add the bell pepper, tomato cubes and the water, stir well and bring to boil. When it is boiling, turn the heat to low and simmer until the sauce has thickend to your liking. If you serve this dish with rice, you can start the rice now.

Take the marinated chicken and start baking/grilling/barbecueing/airfrying/frying them. Whatever option you pick, be sure the chicken is thoroughly cooked, but not burned.

When the chicken is ready, add the cream, almonds, sugar and chicken to the sauce and cook for 5 minutes more, before it is ready to serve.

Serve with rice and/or naan bread, and garnish with cilantro, if you like.

Enjoy your meal!

Mike & Leda

Pollo Saltado

 

serves 4

Ingredients:

• 700 g chicken (thigh) filet
• 1/4 cup chicken stock
• Salt and pepper to taste
• 3 tablespoons soy sauce
• 3 tablespoons red wine vinegar
• 3 tablespoons oil
• 4 garlic cloves
• 2 red onion
• 4 plum tomatoes
• 1 tablespoon aji amarillo paste (Peruvian chili paste) or 1 aji amarillo, sliced.
• Fries
• Optional: rice
• Optional: cilantro to garnish

Preparation:

This is a recipe of my friend Lucky who didn't want to leave until we've tried to cook Peruvian. He was right though, this is delicious!

The original recipe contains both fries and rice, but personally I thought it to be too much carbs, so I left the rice out and added a bit more fries. Feel free to add the rice though!

Cut the chicken in slices and cover with salt and pepper. Mix the chicken stock with the soy sauce and vinegar in a bowl with a whisk. Finely cut the garlic, or use a garlic press. Cut the tomatoes and onions in wedges.

Start cooking your fries. Personally I used the airfryer and frozen fries for convinience.

Heat up a sauté pan or wok on high heat and add the oil. Wait until the oil is hot and add the chicken. Stir fry until the chicken is golden brown on all edges, then add the garlic and onion, stir fry for one minute more. Now add the sauce..

Wait until the onion gets soft and add the tomatoes and aji amarillo (paste). Add salt and/or pepper if necessary. 

Add the fries to the plate and on top of that add the chicken, garnish with cilantro if you like and serve immediately.

Enjoy your meal!

Mike & Leda

Pad Thai

 

serves 6 - 8

Ingredients:

* 2 spoons of brown sugar

* 1 cup soy sauce

* 2 spoons of fish sauce

* Juice of 2 limes

* 440g Thai rice noodles

* 400g chicken thigh filets

* 1 red bell pepper

* 2 medium carrots

* 5 spring onions

* 250g bean sprouts

* 4 garlic cloves

* 3 medium eggs

* Peanuts for garnish

* Sesameseeds for garnish

* Coriander for garnish

Preparation:

Boil the noodles and drain. Set aside.

In a bowl, mix the sugar, soy & fish sauce and limejuice. Set aside.

Cut the carrots in matchsticks size and the bell pepper in strips. Cut the spring onion  in 2 cm pieces.

Finely cut the garlic, or use a garlic press. Finely cut the chicken in bite size pieces.

Heat up a wok and stir fry the chicken until done. Remove from the wok with a slotted spoon and add the bell pepper and carrot.

Stir fry for about 5 minutes and add the garlic and spring onion. Mix around until the flavours has mixed.

Put the vegetables to the sides of the wok and add the eggs in the middle, scramble the eggs until done and mix with the vegetables. Add the chicken and mix again.

Add the noodles and the sauce and mix. Cook for 5 minutes more before serving it.

Add the peanuts, sesame and coriander for garnish.

Enjoy!

Mike & Leda

Piri Piri Chicken burgers

serves 4

Ingredients:

For the burgers

* 4 buns
* 600g Chicken breast
* 2 tomatoes
* 8 slices of cucumber
* lettuce
* 4 slices of cheese
* 1 tablespoon castor sugar
* 2 tablespoons balsemic vinegar
* 2 tablespoon olive oil
* piri piri herbs (see http://emiliosbistro.blogspot.nl/2017/06/piri-piri-chicken.html )
* juice of one lemon
* 1 large onion
* 4 tablespoons yogonaise

For the sweet potato oven baked fries:

* 4 medium sized sweet potatoes
* 2 Tablespoons corn starch
* 1 Tablespoons olive oil
* 1/2 teaspoon black pepper
* 1/2 teaspoon paprika powder
* 1/2 teaspoon garlic powder
* 1/2 teaspoon brown sugar
* Salt (to taste)

Preparation:

Peel the potatoes and cut them in 1 cm fries. Put them in a bowl with water for 1 hour.

Now beat the chicken with a meat hammer or anything similar until evenly round. Now put the herbs in a bowl and mix with lemon juice and a bit of olive oil. In this recipe I used one tablespoon. Now mix your chicken with the marinade and set aside.

Preheat the oven to 220 C.

Now we will prepare some caramelized onions. Heat up 1 tablespoon of oil and add the onion. Stir fry for a few minutes and then add the sugar. Stir fry for one more minute and then put the vinegar, turn the heat to low and let it simmer until the liquid is gone. Set aside.

Rinse and dry the fries. Now mix them in a bowl with cornstarch and add the oil. Toss them over again to evenly distribute the oil. Now add the rest of the herbs except for the salt and give them one good mix. Place the fries on a baking tray in the oven, evenly distributed and not too close together. Bake for 10-15 minutes.

Now heat up a grill pan and put the chicken once it is hot. Cook thoroughly on each side, until you are satisfied.

Now the fries should be done. Flip them all over and bake for another 10 - 15 minutes more, or until crisp.

Open the buns and grill each side until it gets a bit crisp, but still soft.
Now put one spoon of yogonaise on each burger, followed by lettuce, onions, chicken, cheese, tomatoes, cucumber, and the top of the bun.

Serve with the fries and possibly a nice soda!

Enjoy!

Mike & Leda

Piri Piri Chicken

Serves 4

Ingredients:

* 4 Chicken breasts of 150 gram each

* 1 Spoon paprika powder

* 1 Spoon smoked paprika powder

* 1 Spoon onion powder

* 1 Spoon garlic powder

* 1 Spoon ginger powder

* 1 Spoon cardamom powder

* 1 Spoon oregano

* 1 Spoon salt

* 1/2 Spoon piri piri chili, or cayenne powder

* Olive oil 

* Optional: Lime or lemon juice

Preparation:

Mix all the herbs in a bowl and put in a jar for future use.
Take the chicken breast and cover with the piri piri herbs, olive oil, and optionally some lime or lemon juice. Put in the grill for 20-30 minutes, turning them halfway.

I served it with a summerish salad consisting of:

* Corn
* Cucumber

* Cherry tomatoes

* Kidney beans

* Spring onion

* Sweet pointy paprika 

* Mango

Eating it with fries is also an option, but rice goes well too.

Enjoy your meal!

Mike & Leda

Rhythm Chicken Wraps

Serves 4 - 8

Ingredients:

* 600g chicken breast

* 1 mango
* 0,5 cucumber

* Lettuce

* (Caribbean) wraps
* Jamaican Jerk herbs

* Mayonnaise or Yogonnaise 

* Spicy mango chutney 

Preparation:

Bring water to the boil and boil the chicken. Meanwhile cut the mango and cucumber in cubes, and cut the lettuce in strips. Now we will make a sauce of the mayonnaise and the mango chutney by mixing them together.

When the chicken is finished, take two forks and shred them to pieces.
Now heat up a skillet and add the chicken and about 1 spoon of the Jerk herbs. You can add more if you like it spicy, or if your mango chutney isn't spicy at all. Stir fry well to blend all the herbs. 

Now take a wrap (for the best result use a Caribbean wrap, or Roti) and spread it with the sauce. Then add some mango, cucumber, lettuce and chicken.

Roll the wrap and serve immediately.

You can have a small salad on the side and even some spicy rice, or you can get greedy and eat two wraps!

I hope you have a good meal!

Mike & Leda

Chicken with green beans

Serves 8 - 10

Ingredients:

Dough:

* 1 passata package

* 1/2 cup olive oil

* 2 onions

* 2 carrots

* 1 bunch parsley 

* 1kg green beans

* 1kg chicken

*a pinch of cinnamon 

*salt and pepper

*smoked paprika 

*2 bay leaves

Preparation:

Cut the onions and the carrots, finely cut the parsley and clean and cut the green beans. 

Cut the chicken in parts and use half of the oil to softly grill the chicken in a pan. 

Put the chicken in a bowl and use the rest of the olive oil to grill the onion in the same pan. 

Add the green beans and give it a steer. 

Add the passata, some water and all the spices and herbs (salt, pepper, smoked paprika, cinnamon, parsley and bay leaves).

Cover the pot and let it slowly cook until the beans are soft.

Add water if needed.

Finally, add the chicken in the pot and let it boil one more time.

Serve it with a generous piece of feta cheese, a slice of warm bread.

Enjoy your meal!

Mike & Leda

KFChicken with Coleslaw

Serves 4-6

Ingredients:

Chicken

* Chicken pieces

* 1 Cup of flour

* 1 Cup of Panko
* Salt to taste
* Black pepper to taste
* 1 Teaspoon of cayenne pepper

* 1 Spoon of oregano

* Buttermilk

Coleslaw
* 0.5 Cabbage
* 6 Carrots

* 1 Handful of raisins

* Mayonnaise

* Buttermilk
* Apple vinegar

* 1 Spoon honey or castor sugar

* 1 Teaspoon cumin powder

Preparation:

You can deep fry the chicken (180 C) or bake it in the oven (200 C, 35 minutes), the latter is healthier.

Mix the ingredients for the chicken in a bowl except the chicken and buttermilk. Mix well, so the spices gets evenly blended. In a separate bowl pour 1 cup of buttermilk (or enough to coat all your chicken).

If you are using the oven, coat an oven plate with tin foil and preheat the oven on 200 C. Now grease the tin foil with either oil or butter. Put the chicken in the buttermilk and put it in the flour mix, coating it evenly. Place on the oven plate.

Once you are done with the chicken, put the plate in the oven and cook a total of 35 minutes, taking the chicken out every 10 minutes to spray it with a bit of oil, not too much, or the coating will let go!

Keep in mind that if you keep the skin on the chicken, it melts and wets the coating from the inside. Leave alone for the last 15 minutes.

Meanwhile prepare the coleslaw. Make a marinade of the mayonnaise, buttermilk, vinegar, honey and cumin powder. Put the raisins in hot water and let them soak for a while. Rasp the carrot and add to the marinade, mixing it well. Now add the drained raisins. Cut the cabbage in thin strips and add to the mix. Stir so everything gets coated evenly with the marinade, and leave alone.
The salad tastes best if it is made one night before.

Once the chicken is done, serve with the salad and some fries.

Enjoy your meal!

Mike & Leda

Tikka Mahala Chicken

serves 4 - 6 

Ingredients:

* Coriander (optional, for garnish)

* Boiled Rice 

Marinade

* 600g Chicken Breast

* 1 Cup Greek yogurt

* 1 Spoon lemon juice

* 1 Spoon minced ginger

* 2 Teaspoons cumin powder 

* 1 Teaspoon cinnamon powder

* 2 Teaspoon cayenne pepper powder (more to taste)

* 2 Teaspoon black pepper ( more to taste)

* Salt to taste

Sauce

* 2 Tablespoons Butter

* 2 Teaspoon minced garlic

* 1 Spoon of lemon juice

* 1,5 Teaspoon turmeric powder

* Sambal Oelek (to taste)

* 2 Teaspoons Cumin powder

* 2 Teaspoons paprika powder

* Salt to taste

* 1 Package of passata

* 250g Creme fraiche

* Meat juices from the grilled chicken (optional)

* 3-4 Large carrots

* 1-2 Potatoes

Preparation:

This recipe is famous from the game Ni No Kuni, and I made it with the help of the amazing blog: Fiction-Food. The real recipe (also the in game recipe) uses beef, and can be found here.
I used chicken in this recipe because it is cheaper here.

Mix the ingredients for the marinade in a bowl. Cut the chicken in 1 cm pieces and mix with the marinade. Leave for a few hours.

Meanwhile cut the potatoes and carrots in 1 cm cubes and boil the until they are tender.
Now put the chicken on skewers and grill the chicken. You can use a grillpan, the grill of the oven, or the oven on 200 C and cook them for 30 minutes, turning them after 15 min.

Now make the sauce by melting the butter. When the butter is hot enough, add the garlic and sambal. Simmer for 1 minute, after that add all the herbs. Simmer for 1 minute more, and then add the passata, lemon juice and creme fraiche. Leave alone for 15-20 minutes stirring occasionally.

Now boil the rice.
After this add the chicken (and the optional meat juice) to the sauce and mix well. Cook for 10 minutes more before adding the carrot and potatoes. Mix well and leave alone for 2 minutes.
The food is ready now!

Server with rice and optionally decorate with coriander.

Enjoy your meal!

Mike & Leda

Chicken Teriyaki

serves 4

Ingredients:

Chicken:

* 1 tablespoon olive oil
* 600g chicken breast
* 500g broccoli
* 2 garlic cloves
* 3 large carrots
* Chili flakes, to taste
* 500g rice or noodles.

Teriyaki Sauce:

* 2 tablespoons ginger, minced
* ⅓ cup soy sauce
* ⅓ cup water
* 4 tablespoons corn starch
* ¼ cup honey

Preparation:

Peel the ginger and mince it, then combine in a sauce pan with the rest of the ingredients for the teriyaki sauce. Heat the sauce up on medium heat, Stirring occasionally for about 5 minutes, until the sauce has thickened. Set aside.

Meanwhile cut the chicken in cubes, the carrot in slices and the broccoli in florets. Peel the garlic and mince, or finely cut it. Cook or steam the broccoli until they soften a bit, they still need to be crunchy! Set aside. Start boiling the noodles or rice.

Heat a large sauté pan over high heat. Add the olive oil, then add the chicken in a single layer. Fry it undisturbed, for about 3 minutes or until brown, then flip and fry the other side until browned.
Add the garlic, carrots and teriyaki sauce, and let simmer for 5 minutes. Now add the steamed/boiled broccoli to the cooked chicken and sauce. Sprinkle with chili flakes if you like it spicy and mix.
Lower the heat and wait until the rice or noodles are done, if they aren't already.
Serve with rice or noodles.

I hope you like this recipe and hopefully until soon.

Mike & Leda

Hawaii Chicken

serves 4 - 6

Ingredients:

* 500g chicken breast

* 2 garlic cloves

* 1 can pineapple cubes

* 3 eggs
* 1/3 cup soy sauce

* 0,5 cup Brown sugar

* 1,5 cup Cornstarch

* 1 Red paprika

* Salt and pepper to taste

* Pineapple juice from the can

* Rice

* Spring onion for decoration

* Cornstarch

* Oil for deep frying

Preparation:

Preheat oven to 160 °C. 

Cut chicken breasts into cubes and season with salt and pepper.

In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch first then coat in egg mixture.

Heat oil in a large skillet over medium-high heat and cook chicken until browned, after that put the chicken in a  greased baking dish.

In a medium sized mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, minced garlic, and cornstarch. Add the red paprika and pineapple bits. Pour over chicken and bake for 30 minutes.

Stir the chicken every 15 minutes so that it coated them in the sauce. 

Meanwhile you can prepare the rice.

Once done, serve the chicken with the rice and some spring onions for decoration.

I hope you like this recipe, and enjoy your meal!

Mike & Leda

Honey BBQ Chicken with vegetable noodles

serves 2

Ingredients:

For the chicken:

* 8 chicken wings
* 2 spoons barbecue sauce
* 1 spoon honey
* 1 teaspoon chili powder
* 1 teaspoon garlic powder
* 1 teaspoon (smoked) paprika powder
* 1 teaspoon black pepper
* 1 teaspoon salt
* 1 cup of flour
* Lettuce for decoration

For the noodles:

* 250g noodles
* ½ red paprika
* ½ green paprika
* 125g broccoli
* 50g beansprouts
* 1 carrot
* 1 teaspoon garlic powder
* 1 teaspoon laos (Thai ginger powder)
* ½ teaspoon djahe (gingerpowder)
* ½ teaspoon chilipowder
* ½ teaspoon ketoembar (coriander powder)
* ½ teaspoon sereh (lemon grass)
* ½ teaspoon koenjit/kurkuma (turmeric powder)
* ½ teaspoon djintan (cumin powder)
* ¼ teaspoon cinamon
* 2 teaspoons salt
* A dash of sweet soy sauce

Preparation:

Preheat the oven on 220 °C.
Mix the flour with the herbs and coat the chicken wings with the flourmix. Place chicken in the oven on a tray with a baking sheet. Bake for 45 minutes, turning the chicken when the timer is halfway.
Now prepare a mix of the barbecue sauce and the honey in a bowl big enough for the chicken. Set to the side.

Meanwhile cut the broccoli in small pieces and the carrot and paprika in slices. Mix all the herbs together in a small bow.

Once the chicken is done, take them out of the oven and mix them in the barbecue sauce. Put the oven on 200 degrees and bake the chicken for 10 minutes more on the same tray. While the chicken is in the oven, start boiling the noodles and stir frying the vegetables. After 2 minutes, add the herbs to the wok and stir fry for one minute more. Now add the soy sauce and mix well. Lower the heat and wait for the noodles to be ready.

Pour all the water from the noodles and cool with cold water. Make sure the noodles are as dry as possible. Now put them in the wok with the vegetables and mix well.
The chicken should be done by now too. Serve the chicken on a tray decorated with lettuce if you want to be fancy, and serve alongside the stir fried noodles.

I absolutely enjoyed eating this delicious chicken, and I hope you will too.
Enjoy your meal, and thank you for trying!

Mike & Leda

Yakisoba Chicken Noodles

serves 5 - 6

Ingredients:

* 250g broccoli

* 1 red paprika
* 1 big onion
* 150g beansprouts
* Spring onion
* 400g chicken
* 250g mushrooms
* 500g (udon) noodles
* 4 spoons soy sauce
* 4 spoons mirin
* 4 garlic cloves
* 1 thumbsize ginger
* 4 spoons yakisoba sauce
* Salt
* Pepper

Preparation:

Cut the chicken in strips and mince the ginger and garlic. Mix the soy, mirin, and the yakisoba sauce with the ginger and garlic in a bowl.
Season the chicken with salt and pepper and put in a seperate bowl. Now mix 1 spoon of the yakisoba mix with the chicken and blend well. Set aside.

Cut the vegetables in big pieces. Boil the broccoli for 5 minutes and set aside. Meanwhile cook the noodles and let it rinse after they are done. Now throw some boiled water on the beansprouts in a sieve so they cook for a short while and set aside.

Heat up a wok and stir fry the chicken until brown. Add the vegetables and mix well, stir frying for 3 - 5 minutes. Now add the noodles and mix well again. Finally we will add the rest of the sauce and mix well blending everything. Make sure everything is covered with the sauce.
Serve in a bowl and decorate with spring onion.

Enjoy!

Yours truly,

Mike & Leda

Cajun chicken pasta

serves 4 - 5

Ingredients:

* 500g pasta
* 500g chickenbreast
* Cajun herbs
* 1 red paprika
* 1 green paprika
* 1 yellow paprika

* 250 g mushrooms

* 1 red onion
* 3 garlic cloves
* 2 tomatoes
* 1 cup of chicken stock
* 1/3 cup milk
* 1 spoon of flour
* 3 spoons of cream cheese

* Pepper
* Spring onion

Preparation:

Cut the chicken in strips and the vegetables in slices and the tomato in cubes. Finely cut the garlic. Mix the flour, milk and cream cheese in a blender and set aside. Mix the chicken with the Cajun herbs to taste and set aside too. Boil the pasta according to the package.

Heat up a wok or saute pan and stir fry the chicken until golden. Add the garlic, paprika and onion and stir fry for 3 minutes more. Add the mushrooms and tomatoes and stir fry for 2 minutes more. Add pepper to taste.

Now add the chicken stock and the milk-cheese mixture and blend well. Add some Cajun herbs to taste and bring to the boil while stirring well to mix. Now add the pasta and blend well again.
Serve while still hot and add some pepper if you like. Decorate with spring onion and you have yourself a nice meal.

I hope you like this recipe and hopefully until soon.

Yours truly,

Mike

Grilled chicken sandwich

Serves 3 - 4

Ingredients:

* 500g chicken breast
* 8 bread rolls
* Cheddar

* Jalapeño slices
* Canned tomato cubes

* 1 green paprika

* 1 onion
* 3 garlic cloves

* Coriander

* Salt
* Chili powder

* Paprika powder

* Tomato ketchup

* Lime juice

       

Preparations:

We start by making the salsa sauce.
Finely cut the garlic, onion and paprika and heat up some oil in a pot. Softly cook the vegetables and let it simmer. Now add the tomato cubes and stir. Immediately add the coriander, salt, and the powders to taste. Add a dash of lime juice and add 1 to 2 spoons of tomato ketchup. Stir well and remove from heat. Leave it alone to cool.

Now we take a grill pan and grill the chicken on both sides. Be sure to grill it through, in case of bacteria. Now cut, or pull the chicken in strips.

On the rolls; put the cheddar and let it melt (I used the microwave to do this) then add the chicken, salsa sauce and decorate with jalapeño.

I hope you like the recipe and hopefully until soon!

Yours truly,

Mike

Chicken tandoori wrap

serves 3 - 4

Ingredients:

* 500g chicken breast
* 1 mango

* 1 small red onion
* Cucumber

* 1 sweet paprika
* Vinegar
* Sweet chili sauce
* Wraps
* 1 teaspoon black pepper

* 2 teaspoons of coriander powder

* 4 cloves (or use 2 teaspoons of clove powder)
* 1 teaspoon of chili flakes
* 0,5 teaspoon nutmeg
* 0,5 teaspoon of ginger powder

* 2 spoons of paprika powder
* 1 teaspoon of salt
* 3 spoons of oil
* Greek yogurt or creme fraiche

Preparation:

Cut the chicken in the smallest cubes possible, and finely cut the onion. Mix all the herbs with the oil, and add the chicken and onion. Blend well and let it marinade for at least 2 hours. Cut the paprika in strips and the mango in cubes. Meanwhile cut the cucumber in small strips and add them to a bowl with a mixture of water, 1 spoon of vinegar and 1 spoon of chili sauce. Mix well and let it rest along with the chicken.

Now heat up a skillet and stir fry the chicken until brown. Add the paprika and stir fry for about 2 - 3 minutes before adding the mango. Stir fry for 1 - 2 minutes more.

Serve on a wrap with a spoon of yogurt (sour) or creme fraiche (sweet).

I hope you like the recipe and hopefully until soon.

Yours truly,

Mike

Chicken Saagwala

serves 3 - 4

Ingredients:

* 1 onion
* 2 garlic cloves

* 1 thumb sized ginger

* 500g chicken breast

* 35g tomato puree

* 1 teaspoon coriander powder

* 2 teaspoons cinnamon
* 1 teaspoon turmeric

* 1 teaspoon garam masala
* 1 teaspoon cayenne pepper

* 1 bay leaf

* 450g raw spinach
* 2 spoons of Greek yoghurt

Preparation:

Finely cut the garlic, chicken and ginger, and cut the chicken in cubes.
Heat up a saute pan or wok and softly simmer the onion until soft. It takes about 5 - 8 minutes. Add the chicken and stir fry until brown on all sides. Now add the garlic, the ginger, and all the herbs. Stir fry for 5 minutes more and gradually add the spinach. When all the spinach has shrunk add the yogurt and blend well. Turn the heat to low and let it simmer for 10 minutes more. If the sauce is too thick you can add some milk.

Server with rice, or naan bread.

I hope you like the recipe and hopefully until soon.
Yours truly,

Mike

Orak Arik + Ayam Rica

  Serves 3 - 4

Ingredients:

Orak Arik:

* 1 Chinese cabbage

* 3 carrots 

* 2 eggs, beaten

* 1 small onion

* 3 garlic cloves

* Pepper and salt to taste

* 1 spoon of soy 

Ayam Rica:

* 500g chickenbreast
* 3 red chilis/peppers

* 1 small onion
* 1 thumb sized piece of ginger

* Juice from 1 lime
* 1 spoon of trassi (shrimp paste)
* 1 spoon of tamarind paste 

* 4 garlic cloves

* 1 spoon of lemon grass powder
* 35g tomato puree

* 150ml chicken stock

Preparation:

I love Indonesian food, and I'd love to cook it myself every once in a while. Of course this is not authentic, but I did my very best to achieve that special taste that you'll only find in the Indonesian kitchen. For me, this turned out pretty well!

Orak Arik:

Cut the cabbage in strips, and slice the carrot in julienne. Finely cut the onion, and peel the garlic to put in the garlic press. Heat up a wok or saute and put some oil in it. When the wok is hot enough, turn the heat to low and fry the onion and garlic until soft. Put all the cabbage in and stir fry until it becomes soft. Now add the carrot, the pepper and salt and the soy. Mix well. Turn the heat to low and add the eggs, stir frying until the eggs solidify, mix well once more and keep warm.

Ayam Rica:

Finely cut the onion, and put the garlic in a garlic press. Peel the ginger and cut in pieces, cut the stem off the chili's. Place everything in the blender except the chicken and the chicken stock. Blend well. Now cut the chicken in small pieces. Heat up a wok or saute, and stir fry the chicken until it starts to colour. Now add the blended mixture and turn the heat to low, mix well. Immediately pour in the chicken stock and blend well once more. Bring to boil, and turn the heat to low again and let it simmer for about 30 - 45 minutes.

Serve with stir fried rice, or noodles.
For a recipe of stir fried rice, look here.

I hope you like this recipe and hopefully I'll see you again!
Yours truly,

Mike

Chicken curry with stir fried rice

serves 3 - 4

Ingredients:

* 500g chicken breast

* 1 small can of peas

* 1 spoon massala curry
* 1 spoon of curry powder

* 2 middle sized onions

* 5 garlic cloves
* 1 chicken stock cube
* 250ml water
* 1 madam jeanette
* 125 ml creme fraiche
* Stir fry vegetables of choice
* 500g boiled rice (cold)
* 1 spoon of sweet soy sauce
* 1 spoon of soy sauce
* 1 teaspoon cinnamon
* 1 teaspoon nutmeg
* 1 teaspoon coriander powder
* 1 teaspoon ginger powder

Preparation:

Boil the rice before and let it cool.

Cut the chicken in cubes, finely cut the onion and 3 garlic cloves and the madam jeanette.
Cut the stir fried vegetables if you need to, and finely cut the last two garlic cloves.

Heat up a saute pan and a wok pan.
Stir fry the onion, madam jeanette and garlic in the saute pan until soft. Stir fry the vegetables and the last of the garlic in the wok.

Add the chicken to the saute pan and mix until half done. Now add the curry powders and mix well. Cook until the chicken is done. After that add the stock cube and the water, and bring to the boil. Let it simmer.

Meanwhile add the herbs and the soy sauce to the wok and blend well. Gradually add the rice and mix until the rice is brown, but keep stir frying for a couple of minutes more.

Now in the saute pan add the can of peas, but be sure the water is removed from the can. Mix well and add the creme fraiche. Blend until you get a nice sauce. If the sauce is too watery let it simmer for a couple of minutes more.

Serve the rice and curry seperate
I hope you enjoy this dish and hopefully until soon!

Yours truly,

Mike

Dad's chicken soup

serves 5 - 6

Ingredients:

* 500g drumsticks

* 2 liters water

* 700g soup vegetables

* 150g vermicelli

* 1 chicken stock cube

* 1 package of chicken soup herbs

* Salt and pepper to taste.

Preparations:

This is the soup my dad used to make when I still lived at home. Here is the recipe for you!

Bring water to the boil in a large pot. When it boils add the chicken. Let it boil for 30 - 45 minutes.

Remove the chicken from the pot, but keep the water, add the chicken stock cube and the herbs, and stir well. Add the vegetables, bring to the boil on medium heat.

Meanwhile strip the chicken off the bone and add to the soup. Once you're done, add the vermicelli, stir well and let it boil for another 5 - 10 minutes.

I hope you like the recipe and hopefully until soon!

Yours truly,

Mike