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Hariyali Murgh Green Chicken

Sunday, February 11, 2024

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Hariyali Murgh or green chicken, a classic Northern Indian dish, is chicken coated in a green sauce, typically made with green chilli, coriander, mint leaves, yoghurt and spices. It is hearty, flavourful, and so delicious served with rice, naan or chapati. I used chicken thighs, but chicken breast or drumsticks all work. The cooking time might vary. You can cube the chicken and thread them together to make chicken skewers too.

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Golden Egg Curry

Wednesday, November 29, 2023

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This simple and comforting egg curry recipe, adapted from taste, made with curry leaves, ginger, mustard seeds, turmeric and coconut milk would make an excellent breakfast with Indian flatbreads or rice or can be enjoyed at any time of the day. If you want to make this spicy, add 1/2-1 teaspoon of chilli powder.

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Boiled Egg Masala Stirfry

Saturday, September 30, 2023

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The eggs first have been hard-boiled, then fried in ghee (or coconut oil) with spices and herbs until they are evenly golden brown. It's simple, delicious and with minimum fuss.
Kala namak, aka Himalayan "black salt", is a rock salt in the Pakistan / Indian cuisine. It is pinkish grey rather than black and has a very distinctive sulfurous smell and taste similar to hard-boiled eggs. Use regular sea salt if you don't have it.

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Salted Duck Eggs

Tuesday, September 19, 2023

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© 2023 | http://angiesrecipes.blogspot.com


This salted egg recipe made with fresh duck eggs using the brine method is a great way to preserve eggs and super easy to make. They take about 30 minutes to prepare and the result is definitely worth the wait! YES, you have to wait for at least 30 days (up to 60 days), depends on the size of eggs. Chicken eggs will require less (2 weeks at least). Once the duck eggs reached the ideal state, remove them from the brine to avoid them becoming too salty. Store them, uncovered, in a plastic box, and use them within 2 weeks. Hard-boiled duck eggs still in the shell can be stored in the refrigerator for up to 1 month.
Salted eggs work great as part of a meal. In China, the boiled ones are often enjoyed with congee as a breakfast. Salted duck eggs are all about the YOLKS. The egg whites taste very similar to uncured one, but the yolks taste like salted roasted chestnuts. A perfect well salted duck egg should have a a firm white that's not too salty and a rich egg yolk that's CREAMY, OILY and golden orange in colour. You can use the yolks to fill the Chinese rice dumplings and mooncakes, or to make stirfries.

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Accordion Cucumber Salad

Friday, September 08, 2023

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The Asian salad dressing is terrific for all salads, but it pairs particularly well with cucumbers for a spicy, crunchy, and refreshing salad. I like to accordion slice the cucumber for fun, but cut the cucumbers as you prefer. It's gluten-free and keto friendly. If you are looking for a soya-free option, then use tamari or coconut aminos instead.

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Miso Brioches

Tuesday, August 29, 2023

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This small batch of brioche recipe is ultra soft, rich, and buttery! Not only delicious to eat, but easy to make too! The miso paste (a Japanese condiment made by fermenting soya beans with salt and a fungus called koji; it is salty, nutty, and slightly sweet all at the same time) gives the bread a distinct, full-bodied umami flavour.
Proof the rich brioche dough in the refridgerator for 2-3 hours or up to overnight, so that it's easier to shape when the dough is fully cooled. Plus that long cool proofing also allows the dough to develop more flavour.

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Easy Green Prawn Curry

Sunday, June 18, 2023

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© 2023 | http://angiesrecipes.blogspot.com


Whip up this Thai-style green prawn curry, which is a quick and easy answer to a classic Thai curry, in just 20 minutes with storebought green curry paste, coconut milk, broth and eggplant. You can use other vegetables (broccoli, sugar peas, mushrooms or bok choy are all good) for the curry. Serve the prawns over some jasmine rice or noodles.

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Okra with Spicy Ginger Garlic Sauce

Friday, May 19, 2023

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© 2023 | http://angiesrecipes.blogspot.com


Okra, aka Lady's Finger, is low in calories but packed full of nutrients. It is rich in vitamins A and C, as well as antioxidants that help reduce the risk of cancer, diabetes, stroke, and heart disease. Okra is also a good source of Magnesium and Folate. This 15-minute blanched okra recipe dressed with a spicy garlic ginger sauce is easy and great served warm or cold.
Okra often gets a bad reputation due to the slimy texture it gets if it’s not prepared properly. There are many ways to prepare this humble vegetable, but blanching / boiling okra is one of the simplest and healthiest. The best way is to blanch the okra whole without cutting it and adding cider vinegar to the boiling water also helps reduce the sliminess. You can either serve them whole after blanched or slice each okra in half lengthwise.

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Thai Curry Baked Chicken Drumsticks

Wednesday, April 26, 2023

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© 2023 | http://angiesrecipes.blogspot.com


Make this delicious one pan meal with this easy Thai-inspired recipe. Crispy, juicy chicken drumsticks in a not-so-authentic, but deliciously aromatic Thai curry sauce are serve plenty of fresh cilantro and red chilli pepper for a little more heat. The sauce is fantastic to pour over some steamed rice or blanched rice noodles.

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Crispy Pig Ears with Chilli Sauce

Tuesday, April 11, 2023

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Evenly thin sliced strips of pig ears are first slow cooked in a pot water with garlic, peppercorns and herb, then fried in ghee until crispy and served with chilli sauce. Don’t fear the pigs' ear. People all over the world eat them and they are considered a delicacy in some parts of the world. It’s putting the whole pig to good use and more sustainable, less wasteful and they are less expensive too. In China, pig's ears are braised with innards and served as an appetizer. In Japen, they are pickled or sauteed with vegetables. Europeans also like pig ears boiled, stewed, smoked or roasted. The crunchy cartilage along with the chewy gelatinous skin and meat...you really have to try it to know the taste.
Pig ears contain lots of collagen, so they must be cooked low and slow. Cover the pig ears in water and cook until tender (2.5-3 hours) before frying them.

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Nori Tuna Salad Wraps

Friday, January 27, 2023

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Fill with tuna mayonnaise, lettuce, avocado, cucumber, alfalfa sprouts and sesame seeds, these seaweed wraps make a sustaining and nutritious meal that's keto friendly, low calorie, high protein and jam packed with flavour. You might want to swap tuna for salmon if you are worried about mercury poisoning. Some leftover roasted chicken would do the trick too.

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Harissa Honey Chicken Lollipops

Friday, May 06, 2022

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This particular chicken lollipop recipe is a Indo-Chinese favourite appetizer where frenched chicken wings are marinated, baked (or fried) until crisp and tossed with a sticky sweet and hot sauce (harrissa honey sauce). Simply put, chicken lollipops are the fried chicken wings but with a more distinct look and spicy flavour.
The name “chicken lollipop” is referring to how the chicken wings look after trimming. To achieve the lollipop appearance, the meat on the chicken wing is cut loose from the bone end and pushed down, a culinary technique known as “frenching.” The recipe is actually very simple. The hardest part of the recipe is to form the chicken lollipops from chicken wings. If you plan to make a huge batch for a crowd, fry the chicken lollipops and make the sauce in advance. Then you can re-crisp the wings at a high temperature for a couple of minutes, re-heat the sauce, and toss to coat just before serving.
Here is a video on how to cut lollipops from the wings that I found on youtube.

Harissa Sauce
  • 8-10 Whole chicken wings (or simply use meaty chicken drumettes)
  • 1 tbsp Cumin powder
  • 1 tbsp Criander powder
  • 1 tsp Garlic powder
  • 1/3 - 1/2 tsp Cayenne pepper
  • 2/3 tsp Sea salt
  • Black pepper to taste
  • Herbs and greens to garnish
  • Pomegranate seeds to garnish
  • 85 g Salted butter
  • 100 g Harissa
  • 1 tbsp Lemon juice
  • 80 g Honey
  1. Divide the chicken wing into 3 parts (drumette, winglet and wingtip) by slicing through the joints. Save the wingtip for other uses.
  2. French the drumette. Holding the drumette (which looks like a chicken drumstick) by the meaty end, use a small, sharp knife to cut around the thin end of the drummette so the meat and skin are released from the bone. Push the meat down towards the fat end to create a lollipop.
  3. French the winglet / flat. For the winglet, which contains two bones, cut the joint where the bones meet. Trim a small section of the meat from the circumference of that area to expose the bones. Remove one of the bones and push the meat to the end of the remaining bone to form a lollipop.
  4. Transfer the prepared wings to a medium bowl. Add in ground cumin, coriander, garlic powder, cayenne pepper, salt and pepper. Rub the spice mixture into the wing pieces until there is no powder left in the bottom of your bowl. Cover and refrigerate for at least 1 hour, up to overnight.
  5. Preheat your oven to 200C/400F and brush a baking tray with some olive oil. Arrange the chicken wings on the tray and bake in the middle of the oven for 35 minutes or until the chicken is nicely browned and slightly charred, and completely cooked through.
  6. Bring sauce ingredients slowly to a simmer in a saucepan on the stovetop while your wings are baking. When the sauce starts to bubble, turn off the heat and set aside for 5 minutes. The sauce will thickens up after cooling a bit. Toss the wings in the sauce until thoroughly coated. Serve on a bed of fresh herbs and garnished with pomegranate seeds and chopped spring onions if desired.

© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com


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