Food Recipe Notebook

INGREDIENTS: 5 pounds chicken wings, tips removed, drumettes and flats separated 1 can Coca-Cola 1 cup ketchup 1 cup brown sugar 2 tablespoon soy sauce 2 tablespoon Worcestershire sauce 2 tablespoon Sriracha 1 teaspoon paprika HOW TO COOK: 1. Heat oven to 400°F. Line two large baking sheets with a wire rack. Divide wings between prepared racks and spread out in a single layer. 2. Bake until wings are cooked through and skin is crispy, about about 45-50 minutes.  3. Remove from oven and transfer wings to a plate. Prepare baking sheets once more by lining both baking sheets with foil and wire rack on top; set aside to prepare sauce. 4. Place remaining ingredients in a large saucepan over medium high heat and bring to a boil, lower heat and let simmer until slightly reduced and thick, about  5-7 minutes.  5. Toss wings in sauce. Evenly divide and place wings in a single layer on rack.  6. Bake until glaze is glossy and lightly cartelized, a

INGREDIENTS: 1 cup cooked rice 1.5 cups cooked chicken 2 eggs 1 cup of frozen vegetables 1-2 tablespoons soy sauce HOW TO COOK: 1. In a large skillet over medium heat, crack the eggs and scramble them until cooked through. 2. Add in the rice, cooked chicken and frozen vegetables. 3. Add in just enough soy sauce, about 2 tablespoons until the rice has absorbed the sauce. Source: Home & Plate

INGREDIENTS: 2 small brown onions 1 small head/200 grams broccoli 1/2 cup jasmine rice, cooked and cooled 1/3 cup toasted cashews Sunflower oil, to cook Sauce: 2 tbsps tamari 1 tbsp water 1 tsp brown rice syrup 1 tsp sesame oil 1 tsp rice wine vinegar 1 tsp red miso paste 1/2 tsp red chilli flakes 1/2 tsp grated ginger HOW TO COOK: 1. Start off by preparing the sauce. In a jar or bowl whisk together all of the ingredients until fully combined. Set aside. 2. Peel and halve the onions, then thinly slice. Chop the broccoli into tall thin florets, cutting any remaining stem into thin strips. 3. Heat a generous splash of sunflower oil in a wok over a medium-high heat. When the oil is good and hot, throw the onion in. Cook the onion for some 6 – 8 minutes, or until they are softened (toss regularly or stir with a wooden spoon/spatula). 4. Add the broccoli and continue to cook, tossing regularly, for another 4 – 5 minutes. At this point throw in the cooled rice a

INGREDIENTS: Beef Stew: 1 ½ lb chuck roast, trimmed of excess fat 2 tsp crushed garlic 3 tbsp soy sauce 2 tsp Worcestershire sauce 1 tsp black pepper ½ tsp paprika 10 sprigs thyme 1 medium onion ¾ tsp ginger 1 wiri wiri pepper (scotch bonnet or habanera can be used also) 2 tsp oil ¼ cup sugar 1 cup diced tomatoes 1 tbsp ketchup 1 tsp salt Cou Cou: 10 okra, thinly sliced 1 small onion, finely chopped 2 cloves garlic, crushed 6 sprigs thyme 1 cup cornmeal 1 tsp oil 2 cups chicken stock 3 cups water Salt to taste HOW TO COOK: Beef Stew: 1. Place beef in a small bowl and season with garlic, soy sauce, Worcestershire sauce, black pepper, paprika, thyme, onion, ginger and pepper. Mix to combine then set aside. 2. In a heavy bottom pot, add oil and sugar over medium heat.  Let the sugar caramelize, it will melt then turn dark brown and start to smoke.  3. When the caramel is dark brown (not black) add the mar

INGREDIENTS: 2 medium sized eggplants 2-3 cloves of garlic, crushed 1 cup Sweet and Chili sauce Salt and pepper 1/4 bunch parsley, chopped oil for frying HOW TO COOK: 1. Peel off strips of the eggplant’s skin so that only about half of the skin is left on. Cut them into 2 inch strips about 1/2 inch thick. 2. Pour some frying oil into deep frying pan; heat on high heat. (to test if the oil is ready, drop little eggplant piece into the oil, and if it starts bubbling, the oil is ready for frying). Carefully place 1/4 of the eggplants into the hot frying pan. (you will fry all the eggplants in four batches). Fry until eggplants are golden brown on each side. 3. Take out the eggplants and place them on a plate covered with pepper towel. Sprinkle with salt, pepper and some crushed garlic. Finish frying all the eggplants. 4. Get a platter or smaller casserole dish and pour 2-3 tablespoons of sweet and chili sauce at the bottom of the dish. Then arrange

INGREDIENTS: tahong (mussels) - 1 kilo, shelled garlic - 3 cloves vinegar - 5 tablespoons soy sauce - 5 tablespoons cooking oil peppercorns HOW TO COOK: 1. Clean the mussels well through running water and make sure to cut or take off the hair-like part that lies outside the shell. You don't really want to eat this one. 2. Put the mussels in a pot and cover with water. Then turn on the stove and bring to a quick boil. 3. Drain the mussels and one by one, take the meat out of the shell. Set aside. 4. In a medium heat, pour a little oil in a pan and saute the garlic. 5. Bring in the mussels and fry for a minute. 6. Add the soy sauce, peppercorns, vinegar, and simmer for another couple of minutes. 7. Taste and adjust if needed. Source: Joy Ira Cooks

INGREDIENTS: 1 1/2 pounds of salmon, cubed 3/4 teaspoon turmeric 1/2 teaspoon red cayenne pepper (more or less to taste) 1 teaspoon salt plus 1/2 teaspoon extra 2 to 3 tablespoons fresh lime juice 2 tablespoons oil 1 teaspoon black mustard seeds 10 to 20 curry leaves 1 or 2 dried red chilies 1 tablespoon freshly grated ginger 2 cloves garlic, minced 4 ripe tomatoes, very finely chopped (think food processor) or 3/4 cup jarred tomatoes 2 tablespoons freshly chopped cilantro HOW TO COOK: 1. Place the salmon in a mixing bowl and sprinkle with the turmeric, cayenne pepper, teaspoon of salt and lime juice and set aside for 10 to 15 minutes. 2. Heat the oil and add in the black mustard seeds and wait until the mustard seeds begin to crackle. Add in the curry leaves, dried red chilies and the ginger and saute well. 3. Stir in the tomatoes and cook until soft and saucy, add in about a half cup of water and bring to a simmer. 4. Add in the salmon and let it simmer for

INGREDIENTS: 3 chayote - skin peels off, seed in the middle removed and then chopped 1 onion chopped 3 garlic pods chopped ½ inch piece of ginger chopped 2 teaspoons mustard seeds ½ teaspoon paprika 1 teaspoon garam masala 2 tablespoons olive oil salt and pepper 3 tablespoons vegetable stock ½ lime HOW TO COOK: 1. Add chopped onions, ginger and garlic into a pan with olive oil and let saute on a low flame for about 12-15 minutes 2. Then add the chopped chayote, vegetable stock, mustard seeds garam masala, and paprika and stir well 3. Let cook covered for about 5-7 minutes (if you want the chayote really soft, then keep cooking for about 10-12 minutes) 4. Garnish with chili flakes or cilantro or parsley and lime juice and enjoy warm. Source: Runnin Srilankan