Junglefrog Cooking » Asian

Marinated chicken on a stick and living leaner

Simone (junglefrog) — Thu, 05 Jan 2012 17:00:32 +0000

Delicious meal

Now that the new year has started the term Living Leaner that Mona started on her blog Wisewords, takes on a bit of a double meaning for me. In fact, it takes on a triple meaning… I’m no different then anyone else around the world who wants to get fit and healthy in the new Year. Maybe with this difference being that I actually started right after Christmas (with just a short break at New Years) so this doesn’t count at all as a New Years resolution. I don’t do New Years resolutions so this just happens to be in the same period. And let’s face it, we’ve been here before now haven’t we? But in terms of living leaner; I could be a lot leaner myself and since Tom is still unemployed we have to live a lot leaner ourselves to. The budget has a limit!

And quite frankly, the way we were spending money before was – at some point – quite ridiculous. That’s the thing with having enough money; you tend to start living according to it. And that’s fine really but it also means that taking a step back is a bit harder. And it’s quite a big step back too. Finding a job in these days is hard. December is not the best month in any year to find a job but with the crisis everyone talks about, it is even harder. We’re still hopeful all will turn around soon but as of this month Tom is on unemployment benefit for the first time in his life (and I bet he also wishes it is going to be the last time too)

Skewered chicken with orange fennel salad

And the worst thing is that we do not know at this point how much money we will have left. I have an irregular income and Tom will only hear at the end of the month how much his benefit will be. So we’re preparing for the worst case scenario, just in case.. That means that we’re on a tight budget. I do realize there are loads of people out there that have a far worse situation then we do, so believe me, I’m not complaining. I’m merely stating the facts. So that means that we have to also become a bit more creative with what we eat. Once a week (on saturday) we get a crate of organically grown produce including meat, vegetables, cheese, eggs etc. If we use it wisely it would be enough to feed us for a week if we add some extra’s to it such as pasta, spices etc. It’s always seasonal and local too. Going to the supermarket would possibly be a tiny bit cheaper but then I wouldn’t know where it came from and I would like to still support the local farmers where we can. And for now, we still can, so no reason to get rid of that.

This particular meal does have a lot of ingredients but most of that we always have in house so there was no extra cost involved. The only thing I needed to buy was the chicken, the fennel, the salad and the oranges and the cost of those you see below. It was delicious, especially the marinade on the chicken gets high points. We had this with some plain rice as otherwise the meal would have been too light. And while I do want to lose weight, I want it to be sensible too!

And so you can all check how I’m doing I’ve added a little weight loss badge on the right in the sidebar… If it stays at the same number for too long, you can come and kick my butt!

Spicy skewered chicken with fennel-orange salad

Print recipe

Serves:	2
Prep time:	20 minutes
Cook time:	10 minutes
Total time:	30 minutes
Meal type:	Lunch, Main Dish, Salad
Region:	Chinese
From book:	Chinese food made easy

Ingredients

200g chicken breast
olive oil

Herb mix

1 teaspoon cumin powder
1 teaspoon fennel seeds
1 teaspoon chili flakes
1/2 teaspoon paprika powder
1 teaspoon light soy sauce
1/2 teaspoon seasalt
1 teaspoon arachid oil (nut oil)
1 teaspoon shaohsing ricewine or dry sherry

orange fennel salad

4 tablespoons olive oil
3 tablespoons orange juice
1/2 piece lime juice (juice from half a lime)
1 tablespoon light soy sauce
1 teaspoon roasted sesame oil (I used regular sesame oil)
200g mixed salad leaves (washed)
1 piece fennel bulb (sliced thinly, soaked in cold water for 30 seconds and drained)
2 pieces oranges (peeled, parts cut out from between the pith)
seasalt
pepper

Directions


Soak 8-10 bamboo skewers for 20 minutes in cold water

Mix all ingredients for the herb mix in a bowl. put the meat in and coat them with the mix before you put them on the skewers

Heat a griddle or grill pan on high and sprinkle the meat with a little olive oil. Put the skewers in and grill the meat until golden brown, turn and grill the other side too. take of the fire.

For the salad put olive oil, orange and limejuice, soysauce, sesame oil and salt and pepper in a bowl together and whisk. Put the salad leaves in another bowl and divide the fennel and orange parts; sprinkle the dressing over the salad.

Divide the salad over 2 plates and put the chicken skewers on top and serve immediately.

Note

The original recipe uses lambfillet but that is hard to find here so I went with chicken instead!

Cost:

Fennel € 1,30
Oranges € 0,50
Chickenbreast € 1,50
Mixed Salad leaves € 1,50
TOTAL 4,80

Obviously the salad leaves could have been cheaper had I used regular salad but these were bought for a photoshoot so I figured I might as well use them!

Moo Shu – Daring Cooks October 2011

Simone (junglefrog) — Fri, 14 Oct 2011 07:00:27 +0000

Mu shoo pancakes

Yes, you are reading that correctly! In – what seems like forever and is probably close to it anyway – I’ve finally managed to complete a Daring Cooks challenge again! Whoohoo!! I love doing those challenges but sometimes it is just too time consuming to keep up with everything and work at the same time. After a fairly busy summer and a rather unsettling spring before that, I simple didn’t get around to doing any after the last one in March of this year. But life seems to have settled down a bit so hopefully I should be able to join in some fun challenges in the coming months!

The October Daring Cooks’ Challenge was hosted by Shelley of C Mom Cook and her sister Ruth of The Crafts of Mommyhood. They challenged us to bring a taste of the East into our home kitchens by making our own Moo Shu, including thin pancakes, stir fry and sauce.

I also particularly liked this months challenge as the Asian kitchen is one of my favorites. It’s usually quick, light and healthy and with the winter months and heavy Christmas food ahead of us, that is just what we need to stay sane and healthy.

Moo shu pancakes

This challenge was all about making specific thin Chinese pancakes and then fill them with a stirfry. In addition to that we also had to make our own hoisin sauce as well. I use hoisin sauce quite a lot when cooking (as we do cook Asian flavors a lot) but had never even thought of making my own. To start with that, as I also started actually by making this sauce first. It’s simple; you whip the ingredients together and you’re done. I did think that the taste was too salty but that could have been because I used a dark soy sauce. I never know what to use if something is too salty… Anyone?

Little jar of hoisin sauce

The pancakes took the longest as it involved making the dough, having it rest for 30 minutes and then rolling it in three separate cigar shapes, cutting that into 6-8 pieces, rolling a ball of each and then transferring that into a paper thin pancake. Right… As you can probably see by looking at the photos, my pancakes could have definitely been a little thinner. I thought they were thin but the examples made y Shelley and Ruth looked much thinner, more like crepes almost. They gave us three different ways of making the pancakes but I just stuck to the first. What I did have – and I have no idea if that is supposed to happen – was that my pancakes puffed up while baking them. Did anyone else have that? Or was that because I cooked them too thick or too long?

Cutting into the pancakes

Whatever the case; it was really delicious so in that sense it was all success. I didn’t make any photos during the making of the pancakes as it was pitch dark at that time.. Not really ideal for photos.. I will definitely be making this recipe again, although I will not be making my own pancakes. Or maybe a different kind that would be easier to work with. Have to think about that!

Here are the recipes!

Thin pancakes (for mu shoo)

Print recipe

Serves:	25
Prep time:	45 minutes
Cook time:	45 minutes
Total time:	1 hours, 30 minutes
Meal type:	Main Dish, Side Dish
Region:	Chinese
From book:	The Chinese Kitchen

Ingredients

560g all purpose flour
300ml hot (boiling) water
1 teaspoon vegetable oil

Directions


Sift the flour into a mixing bowl. Gently pour in the water, stirring as you pour, then stir in the oil. Knead the mixture into a soft but firm dough. If your dough is dry, add more water, one tablespoon at a time, to reach the right consistency. Cover with a damp towel and let stand for about 30 minutes.

Lightly dust the surface of a worktop with dry flour. Knead the dough for 6-8 minutes or until smooth, then divide into 3 equal portions. Roll out each portion into a long sausage and cut each sausage into 8-10 pieces. Keep the dough that you are not actively working with covered with a lightly damp dish cloth to keep it from drying out.

Roll each piece into a ball, then, using the palm of your hand, press each piece into a flat pancake. Dust the worktop with more dry flour. Flatten each pancake into a 6 to 8 inch (15 cm to 20 cm) circle with a rolling pin, rolling gently on both sides.

Place an un-greased frying pan over high heat. Once the pan is hot, lower the heat to low and place the pancakes, one at a time, in the pan. Remove when little light-brown spots appear on the underside. Cover with a damp cloth until ready to serve.

Alternate method for preparing the pancakes: Once the dough has rested and been kneaded again, divide it into an even number of small pieces, rolling each into a ball. Working with two balls of dough at a time, dip the bottom of one ball lightly into sesame oil and press it onto the top of the second ball. Press the double layer flat, then roll the doubled pancake layers into 6 to 8 inch circles. In a dry pan, cook on each side until dry and lightly blistered (but without browning). Separate pancakes after cooking. Alternately (I know, an alternate to the alternate...), if you would prefer not to dip the dough in the sesame oil, you can achieve a similar result with a slight modification. Again working two pieces at a time, roll each piece into a three inch pancake. Using a pastry brush, brush sesame oil onto the top of one of the pancakes, and top it with the other pancake. Further roll the doubled pancake into a 6 to 8 inch circle and cook as the above alternate method. This method was actually our favorite of the three, and yielded the best results – very thin pancakes that held up a little better and had the most authentic texture. We had the best luck brushing a bit of sesame oil on both circles of dough, then sandwiching them together. Just be careful separating the pancakes after cooking them on both sides – heat (steam) does get caught between them, so don't burn your fingers!

Note

Be sure to use very hot-to-boiling water, as it helps relax the gluten, which will aid in rolling the pancakes super thin.
Adjust the heat of your pan as needed to cook the pancakes without burning them. I had to keep my burner on medium (rather than low) heat in order for my pancakes to cook properly (low was drying them out too much without cooking them fully), so watch your pancakes carefully.
If the pancakes are not to be used as soon as they are cooked, they can be warmed up, either in a steamer for 5-6 minutes, or in a microwave oven for 20-30 seconds, depending on the power.
And, in case you are curious, we both asked our local Chinese food restaurants about their Moo Shu pancakes, and they informed us that they purchase them prepared, and simply steam them for their customers as they order the dish.

Mu shoo pork

Print recipe

Serves:	4
Prep time:	30 minutes
Cook time:	8 minutes
Total time:	38 minutes
Meal type:	Main Dish
Region:	Chinese
From book:	The Chinese Kitchen

Ingredients

150-200g various mushrooms (I used shii-take, oyster mushrooms and chestnut mushrooms)
450g pork loin or butt
100g bamboo shoots
170g Chinese cabbage (thinly sliced)
3 eggs
1 teaspoon salt
4 tablespoons vegetable oil
2 scalions (or spring onions)
1 tablespoon light soy sauce
2 teaspoons rice wine
a few dropssesame oil
12 pieces thin pancakes (to serve)

Directions


Clean the mushrooms of your choice and finely cut them. Thinly cut the pork, bamboo shoots and Chinese cabbage into matchstick-sized shreds. Lightly beat the eggs with a pinch of salt.

Heat about 1 tablespoon (15 ml) oil in a preheated wok and scramble the eggs until set, but not too hard. Remove and keep to one side. Heat the remaining oil. Stir-fry the shredded pork for about 1 minute or until the color changes. Add the fungus, bamboo shoots, Chinese cabbage and scallions. Stir-fry for about 2-3 minutes, then add the remaining salt, soy sauce and wine. Blend well and continue stirring for another 2 minutes. Add the scrambled eggs, stirring to break them into small bits. Add the sesame oil and blend well. To serve: place about 2 tablespoons (30 ml) of hot Moo Shu in the center of a warm pancake, rolling it into a parcel with the bottom end turned up to prevent the contents from falling out. Eat with your fingers.

Hoisin sauce

Print recipe

Serves:	1
Prep time:	10 minutes
Cook time:	None
Total time:	10 minutes
Meal type:	Condiment
Region:	Chinese
Website:	Epicurian

Ingredients

4 tablespoons soy sauce (I used dark soy but thought it was a bit too salty. Will use light soy next time!)
2 tablespoons peanut butter (or black bean paste)
1 tablespoon honey (or molasses)
2 teaspoons white wine vinegar
1/8 teaspoon garlic powder
2 teaspoons sesame oil
20 drops Chinese style hot sauce
1/8 teaspoon black pepper

Directions


Simply mix all of the ingredients together by hand using a sturdy spoon. At first it does not appear like it will mix, but keep at it just a bit longer and your sauce will come together.

Thai chicken, cucumber and coconut salad; healthy food…

Simone (junglefrog) — Sat, 30 Jul 2011 16:38:26 +0000

Healthy and delicious

We all know those moments…. those moments when you realize those lovehandles can no longer be called ‘love’ handles, but are more going towards “terrible-fat” handles. That moment when your favorite pair of jeans all of a sudden feels like it has shrunk dramatically in the wash, or that moment when you look in the mirror and get a sinking feeling… Please tell me we all have those moments! I know I’ve bored you with my weightloss struggles many times before, but well… I guess I am like a lot of people; I have the best of intentions and then slowly but surely life gets in the way. But truth be told; I really DO need to lose weight as I’m not feeling comfortable the way I am right now and that just has got to get better. So… prepare to be bored (once again) with tales of ongoing weight battles. If you’ve read my blog for a while you probably also know that I am a firm believer in a “no-diet”-diet meaning I think we should be able to lose weight by following sensible rules, exercise and eat healthy. I do eat fairly healthy but it doesn’t help that I have to bake for my job at the moment. Even though I bring most of the cupcakes and pies and whatever to family and friends there is still enough tasting involved (how can you not taste, right??)

You did NOT see that bottle of wine did you?

My first goal is to get my butt moving again. I used to go to spinning classes three days a week, but because I’ve been busy (and those classes are in the morning) I’ve had to cancel to many of them. You know… you get to the point where it’s going from missing one week, to one month and before you know it, you’ve missed half a year… Ofcourse I know that it’s just an excuse. (I’m very good in selfreflecting..lol) I could have done any other kind of exercise if spinning was not an option, but instead I chickened out and left it all together. Hmmm, that’s gonna be a hard one. I would love to go running, but I can’t due to an ongoing Achilles problem. Not an option. I like biking but it’s not exactly been fabulous weather lately plus living in this fairly flat area makes the wind killing, but still… if it’s not raining that is a good option. Spinning when I can… (although I am dreading the moment that I will first step into the gym again… I know my spinning mates… )

And then ofcourse food… It’s need to be more regular… I sometimes forget to eat when I’m busy only to make up for that later in the day and I know that’s just the wrong way to do it. So more fruit and veggie snacks in between and better meals in the evening. One such delicious and healthy meal is this Thai salad. I made it together with Charlotte when we were cooking together one friday afternoon and it was a delicious surprise! The recipe comes from Olive and really worth trying out!

Thai chicken, cucumber and coconut salad; healthy food…

5.0 from 1 reviews

Recipe type: Lunch or light main

Author: Olive magazine

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Loved, loved that chicken poached in the coconut. Brilliant idea and incredibly tasty!

Ingredients

400 gr skinless chicken fillets
165 ml coconut milk
40 gr palm sugar
3 tbsp fish sauce
1 large cucumber
2 long red chillies, thinly sliced
small bunch of coriander, leaves picked
thai shallot or regular shalot, finely sliced
roasted peanuts, 50 gr crushed

Instructions

Put the chicken between two sheets of cling film and bash it flat with a rolling pin or heavy pan. Make sure it is all equal thickness.
Put the coconut milk, palm sugar and fishsauce in a wide shallow pan. Add the chicken to the cold liquid. Gently bring to a simmer. Cook for 15 minutes, take off the heat and leave to cool in the liquid.
Using a vegetable peeler, cut the cucumber into long thin ribbons
Take the chicken from the poaching liquid and slice as thinly as possible, them mix all the ingredients except the roasted peanuts. Serve drizzled with some of the poaching liquid and sprinkle with the peanuts

Notes

Be sure to taste your chillies before you add them to your salad. We used it in liberal amounts as our red chillies are usually rather mild. Not this time! It was blazing hot! So we should’ve checked but forgot…

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Vietnamese springrolls

Simone (junglefrog) — Sat, 09 Jul 2011 11:00:47 +0000

Vietnamese springrolls

We get out of the boat and walk onto a barren piece of land, slightly confused as to what we are doing here. Across the barren patch of land awaits a tiny village. Our guide, a tiny Vietnamese woman, leads us through small alleyways where little kids peer curiously from around corners and start to follow us, giggling every time we look at them. It’s hot and big Europeans that we are, we start sweating more and more. I’ve resigned myself to the fact that everything sticks to my body in the humidity and am looking forward to the moment we will be back on the moment, with hopefully a little breeze welcoming us. But for now it seems to get hotter with every step we take. We finally end up at a small open square, surrounded by wooden shacks and the sudden silence seems to increase the heat.

Vietnamese schoolkids

Our guide gestures that we have to wait and she disappears inside one of the building, leaving us in the sweltering heat with no shade to speak of. Most of our little group try and press ourselves against the buildings attempting – in vain mostly – to disappear into the shadows. After 5 minutes, that feel like eternity, our guide comes out again and waves us over. We have no idea what to expect and are surprised when we peer inside a building and see a classroom full of happy kids smiling up at us.

Their teacher looks at them sternly, warning them to remain in their seat and not move. You can tell by the excited faces and bright smiles that we are a welcome distraction in their busy schoolschedule.

Concentration..

But after just a few minutes the regular routine of their schoolafternoon takes over and they concentrate back on their schoolwork, only glancing at us every now and then, only to be met with a stern look from their teacher. We just stood there, watching kids on a regular schoolafternoon and while it may not sound very exciting, we had a great time. Vietnamese kids are – in general – entirely adorable, cute, happy and friendly little creatures and when they all march around in their crisp schooluniforms or ride around on their bikes it’s just a sight to be seen…

But ofcourse Vietnam would not be Vietnam, if not for the Vietnamese kitchen. I love Asian food in general but the food in Vietnam, Thailand and India are among my favorites. It was here that I first ate traditional springrolls. Not the fried variety, although we had those as well, but the rolls made with fresh vegetables and wrapped in ricepaper. We had them made for us at the table by beautiful Vietnamese ladies, their hands quick and precise in making one beautiful roll after another.

Mine may not be so good looking but they are incredibly delicious. You can keep them vegetarian or add chicken or pork and any kind of vegetable you fancy. Here the original recipe is from Steamy Kitchen again and that peanut sauce, I can tell you, is a worthy addition to these delicious little rolls.

Vietnamese springrolls

Recipe type: Appetiser

Author: Adapted from Steamy Kitchen

Prep time: 25 mins

Cook time: 5 mins

Total time: 30 mins

Serves: 6

Beautiful, light and fresh this is the perfect starter for any Asian inspired meal or it is great on it’s own too as a (very) light lunch.

Ingredients

package of rice paper wrappers (can be found in most asian supermarkets)
soft lettuce, I used little gems
1 cucumber, cut into matchsticks
2 carrots, cut into matchsticks
1 bell pepper, cut into matchsticks
1 big handful of fresh mint
1 big handful of fresh Thai basil or sweet Italian basil
For the meat
500 gr chickenfilet
1 lemongrass stalk, outer leaves peeled until you reach pale yellow leaves, bottom part grated
2 cloves of garlic, finely minced
2 tsp soy sauce
2 tsp fish sauce
1 tsp sugar
Peanut Dipping Sauce (makes 250 ml)
2 tsp cooking oil
2 cloves of garlic, crushed in garlic press
1 tsp grated fresh ginger
3 tbsp sweet chili sauce
2 tbsp hoisin sauce
160 ml water
3 tbsp chunky peanut butter

Instructions

For marinating the chicken;
slice the chicken as thin as you can.
In a bowl combine the chicken with the rest of the ingredients for the marinate and marinate for at least 15 minutes or overnight.
Prepare the vegetables and herbs for the rolls.
Heat a wok or frying pan and add the marinated pieces of chicken in a single layer. Bake until they are done.
Have the cooked chicken and all your cut vegetables ready to roll your wraps. Jaden has a really clear instruction in her book which will tell you exactly how to roll the ricepaper. In short;
Fill a pietin or a large plate with enough water to dip the ricepaper in. Make sure the water is warm, but not hot. Dip the ricepaper in very briefly, about 2 seconds each side. It will still be fairly stiff when you take it out.
Lay the still stiff paper on a dry surface and fold in two.
On the bottom half arrange your ingredients and then proceed to rolling it carefully tugging it in where needed.

Peanut sauce

Heat the oil in a small saucepan over medium-low heat. When the oil is just starting to get hot, add the garlic and ginger and fry for 30 seconds until fragrant. Add the sweet chili sauce, hoisin sauce, water and peanut butter and stir until smooth. Simmer until thickened. Let kool.
Keeps in the refrigerator for up to 1 week. If the sauce is too thick after storing, whisk in a bit of water to thin it out.

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Punjabi chicken curry

Simone (junglefrog) — Sat, 30 Apr 2011 11:58:05 +0000

I was first pointed to the book from Anjum Anand by Soma from the fabulous blog ECurry. If you haven’t checked out her blog you should. It has loads of Indian recipes and beautiful photos too. Anyway Soma gave a review of the new book by Anjum and I just had to get that book for myself and so I did. It finally arrived this week and I couldn’t resist making one of the recipes straight away. There are loads of delicious recipes in the book so it was hard to pick but I didn’t want to make life too difficult for myself so I started with something that felt fairly simple to me. A punjabi chicken curry. I love curries and I love Indian. Usually the food we get served here in the Netherlands is toned down a bit on the spices as our weak stomachs are not used to the hot flavors in a true Indian dish but as Tom and I really do like spicy food, I think over the years we have become a bit more used to it.

Making the dish was fairly straightforward and easy. I used chickenlegs (the larger ones) instead of chickenfilet as I think that really does enhance the flavor a lot. Ever since I used those for making chicken satay last week I am convinced it is worth the extra effort of cleaning the bones! So much more taste and the meat stays lovely and succulent as opposed to dry. I can highly recommend doing that.

So what did we think of the dish? The taste was good. Spicy but not too spicy and it all went in really well, but…. I know what I did wrong and it’s just stupied that I didn’t think about it before. I used old spices… Indian spices such as ground coriander, ginger, cumin and garam masala are not spices we use a lot, so the stock I had was apparently not good anymore. I didn’t think about checking it before I started cooking and while eating both Tom and I felt it was lacking a bit of… well a bit of punge. And that’s when I started thinking it could have been the spices I used. So I checked them afterwards and tasted them and indeed, that was the issue… No flavor left in those spices!! I threw them out straight away!

I will have to make this dish again (or maybe one of the other curries in the book) with the proper spices as I am convinced that will mean a world of difference in terms of flavor. Good dish that can be much better. We still did enjoy it quite a lot!

Punjabi chicken curry

Recipe type: Main

Author: Anjum Anand

Serves: 6

Delicious and fragrant. If you love Indian food this is a winner. But be sure to check that your spices are still good before starting out!

Ingredients

1 1/4 piece of fresh ginger, peeled and cut into large pieces
10 large cloves of garlic, peeled
4 small brown cardamom pods
4 cloves
2 in piece of cinnamon stick
5 tbsp vegetable oil
1 bay leaf
1 medium onion, peeled and chopped
2 green chilis, whole but pricked with the tip of a knife
1 3/4 lb chicken pieces, skinned and deboned
5 tsp ground coriander
2 tsp ground cumin
1/4 tsp pure red chili powder
1/2 tsp ground turmeric
1 1/2 tsp garam masala
salt, to taste
3 medium tomatoes, cut into small wedges
large handful of fresh cilantro, chopped

Instructions

Using a blender, make a fine paste of the ginger and garlic with a little water, set aside.
Place the brown cardamom pods in a mortar, give them a bash with the pestle, then remove the husks to leave only the seeds.
Heat the oil in a large nonstick frying pan. Add the bayleaf, onion and spices and cook until brown, around 8-10 minutes.
Add the green chilies and ginger and garlic paste and cook until just golden, around 2-4 minutes.
Add the chicken and brown gently over medium heat. Stir in the spices and salt and give the pan a good stir. Add the tomatoes and enough water to come 1 inch up the pan. Bring to the boil, then cover and cook over low heat for 15 minutes.
Uncover the pan, increase the heat to high and boil to brown the masala. This will add a lot of depth to the flavor. Toss and turn the chicken in the reducing paste. Once the water has reduced, lower the heat and continue for another few minutes – the masala should release some droplets of oil. Then add enough hot water to the pan to come more than halfway up the chicken pieces, bring to the boil, stir in the fresh cilantro and serve.

Notes

Great with naanbread or chapati’s.

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Junglefrog Cooking » Asian

Marinated chicken on a stick and living leaner

Spicy skewered chicken with fennel-orange salad

Ingredients

Herb mix

orange fennel salad

Directions

Note

Related Posts:

Moo Shu – Daring Cooks October 2011

Thin pancakes (for mu shoo)

Ingredients

Directions

Note

Mu shoo pork

Ingredients

Directions

Hoisin sauce

Ingredients

Directions

Related Posts:

Thai chicken, cucumber and coconut salad; healthy food…

Related Posts:

Vietnamese springrolls

Related Posts:

Punjabi chicken curry

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