Thursday, April 24, 2014

W H O L E  F R I E D

S N A P P E R

( T H A I  S T Y L E ) 


Aloha, hangry friends (you hungry? you angry? you hangry)!  This post is a little different & exciting for me because it is the first post with more than just the single end picture!

Frying up and eating whole fish has always been a favorite of mine.  With some spicy tomato dipping sauce & sticky rice, oooofz!  Drool!  This was my first time frying up the fish myself & I definitely had input on the smell in my condo haha.  *Note: Your neighbors may not be happy about the fried fish odor that is inevitable.  I didn't care because this tasted so good!

Here we go, I'm still a little awkward when it comes to the writing 'tid-bit' before the recipe, so bare (i meant bear but we can bare, too!) with me.. weeeee! (:


Ingredients:
  • 2 whole red snappers (or any other fish that you like!)
  • Flour for coating
  • Salt & Pepper
  • Vegetable oil for frying


For the sauce to top


  • Sesame oil & Olive oil
  • Garlic 
  • 1 Onion
  • 1 Large yellow pepper
  • Scallions
  • Cherry tomatoes
  • Sugar
  • Mae Ploy sweet chili sauce
  • Garlic Sriracha sauce
  • 1 tsp Cornstarch
  • Parsley
  • Limes

    *Pineapple chunks optional for those with a sweet tooth!*

Directions:
  1. Heat your sesameoil & olive oil up in a sauce pot (1 tablespoon each)
  2. Add 2-3 tablespoons of garlic and fry until fragrant and light brown.
  3. Add chopped onions & white ends of scallions until they turn translucent.  
  4. Cut your cherry tomatoes in half and add those into the pot. Juicy!
  5. Add 1/2 cup of sweet chili sauce, 4 tablespoons sugar, lots of sriracha & cornstarch in and mix, mix, mix! 
  6. Simmer while you fry your fish.

For the fish!

1.  Make deep slits on both sides of your fish
     *This ensures quick & proper frying & also helps when you are eating!*
2.  Heat frying oil in a cast iron skillet or wok until a droplet of water sizzles




3.  Mix 1 cup of flour with 2 tablespoons salt & pepper and coat both sides of the fish




4.  Fry them both for 11 minutes on each side!  You want a nice golden color..



5.  Once fried on both sides drain on paper towels to catch any grease.



6.  Put each fish on a nice plate and load up the sauce
7.  Top with lots of chopped parsley, scallions & lime wedges!


I seriously felt like a chef that should have received a Michelin star for this.  Super simple, super quick & suuuuuuper delicious!  Do. It. Up.

Monday, April 21, 2014

C H I C K E N B R O C C O L I

Q U I N O A C A S S E R O L E




ingredients:


  • 2 chicken breasts or 4-6 chicken tenderloins
  • fresh minced garlic..lotssss of it
  • salt & peppah salt & peppahz here!
  • a little chicken seasoning like goya adobo ;)
  • ½ bag frozen or fresh broccoli florets
  • 1 cup quinoa or more
  • lots of parmesan cheese!



directions:
  1. cook the quinoa using rice cooker or on the stove. fluffy fluffy quinoa mmm!
  2. preheat the oven to about 350° and prepare an oiled/buttered pan for the casserole
  3. heat up some olive oil & get that garlic sizzlin’ to the perfect light brown, aromatic state
  4. cut chicken into itty bitty bite sized pieces, season with s&p plus adobo! more da merrier!
  5. toss in your diced/cubed chicken & brown all those pieces! no need to cook 100%
  6. meanwhile, steam broccoli florets in a small pot just until tender..
  7. from here everything should be ready for the big party! add cooked quinoa, chicken, broccoli, and half of the parmesan cheese into the pan & mix!
  8. top with extra parmesan cheese & adobo for good measure & pop it in, pop it in
  9. bake for 20-25 minutes to ensure all those flavors blend & cheese melts
  10. crack some fresh pepper on top for extra dimension when serving :D

ENJOY!