Category Archives: Poultry

Chicken Parmegino

Chicken Parmagio










  • 2                    lbs boneless, skinless chicken breast
  • 1/4               cup all purpose flour
  • 3                    lare eggs
  • 2                    cups panko bread crumbs, as needed
  •                       Koher salt, as needed
  •                       Black Pepper as needed
  • 5                    cups simple tomato sauce(see recipe)
  • 1                    cup finely grated Parmesan, preferably Parmigiano Reggino
  • 1/4                lb fresh mozzarella, torn into bite-sized pieces
  •                        olive oil for frying
  1. Heat oven to 400 degrees.
  2. Place cutlass between two pieces of parchment or plastic wrap.  Using a kitchen mallet or rolling pin, pound meat to even 1/4” thick slices.
  3. Place flour, beaten eggs and panko into three wide, shallow bowls.  Season Cutlass generously with salt and pepper.  Dip a piece in flour, then beaten egg, then coat with panko.  Repeat until all the meat is coated.
  4. Fill a large skillet with 1/2 in oil.  Place over medium-high heat.  When oil is hot, fry cutlass in batches, turning halfway through, until golden brown.  Transfer to a paper towel-lined plate.
  5. Transfer the cutlass on a baking tray, spoon a layer of sauce on it.  Sprinkle parmesan on the sauce and top with mozzarella pieces.
  6. Transfer the pan to oven and bake until cheese is golden about 5 mins.
  7. Let cool a few minutes before serving.
  8. Serve with pasta in tomato sauce.
Simple Tomato Sauce
  • !/4           cup extra virgin oil
  • 4             garlic cloves, thinly sliced
  • 1/4          tsp chili flakes
  • 2             (28 oz) cans whole or diced plum tomatoes
  • 2             sprigs basil or
  • 1             bay leaf
  • 1/2          tsp kosher salt or to taste
  • 1/4          tsp black pepper


  1. In a large, straight sided skillet over medium heat, warm the oil.  Add garlic and cook until just golden.  Add chilli flakes if desired and cook 30 minutes.
  2. Stir in tomatoes and juices, basil or bay leaf, and salt and pepper.
  3. Bring sauce to a simmer and cook until sauce is thick and tomatoes have mostly fallen apart, about 30 to 40 minutes.  Adjust heat as needed to keep at a steady simmer.  If using whole plum tomatoes, mesh them up with the back of a wooden spoon or a potato masher to help them break down.  Remove sauce from heat and discard basil or bay leaf.

Tom Yum Soup

This recipe is for local Thai street food style Tom Yum Soup – it is not the fancy kind – but follow this recipe for the authentic taste you will find in Thailand.

There are two version of the Tom Yum Soup, Tom Yum Goong nam sai is Tom Yum Shrimp in a clear broth, while

Tom Yum Goong Nam Khon is the creamy milky version.

People think Tom Yum creamy is made creamy with coconut milk, it is actually made with evaporated milk.

Goong or shrimps is one of the most popular ingredient to make this soup with, but you can also make it with a mix of seafood like squid, fish or chicken.

The most absolutely essential ingredients for this soup are the three thai herbs:

  • Lemongrass
  • Galangai
  • Kaffir lime leaves

Other ingredients are just as important.


  • 2              litre water
  • 4              stalks lemongrass
  • 1              inch chunk of galangal
  • 10            kaffir lime leaves
  • 10            thai chilies(or to taste)
  • 5              cloves garlic
  • 1              lb chicken breast or prawns
  • 1/2           lb oyster mushrooms
  • 2              roma tomatoes
  • 2              white onions(medium size)
  • 2              tsp sugar
  • 8-12         tbsp fish sauce
  • 8-12         tbsp lime juice
  •                 Handful cilantro, finely chopped
Creamy Tom Yum Version
  • 3 tbsp canned Thai roasted chili sauce
  • 10 tbsp evaporated milk
You may need to add lime juice or fish sauce as the milk and roasted child sauce throws off the sourness and saltiness.
  1. In a large saucepan boil 2 litres of water.
  2. Remove the outer leaf of the lemon grass and slice it diagonally in 1 inch strip.
  3. Slice the galangal.
  4. Coarsely break about 10 kaffir leaves.
  5. Peel the garlic.
  6. Remove the stems and chop the chills.
  7. Add all this to the water, cover and bring it to a boil.  Let it boil for 10 minutes.  Turn down the heat to low.
  8. Add the thinly sliced chicken or peeled and deveined shrimps.
  9. Rinse the mushrooms, Slice them and add them to the saucepan.
  10. Slice the roma tomatoes and onions into wedges – you want them big and chunky, add this to the soup.
  11. Boil it for about 3 minutes.
  12. Add the fish sauce and the sugar and boil for another minute, turn off the heat.  The mushroom and onions should be soft when it is ready.
  13. Add the chopped cilantro and lime juice before serving.
  14. For the creamy version add, the chilli sauce, and evaporated milk, boil for 1 minute and serve.
Lemon grass, galangal, lime leaves, garlic and birds eye chilies are for the taste, you can remove them before adding the chicken.
Lemon grass is a tropical Island plant in the grass family.
Some species are commonly cultivated as culinary and medical herbs because of their scent resembling that of lemon.  It has a subtle citrus flavor and can be dried and powdered, or used fresh.  It is commonly used in teas, soups and curries.  It is also suitable for use with poultry, fish, beef and seafood.  It is also used as tea in Africa, Latin America and Mexico.
Lemon grass will keep the mosquitoes away.
Galangal is root that looks a lot like ginger.  Its flavour is similar to root ginger, but not nearly as spicy and with hints of lemon and cardamon.  It is used in SouthEast Asia the way that ginger is used in other Asian Cuisines.  It is the key ingredient of Thai curries, soups and stews.  The whole galangal root is very hard and requires a sharp knife to cut.
Kaffir leaves
Kaffir leaves are fragrant leaves of the wild lime trees and are used widely in Thai and South East Asian cuisine in the same way as bay leaves are used in the west.  The double leaves are joined tip to end, creating an unusual figure-of eight shape.  They have a spicy, lemony flavour and give a distinctive citrus scent to soups and curries.  They are becoming more widely available, both fresh and dried but substitute lime zest if you can not find them.

Mombasa Chicken

Mombasa Chicken

Serves 6


  • 1/2              cup vegetable oil
  • 1                  lb Onions thinly sliced
  • 1                  tsp minced ginger
  • 1                  tsp minced garlic
  • 3                  level tsp Madras curry powder
  • 1                  small can tomato paste(6.5 oz)
  • 6                  oz coconut
  • 1                  cup yoghurt
  • 2                  jalepeno (or to taste)
  • 10               almonds
  • 1                  tsp salt
  • 1/2              bunch fresh cilantro
  • 1                  chicken cut in 10 pieces


  1. In a large saucepan heat the oil and fry the onions till they are transperent.
  2. Add the ginger, garlic, Madras curry powder and tomato paste mix and cook for 2 minutes.
  3. In a food processor, puree the coconut, yoghurt jalepeno almonds and add this to the saucepan, mix and let it cook covered , on medium heat for about 5 minutes.
  4. Remove all the skin and fat from the chicken, rinse in cold water, add this to the saucepan.  Cover and cook on medium heat for about 20 minutes or until the chicken is cooked(Chicken is cooked when it is firm to the touch and the colour of the chicken has changed to a pale colour).
  5. Add lemon juice and mix.
  6. Sprinkle cilantro before serving.
  7. Serve with Naan, french bread and/or rice.

Fried Chicken

Fried Chicken and Chips

Fried Chicken and Chips


  • 1         boneless skinless chicken
  • 1         tbsp green masala
  • 1         tsp salt
  • 1/4      tsp turmeric powder
  • 1/4      cup white flour
  • 3         eggs
  • 1/4      tsp salt
  • 1         tsp green masala
  • 6         cups oil for frying


  1. Cut chicken in 10 pieces. Remove all the fat and rinse it in cold water.
  2. In a medium saucepan boil the chicken with one cup water and 1 tbsp GreenMasala , when the water starts to boil turn down the heat and let it simmer for 10 min. The chicken should be cooked. Drain all the liquid.
  3. In a wok heat the oil to 350 degree.
  4. In a medium bowl beat eggs, salt and green masala.
  5. Spread the white flour on a plate.
  6. Roll the chicken pieces in white flour, dip in eggs and fry it till it is brown and crisp, about 3 minutes each side.
  7. Serve with Tamarind Chutney, a salad  and/or oven fries.


Muthiya is a wholesome dish with lots of vegetables, meat and the dumplings.  It takes longer to make it but it is very tasty.

If you can not find a vegetable just omit it.  You will find all the frozen Indian vegetables in an Indian grocery store.

Muthiya are little dumplings the size of your fist made with Bajro(millet flour)

Mutiya Serves 8 Ingredients

  • 1/4                     cup vegetable oil
  • 1                        1″ piece cinnamon stick
  • 5                        cloves
  • 1/2                     tsp black pepper
  • 1/2                     tsp cumin
  • 5                        cardamom
  • 3                        medium onions
  • 3                        medium tomatoes
  • 1                        tbsp dhana jeera
  • 1/2                     tsp haldi (turmeric)
  • 1/2                     tsp red chili powder
  • 2                        tbsp Green Masala
  • 1                        pkt frozen spinach (300 gm)
  • 2                        lbs beef, cut into 1” cubes
  • 1                        cup boiled chana
  • 1                        cup boiled bharazi(pigeon peas)
  • 1                        cup frozen peas
  • 1                        cup frozen green beans
  • 2                        cans coconut milk
  • 2                        tsp salt
  • 1                        pkt frozen govar(cluster beans)
  • 1                        pkt frozen saragwo (drum sticks)
  • 1                        medium egg plant, cut into 1” cubes
  • 3                        medium potatoes, cut into half
  • 1                        tsp citric acid  or
  • 2                        lemons(juice)
  • 1/2                     cup finely chopped cilantro
  • 1                        tsp garam masala

Saragwo (drumsticks)

Saragwo (drumstick)         Cluster Beans (govar)

Muthiya Dumpling

  • 1                cups bajra nu atta (millet flour)
  • 1                tbsp oil
  • 1/2             tsp salt
  • 1/2             tsp green masala
  • 1                tbsp finely ground coconut
  • 1/2             tsp chopped cilantro
  • 3/4             cup cold water
  1. In a large saucepan, heat the oil.  Add cinnamon, cloves, black pepper, cumin, and cardamom.  Add the  sliced onions and fry them stirring till they are golden brown, about 10 minutes.
  2. Add the diced tomatoes, dhana jeera, turmeric, red chilli and green masala and let it cook for about 5 minutes.
  3. Add the spinach and beef, mix and let it cook for about 15 minutes.  The meat will have changed colour, but will not be soft.  Add the chana, bharazi and the rest of the ingredients and bring it to a boil about 15 minutes.
  4. Add the salt and mix.
  5. Meanwhile In a medium bowl add everything for Muthiya except oil and water. Rub in oil and make a stiff dough using the water. Make small dumplings about 1” long and 1/2 inch thick.  Add these dumplings to the saucepan.
  6. Transfer the saucepan to a preheated 350 degree oven and let it cook for about 1/2 hour.  The vegetables and the meat should be cooked.  Add the lemon juice and let it rest.
  7. Sprinkle with cilantro and garam masala before serving.

Note:  You can use Mutton or Chicken, with or without bones or, you can omit the meat and serve it us a vegetarian dish.

Vietnamese Kebabs with Sugarcane skewers,dipping sauce, and lettuce cups

Sugarcane skewered adds a lot of sweetness and authentic touch, but wooden skewers make a fine stand- in – just soak them in water for 20 minutes before using.

This is a recipe I found in Martha Stewart Magazine.   You can make the kebabs any size you like.


For the Dipping Sauce


  • 1/4              cup Asian fish sauces
  • 1/4              cup water
  • 2                 tbsp fresh lime juice
  • 2                 tsp sugar
  • 1                 tsp rice- wine vinegar
  • 2                 cloves garlic, crushed
  • 1                 tsp finely chopped Thai chile



  • 2                 slices white bread, torn into large pieces
  • 1/4              cup whole milk
  • 1 1/4           lb lean ground beef
  • 1                 tsp crushed ginger
  • 1                 tsp crushed garlic
  • 1/2              tsp crushed jalapino
  • 1                 small onion, coarsely chopped
  • 1                 large egg
  • 1                 tsp salt
  • 1/2              tsp freshly ground pepper
  • 3                 tbsp finely chopped fresh lemon grass
  • 3                 tbsp chopped fresh basil
  • 3                 tbsp chopped fresh cilantro
  • 1                 tsp finely chopped Thai chilli
  • 12               skewers (5 inch each) fresh sugar cane
  • 1                 head boston lettuce, leaves separated
  •                    Vegetable oil cooking spray



  •                     Fresh mint
  •                     Basil,
  •                     Cilantro 


  1. Make the dipping sauce:
  2. Mix together all ingredients in a bowl.  Refrigerate for at least 1 hour.
  3. Preheat oven 450 degree, with rack in top third of oven.
  4. Coat a baking sheet with cooking spray.
  5. Pulse bread in a food processor until medium-coarse crumbs form.
  6. Tranfer to a bowl.  Stir in the  milk; let stand for 10 minutes.
  7. Gently mix together meat, bread mix,ginger, garlic and jalapeno , onion, egg, salt, ground pepper, lemongrass, basil, cilantro, and chili.
  8. Form meat into 12 narrow loaves (about 1/4 cup each), shaping each around a sugarcane skewer, leaving 1 inch exposed; transfer to baking sheet.
  9. Bake for 11 minutes.  
  10. Heat broiler.  Broil until deep golden brown, about 3 minutes.
  11. Discard garlic from the sauce.

Place kebabs on lettuce leaves.

Garnish with herbs.

Serve with dipping sauce.


You can use ground Lamb or ground Chicken instead of ground Beef.

I have used ground chicken for these Kebabs.

Make Ahead

Uncooked kebabs can be frozen for up to 1 month (freeze on parchment paper-lined baking sheets until firm, then transfer to resealable plastic bags). Thaw in refrigerator overnight, then proceed with step 3.  

Dipping sauce can be refrigerated for up to 5 days.
























Spanish Rice

Spanish Rice










Serves 10


  • 1               lb steak
  • 1               chicken breast
  • 1               lb prawns, medium size, peeled and deveined
  • 2               tbsp Soy Sauce
  • 2               tbsp Tomato sauce
  • 2               tbsp H.P Sauce
  • 2               tbsp worstershire sauce
  • 1               tsp garlic
  • 1               tsp ginger
  • 2               carrots, cut in thin slices
  • 1/2            lb Green Beans
  • 1               small cucumber.
  • 1               green bell pepper
  • 2               medium onions sliced


  • 3              cups rice
  • 1/2           cup oil
  • 1              tsp cumin
  • 5              cardomon pod
  • 1/4           tsp turmeric powder
  • 1/4           tsp saffron
  • 2              tsp salt
  • 2              oz pinenuts


  1. Cut  steak and chicken into thin strips about 1″ long.  Marinate this in ginger, garlic and all the sauces.  Let stand for about 1 hour.
  2. Cut the prawns in half lengthwise and refrigerate it.
  3. Prepare all the vegetables.  Peel and cut the carrots in half then slice them into thin slices.  Cut the green beans 1″ long.  Quarter the cucumber and cut it into thin slices.  Cut the bell pepper in quater and slice it thin.
  4. Heat 1/4 cup oil in a large skillet and fry the onions till they are soft and transparent.  Add the meat mixture and cook till meat is almost done. About 10 min.
  5. Add the carrots and the green beans and cook for about 5 minutes.
  6. Just before serving add the prawns and cook till they are cooked.  Prawns are cooked when it changes colour and they curl up, about 2 minutes.
  7. Add the cucumber and bell peppers, mix and serve.

To serve
Spread the rice in a platter and put the meat mixture on top.


  1. Rinse rice in cold water and soak for half and hour.
  2. In a large saucepan heat 1/2 cup oil, add cumin, cardamon pods, turmeric powder, saffron and salt and pinenuts.
  3. Add 4-1/2 cups hot water.
  4. Add the rice and cook uncovered on high heat till it starts to boil.  Lower the heat to medium, cover and cook till almost all the water has evaporated about 10 minutes.  Cover and put the saucepan in a preheated 300 degree oven for about 15 minutes.

Madras Chicken Curry


Madras curry is a hot curry that originated in Madras, south of India. It got its name from the British Merchants who arrived in India in the 15th century.  The name Madras curry is not used in India, it was invented in restaurants in Britain.

This curry can be vegetarian or made with meat. It has its origins in Hindu culture and thus authentic recipes are vegetarian.

There are many variations on Madras curry as cooking in India is more a domestic practice than a cuisine governed by the conventions of chefs, restaurants, or texts. Availability of local or locally available ingredients is central to regional Indian foods. The end result of the signatures of Madras curries can be achieved through different means; the result often being that of: red color;  toasty spices; tomato paste, and the smoothness of coconut  the sour-sweet fruitiness of apples..

Madras curry powder is a variety of spices roasted and grinded together.  You can buy Curry powder in a supermarket or an Indian grocery store. 

If meat is used it may be lamb, beef, or chicken. When made of beef or lamb it is called Gosht (or Ghoust) Madras. The meat makes the curry slightly more creamy. 

Food Pictures Jan 2013 004


  • 1              chicken (skinned and cut into 10 pieces)
  • 1/4            cup vegetable oil
  • 4              medium onions
  • 1               tbsp madras curry powder
  • 1               tsp red chili powder(optional
  • 1               tsp salt
  • 2               tbsp green masala 
  • 1               small can(6 oz) tomato Paste
  • 1               can coconut milk (400ml)
  • 2               granny smith apples
  • 1               juice of lemon
  • 1/4            cup chopped cilantro


  1. Remove all the fat from the chicken and rinse it in cold water.  Leave it aside.
  2. Peel and thinly slice 2 onions.
  3. In a medium saucepan heat the oil and fry  the onions till they are golden brown.  Lower the heat to medium.
  4. Add the curry powder, chili powder, salt,  green masala and tomato paste.  Cook stirring for about 5 minutes.
  5. Add the coconut milk and mix well.
  6. Grate or in a blender grind the  apples and the remaining 2 onions.   Add this to the curry sauce.  Cover and cook for about 15 minutes stirring occasionally.
  7. Add the chicken and cook for about 15 minutes or till the chicken is cooked. 
    Add the lemon juice, and mix.

  8. Sprinkle with chopped cilantro before serving.
  9. Serve with naan or rice.

Khow Suey

Khow Suey is a popular Burmese dish.  It is a mild Chicken Curry with lots of coconut sauce.  The coconut sauce is ladled over a bowl of egg noodles and chicken and served with a number of accompaniments with contrasting flavors.

You will find a few different recipes for this dish.

To serve:  each person takes a serving of noodles, takes some chicken and ladles on a generous amount of the curry and sprinkles various accompaniments over the top.

Khow Suey










  • Crispy fried onions
  • Chopped eggs
  • Sliced lemon
  • Chopped cilantro
  • Sliced green onions
  • Garlic Chutney 
  • Chopped peanuts

Noodles, chicken and coconut curry,                                                                                

Chicken, Noodles and Sauce









Serves 4



  • 1            tbsp coriander seeds
  • 1            tbsp cumin seeds
  • 1            tbsp desiccated coconut
  • 1            tbsp kas kas (poppy seeds)
  • 10          almonds
  • 2            dried red chilies(optional)

Roast all the ingredient in a frying pan and grind it to a paste.

  • 4              tbsp oil
  • 1              large onion sliced
  • 1              tbsp  Green masala
  • 1              whole chicken breast
  • 1/2           tsp garam masala
  1. In a medium saucepan heat the oil. 
  2. Fry the onions till it is golden brown in color.
  3. Add the green masala and the paste.
  4. Remove all the fat from the chicken and cut it into 1” cubes.
  5. Add this to the saucepan and cook for 10 minutes until done.

Coconut Sauce

  • 2             tbsp vegetable oil
  • 4             tbsp chana flour(gram flour)
  • 2             can coconut milk
  • 1             tsp freshly ground cumin
  • 1             tsp Green masala
  • 1/4          tsp Haldi 
  • 1             cube chicken bouillon


  1. In a medium saucepan heat the oil and fry the chana flour for 2 minutes.  Add the coconut milk, fresh crushed cumin, and green masala and chicken bouillon and mix well.
  2. Cook on medium heat and bring to a boil.  Lower the heat to medium low and simmer stirring for about 10 min.


  • 1                pkt egg noodles
  • 1                tsp salt

Just before serving, cook the noodles.

  1. In a large saucepan bring 6 cups of water to boil. 
  2. Add 1 tsp salt.
  3. Add the noodles and cook for about 7 minutes till the noodles are tender.
  4. Drain in a colander.


  • 1/2          cup chopped green onions
  • 1/2          cup chopped cilantro
  • 1/2          cup red garlic chutney
  • 1             boiled egg chopped.  
  •                fried noodles.
  • 1             lemon cut in wedge
  • 1/2          cup fried onions

Red Garlic Chutney

  • 10          dried red chili
  • 1            garlic peeled
  • 1/4         tsp salt
  • 2            tbsp oil
  1. Boil the dried chilies, remove the seeds.
  2. In a blender, blend the chilies, garlic and salt.
  3. In a small saucepan heat the oil, fry the garlic for 2 minute.  Add the chili paste.  Cook for 5 min stirring.  Cool it completely before serving.

To serve

Serve everything in separate bowls.

Chicken and Beetroot Fillo Nests

I found this recipe  in Australian Women Weekly.

saree picture 011

Makes 30

  • 3            sheets filo pastry
  • 1            oz butter
  • 1            cup finely chopped cooked chicken
  • 1/4         cup sour cream
  • 1/4         tsp ginger
  • 1/4         tsp garlic
  • 1/2         tsp salt
  • 1/2         tsp crushed  black pepper
  •                coriander leaves

Beetroot Relish

  • 1              small beetroot uncooked
  • 1              small onion, finely chopped
  • 1              tbsp caster sugar
  • 1/4          tsp grated lemon rind
  • 1              tsp lemon juice
  • 1/4          cup white vinegar
  • 1/4          tsp black pepper
  • pinch     chili powder


  1. Lightly grease mini muffin pans.
  2. Layer pastry sheets together, brushing each sheet lightly with butter.
  3. Cut into 2 inch squares.  Gently press squares into prepared pans.
  4. Bake in moderately hot oven 350  degrees for  5 minutes before turning onto wire rack to cool.
  5. Combine chicken, sour cream, ginger, garlic, salt and black pepper in a bowl.
  6. Spoon a level teaspoon of mixture into each pastry case.

Just before serving,

  1. Spoon beetroot relish into nests, top with coriander leaves.

Beetroot Relish:

  1. Shred the  beetroot or cut it into thin strips.
  2. Combine beetroot, onion, sugar, lemon  rind,  juice, vinegar,  black pepper and chili powder in a pan and bring to a boil, simmer, uncovered, for about 10 minutes or until the liquid evaporates.
  • Pastry cases can be made a day ahead.
  • Relish can be made 2 weeks ahead.
  • Store:  Pastry cases in airtight container.
  • Relish, covered, in refrigerator.