Crevette A La Marseillaise‏

I've written a short poem about summers.

SUMMERS ARE HERE
THE DREADED SUMMERS ARE HERE

It is so hard to stand in the kitchen in this heat and it's not even June yet.

So, I will try my best to share recipes which are quick to make like the recipe that I am going ot share today.

Crevette A La Marseillaise‏ is a southern french pasta recipe which is basically pasta made in a creamy tomato sauce with shrimps seared in paprika and tomato paste.

The name is so hard to pronounce had to hear it 97000 times before I could say it right.

Ingredients:

a packet of fettuccine pasta (400 grams) cooked

10-12 large shrimps peeled and devained

1 medium onion

4-6 garlic cloves

4 tablespoon tomato puree

1 cup chicken broth

2 teaspoon paprika

4 tablespoon sour cream

4 tablespoons olive oil

2 tablespoon butter

1/2 teaspoon dried thyme

salt and pepper to taste

Need to finely chop the garlic cloves and onion first.

On low heat, put olive oil in a pan and add onion and garlic. Cook till the onions are translucent and garlic is aromatic.

Sear in the shrimps and cook them for a minute. Add the chicken broth. Cook for 3 minutes.

Add paprika, salt, pepper and tomato puree and mix it all till the shrimps are properly coated.

Stir in some dried thyme and separate the shrimps from the sauce. DON'T JUDGE MY HANDS.

Now in the left over sauce add butter and mix it till it completely melts.

Then add the sour cream and stir until it is completely mixed.

Stir in the fettuccine and mix it till it is coated properly. Check if more salt and pepper needed.

Everything is ready at this point.

All you need to do is to plate the pasta in a bowl. Put the shrimps on top and sprinkle some chopped parsley or coriander and Crevette A La Marseillaise‏ is ready to serve.

Chinese Lemon Chicken

My love for Chinese cuisine is directly proportional to your love for all the shallow things in the world.

The hardest thing is to make a Chinese dish presentable because sometimes sprinkling sesame seeds doesn't help as well.

This was my first attempt at decorating today's recipe (which I made yesterday) and that recipe also happens to be called Chinese Lemon Chicken. (I'm really running out of my creative funny writing ability).

 Let's start making this simple and quick yet crispy and delicious appetizer.

Ingredients:

500 grams boneless chicken breast cut in long strips

2 lemon's zest (1 for the chicken marinade and 1 for the sauce)

1/2 cup lemon juice

1/3 cup brown sugar

1 cup chicken stock

3 tablespoon soy sauce (2 for the chicken marinade and 1 for the sauce)

1 tablespoon sesame seed oil

1 tablespoon vinegar

1 egg

Corn flour for coating chicken and thickening of sauce

Salt per taste

You can eat it with or without steamed white rice or boiled noodle so prepare that before you make the lemon chicken

First and foremost we have to marinade the chicken by adding 1 lemon's zest, some salt, soy sauce, one egg and vinegar to the chicken. Mix it well and leave the chicken to marinate for 30 minutes.

Now we prepare the breading station by putting cornflour in a deep plate and adding some salt to it. Mix it properly.

Now cover every chicken strip in cornflour and place it separately on a tray covered with baking sheet. I DID NOT HAVE THE BAKING SHEET so my chicken strips kept sticking on the stray. Listen to me and get a baking sheet.

Take out a non stick frying and fill it up with some vegetable oil around half an inch.

Warm up the oil on medium heat and then lower it. Start frying the chicken strips in batches for 4-6 minutes.

When the chicken is fried place it on a paper toweled plate.

In a separate pan take out 1 lemon's zest and add lemon juice, soy sauce, some salt, chicken stock and brown sugar.

Start cooking it on low heat and mix everything till the sugar dissolves.

Mix a teaspoon of cornflour with cold water and add it to the sauce. This will thicken up the sauce quickly.

The sauce is read now.

Add the fried chicken strips to the sauce and coat them properly.

Plate out the coated strips and pour the rest of the sauce on them.

Sprinkle some sesame seeds on it along with some spring onions.

Top them on small bowl of rice/egg noodles.

Ladies and gentlemen 慢慢吃 which also means 'have a nice meal' as I present to you Chinese Lemon Chicken.

Thai Tamarind Fish

Tamarind and women have an ultimate bond which goes way back in history but I also like tamarind and if that makes me a woman THAN I'M NOT A WOMAN I'M JUST A MAN WHO LIKES TAMARIND but obviously in recipes.

Tamarind is mostly used in Thai recipes and also some of the south Indian recipes.

Since its fish season, I will demonstrate Thai Tamarind Fish for you guys which basically is fried fish in the famous 'Pad Thai' sauce(well not the authentic but this is my take on the pad thai sauce) which is basically made of three key ingredients "tamarind, fish sauce and palm sugar."

LET'S START

Ingredients:

500 grams of fish fillets (big fillets are preferred)

1 cup chicken broth

1 tablespoon sweet chili sauce

1.5 tablespoon soy sauce

1 tablespoon fish sauce

2 tablespoon brown sugar

3 tablespoon tamarind paste

1/2 onion diced

4 garlic cloves

2 dried red chilies

2 tablespoon of coriander leaves

1 teaspoon black pepper

1 teaspoon salt

Cornflour to coat the fish

First of all we will make a paste of garlic, onions, coriander and red chili by using a chopper.

Now we will coat the fish with salt, black pepper and cornflour.

Now we will heat oil in a non stick pan and fry the fish until its crisp brown on the outside.

Remember, this method of coating is very light in compared to the egg method so do not expect a very thick layer of flour.

When the fish is fried to the desire crisp take it out on a paper toweled plate.

Time to prepare my version of the Pad Thai sauce.

Heat 2 tablespoon olive oil on medium low heat. Add the paste in the oil and fry it till the garlic starts turning brown.

As soon as the garlic turns brown add chicken stock and give it a stir.

Turn the heat up now and add brown sugar, sweet chili sauce, fish sauce, soy sauce and the tamarind paste.

Heat till you achieve your desired consistency.

Pad Thai Sauce is ready.

Place the fish on a nice plate and pour this sauce over it. Garnish it with red chilies, green onions and coriander. Best eaten with boiled rice.

Ladies and gentlemen, its sweet and it surely is sour. I give you Thai Tamarind Fish.