Peri Peri Chicken

I am making food for the blog after such a long time I thought I probably would not be able to do it but I would let you guys be the judge of it.

Ever been to Nando's and wondered how do they make this wonderful/amazing/drool-worthy chicken?

ME TOO

MANY TIMES

So I finally looked it up on google and guess what? IT IS SUPER EASY. The hardest part of this recipe is to de-bone the chicken which made me realized that I need to work on my butchering skills. HIRE ME FOR THIS EID UL AZHA?

The ingredients for this are very few, you probably might not be able to find fresh thyme though in Pakistan but if you do please use that otherwise you can use dry thyme as well.

INGREDIENTS:

1 full chicken with skin on (you can make it skin off as well)

2-3 red chilies

3 garlic cloves

1 sprig of fresh thyme

salt to taste

8 tablespoons of lemon juice

4 tablespoons of vinegar

1/4 cup of olive oil

3 potatoes for (chunky chips)

First off we will wash the potatoes and cut them into thick strips.

Season them well with salt, pepper and coat them with oil.

Rest them aside.

Now we need to make the peri peri marinade for the chicken.

So we will put the garlic, lemon juice, red chilies, vinegar, salt and oil into a blender to make the marinade.

Time to butcher the chicken a little bit. BRINGING MY INNER KUMA KASAI OUT.

We need to cut the chicken in a manner in which we cut the neck and backbone of the chicken, remove the middle bone and the bones under the wings.

Should look something like the pictures as following,

Now it is time to pour that beautiful marinade on to this beautiful chicken.

Rub the marinade properly onto the chicken.

Pre-heat the oven to 400F or 200C

Place the chicken and chips aside and set the timer 30 minutes for the chips and 50 minutes for the chicken.

If the chicken still needs some work then cook it for 10-15 minutes more on the same temperature.

This is it guys the moment of truth.

The chicken tray would have a lot of gravy and sauce in it do not forget to pour this sauce on the chicken.

Thai Red Curry Chicken

Friends for a meal are easy to find, friends until end of life are difficult to find. - Thai Proverb

Who gives a damn about friends. There is no concept of friends and love in these modern times.

Anyway

The Thai proverb was just my lame attempt to start this Thai recipe that I picked up from my good friend Mehvish Abubaker's blog journalofafoodaholic.blogspot.com which I don't know why she has abandoned.

Thai Red Curry Chicken is name of this spicy recipe. If you want to burn your whole existence or if you want to set your loved ones on fire I will suggest you to make this crimson delight for them.

It's extremely easy to make if you have Thai Red Curry paste but what will ease bring you humans?

Let's make Thai Red Curry paste first.

For Thai Red Curry paste you need:

Dried red chili 15-20

Onion 1/2

Garlic Paste 1 teaspoon

Ginger Paste 1 teaspoon

Salt 1 teaspoon

Turmeric powder 1/4 teaspoon

Cumin 1 teaspoon

Coriander whole 1 teaspoon

Black pepper crushed 1/2 teaspoon

Water 1/2 cup

Soak the red chilies in hot water for an hour.

After that drain the water and add the chilies plus all the mentioned ingredients in a blender. Grind until it becomes a fine paste.

Take out the paste and put it aside. Let it cool down.


Remember whenever cooking Asian cuisines  with rice, always cook rice before the gravy because the rice will stay fresh for a longer time than the gravy.

Now let's get down to our Thai business.


Ingredients:

Chicken 1/2 kg cut in cubes or slices

Lemon Juice 1 tablespoon

Coconut milk 1 cup

Sugar 1 teaspoon

Salt 1.5 teaspoon

Red curry paste 1/2 cup heaped

Fish Sauce 1 tablespoon

Oil 1/4 cup

Green Chilies 4-5 slices

Add oil to a non stick pan. Fry the chicken on high heat until its completely cooked.

Add the Thai red curry paste and stir fry it for 2-3 minutes more.

Add salt, sugar, lemon juice, fish sauce and coconut milk. Cook it to your desired gravy thickness.

Add green chilies and cook it for a minute. Thai Red Curry Chicken is ready to be served now. Easy lemon squeezy.

Set up a nice plate for someone you love.


Ladies and gentlemen shake your taste-buds for Thai Red Curry Chicken.

Singaporean Fried Black Pepper Crabs

Crabs, I don't know them and they definitely do not know me. The reason is maybe I never went to Karachi or never to a proper sea food restaurant. 

I am ghareeb aka poor. It's hard to dine out. I'm just messing I prefer to cook and take it as a challenge in fact.

I was always fascinated from crabs and lobsters so I thought I should finally give them a try and see where it goes. 

TO BE VERY HONEST till the end of this recipe I did not even know how to eat them but this is my very first attempt to crabs. As most of the dishes I have made and uploaded here are just experiments.

Take a good look at this face because this face is about to make Singaporean Fried Black Pepper Crabs.

You need:

4 blue crabs

125 ml chicken stock

5 cm ginger cut in thin slices


4 garlic cloves crushed

60 ml soy sauce

60 ml oyster sauce

80 grams butter

Half bunch green onions

2 tablespoon sugar


Few thin sliced red chilies 

A tbsp of coriander leaves

Lightly crushed black pepper corns about 30 grams


& I don't even know how to eat crabs. LOLOLOLOLOL

  

Heat 250 ml of oil in a pan on around 180°C. Cook crabs on both sides two minutes each. Cook them like it's your ex girlfriend's feelings.

 

After blue crabs turn to red, take them out and throw half of the oil out from the pan. THROW IT OUT!!!

 

Add pepper, ginger, garlic, half spring onions, half red chilies in the oil and fry for a minute till AROMATIC. YEAH! 

Aromatic is a very tough word but it has to do something with the smell.

Now add butter, soy sauce, oyster sauce, sugar and chicken stock and simmer shimmer for a minute.

Simmer shimmer once again for a minute. SHIMMY SHIMMY YA'LL !!!

Add the crabs and cook for 4 more minutes or until the sauce is thick to your undisclosed desires

.

So after doing something which I did not  have any clue of. The crabs were all done.

Took me 15 minutes to figure how to eat these little monsters. PEOPLE I PRESENT! Singaporean Fried Black Pepper Crabs 

REPEAT AND I REPEAT there is no salt in this recipe and so do not put any. K