Posts Tagged meat

Pan Fried Chicken with Zucchini and Brussel Sprouts

Jul 20

Posted by pinnacle in Uncategorized | No Comments

Source:Sirsha’s Kitchen
Prep Time:30-60 Minutes
Servings:2

Of course there’s a veggie version to this recipe, there always is

. If I was making this for Bharath and myself, I’d use tofu or paneer – large pieces that we can bread and pan-fry just like the chicken.

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Tags: chicken, corn, meat, pasta, tofu

Stir Fried Chicken with Holy Basil

May 16

Posted by ujjaini in thai | No Comments

Source: Jeffrey Alford and Naomi Duguid’s “Hot, Sour, Salty and Sweet”
Prep Time:10-30 Minutes
Servings:4

We had tried to replicate this favorite dish of ours many times but it was never like what we tasted at Thai restaurants. Until we found this recipe that is! You could use Thai basil or even regular basil to make this.

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Tags: basil, chicken, meat

Ayam Sioh (Braised Chicken Thighs Nonya Style)

Feb 22

Posted by adit in singaporean | No Comments

Source: May Parich’s Singapore cooking class at The New School of Cooking
Prep Time:10-30 Minutes
Servings:8

Another recipe we learned at the Singaporean cooking class we took at the New School of Cooking in Culver City. Nonya implies that this dish has a Chinese influence, though it is considered Singaporean.

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Tags: meat, white pepper

Javanese Grilled Chicken

Feb 8

Posted by adit in indonesian | No Comments

Source:Cradle of Flavor by James Osland
Prep Time:60+ Minutes
Servings:2

A slightly sweet “teriyaki-like” flavor to this dish. It’s really easy and works well in a broiler, although I imagine it would be even better over an open flame.

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Tags: chicken, meat

Chicken Tacos

Dec 7

Posted by adit in mexican | No Comments

Source:Adit’s Laboratory
Prep Time:10-30 Minutes
Servings:2

Yes, we are obsessed with tacos, but they are just so versatile and delicious!

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Tags: chicken, meat, tacos

Tangri Kebab (Marinated Chicken Drumsticks)

Jul 28

Posted by ujjaini in indian | No Comments

Indian Entree
Source:Some Indian Cookbook
Prep Time:10-30 Minutes
Servings:4

I usually make this with thigh meat because its easier to handle. Also, I don’t bother freshly grinding the cumin seeds- we make our cumin powder at home anyway, so I just use that. Tastes almost as good

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Tags: chicken, meat