Spicy Beef, Mushroom &Bean Sprouts Stir Fry
I have never been a fun of minced meat. I really don’t have a reason as to my dislike but for as long as I can remember I just could not stand minced meat. So when I saw a photo of this recipe in the March 2012 BBC Good Food Magazine I thought it looked really good and it claimed to be healthy as well (it has two servings of the recommended 5 a day of fruits and vegetables) and I had no idea that the main ingredient was minced meat. I was quite skeptical but decided to try it anyway because of how good the photo looked and I was not disappointed. I actually quite enjoyed it. I should warn you though it doesn’t keep well in the fridge so I ended up throwing out whatever left overs were there as they did not taste as good or look half as great. HAPPY COOKING!!!
Ingredients
- 2 tablespoons vegetable oil
- 500 gm minced beef
- 1 red chilli (I did not have this so I used ½ teaspoon cayenne pepper)
- 6 garlic cloves, crushed
- 150 gm mushrooms
- 100 gm bean sprouts
- 4 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 4 spring onions, halved and sliced lengthways (I did not have this so I did not use them)
- Basmati rice to serve
Instructions
Heat a little of the oil in a non-stick wok or large frying pan. Put in the minced meat and break it up with a wooden spoon for about 10 mins until cooked through, remove and keep aside.
Put the remaining oil in the pan add half the chilli, garlic and mushrooms and cook for a few minutes then add the bean sprouts and mix up.
Return the mince to the pan and add most of the spring onions (if using), the oyster sauce, sugar and 200ml of water.
Bubble for a few minutes then serve immediately with steamed rice. Top with the remaining chilli and spring onions. ENJOY!
https://www.themothershipvillage.com/spicy-beef-mushroom-bean-sprouts-stir-fry/Kenyan Masala Chips
When we were in high school my friends and I discovered Burger Hut in Westlands that by far has the best Masala chips and cheese burgers I have ever tasted. In fact I think I should do a story on them soon 🙂 I was taught how to make masala chips a few years back by a cook who worked for my mum. I tried it a couple of times but I was never really happy with the results. I got this recipe last week on Fauzia’s Kitchen Fun and I decided to try it out the same day. I added garam masala which was not in the original recipe because most people say to add this and trust me it was delish, soo delish that I made them twice again on the weekend. I honestly LOVED it, it is not burger huts masala chips but it can compete and I am sure it would win with some people. I hope you will enjoy it as much as I did. HAPPY COOKING!!
Ingredients
- 8 large potatoes, peeled and sliced into “chips”
- oil for frying
- 2 tablespoons butter/margarine
- 1 tablespoon Spanish paprika
- 1 tablespoon cayenne pepper ( or red chilli powder) – you can use more or less depending on preference
- 1 teaspoon of garlic paste
- 2 tablespoon tomato paste
- 2 tablespoon tomato sauce
- 1 teaspoon turmeric
- 1 tablespoon garam masala
- small bunch of coriander
- salt to taste
- some water (optional)
- lemon (I did not use this because I had none)
Instructions
Heat the oil in a pan and when hot put in the potatoes and cook till they are soft, remove from the oil, drain and let cool for about 5 mins
Reheat the oil and put back the chips to cook through. This makes them crispier (works with any food your deep frying)
As the chips are cooking for the second time place the butter/margarine into a larger pan and melt it. Once it has melt switch off the heat.
Add all the other ingredients (except from the water and coriander) into the melted butter/margarine and mix well.
Turn on the heat and cook till the sauce thickens
You can add the water if you like your chips saucy if not do not add the water.
Once the chips are cooked place in a kitchen towel to drain excess oil then toss them into the sauce and mix until well combined.
Turn off the heat, squeeze in the lemon and add the coriander
Serve when hot. HAPPY EATING!
https://www.themothershipvillage.com/kenyan-masala-chips/SWEET and SPICY HONEY GRILLED PRAWNS
I’ve been out of the loop for so long I think I even forgot how to both write and cook L being out of the desert and in the city is not good for my cooking practice. But anyway I made this dish a few weeks ago just before I came to Nairobi coz I had some prawns in the freezer that I really did not want to leave in the freezer. I got this recipe on pinterest (I love this site) and traced it to a blog called “Our best Bites”. I was never a fun of seafood and when I got to like prawns there were chili garlic prawns and that is what I have always stuck to until I saw this recipe and just thought I would give a try so as to try something different.
I had it with the lemon dhania rice and it was heavenly. I tweeked the recipe a bit as I did not have all the ingredients that were requested. The sauce was just the right balance of sweet and spicy. But all in all it was a good meal, one of those that you smile as you eat, hope you’ll like it. HAPPY COOKING!
Ingredients
- 2-2 1/2 lb. raw prawns
- 4 Tbsp. minced or pressed garlic
- ¼ cup minced fresh ginger
- 1/4 cup hot chili paste ( you can get this at Nakumatt if not mix/process some red chilies with oil and a bit of salt)
- 1/2 cup sweet chili sauce
- 1 cup honey
- 1 cup fresh-squeezed lemon juice
- 1/2 tsp. salt
- 1 tsp. freshly-ground black pepper
Instructions
Rinse prawns in cold water and place in a large Ziploc bag or container. Combine garlic, ginger, both chili pastes, honey, lemon juice, salt, pepper, and oil in a large bowl. Whisk thoroughly. Set aside 1 cup of the marinade. Pour remaining mixture over prawns and refrigerate for at least 24 hours and up to 48 hours.
if you using bamboo skewers make sure you soak them in water for at least 30minutes before using them, this prevents them from burning.
Thread the prawns into the skewers
Heat a grill ( I used a griddle pan as I do not have an outdoor grill although this is better done outside due to the smoke) once its hot reduce the heat then place the skewers. Brush the opposite side with some marinade and cook for 1-2minutes, then flip.
once you have flipped the skewer again brush the cooked side with the reserved marinade and cook for another 1-2 minutes until pinkish
Remove from the grill, then remove the prawns from the skewers and place in a bowl then drizzle with remaining marinade
Serve HOT. HAPPY EATING
https://www.themothershipvillage.com/sweet-and-spicy-honey-grilled-prawns/
