Tag Archives: Winter

Crispy Fried Fish

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So folks, this recipe is from one of our dear family friends, we went to congratulate them on the arrival of their little princess and they made this amazing fish which we ate with a squeeze of lemon and a dip of sauce.

I enjoyed it so much that I asked him for the recipe which I am going to share here with y’all but with my twist 😉

So for this amazing fried fish you wont need a whole lot of pantry, just some few easily available items….

Ingredients:

1 kilo boneless fish (cut into 3 finger sized pieces) I have used gummy, flake and basa for this recipe, you can use any of your choice

Generous amount of salt (but not tooooo much)

1/2 tspn black pepper

1 tspn red chilli flakes

FOR BATTER

2 cups all purpose flour

1/2 cup corn flour

Some ice chilled water or carbonated water to make a normal consistency batter

A little bit of salt

A little bit if black pepper

Oil for deep frying

Method

🐟Wash and pat dry fish fillet pieces and marinate it in salt, black pepper and red chilli flakes for 30 to 45 minutes.

🐟5 minutes before frying the fish, make the batter.

🐟Combine all the dry ingredients given for batter in a mixing bowl and gently pour over chilled water or chilled carbonated water with gentle whisking until you reach the consistency which is neither too thick nor too runny. Medium consistency.

🐟Heat oil to 220⁰C. Dip the piece of fish in batter, shake off the access batter and dunk it into hot oil.

🐟Do the same with other pieces and avoid overlapping. Each piece should be atleast 2 inches apart so they dont stuck together and make a mess when its time to serve.

🐟Each batch will take around 3 to 5 minutes to cook fish through. Once you get that golden, crispy colour, take it out on your serving dish and serve hot with tartare sauce and lots of lemon wedges to get that lemony zinggggg.

Chicken Hot n Sour Soup

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I love soups, specially Asian inspired, not a big fan of vegetable puree soups. Chicken corn soup, Cream of chicken, Cream of Mushrooms, 19B, Thai soup, Wonton Soup, Tom Yum & Hot n Sour are my top favorite and luckily in Melbourne I find all of them and I know how to make them all at home as well which never makes me feel Soup Deprived 😀 . No matter its hot or cold, I can eat soup in any weather, in any season with same love. My love for soup is endless 😀 😀 😀 😀 Alrighty, enough of my love for soup. I will tell you about this soup, It is not Chinese authentically, but it is Chinese inspired Pakistani Soup, available at all Chinese food outlets and very famous in Pakistani Home cooking.

It ticks

1. Health
2. Taste
3. Nutrition

Very ideal for weight loss and keeps you full for longer.

so…..People on that side of the world! have a great winter 😀

Ayesha’s KItchen

Ingredients:

  • 1 chicken breast
  • 12 cups water
  • 2 carrots (julienne or chopped)
  • 2 cups cabbage finely sliced
  • 10 champignons (tin mushrooms) (optional)
  • ½ cup spring onion (green part) (chopped)
  • Salt to taste
  • 1 tspn Chinese salt (Ajinomoto)
  • 1 tbspn black pepper
  • ¼ cup vinegar
  • ¼ cup soy sauce
  • ½ cup corn flour slurry (4 tbspns corn flour in ½ cup of water)
  • 2 beaten eggs

Method:

  • Boil chicken in 12 cups of water with salt, pepper and Chinese salt. Take out the chicken and keep the stock boiling on low flame.
  • Shred the chicken with your hands when it cools down and add it back to the stock. Cook for 5 minutes on medium heat. Add the veggies and boil for 2 minutes and add the sauces.
  • Cook for 5 minutes and add the corn flour slurry with constant stirring to thicken the soup.
  • Now add beaten eggs with constant stirring otherwise it will make one giant egg in the soup.
  • Cook for 5 minutes. Adjust the salt, pepper and sourness of the soup by adding everything to your desire.
  • Serve hot.