Recipes Worth Staying Home For

2 min read
Channel your inner Gordon Ramsay or Nigella Lawson by whipping up these easy-to-cook, nutritious recipes contributed by two well-known chefs during this stay-home period.

Chef Milind Sovani’s Burnt Garlic Stir-fried Chicken

Ingredients:
250g boneless chicken (cut into 1 inch cubes)
1tbsp ginger-garlic paste
1 egg
1 tsp crushed black pepper
Salt to taste
50ml oil
1 tbsp chopped fresh parsley
1½ bell peppers (red, green & yellow — ½ each)
100g broccoli
½ zucchini
10–12 basil leaves (tear them into large pieces)
10–12 cloves garlic

Method:

  1. Marinate the chicken cubes with salt, ½ teaspoon crushed pepper, ginger-garlic paste and beaten egg
  2. Cut all the bell peppers and zucchini into cubes.
  3. Break off large florets of broccoli and blanch in hot water.
  4. Peel and chop the garlic and fry until they are crisp and golden.
  5. Heat oil in a pan and add in the chicken, stir fry till cooked, add in the chopped parsley, mix well and transfer the chicken onto a plate.
  6. Now in the same frying pan, toss all the vegetables for 2–3 minutes and season with salt and the remaining crushed pepper.
  7. Add in the cooked chicken cubes and basil leaves, mix well, and dish out.
  8. Sprinkle the chicken and vegetables with crispy fried garlic and serve hot.

Note:
The zucchini, bell peppers and broccoli can be replaced with any other type of similar items that are available.

About the Chef:
Chef Milind Sovani is Culinary Director of Chef Milind Consultancy & Innovation Centre.

 

 

Immunity and Detox Soup by Gu Ma Jia Private Kitchen

Ingredients:
1 burdock
1 green radish
1 white radish
1 carrot
500g pork bones for soup
4 (or more; up to individual) red dates
apricot kernels
7 cups water (2 batches)
salt to taste 

Method:

  1. Cut the burdock, radishes and carrot into small cubes or circles.
  2. Pour water into a pot and bring to a boil.
  3. Boil the pork bones and pour away the water.
  4. Boil a new batch of water, place the pork bones in and all the rest of the ingredients (except salt).
  5. Bring to boiling point, then lower heat to simmer for 2 hours until some of the water has evaporated and you are left with roughly 5 cups of water in the pot.
  6. Add salt to taste.

About the Chef:
Gu Ma is the founder-chef of Gu Ma Jia, a Singapore Chinese restaurant that serves home-cooked food. For more information, log onto http://gumajia.com.sg

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