Hungry for Goodies

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These fried chicken mozzarella sticks are very easy to prepare and so good. Filled with good amount of cheese. Enjoy!

Chicken Mozzarella Sticks Recipe

Makes about 24 mozzarella sticks

INGREDIENTS:

1-1/2 cups chicken, boiled and shredded
2-1/2 cups (250 g) mozzarella cheese
6 tbsp (220 g) cream cheese
1 tsp dried coriander seeds, crushed
1 garlic clove, chopped
1 tsp black pepper, crushed
1/2 tsp salt or to taste

For coating:

2 eggs
1/4 cup milk
bread crumbs as needed
1 tsp dried oregano
1/2 tsp paprika powder
all purpose flour as needed
Oil for frying

DIRECTIONS:

In large bowl combine shredded chicken, cream cheese, ground black pepper, chopped garlic, salt, crushed coriander seeds, shredded mozzarella cheese and mix well.
On a flat working place, place parchment paper and spread cheese mixture into 1 cm thick rectangle shape.
Cover and keep in freezer for at least 2-3 hours.
Once done remove the parchment paper and cut the cheese rectangle into equal sizes of sticks or bars.

Coating and frying:

On a flat plate add all-purpose flour and set aside.
In a wide bowl combine together bread crumbs, paprika powder and dried oregano leaves. Mix well.
In another separate bowl whisk well eggs and milk.
Now coat each mozzarella sticks first in all-purpose flour then dip into beaten eggs and coat in bread crumbs. Again dip into beaten eggs then coat in bread crumbs. (double coating prevents them in bursting while frying).
Fry straight a way or freeze them.
You can freeze them for up to 3 weeks in air-tight container.
In wok heat oil for deep frying. Once hot fry mozzarella sticks on medium low flame until golden brown.

Step by Step: How to Make Chicken Mozzarella Stick (check below).

In a large bowl combine shredded chicken.

Add cream cheese (I used Philadelphia cheese any cream cheese will work).

Add shredded mozzarella cheese.

Next add all the seasonings (salt, black pepper, crushed coriander seeds).

Mix well until everything is combined.

Spread and flatten out into a 1 cm thick rectangle shape.

Cover and freeze for 3-4 hours.

After that cut into small sticks (about 24 sticks).

For the coating mix together eggs and milk. Whisk well.

Combine together bread crumbs, paprika powder and dried oregano leaves. Mix well.

Coat each mozzarella sticks.

First in all-purpose flour then dip into beaten eggs and coat in bread crumbs.

Again dip into beaten eggs then coat in bread crumbs.

Double coating prevents them in bursting while frying.

Fry straight a way or freeze them.

You can freeze them for up to 3 weeks in air-tight container.

In wok heat oil for deep frying. Once hot fry mozzarella sticks on medium low flame until golden brown.

Done! Enjoy warm with ketchup or your favourite dip!

18:44:00 No comments

For Ramadan 2018 I've prepared something very special; I made an ultimate stuffed and coated date collection that will be a great idea to serve to your guests for Iftar.

When we invited our relatives for an Iftar meal at our home, they were all surprised to see colorful looking dates. They loved them so much and were enjoying the fact that every single date tasted different. That's right, my sister and I coated and stuffed these dates with love, and every single one is unique and special.

To be honest this actually took us nearly an entire day to make (considering that we were filming it as well). However, we prepared these a few days ahead as we had a lot of other dishes to prepare. Just pop them in the freezer so that the chocolate coating won't melt and temper for at least 1 hour before serving.

These are super easy and very delicious healthy treats that you can make with kids. For all the dates lovers out there, here are 5 easy stuffed and coated dates ideas.

5 Stuffed Dates Ideas

5. Coco Bounty
This is what I like to call a healthy version of the chocolate "Bounty". I stuffed the date with 2 almonds and coated it with dark chocolate and then dipped it into a bowl full of desiccated coconut.

4. Red Velvet

If you love berries this treat is for you. I stuffed this date with almond and dried red berries. I coated it with dark chocolate and then sprinkled some chopped red berries on top.

3. Terra Cotta
This one kind of looks like a brick or an unglazed ceramic hence the name. I stuffed this date with walnuts and coated it with milk chocolate, so it won't taste too bitter, and then I dipped it in a bowl full of cocoa powder.

2. Peanut Butter
This is probably my favourite out of all as I love the combination of peanut butter and chocolate. I stuffed this date with peanut butter, coated it with dark chocolate and added an almond on top then I drizzled some melted chocolate on top for decoration.

1. 101 Dalmatians
I wanted to make something creative and so I came with this date which I stuffed with almond and pistachio, I coated it with white chocolate and sprinkled black sesame seeds on top.

Watch my video for more stuffed date ideas!

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13:19:00 No comments

Morcon is a popular holiday dish and it's basically a beef roll stuffed with boiled egg and
vegetables like pickles, carrots and much more.

Filipino Morcon Recipe

INGREDIENTS:

1 kg beef bottom round
juice from 1 - ½ lemon
¼ cup soy sauce
1 tsp pepper, ground
½ tsp salt
1 tsp coriander seeds, crushed
2 medium carrot, peeled and sliced lengthwise into strips
8 pieces sweet pickles, sliced lengthwise into strips
4 ounces cheddar cheese, sliced lengthwise into strips (optional)
4 hard boiled eggs, peeled and cut lengthwise into quarters
6-8 chestnut mushroom
1 tbsp cup oil
3/4 cup canned tomato
1 tsp dried basil
1 bay leaf
1 cinnamon stick
1 nutmeg, ground
5 cloves
10 black peppercorns
2 tbsp oil for frying

For the Sauce:

2 tbsp lemon juice
1 tbsp corn starch
2-3 tbsp water

DIRECTIONS:

Ask butcher to cut beef round morcon-style (wide beef slices). Place each beef slice between two plastic wrap and with a meat mallet, pound to about ½-inch thick or thinner. Repeat with remaining beef slices. Trim sides of meat to shape it to a rectangle.
In a bowl, combine beef, lemon juice, soy sauce and black pepper, salt and coriander seeds.
Marinate for about 1-2 hours.
Drain beef from marinade, squeeze any excess liquid and reserve marinade. Lay beef on a flat work surface and arrange strips of carrots, pickles, celery, mushrooms, cheese and halves of eggs lengthwise.
Roll the beef enclosing the fillings and tie with a cooking string to ensure that the meat will not open-up.
In a wide, heavy-bottomed skillet over high heat, heat oil. Gently add beef roll, canned tomato, dried basil, nutmeg, bay leaf, cinnamon stick, cloves, black peppercorns and oil. Cover with lid and cook on high flame for 7-10 minutes. After 10 minutes check and turn beef rolls allowing the other side to cook evenly. Cover and let cook for another 10 minutes.
After that meat should be tender now. Now remove beef rolls from the skillet onto a plate
and transfer all the gravy (tomato sauce) left in a small bowl and set aside.
In the same skillet add about 2 tbsp of oil and place back in cooked beef rolls and fry all sides on high flame for 7 - 10 minutes or until golden brown!
Once done remove beef rolls from the pan and let cool.
Meanwhile prepare the gravy. In a small bowl combine cornstarch and water to make a slurry.
Add 2 tbsp of lemon juice in the tomato gravy.
Place tomato gravy, slurry in the skillet and stir well. Cook for a few minutes and add some water
if too thick, taste and add more seasoning if needed.
Remove the strings from beef rolls and slice into serving pieces.
Place in a serving dish and add the sauce

07:49:00 No comments

08:47:00 No comments

Assalamu alaykum everyone and Eid Mubarak!

As Ramadan is coming to an end I decide to share my last minute eid gift ideas. If your like me and don't have the energy to go for eid shopping do not worry I have your back.

Your family and friends will love these, especially the kids.

Check my video below to find the easiest butter cookie recipe!

INGREDIENTS:

Butter Cookie:

225g room temperature butter
440g plain flour
200g sugar
1 tsp baking powder
1/4 tsp salt
1 egg
1 tsp vanilla extract

Royal Icing:

3 cups icing sugar
2 egg whites
1/2 tsp vanilla extract
1 tsp cream tartar
Food colouring

DIRECTIONS:

Whisk together flour, baking powder, and salt in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld.
Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.
Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours.
Before baking, preheat the oven to 325°F.
Line your baking sheets with parchment.
Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).
Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
Note: you can do many things with these cookies.You could roll the dough out and cut shapes.

Royal icing:

In a big bowl combine icing sugar, cream of tartar, vanilla extract and egg whites.
With an electric hand mixer beat everything until it is very stiff and white and stands up in peaks.
Spread over the top of cookies and rough up the icing with a spatula so that it forms peaks. (If you want a smooth icing you may need to thin the icing down a little with more egg white or water.)

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