Minced Meat Plantain Balls

 

I am not a fan of Plantain but when I saw this recipe, I decided to make mine today. But I modified the recipe, I added minced meat and tasted delicious. Below is the recipe, hope you will try it. 

Ingredients:

4 Plantain

1-2 cups Minced meat

 6 tbsp flour

1/2 cup grated red bell peppers, fresh curry leaves and onions

1 diced onion

3 stock cubes

Pinch of salt

1 stock cube for the minced meat

1 diced onion for the minced meat

1 tsp Asmie's Kitchen Curry

1 tsp Asmie's Kitchen Secret of Cooking Spice

Oil for frying

Method

Peel the plantain and slice. Use cake mixer to blend it till free of lumps. Or use fork to mash it. But Cake mixer is easier to blend. Fork takes time to mash the plantain. 

  Place a pan on fire. Add the minced meat, stir till the minced meat is no longer pink. Add ginger and garlic paste, 1 stock cube, chopped curry leaves, 1 chopped onion and stir now and then till the minced meat is cooked. Remove from the fire. Set aside.

  Add the blended plantain in a medium mixing bowl. Add the grated red bell peppers, onions and fresh curry leaves. Add seasonings and spices, minced meat, chopped onions, flour and mix well. 

 Heat some oil in a pan. Scoop the plantain batter or mixture using a spoon and fry in the hot oil. Don't over crowd the pan, so that you will be able to flip it when one side is fried. Fry till golden brown. Flip over and fry the other side till golden brown. Pack and put on a serviettes to strain the oil. Fry the rest of the plantain batter or mixture in batches till you exhaust it. 

  Serve warm alone or with sauce or Ground Pepper. © Asmie's Kitchen

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Rosemary Fried Potatoes, Fried Egg & Fish Veggies Sauce

 

Rosemary Fried Potatoes

Ingredients:

20 pieces potatoes

Dried Rosemary 

1/2 bottle oil

Method

Peel and slice the potatoes. Strain. Place a pan on fire. Pour the oil when hot, add the potatoes. Sprinkle the Rosemary leaves. Fry the potatoes. When fried, pack and set aside.

  Fish Veggies Sauce

Ingredients:

1 whole fried fish or fresh fish (de boned & crumbled)

2 green peppers (diced)

1 large diced onion

5  diced red bell peppers

1 chopped scotch bonnet

1 handful of chopped spring onions

1 stock cube

Fennel seeds (2 seeds)

Cumin Seeds (3 seeds)

1/2 tsp Asmie's Kitchen Curry

1/2 tsp Asmie's Kitchen Egyptian Spice Mix

1/4 cooking spoon oil

  Method

Heat the oil in a pan. Sprinkle some fennel seeds and cumin seeds fry for few seconds. Add the diced red bell peppers, scotch bonnet, green bell peppers, spices and seasoning. Stir fry for 5 minutes on medium flame. Add the fish and chopped spring onions and stir now and then for 3-5 minutes. Fish Veggies Sauce is ready! © Asmie's Kitchen

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Steamed Rice (Dambun Shinkafa)

 Steamed Rice is a food from Northern Nigeria. Grits are normally used. But as time goes on, Crushed Rice is used in cooking it. It's a delicious food cooked with green vegetable, crushed groundnuts, etc and steamed in a pot. Usually served with veggies like tomatoes, onions, cucumber, boiled eggs as accompaniment. 

Video has been uploaded on my YouTube Channel. Don't forget to Like and Subscribe to my YouTube Channel. 

Ingredients:

1 cup rice

1/2 cup grated bell peppers, Onion, ginger, garlic & curry leaves

1 cup chopped ugu leaves

1/2 cup oil

1/2 cup crushed groundnuts

3-4 stock cubes

1 tsp Asmie's Kitchen Curry Powder

1 tsp Asmie's Kitchen Jollof Rice Spice ( for colour & taste)

1 tsp Asmie's Kitchen Secret of Cooking Spice

Optional Ingredients for Serving the Steamed Rice:

Slice or diced tomatoes

Sliced cucumber

Sliced onions

Sliced boiled eggs

Method

Coarsely blend the rice in a small blender for grinding groundnuts / egusi. Wash thoroughly to remove sand and other dirts. Strain.

 Place your pot on fire. Pour 2-3 cups water. Place a cover of a small pot inside the pot. Place a newspaper inside the pot. Cover with a lid and bring the water to a boil. Open the pot and pour the washed strained rice. Cover the pot and cook for 20-25 minutes or until the rice is almost cooked.

 Remove the pot from the fire and pack the steamed rice in a medium bowl. Add the grated bell peppers, onion, ginger, garlic, curry leaves, stock cubes, chopped ugu leaves, crushed groundnuts, Asmie's Kitchen Spices and oil. Stir well to combine. 

 Add the steamed rice and veggies back inside the pot. On top of the newspaper. Cover the pot with a lid and cook for 20 minutes or till all the ingredients are cooked. But check the steamed rice from time to time. If the water inside the pot has dried, add some water like a cup or half cup not on the steamed rice at the bottom of the pot and continue cooking.

Remove from the fire. Pack the Steamed rice (Dambun Shinkafa) in a plate. Add sliced Veggies i.e tomatoes, cucumber, onions,etc and serve. Enjoy! © Asmie's Kitchen

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Porridge

 

This is my new method of Cooking Porridge popularly known as Fate in Hausa. It's the traditional food of Zazzagawa (Zaria People). But I called this recipe Porridge with a twist. I added potatoes, green beans and carrots. To make it a heavy food. The real porridge does not contain potatoes, green beans and carrots. It's a whole meal. Mostly eaten in the afternoon. Very nutritive and delicious. This porridge was eaten by my family members and they enjoyed it. Hope you will try it.

Ingredients:

1 cup granular maize (tsakin tuwo)

(Washed and strained)

1 cup peeled, chopped & boiled sweet potatoes

3 carrots peeled & diced

Green beans (diced)

1 cup blended/ grated tomatoes, onions red bell peppers, ginger, garlic & curry

1 cup chopped moringa

Salt to taste

4 stock cubes

Few pieces Cumin seeds

1 tsp Asmie's Kitchen Curry Powder

1 tsp Asmie's Kitchen Ground Pepper

1 tsp Asmie's Kitchen Secret of Cooking Spice

  Method

Pour some water in a medium pot. It shouldn't reach the middle of the pot. Add the diced sweet potatoes, you can use Irish potatoes. Cover the pot and bring to the boil. Pour the grated tomatoes, onions, peppers, ginger, garlic and curry leaves. Season with stock cubes, salt, Asmie's Kitchen Curry, Ground Pepper, Secret of Cooking Spice and cumin seeds. Stir and cook for 5 minutes. 

 Add the washed granulated maize (tsaki) and stir till thick. Cover the pot and allow to cook for 3 minutes. Reduce the flame to low. Add the carrots and green beans, stir. Add the chopped moringa and stir. Cook for 3 minutes on low flame. Porridge is ready! Enjoy! © Asmie's Kitchen

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Beef Carrot Stew

 

Ingredients:

1/4 kg beef (washed)

4 carrots (peeled & washed)

5 large red bell peppers 

2 large onions

2 Scotch bonnets

1 tbsp ginger and garlic paste

Salt to taste

2 stock cubes

Pieces of fresh curry leaves

1 tsp Asmie's Kitchen curry powder

1 tsp Asmie's Kitchen Mixed Spices

1/2 - 1 cooking spoon oil

For Boiling that Meat:

1 medium diced onion

1 stock cube

Salt

1 tsp Asmie's Kitchen Mixed Spices

Method

Boil the meat with salt, stock cube, Asmie's Kitchen Mixed Spice and diced onion. Till almost tender.

Cut the carrots into small cubes. Cut, remove the bell pepper seeds, wash and blend the red bell peppers, 1 1/2 onion, scotch bonnets and fresh curry leaves. 

  Pour the blended vegetables in a pot. Place the pot on the fire. Add the ginger and garlic paste, boiled meat and bring to the boil. Add the oil and stir now and then. Till fried. Pour 1/2 cup of water (use measuring cup) Season with salt, stock cubes and spices. Stir. Add the remaining half diced onion and cook for 5-7 minutes. Serve with Spaghetti or White Rice and enjoy! © Asmie's Kitchen

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Carrot Cake

 

Ingredients:

2 cups flour

1 tsp baking soda

1/4 tsp baking powder

4 eggs

1 cup oil

3 cups grated carrots

 Method

Sift the flour in a bowl. Combine it with baking powder and baking soda.  Set aside.

 Whisk the eggs and sugar till fluffy and pale. Add the oil and stir well. Stir in the flour, baking powder and baking soda little at a time to avoid lumps. Lastly, add the grated carrots and stir.

  Bake in a preheated oven till golden brown. Or till you inserted a toothpick in the cake and it comes out clean©Asmie's Kitchen

  Buttercream Frosting

1/2 bag icing sugar

1/2 bag margarine

1 tsp vanilla flavour

Cream margarine till pale. Add the icing sugar, vanilla flavour and beat till fluffy. Frost the carrot cake. Decorate the way you want. © Asmie's Kitchen

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French Toast

 I love French Toast. It's very easy to make and with just few ingredients. Below is the recipe, hope you will try it. And the video has been uploaded on my YouTube Channel. You can watch it there. Don't forget to Like and Subscribe to our YouTube Channel. 

Ingredients:

7 sliced bread

3 eggs

1/2 cup of milk

Vanilla Flavour

Pinch of salt

Cinnamon Powder

Oil for frying

Strawberry syrup for drizzling

Dried Mixed fruits

Icing sugar for dusting

  Method

Add the eggs, milk, salt, vanilla Flavour and cinnamon powder in a bowl. Whisk well. 

Heat some oil in a pan i.e 2 tbsp oil. Soak one of the sliced bread in the eggs- milk mixture and fry in the oil on medium flame till golden brown. Flip over the french toast and fry the other side till golden brown. 

  Repeat the process till you exhaust all the sliced bread. 

 Drizzle some strawberry syrup on some of the french toast, dust with icing sugar and some fruits of your choice. Serve and enjoy!© Asmie's Kitchen

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Roasted Peanuts (Groundnuts)

Roasted Peanuts is a healthy and delicious snack loved by many. It can be served alone or with Garri, etc. Below is the recipe. Hope you will try it.

   Ingredients:

2 cups of Groundnuts

1 tsp salt

 2 cups Garri 

  Method

Pick the dirts from the groundnuts. Boil some water i.e 2 or 3 cups. Soak the groundnuts inside the boiled water for 30 minutes. Strain the water. Add the salt and stir. Spread the groundnuts in a tray and allow to dry. 

 Pour the garri in a pan and place it on the fire. When it's slightly hot, add the dried groundnuts and stir continuously on medium flame till you begin to hear a cracking sound or when you pick one and taste it and its roasted. Removed the pan from the fire. Seive to remove the garri from the groundnuts. Spread in a tray and allow to cool. © Asmie's Kitchen

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Sauced Egg Noodles

 

Ingredients:

1 pack noodles

3 eggs

10 pieces of sliced tomatoes

1 large diced onion

3 diced red bell peppers

1 diced green bell pepper

3 peeled & diced carrots

Asmie's Kitchen Curry Powder

Asmie's Kitchen Secret of Cooking Spice

Cumin seeds

Some oil

  Method

Bring 3 cups of water to a boil. Add 1 tsp oil to prevent the noodles from sticking when cooked and strained.

  Heat some oil in a pan. Add the diced onion and carrots. Stir fry till halfway cooked. Add the cumin seeds, Asmie's Kitchen Secret of Cooking Spice, Curry and noodles seasonings. Stir. Add the sliced tomatoes, red and green bell peppers. Stir fry for few minutes. 

 Break the eggs and whisk. Pour in the pan and allow to set. Stir fry to scramble. Add the boiled noodles and stir fry.and cook for 3-5 minutes on medium flame. 

 Serve warms and enjoy!© Asmie's Kitchen

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Grilled Egg & Roasted Veggies Sandwich

 I love sandwiches. Especially grilled. Feel free to use any vegetable you want. You can use boiled eggs. 

Ingredients:

6 sliced bread

3 eggs

Mayonnaise

2 plump tomatoes

3 & green red bell peppers

1 diced onion

Salt to taste

1 stock cube

A dash of black pepper

A dash of Asmie's Kitchen Curry

Some oil

1 chopped onion

1 chopped tomato

 Method

Heat a pan on fire without adding oil. Roast the vegetables with salt and black pepper. Stir occasionally. Remove from the fire and set aside.

 Break the eggs in a small bowl. Sprinkle stock cube, curry, chopped onions and tomatoes. Whisk well. Heat some oil in a pan and fry the eggs, when the eggs are setting stir fry to scramble it. Remove the pan from the fire and set aside.

  Rub mayonnaise on each of the slice bread. Add some of the scrambled eggs on one slice. Top with some of the roasted veggies. Season with salt and black pepper. Grill it in your grill. Cut into 2. Serve with tea or juice and enjoy! © Asmie's Kitchen

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Baked Pancakes

Garden Egg Fried Rice

 

Ingredients:

1 cup precooked rice

1 cup garden eggs (yalo)

Fried or Smoke Fish (deboned)

1/2 cup blended red bell peppers, onions, ginger & garlic

1 cup diced red bell peppers and onions

1 diced onion

2 carrots (peeled & diced)

1 handful of chopped ugu leaves or spinach

1 tsp Asmie's Kitchen Curry

1 tsp Asmie's Kitchen Jollof Rice Spice

1 tsp Asmie's Kitchen Secret of Cooking Spice

1 tsp Thyme

5 stock cubes

1/2 cooking spoon oil

Method

Cut the garden eggs into cubes and blend in a blender with some water. Set aside.

Heat the oil in a pan. Fry the blended red bell peppers, onions, ginger and garlic. Add the diced carrots, red bell peppers and onions. Fry till half way cooked. Add the blended garden eggs, seasonings, spices and cook for at least 5 minutes. Add the fish and stir. You can add a cup of water or half cup of water i.e measuring cup. But it's optional. Add the precooked rice and stir fry. Add the chopped ugu leaves or spinach, stir and cook for 5 -7 minutes. 

Serve warm. © Asmie's Kitchen

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Garden Egg Stew

 

Sweet Potato Balls

I am a fan of sweet potatoes. Love cooking different recipes with it. It also has  nutritional benefits. I make porridge, roasted potatoes, spicy fried potatoes with it. Sweet Potato Balls is my favorite potato recipe. It's made with few ingredients and doesn't take much time to cook, very delicious too. Below is the recipe, hope you will try it and give me feedback. The video has been uploaded on my YouTube Channel "Asmie's Kitchen" Thanks for stopping by 😊

   Ingredients:.

4 medium sweet potatoes (peeled, cubed & cooked)

3 eggs

1 cooked, flaked fish (deboned)

1/2 cup blended red bell peppers, onion & garlic

1 chopped onion

Breadcrumbs

Salt

3 stock cubes

1/2 tsp thyme

1 tsp curry

1/2 tsp Asmie's Kitchen Mixed Spices

1/2 tsp Asmie's Kitchen  Secret Cooking Spice

1 tsp Asmie's Kitchen Ground Pepper

1 tsp Asmie's Kitchen Ground Ginger

1 bottle of oil for frying

   Method

Mash the potatoes with masher, pound in a mortar or mash with a scoop. Put in a medium bowl. Add the flaked fish, blended red bell peppers, onion and garlic, spices, seasonings and chopped onion. Mix well. Set aside.

   Sprinkle a dash of salt and ground Ginger in the breadcrumbs and stir. Set aside.

  Whisk the eggs with a pinch of salt, Ginger and ground pepper. Set aside.

 Take some of the potato mixture and mould into balls. Dip in the eggs and then into the breadcrumbs, coat well and fry in hot oil. Fry on medium flame till golden brown. Flip over and fry the other side. Repeat the process till you exhaust all the potato balls. 

  Serve with ketchup, tomato sauce or ground pepper and enjoy! © Asmie's Kitchen

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Suya Fried Rice 2

 

I wanted to cook something unique, with Garden egg and decided to cook garden egg fried rice. But when editing the video, I changed my mind and named the food Suya Fried Rice because of the Suya I used in the cooking. Honestly, this is one of my favorite fried rice recipe. The garden egg in the food did some magic, it added delicious flavor to the food. It's a must try. If you don't like the garden eggs, you can skip it or replace it with the veggies of your choice. It's a simple meal. 

  The video has been uploaded in my YouTube Channel. Click on the link and watch. https://youtu.be/qvUz_BKwiu0

  Ingredients:

1 cup of parboiled rice

Suya

4 peeled diced carrots

Diced garden eggs

2 diced onions

1/4 cup blended or ground bell peppers, onion, garlic & fresh curry leaves

2 handfuls of chopped spring onions

3 diced red bell peppers

Asmie's Kitchen Mixed Spices

Asmie's Kitchen Secret of Cooking Spice

Asmie's Kitchen Jollof Rice Spice for taste & colour

1 tsp curry powder

1/2 tsp thyme

4 stock cubes

1/2 cooking spoon oil

  Method

Heat the oil in a pan. Fry the blended or ground bell peppers, onion, garlic and curry leaves for 1 to minutes on low flame. Increase the flame to medium. Add the carrots and onions, stir fry till the veggies are half way cooked. Add the garden eggs and stir fry for 3 minutes. Add the suya, red bell peppers, spring onions, spices and stock cubes, stir and cook for few minutes. Stir in the parboiled rice, little at a time stirring till well combined. Cook on low flame for at least 5 minutes. Remove from the fire. 

  Serve warm and enjoy! © Asmie's Kitchen

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Potato Casserole

 Potato Casserole is easy to make. With just few ingredients. It's a quick fix and very delicious. It's one of my favorite potatoes and eggs recipe. In this recipe eggs are not whisked. Break them on the potatoes and bake. Yum😋 Feel free to add any extra veggies of your choice. If you don't like fish, use meat or chicken but it should be cooked or grilled. 

Oven Baked Pasta, Fish & Veggies

 

Japanese Pancakes

Spicy Roasted Potatoes and Eggs

I  love potato and egg recipes. This is one of my favorite. This recipe requires few ingredients. You can make it in a pan or roast it in the oven. I love roasting, so I roasted it in the oven. If you are roasting it, you have to be a little patient. Because potatoes takes time to cook. So, you can either boil the potatoes first before roasting it or semi fry it before roasting. Or roast with the veggies directly and be a little patient. 

Ingredients:

10 pieces of Potatoes (peeled & thinly sliced)

5 eggs

2 carrots (peeled & cut into match sticks)

5 green and red bell peppers (diced)

1 large onion (diced)

Oil

2 -3 stock cubes

Special Mixed Spices: Thyme, Asmie's Kitchen Ginger Powder, Crushed chilli flakes, stock cube, Ground nutmeg, Italian seasoning, Asmie's Kitchen Mixed Spices, Asmie's Kitchen Secret of Cooking Spice & Asmie's Kitchen Jollof Rice Spice to give it a little color

A handful of chopped spinach (optional)

   Method

Brush a baking pan with oil. Add the potatoes and mixed spices in the pan. Toss to combine. Add almost all the carrots, green and red bell peppers, spinach and pour the whisked eggs over the potatoes and veggies. Top the pan with the remaining green and red bell peppers and onions. Sprinkle 2 stock cubes on top. Roast in a preheated oven and bake till the potatoes are well roasted. You can stir once in a while, so that the potatoes will roast evenly.

 Note: To save time for baking: Fry the potatoes in hot oil till almost cooked. Then add the veggies, seasoning spices and eggs in the pan and roast in the oven. 

  Serve with roasted or grilled chicken, or with veggies. You can also serve with tea or juice and enjoy! © Asmie's Kitchen

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Fish Fried Rice

 

  Ingredients:

Chocolate Pancakes

 

Ingredients:

3 cups of flour

1/4 cup cocoa powder

1 tsp baking powder

1 or 1/2 cup sugar

A dash of salt

2 eggs

2 cups milk (dilute 6 tbsp powdered milk with 2 cups water)

   Method

Seive the flour in a bowl. Add baking powder, salt and sugar. Stir to combine. Break the eggs and add to the flour mixture. Stir with a spatula. Gradually add the milk and stir till fluffy. If it's too thick, add some more milk. 

  Heat a non stick pan on the fire, brush the pan with some oil. Add 2 - 3 scoops of the batter in the pan and swirl it round the pan. Allow to cook on medium flame for 1 _ 2 minutes. Flip over and fry the other side. Repeat the process until you exhaust the whole batter. 

  Drizzle honey or maple syrup and serve.© Asmie's Kitchen

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Mini Veggies Paratha (Indian Flat Bread)

 

I love Indian Flat breads. I don't want to eat paratha alone, so I used vegetables in it. Feel free to use any vegetables you want. It's a simple.yet delicious bread. Of you don't want the veggies, you can skip it and make plain Paratha. I served mine with scrambled eggs and tea. Watch video on my YouTube Channel. Link here: https://youtu.be/fG0cMz65bXo Don't forget to Like and Subscribe to my YouTube Channel for more simple and excitin recipes.

Ingredients:

1/2 cup wheat powder

1 cup sweet potatoes (peeled & cubed)

2 carrots (peeled & cubed)

1 chopped onion 

1 chopped red bell pepper

A handful of chopped mint leaves

1/2 tsp Asmie's Kitchen Secret of Cooking Spice

1/2 tsp dried crushed red chilli

1/2 tsp salt

Method

Boil the potatoes and carrots in a medium pot till the water absorbed in the veggies. Or cook till soft and strain the potato and veggies. 

 Put the veggies in a bowl and mash with a fork or spoon. Add the chopped red bell pepper, onion, mint leaves, salt, crushed red chilli, Asmie's Kitchen Secret of Cooking Spice and mix well. Add the wheat flour and stir. Mix and knead with your hand and form a ball. You can sprinkle some water and knead if you couldn't knead it well. 

 Sprinkle some wheat flour on a board and roll flat. It should be half inch thick. Use any cutter you have to cut into round shape. I used biscuit cutter. Sprinkle some flour on a tray and arrange the mini veggies paratha. Brush a non stick pan with oil and cook till brown spots appear on the bread. Flip over and fry the other side till brown spots appear on the bread too. Cook the remaining mini veggies paratha with using oil or you can brush the pan with oil and cook the parathas. 

 Serve alone or with tea, chutney or dip. © Asmie's Kitchen

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Biscuit Cake

 

I am not a fan of biscuits. But when my sister bought a carton of biscuits it tempted me to make a snack or any dessert that calls for biscuits. So I carried out a research on recipes made with biscuits. And I came across biscuit cake. So, I tried the recipe and it turned out well. It was so delicious 🥰 My family and I enjoyed it especially my 1 1/2 year Nephew. He sings and shakes his head as he ate the biscuit cake and asked for more. Because of the deliciousness of the biscuit cake 😄 

  Watch the video on my YouTube Channel. Link here: https://youtu.be/0hfMk40AxT0

 

  Ingredients:

36 pieces of biscuits 

1 cup of milk (dilute 2-3 tbsp of milk with 1 cup of water)

1 tsp baking powder

1/3 cup of icing sugar

1 tbsp melted margarine

A handful of dried mixed fruits

  Method

Blend or grind the biscuits to powder. Pour in a medium mixing bowl. Add the icing sugar and stir to combine. Add the milk little at a time, stirring till its of dropping consistency. Just as it is in my video on my YouTube Channel. 

 Add the margarine, stir. Then lastly, add the baking powder and stir. 

 Grease the baking pan with some melted margarine. Spread a round baking or parchment paper inside a pan. Grease the parchment paper with melted margarine. Pour the biscuit batter in the pan and bake in a preheated oven till golden brown. Serve when cool and enjoy! © Asmie's Kitchen

  All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner© Asmie's Kitchen

Fish & Potato Pepper Soup

 

I love Fish and Potatoes. So this evening I decided to cook Fish and Potato Pepper Soup. Imagine the taste of fish and potato in one pot plus my secret Asmie's Kitchen Homemade Tasty Spices. Always gives my food a very nice aroma that even my neighbors talk about my spices and enjoyed using it in their cooking 🤩 Whenever the spices finished, they come to buy more from me. 

It's a very simple recipe with few ingredients. You can make it at the comfort of your home. Like I always said, "Cooking is easy and fun" 🥰 And that's my slogan.

 Ingredients:

1/2 kg fish (herring) cut and washed 

1 medium sweet potato (peel & diced)

1 medium diced onion

1 small crushed ginger

2 stock cubes

1/4 tsp Asmie's Kitchen Mixed Spices

1/4 tsp Asmie's Kitchen Secret of Cooking Spice

1/4 tsp ground nutmeg

1/4 tsp ground black pepper

1/4 Asmie's Kitchen Jollof Rice Spice (I used it for colour; the spice is reddish in colour)

Onga stew (optional)

2 tbsp blended red bell pepper & onion

Chopped fresh mint and curry leaves

Method

Place a medium pot on fire. Add the potatoes and 2-3 cups of water. Use measuring cup. Cover and cook till the potatoes is aldante (almost cooked). Add the spices, seasonings, blended red bell pepper, onion and the fish. Stir, cover and cook for atleast 5 minutes. Flip the fish gently careful not to break it and cook for few minutes. Add the onions and cover the pot. Cook for 3-5 minutes. Lastly, add the chopped fresh curry and mint leaves. Cover the pot and cook for 5 more minutes on low flame. Serve warm and watery. It's a healthy appetizer. © Asmie's Kitchen

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Loaded Cous Cous Stir Fry

 

 Ingredients:

1 cup cous cous

1/2 cup blended red bell peppers & onions

3 large peeled & diced carrots

1/2 cup diced green beans 

1 diced onion

1 diced red chilli pepper 

A  dash Dried Chilli Flakes

2 handfuls of chopped spring onions

1 tbsp ginger and garlic paste

2 stock cubes

A dash of salt

Asmie's Kitchen Secret of Cooking Spice

Asmie's Kitchen Homemade Malaysian Curry Powder

Asmie's Kitchen Homemade Jollof Rice Spice

1/2 cooking spoon oil + 2 for cous cous

   Method

Pour 1/2 bag cous cous in a medium bowl. Add 2 tbsp oil or margarine. Mix well with a fork. Add hot water little at a time stirring, till it covered cous cous. Cover with a cling film and allow to soften.

  Heat the oil in a pan. Add the blended red bell peppers, onions, garlic and ginger. Stir fry for 5 minutes on medium flame. Add the carrots, green beans, onion, spices and seasonings and stir fry occasionally till the veggies are almost cooked. Add the half of the chopped spring onions, cous cous little at a time stirring till well combined. Cover the pan and cook on low flame for 5-7 minutes. Garnish with the red chilli and chopped spring onion. Serve warm and enjoy!© Asmie's Kitchen

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Tortilla Bread with Liquid Dough without Kneading

 

Ingredients:

2 cups flour

1/2 tsp salt

1/2 tsp sugar

1 tsp oil

Method

In a bowl, combine the flour, sugar, salt and oil. Stir and add water little at a time stirring till the batter is thin. Thinner than pancake batter. 

Heat nonstick pan on fire without brushing it with oil. Add one scoop (ludayi) of the batter in the pan and spread thin in one direction with the back of your scoop or laddle. Cook on medium flame till some brown spots appear on the bread. Flip over and fry the other side till some brown spots appear on the bread too. Remove from the pan and keep in a large plate. Repeat the process till you exhaust the batter. Tortilla is ready! I served mine with omelette. You can make Quesadilla with it. Or make your shawarma with. And so many other food.© Asmie's Kitchen

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Banana Poke Cake

 

3 cups flour

1 cup oil

3 eggs

1 cup sugar

1 cup milk

1 tsp vanilla flavor

1 tsp baking powder

 Pudding ingredients,:

2 cups milk (dilute 6 tbsps of powdered milk with water)

3 eggs yolks

3 tbsps corn flour

A dash of salt

1 tsp vanilla flavour

2 sliced bananas

Whipped cream ingredients:

1 cup powdered whipped cream

1 cup milk (dilute 3 tbsps milk with water)

3 tbsps icing sugar

1 tsp vanilla flavour 

Biscuit crumbs (crush 1 pack of biscuit with a wooden stick)

  Method

Cake: combine flour, sugar, salt in a mixing bowl. Add the eggs and vanilla flavour. Stir well. Add the oil and stir. Pour the milk and stir to combine. It should be fluffy. Pour the batter in a greased pan and bake in the preheated oven till golden brown. Remove the cake from the pan and keep on a wire rack to cool.

 Pudding: In a cake mixer, add the corn flour, salt, vanilla flavour and egg yolks. Beat with the cake mixer or with a wooden stick. Heat the milk in a medium pot. When the milk is warm, add half cup of the milk in the egg yolks mixture and stir well. Then place the milk pot back on the fire and pour the egg yolks mixture inside the milk and stir continuously till thick on a medium flame. Remove from the fire. Seive the pudding with a seive to remove any lumps. Get a thin wooden stick and poke holes all over the cake. Pour the pudding on the cake, smoothen with spatula. Arrange the sliced banana on top and put in the fridge to chill for 30 minutes.

Whipped Cream: beat the powdered whipped cream with milk, icing sugar and vanilla flavour in a cake mixer or use a hand mixer and blend till thick.  

  Bring the cake out from the fridge and apply the whipped Cream on top of the pudding. Smoothen with spatula. Sprinkle the biscuit crumbs on top of the whipped cream. Cut and serve. Or refrigerate for 30 more minutes then serve chilled and enjoy!© Asmie's Kitchen

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Vegan Ramen

 

Ingredients:

1 pack noodles

1 boiled egg (sliced)

1 big carrot (cut into big size)

 Few pieces of spring onion

5 pieces of green beans (don't cut it)

1 medium onion (cut into big size)

4 pieces of garlic (peeled)

1 jalapeno pepper (shambo)

1 small peeled carrot for garnish (cut into match sticks)

A handful of sliced spring onion for garnish

Chilli flakes for garnish

1 tbsp oyster sauce

1 tbsp soy sauce

Noodles seasonings

1 stock cube

1/2 tsp sugar

2 tbsp sesame oil

1 tsp crushed garlic

1 tsp ground ginger

1/2 tsp Asmie's Kitchen Homemade Jollof Rice Spice (optional)

1/2 tsp Asmie's Kitchen Malaysian curry Powder (optional)

2 tbsp olive oil (but feel fry to use the oil that you have)

Method

Pour 3 cups of water in a medium pot (I used measuring cup) add 1 tbsp oil. Cover and bring to the boil. Gently place the noodles without the seasonings in the pot. Cook till al dante. Strain the noodles in a strainer. Pour some cool water over the noodles and drizzle another 1 tbsp of oil. Toss the noodles in the strainer. It will prevent the noodles from sticking. Set aside.

   Heat the sesame oil in a medium pot. Add the crushed garlic and ginger and saute for 30 to 1 minute on low flame. Add the vegetables i.e carrot, onion, jalapeno pepper, spring onion, green peppers and stir fry for 3-5 minutes on medium flame. Pour 3 cups of water in the pot. Add the noodles seasonings, stock cube, sugar, soy sauce,and Malaysian Curry Powder, Jollof Rice Spice and stir. Allow to boil for some minutes and make sure the veggies are cooked. Then lastly, add the oyster sauce and stir. Cook for 2 more minutes. Remove from the fire. Strain the soup in a strainer to remove the vegetables. 

 Serving:

Add the cooked noodles in a bowl. Gently pour the soup in the noodles. Garnish with the boiled egg, carrots and chopped spring onions. Sprinkle some chilli flakes on top of the noodles. It's ready to serve. Serve warm and enjoy! © Asmie's Kitchen

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Homemade Flour Pasta

 This is flour pasta. It's the same recipe with the wheat pasta. The only difference is the wheat. It is made without pasta machine. If you don't have pasta machine just use knife or pizza cutter to cut it. Or if you don't feel like using your pasta machine go ahead and use this method. Cut the pasta to your desired size not necessarily the same size with mine. Feel free to drop the picture of your pasta when you make it. Watch the video on my YouTube Channel "Asmie's Kitchen"

 Ingredients:

2 1/2 cups flour

1 tsp baking powder

1 tsp salt

1 tbsp oil

Water

   Method

Combine the flour, salt, baking powder and oil in a medium mixing bowl. Add some water little at a time mixing. It should be thick like meat pie dough. Then knead to form a soft dough. Sprinkle some flour on a board and roll the dough flat with a rolling pin. It should be half inch thick. Fold it and cut it the way you see it in the video. Cut with a pizza cutter or knife. Cut the pasta according to your desired size. Arrange in a bucket or sprinkle some flour in a large tray and arrange the pasta to dry under the sun. The flour sprinkled will prevent the pasta from sticking. When dried, cook it the way you want. You can make jollof pasta, stir fried pasta or cook it plain and serve with stew. © Asmie's Kitchen

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Homemade Gurasa (Local Flat Bread)

Gurasa (Local Flat Bread) it's a simple recipe and doesn't take much time to prepare. It is my first attempt of making Gurasa. Hope the recipe helps and hope you will try it too. Watch video on my YouTube Channel. And don't forget to Like and Subscribe to my YouTube Channel. 

 Ingredients:

2 cups flour

1 tbsp  yeast

1/2 tsp salt

1 tbsp sugar

Ground Peanut Cake (kuli kuli)

Suya Spice (optional)

Oil 

Diced tomatoes

Diced onion

  Method

Seive the flour in a medium bowl. Add all the dry ingredients; salt, sugar and yeast. Stir to combine. Add some warm water one cup or a bit more, little at a time mixing. It shouldn't be thick and watery. Beat with your hand till soft as seen in the video. Cover with a lid or kitchen towel and keep in a warm place to rise for about an hour. 

 After about an hour, heat a non stick pan and brush the pan with oil. Take some of the mixture and flatten it with your hand or flatten it in the pan but be careful with your hands. Cook for not more than 5 minutes. Or till golden brown. Flip and fry the other side. Repeat the process till you exhaust it. 

Arrange the gurasa in a plate. Sprinkle some ground peanut cake ( kuli kuli), drizzle some oil, sprinkle suya spice if you have it. Then add some diced tomatoes and onions. 

  Gurasa is ready! Serve and enjoy!© Asmie's Kitchen

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©

Stir fried Cous Cous and Veggies

 

Ingredients:

1 cup cous cous

1/2 cup blended red bell peppers & onions

3 large peeled & diced carrots

1 diced onion

1 diced green pepper

1 medium beetroot (peeled & diced) 

Diced celery 

2 stock cubes

A dash of salt

Asmie's Kitchen Homemade Malaysian Curry Powder

Asmie's Kitchen Homemade Egyptian Spice Mix

1/2 cooking spoon oil + 2 for cous cous

   Method

Pour 1/2 bag cous cous in a medium bowl. Add 2 tbsp oil or margarine. Mix well with a fork. Add hot water little at a time stirring, till it covered cous cous. Cover with a cling film and allow to soften.

  Heat the oil in a pan. Add the blended red bell peppers, onions, garlic and ginger. Stir fry for 5 minutes on medium flame. Add the carrots, onion, beetroot, spices and seasonings and stir fry occasionally till the veggies are almost cooked. Add the celery, cous cous little at a time stirring till well combined. Cover the pan and cook on low flame for 5-7 minutes. Serve warm and enjoy!© Asmie's Kitchen

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Homemade Wheat Pasta

 

Ingredients:

1 1/2 cups wheat flour

1/4 tsp baking powder

1/4 tsp salt

1 1/2 tbsp oil

Water

   Method

Combine the wheat flour, salt, baking powder and oil in a medium mixing bowl. Add some water little at a time mixing. It should be thick like meat pie dough. Then knead to form a soft dough. Sprinkle some flour on a board and roll the dough flat with a rolling pin. It should be half inch thick. Cut with a pizza cutter or knife.  Arrange the wheat pasta in a bucket or sprinkle some flour in a large tray and arrange the pasta to dry under the sun. The flour sprinkled will prevent the pasta from sticking. When dried, cook it the way you want. You can make jollof pasta, stir fried pasta or cook it plain and serve with stew. © Asmie's Kitchen

All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner© Asmie's Kitchen

Stir Fry Pasta & Potatoes

 

Ingredients:

1 cup pasta

3 large peeled & diced potatoes

1 cup blended red bell peppers, spring onions, fresh ginger, garlic, curry leaves & onions

2 peeled diced carrots

1 diced onion

1 handful of chopped spring onions

3 stock cubes

1 tsp thyme

1 tsp Asmie's Kitchen Jollof Rice Spice

1 tsp curry powder

1/2 cooking spoon oil

  

 Method

Parboil the pasta and potatoes separately till al dante. Drain in a strainer and set aside.

  Heat the oil in a pan. Add the blended red bell peppers, spring onions, onions, ginger, garlic & fresh curry leaves. Stir fry for 5 minutes. Add the diced onions, carrots, seasonings, spices and stir fry for 3-5 minutes on medium flame. Add the pasta and potatoes and stir fry. Cook for 5 minutes on low flame.

© Asmie's Kitchen

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Dried Stir Fried Rice

  

As the name implied, Dried Stir Fried Rice. It's cooked white rice that was dried and cooked as fried rice. It's a cooking tip also. When you have a left over cooked white rice don't throw it away. Dry it and cook it. You can make jollof rice with it or fried rice. But you have to wash it to remove stones, dirts, etc. If you want to make fried rice, you have to boil it first or steam it. The recipe is below. Hope you will find it useful.

  Ingredients:

1 cup dried cooked rice

1/2 cup carrots (peeled & diced)

1 diced onion

1 cup blended red bell peppers, onion, spring onion, garlic, ginger, fresh curry leaves & turmeric

2 handfuls of spring onions

3 stock cubes

1 tsp thyme

1 tsp dried parsley

1/2 cooking spoon oil

Method

Wash the rice to remove the stones, dirts, etc. Drain in a strainer and set aside.

 Pour 3-4 cups of water in a medium pot and bring to the boil. Add the washed dried rice and stir. Cover and cook on medium flame till aldante or till the water absorbed in the rice. That means there will be no water left in the pot. Don't allow it to burn. Remove from the fire and drain in a strainer or keep it aside if there is no water left in the pot.

  Heat the oil in a pan. Add the blended bell peppers, onions, garlic, ginger, turmeric, spring onions and fresh curry leaves. Stir fry now and then for 5 minutes on medium flame. 

Add the diced onion, carrots, spring onions, dried parsley, stock cubes and stir. Stir occasionally for 5 minutes or till the carrots are cooked or almost cooked. Add the dried cooked rice little at a time stirring till well combined. Cook on low flame for 5 minutes.      Serve warm and enjoy!© Asmie's Kitchen

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Twisted Baked Donuts

 

Ingredients:

2 cups flour (sifted)

2 tsps instant active dry yeast

3 -4 tsps sugar

1/2 tsp ground nutmeg

3 tbsp margarine (simas)

1/2 tsp salt

1 egg

Sesame seeds for sprinkling

Method

Soak the yeast with 1 tsp of sugar and  1/2 cup of warm water. Cover and set aside.

 Pour the flour, sugar, nutmeg in a mixing bowl. Stir with a wooden spoon to combine. Add the salt and stir again. Add the margarine and mix with hand till it resembles fine breadcrumbs. Gradually add the soaked yeast and mix. Knead to form a soft dough. The dough should not be watery. If the batter is too thick add little warm water or if the soaked yeast is much, you can reduce it so that the dough will not be watery.

 Cover and keep in a warm place to rise for 30 minutes. It will double in size. After 30 minutes, deflate the dough. Cut with a knife into 10 or more pieces. Mould each into ball. Arrange the balls in the mixing bowl, leaving some space between each ball. Take one of the balls and sprinkle some flour on a board. Roll flat with a rolling pin. Then roll into a thin log like alkaki. Follow the picture below to make your twisted donuts.

When you have finished twisting the donuts. Spread a parchment paper ( baking paper) in a baking tray and arrange the twisted donuts on the parchment paper leave some space between each of the donuts. Keep in a warm place to rise for 5-10 minutes.

  Break the egg in a small bowl and whisk. Brush the top of the donuts with the whisked egg. Use a brush to do that. Sprinkle some sesame seeds on top of each donut. Bake in a preheated oven for 20-25 minutes or till golden brown. Twisted Baked Donuts are ready!© Asmie's Kitchen

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Stir Fried Spaghetti

 

Ingredients:

1/2 bag spaghetti (break into 4 pieces,)

3 large carrots (peeled & diced)

2 handfuls of chopped spring onions

1 cup ground red bell peppers, spring onions & onions

1/2 cup diced red bell peppers & onion

1 ground tbsp turmeric, fresh turmeric, ginger, garlic & fresh curry leaves

3 stock cubes

1 tsp thyme

1 tsp parsley

1/2 cooking spoon oil

       Method

Parboil the spaghetti. Wash and strain. Set aside.

  Heat the oil in a large pan. Saute the ground ginger, garlic, turmeric and fresh curry leaves. Add the ground red bell peppers, spring onions and onions. Stir fry for 5 minutes on medium flame. Add the diced carrots, red bell peppers and onions. Stir fry for 3-5 minutes. Add the thyme, parsley, stock cubes and chopped spring onions. Stir. Cook for 2 minutes. Add the parboiled spaghetti and stir fry. Cook for 5 minutes. © Asmie's Kitchen

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My Signature Fried Rice

 

Ingredients:

1 cup rice

1 large dried fish (deboned, cut & washed into pieces)

3 carrots (peeled & diced)

1/2 cup diced green beans

1 handful of chopped spring onions

1 cup ground bell peppers, spring onions & onions

1 large diced red bell pepper

1 onion diced

1 tbsp ground turmeric

1 tbsp ground fresh ginger, garlic & fresh curry leaves

3 stock cubes

1 tsp thyme

1 tsp dried parsley

1/2 cooking spoon oil

    Method

Parboil the rice, wash and strain. Set aside.

  Heat the oil in a pan. Saute the ground ginger, garlic, turmeric and curry leaves. 

Add the ground red bell peppers, spring onions and onions. Stir occasionally for 5 minutes on medium flame. Add the dried fish, carrots, diced red bell peppers, green beans and onions, stock cubes, thyme, parsley  for stir fry 5 minutes. Add the rice and stir fry till well combined. Cook on low flame for 5 more minutes. 

Rice is ready! Serve warm and enjoy!

© Asmie's Kitchen

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My Signature Stir Fried Pasta

 I called it My Signature Pasta because I grinded red bell peppers, onions and spring onions in a mortar. You know it gives a unique taste than blending in a blender. Also grinding the vegetables with spring onions. It's also a secret of good cooking. However, I ground fresh ginger, garlic, fresh curry leaves and turmeric. These are some of my secret spices especially when I grinded the garlic, ginger and fresh curry leaves with turmeric. Instead of using ground turmeric in the cooking. No need of using curry powder to give your food colour and taste. The ground fresh turmeric has substituted it. And that flavour of fried boiled meat that has been boiled with good and healthy spices will of course give your food a very good taste. 

  Hope you will try the recipe and give me feed back 😊

Ingredients:

1 1/2 cups pasta

1 cup chopped fried meat

1 diced onion

1 large diced bell pepper

1 cup ground red bell peppers, spring onions & onions

1 tbsp ground ginger, garlic, fresh curry leaves & 1 fresh turmeric

1 cup diced carrots & green beans

1 diced green bell pepper

3 stock cubes

1/2 tsp thyme

1/2 cooking spoon oil

  Method

Parboil the pasta in boiling water till aldante. Strain and set aside.

Heat the oil in a pan. Add the ground ginger, garlic, fresh curry leaves and turmeric. Saute on low flame. Add the ground bell peppers and onions. Stir fry on medium flame for 3-5 minutes. Add the diced carrots, green beans, fried meat, diced onion, red bell peppers, green bell peppers, stock cubes and thyme. Stir now and then for 5 minutes. Stir in the parboiled pasta and stir fry on low flame. Cook for 5 minutes. 

My signature pasta is ready! Serve warm and enjoy! © Asmie's Kitchen

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Three in the Pan

 

Three in the pan is a Traditional Dutch Pancake that dollops three batter in a pan. The recipe is just like the pancake you know but in this case, you have to fry three dollops if the batter in one pan. I added dried mixed fruits to give it an extra flavour. It's simple to make and so delicious especially when I served with sliced bananas and chocolate syrup. You can serve with maple syrup or alone. Hope you will try it and enjoy it like I did. The video has been uploaded on my YouTube Channel"Asmie's Kitchen" you can watch it there  Below are the ingredients I used in making the three in the pan.

  Ingredients:

200g sifted flour

1 egg

1 1/2 tsp baking soda

4 tbsp sugar

4-5 tbsp dried mixed fruits

1 tbsp margarine

350ml milk (I diluted 3 tbsps of powdered milk with 1 cup plus few tbsps water)

   Method

Add the sifted flour, baking soda and sugar in a mixing bowl. Stir to combine. Break the egg in the bowl, add the milk and stir. Whisk till free of lumps. 

 Heat 1/2 tbsp of the margarine in a non-stick pan. Add 3 scoops of batter in the pan. Cook on medium flame for 1-2 minutes or until some bubbles appear on the pancakes. Flip over and fry the other side for 1-2 minutes. Remove from the pan. Repeat the process till you exhaust the whole batter. 

Serve with sliced bananas and chocolate syrup. You can serve with raspberries and maple syrup or serve alone.© Asmie's Kitchen

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Scones

 Scones are baked goods made with flour, margarine, milk, etc. A delicious snack. It can be served with Apricot Jam or it can be eaten a lone.

Ingredients:

3 cups flour

1 tbsp baking powder

A dash of salt

3 tbsp sugar

150g margarine

1 1/4 cups milk (dilute 4 tbsp powdered milk with 1 1/4 cups water)

Apricot Jam

Method 

Seive the flour in a bowl. Add salt, sugar, baking powder and mix to combine. Add the margarine and mix to resemble fine bread crumbs. Add the milk little at a time mixing and kneading and knead. Don't over knead. Mould into a ball. Sprinkle some flour on a board and roll it thick. Shape the dough round and cut it into triangle. Arrange on a parchment  paper on a baking tray. Brush the top of the scones lightly with egg wash (whisk egg with a tbsp water). 

  Bake in a preheated oven for 20 minutes @180oc/350of or till golden brown and double in size.

 Serve with Apricot Jam and enjoy!

© Asmie's Kitchen

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