Special Potato Porridge

This is a simple and delicious potato hearty meal. Best served as lunch. Video has been uploaded on my YouTube Channel. Don't forget to like and subscribe to my YouTube Channel for more exciting recipes. 
 

Ingredients:

 10 Irish potatoes (peeled & cut into cubes)

1 large dry fish (deboned)

2 eggs

1/2 cup chopped spring onions

1 cup chopped ugu leaves

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

2-3 stock cubes

1/2 cooking spoon oil

1 tsp Asmie's Kitchen Curry Powder

1 tsp Asmie's Kitchen Mixed Spices

1 tsp thyme

 Method

Heat some oil in a pan. Break the eggs in the pan. Sprinkle some salt. Stir fry to scramble. Set aside.

 Heat the oil in a medium pot. Add the blended red bell peppers, onions, scotch bonnet, ginger, garlic, curry leaves. Fry till the liquid is dried up. Add the deboned dry fish, diced onions and stir fry for 5 minutes. Add the potatoes, water enough to cook the potatoes, seasonings, spices, scrambled eggs and stir. Cover the pot and allow to cook till the liquid is almost dried up. 

Add the chopped spring onions and ugu leaves. Stir and cook for 5 more minutes. Serve warm and watery. ©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

Chin Chin

This is our family's Chin Chin Secret Recipe. A never fail Recipe. Always rich and delicious. A must try Nigerian snack. 
 

Ingredients:

1 mudu flour 

3 eggs (you can use 4)

1 bag margarine 

1 cup sugar or milk milk tin (the cup is measuring cup)

1 tsp baking powder

1 bottle oil for frying

Milk (optional) 

  Method

Sift flour in a mixing bowl. Add the baking powder, sugar, little or pinch salt and margarine. Mix to combine with hand till it resemble breadcrumbs. Break the eggs and mix with hand too. Add some water and knead. As you are adding some water, you knead. Knead well to form a soft dough. Beat the dough on a surface or board till soft. Don't add too much water. The dough should be thick. Roll flat on a surface or board. Cut horizontally and cut into medium size. 

Heat the oil. Fry the oil with a slice of onion. The heat should be medium flame. When the oil is hot and the onion is golden brown, remove it from the oil and fry the chin chin in batches till golden brown.©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

NOTE:

Some add 👇

1* Lemon🍋 zest to their chin chin

2* Milk

3* Lemon juice, some tablespoons. Depending on the quantity of the chin chin.

4*Coconut milk

Spinach Fried Rice

 

Ingredients:

1 cup parboiled rice

3 - 4 cups chopped & washed spinachl

2 diced & peeled carrots

1/4 cup boiled peas

1 large diced green bell pepper

1 large diced onion

1 tbsp ground ginger, garlic, fresh curry leaves & scotch bonnet

3 stock cubes

1 tsp Asmie's Kitchen Mixed Spices

1 tsp Asmie's Kitchen Secret of Cooking Spice

1 tsp Asmie's Kitchen Curry Powder

1/4 cooking spoon oil

  Method

Heat the oil in a pan, work or pot. Saute the ginger, garlic, fresh curry leaves & scotch bonnet. Add the diced onion, carrots & half of the green bell pepper. Stir fry till halfway cooked. Add the chopped spinach, boiled peas and cook for a minute. Season with Asmie's Kitchen spices and stock cubes. Stir and add the parboiled rice and stir to combine. Cook on low flame. Serve warm 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

Potato Porridge

 

 This is a very simple food to prepare and yet delicious. It's an iftar inspiration. Feel free to add any vegetable of your choice. 

Ingredients:

8  big Irish potatoes (peeled & cubes)

2 dry fish (deboned)

1/4 cup ground crayfish

1 cup blended  red bell peppers & onions

1 tbsp ground ginger, garlic & curry leaves

1/2 cup chopped spring onions

2 stock cubes

Salt to taste

1/4 cooking spoon oil

1 tsp Asmie's Kitchen Curry Powder

1 tsp Asmie's Kitchen Mixed Spices

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

Method

Heat the oil in a pot. Fry the ground ginger, garlic and fresh curry leaves for 30 seconds.

 Add the deboned dry fish and fry for 5 minutes. Then pour the blended red bell peppers, scotch bonnet and onions. Stir Fry for 5 minutes. 

 Add the potatoes, ground crayfish and pour some water enough to cook the potatoes. Season with salt, stock cubes and Asmie's Kitchen spices. Cover the pot and cook till the potatoes are almost done. Add the chopped spring onions. Cover the pot and cook for till the potatoes are completely cooked. Serve warm 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

2/2

Steamed Noodles Stir Fry

 

If you are a noodles lover, this one is for you. Say no more to parboiling noodles and try this simple yet delicious recipe. You will love it. It's also an IFTAR Inspiration. Video has been uploaded on my YouTube Channel Asmie's Kitchen. Don't forget to like and subscribe to my YouTube Channel for more exciting recipes.

 Always send your feedback to us when you try our Recipes.

Ingredients:

1 pack noodles

2 eggs

3 diced tomatoes

1 diced onion

1/4 cup green peas boiled

1/4 cup chopped spring onions

1/2 courgette/ zucchini sliced (I used cucumber)

1 tsp Asmie's Kitchen Mixed Spices

1 tsp Asmie's Kitchen Curry Powder

1 tsp Asmie's Kitchen Ground Pepper

1/2 cooking spoon oil 

  Method

Heat your steam pot. I used local steam pot. How to use it: place the steam pot on fire. Pour some water inside. Cover with the lid Switch on the fire and allow to boil. 

  Get a medium bowl and pour some water inside. Soak the noodles for 5 minutes. Open the steam pot and place the soaked noodles inside. Sprinkle some water on the noodles. Cover the steam pot and steam for 20-30 minutes. When the noodles is steamed, remove from the steam pot and put in a bowl.

  Heat the oil in a pan, break the eggs and add to the pan. Swirl round the pan and allow to set. Then stir fry to scramble. Add the diced onion, chopped spring onions, tomatoes and boiled peas. Stir Fry for 5 minutes. Season with the noodles seasonings. You may add 1 stock cube. Stir.

Pour 1 cup of water, use measuring cup. Cover the pan and bring to the boil. Stir in the steamed Noodles. Stir fry to combine. Cover the pot and allow to cook for 5 minutes. Noodles is ready! Serve warm 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 concent of the copyright owner ©Asmie's

  Note: If your noodles is well steamed, don't add water, when cooking the noodles. Just stir fry with the veggies and seasonings, cover the pan and allow to cook on medium to low flame.