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Beef Floss ( Dambun Nama)






  Ingredients:
1/4 kg beef
2 tomatoes (diced)
1 red bell pepper (diced)
1 onion (diced)
1 tsp salt
3 stock cubes
1 tbsp suya spice
1 tbsp ground chilli pepper
2 tsp ginger powder
 1 tbsp garlic paste
3 tbsp oil
 
Method

Put the beef in a medium pot. Add the tomatoes, red bell pepper, onion, 1 tsp ginger, garlic paste,1 tsp salt, 2 stock cubes and enough water to cook the beef. Cook till the beef is tender and the stock is totally dried out.

  Blend the cooked beef in a big blender. You can blend it in the small blender for blending spices, nuts, etc. It blends faster. Blend 3 - 5 minutes.

  Put the blended beef in a medium bowl. Add the suya spice, ginger, stock cube, a dash of salt, ground chilli pepper and mix well to combine.

  Heat the oil in a pan. When hot, add the beef and stir continuously till golden brown. Serve and enjoy!
©Asmie's Kitchen
  All right reserved. No part of this copy should be copied or transmitted in any form or by any means without the consent of the copyright owner©Asmie's Kitchen

Fail- Proof Homemade Mayonnaise


Ingredients:
1 large egg
1/4 tsp salt
1 tsp lemon juice
1 tbsp mustard
1 tbsp vinegar
1 cup oil

  Method
Blend all the ingredients except oil in a blender for a minute. Gradually, add the oil little at a time, continue blending till thick.
 Homemade Fail Proof Mayonnaise is ready! Serve with salad 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

Vanilla Cake Parfait

Ingredients:
2 slices of vanilla cake
100g powdered whipped cream
100g powdered milk (dilute with cool water)
3 tbsp icing sugar
A pack of wafer sticks
A handful of chocolate chips
Chocolate Syrup

Method
 Crush the vanilla cake slices into small pieces with your hands.

  Pour the milk in a cake mixer. Add the powdered whipped cream, icing sugar and blend on medium speed for a minute then increase to maximum speed and blend till thick.
   If it is not thick, add a tbsp of icing sugar and blend till thick.

  Get a glass cup. Add 2-3 tbsp of the scrambled vanilla cake into the glass cup. Scoop in 3 tbsp of the whipped cream or pour the whipped cream in a piping bag with a nozzle and pipe the whipped cream on top of the cake. Repeat the process till you reach the edge of the glass cup. Make sure the whipped cream should be on top. Sprinkle crushed wafer sticks & chocolate chips. Drizzle some chocolate syrip.
      Serve immediately 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

One Pan Roasted Chicken & Potatoes

Ingredients:
1 whole chicken (cut the chicken, don't use the neck & wings)
10 small potatoes (cut into 2)
1 tbsp paprika
1 tbsp ground garlic
 1 tbsp onion powder
2 tbsp dried rosemary leaves
1 1/2 tbsp thyme
1 tsp Caribbean rub
1 tbsp dijon mustard
3 tbsp lemon juice
1/3 cup olive oil
10 cloves of garlic (unpeeled)
2 diced onions
1 tsp dried parsley
Few pieces of fresh parsley (for garnishing)
1-2 tbsp oil for greasing

  Method
Put the paprika, rosemary leaves, ground garlic, onion powder, dijon mustard, salt, ground black pepper, Caribbean rub, dried parsley, olive oil and lemon juice in aa medium bowl. Mix them all together. Add the chicken one after the other in the marinate, coat the chicken parts well. Add the garlic cloves and coat well in the marinate. Cover with a cling film. Marinate for 1- 2 hours. Grease a baking dish with the oil. Place the marinated chicken and garlic cloves in a baking dish.
  In another bowl, put the potatoes, 1 tbsp dried rosemary leaves, a dash of ground black pepper, some salt and some olive oil. Toss well. Add the potatoes and diced onions on top of the marinated chicken. Roast in the oven for 1 hour or until the chicken and potatoes are fully cooked. Garnish with parsley and serve.
©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

 

Simple Salad & Healthy Greek Salad Dressing

Ingredients:
1/2 bunch lettuce (cut into medium size)
1/2 small cabbage (cut into medium size)
2 carrots(peeled & cut into strips)
1 onion (thinly diced)
5 tomatoes (cut into half)
1 medium garden egg (thinly diced)

 Method
Wash the vegetables with salty water and strain. Set aside.

  Greek Salad Dressing
Ingredients:
1/2 cup Olive oil
 1/3 cup apple vinegar
1 tsp grated garlic
1/2 tsp oregano
1/2 tsp rosemary
1/4 tsp ground black pepper
 1/4 tsp salt or according to your taste

  Method
Mix all the ingredients. Pour in a glass jar.
  When serving, drizzle the salad dressing on the salad and serve or serve the salad with food of your choice.
©Asmie's Kitchen
All right reserved. No part of this story should be copied or transmitted in any form or by any means without the consent of the copyright owner©Asmie's Kitchen
  Ser

Smoky Party Jollof Rice

Ingredients:
2 1/2 cups of rice
Roasted beef
2 cups of grated bell peppers & tomatoes
1 satchet tomato paste
1 diced onion
1 sliced onion
2 sliced tomatoes
1 tsp thyme
1/4 tsp cumin seeds
1/4 tsp fennel
1 tbsp curry
5 bay leaves
1 tsp ground ginger
A dash of all spice
1 tsp paprika
1 tbsp ginger & garlic paste
A pinch of ground cardamom seeds
5 stock cubes
Salt to taste
3 1/2 cooking spoon oil

Method
Heat the oil in a pan. Add the fennel seeds, cumin seeds and fry for a minute. Add the diced onions, thyme, ground cardamom and fry for a minute. Then add the tomato paste, stir fry for 2 minutes. Add the grated bell peppers and tomatoes, curry and salt. Stir occasionally till the tomatoes and peppers are fried. Add the roasted beef, stir fry for 3-5 minutes. Now, pour some water enough to cook the rice. Add the bay leaves.
    Wash the rice and strain. Crush the stock cubes and add it inside the pot with the paprika, ground ginger, all spice. Cover the pot and bring to the boil. Add the washed rice and stir. Cook on medium flame till the water from the rice has almost absorbed. Stir the rice. Cut a foil paper and cover the pot with it. Then cover with the lid. This process will enable the rice to absorb quickly and easily. Open the pot and add the sliced onions and tomatoes. Cover again and increase the flame. Cook for 5 more minutes on high flame till you can perceive the smoky aroma. Remove the pot from the fire.
  Serve warm with a chilled drink and enjoy!
©Asmie's Kitchen
All right reserved. No part of this recipe should be copied in any form or by means without the consent of the copyright  owner©Asmie's Kitchen

Fish Balls

Ingredients:
1/2 kg fresh fish (herring (Shawa)
2 large eggs
1 cooking spoon grated bell peppers & Scotch bonnet
1 chopped onion
2 stock cubes
Pinch salt
A dash of paprika
1/2 tsp curry powder
1 tsp grated ginger & garlic
1/2 bottle of oil for frying
Chopped Spring onions for garnishing (optional)

 Method
Cut the fish into medium size. Boil with some salt and water. Strain the water. Flake the fish and remove the bones. Add the grated vegetables, chopped onion, seasonings and spices. Mix well and mould into balls.
  Break the eggs in a medium bowl. Add 1/2 stock cube, dash of curry, ginger powder and whisk well. Heat the oil in a pan. Dip each fish ball in the whisked eggs and fry in hot oil till golden brown. Flip the other sides and fry till golden brown.
  Serve with ketchup or a lone.
©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
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