Yummy juicy and tasty chicken nuggets marinated before they are coated and then fried.
Karaage is a Japanese cooking technique were you marinate smaller pieces of meat, by massaging the marinade into the meat, and then lightly coat them with seasoned wheat flour or potato starch mix before frying in a light oil.
500 g boneless chicken meat, diced
0,5 dl salt reduced soy sauce
0,5 dl mirin
1 tsp sesame oil
1 tbsp fresh grated ginger
3 cloves minced garlic
1,5 dl potato starch
1,5 dl wheat flour
0,5 dl sesame seeds
I sheet of nori finely cut
2 tsp garlic powder
1 tsp ginger powder
1/2 tsp ground pepper
Vegetable oil, for frying
Cut the chicken.
Combine the marinade ingredients in a zip lock baggie and add the chicken. Close the bag and massage the marinade into the chicken, then leave for about 30 minutes.
Combine all the coating ingredient in a bowl.
Heat a large saucepan with about 2 inches of vegetable oil and heat over medium-high heat to about 180 C.
Dip the chicken in the flour mix, put the chicken in the saucepan and cook until golden brown and cooked through.
Serve with rice or noodles and some teriyaki or tonkatsu sauce.
Sweet potato chips a little healthier than regular potatochips and super yummy.
Since I have started this new blog on WordPress I am translating most of my old post from Lizas matverden and reposting them here. I have mostly reposted them by date, but sometimes I repost them in the present. This is one of those old post I just wanted to share again, it is not that I think the pictures are great, but it was a quick and tasty little dish.
Chicken Nuggets with salad and orange and apricot sauce.
I used 1 breast and half an egg per person.
slat and pepper
Panko or bread crumbs
Oil for frying
Cut the chicken breast into bite sized pieces and dip them in the flour with a little salt and pepper.
Then in beaten eggs
and finally in the Panko crumbs
Fry the nuggets until golden.
Orange and apricot sauce
4 dl freshly squeezed orange juice or ready-made if you want
8 dried finely chopped apricots (for sweeter sauce use more apricots)
1 to 1,5 tsp corn starch
3-4 tbsp cold water
chopped fresh mint and chopped fresh coriander.
1 pinch salt
Bring orange juice and apricots to a boil and add cornstarch to thicken the sauce.
When the sauce have the right consistency add the fresh herbs right before serving.
“When we arrive at Isla Graciosa we’ll have to get some tapas and a Clara”
A Clara? I asked curiously.
It is a drink that is typical of Spain and consists of beer and lemon soda, Spain’s equivalent to a Shandy Inga told me.
Inga who is one of the bloggers behind the travel blog Borte Best
was an inspiring travel companion on my trip to Lanzarote, she had a lot of knowledge about Spain and not least, she knew the language so a nice interpreter when I met some language issues.
As a foodie I’m not hard to ask when it comes to eating.
We sat down at one of the bars in the small village on the little Island and among our orders was deep-fried Gueldes which is an anchovy-like fish typical of Lanzarote. Served with a little lemon it crunched like sun, sea and childhood memories. My mum used to fry up tiny fish as a snack when I was younger
Tiny fried fish is something I know from my childhood, my mum used to fry up tiny fish as a snack when I was younger. Now that I am back from Lanzarote I had to make this again to keep some traditions alive for kids.
Out shopping I cam across these tiny anschovies cleaned without the heads and stomach content, and since my children are a product of these times I thought that these fish were perfect.
I enjoyed my little tapas
oil for frying
Heat the oil in fryer or in drying pan
Use the amount of anchovies you want and dip them in a mixture of flour, salt and pepper. make sure that all the little fish gets a nice coating of flour and dust the off a little before frying. fry the fish in the oil untill they are nice and golden.
Remove the finished fish and let them drain on paper towels.
Serve with some lemon and a Clara 🙂
|Foto: Inga Ragnhild Holst
There are many recipes for churros, I found THIS online and it is supposed to be an authentic Spanish recipe it resembles choux pastry and THIS recipe without eggs is a Mexican version.
Churros for us is the amusement park snack from the US and from the Korean ski slope, how it has ended up in the ski slopes of South Korea, I beats me.
Makes one platefull
Oil for frying
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon ground cinnamon (optional)
Heat the oil in a fryer or fying pan
Combine water, butter and salt in a sauce pan and bring to a boil, stir in siftet flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute, remove from heat. Beat inn the eggs one by one and continue beating until smooth soft mixture.
Spoon mixture into cake decorators’ tube with large star tip, Squeeze 4-inch strips of dough into hot oil.
Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels.
Make a sugar and cinnamon mix and roll the churros in sugar or dump the sugar on the pile of churros, like the pros.
Note: Churros in Spain are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.
Chocolate for Churro Dunking
4oz dark chocolate, chopped
1 cup cream
Give the cream a quick boil and take it of the heat, add the chocolate and let it melt in the warm cream stirring until smooth.