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Pickled Turnips

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Well, I love mezes. Those Middle eastern small dishes we almost serve with each meal. If you are not familiar with mezes, you can find some information and the common dishes here. Pickled turnips are one of my favorite mezes. I made some yesterday using my Mom's original recipe. 



Ingredients:

2 pounds white turnips, peeled and cut into medium size wedges
1 medium beet cut into medium size wedges
3 cups water
1/4 cup salt
2 tsp sugar

Directions: 

  • Place the turnips, beets in a canning jar. The beets will dye the turnips pink. 
  • In a medium saucepan, bring the water, sugar and salt to boil. Set aside to cool briefly, then pour warm mixture over the sliced turnips and beets in the jar. Place the lid on the jar and allow to rest at room temperature for up to a week. 
I usually open the jar in a week. I recommend transferring the jar then to the fridge so the pickles don't get overdone.

Enjoy!

Asian caramelized chicken

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You will need:

Chicken breast (I used 2 pounds)
2 tbsp veg. oil
½ cup water

For chicken marination I used (note that you can modify the quantities to your taste, and you can add/remove any ingredient):
2 tbsp Lemon juice
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp flour
ginger powder
salt
black pepper

For the caramel sauce:
½ cup sugar (white or brown)

Directions:
- Cut the chicken in medium size cubes.
- Marinate the chicken for at least two hour before start cooking.
- Heat oil in a large frying pan over medium heat.
- Add chicken, stir until they are golden brown. Remove all but a little (about 1 tbsp) of fat from the chicken pan. Add water and simmer until chicken is almost cooked around 15 minutes.
-Meanwhile prepare the caramel sauce. Heat a small skillet over medium heat. Add the sugar. Cook until the sugar starts to melt and turn brown, about 5 minutes.
- Stir the caramel sauce in chicken and cook until the sauce is thickened and sticky and chicken is tender, about 10-15 minutes.
- Serve with steamed jasmine rice.