Malaysian Tamarind Shrimp

Ingredients

• 1/4 cup packed tamarind pulp
  
• 1/2 cup sugar
• 1/4 cup rice vinegar
• 3 tablespoons soy sauce
• 1 teaspoon hot sauce
• 1 tablespoon salad oil
• 1 1/2 pounds shelled, deveined shrimp (15 to 24 per lb.), rinsed and well drained
• 2 green onions, ends trimmed, cut into thin slivers

Cooking :

1. In a small bowl, mix tamarind pulp and 3/4 cup boiling water. Let stand until lukewarm, 8 to 10 minutes; rub pulp with your fingers to mix well and release from seeds. Rub mixture through a strainer into a 10- to 12-inch frying pan; discard residue.

2. Add sugar, vinegar, soy sauce, and hot sauce to frying pan. Bring mixture to a boil over high heat and stir often until reduced to about 3/4 cup, about 5 minutes. Scrape the reduced sauce back into a bowl (or, if making up to 1 week ahead, into a jar or refrigerator container; cover and chill).

3. Rinse the frying pan and wipe dry. Place over high heat and add the oil; when hot, add shrimp and stir until they begin to turn pink, about 2 minutes. Pour into a bowl. Add the tamarind sauce to pan and stir until it's boiling vigorously; return shrimp to pan and stir until opaque but still moist-looking in center of thickest part (cut to test), 3 to 6 minutes longer.

4. Spoon shrimp and sauce onto plates or into a bowl. Garnish with green onions.

Chicken Carbonara - Italian food

Ingredients: 1lb boneless skinless chicken breasts (cut into bit size pieces) ½ lb bacon 12 ounces spaghetti noodles ½ cup parmesan cheese 2 eggs ¼ cup heavy cream ½ teaspoon salt ½ teaspoon pepper ¼ cup white wine ¼ cup chicken broth 1 tablespoon lemon juice 1 cup frozen peas Making: In a small bowl mix together parmesan cheese, eggs, heavy cream, salt and pepper. In another bowl mix together wine, chicken broth and lemon juice. Set both aside. Bring a pot of water to a boil for cooking the noodles.
In a large skillet cook bacon in batches until crispy. Drain on paper towels.
Fry chicken pieces in bacon fat until fully cooked. Drain on paper towels. Deglaze the pan with wine mixture scraping up any bits on the bottom of the pan. Cook for about 2-3 minutes. Place noodles in boiling water and cook according to package directions. While noodles are cooking crumble bacon slices into bits and in a large bowl mix chicken, bacon bits, wine glaze mixture, and parmesan/egg mixture. Drain noodles and shake to get rid of any extra water.
Add peas and egg mixture to piping hot noodles and mix well.

A Chicken Recipe - Murgh Madrasi

Ingredients:

1. Boneless Chicken 1 lb (cubed)
2. Corn flour (corn starch) 1 tbsp
3. 1 egg white
4. Tomatoes 2 lb
5. Onion – half (pureed in blender)
6. Garlic paste 1 tsp
7. Ginger paste 1 tsp
8. Fresh green chillies 6-8
9. Whole black pepper corns 6-8
10. Whole red pepper (dry) 6-8
11. Cream 4 oz.
12. Salt
13. Ground Black Pepper
14. Ground Red Pepper
15. Crushed red pepper
16. Cumin (1/4 tsp)
17. Corriander powder (1/4 tsp)
18. Cilantro leaves
19. Cooking oil

How To Prepair????

1. Marinate chicken: Thoroughly mix the egg white and corn flour, while adding 1/2 tsp of salt. Coat the chicken cubes in the mixture. Cover and place the chicken in the refrigerator for at least 30 minutes.
   
   
2. Prepare paste: Heat 2 tbsp oil in a wok. Slightly sautee the onion puree in oil. Add the black pepper corn, garlic, and ginger. Add all the dry spices. Fry the masala for a few minutes and add pureed tomatoes. Cover and let simmer on low heat.
   
   
3. Cook chicken: Heat enough oil in a wok. Once oil is fully heated, add the chicken and fry until the chicken turns white (should take less than one minute if oil is properly heated).
   
   
4. Combine chicken and paste: Add the fried chicken to the paste. Also add the whole red and green chillies. Let simmer for 15 minutes. Add cream and sprinkle with cilantro leaves just before serving.

Chicken Pasta - Italian Recipe

Ingredients

4 teaspoon(s) olive oil

12 ounce(s) linguine or fettuccine

1 pound(s) ground chicken breast

Salt and pepper

2 medium carrots, chopped

2 medium stalks celery, chopped

1 large (10- to 12-ounce) onion, chopped

1 clove(s) garlic, crushed with press

1 can(s) (28-ounce) crushed tomatoes

1/2 cup(s) reduced-fat (2%) milk

1/3 cup(s) freshly grated Parmesan cheese

1/4 cup(s) loosely packed fresh parsley leaves, chopped

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Instructions:

1. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
2. Meanwhile, in 12-inch nonstick skillet, heat 2 teaspoons oil on medium 1 minute. Add ground chicken to skillet; sprinkle with 1/4 teaspoon salt. Cook chicken 8 to 9 minutes, or until it is no longer pink, stirring occasionally. Transfer chicken along with any juices in skillet to medium bowl.
3. To same skillet, add remaining 2 teaspoons oil with carrots, celery, onion, and garlic; cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occasionally. Stir in tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; heat to boiling. Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally. Stir in cooked chicken and milk; heat through.
4. Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in sauce from skillet, Parmesan, parsley, and reserved cooking water, and toss to coat.