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Nairobi Streets

Nairobi Streets

CHINESE VEGGIE SPRING ROLLS

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INGREDIENTS

• 1 tablespoon soy sauce

• 1/4 teaspoon freshly ground black pepper

• 1 teaspoon cornstarch

• 1 tablespoon Golden Fry

• 2 cloves garlic finely minced

• 1 teaspoon grated fresh ginger

• 1 green onion chopped

• 1/2 head of small cabbage, shredded

• 2 thinly cut carrots

• 2 tablespoons oyster sauce

• 50 frozen spring roll wrappers defrosted

• 2 cups Golden Fry oil for deep frying

• For the Cornstarch Slurry

• 1 tablespoon cornstarch

• 1/4 cup water

INSTRUCTIONS

Prepare the Filling

1. Heat a wok or large saute pan over high heat. When it starts getting hot, add 1 tbsp cooking oil.

2. Add in the green onion, garlic and ginger and cook for 30 seconds. Take care not to burn these aromatics.

3. Add in the carrots and cabbage. Stir well and turn the heat to medium-high.

4. Stir fry the vegetables for 2

minutes, or until the carrots have softened.

5. Add the oyster sauce and toss again.

6. Spread the mixture out on a baking sheet to let cool. Prop up the baking sheet on one end so that any liquid collects on the other side.

7. When the mixture is cool, discard the liquid.

Wrapping Spring Rolls

1. Mix cornstarch slurry: in a small bowl, whisk together the cornstarch and water.

2. Open the egg roll wrapper package, cover with damp towel to prevent drying out.

3. Add 1 tablespoon of filling to egg roll and roll up. Secure with cornstarch slurry.

4. Keep rolled egg rolls covered with plastic wrap to prevent drying.

Frying Spring Rolls

1. When ready to fry, heat 1 ½ cup of oil in a wok or deep, heavy skillet for 5-10 minutes. Carefully slide in the egg rolls, a few at a time, to the oil to fry. Turn the egg rolls occasionally to brown evenly and fry for about 3 minutes. Let cool on rack. Repeat with the remaining egg rolls.

CRISPY CHICKEN WINGS

INGREDIENTS

• 12 skinless chicken wings

• 3/4 cup all-purpose flour

• 1 tablespoon salt

• 1 tablespoon ground black pepper

• 1 tablespoon garlic powder

• 950 ml Golden Fry oil for frying

• 3/4 cup hot pepper sauce

METHOD

1. Rinse chicken wings in cold water; drain and pat dry with paper towels.

2. Mix flour, salt, pepper, and garlic powder together in a large

resealable bag; add chicken wings. Seal bag and shake to evenly coat chicken.

3. Heat oil in a deep-fryer or large saucepan for 5-10 minutes.

4. Remove chicken from bag and shake off any excess coating; fry in the preheated oil until chicken is no longer pink in the center, or for about 7 minutes.

5. Remove chicken with a slotted spoon and drain on a paper towel-lined plate.

6. Combine hot sauce and butter in saucepan over medium heat; cook until heated through, about 5 minutes. Coat cooked chicken wings with sauce.

FISH FINGERS

INGREDIENTS

• Golden Fry Vegetable oil for frying

• 1 pound puppy drum, trout or redfish

• Salt

• Freshly ground black pepper

• 1 cup corn flour

• 1 cup all-purpose flour

• 2 eggs, beaten with 2 tablespoons milk

• 2 lemons, halved

Method

1. Preheat the oil in a large cast iron or heavy bottom pot, over medium heat.

2. Cut the fillets, horizontally into

strips, 1/2-inch thick. Season the fish with salt and pepper.

3. Combine the flours and season with salt and pepper. Dredge each piece of fish in the flour, coating completely.

4. Dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour, coating completely.

5. Fry the fish in batches until crispy, about 3 to 4 minutes. Remove and drain on paper towels.

6. Season with salt and pepper. Serve the fish with lemon halves and Creole Tartar sauce.

7. Garnish with parsley.

ONION BHAJIAS

INGREDIENTS

• 2 free-range eggs

• 3 onions, sliced

• 120g plain flour

• 1 tsp ground coriander

• 1 tsp cumin seeds

• 3 tbsp Golden Fry vegetable oil, plus extra if required

METHOD

1. Beat the eggs in a bowl.

2. Add the onion rings and mix well.

3. Add the flour, ground coriander and cumin seeds and stir well to combine. This is your bhajia mixture.

4. Heat the oil in a deep-sided frying pan over a medium heat. When hot add a large spoonful of the bhajia mixture and fry for 30-45 seconds, until goldenbrown.

5. Turn the bhajia over and fry for a further 30 seconds, until crisp and golden-brown all over. Remove and drain on kitchen paper.

6. Repeat with the remaining bhajia mixture, replenishing the oil in the pan if it runs low and allowing it to heat up again after a new addition.

As seen on www.jikoniyetu.com

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