Tag Archives: soy sauce

Pomegranate Wings

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My sweet chilli wings seem to have become a favourite with most of my daughters friends. I had some pomegranate molasses in the fridge so I thought I might experiment, and the recipe is worth sharing so here goes. We love our garlic and ginger in this house, so if you don’t just cut back on the amount.

Ingredients

  • 1kg Chicken WingsDSCN6270
  • 1 tbsp ginger
  • 1 tbsp garlic
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 3 tbsp Pomegranate Molasses
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1/2 tsp salt

Method

Tip the wings and then cut them in half so you have drumettes and wingettes. In a large bowl add all the ingredients and mix well. Cover and let the wings marinate for 30 mins to an hour.  Place wings in a baking dish and bake for 1 hour at 190 deg C.  Recipe for Pomegranate molasses is on my Oct 11 “Moroccan Chick Pea Salad” post.

 

Asian Style Fish with Spicy Noodles

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This is a really quick and easy dish.  A firm favourite in my household.  This will serve 4 people.  You can also add bok choy, snow peas to this recipe.DSCN6157

Asian Style Fish

Ingredients

  • 4 fillets of fish cut in half
  • 1 tsp ginger
  • 2 tbsp light soy sauce
  • 1 tbsp Mirin (Japanese rice wine)
  • 1 1/2 tsp of XO sauce
  • 1/2 tsp sesame oil
  • 11/2 tbsp grapeseed oil

Method

Mix ginger, soy, mirin, sesame oil and XO sauce in a bowl and pour over fish.  Let sit for 10 mins.  Put a frying pan on medium heat with a grapeseed oil. Once the pan is hot pan fry the fish pieces. I only turn the fish once.   Cooking time on each side is 2 -3 mins depending on thickness of fish.

Spicy Noodles

Ingredients

  • 1 450 g Packet Fresh Singapore Noodles
  • 1 Bunch Broccoli  (I use the stem as well)
  • I small Carrot
  • 2 tbsp Red Curry Paste
  • 1 small Red Onion
  • 1 tsp light soy
  • 1 tsp dark soy
  • 2 Small Red Chillies
  • 1 tbsp Grapeseed Oil
  • 1/2 bunch of fresh coriander

Method

Cut the broccoli into florets. Peel the broccoli stem and carrot and Julienne. Slice the red onion and chillies and coriander stalks.

Cook noodle as per instructions.

Heat oil in a work on high heat.  Add red curry paste and cook for 1 minute.  Add onions, carrots, broccoli stems, and coriander stalks,  cook for a 1 minute, add broccoli cook for a further minute.  In a separate bowl add soy sauce to the noodles and mix gently. Add noodles to the wok and give it a good toss.  Garnish with chopped fresh coriander leaves.