[Northkeep] recipes

randel lee randelleesmith at yahoo.com
Thu Nov 16 00:16:03 PST 2006

sorry it took soo long i started a new fast track course this week,  if anyone needs other recipes let me know.

the sweet chicken dish
Chicken Marinate:
2 lb or ½ kg boneless chicken
2 tablespoon soy sauce
½ teaspoon pepper
1 tsp. vinegar
2 teaspoon oil
1 cup chicken broth
4 tablespoon honey
½ small onion
1 bunch of spring onions or scallions (chopped)
1 teaspoon corn starch or corn flour (dissolved in ¼ cup water)
1 teaspoon soy sauce
½ teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon brown sugar (or sugar) 
¼ teaspoon pepper
1 Cut chicken into about 1 to 2 inch long strips.  
2 Marinate with salt, pepper, vinegar and soy sauce for about half an hour. 
3 Mix soy sauce, chicken stock, honey brown sugar, corn starch water, salt and pepper in separate bowl. 
4 Heat oil in a wok or karahi and stir fry chicken until tender. Add onion and spring onions.  
*5 Pour the mixture into chicken. Bring to boil, stirring constantly until sauce is thickened. 
6 Simmer for few minutes and sprinkle with sesame seeds. 
7 Serve over plain or fried rice 
* this is were i difer from the standard recipe, i already made changes to the ingrediantsabove but i mixed 
  the sauce seperatly and then pour it over the cooked hot chicken

Gulab Jamun 
the honey soaked balls
1 cup Carnation Milk Powder 
1/2 cup Bisquick - Pancake mix  
2 tablespoons butter -melted 
Whole milk just enough to make the dough 
For the Sugar Syrup 
2 cups Sugar 
1 cup water  
4 tabkespoons of honey
Oil for frying  
Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel. 
Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides. 
If the temperature of the oil is too high then the gulab jamuns will  tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. 
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning. 
Sugar Syrup
The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar".  Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. 
Transfer this hot syrup into a Corning serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamuns in syrup overnight for best results. They can be served warm or at room temperature.

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