Peri-Peri Chicken

Peri-Peri Chicken 

 Ingredients:

1/4 cup paprika

2 tablespoons hot chili powder

1 cup fresh lemon juice

3 cloves garlic, minced

1 1/2 teaspoons chopped fresh ginger

1 1/2 teaspoons salt

4 bone-in chicken breast halves

Cooking method for Peri-peri chicken:
 1.In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours. 
2.Preheat a grill for medium heat. 
3.Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.
4. Served it with salad and mashed potatoes .

Crab Blackpepper With Mushroom

Crab Blackpepper With Mushroom

Ingredients:

3 fresh mud crabs (about 1 lb each)

Oil for deep frying

2 tablespoons butter
2 shallots, thinly sliced
2 cloves garlic, very finely chopped
1 tablespoon salted soya beans, mashed
2 tablespoons dried prawns, roasted and ground
2 tablespoons black pepper, ground coarsely
1/2 cup curry leaves
10 red or green bird’s-eye chilies, chopped
2 tablespoons black soy sauce
3 tablespoons sugar
2 tablespoons oyster sauce
1 pound fresh button mushrooms - sliced

Cooking Method for Crab Blackpepper with mushroom:
Clean the crabs and cut in half, Smash the claws with a cleaver to allow the seasonings in. Deep fry the crab until half-cooked, drain and set aside.
Heat a wok, melt butter and put in shallots, garlic, salted soy beans, dried prawns, black pepper, curry leaves, chilies and mushrooms chopped. Saute till fragrant, then add crab and the remaining ingredients. Cook for 10-30 minutes until the crab is done.

Sweet Chili Chicken

Sweet Chili Chicken

Ingredients:

• 1/4 cup (60ml) sweet chilli sauce
• 1 tablespoon caster sugar / honey
•  2 tablespoons rice vinegar
•  3 x 170g chicken breasts, thinly sliced
• 1/4 cup (60ml) sunflower oil
•  2 garlic cloves, sliced
• 2 teaspoons grated ginger
• 1 onion, thinly sliced
• 1 red capsicum, thinly sliced  1/3 cup (80ml) light soy sauce   
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Cooking Method For Sweet Chili Chicken:

1. Combine soy sauce, chilli sauce, sugar and vinegar in a large bowl. Add chicken, stir well to coat, then marinate in the fridge for 15 minutes.
2. Meanwhile, roasted the potatoes and boild the mix vegetables, drain, then set aside and keep warm.
3. Heat 1 1/2 tablespoons oil in a wok or large frypan over high heat. When smoking, drain chicken (reserving marinade), then stir-fry in 2 batches for 3-4 minutes until golden. Remove and set aside. Carefully wipe the wok clean with paper towel.
4. Add reserved marinade to wok and bring to the boil over high heat. Allow to bubble for 1 minute, then set marinade aside. Wipe wok clean with paper towel.
5. Heat the remaining oil in wok over high heat. Stir-fry the garlic, ginger,onion and capsicum for 1 minute. Return chicken and marinade to wok and stir-fry for 2 minutes or until heated through. Serve immediately with roasted potatoes and mix vegetables.