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Salt & Pepper Chicken with KMC Seasoning : Recipe

I also added some orange peppers to this and Very Lazy pre chopped onions as I am lazy.

Feel free to experiment with the recipe below 🙂 it makes cooking more fun that way.

Chicken Preparation

Vegetable Preparation

Finely dice the onions, red pepper, green chilli and spring onions, and set aside

Chicken Batter Preparation

Pour 1 cup of cornflour onto a large, flat plate or surface
Add the marinated chicken to the cornflour, and toss/move around with your hands until it is all evenly coated
Do not let the coated batter sit too long before the next step or the moisture of the chicken will soak up the cornflour. If this happens do a quick dusting before adding to the oil.

Frying Time

Heat 1 cup of oil in a large pan, until a little cornflour sprinkled in bubbles upon contact
Add the coated chicken to the pan, and cook until the underside turns light brown
Stir the chicken to brown the other side, and cook for a further 10 minutes; or until the chicken is cooked through and brown and crispy on the outside
Remove the chicken from the oil and set aside on kitchen roll to soak up a little oil or if you don’t have any just a flat plate.
To the remaining oil, add the chopped onion and fry on medium heat until it becomes to turn brown, then add the green chilli to the pan, and cook for 2 minutes further, stirring to ensure nothing is sticking to the pan.
Add the red pepper to the pan, cook for a further minute and stir,
Add 1 tsp salt, 1 tsp pepper and 1 tsp KMC seasoning and stir to coat the vegetables
Add half of the chopped spring onions, stir and cook for a further minute
Then add the cooked chicken to the pan of vegetables, stir to thoroughly coat the chicken in the vegetable mix, and cook for a further minute or so until the chicken is as brown as you prefer

Remove from heat, top with the remaining, raw spring onions, and serve on a bed of rice and enjoy.

Salmon glazed in a mixture of sake, rice wine, and soy sauce.

Combine sake, wine, and soy sauce in a small bowl, give a good mix and then set teriyaki sauce aside.

Heat oil in a large skillet over medium-high.
Season salmon lightly with salt. Cook, skin side down, until skin is brown and crisp, about 4 minutes. Turn and cook until other side is just beginning to brown, about 2 minutes.

Transfer to a plate when done.
Remove the fat from the skillet.
Bring teriyaki sauce to a boil in skillet over medium heat.
Cook until reduced by two-thirds, about 4 minutes.
Now add salmon, skin side up, and cook, spooning sauce over, until sauce is syrupy and salmon is just cooked through.

I first tried Hamsi when I visited Romania, and enjoyed it with a nice cold beer and will have some on my next trip to Bucharest.

I decided to give it a try, and it turned out really well.

I used tinned anchovies but if you get fresh you will need to wash themunder cold running water and remove its guts and heads if needed. If you were like me and used tinned jumped to the corn flour stage.
Once thoroughly cleaned, drain and set aside.
Mix corn flour, salt and pepper in a small bowl.

In a separate mixing bowl, crack the egg and beat using a whisk or fork.
In a large non-stick frying pan, pour some vegetable oil in and heat it up slowly over medium low heat.
Take one or two anchovies at a time by holding them firmly from the ends.
Dip in the lightly beaten egg and roll them over in the cornflour mixture.
Shake the small fishes off slightly to remove excess flour.
Place the anchovies directly in the pan of preheated oil over low heat and repeat for the rest of them as quickly as you can.
Once you have all of them in the pan, change the temperature to medium heat and start frying the anchovies for about 4-5 minutes.
Once the other side is done, flip all of them over carefully with a spatula.