THE FOOD DISCIPLE

Hello Everyone!

Happy new week!! Welcome to December,so glad we are almost done with 2016. It has been a year, filled with adventures, growth and many many rollercoasters but still I am counting my blessings 🙂 Honestly looking back I am very happy with the way my year went regardless of the difficulties and obstacles, I guess that’s where the growth comes from because I am still here! 💃 So guys, enjoy the rest of your year and remember to take each day with ease, love and happiness.

Today’s recipe is one of the delights I served my friends and family on thanksgiving, Char Siu! This means Chinese BBQ, and it is commonly used to prepare pork but as always I switched things up and used chicken instead of Pork. Simply because my friends and family will prefer chicken more than the pork and when you are catering to people,the number 1 rule is to always give the people what they want and will enjoy better. This paired so well with the Jollof Rice and coleslaw I had on the table. It is super super easy to make, no stress, minimal cleaning and preparation required and lastly so so so so delicious! need I say more. You can enjoy this chicken with white rice, fries or any kind of salad for my healthy people. Hey Zinny Factor here is another easy recipe you can share with your readers.

Please be sure visit Zinny Factor for your daily dose of ideas and solutions on how you can maximize productivity within your work place. This is for all professionals and trust me it will be worth your time.

Now let’s get to it.

Enjoy!

Char Siu Chicken

June 25, 2017

Servings: 4

Prep: 10 min

Cook: 6 hr 40 min

Total: 7 hr

Difficulty: Easy

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By: admin

Ingredients

• 4 Chicken Quarters
• 1 tbsp of Rice Wine
• 1 tsp of Five Spice Powder
• 5 Minced Garlic Cloves
• 1 tbsp of Ginger Powder
• 2 tbsp of Red Bean Curd
• 1 tbsp of Light Soy Sauce
• 1 tbsp of Dark Soy Sauce
• 1 tbsp of Hoisin Sauce
• 1 tbsp of Oyster Sauce
• 2 tbsp of Honey or Sugar
• 1 tsp of Sesame Oil (optional)

Directions

• Step 1 Clean and dry Chicken Quarters. Place Chicken in a large ziplock bag.
• Step 2 Properly add and mix all ingredients in a bowl.
• Step 3 Add marinade into the ziplock bag, shake and properly coat chicken quarters.Seal ziplock bag tightly and refrigerate for at least 6 hours
• Step 4 for ultimate flavor, marinate overnight. Use ¾ of the marinade and set the rest aside.
• Step 5 Preheat oven to 305 degree F on grill. Grill on both sides for 30-40 mins or until well done. Coat chicken with the remaining marinade after 15 mins of cooking before flipping to the other side. If the chicken starts to blacken do not panic, it is just the honey your chicken is not burning.
• Step 6 Your food is ready!!!

Serve with Rice, Coleslaw or Fries

Hello Everyone!

I hope you all are having a great week so far. So in collaboration with Zinny’s Factor, here’s another delicious quick recipe you can prepare for work. Fried rice is loved by everyone! I mean!! Its fried rice; one of my favorite is Thai spicy fried rice. So the story behind what motivated me to learn how to make Thai fried rice is just interesting. So on a nice Friday evening after getting my hair done, I was on my way back home when I started craving shrimp Thai fried rice and deep fried chicken just the way I like it 😍😋(perfect combo). I recently moved to a new city, so am still finding my way around town including restaurants. So I found a Thai restaurant downtown not too far from my apartment; it was a little after 9pm, keep that in mind. I walked in, grabbed a menu and started getting myself familiar with their food choices, I found myself contemplating if the calorie intake was worth it this late. In that moment, I told myself it was not worth it and I stepped out. I literally took 2 steps and I found myself running back, yes i’m weak like that when it comes to food 😀. Standing at the door, I realized I could not get back in, only for the server to tell me they were closed. Am like what do you mean closed its just 9:30pm at this point and they close at 11pm; so what was their reason 😠 I still do not have a clue until today, but this got me super angry and pumped. Anyway I had to go back home, hangry and unsatisfied and I told myself I was going to spend that weekend learning how to make Thai fried rice. Now here you have this, its super fast and easssyy. You can make this as much as you want, as long as you have the sauces and eggs in your refrigerator, you are good to go. To cut the long story short, here is my spicy shrimp Thai fried rice recipe.

Please be sure to visit Zinny Factor  for your daily dose of ideas and solutions on how you can maximize productivity within your workplace.

Now let’s get to it.

Enjoy!

Thai Shrimp Fried Rice

June 25, 2017

Servings: 4

Prep: 10 min

Cook: 20 min

Total: 30 min

Difficulty: Easy

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By: admin

Ingredients

• 1 lb of Fresh Tiger Shrimp (deveined)
• 2 cups of Jasmine rice
• 2 cups of Mixed Vegetables or any vegetable of choice
• Scallion (3 stalks and sliced)
• Yellow Onion (sliced)
• 4 Eggs
• 2 tbsp of Chili paste
• 3 Cloves of Garlic (minced)
• 2 tbsp of Sugar
• 4-5 tbsp of Oyster Sauce
• 5 tbsp of Soy Sauce
• 4-5 tbsp of Fish Sauce
• Basil Leaves
• Vegetable oil

Directions

• Step 1 Wash and cook jasmine rice. Set aside to cool. Make sure you cook the rice firm and not soft, use fork to stir.
• Step 2 In a Wok, add ⅓ cup of vegetable oil and when it is hot, scramble 2 eggs. Add shrimps cook for a minute until it turns pink. Add 1 cup of mixed vegetables, some scallions,yellow onion, garlic and 1 tbsp of chili paste. Stir fry for about 2 minutes.
• Step 3 Add rice, 1 tbsp of sugar, 2 tbsp of oyster sauce, 2 tbsp of fish sauce and 2 and ½ tbsp of soy sauce and stir fry to properly marry all the ingredients with the rice for about 3-4 minutes. Add basil leaves and stir fry for another minute. Make sure rice is room temperature or cool before stir frying.
• Step 4 Repeat step 2 and 3 for the remainder of the ingredients.
• Step 5 Food is ready!!

Hello Everyone!

Happy new week! It has  been a restful weekend and I just feel energized and ready to take on this week. Since we are in the last few days of summer, pepper soup will definitely come in handy while I embrace the cold cold fall and winter days. I made this with my favorite fish 😍😍 and it never fails; I know this is something you and your folks will love to have also. Pepper Soup is a West African delicacy which is prepared using different kinds of meat, it is peppery, and it is light and watery in texture.  I usually enjoy this soup with a side of steamed rice, it is just the perfect combination; and when I  am down with a cold, I have it just as it is. Yum mm just Delicious 😋 😍 So without further ado here is my recipe to Catfish Pepper Soup 😋

PS: All ingredients can be gotten from any West Indian or African grocery store.

Now let’s get to it!

Enjoy!

Catfish Pepper Soup

June 25, 2017

Servings: 2

Prep: 15 min

Cook: 30 min

Total: 45 min

Difficulty: Easy

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By: admin

Ingredients

• Catfish (cleaned, washed and cut into 4 pieces)
• 1 Red Onion
• 2- 3 Scotch Bonnet Pepper
• 1 and ½ tbsp of Ground Crayfish
• Black Pepper (Freshly Grinded, and it is optional)
• 1 and half tsp of fresh or dry Utazi Leaves
• 1 tsp of Ground Pepper soup mix
• 3 Bay Leaves
• 2-3 Seasoning Cubes
• 4-5 Cups of Water
• Salt

Directions

• Step 1 To clean Catfish, place fish in a bowl, add salt and hot water. The slimy skin will come off and it will kill any unwanted bacteria. Repeat process 3 times, rinse off with cold water and set aside.
• Step 2 Place cleaned Catfish in cooking pot. Blend Scotch bonnet and Red onion with very little water and add to pot. Add 4- 5 cups of water, depending on the quantity of soup needed
• Step 3 5 is ideal because the liquid will reduce later on. Add ground crayfish, black pepper, bay leaves, seasoning cubes and salt. Cover and cook on medium high heat for about 15 to 20 mins. All ingredients will have married together, and the soup will become light brown in color. Add salt according to preference and also you can reduce the amount of scotch bonnet pepper used if you do not like a lot of heat.
• Step 4 Reduce heat to medium low, and stir
• Step 5 stir carefully to not break the fish into pieces. You can hold both pot handles and gently shake the pot to stir. Taste for seasoning and adjust if needed, by adding only salt or one seasoning cube. Add more water, if you need more soup/liquids. If you added more water, adjust seasoning with ½ a teaspoon of ground crayfish, one seasoning cube, salt, cover and cook for an additional 7- 10 minutes so added ingredients can marry together. Add salt according to preference.
• Step 6 Add pepper soup or banga soup spices, and cook for 7-10 mins still on medium low heat. Taste for seasoning and adjust if needed because the soup is ready at this point. If you need more seasoning or soup/ liquids repeat step 3 until you achieve your desired quantity and taste.
• Step 7 Reduce heat to simmer and add uziza leaves. Simmer for 3-5 minutes.
• Step 8 Your food is ready!!
• Step 9

You can serve pepper soup with rice or yam and you can also enjoy on it’s own .