Dairy Free & Gluten Free Food & Recipes, Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings

Chicken Paillard with Chimichurri, Sweet Potatoes 🍠Wedges & Salad

By Hello Fresh

Source 👉🏻https://www.hellofresh.com/recipe/details/57e2e8bdd36aaa6206442002

Serving:  2

Time: 30 Minutes

Ingredients:



Or Chicken Paillard with Mustard Potatoes Salad

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings

Grilled Shrimp 🍤 & Calamari Salad

By LauraintheKitchen

Get full recipe 👉🏻 http://www.laurainthekitchen.com/…/grilled-shrimp-and-calamari-salad/

Serves 4

Prep time: 7 mins

Cook time: 5 mins

Ingredients:

¼ lb of Calamari, cleaned

¾ lb of Fresh Shrimp, peeled and devained

Juice and Zest of 1 Lemon

1 Tbsp of Fresh Chopped Thyme

1 Tbsp of Parsley, chopped

2 Cloves of Garlic, minced

5oz of Baby Arugula, washed and dried

1 Fennel Bulb, thinly sliced

1 Large Roasted Pepper (from a jar is fine)

3 Tbsp of Olive Oil

2 Tbsp of Freshly Squeezed Orange Juice

Salt and Pepper, to taste

Curry & Spices, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Easy Coconut Curry Soup 🍜 

By Pinch of Yum

Get full recipe 👉🏻 http://pinchofyum.com/anything-you-have-coconut-curry-soup

total time: 30 mins

serves: 8 servings (about 1 cup soup + lots of tofu and toppings per serving)

INGREDIENTS:

1 tablespoon oil

1 onion, chopped

3 cloves garlic, smashed

1 knob of ginger, peeled and grated

1-2 tablespoons red curry paste

1-2 tablespoons turmeric

1 teaspoon salt

2 tablespoons sugar

12 baby yukon potatoes

2 14-ounce cans coconut milk

3 cups vegetable broth

24 ounces extra firm tofu

anything you have for fresh veggie toppings! 

Main Courses (Lunch & Dinner), Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Hainanese Chicken Rice Balls 

By theMeatMenchannel
Watch video recipe 👇🏻

Get full recipe 👉🏻 http://themeatmen.sg/recipe-hainanese-chicken-rice-balls/

Delicious Hainanese flavoured chicken rice is a very popular dish among the Asian Chinese especially in Singapore and Malaysia.

👇🏻Source: https://en.m.wikipedia.org/wiki/Hainanese_chicken_rice 

🍗Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from Hainan province in southern China.  It is considered one of the national dishes of Singapore.

🍗Hainanese chicken rice is most commonly associated with Singaporean, Malaysian and Hainanese cuisines, although it is also popular in Thailand and Vietnam. It is based on a well-known Hainanese dish called Wenchang chicken (文昌雞), due to its adoption by the Hainanese overseas Chinese population in the Nanyang area (present-day Southeast Asia). Catherine Ling of CNN describes Hainanese chicken rice as one of the “40 Singapore foods we can’t live without”.

🍗It also listed at number 45 on World’s 50 most delicious foods complied by CNN Go in 2011.[4] In Malaysia, as in Singapore, chicken rice is available in many Chinese coffee shops, restaurants and street hawker stalls, and also in chain restaurants such as The Chicken Rice Shop and OldTown White Coffee.

Preparation

😃The chicken is prepared in accordance with traditional Hainanese methods, which involve poaching the entire chicken at sub-boiling temperatures. The resulting stock is skimmed off and some of the fat and liquid, along with ginger, garlic (and in the case of Singaporean and Malaysian chicken rice, pandan leaves) is used in the cooking of the rice, producing an oily, flavourful rice sometimes known as “oily rice”.

😃The Hainanese prefer using older, plumper birds to maximise the amount of oil extracted, thus creating a more flavourful dish. Over time, however, the dish began adopting elements of Cantonese cooking styles, such as using younger birds to produce more tender meats. In Singapore and Malaysian chicken rice, the bird is dipped in ice after cooking to produce a jelly-like skin finishing, commonly referred to as báijī (白雞; “white chicken”), while Thai khao man gai notably omits this step. Chicken prepared by braising – lǔjī (滷雞; “stock chicken”) – or roasting – shāojī (燒雞; “roasted chicken”) – may also be used.

😃In most countries, the dish is served with a dipping sauce of freshly minced red chilli and garlic, usually accompanied with dark soy sauce and freshly ground ginger. Fresh cucumber boiled in the chicken broth and light soy sauce with a dash of sesame oil are served with the chicken, which is usually served at room temperature. Many stalls, especially in Singapore or Malaysia, now offer deboned chicken.

Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Chinese Rojak 

By theMeatMenchannel

Watch video recipe👇🏻

Get full recipe 👉🏻 http://themeatmen.sg/chinese-rojak/

🤓🤓Chinese rojak are favourite among the locals in parts of Asian countries.  It’s sweet and sour flavours, combined with the crispiness of the you tiao (fried dough fritters) and tau pok (grilled beancurd). The prawn paste, when mixed with the dish, makes it oh so yummy!   This recipe consists of cutting up pineapple, mango, cucumbers, bean sprouts, apples, tau pok and you tiao, and toss them with the sauce, topped up by crunchy peanuts.