Easy Way To Make Krokets

INGREDIENTS:
Chicken:  1/2 kg (boneless)
Bread:     3 to 4 pieces
green chili : 4 to 5 
salt : as required
vinegar: half teaspoon 


METHOD:
All things chicken, bread, green chili, salt and vinegar chop well in a chopper 
and put the mixture in fridge about 15 to 20 minutes. 
Then simply give the mixture a shape like a small kebabs and also you can give 
the shape of small balls or round shape. 
Fry the kebabs by applying a bread crumbs on it.

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Posted in: Krokets

Sesame Noodles

Ingredients:

8 oz fresh noodles (thin whole-wheat noodles,  regular spaghetti or soba)
2 cups chicken broth (or salted water), for boiling noodles
1 small cucumber, peeled, deseeded, cut into 2-inch length and julienned
1 tablespoon chopped scallions (optional)

Sesame Sauce:

2 1/2 tablespoons sesame paste, lightly heated in microwave under low heat
(or 2 tablespoons tahini paste and  1 tablespoon toasted sesame oil)
1 tablespoon creamy peanut butter
1 1/2 tablespoons sweet soy sauce
1 teaspoon rice vinegar (black or balsamic)
3 tablespoons pure toasted sesame oil
1 tablespoon chili oil
1/2 teaspoon crushed Sichuan peppercorns (optional)
salt and sugar to taste

Method:

1. In a pot of boiling water (with salt) or chicken stock, cook noodles according to packaged instructions. (Here, I used Shanghai thin noodles and cooked for 3 minutes) Dish up and rinse in cold running water. Drain and dry the noodles.

2. Make the Sesame Sauce. Mix well and ready to use. Adjust chili oil or other Sauce ingredients according to your personal taste.

3. In a large mixing bowl, spoon generous amount of Sesame Sauce over the noodles just to get them well coated, toss in some cut cucumbers and mix well. Refrigerate for about 15 minutes to get the noodles well seasoned. Just before serving, toss in more Sesame Sauce, cucumbers,  chopped scallions and drizzle some extra sesame oil if you like

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Posted in: Noodles

How can make Egg Drop Soup (Egg Drop Soup Recipe)

Ingredients:

2 tablespoons corn starch
3 tablespoons water
1 ¾ cups (425 ml) homemade chicken broth (page 00) or 1 can (14-oz/400-g ) store-bought chicken broth
1 cup (250 ml) water
½ tomato, diced
3 dashes white pepper
½ teaspoon salt or to taste
2 large eggs, lightly beaten

Method:

1. In a small bowl, mix the corn starch with the water. Stir to blend well. Set aside.
2. Bring to boil the chicken broth and water in a pot. Add the tomato, white pepper, salt, and thicken the soup with the corn starch mixture. Stir the soup with a ladle and turn off the heat.
3. Swirl the beaten eggs into the soup and immediately stir around for three times with a pair of chopsticks. Cover the pot with its lid for 2 minutes. The eggs should be cooked and form into silken threads.

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Posted in: soup