Ceviche / Peruvian dish

 

Ceviche is a tangy and delicious marinated fish salad that is cooked in lemon juice without heat and served along with Avocado, Red onions, Tomatoes, and Chilies. 

Ceviche is a Peruvian dish that is also known as Cebiche and Seviche. This is a unique recipe because of the fact that there is no cooking involved through heat. Ceviche is originated by Moche of Peru some 2000 years ago. Initially, the Moche civilization people used fermented juice of passion fruit to cook the fish, and later it is modified by Spaniards and spread to Latin America. During the olden days, the fish is caught from the ocean and kept in brine for several hours. Later, this method got simplified by reducing the size of the fish which speeds up the cooking process. 

This dish is served as an appetizer and involves science behind the cooking process. Generally, the proteins change their structure either by applying heat or adding acid which is called denaturing. For example, when an egg is cooked, the white part turns hard. Likewise, in this recipe, when acid (lemon juice) is added to the fish, it changes the structure of the fish and gets cooked. The raw fish is marinated in citrus juice for a maximum of 20 minutes. The marination time varies according to the chef but marinating too long will turn the texture of fish rubbery and bitter. This is quite an easy recipe to prepare but needs lots of attention, as the raw fish is used and no cooking involved. The quality of the fish is very important while preparing Ceviche as the marination will not kill all the bacteria. 

The best type of fishes used in ceviche is Sea bass, Bram, Halibut, Polack, Tilapia, and Grouper. The softer and flakier fish takes less time to marinate compared to the denser and tougher fish. The shelflife of the recipe is shorter so, it is always safe to consume immediately when it is fresh. Refrigerating Ceviche is not advisable.  

Ingredients used in this recipe: 

Fish: In this recipe, I have included Tilapia fillets. Since the texture of the fish is very soft, chopping into small dice should be handled gently. The smaller the pieces, the shorter the cooking time. 

Acid: I have used lemon juice to cook the fish. Squeeze the lemon and remove the seeds before adding it to the chopped fish pieces. Marinate the fish with a sufficient quantity of lemon juice. Lesser the quantity will not cook the fish uniformly. 

Herbs: Herbs like Cilantro, Parsely Rosemary, and Fennel can be used in preparing Ceviche. I have used Cilantro in this recipe. The addition of cilantro enhances the taste and gives a refreshing flavor. 

Vegetables: Red onions, Tomato, green chilies, and Avocado were the vegetables involved in this recipe. The addition of red onions makes the dish attractive and also, the natural sweetness in the red onions balances the acid. The tomatoes should be de-seeded before adding to the dish. Chop the avocadoes just before adding it to the dish. Generally, aji chili peppers are used in Ceviche but in this recipe, I have used regular long green chilies which is not very spicy. 

Seasoning: Salt and pepper are used as a seasoning. The freshly ground peppercorns give a lovely aroma to the dish. 

Ingredients:

1 cup Lemon juice 

1 Tilapia, Fillet 

1 Small-sized, Red onion, sliced 

1 Small-sized Tomato, de-seeded and finely chopped

1 green chili, finely chopped 

1 Avocado, chopped 

Salt to taste 

Freshly ground peppercorns to taste 

Fresh Cilantro leaves, chopped 

Method: 

Cut Tilapia fillets into small pieces. 

Marinate the chopped pieces in lemon juice for 15 - 20 minutes or until the texture of fish pieces changes firm. 

  

In a bowl, add onions followed by tomato and green chiles.

  

Add chopped avocado. 

Drain the fish from lemon juice and add it to the bowl along with salt and pepper. 

Add the freshly chopped cilantro leaves, toss well and serve. 

Serving Options: 

Serve as an appetizer with Tortilla chips. 

Reason for choosing Ceviche for Sensory Evaluation: 

I always had a curiosity about this dish and wanted to try to understand the flavor of fish since it is cooked in citrus juice instead of heat. Though I have read about this method of cooking, personally I wanted to experience the structural change of the fish. 

My reflection on Ceviche: 

To be honest, I was very skeptical about trying this recipe but to my surprise, I enjoyed the flavor of this dish. The fish cooked in lemon juice tasted almost similar to the cooked ones. The interesting part of this recipe is, the doneness of cooking is done by visual sense. It is always better to look at the fish and check whether it is cooked or not.

I noticed the transition of fish from clear and pliable to firm and opaque texture. The texture of the raw fish was very soft and delicate but the cooked ones were firm. The color of the fish changed from clear white to mild pinkish white. The cooked fish had a mild tangy taste because of the acid marination and also, noticed the absence of the raw smell of the fish. The addition of red onions, avocado, chili, and tomato complimented the acid cooked fish very well. The raw red onions gave a lovely crunch and sweetness to the dish, the addition of chili gave a mild spicy flavor to the dish, the buttery taste of avocado balanced all the flavors and gave a refreshing palate. Overall, the dish "Ceviche" tasted delicious, light, refreshing, and pleasantly acidic. 

The first bite of the dish gave a refreshing taste of fish followed by the pleasant acidic taste, then spiciness from chili, and sweetness from red onions. The mild acidic flavor in the fish was very pleasant to my palate and also, the fish tasted a little buttery for me. The dish looked bright and appetizing because of the ingredients used. 

Since, I am impressed with the flavor of Ceviche, planning to try it again in the future with the variation by including ripe mango, Mexican chilies, fennel, and passion fruit instead of lemon juice as done by Moche of Peru. Preparing marinated fish salad "Ceviche" was great learning for me. This learning has changed my thought on the cooking process and tasting analysis. I am more confident to try interesting and unique recipes which I have never tried so far to understand the five basic tastes. Also, I have decided to do more research on this cooking method and try many more interesting recipes. 

Hope you all loved this interesting and unique recipe. If you try this recipe, please feel free to share your feedback with priyasmenu@gmail.com or tag me at @priyas.menu on Instagram. 

References: 

About Eat PeruPeruvian foodie. I've been writing about the food of Peru for over 10 years., E., Hosel, H., EatPeru, E., Oban, N., G, A., & Prince, E. (2020, November 04). What is Ceviche? Everything About This Peruvian Seafood Dish. Retrieved November 04, 2020, from https://www.eatperu.com/what-is-ceviche/

Dupre, B. (2017, August 25). Ceviche: How Peru's Most Treasured Dish Became a National Phenomenon. Retrieved November 04, 2020, from https://theculturetrip.com/south-america/peru/articles/ceviche-how-perus-most-treasured-dish-became-a-national-phenomenon/

Says:, G., Says:, S., & Says:, V. (2020, April 17). How to Make Ceviche - Science of Cooking Fish with Acids. Retrieved November 04, 2020, from https://foodcrumbles.com/ceviche-science-of-cooking-fish-with-acids/

17, J., Says, S., Soledad, J., Says, B., & Bev, J. (2020, July 17). Classic Ceviche Recipe. Retrieved November 04, 2020, from https://www.jessicagavin.com/classic-ceviche/

Thai Basil Chicken Stir Fry

Thai Basil Chicken Stir fry is an easy and delicious recipe prepared using ground chicken / minced chicken, chillies and basil leaves. This stir fry serves great with rice and also, it is super easy to prepare. I have used fresh red chillies in this recipe because of the unavailability of bird's eye chilli. Bird's eye chilli is also known as Thai chilli which looks small in size and tastes hot compared to the regular ones. So adjust the quantity of chilli, if Thai chilli is used in the recipe.

If you are a Thai food lover like me, then try this recipe and do share your feedback :) Here comes the recipe of a spicy and tasty Thai basil chicken stir fry...

Ingredients :

2 Tbsp Oil
4 - 5 garlic pods, finely chopped
4 - 5 Fresh red chillies, sliced
1/2 Cup Minced Chicken
1 Tbsp Fish sauce
2 Tsp Soya sauce
Handful of fresh Thai basil leaves
Salt to taste

Method :

Heat oil in a pan and add finely chopped garlic pods.

Fry it for 3 - 4seconds and add sliced red chillies.

Add minced chicken and stir fry it for couple of minutes.

Add soy sauce followed by fish sauce, salt and half of the basil leaves.

Cook until the chicken gets cooked and add the remaining basil leaves.

Serve hot.

Serving Options :

Serve hot with Rice.

Hong Kong Noodle Soup

This is my first time participating in an interesting event happening among food bloggers called Food Bloggers Recipe Swap. The concept of the group is that we have to recreate recipe from our co-blogger to whom we got paired with. This month I was paired with an amazing blogger as well as a trained Chef Mireille who blogs at www.theschizochef.com. I was truly amazed with the varieties of cuisine and recipe in her page. I have almost checked all her recipes from Recipe index and got into a confusion of which one to try. Even I had bookmarked few recipes to try them in the future. Such an amazing space and must visit page. While browsing her page for a recipe , my little one happened to see her delicious Hong Kong Noodles and got tempted as he love soupy noodles a lot. In addition, the word Hong Kong fascinated him as it was his first international trip. All the more reason for him to be back of me to prepare this Hong Kong Noodle Soup. As a mother, I fulfilled his cute request and he really enjoyed the soup. I have to Thank Chef Mireille for sharing such an easy and delicious soup. I made few changes by including my son's favourite veggie Mushroom and Tofu in the substitute of prawns. And the soup turned out very delicious with a quite simple process.

Click HERE to view the original version of Hong Kong Noodles from Chef Mireille's Page.

Ingredients :

3 Cups Water
1/2 Tbsp Soya Sauce
1 Tbsp Rice Wine
1 Tsp Sugar
Salt to taste
1/2 Tsp Sesame oil
1 Tsp White Pepper
1/4 Cup Scallions, finely chopped
1 Pack Plain Noodles
Tofu, chopped into cubes
Mushroom, sliced

Method :


Boil water in a large vessel and add soy sauce followed by white pepper, rice wine, sugar, salt, oil and scallions.

Once it starts boiling, add tofu and mushroom pieces in it.

Let it boil for 5 - 10 minutes or until the veggies get cooked.

Meanwhile, cook plain noodles in another pot of boiling water until it turns soft.

Once done, drain the noodles and keep aside.

To serve, take a portion of noodles in a bowl and add the hot soup along with Tofu and Mushroom.

Serve hot.

Serving Options :

Serve hot with Toast.

Mussel & Basil Risotto Using FishandMeat Product

Risotto is an Italian rice dish prepared using Arborio rice and cooked in a stock to get a creamy dish. Though the rice takes a while to cook properly, the taste of the final dish will be delicious. The cooking of risotto needs lot of attention and time as we have to add the stock little at a time till the stock gets absorbed. This technique helps the rice to release the starch which in turn gives a creamy and tasty dish. The water or stock should be hot while adding it to the rice which helps to maintain the cooking process and in addition, it saves time. A high starch and low amylose short grain rice is used for Risotto. The variety of rice used in Risotto are Arborio, Cornaroli, Roma etc. Nowadays, Arborio rice is easily available in most of the gourmet shops compared to the other variety of rice. Different varieties of Risotto can be prepared using different ingredients. White wine is traditionally used in the Risotto but it can also be omitted, if not available. My today's post is one of the variety using Mussels and dried basil leaves. When I received the mussels from FishandMeat, I was excited and Risotto was the first dish flashed on my mind. Though I had tasted Mussels in Restaurants, this was my first trail in my kitchen using it. Being a FishandMeat customer, I love their quality of the product which gives me confident and motivation to try their different varieties of product. 

Click HERE to know more about the products available in FishandMeat !

Click the link below to view few of my interesting seafood recipes prepared using FishandMeat products. 

Seer Fish Curry Leaves Kuzhambu 

Sailfish Biryani 

Srilankan Spicy Sailfish Curry 

Here comes the recipe of the creamy and delicious Risotto using Mussels and Basil...

Ingredients :

1 1/2 Cups Arborio Rice (Washed)
3 Tbsp Butter + 4 Tbsp Butter
3 - 4 Garlic pods, Finely chopped
1 Onion, Finely chopped
1/2 Cup White Wine
5 Cups Hot Water or Stock 
250 gms Mussels
2 Tbsp Basil, dried
1 Tsp Freshly ground Pepper
Salt to taste
1/2 Cup Parmeson cheese
Few Coriander leaves for Garnishing

Method :

Heat 3 Tbsp butter in a pan and add finely chopped garlic pods .

Fry it for half a minute and add finely chopped onion.

Saute till it turns translucent and add dried basil leaves followed by mussels.

Saute and add the washed Arborio rice.

Add white wine and cook till the wine gets absorbed.

Then add 1/2 cup hot water at a time allowing the water to get absorbed between each addition.

Cook the Arborio rice for 20- 25 minutes.

The texture of rice will be tender yet creamy.

Add the remaining butter, pepper powder and parmesan cheese to the risotto.

Mix well and garnish with coriander leaves.

Serve hot.

Srilankan Spicy Sailfish Curry / Thalapath Mirisata / Spicy Olameen Curry & Food Product Review on "FishandMeat"

After 2 months of fasting for our Temple function, the past couple of weeks was filled with Non - veg delicacies. Seafood holds a special place in my kitchen, especially Fish is my family's most favourite food. Our Sundays will be mostly like, getting up early to travel almost 6 kms to get some fresh catch. Though we have a market nearby, the bitter experience on the taste and freshness of seafood made us to skip it. Being a foodie family, only a tasty food gives happiness, satisfaction and makes our weekend the BEST :)

The worst part is when we can't travel to our favourite market or when we get craving over seafood on weekdays. We being in a place where no super markets are nearby, my most of the grocery list is being purchased through online including non veg at times. Nowadays, buying online meat and fish products is a common thing but it spoils the mood of cooking when the product is received in a improper way. Once it happened for me so as to make me return the meat for its bad quality.

But my recent food product (fish) from "FishandMeat" was Completely satisfactory. FishandMeat is an e-commerce firm operating solely in Hyderabad and serving fresh seafood and meat. It is a FSSAI and Halal certified firm operating with strict food and safety standards. The service was amazing and transparent. They provided me with the proper information on delivery time and as promised, the product got delivered too with neatly packed. Since, I had tried few online gourmet products, the package of this product really amazed me. It was neat and hygienic. The fish was sealed in a cover and then kept in a box, surprisingly so, the quality of the box was also strong. From a customer point of view, these things really add value and also gives 100% satisfaction. Personally, I felt the pricing is also reasonable.

If you are in Hyderabad, do visit their page and order your food product to get fresh and clean fish n meat at your door step. Delivery slots are available based on customer preference along with pre-order options. Click HERE to go to their website. I found their Facebook page very interesting with their facts and tips on Fish and Meat. Click HERE to view their Facebook page.

Absolutely no pain in washing the pieces. The sailfish pieces as such was so fresh and clean - all that it required was a quick wash.

Being a Fish lover, I was so tempted to prepare a curry immediately after receiving the product ( Sail Fish ). This is the first time, I heard about this variety of fish and after doing some research, found that this fish is very much popular in Srilanka. So, prepared a spicy Srilankan style fish curry using Sailfish which I learnt from youtube, but made few changes according to my family's taste. This curry is called as Thalapath Mirisita in Sinhala. Sailfish which is popularly known as Thalapath in Sinhala, Olameen in Malayalam and Koppara & Mayil Meen in Tamil has lots of nutritional values. Sailfish is a nutrient dense food which helps to control blood pressure, cholesterol etc. In addition, it is also rich in proteins and Vitamins. The pieces almost look like meat which no bones and personally, I loved it :) Apart from the curry, this variety of fish can be fried or baked.

The freshly ground masala is cooked along with the fish to give a delicious spicy and tangy flavoured curry which goes perfect with Rice. I have included ginger garlic paste in this recipe which can also be substituted with the fresh ones. The addition of onion paste is my enhancement to make the curry - my style with our preferred consistency. The addition of pepper corns, green chillies and red chilli powder gives a fabulous spicy taste to the curry. If you are a spicy food lover, then this is a must try recipe. 

The taste and flavour of this curry reminded me of Kerala fish curry because of the addition of Kudampuli. The preparation is also similar to the Kerala cuisine. Apart from Rice, this curry goes perfect with Idly, Dosa or Appam. 

Ingredients :

250 gms Sail Fish / Thalapath / Olameen pieces 

1 Onion, thinly sliced 

2 inch Cinnamon stick

2 - 3 Green chillies, sliced 

1 Tbsp Red chilli powder 

Salt to taste 

3 Tbsp Oil 

3 Sprigs of Curry leaves

To grind :

2 Goraka / Kudampuli / Kokum ( soaked in water for 30 minutes ) 

1 Onion 

1 Elachi 

2 Lavang

1 Tsp Pepper corns 

1 Tbsp Ginger garlic paste 

Method :

Dry roast red chilli powder and keep aside.

Grind the ingredients given in "To grind" into fine paste by adding little water and keep aside.

Heat oil in a pan and add sliced onions followed by curry leaves.

Saute till it turns translucent and add green chillies.

Saute for half a minute and add the ground paste followed by cinnamon stick and red chilli powder.

Mix well and add the fish pieces along with 1 - 1/2 cups of water.

Add the required amount of salt and cook it for 15 minutes in a medium flame or till the fish gets cooked.

Once done, remove from the flame and serve hot.

Serving Options :

Serve with plain Rice, Idly, Dosa or Appam. 

                          Stay tuned for an another interesting recipe using Sailfish / Olameen.

Disclaimer : This is an honest review based on my experience Only !

Lemongrass & Chilli Chicken

The one ingredient which is always stocked in my pantry is lemongrass, either fresh or in a powder form. The love of subtle citrus flavour is the main reason and in addition, this also has lots of medicinal values. I had already mentioned in Lemongrass & galangal Tea post regarding its benefits. This recipe is inspired by Vietnamese cuisine and have made few changes in method of cooking according to our tastebud.
The chicken is marinated with lemongrass, garlic and onion paste for half an hour and then sautéed in a pan along with spicy green chillies gives a wonderful aroma while cooking. Apart from flavour, this curry gives a refreshing feel while eating.  Adding sugar to the recipe gives a lovely colour to the chicken. Adjust the quantity of chillies according to spicy level. This goes delicious with any varieties of rice like Jasmine rice, sticky rice, white rice, brown rice etc.

Ingredients :

200 Gms Chicken Boneless, cut into cubes
1 Medium sized Onion, chopped
4 Garlic pods, peeled
1/4 Cup Lemongrass, finely chopped
4 - 5 Green chillies, sliced
1 Tbsp Fish sauce
1 Tsp Chicken powder
Few Basil leaves + garnishing
1 1/2 Tbsp Olive oil
1/2 Cup Water ( Add extra if required )
Salt to taste
2 Tsp Sugar

Method :

Grind lemongrass, garlic pods and chopped onion into paste.

Marinate the chicken with the ground paste for 30 minutes.

Heat oil in a pan and add sliced chillies followed by the marinated chicken and few basil leaves.

Saute it together for couple of minutes.

Now add sugar, salt, fish sauce and chicken powder to the chicken and cook it for a minute.

Add the measured water, cover and cook till the chicken gets cooked.

Garnish with basil leaves and remove from the flame.

Serve hot.

Serving Options :

Serve hot with any varieties of white rice. 

Chicken Noodles

My today's Chicken noodles is an interesting recipe which is prepared using a over night marinated chicken pieces. The chicken is marinated along with a regular Chinese sauces and 5 spice powder. The marination technique enhances the taste and flavour of the dish. I have used Shanxi sliced noodles which can also be replaced with Hakka or any variety of noodles. No extra sauces required while cooking, as the marination contains all the required flavours.

Ingredients :

300 gms Shanxi Sliced Noodles ( Any noodles can be used )

2 Tbsp Olive oil 

1 Medium sized Onion, Sliced 

1 Cup Shredded Cabbage 

Salt to taste 

Crushed pepper / pepper powder 

Few finely chopped spring onion leaves 

To Marinate :

250 gms Chicken, Boneless cut into strips 

1 Medium sized Green bell pepper, sliced 

1 Medium sized Yellow Bell pepper, sliced 

1 medium sized Red Bell pepper, sliced 

1 Tsp 5 Spice powder 

1 Tsp Soya sauce 

1 Tsp Red chilli sauce 

1 Tsp Green chilli sauce 

1/4 Tsp Pepper powder 

Few Basil leaves 

Method :

Mix all the ingredients given in "To Marinate" list and marinate it overnight. 

Cook noodles in a boiling water along with salt for 6 mins or according to the package instructions and keep aside. 

Heat oil in a pan and add sliced onion.

Saute till it turns translucent and add the shredded cabbage.

Saute for half minute and add the marinated chicken mixture. 

Add the required amount of salt and cook till the chicken gets cooked. 

Once done, add the cooked sliced noodles and mix well.

If the noodles looks dry, add little pasta boiled water and toss it well.

Add crushed pepper or pepper powder according to taste bud and garnish with spring onion leaves. 

Serve hot. 

Serving Options :

Serve with Tomato sauce or Red chilli sauce. 

Herbed Rice and Fish

My recent visit to a famous Restaurant Chilly's in Hyderabad made me to try this flavourful and delicious rice. With the remembrance of taste, tried to replicate the dish which became a huge hit among family members. I have used olive oil for cooking both rice and fish which can also be replaced with flavoured butter. In addition, it makes the dish more tasty and rich. The addition of basmati rice in this recipe enhances the flavour of rice. This recipe is easy to prepare, gives a wonderful aroma while cooking and tastes delicious.

Ingredients :

For Herbed Rice :

1 Cup Basmati rice 
2 Cups Water 
1 Tbsp Olive oil 
1 Tbsp Garlic pods, Finely chopped 
1/2 Tsp Dried Basil leaves 
1/2 Tsp Dried Oregano 
1/2 Tsp Dried Dill leaves
1/2 Tsp Lemon grass powder 
1/4 Tsp Pepper powder 
Salt to taste 
2 - 3 Tbsp Parsley leaves, chopped 

For Herbed Fish :

2 Basa Fillets 
1 1/2 Tsp Garlic powder 
2 Tsp Dried Basil leaves
2 Tsp Dried Oregano 
1 Tsp Pepper powder 
1 Tsp Dried Dill leaves
3 Tbsp Parsley leaves, finely chopped 
Salt to taste 
3 Tbsp Olive oil 

Method :

For Herbed Fish :

Mix all the herbs in a small bowl and add salt followed by olive oil.

Mix well and rub all over the fish fillets.

Marinate it for 30 minutes.

Heat a grill pan, smear oil and grill the marinated fish till it gets cooked.

Brush little olive oil or butter on top of fish while cooking.

Carefully remove the cooked fish from the grill pan and keep aside.

For Herbed Rice :

Wash and soak the basmati rice for 20 minutes.

Heat olive oil in a deep pan and add the chopped garlic pods.

Saute for half a minute and add all the herbs ( basil, oregano, dill and lemon grass powder ) except pepper powder and parsley leaves.

Add the measured amount of water and the required amount of salt.

Once the water starts boiling, drain the water from the rice and add it to the boiling water.

Simmer the flame, cover the pan with a lid or aluminium foil and cook it for 15 - 20 minutes.

Once the rice gets cooked, add pepper powder and parsley to the rice.

Mix gently without breaking the rice and keep it aside for 10 minutes.

Serve hot.

Serving Options :

Serve herbed rice along with herbed fish, mashed potato and steamed veggies.

Cantonese Sweet and Sour Chicken

Let me start with a lovely wishes to all "International Food Challenge" members for their successful event who is celebrating IFC First Anniversary. International Food Challenge is a monthly event to excel the world cuisine. I had joined this group few months back but unfortunately due to personal reason, missed out few wonderful events. I am glad to start my recipe post from this celebration month. As part of their celebration, 24 old recipes were recalled and given a chance to try and relish the menu. When it comes, non veg recipes, seafood recipes leads my list but this time tried my family member's favorite chicken recipe "Cantonese Sweet and Sour Chicken" hosted by saraswathi Tharagaram.
Though the process of this recipe looks elaborate and lengthy, this recipe is very easy to prepare and tasted very delicious. The flavor of each bite made us feel heavenly. 

Recipe source : http://www.kitchensecretsandsnippets.com/2013/09/sweet-and-sour-chicken-ifc-1.html

Ingredients :

• 1/2 Kg Chicken Boneless
• oil to deep fry
• 1 Tbsp Sesame Oil 
• 1 Onion, chopped into 1/2 inch pieces
• 1 Cucumber, peeled and cubed
• 1 Small Capsicum, chopped into 1/2 inch  pieces ( I have used mixture of all three capsicums yellow, red and green )
• 1 Red chilli pepper
• 1/2 Cup Pineapple chunks ( Optional)

To Marinate :

• 1 Tsp Corn flour
• 1 Tsp Custard powder
• 1 Egg
• 1/2 Tsp salt
• White pepper powder, to taste

To make Sauce :

• 4 tbsp Ketchup
• 3 Tbsp Chilli Sauce
• 3 Tbsp Plum sauce ( or 1 tbsp Tomato ketchup + 1 Tsp Vinegar + 1Tsp Brown sugar)
• 1 Tsp Light Soya Sauce
• 2 Tbsp Water
• 1 Tsp Sugar 

To dredge the chicken :

• 3 Tbsp All purpose flour / Maida
• 3 Tbsp Corn flour
• 2 Tbsp Rice flour

Method :

• Add all the "To Marinate" ingredients to boneless chicken and mix well.

• Marinate it for 10 minutes or before starting the cooking process.

• Mix all the "To make Sauce" ingredients in a small pan and bring it to boil by stirring well.

• Remove from the flame and keep aside.

• Mix all the ingredients given in "To dredge the chicken" in a plate.

• Dredge the marinated chicken in the above flour and keep aside.

• Heat oil in a pan and fry the dredged chicken pieces in a medium flame.

• Deep fry them until it is half cooked, remove from the flame and drain on a kitchen towel.

• Let them cool for 10 minutes and in the mean time fry the remaining batches.

• Now again fry the first batch (half fried ) chicken until it is cooked.

• The texture will be crisp and light golden color. Remove and keep aside.

• Repeat the process for remaining batches and keep aside.

• Heat 1 Tbsp sesame oil in a separate pan and add onions.

• Saute for a minute and add red peppers followed by colored capsicum and cucumber.

• Saute for couple of minutes in a medium flame.

• Now add the prepared sweet and sour sauce. Mix well.

• Add the fired chicken and mix well to coat the chicken with the sauce evenly.

• Stir in pineapple and mix well. ( Optional)

• Switch off the flame and serve hot.

Serving Options :

Serve hot with Rice or Fried rice.

Linking this recipe with mykitchenodyssey's " First Anniversary Giveaway ".