'This Oyster Chicken Recipe will mesmerize you! It is made in a special oyster sauce that gives it a very delicious taste. Click Here :https://www.masala.tv/oyster-chicken-recipe/ to watch this Masala TV video to learn how to make Oyster Chicken,Chocolate Peach Meringue And Black Forest Cheesecake Domes with Mirror Glaze Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 19 March 2020. If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our website: https://www.masala.tv/ #MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner#Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood #Desi #RecipeHomemade #FoodTube #Yummy #Foodie Oyster Chicken : Ingredients Oil for frying Chicken breasts, cubed ½ kg Ginger, grated 1 Garlic cloves, crushed 2 cloves Soy sauce 2 tbsp Oyster sauce 2 tbsp Lemon juice 1 Toasted sesame oil 1 tbsp Vegetables chopped 2 cups Cashews, toasted 2 tbsp Cooked rice to serve Method Heat oil. Stir-fry the chicken for 3-4 minutes or until cooked through. Meanwhile, in a small bowl, whisk together the ginger, garlic, soya and oyster sauces, the lemon juice and sesame oil. Add the chopped mixed vegetables to the wok and stir-fry over a medium-high heat for a few minutes until wilted. Add the sauce and a splash of water and toss to warm through. Add the cashews, then serve with the rice. Chocolate Peach Meringue: Ingredients: Chocolate cake chopped 250 grams Sugar 1/2 cup Water 1/2 cup Peaches canned, drained 425 grams Egg yolks 3 Corn flour 2 tea spoons Sugar 1/4 cup extra Milk 1 1/2 cups Cream cheese 125 grams For Meringue: Egg whites 3 Caster sugar 1/2 cup Preparation: Put chopped cake into oven proof dish. Combine 1/2 cup sugar and water in a saucepan and stir constantly over heat without boiling until sugar dissolves, bring to boil for 2 minutes without stirring. Remove from heat, pour over cake in dish. Put peach slices evenly on cake. Blend egg yolks, corn flour and extra sugar in saucepan, gradually stir in milk. Stir constantly over heat until custard boils to thicken. Reduce heat add cream cheese, stir over heat until melted, remove and pour custard evenly on cake and peach layer. Bake in moderate oven for about 12 minutes. In the meantime beat egg whites stiff with sugar, pour over dish and bake further 5 minutes or until the meringue is lightly brown. Black Forest Cheesecake Domes with Mirror Glaze: INGREDIENTS 1-Chocolate Brownie Base: Unsalted butter 120g Dark chocolate 170g Cocoa powder 3 tbsps Granulated sugar 1 cup Vanilla extract 1 tsp All purpose flour 1 cup Baking powder 1/4 tsp 2-Cheese Cake Filling: Cream cheese 250g Caster sugar 1/2 cup Whipping Cream 300ml Gelatine 1 tbsp Hot water 3tbsp Dark melted chocolate 100gm Cherry syrup 2 tbsp Cherries 3-Mirror Glaze: Water 50ml Condensed milk 70g Glucose syrup 100g White Chocolate 100g Caster Sugar 100g 2tsp Gelatine bloomed in 60 ml cold water Food Colors White, Red Chocolate Garnish: Step 1: Brownie Base Method: Butter, sugar, chocolate, vanilla melt over low medium heat. Let cool slightly for a couple of minutes. Add eggs one at a time mix well. Add flour, baking powder and cocoa mix well. Add to silicone Swiss Roll pan, bake at 180c for 15 minutes. Step 2: Black Forest Cheese Cake Domes: Add water in gelatine set aside till required. Beat Cream Cheese, sugar, cream and cherry syrup beat well add melted chocolate beat add gelatine mixture. Pour cheese cake mixture in dome moulds add brownie slice on top freeze overnight. Step3: Glaze: Add water in gelatine keep aside for five minutes. Add chocolate, condensed milk and gelatine mixture set aside till needed. Take glucose syrup in a pan add water , sugar and stir over low heat to dissolve sugar. Once sugar has dissolved bring to boil without stirring boil for one minute (103C / 217F). Add to chocolate mixture, let sit 5 minutes, beat with stick blender. Add white colour, red colour and violet. Strain to remove bubbles. Cool. ( 32C /90F to 35C/95F) Pour Glaze on domes let sit for 5 minutes. Garnish with chocolate.'
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