'Coconut Meringue Slice tastes like a piece heaven on earth. You surely do not want to miss out on something that tastes so good! Watch this Masala TV video to learn how to make Coconut Meringue Slice and Spicy Szechuan Chicken Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 28 July 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 Coconut Meringue Slice: Ingredients: Butter 75gm Caster sugar 100gm Egg yolks 2 Milk 2 tbsp Vanilla essence few drops Flour 175gm Baking powder 1 tsp For The Topping: Egg whites 2 Desiccated coconut 50gm Caster sugar 100gm Flaked almonds as required Glace cherries to decorate Method: Beat the butter and add sugar. Beat in the egg yolks, milk and vanilla essence and lastly fold in the flour, the mixture will be quite stiff. Spread it carefully in a smooth layer over the base of a greased and lined rectangle tin. Beat the egg whites until stiff. Add in the sugar a tbspful at a time. Fold in the desiccated coconut. Spread over the cake mixture and sprinkle with flaked almonds. Bake in the preheated oven at 180 degrees C for 35 minutes, until the meringue is firm to the touch and a pale golden brown. Leave to cool in the tin. Cut into slices to serve. Decorate with glace cherries. Spicy Szechuan Chicken: Ingredients for marinade: Corn flour 3 tsp Salt 1 tsp Vinegar 1 tbsp White pepper ½ tsp Soy sauce 1 tbsp Spring onion chopped 1 Ginger 2 slices Chicken breasts chopped 2 Other ingredients: Oil for frying Szechuan peppercorns 2 tbsp Red chilies, chopped 5 Whole dried red chilies 10 Ginger 4 slices Spring onion, chopped 1 Peanuts ⅓ cup Sugar ½ tsp Rice wine ½ tbsp Sesame oil 1 tbsp Spring onion, chopped for garnish Method: Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes. In only about 4 tbsps of oil, shallow fry the chicken until browned and crispy. Remove and set aside. Heat oil in a wok. Add the Szechuan peppercorns and dried red chilies. Fry until fragrant. Add the rest of the dried red chilies, ginger, spring onion and peanuts. Fry for a minute. Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat. Garnish with chopped spring onions.'
Tags: Chef , quick recipe , cooking show , Indian food , recipes for kids , vegetarian recipes , Cooking Recipe , food diaries , indian food recipes , Non Veg Recipes , food cooking , recipes in urdu , Masala Tv , Masala Tv show , Recipes for Mutton , Cooking Recipes Pakistani , cooking classes recipes , Food Recipes in Urdu , Food Recipes Pakistani , Chef Zarnak Sidhwa , Coconut Meringue Slice , Spicy Szechuan Chicken , 28 July 2020
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