Recipes – Page 10 of 10 – en.Kung-Food

Named after the bourbon whiskey (one of the ingredients you will need for this recipe) and after Bourbon Street in New Orleans, Louisiana, bourbon chicken is an extremely popular dish in the United States, but it’s not as common in Europe or elsewhere. Usually sold as a Cajun-style meal in malls all over the States, bourbon chicken is actually not a genuine Creole or Cajun recipe. This tasty kind of chicken is also sold in most chinese take-away restaurants (even though chinese rarely use bourbon as a component), a bit like sweet and sour chicken. Bourbon chicken is amazingly sweet and spicy without being too hot, so if you are not a big fan of chiles and other spices, then this recipe might suit you well. When I cook it, I usually put 4 crushed flakes of red pepper, but even just 2 or 3 of them could be enough, depending on your personal taste. If you have guests around, 2 flakes will be good without risking of making the dish too hot.
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Invented in the 1960s by British chef Fanny Cradock, shrimp cocktail is a seafood dish consisting of shrimps served usually in a glass, together with Marie Rose sauce. Shrimp cocktail was extremely popular in Great Britain from 1960s to the late 1980s and after a couple decades it made a comeback in recent years. Chef Fanny Cradock is credited with inventing the Marie Rose sauce as well as the shrimp cocktail; even though in North America the sauce is red and made of ketchup and horseradish, in other areas of the world this sauce is pink and based on a mixture of mayonnaise and ketchup. If you prefer, you can serve your shrimp cocktail with any sauce, even just plain mayonnaise, dutch sauce or tartar sauce.
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Tasty dip made from avocados, guacamole is originally from Mexico and takes its name from two Aztec Nahuatl words: ahuacatl (avocado) and molli (sauce). This sauce results perfect to go with any kind of mexican dishes, like quesadillas, nachos, tacos, enchiladas, tortillas and so on; all you need to prepare guacamole is ripe avocados, lemon or lime juice, salt and, if you like, some onions and tomatoes. Personally I do like to add a red onion but I don’t use tomatoes, although you can choose according to your taste. The only proper advice for a really good and tasty guacamole is to use ripe avocados. You can check their ripeness by gently pressing the outside of the avocado, but before preparing this dip you can eventually taste it as a test before using it for the sauce.
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Fish can be eaten in many different ways, but salmon teriyaki it’s truly a simple, quick and extremely tasty recipe, that can be made at home without too many efforts. To preparate salmon teriyaki the only thing you need to do is to marinate the fish in some homemade teriyaki sauce first, finishing by just grilling the salmon. If you make the teriyaki sauce in advance and keep it fresh in the fridge, salmon teriyaki only takes 15 minutes of your time to be ready to be served, so if you don’t have much time but you still want to impress your guests, then this recipe is probably what you are looking for. Even teriyaki sauce is very simple, all you need is soy sauce, sake and mirin combined in equal parts; this japanese sauce makes the meat (or fish in this case) softer and much more tasty than other sauces.
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Teriyaki sauce can be found quite easily in supermarkets and grocery stores, but for those who want to make their own homemade japanese sauce the steps to follow are only a few, and actually very easy. In japanese language, teriyaki (照り焼き) describes a cooking method; indeed, “teri” (照り) means luster and “yaki” (焼き) means grilled/broiled/pan-fried. So this name is not referred to the sauce itself, but rather how the food is going to be prepared. Usually, for a good teriyaki sauce, you need to combine equal parts of soy sauce, sake and mirin, adding sugar to your taste; in just a few minutes you will have a lovely sauce ready to be used, and it’s probably gonna be much better than the ones you can buy in stores.
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