KEBABS
1) Wash keemo (ground meat) and strain well. You can use ground beef or chicken meat.
2) Add 1 teaspoon each of minced garlic, minced ginger, julienned green chilies, red chili powder, cumin powder, coriander powder, garam masala and salt. Adjust spices according to your taste.
3) Add 1 egg and a handful of Japanese breadcrumbs. Mix well.
4) Bind it into kebab shape (similar to small sausage).
5) In a frying pan add little oil and shallow fry the kebabs until brown.
To serve chicken kebab:
1) Put a little canola oil in hot pan. Add one sliced onions and cook until onions are a bit caramelized. Add one julienned red bell pepper. Add chili sauce and calamansi juice according to taste.
2) Combine beef / chicken kebab into the mixture.
3) Garnish with coriander leaves (wansoy).
4) Serve with green chutney.
Tips:
1) To ensure even cooking, insert wooden or metal skewer in each kebab prior to cooking.
2) You can prepare a large batch of kebabs and keep them in the freezer. Steam the kebabs first and freeze for up to one month. Thaw before frying.
SAFFRON RICE
1 cup Basmati rice
1 ½ cup water
Pinch of saffron
1T canola oil
½ tsp turmeric powder
½ tsp iodized salt
Cook in pot until done. Stir with spoon near the end of cooking process.
If using rice cooker, watch that rice is not overcooked.
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Many thanks PinoyFoodBlog.com!
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