Herb & Butter Mushroom Toast!! Yum..yum!!

Alrighty ladies, gentlemen and er….anybody/anything else that’s reading my post, today I am going to show you how I make my Mushroom Toast! It’s fast, easy, filling and 100% veggie ๐Ÿ™‚ Awesome for students while you are studying for an exam and have the hunger calls and you cant waste a lot of time but also want a good cooked meal.

Before I dive into the recipe, I need to give out some pointers:

  • Use a really big pan, the pan should be big enough to hold all the mushrooms you are cooking in ample space. People usually end up stuffing their pans, and the mush room starts to get steam, instead of stir fried, and starts to sweat and ends up becoming soggy mush!
  • The pan should also be big enough so that nearing the end, while the mushrooms are cooking on one side, there should be enough space on the pan to place the slices of bread to toast on the pan.
  • The amount of mushrooms used and the sizes of the bread slice should be appropriate to the pan size (er…I had a small pan and I had soooooo much of trouble….come on…I am a student in a rented room with a tiny common kitchen, I would have used a bigger pan if I could, anyway, follow my recipe step by step and it will be fine)

Now on to the recipe my young ones…..

Ingredients:

  • 2 Cups Mushrooms (I used crimini mushrooms, but you can use any mushrooms you want, but try to go for the ones that are firm and fleshy like button,ย crimini, shiitake, portabello and porcini. Try to avoid other varieties, especially oyster mushrooms, they tend to wilt and get soggy)
  • Red Onion, 1/2 a cup if you don’t like onions much, 1 cup if you LOVE them like me! sliced very thin and cut into half rings (you can use any type of onion but I guess its a Sri Lankan thing to use as much red onions as humanly possible, besides it adds a nice splash of color to the recipe and gives it that nice sweet/strong flavor that you don’t get with either yellow or white onions)
  • 5 Big Cloves Of Garlic chopped into tiny pieces. Try to find the biggest cloves in the garlic.
  • A Tiny Wedge Of Lemon, enough for about 15 drops.
  • 3 Basil Leaves, 4 Stalks of Thyme and 1 Rosemary (thyme and basil are like a match made in haven for mushrooms, especially thyme. Sadly, my grocery store was not carrying thyme or rosemary, so I made mine with only basil but added more of it since I didn’t have any other herb. When you guys make it you can use one of the herbs, or a combination of any 2 of the herbs that you like, or use all 3. I would really recommend thyme though for this recipe, its like magical unicorn farts for mushroom…meant it in a good way. The herbs are really important in this recipe as they are the main characters that add the soul to the recipe. If you couldn’t find any of these herbs then STOP RIGHT HERE….don’t do the recipe)
  • Crushed Chilli/Red Pepper Flakes 1/4 teaspoon to add a bit of zing (optional)
  • Pepper 2 teaspoon or as much as you like
  • Salt 1 teaspoon, might sound like little but later when you taste it and you think its not enough, add more. You can always add more salt, but if you put too much then your screwed, so start with a bit and later add more if needed ๐Ÿ™‚
  • Butter 1/2 cup, if you like more butter add another 1/4 cup to this, like what I did (yes….I am going to die a slow, artery filled death)
  • Olive Oil 1/2 cup
  • Two slices of good, fresh bread (try to get fresh french bread from the bakery)

Method:

  • Keep a pan on high heat and toast the bread until the bread gets a tinge of brown color and the sides are crunch and toasty, make sure both sides are like this by flipping it half way through.
  • Keep the bread aside and let it cool.

  • Now keep the pan again and lower the heat to a medium and let the pan heat up.
  • Add the olive oil and let the oil heat up well.
  • As soon as the oil is nice and hot, add the mushrooms.

  • keep stirring and let them fry for about a minute.
  • Now add the garlic and fry for another minute.
  • Add in the onions and keep stirring.
  • While stirring the onion, add the pepper, salt and crushed chilli/red pepper flakes.
  • Cook for another 1 minute.
  • Add the butter in now and keep stirring, when the butter melts completely, add about 12 to 15 drops of lemon (yes it makes a big difference on the flavor).

  • Stir for a good minute and then add in the herbs. The herbs should be added last as we don’t wont them to get cooked completely but still give out their oils and flavors to the dish, we don’t want the herbs to lose color.

  • After about 40 seconds, push the mushrooms stir fry to a side of the pan and place the slices of toast bread on the other side of the pan and let it heat up (now you udnerstand why I wanted you guys to use a big pan :] )
  • When the toast gets warm, not hot, remove the toasts and place them on a plate.
  • Give the stir fry one last stir to make sure all the flavors of the herbs are mixed in well.
  • Remove the mushrooms from the heat and pour it over the dry toast.
  • We didnt use any fat or oils while make the toast and made it compltely dry becasue when you pour the mushroom over the toast, the toast will absorb the butter and oils in the stir fry and become nice and moist and juicy when you bite into it, so you only need to dry toast the bread slices.
  • Now serve while hot and make an awesome face when people compliment you on how awesome it tastes.

That’s it guys, now I really better get back to studying….exams in a week!! aaaahhhhhhhhhhh!! May the power of the spoon be with you!! Good luck trying it!!

P.S: The final photographs of the toast looks crappy cause I didn’t have much light in my kitchen, but believe me they are much more colorful and vibrant than pictured!

Devilled Chicken – Sri Lankan Style Baby!!

My mum used to make it all the time back home and I decided to make some today and then in the process, decided to share it with you guys. Goes really awesome with beer or some smooth whiskey ๐Ÿ˜‰ So here is the recipe.

Ingredients:

1) 500g chicken (skinless and with bones better but sadly my market didn’t have proper chicken on bone so I had to buy breast filets)

2) 5 medium onions cut into half rings.

3) 1/2 medium tomato cut into semi circle slices.

4) 3 cloves of garlic chopped into tiny pieces..

5) 4 green chillies, split into lengthwise pieces.

6) 1 spring onion chopped up (optional, I just had it left in the refrigerator so used it).

7) 1 lime.

8.) Red chillie/paprika powder.

9) Pepper powder.

10) Turmeric powder.

11) Cumin.

12) Mustard seeds.

13) Ketchup.

14) Chillie and garlic sauce (optional).

15) Hot sauce (optional).

16) Chillie Sauce (optional).

17) Salt.

18) Oil.

Note: You can use any sauce, or sauce mixes you like, but ketchup or tomato sauce is a must. Even though I didn’t add soy sauce (cause I didn’t have any), I sooooo badly wanted to add a teaspoon full ๐Ÿ™ , but sadly I didn’t have any soy sauce at home. If you are making this recipe with shrimps to make devilled shrimp, then you can add a bit of oyster sauce too and fish sauce.

Method:

1) first we need to marinade the meat, if you don’t have patience you can close and marinade the meat for about 3 hours in room temperature, but I left the meat to marinade in the refrigerator over night to let the meat absorb the flavor and become more tender.

To marinade the meat, chop the chicken into medium sized cubes or chunks and put them in a bowl. To this add, 1 1/2 teaspoon of red chillie/paprika powder, 2 1/2 teaspoons of pepper powder, 3/4 teaspoon of turmeric powder, 1 teaspoon of salt and the juice of half a lime.

mix them all well (ohhhhhhh yea…I used my fingers…..nothing like getting up close and personal with a dead chicken…boooyyyyea) till all the chunks of meat are evenly coated.

Close the meat and leave it to marinade the fast method (leaving the meat for 3 hours in room temperature) or the slow method (leaving the meat to marinade over night in the refrigerator). I prefer the slow method, yes patience young padawan. When you finally open the marinaded meat, it will look like the picture below:

2) Time to deep fry the chicken now. In a pot or saucepan, add sufficient amount of oil to deep fry, that is the chicken chunks must be surrounded by oil and be able to submerge in the oil. Deep fry them till they are nice and brown.

3) While the meat is frying, cut up the vegetables as required.

4) Time to make the devilled chicken now. In a wok or saucepan, add about 3 teaspoons of oil. When the oil is hot, add 1 teaspoon of mustard and 1 teaspoon of cumin seeds. When the cumin and mustard seeds start to pop, add the chopped garlic to the oil. Let the garlic fry and flavor the oil for about 30 seconds, then add the onions. As soon as you add the onions, add the salt necessary for the dish, about 1 teaspoon (remember its ok if you add too little, you can always add more salt later, but if you put too much, you are screwed).

When the onions turn transparent and soft, add the green chillies, spring onion and tomatoes.

Stir fry the vegetables for about a minute, then add the deep fried chicken pieces.

Time for the sauce, woooohooooooo!! These are the sauces I used:

Add 8 to 10 tablespoons of ketchup/tomato sauce (er…you might think its a bit too much, but if you don’t like that much of ketchup you can of course reduce it if you want the devilled chicken to be a bit dry but if you like it to be a bit moist, add more ketchup/tomato sauce), 1 teaspoon of chilli garlic sauce, 1/2 teaspoon chilli sauce and a few drops of hot sauce. Mix this all up and stir for about 1 to two minutes till the sauce heats up.

That’s is guys….you made devilled chicken. Yayyynessssss!! I just had mine with some lentil/dhal curry and rice =]

Enjoy Guys!! Let the chicken rock the floor!!

Rolls Recipie – Sri Lankan Style (ironic…they also call it chinese rolls)!!

Well when I made cutlets, I also made rolls (the Sri Lankan rolls, not any other crappy ones) so I decided to post that recipe too. Hope you guys like it…woooohoooooo…now to cooking!!

Ingredients:

For the filling-

1) 1 tin of fish, about 250 grams (recommend sardine or mackerel but can use tuna from the store too, you can even use fresh cooked fish).

2) About 3 medium sized potatoes.

3) 4 green chillies (or hot peppers as they call it here).

4) 2 big yellow onions (even polka dotted is ok as long as its freakin onions).

5) 1 cup of finely chopped carrot

6) 4 cloves of garlic.

7) 1 teaspoon mustard seeds.

8.) 1 teaspoon cumin seeds.

9) 1 teaspoon pepper (or as much as you want).

10) 1 1/4 teaspoon red chili powder (paprika powder for the folk here).

11) 1/4 teaspoon dried red chilli pieces.

12) 1 1/4 teaspoon turmeric powder.

13) Salt to taste.

14) *4 hard boiled eggs cut in half if you want to make egg rolls* <—- this is up to you!!

For the batter-

15) 3 – 4 cups all purpose flour

16) About 4 – 5 cups of cold water or room temperature water (you might need more or less water depending on how much is needed to make the batter smooth)

17) Salt to taste.

To fry-

18) 2 eggs.

19) Bread crumbs.

20) Oil to fry.

Pre-Preparation:

If you are using tin fish, drain all the water out of the can (if there is water in the roll from the fish, then the roll becomes too moist and soggy later and it will start to give out a strrrrrrrrrange smell <—– said with a weird accent), and remove all the bones and unsightly stuff. Then either using a spoon or your hand just pull it and tear it apart to tiny pieces. If you are using fresh fish, then boil the fish and do the same as the tin fish, remove the bones and skin and other nasty stuff and make tiny pieces of the fish.

Then take your potatoes and boil them till they are nicely soft and tender then smash it up and break the potatoes up (do not smash it to mush but rather into tiny pieces, the roll should have the yummy bite of the soft potato).

Chop up the onions, green chillies and garlic into tiny pieces. Make sure the onion and garlic is chopped well into tiny pieces. Keep the finely chopped carrot with these chopped ingredients on a plate to make it easier.

Filling Preparation:

Heat 3 tablespoons of oil in a pot or wok, on medium heat, and let the oil heat up. When the oil is nice and hot, add the mustard seeds and cumin seeds. When the mustard seeds start to pop and the cumin seeds start to split, add the chopped garlic and mix for about 2o seconds to flavor the oil. As soon as the garlic starts to change color, add the onions and salt (donโ€™t put too much salt, if the amount of salt you put is too little its ok you can add salt later when you taste it but if you put too much then you are screwed so be careful, adding salt while the onion is cooking is a good time to add the salt for the dish as the salt helps to cook the onion faster by getting the moisture out of the onions). When the onions start to turn a light translucent and start to become a light shade of brown, add the green chillies, carrot and the fish. Stir the mixture for about a minute, then add the crushed potatoes. While mixing, add the turmeric, pepper, red chilli powder and the dried chilli pieces. Keep stirring the mixture well till the mixture is all nice and even, taste to see if the amount of salt is to your satisfactory, if not add some salt and mix well. Remove the mixture from the heat.

Preparing the Batter:

While the mixture is cooling down, take a large bowl and mix in the flour and a little amount of salt. To this start adding cold water little by little and keep stirring with a spoon or mixing with your hand (I prefer my hand, its much easier to handle the mixture, but be careful, don’t spill the mixture around it sort of hardens and sticks onto everything making white stains, I ruined my favorite sweater cause of this damn thing…..I just read this again and realized I told to use your hand and if your not careful you will end up with white stains on your clothes hahahahahahahahahahahahahaha), using cold or room temperature water will help to reduce lumps formed in the flour mixture. Keep stirring and mixing until you break some o the lumps, try to make the amount of lumps as less as possible, the lesser the lumps the better but if you get a few lumps, its ok it wont matter (just blame the flour and batter hehehehehehehe). Keep stirring in water and mixing until you get a nice smooth batter with a nice flow consistency.

Making the rolls:

Take a flat non-stick frying pan (if you are using a normal pan, soak a piece of cloth with oil, and rub around the pan every time you make a pancake with the batter) and keep it on a medium heat. When the pan is hot, pour a spoonful of batter onto the middle of the pan and swirl and rub the batter around with the underside of the spoon to get a nice thin circle, and leave it for about a minute then flip the pancake over to the other side to be cooked for another half a minute and then transfer the cooked pancake onto a cutting board or plate with the side that was cooked for half a minute on the underside and place a little amount of the filling in the middle of the 1 minute cooked side of the pancake, and pull in the sides and roll the pancake over the filling so as there is no opening into the filling and its nice and sealed. Then repeat the process till all the filling is over and you get a nice big stack of rolls.

To make egg rolls, after placing some of the filling on a cooked pancake, keep half of the boiled egg in the middle of the pancake before rolling it up to a good seal and voila….you got yourself a sexiiiiii looking egg roll!! (the egg in the picture below looks mutated cause I sort of dropped the egg too fast into the boiling water so the shell sort of cracked while boiling and hence the mutated egg result, but I am sure you buggers can boil an egg better than moi so er…let my poor egg be!! hehehehehehehe!!)

Breading the rolls:

Time to make the breading station. Keep the un-breaded rolls on aย  plate on one side, then a dish or container of the two eggs well beaten (needs to be beaten well cause we are using it as the egg wash) next to the rolls plate and finally another plate filled with bread crumbs.

Dip the un-breaded rolls in the egg wash thoroughly, make sure the entire roll is covered with the egg wash completely and then dump it into the bread crumb bath and roll it all over the bread crumbs until it is completely covered with bread crumbs, then move the finely breaded roll onto a plate or container. Be careful while breading so as not to open up the rolls, so handle it carefully during the whole process. Try to use one hand for the egg washing and your other hand for the breading, if you use the same hands or both hands for the egg washing and breading you will have egg all over the bread crumbs and bread crumbs in the egg was container and your hand will become all sticky and bread crumby like you just anal probed the pillsbury dough man with your fingers (yes….I first used both hands and it was a disaster).

Time to fry:

Add liberal amounts of oil to a saucepan, add enough oil so that your rolls will be completely immersed in the oil cause we are going to deep fry and we need an even fry on all sides (if you have a deep fryer, even better you lucky bastard, you can use that). Keep the sauce pan in a medium heat, and let the oil heat up. When the oil is nice and hot (you can test if the oil is hot by sprinkling a little bread crumbs onto the oil, if the bread crumbs start to bubble and fizz then the oil is ready). Now add a few rolls into the oil and fry them till a nice golden brown color is achieved (donโ€™t over crowd the saucepan with rolls, the rolls wont cook properly then). After they are fried, remove from the oil and put it onto a container or plate lined with a paper napkin so that the excess oil gets absorbed by it.

That’s it, pat your self on the back……you made rolls!! now sit back and enjoy..er….after you clean up the kitchen that is!! You can eat the rolls with any freakin sauce humanly possible or just plain….its just as yummy…wooohoooooo!!!

Cheers guys ๐Ÿ˜‰

Fish Cutlets Recipe – Sri Lankan Style ;)

Alrighty decided to share some of my…ermm….formidable cooking skills (yes I am being sarcastic)!! anyway I am just gonna tell you how I make it and modifying it anyway you like and making it better or worse with your own skills is upto you, this is just how I do it and I am sure there might be some mistakes in it, but who cares, it tastes good at the end hahahahahahahaha!!

Ingredients:

1) 1 tin of fish, about 250 grams (recommend sardine or mackerel but can use tuna from the store too, you can even use fresh cooked fish).

2) About 3 medium sized potatoes.

3) 3 green chillies (or hot peppers as they call it here).

4) 2 big yellow onions (even polka dotted is ok as long as its freakin onions).

5) 4 cloves of garlic.

6) 1 teaspoon mustard seeds.

7) 1 teaspoon cumin seeds.

8.) 2 1/2 teaspoon pepper (or as much as you want).

9) 1/2 teaspoon red chili powder (paprika powder for the folk here).

10) 1/4 teaspoon dried red chilli pieces.

11) salt to taste.

12) 2 eggs.

13) bread crumbs.

14) oil to fry.

Pre-preparation:

If you are using tin fish, drain all the water out of the can (if there is water in the cutlet from the fish, then the cutlet becomes too moist and soggy later and it will start to smell badly big time), and remove all the bones and unsightly stuff. Then either using a spoon or your hand just pull it and tear it apart to tiny pieces. If you are using fresh fish, then boil the fish and do the same as the tin fish, remove the bones and skin and other nasty stuff and make tiny pieces of the fish.

Then take your potatoes and boil them till they are nicely soft and tender then smash it up and break the potatoes up (do not smash it to mush but rather into tiny pieces).

Chop up the onions, green chillies and garlic into tiny pieces. Make sure the onion and garlic is chopped well into tiny pieces.

Preparation:

Heat 3 tablespoons of oil in a pot or wok, on medium heat, and let the oil heat up. When the oil is nice and hot, add the mustard seeds and cumin seeds. When the mustard seeds start to pop and the cumin seeds start to split, add the chopped garlic and mix for about 2o seconds to flavor the oil. As soon as the garlic starts to change color, add the onions and salt (don’t put too much salt, if the amount of salt you put is too little its ok you can add salt later when you taste it but if you put too much then you are screwed so be careful, adding salt while the onion is cooking is a good time to add the salt for the dish as the salt helps to cook the onion faster by getting the moisture out of the onions). When the onions start to turn a light translucent and start to become a light shade of brown, add the green chillies and the fish. Stir the mixture for about a minute, then add the crushed potatoes. While mixing, add the pepper, red chilli powder and the dried chilli pieces. Keep stirring the mixture well till the mixture is all nice and even, taste to see if the amount of salt is to your satisfactory, if not add some salt and mix well. Remove the mixture from the heat.

Let the mixture cool for a bit so it can he handled easily when you make the cutlets. After the mixture cools down a bit, take a tiny amount onto your hand and roll it in between your palm and using your thumb into a ball (dont worry if the balls are not even….hahahahahha uneven balls hahahaha….blame the cutlets dont blame yourself ๐Ÿ˜‰ ) . Make different shapes if you want; balls, discs, shaped like cat poop, any shape you want actually, and pile it onto a plate.

After you shape the entire batch of mixture, prepare your breading station (its really like the battle station, messy and sort of annoying till you get the hang of it). Keep the shaped cutlet plate on one side, then a dish or container of the two eggs well beaten (needs to be beaten well cause we are using it as the egg wash) next to the cutlet plate and finally another plate filled with bread crumbs.

Now time for action, dip the shaped cutlets into the egg wash and coat it well, then put the egg washed cutlets on the bread crumb plate and cover it completely with bread crumbs. Make sure the entire cutlet is well coated, then move the bread crumbed cutlet onto a container and start on another cutlet. Bread all the cutlets. Its better if you roll the cutlets in the egg wash using one hand and then roll the egg washed cutlet in the bread crumbs with your other hand. If you use both hands for the egg wash and the bread crumbs then your fingers will become sticky with bread crumbs and egg and it makes you look like some sort of lady gaga hybrid and not to mention it gets frustrating as you try to pick up the un-breaded cutlets (experience thought me well young padawan)….and again blame the cutlets if they get misshaped during the process lol.

Alrighty now to the final step, add liberal amounts of oil to a saucepan, add enough oil so that your cutlets will be completely immersed in the oil cause we are going to deep fry and we need an even fry on all sides (if you have a deep fryer, even better you lucky bastard, you can use that). Keep the sauce pan in a medium heat, and let the oil heat up. When the oil is nice and hot (you can test if the oil is hot by sprinkling a little bread crumbs onto the oil, if the bread crumbs start to bubble and fizz then the oil is ready). Now add a few cutlets into the oil and fry them till a nice golden brown color is achieved (don’t over crowd the saucepan with cutlets, the cutlets wont cook properly then). After they are fried, remove from the oil and put it onto a container or plate lined with a paper napkin so that the excess oil gets absorbed by it.

That’s it, now go ring up your mum and tell her “MA….I MADE CUTLETS ALL BY MYSELF…NAAAANAAAANANA!!”…..wouldn’t hurt to tell your mum that you got your recipe from thebuddycollective either hahahahahahahaha!! cheers guys!! oh yea…you can serve the cutlets with any sauce you like…ketchup, hot sauce, bbq sauce, plum sauce, captain underpants sauce…..heck you can even use booger sauce hahahahahahahaha!!