“Over ripe bananas, make tasty treats
As children play
Beat the batter
Add a little flour, egg, salt, nutmeg
Don’t forget vanilla
Stir it all up
Leave no clumps
Fry the batter, 2 tablespoons at time
Until golden brown on each side
Then Sip on homemade fresh Cocoa
That’s the way we eat
Our tasty Banana Fritters treat”
Banana Fritters, a recipe passed down from generations! My great grandmother Aida Oats, would use old, over ripe bananas to make this tasty Friday treat. She never cooked a big meal on Fridays! As children we had a name for Fridays, (Fried Food Fridays). We looked forward to Friday every week! Our favorite to eat, grandmas sweet, tasty, banana fritters which she would serve with hot coco tea.
I love food! Do you? So many different flavors to lift our taste buds through the roof! I recently received some homemade apricot pineapple chutney from a child I love, bless her heart! She’s 7 and has the kindest heart when it comes to me! My sis decided to dive into “Ultimate Chinese Recipes” book and make some delicious Barbecued Chinese Chicken! Check out the ingredients/steps below and enjoy!
12 chicken drumsticks (we substituted legs for 12 chicken thighs)
6 oz spiced butter
2 garlic cloves, crushed
1 tsp grated ginger root
2 tsp ground turmeric
4 tsp cayenne pepper
2 tbsp lime juice
3 tbsp mango Chutney (we used apricot pineapple chutney)
First you make the spiced butter mixture, beat the butter with the garlic, ginger, turmeric, cayenne pepper, lime juice and chutney until well blended.
Use sharp knife, slash each chicken leg to the bone 3-4 times
Cook the chicken over a moderate barbecue grill for about 12-15 minutes or until almost cooked.
Alternatively, grill (boil) the chicken for about 1–12 minutes until almost cooked turning halfway through.
Spread the chicken legs with butter mixture and continue to cook for a further 5-6 minutes, turning and basting frequently with the butter until golden and crisp.
Serve the chicken with green salad and rice.
Let us know how your Barbecued Chinese Chicken leg turned out! This is one of our favorite recipes! For more amazing tasting recipes check out the book: “Ultimate Recipes Chinese.”
Yes, we are Jamaican but today, we decided to spice up your pallet with something different! In Jamaica, Chinese Food and culture is popular! There are a lot of Chinese Jamaicans! Check out the recipie below! Let us know what you think!
Szechuan White Fish-Serves 4-Ingredients
12 oz white fish fillets
1 small egg beaten
3 tbsp plain (all purpose flour)
4 tbsp dry white wine
3 tbsp light soy sauce
vegetable oil, for frying
1 garlic clove, cut into slivers
1/2 inch piece fresh root ginger, finely chopped
1 onion, finely chopped
1 celery stick, chopped
1 fresh red chilli chopped
3 spring onions (scallions) chopped
1 tsp rice wine vinegar
1/2 tsp ground Szechuan pepper
6 fl oz/3/4 cup fish stock
1 tsp caster (superfine) sugar
1 tsp cornflour (constarch)
2 tsp water
First you cut the fish into 4-cm cubes. Beat the egg, flour, wine and 1 tbsp of soy sauce to make batter. Dip the cubes of fish into to the batter to coat well. Check out the pictures below!
Heat the oil in the wok, reduce heat slightly and cook the fish, in batches, for 2-3 minutes, unitl golden brown. Remove with a slotted spoon. Drain on Kitchen paper (paper towels), set aside and keep warm.
After fish is fried and removed. Pour all but 1 tbsp from the wok and return to heat. Add garlic, ginger, onion, celery, chilli and spring onions (scallions) and stir fry for 1-2 min. Stir in remaining soy sauce and vinegar.
Add Szechuan pepper and fish stock and caster (super fine) sugar to the wok, mix corn flour (cornstarch) with the water to form a smooth paste and stir into stock. Bring to a boil and cook, stirring for 1 minute until sauce thickens and clears.
Return the fish cubes to the wok and cook for 1-2 minutes. SERVE IMMEDIATELY!
This is one of my favorite chinese dishes! Its easy and tasty! For more amazing chinese dishes check out this book: ULTIMATE RECIPES CHINESE! Let us know what you think about this recipe! Dive In!
“Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken.” Dictionary Definition
This is what Jamaicans use with a combination of seasonings and vegetables to spice up the “Jerk Pot.” You can jerk anything! Jamaicans have this saying: “Everything Jerk!”
Jerk Chicken is the most popular, high demand dish in Jamaican culture and various areas! This dish contains a multitude of authentic Jamaican spices bursting in your mouth with one bite! Jamaica is JERK!
Come get a BellyFul of authentic “Jamaican Jerk Chicken,” at Park Silly Sunday Market & L’Oakley Grown Community Market in Park City, Utah. June-September 2014! Look for the 11HAUZ tent!
11HAUZ~BELLYFUL STYLE~SEASONED JERK CHICKEN
11HAUZ~JERK CHICKEN READY FI EAT~COME GET A BELLYFUL~TASTY
A mixture of finely ground spices, such as turmeric, ginger, and coriander, used for making curry.
This is what Jamaicans use with a combination of seasonings and vegetables to spice up the “Curry Pot.” You can curry almost anything!
The list goes on! In Jamaican culture, one of the biggest curry dishes is, “Curry Chicken.” It consist of chicken, curry, potatoes, onions and many other seasonings and veggies. Every curry hand is a bit different but always sweet & tasty!
Come get a BellyFul of authentic “Jamaican Curry Chicken,” at Park Silly Sunday Market & L’Oakley Grown Community Market in Park City, Utah. June-September 2014! Look for the 11HAUZ booth!
This is a picture of what Curry Chicken prepped with seasoning looks like 11HAUZ~BELLYFUL STYLE
This is the final Process below, the cook down! The curry chicken is hot, tasty, sweet & ready to serve!
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