Thursday, 30 January 2014

Hakka Chicken Chilli

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Everybody needs as many good chicken recipes in their books as they can get their hands on, and this is one of mine. It's a Hakka Chicken Chilli, and is perfect on a winter weeknight because it's so spicy and takes away the cold wind that's blowing outside. The Hakka cuisine comes from China but has been influenced by many other cuisines along the way. 
Anyway, never mind where it came from - it tastes great! Serve with rice or noodles!

A Simple List of Ingredients:

1. Vegetable Oil

2. Garlic
3. Ginger
4. Boneless Chicken Pieces
5. Chilli Sauce
6. Soy Sauce
7. Bell Peppers
8. Onion
9. Salt and Pepper
10. Green Chillies
11. Vinegar
12. Cornflour
13. Water

Bismillah, let's begin!

First, peel 6 Garlic Cloves. Place them into the bowl of a pestle and mortar.

Add a 2 inch piece of Ginger, roughly chopped.

Give them a good bash until they are completely crushed. Set aside.

Then, roughly chop a Red Bell Pepper.

And a Yellow Bell Pepper.

And, 1 Onion.

Slice up 4 Green Chillies.

Then, take a wok or large saucepan, and heat a few tablespoons of Vegetable Oil.

Once the oil is hot, add the crushed ginger and garlic.

Fry for a minute until fragrant.

Add 1 pound of Boneless Chicken Pieces.

Fry for a few minutes until the chicken is sealed.

Next, take Soy Sauce.

Add 2 tablespoons of Soy Sauce.

Next, take any chilli sauce or sauces that you like. I used a really spicy one (Sriracha), a spicy one (Maggi chilli sauce) and a sweet one (Blue Dragon sweet chilli sauce).

Add as much or as little chilli sauce as you want.

Add both bell peppers and onion.

Season to taste with salt and black pepper.

Throw in the green chillies, and give it a good stir.

Then, add 1 tablespoon of Cornflour or more - depending on how thick you want it.

Add 1 teaspoon of Vinegar.

And, as much water as you like - again depending on how thick you want it.

Bring to the boil. Cover and simmer for about 20-30 minutes or until the chicken is fully cooked.

Serve immediately with rice or noodles!

Written Recipe:

Hakka Chicken Chilli


·     6 Garlic Cloves, peeled and crushed
·     2 inch piece Ginger, peeled and crushed
·     Few tablespoons of Vegetable Oil
·     1 pound Boneless Chicken Pieces
·     Any Chilli Sauce, to taste
·     2 tablespoons Soy Sauce
·     2 Bell Peppers, sliced
·     1 Onion, peeled and roughly sliced
·     Salt and Pepper, to taste
·     4 Green Chillies, sliced
·     1 tablespoon Cornflour
·     1 teaspoon Vinegar
·     Water, as needed


1.          Heat the oil in a saucepan, and add the ginger and garlic. Fry for a minute until fragrant.

2.          Add the chicken pieces, and fry until sealed.

3.          Then, add the soy sauce, chilli sauce, bell peppers, onion, salt, pepper, green chillies. Stir well for a few minutes.

4.          Add the cornflour, vinegar and water. Add as much or as little water as you like, depending on how thick or runny you want the sauce to be.

5.          Bring to the boil, and then cover and simmer for 30 minutes or until the chicken is cooked through.

6.          Serve straight away with boiled rice or noodles.

 This Time Last Year:

You May Also Like:

Homemade Garlic Bread

Vegetable Pakoras

Keep me in your duas!


Tuesday, 28 January 2014

Jam Doughnut Muffins

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Yes, you read correct, todays recipe is for Jam Doughnut Muffins. These are a really simple muffin mix baked with jam (you could add custard, if custard in doughnuts is your thing) in the middle, and then dipped in butter and sugar to give that real doughnut effect. The muffins look and taste like doughnuts but with no frying involved at all! And, did I mention how quick these are to make? As far as I see it, it's a win-win situation. 

P.S If you do make these, snap a pic and tag me on Instagram!
This recipe made 11 muffins.

A Simple List of Ingredients:

1. Self-Raising Flour
2. Sugar
3. Baking Powder
4. Salt
5. Vanilla Flavouring
6. Jam (or Custard)
7. Butter
8. Eggs
9. Milk

Bismillah, let's bake!

Preheat the oven to Gas Mark 6/400F/200C.

Take a 12 hole muffin tin, and drizzle a little vegetable oil (or butter) into each hole.

Wipe it well with a paper towel. This recipe requires well greases muffin tins because it doesn't use paper cases, and so you could run the risk of having your muffins stuck to the tin - which nobody wants, so grease away!!

Throw all your dry ingredients into a mixing bowl. These are:
10 ounces (283 grams) of Self-Raising Flour
1/4 tablespoon of Baking Powder 
Pinch of Salt
4 ounces (113 grams) of Sugar

Mix well, and make a well in the centre.

Into a smaller bowl, place all the wet ingredients:
3 ounces (85 grams) Butter, melted and cooled
2 Eggs
200 ml Milk
1 teaspoon Vanilla Flavouring

Whisk together.

Pour into the dry mix.

Mix until combined.

To assemble, divide half the mixture between all the muffin holes.

Add 1 teaspoon of Jam to each muffin. I used a strawberry but you could use whatever you like. You could even replace the jam for ready-made custard.

Top with the other half of the mixture.

Until your tray looks like this!

Bake in the preheated oven at Gas Mark 6 for 20 minutes.

Allow them to cool for 5 minutes in the tin and then remove to a wire rack.

How cute do they look?! I don't think I'm ever going to use paper cases again!

Next, for the topping, take 3 tablespoons of Sugar and 3 tablespoons of Butter, melted.

Take each muffin and dip the top into the butter.

Then the sugar.

And, there you have it! The Jam Doughnut Muffins are done and ready to be munched!

Full Written Recipe:

Jam Doughnut Muffins

Recipe from 1001 Cupcakes, Cookies and Other Tempting Treats


For the Muffins
·    3 ounces (85 grams) Butter, melted and cooled
·    10 ounces (283 grams) Self-Raising Flour
·    ¼ tablespoon Baking Powder
·    Pinch of Salt
·    4 ounces (113 grams) Sugar
·    2 Eggs
·    200 ml Milk
·    1 teaspoon Vanilla Flavouring
·    Few tablespoons of Your Favourite Jam

For the Topping
·    3 tablespoons Sugar
·    3 tablespoons Butter, melted


1. Preheat the oven to Gas Mark 6/400F/200C. Grease a 12 hole muffin tin well with vegetable oil or butter.

2. Mix the flour, baking powder, salt and sugar together in a bowl.

3. Whisk the eggs, milk, melted butter and vanilla together in a bowl.

4. Make a well in the dry ingredients and add the wet ingredients. Mix well.

5. Spoon half of the mixture into the muffin tins. Add a teaspoon of jam, and then cover with the remaining mixture.

6. Bake in the oven for 20 minutes. Allow to cool in the tin for 5 minutes.

7. Then, gently remove the muffins from the tin. Dip the top of each muffin in the melted butter and then into the sugar.

8. Serve warm or cold with tea!

Your Photos:

This Time Last Year:

You May Also Like:

Red Velvet Cupcakes

Raheelas' Strawberry and Chocolate Cream Cake

Keep me in your duas!


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