Chicken and Broccoli

Marinade Velveting
1 tbsp soy sauce
1 tbsp Chinese cooking wine
2 tbsp corn starch
1/2 egg white

Chicken breast cut in 1/2 length wise 
then cut in 1/4" thick
add in bowl and add marinade allow to soak for 20 mins

Sause
2 tsp corn starch
1/2 tsp black pepper
2 tbsp soy sauce
1 tbsp Oyster Sauce
1 tbsp brown sugar
1 tsp grated ginger
1 tsp grated Garlic
1/2 cup chicken stock
1 tsp Dark Soy Sauce

Seer chicken on high heat until gets brown

Velveting is a Chinese technique using a marinade of cornstarch, oil, and sometimes baking soda to make meat incredibly tender and juicy for stir-fries. It involves coating sliced meat (beef, chicken, or pork) and letting it sit for 30-40 minutes before briefly poaching in oil or water.

Ph Value of Egg white is high alkaline 7,6 to 8.6 

Meat tenderizers work by altering the pH of meat to break down proteins, generally operating in either highly acidic or alkaline ranges. Baking soda (alkaline) raises the pH to make it harder for proteins to stay tightly bonded, while acid marinades like citrus (citric acid) or vinegar act at lower pH levels to break down tissue. 

• Alkaline Tenderizers (e.g., Baking Soda): Significantly raise the pH of the meat surface, making it more basic, which causes protein filaments to repel each other, improving moisture retention and tenderness.
• Acidic Marinades: Effective in reducing the pH of meat (below 5.0) to break down connective tissue, particularly collagen.

Notetsp = teaspoon

tbsp = tablespoon
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Guyanese Parsad

 

Guyanese Parsad

Guyanese parsad is a smooth, buttery dish made with parched flour, ghee, milk, sugar, and spices. Serve this treat alongside fruit and other sweets for holidays and celebrations.

CourseSnacks

CuisineGuyanese/Indian

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Prep Time5minutes minutes

Cook Time25minutes minutes

Total Time30minutes minutes

Servings8

Calories405kcal

Equipment

• Small Saucepan
• Large Saucepan

Ingredients

• 3 cups whole milk
• ¾ cup granulated sugar may also use brown sugar or Demerara sugar
• 3/4 cup Ghee may also use butter
• 2 cups All purpose flour sifted
• 2 Cinnamon sticks may substitute for 1/2 teaspoon of ground cinnamon
• 3 Cardamom pods
• 1/2 teaspoon vanilla extract
• ¼ cup golden raisins rinsed

Instructions

• Combine the milk, sugar, cinnamon, cardamom, vanilla extract and raisins in a small sauce pan and bring to a boil on medium heat, then reduce the heat to low once the milk starts to boil and let simmer until ready to use.
• Add a large saucepan to medium-high heat. When it is hot, add the ghee and when the ghee is completely melted, add the sifted flour. Mix to combine and continue to stir while the flour cooks with the ghee.
• Continue to cook the ghee and flour for 5 to 8 minutes, stirring continuously to avoid burning the flour. Cook until the flour is light brown in color and a bit fluffy in texture, then remove from the heat
• Remove the cinnamon sticks and cardamom pods from the milk. Pour the milk, along with all of the raisins, into flour and ghee. You can do this all at once or a little at a time. Then mix until completely combined, using the back of a wooden spoon to smooth the parsad as you mix.
• Allow to cool then serve with some pomegranate seeds or other fruits if you like.

Notes

When I first shared this recipe I shared my short cut way of dry toasting the flour instead of parching it with ghee. Here are the instructions for that method if you would like to try.

Instructions

1. Combine milk, sugar, ghee or butter, cardamom, cinnamon, vanilla extract and raisins in a small sauce pan and bring to a boil on medium heat
2. While milk mixture is coming to a boil, add a pan to medium heat and bring up to temperature
3. When pan is hot add flour and toast/parch (continuously stirring to avoid burning) until flour is light brown in color.
4. Then add the milk and raisins mixture to the flour and mix until completely combined
5. Next reduce heat to low and continue stirring mixture until thick and smooth
6. Remove from heat and allow to cool before serving

Nutrition

Calories: 405kcal | Carbohydrates: 51g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 54mg | Sodium: 37mg | Potassium: 216mg | Fiber: 2g | Sugar: 23g | Vitamin A: 150IU | Vitamin C: 0.4mg | Calcium: 125mg | Iron: 2mg

Guyanese Pholourie

 

Ingredients

 

• 1 tsp crushed garlic
• 2 scallion
• 1 hot red pepper
• 1 cup all purpose flour
• 1/4 cup yellow split peas flour or 1/2 cup yellow split peas soaked overnight
• 1/4 tsp cumin
• 1/2 tsp turmeric
• 1 tsp salt
• 1 scallion finely, optional
• 1 cup water
• 2 tsp yeast

Instructions

 

• If using split pea flour: in either a mortar and pestle or food processor, grind scallion, pepper and garlic into a fine paste, set aside.
• Mix flours, cumin, turmeric and salt. In a separate bowl mix 1 cup warm water with yeast, leave for 10 minutes. Mix yeast, crushed garlic/scallion/pepper paste into dry ingredients. Allow it to rise for 40 minutes.
• Heat enough canola oil in a pan to allow deep frying, about 3 inches of oil. When oil is hot, drop tablespoon amounts into hot oil, turn when edges are brown. Fry for about 2-3 minutes, remove from oil and drain.
• Serve with mango sour or apple chutney.
• **If using fresh split peas: Place split peas that's been soaked overnight in a blender with 1/2 cup water, garlic, pepper and scallion and puree.
• Mix all purpose flour, cumin, turmeric and salt. In a separate bowl mix 1/2 cup water with yeast, let proof for 10 minutes.
• Place split pea mixture in a bowl and stir in the yeast. Next stir in the dry ingredients and let it rise in a warm place for 40 minutes. Drop small spoonfuls into hot oil and fry until golden brown.

source :  https://jehancancook.com/2017/02/a-successful-first-try/?fbclid=IwY2xjawQv_t9leHRuA2FlbQIxMABicmlkETF1UFJGYzRiRUxaRllXOXRWc3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHhr3F6NF6Be1quA49huaaFzPaqUZy2zMzz7UOWR93qs5D1ZbNFu6lEJ1vbmA_aem_8Jc1kZlFn5MR1tAlSsZQXw

How to make mayonnaise

 How to make mayonnaise
1 cup avocado oil
1 tsp Duon mustard
1/2 tsp salt
1 tsp lemon juice
1 tsp wine vine vinegar
1 pasteurize egg
blend 

Pasteurized Egg
water to 140 deg Fahrenheit
put egg in for 4-5 mins
rinse in cold water

Lawn Care

 

Cut Grass 
Rake Grass

Peat Moss  Brown
Grass Seed (Blue)
Lime - brings up PH (Light Brown)
Loom - Base (black)