Baked Coffee Cream, Mexican Chicken And Teryaki Noodles by Zubaida Tariq

Ingredients for Baked Coffee Cream:

• Fresh cream 2 packets
• Skimmed Milk 1 cup
• Coffee powder 1 tbsp
• Bread crumbs 1 cup
• Condensed Milk 1 tin
• Egg yolks 2
• Caster sugar as required

Method:

1. First preheat oven on 150 degree C.
2. Put skimmed milk, coffee powder and fresh cream in one sauce pan and cook it slightly.
3. Now gradually put condensed milk and eggs yolk and mix it nicely.
   
4. Then remove coffee and cream from stove, cool it, and mix bread crumbs, coffee cream, egg yolk and condensed milk.
5. Then put them in small bowls, bake it in oven, take them out and decorate with caster sugar.
6. You can cut walnuts into thin pieces and decorate on top.
   

Ingredients for Teriyaki Noodles:

• Chicken breast 3 pieces
• Kolson spaghetti 1 packet
• Teriyaki sauce 2 tbsp
• Soya sauce 2 tbsp
• Chicken cube with flour 1 tbsp
• Chopped ginger 1 tbsp
• Oil 1/2 cup
• Salt to taste

For Sauce:

• Teriyaki sauce 3 tbsp
• Brown sugar 1 tbsp
• Chicken cube flour 1/2 tbsp
• Soya sauce 1 tsp

Method:

1. Firstly, heat water in a one pot and put spaghetti.
2. Together put 2 tbsp oil.
3. When noodles are tendered, strain water and again spread oil for few minutes.
4. Put teriyaki sauce, soya sauce, chicken cubes, flour, salt and chopped ginger on chicken breast and leave for half an hour.
5. Now heat oil in one frying pan, put the marinated chicken pieces separately, dry its water, mix kolson spaghetti and stir continuously.
6. Then put teriyaki sauce, brown sugar, chicken cube flour and cook it slightly.
7. Now mix oil, put hot sauce chicken and serve.

Ingredients for Mexican Chicken:

• Chicken boneless 1 kg
• Capsicum cubes 3
• Green onion chopped 2
• Tomato paste 1 cup
• White vinegar 1/2 cup
• Tomato ketchup 1/2 cup
• Oil 1/2 cup
• Fresh red chili 10 to 12
• Garlic paste 1 tbsp
• White pepper powder 1/2 tbsp
• Baby corn as required
• Salt as required

Method:

1. Firstly, marinate chicken boneless with chopped garlic, white vinegar, chopped white pepper and salt and leave for 15 to 20 minutes.
2. Heat oil in karahi pan and cook chicken.
3. When water of chicken dries, put tomato paste, tomato ketchup and red chilies, roast it slightly and put capsicum cubes.
4. Then simmer it for 5 minutes, garnish with chopped green onion and baby corn and serve with plain rice.