Persian Children Song - Cheshm, Damagh, Dahan, Gerdoo

Cheshm cheshm 
2 abroo

damagh dahan 
ye gerdoo

Persian Children Song - Dasmale Man

Dasmale man zire derakhte albaloo gom shode

Hala ke peyda shode 

Asheghe leyli gole pamcha shode

Stir Fried Pucuk Midin with Oyster Sauce

Ingredients:

~ 1bunch RM1 pucuk midin from Satok

~ 1 small onion, sliced

~ 4 garlic, shopped

~ 1 small red chilli

~ 1 tbsp oyster sauce

~ 1 tsp msg

~ salt to taste

~ Water

~ Oil

Methods:

1. Heat some oil, fry onion, garlic and chili until fragrant.

2. Add oyster sauce and msg, add in pucuk midin. Add some water if its too dry.

3. Fry until the vege cooked it must be crunchy not overcooked, taste with salt. 

Chicken Schnitzel, Sauted Potatoes with Piaz Dagh & Stir Fried Vege

A satisfying dinner for me. Yums

Bibimbap

My nieces are really into Korean right now, like crazy. One day I brought them to eat bibimbap at JPO's foodcourt which was very pricey. On the way back we stopped by at AEON and I said I'm going to buy ingredients for bibimbap. They were so happy especially fifin. recently she is very good in kitchen. She cooks good, even my mom said she cooks better than me. So, I let her to cook bibimbap following the recipe from internet. It turned out really yummy, even more because I didnt have to do it myself ;).

Khoreshte Bademjan ba Morgh - Eggplant Stew with Chicken

Normally khoresht bademjan is cooked with beef or lamb but this time I used chicken. This dish is my favourite khoresht among other khoreshts. And I think nowadays I really improved my skills in making this dish as it taste so koshmazas! Approved by others ;-P I tried to make it less sour and watery. Check the recipe!

Ingredients:

~ 2 chicken breasts, cut into cubes

~ 4 small eggplants (for me the small type is more tasty than the long one)

~ 3 medium onion, diced

~ 5 cloves garlic

~ 2 tbsp tomato paste

~ 2 tspn turmeric powder

~ 1 tspn blackpepper powder

~ 1 limoo amani, prick with fork

~ Saffron

~ salt, oil

Methods:

1. Sear the chicken until all sides brown with some oil, set aside.

2. In the same pan, fry onion and garlic, add turmeric.When it turns golden brown, add the chicken pieces and tomato paste, stir for about 5 minutes until the tomato paste turn dark red.

3. Add blackpepper, stir, pour water, covering the chicken. Add limoo amani and a pinch of saffron.

4. Let it boil, simmer with low heat for about 30 minutes. 

5. While waiting for the stew, peel eggplant, cut into length that you prefer, fry until all sides soft, set aside.

6. After 30 minutes, add the fried eggplants into the stew, taste with salt and let it simmer more fpr about 15 minutes.

7. Serve with persian polow.