Spaghetti Stir Fry & Stewed Fish

So today I was feeling for spaghetti, but wasn't feeling for the cheese or just plain spaghetti. So I figured why not stir fry some veggies and add the spaghetti to that. Of course I also needed something else, I mean, it's dinner. So I decided I'd make some kind of fish.
So here's my quick and easy recipe for spaghetti stir fry and stewed fish.

SPAGHETTI STIR FRY

1 pack of spaghetti
1 large sweet pepper (sliced)
1 carrot (shredded)
1 large onion (thinly sliced)
5 cloves garlic (grated)
1 stalk of celery (chopped)
1/2 of a hot pepper
1 1/2 tsp Chinese seasoning

Fill a pot with water and bring it to a boil. Salt water (1 tbsp salt) and add spaghetti. Stir. Let boi. Check it ever so often and stir. Let boil till aldente. Strain and set aside. 

While spaghetti is boiling, prepare vegetables and set aside. 

In a wok, over medium heat, add a bit of oil, just enough to coat the bottom of the pan. Add onions, garlic and pepper. Stir a few times and let cook for about 2 minutes. Then add the rest of veggies (sweet pepper, carrot, celery) and mix. Sprinkle 1 tsp of Chinese seasoning and a titch of black pepper. Cook for about 3 minutes. Add spaghetti and 1/2 tsp Chinese seasoning. Stir well so that all the veggies and that flavour gets mixed up with the spaghetti ;and that's that!

STEWED FISH

8 slices of your desired
fish (seasoned)
1 small onion (sliced)
3 cloves garlic (grated)
2 large tomatoes (diced)
2 pimentos (diced)
1 cup ketchup
3 tbsps brown sugar
2 tsps ginger soy sauce
1 1/2 cup water
1/2 pk Maggie all purpose seasoning
1 cup flour

*seasoning for fish
Thyme, celery, shadon beni, pimento, garlic all blended with a bit of water. (Trinidadian green seasoning)
2 limes
2 tsps salt
1 tsp black pepper
1 tsp pepper sauce

Wash fish slices and place them in a bowl. Juice 2 limes and pour onto fish. Sprinkle salt and black pepper, pepper sauce and add green seasoning. Mix everything together. Cover and refrigerate; let marinate for about an hour. 

In a bowl, add 1 cup of flour. Take the marinated fish slices and toss in the flour until it is evenly coated.

 
Place a pan over medium heat and add enough oil to fry the fish. When oil is hot, carefully places floured fish into pan. Turn when the underneath begins to get brown. Cook until both sides are golden brown. Remove from pan and place on paper towels.

To make the stew sauce, add water, ketchup, soy sauce, sugar and a bit of green seasoning into a bowl and stir.
Place a wok on medium heat and add a bit of oil. Add onions, garlic and pimento and let cook. Add tomatoes and stir. Let cook for about 2 minutes. Then add the sauce and stir. Let it simmer. Add Maggie all purpose seasoning and stir. Let it simmer for a few minutes. Add fish slices to the sauce. Remove from heat and serve.

If you try this recipe let me know. Feel free to comment below. Or you can reach me on:
Instagram: @chelsea_dee101
Email: chelsid1001@gmail.com

Potato & Plantain Pies

When I hear potato and plantain pie, I automatically think of a buttery, creamy, cheesy, mashed mixture of potatoes and plantains coming out piping hot from the oven. But what I made, is totally not that.
My original plan was to make the local cuisine called 'aloo pie', made with just seasoned potato as the main ingredient. But I had a couple of ripe plantains that I figured I could throw into the mix and try something new.
This dish, best served hot, was indeed the perfect combination of sweet and savoury and an altogether good eat.

RECIPE

FOR THE DOUGH

4 cups flour
1 3/4 cups water
4 tsps baking powder
2 tsps yeast
1 tbsp brown sugar
1 tsp salt

In a large bowl, combine all dry ingredients. Add water and begin to mix. Now it may be a little sticky, so you can sprinkle some extra flour as you mix. When it comes together, begin to knead the dough for about 3 minutes or until it begins to look smooth. Cover with a hand towel and set aside until it has doubled in size.

FOR THE POTATO & PLANTAIN FILLING

4 large potatoes (peeled & cut up)
3 plantains (not peeled, cut in half)
1 large onion (diced)
6 cloves garlic (minced)
1 hot pepper (diced)
6 leaves shadon beni (cut finely)
2 tsps ground geera
1 tsp salt
1/4 tsp black pepper

Place potatoes in a pot of salted( add 1 tbsp salt to water) boiling water and let boil until fork tender.
Place plantains in a pot of boiling water and let boil until you see the skin cracked or until fork tender.
Strain potatoes and put into a large bowl.
Strain plantains, remove skin and place into bowl as well.
Start mashing the plantains and potatoes, add all other ingredients and continue to mash until mixture is smooth.

HOW TO MAKE THE PIE

Taking your dough, you're going to separate it into about 15 smaller balls. Roll them, and set them aside.
When that's done, place one of the dough balls on a lightly floured surface and roll out with a rolling pin. Roll to your desired size but make sure not to let the dough become to thin.
Place some of the potato and plantain mixture in the center of dough and spread it across. Fold over the top so that it covers the filling and press the edges together using a fork.
Heat a pan on medium heat, add enough oil and when it's hot, place pie into the pan. Turn so that it will cook evenly. When both sides are golden brown in colour, remove from pan, place on some paper towels and let drain.

Best served hot and with a pommecythere/ mango chutney or kuchela.


If you try this recipe let me know.
Feel free to leave a comment.

You can reach me at the sites below.
Instagram: @chelsea_dee101
Email: chelsid1001@gmail.com