REGGAE CHEF

8 ounces chinese noodles
1 lb chicken breast strips
4 tablespoons vegetable oil
2 stalks scallions
2 eggs
1 onion ( cut into thin strips)
3 garlic cloves (diced)
1/2 cup Pad Thai stir fry sauce
2 tablespoons soy sauce

Directions

• Cook noodles.
• Heat skillet and oil.
• season chicken with soy sauce.
• Stir fry chicken for 6 - 8 minutes until cooked, remove from skillet.
• Saute onion, garlic and scallions for 1 minute, remove from pot.
• Add the eggs to the skillet and scramble.
• Add the onion, garlic, scallions and chicken back to the pot.
• Add the noodles and toss ingredients to combine.
• Pour the pad thai sauce in to the skillet and stir for 2 minutes to coat ingredients.
• Serve

We went to a restaurant called Noodle Factory a few months ago and had some delicious spring rolls. I decided to try making them at home for us to enjoy and they turned out really great, my family kept coming back for more, they disappeared pretty fast. They were a definite hit.

1 Lb chicken mince
3 1/2 teaspoons thai chili sauce
1 onion, diced
8 ounces cabbage, shredded
2 stalks scallion
1 1/2 teaspoon soy sauce
1 teaspoon salt
1 teaspoon black pepper
20 spring roll sheets
egg wash (1 egg and 1 tablespoon water whisked together)
2 cups + 2 tablespoons vegetable oil
Dipping sauce (thai chili Sauce or plum sauce)

Direction

Filling

• Season meat with black pepper and 1/2 teaspoon salt.
• Heat skillet and 2 tablespoons cooking oil.
• Add scallions and onion, saute for 3 minutes.
• Add chicken stir fry for 6 - 8 minutes or until cooked.
• Add cabbage, 1/2 teaspoon salt and stir fry for 3 - 5 minutes.
• Add soy sauce and chili sauce and stir, cook for 2 minutes until liquid has dried out, remove from heat.

Spring Rolls

• Lay spring roll sheet on flat surface.
• Spoon filling on the corner of each sheet, brush the empty edge of the sheet with egg wash and roll the filling in the wrapper.
• Heat a pot and enough oil to deep fry the spring rolls.
• Add the spring rolls to the hot oil and fry for about 2 minutes or until golden brown.

1 whole chicken (2 lbs)
1 teaspoon salt
1 teaspoon black pepper
1 onion, chopped
4 tablespoons vegetable oil
½ cup ketchup
2 cups water
1 teaspoon hot pepper sauce

Directions

• Cut up chicken.
• Season chicken with salt, black pepper and onion. Let it marinade for 2 hours or overnight.
• Combine water, ketchup and hot pepper sauce in a bowl.
• Heat skillet and add the oil.
• Remove the onions from the meat.
• Add the chicken to hot oil and brown on both sides.
• Add in the onions along with the ketchup and water to the chicken, the liquid should cover the meat.
• Stew for about 28 – 30 minutes or until the liquid has reduced and thickened into a sauce.

Curry Chicken is a very popular dish in Jamaica, it is oftened served with steamed white rice, but I prefer it with rice and peas.

3 tablespoons curry powder
¾ teaspoon salt
2 carrots
3 stalks celery
1 onion
3 tablespoon vegetable oil
3 cups water (enough to cover meat and vegetables)

Directions