Chicken Steak Hot Plate (boneless chicken breast)

This recipe is one of the healthier ways to use chicken steak hot plate or boneless chicken breast. If done correctly, the steaks are tender and very tasty. Eating chicken is healthier than eating red meat, so this might become a new favorite healthy meal that is good for you.

Chicken Steak Hot Plate (boneless chicken breast) Recipe:

Ingredients:

500g of chicken steak or boneless chicken breast

2 small cut onions

50g of parsley

5 garlic cloves

1 teaspoon of black pepper 

(If you like it spicy you can add a bit of red pepper too)

1 teaspoon of salt

1 teaspoon of saffron

1 tablespoon of chamomile

1 teaspoon of cumin

1 teaspoon of olive oil

How to make the Chicken Steak Hot Plate Recipe:

Put in the pot, chicken steak with olive oil and spices on medium heat on the stove, after 5 minutes; add the cut onions, parsley and garlic.

After 10 minutes add 500ml of water to the pot.

Cooking time is 45 minutes.

This Chicken Steak serves hot with vegetables salad.

Warm Thai Chicken Salad Recipe

Since my husband and I are very concerned with how the dishes look like and how it is decorated. I'm always looking for quick, healthy and eye-catching dishes for the two of us. It is a mix of warm and cold salads in other words the warm potatoes and chicken with the cold carrots and tomatoes gives you a nice sensation in the summer or a hot season. 

Warm Thai Chicken Salad Recipe:

Ingredients:

1 cut potato

1 tomato sliced

1 carrot manshed

200g of chicken steak

20g of parsley

A pinch of salt

A pinch of black pepper

A pinch of ginger 

A few drops of olive oil

How to make the Warm Thai Chicken Salad Recipe:

First, in the oven tray put the chicken steak or chicken breasts, a pinch of ginger, a pinch of black pepper, a pinch of salt and a few drops of olive oil. (Cooking time is 25 minutes, temperature is 170C°/388F°).

Second, boil the potatoes with water and a pinch of salt, after boiling add a touch of cheese cream or cooking cream, mix them well.

In the serving dish; put in the center the boiled potato, the and the chicken steak and then make a circle with mashed carrots as you see in the picture.

Finally, add the slices of tomato, a touch of parsley, a pinch of salt, a pinch of black pepper and a few drops of vinegar depending on your taste.

This salad is a lovely main meal for a hot day, or takes it to work and enjoy it with your colleagues :).

Penne Bolognese Pasta Recipe

I consider Penne Bolognese Pasta meal or dish is one of my favorite because there is a mix of minced meat, spice, and the pasta. Also the cheese and the parsley leaves make a great tasty dish. I can eat this on a daily basis without getting tired of it!

Penne Bolognese Pasta Recipe:

Ingredients:

250g of pasta (Penne Pasta)

200g of ground meat (minced meat)

2 small cut onions

5 garlic gloves

200ml of tomato juice

50g of cheese (any type you desire)

1 teaspoon of black pepper 

(If you like it spicy you can add a bit of red pepper too)

1 teaspoon of salt

1 teaspoon of saffron

1 tablespoon of chamomile

1 teaspoon of cumin

1 teaspoon of olive oil

How to make the Penne Bolognese Pasta Recipe:

In a large saucepan heat the olive oil and saute the garlic and onion for about 2 minutes. Add the ground meat to the saucepan and stir vigorously for 2 minutes to prevent the meat from forming large clumps, 

Before adding the crushed tomatoes. Bring to a boil and reduce the temperature to low. Add the parsley leaves and spicy and cook for 45 minutes, stirring every 5 minutes or so. Boil Penne and toss it with as much sauce as you need. The left over Bolognese sauce can be frozen. Serve the Penne Bolognese with freshly grated Parmesan cheese on top.

Seafood Night at the Oyster Restaurant/Review

  Seafood night at the Oyster Restaurant at the Plaza Hotel in Sur was very special and creative. Cooking live outdoors near the pool and with complementary Italian Seafood Soup also called Minestrone Soup with each dish or plate.

The Minestrone Soup:

This soup was really delicious and special. The first time I really tasted a smooth soup for a long time. It contains mixed seafood, carrots, peeled tomatoes, noodles, beans, parsley, and mild spices.

By the time you have finished with your soup the dish you have selected will ready.

Your choices of four main dishes for example, you can select:

• Grilled hamour fillet 
• Grilled prawns
• Grilled red mullet fish or mullet fish or both together
• Grilled mix seafood (king fish, red mullet fish, mullet fish, hamour, squid, and prawns). 

Each dish mentioned above comes with savory rice, steamed vegetables and sauce. And was cooked while you have your soup. 

Savory rice

It has bell peppers or capsicum (red, yellow, and green) with salt, black pepper and a little of saffron powder.

Steamed vegetables

It has carrots, broccoli, zucchini, green beans and cauliflower with salt.

Lemon grass flavored curry sauce

It contains a lot of lemon grass and a little curry sauce.

Garlic and cream sauce

It has the garlic flavor, butter, and white cream.

  

This was my dish which has mix seafood with savory rice, some fresh steamed vegetables. I chose the lemon grass with curry sauce to have it on top of my seafood while it was cooking on the grill. The prawns were my favorite, the savory rice was really tasty, the steamed vegetables good, the king fish was nice and crunchy, and the squid was really nice, and finally hamour was nice and salty and very tender. The Hamour was my second favorite. Over all the plate was very appealing, healthy, and delicious.   

This was my husband's dish he really liked a lot. It was the red mullet fresh fish with garlic butter cream sauce grilled. It was very smooth and tender. The savory rice was really amazing as he described. 

  The grilled prawns dish was most popular throughout the evening also my favorite. It was the most delicious with a combination of both (garlic butter and cream sauce mixed with lemon grass flavored curry sauce). I highly recommend it.

The grilled hamour fish with a combination of both (garlic butter and cream sauce mixed with lemon grass flavored curry sauce)

It was really soft, tender, and wet. This was my second best.

I also recommend this dish.

The food was great and staffs were really helpful and prompt specially the chefs Vindana Nashid and his assistant Priyantha they attended on us and the customers all evening. Over all I would say that this was a great dining experience. 

  

Sur Plaza HOTEL
P.O. Box 908, P.C. 411,Sur, Sultanate of Oman
T : (+968) 25543777 
F : (+968) 25542626 
M : (+968) 99314270
Email : managersur@omanhotels.com 
Website : www.omanhotels.com

Easy Cupcake Recipe

Easy Cupcake Recipe:

Ingredients:

(This recipe makes 12 cupcakes).

125 gm butter (I use Anchor)

125 gm sugar

125 gm plain flour (mixed with 1/2 tsp baking powder and 1/2 tsp bicarbonate soda)

2 eggs

1 teaspoon of vanilla essence

2 tablespoon milk (I use powdered milk mixed with some water)

12 cup cake casings

Optional – raisins, chocolate chips

How to make the Easy Cupcake Recipe:

First; cream butter and sugar. Make sure butter is soft so you spend less time creaming it. Once this mixture becomes fluffy and pale yellow, add in eggs, one at a time. Mix well (I use the electric mixer). Then add vanilla essence. Add in half the flour. Then add some milk. Put in remaining flour and milk and mix on medium speed till all combined.

You can now add raisins or choc chips if you want or you can leave it plain (and make your own butter cream or frosting for the cup cakes).

Fill cup cake casings about 3/4 with batter each. The batter will be enough for 12 casings.

Bake in a 160 degree Centigrade oven for 15 to 20 minutes or until a skewer poked into the cake comes out clean. (Pre-heat oven for 20 minutes before you start mixing your cake batter)

That’s it! And I’ve baked these twice already and both times turned out well. They’re moist, not too sweet and with a rich buttery taste.

Asian Cucumber & Carrot Salad

This is a great little basic salad that lends itself to infinite variations. I wanted a simple and crisp side with the spicy cheese so didn’t add anything else this time around. 

Asian Cucumber & Carrot Salad Recipe :
Ingredients

2 small cut cucumbers
1 carrot
1 potato
Some spicy cheese
A pinch of salt
A pinch of black pepper
A few drops of olive oil

How to make Cucumber & Carrot Salad Recipe:

First; boil the potato with water and a pinch of salt.
Second; in the serving dish put the cut cucumbers, the cut carrot and some cheese, then in the center put the boiled potato (mix the potato with Labannah or cream cheese). As you see on the photo.
Enjoy with this simple and delicious Cucumber & Carrot Salad recipe home made.

Rolled and stuffed flank steak

I think that I stuffed almost all kinds of vegetables as well as fish and chicken, today I thought why not stuff the steaks. I was afraid that my husband does not like this dish! But when I have served this dish to him, I was surprised! Because he liked this dish lot. I hope that you like it too.

The rolled and stuffed flank steak came out perfectly cooked.

Rolled and stuffed flank steak Recipe:

Ingredients:

5 flank steak

3 small tomatoes sliced

100g of rice

50g of parsley

6 garlic cloves

1 teaspoon of black pepper 

(If you like it spicy you can add a bit of red pepper too)

1 teaspoon of salt

1 teaspoon of saffron

1 tablespoon of chamomile

1 teaspoon of cumin

1 teaspoon of olive oil

How to make the Rolled and stuffed flank steak Recipe:

Mix the rice, parsley, garlic and spices very well.

Put a pinch of mixture in the flank steak, as you see in the photo.

Leave a 1 inch edge around the flank steak.  Also leave a couple of inches at the top so that the rolled meat can close without having the stuffing fall out.

In the oven-tray; put the slices of tomatoes.

Put the rolled flank steak.

Add a touch of parsley, garlic and spices.

Cooking time is 1h and 20 minutes.

Temperature is 170C°/388F°

This delicious Rolled and stuffed flank steak Recipe served warm, also you can serve it with vegetables, salad or soups.

Seafood Night at Sur Plaza Hotel

I am preparing to taste and review the Seafood Night at Sur Plaza Hotel this week.

Mongolian Night at Sur Plaza Hotel/Review

The Mongolian night food tasting was amazing. The food was fantastic and the way it was cooked live in front of you and outdoors near the pool was just fabulous. You basically can make your own plate or dish and then simply the cook and chef will put it on the grill for you to get it cooked right in front of you! 

You have a choice of beef, chicken, squid (calamari), prawns (shrimp) or you can have a combination of each or just two or three kinds of meats or as you like. 

After selecting the meats then you can choose your spices and the sauce you would like to have, you can choose the (oyster sauce) or the (chilli and garlic sauce). Also you can add some fresh vegetables and greens. Your choice of pepper and salt. 

After that you choose noodles or rice to mix the meat(s) you have selected for your dish.

After your dish is finished on the grill the cook will then give it to you: 

Husband’s dish was tasteful, sweet, little hot and spicy. And the way the ingredients blended together (a combination of beef, chicken, squid, prawns, noodles, chilli and garlic sauce, salt and white pepper) was wonderful.

My dish was very delicious and little spicy, and the way the ingredients blended together (a combination of beef, chicken, squid, prawns, rice, oyster sauce, salt and white pepper) was amazing. It was just the way I asked.

In addition to the great way the Mongolian food was cooked the tasty side dishes like:

Roast Potato:

 Buttered Vegetables 

Steamed Rice 

Penne Pasta Napolitaine

Chicken Corn and Egg Drop Soup

Full wheat bread 

 Arabic Bread

French Bread

And then the salad bar with variety of salads such as:

 Cole Slaw

Tuna Potato Salad

Hommous

Greens and Red Beans Salad

Cucumber

Lettuce

Finally the desert was very delicious with deserts like:

Slice Curd Cake

Fresh Fuit Salad

Starawberry Mouse

Bread and butter Pudding

If you like wine to go with your dining experience then at the Sur Plaza they have a wide section of red and white wines to choose from depending on your taste.

It was a fine dines with great selections of food and wine.

The organization and setting was so neat for example, you can dine indoors or outdoors next to the pool and the some views of the sur.  Indoors the lighting was just right the temperature was about right. The decoration was awesome. Outdoors the lighting was great also with reflection of the pool. The tables and the chairs were very comfortable seating. 

The service was wonderful all staff and management were around to clean the tables or take away your empty plates and dishes. They were prompt in refilling glasses with water or drinks very often. Also the salad bar was full at all times of our dining experience. The service and staff were very friendly, clean and very prompt. The chef was very helpful with everyone and showed them how the Mongolian Food is cooked on the grill and explained to them their choices of meat, spices, sauces, and vegetables.

My friends, my husband and I enjoyed the Mongolian food very much because it was so tasteful. 

 In addition to all the factors I mentioned above I also had reviews from most of the families in the Oyster resturant including some of our friends about the food and the atmosphere in Sur Plaza Hotel. My overall review was based on all these factors together. This wonderful family was one of many families that enjoyed the food.

Overall, it was a fine dines with great selections of food, salads, desserts and wine. I highly recommend it.

Sur Plaza HOTEL
P.O. Box 908, P.C. 411,Sur, Sultanate of Oman
T : (+968) 25543777 
F : (+968) 25542626 
M : (+968) 99314270
Email : managersur@omanhotels.com 
Website : www.omanhotels.com