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TenderBrest in Potato Nest
TenderBrest in Potato Nest
Serves
SERVES
4
Preparation
PREPARATION
15 min
Cooking
COOKING
20 min
Ingredients

  • K&N's TenderBrest - 4 fillets
  • Oil – 2 tbsp
  • Garlic – 1 tbsp; finely chopped
  • Ketchup – 2 tbsp
  • Soy Sauce – 2 tbsp
  • Brown Sugar – 1 tbsp
  • Chilli Sauce – 2 tbsp
  • Oyster Sauce – 2 tbsp
  • Salt – to taste
  • Black Pepper Powder – ½ tsp
  • Water – ¼ cup
  • Onion – ¼ cup; julienned
  • Cauliflower – ¼ cup; roughly chopped
  • Tomato – ½ cup; julienned
  • Mushroom – ¼ cup; sliced
  • Mixed Capsicums – 1 cup; julienned
  • Potatoes – 4; julienned
  • Egg – 1
  • Cornflour – 3 tbsp
Method

Thaw K&N's TenderBrest as per instructions on pack and cut each into thick strips, shallow fry and set aside.

In greased pan; sauté garlic, add ketchup, soy sauce, brown sugar, chilli sauce, oyster sauce, salt, black pepper powder, and water. Mix and cook to simmer. Then add fried TenderBrest strips and mix well.

Stir fry onion, cauliflower, tomato, mushroom and mixed capsicums for 2-3 minutes.

In a bowl take julienned potato, egg and cornflour, and mix well. Refrigerate for 10-15 minutes.

Place julienned potatoes in steel strainer and strain excess moisture. Press hard along the walls of strainer to secure shape, such as to form a nest. Place strainer in hot oil and fry potatoes until slightly golden. Remove from oil and separate fried potatoes from strainer and fry again till golden and crispy.

Remove potato nest from oil and fill with stir fried vegetables and TenderBrest fillets.

Garnish and serve warm.

Yield:
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Preparation:
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Ingredients

    Method


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