Garlic Sauce, Orange Marmalade Cake And Al-Baik Chicken by Zarnak Sidhwa

Ingredients For Orange Marmalade Cake:

• Orange juice 1/4 cup
• Orange rind, grated 2 tsp
• Orange marmalade 1/2 cup
• Flour 2 1/2 cups
• Baking powder 2 1/2 tsp
• Butter 150 gm
• Sugar 3/4 cup
• Eggs, separated 3
• Tutti fruti 1/3 cup
  
• Milk  1/2 cup

For Icing:

• Orange rind, grated 2 tsp
  
• Orange juice 1 tbsp
  
• Butter 60 gm
  
• Powdered sugar 1/2 cup

Method:

1. Preheat the oven to 150 Degree C grease and line an eight inch square cake tin.
2. Sift the flour and baking powder together.
3. Cream the butter, orange rind, sugar and egg yolks in a small bowl with an electric mixer on medium speed, or with a whisk until light fluffy.
4. Stir in the marmalade and tutti fruti.
5. Fold in sifted flour alternately with the milk and orange juice.
6. Beat the egg whites until they form firm peaks and fold gently into the cake mixture.
7. Pour the batter into the prepared tin and bake in the preheated oven for thirty five minutes.
8. Remove from the oven transfer to a wire rack to cool.
9. To make the orange icing rind in a bowl.
10. Gradually beat in the sifted powdered sugar juice.
11. Spread the icing over the cooled cake.
12. Cut into slices and serve.

Ingredients For Al-Baik Chicken:

• Chicken, cut 8
  
• Egg beaten 1
  
• All-purpose flour 2 tbsp
  
• Corn flour 2 tbsp
  
• Ginger paste 1 tsp
  
• Garlic paste 1 tbsp
  
• Soya sauce 1 tbsp
  
• Vinegar 1 tsp
• Lemon juice 1 tbsp
  
• Red chili powder 1 tsp
  
• Cinnamon powder 1 tsp
  
• Paprika 1 tbsp
  
• Chinese salt 1/2 tsp
  
• Black pepper powder 1/2 tsp
  

Method:

1. Wash and drain the chicken well.
2. Using a fork, prick chicken pieces all over.
3. Now marinate chicken pieces with flour, corn flour, ginger paste, soya sauce, vinegar, lemon juice, chili powder, ground cinnamon, paprika, chinese salt and black pepper powder.
4. Cover with cling film and put the bowl in refrigerator for a least 4 hours, preferably overnight.
5. Next, mix half of a cup of flour with half tsp, salt and half tsp, Chili powder.
6. Put this in a plastic bag.
   
7. Now 2 pieces at a time, put the chicken in the flour bag shake to make sure each piece is well coated with flour.
8. This helps give the chicken a perfect rough and crispy surface.
9. Heat oil on high.
   
10. Add the chicken pieces without crowding the pan.
11. You can do them in 2-3 batches.
12. Lower the heat and deep fry each bat for about 15 minutes, making sure to turn the chicken pieces once or twice in the oil in order to get them golden on all sides.
13. Drain on kitchen towels.
14. Serve with fries and some garlic sauce.

Ingredients For Garlic Sauce:

• Potato 1 large
  
• Garlic 4 cloves
  
• Mayonnaise 2 to 3
  
• Yogurt 2 tbsp
  
• Fresh cream 1 tbsp
  
• Tahini sauce 1/2 tsp
  
• Vinegar/ lemon juice 1 tbsp
  
• Olive oil or melted butter 2 tbsp
• Red chili powder 1/2 tsp
  
• Salt a pinch

Method:

1. Boil the potato with 2 cloves of garlic and a pinch of salt until potato is tender.
2. Drain the water add all the ingredients into a blender including the boiled potato and garlic.
3. Blend until completely smooth.
4. Sauce will be somewhat sticky and thick.
5. Adjust salt to your taste.
6. Sauce is ready, taste better the following day, so can be made a day in advance and keeps well for up to a week in the fridge.