Compiled Recipe – No Cook Tuna Tacos

No Cook Tuna Tacos

* 2 (95 gram) cans tuna flakes, in vegetable oil, drained
* 1 tsp sweet paprika
* 1 tsp sugar
* 2 tbsp taco seasoning
* 1 medium head iceberg lettuce, julienned
* 1 medium red onion, chopped finely
* 6 medium tomatoes, cored and chopped finely
* 1/3 cup cheddar cheese, grated
* 12 crunchy taco shells

1) Make the tuna filling: Mix together tuna flakes, sweet paprika, sugar and taco seasoning in a bowl until well combined.

2) Assemble the tacos: Evenly divide tuna filling, iceberg lettuce, red onion, tomatoes and cheddar cheese among crunchy taco shells. Serve immediately.



Compiled Recipe – Peri Peri Chicken Wings

Peri-Peri Chicken Wings

* ½ cup olive oil
* 6 bird’s eye chilies (siling labuyo); remove seeds if you want less heat
* 2 cloves garlic
* 2 tsp sweet paprika
* 2 tsp whiskey
* lemon juice, from 1 ½ lemons
* 1 ½ tsp salt
* 1 ½ cup potato starch
* 1 tsp salt
* vegetable oil (for deep frying)

1) Make the peri-peri sauce: Combine olive oil, chilies, garlic, paprika, whiskey, lemon juice and salt in a food processor or blender. Pulse until well combined. Set aside (Note: This will make about ½ cup peri-peri sauce. Store in a sterilized airtight jar in the refrigerator for up to 2 weeks.)

2) Mix potato starch and salt in a large bowl. Dredge chicken thinly in mixture and shake off excess.

3) Heat oil to 350◦F in a large pot. Deep fry chicken in batches until crisp and golden, about 10 minutes. Drain on a wire rack. When cool enough to handle, place chicken in a bowl, pour in peri-peri sauce and toss to combine.

4) Serve peri-peri chicken wings with mango salsa and steamed rice.