Feastful Fork

Home
Saudi Arabia
Dhahran
Feastful Fork

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Feastful Fork, Kitchen/Cooking, Eastern Province, Dhahran.

07/11/2024

Oatmeal and Chocolate Chip Bars

These chewy oatmeal chocolate chip bars combine hearty oats and rich chocolate chips for a soft, satisfying treat. Easy to make and perfect for snacking, they're deliciously customizable with your favorite add-ins!

Ingredients
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon flaky sea salt
1/2 cup softened unsalted butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup rolled oats
1 cup semi-sweet chocolate chips

Instructions
Preheat oven to 350°F (175°C).
In a mixing bowl, combine all your dry ingredients (flour, baking soda and salt). Set aside.
In a separate bowl, cream together the unsalted butter, sugars, egg, and vanilla extract - these are your wet ingredients. Mix well until they are smooth.
Slowly add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in rolled oats and chocolate chips ensuring even distribution.
Spray baking dish with and line it with parchment paper. Transfer the dough to the prepared baking dish and spread it evenly using a spatula to ensure equal thickness.
Place the dish in the pre-heated oven and bake for 20-25 minutes, or until the top is golden brown. Keep a close eye on the baking time to prevent over-baking, which can make the bars dry or crumbly. The bars are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Once baked, remove the dish from the oven and let it cool completely, which usually takes around 30 minutes. This resting period helps the bars to firm up, making them easier to cut.
When cooled, carefully remove the bars from the pan. Use a sharp knife to cut them into squares or rectangles according to your preference.

01/11/2024

Easy and Delicious Lemon Chicken

Ingredients:
2-3 pieces boneless skinless chicken breasts or boneless chicken thighs (about 300g)
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
2 tablespoons lemon juice
1/2 cup chicken broth
1 teaspoon sugar
For breading
Salt and pepper to taste
1/4 teaspoon garlic powder
1/2 cup all-purpose flour
1/4 cup cornstarch
1 egg
1 tsp roasted sesame seeds for garnishing
Chopped fresh greens (parsley or young onion) for garnishing - optional

Instructions:
Cut chicken breasts into 2-3 inch pieces. Sprinkle chicken with salt (optional). Set aside.
Mix salt, pepper, garlic powder, flour and cornflour. Set aside
Beat eggs. Set aside.
Dip chicken pieces in flour mixture, then in eggwash. Dip/roll in flour mixture another time. Make sure they are coated well.
Over medium-high heat, add olive oil and half the butter to a skillet. Add the coated chicken pieces and cook them until golden, about 4-5 minutes. Remove from the pan and set aside.
Mix chicken broth, the remaining butter, sugar, and lemon juice in a bowl.
Reduce heat to medium. Using the same skillet, add the chicken broth mixture and heat them until they bubble.
Add the chicken to the mixture and cook for two minutes.
Transfer onto a serving plate and garnish with sesame seeds, and fresh parsley or young

29/10/2024

5 Deliciously Simple Sauteed Greens

There’s something wonderfully satisfying about turning fresh greens into a quick, savory side dish with just a few simple ingredients. Discover easy and delicious sautéed greens recipes made with pantry staples!

26/10/2024

Just one of those times when you feel tired of the same old salad recipe, elevating it to a salad with grapes and walnuts can be the transformation you are looking for.

Recipe for Salad with Grapes and Walnuts, A Different Kind of Crunch

Ingredients:

For the salad:
a bunch of purslane leaves (about 2 cups)
1/2 cup of chopped Romaine lettuce
6-8 pieces of Cherry tomatoes, halved
2-3 pieces of Cherry Belle radish, sliced
1/2 cup walnuts
1 cup grapes, halved
For the Greek dressing:
juice of 1 lemon
1/4 cup olive oil
black pepper and salt to taste
a pinch of sugar
2 teaspoons of Pomegranate molasses (optional)

Instructions:
Wash purslane leaves with the stems on. Dry on paper towels. Remove the leaves and ditch the stems. Wash romaine lettuce, dry it on paper towels, then cut up - about 1-inch squares. Wash and slice the radishes. Halve the tomatoes. Mix all the ingredients. Top with halved grapes and walnuts.
Mix all dressing ingredients. Pour onto salad mixture and fold twice.

23/10/2024

Pinakbet with Coconut Milk

Have you tried adding coconut milk to your pinakbet? It is one level up to this ever-delicious and nutritious vegetable recipe.

Ingredients:
200g fresh shrimp, peeled and deveined
3 tbsp shrimp paste
4 cloves garlic, minced
1 medium-sized white onion, sliced
1 medium-sized tomato, chopped
4 tbsps cooking oil
200g string beans, cut into 3-inch pieces
200g pumpkin, cut roughly
150g Chinese eggplants, cut diagonally
100g bitter gourd, sliced
salt to taste
1 tbsp fish sauce
2 cups coconut milk
1/2 cup water (to be used sparingly)

Instructions:
Sautee garlic and onions in cooking oil over medium-high heat and cook until onions are tender.
Add shrimp and cook until pinkish in color. Remove the shrimp from the pan and set aside.
Lower heat to medium, then add shrimp paste and cook while stirring for a minute.
Add tomatoes and cook until the tomatoes are broken down.
Add the vegetables and simmer over medium heat until tender, about 15-20 minutes. You can add the vegetables separately depending on which ones cook longer, i.e., pumpkin first, then the eggplants, followed by string beans and ampalaya (bitter gourd). Add water at this stage if you feel the water content from the vegetables is not enough.
Pour coconut milk into the vegetable mixture. Season with salt and fish sauce, and simmer for 3 minutes.
Add shrimp, then turn once.
Turn off the heat. Transfer onto a serving dish.

21/10/2024

With Rowena Santiago Regondola – I'm on a streak! I've been a top fan for 5 months in a row. 🎉

20/10/2024

Sauteed Okra and Fresh Tomatoes

Meet this simple dish that is a perfect blend of savory and tangy flavors, ideal for a healthy, quick meal.

Ingredients:
500 grams fresh okra
2 cups fresh tomatoes, diced
2 tablespoons olive oil or vegetable oil
3 cloves garlic, minced
1 medium size sweet onion, chopped
1 tablespoon tomato paste
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon wine vinegar (optional)

Instructions:
Heat oil over medium-high heat in a skillet. Sauté garlic until fragrant, about 30 seconds, then add onions and cook for another 2 minutes or until the onions are limp.
Add chopped tomatoes, reduce the heat to medium, and continue to cook stirring until the tomatoes are broken down.
Add okra and cook for 5 minutes, stirring occasionally until the okra softens slightly. If you pre-boiled your okra, reduce the cooking process to 1-2 minutes. Same if you are using frozen okra. Otherwise, you can add the wine vinegar at this stage.
Stir in the tomato paste and season with salt and ground black pepper. Mix well until everything is evenly coated.
Serve warm as a side dish or a light main course.

15/10/2024

Craving a delicious and healthy meal? Try Ampalaya Con Carne! This classic Filipino dish combines tender beef strips and bitter gourd, stir-fried to perfection with soy and oyster sauce. It's the perfect mix of savory and bitter flavors, best served with a steaming bowl of rice. Give this nutritious dish a try and let your taste buds dance!

Recipe for Ampalaya con Carne

Ingredients
500g bitter gourd, sliced
250g flank steak, sliced into strips
2 tbsp cooking oil
1 tbsp sesame oil
3 cloves garlic, minced
1 medium size onion, sliced
4 tablespoons cornstarch
1 tsp salt for prepping the beef slices and additional salt to taste
ground black pepper to taste
4 tablespoons water
1 tbsp soy sauce
1/4 cup oyster sauce

Instructions:
Prep bitter gourd by soaking it in water or salty water, rinse, and drain. (I skip this process by washing the bitter gourd before slicing it as I love its bitter taste).
Roll beef strips in 1 teaspoon salt and 4 tablespoons of cornstarch.
In a pan over medium heat, sautee garlic and onions and stir for 1-2 minutes.
Add beef slices and cook while stirring until tender.
Add ampalaya and continue to cook while stirring for about 5 minutes.
Season with salt and black pepper.
Add water, soy sauce, oyster sauce, and continue to cook for another minute.
Sprinkle with one tablespoon of sesame oil and turn once.

Address

Eastern Province
Dhahran
31311

Website

https://feastfulfork.com/

Alerts

Be the first to know and let us send you an email when Feastful Fork posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Feastful Fork:

Want your business to be the top-listed Interior Service in Dhahran?