Enjoy these mouth watering delicacies using duck meat with easy to make recipes.
Bak Ging Tin Ngaap.
Traditional, Peking style roast duck served with pancakes.
Ingredients:
Duck whole - 1 no (2 - 2.5 kgs)
Stuffing:
Spice mixture
Five spice powder - 30 gms
Salt - 10 gms., Sugar - 10 gms
Aromatic vegetables
Lightly crushed ginger - 20 gms
Whole spring onion - 3 nos
Glaze:
Water - 450 ml
Rice vinegar - 15 ml
Maltose - 15 gms
Salt - 15 gms
Pancakes:
Refined wheat flour - 350 gms
Salt a pinch
Water - 250 ml (approximately)
Sesame oil - a dash
Accompaniments:
Prawn crackers (krupuk) - 6 - 8
Cucumber, peeled, deseeded & shredded -1 no
Spring onions, white part only, shredded 6 - 8
Hoisin sauce (Sweet bean sauce) - 3 tbsp
Plum Sauce - 3 tbsp
Method:
Clean & rinse the duck, inside and out, and pat dry thoroughly with paper towels.
Combine the Chinese five spice powder, salt and sugar in a bowl.
Rub the spice mixture inside the cavity of the duck.
Stuff the cavity with the aromatic vegetables - ginger & spring onions.
Seal the cavity opening with a skewer.
To make the skin crisp, insert a bicycle pump in the neck hole & pump until the skin is taut.
To prepare the glaze combine water, maltose, salt & rice vinegar in a bowl and place the same over a hot water bath for the maltose to liquidize. Keep it aside.
Insert the specially designed hook under the wings, pass the neck through the ring and hang the duck.
Boil approximately 2 ltrs of water in a wok, to this add little salt.
Once the water starts boiling, wash the duck by holding it over the boiling water & pour the water ladle by ladle over it.(approx. 5 - 6 ladle)
Once the duck is completely washed, hold it over the glaze bowl & ladle the glaze over the duck till it is completely coated.
Allow the duck to dry under a fan or a blower till the skin completely dries, which would take an hour or two.
Mean while preheat an oven to 200 degree centigrade & place a tray half filled with water to collect the duck dripping which otherwise may lead to smoke in the oven.
Once dried hang the duck on the rod inside the oven & reduce the temperature to 150 degree C, roast for atleast an hour until the skin is crisp & duck cooked thoroughly.
To prepare the pancake: Combine refined flour with salt, to this add water & sesame oil. Knead into soft & smooth dough. Cover & rest for 30 minutes.
Dust a surface with flour; divide the dough into 2 and knead individually until smooth. Roll each portion into a log & divide into 12 balls. Roll each to create a 6 inche circle. Heat a dry frying pan, and then turn down the heat. Place the pancakes on the pan & cook until little brown spots begin to appear. Flip and cook for a further 10 seconds.
To serve : Remove the duck off the hook & transfer to a platter, place on a table together with the cucumber, spring onion & pancakes, carve off the skin first & place on crisp fried prawn crackers (krupuk) which can be eaten by itself or arrange a little skin on a pancake with some cucumber & spring onion pieces. Top with a little plum or Hoisin sauce or both. Roll up and eat. Repeat the process with the lean meat.
Note: In restaurants, after all the skin has been eaten & the meat has been carved, the carcass is taken back to the kitchen & returns to the table transformed into a soup.
Kaeng Phed Ped Yang.
Roast duck simmered in red curry with rambutan.
Ingredients:
Red curry paste
De-seeded & soaked dried red chilies - 100 gms
Peeled & cut into half shallots - 50 gms
Peeled garlic - 30 gms
Chopped galangal - 30 gms
Chopped lemon grass stem - 30 gms
Rind of kaffir lime - 10 gms
Chopped coriander stem - 10 gms
Roast & ground peppercorns - 10 gms
Roast & ground coriander seeds - 10 gms
Roast & ground cumin seeds - 5 gms
Shrimp paste - 5 gms (optional)
Salt - 5 gms
Deboned & diced (1 inch) roast duck - 1 no
Canned coconut milk - 250 ml
Cherry tomatoes - 6 - 8
Thai pea aubergine - 6 - 8
Canned rambutan - 6 pieces
Fresh kaffir lime leaves - 4 leaves
Sugar - 5 gms
Thai fish sauce - 10 ml
Salt to taste
Chicken stock - 150 ml
Refined oil - 15 ml
Fresh hot basil leaves - 4 -5 leaves
Method:
For the curry paste pound together coriander seeds, cumin & peppercorns, spoon into a bowl & keep aside.
Blend dried chillies & salt together in a food processor, add galangal, lemon grass, kaffir lime rind, coriander roots, garlic & shallots, add the cumin mixture followed by shrimp paste, add water as required & blend until all the ingredients are combined & form a smooth paste.
Heat a sauce pan, pour in the oil, add 3 tbsp red curry paste & saute.
To this add little stock & stir to mix thoroughly.
Add remaining stock, pea aubergine, kaffir lime leaves & coconut milk, bring to a boil.
Lower the flame, add duck, cherry tomatoes, rambutan, sugar, salt & fish sauce, allow simmering for 4 - 5 minutes.
Check for the seasoning.
Finish the curry by stirring in hot basil leaves, bring to a boil & transfer to a curry bowl.
Serve hot either with steamed jasmine rice or Thai sticky rice.
Recipes from Khan EL Khalili, Cairo.
ROZ BIL LABAN
Rice Pudding
Ingredients:
Medium grain rice ½ cup
Water - 1 cup
Milk - 3 cups
Sugar - ½ cup
Mastic (spice from pistachio family)
powdered - ¼ tsp
Orange blossom water - 1 tsp
Raw pistachios, finely chopped for garnish ½ cup
Method:
Soak rice in hot water for one hour, drain, place in pot with 1 cup cold water and bring to a slow boil. Lower heat and cook uncovered, stirring occasionally, until water is absorbed. Add milk and return to a slow boil. Reduce heat and simmer for about 30 minutes, stirring continuously, until mixture thickens and rice is tender. Add sugar, mastic and stir for a couple of minutes until well dissolved. Remove heat, add orange blossom water and immediately pour into individual bowls.
Cover bowls and chill in refrigerator until serving time. Garnish with pistachio.
OMM ALY
Baked Filo Dough with Nuts and Raisins
Ingredients:
Filo dough (6 sheets) - ¼ lb.
Butter - 4 tbsp
Hazelnuts roasted, peeled and chopped - ½ cup
Almonds, blanched, peeled, roasted and chopped - ½ cup
Seedless raisins - ½ cup
Sugar - ¾ cup
Heavy whipped cream - 1 cup
Milk - 3 cups
Method:
Preheat oven to 400 degrees. Lightly brush sheets of filo dough with butter and bake two sheets at a time on separate shelves for 1 minute or less until dry and crisp and slightly golden in colour. With fingers, break filo dough into several pieces.
Mix nuts, raisins, ¼ cup sugar, orange blossom water and fold in the crisp dough pieces. Grease baking dish and fill filo dough and nut mixture.
In a pot heat the milk, stir in half cup of sugar, remove from heat and mix in the cream. Pour ¾ amount of milk mixture evenly over the filo dough and nuts. Preheat oven to 375 degrees and bake for 10 minutes. Remove from oven, add remaining milk mixture and continue baking for another 10 minutes until top is browned. Serve hot.
Roast chicken with molokhiya
Ingredients:
Chicken whole - 1 - 1.2 kgs
Molokhiya paste - 15 gms
Garlic - 15 gms
Coriander - 0.5 gms
Salt - 0.5 gms
Oil - 10 gms
Vermicelli - 10 gms
Rice - 12.5 gms
Butter - 5 gms
Chicken stock - 20 ml
Corn oil - 5 ml
Dry thyme - 5 gms
Method:
Marinate chicken with salt, pepper, thyme and roast in oven.
Chop molokhiya green leaves to a super fine paste as well as garlic.
In a pan, sauté the garlic paste in butter, add coriander, then finally add chicken and bring to a boil.
Add molokhiya paste while beating with a whisk and bring to a boil.
Prepare fried rice with vermicelli.
TAAMEYA
Ingredients:
Garlic - 5 gms
Onion - 20 gms
White pepper- 1 gm
Crushed fava beans - 85 gms
Tomatoes - 10 gms.
Salt - 2 gms
Fresh coriander - 10 gms
Powder coriander - 5 gms
Sesame seeds - 15 gms
Powder cinnamon - 1.5 gms
Tehina - 10 gms
Tomatoes - 10 gms
Mint - 10 gms
Parsley - 5 gms
Method:
Soak beans in fresh water for 8 hours then wash and drain out.
Add to the beans onion, garlic, coriander and grind to a fine paste.
Add salt, pepper and coriander powder.
Shape in round 1/2 inch cutlet an sprinkle sesame seeds on the cutlet.
Deep fry in very hot oil.
Tis the season...
Here is one more cauliflower stem recipe.
GOBHI KA KHAS KULCHA
For this particular preparation use the smaller stems of cauliflower, removed of its excess leaves and soaked in luke warm water with a hint of turmeric and salt to remove the grit and any infestations.
Ingredients:
Maida - 200 gms
Milk - 40 ml
Sugar - 0 .5 gms
Cauliflower stems - 50 gms
Garam masala - 0.5 gms
Chopped onions - 0.2 gms
Method:
Make a regular kulcha dough.
Clean and mince the stems.
Cook with garam masala and chopped onions.
Stuff the mixture in the dough.
Flatten with hand and cook in the tandoor.
Recipes from Kebabs & Kurries one of the best restaurants in Bombay for high quality muslim food.
Murgh Angaar
Ingredients:
Wt./Measure Chicken malai cut - 2kgs (Breast: leg = 1:1)
For 1st Marination:
Malt vinegar - 1 ½ Cups
Salt - 2 tbsp
Ginger garlic paste - 2 tbsp
For 2nd Marination:
Chopped garlic - 4 tbsp
Chopped ginger - 4 tbsp
Chopped coriander stems - 3 tbsp
Chopped green chilli - 2 tbsp
Red chilli flakes (seedless) - ¼ cups
Chopped onion - ¼ cups
Lemon juice - 3 tbsp
Besan - 3 tbsp
Ghee - ½ cups
Jeera - 1 tbsp
Salt to taste
Red chilli powder - 1 tbsp
Garam masala - 1 tsp
Chaat masala - 2 tbsp
Butter - 2 tbsp
Method:
Marinate the chicken with salt, ginger garlic paste and malt vinegar.
Keep aside for 10 min.
Take ghee in a lagan and add jeera to it.
Add garlic and ginger. Add chopped onions and bhunao till translucent.
Add chopped green chillies and red chilli flakes. Add red chilli powder & garam masala.
Add squeezed chicken pieces and bhunao for some time. Add besan & mix well.
Remove from flame when the mixture is well smeared over the chicken.
Skewer the chicken and cook in tandoor till done.
Finish with kebab masala, lemon juice and butter.
Dakhani saag
Ingredients:
Shahi jeera - 1 tsp
Dill leaves - 1 tbsp
Crushed coriandar - 1 tsp
Dried Red Chilli (Whole) - 1
Spring Onion - 4
Blanched Spinach - 1 tbsp
Spinach puree - 1 cup
Chopped tomato - ¼ cups
Chopped onion 2 tbsp
Garam masala 1 tsp
Salt to taste
Jeera powder - 1 tsp
Ghee
Method:
Heat ghee; add shahi jeera, crushed coriandar, sauté till they crackle.
Add chopped onions, sauté till onions turn pink.
Add dill leaves, chopped tomatoes, cook for a minute and add chopped spring onion, chopped spinach and spinach puree, saute well.
Serve hot, garnished with tomato juliennes
Tala Gosht
Ingredients:
Boneless mutton cubes - 1kg
Red chilli powder - 4 tbsp
Elaichi powder - 1 tsp
Shahi jeera - 2 tsp
Malt vinegar - 4 tbsp
Ginger garlic paste - 4 tbsp
Fresh yoghurt - 300 gms
Salt to taste
Oil - ½ cup
Garam masala - 1 tsp
Method:
Meat oil in a kadhai and add cardamom and shahi jeera
Add ginger-garlic paste, red chilli powder and salt to taste.
Add mutton cubes and bhunao for 10 minutes.
Add 2 cups water, cover and seal the kadhai with aluminum foil.
Cook on dum for 30 minutes or till the mutton is done, checking and tossing at intervals. Finish with garam masala.
Serve hot, garnished with chopped coriander and ginger juliennes
There’s more to the Egyptian palate than you thought. Here are some more recipes from that part of the world. Make these simple delectables at home.
Hummus Bi Tahina
Ingredients:
Chickpeas precooked - 200 gms
Tahina - 1/3 cup
Juice of whole lemon - 3
Olive oil - 100 ml
Garlic cloves - 2
Salt to taste
Fresh ground pepper
Red chilli powder - 1 tbsp
Parsley fresh chopped
Method:
Combine all ingredients (except chilli, pepper and parsley) in a blender or food processor. Blend into a smooth, creamy paste. Add lemon juice or salt to taste. It should be the creamy consistency of mashed potatoes. Thin with additional lemon juice, chick pea liquid or water if necessary. Scrape into a bowl. Drizzle oil over the surface in a decorative pattern and sprinkle with ground chilli, pepper and freshly chopped parsley. Serve with wedges of pita bread and raw vegetables.
TAHINA
Ingredients:
Sesame seeds - 2 tbsp
Sesame oil - 1/2 tsp
Salt - 1/4 tsp
Tepid water -1/4 cup
Method:
Place sesame seeds in a blender or food processor and grind until smooth. Add sesame oil and salt. Process until combined. With the motor running, add the water in a very slow, steady stream and blend until smooth.
Yield: about 1/2 cup
Note: Sesame seeds turn rancid quickly, so make certain yours are fresh. Be sure to store them away from light and heat and use quickly.
Egyptian Meat Soup
Ingredients:
Lean beef or lamb, cut into small pieces - 1 lb
Water - 6 cups
Salt and pepper to taste
Onion - 1 medium
Butter - 3 tbsp
Garlic crushed - 5 cloves
Vinegar -1 tsp
Arabic pita bread, dried in the oven until crisp -1 loaf
Cooked rice -2 cups
Method:
Make a broth by simmering the meat in the water with the salt, pepper and the whole onion, until the meat is tender. Then skim off the froth, and discard the onion. Remove the meat with a slotted spoon and drain on paper towels. Set aside.
Melt 2 tablespoons of the butter in a frying pan. Fry the meat over high heat until well browned, then remove to a serving bowl and keep warm.
Fry the garlic in the remaining butter until golden brown. Stir the contents of the frying pan and the vinegar into the broth; then bring to a boil.
Just before serving, break up the bread into the soup; then divide into individual bowls. Present the meat and the rice separately, allowing each person to serve themselves.
Meat and Okra Stew (Bamya)
Serves : four people
Ingredients:
Stewing lamb or beef, cut in 1-inch cubes - 2 lbs
Onion finely chopped - 2
Garlic cloves finely minced - 2
Ground cumin - 1 tsp
Ground coriander - 1 tsp
Peeled, seeded and chopped tomatoes -1 cup
Tomato paste - 3 tbsp
Beef stock or water - 1 cup or as needed
Chopped fresh mint (optional) - 2 tbsp
Salt and freshly ground pepper
Okra - 1 to 1/2 lbs.
Lemon juice - 1
Method:
Preheat an oven to 325 F (165 C) In a large frying pan over medium-high heat, warm 1 tablespoon of the butter or oil per serving.
Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes. Using a slotted spoon transfer to a baking dish or stew pot.
Add the onions to the fat remaining in the frying pan and sauté over medium heat until tender and translucent, 8-10 mins.
Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using). Stir well. Pour over the meat and season to taste with salt and pepper.
Cover and bake until all the liquid is absorbed, about 1 1/2 hrs. Taste and adjust the seasonings.
Meanwhile, prepare the okra as directed in the note below.
In a sauté pan over medium heat, warm the remaining 1/2 tablespoon (per serving) of butter or oil. Add the okra and sauté for 3 mins, stirring gently.
Remove the stew from the oven and arrange the okra on top in a spoke pattern. Sprinkle the lemon juice evenly over the surface. Re-cover the dish and return it to the oven.
Bake for 35 minutes longer. Add stock or water if the mixture seems too dry.
Serve the Bamya stew piping hot.
Note: Okra must be cooked so that its slimy texture is eliminated. Trim the conical tops with a sharp knife, then soak the okra in for 30 minutes, allowing 1/2 cup vinegar per pound. Drain, rinse and dry the okra and proceed with the recipe. This dish is popular throughout the Middle East and can be prepared with lamb or beef. Serve with rice.
Shakshukat beed iskandarani ( Hardboiled eggs a la Alexandria )
The nutritional experts tell us that we should start every day with a good breakfast. Here is a typical Egyptian breakfast, easy but also a little more exotic than, say, a western omelette.
Ingredients:
Onion very finely chopped - 1
Ripe tomatoes - 2-3
Hardboiled eggs - 3- 6
Cooking oil
Salt and pepper to taste
Method:
Peel and slice the tomatoes ½ inch thick. Fry the onion until it softens, then add the tomatoes and cook for 10-12 minutes. Shell the eggs, leave whole and slide onto the tomato mixture. Cook for 5 minutes. To serve, remove the eggs, halve, arrange in a serving dish and cover with the tomato mixture.
Egyptian Omelette
Ingredients:
Large onion -1
Butter - 3 tbsp
Garlic - 2 cloves
Salt and pepper to taste
Eggs - 8
Tomatoes - 6
Grated parmesan or crumbled feta cheese (optional) - 3-6 tbsp
Method:
Skin and slice the tomatoes. Finely chop the onion and lightly fry in the butter in a large frying pan. Crush the garlic and add to the onion. When lightly browned, add the tomatoes and salt and pepper. Cook gently, turning several times, until tomatoes are soft.
Beat the eggs lightly, add cheese if desired, and add to the frying pan. Cook over low heat, periodically loosening egg from sides of pan, until set on one side. Turn and cook on reverse side.
Yogurt With Roasted Eggplant
Ingredients:
Scallions - 2
Eggplant (about 3/4 pound) - 1 medium-sized
Plain yogurt - 2 cups
Garlic, peeled & mashed to a pulp - 1 clove
Minced fresh mint - 3 tsp
Salt - 3/4 to 1 tsp
Olive oil - 2 tsp
Method:
Freshly ground black pepper.
Cut the scallions into paper-thin rounds three-quarters of the way up their green sections. Put in a bowl. Pour 4 cups of ice water over them. Cover and refrigerate for an hour.
Prick the eggplant in five to six places with a fork. Now lay it directly over or under a flame. If you are roasting it on top of the stove, keep the heat on low. If you are roasting it under the broiler, keep the eggplant a few inches away from the heat. As one side gets charred, turn the eggplant over slightly, using a pair of tongs to do so. Roast the entire eggplant this way. It should turn very limp by the time it is done.
Peel the eggplant under cold running water and leave it to drain in a colander for 5 minutes. Then mince the flesh.
Put the yogurt in a bowl and beat lightly with a fork or a whisk until smooth and creamy. Add the eggplant, garlic, mint, salt, olive oil and black pepper. Drain the scallions and pat dry. Add them to the yogurt and mix.
Serve at room temperature or chilled.
Egyptian Stuffed Potatoes
Ingredients:
Potatoes - 8
Tomato juice - 2 cups
Minced beef -2 lbs
Onions - 2
Cooking oil
Salt and pepper (or any other meat seasoning you like)
Method:
Select uniform-sized potatoes. Peel, core and soak for 15 minutes in salted water.
Meanwhile, fiinely chop the onions and brown in the oil until a pale gold. Add minced beef and seasoning. Sauté until beef is cooked through.
Dry potatoes thoroughly and fry in oil until brown. Remove and soak excess oil with a paper towel. Stuff each potato with beef mixture. Arrange potatoes in an upright position in a pot. Pour tomato juice into pot and cook on low heat for about 30 minutes.
Chicken with Pomegranates and Walnuts
Ingredients:
Frying medium - 2 1/2 to 3 lb
Walnuts, finely chopped - 2 cups
Shortening - 3 tbsp
Water - 3 1/2 cups
Poultry seasoning -1/2 tsp
Salt - 1 tsp
Cinnamon 1/2 tsp
Pepper- 1/2 tsp Lemon juice - 2 tbsp
Onion (finely chopped) 1 large
Fresh pomegranate juice (or 2-3 tbsp. syrup)
Butter -3 tbsp
Tomato sauce - 2 tbsp
sugar - 1 tbsp
Method:
Wash and prepare the chicken for frying. Sauté the chicken with seasoning and shortening until light brown on all sides. As an alternate method, the chicken may be baked at 350 degree oven for 45 minutes.
Sauté the onions in 3 tbsp. butter until golden brown. Add tomato sauce and sauté for a few minutes. Add walnuts to the sauteed onions and sauté over medium fire for about 5 minutes, stirring constantly. Be careful not to burn the walnuts. Add water, seasoning, lemon juice, and pomegranate syrup. Cover and let cook on a low fire for about 35 minutes.
Taste the sauce and if you find it a little sour add the sugar. Arrange chicken pieces in this sauce.
Cover and let simmer for 20-25 minutes. Serve with white rice.
Dates with Bananas
This is a wonderful Arabian dessert which you will enjoy time and time again. This dessert can also be adapted for use as a pie filling.
Ingredients:
Heavy whipping cream - 1 cup
Sugar - 1 1/2 tbsp
Whole dates - 1 cup
Bananas - 4 medium or 3 large
Cinnamon - 1 1/4 tsp
Method:
Remove the pits and slice the dates thin.
Slice the bananas in half lengthwise then slice into pieces 1/2 inch thick.
Mix together the cream and the sugar with an electric mixer until stiff peaks are formed.
Gently stir in the bananas and the dates. Separate into individual serving dishes. Sprinkle with cinnamon. Chill 30 minutes before serving.
Turkish Cream-Filled Apricots (Kaymakli Kayisi)
Ingredients:
Dried apricot halves - 1 lb
Sugar - 2 cup
Water - 1 cup
Lemon - 1/2 cup
Whipping cream - 1 cup
Slivered almonds - 1 cup
Slivered almonds - 2 tsp
Pistachios - 2 tsp
Method:
Soak apricots in warm water for 2 hours to soften. Drain. Combine sugar, 1 cup water and lemon half. Boil until syrupy, 225-230'F. on candy thermometer. Add apricots and simmer 5 minutes. Remove from heat and allow to cool.
Whip cream until stiff. Fold 1 cup almonds into cream. Arrange apricot halves in single layer, inner side up. Dollop cream mixture onto 50 percent of apricot halves. Cover with other 50 percent, like sandwich. Sprinkle remaining almonds and pistachios over the top.
Makes about 75, if small apricots are used.
Finjan Erfeh
Finjan Erfeh is traditionally served to visitors who come to see a new baby.
Ingredients:
Water - 4 cup
Whole anise seeds - 1 tsp
Ginger root, bruised - 2 pieces
Whole cloves - 2
Cinnamon sticks - 2
Sugar - 4 tsp.
Walnuts or almonds - 4
Method:
Boil spices in water until it is dark colored.
Put 1 tsp sugar and one nut in each cup.
Rice Pilaf with Nuts
Ingredients:
Egyptian rice - 2 cups
Chicken liver - 1/2 kg
Almonds - 3/4 cup
Hazelnut - 1/4 cup
Raisins - 1/2 cup
Pine nuts - 1/2 cup
Cinnamon - 2 tsp
Margarine -2 tbsp
Cardamom - 2 pieces
Mastic resin - 2 pieces
Salt and sugar to taste.
Method:
In a frying pan heat and stir 1 tablespoon margarine or oil.
Add pine nuts, almonds and hazelnut until golden.
Remove from pan and set aside.
Fill a deep pan with water and boil.
Cut liver into small pieces.
Add liver, cardamoms and mastic.
Fry the boiled liver and set aside.
Wash rice well under running water and drain.
In a deep non-stick pan heat and stir oil or margarine and rice over medium-high heat until golden.
Add raisins, sugar, cinnamon and salt and stir.
Add 2 cups water.
Cover and leave on low heat.
Serve rice on a platter and add fried livers on top.
Sprinkle nuts and raisins for garnish.
Gondola the restaurant Perizaad Zorabian’s father opened when she was just one year old, presents some of it’s exclusive recipes
GINGER CRAB
Ingredients:
Whole Crab cleaned & boiled - 1
Oil - 50 gms
Onion chopped - 200 gms
Ginger chopped - 50 gms
Garlic chopped - 20 gms
Red chilli paste - 10 gms
Celery leaves stick chopped - 1
Tomato sauce - 4 tbsp
Pinch of white pepper
Salt to taste
Coriander leaves for garnishing
Soy sauce
Method:
Heat oil in a wok.
Add onion, ginger, garlic, red chilli paste & celery leaves, stiring continiously sauté till onions turn brown, when well fried. Add tomato sauce to form a thick gravy, add the crab and mix well for 5 minutes, add a dash of soy sauce. Garnish with coriander leaves and serve immediately.
SINGAPORE STYLE TIGER PRAWNS
Ingredients:
Tiger prawns, cleaned & denerved - 250 gms
Oil - 50 gms
Maida - 50 gms
Cornflour - 25 gms
Egg - 4
Onion chopped - 150 gms
Ginger chopped - 20 gms
Garlic chopped - 10 gms
Red chilli finely sliced- 10
Celery leaves stick chopped- 1
Tomato sauce - 4 tbsp
Pinch of white pepper
Salt to taste
Coriander leaves for garnishing
Soy sauce
Method:
Make a paste of maida, cornflour & egg, mix the tiger prawns well, heat oil in a wok, and deep fry them golden brown.
Add onion, ginger, garlic, sliced red chilli & celery leaves, stir fry till onions are done add tomato sauce to form a thick gravy, add the tiger prawns and mix well for 5 minutes, add a dash of soy sauce. Garnish with coriander leaves and serve immediately.
STIR FRIED VEG.
Ingredients:
Cabbage cleaned & chopped -100 gms
Oil - 50 gms
Spinach - 100 gms
Cornflour - 50 gms
Cauliflower - 50 gms
Baby corn finely sliced - 50 gms
Carrot diced sliced - 50 gms
Garlic chopped - 10 gms
Pinch of salt & white pepper
Coriander leaves for garnishing
Sauce
Method:
Heat oil in a Chinese wok. Add all the vegetables, garlic and stir fry them together for about 10 minutes, add soy sauce, salt and pepper to taste. Garnish with coriander leaves & serve immediately.
GREEN BLAST VEGETABLES
Ingredients:
Cabbage cleaned & chopped - 100 gms
Oil - 50 gms
Spinach - 100 gms
Cauliflower - 100 gms
Spring onion stalk - 1 bunch
Green chillies - 10 gms
Maida - 50 gms
Cornflour - 100 gms
Garlic chopped - 10 gms
Pinch of white pepper, Salt to taste
Method:
Make a paste of maida & cornflour dip. Mix all the vegetables and fry them well till crisp, keep aside. Chop the spinach, chillies and spring onion stalks and make a paste. Add the vegetables in a Chinese wok, stir well. Add the spinach paste mix well. Serve immediately.
BEEF CHILLi ROLL
Ingredients:
Steak Beef Under Cut sliced cut - 100 gms
Oil - -25gms
Garlic crushed - 10 gms
Green chilli slit in half - 3
Lime juice - 1 tsp
Soy sauce - 1/2 tsp
Pinch of white pepper
Salt to taste, French fries 12
Burger bun - 1
Cheese slice - 1
Method:
Heat oil in a Chinese wok, Add the under cut beef. Grill it for 2-3 minutes, add garlic, green chillies. Stir fry till the garlic and green chillies are well fried. Add lime juice and soy sauce, mix well, add salt, pepper. Cut the burger bun in half. Toast it in an oven. Fry the french fries. Put the grilled beef in between the bun. Top it with a cheese slice. Put the fries in a plate & serve hot.
