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1 December 2016

Dahi ke Kebab

Ingredients

  • Yoghurt - 4 Kgs
  • Fresh Paneer (grated) - 150 gms
  • Salt - to taste
  • Green Chilies (finely chopped) - 3 nos
  • Ginger (peeled and finely grated) - 20 gms
  • Honey - 1 tsp
  • Fresh bread crumbs - 150 gms
  • Corn flour - 50 gms
  • Sugar - 1 tsp
  • Chopped green coriander leaves - 20 gms

Method

  1. For making 1 kg of Dahi Ke kebab, we require 3-4 kg of curd. Hang the curd for 3-4 hrs in some cold place, to ensure that all the water drains out of the curd.
  2. Add all the ingredients into the curd and knead well gently. (else the curd would curdle).
  3. Divide the mixture into equal sized balls of 45 gms each and roll it between the palms to ensure a flattened ball.
  4. Heat oil in a deep pan and fry the kebabs over a moderate heat.
  5. Serve hot with a homemade mint chutney. Mayonnaise or ketchup can also be an option.

Chicken Noodle Salad Recipe


DIRECTIONS


  1. Cook spaghetti in boiling water for 9 minutes.
  2. Add sliced snow peas and cook for 1 more minute.
  3. Drain and rinse under cold, running water.
  4. Drain well.
  5. Combine pasta mixture, chicken, green onions and bell pepper in a very large mixing bowl. Set aside.
  6. In a separate bowl combine teriyaki sauce, sesame seeds, sesame oil. Also salt, pepper and chili oil (if using).
  7. Pour over pasta mixture and toss well.
  8. Serve at room temperature or chilled.
  9. Keeps well in the fridge for up to a week.

Szechuan Peppercorn Pancakes


DIRECTIONS

A peppery Szechuan pancakes recipe - a Chinese classic, Chuckstyle.
For the pancakes: In a large bowl, mix the flour with the salt and the Szechuan peppercorns. Add the scallions. Add the boiling water slowly and begin stirring it in immediately. Knead the warm dough until it's smooth. Place the dough ball in a lightly oiled bowl. Cover with plastic wrap and let rest for at least 2 hours at room temperature. 

Turn the rested dough out onto a floured surface and divide into 8 equal parts. With a lightly floured rolling pin, roll each piece out until it's 1/4-inch thick. Use a cookie cutter to cut out 5-inch circles of dough (or just cut them out using a knife). Cover the prepared pancakes with a damp towel to keep them from drying out while making the rest. For best results, layer the pancakes on pieces of parchment paper to keep them from sticking. 

Heat a little vegetable oil in a heavy frying pan over low heat. Add the pancakes and cook until browned on both sides (about 2 minutes altogether; the second side will cook more quickly than the first side). Continue with the remainder of the pancakes, placing the cooked ones on a tray lined with paper towels to absorb some of the oil. 

For the garnish: To crisp up the duck skin, saute in a pan over medium heat until crispy, about 2 minutes (do not add oil). Once cooked, place the skin on a paper towel to absorb excess oil. 

Top the pancakes with the shredded duck meat, crispy duck skin, scallions, cucumbers and hoisin sauce.

Szechuan Spareribs Recipe

DIRECTIONS

Using a sharp knife, cut the slab of ribs between the bones into individual ribs. Place in a stock pot or large soup pot and add enough cold water to cover by 2 inches. Bring to a boil, reduce heat to a steady simmer, and cook until the ribs are tender, 1 to 1 1/2 hours, skimming the surface of any scum that rises to the top while cooking. Remove the ribs to a large bowl and set aside to cool completely. (Reserve the pork stock for another purpose.) 

Combine the rice wine, soy sauce, hoisin, brown sugar, garlic, chilegarlic sauce and five-spice powder and whisk to blend. Pour half of the marinade over the cooled ribs and toss to coat. Cover withplastic wrap and refrigerate, stirring occasionally, for 2 hours or up to overnight. Reserve the remaining half of the marinade in a non-reactive container and refrigerate. 

Preheat the broiler and position a rack in the upper third of the oven. 

To the remaining half of the marinade, add the honey and sesame oil and whisk to combine. Remove the ribs from the refrigerator and transfer to an aluminum foil-lined baking sheet. Brush with some of the remaining marinade-honey mixture and broil for 4 to 5 minutes, or until the ribs are crispy on the upper edges. Remove the ribs from the oven and turn to the other side, brush with some of the remaining marinade mixture and broil again for about 4 minutes. Remove from the oven and allow to cool slightly. Serve hot.

Fried Dungeness Crab Recipe

DIRECTIONS


In a large skillet, combine fish stock, soy, lime juice, sherry, black beans, cashews, green onions, and cilantro. Simmer for 5 minutes or until sauce is starting to thicken. Add the cleaned crabmeat and cornstarch mixture and cook for 1 minute.Meanwhile, in a large wok over high heat, add the peanut oil. When oil is hot, add the garlic, ginger, chile, and crab pieces and stir-fryfor 3 to 4 minutes.
Serve crab pieces with sauce over top and steamed bok choy on the side. Be careful to not to eat any pieces of shell!

Shrimp Lo Mein Recipe

DIRECTIONS

For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside. 

For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat! 

For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve. 

In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes. 

Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!

Grilled Lobster in Coconut Milk Recipe

DIRECTIONS

With a mortar and pestle or food processor, blend the shrimp paste, red pepper flakes, ginger, lemongrass, chile, cilantro and salt into a smooth paste. Transfer to a medium bowl and stir in the coconut milk and oil; the marinade will be the consistency of a wet rub. 

In a large pot, bring about 12 cups of water to a boil. Parboil the lobsters, covered, 5 five to 7 minutes. 

Remove the lobsters from the pot and plunge into ice water to stop the cooking. Place the lobsters upside down on a cutting board. Slice in half lengthwise from the tail to the top of the head, leaving the tomalley but removing the lungs. 

Place the lobsters cut-side up in a large baking dish. Pour the marinade over the lobsters and marinate, covered, in the refrigerator for 2 to 4 hours. 

Preheat a grill to medium heat. 

Remove the lobsters from the marinade and place shell-side down on the hot grill. Cook the lobsters until heated through, 2 to 3 minutes per side. 

Before serving, crack open the claws, and then serve immediately with lemon wedges and the Fennel and Mandarin Salad. 

Cook's Note: Lobsters should be cooked on the day they are purchased. Store live lobsters in your refrigerator until you are ready to begin the cooking process.

Cut the fennel bulbs in half through the stem, and then slice very thinly. Place in a large bowl and add the mandarin segments and micro herbs. 

In a small bowl, combine the lemon juice, soy sauce, honey and garlic. Whisk together while slowly adding the oil. Drizzle half of thedressing over the fennel salad and toss. Taste and add more dressing if needed, and then adjust seasoning with salt and pepper.

Serve garnished with sliced scallions and toasted almonds.

CRISPY DUCK RECIPE

Directions

To make the marinade: Place the star anise, grated ginger, rice wine, peppercorns, salt, dark soy sauce, and light soy sauce, into a bowl, and stir to combine. 

Add the duck breasts to the marinade, cover the bowl with plastic wrap, and leave to marinate for 20 minutes. 

Preheat an oven to 400 degrees F. 

Heat a wok or pan over a high heat, and add the groundnut oil. Remove the duck from the marinade and place the duck into the hot wok or pan, skin-side down, and fry until the skin is brown and crisp, about 4 to 5 minutes. Transfer the duck to a sheet pan, skin-side up, and roast in the oven for 3 to 4 minutes, depending on how well done you would like your duck to be. While the duck is in the oven, prepare the apricot and plum sauce 

To make the sauce: Pour the water into a small saucepan, and bring to a boil. Add the plums, apricots, sugar, honey, cinnamon, star anise, and cook until the mixture has reduced to a sticky sauce. Remove the pan from the heat, and stir in the lime juice. 

To serve, place a duck breast onto a plate, pour over the sauce and serve with a salad. Cook's Note: You could also try serving this with my roasted sweet potatoes with smoked paprika.

Notes

Crispy duck is very popular in the Sichuan province and it can be found in many restaurants. However, it is also equally popular to cook at home because, unlike Peking duck, it is easier to make in the home kitchen. My modern variation uses duck breast with the skin on. The duck is first seasoned and then pan-fried until the skin is crispy; the cooking is then finished off in the oven. I like serving this with a sweet and sour apricot and plum sauce

Pork and Prawn Boiled Wontons

Directions

Cook's Note: Chinese chives are also known as garlic chives or Japanese nira. 

For the filling: In a medium bowl, combine the pork, shrimp, chives, 1 tablespoon soy sauce, ginger, rice wine, cornstarch, sesame oil and pepper. Mix well and set aside. 

For the wontons: Line a baking sheet with parchment paper and dust lightly with cornstarch. Take 1 wonton wrapper and place 1 1/2 teaspoons filling in the center. Brush the edges of the wrapper with the beaten egg, then gather up the sides and mold around the filling, making a ball shape and twisting the top to secure. Repeat with the remaining wrappers, lining them up on the prepared baking sheet. Place the wontons in the freezer for an hour to firm them up before cooking. Once frozen for an hour, you can cook them or transfer them to an airtight container and freeze until you are ready to use. 

For the chili sauce: In a small bowl, combine the soy sauce and chili sauce and set aside. 

Bring a wok halfway full with water to a boil, and then reduce the heat to a simmer. Cook the wontons in batches until they float to the surface, 3 to 4 minutes. Remove with a slotted spoon. Garnish with the chives and serve immediately with the chili dipping sauce

29 November 2016