23 January 2016

Chinese Steamed Chicken

Recipe from http://www.chinasichuanfood.com/chinese-steamed-chicken-recipe/
  • 1/2 of whole chicken with skin, about 750 grams
  • 2 tbsp ginger, finely chopped 
  • 2 tbsp spring onion white, chopped 
For Marinating sauce:
  • 1 tbsp light soy sauce
  • 1 tsp white cooking wine
  • 1/2 tsp salt
For Dip sauce:
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 2 big garlic cloves, finely chopped
  • 4 tbsp water
  • 2 tbsp spring onion green, chopped
  • 1 tbsp sesame oil

  • Clean the chicken and spread the marinating sauce on all sides.
  • Spread the chopped ginger and spring onion over the chicken and place on a steamer rack. Steam for about 20 to 30 minutes on high flame until soft. (A fork should easily be inserted)
  • Transfer to a plate and cut into chunks. Decorate with green onion.
  • In a sauce pan, heat sesame oil and stir fry chopped garlic and green onion until fragrant. Add oyster sauce, light soy sauce and water. Bring to boil. Transfer to a dipping bowl and cool.
  • Serve steamed chicken with dipping sauce.

Banana Foster

Recipe from http://www.food.com/recipe/easy-bananas-foster-11474

  • 2 ripe bananas, sliced
  • 2 tbsp butter
  • 1 tsp vanilla essence
  • 1/2 tsp cinnamon powder
  • 1 cup brown sugar
  • Salt to taste
  • Melt butter in a pan over medium heat
  • Add sliced bananas and stir for 2 minutes.
  • Add brown sugar, vanilla, cinnamon and salt.
  • Continue to stir for 2 more minutes at low heat.
  • Serve over vanilla ice cream.

Goong Raad Prig Manao (Steamed Prawn dressed with Lemon Juice sauce)

After having tasted the dish at Absolute Thai, Chennai, I went on a hunting spree for the recipe on the internet and finally found one closer to the dish: http://www.joysthaifood.com/seafood/goong-raad-prig-manao-steamed-big-shrimp-wlemon-sauce/. I tweaked it a little to try the Absolute Thai dish and it came out pretty well! 

  • 15 medium or big prawn, deveined and cleaned 
  • 1 small bitter gourd
  • 2 tbsp minced ginger
  • 2 or 3 red chili peppers
  • 4 shallot, minced
  • 10 big garlic cloves, chopped
  • 1 tsp brown sugar (adjust to taste)
  • 5 or 6 tbsp lemon juice
  • 4 to 5 tbsp fish sauce
  • Cut the bitter gourd lengthwise, remove the inside part and clean well. Cut the ends and remove them. Dice the halves into 1/2 cm pieces.
  • Soft boil in water and drain.
  • Place the prawn in a steamer rack and place the ginger on top.
  • Steam for about 5 minutes, remove from flame and keep aside.
  • Dress the bitter gourd around the dish.
  • Mix all other ingredients and adjust for taste. It must have a mix of bitter, sweet, salty and sour taste.
  • Pour over the steamed prawn and serve.

22 January 2016

Thai Green Mango Salad

This is another dish from Absolute Thai, Chennai. Absolutely delicious! Found the recipe on: http://www.noobcook.com/thai-green-mango-salad/

  • 2 raw mangoes, julienned
  • 1 big garlic clove
  • 2 red chili pepper, slit lengthwise, (remove seed if less spice is required)
  • 5 big shallots
  • 1/2 cup roasted peanuts
  • 1/2 cup syrup of jaggery
  • Juice of 2 lime
  • 2 tbsp fish sauce (adjust to taste)
  • 1/4 cup dried shrimp, washed and microwaved
  • Coriander for garnish

  • Add all ingredients except mango and coriander in a mortar and pound lightly with a pestle for a minute. Add in batches if the mortar and pestle is not large enough and transfer to a large seasoning bowl.
  • Add the julienned mango. 
  • Season the salad dressing to taste accordingly - it should be a balance of hot, salty, sour and sweet.

Goong Manao (Prawn Steamed in Lime Chilli Sauce)

This is a slight variant of Goond Raad Prig Manao. Made with a combination of a couple of recipes.

  • 15 medium sized prawn, deveined with shell on tail
  • 5 big cloves garlic, chopped and pounded
  • 10 shallots, pounded with a pestle
  • 3 tbsp lemon juice (adjust to taste)
  • 2 tbsp fish sauce (adjust to taste)
  • 2 red chili peppers, slit lengthwise (remove seeds if less spice is required)
  • 3 spring onions, green part chopped
  •  1 tbsp palm sugar (adjust to taste)

  • Mix all ingredients ingredients except the prawn and adjust for taste. There should be a balance in salty, sour and sweet taste. Place in a steamer rack.
  • Clean prawn and add in a steamer rack. 
  • Steam for about 5 minutes.
  • Serve hot with the sauce.

Pazham Nirachatu (Coconut Stuffed Banana Fry)

Recipe from: http://feminavaz.blogspot.in/2013/07/pazham-nirachathu-coconut-stuffed.html

  • 5 ripe bananas
  • 3/4 cup shredded coconut
  • 2 1/2 tbsp
  • 10 to 15 cashews, broken
  • 3 tbsp flour 
  • Oil
  • 1 tsp ghee
  • Heat 1 tsp ghee. Fry cashews and add coconut and sugar. Saute for a couple of seconds. Remove from flame and set aside.
  • Mix flour with 2 to 3 tbsp water and make a thick paste.
  • Peel the bananas and make slits lengthwise. Make the slits bigger curves with your thumb.
  • Fill the coconut mix into the bananas, pushing the filling with your hands.
  • Fill the gap with the flour paste.
  • Heat oil in a pan and fry the bananas on all sides until golden brown. Remove from oil.
  • Cut into 2 pieces and garnish with coconut filling.
  • Serve hot.

21 January 2016

Chemmeen Undaputtu (Prawn stuffed Rice Dumplings)

Recipe from: http://feminavaz.blogspot.in/2013/07/chemmeen-undaputtu-prawns-stuffed.html


For Undaputtu:
  • 1 cup rice powder 
  • 1 cup water 
  • Salt - to taste
  • Shredded Coconut
For Prawn Masala:
  • 10 medium sized prawn (about 50 count per kilo)
  • 3 onions, chopped
  • 2 green chilli, diced
  • 1 tsp ginger garlic paste 
  • Curry leaves
  • 3/4 tsp chilli powder ( add less or more as per your taste)
  • 1/4 tsp turmeric powder 
  • 1/2 tsp garam masala 
  • Heat oil in a pan. Saute onion till golden brown. Add ginger garlic paste, curry leaves, green chilli and salt. Saute well.
  • Add chilli powder, turmeric and garam masala. Saute over low flame.
  • Add prawn and mix well. Add 2 tbsp water and saute till prawn cooks, about 2 minutes. Set aside.
  • Boil water with salt. Add the rice flour and stir well. Remove from flame and knead to form a soft dough.
  • Roll into small and smooth balls. 
  • Flatten each ball, fill with 1 tsp prawn masala.
  • Pull the edges and roll back into a neat ball.
  • Roll each ball in shredded coconut.
  • Steam for 10 to 15 minutes or until done. 
  • Serve hot.