Gone are the days when you had to rush to restaurants to savour your favourite food. Now you can afford to be a bit fanciful and busy yourself cooking foods that are out of the ordinary, right in your kitchen. Here is a selection of your favourite indulgences - Chinese grub, desserts, mock tails et al.
Schezwan style vegetables on crispy rice noodles.
Ingredients:
500gm mixed vegetables
(you can add cauliflower, mushrooms, carrot, baby corn, beans, beetroot, and capsicum etc)
For the batter:
4tbsp plain flour
2tbsp cornflour
1/2tbsp oil
a little water to make a thick batter
salt to taste
75gm rice noodles
For the sauce:
1and half tsp garlic (chopped)
1and a half tsp ginger(chopped)
1/2tsp green chillies(chopped)
2tbsp spring onions(chopped)
2tbsp oil
10red chillies (ground coarsely)
1/2tsp celery(chopped)
4tsp vinegar
1and a half tsp sugar
a pinch of ajinomoto
salt to taste
1tbsp cornflour (mixed with 2 tbsp water)
oil for deep frying.
Method:
Dice the carrots, and beetroot capsicums and string and chop the beans diagonally. Dice baby corn also. Make a thick batter with flour, cornflour, oil salt and keep aside for 10 minutes.
Dip the vegetables in the batter and deep fry over a high flame till crisp. Keep aside.
In the same oil deep fry the rice noodles they should puff up immediately. Remove from the pan and drain on a paper towel. Now make the sauce.
Heat 2 tbsp oil in a wok, add garlic, Ginger green chillies and stir fry for a few seconds. Add the onions celery and fry again on high flame for a few seconds. Add the ground chillies, sugar, vinegar and season with salt. Add one cup of water.
When it starts boiling, thicken with cornflour, stirring continuously. Add ajinomoto and fried vegetables, remove from the fire.
Arrange the rice noodles on a warmed serving dish and pour the vegetables mixture on them. Serve immediately.
Stir fried almond chicken.
Ingredients:
4breasts of chicken (diced)
2tbsp cornflour
3tbsp soy sauce
5tbsp oil
2 garlic cloves(chopped finely)
2 green peppers (cored, deseeded and sliced)
2 red peppers ( cored, deseeded and sliced)
3tbsp almonds (blanched)
salt and freshly ground pepper
1tbsp spring onions (chopped)
Method:
Put chicken in a bowl and toss in the cornflour and 2tbsp of the soy sauce and 2 tbsp oil.
Heat the remaining oil in a pan, add garlic, both the peppers and almonds and fry for 3 - 4 minutes. Remove from the oil and keep warm.
Stir fry the chicken in the oil left after frying the peppers for 4 - 5 minutes. Return the peppers and almonds to the pan, stir in the remaining soy sauce. Season with salt and pepper, add the spring onions and remove from fire.
Serve hot with noodles.
Chilly mushrooms Singapore style.
Ingredients:
400gram mushrooms ( washed and wiped)
1/2cup oil
2tsp fresh ginger (chopped)
3 garlic cloves
4 red chillies ( deseeded and chopped)
1/2cup tomato sauce
1/2cup chilly sauce (hot and sweet)
1tsp sugar
1 tbsp soy sauce
salt to taste
for garnishing:
spring onions finely chopped
Method:
Heat oil in a pan. Then add ginger garlic, chillies and fry for a few seconds. Add mushrooms and saute over high flame for 2 minutes. Add the rest of the ingredients and cook over high flame for another minute. Garnish with spring onions.
Serve hot over a bed of steamed rice.
Emerald fried rice.
Ingredients:
150gm cabbage (shredded)
2 capsicums (cored, deseeded and sliced)
1 cup spinach (shredded)
1 cup peas (blanched)
3 eggs (lightly beaten)
2 spring onions finely chopped
450grm of rice cooked
a pinch of ajinomoto
75gm ham finely shredded (optional)
salt to taste
For garnishing:
coriander leaves (fresh)
Method:
Heat 1 tbsp oil in frying pan and pour in the beaten egg, seasoned with a little salt. Allow to spread thinly over the bottom of the pan. When it becomes golden brown on the underside, turn over and cook the other side gently. Remove the omelet and cut into fine shreds.
Heat another tbsp of oil in the frying pan and add the capsicum and cabbage and stir fry for 1 minute, add peas and spinach and remove from the pan. Heat the remaining oil until it is smoking. Add the spring onion, then the rice and toss well till the rice is hot. Add the ajinomoto, cabbage mixture, omelette's shreds, ham and salt. Toss all together.
Serve hot.
Prawn capsicum sizzler
Ingredients:
200gm prawns (shelled and divined and cleaned )
1 egg white
1tbsp cornflour
and a pinch of ajinomoto
salt and pepper
For sauce:
1tbsp oil
2capsicum (deseeded and diced)
1tbsp ginger(chopped)
5tbsp chicken stock
1tbsp soy sauce
1tbsp chilly sauce or Tabasco
1tbsp corn flour
2tbsp water
oil for deep frying
Method:
In a bowl, mix he prawns, salt, pepper egg white, cornflour, ajinomoto and turn till prawns are coated. Heat oil in wok and deep fry prawns. Drain on a paper towel.
In another pan, heat 1tbsp oil and add the diced capsicum and ginger and stir fry for one minute. Add the chicken stock, soy sauce. Tabasco and bring a boil blend the cornflour with the water and stir into the wok to thicken the sauce. Add the prawns to the wok and heat for 20 seconds stirring throughout. Pour the mixture into a bowl.
Heat an iron sizzler dish until almost red hot. Pour the prawn and capsicum mixture on a wooden dish. It will sizzle for a few minutes.
Serve immediately.
Sesame Mushroom Toasts
Ingredients:
150gm mushrooms ( washed wiped and chopped finely )
1 tbsp oil
1 tbsp spring onion (chopped finely)
1 egg white (lightly beaten)
a pinch of freshly ground pepper
a pinch of ajinomoto
salt to taste
3 tsp cornflour
3 slices of thin bread(crusts removed)
75gm sesame seeds
oil to deep fry
Method:
Heat one tbsp oil in a pan, add the spring onion and stir fry over high flame for 30 seconds. Add the mushrooms and stir fry for 2 minutes or till they become dry. Cool and add the egg white, salt, Pepper, ajinomoto and cornflour.
Spread the mixture on the bread slices. Places and then press on the bread slices, mushroom side down, until they are thickly coated with the seeds.
Heat oil for frying. Carefully put the mushroom toasts in, spread side down and deep fry till they are golden. Lift out and drain and cut into fingers and serve hot with tomato chilly sauce.
Sweet corn and Vegetable salad
Ingredients:
200 gm mushrooms (sliced)
1 tbsp butter
2 spring onions
1 garlic clove (crushed)
1 capsicum (diced)
6 tomatoes (skinned, deseeded and diced)
a small tin of corn kernels
1 cup mayonnaise
2 tbsp thick cream
salt and freshly ground black pepper
a pinch of paprika powder
Method:
Heat the butter in a pan and add the onions. Saute for 30 seconds and add the mushrooms. Cook on high flame for one minute and remove from fire, cool. Add the garlic, capsicum, tomatoes and corn. Mix together mayonnaise, cream and season with salt and black pepper. Add the corn and vegetables to this and serve in a serving bowl. Chill well, sprinkle a little paprika before serving.
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