Malaysian Peanut Sauce

INGREDIENTS
1 cup dry roasted peanuts, unsalted
1 heaping tablespoon tamarind pulps
1/4 cup vegetable oil
1 cup water
1/2 teaspoon salt or to taste
2 1/2 tablespoons sugar, palm sugar preferred
1 teaspoon coriander powder
1 tablespoon sweet soy sauce (Kecap Manis)
Spice Paste:

8 dried red chilies, seeded and soaked in warm water
3 cloves garlic, peeled
4 cloves small shallots or pearl onions, peeled
1 stalk lemongrass, cut into 3 strips, use only 1 strip at the bottom
1/2 inch galangal, peeled

Crush the peanuts with mortar and pestle or use a food processor to ground the peanuts. Set aside.

In a small bowl, add the tamarind pulps plus 1/4 cup warm water. Set aside for 15 mins. Squeeze and extract the juice from the tamarind pulp and discard. Keep the tamarind juice.

Chop the Spice Paste ingredients coarsely, transfer to a food processor and blend until very fine. Add a few tablespoons of water to help blending.

In a sauce pan, heat the oil on medium heat and add the spice paste.

Add the remaining two strips of lemongrass in the spice paste. Fry the spice paste until aromatic and smell spicy.

Add the ground peanuts, water, tamarind juice, salt, sugar, coriander powder and sweet soy sauce. Stir to combine well.
Reduce the peanut sauce on medium-low heat, stir continuously for about 5-10 minutes or until the peanut sauce thickens to your desired consistency, or until the oil and the peanut sauce separates.

Let cool at room temperature and serve with satay.

Chili-Garlic Shrimp

1 lb (450 g) raw shrimp, peeled & deveined
1 teaspoon Shaoxing wine
1/2 teaspoon salt
1 and 1/2 tablespoons cornstarch
1 tablespoon all-purpose flour

Sauce:
1/4 cup chili garlic sauce
2 tablespoons brown sugar
2 teaspoons light soy sauce (or soy sauce)

Stir Fry:
4 1/2 tablespoons peanut oil (or vegetable oil)
1 tablespoon ginger, minced

Combine the shrimp and Shaoxing wine in a medium-sized bowl. Sprinkle evenly with salt. Mix until the salt is evenly dispersed. Set aside while preparing the rest of the ingredients.

Combine all the sauce ingredients in a bowl and stir until the brown sugar is dissolved. Set aside.

Heat 4 tablespoons of oil (or just enough to cover the bottom of the pan) in a medium-sized skillet until hot. Meanwhile, add the cornstarch and all-purpose flour to the bowl with the shrimp. Toss until the shrimp are fully coated.
Shake the extra flour off the shrimp and add them to the pan. You might need to cook them in two batches. Let the shrimp cook without touching them, until the bottom turns golden, 2 to 3 minutes. Flip to brown the other side, another 2 to 3 minutes. Once done, transfer the shrimp to a large plate without overlapping and keep cooking the rest.

Once you’re done cooking the shrimp, turn off the stove and use paper towels to wipe the pan to remove any residue.

Add the remaining 1/2 tablespoon of oil to the pan and heat over medium heat. Add the ginger and stir until fragrant, about 1 minute.

Add the sauce to the pan. Cook and stir until the sauce becomes thick and glossy, 20 to 30 seconds.

Turn the heat off and return the shrimp into the pan, tossing to coat thoroughly.

Serve hot as a main dish.

Spanish White Bean Soup with Bacon and Herbs

1 1/4 pounds thick-sliced bacon, cut crosswise into 1/4-inch strips
2 tablespoons extra-virgin olive oil
1 Spanish onion, finely chopped
1 large carrot, finely diced
2 celery ribs, finely diced
4 garlic cloves, minced
1 fresh bay leaf
2 teaspoons chopped thyme
2 teaspoons chopped rosemary
1 pound Great Northern beans, soaked overnight and drained
10 cups chicken stock
Salt and freshly ground pepper

In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.

Heat the olive oil in the soup pot. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the garlic, bay leaf and 1 teaspoon each of the chopped thyme and rosemary and cook until fragrant, about 2 minutes. Add the drained beans, stock and 3 tablespoons of the reserved bacon fat and bring to a boil. Simmer the soup over moderately low heat until the beans are tender, about 1 1/2 hours.

Discard the bay leaf and stir in the remaining thyme and rosemary. Season the soup with salt and pepper and transfer to shallow bowls. Garnish the soup with the bacon and serve.

Baked Cauliflower with Cheddar

4 cups cauliflower florets (from 1 medium head cauliflower)
8 ounces sour cream
1 cup coarsely grated mild white cheddar cheese
1 teaspoon smoked paprika
1 teaspoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon red pepper flakes

Preheat the oven to 350° and butter a shallow 9-by-13-inch ceramic baking dish.

Bring a large pot of salted water to boil. Blanch the cauliflower until just tender, 4 minutes. Drain in a colander.

In a large bowl, combine the cauliflower, sour cream, half the cheese, paprika, thyme, salt and red pepper. Transfer the mixture to the prepared dish and sprinkle the remaining cheese over the top. Bake for 30 minutes, until the cheese is melted and the top is lightly browned. Serve immediately.

Hawaiian Pork Bowl

1 cup boiling water
1/4 cup sugar
2 English breakfast tea bags
One 1-pound pork tenderloin, butterflied and flattened
Three 1/2-inch-thick slices of fresh pineapple—peeled, quartered and cored
1 red onion, cut through the core into 1/4-inch wedges
1/3 cuo extra-virgin olive oil, plus more for brushing
Kosher salt
Pepper
1/4 cup fresh lime juice
2 tablespoons minced cilantro, plus sprigs for serving

Steamed rice, crisp bacon, diced avocado and thinly sliced jalapeño, for serving

In a large bowl, combine the boiling water, sugar and tea bags and let stand for 5 minutes. Discard the tea bags and stir the tea to dissolve the sugar. Let cool completely, then add the pork and refrigerate for 1 hour.

Light a grill or preheat a grill pan. Drain the pork and pat ?dry with paper towels. Brush the pork, pineapple and red onion with olive oil and season with salt and pepper. Grill ?the pork over high heat, turning once, until lightly charred and an instant-read thermometer inserted in the pork registers 135°, about 7 minutes. Transfer to a carving board and let ?rest for 5 minutes, then slice the pork against the grain. Meanwhile, grill the pineapple and onion, turning once, ?until charred, about 4 minutes.

In a small bowl, whisk the lime juice with the minced cilantro and the 1/3 cup of olive oil. Season the dressing with salt and pepper. Serve the pork, pineapple and onion over steamed rice with crisp bacon, diced avocado, thinly sliced jalapeño and the lime dressing.

Baked Mashed Potatoes with Sage and Fontina

6 tablespoons unsalted butter, at room temperature, plus more for greasing
3 pounds baking potatoes, peeled and cut into 2-inch pieces
1/2 cup crème fraîche (4 ounces)
2 tablespoons chopped parsley
1 tablespoon chopped sage plus 12 sage leaves
8 ounces imported Fontina cheese, shredded
Kosher salt Pepper
1/3 cup plain dry breadcrumbs
1/3 cup freshly grated Parmigiano-Reggiano cheese
Olive oil, for frying

Preheat the oven to 400°. Lightly grease a 2-quart shallow baking dish. In a large saucepan, combine the potatoes with enough water to cover by 2 inches. Bring to a boil and cook until fork-tender, 15 to 20 minutes. Drain well and transfer to a large bowl. Mash the potatoes with 4 tablespoons of the butter, the crème fraîche, parsley and chopped sage. Fold in the Fontina and season with salt and pepper. Spread the potato mixture in the prepared dish in an even layer.

In a small bowl, using your fingers, blend the remaining 2 tablespoons of butter with the breadcrumbs and Parmesan until coarse crumbs form. Top the potatoes with the breadcrumb mixture. Bake for about 30 minutes, until golden and crisp on top.

Meanwhile, in a small skillet, heat 1/4 inch of olive oil over low heat. Add the sage leaves and cook, stirring occasionally, until crisp, about 3 minutes. Transfer the sage to paper towels to drain. Scatter the fried sage over the casserole and serve.

Make Ahead: The assembled unbaked casserole can be refrigerated overnight.

Pork Schnitzel with Warm Potato Salad

1/2 cup white wine vinegar
1 1/2 tablespoons sugar
1 teaspoon thyme leaves
1/4 cup canola oil, plus more for frying
Salt and freshly ground pepper
1 pound small fingerling potatoes
3 garlic cloves
1 cup all-purpose flour
2 large eggs beaten with
2 tablespoons of water
2 cups panko (Japanese bread crumbs)
Four 4-ounce boneless pork chops, butterflied and pounded 1/3 inch thick, or eight 2-ounce pork cutlets, lightly pounded
1 cup flat-leaf parsley, patted thoroughly dry

In a medium bowl, whisk the vinegar with the sugar, thyme and 1/4 cup of the oil and season with salt and pepper.

Put the potatoes and garlic in a pot and cover with water; season with salt and bring to a boil. Simmer over moderate heat until the potatoes are tender, 10 minutes. Drain and thinly slice the potatoes; add to the dressing and toss. Discard the garlic.

Put the flour, eggs and panko in 3 separate shallow bowls. Season the pork with salt and pepper and dip in the flour. Dip the cutlets in the egg and then in the panko, pressing to help the crumbs adhere.

In a large skillet, heat 1/2 inch of oil until shimmering. Add the cutlets in a single layer and cook over high heat, turning once, until golden and crispy, about 3 minutes. Drain on paper towels. Add the parsley to the skillet and cook, stirring, until crisp, about 30 seconds. Using a slotted spoon, transfer the parsley to a paper towel–lined plate and sprinkle with salt. Serve the pork with the potato salad. Garnish with the parsley.

Tips for Using the Electric Grill

Panini
Grill, 375 – 400, closed.
Grill 7 minutes.

Chicken Breasts
Grill, 400, closed.
Pound to even thickness of no more than 1 inch.
Grill 7 – 9 minutes.

Burgers
Grill, 450, open or closed.
Grill 4 – 8 minutes closed or 5 – 6 minutes per side open.

Boneless Steaks – option 1
Grill, Sear 450, closed.
Sear for 2 minutes. Grill will revert to 425.
Grill 2-10 minutes. Rest for 5 minutes.

Boneless Steaks – option 2
Grill, 450, open.
Cut to no more than 2 inches thick.
Cook 4 – 6 minutes per side. Rest for 5 minutes.

Skirt Steak
Grill, 450, open.
Grill 6 minutes on first side and 4 – 5 minutes on other side.

Meat and Vegetable Kebabs
Grill, 425, closed.
Grill 5-6 minutes.

Pork Chops
Grill, 400, closed.
Cut to no more than 1 inch thick.
Grill 10 minutes.

Fish Steaks
Grill, 400, closed.
Cut to no more than 2 inches thick.
Grill 10 – 15 minutes.

Quesadillas
Griddle, 375 – 400, closed.
Grill 3 – 3 1/2 minures.

Grilled Mixed Vegetables
Grill, 400 – 425, closed.
Grill peppers for 8 minutes, zucchini for 5 minutes, eggplant for 6-8 minutes, red onion for 5 minutes, and asparagus for 3-4 minutes.
(For salad, with olive oil, lemon juice, ricotta salata, Kalamata olives, and basil.)

Grilled Peaches
Grill, 400, closed.
Once heated, grill for 8 minutes.
(Toss with burrata, prosciutto, arugula, and balsamic vinegar for salad.)

Grilled Pineapple
Grill, 375, closed.
Toss pineapple with sugar. Once heated, grill 8 minutes.

French Toast
Griddle, 350, open.
Cook 3 1/2 – 4 minutes per side.

Pancakes
Griddle, 350, open.
Pour quarter cup portions. Cook 4-5 minutes one side, flip, and cook 3 minutes more.

Waffles
Griddle, 400, closed.
Pour about 1 1/4 cups batter and spread with a spatula. Cook about 3 minutes.

Arrowhead Mills buttermilk waffle and pancake mix
For waffles, combine:
1 cup of mix
1 egg, beaten
1 tablespoon canola oil
1 tablespoon honey
2/3 cup of milk or water
(Makes exactly enough to cover the waffle iron.)

For pancakes, combine:
1 cup of mix
1 tablespoon canola oil
1 cup of milk or water
Cook on a 375-400 griddle
(Makes 8 5-inch pancakes)

Bob’s Red Mill buttermilk waffle and pancake mix
For waffles, combine:
1 cup of mix
1 egg
2 tablespoons oil
1 cup of water
(Makes exactly enough to cover the waffle iron.)

For pancakes, combine:
1 cup of mix
1 tablespoon oil
1 egg
3/4 cup of water
Cook on a 375-400 griddle 2-3 minutes per side
(Makes 8 5-inch pancakes)

Laksa Ayam Betawi (Jakarta Coconut Chicken Soup)

800 gr chicken breast fillet – about 28 oz, cut into bite-size pieces
2 Tbsp cooking oil
2 cups chicken broth
2 cups coconut milk

Ingredients to grind:
30 gr dried shrimp – soak in warm water until soft
4 cloves garlic
1 large onion
1 inch fresh ginger
1 Tbsp sambal oelek – or more if you want it spicier. You can also use this chili paste

Spices and herbs:
2 tsp turmeric powder
1 tsp coriander powder
1 tsp galangal powder
1 stalk lemongrass
2 bay leaves
3 kaffir lime leaves

Seasonings:
2 tsp salt – or more to taste
1 tsp sugar – or more to taste
1/2 tsp ground white pepper

Choice of noodles: (choose one)
Rice noodles – (bihun) prepare according to directions on the package
mungbean thread noodles – (soun) prepare according to directions on the package

Serve with:
200 gr mungbean sprouts (tauge) – blanched in hot water
2 hard-boiled eggs – cut into quarters
Crispy fried shallots / bawang goreng
Emping crackers
Limes

Garnishes:
1 stalk green onion – finely chopped
Fresh mints and/or basil leaves

Place all ingredients to grind in a food processor and process into a paste. Add the cooking oil to help it going.

Preheat a large heavy-bottom pot. Add cooking oil (if you haven’t added it when you grind the ingredients above). Add the ground ingredients and stir fry until they smell really good, about 3 minutes or so.

Add the chicken pieces followed by turmeric, coriander, galangal powder, and seasonings. Stir to mix everything and cook until the chicken just turn opaque and add chicken broth, lemongrass, kaffir lime leaves, and bay leaves. Bring to a boil and then lower the heat to simmer until the chicken pieces are cooked through, about 15-20 minutes. Then stir in the coconut milk. Have a taste and adjust the seasonings to your taste.

Serving:
Portion the cooked noodles into individual serving bowl. Portion out some chicken pieces. and beansprouts. Ladle the hot soup over.

Add hard-boiled pieces, chopped green onions, bawang goreng, and fresh mint and/or basil leaves. Squeeze some lime juice over if you like. Serve immediately when it’s warm with some emping crackers if you have some.

Laotian Khao Soi (Coconut Curry Noodles with Pork)

5 dried Thai chiles
1 cup hot water 3 tablespoons canola oil
3 medium garlic cloves, smashed
1 pound ground pork
2 small plum tomatoes, chopped (about 1 1/4 cups)
1/4 cup soybean paste (such as Healthy Boy)
2 tablespoons fish sauce (such as Red Boat), divided
1 tablespoon granulated sugar
1 teaspoon paprika
1 bunch fresh cilantro
8 cups lower-sodium chicken broth
14 ounces uncooked dried
1/8-inch-wide banh pho rice stick noodles
2 cups zucchini ribbons (shaved using a Y-shaped peeler, avoiding and discarding squash seeds) (optional)
2 cups shredded napa cabbage (optional)
1/2 cup chopped fresh mint Black pepper, for garnish
Lime wedges, for serving

Wearing gloves, crumble Thai chiles into a medium-size heatproof bowl. Add 1 cup hot water; let stand 15 minutes. Drain chiles; discard liquid. Process chiles, oil, and garlic in a mini food processor until chiles are very finely chopped, about 30 seconds, stopping to scrape down sides of bowl as needed.

Heat a large skillet over medium. Add chile mixture; cook, stirring constantly, until fragrant, about 1 minute. Add pork; cook, stirring occasionally to break pork into small pieces, until browned, 6 to 8 minutes. Stir in tomatoes, soybean paste, 1 tablespoon fish sauce, sugar, and paprika. Cook, stirring occasionally, until tomatoes break down, 8 to 10 minutes. Reduce heat to low; cook, stirring occasionally, until liquid has reduced and pork is coated with sauce, 8 to 10 minutes.

Meanwhile, separate cilantro stems from leaves; tie stems together with kitchen twine. Chop leaves to yield about 1/2 cup; set aside for garnish. Stir together chicken broth, cilantro stems, and remaining 1 tablespoon fish sauce in a medium saucepan. Cover and bring to a simmer over medium. Uncover; remove and discard cilantro stems. Cover broth; keep warm over medium-low.

Prepare rice noodles according to package directions. Drain noodles, and divide evenly among 8 serving bowls (about 2/3 cup each). If using, add zucchini ribbons and cabbage to hot broth; cook over medium-low until just tender, 30 seconds to 1 minute. Using tongs or a spider, remove vegetables from broth, and divide evenly among serving bowls (about 1/2 cup each). Top each bowl with about 1/4 cup pork mixture and 1 cup hot broth. Sprinkle bowls evenly with mint and reserved chopped cilantro. Garnish with black pepper, and serve with lime wedges.

Note: Noodles can be cooked up to 4 hours in advance and held in cold water. Broth can be made up to 4 hours in advance. Pork mixture can be cooked and stored in an airtight container in refrigerator up to 3 days ahead.

Indochinese Schezwan Chicken

250 grams chicken or 1/2 lb cubed boneless
1 egg white (refer notes on brine)
1/4+teaspoon salt
1/4 teaspoon crushed pepper
1 teaspoon soya sauce (chose naturally brewed)
3 tablespoon Corn starch or (white corn flour)
1/4 cup oil or as needed for frying or grilling

other ingredients:
1 tablespoon sesame oil or any
2 to 4 dried red chilies (refer notes)
1 teaspoon Sichuan peppercorn ground (refer notes)
1 teaspoon garlic chopped
1 teaspoon ginger chopped
2 to 3 sprigs spring onions or scallions (greens & whites separated)
1 tablespoon soya sauce (naturally brewed)
1 tablespoon rice vinegar
2 tablespoon red chilli paste or 1 tablespoon chilli powder or 15 red chilies (notes)
1 tablespoon sugar
1/2 teaspoon Salt (adjust to taste)
1/2-teaspoon ground pepper or pepper powder

Make the red chilli paste by mixing red chilli powder with 2 tbsps water. Or Soak red chilies in hot water for 30 mins and drain. Blend them with little water to a smooth paste. Set aside.

To a large mixing bowl add chicken, salt, pepper, soya sauce & flour. Add egg white & mix everything well until the chicken is well coated.

Heat oil in a pan for deep frying. When the oil is medium hot, gently slide the chicken pieces one after the other. (fry them in batches) Fry them on a medium high flame until crisp and golden. Remove to a plate.

How to make szechuan chicken:

Turn off the stove & remove the oil to a small bowl, retaining 1 tbsp in the pan. Cool down the oil a bit and then fry the red chilies until crisp without burning.

Add the ginger garlic. Saute them on a high flame for 30 seconds. Then add the spring onions whites & fry for 1 min. Add the ground sichuan peppercorns & saute until aromatic for 30 seconds. Next add red chili paste, soya sauce, sugar, vinegar and very little salt. Stir well.

Pour 3 to 4 tablespoons water or oil and allow the sauce to bubble & thicken slightly. Taste the sauce and add more chilli paste, sichuan peppercorns, sugar, salt, vinegar etc to suit your taste.

Stir in the fried chicken and toss on the highest flame for 1 minute until the sichuan sauce coats the chicken well. Sprinkle ground pepper and spring onion greens.

Garnish schezwan chicken with more spring onion greens. Serve hot with noodles or fried rice or as a appetizer.

Garlic Paneer

1 1/4 cup paneer. cubed
6 large garlic cloves
1 tsp vinegar (apple cider vinegar)
5 to 6 red chilies kashmiri (seeds removed)
1 tsp sugar
salt as needed
1 tbsp oil
1/2-tsp cumin or 1 small strand of mace
1/2-cup onions chopped
coriander leaves or celery as needed for garnish
1 tsp soya sauce naturally brewed – optional

Blend together garlic, chilies, sugar, salt and vinegar with 2 to 3 tbsp water.
Heat a pan with oil and allow cumin to sizzle.

Fry onions until golden. Add the sauce and cook until it thickens and the oil separates.

Add paneer and saute for 2 to 3 minutes. Garnish with coriander or celery.
Serve garlic paneer hot.

Indochinese Chili Shrimp

Brining (30 mins, optional)
1 1/2 tbsp sugar
1/2 tsp salt preferably sea salt
1 cup water

For marination:
1/4 tsp pepper
1 tbsp corn flour
1 tbsp plain flour or maida (organic or unbleached)

For sauce:
1 1/2 tbsps oil for frying prawns
1 tbsp olive or sesame oil for sauce
1/2 cup capsicum cubed or bell pepper
1/4 cup Spring onions or ½ cup cubed onions layers seperated or as desired
1 tbsp garlic chopped
1 to 2 green chili slit
1 1/2 tbsps. Chilli sauce
1 to 1 1/2 tsp soya sauce (low salt)
1 to 1 1/2 tsp vinegar
1 tsp chili powder with 2 tbsps water or 1 tbsp chili paste
250 grams deveined prawns about 8 to 12 large
1/2 tsp pepper crushed
1/2 tsp sugar

Devein and clean the prawns well. Rinse them under running water.

Add sugar and salt to a bowl. Pour 1 cup of water. Stir well and add the prawns to this liquid.

Set aside for 30 mins, meanwhile proceed with other preparation.

Drain the water completely from the prawns and add corn flour, plain flour and pepper. Mix every thing well and set aside for 10 mins. This helps the excess moisture from the prawns to be released and make the flour moist.

Heat oil in a pan and fry the prawns on a medium heat. Gently flipping to and fro. Since they are brined the cooking time reduces to half. So they just get done under 3 mins, though it depends on the size of the prawns. The prawns swril and take a C shape when are done. Do not overcook they will turn hard and rubbery.

By then the flour coated over the prawns turn crisp. Set these aside to a absorbent tissue.

How to make chilli prawns:

Clear up the pan and add more oil. Saute garlic until fragrant. Add chilies, capsicum and onion cubes or spring onions. Sprinkle very little salt and sugar.
Saute on a high flame just for one to 2 mins until the bell peppers are half cooked yet retain their crunch.

Add chilli sauce, chilli paste, soya sauce, vinegar and pepper. You will also need to add 2 tbsps of water.

Mix and allow the sauces to bubble. Taste this and add more spice or sauce if you like.

Switch off the stove and add the prawns.

Toss well and add spring onion greens if you have in hand.

Serve chilli prawns immediately to enjoy the crust.

Indochinese Schezwan Paneer

2 tbsp red chili paste (or 7 to 8 red chilies)
Hot water to soak chilies

For batter:
3 to 4 tbsps corn flour
3 to 4 tbsps all purpose flour or maida (organic)
salt as needed
1/4 tsp pepper
water as needed to make the batter
200 grams paneer

to make schezwan paneer:
oil for deep frying
1 to 1 1/2 tbsp oil for seasoning
3/4 tbsp. garlic chopped finely
1/2 tbsp. ginger chopped finely
1/2 tsp schezwan pepper or 3 to 4 crushed (optional)
2 tbsps spring onion whites chopped
2 to 3 tbsps celery chopped (optional)
salt as needed
3/4 to 1 tsp sugar
3/4 tbsp soya sauce
3/4 tbsp vinegar ( or tomato sauce)
4 tbsps water
1/4 cup capsicum (optional)
1/2 to 3/4 cup water
1 tsp corn flour or corn starch or arrow root powder

Deseed & soak red chilies in hot water. Set aside for 30 mins. Blend them well with just 2 tbsps of water to a smooth or coarse paste. Discard the rest of the soaked water.

To a mixing bowl, add cornflour, maida, pepper and salt. Pour water just enough to make a free flowing batter of slightly thick consistency. Add the paneer bites and coat them in the batter well.

Heat oil in a kadai for deep frying. When the oil turns hot, drop the batter coated paneer in the hot oil. Fry them on a medium high flame until the paneer bites turn crisp. Drain them to a kitchen tissue.

Making schezwan paneer:

Heat oil in a pan or wok. Fry ginger garlic for a minute. Add spring onions, celery and schezwan peppers. Saute for 2 mins. Add red chili paste, salt and sugar. Fry for 2 to 3 mins. Remove the schezwan pepper.

Pour water and cook until the mixture leaves oil.Pour soya sauce and vinegar or tomato sauce. Mix and saute for a minute.

Add capscium and fry for 2 mins.

Mix corn flour with water. Pour that to the pan. Mix well and cook until the sauce thickens. Check the taste and adjust the spice and sourness as desired.
Turn off the stove. Cool this sauce a bit.

Add the paneer and mix well to coat the sauce.

Serve the schezwan paneer hot with noodles or fried rice.

Chicken Manchurian

250 grams chicken breast boneless, (cubed or minced)
1/2 egg white (1 egg white for 1/2 kg chicken)
1/8 tsp pepper coarsely crushed
1 tsp soya sauce (Prefer naturally brewed)
2 pinches chili powder (optional, for color)
2 tbsp corn flour
1 1/2 tbsp all-purpose flour or maida (or rice flour)
1 tsp ginger garlic paste or minced
salt little
oil as needed for frying

for manchurian sauce:
1 tbsp garlic chopped finely
1/2 tbsp ginger chopped finely
1 medium onion chopped finely or 2 tbsps spring onion whites
1 tbsp soya sauce (use more for intense flavor)
2 tbsp red chili sauce
2 tbsp tomato sauce optional
1 tsp vinegar (add more if needed)
1 cup water or chicken stock
2 tsp corn flour (3 for gravy)
3 tbsp water to mix with flour
salt little
1/2 to 1 tsp sugar
3/4 cup capsicum or bell peppers cubed
2 tbsps scallions or spring onions greens

Mix chicken with soya sauce, salt, ginger garlic paste, red chili powder (optional) and pepper powder.

Add egg white and flour. Mix well. Set aside for at least 1 hour.

If you have used chicken cubes then skip this step. If you have used the mince divide the mixture to 12 portions. Make balls. If you don’t get round balls, that’s just fine.

Heat oil until hot enough to fry. Test by sliding a small portion of the batter to the hot oil. It has to rise without browning. This is the right temperature.
Deep fry chicken on a medium flame until golden & crisp. When the chicken is done cooking bubbles will begin to reduce. Remove the fried chicken to a kitchen towel. Please make sure the chicken is cooked completely inside before you add it to the sauce.

Making sauce:

Stir in the corn flour with 3 tbsp water in a small bowl. To another small bowl, add vinegar,soya sauce, tomato sauce (optional) and red chilli sauce. Mix all of these and set aside.

Transfer the oil to a bowl and retain only half a tbsp. Fry ginger garlic until aromatic. Fry onions or scallion whites until transparent.

Add bell peppers and fry for 2 minutes. Pour the sauces.

When they begin to bubble, Stir the corn flour mixture & pour it along with 1 cup water or stock.

The sauce begins to bubble and thickens. Taste the sauce and add in more salt or any sauces you desire. Turn off the heat. Then add fried chicken & spring onions.

Stir and coat the chicken with the sauces. If you have made to chicken balls then cook for 2 mins.

Garnish with spring onions and serve chicken manchurian as a appetizer.

Indochinese Lemon Chicken

300 grams chicken boneless cubes or breast
1 1/2 tbsp oil
1 tsp ginger paste
1 1/2 to 2 tbsp lemon juice
salt as needed
1/4 tsp lemon zest (optional)
3/4 tsp red chili powder
1/8 tsp turmeric

other ingredients:

1/2 tbsp oil
1 tbsp ginger chopped or minced
1/2 tbsp garlic
1 green chili slit
1 onion large , chopped
1/2 tsp sugar
1 tsp cajun spice mix or garam masala
1/2 tbsp soya sauce
1 Handful celery or mint or coriander leaves

Marinate chicken with all the ingredients mentioned under marinade. Set this aside for about 1 hour 15 minutes. It can also be refrigerated for longer to over night.

Heat a pan with oil, add ginger and garlic and fry until nice smell begins to waft.

Add onions, chili, sugar and salt. Fry until the onions turn pink.

Add marinated chicken and stir. Fry until the chicken is half cooked.

Add spice powder and stir. Fry for about 2 to 3 minutes.

Add soya sauce and mix well.

Cook until the chicken is soft and tender. Any taste can be adjusted now, more chili powder, spice powder,salt or soya sauce can be added to reduce the tang.
Add mint leaves and fry until they wilt. Chicken should just be moist but not with dripping sauces. Cook to evaporate any excess moisture.

Serve lemon chicken with onion wedges as a side to fried rice, noodles or rice.

Paneer Manchurian

200 grams paneer
1/4 cup plain flour or maida
3 tbsps corn flour or corn starch
Salt as needed
1/2 tsp red chilli powder (optional) replace with pepper powder
Water as needed to make batter
Oil for frying

Making manchurian sauce:
1 tbsp oil olive or sesame oil
1/2 to 3/4 tbsp garlic minced
1/2 to 3/4 tbsp ginger minced
1/4 cup spring onion whites chopped
1/4 to 1/2 cup capsicum chopped or bell pepper
1 tsp corn flour or corn starch or arrowroot powder
1/2 cup water (you may need little more, use as needed)
1 1/2 tbsps soya sauce (use naturally brewed or organic, I used kikkoman)
2 tbsps tomato sauce (I used homemade sauce)
3/4 to 1 tsp sugar
1/2 to 3/4 tsp vinegar (use only if needed to give a mild tang)
Salt as needed (use only if needed, I used about ¼ tsp)
2 tbsps Spring onion greens

Heat oil in a kadai for deep frying paneer. While the oil heats, add corn flour, maida, salt and chilli powder to a bowl. Add water just enough to make a free flowing batter. The consistency must be moderately thick, not too thick or too runny.

Dip the paneer cubes in the batter and deep fry in hot oil. Stir often and fry on a medium heat until golden and crisp. Drain them on a kichen tissue.

Add 1 tsp corn flour to a bowl and add water. Mix and make a lump free slurry. Keep this aside.

How to make paneer manchurian:

Heat 1 tbsp of oil in a wide pan. Regulate the flame to high. Add ginger garlic and saute for a min for the nice aroma to comes out. Next add spring onion whites and fry for a min or two. Add capsicum and saute for another minute.

Pour soya sauce, tomato sauce and corn slurry. Make sure you stir the corn slurry once before pouring to the pan. Add more water if needed. Reduce the flame to medium and add sugar. Stir and check the taste of the sauce.Add pepper, salt and vinegar if needed.

Allow the sauce to turn thick. Turn off the flame.Add the fried paneer and spring onion greens. Toss the paneer in the sauce well to coat evenly.

Serve paneer manchurian hot.

Chili Potato

3 medium potatoes or aloo (about 250 grams)
2 tbsp corn flour (or corn starch or rice flour or organic all-purpose flour)
1/4 tsp red chilli powder or paprika powder
salt as needed
1/3 cup oil or as needed

Ingredients for chilli sauce:
1 tbsp oil
1 1/2 tbsp garlic chopped
1 medium onion chopped or sliced (or 2 sprigs spring onions chopped)
3/4 cup capsicum or bell peppers diced
1 green chili deseeded
1/2 tbsp soya sauce (naturally brewed)
1 tbsp red chilli sauce
1/2 to 3/4 tsp red chili powder or paprika or red chilli paste (optional)
1/2 to 3/4 tsp vinegar (prefer apple cider vinegar)
Salt as needed

Peel potatoes and cut each to half inch slices. Then cut each slice to few half inch sticks. So you will have each stick of about half by half inch thickness.
Immerse them in water for 30 minutes. Drain the water and boil them in fresh water for 3 to 4 mins until they are slightly cooked but firm. If you skip this step the potatoes may not cook while frying.

Frying aloo for chilli potato:

Sprinkle flour, red chili powder and salt over the drained potatoes. Toss well to coat the flour evenly. Heat oil in a deep pan. When hot enough slide one by one to hot oil. Deep fry on a medium flame or grill until golden & crisp.
Remove them to a colander or kitchen tissue. Check if the potatoes are completely cooked from inside yet crisp.Do not overcook, they need to be firm. Drain them completely.

How to make chilli potato:

Mix red chilli sauce with red chili powder using little water. Make a thick paste. Set aside.

Heat one tbsp oil on a high heat in a pan. Fry garlic and chilli until they smell good. Add onions and saute until transparent or pink. Next add capsicums and saute for a 1 to 2 mins. Add the red chilli sauce, soya sauce and vinegar.
Pour 3 to 4 tbsp water and allow the sauces to bubble.

To make gravy chilli potato , dissolve 3/4 tsp corn starch with half cup water.
Stir and pour to the pan. Also you will need to add more chilli & soya sauces to make the gravy version.When the sauce thickens taste the sauce and adjust more salt and sauce if needed.

Turn off and then add fried potatoes and toss. Add spring onion greens.

Serve chilli potato hot or warm immediately as they lose the crispness if rested. You can serve it as a starter or as a side.

Chili Chicken

1/4 cup Oil or more for deep frying

250 grams boneless chicken cubes (½ lb)
1 1/2 teaspoon red chilli sauce (sweet & spicy, less spicy kind)
1 1/2 teaspoon soya sauce (naturally brewed)
1/4 teaspoon pepper powder (crushed pepper)
2 to 3 tablespoons corn flour or corn starch
1 1/2-to 2 tablespoons all-purpose flour or maida (optional)
1/4+teaspoon red chili powder (optional) or paprika or red chilli paste
1/8 teaspoon Salt or as needed
1 egg white (use only as needed) or 2 tbsps water (refer notes)

Seasoning for chilli chicken:
1 tablespoon soya sauce (naturally brewed)
2 tablespoons red chilli sauce (adjust to taste) (sweet and spicy)
2 tablespoons tomato ketchup
1/2 teaspoon red chilli powder (optional) or paprika or red chili paste
1/4 teaspoon pepper powder
3/4 to 1 teaspoon vinegar (any or apple cider)
1/2 to 1 teaspoon sugar
2 to 3 tablespoons water

Other ingredients (veggies):
1 1/2 tbsp oil
1 medium onion thinly sliced or cubed
1 tablespoon garlic fine chopped
1/4 to 1/2 cup bell pepper or capsicum – cubed
1 to 2 green chilies slit and deseeded (optional)
1 sprig spring onion or scallions chopped (optional)
1 to 3 tablespoon Spring onion greens for garnish

(Optional) If you prefer to skip the egg in the recipe, it is good to brine the chicken to keep it juicy, succulent and to prevent from drying up. Follow the instruction in recipe notes below.

Slice chicken to bite sized pieces about half inch cubes. Add chicken to a mixing bowl. Ensure it is drained completely.

Then add 1 1/2 tsp soya sauce, 1 1/2 tsp chilli sauce, 1/4 tsp pepper powder, 1/4 tsp red chili powder (optional) and 1 pinch of salt.

Then sprinkle corn flour & plain flour.

Add the egg white or water just as needed to bind the flour with the chicken. If the mixture is dry add more egg white or sprinkle some water.

Set this aside until you prepare the ingredients & the sauce. You can also refrigerate overnight and use.

Cube the onions & bell pepper. Separate the layers and slit green chilies.
Prepare the sauce in a bowl. Add 1 tbsp soya sauce, 2 tbsps chili sauce, 2 tbsps tomato ketchup, 1/2 tsp red chili powder, 1 tsp vinegar and 1/2 to 1 tsp sugar to a bowl. Pour 2 tbsps of water and mix well. Set this aside.

How to make chilli chicken:

Heat oil in a pan for deep or shallow fry. It can also be grilled at 240 C for 20 to 25 minutes in a preheated oven.

Check if the oil is hot enough by gently sliding a small quantity of batter to the hot oil. It must rise without browning.

Now add the chicken cubes one by one without crowding the pan.

Fry on a medium high heat until crisp, golden and evenly cooked from inside.

Keep stirring to fry evenly. Do not over fry as the chicken tends to turn hard.

When the chicken is cooked completely, bubbles in the oil will begin to reduce. Drain on a kitchen tissue or a colander.

For extra crisp chicken, once done frying the entire chicken refry them in hot oil.

Seasoning chilli chicken:

Heat 1½ tbsp oil in a wok or pan on a high flame.

Add garlic & fry for about a min.

Then add onions, capsicum, spring onions and green chilies.

Fry till they turn slightly soft for about a minute or so. The veggies must still be crunchy.

Pour the sauces. Let the sauces bubble up well & slightly thicken.

Taste the sauce and add more salt, spice or sauce as needed.

Also taste the chicken first and add accordingly.

Then add the fried chicken, Mix well. Saute chilli chicken on a high flame for 1 minute.

Toss until the chicken is coated well with sauce. Garnish with green parts of the spring onions.

Serve chilli chicken immediately hot as appetizer or with fried rice or noodles.

Chili Paneer

1 1/2 to 1 3/4 cups paneer
1/4 teaspoon red chilli powder kashmiri (optional)
3 tablespoons corn flour or corn starch
3 tablespoons maida or plain flour (optional)
2 pinches pepper powder (crushed black pepper)
1/8 teaspoon salt (adjust to taste)
water as needed
3 to 4 tablespoon oil as needed for shallow frying

Sauce for chilli paneer recipe:
1 tablespoon soya sauce (naturally brewed or organic)
2 tablespoons red chilli sauce (adjust to taste)
2 tablespoons tomato ketchup
1/2 to 1 teaspoon vinegar (i use apple cider)
1/2 teaspoon red chili powder kashmiri or red chilli paste
1 tsp sugar (adjust to taste)
other ingredients
1 tablespoon garlic finely chopped
2 tablespoon spring onions greens chopped
2 tablespoon spring onion whites chopped
1/2 cup capsicum bell pepper or cubed
1 medium onion cubed, layers separated
1 green chilies slit and deseeded
1/4 teaspoon pepper powder (crushed black pepper)
1 teaspoon corn flour (2 tsps for more gravy)
1/2 cup Water (1 cup for more gravy) (adjust as needed)

Add 3 tablespoons cornflour, 3 tablespoons all-purpose flour (optional) to a mixing bowl.

Then add in 1/4 teaspoon red chilli powder, 2 pinches of crushed black pepper, 1/8 teaspoon salt and little water.

Mix together to make a batter.

Consistency: If you are health conscious and prefer to use less refined flour then make a thin batter. If you like the restaurant style chilli paneer which has a thick coating of flour, then make thick batter.

Add 200 to 250 grams of cubed paneer and gently coat the batter.

Heat 3 to 4 tablespoons oil in a deep pan for shallow frying.

Check if the oil is hot enough by dropping a small portion of batter.

It must rise without browning. This is the correct temperature.

Pick up each batter coated paneer with a spoon and gently slide them in the hot oil.

Do not disturb them for a minute or until the batter firms up.

Stir and fry them on a medium heat until crispy. Drain to a kitchen tissue or a steel colander.

How to make chilli paneer:

For dry chilli paneer : Stir in 1 tsp corn flour to a bowl and mix with half cup water. Stir well & set aside.

Remove the oil from the pan retaining 1 tbsp. Fry one tablespoon finely chopped garlic until it smells good.

Then add in 2 tablespoons of spring onion whites and 1 medium onion cubed & layers separated.

Also add in 1 slit green chili and half cup diced capsicum. Saute on a high flame for 1 to 2 mins.

Stir in soya sauce, red chilli sauce, tomato ketchup, sugar, vinegar and red chilli powder or paste.

Mix the corn flour mixture and pour it to the pan. Cook till the sauce thickens.

Check the taste of the sauce. You can add more sauces or salt if you wish to adjust to your taste.

If you want to thin down the sauce, just add more water to get the desired consistency.

Add fried paneer cubes, crushed pepper (powder) to the chilli sauce and mix.
Add the spring onion greens.

Serve paneer chilli hot as a appetizer. You can also serve this with noodles or fried rice.

For chilli paneer semi gravy : Add 2 tsp corn flour & 1 cup water to a bowl. Stir well and make a lump free slurry. you will need to add in 1 tablespoon more of soya sauce, 1 tbsp more of chilli sauce, half teaspoon of vinegar and little more salt & sugar.

Next sprinkle pepper powder. If the sauce turns too thick, just add little more water.

Add paneer and spring onions. Toss well.

Serve chilli paneer as a appetizer or with rice or noodles.