Coconut Mango Frozen Yogurt

1 cup plain coconut water
1/2 cup sugar
1 small mango (about 10 ounces), peeled and diced
1 cup fat-free Greek yogurt
1 cup light coconut milk
1 tablespoon fresh lemon juice
2 tablespoons shredded unsweetened coconut

In a small saucepan, combine the coconut water and sugar and bring to a boil. Cook until reduced to 3/4 cup, about 6 minutes. Let the sugar syrup cool.

In a blender or food processor, puree the diced mango with 2 tablespoons of the sugar syrup. Transfer 1/4 cup of the puree to a bowl and whisk in the Greek yogurt, coconut milk, lemon juice and the remaining sugar syrup. Pour the mixture into a glass baking dish and freeze for 1 hour, until frozen around the edges. Whisk the mixture to break up the clumps and return to the freezer. Freeze for about 2 hours longer, whisking frequently, until the mixture is nearly frozen. Spread the remaining mango puree on top and, using a butter knife, swirl it into the yogurt. Freeze until nearly solid.

Meanwhile, in a small skillet, toast the shredded coconut over moderate heat, stirring constantly, until it’s golden, about 3 minutes. Transfer the coconut to a plate and let it cool. To serve, scoop the frozen yogurt into bowls and top with the toasted coconut. Alternatively, in a tall glass, layer the coconut between small scoops of the frozen yogurt, like a parfait.

Sheet Pan Gobi

1 head cauliflower, cut into florets – stems sliced thick
2 turnips, sliced thick (optional)
1 large onion, sliced
1 small bunch cilantro, chopped
1 tsp paprika
1 tsp ground turmeric
1 tbsp ground cumin powder (roast this slightly before using for better flavor)
1/2 tsp chili powder (to taste)
Salt to taste
1 lemon
4 tbsp extra virgin olive oil and more for late

Preheat oven to 375 F.

Drizzle some olive oil on the bottom of a sheet pan and set aside.

Combine the vegetables in a large bowl.

Add the 3-4 tbsp olive oil and all the spices to the vegetables.

Add salt to taste and half of the chopped cilantro.

Mix it all very well and then put on the sheet pan.

Place in oven and cook for about 15 minutes, then take them out and mix them around in the sheet pan so that they cook evenly. Place it back in the oven and cook for an additional 15 minutes or so until done.

You will have to check the vegetables from time to time to make sure they don’t burn.

Check seasonings and adjust flavors to taste, squeeze some lemon juice on the cauliflower, garnish with cilantro and serve hot or cold.

Spiced Bread Egg in a Hole

1 large egg
1 1/2-inch-thick slice bread, sourdough or rustic
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground turmeric
1/4 teaspoon ground coriander
Pinch of ground cayenne pepper
Kosher salt
Freshly ground black pepper

Crack the egg into a small bowl or container with a spout. Using a glass or measuring cup, cut out a circle in the middle of the bread, being sure to leave at least a 1/2-inch of bread on all sides.
In a medium nonstick skillet, use a wooden spoon to stir together the oil, turmeric, coriander, cayenne and a pinch each of salt and pepper. Add the bread and its middle and heat the skillet over medium heat. When the bread starts to sizzle, gently pour the egg into the hole. Cook until the bottom of the bread is crispy, about 2 minutes.
Using a spatula, gently flip the bread and continue cooking until the egg white is cooked through but the yolk is still runny, another 2 minutes. Serve.

Korean Fried Chicken

For the tenders:
2 chicken breasts (cut into 15 tenders)
Buttermilk (enough to coat the chicken)
2 tablespoons soy sauce
1 tablespoon dijon mustard
1 1/2 cups flour
3 tablespoons Korean chili powder
1 teaspoon salt
1/2 teaspoon pepper
Vegetable oil (enough to fill a small, deep pot for frying)

For the sauce:
2 tablespoons gochujang paste
1 teaspoon soy sauce
1 teaspoon honey (or agave)
½ teaspoon sesame oil
2 teaspoons dijon mustard

First, place the chicken tenders in a medium sized bowl. Pour enough buttermilk into the bowl to submerge the chicken. Add the soy sauce and dijon mustard. Stir thoroughly and let sit for 20 minutes. Meanwhile, in a shallow dish, combine the flour, Korean chili powder, salt, and pepper.

Heat the oil over medium high heat. When a chopstick dipped into the oil sizzles, you’re ready to start frying.

Dredge each chicken tender in the flour mixture, coating thoroughly. Then dip the chicken tender back into the buttermilk. Dredge in the flour mixture a second time, and gently place into the hot oil. Fry until the chicken is golden brown. Remove to a cooling rack placed over a baking sheet.

Repeat the double-dipping/dredging and frying with the remaining pieces of chicken. When you’re done frying the chicken, combine the gochujang, soy sauce, agave, sesame oil, and dijon mustard for the dipping sauce. Serve immediately–maybe alongside some French fries if you’re having yourself an extra little splurge!

Drunken Noodles (Pad Kee Mao)

For the chicken & marinade:
2 tablespoons water
12 ounces sliced chicken thighs or chicken breast (340g)
1 teaspoon soy sauce
1 teaspoon oil
2 teaspoons cornstarch

For the rest of the dish:
8 ounces wide dried rice noodles (225g)
1 1/2 teaspoons brown sugar (dissolved in 1 tablespoon hot water)
2 teaspoons soy sauce (Thai soy sauce preferred)
1 teaspoon dark soy sauce
1 tablespoon fish sauce
2 teaspoons oyster sauce
pinch ground white pepper
3 tablespoons vegetable or canola oil (divided)
3 cloves garlic (sliced)
1/4 teaspoon fresh grated ginger
2 shallots (sliced, about 1/3 cups)
1 scallion (julienned into 3-inch pieces)
4 Thai red chili peppers (deseeded and julienned)
1 cup holy basil or Thai basil (loosely packed)
5 to 6 pieces baby corn (split in half, optional)
2 teaspoons Shaoxing wine

Work the 2 tablespoons of water into the sliced chicken with your hands until the chicken absorbs the liquid. Add 1 teaspoon soy sauce, 1 teaspoon oil, and 2 teaspoons cornstarch, and mix until the chicken is evenly coated. Set aside for 20 minutes.

Follow the directions on the rice noodle package to prepare your noodles. What we usually do is prepare a stainless steel bowl with hot tap water to soak the noodles for about 15 minutes. Then we just drain them and set aside for cooking.

Stir together the dissolved brown sugar mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a small bowl and set aside.

Heat your wok until it’s close to smoking, and spread 2 tablespoons of oil around the perimeter of the wok. Add the chicken and let it sear for 1 minute on each side until it’s about 90% cooked. Remove from the wok and set aside. If the heat was high enough and you seared the meat correctly, your wok should be still clean with nothing sticking to it. If not, you can wash the wok to prevent the rice noodles from sticking.

Continue with the wok on high heat and add 1 tablespoon of oil, along with the garlic and grated ginger.

After a few seconds, add the shallots. Stir fry for 20 seconds and add the scallions, chili peppers, basil, baby corn and shaoxing wine. Stir-fry for another 20 seconds and add in the rice noodles. Use a scooping motion to mix everything for another minute until the noodles warm up.

Next, add the prepared sauce mixture and stir-fry at the highest heat for about 1 minute until the noodles are uniform in color. Take care to use your metal spatula to scrape the bottom of the wok to prevent sticking.

Add the seared chicken and stir-fry for another 1 to 2 minutes.

Thai Grilled Pork Skewers (Moo Ping)

2 pounds boneless pork shoulder, trimmed of surface fat
6 medium garlic cloves, minced
2 tablespoons finely minced fresh cilantro stems
1/3 cup firmly packed light or dark brown sugar
3 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons peanut oil
Ground white pepper
1/3 cup coconut milk
Chili-lime sauce (jaew), to serve

Place the pork on a large plate and freeze until the meat is firm and partially frozen, 1 to 1 1/2 hrs. Meanwhile, in a medium bowl, stir together the garlic, cilantro, sugar, fish sauce, soy sauce, oil and 1/2 teaspoon white pepper.

Using a sharp chef’s knife, slice the partially frozen pork into pieces about ? inch thick. The slices will be irregularly shaped; cut them into strips 1 to 1¼ inches wide (it’s fine if the strips are not uniform). Add the pork to the marinade and mix with your hands until evenly coated. Cover and refrigerate for at least 2 hours or up to 12 hours.

Thread the pork onto ten 10- to 12-inch metal skewers, evenly dividing the meat and scrunching it together and packing it quite tightly. If some pieces are too wide, too wispy or awkwardly shaped, fold the meat or tuck in the edges as you skewer. Place on a rimmed baking sheet or in a large baking dish, cover and refrigerate while you prepare the grill.

Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute the coals evenly over one side of the grill bed; open the bottom grill vents. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the grate.

Place the skewers on the hot side of the grill (if using charcoal) and cook until lightly charred, about 3 minutes. Using tongs, flip the skewers, then brush with some of the coconut milk. Cook until the second sides are lightly charred, about another 3 minutes. Flip the skewers again and continue to cook, occasionally brushing with coconut milk and turning every couple of minutes, until deeply charred on both sides, about another 5 to 6 minutes. Transfer to a platter and serve with the sauce.

Tip: Don’t thread the meat loosely on the skewers. The pieces should be scrunched together somewhat tightly. This helps guard against overcooking. If you’re using a charcoal grill, don’t push the meat all the way to the bottom of the skewers; the protruding handle end of the skewers may prevent you from being able to position the meat directly over the coals.

Malaysian Beef Satay

16-20 bamboo skewers, soaked in water
2 lbs beef, sirloin, cut into 1/4-inch thick, 3/4-1-inch cubes
1 small cucumber, cut into small pieces
1 red onion, cut into quarters
Malaysian rice cakes, optional, cut into bite size pieces

Marinade:
1 teaspoon chili powder
2 tablespoons coriander powder
2 teaspoons turmeric powder
10 shallots, peeled, cut and halved
3 cloves garlic, peeled
4 stalks lemongrass, white part only, cut into 1-inch length
4 tablespoons sugar
1 teaspoon salt
4 tablespoons oil
1-2 tablespoon water

Spicy Peanut Dipping Sauce:
5 tablespoons oil
3/4 tablespoon seedless tamarind pulp, soaked in 3 1/2 tablespoons water
3/4 cup roasted peanuts, skins removed and coarsely blended
3/4 cup water
Sugar, to taste
Salt, to taste

Spice Paste:
1 tablespoon oil
5-6 tablespoons chili powder
1 1/2 tablespoons coriander powder
3/4 teaspoon cumin powder
3 stalks lemongrass, white part only, cut into 1-inch length
3/4- inch galangal, sliced
4 cloves garlic, peeled
3 shallots, peeled
1/2 teaspoon salt
1 1/2 tablespoons sugar
salt and sugar to taste

Blend all the ingredients in Marinade into a smooth paste. Heat up some oil in a wok, stir-fry the Marinade until fragrant and the oil slightly separates from it. Transfer out and set aside.

Marinate the beef pieces with the Marinade overnight. Keep in the refrigerator.

Spicy Peanut Dipping Sauce:

Extract the juice from the tamarind pulp, discard the pulps. Blend the Spice Paste ingredients into a smooth paste. Add some water if needed.

Heat up the oil in a pan, stir-fry the spice paste until fragrant, turn the heat to medium-high and continue cooking until the oil slightly separates.

Add in the tamarind juice, peanuts, water, stir well and bring it to a quick boil. Cover the pan, turn the heat to low and simmer for another 5-10 minutes. Add sugar and salt sugar to taste. Dish out and set aside.

Making and Cooking Beef Satay:

Make the satay skewers with 3-4 pieces of the marinated beef threaded onto each bamboo skewer. Repeat until you use up all the meat. Grill the satay over a charcoal grill or outdoor gas grill until both sides are slightly charred and the meat is cooked through.

Malaysian Chicken Satay

2 lbs. boneless and skinless chicken thigh and leg meat
Bamboo skewers, soaked in cold water for 2 hours
1 cucumber, cut into small pieces
1 small onion, quartered
oil, for basting

Chicken Satay Marinade:

3 tablespoons oil
2 stalks lemongrass, white parts only
2 cloves garlic, peeled
6 small shallots or pearl onions, peeled
2 teaspoons turmeric powder
1 teaspoon coriander powder
1 teaspoon chili powder
1/2 tablespoon salt or more to taste
2 tablespoons sugar or honey

Cut the chicken meat into small cubes. Set aside.

Blend all the he Marinade ingredients in a food processor. Add a little water if needed.

For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.

Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.

Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.

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.

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.

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.