This simple sauce is one of the main sauces used in Chinese cuisine and forms the base for many authentic Chinese preparations. The white wine in the sauce lends the authentic Chinese flavour to this sauce. You may however, exclude it from the recipe if you prefer.
Cooking Time : 10 mins.
Preparation Time : 10 mins.
Makes 2 cups.
Ingredients
½ cup onions, finely chopped
2 teaspoons ginger, chopped
2 teaspoons garlic, chopped
½ cup white wine
2 tablespoons cornflour mixed with 3 cups of clear vegetable stock
a pinch sugar
1 tablespoon oil
salt to taste
Method
1. Heat the oil in a pan, add the onions, ginger and garlic and sauté till the onions are translucent.
2. Add the wine and cook on a high flame for a few seconds.
3. Add the cornflour paste and cook till the sauce thickens.
4. Add sugar and salt, mix well and use as required.
CLEAR VEGETABLE STOCK (CHINESE)
Chinese stock differs from French stock in the lack of spices. While a recipe for French stock might call for a pinch of thyme or a few garlic cloves, the Chinese believe spicing masks the flavor of the stock. Seasonings are added later, depending on what the individual recipe calls for. This stock is used for soups and sauces to add more flavour to them.
Cooking Time : 20 mins.
Preparation Time : 5 mins.
Makes 4 1/2 cups.
Ingredients
½ cup cabbage, roughly chopped
½ cup carrots, roughly chopped
¼ cup celery, chopped
2 tablespoons spring onions, chopped
3 to 4 cauliflower florets
Method
1. Boil all the vegetables in 6 cups of water and simmer over a medium flame for 15 to 20 minutes, till it reduces to about 4 ½ cups.
2. Allow the vegetables to settle at the bottom of the vessel and pour out the stock. Discard the vegetables.
3. Use as required.
Saturday, October 18, 2008
CHILLI GARLIC NOODLES
For those who love their noodles spicy! This preparation is a must for the chilli and garlic lovers and the fact that it is really simple to make, makes it an all time favourite. Serve these with the Stir Fried Chinese Greens recipe for a soothing and colourful accompaniment.
Preparation Time : 10 mins.
Cooking Time : 5 mins.
Serves 4.
Ingredients
2 cups boiled noodles
¼ cup spring onion greens, chopped
¼ teaspoon Ajinomoto powder (optional)
¼ cup Schezuan sauce
1 tablespoon chilli oil
1 tablespoon oil
salt to taste
Method
1. Heat the oil thoroughly in a large wok or pan.
2. Add the spring onion greens, Ajinomoto, noodles, Schezuan sauce and salt and sauté over a high flame for a few seconds.
3. Pour the chilli oil on top and toss well.
4. Serve hot.
SCHEZUAN SAUCE (CHINESE)
A treat for spice lovers! Use the variety of chillies like Kashmiri or Begdi which are rich in colour and not very spicy.
Cooking Time : 5 mins.
Preparation Time : 5 mins.
Makes 3/4 cup.
Ingredients
12 to 15 dry red chillies, soaked in warm water
2 tablespoons garlic, chopped
6 tablespoons white vinegar
2 teaspoons sugar
2 tablespoons sesame (til) oil
1 teaspoon salt
Method
1. Drain out all the water from the chillies and discard it.
2. Grind all ingredients except the oil in a blender to a fine paste. Keep aside.
3. Heat the oil to smoking point and pour over the chilli-garlic paste. Mix well, allow it to cool and store refrigerated in an air-tight container.
4. Use as a dipping sauce.
Tips
Select bright red chillies for a rich flavoured sauce.
CHILLI OIL (CHINESE)
A simple way of flavouring oil to add more flavours to our cooking. Chillies add a warm, pungent aroma to the oil.
Cooking Time : 5 mins.
Preparation Time : 5 mins.
Makes 1 cup.
Ingredients
15 to 20 dry red chillies
1 cup oil
Method
1. Break the red chillies into big pieces.
2. Heat the oil to smoking point, add the chillies and switch off the gas.
3. Cover and keep aside for 2 hours. Strain and store the oil in a bottle, discarding the chillies. Use as required.
BOILED NOODLES (CHINESE)
The Chinese believe that every meal should contain an equal proportion of starch and vegetables. One starch group they rely on to provide this harmonious dietary balance is noodles.
Here again it's a simple technique and one has to just cook the noodles correctly to make a great noodle dish.
Preparation Time : 5 mins
Cooking Time : 10 mins.
Makes 2 cups.
Ingredients
½ packet (100 grams) Chinese noodles
2 tablespoons oil
salt to taste
Method
1. Boil water and add 1 tablespoon oil and salt.
2. Add the noodles, allow the water to come to a boil, and then simmer till the noodles are cooked.
3. Remove from the fire and drain out all the water.
4. Pour some cold water on the noodles to arrest further cooking.
5. Let all the water drain out and ensure that the noodles do not contain any moisture.
6. Add the remaining 1 tablespoon of oil and mix lightly. This will prevent the noodles from sticking together. Use as required.
Tips
When the noodles are cooked they will rise to the top.
Preparation Time : 10 mins.
Cooking Time : 5 mins.
Serves 4.
Ingredients
2 cups boiled noodles
¼ cup spring onion greens, chopped
¼ teaspoon Ajinomoto powder (optional)
¼ cup Schezuan sauce
1 tablespoon chilli oil
1 tablespoon oil
salt to taste
Method
1. Heat the oil thoroughly in a large wok or pan.
2. Add the spring onion greens, Ajinomoto, noodles, Schezuan sauce and salt and sauté over a high flame for a few seconds.
3. Pour the chilli oil on top and toss well.
4. Serve hot.
SCHEZUAN SAUCE (CHINESE)
A treat for spice lovers! Use the variety of chillies like Kashmiri or Begdi which are rich in colour and not very spicy.
Cooking Time : 5 mins.
Preparation Time : 5 mins.
Makes 3/4 cup.
Ingredients
12 to 15 dry red chillies, soaked in warm water
2 tablespoons garlic, chopped
6 tablespoons white vinegar
2 teaspoons sugar
2 tablespoons sesame (til) oil
1 teaspoon salt
Method
1. Drain out all the water from the chillies and discard it.
2. Grind all ingredients except the oil in a blender to a fine paste. Keep aside.
3. Heat the oil to smoking point and pour over the chilli-garlic paste. Mix well, allow it to cool and store refrigerated in an air-tight container.
4. Use as a dipping sauce.
Tips
Select bright red chillies for a rich flavoured sauce.
CHILLI OIL (CHINESE)
A simple way of flavouring oil to add more flavours to our cooking. Chillies add a warm, pungent aroma to the oil.
Cooking Time : 5 mins.
Preparation Time : 5 mins.
Makes 1 cup.
Ingredients
15 to 20 dry red chillies
1 cup oil
Method
1. Break the red chillies into big pieces.
2. Heat the oil to smoking point, add the chillies and switch off the gas.
3. Cover and keep aside for 2 hours. Strain and store the oil in a bottle, discarding the chillies. Use as required.
BOILED NOODLES (CHINESE)
The Chinese believe that every meal should contain an equal proportion of starch and vegetables. One starch group they rely on to provide this harmonious dietary balance is noodles.
Here again it's a simple technique and one has to just cook the noodles correctly to make a great noodle dish.
Preparation Time : 5 mins
Cooking Time : 10 mins.
Makes 2 cups.
Ingredients
½ packet (100 grams) Chinese noodles
2 tablespoons oil
salt to taste
Method
1. Boil water and add 1 tablespoon oil and salt.
2. Add the noodles, allow the water to come to a boil, and then simmer till the noodles are cooked.
3. Remove from the fire and drain out all the water.
4. Pour some cold water on the noodles to arrest further cooking.
5. Let all the water drain out and ensure that the noodles do not contain any moisture.
6. Add the remaining 1 tablespoon of oil and mix lightly. This will prevent the noodles from sticking together. Use as required.
Tips
When the noodles are cooked they will rise to the top.
CHINESE 5 SPICE POWDER
An authentic home-made version of the original blend of spices.
Just like our very own garam masala, every Chinese household has it's own delicate balance of ingredients to make this fragrant powder. This is the one I learnt from a dear Chinese friend of mine.
Preparation Time : 10 mins.
Cooking Time : 15 mins.
Makes 1/4 cup.
Ingredients
4 teaspoons Schezuan peppercorns (tirphal)
16 whole star anise (chakri phool)
12 cloves (laung)
10 sticks cinnamon (dalchini)
2 tablespoons fennel seeds (saunf)
Method
1. In a dry pan, roast the Schezuan peppercorns over low heat until the aroma is released. Keep aside.
2. Roast together the other ingredients for about 3 minutes on low heat till the aroma is released.
3. Grind together all the ingredients in a blender. Sieve the mixture.
4. A coarse powder of the spices will be left behind. Grind it again to make a fine powder and sieve again. Discard the coarse powder left behind or grind it again.
5. Store the sieved powder in an air-tight jar and use as required.
Just like our very own garam masala, every Chinese household has it's own delicate balance of ingredients to make this fragrant powder. This is the one I learnt from a dear Chinese friend of mine.
Preparation Time : 10 mins.
Cooking Time : 15 mins.
Makes 1/4 cup.
Ingredients
4 teaspoons Schezuan peppercorns (tirphal)
16 whole star anise (chakri phool)
12 cloves (laung)
10 sticks cinnamon (dalchini)
2 tablespoons fennel seeds (saunf)
Method
1. In a dry pan, roast the Schezuan peppercorns over low heat until the aroma is released. Keep aside.
2. Roast together the other ingredients for about 3 minutes on low heat till the aroma is released.
3. Grind together all the ingredients in a blender. Sieve the mixture.
4. A coarse powder of the spices will be left behind. Grind it again to make a fine powder and sieve again. Discard the coarse powder left behind or grind it again.
5. Store the sieved powder in an air-tight jar and use as required.
SCHEZUAN SAUCE (CHINESE)
A treat for spice lovers! Use the variety of chillies like Kashmiri or Begdi which are rich in colour and not very spicy.
Cooking Time : 5 mins.
Preparation Time : 5 mins.
Makes 3/4 cup.
Ingredients
12 to 15 dry red chillies, soaked in warm water
2 tablespoons garlic, chopped
6 tablespoons white vinegar
2 teaspoons sugar
2 tablespoons sesame (til) oil
1 teaspoon salt
Method
1. Drain out all the water from the chillies and discard it.
2. Grind all ingredients except the oil in a blender to a fine paste. Keep aside.
3. Heat the oil to smoking point and pour over the chilli-garlic paste. Mix well, allow it to cool and store refrigerated in an air-tight container.
4. Use as a dipping sauce.
Tips
Select bright red chillies for a rich flavoured sauce.
Cooking Time : 5 mins.
Preparation Time : 5 mins.
Makes 3/4 cup.
Ingredients
12 to 15 dry red chillies, soaked in warm water
2 tablespoons garlic, chopped
6 tablespoons white vinegar
2 teaspoons sugar
2 tablespoons sesame (til) oil
1 teaspoon salt
Method
1. Drain out all the water from the chillies and discard it.
2. Grind all ingredients except the oil in a blender to a fine paste. Keep aside.
3. Heat the oil to smoking point and pour over the chilli-garlic paste. Mix well, allow it to cool and store refrigerated in an air-tight container.
4. Use as a dipping sauce.
Tips
Select bright red chillies for a rich flavoured sauce.
Chinese Rice
The Chinese have developed the simple technique of rice making into an art. Each grain of the cooked rice is separate and it is this method of cooking the rice that yields the perfect fried rice.
Cooking Time : 15 mins.
Preparation Time : 5 mins.
Makes 4 cups.
Ingredients
1 cup long grained rice
2 tablespoons oil
1 teaspoon salt
Method
1. Wash the rice thoroughly and soak in 3 cups of water for 30 minutes. Drain and keep aside.
2. Boil 6 to 8 cups of water, add salt and 1 tablespoon of oil.
3. Add the rice to the boiling water. Cook till the rice is 85% cooked.
4. Pour into a colander and let the water drain out. Pour some cold water on the rice to arrest further cooking.
5. Let all the water from the rice drain out ensuring that the rice does not contain any moisture.
6. Add the remaining 1 tablespoon of oil and toss the rice in it
7. Spread the cooked rice on a flat surface till it is cool.
8. Use as required.
Cooking Time : 15 mins.
Preparation Time : 5 mins.
Makes 4 cups.
Ingredients
1 cup long grained rice
2 tablespoons oil
1 teaspoon salt
Method
1. Wash the rice thoroughly and soak in 3 cups of water for 30 minutes. Drain and keep aside.
2. Boil 6 to 8 cups of water, add salt and 1 tablespoon of oil.
3. Add the rice to the boiling water. Cook till the rice is 85% cooked.
4. Pour into a colander and let the water drain out. Pour some cold water on the rice to arrest further cooking.
5. Let all the water from the rice drain out ensuring that the rice does not contain any moisture.
6. Add the remaining 1 tablespoon of oil and toss the rice in it
7. Spread the cooked rice on a flat surface till it is cool.
8. Use as required.
Friday, October 17, 2008
CELERY AND BLACK PEPPER RICE
Aromatic and subtly flavoured, this rice dish is the perfect accompaniment for spicy dishes.
Preparation Time : 15 mins.
Cooking Time : 8 mins.
Serves 4.
Ingredients
2 cups Chinese rice
1 teaspoon garlic, finely chopped
1½ tablespoons celery, chopped
½ cup bean sprouts
½ teaspoon freshly crushed pepper
2 tablespoons oil
salt to taste
Method
1. Heat the oil in a pan, add the garlic and sauté till it is golden brown.
2. Add the celery and bean sprouts and sauté for another minute.
3. Add the rice and salt and mix lightly.
4. Cook till the rice is hot, sprinkle the freshly crushed pepper and mix well.
5. Serve hot.
Preparation Time : 15 mins.
Cooking Time : 8 mins.
Serves 4.
Ingredients
2 cups Chinese rice
1 teaspoon garlic, finely chopped
1½ tablespoons celery, chopped
½ cup bean sprouts
½ teaspoon freshly crushed pepper
2 tablespoons oil
salt to taste
Method
1. Heat the oil in a pan, add the garlic and sauté till it is golden brown.
2. Add the celery and bean sprouts and sauté for another minute.
3. Add the rice and salt and mix lightly.
4. Cook till the rice is hot, sprinkle the freshly crushed pepper and mix well.
5. Serve hot.
CLEAR VEGETABLE STOCK
CLEAR VEGETABLE STOCK
This stock is used for soups and gravies.
Cooking Time : 20 min.
Preparation Time : 5 min.
Makes 6 teacups.
Ingredients
1/2 teacup cabbage, roughly chopped
3 carrots, roughly chopped
5 to 6 celery stalks
2 tablespoons chopped spring onions with leaves
3 to 4 pieces cauliflower
Method
1. Boil all the vegetables in 8 teacups of water on a medium flame for 15 to 20 minutes.
2. Allow the vegetables to settle at the bottom of the vessel and pour out the vegetable stock.
3. Use as required.
This stock is used for soups and gravies.
Cooking Time : 20 min.
Preparation Time : 5 min.
Makes 6 teacups.
Ingredients
1/2 teacup cabbage, roughly chopped
3 carrots, roughly chopped
5 to 6 celery stalks
2 tablespoons chopped spring onions with leaves
3 to 4 pieces cauliflower
Method
1. Boil all the vegetables in 8 teacups of water on a medium flame for 15 to 20 minutes.
2. Allow the vegetables to settle at the bottom of the vessel and pour out the vegetable stock.
3. Use as required.
SINGAPORE RICE NOODLES
SINGAPORE RICE NOODLES
This Chinese dish has subtle flavours that are not native to China but have influences of Singapore style cooking which is a melting pot of many cooking styles, cultures and flavours.
These translucent, pretty looking rice noodles will just melt in your mouth. Flavoured with Asian flavourings like cumin and coriander, these noodles are sure to satisfy your taste buds.
Preparation Time : 10 mins.
Cooking Time : 10 mins.
Serves 4.
To be mixed together
1½ cups cooked rice noodles
½ cup bean sprouts
1 cup spring onion greens, chopped
¼ teaspoon cumin (jeera)
¼ teaspoon coriander (dhania) powder
a pinch turmeric powder (haldi)
1 tablespoon sesame (til) oil
salt to taste
Other ingredients
½ cup spring onion whites, sliced
1 teaspoon garlic, chopped
¼ cup carrots, cut into thin strips
¼ cup French beans, cut into thin strips
¼ cup red cabbage, shredded (optional)
¼ cup red pepper, sliced
¼ cup capsicum, sliced
1 teaspoon oil
salt to taste
Method
1.Heat the oil in a wok and sauté the spring onion whites and garlic for a few seconds.
2.Add the carrots, French beans, red cabbage, red pepper, capsicum and salt and sauté for some time till the vegetables soften. Sprinkle some water if required.
3.Add the rice noodles mixed with the other ingredients and toss well over a high flame.
4.Spoon out into a serving plate and serve immediately.
Tips
To cook rice noodles, soak them in boiling hot water for 10 to 15 minutes or as the instructions on the package specify.
Drain the water and immerse in cold water in order to arrest any further cooking. Drain and use as required.
This Chinese dish has subtle flavours that are not native to China but have influences of Singapore style cooking which is a melting pot of many cooking styles, cultures and flavours.
These translucent, pretty looking rice noodles will just melt in your mouth. Flavoured with Asian flavourings like cumin and coriander, these noodles are sure to satisfy your taste buds.
Preparation Time : 10 mins.
Cooking Time : 10 mins.
Serves 4.
To be mixed together
1½ cups cooked rice noodles
½ cup bean sprouts
1 cup spring onion greens, chopped
¼ teaspoon cumin (jeera)
¼ teaspoon coriander (dhania) powder
a pinch turmeric powder (haldi)
1 tablespoon sesame (til) oil
salt to taste
Other ingredients
½ cup spring onion whites, sliced
1 teaspoon garlic, chopped
¼ cup carrots, cut into thin strips
¼ cup French beans, cut into thin strips
¼ cup red cabbage, shredded (optional)
¼ cup red pepper, sliced
¼ cup capsicum, sliced
1 teaspoon oil
salt to taste
Method
1.Heat the oil in a wok and sauté the spring onion whites and garlic for a few seconds.
2.Add the carrots, French beans, red cabbage, red pepper, capsicum and salt and sauté for some time till the vegetables soften. Sprinkle some water if required.
3.Add the rice noodles mixed with the other ingredients and toss well over a high flame.
4.Spoon out into a serving plate and serve immediately.
Tips
To cook rice noodles, soak them in boiling hot water for 10 to 15 minutes or as the instructions on the package specify.
Drain the water and immerse in cold water in order to arrest any further cooking. Drain and use as required.
TARO NEST WITH WARM SALAD
A pretty looking golden brown noodle basket which looks like a nest that's filled with a warm, crunchy asparagus salad. The vegetarian oyster sauce and honey make a wonderful dressing for this tongue tickling meal.
Cooking Time : 20 mins.
Preparation Time : 20 mins.
Makes 2 nests.
For the taro nest
2 cups noodles (parboiled)
2 teaspoons cornflour
salt to taste
oil for deep frying
For the warm salad
¼ cup spring onion whites, sliced
1 teaspoon garlic, finely chopped
1 green chilli, chopped
½ teaspoon ginger, grated
6 to 8 asparagus, cut into 25 mm. (1") pieces (parboiled)
½ cup baby corn, sliced diagonally (parboiled)
½ cup capsicum, diced
½ cup snow peas, cut lengthwise (parboiled)
½ cup French beans, cut diagonally (parboiled)
½ cup bean sprouts
1 tablespoon oil
salt to taste
To be mixed together into a dressing
1 teaspoon soya sauce
1 teaspoon vegetarian oyster sauce
1½ teaspoons honey
For the garnish
1½ teaspoons sesame (til) seeds, toasted
For the taro nest
1. Spread the noodles on a kitchen towel and dab lightly to absorb all the moisture.
2. Sprinkle cornflour and salt on the noodles and mix lightly. Divide into 2 equal portions.
3. Place the half noodles in a strainer to make a basket, along the mesh of the strainer.
4. Heat the oil, hold the noodles in the strainer on top and pour the hot oil in the strainer, using a ladle, to fry the basket.
5. Keep pouring the oil on all sides until the noodles are golden brown.
6. Remove carefully from the strainer and place on absorbent kitchen paper.
7. Repeat with remaining noodles to make another nest.
For the warm salad
1. Heat the oil in a pan, add the spring onion whites, garlic, green chilli and ginger and sauté for a few seconds over a high flame.
2. Add the asparagus, capsicum, snow peas and French beans and sauté for 1 to 2 minutes.
3. Add the bean sprouts and salt and mix well. Remove from the flame and keep aside.
How to proceed
1. Just before serving, toss the dressing into the salad and place half the salad in one basket. Repeat to fill the other basket.
2. Serve immediately, garnished with the toasted sesame seeds.
Tips
Vegetarian oyster sauce is a proprietory sauce and is available at all leading provision stores.
Friday, October 10, 2008
RED CURRY PASTE
Preparation Time : 10 min.
Makes 1 cup.
Ingredients
10 red chilles, soaked in warm water for 10 minutes and drained
1 onion, chopped
4 clove garlic , peeled
1 tablespoon ginger , grated
2 stalks lemon grass
6 stalks coriander
1 tablespoon ground coriander
2 tablespoons ground cumin
1/2 tablespoon white pepper
1/2 teaspoon salt
1. Grind all the ingredients to a paste in a mortar or a food processor using a little water.
2. Store in an airtight container (for upto 1 month). Alternatively, freeze for upto 3 months.
3. Use as required.
Tips
To obtain a bright red curry paste, use red Kashmiri chillies as far as possible
GREEN CURRY PASTE
Preparation Time : 10 min.
Makes 1 cup.
Ingredients
10 green chillies, chopped
6 clove garlic, peeled
1 onion, chopped
3/4 piece of ginger, peeled
1 cup chopped coriander
Rind of 1 lemon, grated
Juice of 1/2 lemon
1 tablespoon ground coriander
2 tablespoons ground cumin
2 stalks lemon grass
1 teaspoon salt
1/2 teaspoon pepper
Method
1. Grind all the ingredients in a mortar or a food processor using a little water.
2. Store in an airtight container or in the refrigerator. Alternatively, freeze for upto 3 months.
3. Use as required.
Tips
Make 2 recipes of this paste as you might need it for another recipe.
Eg. Thai fried rice, Table-top Thai Curry or to use another time when you are in a hurry.
Makes 1 cup.
Ingredients
10 green chillies, chopped
6 clove garlic, peeled
1 onion, chopped
3/4 piece of ginger, peeled
1 cup chopped coriander
Rind of 1 lemon, grated
Juice of 1/2 lemon
1 tablespoon ground coriander
2 tablespoons ground cumin
2 stalks lemon grass
1 teaspoon salt
1/2 teaspoon pepper
Method
1. Grind all the ingredients in a mortar or a food processor using a little water.
2. Store in an airtight container or in the refrigerator. Alternatively, freeze for upto 3 months.
3. Use as required.
Tips
Make 2 recipes of this paste as you might need it for another recipe.
Eg. Thai fried rice, Table-top Thai Curry or to use another time when you are in a hurry.
THAI STIR-FRIED NOODLES WITH TOFU
Noodles, stir-fried with tofu and bean sprouts accompanied by a soya sauce.
Cooking Time : 10 min.
Preparation Time : 10 to 15 min.
Serves 4.
Ingredients
2 cups rice noodles
1 teaspoon ginger, grated
2 cloves garlic, chopped
1 cup tofu or paneer, cut into cubes
8 small onions, peeled and halved
1 tablespoon soya sauce
1/2 cup bean sprouts
1 tablespoon lemon juice
2 tablespoons roasted peanuts
1 tablespoon oil
salt to taste
For the sauce
2 to3 tablespoons lemon juice
2 teaspoons soya sauce
4 tablespoons castor sugar
4 tablespoons peanut butter
salt to taste
Method
For the noodles
1. Heat the oil in a wok, add the ginger, garlic, tofu, onions and soya sauce. Saute these till the onion browns.
2. Add the noodles, bean sprouts, lemon juice and salt. Mix well.
3. Place on a serving dish and sprinkle chopped peanuts on top.
For the sauce
1. In a saucepan, combine all the ingredients with 1/2 cup of water and bring to a boil. Keep aside.
How to proceed
1. Serve the stir fried noodles and sauce side by side, so guests can pour as much sauce as they like over the noodles.
Tips
The sauce might need a little more water, so adjust the consistency as you go along.
Cooking Time : 10 min.
Preparation Time : 10 to 15 min.
Serves 4.
Ingredients
2 cups rice noodles
1 teaspoon ginger, grated
2 cloves garlic, chopped
1 cup tofu or paneer, cut into cubes
8 small onions, peeled and halved
1 tablespoon soya sauce
1/2 cup bean sprouts
1 tablespoon lemon juice
2 tablespoons roasted peanuts
1 tablespoon oil
salt to taste
For the sauce
2 to3 tablespoons lemon juice
2 teaspoons soya sauce
4 tablespoons castor sugar
4 tablespoons peanut butter
salt to taste
Method
For the noodles
1. Heat the oil in a wok, add the ginger, garlic, tofu, onions and soya sauce. Saute these till the onion browns.
2. Add the noodles, bean sprouts, lemon juice and salt. Mix well.
3. Place on a serving dish and sprinkle chopped peanuts on top.
For the sauce
1. In a saucepan, combine all the ingredients with 1/2 cup of water and bring to a boil. Keep aside.
How to proceed
1. Serve the stir fried noodles and sauce side by side, so guests can pour as much sauce as they like over the noodles.
Tips
The sauce might need a little more water, so adjust the consistency as you go along.
DRUNKARD'S NOODLES
Stir-fried noodles flavoured with lemon rind and basil.
Cooking Time : 20 min.
Preparation Time : 15 min.
Serves 4.
Ingredients
2 cups rice noodles
2 cloves garlic, crushed
2 red chilli or green chillies, finely chopped
1 onion, sliced
1 tomato,quartered thin
rind of two lemon
6 basil leaves
2 teaspoons soya sauce
1/2 teaspoon sugar
2 red or green pepper, chopped
2 tablespoons oil
salt to taste
Method
1. Heat the oil and add the garlic and chillies.
2. Add the noodles, onions, tomato, lemon rind, basil leaves, soya sauce, sugar, salt and peppers.
3. Stir well till the peppers soften slightly.
4. Serve immediately.
Tips
Grate only the yellow of the lemon rind, avoiding the white pith which gives a bitter after taste.
Suggested Accompaniments
Hot And Sour Soup
Spicy Coconut Cream Soup
Southern Style Yam
Red And Green Salad With Peanut Dressing
RICE NOODLES
Cooking Time : 5 to 10 min.
Preparation Time : 5 to 10 min.
Makes 4 to 5 cups.
200 grams Rice noodles (dried rice vermicelli)
salt to taste
1 teaspoon oil
Method
1. Place the noodles in a large bowl.
2. In another pan, boil about 2 liters of water with the salt and oil. When it comes to a boil, pour the water over the raw noodles. Cover and keep aside for 10 minutes or till the noodles are soft.
3. Drain and use as required.
Tips
The oil is added is prevent the noodles from sticking together.
CRISPY NOODLES
Deep fried noodles topped with a sweet and sour caramelised onion sauce.
Cooking Time : 15 min.
Preparation Time : 10
Serves 4.
Ingredients
60 grams raw rice noodles
1 cup tofu or paneer, cut into strips
oil for deep frying
For the sauce
2 cloves garlic, chopped
1 onion, sliced
1 tablespoon soya sauce
4 tablespoons sugar
1 1/2 tablespoons lemon juice
1/2 cup Vegetable Stock
1/2 teaspoon chilli powder
2 tablespoons oil
salt to taste
For the garnish
1/2 cup red cabbage, diced
1/3 cup bean sprouts
1 spring onion, chopped
1/2 cup cauliflower florets
1 fresh red chilli, slit
Method
1. Heat the oil and deep fry the raw noodles till golden. Drain and keep aside.
2. Deep fry the tofu till crisp. Drain and keep aside.
For the sauce
1. Heat the oil in a pan, add the garlic and onion and saute till brown.
2. Add the soya sauce, sugar, lemon juice, stock and salt and stir till the mixture begins to caramelise.
3. Add the fried tofu, chilli powder and mix well.
How to proceed
1. Pour over the fried noodles, just before serving.
2. Serve garnished with the red cabbage, bean sprouts and spring onion and cauliflower and top with the red chilli.
Tips
Pour the sauce over the noodles just before serving to avoid the crisp noodles from turning soggy.
THAI FRIED NOODLES
A very pleasing presentation of soft noodles and bean curd combined with fresh vegetables and crunchy peanuts.
Preparation Time : 10 min.
Cooking Time : 10 min.
Serves 4.
Ingredients
3 cups rice noodles
1 cup tofu, cut into cubes and fried
4 spring onions , chopped
1 cup bean sprouts
2 tablespoons roasted peanuts, chopped
3/4 teaspoon chilli powder
2 teaspoons sugar
2 tablespoons soya sauce
1 tablespoon lemon juice
2 garlic, crushed
4 tablespoons oil
salt to taste
For the garnish
2 tablespoons chopped peanuts
2 tablespoons chopped coriander
1 lemon wedge
Method
1. In a wok, heat the oil and add the crushed garlic
2. Add the fried tofu, spring onions, beans sprouts, peanuts and noodles.
3. Add the chili powder, sugar, soya sauce, lemon juice and salt.
4. Serve hot, garnished with the coriander and chopped peanuts.
5. Place the lemon wedge on the side of the plate.
Tips
The fried vegetables need to remain sprightly and crisp.
This dish should be prepared as close to serving time as possible as reheating it is not possible.
Preparation Time : 10 min.
Cooking Time : 10 min.
Serves 4.
Ingredients
3 cups rice noodles
1 cup tofu, cut into cubes and fried
4 spring onions , chopped
1 cup bean sprouts
2 tablespoons roasted peanuts, chopped
3/4 teaspoon chilli powder
2 teaspoons sugar
2 tablespoons soya sauce
1 tablespoon lemon juice
2 garlic, crushed
4 tablespoons oil
salt to taste
For the garnish
2 tablespoons chopped peanuts
2 tablespoons chopped coriander
1 lemon wedge
Method
1. In a wok, heat the oil and add the crushed garlic
2. Add the fried tofu, spring onions, beans sprouts, peanuts and noodles.
3. Add the chili powder, sugar, soya sauce, lemon juice and salt.
4. Serve hot, garnished with the coriander and chopped peanuts.
5. Place the lemon wedge on the side of the plate.
Tips
The fried vegetables need to remain sprightly and crisp.
This dish should be prepared as close to serving time as possible as reheating it is not possible.
PHADTHAI (THAI FRIED NOODLES)
Preparation Time : 10 mins.
Cooking Time : 10 mins.
Serves 4.
Ingredients
3 cups cooked rice noodles, refer handy tip
1 cup tofu (soya paneer) cubes
2 crushed garlic cloves
4 spring onions, chopped
1 cup bean sprouts
2 tablespoons roasted peanuts, chopped
¾ teaspoon chilli powder
2 teaspoons sugar
2 tablespoons soya sauce
1 tablespoon lemon juice
4 tablespoon oil
Salt to taste
Other ingredients
Oil for deep-frying
For the garnish
2 tablespoons chopped coriander
2 tablespoons roasted peanuts, chopped
1 lemon wedge
Method
1. Fry the tofu cubes in hot oil for a couple of minutes. Drain on absorbent paper and keep aside.
2. Heat the oil in a wok on a high flame and add the crushed garlic.
3.Add the fried tofu, spring onions, beans sprouts, peanuts and noodles.
4. Add the chilli powder, sugar, soya sauce, lemon juice and salt and toss well.
5. Serve hot garnished with coriander, peanuts and the lemon wedge.
Tips
To cook rice noodles, soak them in boiling hot water for 10 to 15 minutes or as the instruction on the package specify.
Drain the water and again dip into cold water in order to arrest any further cooking. Drain and use as required.
Cooking Time : 10 mins.
Serves 4.
Ingredients
3 cups cooked rice noodles, refer handy tip
1 cup tofu (soya paneer) cubes
2 crushed garlic cloves
4 spring onions, chopped
1 cup bean sprouts
2 tablespoons roasted peanuts, chopped
¾ teaspoon chilli powder
2 teaspoons sugar
2 tablespoons soya sauce
1 tablespoon lemon juice
4 tablespoon oil
Salt to taste
Other ingredients
Oil for deep-frying
For the garnish
2 tablespoons chopped coriander
2 tablespoons roasted peanuts, chopped
1 lemon wedge
Method
1. Fry the tofu cubes in hot oil for a couple of minutes. Drain on absorbent paper and keep aside.
2. Heat the oil in a wok on a high flame and add the crushed garlic.
3.Add the fried tofu, spring onions, beans sprouts, peanuts and noodles.
4. Add the chilli powder, sugar, soya sauce, lemon juice and salt and toss well.
5. Serve hot garnished with coriander, peanuts and the lemon wedge.
Tips
To cook rice noodles, soak them in boiling hot water for 10 to 15 minutes or as the instruction on the package specify.
Drain the water and again dip into cold water in order to arrest any further cooking. Drain and use as required.
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