Garlic Prawns

Chef : Divya Burman, Food Blogger

Recipe Servings : 2

Prep Time : 45 Minutes

Cook Time : 15 Minutes

Total Cook Time : 1 Hour

Marinated in a spicy garlic sauce, this easy to cook prawn recipe is a great pick for a quick bite at your dinner party.

Ingredients

• 1 kg prawns (medium, deshelled, deveined with tails intact)

For the marination:

• 1 Tbsp garlic and green chilli blended paste
• 1/2 tsp black pepper (crushed)
• 3 Tbsp lemon juice
• 1/2 tsp chilli sauce (chilli garlic or sriracha)
• 7 garlic cloves (small and chopped)
• 2  tsp cornflour
• 2 Tbsp soy sauce
• 1/2 Tbsp red chilli powder

For the sauce:

• 2 Tbsp white vinegar
• 3 Tbsp soy sauce
• 1 tsp sesame seeds (roasted)
• 2 tsp green chilies chopped)

Directions

1. Marinate prawns and leave aside for half an hour.
2. In a non stick pan. Put 2 tablespoon sesame oil, when hot add prawns.
3. Stir fry till prawn tails are curled and cooked(do not overcook).
4. Put in serving dish and serve with sauce.

Vegetable Manchow Soup

Chef  : Niru Gupta
Recipe Servings  : 2
Prep Time  : 05 Minutes
Cook Time  : 30 Minutes
Total Cook Time  : 35 Minutes

Savour the hot and spicy flavours of this Chinese vegetable manchow soup.

Ingredients

• 4 cups water

• 1 tsp ginger - finely chopped

• 1 tsp garlic - finely chopped

• 1 tsp green chilies - finely chopped

• 1 Tbsp coriander leaves - finely chopped

• 2 Tbsp French beans - finely chopped

• 2 Tbsp carrots - finely chopped

• 2 Tbsp cabbage - finely chopped

• 2 Tbsp capsicum - finely chopped

• 2 Tbsp mushrooms - finely chopped

• 2 spring onions - finely chopped

• 1 tsp pepper

• 1 Tbsp Soya sauce

• 4 Tbsp cornflour - mixed with

• 1 cup water

• 2 stems of spring onion

• 3 Tbsp oil salt as required

Directions

1. In a pan, add some oil and stir fry the ginger, garlic, coriander leaves and green chilies for about two minutes.
2. Add all the vegetables, pepper, ajinomoto, salt and continue to stir-fry for two more minutes.
3. Add the Soya sauce, water and salt.
4. Let it boil, reduce the heat and add the cornflour mixed with water and stir constantly till it thickens slightly.
5. Remove from heat and serve immediately.
6. Garnish with spring onion stems.

NUTRITIONAL INFORMATION

Calories 275.3 Kcal

• 20.4 g Carbs
• 20.5 g Fats
• 0.0 mg Cholesterol
• 2.3 g Protein
• N/A Fiber

• Phosphorous: 84.0 mg
• Sodium: 3918.4 mg
• Potassium: 137.0 mg

Crunchy Iceberg Dumpling

Chef : Wang Yixuan

Restaurant : Yauatcha, Mumbai

Recipe Servings : 3
Prep Time : 10 Minutes
Cook Time : 35 Minutes
Total Cook Time : 45 minutes

Pamper your taste buds with this phenomenal Iceberg recipe, creating an everlasting impact and making you ask for more.

Ingredients

• 10gms asparagus (chopped)

• 10gms water chestnut (chopped)

• 10gms corn kernel (chopped)

• 10gms red pumpkin (chopped)

• 10gms raw papaya

• 10gms ice berg lettuce roughly (chopped)

• 5gms sugar

• 5ml sesamee oil

• 5ml ginger juice

• salt - as per taste

• skin

• wheat starch and water

Directions

1. To prepare the filling, blanch all the vegetables together except the iceberg and keep it aside till it cools down.
2. Mix the rest of the ingredients with the blanched vegetables to form the filling.
3. Prepare the skin by using wheat starch and water in order to make a dough.
4. Cut and divide the dough into equals and use a roller to make wrapper.
5. Insert filling and fold into dumplings.
6. Serve hot.

Teh Halia (Hot Ginger Tea, Ambon)

Ingredients 

• 6 cups water 

• 1 cup brown sugar, packed 

• 2-inch piece of fresh ginger, cracked 

Procedure

1. Combine the water, sugar, and ginger in a saucepan and bring the mixture to a boil. 
2. Cook over moderate heat for about 5 minutes. 
3. Strain. 

Serves 6.

Nasi Jagung (Corn Rice)

Ingredients

• 1½ cups uncooked rice, washed thoroughly
• 1½ cups sweet corn kernels, cut from the cob or canned

Procedure

1. Place the rice and corn in a pot with 3½ cups of water and bring to a boil. (If using canned sweet corn, do not add water).
2. Simmer the rice and corn until the water is absorbed.
3. If using canned sweet corn, add the water now.
4. Lower the heat to low and cook rice and corn for another 10 minutes, until the rice is dry and fluffy.

Gado Gado (Vegetable Salad with Peanut Sauce)

Ingredients

• 2 potatoes
• 1 cup bean sprouts
• 10 string beans
• 1 cucumber, thinly sliced
• 1 cup green cabbage, chopped
• 1 carrot, thinly sliced
• 8 to 12 ounces tofu (optional)
• 5 Tablespoons vegetable oil
• 2 hard-boiled eggs, cut in wedges
• Peanut Sauce (available in small bottles in grocery stores)

Procedure

1. Boil all the vegetables (except tofu and cucumber), or steam until crisp and tender.
2. Set aside.
3. Cut the tofu into small pieces and fry until golden brown, then set aside.
4. Place the cooked vegetables on a plate, top with the tofu, cucumber slices, and sliced hard-boiled eggs wedges, and pour the peanut sauce on last.

Makes 2 servings.

Nasi Kuning (Yellow Rice)

Ingredients

• 2 cups rice

• 2¼ cups coconut milk

• 2 teaspoons turmeric (found in most supermarkets)

• 1 blade lemon grass

Procedure

1. Wash and drain the rice.
2. Combine all the ingredients in a saucepan and bring to a boil.
3. Lower the heat to a simmer and continue to cook until all the coconut milk is absorbed.
4. Put the rice into a steamer (a vegetable steamer lined with cheesecloth set over boiling water will also work).
5. Steam until the rice is tender.

Serves 4 to 6.

Kelapa Susu (Coconut Milk)

Ingredients

• 1 cup dried coconut

• 2 cups warm water

Procedure

1. Place the coconut in a pan and cover with the water.
2. Allow to soak for 20 minutes and then squeeze the coconut very hard to produce a milky liquid.
3. When the coconut milk has been added to a dish, it will need to be constantly stirred at first to avoid separation.