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.

Rujak (Spicy Fruit Salad)

Rujak is considered Indonesia's national salad.

Ingredients

• 1 medium-sized can pineapple chunks

• 2 bananas, peeled and chopped

• 3 green apples, peeled and chopped

• 1 small cucumber, peeled and sliced

Dressing

• 1 teaspoon chili powder

• 1 Tablespoon dark soy sauce

• ½ cup dark brown sugar

• 2 Tablespoons lime (or lemon) juice

Procedure

1. Place all fruits and vegetables into a bowl and mix thoroughly.
2. In a separate bowl, combine dressing ingredients.
3. Pour the dressing over the fruits and vegetables. Chill before serving.

Serves 4 to 6.

Vietnamese Iced Coffee

Ingredients

• 4 cups water

• 1/2 cup dark roast ground coffee beans

• 1/2 cup sweetened condensed milk

• 16 ice cubes

Directions

• Prep
  5 m
• Cook
  5 m
• Ready In
  10 m

1. Brew coffee with water using your preferred method to make brewed coffee. Spoon 2 tablespoons of sweetened condensed milk into each of 4 coffee cups. Pour 1 cup of fresh hot coffee into each cup, and stir to dissolve the milk.
2. Serve guests cups of coffee, and give each one a tall glass with 4 ice cubes, and a long handled spoon. Guests pour hot coffee over the ice cubes and stir briskly with the long handled spoon, making an agreeable clatter with the ice cubes to chill the coffee.

Pho

Ingredients

• 4 pounds bone-in beef shank

• 1 onion

• 5 slices fresh ginger root

• 1 pod star anise, whole

• 1 teaspoon salt

• 2 1/2 tablespoons fish sauce

• 1 (8 ounce) package dried rice noodles

• 1/2 pound cooked beef sirloin, thinly sliced

• 3 green onions, chopped

• 1 1/2 cups fresh bean sprouts

• 6 sprigs cilantro

Directions

• Prep
  30 m
• Cook
  4 h 30 m
• Ready In
  5 h

1. In a large pot over medium heat, bring beef shank and 3 quarts water to a boil. Skim off foam. Reduce heat, cover and simmer 4 hours.
2. Preheat oven broiler. Place unpeeled whole onion under broiler until soft. Remove and peel.
3. Stir onion, ginger, anise, salt and fish sauce into beef mixture.
4. Bring a large pot of lightly salted water to a boil. Add rice noodles and cook for 8 to 10 minutes or until al dente; drain.
5. Divide noodles into three serving bowls. Place cooked sirloin on top of pasta in bowls. Sprinkle green onions, bean sprouts and cilantro evenly in bowls. Strain beef broth and divide evenly between serving bowls, pouring over assembled ingredients. Serve at once.

Cap Cay (Indonesian Chop Suey)

Ingredients

• 3 tablespoons vegetable oil

• 4 cloves garlic, minced

• 1 onion, thinly sliced

• 10 ounces peeled and deveined medium shrimp (30-40 per pound)

• 1 head bok choy, chopped

• 1 1/2 cups chopped broccoli

• 1 1/2 cups chopped cauliflower

• 1 large carrot, thinly sliced at an angle

• 3 green onions, chopped

• 2/3 cup water

• 2 tablespoons cornstarch

• 2 tablespoons fish sauce

• 2 tablespoons oyster sauce

• 1 teaspoon white sugar

• 1/2 teaspoon ground black pepper

• salt to taste

Directions

• Prep
  20 m
• Cook
  25 m
• Ready In
  45 m

1. Heat the vegetable oil in a large saucepan over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shrimp, bok choy, broccoli, cauliflower, carrot, and green onion. Pour in the water, cover, and cook until the shrimp is no longer translucent in the center and the vegetables are tender, about 15 minutes.
2. Dissolve the cornstarch into the fish sauce in a small bowl. Stir into the cap cai along with the oyster sauce, sugar, and pepper; stir until thickened. Season with salt before serving.

Indonesian Curried Cabbage

Ingredients

• 1 teaspoon vegetable oil, or as needed

• 3/4 pound lean ground beef

• 1 onion, chopped

• 1 clove garlic, minced

• 2 teaspoons curry powder

• 1 small head cabbage, shredded

• 2 tablespoons ketchup

• 2 teaspoons mango chutney

• 1 teaspoon salt, or to taste

• 1 tablespoon water, or as needed

Directions

• Prep
  10 m
• Cook
  20 m
• Ready In
  30 m

1. Heat vegetable oil in a skillet over medium heat. Cook ground beef until browned and cooked through, 7 to 10 minutes. Transfer cooked ground beef to a plate to drain; reserve remaining oil in skillet.
2. Return skillet to medium heat with residual oil. Add onion, garlic, and curry powder; cook and stir until onion is almost tender, 5 to 7 minutes. Stir cooked ground beef and cabbage into onion mixture; stir in ketchup, chutney, and salt. Sprinkle on a little water to prevent burning, but not enough to make the curry wet.
3. Cook and stir until cabbage is just tender and flavors have combined, 7 to 10 minutes more.

Cucumber and Avocado Sushi

Ingredients

• 1 1/4 cups water

• 1 cup uncooked glutinous white rice (sushi rice)

• 3 tablespoons rice vinegar

• 1 pinch salt

• 4 sheets nori (dry seaweed)

• 1/2 cucumber, sliced into thin strips

• 1 avocado - peeled, pitted and sliced

Directions

• Prep
  35 m
• Cook
  25 m
• Ready In
  1 h

1. Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
2. Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
3. Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.

Spicy Garlic and Pepper Shrimp

Ingredients

• 2 1/2 tablespoons vegetable oil

• 1/4 cup water

• 1 cup shredded cabbage

• 1 tablespoon minced garlic

• 8 large fresh shrimp, peeled and deveined

• 2 teaspoons crushed red pepper flakes

• 2 tablespoons sliced onion

• 1 tablespoon chopped fresh cilantro

• 1 tablespoon soy sauce

Directions

• Prep
  25 m
• Cook
  10 m
• Ready In
  35 m

1. Heat 1 tablespoon oil in a skillet over high heat. Add cabbage and 1 tablespoon water stir-fry for 30 seconds. Remove cabbage from skillet and place on a serving platter.
2. Heat the remaining 1 1/2 tablespoons oil in the skillet over high heat. Place the garlic and shrimp in the skillet and stir until garlic is lightly browned and shrimp turns pink. Add pepper, onion, cilantro, soy sauce and remaining water to the skillet. Stir-fry for 10 seconds. Pour the hot mixture onto the cabbage.

Lolah's Chicken Adobo

Ingredients

• 3 tablespoons vegetable oil

• 3 pounds boneless, skinless chicken thighs, rinsed and patted dry

• 6 cloves garlic, peeled and thinly sliced

• 1/2 cup soy sauce

• 1/2 cup apple cider vinegar

• 1/2 cup water

• 2 tablespoons pickling spice, wrapped in cheesecloth

Directions

• Prep
  10 m
• Cook
  1 h 10 m
• Ready In
  1 h 20 m

1. Heat oil in a large pot over medium heat until oil is shimmering. Cook garlic in oil for no more than 30 seconds. Add all of the chicken to the pot; cook, stirring frequently, until chicken is white all over. Do not brown.
2. Pour in soy sauce, vinegar, and water, and add the pickling spice. Make sure the spice ball is submerged. Bring to a boil, reduce heat to simmer, and place lid on pot so that some steam can escape. Simmer for 1 hour, or until chicken is very tender.

Chicken Karaage

Ingredients

• 2 tablespoons soy sauce

• 1 tablespoon sake (Japanese rice wine)

• 2 teaspoons grated fresh ginger

• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces

• 2 cups vegetable oil for frying

• 3/4 cup cornstarch

Directions

• Prep
  15 m
• Cook
  2 m
• Ready In
  47 m

1. Combine soy sauce, sake, and ginger in a large bowl. Add chicken; turn to coat. Cover with plastic wrap and let marinate in the refrigerator, about 30 minutes.
2. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. Place cornstarch in a large resealable plastic bag. Add chicken; seal bag and toss until chicken is coated with cornstarch.
4. Fry chicken in batches until juices run clear and it is golden brown, 2 to 3 minutes. Drain on paper towels or on a wire rack.

Indonesian Fried Rice (Nasi Goreng)

Ingredients

• 1 cup uncooked white rice

• 2 cups water

• cooking spray

• 3 eggs, beaten

• 1 tablespoon vegetable oil

• 1 onion, chopped

• 1 leek, chopped

• 1 clove garlic, minced

• 2 green chile peppers, chopped

• 1/2 pound skinless, boneless chicken breasts, cut into thin strips

• 1/2 pound peeled and deveined prawns

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 3 tablespoons sweet soy sauce (Indonesian kecap manis)

Directions

• Prep
  20 m
• Cook
  40 m
• Ready In
  3 h

1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread onto a baking sheet, and refrigerate 2 hours until cold.
2. Heat a large nonstick skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into hot skillet. Cook until the eggs begin to set, lifting up the edges of the set eggs to allow the uncooked egg to contact the hot pan, about 1 minute. Flip omelet in one piece and cook until fully set, about 30 seconds. Slice omelet into 1/2 inch strips.
3. Heat the vegetable oil in a wok or large frying pan over high heat. Stir in the onion, leek, garlic, and chile peppers. Cook, stirring, until onion is soft, 3 to 5 minutes. Stir in the chicken, prawns, coriander, and cumin, mixing well. Cook and stir for approximately 5 minutes.
4. Mix in the cold rice, sweet soy sauce, and omelet strips; cook until shrimp are bright pink and chicken is no longer pink in the center, 3 to 5 minutes.

Indonesian Satay

Ingredient

• 3 tablespoons soy sauce

• 3 tablespoons tomato sauce

• 1 tablespoon peanut oil

• 2 cloves garlic, peeled and minced

• 1 pinch ground black pepper

• 1 pinch ground cumin

• 6 skinless, boneless chicken breast halves - cubed

• 1 tablespoon vegetable oil

• 1/4 cup minced onion

• 1 clove garlic, peeled and minced

• 1 cup water

• 1/2 cup chunky peanut butter

• 2 tablespoons soy sauce

• 2 tablespoons white sugar

• 1 tablespoon lemon juice

• skewers

Directions

• Prep
  25 m
• Cook
  20 m
• Ready In
  1 h

1. In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
2. Preheat the grill for high heat.
3. Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
4. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.

Strawberry Oatmeal Breakfast Smoothie

Ingredients

• 1 cup soy milk

• 1/2 cup rolled oats

• 1 banana, broken into chunks

• 14 frozen strawberries

• 1/2 teaspoon vanilla extract

• 1 1/2 teaspoons white sugar

Directions

• Prep
  5 m
• Ready In
  5 m

1. In a blender, combine soy milk, oats, banana and strawberries. Add vanilla and sugar if desired. Blend until smooth. Pour into glasses and serve.