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.

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.

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.

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.

Stuffed Zucchini

Ingredients

• 3 zucchini

• 1 pound pork sausage

• 1 cup dry bread crumbs

• 1 clove garlic, minced

• 1 (32 ounce) jar spaghetti sauce

• 1/2 cup grated Parmesan cheese

• 1/2 cup shredded mozzarella cheese

Directions

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

1. Preheat oven to 350 degrees F (175 degrees C).
2. Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, bread crumbs, and parmesan cheese. Stuff squash with sausage mixture and place in 9x13 inch baking pan. Pour sauce over squash and cover pan with foil.
3. Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.