STIR FRY LAMB WITH BELL PEPPERS

This is a very simple and tasty meal. You can subsitute with chicken.

Ingredients:
Lamb cut in strips
Hainese ginger garlic paste
onions
bell peppers - red and yellow
stock
Black bean sauce
Soya sauce
Chili oil

Method:
Add vegetable oil and one tsp of Hainese Ginger Garlic paste. Stir fry the lamb. Throw in the onions and  cook till the lamb is tender. Add one cup stock and continue to cook.  Add black bean sauce, soya sauce, chili oil.  When it looks like it is well done, throw in the bell peppers. Serve on a bed of rice.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

Shrimp with Snow Peas Served with Tofu and Rice

Ingredients:

1 Pound of shrimp

soy sauce

vinegar

sugar

cornstarch

sesame oil

snow peas
garlic and ginger
salt and pepper

water chestnuts (optional)

stock mixture - 1 cup

Combine chicken stock, soy sauce, vinegar, sugar, cornstarch and sesame oil in small bowl; mix well and set aside. In large skillet or wok, heat oil over medium-high heat; add garlic and ginger and sauté until fragrant, about 2 minutes. Add shrimp and sauté until pink, about 3 more minutes. Season with salt and pepper to taste. Add snow peas and water chestnuts; sauté 3 minutes. Add stock mixture. Bring to a boil, reduce heat to a simmer, and cook until liquid has thickened and is no longer cloudy, about 3 more minutes. Sprinkle with lemon juice.

Tofu

Fresh tofu is my preference.  Cut and saute in vegetable oil. Add the Mabo Tofu Ready made sauce from Ranch Market. Chop up green onions and add to the wok. Mix it and serve on a bed of rice.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

Eggplant & Raddhish with Garlic/Cilantro Rice

My apologies to those of you who have been checking my blog and not seeing any updates. I hope to get back on track and post more frequently.


Today's dish is an old favorite of mine.  In Sindhi it is called Mooli Wangar ( not sure of the spelling).

Ingredients:
Eggplant
Raddish (the white long one)
Tomatoes
onions
ginger
garlic
green chilis
cumin powder
coriander powder
turmeric powder
salt
cilantro


Method:

Cut up the eggplant and raddish into small squares. Chop the onions and saute. Add the chopped garlic and ginger. Once it is slightly brown add the eggplant and raddish.  Throw in the chopped tomatoes.  Add salt, turmeric powder, green chilis, cumin and coriander powder. I normally add around 1 tsp of the spices.  Add about half a cup of warm water and let the vegetables cook.  Once the raddish is soft, shut the stove.


Rice:
Saute chopped garlic and put in rice with 1 tsp turmeric powder and salt. Add chopped clilantro and cook rice.


Serve with yogurt.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

Coconut Shrimp Curry

TGIF. Hope you all have a safe and relaxing long weekend.  This recipe was created by my good friend Smita Vasant. I made it the other night - AMAZING.

COCONUT SHRIMP CURRY

Ingredients:2 lbs medium shrimp, deveined, tails removed
1 large onion chopped
1 can coconut milk
1 tsp turmeric
salt to taste
juice of 1 lime
vegetarian Stock no MSG (Optional)
1 tsp red chili powder
6 cloves garlic
½ cup oil


Method:


Blend the garlic, turmeric, lime juice in a blender to make a paste. Wash the shrimp well and marinate in the paste for at least ½ hour or more. Heat up oil and fry the onion until golden brown. Add shrimp and red chilli powder and fry well until water starts to evaporate. Add ½ cup water, cover and cook shrimp. When cooked, add the can of coconut milk and stir well. Add salt and optional vegetarian stock - approximately 1 tsp.
You can add more lime juice to taste. Let this come to a boil.
Garnish with cilantro and serve over rice or with naan.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

White Fish & Potatoes in Fenugreek & Cilantro Sauce

Ingredients:
2 pounds White Fish (I like a fish called Lake Superior White Fish)
2 Potatoes
Fresh Fenugreek (Methi Leaves) - 1 bunch
Cilantro -1 bunch
6 to 8 garlic cloves
1 chili
2 tomatoes or half a can
Onions
Corn starch
Patak brand Vindaloo Paste
Cumin Powder
Coriander Powder
Turmeric Powder
Salt to taste
Vegetarian or chicken stock

Recipe:
Saute the sliced onions and garlic. Add the tomatoes and 4 cups of water. Add 1 chili, 1 tsp turmeric powder, 1 to 2 tsp of cumin and coriander powder and salt and 1 tsp of the vegetarian or chicken stock. Chop the fenugreek and cilantro and add to the pan.  Add 2 to 3 teaspoon of Patak's Vindaloo paste to the mixture. Wash potatoes well and cut up into small 1" size pieces (you can leave the skin on). Add the potatoes to the gravy and let it cook for about 15 mins until potatoes are almost cooked.  Add the pieces of fish. Let it all simmer.  At the end you can add a little corn starch and water mixture to thicken the gravy. Serve on a bed of rice with fresh salad.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

Cornish Game Hen Vindaloo

Cornish Game Hen Vindaloo

This is a curry filled with spices and flavor. 

Ingredients
Cornish Game Hen (you can subtitute with Chicken)
2 Potatoes
1 can of stewed tomatoes
2 Onions
6 whole garlic
1/2 ginger piece
Sliced Bell Peppers
Frozen Green Peas or Mixed Vegetables
1-2 tsp Garam Masala
1-2 tsp Cumin Powder
1-2 tsp Coriander Powder
1 tsp Turmeric Powder
1 tsp Chili Powder
A bottle of Patak's Vindaloo Paste
Salt to taste
Chicken Stock
Recipe
In a blender, add the tomatoes, chopped onions, garlic and ginger. Add a little water and blend.  Pour the mixture in a cooking pot (I like to use my wok) and add the spices along with the salt and chicken stock (one cup of water with one cube).  Wash the potatoes well and either peel the skin or leave it on.  Cut the potatoes in medium sized pieces and add it to the curry mixture.
Wash and cut the cornish game hen.  Place it in the curry and let it simmer for about a half hour.  Add 1 to 2 Tsp of Patak's Vindaloo paste.  Then add the bell peppers and green peas .  Once it is cooked and the flavor is to your liking, serve it on a hot bed of rice.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

MENAGE A TROIS DHAL (3 DHALS (LENTILS) COMBINED)

This is a very healthy and delicious lentil soup combining three types of lentils. Was speaking to a friend and she suggested the recipe name.  Good one Smita M.

INGREDIENTS
Chana Dhal (Yellow split lentil) Toor Dahl (Yellow Pigeon Peas) and Whole Urad Dhal (Black Gram).  These Dhals can all be purchased from an Indian grocery store.
Ginger Paste or 1 Tsp of fresh ginger
Garlic
Chopped onions
1 green chili
Tomatoes
Turmeric Powder
Chili Powder
Coriander Powder
Cilantro
Salt to taste
Yogurt or Butter (Optional)

Method:
In a pressure cooker or regular pot saute the garlic and chopped onions. Combine 1/2 cup of each dahl and add about 3 cups of water into the pot (approximately an inch of water above all the dhals). Add the ginger, chopped green chili, chopped tomatoes, 1/2 tsp turmeric powder, 1/2 tsp chili powder, 1 tsp coriander powder and salt to taste. Let it cook. If cooking in a pressure cooker, at medium heat, it should take about 15 to 20 minutes. Once it is done, turn off the stove and let the pressure be released completely. Open the lid when it is safe and mix the dhals with a handheld mixer. You can add 1 to 2 TBSP of Yogurt or butter on top to give it a creamy taste. Garnish with cilantro on top.  Serve hot on a bed of rice.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

Keema with Green Peas (Minced Meat)

This is one of my favorites. You can prepare it with either curry powder or Patak's brand of Madras Curry paste.

Ingredients:

Minced Chicken (or Turkey or Beef)

Patak's brand Madras Curry Paste

Or Curry Powder

1 cup Chicken Stock

Sliced Garlic

Chopped Onions

Tomatoes

Green Peas

Salt to taste

Method:

Saute the onions and garlic in olive oil.  Throw in the meat and saute till the color is light brown. Add the tomatoes.  Then add either the Madras Curry Paste (2 Tbsp) or 1 to 2 tsp of curry powder (or more if you like it spicy).  Add the chicken stock and let it simmer.

Once it is almost cooked throw in the green peas. Salt to taste (you may not need this since there is salt in the stock).

Serve with hot rice and a nice green salad for a perfectly healthy meal.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

Asian Noodles Topped with Fried Onions

This is a very simple meal to whip up.  You can add your choice of meat - chicken, shrimp, beef or pork.  These should be sliced (except for the shrimp - buy the medium sized ones).

Ingredients;
Fresh Ready Made Noodles - available in the cooler section at the Chinese Market or you can use the dried ones.  You will have to soak it for a few minutes until they are soft.
Dehydrated mushrooms
Green onions
Sliced Garlic
A cup of bean sprouts
shredded carrots
Bok Choy
Soya Sauce
Hainanese Chicken Rice Seasoning (comes in bottle from the Chinese Market - next to the sauces)
Chili Oil or Chu Chow Oil
Vegetable oil
Stock
Fried Onions (the ones you buy in the can) or you can fry your own.

Method:
Soak the mushrooms in hot water until soft. Slice them.
In your wok add 2 to 3 tbsp of vegetable oil and 2 tsp of the Hainanese sauce and mix.
Stir fry the bean sprouts, garlic, shredded carrots, bok choy, and the mushrooms. Add the soya sauce and 1 cup of water mixed with either a vegetarian or chicken stock. Add the noodles and stir fry.  Add chili oil to taste.  Once it is all combined and cooked to your satisfaction garnish with green and fried onions and serve hot.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

Red Beans with Crushed Ice and Milk

This is a great summer's drink and healthy as well. In Cantonese it is called "Hung Dau Bing" literally translated it means Red Bean Ice.

Ingredients:
Soak the beans overnight
You will need a pressure cooker for best results
1 cup of Azuki Red Beans (from the Chinese Market) 
3 cups of water
Sugar to taste
Regular or Coconut milk or Coconut Cream

Method:
In your pressure cooker combine the beans, water and about 2 to 3 Tbsp of sugar. Let it cook for around 20 minutes.
Once it is done, make sure all the pressure is released from the cooker. Let the beans cool down. When ready to serve place the beans in a tall glass, scoop the crushed ice on the top and add your choice of milk. Place a straw and serve.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

Cashew Nut Omelet served on a Tortilla

TGIF. You probably had a long week and just want to whip up something quick and tasty.  Here's a quick fix and healthy meal.

Cashew Nut Omelet served on a Tortilla

Ingredients:

3-4 Eggs

Spinach

Mushrooms

chopped garlic

chopped onions

chopped tomatoes

1 chili

1/2 cup of milk (optional)

chopped cilantro

Salt to taste

Grated cheese (optional)

Cashew nuts

Tortilla

Method:

Whisk your eggs in a bowl and add the milk (optional).

In a saucepan saute your onions, garlic,spinach and mushrooms. Add this in the bowl and mix with the eggs.  Also add the chilis, tomatoes and cilantro. Salt to taste.

Pour the mixture in the pan and cook until it is done.

Chop the cashew nuts and roast them.

Prepare your tortillas - you can use ready made tortillas or the uncooked ones. When the tortilla is done place the mixture on top and serve with optional grated cheese, add the roasted cashew nuts and sprinkle some taco sauce.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

White Fish in Mustard Seeds

For those of you who like fish, here is an easy recipe.

White Fish in Mustard Seeds

Ingredients:
Fish
Olive oil
1 onion
4-5 Garlic cloves
2 fresh tomaotes
1-2 chili
Red chili powder (optional)
turmeric powder
coriander powder
mustard seeds
chopped cilantro
Salt

Method:
Chop onions and garlic and saute in olive oil till slightly brown.  Add the chopped tomotes, chilis, 1 tsp turmeric powder, 2 tsp corinader powder, and add one cup of water. Salt to taste. Add red Chili powder to give it an extra kick.
Cut up the fish in 2" pieces and add to the mixture.  Let it cook.  In a separate pan, add a little olive oil and 1 tsp of mustard seeds and let it crackle for about a minute.  Once that is done pour it over the fish mixture and you will hear a nice sizzling sound.
Add the chopped cilantro on the top and serve on a bed of piping hot rice.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

Vegetarian Rice Pulao with Roasted Aubergine

Happy Monday and it is back to the grind.  Here is another simple and quick meal to whip up tonight.

Vegetarian Rice Pulao with Roasted Aubergine

Ingredients
Basmati Rice
2 Potatoes cut up in small cubes
Canned or fresh tomatoes
One onion
5 -6 pieces of garlic
mushrooms
frozen peas
cilantro
Patak Brand Madras Curry or Biryani Mix
Salt
Vegetarian stock
Eggplant

Method:
Cook your rice
In a seperate pan, saute the onions and garlic till it is slightly brown
Add the potatoes as well as the tomatoes and cook till potatoes are soft
Saute the mushrooms and also add the green peas
Then add the Patak's brand Madras curry paste or Biryani mix - 2 Tablespoons - add more if you like it spicy and mix it with the other ingredients.
Add 1/2 cup of Vegetarian stock
Once this is done add your cooked rice and mix.

Slice up the eggplant and add your favorite seasoning - chat masala, lemon pepper or any other seasoning you may have and bake in the oven for about 20 minutes until the edges look crisp.

When you are ready to serve you can garnish your rice dish with cilantro and serve with the roasted eggplant as well as yogurt.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

Black Pepper Salmon with Crimoni Mushrooms

Friday at last! I hope you have something fun planned for the weekend. 

Today I am going to share a tasty yet light dish.  I call this one

BLACK PEPPER SALMON WITH CRIMONI MUSHROOMS
Served with steamed broccolli and rice with peas

Ingredients:
Salmon (you can substitute with any other fish)
Olive Oil
Fresh garlic
Crimoni mushrooms (Or any other mushrooms you prefer)
Black Pepper Sauce (this is available in the Chinese Market)
Soya sauce
1 Tsp Brown Sugar
1 cube or 1 tsp of stock (mixed in half a cup of water)
Frozen or fresh broccoli

Method:
Slice the garlic and saute in olive oil in a pan.
Slice the mushrooms and sautee as well in the same pan.
Cut up the fish in small pieces about 2 inches and place in the pan with the sauteed garlic and mushrooms.
Make your sauce - combine the black pepper (2 Tsp), with soya sauce (about 3 tablespoons), add the stock and one Tsp of brown sugar.  Mix it and pour over the fish in the pan. Let it cook for a few minutes. Once the fish is done, shut off the stove.
Prepare your broccoli - if you prefer frozen get the Bird's Nest brand - you can place in the microwave in the bag it comes in.  Or for fresh broccoli, steam it. 
Add a little salt and pepper on your broccoli.
Make your rice - add green peas to it.
You will have a nutritious and delicious meal.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

Spinach with Lentils (Sai Bajee)

This is an authentic East Indian dish. This is best prepared in a pressure cooker. 

Ingredients
1 pound frozen or fresh spinach
1 cup Diced carrots
1/2 eggplant diced
1 chopped onion
3-4 chopped garlic
1 teaspoon grated ginger
1 can of tomatoes
1 green chili
1 potato peeled
half a cup of uncooked lentils
half a bunch of dill
1 Teaspoon Turmeric Powder
salt to taste
chili powder (optional) if you want it more spicy

Method:
Wash all the vegetables thoroughly.  Peel and chop the potatoes, onions, carrots, garlic.
Combine the spinach,vegetables and lentils into the pressure cooker. Pour in one can of tomatoes, add about half to one cup of water.  Add the turmeric powder, salt and optional chili powder.  Shut the pressure cooker lid and keep on medium fire.  Let it cook for about 15 minutes.  Shut off the stove and wait till all the pressure is released from the cooker. Open the lid carefully (again make sure all pressure is released), and mix everything together.  You can use a blender to mix it all up as well.  

Once it is all done, serve it with rice and yogurt garnished with fresh tomatoes or cucumber. 

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), and of course Bon Appetit!

Garlic Baked Fries

This is not only a tasty recipe but a healthy one -since it is not fried.

Garlic Baked Fries

Ingredients:
4-5 Potatoes
Fresh chopped garlic
Truffle oil (optional)
Seasoning - it can be lemon pepper, grilled chicken seasoning or any type of seasoning that you like
Fresh Rosemarey or dill - chopped
Olive oil
Salt and Pepper to taste

Method:
Wash the potatoes, cut them like french fries - do not peel the skin.
In a baking pan place the cut up potatoes, add olive oil (and a little bit of truffle oil if you have it), chopped garlic, seasoning, chopped Rosemary or Dill, and salt and pepper to taste.
Place in oven 375 Degrees for about 40 mins.
Serve with your favorite sandwich, burger or hot dog.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), and of course Bon Appetit!

Finally it's Friday. Some of you may be cooking an Easter meal consisting of mash potatoes and stuffing. More than likely you will have leftovers. If not, here is the recipe. Today we will combine the two and create
Corn Bread Stuffing Hash Browns

Ingredients:
Potatoes - 6-8
chopped garlic
Vegetable or Chicken stock
Parsley or Rosemary
A box of Corn bread stuffing

Recipe
Boil the potaotes, peel and mash
Add chopped garlic, stock, salt to taste and chopped parsley or rosemary.
Prepare the corn bread stuffing - instructions on the box.
Combine the mashed potatoes with the stuffing - mix it well.

Make round patties, place them on a flat pan. Spray with Pam (optional deep fry), place the patties and brown each side. Once it is done, garnish with parsley and serve with chutney or just eat it plain.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), and of course Bon Appetit!

Since it is over the hump Wednesday how about we do something fun. This is pastalicious. I call this dish:


Pasta a la King


Ingredients:


Penne Pasta (or any pasta you have lying around)


Can of mushroom soup


frozen or fresh peas and or vegetables


sliced boneless skinless chicken or fish (optional)


Fresh sliced garlic


sliced onions


curry powder


Worchestire sauce


Vegetarian or chicken broth

Fresh tomatoes and optional slivered almonds

salt to taste


RECIPE


Boil the pasta set aside


Stir fry optional chicken or fish, onions and sliced garlic in olive oil. Add the vegetables and saute.
Once it is cooked pour in the can of mushroom soup and add half a can of water. Mix it all up and then add 1- 2 teaspoons of curry powder (depending on how spicy you would like it to be) and a few dashes of worchestire sauce. Once it is all blended add 1 teaspoon or cube of vegetarian or chicken bouilllon and salt to taste. Pour the mixture into your pasta and voila you have Pasta A La King. Add fresh tomatoes on the top and slivered almonds as well which is optional.

Pour yourself a glass of Pinot Blanc or if you prefer red wine - Pinot Noir.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), and of course Bon Appetit!

I have never written a blog. This is my first time. My blog is about sharing quick, easy and tasty recipes. You will see recipes from East India (where my parents are originally from) but I will also include dishes from China, Singapore, Thailand and other parts of Asia as well as Continetal recipes. I grew up in Hong Kong so I am influenced by the Chinese culture, especially their food.
My first recipe that I am going to share is one of my favorties. It is called Clay Pot Chicken. I cook this in a traditional Chinese clay pot. However, a simple wok will do.
For those of you who are vegetarians, you can substitute the chicken with Portabella Mushroom burgers and vegetarian stock.Serving for 4
Ingredients:
1 pound of sliced boneless skinless chicken
half a bunch of green onions - chopped
dehydrated mushrooms - soak this in hot water for about 10 mins. Chop it up in small pieces
fresh cut up ginger or ginger paste - 1 teaspoon
chicken stock - 2 cups
soy sauce
chili oil
1 Tablespoon cornstarch mixed in a little water - to make a paste
RECIPE
In your wok or clay pot, add 2 tablespoons of vegetable oil.
Throw in your chicken and saute till the color turns brown.
Add your chicken stock - let it simmer
Add soya sauce for color and flavor and also add one tablespoon of chili oil & the ginger
Let it cook for about 20 mins on medium fire
Add the chopped green onions & mushrooms
Add the cornstarch mix.
Serve on a bed of hot jasmine rice.
Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), and of course Bon Appetit!