Cantonese Fried Rice

Serves 4

• 2 eggs, beaten
• 1 c. onion, diced
• 1/2 c. celery, diced (optional)
• 1/2 c. frozen peas
• 1 c. ham (or any leftover meat)
• 3 c. COLD cooked white rice
• 2 tbls. light soy sauce
• 2 tbls. dark soy sauce
• 6 tbls. oil, not olive oil

1. Heat 1 tbl. of oil in a wok or large pan. Add eggs and cook until set, turning once (will look like a pancake). 
2. Remove egg to a plate and sprinkle with 1 tbl. of soy sauce. Cut into strips, 1x1/2 inch, and setg aside. 
3. Add 1 tbl. oil to pan and stir fry onions and celery for 2 minutes. Remove from pan and set aside. 
4. Add 1 tbl. oil to pan and stir fry peas for 1-2 minutes. Remove from pan and set aside. 
5. Add 2 tbls. oil to pan and stir fry rice, breaking up lumps with wet hands as adding to pan. 
6. Stir fry until heated through. Add all ingredients back into pan with rice. 
7. Season with 2 tbls.dark soy sauce and one tbl. light soy sauce - or to taste.

Mie Goreng - Indonesian Fried Noodles

Serves 6

• 3 (3 ounce) packages noodles (without flavor packets)
• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast halves, cut into strips
• 1 teaspoon olive oil
• 1 teaspoon garlic salt
• 1 pinch ground black pepper, or to taste
• 1 tablespoon vegetable oil
• 1/2 cup chopped shallots
• 5 cloves garlic, chopped
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1 cup broccoli florets
• 1 cup sliced fresh mushrooms
• 1/4 cup soy sauce
• 1/4 cup sweet soy sauce (Indonesian kecap manis)
• 1/4 cup oyster sauce
• salt and pepper to taste

1. Bring a pan of water to a boil, and cook the noodles until tender, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.
2. Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
3. Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.

Thai Massaman Chicken Curry

Serves 3-4 ( with rice)

• 1/2 to 1 pound chicken pieces OR chopped chicken breast/thigh
• 1-2 medium potatoes, cut into chunks
• 1 14 ounce (400 ml) can coconut milk (not lite)
• 1 small red pepper, thinly sliced
• 1 medium tomato, sliced
• 2 Tbsp. coconut oil OR vegetable oil
• 1/3 cup onion, sliced
• 1 thumb-piece ginger, grated
• 4-5 cloves garlic
• 1 red chili, sliced, OR 1/2 to 3/4 tsp. chili flakes/cayenne pepper
• 1/2 cup good-tasting chicken stock
• 1 stalk lemongrass, minced, OR 2-3 Tbsp. frozen/bottled prepared lemongrass
• 3 bay leaves
• 1 tsp. turmeric
• 1/4 cup chopped unsalted dry-roasted cashews (+ handful more to finish)
• 1 tsp. ground coriander
• 1 tsp. whole cumin seed
• 1/2 tsp. white pepper
• 1/8 tsp. cardamon
• 1 tsp. tamarind, or substitute 1 Tbsp. lime juice*
• 3/4 tsp. shrimp paste (available by the jar at Asian stores)
• 2 Tbsp. fish sauce
• 1 Tbsp. palm sugar OR brown sugar

1. Heat a wok, large frying pan, or soup-type pot over medium-high heat. Drizzle in the oil and swirl around, then add the onion, ginger, garlic, and chili. Stir-fry 1-2 minutes to release the fragrance.
2. Add the stock plus the following: lemongrass, bay leaves, turmeric, chopped cashews, ground coriander, whole cumin seed, white pepper, cardamon, tamarind (or lime juice), shrimp paste, fish sauce, and sugar. Stir with each addition and bring to a light boil.
3. Add the chicken, stirring to coat with the spicy liquid, then add the coconut milk and potatoes. Stir and bring back up to a boil. Reduce heat to low, or just until you get a good simmer.
4. Simmer 30 to 40 minutes, stirring occasionally, until chicken and potatoes are tender. Add red pepper and tomato during last 10-15 minutes of coooking time. Tip: if you prefer a more liquid curry sauce, cover while simmering. If you prefer a thicker curry sauce, leave off lid.
5. Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk.
6. Add a handful more cashews and fold in. Transfer to a serving bowl, or plate up on individual plates or bowls. Top with fresh coriander, if desired, and serve with Thai jasmine rice. ENJOY!

Cottage Cheese, Mushroom, Chilli and Garlic Pasta

• 500g spiral pasta
• 300g cottage cheese (preferably creamed variety)
• 1 can sliced mushrooms (400g)
• 2 green chillies (sweet or hot depending on taste)
• 1/2 cup of olive oil
• 4 cloves garlic
• 1 bunch parsley
• salt and pepper

1. Cook pasta and drain.
2. In a large saucepan heat oil.
3. Add garlic and chillies.
4. Pour in the mushrooms.
5. Add cottage cheese.
6. Stir well so all ingredients are combined evenly.
7. Add salt and pepper if desired.
8. Place pasta over ingredients and stir through.
9. Garnish with chopped parsley

Sesame-glazed Prawn Yakitori

Serves 4

• 24 large prawns, peeled, deveined
• 3 spring onions, cut into 2cm lengths
• 8 x 12cm bamboo skewers
• 2 tbsp soy sauce
• 2 tbsp white wine
• 2 tsp honey
• 1 small red chilli, seeds removed, finely sliced
• 2 tbsp wine vinegar
• 1/4 cup sesame seeds
• 1 tbsp vegetable oil

1. Thread 3 prawns and 2 pieces of spring onion onto each skewer.

2. Combine soy sauce, wine, honey, chilli and vinegar in a shallow dish. Put sesame seeds on a plate. Dip each prawn skewer into the soy mixture then coat with the seeds.

3. In a large frying pan, heat oil over a medium-high heat. Cook skewers until prawns are opaque, approximately 2 to 3 minutes on each side.

4. Transfer skewers to a plate. Pour the remaining soy mixture into the hot pan, and cook, stirring, until slightly thickened, about 15 seconds. Pour sauce over the prawns to serve.

Cook’s tip: Serve with fresh lime halves for a little extra zing.

Rista

• 750 gms mutton kheema
• 300 mutton fat
• ½ tablespoon turmeric powder
• 6 tablespoon soaked Kashmiri red chilies
• 3 cloves
• 1 piece of cinnamon
• 400 grams sugar4 big pieces of cardamom
• 1 tablespoon roasted onion paste
• 1 tablspoon saffron water
• 4 tablspoon ghee
• Salt according to your taste
• Fennel seeds powder for garnishing

1. Add fat and big cardamom pieces with kheema. Now blend it all together in mixer grinder. Make small balls of it.
2. Boil the above preparation in enough water. Cook it for 10 minute till kheema balls get floated in the pan.
3. Now mix saffron water with turmeric powder, chili paste, clove, cinnamon, green cardamom and roasted onion paste together.
4. Cook gravy till it gets thicker and add salt to it. Now heat ghee in a different pan and cook gravy with kheema balls with covered lid for 2 minute.
5. Your tasty Rista is ready to eat. Serve it hot with fennel seed powder.

Tabakh Maaz

• 1 kg mutton chaap (lamb ribs)
• ½ cup of milk
• 1 teaspoon fennel seed powder
• 1 teaspoon dry ginger powder
• 1 pinch of asaphoetida
• 1 teaspoon cinnamon powder
• 2 cloves
• 250 gms ghee
• Salt according to taste

1. First of all clean all lamb rib pieces with fresh water and slice in equal rectangular shapes.
2. Be careful that the flesh on ribs does not get off while cutting. Each piece should be 5 inch long and 2 inch broad.
3. Add ½ lt. water and milk in a pan. Now mix dry ginger powder, fennel seed powder, turmeric, clove, salt, asaphoetida and cinnamon. Stir thoroughly.
4. Add lamb rib pieces in it and cook till the meat gets soft and dry. Take it out from the pan and keep aside.
5. Now heat ghee in a pan and put lamb rib pieces one by one. Fry on medium flame till the lamb pieces get golden brown and crispy. Before serving, cook the lamb pieces for 5 minutes in a pre-heated oven. Serve hot.