Indian Egg Curry Recipe

Ingredients:

4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer

Preparation:

• Remove the shell of boiled eggs & keep aside. If using Paneer  cut into cubes and fry till golden & set aside for later use.
• Make a paste of onion, garlic, ginger and green chilies in a  mixer or chopper.
• Heat oil in a kadhi or wok  and add onion-garlic paste and fry till golden brown.
• Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry  till it starts leaving oil.
• Add a cup of water and cook till it dry's.
• Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
• Add 1 cup of water and bring to boil and reduce the flame.
• Simmer for 10 minutes.
• Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.

Chicken and Sweetcorn Soup Recipe

Ingredients:

• 200g chicken breast fillet (finely sliced)
• 1 tsp salt
• 2 egg whites
• 3 cups chicken stock
• 1 cup creamed corn
• 1 tbsp cornflour
• 2 tsp soy sauce
• 2 spring onions (diagonally sliced)

Steps:

• Place chicken in a bowl and sprinkle over the salt
• Lightly beat the egg whites till foamy then fold egg whites into the strips
• Cover and set aside in refrigerator for 1 hour
• Bring chicken stock to a boil and add creamed corn
• Add cornflour in a bit of water to form paste
• Add cornflour paste to soup, stir constantly till mixture thickens
• Reduce heat and add chicken to stock, stir
• Heat soup over high heat for 5 mins or till chicken is cooked
• Season with soy sauce and sprinkle spring onions on top

Chicken Skewers with Chilli and Lime Sauce Recipe

Ingredients:

• 1/3 cup sweet chilli sauce
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 6 chicken thigh fillets (halved lengthways)
• 1 green onion (sliced thinly)
• 12 bamboo skewers (soaked in water at least 30 mins)

Steps:

• Combine sauces and juice in a small bowl
• Take half the sauce and put in a small dipping bowl or dish
• Thread the chicken onto skewers lengthways
• Brush chicken with remaining sauce
• Cook or grill the skewers on a heated oiled grill plate till cooked thoroughly
• Add onion to reserved sauce
• Serve sauce with chicken

TIP: If you have leftover uncooked chicken on skewers, you can deep freeze them. They can keep in the freezer until you need them. Simply thaw them out overnight in a refrigerator and grill them. Make up a new batch of sweet chilli and lime sauce.

Crispy Ginger Beef Recipe

Ingredients

• 1 lb of sirloin steak, thinly sliced
• 2 eggs
• 1 carrot, chopped
• 3 onions, chopped
• 1/4 cup of fresh ginger, chopped
• 5 garlic cloves, sliced
• canola oil
• 3 tablespoons of soy sauce
• 4 tablespoons of rice vinegar
• 1 tablespoon of sesame oil
• 1/2 cup of sugar
• 3 teaspoons crushed chilli
• 3/4 cup of cornstarch
• 1/2 cup of water

Cooking Instructions

Trim the sirloin steaks of any excess fat and cut into thin slices.

Combine cornstarch and water in a large bowl, mix well. Gradually add eggs into the mixture, beating lightly.

Dip the beef slices into the mixture so they are well coated.

Heat oil in a large wok. Make sure there is enough oil to coat the beef and vegetables. Add 1/4 of beef and cook until you have a crispy texture. Repeat the process for the remaining beef and set aside.

Use the same wok to cook the vegetables. Add the remaining oil. When hot enough add the carrots, onion, ginger, and garlic. Cook over high heat for a short while. Add soy sauce, sesame oil, rice vinegar, sugar, and crushed chilli to the vegetable mix. Bring to a boil and then add beef.

Serve immediately.

Baked Salmon Recipe Recipe

Ingredients:

Serves 2

• 2 garlic cloves , minced
• 6 tablespoons light olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley , chopped
• 2 (6 ounce) salmon fillets

Directions:

1. 1
   In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.
2. 2
   Place salmon fillets in a medium glass baking dish, and cover with the marinade.
3. 3
   Marinate in the refrigerator about 1 hour, turning occasionally.
4. 4
   Preheat oven to 375 degrees F (190 degrees C).
5. 5
   Place fillets in aluminum foil, cover with marinade, and seal.
6. 6
   Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Chinese Lettuce Wrapped Chicken Recipe

Ingredients:

• 18 large butter lettuce leaves (or two large medium heads)
• 4 dried shiitake mushrooms
• 1 tbsp peanut oil
• 1 kg mince chicken
• 4 cm fresh ginger (chopped finely)
• 1 clove garlic (crushed)
• 227g can water chestnuts (drained & chopped coarsely)
• 227g can bamboo shoots (drained & chopped coarsely)
• 1/4 cup hoisin sauce
• 1/4 cup oyster sauce
• 2 tbsp soy sauce
• 2 tbsp cornflour
• 1/2 cup chicken stock
• 3 cups bean sprouts
• 4 green onions (sliced thick)

Steps:

• Place mushrooms in a small bowl, cover with boiling water and let stand for 20 mins, then drain
• Discard stems, chop caps finely
• Heat oil in wok, stir-fry chicken, ginger, garlic till chicken has changed color
• Add mushrooms, water chestnuts, bamboo shoots, sauces (oyster & hoisin) and blended cornflour and stock
• Stir-fry everything till mixture boils and thickens
• Stir in onion and bean sprouts
• Divide lettuce leaves among serving plates
• Spoon the sang choy bow into lettuce leaves

Chinese Chicken Congee Recipe

Ingredients:

• 3/4 lbs chicken breasts (sliced thin)
• 1/2 tsp salt
• 1 tbsp cornstarch
• 1/4 tsp white pepper
• 1 tbsp dry sherry
  
  Ingredients for Congee
• 1 cup short-grain rice
• 10 cups water
• 1 cup chicken stock
• 1 tbsp ginger (grated)
• 1 tsp sesame oil (garnish)
• 2 tbsp cilantro or green onions (chopped)

Steps:

• In a bowl, combine the chicken with cornstarch, dry sherry, salt & pepper
• How to make congee: to make the congee, combine the rice and water in a large pot
• Bring everything to a boil over high heat
• DO NOT BRING TO BOIL
• Turn the heat to low and simmer for about 1 1/2 hour (cover partially)
• You should be able to get a mixture where the grains look broken and almost disolved, texture is like thin porridge
• Stir occasionally during simmer to avoid sticking and burning to pot
• Add chicken stock just before serving then bring to a boil
• Add in the ginger and marinated chicken slices, stir to mix and allow to boil till chicken has cooked (2 mins)
• Divide congee into bowl
• Garnish with sesame oil and sprinkle with cilantro or green onions
• Optionl: serve with Chinese crullers and light soy sauce on the side

Chinese Chicken and Asparagus Soup Recipe

Ingredients

• 150g chicken breast fillet
• 115g fresh or canned asparagus (chopped)
• 1 egg white
• 1 tsp cornflour paste
• 3 cups chicken stock
• dash of salt
• dash of ground black pepper
• coriander leaves (garnish)

Steps:

• Slice chicken breast fillet into very thin strips
• Place chicken into a bowl then combine with egg white, salt and cornflour paste
• Mix everything together, set aside
• Bring the chicken stock to a boil using a pot or wok
• Add in the chopped asparagus pieces and cook till tender (2 mins)
• Add in chicken pieces, stir so they do not stick and bring back to boil again
• Taste and adjust to palate, add more salt or pepper
• Scoop up soup into one big bowl or individual bowls and garnish with coriander leaves