Weave a Thousand Flavors

Unfussy Home Style Italian Fish With Peas

Here's one from my poor student, uni days.

Thinking back, no wonder I was always broke - seems like I was feeding the whole dorm on any given night. I have always loved to cook but more than that I love to feed. Call it maternal instincts on overdrive with a dash of cultural idiosyncrasies.

I think such is true of almost all old world cultures - we are feeders!

Don't ever make the mistake of telling us you're full because chances are we're going to shovel another heapful onto your plate at that precise moment. Kid you not.

Speaking of student days, Mum had the foresight to pack some of my trusted cookbooks along with everything else. And thank goodness she packed my tattered , no frills Italian cook book by Nika Hazelton. Long before Batali, it's thanks to Nika that my love for home style honest Italian cuisine blossomed.

I still flip open the old girl every now and then and she never disappoints. This recipe however is an adaptation of one she makes with whole halibut. However, I've been making this simpler and economical version forever and it doesn't disappoint.

What more, its healthful and perfect for even the low-carb dieters.

I'm hoping to pass on my tattered cookbook to my boys when they're off to uni - the real question is how long does sticky tape hold and will they ever bother to open  its archaic pages? I'll let you know in about a decade!

Pillow-Soft Honey Corn Bread - The Definitive Answer To Our Corn Bread Woes

~Dear friends ~

If the only corn bread you've ever met came pre-prepared from a plastic container at the grocery store or from a cardboard box then I am sorry to tell you that you have been depriving yourself one of life's simplest edible pleasures.

The joy that comes from biting to into a warm, moist, full of sweet golden corn with the taste and scent of rustic cornmeal and the the sweetness of honey, corn bread. Simple. Honest. Period.

But I come bearing good news with the definitive answer - home made corn bread with corn. Did you hear what I said? with corn. How many corn-breads that you've eaten have actually had little morsels of golden corn in it?

Not many, I'm sure.

For me during my growing up years, a trip to LA always included - a trip to Marie Callender's for their apple pie, corn bread and spaghetti & meatballs. Things have changed however - on my end or their end.

Now, there are only few places I where I adore the corn bread and that I believe has largely come about from me developing an actual opinion on the subject. For one, I know I like mine sweeter than savory. I also like mine moist rather than dry and crumbly. I also like mine to be made from scratch, slathered with butter and warm out of the oven.

Now in case you are wondering why I bake mine in a muffin pan?

That would be

1) impatience (they bake quicker) bringing me closer to warm & slathered with butter.

2) Because I recognize that # 1 is a very bad thing for me & my hips and so muffin pan = muffin sized portions = portion control.

It's taken me years of trial and error and pans full of mediocre corn bread to finally declare that I now have - THE Definitive Answer to End Our Corn Bread Woes.

Before you think I've bitten off more than I can chew on this subject, fix it-eat it and then drop me a line.

Splendid in a Hurry : Tuscan Mussel & Clam Soup

"What's the point of living if you can't take a moment to smell the roses"?

So used to say the Nepali foreman on my job site in Singapore.

A lovely thought.

But right now, being at the helm of Holiday baking & kiddy concerts and class parties that seem to have taken over my existence, smelling the roses seems to be the farthest thing from my mind.

I am sure most of us women sometimes feel like the hamster on a ferris wheel where the endless rigors of the day take its toll. Days filled with picking up kids, dropping up kids, waiting during their activities, cooking, cleaning, shopping etc etc. Not to mention the demands of a full time  job with equally demanding & relentless people. And that's not even during the holidays!

Yes smelling roses is a distant notion indeed.

On such days, I take solace in a quick and elegant dinner. Something that forces me to take a deep breath, reminds me of fresh baked bread, cobblestone streets, azure waters and a bright golden sun. And few places in the world inspire a cook like Italy. And so with a handful of 'Oh so Tuscan' ingredients, a glass of wine and 15 minutes to spare, a dinner worth mention is created.

So I guess one man's roses, is another woman's soup.

Palak Pakoras ~ Indian Style Spiced Spinach & Chickpea Fritters

 
The fact that I am fixing Palak Pakoras must mean one and only one thing ~ it's raining cats and dogs & pails!

In fact it gets much much worse. Tonight's forecast reads verbatum from the National Weather Service is as follows....

.........WINTRY MIX OF RAIN AND SLEET CHANGING OVER TO SNOW.

* ACCUMULATIONS... 2 TO 5 INCHES OF SNOW AND SLEET.

So you see, pakoras it is! Pakoras and rain (or sleet) go together like Jack and Jill, cucumber and dill, Lewis and Clarke....you get the drift.

Growing up in India, I urge you to find me one family that didn't wake up on a cold rainy morning to the words "Pakora aur chai ho jaaye" which loosely translates into " Pakoras and tea it is!". Call it cultural, I call it utterly delicious.

What's not to love of besan, a chickpea batter flavored with whole spices like coriander and carom seeds, red chillies and turmeric into which is nestled fresh spinach leaves, fresh ginger and onions, globs of which are dropped into hot oil just so they rise to the surface all light and airy?

Now imagine eating these hot off the stove with piping hot chai ~ see what I mean? Some traditions are just meant to be.

So why not I give you one of mine and you give me one of yours?

 

Waking up from Post Thanksgiving Haze ~ Asian style Stir-fry Cashew Chicken

 

 
 

It's official! I am suffering from PTGS - Post Traumatic Guest Syndrome

We've had a houseful of friends Thanksgiving week and what a blast it's been! 6 growns-ups, 4 kids and 1 very big dog - 'nuf said. But after a week of  laughter, gossip, tall tales and avoidable ones, brunches, large Thanksgiving feasts,  meals, meals and more meals, hours of sightseeing, hot cups of chai, beer and wine  flowing at the rate of our very own personal river and whining kids, the last of the guests have gone.

And that leaves me with the dirties -  dishes, laundry, you name it and it needs washing, a refrigerator filled with useless sugary delights and a mound of turkey - none of which can be put together to make one decent meal.

So what do I do? I bury my head in my goose-down and go for a zzz.....a long 12 hour zzz...wake up and do some more zzz....ing. It has now been 48 hours and even I am running out of excuses for not creating a hot dinner. If it were up to me, I'll keep eating that cold turkey and stay in bed for another week. But it's not! I have a hubby who got up and went to work and kids that went to school and so I too must do just that - get up!

And what's on the menu tonight? Chinese.

Not the 'authentic' Chinese but the anglicized, take-away China King type grub - homemade.

 Delicious, somewhat greasy and always comforting, on such evenings, I turn towards my roots and my love for dhaaba or roadside eats and whip this up in  jiffy. Recognizable in its Chinese roots, I would draw the line authenticity there and no further. This one is all about a little bit of this and a little bit of that and full on flavor.

On days like tonight, this hits the spot. It's either this or cold turkey!

Warm Squid Salad with Edamame and Bell Peppers

Most of us only ever consume calamari or squid in our favorite Italian restaurant and usually deep fried with a bowl of Marinara sauce on the side.

I have been guilty of this as much as the next person. These past few months however as I have been passing the tray of fresh squid in my Asian store there has been whispers of longing in my heart as I have scurried past the aisle.

Had I acted on these whispers in a timely fashion this post would have come to you a lot sooner. The final straw was when my boys this past week took the tongs in their hand, lifted up the beady eyed squid and gleefuly asked me to take some home.

Let me be honest, when it comes to food Mr. Hubby and I believe that since the boys are en route to becoming men, they must have a palete that grows with them and so they must be adventurous and open to food from all cultures.

It should therefore come as no surprise that at 6 months, the first solid food in the mouth of my older babe was Spanish Paella. And yet as adventurous as my boys are, the parent in me had an incling that the boys may be more enamored by the tenatales than the actual taste of these deep sea creatures.

Needless to say, I made a mental note to keep a side of whole grain toast  and jam for them - just in case. The idea of a warm salad was appealing to me because I heart the thought of quick stir-fried squid on a bed of crispy tender summer veggies.

The end result thankfully left us all speechless - in a good way.

Orecchiette Pasta with Italian Sausage & Rapini-Pistachio Pesto

 

When was the last time you met a bunch of broccoli-rabe a.k.a rapini? If introductions were previously made but you suffer being unable to place its name or worse having forgotten its face, its time to make those introductions again.

People, meet broccoli-rabe also known as rapini.

Photo courtesy Mariquita Farm.

Broccoli rabe is in the same genus as broccoli, its a Brassica, it's flavor however is more akin to  turnip & mustard greens.  It is not, however, the same thing as broccolini or baby broccoli, which are much sweeter.

If you have been ignoring this lustrous green leafy vegetable with spiky green leaves & clusters of yellow flowers because you've heard or having tasted it, dislike the slightly bitter flavor that is characteristic of this vegetable, then I am sorry to say friend that the fault lies with the cook. Yup, that's right, blame it on the cook! Because, done right this vegetable is Nature's gift to us gastronauts.

In this dish, we blanch it is boiling water till just tender and still a bright green and then turn it into a silky pesto loaded with the flavor of fresh garlic, aged parmesan and nutty-sweet pistachios. And if this weren't enough we smooth its ruffled feathers with creamy mascarpone. All this is only improved with the flavors of Italian sausage and pasta with which its tossed.

If this description wasn't enough and you are one of those healthful-living-geeks then let this be your mind changer. The big news with broccoli rabe is its cancer-preventing potential. Also it is rich in antioxidant-rich vitamins A and C, both of which fight off dangerous free radicals that can cause damage to your body's cells not to mention potassium, fiber, and calcium.

Now there's a good reason to re-accquaint yourself with this lovely. I rest my case.

 

Not quite Vichyssoise - A Cream of Leek, Fennel & Potato soup

 
If we were to serve  today's soup - Cream of leek, fennel & potato soup cold, then it  would be apt to call it Vichyssoise. But as it stands, since Vichyssoise literally translates  from French to 'the cold cream soup from Vichy', so that would not do at all. 

I adore bisque's & cream soups and would devour them every other day in the winter if it was not for the fact that they all have cream and that is not very good at all for my hips or my thighs or  my belly - well, you get the drift.

So I was particularly excited to make this soup today since leeks are in season of course but also because I stumbled upon a Vichyssoise recipe in the Australian Women's Weekly that uses only 1/4 cup of cream. So I took the  recipe and tinkered with it - a little more leeks, a little less potatoes , a little more fennel & voila - we have dinner!

The results are heartily satisfying so be quick & try this while those leeks are still in season. 

 

The main ingredients in this soup are fresh fennel, leeks, garlic cloves,  & potatoes. In addition add some cream and chopped chives, some chopped fronds of fennel (the leafy bits that look like dill), employ the services of a blender and you're nearly there.

Prepare the ingredients before you begin at the stove -

Leeks -  Cut the leeks at the point where the leaves turn dark green & discard the leaves. Slice the leeks in half, cut & discard root tip and roughly chop.

Potatoes - Peel, wash and dice.

Fennel - Separate bulb from leaves. Discard all but 4-5 sprigs of fennel fronds. Halve the bulb and slice.

Garlic - Peel cloves and slice.

Chives - Chop with kitchen shears to make 1/4 cup

Fennel fronds - Chop to make 1/2 tbs

 

On medium heat, in a heavy bottomed saute pan, melt butter. As soon as it melts, add the leeks, fennel & garlic. Saute for 2-3 minutes till the leeks soften.

 

Add the potatoes and saute for approx 5 minutes till the leeks begin to slightly brown.

 

Add the chicken stock. Since I was out of stock I added water with 1/2 tbs chicken bouillon powder.

Bring to a simmer - this may take as long as 10-15 minutes. Cover with a lid keeping the heat on medium all this while. Simmer for 30 minutes. Take off heat.

  

Spoon the solids into a blender with a glass jar.

Cook's Note - If you are using one with a plastic jar wait till the soup cools or the jar may crack due to heat.

Sieve the solids the bottom of the pan into the blender making sure you have all of the leeks etc and set the stock aside.  Blend for 4-5 seconds until a thick smooth puree is formed.

 

Return back to the pan on medium heat and add the stock. Stir till well blended. Add the chopped chives, chopped fennel fronds, salt & cream. Stir till well blended. Do not bring to boil, just heat the soup.

Taste & adjust salt.

Plate in individual soup bowls or in a large soup tureen. Serve warm with slices of artisan French or Italian bread and soft butter.

The creamy texture of the soup with the hint of garlic & onion flavors was quite lovely. Fortunately it was lapped up by the kids as well & they merrily dunked their bread in the soup. I was too busy trying not to make  slurpy noises as I lapped up my soup!

Though it was such a simple meal it was just what was needed to warm us on this cold winters night.

 

Recipe for

CREAM OF LEEK, FENNEL & POTATO SOUP

Serves 4

Preparation time - 10 minutes

Cooking time -  approx 25 minutes

Shopping list -

 

3 large leeks

1 fresh fennel

 2 medium potatoes

2 garlic cloves

fresh chives (enough to make 1/4 cup, chopped)

6 cups chicken stock

1/4 cup heavy cream

2 tbs butter

3/4 tsp salt

Preparation-

Leeks -  Cut the leeks at the point where the leaves turn dark green & discard the leaves. Slice the leeks in half, cut & discard root tip and roughly chop.

Potatoes - Peel and dice

Fennel bulb - Separate bulb from leaves. Discard all but 4-5 sprigs of fennel fronds. Halve the bulb and slice.

Garlic - Peel and slice

Chives - Chop with kitchen shears to make 1/4 cup

Fennel fronds - Chop to make 1/2 tbs

  

Cooking method -

On medium heat, in a heavy bottomed saute pan, melt butter. As soon as it melts, add the leeks, fennel & garlic. Saute for 2-3 minutes till the leeks soften.

Add the potatoes and saute for approx 5 minutes till the leeks begin to slightly brown.

Add the chicken stock.

Bring to a simmer - this may take as long as 10-15 minutes. Cover with a lid keeping the heat on medium all this while. Simmer for 30 minutes. Take off heat.

Spoon the solids into a blender with a glass jar.

Sieve the solids the bottom of the pan into the blender making sure you have all of the leeks etc and set the stock aside.  Blend for 4-5 seconds until a thick smooth puree is formed.

Return back to the pan on medium heat and add the stock. Stir till well blended. Add the chopped chives, chopped fennel fronds, salt & cream. Stir till well blended. Do not bring to boil, just heat the soup.

Taste & adjust salt.

 

 

Enjoy!

 

Weekend Breakfast : Orange, Banana & Ricotta Pancakes

 
Today it's pancakes to the rescue! 

I have been running around like a chicken with my head cut off all morning and have about 45 minutes before I have to run out the door again. As much as I  love using seasonal fruits and vegetables as much as possible and we seem to be suffering an overload of oranges in the fruit bowl.

I also have 2 rather sorry looking bananas that beg rescue. I love it when my bananas begin to look battered and bruised because for me its a sign to get baking or in this case, fix pancakes. I have no real recipe in hand and I'm in such a hurry that I have no time to pull out cookbooks - so I'm on my own. Whew!

Now normally, I'd start pancakes with flour etc etc but on days like this, its Bisquick to the rescue. So here's the plan, measure out some Bisquick, add milk, egg, orange rind, mashed bananas & chopped oranges. To this add sugar, give it a whirl & off to the griddle.

On the griddle, I'm going to drop spoonfuls of yummilicious Ricotta cheese and I think we're onto something - don't you?

Baked Wonton Cups with Queso, Southwestern Chicken Salad & Cranberry Guacamole

 
Be grateful I don't know where you live or else I'd be knocking on your door insisting you fix these!

It all started when I received a free sample of Tyson, Grilled & Ready Southwestern Chicken Breast strips as part of the Foodbuzz Tastemaker's program. I have been tossing several ideas in my head for weeks now just because of the versatile nature of the product.

What can you not do with ready and grilled chicken breast strips? And in so far that there are a million options, there is room for a dizzying amount of confusion. I began with the thought for pies leading to fajitas, crostatas en route to pizzas only to begin with a blossom of an idea &  land right here on the foot steps of,  Baked Wonton Cups with Southwestern Chicken Salad & Cranberry Guacamole Topping.

Why this and no other you ask?

It seemed silly really to begin with a product that could be used in a jiffy, at a moment's notice only to turn it into some culinary saga that would take forever in sweat equity to bring to the table. Kinda nullifies the whole point of picking up these Tyson, Grilled & Ready chicken breasts at the supermarket to begin with, non?

This brings home another important point that instead of poking and prodding and brooding as we so often like to do with an idea, sometime it's best to leave a thought in the subconscious long enough so it can shave off the excess, leaving you with the most appropriate and all together satisfying solution.

This solution dearies is far from mundane I assure you. The crisp oven baked wonton cups, lined with queso fresco cheese, filled to the brim with a dazzling chicken, southwestern black bean & corn salad only to reach a taste crescendo, when topped with a sweet and tart cranberry guacamole is sure to put a spring in your step especially, when quite unknown to those around you've pulled it off in less than 30 minutes!

I say bring on that pitcher of margharita and we'll all have something to sing and dance about!

 

Baked Prawns On a Bed of Tomato & Marsala Chutney

 
Chutney!

Just the term conjures up a spicy, sweet and tangy  assortment of ingredients like dry fruits, mango or tomatoes and is a lovely way to dress up the most mundane of ingredients.

Not that I am saying that prawns are mundane. Far from it! So here is what's called a win-win. 

It's also what I like to call organic cooking, at its best. You know when you begin with a handful of ingredients and go from there. I didn't really set out to make a chutney - I just wanted a delish base for the prawns.

And then I started pulling things out of the pantry, the last of the pine nuts, some dried cranberries, some Marsala and the list goes on. It was only when it arrived at the table that we realised - it's chutney alright!

Who knew that chutney and prawns would be the new Brad & Angelina of the culinary world - you know, sizzling hot minus all the kids! 

We can all use some sizzle now and then, non?

 

Lacey Chicken Kababs

 

Lacey kababs that is kababs rolled in egg are very popular with the Parsi community in India. The Parsis are India's largest Zoroastrian community - ancient Persians. The influence of Arabic led to a drop in the 'p' sound in the Persian language, changing "Parsi" to "Farsi" (the name by which the language is now known).

This peace loving genteel community are so much a part of India's secular fabric and are interwoven like colorful strands in a rich dari (rug).

Affectionately known by other communities as Paarsi baawaas they represent an entrepreneurial spirit, an overwhelming love for the Queen of England (so much so that most of them will stand up and salute at the television when the Queen shows, affectionately calling her "my Raani'), a love for western classical music and unique foods including their fish that is sweet and tangy.

These lacey cutlets traditionally made with ground goat (mutton) are just as delicious made with leftover chicken. The term 'lacey' because of the 'lace' that forms when the kababs are dipped in breadcrumbs and then in egg rather than the traditional method the other way around - egg first followed by breadcrumbs.

The result is a light airy coating that I love and makes a nice change to the crispy breadcrumb coating that we're all so used to.

Give it a go and what better way jazz up leftover cooked chicken? 

Cherry Blossoms in Bloom, Washington D.C ~ Cherry, Pistachio & Rose Water Macaroons In Celebration

Washington Monument 

Just this week, the cherry blossom trees are in full bloom in Washington D.C. and there is no better place to enjoy them in all their glory than at the Tidal Basin in the heart of the Nation's Capital.

 

The Tidal Basin

 
The Jefferson Memorial thru a curtain of blooms

Each year, the National Cherry Blossom Festival commemorates the 1912 gift of 3,000 cherry trees from Mayor Yukio Ozaki of Tokyo to the city of Washington, DC. The words on a plaque near one tree states, " in the spirit of friendship and goodwill between Japan and the United States were these first trees planted".

 

Snow or blossoms?

The morning off, my day began with my rather pushy mother instincts in place trying to get my kids into the shower. Fortunately the incentive of travelling on the Metro was enough for this ritual to occur without the customary wailing.  

The mother in me was in a bout of frenzy trying to get my brats out the door. The blogger in me was more than well prepared.

You see, I have been planning for this week for at least a fortnight.

What a beautiful event to commemorate and I knew it had to be at the heart of the event - at the Tidal Basin in the crush of thousands of people and it was here that I wanted to photograph this post.

Just how to translate this into food was the pressing question of the hour. And so a parade of culinary delights all celebrating cherries such as corn cakes with cherry compotes, panna cotta, duck breast with cherry and port sauce....the list goes on, was considered and rejected.

Why? For one simple logistic and one basic concept.

The treat must travel on the Metro well and must represent the beauty of the blooms.

And so after much debate the humble macaroon became the recipient of far more exotic ingredients and in my humble opinion turned itself into a treat worthy of the National Cherry Blossom Festival.

The fact that these macaroons are delicious is not the surprising element here.

What is, is that as Mr. Hubby and I ran among the trees with a bowl of macaroons photographing on the grass, on branches and among the blooms, people began to stop and ask us what we were up to and encouraged our silly antics with lovely words, "what a creative idea and how wonderful the macaroons look" and some of the them even began scouting for best photo spots for us - urging us towards a tree whorl, or one branch or one spot.

  
 And soon I realised that these little delights had just like the beautiful cherry blossom trees achieved something wonderful - for a moment, strangers as we may be, we too were joined in that spirit of friendship and goodwill.

 

Thai Style Pineapple & Cucumber Salad

Nothing beckons like the combination on fresh pineapple and cucumber with roasted peanuts and fresh herbs. Perfect for any weather but just as spring has made an appearance and just the throught of sweltering 100 deg temperatures, round the corner are enough to get me sweating, now.

But for the moment, I'm determined to enjoy this wonderful if not erratic spring weather  and settle in the inviting comfort of this  delicious, refreshing flavor explosive salad.

 Imagine this as a side to freshly grilled fish like the Asian style salmon or even chicken...sigh....

Ring Out the Old, Ring In the New ~ Irresistable Beer Battered Prawns

This, in celebration of

 

 
 
And here's to plating some New Year's luck with,

 

Black-eyed peas, succulent beets & edamame salad with rye croutons

 

 

 Though an oldie, it is golden as it is  true to the spirit of the New Year

with warm wishes of Luck, Prosperity & Joy

 

And now back to the delectable beer battered prawns with the honest flavor of the prawns with a light batter, lightly spiced with a touch of cayenne pepper is all that is needed. Try these and see for yourself!

 

Tapas, People! Spanish Style Baked Prawns

Few cuisines tug at me the way the foods from Spain do.

If it weren't for the fact that my parents assure me that there is no 'foreign' blood flowing through my veins, I'd have thought that I may have a smidgen of Spanish heritage.

There is something about the honest ingredients, market fresh produce, intense love for good food and wine and age old culinary traditions that makes me love it all. Not to mention the Moorish influences that introduce rich spices into the cuisine like cinnamon & saffron.

And of all the foods I love, I love the way Spain does seafood. Fresh, local market ingredients, un-messed with. So on a weeknight like this, when I have some lovely large prawns, a warm crusty loaf and succulent asparagus, is it any wonder that I should fix some Spanish styled baked prawns?

Best part of it is that dinner's on the table in 15 minutes flat! So what are you waiting for?

 

GoodBye, Thanksgiving Leftovers & Hello, Lighter Fare - Grilled Caprese & Salami Paninis

Fresh mozzarella, Basil, Vine ripened Tomatoes & Salami with A Garlic Balsamic Vinaigrette On Ciabatta Bread

 
Chances are we've all been in the same boat this week and the name of that boat is Gluttony!

I must have taken a few extra rounds in this boat than most of you because you can literally stick a fork in me and roast me on a spit! Hence this week I'm all about the lighter fare - fresh flavors that are big on taste and light on my best friends - buttah, dear-buttah & more-buttah. I am sure you've met them all but this week and for this week only, they've all been packed off on a little cruise.

 Which brings me back to this delightful meal. Insalata Caprese is a wonderfully simple salad from the Italian region of Campania. It is a quintessential summer salad (but we're just going to ignore that one and let our Aussie friends have a little fun) using the best of Nature's bounty - vine ripened tomatoes, fresh aromatic basil leaves, fresh buffalo mozzarella, olive oil, salt and pepper.

Such a description is all I need to gobble up a plate. However, my boys tend to view this salad as an invitation to play with their food - one announcing that he doesn't like fresh tomatoes, the other eating only the tomatoes and nibbling on the rest, leaving behind a plate full of half eaten bits, unfit for further consumption.

Mr. Hubby looking forlorn at the sight of a plate with only tomato, cheese and herbs goes What! no meat?

And it is so that I learned that the Panini Grill is a girl's best friend. Pull  that sucker out from the cabinet and whatever I put on it, as long as it's between 2 layers of artisan bread, gets eaten up with never a peep!

In this case, I've taken all the ingredients of Insalata Caprese,  added some thinly sliced hard salami, nestled it in a balsamic vinaigrette with garlic cloves and what you end up with is a plateful of Ooohh......

 

Mixed Greens with Grapes, Goat Cheese, Candied Pecans & Balsamic Vinaigrette

 If someone told me 5 years ago that some of my favorite foods would one day be salads, I'd have given them a look reserved for screaming children in fine dining restaurants. Because the person I was then, I would never have chosen to eat a salad.

So when I tell you that this is one of my all time favorites, you'd better believe it!

The crowning jewel of this salad are these lovely homemade candies pecans!

I tend to gravitate towards salads with fresh cheeses, nuts, dry fruits and fresh fruits all nestled in fresh greens. I suppose I make an extra effort to make good salads because I want to eat them in plentiful not because I have to but because I want to.

My choice towards healthier foods has been gradual and a result of self education.  It's amazing how much of that you do once you hit your mid-thirties, non?

I try to stay away from mayonnaisy salads because they're so old school that I find them boring. Don't get me wrong nothing beats a good mayonnaisy potato salad once in a while with finger lickin' barbecue or good ole' southern fried chicken but its not a staple on our dinner table.

As the summer rolls in, one of the things I always keep handy is a week's worth of homemade candied pecans. You can do these with walnut as well but I do think there is something really special about candied pecans in particular.

Hokkien Style Chicken with Leeks & Cucumber

Imagine a cool breeze on a sweltering summer's day - now imagine being able to taste it! That's the first thought that came to mind as I took a bite of dinner.

What a marvelous combination of cool cucumber, leeks and succulent chicken.This dish exemplifies the very essence of Hokkien style cooking - complex but  refined flavors with no 'loud' overtones.

It is one of predominant styles of cooking in Singapore - the others being Cantonese, Teochew & Hakka styles. When I was given this recipe  by one of my Singaporean room mates  at University,  I had to try it and it's stuck with me ever since.

Super quick and easy to fix, this is once again a perfect example of  a few, fresh ingredients coming together in a jiffy to create explosive flavors.

15 Minutes to Sinful Berry & Chocolate Delights

Chocolate is my favorite sin!

And that sin is even more attractive when a few meager ingredients and 15 minutes can bring us from craving to toe curling satisfaction.

This is one of those quickies (sorry Denise, I'm borrowing your name just for a second) that was all the rage in our dorm at Uni and it stuck - forever. When you're a bunch of poor grad students, and you're at the mercy of the the mini-refrigerator & a little hot plate in your room, amazing how quickly you get innovative!

Pan Fried Red Snapper in a Coconut Lemongrass Cream with Spinach, Red Pepper & Carrot topping

It's one of those days when the to-do-list far exceeds the hours in the day and I might as well have 'kids taxi service' plastered on my forehead. It is also a day when tempers are running high & patience is low.

It is precisely on such days that I seek solace in the kitchen especially during the evening meal because its the only meal I've cooked all day! Nothing washes the day away for me than perfectly cooked fish where each bite is a melody of flavors. With a chilled glass of wine, I can slowly feel the world realign and sanity creep back in.

Easy Breezy Summery Pleasey - Watermelon, Walnut & Goat Cheese Salad

As the temperatures rise in the 3 digits, I find I am on some kind of watermelon rush.

Or maybe its just that the globes are ginormous and by the time we get to the other half, no one wants to eat the chopped up fruit every single day and I have to think up ways to dress it up  so everyone will gobble it up - no questions asked!

When such an event occurs as it invariably does, I can't think of a finer salad to serve. By nature, I am partial to fruits in a salad. Now, pile some nuts on and I am in heaven and will eat a salad every single meal with ne'er a peep (except when lamb or a juicy steak shows up...sorry...can't convert us carnivores)

It is also marvelous with a stacked up sandwich like the one I posted that other day - A Turkey, avocado, goat cheese  & radish sandwich on a wholegrain loaf bread. 

Healthy Never Tasted So Good! A Turkey, Avocado, Goat Cheese Sandwich on Wholegrain Loaf Bread

Dear friends ~ A reminder : 'Make Your Wish' Emile Henry giveaway ends on Tuesday, June 15th. If you haven't yet participated, please click giveaway and scroll down to the end of the post for details.

Most days I do my best channeling Michelle Obama's arms as I do my daily grunt work at water aerobics. And though the chances of me actually achieving those arms are about as high as me being sent on the next NASA space shuttle, I do try.

So when the urge to be uber healthy at dinner hits, I promptly set out for my local farmer's market for fresh produce and all of Nature's goodness in homage to the Gods that bestow such physical perfection as are those arms.

With summer here, I have no reason not to splurge on seasonal delights because though I don't invest in agro based magazines or read the farmer's almanac, my basic level of common sense makes a case for eating seasonal, local & fresh - considering Nature is cyclical, I have a reason to believe that if  we eat what grows seasonally, chances are we are eating less of the other stuff they put in food that makes it glow, bulge and generally look mutant.

What I love about this sandwich is that it needs no additional butter, mayonnaise or olive oil because the ripe avocado does a great job providing the natural, good for us, fats.

 

 The main ingredients for this sandwich are - wholegrain loaf bread (don't skimp & buy the cheap stuff), sliced turkey breast, ripe avocado, alfalfa sprouts, bunch radishes & fresh goat cheese.

 

Preheat the oven to broil or use a toaster oven.

Because of the dense rough texture of the bread  prefer it very lightly toasted but this is a personal preference.

Prepare the ingredients - 

 

Bread loaf - Cut just of shy of 1/2" thick slices. Place on baking tray. If you want it just lightly toasted like I do then place in the oven for 10 minutes.

If you want it toasted to a golden brown, place under broiler (gas broiler) in the bottom of your oven and watch every 5 minutes till reached desired toastiness.

Cook's  Note - Make sure you keep the bread in the order of they were cut so the sandwich tops and bottom more or less fit together when you use them.

 

Radishes - Discard the green leafy tops. Cut away the tips. Using the thinnest setting on a mandolin slice the radishes nearly transparent. BTW, if you are in the market for a mandolin, the Kyocera mandolin which is the one I use works like a dream.

Avocado - Halve. Discard the seed. Use a dinner spoon to scoop out the avocado half intact. Cut into thin slices.

Divide all the ingredients into 8 parts before you begin assembling the sandwiches. (since these are triple deckers)

 

On the toasted bread slice place 2-3 avocado slices.

   

Place 2 turkey slices directly over the avocado. Spread about 2-3 tbs of alfalfa sprouts over the turkey. Spread the radish slices over the alfalfa.

 

Sprinkle crumbled goat cheese over the radishes. Press down gently the next bread slice over the cheese.

 

Continue the layers with the avocado slices, turkey, alfalfa sprouts, radishes & goat cheese.

Press down the final  bread slice.

Finish assembling all the sandwiches in this manner.

 

 

 

 

Just before serving, hold the sandwich together and cut with a serrated bread knife. 

Serve immediately.

Doesn't that look delicious? And it's actually good for us!

The texture of the bread is incredible with the smoothness of the avocado and the delicate flavors of the turkey. The radishes and alfalfa add just the right touch of spice to the sandwich.

The avocado with its creamy texture more than makes up for the lack of mayonnaise or butter in the sandwich and adds so much more by way of flavor.

Wonderful with the Watermelon, Walnut & Goat Cheese salad on the side. The post for which follows.

I hope you enjoy a bite of this, this summer!

Cumin-Coriander Crusted Beef Steak with Mexican Mole Sauce

What an honor it is for me that Gwen from Bunkycooks asked me to guest author on her blog today.

If you know her and her wonderful blog then you know that it is synonymous with fresh ingredients and great flavors, all concocted in her fabulous home kitchen. And while we're at it, don't even get me started on her pics. The woman is an absolute whiz with her camera. Boy! can she shoot! (pics that is)

So I have been toying with the idea of what I could possibly fix that would do this moment true justice. Something with explosive taste that represents the best of the season.

And as far I am concerned, there are few things that can compete with a perfectly cooked steak and a well made Mole.

Mole (pronounced - Molay)  is a term used to describe classic Mexican sauces and are made with a variety of ingredients from poblano chiles to peanuts. My favorite is this one made from chili peppers, spices, and chocolate. Yes chocolate!

Ironically,  most of the convincing needed to happen in my very own home!  Ever since I revealed dinner plans to Mr. Hubby last evening, I have never seen him more anxious. He has been stealing nervous glances my way all day with the occasional question - "Did you say, you're going to cook steak with chocolate?" My response to which was, " Dahling, it's been done for centuries, it'll be fabulous!".

Nevertheless, the nervous glances have far from ceased and it has actually been cause of some exasperation for me. I mean you'd think he'd be able to trust me on food matters after all these years! But I suppose, its because he's never been a  fan of chocolate. He tolerates it at best. So my guess is that he fears that I'm going to serve him a steak dunked in a cup of hot cocoa!

Nothing could be further from the truth. Mole cooked right, takes on a subtle sweet undertone but also takes on the slight bitter undertone from the cocoa. When combined with spices, smoky chipotle chiles and ripe tomatoes, it transforms into a wonderfully rich & flavorful sauce that complements most meats & leaves its true chocolate roots on distant shores.

The main ingredients to create this delightful dinner are -

New York strip steaks (excellent quality), cumin seeds, coriander seeds, yellow onion, fresh tomato, canned chipotle chiles in adobo sauce, red chilly powder, semi-sweet or bittersweet chocolate chips, ground cinnamon, salt, ground black pepper, olive oil & fresh cilantro.

 

 

  Prepare the ingredients -

 

Cumin-Coriander powder - In a clean and dry coffee grinder, place the cumin and coriander seeds and pulse 8-10 times till the seeds are crushed. The cumin seeds will be fine but the coriander seeds will be cracked and not fine. This is fine.

Onions - Peel & discard the skin,  tops & root. Dice into chunks.

Tomatoes - Discard woody bit on top and dice.

Cilantro leaves - Finely chop and set aside in a bowl of water to prevent browning.

 

Spread 1/2 the crushed spices in a plate and crust one side of the steak completely with the spices. Spread the remaining spices in the plate again and once again repeat with the other side of the steak. 

   

Once the steaks have marinated, heat up the cast iron pan or fire up the grill. If using a grill the steaks will be cooked using the 'Direct heat method'.

For this recipe I recommend that you cook your steaks medium to medium-rare. Please don't turn these into strips of leather!

For cooking times, we follow  Steven Raichlen's guide to cooking steaks:

 Steaks 1/2” to 3/4” thick-

• Rare – 1-2 minutes / side
• Medium – 2-3 minutes/side
• Well-done - 3-4 minutes/side
  

Steaks 1” thick-

• Rare – 3-4 minutes / side
• Medium – 4-6 minutes/side
• Well-done - 6-7 minutes/side

Steaks 1-1/2” thick-

• Rare – 4-6 minutes / side
• Medium – 6-8 minutes/side
• Well-done - 8-9 minutes/side

Heat the olive oil in the cast iron pan over medium high heat. Use the above  guide for cooking times. I love the crisp blackened layer the steak gets when you flip it over. Cook the other side as well once again following recommended cooking times.

Once cooked, remove the steaks to a plate and rest the steak for about 5-10 minutes before serving.

Why is it important to rest steaks before cutting into them?

Quite simply, as meat proteins cook, they begin to shrink. As it continues to cook most of the moisture will be squeezed out of a lean piece of meat. As meat rests, this process is partially reversed & the moisture that is driven toward the center of the meat is redistributed. As a result, less juice runs out of the meat when you cut into it.

Also remember that the meat continues to cook after you've taken it off the heat source. This is crucial to understand especially when cooking a steak.  This is called carry-over cooking and is caused by residual heat transferring from the hotter exterior of the meat to the cooler center.

This means the meat must be removed from the heat at an internal temperature lower than your desired final internal temperature, allowing the residual heat to finish the cooking while the meat rests.

While the steaks rest, prepare the mole sauce.

   

To the steak juices on the pan on medium heat, add olive oil. Add cumin seeds & diced onions. Saute for about 5-6 minutes till the onions begin to soften and turn a light brown on the edges.

 

To the onions add the tomatoes, chocolate chips, ground cinnamon, 1 chipotle chile, adobo sauce , salt, ground black pepper and red chilly powder.

 

Saute for 2 minutes till the chocolate is completely melted. Taste and adjust seasonings. Empty out the contents of the pan into a mini-chopper/blender. 

 

Add 2 tbs water & pulverize the mixture for a few minutes to a smooth paste. Place a bowl under a sieve and empty the contents from the blender into the sieve.

With a spoon keep stirring and pressing down till all the goodness has been extracted from the pulp in the sieve. Discard the pulp. 

 

And what you have is a delicious smooth mole sauce.  Using a sharp chef's knife, slice the steak about 1/4" thick at a slight angle.

Plate and serve. I served this with a delicious refreshing Black bean, avocado & tomato salad. Look for the recipe at the bottom of this post.

This is such a refreshing and delicious meal. The steak pairs marvelously with the  sweet & spicy mole sauce. The sauce itself is smooth and rich with the just the right texture and consistency. The cumin-coriander crust on the steak lends a flavor explosion with every bite.

The contribution the Black bean, avocado & tomato salad makes to this meal is not be underestimated. The refreshing flavors of the salad constantly cleanses the palette with every bite.

Such an easy to fix and yet very impressive dinner.  It also presents beautifully  for a family dinner or for fine dining.

 

 

Recipe for

Cumin-Coriander Crusted Steak with Mexican Mole Sauce

(Adapted from a recipe in Bon Appétit Magazine)

Preparation time - 10 minutes

Cooking time - 20 minutes

Serves 4

Shopping list

2 lbs New York Strip Steak

1 tbs cumin seeds

1 tbs coriander seeds

2 tsp salt

1 tbs olive oil

3-4 sprigs fresh cilantro leaves

Mole Sauce -

1 medium yellow onion

1 large ripe tomato

1 chipotle chile in adobo sauce (canned) + 1/2 tbs adobo sauce

1/4 tsp ground cinnamon

1 tsp cumin seeds

2 tbs semi-sweet or bittersweet chocolate chips

1/2 tsp salt

1/4 tsp black ground pepper

1 tbs olive oil

2 tbs water

Preparation -

Cumin-Coriander powder - In a clean and dry coffee grinder, place the cumin and coriander seeds and pulse 8-10 times till the seeds are crushed. The cumin seeds will be fine but the coriander seeds will be cracked and not fine. This is fine.

Onions - Peel & discard the skin,  tops & root. Dice into chunks.

Tomatoes - Discard woody bit on top and dice.

Cilantro leaves - Finely chop and set aside in a bowl of water to prevent browning.

Cooking Method -

Spread 1/2 the crushed spices in a plate and crust one side of the steak completely with the spices. Spread the remaining spices in the plate again and once again repeat with the other side of the steak. 

Once the steaks have marinated, heat up the cast iron pan or fire up the grill. If using a grill the steaks will be cooked using the 'Direct heat method'.

For this recipe I recommend that you cook your steaks medium to medium-rare. Please don't turn these into strips of leather!

For cooking times, we follow  Steven Raichlen's guide to cooking steaks:

 Steaks 1/2” to 3/4” thick-

• Rare – 1-2 minutes / side
• Medium – 2-3 minutes/side
• Well-done - 3-4 minutes/side
  

Steaks 1” thick-

• Rare – 3-4 minutes / side
• Medium – 4-6 minutes/side
• Well-done - 6-7 minutes/side

Steaks 1-1/2” thick-

• Rare – 4-6 minutes / side
• Medium – 6-8 minutes/side
• Well-done - 8-9 minutes/side

Heat the olive oil in the cast iron pan over medium high heat. Use the above  guide for cooking times. I love the crisp blackened layer the steak gets when you flip it over. Cook the other side as well once again following recommended cooking times.

Once cooked, remove the steaks to a plate and rest the steak for about 5-10 minutes before serving. While the steaks rest, prepare the mole sauce.

To the steak juices on the pan on medium heat, add olive oil. Add cumin seeds & diced onions. Saute for about 5-6 minutes till the onions begin to soften and turn a light brown on the edges.

To the onions add the tomatoes, chocolate chips, ground cinnamon, 1 chipotle chile, adobo sauce , salt, ground black pepper and red chilly powder.

Saute for 2 minutes till the chocolate is completely melted. Taste and adjust seasonings. Empty out the contents of the pan into a mini-chopper/blender. 

Add 2 tbs water & pulverize the mixture for a few minutes to a smooth paste. Place a bowl under a sieve and empty the contents from the blender into the sieve.

With a spoon keep stirring and pressing down till all the goodness has been extracted from the pulp in the sieve. Discard the pulp. 

And what you have is a delicious smooth mole sauce.  Using a sharp chef's knife, slice the steak about 1/4" thick at a slight angle.

Plate and serve.

I served this with a delicious refreshing Black bean, avocado & tomato salad.

Recipe follows -

Refreshing Black bean, avocado & tomato salad

Prepare & Refrigerate while steak is being cooked.

Serves 4

Shopping list

2 cans black beans

1/4 cumin powder

1/2 tsp salt

2 tbs olive oil

6 ripe, sweet cherry tomatoes

2 ripe, brown avocados

1/4 cup chopped fresh cilantro

1 small Spanish red onion

1/2- 1 lime

1/4 tsp black ground pepper

Preparation -

Black beans - Rinse under tap water in a sieve. Drain all excess water away.

Onion - Peel & discard the skin,  tops & root. Finely chop to make about 1/2 cup

Tomatoes - Discard woody bit on top and chop

Cilantro leaves - Finely chop and set aside in a bowl of water to prevent browning.

Lime - Juice and set aside

Method - 

In a glass mixing bowl, place the drained black beans & all the other ingredients. Stir  well to combine.

Adjust seasonings especially the salt & lime juice. Cover the bowl with a plastic wrap.

Refrigerate till ready to serve

Enjoy!

30 minutes to Comfort in a bowl - Yellow squash, snow peas & shrimp stir-fry medley

As it stands, based on some of the things said by a few of my dearie readers, there seems to be a misconception that I spend all day slaving at a hot stove preparing these elaborate 4 hour meals - every night!

Puuhhhleeezzz!

I have 2 little kids running around at a gazillion miles per hour so most nights its  all about  meals in a jiffy.  Made from scratch of course! So lets get some of my favorite week night meals out there - starting with this one. A quick & easy stir fry with fresh yellow squash, plump shrimp and fresh succulent snow peas. Yum!

 

Comfort foods in a dictionary been described as - foods that are often emotionally significant to a person or group of people and are sometimes related to pleasant memories of childhood.

I can't think of a group of foods that represents all of that for me & more than Asian food. This may come as a surprise to you since my upbringing was in India but, I have been eating authentic Chinese food (Hong Kong & Shanghai provinces) for as long as I can remember. It's the one thing I remember most about our travels - I still can't get over that 'chicken wrapped in grape leaves creation' and the Peking duck  in Hong Kong. Don't even get me started on the Yum Chaa....

During my time in Sydney  I met HY (a Singaporean Chinese & enough with KY jokes already - he's heard it all, poor guy!) who took the time to teach me some authentic Chinese dishes in his home kitchen. He also got me hooked to weekend Yum Chaa brunches & chicken feet - yaah, it's my dirty little culinary secret - I digg chicken feet!

Up until then, though I  had an understanding of Chinese food, I was pretty much fumbling around in the kitchen, left to my own devices. My years spent in Singapore, honed my skills to a point that I developed a comfort level with preparing several traditional home spun dishes  like char kway teow, clay pot, hong siew tofu and several stir-fry's.

This one is my absolute favorites! Now if only some one would come along to teach me authentic  Dim Sum !

The ingredients for this recipe are best separated into 3 categories -

• Fresh vegetables
• Shrimp and marinade
• Sauce
  

Fresh vegetables-

 

Gather and prepare the fresh ingredients first - yellow squash, snow leas, Thai red chilly, fresh garlic, fresh ginger and fresh shrimp.

Snow peas - Tear the ends off and string like you would green beans.

Yellow squash - Cut the ends off the squash. Cut into 1" long pieces and a little over 1/4" thick.

Ginger root - Scrape the skin off the ginger root with a knife and finely chop.

Garlic cloves - Separate cloves from a bulb. Peel & finely chop by hand or in a mini-chopper.

Thai red chillies - Cut the top off the red chilly and discard. Cut into 1/4" circles and set aside.  Cook's Note - Wash your hands thoroughly with soap and water to get rid of the chilly oil before touching anyone or anything else.

Shrimp and marinade - 

 

Shrimp - Peel the raw shrimp and place in a bowl with the cornstarch, salt, pepper, sugar and sesame oil. Set aside.

Cook's Note - I use whichever size shrimp is on sale. With the exception of salad shrimp you can use any size raw shrimp. I just happened to find large shrimp (prawns) on sale today.

Sauce-

First stop - the pantry cabinet for what I like to call the 3-musketeers of stir-fry namely, soy sauce, oyster sauce and Sriracha, red chilli paste/sauce. Personally, I have a great fondness for sriracha. 

In a bowl, add the soy sauce, sriracha or hot chilly sauce, oyster sauce, cornstarch, sugar and water or chicken stock. Stir & set aside.

 

 

To wok or Not?

Most people at this point would head for that wok in the kitchen cabinet. Well, more power to you! - if you have one of those wok burners spewing out 100,000 BTU's.

A wok is only as good as its heat source. So it heats up in a flash - and then as soon as you put in the first ingredient (it gives it that wonderful smoky flavor) cools down just as rapidly instantly turning it into a useless piece of tin. Which why you need an immense flame to keep it very very hot.

If your kitchen is like mine and you have one of those regular stoves, I'd head for a heavy bottomed saute pan. Yes it's a dud to begin with and slowly heats up but once it does, it will stick with you to the end.

In a small saute pan or deep frying pan, add 1 cup of vegetable oil. Heat on medium high heat till hot but not smoking. Cook's Note - You will see movement sort of like ripples in the oil once it is hot.

Drop the snow peas in the oil in 4 separate batches for a few seconds till they turn very bright green - about 2-3 minutes .  Remove immediately with a slotted spoon.

Once all the snow peas are fried, in the same oil drop in the shrimp (prawns) till they turn pink. - about 2-3 minutes .Remove immediately from the oil and set aside.

Do not overcook either the snow peas or the shrimp (better under than over in this case)

Golden rule of stir-frying -  - Start on high flame and keep it there!

Remove 4 tbs of the same oil you used for the deep frying and pour into a heavy bottomed pan or wok.

Heat the oil till fuming. Add the chopped garlic, ginger and chilly.

 

 

 

 

As soon as the garlic starts turning a very light brown, add the cut yellow squash.

 

To begin with the squash retains its shape and white color.  Continue sauteing for about 7 minutes or until the squash become more translucent.

 

Add the snow peas and the shrimp and saute for 1-2 minutes.

Give the sauce mixture in the bowl a stir (cornstarch has a tendency to congeal at the bottom)

Add to the stir fry and saute for 1-2 minutes till the sauce thoroughly coats the vegetable and shrimp and sauce thickens. Taste and adjust seasonings.

 
Serve immediately on a bed of steamed rice.

A word of caution - have your rice cooked and everyone ready at the table as soon as the stir-fry is ready.  Do not prepare this dish in advance and keep or you will find come serving time, your snow peas have turned an unattractive olive green!

The flavors of the shrimp and vegetables are delicate and infused with the flavor from the sauce. This is such a refreshing and healthy delicious meal.

No other accompaniments are required - well maybe some lovely jasmine tea....it's a surefire favorite with my kids as well!

Recipe for

YELLOW SQUASH, SNOW PEAS & SHRIMP STIR-FRY

Preparation time - 15 minutes

Cooking time - 15 minutes

Serves 4

Shopping list

3 yellow squash

3/4 lb raw shrimp or large prawns

1 'Thai' fresh red chilly

4 cloves garlic

1" fresh ginger root

Marinade for shrimp -

1/2 tsp fresh ground black pepper

1/2 tsp salt

2 tsp corn starch

1-1/2 tsp sesame oil

Sauce -

2 tbs oyster sauce

1 tbs dark soy sauce

1 tsp sugar

1 tsp cornstarch

1/4 cup chicken stock or water

1/2 tsp  sriracha or hot chilli sauce 

1 cup vegetable oil

Preparation -

Marinade -  Shell and devein the shrimp or prawns and mix in a bowl with the marinade ingredients. Set aside.

Sauce -  In a  small bowl, mix the sauce ingredients. Stir and set aside.

Fresh produce - 

Yellow squash - Cut the ends off the squash. Cut into 1" long pieces and a little over 1/4" thick.

Snow peas - Tear the ends off and string. Wash and set aside.

Ginger - Scrape the skin off the ginger root with a knife and finely chop.

Garlic - Separate cloves from a bulb. Place a chefs knife down on the cloves and hit down hard with the heel of your palm. Repeat till the skin separates from the clove. Discard garlic skin and chop the garlic cloves. Use your knife edge as a pivot and place your hand down firmly bringing the knife up and down till all the garlic has been chopped or you can use a mini chopper.

Thai red chilly - Discard top.  Cut into 1/4" circles and set aside.

Cooking method-

In a small saute pan or deep frying pan, add 1 cup of vegetable oil. Heat on medium high heat till hot but not smoking.

Drop the snow peas in the oil in 4 separate batches for a few seconds till they turn very bright green. Immediately remove with a slotted spoon.

In the same oil, drop in the shrimp (prawns) till they turn pink. Remove immediately from the oil and set aside.

Do not overcook either the snow peas or the shrimp.

Keep heat on high. Remove 4 tbs of the same oil you used for the deep frying and pour into a heavy bottomed pan or wok.

Heat the oil till fuming. Add the chopped garlic, ginger and chilly. As soon as the garlic starts turning a very light brown, add the cut yellow squash.

Saute for approx 7 minutes or until the squash become more translucent. Add the snow peas and the shrimp and saute for 1-2 minutes.

Give the sauce mixture in the bowl a stir. Add to the stir fry and saute for 1-2 minutes till the sauce thoroughly coats the vegetable and shrimp and sauce thickens.

Taste and adjust seasonings. Serve immediately with steamed rice.

Enjoy!

 

A touch of fun & whimsy - Pineapple Rangoons

Sunday afternoons are reserved for brunch & my friend Lena came over for 'chai' and these lovely whimsical delights - Pineapple Rangoons. I  was obviously in a mood for some fun in the kitchen as I was turning them into little pagodas shapes...smiles...

I have also been going on and on like a raving lunatic about my scones and finally there was nothing to be done except come over & try them for herself. I am not sure if she came over for the love of  the food or just to shut me up. May be a little bit of both!

We were also planning to take in a chick flick. Mr Hubby gladly volunteered to stay home with the kids rather than spend yet another afternoon enduring an all girlie, eye candy movie session as he invariably does, thanks to moi.

We went to see Leap Year actually - you know the one with Amy Adams & it was very cute + we got to see the most stunning countryside of Ireland. So just for that we got our 7 bucks worth.

Anyway, Lena would have been just as happy to have copious amount of chai  & scones but I  decided that we needed a little something to balance all that sweetness.

A quick take on the contents of my refrigerator & pantry revealed wonton wrappers, pineapple rings (canned), green onions & cream cheese.

We've all had some version or the other of crab rangoons in the past and I must say, they're not really my favorite. I think its that one dimensional cream cheese flavor that kills it for me. A  while ago, our neighborhood sushi place had put out this version of wontons with pineapples & so I meshed the two together & we get pineapple rangoons. Clever hunh?

I am using the Asian version of wonton wrappers (not the egg roll version) - they are  very thin flour pastry sheets, nearly transparent & so I think it offers a more delicate rendition.

Also, I am not big on cluttering up my refrigerator with every version of an item so I tend to purchase the wonton wrappers that can also be used to make the most marvelous, flavorful clear soups - like the mushroom wonton soup I posted the other day. If you have no idea what I'm going on about, you can find that post here.

Moving on - the main ingredients for the filling are canned pineapple rings, ginger, cream cheese, salt, sugar  & spring onions.  I am adding green onions & grated ginger to cut the uni-dimensional flavor of the cream cheese.

   

Cream Cheese - In microwave safe bowl, remove the cream cheese and microwave for 30 seconds.

    

Pineapple - Place the rings in a mini-chopper and finely chop. Sieve & drain off excess pineapple juice. Press into the sieve to get rid of all excess liquid from the pineapple.

Cook's Note - If you are shopping for this from scratch then purchase crushed pineapple to save yourself a step.

 

Green Onions - Finely chop the green onions.

Fresh ginger root - Peel & grate fresh ginger into a bowl.

Egg wash - Beat an egg with 1 tbs water using a fork till well blended.

Add all the chopped & grated ingredients to the cream cheese (not the eggs, people!) and stir to combine. Add salt & sugar. Taste and adjust seasonings in the filling.

 

Lay out the wonton wrappers in single sheets on a clean work surface or parchment paper.

 

Dip your finger in the egg wash & trace the outline on all 4 sides of the square wonton wrapper. I find it easy to work with about 4 at a time.

Spoon 1 tsp of filling to the middle of the wrapper.

 

Fold over all the corners so they all meet in the center - think of a pagoda or pyramid shape to give you an idea.

The four corners of the square meet at the apex. Press the seams shut on the sides as well as at the apex.

Cook's Note - Awful pic this one - didn't realize till after I had already finished but I hope you were able to follow the explanation on how to wrap these.

Keep filling & wrapping the wontons till you have used up all the filling.

Please on a baking tray lined with parchment paper till ready to use.

Cook's Note - Do not prepare these too far in advance because I have found that the wonton bottoms get a bit sticky at the base.

 

Heat oil in a deep frying pan on medium-high heat till very hot, about 2-3 minutes . Make sure you have enough oil to cover the top of the rangoons.

Cooks' Note -  To test oil, add a spare bit of wonton wrapper and it should immediately sizzle & float to the surface. If it sinks to the bottom & just sits there or takes a pause before sizzling, you probably need about 30 seconds more to heat the oil. Remove old wonton wrapper & re-test.

If the oil is not hot enough it will adsorb oil & won't be crisp at all. Quite yucky, that!

Fry for about 30 seconds, flipping over to make sure both sides are light brown. Do not over brown as the rangoons darken once you take them off the heat.

Place on a plate lines with kitchen paper towels to trap excess oil. Continue frying till you have utilized all the rangoons.

 

Please on a serving platter & serve with store-bought plum sauce or a hot chilly sauce.

 

These were such a hit and they flew off the plate. The filling is flavorful and not too sweet and certainly has a touch of zing & fragrance with the green onions & ginger.

Its just a fun & quick appetizer especially if you have vegetarians in the mix or just want something different for a change.

Recipe for

PINEAPPLE RANGOONS

Preparation time - 25 minutes

Cooking Time - 5 minutes

Serves 4

Shopping list

1 packet, 8 oz cream cheese

5 sprigs green onions

7  pineapple rings or 3/4 cup crushed pineapple

2-4 cups Vegetable oil for deep frying

1/8 tsp salt

1/4 tsp sugar

Asian wonton wrappers (thin flour pastry sheets)

Plum sauce or sweet chilly sauce for dipping

Preparation -

Cream Cheese - In microwave safe bowl, remove the cream cheese and microwave for 30 seconds.

Pineapple - Place the rings in a mini-chopper and finely chop. Sieve & drain off excess pineapple juice. If using crushed pineapple simply drain and set aside.

Green Onions - Finely chop the green onions.

Fresh ginger root - Peel & grate fresh ginger into a bowl.

Egg wash - Crack & beat an egg in a bowl with 1 tbs water, using a fork till well blended.

Cooking Method -

Add all the chopped & grated ingredients to the cream cheese and stir to combine. Add salt & sugar. Taste and adjust seasonings in the filling.

Lay out the wonton wrappers in single sheets on a clean work surface or parchment paper.

Dip your finger in the egg wash & trace the outline on all 4 sides of the square wonton wrapper. I find it easy to work with about 4 at a time.

Spoon 1 tsp of filling to the middle of the wrapper.

Fold over all the corners so they all meet in the center - think of a pagoda or pyramid shape to give you an idea.

The four corners of the square meet at the apex. Press the seams shut on the sides as well as at the apex.

Keep filling & wrapping the wontons till you have used up all the filling.

Please on a baking tray lined with parchment paper till ready to use.

Heat oil in a deep frying pan on medium-high heat till very hot, about 2-3 minutes . Make sure you have enough oil to cover the top of the rangoons.

Fry for about 30 seconds, flipping over to make sure both sides are light brown. Do not over brown as the rangoons darken once you take them off the heat.

Place on a plate lines with kitchen paper towels to trap excess oil. Continue frying till you have utilized all the rangoons.

Enjoy with plum or sweet chilly dipping sauce !

Auspicious Steamed Fish for Chinese New Year - Whole steamed fish served with a Ginger, Garlic & Shitake mushroom sauce

Gong Xi Fa Cai {Happy Chinese New Year}

&

Happy Valentine's Day!

How wonderful that both celebrations should fall on the same day! The Year of the Tiger, 4708 begins. I am thrilled because Chinese New Year is my excuse to cook and also feast on some of my favorite dishes such as steamed whole fish, spicy crabs & spring rolls. These foods are not only eaten randomly but are rooted in symbolism.

Traditionally, the whole family gathers on the eve for a New Year's Eve feast, which is this evening. In addition to a mouthwatering fare of pork & duck & other delicacies, it is customary to serve a whole fish with head & tail intact at the end of the evening meal symbolizing a wish for wealth & abundance in the coming year. The word for fish, "Yue," sounds like the words both for wealth and abundance.

The next morning, gifts and money in little red packets called Ang Pao in Taiwanese, Hong Bao in Mandarin & Lai See in Cantonese are exchanged between friends & family.

 

So, true to custom, this evening I'm fixing us a humongous 3-1/2 lb steamed fish (tilapia) with savory  shallots, garlic & chilly sauce. I have, however, taken some artistic liberties, such as switching Chinese dried mushrooms for Shitake mushrooms and omitting the streaky pork that is often used.

I am looking forward to this evening meal - the way I see it we can all do with more luck & prosperity this year!

The main ingredients for this dish are - whole firm white fish (tilapia or sea bass), shallots, garlic cloves, green onions, fresh ginger root, 2 red Thai chillies, vegetable oil, soy sauce, sugar & cilantro for garnish.

If you noticed I didn't mention that you need a steamer - that is because I don't have one either and the home grown version that we'll be using does the job just fine.

In fact, I took a visit to a 'no-names' gourmet cooking store this evening and promptly set out to inspect their steamers. Sorry to say but what a joke!

The steamers they featured were so tiny that the presumption is that the only foods that are going to be cooked are those that are going to be cut up into tiny little pieces and feed about two people! Not to mention, of course, they were priced upwards of 80 bucks. So, as far as I'm concerned, my home grown version is just fine - if it works for Grandma, it works for my Mum & it works for me, it'll will work for you!

 

All you need is a large circular flat bottomed pan & the springy side wall of a spring foam. Other than that a plate for the fish that should be smaller than the diameter of the pan (so that steam can pass through the sides of the plate)

Add about 6 cups of water to the pan, making sure it is not going to overflow out of the pan. On high heat bring the water to boil.

Mean while, begin working on the fish & the sauce ingredients -

Fish - Make sure the fish is completely defrosted. Wash thoroughly and make sure it is scaled & gutted. 

Take a sharp chef's knife or slicer and cut long diagonal slash marks on each side of the fish - about 3 per side. Place on a microwave safe plate.

Ginger - Cut into thin slices & julienne

Garlic cloves - Peel & finely slice into circles

Shallots - Peel & finely slice

Green onions - Finely slice on the diagonal

Shitake mushrooms - Cut & discard stem. Finely slice the tops.

 
 

Place the plate with the fish on it on the spring foam pan in our home grown steamer. Now usually, we'd just be able to place a dome lid on the pan and be done. However, my fish is a massive 3.5 lbs and it is larger than the plate.

So I am going to use some aluminum foil and create a sort of dome over the fish trying very hard not to squish the foil down on the fish. Also make sure than the foil is crimped along the edges of the pan so most of the steam remains & circulates in the steamer.

Now allow the fish to steam at about 6-6.5 mins/lb. I needed to steam mine for about 20-22 minutes before the fish was white, flaky & cooked to the bone.

Meanwhile, begin working on the sauce.

Now there are generally two methods traditionally followed - either the sauce is mixed in a bowl, left alone to marinate for about 15 minutes & then poured over the fish allowing it to steam with the fish (we have clearly opted not to do this) and the second method is the one I've used today - the sauce is prepared separately and poured over the already steamed fish & is at this point ready to serve.

I prefer cooking the sauce separately because it allows us to season the oil with shallots & garlic which infuses so much flavor into the sauce.

 

On medium-high heat, bring vegetable oil to fuming. Add the sliced garlic and saute for a few seconds till it begins to brown. Add finely sliced shallots and stir. Saute until the shallots begin to turn golden brown - about 7-10 minutes.

 

Add the finely sliced Thai red chillies and the stir for a few seconds. Add the sliced mushrooms and saute for a few minutes till the mushrooms wilt.

 

Once the mushrooms have wilted, add the thinly sliced ginger and stir. Saute for about a minute and add 3/4 cup water. Once it begins to simmer, add the soy sauce and sugar. Taste and adjust the salt. In my case we didn't need any salt. Simmer for a few minutes. Take off the heat & set aside.

The sauce will taste quite strong & savory which is what you want because it will taste right once eaten with the fish. Also the sauce is more like a broth which is how it is supposed to be. This sauce is not meant to be thickened with cornstarch.

 

Once the fish is thoroughly cooked, remove the foil. With 2 spatulas,gently lift the fish and place onto a serving platter. Pour the pan juices that have collected in the plate in the steamer, over the fish.

Spoon the solids in the sauce over the fish and pour the sauce all over the fish. Sprinkle sliced green onions along its length and finish with a sprig of cilantro.

Serve as part of a meal with steamed white rice.

 
The flaky moist fish is delicious with the slightly spicy savory sauce. The saltiness from the soy sauce balances well with hint of sweetness from the sugar. The sauce is especially delicious with the rice. This always is a comforting meal no matter what the occasion but tonight it is all the more special.

So here's wishing all of you, our family & friends every happiness, prosperity & wealth this New Year.

!Gong Xi Fa Cai!

"Make happy those who are near, And those who are far will come"

- Chinese proverb

Recipe for

AUSPICIOUS STEAMED FISH FOR CHINESE NEW YEAR

Preparation time - 10 minutes

Cooking time - about 20 minutes

Serves 4-6

Shopping list:

Approx 3 lb whole white fish - tilapia or sea bass

1" fresh ginger root

5 garlic cloves

2 Thai red chillies

5 shallots

1/4 cup dark soy sauce

3/4 cup water

5 tbs vegetable oil

cilantro leaves for garnish

2 stalks green onions for garnish

fish pan juices (from steaming fish)

Preparation -

Fish - Make sure the fish is completely defrosted. Wash thoroughly and make sure it is scaled & gutted. 

Take a sharp chef's knife or slicer and cut long diagonal slash marks on each side of the fish - about 3 per side. Place on a microwave safe plate.

Ginger - Cut into thin slices & julienne

Garlic cloves - Peel & finely slice into circles

Shallots - Peel & finely slice

Green onions - Finely slice on the diagonal

Shitake mushrooms - Cut & discard stem. Finely slice the tops.

To prepare a steamer -

Use a large circular pan & the springy side bit of a spring foam. Other than that a plate for the fish that should be smaller than the diameter of the pan (so that steam can pass through the sides of the plate)

Add about 6 cups of water, making sure it is not going to overflow out of the pan. On high heat bring to boil.

Cooking method -

Fish - Place the plate on the spring foam pan in our home grown steamer. If the fish to too large & a lid won't fit, use some aluminum foil and create a sort of dome over the fish trying very hard not to squish the foil down on the fish.

Also make sure than the foil is crimped along the edges of the pan so most of the steam remains & circulates in the steamer.

Now allow the fish to steam at about 6-6.5 mins/lb. I needed to leave mine alone for about 20-22 minutes before the fish was white, flaky & cooked to the bone.

Sauce -

On medium-high heat, bring vegetable oil to fuming.

Add the sliced garlic and saute for a few seconds till it begins to brown.

Add finely sliced shallots and stir. Saute until the shallots begin to turn golden brown - about 7-10 minutes.

Add the finely sliced Thai red chillies and the stir for a few seconds. Add the sliced mushrooms and saute for a few minutes till the mushrooms wilt.

Once the mushrooms have wilted, add the thinly sliced ginger and stir. Saute for about a minute and add 3/4 cup water.

Once it begins to simmer, add the soy sauce and sugar. Taste and adjust the salt. & sugar. Take off the heat & set aside.

To serve -

Once the fish is thoroughly cooked, remove the foil. With 2 spatulas,gently lift the fish and place onto a serving platter. Pour the pan juices that have collected in the plate in the steamer, over the fish.

Spoon the solids in the sauce over the fish and pour the sauce all over the fish. Sprinkle sliced green onions along its length and finish with a sprig of cilantro.

Serve as part of a meal with steamed white rice.

Enjoy!

Rava Upma - A quintessential South Indian Breakfast made with Farina or Cream of Wheat

In the predominantly South-Indian suburb of Matunga in Mumbai, India right opposite the railway station, is a restaurant in an old art deco style building called Sharada Cafe. It has been owned by the same family for generations and growing up, some days I'd either see the great grandfather, sometimes the grandfather and sometimes their sons manning the counter.

It is a tradition in our family,  to wake up at 5.00am on the weekends and quickly dress to make it in time for the first batch, of what is in my opinion the finest Upma to be ever had, which promptly has been making its appearance for seven decades at 6.00 AM sharp (Once I posted this, I promptly got a call from my Mother who informed me that they have now changed their timings to 7.30 AM...smiles.. ) 

Sharada Cafe's Upma always leaves me speechless - with its glistening mound, the mouthwatering aroma of kari leaves and ghee and a texture like no other.

Today when I visit, it is with my husband and our children eating with my parents, their grandparents. So for me Sharada Cafe will always represent a passage of time and is a reminder that some things do not change - I am greeted by the same waiters with their gleaming faces and broad smiles, who first greeted me as a child  - this place represents for me the coming together of  families and the meeting of generations. Here family traditions are nurtured and passed down.

Sharada Cafe with its incredible food and its humble interiors - its marble floors, spotless marble table tops, oak chairs and slow grinding ceiling fans, is a legacy - one that I hope will continue to grace our lives and the lives of my children for many years to come.

However, back to reality, in my home kitchen, I make no claims to compete with Sharada Cafe's Upma. The recipe I follow, is my aunt's, made with carrots and peas (a variation from the traditional) albeit delicate, aromatic and delicious.

Upma in my opinion is a fine example of South Indian cooking, of how a few simple ingredients and a few minutes of time is all that it takes to create a memorable, healthy meal. 

 

 

The ingredients in today's Upma are 'rava' or farina a.k.a cream of wheat, the all important kari leaves for that amazing aroma, fresh ginger root, onion, green chillies, a carrot, frozen green peas, ghee, salt and to temper the ghee - mustard seeds & urad dal.

Cook's Note - A trip to  your neighborhood Indo-Pak store will be required to pick up the rava,  urad dal,  asafoetida powder & kari leaves.

The real secret to making an excellent Upma lies in the proportion of water to the farina and it requires some attention as well boiling hot water. Other than that it is a piece of cake!

Before beginning the cutting and chopping of any of the ingredients, place a kettle full of water to heat on high. Bring to a whistle. If you don't have a tea kettle, simply place a large pot of hot tap water to boil. 

Lower the heat and keep it simmering throughout the preparation and cooking  process.

Finely chop the onion, carrot, ginger root, slit the green chillies lengthwise and set aside the tempering ingredients in a bowl as well as the frozen peas.

Cook's Tip - Have all your ingredients measured out and ready to go before you begin at the stove.

   

On medium heat, heat up the ghee till very hot (careful not to burn, it'll turn brown and you'll have to start over) add the mustard seeds first and let them sputter (they will be on the verge of starting to flying out of the pan) immediately add the asafoetida powder & the urad dal. Allow to gently brown  for about a second and add the kari leaves These will also sputter wildly.

Add the onions and on medium heat saute till soft and just beginning to brown  but do not brown. 

  

Add the carrots, and continue to saute till softened for approx 10 minutes or until carrots are tender.

    

Add the hot water which will come to boil instantly. Season with salt.

Cook's tip - This point on, things will move very quickly so keep your wits about you. Also bring out a whisk and keep the ghee at hand.

Whether you' re fixing Bechamel sauce or Upma - the only way to get it lump free is a whisk - a spoon simply won't cut it.

Add the 'rava', farina or cream of wheat and whisk vigorously, you'll see lumps beginning to form at some spots, whisk away. Add the ghee and keep whisking.

Cook's tip - If it looks as though the 'rava' is absorbing the water too quickly add another 1/4 cup of the hot water as you are whisking.

Once the 'rava' begins to lump together, switch to a large spoon and keep stirring on medium  heat.

Taste and adjust the salt at this point.

Stir rapidly for approx 3 minutes or until the Upma is cooked.

If you don't see any grease at the bottom of the pan, add a little more ghee. The Upma is ready once it moves as one mass and is soft when tasted. 

Place the Upma, by spooning into a bowl (use as a mold) and then un-mold onto a serving plate (similar to how rice is served in Asian restaurants)

The Upma has a delicate flavor, with the lovely aroma of kari leaves and ghee. It makes a nice change from the usual for breakfast or brunch and is definitely a Vegetarians delight!

Recipe for

RAVA UPMA

Serves 4

Preparation time - 10 minutes

Cooking time - 15 minutes

Shopping list -

1 cup Rava,  plain cream of wheat or farina

2 'thai' green chillies

1/2" fresh ginger root

1/2 yellow onion 

1 small carrot

1/4 cup frozen peas

1 stalk kari leaves (do not omit)

1/8 tsp asafoetida powder

2 tsp ghee

Boiling hot water - 3 cups

Tempering - 

1 tbs ghee

1 tsp whole mustard seeds

3/4 tsp Urad dal

1/2 tsp Channa dal (optional)

Preparation-

Onion -  Peel and finely chop 

Ginger root - Scrape skin off and finely shop

Carrot - Peel and chop to 1/4" cubes

Green chillies-  Wash and slit

Water - In a tea kettle or large pot bring atleast 5 cups of water to boil even though you made need only 3-3.5 cups. You do not want to run out half way through the cooking process.

Cooking method -

On medium heat the ghee till very hot (careful not to burn, it'll turn brown and you'll have to start over) add the mustard seeds first and let them sputter 

Immediately add the asafoetida powder & the urad dal. Allow to gently brown  for about a second and add the kari leaves which will also sputter.

Add the onions and  saute till soft and just beginning to brown  but do not brown. 

Add the carrots, and continue to saute till softened for approx 10 minutes or until carrots are tender. 

Add the hot water which will come to boil instantly. Season with salt.

Cook's tip - This point on, things will move very quickly so keep your wits about you. Also bring out a whisk and keep the ghee at hand.

Add the 'rava' or cream of wheat and whisk vigorously, you'll see lumps beginning to form at some spots, whisk away. Add the 2 tsp ghee and keep whisking.

Cook's tip - If it looks as though the 'rava' is absorbing the water too quickly add another 1/4 cup of the hot water as you are whisking.

Once the 'rava' begins to lump together, switch to a large spoon and keep stirring on medium  heat.

Taste and adjust the salt at this point.Stir rapidly for approx 3 minutes or until the Upma is cooked.

If you don't see any grease at the bottom of the pan, add another tsp of  ghee. The Upma is ready once it moves as one mass and its almost as if the mass is lifting off the bottom as one (no sticking to the pan) It  is also soft when tasted without being mushy.

Place the Upma, by spooning into a bowl (use as a mold) and then un-mold onto a serving plate (similar to how rice is served in Asian restaurants)

Enjoy!

Meet the 3 musketeers of stir-fry - A chicken, yellow squash and red pepper stir-fry in a delicious savory sauce

If there is one thing I know with some certainty is that one should never take ones stir-fry too seriously. The most successful stir-fry's I have ever eaten and prepared are ones that have no more that a couple of fresh ingredients and a few seasonings. In fact I am quick to turn over the page,  when I come across a recipe that over embellishes this simple home grown dish.

Which is  exactly why today was the perfect day for a stir-fry. As I rummage through my fridge's meager contents owing to my procrastination in going grocery shopping (and having used up the offerings of the last trip) I realize I am in fact, equipped to prepare a perfect stir-fry. I quickly pull out a lonesome skinless chicken breast that sits on the top shelf in a zip-lock bag, a bunch of green onions, a quarter red bell pepper, half an onion, 2 yellow squashes, fresh cilantro, garlic cloves and voila we're nearly there!

Next stop the pantry cabinet -

for what I like to call the 3 musketeers of stir-fry namely, soy sauce, oyster sauce and a red chilli sauce or paste. Personally, I have a great affinity with sriracha. In addition, pull out the bottle of sesame oil, salt, sugar and we are in business.

Begin preparations on the fresh produce -stir-fry isn't one of the cooking items to tackle without having completed all the preparations prior to starting on the stove. Because we get going, things move very quickly.

  
 

To chop garlic -  Separate the cloves from the bulb. Place a chef's kitchen knife over the cloves and hit down hard with the heel of your hand. Discard garlic skin and begin to chop the garlic cloves. Use your knife edge as a pivot and place your hand down firmly bringing the knife up and down till all the garlic has been chopped.

Red bell pepper - Slice the quartered red bell pepper into 1/4" thick slices.

Onions - Peel and dice the the onions into large chunks.

Yellow squash -

Wash and cut the ends of the yellow squash. Discard the ends. Cut into 1 " long pieces, 1/4" thick.

Green onions - Wash and cut the spring onion in  2 inch lengths.

Ginger - Take a 1" knob of ginger and slice into very thin slices.

Chicken - 

Thinly slice the chicken breast with a sharp Chef's knife no more than 1/8" thick. Marinate with salt, sugar, pepper, soy sauce, cornstarch and sesame oil. Set aside.

Cilantro - Wash and roughly chop a handful of cilantro and immerse into a bowl of clean water. It's the best way to get the soil and dirt out as it settles to the bottom.

Sauce - Measure out the soy sauce, oyster sauce, sriracha or chilli paste and sugar. Stir. Set aside.

To wok or not ? - That is the question -

Most people at this point would head for a wok which is exactly what you should do, if you have a very high flame - I mean one of those marvelous wok burners capable of spewing out 100,000 BTU's. A wok is only as good as its heat source. So it heats up really quickly - in a flash  in fact - and then as soon as you put in the first ingredient it gives it that wonderful smoky flavor and cools down just as rapidly,  instantly turning into a useless piece of metal. So what you need when using a wok is a heat source that can keep the wok fired up at immense temperatures.

Well, since I do not have such a heat source  yet (we all have our dreams) I prefer to head for a utensil that is actually going to retain the heat once it builds up so I prefer a stainless steel heavy bottomed saute pan. Alright enough said,  here we go -

 

Rule # 1 - Start on high flame and keep it there!

Heat oil till absolutely fuming and add Onions and Garlic. 

Saute till the Garlic turns a golden brown color (mine looks a bit past golden but we're not going to worry about that...smiles..)

Add the yellow squash which looks firm to begin with and saute for about 10 minutes or till it turns translucent.

 

 

 

Add the red bell pepper and continue to saute till the squash has begun to brown on the edges, about another 3-5 minutes.

 

 
Add the marinated chicken and keep stirring aggressively until the chicken turns from pink to opaque. Add the green onions and sauce ingredients and stir rapidly. Taste and adjust seasonings.

Remove to a serving platter and sprinkle with cilantro. Serve hot with steamed rice.

This turned out to be a perfect meal for us on a lazy evening. I hope you'll love this as much as we did. Can't wait to hear all about it!

Recipe for

CHICKEN AND YELLOW SQUASH STIR-FRY
Serves 2-3

Preparation time -15 minutes

Cooking time - 15 minutes

Shopping list - (Or raid the fridge list)

1 skinless and boneless, chicken breast

2 yellow squash

1/4 large red bell pepper                        

6 cloves garlic

1/2 medium  Onion

a bunch cilantro leaves

1/2 tsp sugar

2 tbs oyster sauce

2 tbs soy sauce

1 tsp sriracha or hot chilly paste

1/4 cup vegetable oil

1 tsp sesame oil

Marinade -

1 tsp sesame oil

2 tsp soy sauce

1/4 tsp sugar

1/4 tsp salt

1/2 tsp corn starch

Preparation

Chicken breasts - Thinly slice, marinate in glass dish with marinade ingredients. Mix well and set aside.

Sauce - Combine the sauce ingredients, stir and set aside.

Green onions – Wash and cut the spring onion in  2 inch lengths. Discard root tips.

Red bell pepper – Wash and slice into 1/4 inch thick slices

Onion – Peel and dice into large chunks

Garlic cloves – Peel, discard skin and chop

Cilantro – Wash and roughly chop a handful of cilantro and immerse into a bowl of clean water. Use only leaves floating on water surface when ready to sue. Discard water.

Cooking Method

Start on a high flame and keep it there.

Heat the wok or saute pan for a few minutes till it is very hot.

Add oil and heat till  fuming. Add the onions and the garlic and saute till the garlic gets a deep brown color.

Add the yellow squash  and continue stirring till the the squash has turned slightly translucent, about 10 minutes.

Now add the red bell pepper and saute till the yellow squash begins to brown at the edges, about another 3-5 minutes. 

Add the marinated chicken and continue to stir aggressively till the chicken turns from pink to opaque.

Add the green onions and th sauce ingredients. Stir rapidly for a few minutes till the sauce has thoroughly coated the stir-fry.

Taste and adjust seasonings. 

Remove from flame and pour  1 tsp sesame oil all over.

Remove to a serving platter and sprinkle with cilantro. Serve hot with fresh steamed rice.

Enjoy!

 

 

Do you have a favorite stir-fry recipe you would like to share? If so please let us know about it in the comments. I would love to hear from you!