Seafood Balti with Vegetables

In this Indian balti dish, the spicy seafood is cooked separately and combined with the vegetables at the last minute to give a truly delicious combinations of flavors. This dish is best served with boiled rice or raita as accompaniments.

Recipe: (Serves 4)

Seafood

225 g/0.5 lb cod, or any other firm, white fish
225 g/0.5 lb cooked shrimps
6 crab sticks, halved lengthways
1 tablespoon lemon juice
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon ground cumin
4 tablespoons cornstarch
150 ml/0.25 pt corn oil

Vegetables

150 ml/0.25 pt corn oil
2 medium onions, chopped
1 teaspoon onion seeds
0.5 medium cauliflower, cut into florets
115 g/4 oz French beans, cut into 2.5 cm/1 in length
175 g/6 oz/1 cup sweetcorn
1 teaspoon shredded ginger
1 teaspoon chili powder
1 teaspoon salt
4 fresh green chilies, sliced
2 tablespoons chopped fresh coriander (cilantro)
Lime slices

Method:

1) Skin the fish and cut into small cubes. Put into a medium mixing bowl with the shrimps and crab sticks, and put to one side.

2) In a separate bowl, mix together the lemon juice, ground coriander, chili powder, salt and ground cumin. Pour this over the seafood and mix together thoroughly using your hands.

3) Sprinkle on the cornstarch and mix again until the seafood is well coated. Set to one side in the refrigerator for about 1 hour to allow the flavors to develop.

4) To make the vegetable mixture, heat the oil in a deep round-bottomed frying pan (skillet) or a karahi. Throw in the onions and the onion seeds, and stir-fry until lightly browned.

5) Add the cauliflower, French beans, sweetcorn, ginger, chili powder, salt, green chilies and fresh coriander (cilantro). Stir-fry for about 7-10 minutes over a medium heat, making sure that the cauliflower florets retain their shape.

6) Spoon the fried vegetables around the edge of a shallow dish, leaving a space in the middle for the seafood, and keep warm.

7) Wash and dry the pan, then heat the oil to fry the seafood pieces. Fry the seafood pieces in 2-3 batches, until they turn a golden brown. Remove with a slotted spoon and drain on kitchen paper (paper towels).

8) Arrange the seafood in the middle of the dish of vegetables and keep warm while you fry the remaining seafood. Garnish with lime slices and serve. Plain boiled rice and Raita make ideal accompaniments.

Cambodian Chicken and Vegetable Stew

Recipe: (Serves 4 - 6)

30 ml/2 tablespoons groundnut (peanut) oil
4 garlic cloves, halved and crushed
25 g/1 oz galangal, peeled and finely sliced
2 chilies
30 ml/2 tablespoon kroeung
15 ml/1 tablespoon palm sugar
12 chicken thighs
30 ml/2 tablespoons tuk prahoc
A handful kaffir lime leaves
600 ml/1 pt/2.5 cups coconut milk
350 g/12 oz pumpkin flesh, seeded and cut into bitesize chunks
1 long Asian eggplant (aubergine), quartered lengthways, each quarter cut into 3
115 g/4 oz long beans, trimmed and cut into 5 cm/2 in lengths
3 tomatoes, skinned, quartered, and seeded
A handful spinach leaves, washed and trimmed
A small bunch basil leaves
Sea salt and ground black pepper
1 small bunch fresh coriander (cilantro), stalks removed, coarsely chopped, to garnish
1 small bunch mint, to garnish.
Jasmine rice, to serve

Method:

1) Heat the groundnut oil in a wok or heavy pan. Add the garlic, galangal and whole chilies and stir-fry until fragrant and golden. Stir in the kroeung and sugar, until it has dissolved. Add the chicken, tossing it well, and stir in the tuk prahoc, kaffir lime leaves and coconut milk. Reduce the heat and simmer for 10 minutes.

2) Add the pumpkin, eggplant and snake beans and simmer until tender. If you need to add more liquid, stir in a little water. Add the tomatoes and spinach, and the basil leaves. Cook for a further 2 minutes, then season to taste with salt and pepper. Garnish with coriander and mint and serve hot with jasmine rice.

Cashew Chicken

Recipe: (Serves 4 - 6)

450 g/1 lb boneless chicken breast portions
1 red (bell) pepper (capsicum)
2 garlic cloves
4 dried red chilies
30 ml/2 tablespoons vegetable oil
30 ml/2 tablespoons oyster sauce
15 ml/1 tablespoon soy sauce
Pinch of granulated sugar
1 bunch spring onions (scallions), cut into 5 cm/2 in lengths
175 g/6 oz/1.5 cups cashews, roasted
Coriander (cilantro) leaves, to garnish

Method:

1) Remove and discard the skin from the chicken breasts and trim off any excess fat. With a sharp knife, cut the chicken into bitesize pieces and set aside.

2) Halve the red pepper, scrape out the seeds and membranes and discard, then cut the flesh into 2 cm/0.75 in dice. Peel and thinly slice the garlic and chop the dried red chilies.

3) Preheat a wok and then heat the oil. The best way to do this is to drizzle a "necklace" of oil around the inner rim of the wok. so that it drops down to coat the entire inner surface. Make sure the coating is even by swirling the wok.

4) Add the garlic and dried chilies to the wok and stir-fry over a medium heat until golden. Do not let the garlic burn, otherwise it will taste bitter.

5) Add the chicken to the wok and stir-fry until it is cooked through, then add the red pepper. If the mixture is very dry, add a little water.

6) Stir in the oyster sauce, soy sauce and sugar. Add the spring onions and cashew nuts. Stir-fry for 1-2 minutes more, until heated through. Spoon into a warm dish and serve immediately, garnished with the coriander leaves.

Thai Sweet and Sour Fish

When fish such as red mullet or snapper is cooked in this way, the skin becomes crisp, while the flesh inside remains moist and juicy. The sweet and sour sauce, with its colorful cherry tomatoes, complements the fish beautifully. If you like those Chinese sweet and sour fish, you will also like this Thai delicious dish.

Recipe: (Serves 4-6)

1 large or 2 medium fish, such as snapper or mullet, heads removed
20 ml/4 teaspoons cornflour (cornstarch)
120 ml/4 fl oz/0.5 cup vegetable oil
15 ml/1 tablespoon chopped garlic
15 ml/1 tablespoon chopped fresh root ginger
30 ml/2 tablespoons chopped shallots
225 g/8 oz cherry tomatoes
30 ml/2 tablespoons red wine vinegar
30 ml/2 tablespoons granulated sugar
30 ml/2 tablespoons tomato ketchup
15 ml/1 tablespoon Thai fish sauce
45 ml/3 tablespoons water
Salt and ground black pepper to taste
Coriander (cilantro) leaves and shredded scallions (spring onions), to garnish

Method:

1) Rinse and dry the fish. Score the skin diagonally on both sides, then coat the fish lightly all over with 15 ml/1 tablespoon of the cornflour. Shake off any excess.

2) Heat the oil in a wok or large frying pan. Add the fish and cook over a medium heat for 6-7 minutes. Turn the fish over and cook for 6-7 minutes more, until it is crisp and brown.

3) Remove the fish with a metal spatula or fish slice and place on a large platter. Pour off all but 30 ml/2 tablespoons of the oil from the wok or pan and reheat. Add the garlic, ginger and shallots and cook over a medium heat, stirring occasionally, for 3-4 minutes, or until golden.

4) Add the cherry tomatoes and cook until they burst open. Stir in the vinegar, sugar, tomato ketchup and fish sauce. Lower the heat and simmer gently for 1-2 minutes, then taste and adjust the seasoning, adding more vinegar, sugar and/or fish sauce, if necessary.

5) In a cup, mix the remaining 5 ml/1 teaspoon cornflour to a paste with the water. Stir into the sauce. Heat, stirring, until it thickens. Pour the sauce over the fish, garnish with coriander leaves and shredded scallions (spring onions) and serve hot.

Stir-Fried Shrimps with Tamarind

The sour, tangy flavor that is characteristic of many Thai dishes comes from tamarind. Fresh tamarind pods from the tamarind tree can sometimes be bought, but preparing them for cooking is a laborious process. It is much easier to use a block of tamarind paste instead. Also you could buy this tamarind paste from most of the Asian stores.

Recipe: (Serves 4-6)

6 dried red chilies
30 ml/2 tablespoons vegetable oil
30 ml/2 tablespoons chopped onion
30 ml/2 tablespoons palm sugar or light muscovado (brown) sugar
30 ml/2 tablespoons chicken stock or water
15 ml/1 tablespoon Thai fish sauce
90 ml/6 tablespoons tamarind juice, made by mixing tamarind paste with warm water
450 g/1 lb raw shrimps (prawns), peeled
15 ml/1 tablespoon fried chopped garlic
30 ml/2 tablespoons fried sliced shallots
2 scallions (spring onions), chopped, to garnish

Method:

1) Heat a wok or large frying pan, but do not add any oil at this stage. Add the dried chilies and dry-fry them by pressing them against the surface of the wok or pan with a spatula, turning them occasionally. Do not let them burn. Set them aside to cool slightly.

2) Add the oil to the wok or pan and reheat. Add the chopped onion and cook over a medium heat, stirring occasionally, for 2-3 minutes, until softened and golden brown.

3) Add the sugar, stock or water, fish sauce, dry-fried red chilies and the tamarind juice, stirring constantly until the sugar has dissolved. Bring to the boil, then lower the heat slightly.

4) Add the shrimps, garlic and shallots. Toss over the heat for 3-4 minutes, or until the shrimps are cooked. Garnish with the scallions (spring onions) and serve hot.



Note: Leave a few shrimps with their shells intact for a garnish, if you like.

Simmered Beef Slices and Vegetables

This Japanese traditional dish, Niku Jyaga, is a typical home-cooked meal and is one of the traditional Japanese dishes referred to as "Mother's Specialty". It is a good standby, as it is easy to cook, and there is no need to buy expensive cuts of beef. A great dish to cook if you are in a hurry.

Recipe: (Serves 4)

250 g/9 oz beef fillet (or any cut), very thinly sliced
1 large onion
15 ml/1 tablespoon vegetable oil
450 g/1 lb small potatoes, halved then soaked in water
1 carrot, cut into 5 mm/0.25 in rounds
45 ml/3 tablespoons frozen peas, defrosted and blanched for 1 minute

For the seasonings:

30 ml/2 tablespoons caster (superfine) sugar
75 ml/5 tablespoons shoyu
15 ml/1 tablespoons mirin
15 ml/1 tablespoons sake

Method:

1) Cut the thinly sliced beef slices into 2 cm/0.75 in wide strips, and slice the onion lengthways into 5 mm/0.25 in pieces.

2) Heat the vegetable oil in a pan and lightly fry the beef and onion slices. When the color of the meat changes, drain the potatoes and add to the pan.

3) Once the potatoes are coated with the oil in the pan, add the carrot. Pour in just enough water to cover, then bring to the boil, skimming a few times.

4) Boil vigorously for 2 minutes, then move the potatoes to the bottom of the pan and gather all the other ingredients to sit on top of the potatoes. Reduce the heat to medium-low and add all the seasonings. Simmer for 20 minutes, partially covered, or until most of the liquid has evaporated.

5) Check if the potatoes are cooked. Add the peas and cook to heat through, then remove the pan from the heat. Serve the beef and vegetables immediately in four small serving bowls.

Red Chicken Curry with Bamboo Shoots

Bamboo shoots have a lovely crunchy texture. It is quite acceptable to use canned ones, as fresh bamboo is sometimes not readily available in the West. Buy canned whole bamboo shoots, which are crisper and of better quality than sliced shoots. It is also essential to use chicken breast portions for this Thai cuisine, rather than any other cut, for this curry as it is cooked very quickly. To save time, instead of cutting whole portions into bite size pieces yourself, look for diced chicken or strips of chicken in the supermarket.

Recipe: (Serves 4 to 6)

1 liter/1.75 pints/4 cups coconut milk
450 g/1 lb skinless, boneless chicken breast portions, diced
30 ml/2 tablespoons Thai fish sauce
15 ml/1 tablespoon granulated sugar
1-2 drained canned bamboo shoots, total weight about 225 g/8 oz, rinsed and sliced
5 kaffir lime leaves, torn
Salt and ground black pepper, to taste

Chopped fresh red chilies and kaffir lime leaves, to garnish

For the red curry paste:

5 ml/1 teaspoon coriander seeds
2.5 ml/0.5 teaspoon cumin seeds
12-15 fresh red chilies, seeded and coarsely chopped
4 shallots, thinly sliced
2 garlic cloves, chopped
15 ml/1 tablespoon chopped fresh galangal
2 lemon grass stalks, white part only, chopped
3 kaffir lime leaves, chopped
4 fresh coriander (cilantro) roots
10 black peppercorns
Good pinch of ground cinnamon
5 ml/1 teaspoon ground turmeric
2.5 ml/0.5 teaspoon shrimp paste
5 ml/1 teaspoon salt
30 ml/2 tablespoons vegetable oil

Method:

1) Make the curry paste. Dry-fry the coriander seeds and cumin seeds for 1-2 minutes, then put in a mortar or food processor with all the remaining ingredients except the oil. Pound or process to a paste.

2) Add the vegetable oil, a little at a time, mixing or processing well after each addition. Transfer to a screw-top jar, put on the lid and keep in the refrigerator until ready to use.

3) Pour half of the coconut milk into a large, heavy pan. Bring to the boil over a medium heat, stirring constantly until the coconut milk has separated.

4) Stir in 30 ml/2 tablespoons of the red curry paste and cook the mixture, stirring constantly, for 2-3 minutes, until the curry paste is thoroughly incorporated. The remaining red curry paste can be kept in the closed jar in the refrigerator for up to 3 months.

5) Add the diced chicken, fish sauce and sugar to the pan. Stir well, then lower the heat and cook gently for 5-6 minutes, stirring until the chicken changes color and is cooked through. Take care that the curry does not stick to the base of the pan.

6) Pour the remaining coconut milk into the pan, then add the sliced bamboo shoots and torn lime leaves. Bring back to the boil over a medium heat, stirring constantly to prevent the mixture from sticking to the pan, then taste and add salt and pepper if necessary.

7) To serve, spoon the curry into a warmed serving dish and garnish with the chopped chilies and lime leaves.


Variations:

Instead of bamboo shoots, use straw mushrooms. Fresh straw mushrooms are not often seen in the West, but they are available in cans from Asian stores and supermarkets. Drain well and stir into the curry at the end of the recipe. Straw mushrooms are prized for their slippery texture as well as for their delicate, but delicious flavor.

Duck with Plum Sauce

Sharp plums cut the rich flavor of duck wonderfully well in this recipe. Duck is often considered to be a fatty meat, but modern breeding methods have made leaner ducks widely available. For an easy dinner party main course, serve the duck with creamy mashed potatoes and celery root, and steamed broccoli.

Recipe: (Serves 4)

4 duck portions
1 large red onion, finely chopped
0.5 kg/1.25 pounds ripe plums, pitted and cut into fourths
2 tablespoons red currant jelly

Method:

1) Prick the duck skin all over with a fork to release the fat during cooking and help give a crisp result, then place the portions in a heavy skillet, skin side down.

2) Cook the duck pieces for 10 minutes on each side, or until golden brown and cooked right through. Remove the duck from the skillet using a slotted spoon and keep warm.

3) Pour away all but 2 tablespoons of the duck fat, then stir-fry the onion for 5 minutes, or until golden. Add the plums and cook for 5 minutes, stirring frequently. Add the jelly and mix well.

4) Replace the duck portions and cook for 5 minutes more, or until thoroughly reheated. Season to taste before serving.

Note: It is important that the plums used in this dish are very ripe, otherwise the mixture will be too dry and the sauce will be extremely sharp.