Salt and Pepper Shrimps Recipe

This spicy dish flavored with chilies, ginger, fried salt and peppercorns makes a delicious suppertime treat. Serve with crusty warm bread. These succulent shrimps beg to be eaten with the fingers, so do provide finger bowls or hot cloths for your guest. "Fried Salt" is also known as "Cantonese salt" or simply "salt and pepper mix". It is widely used as a table condiment or as a dip for deep-fried or roasted food, but can also be an ingredient and it is best when freshly prepared.

Recipe: (Serves 3 to 4)

15-18 large raw shrimp (prawns), in the shell, about 450 g/1 lb.
Vegetable oil, for deep-frying
1 small onion, finely chopped
2 garlic cloves, crushed
1 cm/0.5 inch piece fresh root ginger, peeled and very finely grated
2 fresh red chilies, seeded and sliced
2.5 ml/0.5 teaspoon granulated sugar
3-4 scallions (spring onions), sliced, to garnish

For the fried salt:

10 ml/2 teaspoons salt
5ml/1 teaspoon Szechuan peppercorns (can be substituted with black or white peppercorns)

Method:

Make the fried salt by dry-frying the salt and peppercorns in a heavy frying pan over a medium heat until the peppercorns begin to release their aroma. Cool the mixture, then tip into a mortar and crush with a pestle or process in a blender.

Carefully remove and discard the heads and legs from the raw shrimps. Leave the body shells and the tails in place. pat the prepared shrimps dry with kitchen paper. Heat the oil for deep-frying to 190°C/375°F or until a cube of day-old bread, added to the oil, browns in 30-45 seconds. Fry the shrimps for 1 minute, then lift them out and drain thoroughly on kitchen paper. Spoon 30 ml/2 tablespoons of the hot oil into a large frying pan, leaving the rest of the oil to one side to cool.

Heat the oil in the frying pan. Add the fried salt, with the finely chopped onion, garlic, ginger, chilies and sugar. Toss together for 1 minute, then add the shrimps and toss them over the heat for 1 minute more until they are coated and the shells are impregnated with the seasonings. Serve at once, garnished with the scallions.

Steamed Monkfish with Chili and Ginger Recipe

Chilies immediately transformed Chinese cooking when they were introduced to China about a century ago. Today they are used extensively in Szechuan and in Hunan dishes.

Recipe: (Serves 4)

700 g/1.5 lb skinless monkfish tail
1-2 red chilies
4 cm/1.5 inch piece fresh root ginger
1 teaspoon sesame oil
4 scallions (spring onions), trimmed and thinly sliced diagonally
2 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry
Freshly steamed rice, to serve

Method:

Place the monkfish on a chopping board. Using a sharp knife, cut down each side of the central bone and remove. Cut the fish into 2.5 cm/1 inch pieces and reserve. Make a slit down the side of each chili, remove and discard the seeds and the membrane, then slice thinly. Peel the ginger and either chop finely or grate.

Brush a large heatproof plate with the sesame oil and arrange the monkfish pieces in one layer on the plate. Sprinkle over the scallions, chili and ginger and pour over the soy sauce and Chinese rice wine or sherry.

Place a wire rack or inverted ramekin in a large wok. Pour in enough water to come about 2.5 cm/1 inch up the side of the wok and bring to the boil over a high heat.

Place the plate with the monkfish on the rack or ramekin and cover tightly. Steam over a medium-low heat for 5 minutes, or until the fish is tender and opaque. Lift out the plate. Garnish with sprigs of coriander and lime wedges and serve immediately with steamed rice.

Cantonese Chicken Wings Recipe

Recipe: (Serves 4)

3 tablespoons hoisin sauce
2 tablespoons dark soy sauce
1 tablespoon sesame oil
1 garlic clove, peeled and crushed
2.5 cm/1 inch piece fresh root ginger, peeled and grated
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons chili bean sauce
2 teaspoons red or white wine vinegar
2 tablespoons soft light brown sugar
900 g/2 lb large chicken wings
50 g/2 oz cashew nuts, chopped
2 scallions (spring onions), trimmed and finely chopped

Method:

Preheat the oven to 220°C/425°F/Gas mark 7, for 15 minutes before cooking. Place the hoisin sauce, soy sauce, sesame oil, garlic, ginger, Chinese rice wine or sherry, chili bean sauce, vinegar and sugar in a small saucepan with 6 tablespoons of water. Bring to the boil, stirring occasionally, then simmer for about 30 seconds. Remove the glaze from the heat.

Place the chicken wings in a roasting tin in a single layer. Pour over the glaze and stir until the wings are coated thoroughly. Cover the tin loosely with tinfoil, place in the preheated oven and roast for 25 minutes. Remove the tinfoil, baste the wings and cook for a further 5 minutes.

Reduce the oven temperature to 190°C/375°F/Gas mark 5. Turn the wings over and sprinkle with the chopped cashew nuts and scallions. Return to the oven and cook for 5 minutes, or until the nuts are lightly browned, the glaze is sticky and the wings are tender. Remove from the oven and leave to stand for 5 minutes before arranging on a warmed platter. Serve immediately with finger bowls and plenty of napkins.

Chicken and Plum Casserole Recipe

Full of flavors, this combination of lean chicken, shallots, garlic and fresh, juicy plums is a very fruity blend. Serve with bread to mop up the gravy. You can use chunks of lean turkey or pork as they would also go well with this combination of flavors. The cooking time will still remain the same if you choose to use these main ingredients.

Recipe: (Serves 4)

2 slices lean bacon, rinds removed, trimmed and chopped
1 tablespoon sunflower oil
1 lb skinless, boneless chicken thighs, cut into 4 equal strips
1 garlic clove, crushed
175 g/6 oz shallots, halved
225 g/8 oz plums, halved or quartered (if large) and pitted
1 tablespoon light muscovado sugar
2/3 cup dry sherry
2 tablespoons plum sauce
2 cups fresh chicken bouillon
2 teaspoons cornstarch mixed with 4 teaspoons cold water
2 tablespoons chopped fresh parsley, to garnish
Crusty bread, to serve

Method:

In a large, nonstick skillet, dry-fry the bacon for 2-3 minutes until the juices run out. Remove the bacon from the pan with a draining spoon, set aside, and keep warm. In the same skillet, heat the oil and saute the chicken with the garlic and shallots for 4-5 minutes, stirring occasionally, until well browned all over.

Return the bacon to the pan and stir in the plums, sugar, sherry, plum sauce, and bouillon. Bring to a boil and simmer for 20 minutes until the plums have softened and the chicken is cooked through.

Add the cornstarch mixture to the pan and cook, stirring, for another 2-3 minutes until thickened. Spoon the casserole on to warm serving plates and garnish with chopped parsley. Serve with chunks of bread to mop up the fruit gravy.

Karahi Chicken Recipe

A karahi is an extremely versatile two-handled metal pan, similar to a wok. Food is always cooked over high heat in a karahi. It is important to always heat a karahi or wok before you add the oil to help maintain the high temperature.


Recipe: (Serves 4)

2 tablespoon ghee
3 garlic cloves, crushed
1 onion, chopped finely
2 tablespoons garam masala
1 teaspoon coriander seeds, ground
1/2 teaspoon dried mint
1 bay leaf
1.75 lb/785 g skinless, boneless chicken, diced
Scant 1 cup chicken bouillon
1 tablespoon chopped fresh cilantro
Salt to taste
Warm nan bread or chapatis, to serve

Method:

Heat the ghee in a karahi, wok, or a large, heavy skillet. Add the garlic and onion. Stir-fry for about 4 minutes until the onion is golden. Stir in the garam masala, ground coriander, mint, and bay leaf.

Add the chicken and cook over high heat, stirring occasionally, for about 5 minutes. Add the bouillon, lower the heat, and simmer for 10 minutes until the sauce has thickened and the chicken juices run clear when the meat is tested with the point of a sharp knife. Stir in the chopped fresh cilantro and season with salt to taste, mix well, and serve immediately with warm nan bread or chapatis.

Lamb Biryani

Recipe: (Serves 4-6)

2/3 cup milk
1 teaspoon saffron
5 tablespoons ghee
3 medium onions, sliced
2 1/4 lbs/1 kg lean lamb, cubed
7 tablespoons natural yogurt
1.5 teaspoon fresh gingerroot, chopped finely
1.5 teaspoon crushed fresh garlic
2 teaspoons garam masala
2 teaspoons salt
1/4 teaspoon turmeric
2.5 cups water
2.5 cups basmati rice
2 teaspoons black cumin seeds
3 cardamoms
4 tablespoons lemon juice
2 fresh green chilies
1/4 bunch fresh cilantro

Method:

Boil the milk in a pan with the saffron and set aside. Heat the ghee in a pan and fry the onions until golden. Remove half of the onions and ghee from the pan and set aside in a bowl. Combine the meat, yogurt, gingerroot, garlic, garam masala, 1 teaspoon salt, and turmeric in a large bowl and mix well.

Return the pan with the ghee and onions to the heat, add the meat mixture, stir for about 3 minutes, and add the water. Cook over low heat for 45 minutes, stirring occasionally. Check to see whether the meat is tender: if not, add 2/3 cup water and cook for 15 minutes. Once all the water has evaporated, stir-fry for about 2 minutes and set aside.

Meanwhile, place the rice in a pan. Add the cumin seeds, cardamoms, salt, and enough water for cooking, and cook over medium heat until the rice is half-cooked. Drain. Remove half of the rice and place in a bowl.

Spoon the meat mixture on top of the rice in the pan. Add half each of the saffron mixture, lemon juice, chilies, and cilantro. Add the other half of the rice, saffron, lemon juice, chilies, and cilantro. Cover and cook over low heat for 15-20 minutes or until the rice is cooked. Stir well and serve hot.

Fragrant Chicken and Fava Beans Recipe

This is a quick and tasty way to use leftover roast chicken. The sauce can also be used for any cooked poultry, lamb, or beef. Besides, any variety of beans works well, but vegetables are just as useful, especially zucchini, potatoes, or broccoli. Give this a try if you have any leftover roast chicken.

Recipe: (Serves 4)

1 teaspoon mustard oil
3 tablespoons vegetable oil
1 large onion, chopped finely
3 garlic cloves, crushed
1 tablespoon tomato paste
2 tomatoes, skinned and chopped
1 teaspoon ground turmeric
1/2 teaspoon cumin seeds, ground
1/2 teaspoon coriander seeds, ground
1/2 teaspoon chili powder
1/2 teaspoon garam masala
1 teaspoon red wine vinegar
1 small red bell pepper, chopped
4 oz/125 g frozen fava beans
1 lb/450 g cooked chicken, cut into bite-size pieces
Salt to taste
Sprigs of fresh cilantro, to garnish

Method:

Heat the mustard oil in a large, skillet set over a high heat for approximately 1 minute, or until the oil begins to smoke. Add the vegetable oil, reduce the heat, and then add the onion and the garlic. Fry the garlic and onion until they are golden. Add the tomato paste, chopped tomatoes, turmeric, ground cumin, coriander seeds, chili powder, garam masala, and wine vinegar to the skillet. Stir the mixture until fragrant.

Add the red pepper and fava beans and stir for 2 minutes, or until the pepper is softened. Stir in the chicken, and salt to taste. Simmer gently for 6-8 minutes, or until the chicken is heated through and the beans are tender.

Serve as soon after cooking as possible, garnished with cilantro sprigs.

Hawaiian Salad - Lomi Lomi

"Smoked salmon, tomato and onion make up this tantalizing Hawaiian salad. It's just not a luau without the lomi !"

Recipe :

* 2 cups diced salted salmon
* 6 medium tomatoes, diced
* 1 white onion, chopped
* 1/2 cup chopped green onion
* sea salt to taste
* cayenne pepper to taste

Method:

In a medium bowl, stir together the salted salmon, tomatoes, white onion, green onion, sea salt and cayenne pepper. Chill for at least 30 minutes before serving. Serve chilled.

Tip

Sometimes the salmon is salty enough; taste it first before adding any salt. Additionally, if the fish is excessively salty, you can soak it over night and rinse prior to preparing this dish.

Thai Mixed Vegetable Soup Recipe

In Thailand, this type of soup is usually made in large quantities and then reheated for consumption over several days. If you would like to do the same, double or treble the quantities. Chill leftover soup rapidly and reheat thoroughly before serving.

Recipe: (Serves 4)

30 ml/2 tablespoons groundnut (peanut) oil
15 ml/1 tablespoon crushed garlic, white pepper and coriander (cilantro) paste
90 g/3.5 oz Chinese cabbage, finely shredded
90 g/3.5 oz daikon, finely diced
1 medium cauliflower, coarsely chopped
4 celery sticks, coarsely chopped
1.2 liters/2 pints/5 cups vegetable stock
130 g/4.5 oz fried tofu, cut into 2.5 cm/1 inch cubes
5 ml/1 teaspoon palm sugar or light muscovado (brown) sugar
45 ml/3 tablespoons light soy sauce

Method:

Heat the groundnut oil in a large, heavy pan or wok. Add the crushed garlic, white pepper and coriander paste and cook over a low heat, stirring frequently, until it gives off its aroma. Add the shredded Chinese cabbage, daikon, cauliflower and celery. Pour in the vegetable stock, increase the heat to medium and bring to the boil, stirring occasionally. Gently stir in the tofu cubes.

Add the sugar and soy sauce. Reduce the heat and simmer for 15 minutes, or until the vegetables are cooked and tender. Taste and add a little more soy sauce if needed. Serve hot.

Stuffed Thai Omelets Recipe

Thai food often cleverly combines hot chili with sweet flavors, as in the filling for the omelets. It makes an interesting contrast to the delicate flavor of the egg. This may sound like an ordinary egg omelet but the taste is definitely different and worth a try.

Recipe: (Serves 4)

30 ml/2 tablespoons groundnut (peanut) oil
2 garlic cloves, finely chopped
1 small onion, finely chopped
225 g/8 oz minced (ground) pork or chicken
30 ml/2 tablespoons Thai fish sauce
5 ml/1 teaspoon granulated sugar
2 tomatoes, peeled and chopped
15 ml/1 tablespoon chopped fresh coriander (cilantro)
Ground black pepper
Fresh coriander (cilantro) sprigs and sliced fresh red chilies to garnish

For the omelets:

5 eggs
15 ml/1 tablespoon Thai fish sauce
30 ml/2 tablespoons groundnut (peanut) oil

Method:

1. Heat the oil in a wok or frying pan, add the garlic and onion, and cook over a medium heat, stirring occasionally, for 3-4 minutes, until soft. Add the pork and cook for about 8 minutes, stirring frequently, until lightly browned.

2. Stir in the Thai fish sauce, sugar and tomatoes, season to taste with pepper and simmer over a low heat until slightly thickened. Mix in the fresh coriander. Remove the wok or frying pan from the heat, cover to keep warm and set aside while you make the omelets.

3. To make the omelets, put the eggs and Thai fish sauce in a bowl and beat together lightly with a fork.

4. Heat 15 ml/1 tablespoon of the oil in an omelet pan or wok over a medium heat. When the oil is very hot, but not smoking, add half the beaten egg mixture and immediately tilt the pan or wok to spread the egg into a thin, even layer over the base. Cook over a medium heat until the omelet is just set and the underside is golden.

5. Spoon half the filling into the center of the omelet. Fold into a neat square parcel by bringing the opposite sides of the omelet towards each other. Slide the parcel on to a serving dish, folded side down. Make another omelet parcel in the same way. Garnish with the coriander sprigs and chilies. Cut each omelet in half to serve.