SERVINGS & SCALING Original recipe yield: Serves 2, as a side dish
INGREDIENTS 1 packet of asparagus, rough ends trimmed (approximately 300 gms) Olive oil, as needed Italian herbs (optional) 4 cloves garlic (finely chopped) Lemon juice (1/2 lemon) Pepper, to taste Sea salt, to taste
DIRECTIONS
1. Heat olive oil in a frying pan. Throw in garlic. After a couple of minutes, before the garlic browns, throw in a dash of italian herbs and the asparagus. Roast over pan for less than 5 minutes - use a wooden stirrer to test if the asparagus is still crunchy, not wilting (if so, it's overcooked!). Throw in salt and pepper to taste. 2. Drizzle lemon juice over the asparagus. Serve hot!
TIPS Note: Use thicker asparagus shoots if they are available to you. It's easier to prevent them from overcooking.
Be careful not to get the garlic burnt. This dish is supposed to be subtle, to replicate what it's like baking the asparagus in an oven. However, with such thin asparagus shoots, it's best to cook them over a pan to prevent them from overcooking.
SERVINGS & SCALING Original recipe yield: Serves 2 as a main course
INGREDIENTS Sliced fresh button mushrooms, 1 packet 300gms of mixed vegetables (finely cubed corn, peas and carrots) 3 eggs beaten (use 3 egg whites and only 1 yolk for healthier version) Cooked rice (from 1/2 cup of uncooked basmati rice or any other white rice), left overnight in the fridge 1/3 ginger, finely chopped 1 medium onion, diced Pepper Salt Soya sauce Cooking oil Belachan or other chilli sauce to taste (if desired - optional) Spring onions to taste (if desired - optional)
DIRECTIONS
1. Boil water in a pot. Throw the mixed vegetables in once the water boils. Once cooked, drain the water and leave aside.
2. Heat up the oil in the frying pan. Use around 2-3 tablespoons of oil at least. Fry the onions until translucent. Add some ginger and saute for a while. Add the beaten eggs mixture. Break up the eggs mixture and add a pinch of salt and pepper.
3. Add the mushrooms and stir fry until cooked. Sprinkle some water if you do not have enough oil and do not want to use too much oil. Next add the cooked mixed vegetables. Mix well. Add more salt and pepper to taste. If you have soya sauce, add in a little as well.
4. Mix the separated rice (before adding into the wok you should break up the clumps so the rice grains are nicely separated) into the mixture of vegetables and mushrooms. Keep on low heat and mix well. Add more salt, pepper and chilli sauce (or belachan) to taste if desired. Otherwise you can switch off the fire once the rice is well mixed and not too moist.
5. You can garnish with spring onions if you wish.
TIPS Note: Onions help to give this vegetarian version a very good flavour. Add more onions if that's your thing. Just make sure it's finely diced!
Instead of mixing the belachan or chilli sauce, just have the belachan or chilli sauce served on the side.
Homemade Bruschetta - The lazy cook's way, a non-fussy recipe with simple home ingredients.
PREP TIME 10 Min COOK TIME 10 Min READY IN 20 Min
SERVINGS & SCALING Original recipe yield: Serves 2 as an appetizer.
INGREDIENTS 1 tbsp salt (or less to taste) 1 tbsp pepper 1 tbsp sugar (optional) 2 tbsp chopped basil leaves 2 cloves garlic, finely chopped 2 large chopped tomatoes 1/2 cup extra virgin olive oil Around 4 slices of white bread
DIRECTIONS
1. Ensure that you remove the seeds and juice from the tomatoes before chopping them up. There will be less excess liquid in the bruschetta mixture. 2. Mix salt, basil, pepper, garlic and the olive oil. Toss the mixture over the tomatoes and mix well. Try to refrigerate for at least half an hour in the freezer, these will allow the tomato and basil flavours to blend better. 3. Great to go on baguette loaves, but in my case, we simply use the usual bread slices (and removed the crust). 4. Spoon a moderate amount of the bruschetta mixture on the bread and toast in an oven.
TIPS
Note:
(a) There are many variations of preparing homemade bruschetta. Once can also toast the bread beforehand, and just spoon the cold bruschetta mixture on top before serving. In my case I preferred to toast the bruschetta alongside with the bread (which doesn't take long to toast anyway).
(b) I prefer not to use sugar, you can use though as it's in most traditional recipes.
(c) It will be more authentic of course if you serve your bruschetta on baguette slices instead of the squarish bread slices as I did for mine, but there is really no compromise taste wise!
A fuss free meal for hungry kids. Asian noodles served in western homes.
PREP TIME 10 Min COOK TIME 15 Min READY IN 25 Min
SERVINGS & SCALING Original recipe yield: Serves 2 as a main course
INGREDIENTS Pasta Spaghetti, 1/2 packet Dried Red Chillis, 1 bowl, cut into edges Mixed vegetables, 2 cups Onions, 1 medium (finely chopped) Garlic, 2 cloves (finely chopped) Chilli powder, to taste Tomato puree, to taste Soya sauce, to taste Garlic chilli paste, to taste Garam Masala, to taste
DIRECTIONS
1. Boil water and cook pasta (adding oil and salt) until the pasta is al dente. Drain and set aside. Boil water and cook mixed vegetables. Drain and set aside. 2. Next, heat up the oil on low heat in a wok or pan. Fry the garlic and the dried red chillis. Add in the onions and fry till the onions turn translucent. Add in a dash of chilli powder and garam masala. Throw in the cooked mixed vegetables at this juncture and saute. 3. Add in approximately 2 dollops of tomato puree and some garlic chilli paste. Taste the mixture. Add in more chilli powder / garam masala /soya sauce / garlic chilli sauce if desired. Mix and fold in the pasta spaghetti.
TIPS
Note: If you are able to get the normal greenish-yellow chinese noodles, by all means use that! The above recipe was inspired when I tried something similar in a relative's house in Melbourne - I was surprised to learn that spaghetti was a good substitute for chinese noodles.
Healthy Kimchi Fried Rice - A quick-fix and a simple Korean dish to be enjoyed at home.
PREP TIME 5 Min COOK TIME 15 Min READY IN 20 Min
SERVINGS & SCALING Original recipe yield: Serves 2-3 as a main course
INGREDIENTS Cooked rice (from 1/2 cup of uncooked basmati rice or any other white rice) Asian Home Gourmet Korean Kimchi Stir-Fried Rice Paste, 1 packet Onion, 1 medium (finely chopped) Frozen mixed vegetables (peas, onions and carrots) , 1 1/2 cups Kimchi, 1 250gm packet (chopped into smaller pieces) Chilli powder, to taste Soya sauce, to taste Garlic chilli sauce, to taste Spring onions, for garnishing
DIRECTIONS
1. Boil water and cook frozen vegetables. Drain and set aside. 2. Fry the onions until the onions turn translucent. Add in the cooked vegetables, followed by the kimchi. Saute for a while. Throw in a dash of chilli powder. Thereafter, stir in the Asian Home Gourmet Kimchi Stir-Fried Rice Paste. Leave the mixture to simmer on low heat. If the mixture is too dry, sprinkle some drops of water into the mixture. 3. Mix in the cooked rice. Add in soya sauce and garlic chilli sauce (a spoonful, for a slight vinegar taste). Stir and fold the rice. 4. Chop some fresh spring onions and garnish on your kimchi fried rice ;)!
TIPS
Note:
(a) You can use add a couple of cut chillis before mixing in the cooked rice if you desire a more fiery taste.
(b) If you are feeling slightly more carnivorous, add in chicken pieces or ground beef instead of cooked vegetables. Ensure it is cooked by stir-frying for longer period of time before adding in the sauce.
(c) For a more authentic presentation, retain some kimchi to serve at the side of your kimchi fried rice.
(d) You can choose to serve the kimchi fried rice with a stir-fried egg on top. Your dish will resemble the breakfast served in casual eateries in Korea!
(e) If you prefer not to buy the pre-mixed paste, simply ensure that you add in more kimchi juice with the kimchi. The kimchi juice can serve as a substitute for the paste.
SERVINGS & SCALING Original recipe yield: Serves 2-3
INGREDIENTS Vegetable stock, 1/2 cube Lemongrass, 2 stalks Garlic, 3 cloves (finely chopped) Small red chillis, 2-3 Green pepper, 1 Red Pepper, 1 Cherry tomatoes, a handful Straw Mushrooms, 1 can Lime Leaves, 2-3 (destemmed and torn) Lime juices, 2 tbsp Galangal (Thai Blue Ginger), 4 thin slices Tofu, 1 packet, Tom Yum Paste (2 tbsp : 3 cups of boiling water), Woh Hup
DIRECTIONS
1. Boil water and vegetable stock over medium heat. Add lemongrass, the galangal, lime leaves and the tom yum sauce. Cook till fragrant. Throw in the garlic and the chilli. Bring to a boil for 5-10 minutes. 2. Add in the mushrooms and the bell peppers. Bring to a boil and then reduce the heat to low heat. Simmer. Add the cherry tomatoes in, thereafter add the tofu. Simmer for a while. 3. In your serving bowl, add the lime juice, extra small red chillis (if desired) and soya sauce. Mix well and serve.
TIPS Note: If you do not require something strictly vegetarian, use chicken / fish stock instead of vegetable stock for Step 1. For Step 3, use fish sauce instead of soya sauce for a more authentic taste.
As I have never handled lemongrass before, I did find the link below useful: http://thaifood.about.com/od/thairecipesstepbystep/ss/lemongrasshowto.htm You may too!
Spicy Macaroni - Adding an Indian touch to non-Indian cuisine.
PREP TIME 10 Min COOK TIME 15 Min READY IN 25 Min
SERVINGS & SCALING Original recipe yield: Serves 2 as a main course
INGREDIENTS Pasta Macaroni, 2 cups Tomatoes, 3-4 medium (diced - medium sized cubes) Tomato puree 3 tbsp Onions, 1 1/2 medium (diced - medium sized cubes) Ginger paste 1 tsp (very finely grated) Garlic, 2 cloves (finely chopped - optional) Chilli powder 1 tsp Coriander powder 1 tsp Turmeric 1/2 tsp Salt (to taste) Garam Masala 1 tsp Cilantro (a couple of sprigs - for garnishing) Mustard seeds 1 tsp Cumin seeds 1 tsp Oil 2 tbsp
DIRECTIONS
1. Boil water and cook pasta (adding oil and salt) until the pasta is al dente. Drain and set aside. 2. Next, heat up the oil on low heat in a wok or pan. Fry the mustard seeds till they pop. Now add in the cumin seeds. 2. Add the onions to the mixture and fry till the onions turn translucent. 3. Add in the ginger paste, garlic (optional), turmeric, coriander powder, garam masala, chilli powder, salt and pepper. Saute for a while. 4. Throw the tomatoes in. Add more water if mixture is too dry at this juncture. Add in the tomato puree. Simmer for a while. Taste the mixture. Add in more garam masala, pepper, salt or chilli powder as desired (if required). 5. Mix in the cooked macaroni. Garnish with fresh coriander leaves.
TIPS
Note: You can use garlic chilli sauce instead of tomato puree. It will be slightly spicier with a hint of vinegar. Instead of tomato puree or any extra sauce for that matter, you can simply use more tomatoes (juice will seep from these tomatoes). If the mixture is too dry, sprinkle drops of water into the mixture.
Nutritious and easy to cook dish that is the staple food in many Indian households.
PREP TIME 10 Min + 20 Min (soaking - but soak overnight if possible) COOK TIME 30 Min (with a pressure cooker, longer if without) READY IN 60 Min
SERVINGS & SCALING Original recipe yield: Serves 2-3 with other complementary side dishes
INGREDIENTS Masoor Dal (Red beans)- 1/2th of a cup Mung Dal (Yellow beans) - 1/2th of a cup Water - 3 cups Oil - 1 tbsp Onion - 1 med., finely chopped Turmeric Powder - 1/4th tsp Cumin Powder - 1/2 tsp Coriander Powder - 1 tsp Garam Masala - 1/2 tsp Chilli Powder - to taste Salt - to taste
For Seasoning (Tadka): Oil - 2 tsp Mustard Seeds - 1/2 tsp Cumin Seeds - 1/2 tsp Asafoetida (also known as hing) - pinch Curry Leaves - few (optional) Garlic - 2 cloves, finely chopped Ginger - 1 tsp, grated Green Chillis - to taste, slit Lime Juice - to taste Cilantro - Finely chopped for garnishing purpose
DIRECTIONS
1. Combine all the dals, rinse with water at least 3-5 times. Soak for 20-30 minutes.
2. Drain out the water and put it in a pressure cooker.
3. Add water, salt into the pressure cooker. Cook the dals on medium heat and wait for the whistling (3 times). If you do not have a pressure cooker, you can use a saucepan instead, but you may have to cook for up to 30 minutes longer.
4. Meanwhile, in a pan, heat the oil on medium flame. Once the oil is hot, add in the turmeric powder and the asafoetida.
7. We can then add in the onions and a little salt thereafter and saute the onions till they turn translucent.
8. Once done, the dry powders such as cumin powder, chilli powder, coriander powder and garam masala powder can be added.
9. Roast the powders for approximately 10-15 seconds.
10. Stir the above mixture into the dals, check the salt and water consistency and allow it to boil for 4-5 minutes. At this stage you can add in more water if required, depending on the dal consistency you desire.
11. Pour in a serving dish and set aside.
12. For the tadka, take a small frying pan and heat up the oil on medium heat.
13. Once hot, add in the mustard seeds and allow them to pop.
14. Add in cumin seeds, curry leaves (optional), green chillis, garlic, ginger and cook for a few minutes.
15. Top the dals with this tadka. Top further with lime juice and garnish with freshly chopped cilantro leaves.
TIPS
Note: I have replaced the usage of ghee with sunflower oil instead, which is a lower fat version.
Lime juice can be replaced with lemon juice.
Soaking the dals overnight is useful in helping to shorten the cooking time if you do not have a pressure cooker.
NUTRITION FACTS
A healthy vegetarian dish which provides the requisite proteins required for a balanced diet.
आलू गोबी recipe PREP TIME 10 Min COOK TIME 15-20 Min READY IN 30 Min
SERVINGS & SCALING Original recipe yield: 4 servings
INGREDIENTS 2 cups of cut cauliflower (small to mid size florets) 2 medium potatoes (cubed into bite sized pieces) 1 med size onion (chopped) 1 med size tomato (chopped) 1 tablespoon ginger & garlic paste 1/4 teaspoon turmeric powder(haldi) 1/4 teaspoon red chili powder 1/2 teaspoon cumin seeds (jeera) 1 tablespoon garam masala (indian spice blend) 1 teaspoon salt (to taste) 2 tablespoon Olive Oil Water as needed
DIRECTIONS 1. Heat the oil in a large saucepan (low heat) 2. Add the onions,ginger garlic paste,cumin seeds (jeera),salt,turmeric powder,chili powder,garam masala , mix well , cook for 1-2 minutes 3. Add the tomatoes,cauliflower and potatoes , mix well 4. Cover the pan and cook for 10 to15 mins , stir occasionally and sprinkle some water to ensure the mix doesnt stick to the pan, check with a fork to see if its done (cauliflower should be soft). 5. Turn heat to high for 3 to 4 mins, stir and mix. Your aloo gobi is ready to be served!
