Ingredients :
- ½ cup cashewnuts, roasted
- 4 boneles chicken breasts
- 4 medium onions
- 5 dry red chillies
- 10 cloves garlic
- 4 tbsp oil
- ½ green capsicum
- 3 tsp oyster sauce
- 1 tsp dark soy sauce
- ½ tsp sugar
- 1 tsp cornflour
- salt and pepper to taste
Preparation :
- Cut onions into large
chunks and separate layers
- Chop chillies and garlic
coarsely
- Heat oil in a pan, and
sauté onions till translucent.
- Chop capsicum into ½ inch
pieces and add to pan. Throw in the cashewnuts as well. Remove the mixture to a
bowl and keep aside.
- Heat 2 tsps oil in a wok.
Cut chicken into ½ inch pieces and add to wok.
- Saute on high heat for 3
minutes, tossing regularly, to cook chicken evenly.
- Add chilli garlic mix and
drizzle with oyster sauce, soy sauce sugar and salt. Cook for few minutes.
- Mix cornflour in ¼ cup of
water and add to the pan and mix well.
- Add the onions and
capsicum mixture and toss well. Serve hot.
Serves 4
Ingredients :
- 2 sea bass, or other
white fish fillets
- 1 red chilli , deseeded
and finely chopped
- 1 tsp ginger, sliced
finely
- 300 gm green cabbages,
finely shredded
- 3 tsp sunflower oil
- 2 garlic cloves, thinly
sliced
- 2
tsp low salt soy sauce
Preparation :
- Sprinkle the fish with the chilli,
ginger and a little salt. Steam the cabbage for 5 mins.
- Lay fish on top of the cabbage and
steam for a further 5 mins until cooked through.
- Meanwhile, heat the oil in a small
pan, add the garlic and quickly cook, stirring until lightly browned. Transfer
the cabbage and fish to serving plates, sprinkle each with 1 tsp of soy sauce,
then pour over the garlicky oil.
Serves 4
Ingredients :
- 1½ cups uncooked basmati rice
- 2¼ cups water
- 2 tbsp oil
- 800 gm boneless breast chicken pieces, boiled and
shredded
- 1 lemongrass stalk, finely chopped
- 2 tsp fresh ginger, grated
- 2 small red chillies, seeded & finely chopped
- 4 spring onions, sliced
- 4 kaffir lime leaves, shredded
- 1
tbsp demerara sugar
- 2 limes, juice only
- 3 tbsp soy sauce
- ½ cup raw peanuts, roughly chopped
- 1 cup fresh coriander, roughly chopped
- ½ cup fresh mint, roughly chopped
Preparation
:
- Wash the rice and bring the rice to a boil in 2 ¼
cups of water, over low heat. Cook till the water is absorbed and the rice is
tender. Set aside in the refrigerator for a few minutes to chill.
- Heat the oil in a wok and add lemongrass, ginger
and chilli and fry for a few minutes.
- Add the onions and lime leaves and sugar, and toss
to mix the flavours well. Add shredded chicken to the pan and toss for a few
minutes until it gets getting slightly brown.
- Add the cooked rice to the wok and continue
tossing. Add lime juice and soy sauce. Season as per taste with soy sauce and
lime juice.
- In the final few minutes, add the coriander, mint
and peanuts.
- Serve immediately.
Serves 4
