Honey Chilli Lotus Stems...housekeeping 2017!

Honey Chilli Lotus Stems…housekeeping since this is an old post that needed a better picture and a separate post of its own…there is absolutely no other reason for me to put that dreaded H word right up there where it can just sit and stare at me and then guilt me into doing some actual work around the house instead of doing what I do best…relax and breathe!!

Honey Chilli Lotus Stems

Ingredients:

• Lotus Stems, washed & peeled, cut into 1/8 inch thin slices, 300 gms
• Cornflour/ Corn Starch, to dust, 1-2 tbsp
• Salt & Pepper to taste
• Oil, for deep frying
• Spring Onions and/or Roasted Sesame seeds, to garnish

For the sauce: 

(specifying measurements to give an idea of proportion, adjust to taste and/or qty needed accordingly)

• Garlic, 3 cloves, finely chopped,
• Honey,1 tbsp
• Tomato Ketchup, 3 tbsp
• Dark Soy Sauce, 1 tsp
• Vinegar. 1 tsp
• Dried Red Chillies, roughly chopped into 3-4 pieces each, 2-3 (remove seeds if you want)
• Oil, 1 tbsp

Instructions:

Heat sufficient oil in a kadhai/wok/pan to deep fry. 

Dust the lotus stem slices with cornflour, salt and pepper. 

Deep-fry in hot oil in batches till golden and crisp. Drain on absorbent paper and keep aside.

Heat 1 tbsp oil in the wok/pan over a high heat. 

Add the red chillies and chopped garlic. 

Once the garlic is fragrant, lower the heat. Add honey, ketchup and soy and let the sauces cook for few seconds. 

Add the fried lotus stem to the sauce and toss to coat. 

Sprinkle vinegar, mix and switch off the heat. 

Garnish with spring onions and/or roasted sesame seeds. Serve piping hot!

Notes:

• ALWAYS…and I can’t insist enough…ALWAYS fry double the quantity of what you think you would need for the final dish. These things are magical (and super addictive)…they magically start disappearing right after deep frying!

• If knife skills are an issue- slice them a little thicker- closer to ¼ inch thick and blanch in hot water for a 3-4 minutes, strain, pat dry and then dust with cornflour  before deep frying.

• They discolour after chopping very quickly. Chop as close to frying time as possible. You can also chop them and soak them in cold water and vinegar solution to avoid the discolouration. Pat dry thoroughly before dusting with cornflour.

Chinese 5 Spice Beef stir fry with Soy and Ginger...dump and crop!!

Chinese 5 Spice Beef stir fry with Soy and Ginger…let’s face it, there is only so much steak and potatoes I can have before the craving for a curry starts…something that I could top my rice with, dump into a bowl and dig in without having to worry about sides and salads and plating and knives and forks…

Chinese 5 Spice Beef stir fry with Soy and Ginger

Ingredients:

• Beef Steak, cut into strips against the grain, 500 gms

For the marinade:

• Dark Soy Sauce, 1 tsp
• Shaoxing Rice Wine/Chinese Rice Wine, 1 tsp
• Honey, 1 tsp
• Chinese 5 Spice Powder, ¾ tsp
• Red Chili flakes, 1 tsp
• Corn starch/Corn flour, 1 tsp
• Baking Soda, a pinch
• Sesame Oil, 1 tsp

For the sauce:

• Dark Soy Sauce, 4 tbsp
• Shaoxing Rice Wine/Chinese Rice Wine, 2 tbsp
• Honey, 1 tsp
• Corn starch/Corn flour, 1 tsp
• Chicken Stock or water, ¼ cup

For the Stir-fry:

• Fresh Ginger, cut into matchsticks, about an inch long piece
• Fresh Ginger, grated, 1 tsp
• Garlic cloves, finely chopped, 1-2 cloves
• Fresh Green chilies, finely chopped, 1-2
• Spring Onions/Scallions, cut into ½” pieces, white and green parts separate
• Oil, 2 tbsp + 1 tbsp
• Coriander leaves, a handful

Instructions:

Whisk together all the marinade ingredients in a large flat dish. Add the beef to the marinade and mix well to coat. Set aside for 20-30 minutes.

Combine all the sauce ingredients in a small bowl.Whisk well and keep aside. 

Heat 1 tbsb oil in a wok or a large pan. Once the oil is smoking hot, fry the marinated beef in batches, spreading it out in a single layer. Cook undisturbed for about a minute till lightly browned on one side. Once done, toss and cook the other side as well till lightly browned. Transfer to a bowl and keep aside. Heat another tablespoon of oil and cook the remaining beef (normally two batches and 2 tbsp oil should suffice – remember to use the largest pan you have)

Once all the beef is cooked, add the julienned ginger to the pan and cook for about a minute or so till it slightly crisps up. Transfer to the cooked beef bowl.

Wipe out the pan; add the remaining 1 tbsp oil. Once the oil is hot add the white portion of the scallions, garlic, chilies, ginger and cook, stirring, until fragrant.

Add the beef and fried ginger juliennes back to the pan.

Stir the sauce combined earlier and add it to the pan. Cook, stirring and tossing constantly for a couple of minutes till the sauce thickens up to a coating consistency.

Add in the green portion of scallions. Taste the sauce for seasoning and adjust.

Switch off the heat Serve immediately with steamed rice topped with coriander leaves.

Chicken Noodles with Chili Bean Sauce...finishing up the bottle!!

Chicken Noodles with Chili Bean Sauce…July seems to be an Asian inspired month for the blog (and needless to say for us!)…cook a couple of times and then post throughout the month seems to be my new strategy…actually come to think of it, I should have just called it an Asian week or month…oh well, next time…but honestly, I needed to finish that bottle of chilli bean sauce in cooked food instead of buying some more crackers to use it as my movie time dip!! J

Chicken Noodles with Chili Bean Sauce

Ingredients:

• Thin or wide noodles, fresh around 300gms or dried around 180gms
• Mixed vegetables of your choice, 300gms (I used carrots, mushrooms, onions, cabbage, mung bean sprouts, baby spinach)
• Chicken breast, thinly sliced, 300gms
• Garlic, finely chopped, 2-3
• Ginger, finely grated, 2 tsp
• Salt, if needed to taste
• Oil, 1 tbsp + 1 tbsp
• Sesame oil, to drizzle (optional)

For the Sauce:

• Chilli beans sauce, 2tbsp
• Sugar, 2 tsp
• Dark Soy sauce, 2 tsp
• Shaoxing rice wine, 2 tsp
• Chicken stock, ¼ cup

For the marinade:

• Light Soy sauce, 1 tsp
• Shaoxing rice wine, 1 tsp
• Oil, 1 tsp (preferably sesame oil)
• Corn starch, 1 tbsp
• Salt, to taste
• Pepper, to taste

Garnish:

• Spring/Green onions/Scallions, only the green portion, 2-3

Instructions:

Marinate the chicken with light Soy sauce, Shaoxing rice wine, sesame oil, salt, pepper, to taste in a medium size bowl. Sprinkle with corn starch, toss to coat well and leave to marinade in the refrigerator for about half an hour to overnight. Get the chicken back to room temperature before cooking.

Mix the sauce ingredients in a small bowl and keep aside.

If using dried noodles, boil the noodles in well salted water per instructions given on the packet. Drain well, toss with 1 tbsp oil and keep aside.

Heat a large wok on high heat for about a minute.

Swirl in 1 tbsp oil and heat it till it starts to shimmer. Stir fry the marinated chicken for 3-4 minutes till done. Remove the chicken and keep aside

Add the remaining 1 tbsp oil to the wok. Add in the garlic and ginger and stir fry for about 10 seconds.

Add the onions and carrots and stir fry for another 10 seconds.

Add the mushrooms and stir fry for a minute or two. All vegetables should still retain some crunch.

Add the sauce mix to work and let it come to a quick boil.

Add in the noodles, spinach, cabbage, mung bean sprouts and reserved chicken to the wok. Stir fry for another minute or two till everything is coated well with sauce. Taste and add salt if required.

Drizzle with a tsp or two of sesame oil.

Top with the spring onions. Serve hot.

Notes:

Chilli Bean Paste is also known as “Toban Djan”. I use the Lee Kum Kee brand which is a little more garlicky than a couple of other brands that I have tried. A really good and must have addition for your kitchen if you cook Chinese often. If you don’t, you can try substituting with Sambal Oelek or any other Asian Chilli sauce.

Fried Rice with Celery (stalks and leaves) ...from head to toe!!

Fried Rice with Celery (stalks and leaves)...when there is enough Celery salt in the kitchen to last us a lifetime and we are not in the mood for soup, this is one of the things where the leaves go...two options, take your pick J

Fried Rice with Celery (stalks and leaves)

Ingredients:

• Cooked day old rice, 2 cups (if using freshly boiled rice, ensure it is only about 95% done, water is drained out and it has cooled completely)
• Green peas, 1 cup ( if using frozen,thaw them first; if using fresh, blanch them for a minute or two in hot water) OR Bean Sprouts, 1 cup
• Garlic, finely chopped or minced, 1-2 cloves
• Scallions/ Spring Onions/Green Onions, finely chopped, 2-3, only the white portion
• Celery Stalks, finely chopped, 2-3
• Celery leaves, chopped, 1 cup
• Oil, 1 tbsp

Option 1: 

(The one pictured here is this option)

• Chilli Bean sauce, 1 tbsp for every cup of rice
• Brown Sugar, ½  tsp for every cup of rice
• Salt & White Pepper, to taste

 OR

Option 2:

• Light Soy sauce, ½ tsp for every cup of rice or Regular Soy sauce, ¼ tsp for every cup of rice
• Brown Sugar, a little less than ¼ tsp for every cup of rice (optional)
• Salt & White Pepper, to taste

Instructions:

Break up any large clumps of rice before you start cooking.

Heat a large wok on high heat for about a minute.

Swirl in the oil and heat it till it starts to shimmer.

Add in the garlic, scallions and chopped celery stalks and stir fry until fragrant.

Add the peas and quarter cup of celery leaves. Stir fry for a minute or so.

Add the sauce (chilli bean sauce or soy sauce) and sugar. Stir and let it cook for about 5-10 seconds.

Add the rice and the rest of the celery leaves (reserve some aside) and toss everything well together.

Stir and toss to mix until rice is well coated and heated through. Taste and add salt and pepper.

And done!! Top it up with the reserved celery leaves and serve hot!! 

Notes:

• Chilli Bean Paste is also known as “Toban Djan”. I use the Lee Kum Kee brand which is a little more garlicky than a couple of other brands that I have tried. A really good and must have addition for your kitchen if you cook Chinese often. If you don’t, you can try substituting with Sambal Oelek or any other Asian Chilli sauce.

Sweet and Spicy Stir Fried Chicken..and the magic ingredients is...

Sweet and Spicy Stir Fried Chicken…everyone has one or two ketchup recipes up their sleeve and so do I…here is one of them

Sweet and Spicy Stir Fried Chicken

Ingredients:

• Chicken, Boneless and skinless, either all breast or all thigh, 300 gms
• Garlic, finely chopped, 2-3 cloves
• Soy Sauce, 1 tbsp
• Chili sauce, 3 tbsp
• Tomato ketchup, 3 tbsp
• Chicken stock, 2 tbsp (or more if you need a slight more sauce to eat with rice)
• Bell peppers, mixed colours, cut into strips, about 1 ½ cups
• Onion, cut into wedges, petals separated, 1 medium size
• Salt, if needed
• Pepper, if needed
• Oil, 2 tbsp
• Spring/Green Onions/Scallions, only the green portion, finely chopped, a handful for garnishing

For the marinade:

• Fresh Ginger paste, 1 tsp
• Fresh garlic paste, 1 tsp
• Soy Sauce, 1 tbsp
• Corn starch, 1 tbsp

Instructions:

Wash and clean the chicken. Remove all the extra fat and cut into thin strips.

Marinate the chicken with corn starch, soy sauce, ginger paste and garlic paste for about half an hour to overnight in the fridge. If you are marinating overnight, get the chicken back to room temperature before you start cooking.

Heat a large wok or frying pan over high heat. 

Heat 1 tbsp oil and add in the chicken. 
Toss the chicken around and keep turning the pieces so that they cook evenly. 

The chicken would be done in about 5-6 minutes. Lower the heat take the chicken out and keep aside.

Get the heat back to high and add in the remaining 1 tbsp oil.

Add in the garlic. Once the garlic starts to change colour, add the onions and bell peppers. Let them cook for a minute or so.

Add in the soy sauce, chili sauce, tomato ketchup, chicken stock and mix around. Let the vegetables cook with the sauces for a couple of minutes. 

Add back the chicken, toss and mix everything well together so that the chicken gets coated well. Taste and adjust seasonings

Serve immediately, garnished with finely chopped spring onions.

Lemon and Garlic Chicken...Thanks Mo!!

Lemon and Garlic Chicken…this is my friend Mo’s recipe, a fabulous cook and an even better photographer, writer, mom etc etc...but above all, my photography guru J...she has very patiently handled my bad photographs, my reluctance to read the camera manual or to even click using a proper camera, initially even helped pick out the most tolerable picture of the lot mailed to her…there are tons of her recipes which I make on a regular basis (her Nepalese Aloo is world famous amongst my family and friends) but never click photos of because the pictures won’t ever be even close to hers...so when I made this one and the picture came out to be half decent...I sent to her...her reaction "it looks like you took my glass of toddy and converted it into a glass of Prosecco"...I danced for about five minutes after reading it…the next step of showing off to the world was obvious and here it is for 'my world' J  (did anyone notice how it started off with being about Mo but ended up being about me?? ahhh, the joy of being totally in love with yourself!!!! J) 

Lemon and Garlic Chicken

Ingredients:

• Chicken breast, boneless and skinless, cut into thin flat large cubes, 300 gms (or can use chicken thigh)
• Vegetables of your choice, chopped into large cubes, quantity around double that of chicken (I used onions, green and red bell pepper, mushrooms…Mo used carrots , peas, onions, mushrooms )
• Garlic, finely chopped, 2-3 cloves
• Dried red chilies, chopped into 2-3 pieces each, 2 (you can use red chili flakes to taste instead)
• Lemon zest, 1 tsp
• Crushed Black pepper, ½ tsp or to taste
• Soy sauce, 1 tsp or to taste
• Lemon juice, 1 tbsp or to taste
• Oil, 1 tbsp
• Scallions/ Spring Onions, for garnishing, only the green portion

For the marinade:

• Salt, to taste
• Fresh Garlic, grated/paste, 1 tsp
• Lemon juice, 1 tsp
• Crushed Black Pepper, ½ tsp

Instructions:

Marinate the chicken for at least half an hour with salt, lemon juice, garlic and pepper.

Heat a large wok on high heat for about a minute.

Swirl in ½ tbsp oil and heat it till it starts to shimmer.

Reduce the heat to medium and stir fry the marinated chicken with half of the lemon zest for 2-3 minutes, till just about half done. 

Remove the chicken (along with any juice released by the chicken) and keep aside

Add the remaining ½ tbsp oil to the wok. Add in the red chilies, garlic and the remaining lemon zest and stir fry for about 30 seconds.

Add in the onions and stir fry for another 30 seconds or so.

Start adding your veggies from the hardest to the softest on 30 seconds to a minute interval. All vegetables should soften but still retain some crunch.

Add back the chicken, salt and pepper and stir fry for another 2-3 minutes tossing everything well together so that chicken gets cooked completely.

Increase the heat to high and add in the lemon juice and soy sauce. Give a final toss and switch off the flame.

Garnish and serve with steam rice.

Notes:

• The chicken has a distinct lemony taste - I wasn’t sure whether hubz would like it or not, so made three portions of the dish:

1. Kept one portion as is
2. Drizzled a little honey on top and mixed well.
3. Added a little chili sauce (I used Siricha) and tossed everything well

He enjoyed all equally!! J (I asked him which one would he prefer next time and he said “ALL” )

• Here is Mo’s recipe...“This was lunch - a simple lemon chicken with peas, carrots and mushrooms. Marinated the chicken with a bit of salt and garlic and pepper. Chopped carrots, onions (we didn't have spring onions at home), garlic, mushrooms. Heated sesame oil. Added garlic and chopped dry red chillies and some lemon zest. Added chicken and sautéed and when half done, added the carrots first and later the mushrooms and peas and onions so that they all stayed crunchy. When almost done, added lemon juice and soy sauce and stir fried on high flame and served with brown rice”

Chicken Fried rice…fooling Monday blues!!

Chicken Fried Rice…start the week with cleaning up your fridge of the leftovers and face the Monday blues head on with a contented smile on your face…tell me if looking at that plate doesn't make you happy J  

Chicken Fried Rice

Ingredients:

• Cooked day old rice, 2 cups (if using freshly boiled rice, ensure it is only about 95% done, water is drained out and it has cooled completely)
• Chicken breast, boneless and skinless, cut into thin strips or cubed, 2 halves
• Garlic, finely chopped or minced, 1-2 cloves
• Ginger, finely chopped or mined, ½ ” piece
• Onions, finely chopped, ¼ cup
• Vegetables of your choice, finely chopped, 1 ½ cups veggies (I used green, red, yellow and orange bell peppers this time round – the options are endless celery, green beans, carrots, bean sprouts, green peas, sweet corn, mushrooms, leeks etc)
• Scallions/ Spring Onions/Green Onions, finely chopped, 2-3, only the green portion
• Light Soy sauce, ½ tsp for every cup of rice or Regular Soy sauce, ¼ tsp for every cup of rice
• Shaoxing wine/ Chinese Rice wine, 1 tsp for every cup of rice (optional)
• Brown Sugar, a little less than ¼ tsp for every cup of rice (optional, but do try it once before you completely diss off the idea)
• Salt & Pepper, to taste
• Oil, 1 tbsp
• Fried Egg or Chopped Omlette, optional to top

For the chicken:

• Corn starch/ Corn flour, 1 tsp
• Fresh Ginger, grated/paste, ½ tsp
• Fresh Garlic, grated/ paste, ½ tsp
• Pepper, to taste
• Soy sauce, 1 tsp
• Oil, ½ tsp+ 1 tsp

Instructions:

Start with the chicken before you start prepping the vegetables.

In a medium size bowl, toss the chicken with ginger, garlic, pepper, soy sauce, corn starch and ½ tsp oil. Mix well and keep aside for 10-15 minutes while you prepare your vegetables.

Break up any large clumps of rice before you start cooking.

Heat a large wok on high heat for about a minute.

Swirl in 1 tsp oil and heat it till it starts to shimmer.

Reduce the heat to medium and stir fry the prepared chicken strips/cubes to golden brown on all sides. Remove the chicken and keep aside

Add the remaining 1 tbsp oil to the wok. Add in the garlic and ginger and stir fry for about 30 seconds.

Add in the onions and stir fry until onions start going soft.

.

Start adding your veggies from the hardest to the softest on 30 seconds to a minute interval. All vegetables should soften but still retain some crunch.

Add in the sugar and rice wine, then stir fry for another 30 seconds.

Add in the rice, the cooked chicken, soy sauce, salt and pepper and toss everything well together.

Stir and toss to mix until rice is well coated and heated through. 

Taste and adjust seasonings if necessary. Add in the scallions and give a final toss.

Top it up with an egg cooked to your liking and done!! 

Fried rice- the bouillon/stock cube option..it pays to read labels!!

Fried rice- with bouillon/stock cube …a friend had asked for a few quick and easy recipes for those times when he does eat at home…he says he “doesn't mind the prep and the cleaning up after but can’t stand waiting for things to cook”...my first reaction to the request was “come and live with us, I promise three hot elaborate home cooked meals every day, just take care of the before and after!!” and my second reaction “but all the ones that I put up here are quick and easy”…three months down the line and AJ is back to nagging me again!!! J…so the next few posts are going to be of stuff he has asked for (this includes the Vegetable Fried Rice recently re-posted)…I think I got this one off the label of the stock cubes that I had bought and hence this title instead of “nagging AJ”…and AJ, that invitation still stands!! J

Fried rice- w/bouillon/stock cube

Ingredients:

• Cooked day old rice, 2 cups (if using freshly boiled rice, ensure it is only about 95% done, water is drained out and it has cooled completely)
• Garlic, finely chopped or minced, 1-2 cloves
• Fresh Green or Red chilies, finely chopped, 1-2
• Bouillon /Stock cube, any flavour of your choice, crumbled, 1
• Onions, finely chopped, ¼ cup
• Vegetables of your choice, finely chopped, 1 ½ cups veggies (I used sweet corn and green beans this time round – the options are endless celery, bell peppers, bean sprouts, green peas, carrots, mushrooms, leeks etc)
• Soy sauce, ½ tsp for every cup of rice (or less if you want a lighter colour)
• Salt, if needed (depending on the soy sauce and stock cube you are using, you most probably won’t need to add)
• Oil, 1 tbsp

Instructions:

Break up any large clumps of rice before you start cooking.

Heat a large wok on high heat for about a minute.

Swirl in the oil and heat till it starts to shimmer.

Reduce the heat to medium. Add in the garlic, chilies and onions and stir fry until fragrant.

Add in the crumbled stock cube and stir well.

Start adding your veggies from the hardest to the softest on 30 seconds to a minute interval. All vegetables should soften but still retain some crunch.

Add in the rice, soy sauce, salt and toss everything well together.

Stir and toss to mix until rice is well coated and heated through. Taste and adjust seasonings if necessary.

And done!! 

Vegetable Fried Rice..take 2, action!

Vegetable Fried Rice...another one of those “transferred to a new post from an old one...this needed to an updated picture and also needed a separate post of its own”

Vegetable Fried Rice

Ingredients:

• Cooked day old rice, 2 cups (if using freshly boiled rice, ensure it is only about 95% done, water is drained out and it has cooled completely)
• Garlic, finely chopped or minced, 1-2 cloves
• Onions, finely chopped, ¼ cup
• Vegetables of your choice, finely chopped, 1 ½ cups veggies ( I used bell peppers, carrots this time round – the options are endless celery, green beans, bean sprouts, green peas, sweet corn, mushrooms, leeks etc )
• Scallions/ Spring Onions/Green Onions, finely chopped, 2-3, only the green portion
• Light Soy sauce, ½ tsp for every cup of rice or Regular Soy sauce, ¼ tsp for every cup of rice
• Brown Sugar, a little less than ¼ tsp for every cup of rice (totally optional, I know you will not find sugar in any of the authentic recipes or any recipe of fried rice but do try it once before you completely diss off the idea) 
• Salt & White Pepper, to taste
• Oil, 1 tbsp

Instructions:

Break up any large clumps of rice before you start cooking.

Heat a large wok on high heat for about a minute.

Swirl in the oil and heat it till it starts to shimmer.

Reduce the heat to medium. Add in the garlic, onions and sugar and stir fry until fragrant.

Start adding your veggies from the hardest to the softest on 30 seconds to a minute interval. All vegetables should soften but still retain some crunch.

Add in the rice, soy sauce, salt, pepper, green onions (reserve some aside) and toss everything well together.

Stir and toss to mix until rice is well coated and heated through. Taste and adjust seasonings if necessary.

And done!! Top it up with the reserved green onions and serve hot!!