400 gms of Large Prawns (shelled, deveined and tail on)
400 gms of Scallops
2 tblsp of Sesame Oil
1.5 tblsp of Butter
6 cloves garlic chopped
150 gms Round Beans cut into one inch pieces
1 Green Capsicum cut into strips
1 spring onion chopped
150 gms garlic sprouts or stems cut into 1 inch pieces
3 tablespoons black fungus (if dried then first immerse in warm water for 5 minutes and drain)
4 tblsp XO Sauce
1 tblsp of Soy Sauce
1 Tblsp of Shao Xing Cooking Wine
1/2 Cup chicken stock
Method:
Heat a pan and add the sesame oil and butter. When hot add the chopped garlic an fry for 30 seconds. Add the prawns and fry for 4 minutes till the prawns turn pink. Remove. Now add the scallops and fry for another 4 minutes and remove.
Now add the garlic stems or sprouts and fry for a minute, then add the beans and fry for another minute. Now add the capsicum and Black Fungus for 2 minutes and then add the spring onions. Now add the XO sauce and add the soy sauce, wine, chicken stock and let it cook for 2 minutes. Now add the fried prawns and scallops, mix well . Add 1 tblsp soy sauce mix well.
500 gms Beef (preferably tender meat like tenderloin or undercut)
1/2 tsp Baking Soda & little water
1/2 Bell Pepper or Capsicum (Green, Yellow, Red)
1 Spring Onion Chopped
1 inch ginger chopped
4 flakes garlic chopped
1tsp Oyster Sauce & 2 tblsp for later
2 tblsp Soy Sauce & 2 tblsp for later
1/2 tsp Black Pepper & 1 tsp for later.
1 tsp sugar
1/2 Salt
4 tablespoon Seasame Oil
Method:
Wash and cut the beef into thin slices about 2 inches. Add the baking soda and water. Mix and keep it aside for 20 minutes. Wash and pat dry the meat.
Make a sauce of the 2 tblsp Soy sauce, 1 tsp Oyster Sauce, 1/2 Pepper powder, 1 tsp sugar, ginger and add to the meat. Let it marinate for 20 minutes.
Wipe the mushroom with wet paper towel. Then cut them into the same size as the beef pieces. Cut the capsicum into similar size as the beef.
Place a pan on stove and add 2 tbsp of Sesame oil. When hot add the chopped garlic. Fry for few seconds add the capsicum and fry for three minutes. Now add the mushrooms and fry for another 3 minutes. Remove the mixture and then add another two sesame oil and fry the marinated beef in batches for 2 to 4 minutes. The put the beef back to the pan, add 1/2 tsp salt and 1 tsp black pepper. Continue frying for 4 minutes. Add the mushroom and bell pepper mixture, spring onions fry for two minutes. Add 2 tblsp of Oyster Sauce and 2 tblsp of Soy Sauce. Close and cook for 5 minutes.
Add the sugar and yeast to the warm water(1/4 cup) and wait for it to bubble.In a mixing bowl add flour, baking powder, yoghurt, milk, cooking oil, salt, garlic, risen yeast. Mix and knead to obtain a smooth ball. If too dry then add little milk. If too wet then add more flour. The dough should not stick to you fingers. In the same bowl, spray it with oil and place the ball of dough in it. Spray some oil on top of the dough and cover the bowl with glad wrap or foil. Allow it to rise- keep it for 45 minutes to an hour.
Remove and then divide it into 8 balls and again cover it and keep it for another 10 minutes.
Melt the butter and add the minced garlic to it. Keep aside.
Remove and roll each ball into an oval shaped naan. Dust it with saome standard flour while rolling. Finish rolling all the Naan’s.
Heat a Tawa or Pan. Spread some oil on it and when hot place the Naan on it. When bubbles start appearing, turn it over and fry the other side. Spray or sprinkle some oil on top of the Naan and then turn over and sprinkle oil on other side.
Take it out and brush with Melted butter and garlic. Then sprinkle with chopped cilantro or parsley.
If you want to have the Naan later, then first wrap them in a clean cloth and when ready, remove and brush with melted butter and garlic and sprinkle cilantro and heat in microwave for 45 seconds.
If you want to store it. Then when it has cooled down, place in ziplock bags and keep outside for a couple of days or in refrigerator for a few days or in freezer for a couple of months. Do not apply the melted butter.
When ready to use. Remove from freezer, allow to thaw at room temperature and then apply melted butter and heat in microwave for 45 seconds.
700 grams Skate or Kite fish, skin removed cut into small pieces (with Bone)
1 sliced onion
5 cloves chopped garlic
1 inch ginger chopped
15 pepper corns
6 green chillies slit
1 tsp Mustard Powder
1/2 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
3 tsps of Kashmiri Chilli Powder
200 ml of coconut milk
(1/2 tsp )salt and (2 tblsp) vinegar to taste
1/2 tsp sugar
2 tsp garam masala
Seasoning:
4 tablspoons of oil
4 crushed garlic
Method:
Add two tsp of salt to skate pieces and scrub lightly all over. Wash and keep aside.
Heat a pan and add three tablespoon oil. When hot add the chopped onions and fry 5 minutes. Add ginger, garlic and black pepper, mix well fry for a minute. Add the powders, salt, vinegar, sugar and half cup water. Mix well and bring to boil. Add the coconut milk and bring to boil. Add the fish pieces, stir and close the lid. Let it cook for 5 minutes. Around 3 minutes into the cooking add the green chillies and garam masala and cook for the remaining two minutes.
Seasoning: Heat the oil in a pan and when add the crushed garlic and when garlic becomes brown add the seasoning to the fish curry and close the lid. After fish minutes, open and stir it gently. Skate fish curry is ready.
500 grams of Boneless, skinless Chicken Thighs, cut into cubes about a inch
2 tblsp of XO Sauce
1 Red Pepper Diced
100 gms of Round Beans sliced
1 Spring Onions chopped
1 chopped onion
2 cloves garlic chopped
3 tablespoons Black Fungus (fresh) or Dried (immersed in warm water)
2 tablespoon Chinese Cooking Wine
1 tablespoon cornflour
1 tablespoon Dark Soy Sauce
1 tablespoon Hoisin Sauce
1 tsp crushed chilli flake
1 cup of roasted unsalted cashenuts
1 tsp of Sesame Oil
3 tablespoon oil for cooking
Method:
In a bowl add the cooking wine and cornflour. Make a paste and add to chicken and keep it aside for 15 minutes
In another bowl add the XO Sauce, Soy Sauce, Sesame Oil and Chilli flakes. Mix well and keep aside
Heat a wok and add 3 tablespoon vegetable oil. Fry the marinated chicken pieces till they become slightly brown on the outside and soft inside. Add the chopped onion, beans, red pepper. Mix well and fry for 3 mins. Add Black fungus, chopped spring onion and garlic and cook it for 3 mins. Add the XO Sauce Mixture, mix and cook for another 5 mins. Add the cashewnuts, mix and serve.
1/2 tsp each of Red Chilli Powder, Turmeric Powder, Pepper Powder, Fenugreek Powder, Salt.
3 spoons chopped curry leaves
2 spoons chopped coriander leaves
3 tablespoon of lemon juice or tamarind water or vinegar
grind the above in little water to make a thick paste
Method:
Clean the Prawns with kitchen scissors. Cut in the middle from the middle of the head to near the tail, to form a pocket. Clean the head and devein the prawns. Wash and pat dry.
Fill the prawns with the masala and keep aside to marinate for 20 minutes. Heat a pan and add little oil (coconut or any other cooking oil). Fry the prawns by placing the masala side touching the pan first. Fry for 5 minutes and fry the other side.
1.5 cup cooked rice basmati rice, slightly firm, do not cook fully.
Method
Cut the vegetables (capsicum, carrot, cabbage, beans) into small cubes.
Heat a wok, add one spoons oil and fry two beaten eggs. Scramble the eggs and remove them. Add two spoons oil. Add 6 chopped Garlic and fry for 30 seconds. Add all the cut vegetables and peas and fry in the wok. Add 1/2 tsp sugar, 1/2 tsp of salt, 1 tsp of pepper powder and fry for 3 minutes .
Add the cooked rice and mix and fry for 2 minutes. Add 2 tsp soy sauce and mix. Add fried egg and chicken (boiled and cut into small cubes). Add 1 spoon vinegar, chopped spring onion and mix and remove from flame.
Cut the tube into rings. Dip the rings in the white of egg, then dip in seasoning and keep on a plate.
Heat oil in deep pan and when hot, drop the seasoned calamari rings and fry for 3 minutes. Remove onto paper towels. Fry the Calamari rings in batches and remove.
Have with Tartar Sauce and lemon Wedges. Sprinkle lemon juice on the Calamari Salt and Pepper Rings
Boil two cups of water. Heat a pan and add oil or Ghee. Fry the cashewnuts lightly and remove. Add mustard seeds, Urid Dhal, Chopped onion, ginger, chillies and fry for a minute. Add roasted rava and fry for two minutes. Add 1 tsp salt, 1/2 tsp sugar and mix well. Add the boiled water and allow to cook. Add the cashewnuts, scraped coconut and coriander leaves. Remove
Bajjil or Poha:
2 cups of thin beaten rice or poha
1 cup of scraped coconut.
1 tsp mustard seeds
1 tsp urid dhal
2 broken red chillies
1 spring curry leaves
1 medium onion chopped.
1 tsp coriander powder
1 tsp cumin seed powder
3/4 tsp red chilli powder
1/2 tsp salt
1 tsp sugar
2 tablespoons coconut oil or any oil.
Method:
Heat a pan and add oil. Add 1 mustard seeds, Urid dhal, chillies, curry leaves. Fry for 30 seconds. Add chopped onion and fry for 2 minutes. Add coriander powder, cumin seed powder, chilli powder and fry.
in a mixing bowl add the thin poha and coconut and mix well. Add add salt and sugar. Add the fried mixture to this and mix well. You have Bajjil or poha.
Serving:
Take a small round bowl or idli or sanna container, fill it with Upma (Sajjige) and drop onto a plate. Take required amount of Poha (Bajjil) and drop onto plate next to Upma. You have Sajjige Bajjil.
Cooking With Dexter 