Ginger Spinach

Ingredients:

600 spinach
1 tbsp ginger juice
30g salt fish

Seasoning :
1 tbsp black vinegar
1 tsp sugar
½ tsp salt
1 tbsp sesame oil

Method :

Step1 : Wash spinach, blanch in boiling water until cooked, drain and set aside. Cut into 5 cm long sections and arrange on a plate.

Step 2 : Add ginger juice to seasoning, stir well. Pour over spinach.

Step 3 : Shred salt fish thinly and fry until fragrant and crispy. Crush and sprinkle on the spinach and serve.

Deep Fried Prawns

Ingredients :

6 prawns

1 cup bread crumbs

Marinade :

1/2 tsp salt

1 egg

1 tsp ginger juice

a little pepper and cornflour

2 stalks spring onion

4 slices ginger

Method :

Step 1 : Remove head and shell of prawns. Leave tail intact. Slit the back without cutting through. Devein, open up and beat lightly with the back of the chopper to flatten.

Step2 : Combine with marinade and let stand for 20 minutes. Coat each prawn with bread crumbs and set aside.

Step3 : Heat 4 cups of oil in a wok. Deep fry prawns until golden brown. Dish up and serve.

Spaghetti With Garlic and Olive Oil

Ingredients :

1/2 cup high quality extra-virgin olive oil
10 garlic cloves - peeled and coarsely chopped
1 tbsp. pure olive (not virgin) oil
2 tbsp. freshly chopped Italian parsley
1/8 tsp. salt (plus more if desired)
1 1/4 lbs. dry spaghetti noodles
big pinch of white pepper

Method :

STEP 1: Bring 3 to 4 quarts of water, the pure olive oil and the salt to a rapid boil in a large saucepan. Add the pasta to the pan and stir to distribute the noodles.

STEP 2: Boil the pasta for the recommended length of time on the package. When the pasta is cooked, drain it.

STEP 3: Heat the extra-virgin olive oil in a large skillet over medium-low. When the oil is hot, add the garlic and stir frequently.

STEP 4: Cook for about 2 minutes or until the garlic turns slightly golden. Remove the garlic from the pan with a slotted spoon.

STEP 5: Add the pasta to the skillet and then sprinkle the parsley, pepper and salt over it. Toss the pasta several times.

STEP 6: Serve immediately.

Three Flavoured Fish

Ingredients :

1 white pomfret (about 600g)
2 stalks spring onion
3 cloves garlic
1 red chilli
Seasoning :
2 tbsps soy sauce
1 tsp white vinegar
1 tsp pepper
1 tbsp sugar
1 tbsp browned white sesame seeds



Method :

1. Clean fish, pat dry. Make 3 to 4 shallow, diagonal cuts on both sides of the fish.
2. Remove seeds from chilli. Cut chilli and spring onions into fine strips. Slice garlic.
3. Heat 2 tbsps of oil in a wok. Add fish and fry over low heat until both sides are golden brown. Then add seasoning and ingredients in Method (2). Simmer over low heat for about 5 minutes to reduce liquid. Dish up and serve.

Chicken Biryani

Ingredients :
Basmati rice 2 cups
Chicken pieces 3/4 kg.
Milk 1/2 cup
Yogurt (curd) 1 cup
Thinly sliced onion 3
Ginger paste 1 tsp.
Garlic paste 1/2 tsp.
Green chilli paste 1 tsp.
Tomato puree 1/2 cup
Red chilli powder 2 tsp.
Turmeric Powder 1 tsp.
Roasted cumin powder 1 tsp.
Garam Masala Powder 2 tsp.
Green cardamom powder 1/2 tsp.
Saffron a pinch
Coriander powder 1 tsp.
Green coriander leaves 2 tbsp.
Salt to taste
Vegetable oil 7 tbsp.

Method :

1. Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well. Marinate the chicken with this mixture and keep aside for 3-4 hours.
2. Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well. Marinate the chicken with this mixture and keep aside for 3-4 hours.
3. Add the marinated chicken and cook for 10 minutes.
4. Add 4 cups of water.

Mushroom Rice

Ingredients :

Basmati Rice 1 cup
Button mushrooms 1/2 pound
Onions 1/2 small
Garlic Paste 1/2 teaspoon
Ginger Paste 1/2 teaspoon
Green Chilis 2 large
Butter 1/2 cup
Salt 1/4 to taste
Cloves (Whole) 4
Cinnamon Sticks (flat) 1/4 inch
Bay leaves 1/2
Cashew Nuts 21/2
Caraway Seeds(Shajira) 1/4 teaspoon

Method :

1. Wash rice, drain water and keep aside. Roughly chop onion and keep aside.

2. Soak mushrooms in hot water with 1 teaspoon of salt for 15 minutes. Later, drain water, chop mushrooms, keep aside.

3. Melt butter in a non-stick pan. Add chopped onion when butter has melted and fry until brown. Then, remove the onions and keep aside. Allow the butter to drip down from the onions into the pan itself. To the remaining butter in the skillet, add cloves, cinnamon, bay leaves, cashew nuts and black cumin. Fry on low heat until nuts are light brown.

4. Now, add chopped mushrooms, ginger and garlic pastes, salt, browned onion and chopped green chili. Fry for three minutes on medium

Stewed Beef Noodle

Ingredients :

600g noodle
600g beef
4 slices ginger
3 cloves garlic
4 stalks spring onion
2 red chillies
1 spice bag (1 stick cinnamon, 1 star aniseed, 6 cloves)
1 1/2 tbsps hot soy bean paste

Seasoning :

1. 2 stalks spring onion (sectioned), 2 slices ginger
2. 4 tbsps soy sauce, 1 tsp salt, 1 tbsp sugar, pinch of pepper

Method :

1. Cut 2 stalks spring onion into small sections and chop the others.
2. Rinse beef and slice. Blanch the beef in boiling water. Remove and set aside the stock. Put the beef with seasoning (1) and spice bag in the pot. Add water to cover the ingredients, stew for an hour.
3. Heat the pot. Fry spring onion sections, ginger, garlic and chillies until fragrant. Then add hot soy been paste, beef, seasoning (2) and beef stock, stew until beef is tender.
4. Place cooked noodle in a bowl. Add beef and soup. Garnish with chopped spring onion.

Steamed Prawns

Ingredients :

12 medium size prawns

3 tbsps chopped garlic

2 tbsps chopped spring onion

1 tsp chopped ginger

Seasoning :

1 tsp ginger juice

2 tbsps oyster sauce

1 tbsp hot oil

Method :

1. Clean, devein prawns and slice into half. Arrange halved prawns around a plate with the cut side facing up. Bruce with ginger juice and oyster sauce. Sprinkle chopped garlic and ginger over the prawns.
2. Steam over high heat for 6 minutes. Remove and pour chopped spring onion in the center of the dish. Pour hot oil onto the prawns and serve.