Best of World - Recipes

• 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

• 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.

• 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        

• 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.

• 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

• 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.

Vegetable Manchow Soup

Ingredients:
2 tbsp French Beans (finely chopped)
 2 tbsp Baby Corn (finely chopped)
 2 tbsp Cabbage (finely chopped)
 2 tbsp Carrots (finely chopped)
 2 tbsp Onions (finely chopped)
 2 tbsp Red Capsicums (finely chopped)
 3 tsp Corn Flour
 1 tsp Vinegar
 ½ tsp White Pepper
 ½ tsp Soy Sauce
 2 tbsp Tomato Sauce
 A pinch Orange-Red Food Color (optional)
 A pinch Ajinomoto (optional)
 2 sprigs Spring Onions (for garnishing)
 2½ cups Water
 Salt to taste
 Oil for frying

For Chinese Chilly Chutney
 4-5 Dried Red Chilies
 1 Onion (small)
 1 Garlic (head)
 1 tsp Tamarind Pulp
   



Preparation:

    Soak dried red chillies in hot boiled water for about 10 minutes.
    Take out the chillies and grind it with the remaining ingredients (for Chinese Chutney) to form a fine paste.
    Take ½ cup water in a big bowl. Add cornflour, vinegar, soy sauce, ajinomoto, tomato sauce, white pepper, salt and orange red colour to it. Place the bowl aside.
    Heat oil in a pan and saute all the vegetables for 1-2 minutes.
    Add Chinese Chutney Paste to the vegetables.
    When aroma arises, pour water into it.
    When the water starts boiling, add corn starch gradually and stir constantly until it thickens.
    Garnish the soup with spring onions.
    Serve it hot.

CHICKEN CORN SOUP

1. Place all of the finely chopped vegetables in a large mixing bowl and add the remaining ingredients one by one except for oil for deep frying.
2. Mix them well using your hands till you get a crumbly mixture. Add salt to taste and mix them well.
3. Next slowly add little water at time and start to combine the ingredients till you get sticky dough kind of texture. Make sure that you don’t add to much water as the balls will start to disintegrate when deep frying. The consistency whole mixture should be as that of chapatti dough and you should be able to make lemon sized balls without breaking them.
4. Take a small portion from the mix and make small lemon sized balls and arrange them on a plate for deep frying.

1. Next heat oil for deep frying and reduce the heat to medium to low flame. Gently drop one vegetable ball into oil at a time and deep fry them in batches of 3-4 balls at time. If the vegetable balls start to break, add 1-2 tbsp of corn flour to the mixture, mix them well and make small lemon sized balls.
2. Fry them till they turn golden brown and crisp and place them in a bowl lined with kitchen towel to absorb excess oil.
3. Alternatively, if you are not too keen on deep frying and are health conscious, you can bake them in an oven at 175 deg centigrade for about 20-30 minutes in a mid rack of the oven.

1. Heat 2 tbsp of sesame oil in a wok to smoking hot. Reduce the heat to medium and add chopped garlic pieces. Stir fry them for about 15 seconds till they turn light golden.
2. Immediately add finely chopped green chillies and let it cook for 10 seconds. Next add white parts of spring onions along with finely chopped ginger and stir fry for about 30 seconds.
3. Add bell pepper pieces and stir fry them for a minute followed by chopped cabbage. Stir fry the cabbage for half to one minute.
4. Mix in sweet corn, soya sauce, tomato sauce, sweet chilli sauce and give it a good stir.
5. Next add about 2 cups of water and bring the mixture to gentle boil, about 2-3 minutes.
6. Add sugar and then salt and pepper powder to taste and mix them well.
7. Now slowly add corn flour dissolved in water to the gravy. Make sure that you keep stirring the whole mix while adding the corn flour water so as no lumps are formed.
8. Let it cook for another 2-3 minutes and soon the sauce will start to thicken. Switch off the flame once the sauce comes to gentle boil.

1. Transfer the sauce into serving dish and arrange the deep fried vegetables balls in it.
2. Garnish it with chopped spring onion greens or coriander leaves and serve it hot with Veg Fried Rice or Schezuan Fried Rice or any Chinese Noodle dish and enjoy.
3. Alternatively you can serve them in an individual bowl as an appetizer or starter too.

Chicken Manchurian