Chillie Fish Fry

Ingredients

·            4 Tilapia fish, filet

·            1 tsp Chillie powder

·            ½ tsp Turmeric Powder

·            1 tsp Oil (in marinade)

·            1 Onion, diced

·            1 tsp Ginger paste

·            1 tsp Garlic paste

·            1 Bell Pepper, cut into large pieces

·            2 tbs Chillie Sauce (or Sriracha Sauce)

·            1 tbs Soy Sauce

·            1 tbs ketchup

·            1 stem Curry leaf

·            Oil to deep fry fish

·            Little water in a cup

·            Salt to taste

Method

1.        Wash the Fish and cut in to 1-inch cubes.

2.        Mix Chillie powder, Turmeric powder, Salt and Oil to create a marinade.

3.        Mix the fish in the marinade, cover and refrigerate for 1 hour.

4.        Deep Fry the fish and set it aside.

5.        Fry the curry leaves in the oil and set aside.

6.        Heat 2 tbsp of oil in a pan. Sauté the Onion to a light brown

7.        Add ginger and garlic paste and sauté for 2 more minutes

8.        Add bell pepper and sauté for 2 more minutes.

9.        Add chillie sauce, soy sauce, ketchup, 2 tbs water and mix well.

10.    Add fried fish and mix very lightly. Turn off the stove.

11.    Garnish with the fried curry leaves.

Home Style Chicken Hakka Noodles

Ingredients

·            1 Packet Hakka Noodles ( Suggested Brand - Ching's Secret )

·            1 Carrot, cut into square and thin long 2 inch pieces

·            5 Green Beans, sliced thin diagonally (comes out long)

·            1 Cup sliced Cabbage

·            2 Eggs

·            1 Cup Chicken pieces

·            1 Medium Onion, sliced

·            1 spring onion, sliced in circles

·            4 Green Chillies, split in half (or as spicy as you want)

·            1 tbs Ginger paste

·            1 tbs Garlic paste

·            1 tbs Soy Sauce

·            2 tbs Vegetable Oil

·            Salt to taste

Method

1.        Cook Noodles per direction on the packet  (I boil for 5 mints.)

2.        In a deep pan, heat oil

3.        Sauté the chicken for about 2 minutes

4.        Add carrot, beans, cabbage and sauté for 2 minutes

5.        Transfer sauté to a plate

6.        Beat eggs, adding a tsp of water.

7.        Scramble eggs in the pan and transfer to a plate.

8.        Add a tbs of oil and sauté onion and green chilly, until onions are light brown.

9.        Add Ginger, Garlic paste and Spring Onion to the sauté and cook for 2 minutes.

10.    Add soya sauce and mix well.

11.    Add noodles, add the sauté and scrambled egg that was set aside and mix well.

12.  Suggest you serve it with ketchup or a hot sauce. Serve hot and enjoy.

Chicken Manchuria - Desi

INGREDIENTS

• 1/2 Kg (1 lb) Boneless Chicken
• 2 tbsp. Corn flour
• 2 tbsp. Red chilly powder
• 2 tbsp.Coriander powder
• 1tspTurmeric powder
• 1 Onion big (chopped small)
• 5 Green chillies
• 1 tsp Garlic paste
• 1tsp Ginger paste
• 1 Large Bell pepper (Chopped roughly 1 inch square pieces)
• 1 tsp Black pepper (preferably fresh ground)
• 3 tbsp. Oil
• 3tsp Soya sauce (dark, or regular is okay too)
• Small handful of Coriander leaves cleaned and chopped.
• Salt to taste

METHOD

1. Cut the chicken into about 1/2 to 1 inch cubes.
2. Mix it well with red chilly powder, coriander powder, turmeric and salt.
3. Sprinkle mixture with corn flour, sprinkle a little water over and mix well.
4. Keep the mixture in the freezer for 1/2 hour.
5. Deep fry the chicken in 2 small batches for no more than 2 minutes each.
6. Try not to over fry the chicken as the pieces will become hard.
7. Set aside the fried chicken.
8. Heat oil in a frying pan.
9. Add onion and fry till it becomes translucent.
10. Add salt, green chillies, ginger, garlic and fry for 30 seconds.
11. Add bell pepper, stir and cook for 30 seconds.
12. Add soya sauce and stir well, while turning down the stove to a low flame.
13. Add the chicken and stir. You can add more soya sauce to taste.
14. Keep on low flame and cook for 2 to 3 minutes.
15. Add 1/2 the coriander leaves stir a bit and turn off the stove off.
16. Garnish with remaining coriander leaves before serving.
17. If you want it to be wet or have gravy, add chicken stock mixed with a little bit of corn flour.