Sunday, February 8, 2009

Chilli garlic shrimp (Indian-chinese style)


CATERGORY: Chinese Main dish
So I love shrimp (or prawns as they are called in India) and my favorite is when it is prepared in the "indian-style chinese" which by the way is totally different from the chinese here. The indian style chinese fried rice for example is fluffier and lighter with fresh carrots, beans. At some point I will be making that too. But for now, its the Chilli garlic shrimp. I describe this preparation as very typical of what you might get at a chinese restaurant in Mumbai.

Ingredients
Shrimp- 20-25
Garlic(chopped) - 2 tsp
Ginger(chopped) - 2 tsp
Onion 1/2 chopped fine
Soy sauce - 2 tsp
Veg stock - 1/2 to 3/4 cup (or use water with soup cube)
Green chillies - 2 chopped
Flour - 1/2 tbsp
Egg - 1
For thickening (Corn flour 1 tbsp + Water - 1/2 cup. Mix)
Black bean paste - 1/2 tsp
1 red or green bell pepper (aka capsicum)
Canola or vegetable oil to deep fry shrimp
Spring onion(chopped) for garnishing


1)Marinate the prawns with salt and pepper and keep it aside for 20-30 mins
2)Beat 1 egg in a bowl and add flour. Whisk. Pour this mixture into shrimp and mix (It will be liquidy)
3)Deep fry prawns till golden brown and keep it aside
4)Heat oil in a wok. Add chopped onion, garlic, ginger, green chillies and saute
5)Add 2 - 3 tsp soy sauce and veg stock.
6)When the stock boils, add fried prawns
7)Mix corn flour with 1/2 cup of water and add to the gravy. This is for thickening.
8)Add a pinch of sugar and 1/2 tsp of black bean sauce. A little more soy sauce may be needed per your taste.
9) Red or green bell pepper is optional and goes well
13)Add chopped spring onion as garnish

And 'voila', the Chilli garlic shrimp is ready for enjoying. Serve with steam rice or with light noodles (example woon sen or glass noodles).

Wednesday, February 4, 2009

Shepards pie


CATEGORY: Meal
SOURCE: Inspired by Rachel Ray and Simply Recipies
COMMENTS: Worcestershire is the key ingredient!
As soon as I got back from India, I have had a craving for Shepards pie, Pumpkin soup and Sourdough bread. Dont ask!
So yesterday I went to the store and decided to make the Shepards Pie. I looked up 2 simple recipies -- Rachel Ray's 30 minute one (BTW, I have to admit that I love her 30 minute meals). I also liked the recipie from "Simple Recipies". So this one is inspired by both but is my own in that I have added variation and definitely tweaked the Worcestershire which I think is the ingredient that "makes" this dish.

Dish makes 6 servings. Best in a medium rectangle glass baking dish. My version is about 45 mins to 1 hour.

Ingredients
6 small to medium potatoes (I used yellow because I think they are tastier) quartered
1 large egg yolk
1/2 cup cream (broth can be used for lighter version)
1.25 lb ground beef or ground lamb or ground chicken
1 onion, chopped
Green chilli (optional)
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
2-4 teaspoons Worcestershire (per taste)
Sprinkle of sweet paprika
2 tablespoons chopped fresh parsley leaves (optional)
Vegetables - I used frozen peas, carrots and corn (1/2 to 3/4 cup depending on how much vegetable you want in your pie)

Directions
Boil quartered potatoes in salted water until tender, about 15 minutes. Cool, peel and place them into a bowl. Combine egg yolk and cream. Season with salt, pepper. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add little olive oil to season pan and then add the meat. Season with salt and fresh ground pepper. Brown and crumble meat for 3 or 4 minutes. Add onion to the meat and cook. Add veggies, stirring frequently.

In a saucepan over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Add green chilli and additional worcestershire for a kick.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are browned.

I usually add hot sauce while eating but thats just me.