Showing posts with label Asian cuisine. Show all posts
Showing posts with label Asian cuisine. Show all posts

Tuesday 21 August 2018

Asian Style Steamed Pomfrets in Banana Leaves

This steamed pomfrets are healthy as no oil is added to the dish. I have used Asian herbs and spices for the paste. It gives a strong flavour and aroma to the dish. Serve this dish with hot steamed rice. 

For the Paste
  • 1 small Onion cut into pieces 
  • 1 small piece of Ginger 
  • 6 Garlic Cloves 
  • 2 Red Dried Chillies 
  • 2 Fresh Red Chillies or 1 tbsp Pickled Chillies 
  • 1/4 cup Coriander Leaves chopped 
  • 2 Lime Leaves 
  • 1 Lemongrass stalk
  • 1 tsp Shrimp paste
  • Salt to taste 

Grind all the above ingredients into a paste.

For the Steamed Pomfrets 
  • 2 Whole Pomfrets cleaned, slit and marinated with salt 
  • Ground paste
  • 2 Banana Leaves cut into medium size pieces and washed
  • String 
Apply the paste on the Pomfrets. Let it marinate for 30 minutes. Take 2 to 3 pieces of the banana leaves and arrange them. Place the pomfret along with the marination on the banana leaves and wrap the banana leaves from all the sides. Tie it with a string. Take a steamer. Place the packed pomfrets into the steamer and steam the pomfrets for 20 minutes. Before eating cut open the strings, open up the banana leaves and serve it hot with steamed rice. 

Friday 6 May 2016

Sweet and Sour Stir Fried Broccoli and Chicken

Sweet and Sour Stir Fried Broccoli and Chicken
This recipe is an experiment in my kitchen... It's a good appetiser or a starter. It is cooked in an Asian style. Here the souring agents are Mango and Tomato, the sweetness comes from the honey. Try this recipe and I am sure you will like it... 

10 to 12 medium size Broccoli florets
14 medium size boneless Chicken chunks 
1 small Garlic pod Clean and minced
6 whole Cherry Tomatoes 
1 Fresh Red Chilli sliced
3 tbsp Ripe Sour Mango chopped
1 tbsp Oyster Sauce
1/2 tbsp Fish sauce
1 tbsp Honey
Salt to taste
1/2 tsp Pepper powder 
1 tbsp Roasted Peanuts
2 tbsp Oil 

Take a wok, add oil and heat it. Add the garlic minced in the wok. Stir fry it till light brown on a medium heat, Add the chicken, continue to stir fry for 5 minutes. Add the broccoli florets. Stir fry for 5 minutes. Add the red chilli slices, mango pieces, cherry tomatoes, salt and pepper powder. Stir fry for 5 minutes more. Add the oyster sauce, fish sauce and honey. Continue to cook till the broccoli and chicken are tender. In between sprinkle little water while stirring otherwise the sauce may get burnt and broccoli will not cook. Garnish with roasted peanuts and serve it hot.

Wednesday 6 April 2016

Asian Grilled Snapper Su's Style.....

Asian Grilled Snapper Su's Style.....

This a simple grilled fish, made with Asian flavours, an experiment in my kitchen. The flavour of curry leaves is very dominate here.
For making the Tomato paste
4 Tomatoes de seeded and cut into pieces

Take a blender, add the tomatoes and blend it. Take a pan, add the tomato puree. Cook the purée till all the water dries up and it turns into a paste.

For the  Marination of the Fish (Stage 1)
Whole Snapper fish about a kg. cleaned and slit
Juice of 1/2 lemon
Marinate the fish with lemon and salt. Let it rest for 15 minutes.

For the Wet paste
1/4 cup Curry leaves
4 Fresh Chillies
14 Garlic cloves
1 small piece Ginger sliced
Salt to taste
1 tsp Cumin seeds
Tomato paste
2 tbsp Lemon Juice
2 tbsp Sesame Oil or Olive Oil

Grind all the above ingredients in to a paste.

For the  Marination of the Fish (Stage 2)
Wet paste

Rub the paste properly on the fish and in between the slits. Let it rest for 20 minutes.
To Grill the Fish
Marinated Fish
Lemon slices
Tomato slices
Onion slices
Handful of Curry leaves
2 tbsp Oil

Take a baking tray. Spread 2 layers of foil paper. Keep the fish in the centre. Add the curry leaves, lemon, tomato and onion slices around the fish. Bake it at 200 degrees celcius for 10 minutes. Take out the tray and drizzle oil on the fish. Bake it for another 10 minutes. Serve hot.