Friday, 30 September 2011

Sea food...Crab Curry


INGREDIENT

Crabs, cleaned and cut 12 nos.
Chilies 25-30 nos.
Coriander seeds 2 tbsps.
Cummin seeds 1 tsp.
Fenugreek seeds 1 tsp.
Pepper 1 tsp.
Turmeric powder 1/2 tsp.
Garlic 6-8 flakes
Tamarind Lime size
Coconut, grated 1 no.

Onion, chopped 1 no.
Salt To taste
For Seasoning
Onion, chopped 1 no.
Coconut oil 2 tbsps.

METHOD
1.Fry the chilies, grated coconut, coriander seeds, cumin seeds, fenugreek seeds and pepper in a little oil.
2.Grind together the chilies, grated coconut, coriander seeds, cumin seeds,
fenugreek seeds, pepper, turmeric powder, garlic and tamarind to a fine paste.
3.Saute the onions in oil, till slightly brown.
4.Then add the crabs, mix well & keep for a while till they change colour.
5.Next add the roasted ground masala and cook for a while.
6.Now add the tamarind water and simmer on low heat.
7.If you require gravy then add water or else keep it dry.
8.Serve hot with rice.

Pizza...Pizza Hut Style


DOUGH FOR THE PIZZA:

2 cups of maida
1 teaspoon sugar
1 teaspoon yeast
1 teaspoon salt
1/2 teaspoon oregano
1 table spoon olive oil
1 egg
1 table spoon dry milk powder(nido)
1/2 cup warm water


METHOD:

mix yeast and sugar in warm water and leave for 10 min
shift maida ,milk owder and salt ,egg,oregano,oil,and mixture of yeast and sugar with water mix well make a smooth dough and leavefor 2-3 hours for rising


PIZZA SAUCE :
1/2 cup tomato puree /or 4 tomatoes blended with out skin and seeds
1/4 cup ketchup
2 cloves of garlic
1 teaspoon red chilli powder
1/2 teaspoon salt
1 small size onion boiled then blend
1/2 teaspoon oregano

method:
cook all the ingredients till thick


ALL TIME FAVORITE CHICKEN TIKKA PIZZA RECIPE:

MASALA FOR CHICKEN TIKKA

i kg boneless chicken in cubes
1/2 teasppon salt
1/2 teaspoon haldi(turmeric)
2 tablespoon lemon juice
1 teaspoon red chilli powder
1 teaspoon ginger ,garlic paste
1/2 teaspoon black pepper
1 teaspoon garam masala
2 table spoon oil/ghee
1/2 teaspoon black salt
1/2 teaspoon japhil,jawatari

method:
make cut on chicken pieces and marinate with masala for 2-3 hours then barbecue or bake in oven at 180 centigrade for 30 min and smoke them with charcoal.

other hand u need 1 onion cut in cubes shape,2 cup mozerella cheese
1 cup chedder cheese.

after make chicken tikka make pizza roti spread the dough in 12 inch pizza pan or what u have but this the actual size deep pan ok
then prick it with fork ,
spread pizza sauce on it chicken tikka pieces and 1 onion cut in cubes shape and 1 cup chedder and 2 cup of mozerella cheese ,bake for 20 min on 250 centigrade enjoyed it .

Chicken KFC Style


2 cups flour
1/2 tsp salt
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1 tbsp celery salt
1 tbsp black pepper
1 tbsp dry mustard
4 tbsp paprika
2 tsp garlic salt
1 tsp ground ginger
3 tbsp MSG

Mix all ingredients well in a large bowl.

Dip chicken pieces in beaten eggs
Then turn them over in regular bread crumbs (commercial)
Finally plunge them in the flour-spices mixture (above)
(Double this initial process for extra crispy chicken)

Heat oven to 350 degrees (gas mark 4 / 180C)
Place chicken in a tray and cover with foil (shiny side out)
Cook 40 minutes.
Remove the foil then cook for another 40 minutes
Baste lightly with oil 5 minutes before the end
Let stand 5 minutes and serve

Thursday, 29 September 2011

Pickle...Turnip/Carrot/Cauliflower

gobhigajar achar

Gobhi Gajar Shulgum ka Achaar
(Sweet and sour pickle of cauliflower, carrots, and turnips)
1 kg each of turnips, carrots, and cauliflower
400ml white vinegar
1kg jaggery
200 gms garlic
200 gms ginger
500ml mustard oil
200gms salt
50gms red chilli powder
10gms black cardamom
5gms cinnamon
5 gms cloves
Trim cauliflower into florets. Cut carrots into thick 2″ long batons. Trim and dice turnips thick. Bring around 3 litres of water to boil. Blanch the prepared vegetables in boiling water for 2 minutes. Drain, spread on absorbent cloth and dry in shade for a day.
Boil vinegar and jaggery together into a syrup. Boiling vinegar smells awful but persevere. Pound ginger and garlic coarsely and fry in oil over medium heat. Take off heat. Pound the whole spices coarsely. Into the oil mix in all the spices and the vinegar syrup. Add salt and the prepared vegetables. Mix well and transfer to clean dry stoneware or glass jars.
Keep the jars in the sun during the day for a few days (longer if inside) to cook the pickle. The sweet and sour pickle makes an excellent accompaniment to a North Indian meal. The pickle will easily keep for a year but is best eaten within 2-3 months when the vegetables still retain a lovely crunch


Kebab...Shamee Kebab


ingredients....
( makes about a dozen kababs)
minced meat (goat meat) 300gm
chana daal(split chickpeas) 2 heaped tbsp
salt to taste

To be ground with boiled meat...
black cardamom 1 medium sized
green cardamom 2
cloves 4 nos
cinnamon stick 1/2 inch pc.
shahi jeera(caraway seeds) a generous pinch
black peppercorns 15 nos.

To be mixed with the paste...
finely diced onions 1/3 cup
finely dices green chillies 1 tbsp
finely chopped ginger 1 tbsp or more if you like
finely chopped green coriander leaves 2 tbsp
finely chopped mint leaves a pinch


ghee to fry the kabas(3-4 tbsp will be enough for these many kababs)

procedure....

First of all wash the chana daal and dunk it in the pressure cooker along with minced meat and salt to taste. Add 3/4 cup of water and pressure cook for 5 minutes after the whistle blows, turning to low heat after the whistle. Let the pressure release, open the lid and cook without the lid till all the water evaporates...


The ground or minced meat can be cooked in a covered pan too, it will take more time to cook in that case and you might need to check it in between and add water if required.

Now, grind the cooked mixture with the spices listed for grinding with the paste.

 normally people do it the way i told but i boil all the whole spices listed here along with the minced meat and chana daal and that makes the kababs much more delicate. 

Empty the paste into a mixing bowl and keep in the fridge so that it gets a bit thicker in consistency ... It should hold it's shape when scooped with a spoon...



You need the chopped onions, green chillies, ginger and coriander and mint leaves not at the time of shaping and frying the kababs .. you can use lesser onions if you like but chopped green chillies and ginger add a lot to the final taste . As does the green coriander and a hint of mint.



Add these chopped bits to the paste , shape into small flat patties and shallow fry using ghee.
 No other oil should be used for kababs as it makes a lot of difference in final taste. Commercial joints use hydrogenated oils to get the crisp texture , beware of that....at home ghee is the best bet...


Turn when the kababs get browned on one side ....shallow fry both sides till they get a nice brown crust , a crisp crust and well set but softer interior makes a great kabab...you may want t turn them 2-3 times both sides for repeated slow browning....medium heat is a must...


Serve with lots of onion rings and lemon wedges...with parathas or plain chapatis...



A green chutney made with coriander leaves, mint , green chillies and some garlic is an optional dip served with kababs  we like it just with a squeeze of lime and lots of onion rings ....

Wrapped in a chapati, it makes a nice kathi roll ......
You can make kababs with soy granules or with zamikand or yam (elephant yam) 

Mixed Veg...Peas/ Turnip and Lotus Stem


ingredients...

2 large turnips
1 large fat lotus stem
1 medium sized potato
1 cup of green peas ( preferably fresh )
2 large red tomatoes ( preferably desi or heirloom )
1 inch piece of ginger
2-3 garlic cloves
2-3 green chillies
1 tbsp of everyday curry powder
1 tsp turmeric powder
1-2 tbsp of chopped green coriander leaves
1 tbsp of mustard oil
1 tsp of cumin seeds
salt to taste

procedure...

Make a paste of ginger garlic and green chillies and later in the same mixie jar make a coarse paste of tomatoes . Chop the vegetables as shown in the picture...


Heat the oil in the pressure cooker pan and throw in the cumin seeds . Wait as the cumin seeds pop and get aromatic , add the ginger garlic paste , turmeric powder and curry powder in quick succession . Add salt and keep tossing the pan to fry the spice mix till it gets aromatic ....



Add the potatoes , lotus stem and turnips to the frying mix and toss again to coat the pieces .. keep tossing the vegetables for a couple of minutes for a quick searing .

Add the green peas and enough water to cover the veggies ...
Close the lid and let it pressure cook just till the first whistle blows .
Let the pressure escape and add the chopped coriander leaves immediately after opening the lid , cover the lid again for a couple of minutes and serve hot with chapatis or plain parathas... 


Mini Cupcakes



Ingredients
110g unsalted butter, diced
110g caster sugar
zest of 1 orange, grated
2 eggs, yolks separated
75 ml milk
140 plain flour
1 tsp baking soda
1/4 tsp salt
50g, pistachio nuts, chopped
25g white chocolate chips
75g apricot jam
Method
1. Preheat oven to 190C.
2. Cream the butter and sugar using mixer until thouroughly mixed.
3. Now add orange zest, egg yolks and milk until evenly mixed.  Then place in a large bowl.
4. Now fold the flour and baking powder into the mixture.
5. Add salt, 25g of pistacios and chocolate chips.
6. Now beat the egg whites until still like meringue then fold this into the mixture.
7. Now using a piping bag or spoon, place in paper cake holder until 2/3 full and place on a small muffin pan.
8. Bake for 15-20 minutes.
9. Remove from oven and let it cool.
10. Once warm, brush the top of the mini cakes with jam and sprinkle ground pistacios.

Savory Muffins



Ingredients
2 cups self-raising flour
1 1/2 cups grated zucchini
1/2 red capsicum, roasted and finely chopped
3 tbsp chives, chopped
100g tasty cheese, grated
25g parmesan cheese, grated
1 tbsp sugar
2 eggs, beaten
1 cup cream
2 tbsp olive oil
Method
1. Preheat oven to 180C.
2. In a large bowl sift flour and sugar together.
3. Now add zucchini, cheese, capsicum and chives then mix well
4. Now make a well in the centre of the mixture then and add eggs, cream and oil.  Combine everything in the middle and make sure it’s mixed evenly.
5. Place muffin cups into a muffin tray then place a scoopful of the mixture on each cup.
6. Bake at 180C for 20 minutes.

Wrapped Prawns...



Ingredients
500g prawns, roughly chopped
4 tbsp cornflour
1/4 cup chopped chives
1 tbsp sesame oil
salt
spring roll wrappers
oil
Method
1. In a mixing bowl, combine prawns, cornflour, chives, sesame oil and salt.
2. Place one tablespoon of the prawn mixture at the end of a spring roll wrapper, start rolling resembling a long cone until it reaches the other end, moisten the other end and fold to seal.
3. Prepare a deep fryer and deep fry until each prawn twisters change to golden brown in colour.

Meat Stew


The typical recipe is using veal (a young cow) but if you have difficulty finding veal you can also use other meats such as pork, rabbit, chicken and lamb

Ingredients
800g veal shanks
2 onions, halved
2 carrots, chopped
half lemon
100g butter
20 pcs white pearl onions
250g brown mushrooms
2 tbsp flour
2 egg yolks
1/2 cup cream
flat leaf parsley, chopped
1 bouquet garni (6 parlsey stalks, 2 celery stalks, 1 bay leaf, 6 peppercorns, 3 thyme sprigs, placed inside muslin and tied)
salt
freshly grround black pepper
water
Method
1. In a pot add veal, onions, lemon, bouquet garni, 1 tbsp salt and enough water to cover meat.
2. Bring to a boil and simmer for 45 minutes.
3. Add carrots and simmer for additional 15 minutes.
4. Now remove onions, lemon and bouquet garni.  You can thorw this away as we will not be using them anymore.
5. Using a colander, separate broth and meat.  Set aside.
6. Heat up a heavy pan and put 25g butter, add pearl onions and mushrooms.  Pan fry for 4 minutes then set aside.
7. Add the remaining butter and flour, mix until it thickens (becomes roux), add around 600 ml of stock and mix well make sure its free of lumps, bring to a boil then add the cooked meat, carrots, mushrooms and pearl onions.  Simmer for 10 more minutes.
8. Now add the cream and season with salt and pepper.  Simmer for additional 2 minutes.
9. Turn of heat and add egg yolks and give it a good mix, serve with chopped parsely on top.

Chorizo Corn Salad



Ingredients
6 chorizo sausages, sliced
1 1/2 corn kernels
1 can red kidney beans, rinsed
1 avocado, cubed
3 pcs medium tomatoes, sliced
1/2 head iceberg lettuce, chopped
1 small red onion, sliced
1 tsp ground cumin
1/4 cup balsamic vinegar
2 tbsp bacon oil
2 tbsp chopped coriander
flour tortillas
Sour cream
juice from 2 lemons
2 tbsp butter
Method
1. Heat corn kernels with butter in a Microwave for 1 minute, give it a mix then heat for 1 more minute.
2. In a small bowl mix together lemon juice, balsamic vinegar, bacon oil and cumin
3. In a pan grill, grill the chorizo slices until cooked then set aside.
4. Now toss together chorizos, coriander, beans, avocadoes, tomatoes, onions, corn and lettuce.
5. Drizzle dressing on top, place on salad bowl.  Serve with warm tortilla and sour cream.



Lemon..y.. Cake



Ingredients (Cake)
3 cups flour
3/4 cup lemon juice
225g unsalted butter, softened
2 1/2 cups white sugar
5 eggs
1/3 cup lemon zest
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup milk, warm
1 tsp vanilla extract
1 tsp salt
Ingredients (Glaze)
2 cups confectioners’ sugar, sifted
3 1/2 tbsp lemon juice
Method
1. Using a hand mixer cream butter and 2 cups of sugar in a mixing bowl until light and fluffy.
2. Gradually add eggs one at a time while continuously mixing.
3. Mix in the lemon zest.
4. In a separate bowl, Sift together the flour, baking powder, baking soda, and salt.
5. In another bowl combine 1/4 cup lemon juice, milk and vanilla.
6. Add the flour mixture to the lemon juice mixture, mix evenly then place on a greased baking dish.
7. Bake in a 180C preheated oven for 50 minutes or until fully baked (always check the middle part).
8. While cake is baking mix together 1/2 cup sugar and 1/2 cup lemon juice in a sauce pan, cook in low heat until sugar is fully dissolved.
9. Remove cake from oven, place it in a wire rack then let it cool. Once cooled down pour lemon and sugar syrup on top.
10. Prepare the glaze by combining confectioners’ sugar and the lemon juice in a bowl, mix until smooth. Pour on top of the cake then serve.

Stir Fried Vegetables+ Meat



Ingredients
1/3 head cabbage chopped
1 large carrots sliced thinly
12 pcs baby corn, julienned
1 broccoli, cut into florets
1 red capsicum, sliced
1 1/2 cup sliced mushrooms
1 cup shelled shrimps
1 /2 cup pork belly, diced
6 pcs squid balls, quartered
4 cloves garlic, minced
1 small red onion, chopped
3 tsp cornstarch (dissolved in 1/4 cup water)
3/4 cup chicken stock
salt
1 tsp sugar
pepper
oil
Method
1. Heat up a wok in a very high heat, add oil and saute garlic and onion.
2. Add pork and squid balls then stir fry for 2 minutes.
3. Add  brocolli, young corn and mushroom then continue to stir fry for 2 minutes.
4. Add cabbage, capsicum and shrimps and stir fry for 2 minutes.
5. Add chicken stock and dissolved cornstarch, bring to a rapid boil.
6. Once it boiled season with sugar, salt and freshly ground black pepper.

Chow mien...chicken



Ingredients
3 Chicken Thighs, deboned and cubed
10 pcs fish balls, quartered
400g fresh fine egg noodles
1 small shallot, thinly sliced
3 cloves garlic, minced
1 tsp ginger paste
2 tbsp peanut oil
1 tsp sugar
1 stalk celery, julienned
6 pcs dried shitake, rehydrated and sliced
1 carrot, julienned
6 stalks garlic sprouts, julienned
3 stalks spring onions, julienned
1 tsp corn Starch
1 tbsp hoisin sauce
4 tbsp soy sauce
4 tbsp Chinese cooking wine
chicken stock
Method
1. In a very hot wok add peanut oil and stir fry chicken for 1 minute, remove from wok then set aside.
2. Add fishballs stir fry for 1 minute then remove from wok and set aside.
3. Lower the heat to medium high, then add garlic, ginger and shallots.
4. Toss the mushrooms, garlic sprouts and celery stir fry for 30 seconds then add carrots, stir fry for additional 30 seconds, remove from wok then set aside.
5. Mix corn starch with 1 cup chicken stock, hoisin sauce, soy sauce and cooking wine pour into wok and bring to a boil.
6. Add noodles and give it a good mix making sure that all noodles are coated with the gravy.
7. Put back the fish balls, chicken and vegetables, mix well then serve.
8. Top with spring onions.

Chicken Kung Pao...



Ingredients:
700g boneless chicken thighs, cubed
3 tsp soy sauce
1/2 cup Chinese cooking wine
3 tsp sesame oil
2 tsp cornstarch
3 tbsp dark soy sauce
2 tsp brown sugar
2 cloves garlic, minced
2 spring onions, chopped
1 carrot, julienned
peanut oil
1 tbsp cayenne pepper (use less if you don’t want it to spicy)
1/2 cup roasted peanuts
Method
1. Marinate chicken in 3 tsp soy sauce, 2 tbsp Chinese cooking wine, 2 tsp sesame oil and 2 tsp cornstarch for at least an hour.
2. Heat the wok then add peanut oil, add chicken and quickly stir fry in high heat for a minute.  Remove chicken then set aside.
3. Using the same wok add more peanut oil if needed then sauté garlic and cayenne pepper, put in high heat then add the carrots and chicken.
4. Add the remaining Chinese wine, dark soy sauce, brown sugar and peanuts.  Bring to a rapid boil then stir in spring onions.
5. Remove from heat then drizzle sesame oil on top.

dumplings/dim sum



Ingredients
Wonton wrappers
500g minced chicken
1 tbsp soy sauce
2 tbsp sesame oil
1 tsp salt
1 tbsp Chinese rice wine
freshly ground black pepper
1 stalk spring, finely chopped
1 cup chives, finely chopped
1 tsp ginger paste
Method
1. In a mixing bowl mix together all ingredients except for the wrappers.
2. Place 1 tbsp of the meat mixture into the middle of each wrapper then dampen the edges of the wrapper with water. Now the dough over the filling making a half moon shape then seal the edges by pinching it.
3. If you are boiling:  Place water into a large pot and bring it to a boil, once boiling place dumpling slowly one by one while giving it a gentle stir to avoid them sticking together.  Cook each dumpling for around 2-3 minutes.
If you are deep frying: Heat up a oil in deep fryer and deep fry each dumplings for 3 minutes
If you are steaming : Place dumplings in steamer and steam for 25 minutes.


Shrimp and Broccoli Stir Fry



Ingredients
400g shrimps, peeled and deveined
1 large head broccoli, cut into florets
1 cup cashews
1 white onion, chopped
3 cloves garlic, minced
1 tsp ginger paste
3 tbsp Chinese cooking wine
1 cup chicken stock
1 tbsp cornstarch
1 tbsp sesame oil
1 tsp sugar
salt
freshly ground black pepper
peanut oil
Method
1. Prepare a pot of boiling water with 1 tbsp salt then add broccoli florets for 1 minute. Remove and drain broccoli then place in a bowl of cold water. This stops the cooking process and makes the vegetables crisp and vibrant.
2. Heat peanut oil in a wok then add shrimp, garlic, ginger and onions, stir fry until shrimps turn pink. Using a slotted spoon remove shrimps then set aside.
3. Add broccoli and cashews then stir fry for 30 seconds in high heat, mix chicken stock, Chinese cooking wine and cornstarch in a separate container until free of lumps then pour into the wok. Bring to a rapid boil until sauce thickens.
4. Add the shrimps back together with sesame oil and sugar, mix well then season with salt and freshly ground pepper.

Black Pepper Flavored Beef



Ingredients
600g Beef fillet, sliced thinly
1 onion, sliced
4 cloves garlic, minced
1 1/2 tbsp freshly ground black pepper
1 large green capsicum, sliced
4 tbsp light soy sauce
2 tbsp Chinese wine
1 tbsp Worcestershire sauce
1 tbsp corn flour
1 tsp baking soda
1/4 cup water
peanut oil
Method
1. Marinate beef in 2 tbsp light soy sauce, Chinese wine, Worcestershire sauce, corn flour, 1/2 tbsp black pepper and baking soda for at least 2 hours.
2. Using a wok in high heat add peanut oil and toss in the beef and brown on all sides, this will take roughly 1 minute in a really hot wok.
3. Add garlic and stir fry for 30 seconds.
4. Add in the onions, remaining black pepper and green capsicums and stir fry for 2 more minutes
5. Add water and remaining light soy sauce then season with salt if needed.


Korma...Chicken



Ingredients
4 tbsp ghee
8 skinless chicken thighs
2 large red onions, thinly sliced
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp ground turmeric
1/2 tsp ginger paste
1 tsp chilli powder
1 tsp ground cardamom
4 cloves garlic, minced
150 ml plain yogurt
2 tsp flour, diluted in 1/2 cup water
300 ml chicken stock
150 ml double cream
2 tbsp lemon juice
1 tsp sugar
1 tsp salt

Method


1. In a pan add oil and brown the chicken pieces on all sides.  Drain the chicken and set aside.
2. Now on a pot, add the oil from the chicken and saute onions until soft and brown in color.
3. Add garlic and ginger mix it well then add all the spices (coriander, cumin, turmeric, chilli powder and cardamom).  Stir fry in low heat until fragrant.
4. Now still in low heat add the youghurt gradually, this is important as if dont do it in a gradual manner and low heat the youghurt will curdle.
5. Once all the yoghurt is in place add diluted flour mixture which will thicken the sauce.  Now add the stock gradually and mix it well.
6. Now increase the heat ot medium high and place the chicken, bring it to a boil then simmer for 15 minutes in low heat.
7. Add the double cream, lemon juice, salt and sugar then simmer for additional 5 minutes.

Mixed Seafood Curry



500g fleshy white fish
300g medium-sized shrimps, deveined
15 pc scallops
1 medium-sized onion, roughly chopped
1/2 thumb sized ginger
4 cloves garlic
1 tsp yellow mustard seeds
1/2 tsp turmeric
4 green cardamom pods, crushed
4 pcs dried chillies
400 ml coconut milk
juice from 1 fresh lime
freshly ground black pepper
fish sauce
1 tbsp oil
Method
1. In a heavy pan sear the fish, scallops and shrimps separately placing each on a plate once finished.
2. Blend together onion, garlic, ginger, chillies and oil in a blender, once it forms a smooth paste remove from blender then set aside.
3. Using a heavy pan add a small amount of oil then the blended paste on step 1, stir until fragrant.
4. Add the mustard seeds, turmeric and cardamom then stir fry for 1 minute.
5. Now add the coconut milk and bring to a boil, once boiling add the pan seared seafood, lower the heat and simmer for 5 minutes.
6. Add fish sauce to taste and lime juice.  Season with freshly ground black pepper then serve.

Lamb /Mutton Rogan Josh



800g lean stewing lamb, cubed
3 cups beef stock
2 small red onion, sliced thinly
8 cloves garlic, minced
1 tbsp ginger paste
3 bay leaves
2 cinnamon sticks
8 pcs cardamom pods, crushed
8 pcs peppercorns
2 tsp cayenne pepper
4 tsp paprika
1 tsp ground coriander
2 tsp ground cumin
1 tsp ground cloves
1 tsp garam masala
1/2 cup cream
salt
oil
Method
1. In a pot heat oil then brown lamb on all sides, once browned remove lamb then set aside.
2. Add onions, garlic and ginger then cook until onions are soft and turn a bit brown.
3. Add bay leaves, cinnamon stick, cardamom pods, peppercorns cook while continuously stirring until fragrant.
4. Add coriander, cumin, cloves, cayenne, paprika and garam masala and cook for 30 seconds.
5. Place the lamb back together with the beef stock, bring to a boil then simmer for an 1.5 hours in medium heat, add water if needed. Liquid at this stage should be reduced and thicker in consistency.
6. Stir in cream, season with salt and cook for 5 more minutes.


Noodles with seafood



Ingredients
1 medium sized fleshy white fish, filleted and sliced
3 large squid, sliced
2 cups medium sized shrimps, shelled and deveined
1 cup celery sticks, sliced
1 large carrots, julienned
400 g fresh egg noodles
1 large red onion, sliced
6 cloves garlic, minced
1/4 cup soy sauce
1 cup flour
seafood stock/maggi cube
salt
fish sauce
freshly ground black pepper
oil
2 lemon
Method
1. In a mixing bowl marinate fish in lemon juice and a dash of salt.  Then on a plate place flour and coat fish evenly.
2. In a deep fryer, add fish and deep fry for 3 minutes.  Remove from oil then set aside.
3. In a wok, add oil then quickly fry shrimps and squid for around 2 minutes, remove squid and shrimp from wok then set aside.
4. Now saute garlic and onions.  Then add celery.
5. Now add 1/2 cup of seafood stock, soy sauce and bring to a rigorous boil, then add the fresh noodles constantly stir frying, add more stock if noodles is drying out.  Do this for 3 minutes.
6. Add the carrots and mix well.
7. Season with fish sauce and pepper, the add the fish before serving.