Monday, January 26, 2015

Shrimp with Oyster Sauce and Holy Basil / Tulsi


Ingredients :

  1. Large sized Shrimp - 8 Peeled deveined tail on , washed and patted dry
  2. Tomato - 1 medium cut lengthwise into 1/2 inch thick slices
  3. Onion - 1 medium cut into 1/2 inch thick slices
  4. Banana pepper - 1 cut into 1/2 inch pieces on a diagonal 
  5. Oyster sauce - 1 tbsp
  6. Soy sauce - 1 tbsp
  7. Ripe red chillies - 5 chopped fine
  8. Garlice - 8 cloves chopped fine
  9. Tulsi/ Holy basil - 1 handfull of tender leaves 
  10. oil - 2 tbsp

Method :

Keep all your ingredients ready before you start cooking .
Heat a large frying pan/wok on high heat.
Add oil and the chopped chilly and garlic and stir fry for a minute
Add in the shrimp and stirfry on high flame for a minute , Add 1/2 tbsp of oyster and soy sauce to this. The shrimp should be barely cooked and have sear marks on the edges from the high heat frying . This gives a toasty flavour.
Pick the shrimp from the pan and keep in a plate while you cook the rest of the ingredients.
In the same pan add the onion and banana pepper and tomato and continue stirfrying on high heat for a minute .Add in the remaining soy and oyster sauce and stir well.
return the shrimp back to the pan , add in the tulsi leaves and stir everything together on high heat for another minute .
Transfer the contents to a dish .
Add 4 tbsp of water to the frying pan and scrape up the sides and bottom of the pan and reduce it to about 2 tbsp.
Add this into the cooked shrimp dish.
Serve with rice .



NOTE : Adding water to the pan while the shrimp is cooking makes the shrimp boil and loose the grilled/toasty flavor , hence I added the water for the gravy after removing the shrimp from the pan.This way you get your gravy and don't loose out on the flavor




Chicken Satay With Peanut dipping sauce

















Ingredients:

  1. Chicken - Breast of 1 whole chicken sliced into long thin strips. Slice it at a diagonal after freezing the chicken breast.
  2. Soy sauce - 1.5 tbsp
  3. Honey - 1/2 tsp
  4. Garlic - 6 cloves crushed and chopped very fine
  5. Chillies - 5 chopped very fine
  6. Ginger - 1/2 tsp chopped very fine
  7. Spring onion - 1 tbsp chopped fine
  8. vinegar - 1 tsp
  9. Vegetable oil - 1 tbsp + 2 tbsp for grilling /sauteing


For the peanut sauce :

  1. Peanut butter - 2 tbsp
  2. Coconut milk - 4 tbsp
  3. Chilly garlic sauce - 1 tbsp (or you can use 1 finely chopped ripe red chilly and 2 cloves of garlic)


Method:

Marinate the chicken strips in all of the ingredients mentioned in the chicken section except for the 2 tbsp of oil.(Keep that oil aside for sauteing/grilling)
Refrigerate and leave for an hour .
Meanwhile soak the bamboo skewers in water and keep ready.
Thread the chicken strips onto the skewers ,just like how you would stitch with a needle, brush the marinade on it and prepare a grill or saute pan.
I sauteed it on my chappathi tawa.
Heat the pan on high and add 1 tbsp oil and spread the oil around.(you might have to cook it in 2 batches)
Place the chicken skewers on the pan

















Grill until cooked - The chicken pieces are sliced very thin so it only takes 2-3 minutes to get cooked.
Overcooking it makes the satay dry .Depending on the thickness of your satay cook the chicken until done.
serve hot with peanut dipping sauce and salad .


To make the peanut sauce - combine the peanut butter, coconut milk and chilly garlic sauce in a microwave safe dish or sauce pan and stir well.
Once the ingredients are well combined , cook or microwave until it has thickened . (About 2 minutes in microwave stirring in between).


Friday, January 23, 2015

Seafood with chilly and Basil
















Ingredients :
  1. Large Shrimp – 4 tail on peeled an de-veined, washed and pat dry
  2. Squid – 2 medium sized cleaned and cut into rings
  3. Oil – 1 tbsp
  4. Garlic – 4 cloves crushed
  5. Ginger – ½ inch Julienned
  6. Fish sauce – 1 tsp
  7. Oyster Sauce – 1 tsp
  8. Soy sauce – 1 tsp
  9. Ripe red chillies – 3 crushed
  10. Green chillies – 1 sliced
  11. Sugar – ½ tsp
  12. Chicken stock –  4 tbsp
  13. Holy basil leaves – 1/4 cup
  14. Vegetable – optional . I used  ½  mix of broccoli,bok choy, red bell pepper,mushroom

NOTE : Its best to make this dish in small batches of 1 or 2 servings at the max. Cook on high heat and quickly else the seafood overcooks and steams and the vegetable loses its crunch. Keep all ingredients ready before you start cooking . The dish will be ready in 5 minutes once cooking starts.
You can use any seafood of your choice - mussels,crab,clams,cubes of boneless fish , Scallops etc.

Method:
In a large frying pan/Wok , Heat the oil on high and add crushed chilly, garlic and ginger and stirfry for 30 seconds.
Add the squid and shrimp and stirfy on high flame for 2 minutes . 
As the pan gets dried out keep adding the sauces  starting with the fish sauce , oyster sauce and soysauce.
Add the vegetables if using and sliced green chilly and fry for a minute .
Add the chicken stock and sugar and mix well. Scrape up the bits stuck to the pan with stock .
The gravy should be thick . Add in the basil leaves and turn the flame off.
Add fish sauce if  salt is less when you taste it.

 Mix well and serve immediately over white rice.

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