Saturday 21 March 2015

Chinese steamed Fish cooked @10 mins


           I first tasted an authentic Chinese styled steamed fish in "Tangra" locality in Kolkata. It is a famous place in the city where you can binge on authentic Chinese flavors or even Indian Chinese delicacies. I remember going there as a child with an uncle and my family. Even today the flavors of the steamed fish (whole one) lingers in my mouth. Ever since i wanted to know how it could be made and replicate the same at home. Few food travel shows and tips from my Chinese neighbor and I was ready to take the plunge. Below is my version of the dish. Although it may lack few delicacies it definitely tastes delicious.



Ingredients (serving for two):
1) Whole white pomp fret fish (any other boneless fish can be used )
2) Garlic - 5 cloves (finely chopped)
2) Ginger - 2 inches (finely chopped)
3) Green chilies - 2 (finely chopped)
4) Soy Sauce
5) Salt and Pepper
6) Coriander leaves
7) Fresh Lime (Wedges)

Method:
1) Clean the fish and marinate it with salt and pepper. Add a little less salt keeping in mind that soya sauce itself has a lot of salt content.
2) Finely chop the ginger and garlic
3) In a vessel heat two table spoons of oil and add the ginger and garlic to the oil
4) Fry till the garlic and ginger start spreading an aroma
5) In an aluminium foil place the marinated fish in the center.
6) Pour the hot oil with the ginger and garlic over the fish
7) Spread the finely chopped green chilies over the fish
8) Sprinkle soy sauce over the fish so that it is well covered
9) Add freshly cut lime wedges over the fish
10) Add chopped coriander and seal the aluminium foil into a pouch
11) Place the pouch in a bamboo steamer (I used a rice cooker) to steam the fish for 10 mins
12) Open the pouch and serve with freshly chopped coriander on top

Hope you like the dish as well as the enjoy the health benefits

Tuesday 9 December 2014

Rosy Aunty's Chicken Soup Recipe

              The best recipe's are the ones's learnt from your grandmother, mom or someone first hand. Although I myself learn several recipes from YouTube. My favorite's are the one's I learn't or picked up from people.This recipe I learnt from Rosy Aunty who is a neighbor. She is my mums age and is originally from China. But if you hear her talk in Kannada and Hindi you will be surprised to the extent she has adapted to our culture.
              It is a perfect mix of health and taste. Also good when you are down with cold.Since I am the impatient cook I will not give a formula based approach. I think there is never one single way to cook a dish. Everyone is open to adaptations and variations.


Chicken soup with noodles

Ingredients (serving for two):
1) Garlic - 10 cloves or more.
2) Chicken - 300 grams
3) Carrot - 1 piece
4) Tomato - 1 medium sized
5) Coriander leaves
6) Any instant noodles - Maggie/ Tom Ramen
7) Salt and Pepper to taste
8) Egg - 1

Method:
1) Wash the chicken and keep is separately. Note for the soup you can select the bony pieces. Neck etc.
2) Peal and dice a medium sized carrot
3) Chop a tomato to medium pieces
4) Take almost 10 big cloves of pealed garlic and slice them. More the merrier.
5) In a pressure cooker add 2 table spoons of vegetable oil
6) When the oil is slightly hot add the garlic cloves and fry till the aroma of garlic fills the house. They have to be fried till slightly brown
7) To the garlic add the chicken pieces
8) Add salt and pepper to taste and fry the chicken for 3 to 4 minutes
9) Add the carrots and the tomatoes and cook till the tomatoes are done
10) Add 2 to 3 cups of water and close the lid of the pressure cooker and wait for 3 to 4 whistles
11) Open the lid. The next step is operational and depends on individual taste
12) Either drain out the solid vegetables and chicken pieces from the juice or keep the carrot and the chicken pieces (remember to remove the bones).
13) Cook the soup on high flame. Add water if required.Adjust salt and pepper to taste
14) Break an egg in a bowl and it. Add the egg is the boiling soup from top
15) Before serving add chopped coriander leaves for garnishing
16) Cook instant noodles separately with some salt in boiling water
17) Add the boiled and drained noodles in the soup while serving