Veg Dim Sum

Veg Dim Sum

Ingredients for Veg Dim Sum
Carrots (chopped) 100 gms
Snow peas 100 gms
Celery (chopped) 50 gms
Water chestnut (chopped) 80 gms
Bamboo shoot (chopped) 20 gms
Shitake mushrooms (chopped) 50 gms
Soy sauce 2 tbs
Oil 2 tsp
Sugar 1 tsp
Salt 1 ½ tsp
Sesame oil 1 tsp
Pepper to taste
Dim Sum wrapper 12 nos
Tapioca flour 2 tbs

Method for Veg Dim Sum
Blanch all the vegetables briefly in a large pot of boiling water and set aside
Now heat oil in wok and saute chopped celery and add soy sauce and seasoning, add tapioca flour and simmer till thick

Chilli prawns



Chilli prawns
Ingredients for Chilli prawns
Prawns ½ kg
Shitake mushrooms (sliced)
200 gms garlic, minced
6 cloves
Thai chilli paste 2 tbsp
Oyster sauce 4 tbsp
Oil for sauteing
Little bit of salt
Spring onion 1 spring
Red chilli4
Pokchoy 1 bunch

Method for Chilli prawns
Mix oyster sauce and roasted red chilli paste
Heat pan, saute garlic
When half cooked, add mushrooms and prawns
Cover and let prawns cook
Lower the fire once the sauce from prawns starts to boul
When the shell is rich orange, add in the chilli and oyster mix
Stir to make sure all the prawns are covered with the chilli oyster mix
Turn off the fire
Serve with sauteed pokchoy

Tuna nicoise salad



Tuna nicoise salad

Ingredient for Tuna nicoise salad

Extra virgin olive oil: 90 ml
White wine vinegar: 30 ml
Dijon mustard: 10 gm
Garlic clove crushed: 1 piece
Salt and crushed black pepper

For the salad-
Baby potatoes: 250 gm
Ripe plum tomatoes cut into 1/6: 240 gm
Green beans split lengthwise into two: 250 gm
Onion, sliced into rings: 80 gm
Kalamata olives: 80 gm
Eggs, hardboiled, cut into ¼: 5 pieces
Tuna, poached in olive oil: 200 gm
Anchovy fillets: 50 gm
Basil leaves: 20 gm
Capers: 10 gm
Balsamic vinegar: a dash

Direction for Tuna nicoise salad

Cook potatoes in large pot of boiling salter water until tender. Keep aside to cool. In the same water, cook the beans until bright green and crisp. Refresh in cold water. Drain and keep along with potatoes. Meanwhile, in a bowl whisk together the olive oil, garlic, dijon mustard and white wine vinegar. Season with salt and black pepper. Break tuna into bite sized chunks. Finally, to assemble take a salad bowl, add all the ingredients. Drizzle dressing over. Garnish with a few basil leaves, anchovies and a dash of balsamic.

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