Sinful Curry

The trick to getting fried rice, to smell and taste like the ‘Chinese’ kind, is to add the rice when the eggs are 1/2 done. This allows the eggs to stick to the rice grains, forming an unusual aroma and taste, very typical of Chinese fried rice. For me, while making fried rice, eggs, spring onions, peas, carrots and celery are a must have. Everything else you can do with or without. I also refrigerate the cooked rice for a couple of hours before the actual preparation, because I never seem to have left over rice, like the popular advice declares. Ingredients. 2 cups jasmine rice or any other long grain rice 4 cups of chicken stock or vegetable stock 4 tbsp oyster sauce 4 tbsp soy sauce 2 eggs, beaten 2 tbsp peanut oil 2 tbsp toasted sesame oil 11/2 cups of mixed vegetables (peas, carrots, celery etc) 4 tbsp spring onion 2 garlic cloves, minced salt and  white pepper to taste Directions Cook the rice with 4 cups of chicken stock, 2 tbsp of soy sauce and 2 tbsp of sesame oil and salt to ...

The vibrant colors of fresh vegetables never fail to excite me.  I always try to pick a couple of  bright colored vegetables while I grocery shop, just to keep me motivated about cooking, through the week.  My this week’s saviors were the asparagus, with which I made the stir-fry , the bright green snow peas that I decided to team with the shrimp  and the green-witch celery, that went into the fried rice. So it was full blown panda express at home, this Friday night :D. Ingredients 1 tbsp sesame seeds 2 tbsp sesame oil 1 tbsp refined vegetable oil 1 lb shrimp, shelled and deveined 6 – 8 oz snow peas, trimmed and stringed 11/2 tsp crushed black pepper 1 tsp hot sauce 1 tbsp minced garlic 1 cup onions chopped into chunks 1 tbsp ginger paste 2 tbsp oyster sauce 1 tbsp brown sugar 2 tbsp  soy sauce 1/2 tsp corn starch       Directions Toast the sesame seeds on a medium flame, in a heavy bottom pan until golden brown. Take care not to scorch them. Set aside. Heat the oils in a wok. Add the ...

Ok, I’m being upfront in saying this -These are not Indo Chinese recipes (if that was what you were hoping for). Is it authentic Chinese? I’m afraid, not. The recipes are as Chinese as you think ‘Panda Express’ is ;). While dining out, for my family, the husband, the son and myself  included, good taste and some amount of hygiene is all that it takes, to float our boat.  We don’t care much for authenticity, snooty ambiances or high profile chefs. On the other hand, throw in some confusion, a harried waiter messing up with orders, a whining child there, a falling cutlery here,  and we’ll blend right in. Owe it to my thrifty Mallu blood, I hate to see good money go down the drain, and that, is exactly what I think happens at most of these supercilious restaurants. Their bite size portions, invariably leaves me eating a follow up dinner at home or, when fate is out bent on grudging me, I wind up to-going the insipid spread, and after having paid a couple of hundred dollar f...

Ok, I’m being upfront in saying this -These are not Indo Chinese recipes (if that was what you were hoping for). Is it authentic Chinese? I’m afraid, not. The recipes are as Chinese as you think ‘Panda Express’ is ;). While dining out, for my family, the husband, the son and myself  included, good taste and some amount of hygiene is all that it takes, to float our boat.  We don’t care much for authenticity, snooty ambiances or high profile chefs. On the other hand, throw in some confusion, a harried waiter messing up with orders, a whining child there, a falling cutlery here,  and we’ll blend right in. Owe it to my thrifty Mallu blood, I hate to see good money go down the drain, and that, is exactly what I think happens at most of these supercilious restaurants. Their bite size portions, invariably leaves me eating a follow up dinner at home or, when fate is out bent on grudging me, I wind up to-going the insipid spread, and after having paid a couple of hundred dollar for a an ounce o...

The trick to getting fried rice, to smell and taste like the ‘Chinese’ kind, is to add the rice when the eggs are 1/2 done. This allows the eggs to stick to the rice grains, forming an unusual aroma and taste, very typical of Chinese fried rice. For me, while making fried rice, eggs, spring onions, peas, carrots and celery are a must have. Everything else you can do with or without. I also refrigerate the cooked rice for a couple of hours before the actual preparation, because I never seem to have left over rice, like the popular advice declares. Ingredients. 2 cups jasmine rice or any other long grain rice 4 cups of chicken stock or vegetable stock 4 tbsp oyster sauce 4 tbsp soy sauce 2 eggs, beaten 2 tbsp peanut oil 2 tbsp toasted sesame oil 11/2 cups of mixed vegetables (peas, carrots, celery etc) 4 tbsp spring onion 2 garlic cloves, minced salt and  white pepper to taste Directions Cook the rice with 4 cups of chicken stock, 2 tbsp of soy sauce and 2 tbsp of sesame oil and salt t...

The vibrant colors of fresh vegetables never fail to excite me.  I always try to pick a couple of  bright colored vegetables while I grocery shop, just to keep me motivated about cooking, through the week.  My this week’s saviors were the asparagus, with which I made the stir-fry , the bright green snow peas that I decided to team with the shrimp  and the green-witch celery, that went into the fried rice. So it was full blown panda express at home, this Friday night :D. Ingredients 1 tbsp sesame seeds 2 tbsp sesame oil 1 tbsp refined vegetable oil 1 lb shrimp, shelled and deveined 6 – 8 oz snow peas, trimmed and stringed 11/2 tsp crushed black pepper 1 tsp hot sauce 1 tbsp minced garlic 1 cup onions chopped into chunks 1 tbsp ginger paste 2 tbsp oyster sauce 1 tbsp brown sugar 2 tbsp  soy sauce 1/2 tsp corn starch       Directions Toast the sesame seeds on a medium flame, in a heavy bottom pan until golden brown. Take care not to scorch them. Set aside. Heat the oils in a wok. Ad...

The best way to use up left over vegetables that don’t need much cooking time, is to make a stir-fry out of them. You can use any combination of vegetables you like. The ideal way would be to choose vegetables that complement each other in texture and taste.  I’ve used the earthy mushrooms to balance the crunchy asparagus in a full-bodied flavorful chili garlic sauce. I make my own sauce. But if you think it is too much work you could use two table spoons of the store bought kind. There are lots of them available that are very authentic in taste(yeah, like I would know ;)). Chili Garlic Sauce Ingredients 1 tbsp rice vinegar 1 tbsp rice wine 1/2 tsp sugar 1 tbsp soy sauce 1 tbsp toasted sesame oil (the Asian kind) 3-4 dried chilies torn in to 1 inch pieces (I use a combination of the spicy and mild chilies, like- thai, habanero, serrano. paprika and ancho. You can use any kind you prefer) 1/4 tsp corn starch 11/2 tbsp chopped garlic salt to taste water Directions Heat oil in a wok. Add ...