Plate'titudes that Sizzle!

Three Treasures in Oriental Sauce

Ingredients:

• Baby corn 150 gm
• Cauliflower 150 gm
• Cabbage 150 gm
• Chopped onion 1 tsp
• Chopped ginger 1 tsp
• Chopped garlic 1 tsp
• Chopped coriander 1 tsp
• Chopped spring onion 1 tsp
• Cut cabbage, cauliflower and babycorn into dices and boil for five minutes.

For the Sauce:

• Dark soya sauce 1 tbsp
• Light soya sauce 2 tbsp
• Tomato ketchup 2 tbsp
• Sugar 1 tsp
• Water 50 ml
• Brown vinegar 1 tbsp
• Potato starch 1 tsp add in 2 tbsp of water
• Chilli oil 1 tbsp

Method:

1. Add 2 tbsp oil in a wok, add chopped onion, ginger, garlic, coriander and spring onion and cook them.
2. Add ingredients of the sauce, except potato starch and chilli oil and cook for a while.
3. Add boiled vegetables to the sauce and cook on simmer.
4. Add potato starch to the sauce, and simmer for five minutes.
5. Add chilli oil to the sauce for finishing.

Recipes courtesy, Vivanta By Taj, MG Road.

Singing Chicken: Diced chicken with dry red chilli, soya and vinegar

Ingredients:

• Boneless diced chicken 300 gm
• Fried cashewnuts 50 gm
• Diced spring onion (1 inch length) 10 nos
• Sliced ginger 10 nos
• Whole garlic peeled 10 nos

Sauce:

• Light soya 3 tbsp
• Dark soya 2 tbsp
• Brown vinegar 1 tbsp
• Sugar 1 tsp
• Chicken seasoning 1 tsp
• Water 50 ml
• Sesame oil 1 tsp
• Chilli oil 1 tsp
• Potato starch 1 tsp in 2 tbsp of water

Method:

1. Add 2 tbsp oil in a wok and add diced chicken and shallow, fry till 80 per cent cooked and add ginger-garlic and spring onions, saute.
2. Add the ingredients of the sauce except for potato starch and chilli oil, cook it for a while.
3. Add cooked chicken to the sauce, cook for a while.
4. Add potato starch to the sauce and cook it a bit.
5. Add chilli oil and sesame oil to the sauce for finishing and serve with fried rice.

Eggplant in Schezwan

Ingredients:

• Eggplant (peeled) and cut into fingersize 400 gm
• Chopped spring onion 1 tbsp
• Chopped onion 1 tbsp
• Chopped ginger 1 tbsp
• Chopped garlic 1 tbsp
• Chopped celery 1 tbsp

For the Sauce:

• Chilli paste 2 tbsp
• Tomato ketchup 3 tbsp
• Salt 0.5 tsp
• Sugar 1 tbsp
• Brown vinegar 1 tbsp
• Water 50 ml
• Chilli oil 1 tsp
• Potato starch 1 tsp in 2 tbsp of water

Method:

1. Add chopped onion, ginger, garlic and spring onion to the pan and saute.
2. Add ingredients of the sauce except potato starch and chilli oil and cook for a while.
3. Add eggplant to the sauce and cook for a while.
4. Add potato starch to the sauce and cook it for a while.
5. Add chilli oil to the sauce for finishing.

Jumping Grouper

Ingredients:

• Grouper fish fillet (cut into thick slices) 300 gm
• Bell peppers (cut into dice) 100 gm
• Onion (cut into dice) 30 gm
• Fresh red chilli chopped 2 nos
• Chopped ginger 1 tsp
• Chopped garlic 1 tsp
• Spring onion (cut into
• 1 inch length) 10 nos

Method for the Sauce:

• Light soya 1 tbsp
• Dark soya 1 tbsp
• Preserved black bean chopped 1 tbsp
• Chilli paste 1 tsp
• Oyster sauce 1 tsp
• Water 50 ml
• Sesame oil 1 tsp
• Chilli oil 1 tsp
• Potato starch 1 tsp in 2 tbsp of water

Method:

1. Add 2 tbsp oil in a wok, add sliced fish and pan fry till 90 per cent cooked, and take off the fire.
2. Add chopped onion, ginger, garlic, spring onion, diced onions and bell peppers and cook them.
3. Add ingredients of the sauce except for potato starch and chilli oil and cook it for a while.
4. Add cooked fish to the sauce and cook for a while.
5. Add potato starch to the sauce and cook it for a while.
6. Add chilli oil and sesame oil to the sauce for finishing.

All the dishes can be plated on a hot sizzler plate, with fried rice or hakka noodles and served.