For recipe click here

• Chicken Noodles
• Sweet & Sour Chicken

For recipe click here

• Chili Egg Fried Rice
• Sizzled Chili Prawns

Its upto you what meat you use or if you use it at all. Vegetable chowmein with a dash of sesame oil will taste equally good. Serve it with a gravy item and wow your audience with this delectable and beautiful recipe. Yes beautiful…when you give the finishing touches with sesame seeds, you will remember what I said

Egg noodle – 1 packet of 100 gms
Chicken breast – shredded finely – 100 gms
Broccoli florets – 60 gms
Garlic flake – 1 No. (sliced)
Ginger – 1 inch piece – finely chopped
Onion – 1 No sliced
Mushrooms – 5-6 Nos cut length wise
Capsicum (bell pepper) – 1 no diced
Baby corn – 4-5 Nos halved lengthwise
Cornflour – 1 tsp dissolved in 1.5 tsp of water
Red wine / sherry – 1 tbsp
Soy sauce – 1 tbsp
Sesame oil – 1 tsp
Salt and pepper for seasoning
Roasted sesame seeds – 1 tbsp
Sunflower oil – 1 tbsp

1. Boil noodles in boiling salted water till tender. You can add oil so that the noodle doesn’t stick to each other. Drain and keep aside.
2. Blanch broccoli florets in boiling salted water for about 2-3 minutes then drain.
3. Heat oil in a wok and add garlic, ginger, chicken and onion and stir fry for 2 minutes until the chicken strips are sealed and onions are tender.
4. Now add broccoli, mushrooms and capsicum and stir fry for another 2 minutes
5. Mix cornflour paste with red wine, and soy sauce and tip it into the wok
6. Add drained noodles and sesame oil.
7. Add seasoning and stir thoroughly
8. Sprinkle over sesame seeds and serve hot this gorgeous looking Chicken / Vegetable chowmein

Tip: to make it look more colorful, use a red capsicum (bell pepper). Red along with green broccoli and cream babycorn looks stunning!

Till next time…..happy cooking!

Learn How To Cook Low Fat & Low Carb Chinese Food From Master Chef W/ 40 Years Of Cooking Experience!!

Basamati rice – 1 cup
Egg – 1 No. beaten
Sunflower oil – 2-3 tbsp
Soy sauce – 1 tbsp
Fish / oyster sauce – 2 tsp
Hot red chili – 1 no., seeded and finely chopped
Spring onions (scallions) – 3-4 finely chopped
Parsley or coriander (cilantro) – 1 Tbsp
Sugar – 1 tsp
Salt and pepper for seasoning

1. Cook rice in boiling salted water until tender. Drain and rinse again with boiling water and drain again thoroughly. Spread it on a flat tray and leave it to dry
2. Heat oil in a wok and add chili, oyster sauce and spring onions and stir fry for 1-2 minutes
3. Add the beaten egg and stir fry quickly so the egg scrambles into fluffy pieces
4. Fork through the rice to separate the grains and add it to the wok and stir fry for about a minute.
5. Sprinkle coriander over the rice.
6. Mix soy sauce with sugar and remaining coriander and stir into the rice mixture.
7. Toss well.
8. Serve Egg Fried rice hot.

I searched for fish sauce in Kochi, didn’t find one in the regular super market. So I made do with oyster sauce. Though the original recipe suggests fish sauce… so you try it with fish sauce, in case you have it and let me know how it was!

Till next time….happy cooking!

Learn How To Cook Low Fat & Low Carb Chinese Food From Master Chef W/ 40 Years Of Cooking Experience!!

Chilli Prawns Pic credit: Priya Q

I tried this recipe out from one of the books that I have. In India, most of us face this problem where we can’t find the foreign ingredients and are not aware what the substitutes could be. Dry sherry is one of the ingredients in this recipe. Used rice wine which Q picked during his Hong Kong trip. The result wasn’t too impressive. Rice wine gave a peculiar taste that both of us didn’t like Though the book says that it a substitute for sherry. Anyways, I tried with red wine and the results were better. Check out the Chili Prawn recipe…

Shelled tiger prawns (shrimp) – 500 gms
Soy sauce – 4 tbsp
Dry sherry / red wine – 4 tbsp
Dried red chillies – 2 nos, seeded and chopped
Garlic cloves – 2 nos, crushed or finely chopped
Ginger – 1 tsp grated
Water – 4-5 tbsp
Spring onions – a bunch (scallions)
Cashew – salted or plain – 50 gms
Vegetable oil – 2 tbsp
Cornflour – 2 tsp dissolved in 2.5 tbsp of water

1. In a large bowl mix wine/sherry, chillies, garlic, ginger and water
2. Add prawns, spring onions and cashew and mix well. Cover tightly with a shrink wrap and leave to marinate for 2 hours, stirring occasionally.
3. In a skillet or wok heat oil.
4. Remove shrimp, spring onions and cashews from the marinade using a slotted spoon and add to the wok, reserving the marinade
5. Stir fry on high heat for 2 minutes
6. Mix cornflour into the reserved marinade and add to the wok and stir fry for about 30 seconds, until the marinade forms a slightly thickened glaze over the prawn
7. Serve Sizzled Chili Prawns hot with rice or noodles.

Till next time….happy cooking!

Learn How To Cook Low Fat & Low Carb Chinese Food From Master Chef W/ 40 Years Of Cooking Experience!!

Lol recently one of my friends who is a hard core non vegetarian was going through this blog and found that I have hardly posted anything of his interest! Sorry Pradeep…!! This chicken dish item is for you. And I promise that I will post more in the non-veg category!

Well, the original recipe that I found was made with pork as the main ingredient. Since I am more of a chicken fan, I decided to substitute pork with chicken and result was simply lovely. The mantra is use the meat you love the most ..So here’s the Sweet & Sour Chicken recipe just for you!

Boneless chicken – 250 gms
Brandy or whisky – 2 tsp
Egg – 1 No., beaten
All purpose (Refined) flour – 3 tbsp
Oil for frying
Salt and pepper for seasoning
Spring onion – green part – finely chopped

For Sauce you need

Small onion – 1 no. (diced)
Small carrot – 1 No. (diced)
Small green capsicum (bell pepper) – ½ , cored, seeded and diced
Soy sauce – 1 tbsp
Sugar – 3 tbsp
Tomato puree – 1 tbsp
Stock or plain water – 3-4 tbsp
Cornflour – 1 tbsp dissolved in 1.5 tbsp of water

1. Cut chicken into cubes and place it in a dish with salt, pepper and brandy. Let it marinate for 20 minutes.
2. Beat egg in a bowl and tip in the marinated chicken cubes and coat well
3. Sprinkle refined flour over the chicken cubes until they well coated
4. Deep fry the chicken cubes in about 3-4 batches for about 2-3 minutes stirring gently to separate the pieces.
5. Remove with a slotted spoon on absorbent paper to drain the excess oil
6. Reheat the oil unil hot and return the chicken to the wok for another minute until they are golden brown. Transfer the meat from the wok to absorbent towel using a slotted spoon.
7. For the sauce, heat oil in a wok and add all vegetables. Stir fry for about a minute or so.
8. Add seasonings and tomato puree with stock or water.
9. Add cornflour paste after a minute and bring it to boil and then let it thicken.
10. Add the chicken and blend well so that each piece is well coated with the sauce.
11. Garnish with spring onion.
12. Serve sweet & sour chicken hot with rice or noodles.

Liked it? Please do let me know…!

Till next time……happy cooking!

Learn How To Cook Low Fat & Low Carb Chinese Food From Master Chef W/ 40 Years Of Cooking Experience!!