Chef Dubey conjures up some delectable seafood in a range of sauces
EXOTIC VEGETABLES IN CHILLI SESAME ONION SAUCE
Broccoli florets 100 gm.
Fresh Asparagus cleaned 50 gm.
Carrot sliced 50 gm.
Button mushroom sliced 50 gm.
Black fungus 5 gm.
Pakchoi 10 gm.
Water chestnuts 10 gm.
Sesame paste 10 gm.
Chilli paste 5 gm.
Sliced ginger 2 gm.
Chopped garlic 5 gm.
Golden fried onions 5 gm.
Salt 5 gm.
Sugar 5 gm.
Water 20 ml.
Corn flour 10 gm.
Sesame oil 5 ml.
Oil 10 ml.
Blanch the vegetables and put them into cold water.
Separately heat wok and add oil sauté ginger and garlic, add chilli paste, sesame paste, and blanched vegetables. Stir them nicely, add seasonings.
Add water and bring to boil, thicken with corn flour and finish with sesame oil.
Put the golden fried onions before serving the dish.
White fish fillet (cleaned) 200 gm.
Chopped Ginger 5 gm.
Chopped Garlic 5 gm.
Tomato Ketchup 5 ml.
Chili Paste 5 gm.
Rice wine 5 ml.
Five Spice Powder 3 gm.
Soya Sauce 5 ml.
Sugar 5 gm.
Hoisin Sauce 10 ml.
Red food colour 1 gm.s
Honey 5 ml.
Cut fish fillet into 1-inch rectangle pieces.
Mix all other ingredients except honey in a bowl and mix it with fish dices. Allow them to marinate for one hour.
Then mix with honey to marinade and stir well.
Preheat oven to 250 degrees F. and cook the marinated fish dices in the oven for 10 minutes. The fish pieces should be golden brown. Remove from the oven and serve the Bar-Be-Qued fish hot or at room temperature.
DICED CHICKEN WITH ASSORTED PEPPER
Diced Chicken 200 gm.
Salt to taste
Sugar to taste
Soya sauce 5 ml.
Corn flour 50 gm.
Black pepper powder 3 gm.
Chopped garlic 10 gm.
Chopped chilli 5 gm.
Oyster sauce 10 gm.
Spring onions 15 gm.
Wine 1 tsp
Oil to fry
Marinate the chicken with corn flour, soya sauce, salt and egg and deep-fry it.
Heat five ml. oil in the wok, add chopped garlic, chopped chillies, black pepper, and oyster sauce.
Add the chicken pieces in the prepared sauce and toss it nicely so that the fried chicken pieces are coated nicely, add spring onion, finish off with wine and serve hot.
THIS IS good news for all you Bollywood fans. The Gateway Hotel, on Residency Road, is hosting the Dream Machine Bollywood food fest at its Potluck Café.
The event, held on weekends, commences on August 13. Hindi film buffs will not only get to watch popular films, but also treat themselves to a sumptuous meal designed to "suit the mood of the film".
The aim of the event, say the people at the restaurant, is to celebrate the many colours of Bollywood.
So the menu also features dishes that come from Bombay, such as pav bhaji, chaat, Bombay Chinese, and golas.
The Dream Machine, on weekends, begins at 7.30 p.m.. The first film to be screened is the blockbuster Sholay.
For reservations contact 56604545.
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