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Chinese special

Chef Dubey conjures up some delectable seafood in a range of sauces



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 — 200 gm.
Salt — to taste
Sugar — to taste
Soya sauce — 5 ml.
Corn flour — 50 gm.
Egg — 1
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.

Dream machine

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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