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Truly Southeast Asian

TASTE OF THE EAST A dish made of chicken

TASTE OF THE EAST A dish made of chicken  



Some authentic South-East Asian recipes to pamper your taste buds

The cuisine of the Southeast Asia has enjoyed a boom in the popularity over the past few years and the sheer diversity of the cooking styles from this enormous geographical area has attracted the taste buds of many. Here are some easy to make authentic mouth-watering south-east Asian dishes. Korean Style Chicken Mushroom MixMushrooms of many different varieties are popular in Korea. This special mushroom dish is distinct in its flavour. IngredientsChicken - 250 gm
Soy sauce or Soya bean sauce - 3 tbsp
Sesame oil - 2 tsp
Vegetable Oil - 4 tbsp
Black Pepper (ground) - 1 tbsp
Brinjol (sliced) - 2
Mushrooms (sliced) - 500 gm
Spring Onion (Chopped) - 5
Garlic (Crushed) - 4 cloves MethodClean and cut the chicken into strips. Make a paste with soy Sauce, garlic, black pepper, sesame oil and salt. Mix the chicken with the paste and marinate for 30 minutes. Heat vegetable oil in a pan. Place the marinated chicken strips from the marinade and sauté for 5 minutes till the chicken is tender. Reserve the marinade.Add all the vegetables, and sauté till the vegetables are tender, but crisp. Pour the marinade and stir for one minute. Serve hot, garnished with coriander leaves.

Chinese Fried Pocketed Eggs

This is the common way of cooking eggs in China. Finding the yolk inside the white is like finding something in the pocket. Hence, the name of this dish. IngredientsEggs - 5
Soya sauce - 1 tbsp
Spring Onion - 2
Celery - 1
Vegetable Oil MethodHeat the oil in a frying pan and fry the eggs on both sides, keeping the egg yolk inside the white resembling a pocket. Add the sauce, little water and salt to taste to the fried eggs and braise for 2-3 minutes. Serve hot the fried eggs garnished with finely chopped spring onion and celery.

Thai Chicken Curry

This is a spicy chicken curry with no curry powder. The red chillies add fire to this delicious dish. IngredientsChicken with bones - 500 gms
Lime Leaves - 2
Lemon grass (sliced) - 1 stalk
Fish Sauce - 1tbsp
Vegetable Oil
For the chilli paste
Dried Red Chillies (chopped) - 12
Lemon grass (chopped) - One-and-a-half tbsp
Garlic (chopped) - half tbsp
Coriander Leaves (chopped) - 1 tbsp
Shrimp Paste - three-fourth tbsp
Turmeric Powder - three-fourth tbsp MethodPrepare the chilli paste ingredients to a fine paste. Heat oil in a pan and sauté the chilli paste for a while on medium heat. Add the chicken pieces and fry till half-cooked. Pour enough water for complete cooking and add the rest of the ingredients and stir. Cover the lid and cook till the chicken is tender and the gravy becomes thick. Remove from fire. Serve hot garnished with fresh green chillies and dried red chillies.

Indian Garlic Roasted Duck

This is a delicious dish with generous use of garlic and black pepper and looks impressive. IngredientsDuck Pieces - 5
Onion (chopped) - 2
Celery (chopped) - 1 stalk
Garlic (crushed) - 1 clove
Black Pepper (crushed) - 1 tbsp
Vinegar
Vegetable Oil MethodPrepare a paste of garlic, onion, vinegar, black pepper and salt. Mix the paste into the duck pieces (breast and using wing portions of the duck) and marinate in the refrigerator for 6 hours. Put oil in a frying pan and fry the duck pieces (without the marinade) until golden brown. Add the marinade into the pan and stir on low fire to mix thoroughly with the duck pieces. Season with salt and black pepper and transfer the contents into a serving dish. Garnish with onion rings and chopped celery and serve hot.

Japanese deep fried pork

This is one of the most popular dishes in modern Japanese cuisine. IngredientsBoneless pork - 250 gm
Maida - 3 tbsp
Beaten egg - 1
Tomato - 1
Cabbage - 2 leaves
Breadcrumbs
Vegetable Oil MethodClean and cut the pork meat into medium sized square pieces. Pick the meat with pin / knife to tenderize it. Dust with flour and then dip into the beaten egg. Coat the meat with the breadcrumbs. Heat oil in a pan and deep-fry the steaks until cooked and tender. Remove from fire and place on a serving dish garnished with sliced tomato and shredded cabbage. CELINE SUNNY

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