Lettuce Wraps

We usually go to Asian restuarants very often. Lettuce wraps is one of our favorite starter. Recently we had been to coconut Thai grill restaurant in Carrolton. They had this wrap and it tasted delicious better than p.f Changs . I was looking for its recipe and i found my blogger friend had it on her blog.I made some changes to the recipe of hers. Here is the original link from Sailajas recipes.



Ingredients:-

Tofu- 1/2 cup- firm( shredded or cubed)
Iceberg lettuce-1 small
Garlic- 3 cloves minced
Ginger- 1 small inch minced
sweet onion- 1 small
Carrot- 1 chopped in to small pieces
Rosted peanuts- 2 tbspns
Green chillies- 2
Lime juice- 1 tspn
soy sauce- 1tbspn
Dry basil powder- 1/2 tspn
Salt- to taste
Sambal olek sauce and red chilli sauce in oil- As per your taste- You can use any spicy Asian sauce


Method:-

• Add oil in a pan. Add minced garlic and ginger and fry it.
• Add onions, carrot and tofu. Fry for 3 mins. Add green chillies and saute for a while by adding salt and sauces. Remove from heat and top it up with roasted peanuts and sprinkle dry basil powder.
• Cut off the stem part of the Iceburg lettuce so it's easier to separate the leaves.I could not separate as i had used lettuce for some other salad preparation.
• Place your stir fried filling on lettuce and enjoy it with your fav topping sauce.
• Healthy and tasty!!!

Chinese bhel

Sending this entry to Akila's Dish name starts with C.

This is basically Indo chinese . Got this recipe from my cousin who did chinese cooking classes in Bangalore.

Its awesome and i lovvvvvvvvvve it.

Method:-

Take any normal plain chinese noodles.Boil them with some salt and oil for 5 mins later drain it. After draining it completely,fry it in oil.It should be crispy

Keep aside crispy noodles.

Later cut all the veggies length wise

such as

cabbage

capsicum (if yellow, orange or red- tastes good)

carrot

tomato

cucumber

onion

all veggies keep it in Refrigerator.

when you are making the bhel then take it out from the refrigerator.

Take a bowl, add 1 tspn vinegar

2 tspn powdered sugar

1tbspn tomato sauce

1/2 tspn white pepper

1 tspn soya sauce

1/2 tspn red chilli sauce

salt to taste

mix all these in a bowl and add the veggies

and finally add the crispy noodles

and serve it

Delicious and healthy too.

MY FAV Chinese food- VEG balls in Hot garlic sauce with Hakka Noodles

I made this dish several times, as my fav dish is chinese.. but this time it has come out really good and i made some changes given by Sanjay Thumma, vah chef. This side dish goes really well with chinese fried rice as well as noodles.

Ingredients

Hot garlic sauce 1 teaspoon garlic paste 1 teaspoon green chilli paste 5 dry broken red chillies 1 measure water(225 milliliters) 1 tablespoon tomato sauce 1 teaspoon Soya sauce 1 teaspoon brown vinegar 1/4 teaspoon white pepper A large pinch of aji-no-moto salt 1 1/2 teaspoons of cornflour (level) 2 teaspoons of oil

Vegetable balls

2 tablespoons chopped beans
2 tablespoons chopped capsicum
1 tablespoon chopped cauliflower
1 tablespoon chopped cabbage
1 tablespoon chopped carrot
1 table spoon boiled grated potatoes
2 tablespoons chopped spring onions
1 teaspoon corn flour
1 teaspoon maida (Refined Flour)
2 tablespoons maida for the batter Oil for deep frying

Method of preparation

Hot garlic sauce
Take oil in the pan and add the garlic and chilli paste. Add broken chillies and stir. Add water and then add the rest of the ingredients. Add corn flour mixed with one tablespoon of water and bring it to a boil. Transfer it to a bowl.

Vegetable balls
Boil one litre of water and add chopped vegetables. Drain out the water when the vegetables are half cooked. Mash the vegetables coarsely and mix this with a pinch of salt, aji-no-moto salt, Soya sauce, corn flour, 1 teaspoon maida, grated potatoes and divide the content into ten balls. Make a batter of maida with water. Dip each ball into the batter and deep fry in medium hot oil for two minutes. Remove.

Assembling
Add two teaspoons of oil to the wok and add the chopped spring onions. Add a pinch of salt and a pinch of aji-no-moto salt and cook for 10 seconds. Add the vegetable balls, a large pinch of salt and a large pinch of aji-no-moto salt, the hot garlic sauce and bring it to a boil. Transfer it to a bowl and serve hot

HOT & SOUR SOUP

HOT & SOUR SOUP

Ingredients:

2tbsp. chili sauce or to taste
11/2tbsp. Corn flour / corn starch
1 tbsp Soya sauce
2 tbsp vinegar
2tbsp. Capsicum / green bell pepper (chopped)
2tbsp spring onions (chopped)
2 tbsp tomato sauce
2tbsp. carrots (chopped)
1/4th cup chopped cabbage
A small block of Paneer / organic tofu (thinly sliced), optional
1tsp. Black Pepper powder or to taste
1/2 tsp sugar
A pinch Ajinomoto
Salt to taste
4 cups water

Preparation:

· Mix 4 cups of water, Chili sauce, Soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil.

· Now add all the chopped vegetables except paneer . Cook for a minute on a medium heat.

· Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick.

· Cook for a minute, add paneer slices.

· Serve hot .

· Hot and sour soup should be prepared just before consuming and should be served fresh, else it will lose the taste.