Paneer Beetroot Paranthas (Indian Stuffed Flat-bread with Paneer)

Ingredients

• 1 cup crumble cottage cheese (paneer)
• 3/4 cup beetroot juice
• 2 cups whole wheat flour 
• 1/4 tsp ginger-garlic paste
• 1/2 tsp carom seeds
• 3 tsp fresh chopped coriander leaves
• 3 tsp oil
• 1 medium onion, finely chopped
• 2 green chilies, finely chopped
• 1/2 tsp grated ginger
• 1 tsp chaat masala
• 1/2 tsp coriander powder
• 1 tsp red chili powder
• 1/2 tsp garam masala
• Salt to taste

Method
- In a big mixing bowl, combine flour, ginger-garlic paste, salt, carom seeds, 1 tsp chopped coriander leaves, 2 tsp oil, and mix well. Slowly add beetroot juice and knead it into a semi-soft dough (add a bit water if needed). Form the dough into a big ball and sprinkle oil around it. Cover the dough with cling wrap and set aside to rest for 10 minutes.
- Combine the rest of the ingredients and salt in another bowl. Mix well.
- Divide the dough into equal portions and shape into balls. Flatten the ball a little and place a spoonful of paneer mixture in the center and enclose the mixture. Roll out into paranthas dusting with flour.
- Heat a non-stick pan or tawa, place the paranthas one by one on it, and cook basting with a bit oil till both sides are evenly done.
- Sprinkle chaat masala on top and serve hot.

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Vietnamese Stuffed Bitter Melon Soup (Canh Khổ Qua Dồn)

Ingredients

• 800g bitter melon, make a side split along the melon or cut into 3 inch cylinder, core removed
• 500g clown knife fish paste 
• 15g dried wood-ear mushroom, soaked in warm water and finely chopped
• 30g glass noodle, soaked in warm water and roughly chopped
• 2 tbsp minced shallot
• 3 tbsp fish sauce
• 2 liters of chicken stock 
• Chicken powder or knorr seasoning powder
• Salt, sugar, ground pepper to taste

Method
- Heat water in a big pot, when it comes to a boil, add all the bitter melons and let it be for 30 seconds, remove the bitter melons from pot, rinse well under cold water and discard the water (It is to reduce the bitterness of the melons)
- In a large mixing bowl, combine knife fish paste, mushroom, glass noodle and minced shallot. Season with 1 tsp each of salt, sugar, chicken powder and lots of ground pepper. Mix well and knead for 5 minutes. Cover and refrigerate for 30 minutes.
- Stuff the fish mixture into the bitter melon. Try to stuff them neither too loose or too tight.
- Fill a large pot with chicken stock, add fish sauce and bring to a boil. Then gently drop the stuffed bitter melons into the stock. Cook for 15-20 minutes, uncovered until tender. Occasionally skim off the foam if any.
- For a nicer presentation, blanch some spring onions and tie a bow at the middle of the bitter melons. Garnish with cilantro and serve hot with steamed rice.

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Spicy Bean Curd

Ingredients

• 200g bean curd, cut into bite sized squares
• 2 tbsp soy sauce
• 1/2 tbsp fish sauce
• 1/2 tsp ground black pepper
• 1 fresh chilli, sliced
• 1 tsp chilli sauce
• 2 garlic cloves, finely chopped
• 1/2 cup water
• 1 tbsp chopped onion 
• 1 tbsp chopped spring onion
• 1 tsp chicken powder
• 1tsp salt
• Oil for frying

Method
- In a bowl, combine soy sauce, fish sauce, chilli sauce, chicken powder, ground pepper and water together.
- Heat oil in a frying pan, saute chopped onion and garlic until fragrant, add the sauce mixture, sliced chilli and  the curd into the pan, cook it on medium low heat for 15 minutes. Turn them occasionally.
- When the sauce thickens and reduces half, add spring onion and black pepper. Season it with salt.
- Serve hot with steamed rice.

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Vietnamese Spicy Beef Noodle Soup (Bún Bò Huế)

Ingredients 
--For the Broth--

• 500 ml beef stock
• 200 g beef shank
• 1 brown onion, peeled
• 6 stalks lemongrass, bruised 
• 1 tbsp salt
• 1 tbsp sugar

--For the Chili Saté--

• 3 tbsp vegetable oil
• 1 tbsp minced lemongrass 
• 1 tbsp minced shallot
• 1 tbsp chili powder
• 2 tbsp fish sauce
• 1 tbsp sugar

--Others--

• 500 g rice vermicelli noodle (labeled as Bún Bò Huế)
• 2 tbsp Vietnamese shrimp paste (mắm ruốc)
• 200 g boiled blood cubes (huyết) (optional)
• 200 g Vietnamese ham (chả lụa) (optional)
• 1/2 cup chopped spring onion
• 1/2 cup chopped cilantro
• 1 medium onion, thinly sliced
• Fresh greens: mint, Vietnamese mint, bean sprouts, shredded banana blossom (optional), lemon wedges, shredded lettuce/cabbage.

-- The recipe is to serve 2, increase the amount if required--

Method
- In a big pot, add the beef stock, 200 ml water and the beef shank. Smash the lemongrass to release its fragrance, tie them up and add to the stock pot, along with 1 peeled onion, salt, sugar. Bring it to a boil over high heat, then lower to medium and simmer uncovered for 5-10 minutes.
- When the beef shank is cooked, remove and soak it in a bowl of cold water for 5 minutes to prevent it from turning dark. Then drain, let cool and slice thinly into bite-sized pieces.
- To make the saté, heat oil in a pan, saute minced lemongrass, garlic and shallot until fragrant and slightly golden. Then take off the heat, add chili powder, fish sauce, sugar, stir well and simmer under low heat for 2 minutes until smooth. Add half of the saté to the stockpot. Save the rest in a small bowl for serving.
- Dissolve Vietnamese fermented shrimp paste in a cup of cold water. Let it sit for 10 minutes to settle the dregs. Fill a saucepan with 2 cups of water, add the shrimp paste liquid (discard the dregs at the bottom). Bring to a boil then remove from the heat and let it sit for 15 minutes to settle the dregs again. Then extract the clear broth on top and add to the simmering stockpot. Discard the dregs. Adjust the flavour of the broth to your taste with salt, fish sauce and chicken powder.
- Cook the rice vermicelli following package instructions. Then rinse under cold water to stop the cooking process and remove the outside starch. Then rinse again under hot water, this helps the noodles to get dried faster and become more fluffy.
- To assemble the dish, place a handful of the rice vermicelli in a serving bowl. Top with sliced beef, boiled blood cubes and Vietnamese ham. Ladle the broth over the noodles and garnish with the chopped spring onion, cilantro and sliced onion. Serve hot.

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Bangali Fish Curry

Ingredients

• 500 g Basa fillets, cut into bite-sized pieces
• 2 dried red chilies 
• 2 tsp black mustard seeds
• 4 tsp turmeric powder
• 2 tsp cumin powder
• Salt to taste
• 2 tsp red chili powder
• 1 cup of chopped tomatoes
• 3 fresh green chilies, split in half 
• 3 tsp ginger-garlic paste
• 1 cup of chopped cilantro
• 3/4 cup of mustard oil

Method
- Marinate the fish with salt and 2 tsp turmeric powder in a fridge for 5-10 minutes.
- Heat oil in a pan, shallow fry the marinated fish over medium heat for a few minutes then remove from the pan and keep aside.
- In a small bowl, mix 2 tsp turmeric powder, cumin powder, red chili powder and ginger-garlic paste.
- In the same pan, add the dried chilies and black mustard seeds, when the seeds pop, add the mixed spices into the pan and stir for a few minutes. Then add the chopped tomatoes, green chilies and salt. Stir well.
- When the tomatoes are cooked, add a cup of water, stir and bring it to a boil. Then add the fried fish into the gravy. Cook under cover for 1-2 minutes. Season to your taste with salt and pepper.
- Add the chopped cilantro. Serve hot with steamed rice.

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Bangalore Chicken Curry

 Ingredients

• 750g chicken drum stick or curry cut
• 2 medium onions, thinly sliced
• 4 cloves
• 1 inch cinnamon 
• 3 green cardamoms 
• 2 medium tomatoes, roughly chopped
• 1 tbsp ginger-garlic paste
• 1/4 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp cumin
• 1 tsp coriander powder
• 1 tsp meat masala 
• 2 tbsp oil
• Salt to taste

Method
- Heat oil in a wok, add cloves, cinnamon and cardamom. Saute well.
- Add onion and saute for 15 minutes or until golden brown. Then add ginger-garlic paste, mix well and cook for 2 minutes.
- Add all the powder masala. Mix well and saute for 2 minutes or until the oil leaves the masala.
- Add tomato and salt, mix well and cook until soft. Then add chicken, mix and cook  under cover until the chicken is fully done.
- Garnish with coriander leaves and serve hot.

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Vietnamese Fried Fish Cakes (Chả Cá Chiên)

Ingredients

• 500g Feather-back knife fish paste
• 1 cup of spring onion stems, finely chopped
• 2 tbsp wheat flour
• 2 tsp chicken stock
• 2 tsp salt
• 1 tsp ground pepper
• 1 tbsp sugar
• 1 egg
• Oil to fry

Method

- In a large mixing bowl, combine all the ingredients and mix well until combined. 

- Grease a pestle with some oil, then use it to grind the mixture till consistent, it takes about 5-10 minutes. This helps create a chewy texture of the fish cake. Cling wrap and refrigerate the mixture for at least 1 hour.

- To shape the fish cake, place a large piece of plastic wrap on a round plate, transfer a portion of the fish paste onto it. Place another piece of plastic wrap on top of it and use your hand to flatten and shape the paste into 1 inch disk.

- Heat oil in a frying pan over medium heat, fry the fish cakes on both sides until golden brown.

- Serve hot.

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Vietnamese Meatloaf (Mắm Chưng)

Ingredients

• 300g pork mince
• 2 cups ground snake-head fish paste
• 1 tsp sugar
• 1 tbsp chicken powder
• 1 tsp ground black pepper
• 4 eggs
• 1 onion, finely chopped
• 2 shallots, finely chopped
• 5 fresh red chillies, finely chopped
• 2 cucumbers, sliced

Method
- In a big mixing bowl, add pork mince, fish paste, eggs (save 2 egg yolks for the top layer), chillies, onion, shallots, sugar, chicken powder and ground pepper. Mix well.
- Transfer the mixture into a mold or bowl and cook it in a hot steamer for 25-30 minutes under cover.
- Use a skewer to pock a hole into the mixture all the way down, if it comes out clean and dry, the mixture is almost ready. Then use a flat spoon and smear the beaten yolks on top of the mixture and cook without a lid for 10 minutes or until the yolks is well done.
- Serve hot with fresh cucumbers and steamed rice.

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Vietnamese Panna Cotta (Chè Khúc Bạch)

Ingredients

• 9g gelatin powder
• 4 tbsp cold water
• 200 ml whipping cream
• 200 ml fresh milk
• 1/4 tsp pandan extract 
• 60g sugar
• 50g almond slices
• 1 can of lychee in syrup 

Method
- In a small bowl, add cold water and sprinkle the gelatin powder over the surface. Let stand for 5-10 minutes. This process is called blooming gelatin.
- Place the bowl of bloomed gelatin in a tray of hot water and stir well until completely dissolved.
- Add the gelatin liquid to the milk and whipping cream mixture in a gelatin mold, stir well. Add the pandan extract and lightly stir in a circular motion to create marble effect. Then cover and refrigerate for at least 5 hours or until set.
- Run a paring knife along the edges and transfer it to a plate by placing the plate upside down on top and flip them over. Use a wave knife to cut it into bite sized cubes.
- Dry toast the sliced almond in a pan until golden brown. Shake the pan instead of stirring to avoid breaking the almond slices.
- To assemble the dessert, add a few panna cotta cubes and lychee in syrup into a bowl, sprinkle some toasted sliced almond on top. Serve it cold with ice.

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Caramelized Pork Spare Ribs

Ingredients

• 450g pork spare ribs, chopped along the bones
• 1 tsp minced garlic
• 1 tsp minced shallot
• 1 tsp chicken powder
• 1-1/3 tbsp fish sauce
• 1 tbsp sugar
• 1/4 tsp salt
• 1/2 tsp ground black pepper
• 1/2 cup coconut water 

Method
- Soak the ribs in slightly salted water for 15 minutes to reduce bad smell. Rinse and drain.
- Marinate the ribs with minced garlic, minced shallot, 1 tbsp fish sauce, salt, black pepper, chicken powder for 15 minutes.
- Heat oil in a sauce pan over medium heat, add 1 tbsp sugar. Gently swirl the pan and wait until the sugar melts and turns into caramel color liquid. Then add 1 tsp fish sauce, let it sizzle for few seconds and add the ribs, stir-fry until no longer pink.
- Add coconut water and bring to a boil. Cover the lid and cook on medium low heat for 15 minutes. This step makes the ribs tender and flavorful.
- Then open the lid and continue to simmer for another 10 minutes or until the sauce evaporates and thickens.
- Serve hot with steamed rice, fresh cucumber and tomatoes.

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Mutton Rogan Josh

Ingredients

• 700g mutton, cut into 1 inch pieces 
• 2 onions, sliced
• 1 cinnamon stick, halved 
• 6 cloves
• 4 black cardamoms 
• 2 bay leaves
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tbsp Kashmiri chilli powder (it's not spicy much, mainly used for coloring)
• 1/2 tsp fennel powder 
• 1/2 tsp ginger powder 
• 1 tbsp meat masala (optional)
• Chicken stock
• 1/2 cup whisked yogurt 
• 4 tbs oil (mustard oil is recommended)
• Salt to taste 

Method
- Heat oil in a casserole, add cinnamon stick, cloves, black cardamoms, bay leaves, onion and cook until the onion is golden brown, stir occasionally to avoid getting burnt.
- Add in ginger & garlic paste, stir well. In a few minutes, the raw smell of ginger goes off, add mutton, meat masala and mix. Braise the mutton for 3-4 minutes or until it gets colored evenly.
- Then add the stock enough to cover the mutton, season with a good pinch of salt and cook under cover for 30 minutes or until the mutton is soft.
- Mix the chilli powder with 1/2 cup of water then add into the rogan josh along with fennel powder and ginger powder. Mix thoroughly then add in whisked yogurt and stir well.
- Cook the rogan josh for further 10-15 minutes or until the gravy a bit thickens.
- Serve hot with steamed rice or paratha.

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Punjabi Okra Masala

Ingredients

• 250g okra, trim the ends and cut into bite-sized pieces
• 1 onion, finely chopped
• 1 big tomatoes, finely chopped 
• 1 tbsp ginger & garlic paste
• 1/2 tsp chopped fresh chili
• 1/4 tsp turmeric powder
• 3/4 tsp red chili powder
• 3/4 tsp coriander powder
• 1/4 tsp amchur powder (dried mango powder)
• 1/4 tsp kasuri methi (opt)
• 1/2 tsp cumin seeds
• A handful of fresh curry leaves
• A pinch of garam masala
• Cooking oil
• Salt to taste

Method
- Heat oil in a frying pan or a wok, add the okra and saute on medium low flame for 5 minutes. Remove from the pan and keep aside.
- In the same pan, add some oil over medium heat. Once hot, add cumin seeds and curry leaves, allow them to splutter. Then add chopped onion and chili, sauce for 4 minutes.
- Add ginger & garlic paste, saute until the raw smell goes off, then add chili powder, turmeric powder, coriander powder, amchur powder and kasuri methi, mix well.
- Add chopped tomatoes and saute on medium low heat until soft. Add the okra and mix well, cook it under cover for 10 minutes, stir occasionally. Once cooked, season well with salt and garam masala, mix well and turn off the heat.
- Serve hot with steamed rice or indian bread (Chapati).

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Malai Kofta Curry

Ingredients

* Paneer Kofta

• 1-1/2 cup grated Paneer/Cottage Cheese
• 1 potato, boiled, peeled & mashed
• 1/2 tsp red chilli powder
• 1/2 tsp finely chopped green chilli
• 1/2 tsp grated ginger
• 1/2 tsp coriander powder
• 2 tbsp cashew nuts
• 2 tbsp corn flour

* Kofta Curry

• 2 big onions, sliced
• 2 tomatoes, roughly chopped
• 2 tbsp oil
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/2 tsp coriander powder
•  1 tbsp sugar
• 1 green chilli
• 1/2 tsp cumin powder
• 1 tbsp whipped cream 

Method
* For Kofta
- In a mixing bowl, combine all ingredients and mix it really well.
- Make small golf size balls and stuff some raisins in it.
- Deep fry them until golden brown.

* For Curry
- Soak cashew nuts in warm water for 2 hours.
- Heat oil in a frying pan, add sliced onion and cook until browned up. Then add to a blender to make onion puree.
- Mix cashew nuts, green chilli and chopped tomatoes and run into a blender.
- Heat oil in a casserole, and onion puree and cook for 2 minutes, add ginger & garlic paste and cook until the raw smell of ginger goes off. Then add tomato puree, mix well.
- Add turmeric powder, garam masala, red chilli powder, coriander powder, cumin powder in to the casserole and cook for 7 minutes over medium heat.
- Add in water, stir, season with salt, sugar and cook for further 5 minutes.
- Then add whipped cream and cook for 4 minutes.
- Serve hot with paneer kofta.

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Chicken Lollypop

Ingredients

• 10 chicken lollypops (made of chicken wings)
• 2 tbsp ginger-garlic paste 
• 1 tsp crushed black peppercorns
• 1 tbsp soy sauce 
• 1 tbsp chopped ginger
• 1 tbsp chopped garlic
• 2 tbsp red chilli paste
• 1/2 cup refined flour
• 1/2 cup corn flour 
• 1 cup chopped coriander 
• Salt to taste
• Oil for deep-frying

Method
- Combine chicken lollypops, ginger-garlic paste, salt, 1/2 tsp crushed black peppercorns and soy sauce in a bowl and mix well. Marinate the chicken for 15 minutes.
- Heat oil in a deep frying pan. Combine ginger, garlic, red chilli paste, refined flour, corn flour, salt, remaining crushed peppercorns and chopped coriander  in another bowl and mix well. Add little water and mix well till a thick battle is formed.
- Deep marinated lollypops in the batter and deep-fry them in hot oil till golden. Drain on absorbent paper.
- Serve hot.

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Stir-fried Beef with Macaroni (Nui Xào Bò)

Ingredients

• 300g macaroni 
• 300g beef, finely sliced
• 2 tbsp tomato paste
• 2 garlic cloves, finely chopped
• 1 onion, roughly sliced
• 1 capsicum, roughly sliced
• 5 spring onions, roughly chopped
• Salt, ground pepper
• Knorr seasoning powder or chicken powder

Method
- Boil water in a pot, add the macaroni, a bit of salt, oil and cook for 4-5 minutes, drain and let dry.
- In a mixing bowl, marinate the sliced beef with chopped garlic, 1 tsp seasoning powder, 1/2 tsp oil and 1/2 tsp ground pepper, mix well and set aside.
- Heat oil in a frying pan, add the macaroni, tomato paste and stir well to combine.Turn off the heat.
- Meanwhile, heat oil in a wok, saute chopped onion and spring onion, add capsicum and saute for a few minutes, then add the marinated beef and stir well. Transfer all the macaroni into the wok, season all together with 2 tbsp seasoning powder, 1/2 tsp salt and stir well.
- Serve hot with sliced tomatoes and soy sauce.

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Vietnamese Caramelised Pork and Eggs (Thịt Kho Trứng)

Ingredients

• 300g pork belly, roughly cut
• 2 liters of coconut water 
• 1/4 cup fish sauce
• 4 hard boiled eggs
• 3 garlic cloves, peeled and halved 
• Sugar, salt
• 25g bean sprout
• 25g garlic chives
• 25g carrots, long thinly sliced
• 25g onion, thinly sliced

Method
- We should prepare the pickle to go with the dish a day before, mix all the vegetables in a mixing bowl. To prepare the sauce for the pickle, combine 2 cups of water, 3 tbsp sugar, 1/2 tsp salt in a bowl and mix well to dissolve, then add 1 cup of white vinegar. Stuff all mixed vegetables in a big glass bottle, add the sauce and close the cap, adjust the quantity of water and vinegar to make sure it's enough to almost reach the top of the mixed vegetables. Refrigerate the pickle overnight before serving.
- Heat water in a big casserole, when it comes to a boil, add the pork and boil it for 2 minutes. Then discard the water and rinse the pork thoroughly under cold water. Marinate it with 1 tbsp sugar and 1 tsp salt, mix well and keep it marinated in the fridge for 2-3 hours.

- To make the caramilised sauce, add 2 tbsp sugar and 2 tbsp water into a sauce pan over low heat, cook until the sauce turns golden brown. 
- Boil all the coconut water in a big pot, add the marinated pork and let it cook uncovered over medium low heat for 1 hour, remember to skim off the scum in the meantime.
- Then season the stock with fish sauce, salt to taste, add the hard boiled eggs, the caramilised sauce and halved garlic cloves to the pot and let it cook over low heat for another 1 hour.
- As cooked, the pork should be very tender and the broth should be clear and has a natural caramel color.
- Serve hot with steamed rice, and the pickle. Another serving idea is that you can wet a rice paper, add cabbage, mixed vegetable pickle, a little of pork and egg, then roll and eat it with the broth as dip.

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Masala Stuffed Okra

Ingredients

• 300g okra
• coriander seeds
• 2 medium sized onion, sliced
• 1 tsp coriander seeds
• 1 tbsp vegetable oil

* Spices for stuffing:

• 1 tsp red chilli powder
• 1/2 tsp roasted cumin powder
• 1/2 tsp garam masala
• 1/2 tsp mango powder
• 1/2 tsp turmeric powder
• 1-1/2 tsp coriander powder
• 1-1/2 tsp fennel seeds powder
• 2 tsp salt

Method
- Wash the okras and let them dry. Make a long slit and spare 1/2 inch from each end. Keep aside.
- In a small bowl, mix all the spices together. Use a teaspoon to stuff the mixture into the okras. For each okra, we need about 1/4 tsp of the mixture. Keep the leftover spices mix for cooking later.
- Heat oil in a wok over medium flame, add coriander seeds and onions, saute the onions till just translucent then add the remaining spices, fry it for a minute then add the okras. Stir fry them over medium heat for 3-4 minutes, then cover the wok and cook over low heat for around 8-10 minutes. No need to add any water. Check and stir the okras sometimes to make sure they don't stick to the bottom of the wok.
- Serve hot.

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Vietnamese Ginger Chicken (Gà Kho Gừng)

Ingredients

• 500g chicken chunks (thigh & drumstick), cut into bite-sized pieces
• 1 tbsp minced ginger & 1 thumb sized ginger piece, julienned 
• 1 tbsp minced garlic
• 1 tbsp minced shallot
• 1 tsp salt
• 1 tsp sugar
• 1 tsp chicken powder
• 3 tbsp fish sauce
• 1/2 tsp ground pepper
• 1 tbsp cooking oil
• 2 tbsp sugar
• 2-3 cups coconut water

Method
- Marinate the chicken with minced ginger, shallot, garlic, salt, 1 tsp sugar, chicken powder, fish sauce and ground pepper for 30 minutes.
- In a large sauce pan or a wok, heat 1 tbsp oil and sprinkle 2 tbsp sugar into it. Melt sugar under medium heat until it turns dark amber. Quickly add in marinated chicken and stir-fry on high heat until chicken is no longer pink.
- Add in coconut water and julienned ginger. Bring to a boil, skim off the foam and some of the floating fat. Lower the heat to medium and cook for 15-20 minutes without cover until the sauce reduces by one third.
- Serve hot with steamed rice.

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Steamed Scallops in Shell with Asian Sauce

Ingredients

• 6 scallops in shell
• 1 tbsp soy sauce
• 1 tsp minced fresh chilli
• 1/4 tsp minced ginger paste
• 2 drops of sesame oil
• 1 tsp chopped coriander leaves
• 1/4 tsp roasted sesame seed.

Method
- Preheat a steamer for a few minutes. Add the scallops and steam them for 5-6 minutes or until cooked.
- To make the Asian sauce, combine all ingredients into a small bowl. Mix well.
- Add a bit of the sauce into each scallop. Serve hot.

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Mushroom Pepper Fry

Ingredients

• 300g white button mushroom
• 1 onion, chopped
• 1/2 tsp cumin seeds
• 1 tsp black peppercorns, crushed
• 4 green chillies, slit
• Few curry leaves
• 3 garlic cloves, finely chopped
• 1 tbsp vinegar
• Oil, salt to taste 

Method
- Heat oil in a wok on medium heat, add cumin seeds; when they crackle, add garlic and saute. When they turn golden, add onions and fry till translucent.
- Add curry leaves, green chillies into the wok and saute for a while. Then add mushroom and salt, continute to fry them until cooked, stir occasionally.
- Add crushed pepper, vinegar and cook for another 2 minutes.
- Serve hot.

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Mutton Seekh Kebabs

Ingredients

• 400g minced mutton (goat meat)
• 1 medium onion, finely chopped
• 1 tbsp Kashmiri red chilli powder 
• 1/2 tsp garam masala
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tsp salt
• A handful of fresh coriander leaves, roughly chopped
• 50g butter at room temperature 

Method
- Combine all ingredients in a big mixing bowl, mix all well together and keep marinated in a fridge for 15 minutes.
- Add a bit of cooking oil into your palm, then get a lump of meat and roll it like a sausage around a skewer, slightly press the kebab while rolling to help it hold the shape (wet the skewers before using). Repeat this step until you finish the mixture.
- Heat a griddle pan over medium heat, brush melted butter on top of it, cook the kebabs 3-4 minutes on each sides, remember to brush melted butter onto the kebabs before turning them.
- Serve hot as an entree.

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Raw Papaya & Mangrove Crab Salad (Gỏi Đu Đủ Ba Khía)

Ingredients

• 1 raw papaya, shredded 
• 150g mangrove crabs (can be purchased in Asian stores)
• 4 garlic cloves, crushed
• 4 fresh red chillies, finely chopped
• 50g cow-peas/snake beans, cut into 5cm pieces
• 2 tomatoes, roughly chopped 
• 1 cup fish sauce
• 1 cup lemon juice 
• 1/2 cup palm sugar, crushed
• 2 cups tamarind juice

Method

* Prepare the mangrove crabs and tamarind juice: 

- Remove all inedible parts of the crabs including bibs and lungs, rinse thoroughly them with warm water and drain.

- Heat 1 cup of tamarind juice with 3 tbsp sugar until slightly thick, the taste of the juice should be sweet and sour. Let it cool.

- Combine 1 tsp crushed garlic + 1 tbsp finely chopped chili + 1 tbsp salt + tamarind juice into a big bowl , add the crabs, mix well and marinate it for 2-3 days in a fridge.

- For people who are afraid to eat raw crabs, you can heat it in a pan for 3 minutes on medium low heat before mixing with salad.

* Prepare the salad: 

- In a big mortar and pestle, to serve 1 person, beat 1 garlic clove and 1-2 fresh chillies, then add some snake beans, 1-2 mangrove crab, 1 tsp fish sauce, 1 tsp tamarind juice, 1 tsp lemon juice, 2 tsp crushed palm sugar, mix well altogether. Add tomatoes and a handful of shredded raw papaya. Slightly beat all ingredients well to combine. 

- Serve fresh with white cabbage and cucumber.

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Desi Murgh

Ingredients

• 600g chicken pieces 
• 2 onions, thinly sliced
• 2 tsp finely chopped garlic
• 2 tsp finely chopped ginger
• 4 tomatoes, skinned, seeds removed, finely chopped
• 2 tsp turmeric powder
• 2 tsp chilli powder
• 10 green cardamom pods
• 6 cloves
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1/4 cup yogurt 
• 6 dried chillies
• 1/4 cup curry leaves

Method
- Heat oil in a large, deep frying pan over medium-high heat. Cook chicken for about 5 minutes until lightly golden. Remove and set aside. Then add onions and cook for about 6 minutes, transfer onions to a small food processor and blend to a paste.
- Reduce heat to medium, add garlic and ginger, stir-fry for about 20 seconds then add tomatoes, stirring well to combine. Cook for 2 minutes, then add turmeric, chilli powder ad stir to combine.
- Meanwhile, pound 6 cardamom pods, cloves, coriander and cumin seeds in a mortar and pestle until ground, then add to the pan, cook for 6 minutes, stirring regularly. Then add onion paste and yogurt, stir well to combine.
- Add chicken pieces to the pan with a cup of water or more. Season it well with a good pinch of salt  and pepper. Cover with a lid and cook for 30 minutes or until the chicken is cooked through and tender, adding more water if necessary throughout cooking.
- In a different frying pan, add oil over high heat. Add curry leaves, dried chillies and 4 green cardamom pods, and swirl the pan until the spices pop and are fragrant. Turn off the heat, carefully tip the spice mixture over the curry
- Serve hot with steamed rice and garnish with coriander leaves.

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Grilled Whole Sardines with Thai Side Sauce

Ingredients

• 8-10 whole sardines, cleaned well (intestines and entrails removed, rinse and let dry)
• Barbecue Rub for Sardines:
• 1 tsp garlic powder
• 3/4 tsp turmeric powder
• 1 tsp salt
• 2 tsp cornstarch
• 1/2 tsp dry chilli flakes or 3/4 tsp chilli powder
• 1 tsp ground pepper
• Side Sauce
• 3 tbsp olive oil
• 2 tsp butter
• 1 fresh chili, deseeded & minced
• 1/4 cup fresh chopped coriander
• 2 tbsp fish sauce
• 3-4 tbsp lime juice
• 2 cloves garlic minced
• 1 tsp brown sugar

Method
- To make the barbecue rub, simply stir all the ingredients together in a small bowl.
- Drizzle 1 tbsp vegetable oil and slather evenly over the fish. Gently marinate the fish with barbecue rub for at least 10 minutes
- To make the side sauce, place all sauce ingredients in a small pot and heat very briefly (do not boil), just warm up over medium heat to bring out the flavors. Taste and adjust the sauce to suit your liking, it's expected to be sweet, salty and sour at the same time.
- Heat the grill with cooking oil, grill the fish for 5-8 minutes each side or until cooked. When done, the fish will appear golden and the skin will be crisp.
- Serve hot with side sauce.

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Silken Tofu Crusted in Lemongrass & Chilli

Ingredients 

• 200g silken tofu, sliced into bite sized pieces
• 1 lemongrass stem, white part only, minced
• 1 fresh red chilli, finely chopped
• 2 garlic cloves, minced
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp ground black pepper
• 2 fresh coriander sprigs

Method
- In a bowl, add the lemongrass, chilli, garlic, salt, sugar, and pepper. Mix all the  ingredients together, then gently the mixture on the tofu.
- Heat oil in a large frying pan over the medium heat, pan-fry each side of the tofu for 3 minutes or until brown and crisp.
- Garnish the fried tofy with coriander sprigs and serve hot.

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Thai Chicken Laksa

Ingredients

• 3 skinless, boneless chicken thighs
• 1 tbsp five-spice powder
• 1 tbsp honey
• 1 tsp sesame seeds
• 1 chicken stock cube
• 2 garlic cloves, peeled
• 1 thumb-sized ginger piece
• 1 fresh red chilli
• 1 tsp turmeric
• A small bunch of spring onions, roughly chopped
• 1 tbsp peanut butter
• 4 dried kaffir lime leaves
• A small bunch fresh coriander
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 2 bunches asparagus, trimmed, halved
• 200g noodles
• 200 ml coconut milk
• 3 limes
• Salt to taste, ground pepper

Method
- On a large sheet of grease-proof paper, season the chicken with a good pinch of salt, pepper and five spice on each side. Fold over the paper, then lightly bash the chicken with a rolling pin.
- Heat a griddle pan on a medium high heat, when the pan is hot, add in the chicken and cook for 4 minutes on each side or until nicely charred and cooked through.
- Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat. Remove from the heat and set aside.
- Boil 800ml water in a pot and crumble in the stock cube.
- In a food processor, add the peeled garlic and ginger, fresh chilli, turmeric, trimmed spring onions, peanut butter, dried lime leaves, coriander stalks (reserving the leaves), sesame oil, soy sauce and fish sauces. Blitz to a paste, then tip into the boiling stock.
- Add the noodles and asparagus into the pot. Pour in the coconut milk, and as soon as it boils, taste and correct the seasoning with salt and lime juice. Then remove from the heat.
- Serve hot with lime wedges and sprinkle everything with the coriander leaves.

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Pumpkin Curry

Ingredients

• 250g pumpkin, diced 
• 1 cup of sliced button mushroom
• 1/2 cup roasted peanut
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 tbsp ginger garlic paste
• 8 curry leaves
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 knob of butter 
• 1/2 tsp turmeric powder
• 4 green chillies, slit
• 1 tsp red chilli powder
• 1 tsp coriander powder
• Handful of coriander leaves, finely chopped
• Oil, salt to taste, ground black pepper

Method
- Heat oil in a casserole over medium heat, add mustard seeds and cook until they pop (it takes about 10-15 seconds). Then add cumin seeds, ginger garlic paste and cook for a minute until the raw smell of ginger is gone; quickly add chopped onion, occasionally stir until lightly golden brown (adding a little bit of salt to the onion helps it cook faster). Then add chopped tomato, curry leaves, green chilli and cook for a few minutes.
- In the mean time, combine all spices (chilli powder, coriander powder, turmeric powder) in a small bowl. When the tomato is soft and nicely cooked, add the spice mixture into the casserole and stir well. Add a little water to prevent the spices from getting burnt.
- Add in the pumpkin and mix well, fry the pumpkin for a few minutes then add water enough to cover all the pumpkin. Season it well with a good pinch of salt.
- When the curry comes to a boil, add mushroom and roasted peanuts, cook altogether until it comes to a second boil, add butter and chopped coriander leaves.
- Serve hot with a touch of ground black pepper, steamed rice or bread.

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Panfried Salmon with Baby Broccoli & Orange Sauce

Ingredients

• 3 oranges, peeled, cut into wedges & get juice from the membranes
• 300g baby broccoli, trimmed
• 1 salmon fillet, skin on or skin off
• Salt, ground black pepper, oil
• 30g cubed butter

Method
- Place the orange juice in a saucepan over medium heat for 10 minutes or until syrupy. Remove from the heat and cover with a lid.
- Meanwhile bring a medium saucepan of salted water to a boil over high heat. Add the baby broccoli and cook for 2 minutes. Drain and rinse through with cold water. Pat dry with paper towels and keep aside.
- Season the fillet with a good pinch of salt and pepper on each side. Heat oil in a large heavy non-stick frying pan over medium-high heat, then add the salmon with skin side down and cook for 3-4 minutes until the skin is crispy. Then turn over and cook for further 2 minutes for medium rare, or for a further minute until cooked to your liking. Transfer it to a plate and let rest for 2 minutes.
- In the same pan, add the baby broccoli and cook for 1 minute. Season to taste with salt and pepper.
- Serve the salmon with baby broccoli, orange wedges and drizzle of orange sauce.

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Lemongrass Chili Chicken

Ingredients

• 400g chicken thighs, skinless, bone in 
• 2 fresh lemongrass, finely chopped
• 1 tsp mince ginger
• 2 tsp curry powder 
• 2 tbsp fish sauce
• 1 tsp sugar
• 1 tsp chicken powder
• 4 tsp mince garlic
• 1 onion, finely chopped
• 3 fresh chillies, finely chopped
• 2 spring onions, finely chopped
• Oil, salt, ground pepper

Method

- Marinate the chicken with 1/3 chopped lemongrass, 2 tsp mince garlic, half chopped chilli, 1 tsp curry powder, 1 tbsp fish sauce, 1/2 tsp sugar, chicken powder, 1/2 tsp oil, salt to taste and ground pepper for 30 minutes.

- Heat oil in a frying pan over medium heat, saute rest of the garlic, lemongrass, chilli and curry powder until fragrant, add the marinated chicken into the pan. Season with 1 tsp sugar, 1 tbsp fish sauce and cook for 10 minutes.

- Add the spring onions, mix well with the chicken and remove from the heat.

- Serve hot with steamed rice.

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Pan-fried Fish Fillet with Tomatoes & Bocconcini Salad

Ingredients

• 5 small chat potatoes, quartered
• 100g green beans, trimmed, cut into 4cm lengths
• 2 tomatoes, quartered
• 2 tbsp roasted cashew nuts
• 1 bocconcini ball, drained and torn
• 1 cup of fresh basil leaves
• 150g firm white fish fillets
• 1-1/2 tsp vinegar 
• 1 garlic clove, crushed
• 1 tsp sugar 
• 2 tsp extra virgin olive oil
• Salt, ground pepper
• Lemon wedges to serve

Method
- Cook the potatoes in a saucepan of boiling, salted water for 5 minutes or until tender. Add the beans to the saucepan for last 2 minutes of cooking. Drain and rinse under cold water. Set aside.
- Season the fish with a good pinch of salt and pepper on each side. Heat oil in a frying pan, cook the fish for 2-3 minutes each side or until cooked through.
- To make the salad dressing, combine extra virgin olive oil, vinegar, garlic and sugar in a small bowl. Season with salt and pepper. Shake until well combined.
- Add tomatoes, potatoes, beans, cashew nuts in a shallow dish. Top with the basil and drizzle over the dressing.
- Serve hot with salad and lemon wedges.

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Chicken Polpette Brodo

Ingredients

• 1 cup pasta
• 400g chicken mince
• 1 bunch of spring onion, finely chopped
• 1 handful of basil, finely chopped
• 1 tbsp crushed garlic
• 1 tsp chilli powder
• 1/4 cup grated parmesan
• 1 egg, slightly beaten
• 1/2 cup of bread crumbs
• 1 ltr chicken stock
• Olive oil
• Salt, ground pepper
• 1 bunch of bok choy, washed and roughly chopped 

Method
- In a large bowl, mix chicken mine, spring onion, parmesan, egg, garlic, bread crumbs, basil and a splash of olive oil. Combine together and season with salt and pepper.
- Roll small meatballs and rest them in a tray. Place the meatballs into the fridge for 30 minutes.
- Heat the chicken stock in a large pot and bring to the boil. Reduce the heat to a simmer. Meanwhile, boil water in another pot, add a bit of salt and half cook the pasta, . Drain and put aside.
- Remove the meatballs from the fridge and softly place into the stock. Cook the meatballs for 15 minutes or until all meatballs are cooked.
- Add the pasta to the stock and cook for 2 minutes or until pasta is cooked. Season the brodo with a good pinch of salt and ground pepper.
- To serve, place bok choy in a bowl, then add the brodo to the bowl, the heat from the stock will cook the bok choy.

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