Saturday, March 27, 2010


Utterly Butterly Delicious!

Another Chinese recipe that we all love is Sweet & Sour Prawns. Every Chinese restaurant in Bangalore has its own version and we enjoyed it whenever we dined out. So I was pleasantly surprised to find this familiar Chinese dish in Malaysia. Over the years I experimented with various recipes and came up with my own version of it. Quick and easy and absolutely a must for every milestone in this family.

The Recipe

3 tbsp. tomato sauce; 2 tbsp. chilli sauce; 2 tbsp. white rice vinegar ( can use less); 1 tbsp. light soya sauce or ½ tsp. soy sauce; 2 tbsp. brown sugar (can use more to taste); 1 tsp. salt; 100 ml water; cornflour for thickening.Mix together and keep ready.
16 jumbo prawns,deveined and washed. Drain. Coat with cornflour pepper and salt and deep fry till colour changes. Keep aside.
1 tbsp. chopped garlic; 1 tsp. green chillies, minced; 1 tsp. chopped ginger; 1 tbsp. chopped spring onions.
Fry garlic, chillies, ginger and spring onions till fragrant in a little oil. Add the sauce ingredients. Bring to boil. Add prawns and thicken with 1 tbsp cornflour mixed with 1/2 cup water if required. Garnish with thinly sliced cucumber and tomato wedges, corriander leaves or spring onions. I cannot make up my mind which is better. You decide.
PS: Goes well with fried rice.

Sunday, March 21, 2010

BBQ Night

Whatever Next? Sally's Amazing Kababs

My oven blew up last week and I was wondering what to do as we had planned an impromptu party for Nehru’s 55th birthday. I had even decided to bake two very unusual cakes, the recipes having being sent by my lifelong friend Rosemarie Monteiro ( nee Rodrigues). Both of us do nothing but email recipes throughout the year and this has helped us to keep in touch over the years. Serita & Ranita stepped in and decided to make a cheesecake and have a BBQ. That’s the bonus of having daughters who like to cook and also daughters friends namely Sally who makes delicous kababs effortlessly. All I did was marinade the meat. The guests were invited and the menu planned and hey presto, we had an outdoor banquet fit for a king.
The Menu:
1. BBQ Chicken
2. BBQ Fish
3. Beef Kebabs
4. Tomato Pineapple Salad
5. Ghee Rice
6. Garlic Bread
7. BBQ Capsicums & Potatoes
8. Pineapple Cheesecake made by Ranita
9. Ice cream (3 Varieties, bought from the supermarket)
10. Chocolate Truffles made by Serita
11. Mango Pudding , courtesy Vicky & Joyce

The Recipe:

1 kg mince; salt and pepper to taste; 3 onions minced fine; 3 green chillies minced fine; 1tbsp ginger garlic paste; small bunch of parsley chopped fine; 1 tbsp. cooking oil. Mix all ingredients together.

12 wooden skewers or chop sticks. Soak the skewers in water the previous night to prevent them catching fire when placed on the grill.

Divide the mince into portions and press around skewers carefully. Grill 5 minutes on coals until ready to eat. Can baste with oil if required. Serve hot with wedges of lime. Makes a great starter and usually eaten in a jiffy.