Meen Moily

Here's a recipe for meen moily i got from one of my profs. Lovely dish, and surprisingly simple

Meen Moily

Beckti in haldi+salt+vinegar marinade

Onion + hing + ginger+ garlic+ Gr. Chilli+ Haldi in coconut oil

Coconut Milk

Fish+salt

Sliced Tomatoes after cooking

Grilled Beef with dipping sauce

180 grams beef steak, good quality

Sauce 1: Sesame dipping sauce

Kikkoman soya sauce: 1/3^rd cup

Mirrin: 3 tbs

Sugar: 2 tbs

Sesame oil: 2tbs

Sesame powder/crushed and dried sesame seeds: 1 tbs

Grated Garlic: 1 tbs

Sauce 2: Ginger Dipping Sauce:

Soya Sauce: 1/3^rd cup

Sake : 1/3^rd cup

Sugar: 2 tbs

Vegetable oil: 2tbs + 1 tsp.

Grill the beef till medium rare or as desired. Rest it. Cut into cubes and serve with dipping sauce.

Lamb chops in sesame sauce:

4 kg lamb chops, neatly cut. Good quality lamb chops are needed.

For the Sauce:

1 litre water

Kikkoman thick soya sauce: 200 ml

2 tbs Garlic Paste: I suggest using fresh crushed/minced garlic rather than the packaged pastes. Always.

Sesame oil 2 tbs

Sesame seed paste 1 tbs

100 gms chopped spring onion

1 tsp ajinomoto (Optional)

7 green chillies finely chopped

Mix all the ingredients and marinate overnight.

Saute in the frying pan on high heat at first to seal in the juices. The reduce to med heat and cook till done as desired. Halfway through, add the sauce/marinade and reduce.

Season to taste.

Sprinkle the lamb chop with sesame seeds before serving.

Ohitashi Salad:

Chilled spinach salad

Spinach: blanched, chopped and chilled

For the sauce:

4 tbs Dashi

Mirin: 1 tbs

Cooking Sake: 1 tbs

Kikkoman Soya: 1 tbs

Hondashi ( Japanese fish stock) 1 tsp

Mix thoroughly, season to taste with salt.

Mix in the chilled spinach.
Note: This salad was surprisingly tasty, especially for a spinach salad.

Note: about Sake

Please note, all the sake mentioned in the recipes here is cooking sake.

Gyouza

(Dumplings)

Chopped onion: 50 gms

Shiitake mushroom chopped: 50 gms

Cabbage chopped : 50 gms

Spring onions chopped: 30 gms

 Pork/beef/prawn/chicken: chopped and fried.

Sake 2 tbs

Mirrin 2 tbs

Sesame oil 5 tbs

Kikkoman soy sauce 2 tbs

Chilli oil 2 tbs

Miso paste 1/5 tbs

Vinegar 1 tbs

1 tbs Ajinomoto : Optional

Little salt and pepper, to taste

A little ginger and garlic paste

Mix together thoroughly. Stuff inside a dumpling/wonton wrapper, can be store bought, or i will provide a recipe for dimsum wrappers later on.

Once the dumpling is ready, lightly very shallow fry it gently, taking care not to break the delicate wrapper, almost sauté it.

Yum Pak Krob

( Crispy Vegetables-Thai)

Carrots, babycorns and mushrooms- Diamond/quartered,  even pieces

Coat in cornflour and deep fry.

For the sauce: It should be sweet, sour and spicy.

Chicken aroma, sugar syrup, lemon water, salt water and thai bud chillies chopped.

Mix thoroughly till the proper taste is achieved.

Spring onions, coriander/cilantro and onions finely chopped.

Mix the fried vegetables, the sauce and the chopped veg till it is properly coated.

Season to taste.

Garnish with crispy fried onions.

Dashi

Dashi is sorta like a japanese stock

Katsuo (Bonito) Dashi

8 cups ( 2 litres) water

50 g katsuo bushi (dried bonito) shavings

 For the first stock bring 4 cups of water to boil and add the shavings. Wen they shavings float to the surface, remove from the heat.

Drain the dashi into a pot and keep the shavings for the second stock. 2 make the second dashi, use leftover shavings and repeat.

Kombu Dashi (Kelp)

50 g kombu

4 cups (1 litre) water

Wipe the kombu with a dry kitchen towel. Combine the kombu and water and bring to a boil. When the water boils, remove the pan from the heat and remove the kombu from the stock.

Shiitake Mushroom Dashi

12 dried Shiitake mushrooms

4 cups cold water

Place shiitake mushrooms and cold water in a saucepan. Soak for 30 minutes, and then bring to a boil. When the water boils remove pan from heat and strain. Liquid is the dashi and mushrooms can be used for something else. 

Pasta in Celery-Basil-Lime leaf sauce

Ingredients:

Leeks

Celery

Basil

Kaffir Lime Leaves

Pasta

Fresh Cream

Butter

Fresh crushed black/green pepper

Carrot Greens

Garlic

Coarse Sea Salt

Extra virgin olive oil

Method:

In a big pot, cook the pasta to just below al dente in salted water.

Chop the garlic, cut the leeks and celery into juliennes, chiffonade the carrot greens or cut into small bunches.

In a saucepan, heat oil and butter, add the chopped garlic and saute lightly till the smell is rich wid garlic n butter, but not browned. quickly add the cream and water, stir. add the celery and leeks, you can go heavy on the celery for a nice celery base taste. let it cook, dilute/thicken as needed.

Add in the torn basil and kaffir lime leaves, more of basil, a little less of lime leaves since they have a stronger taste. Season lightly wid salt, wen the sauce seems ready, add in some more white butter and add in the pasta and then the carrot greens. stir and cook till the pasta seems ready. adjust the seasoning, add in the pepper. Add in some butter and mix in. Finish with a dash of the extra virgin olive oil and stir it in. Serve hot. Enjoy

Cinnamon-Mint Apple Sauce

Ingredients:

Apples

Cinnamon powder

Fresh peppermint leaves

Sugar

Apple Cider Vinegar/White Wine

Method

Chop and puree the apples, preferably without the peel.

In a non stick sauce pot , heat a little butter, add in the apple puree. and let it cook. add in some fine sugar and mix. add cinnamon powder, and keep cooking till it starts browning. then add in the peppermint leaves and and a dash of cider vinegar/white wine. Keep cooking till it turns a nice reddish brown. keep tasting regularly and season according to your taste. Once cooked properly n properly seasoned, take off the heat and chill. this is an excellent dip for nachos, or just a plain old late night snack/the munchies. And if you use sweeter apples, u can always reduce the sugar. it shouldnt be too sweet.

Citrus Braised Pork

Ingredients:

Pork cut into 1" cubes

Coarse sea salt

Pepper

Green Pepper

Kaffir Lime Leaves

Allspice Leaves/powder

Cheap Port Wine

Garlic

Sugar
sliced mushrooms

Method

Cut the pork into about 1" cubes.

Rub a baking/roasting tray with butter. spread the pork in there, rub down wid coarse salt, pepper, little sesame oil and butter. add some rough chunks of garlic in there

Roast at 400-450 degrees for about 20 mins or so, till most of the fat starts melting and the meat is partly cooked,again, just kinda wing it.

In a kadhai or saucepot or something,on a low-medium flame, heat butter n oil mixture. add some finely chopped garlic to it. add the pork to the kadhai, scrape the roasting pan properly. deglaze it with some water and a little port wine and add to the kadhai. add more water as needed till the pork is about 1/2 or 2/3rd covered. add a little salt, lime leaf and all spice to the pot. This helps build the base of the dish. add a few green peppers if u have em too. let it cook for a while, about an hour or so at least, till it starts getting really, really tender. add in the mushrooms. taste the gravy and add a little flour to thicken. some sugar will help counteract the saltiness of the pork. when it starts getting tender, add more of the lime leaves, a little bit of the all spice and let it cook further. keep tasting and season as needed. add more herbs if u need to. and make sure that the level of the liquid is maintained. port wine is to be used only in small amounts. when you feel the taste is ok, keep it on low flame, let it cook till the desired tenderness is achieved and serve hot.

Note: it can get really, really tender if u cook it properly n long enough.