Chinese Hot Lotus Tea Recipe

Ingredients

• 3/4 cups water
• 1/2 tsp bicarbonate of soda (baking soda)
• 450 g lotus seeds
• 5 cups water
• 225 g brown sugar
• 2 lightly beaten eggs

Method:

· Let the water boil in a wok. Put the bicarbonate soda while stirring.

· Put the lotus seeds and let it boil for 10 minutes.

· Rub the seeds with fingers to remove husk. Drain them later on.

· Bring the water to boil and add sugar. Let the sugar dissolve.

· Cover and let it boil for an hour.

· Gradually add the eggs while stirring and serve immediately.

Mango Lassi

Ingredients

• Diced fresh mango 1 cup
• Orange juice (chilled) half cup
• Pure honey 3 tbsp
• thick yogurt (chilled) 2 cups
• Rose petals (optional) 1 pinch

Method:

• Put the mango, honey and orange juice in a blender and blend it for 1 minute.
• Pour the yogurt in and blend till it becomes frothy and smooth.
• Pour it in a long stem glass and garnish with rose petals
  

Tea, Tea and more Tea

Tea is said to originate from China in the year 2737 BC when emperor Shennong, inventor of agriculture and Chinese medicine, stumbled upon the amazing restorative properties of tea. Since then, tea plays a major role in the culture of the world, especially in Asia. It is now a staple beverage with restorative and medicinal properties.

Tea contains high levels of antioxidants in the form of catechins. A dried tea leaf may contain catechins levels of up to a third in its weight; this is much higher in white and green varieties. Black tea however has lower amounts of antioxidants due to the oxidative processing it undergoes. Tea also contains Caffeine and Thiamine; stimulants that help refresh the drinker and improve blood circulation.

The green variety has been known for its protective properties against an array of diseases including cancer. Its main advantage is the presence of EGCG, an antioxidant proved to be effective at preventing lung, breast and prostate cancers. Tea also increases one’s metabolism thus increasing the rate of fat burnt. This is proven in research papers quoted to show properties which promote weight loss.

Black tea on the other hand has higher caffeine levels thus producing a stronger flavour. It retains its flavour more than the other varieties, usually for a few years, and is thus the more popular form. Black tea accounts for over 90% of all tea sales in the west.

Oolong tea is yet another variety which is in between the black and green varieties. Oolong stands for “Black Dragon” in Chinese and is prepared by oxidizing the leaves to about 70% of that done to produce black tea.

Premium tea brews such as Grey and Seddon tea or delicate tea are prepared by stepping for a relatively shorter duration to produce the texture and flavour desired.

The tea’s profile is highly influenced by the altitude and season of harvesting as it may alter its taste. Pure teas are infused in boiling water followed by stepping for about one to five minutes.
Tea remains as a popular beverage and is increasing in popularity among other parts of the world.

Stir Fried Fish Fillets

Ginger is commonly used when preparing seafood dishes as it is very effective in masking the ‘fishy’ odour. This dish serves 4 people on average and is easy to prepare.

Ingredients:

1 pound of boneless fish fillets

For the marinade:

1 tablespoon of rice wine, dry sherry or even white wine
A few drops of sesame oil
Some salt and pepper to taste
1 egg white
1 - 2 teaspoons of cornstarch

Other ingredients:

4 tablespoons of vegetable oil
1 clove garlic, nicely minced
2 slices of ginger, shredded
½ a red onion, sliced

For the sauce:

½ cup of fish stock, or chicken broth, or water
1 tablespoon of oyster sauce
¼ teaspoon of soy sauce
1 teaspoon of cornstarch mixed with 1 tablespoon of water

Additional ingredients:

Other vegetables desired such as celery, bok choy, bean sprouts, mushrooms or snow peas
2 teaspoons of ground coriander.

Preparation:

1. Cut the fish into pieces measuring about 1 ½ inches by ½ an inch. Add one by one the ingredients listed for the marinade, leaving the cornstarch for last. Mix them well and leave the fish to marinate for about 10 minutes.

2. While waiting, prepare the sauce. In a small bowl, mix well the first three ingredients for the sauce. The cornstarch and water should be mixed in a separate bowl.

3. Heat up the wok, and then add 2 tablespoons of oil. Pour in the fish fillets, proceed to sear until they turn lightly brown before removing them from the wok.

4. Add another 2 tablespoons of oil into the wok. Now add the garlic, onion and ginger and cook the ingredients until the onion turns a light brown. Pour in the remaining vegetables, stir fry the ingredients. Add the sauce from step 2 and bring it to bubble before adding the mixture cornstarch and water. Remember to stir quickly to thicken the sauce. Pour in the fish again and mix everything through. Now sprinkle the ground coriander over the dish before serving.

Spicy Fried Noodles – Chinese style

The Chinese are very proud of their noodle recipes and have come up with a wide variety of different noodle shapes and sizes, some thin and wide while others are round and thick. With different Chinese noodles types, it is only fitting that they each have different preparation methods.
The Chinese serve their noodles long and uncut, according to the Chinese tradition, as it symbolizes long life as well as good health. This holds true for the many different types of noodles available. Below is a delicious recipe for Chinese style spicy fried noodles.

Ingredients:

1. 350g – 400g of pre-cooked “chow mien’ noodles

2. 2 – 3 cups of baby bok choy, chopped

3. 2 stalks of celery, sliced

4. ½ of a white onion, sliced

5. 2 cloves of garlic, minced

6. 1 cup of chicken or vegetable stock

7. 2 tablespoons of roasted peanuts, chopped

8. 1 tablespoon of hot sauce

9. 2 tablespoons of light soy sauce

10. 1 tablespoon of white vinegar

11. 2 teaspoons of sesame oil

12. 1 tablespoon of corn starch

13. 1 tablespoon of vegetable oil

Directions:

1. Heat up some oil in a wok at medium heat. Add in the sliced onion, celery, garlic and bok choy. Cook the mixture for about 3 to 5 minutes while stirring often.

2. Pour in the stock, hot sauce, soy sauce, sesame oil, vinegar and brown sugar. Proceed to bring it to a boil

3. In a separate bowl, stir the cornstarch into a tablespoon of cold water. Now mix to into the wok and stir its contents until the sauce begins to thicken. Once that is done, turn off the heat.

4. Loosen the Chinese noodles using your fingers, and then immerse it in some boiling salted water until it is tender. Drain the noodles and toss it with the sesame oil.

5. Place the Chinese noodles on a large plate and spread the vegetables over the top. Sprinkle the peanuts over the dish

Dhal – the Pakistani recipe for yellow lentils

This is a classic recipe for preparing dhal and it is very easy to make. Simply serve dhal as a side dish to complement the main Pakistani dishes, or even with rice for a vegetarian meal.

Ingredients:

1 cup of mung dhal, either the yellow or red variety of dried lentils

2 cups of water

1 teaspoon of turmeric

3 cloves of fresh garlic, nicely peeled and chopped

2 large onions, nicely peeled and finely sliced lengthwise forming paper thin slivers

¼ teaspoon of ground red pepper, to taste

1 ½ teaspoons of salt

¼ cup of ghee or melted butter or even some light oil

2 teaspoons of cumin seeds

2 teaspoons of ground coriander

4 teaspoons of fresh cilantro leaves, nicely chopped

Preparation:

1. Pick through your dried lentils very carefully and remove any dirt or small stones before washing them under running cold water using a sieve. Then drain them and place them in a pot along with the water, turmeric, garlic, red pepper, ground coriander and salt. Bring it to a boil with high heat and then cover the pot partially and reduce the heat to low, allowing it so simmer for about 30 minutes.

2. This is a very important step, so pay attention. While your lentils are left to simmer, heat a skillet of about 10 inches with either ghee/butter/oil until a droplet of water, flicked into your pan, makes a sputter on contact. Be careful that this is not burnt as the flavour depends highly on the success of this step.

3. When your pan is hot, pour in the onions and cumin seeds before reducing the heat to medium. Remember to stir often for about 6 – 8 minutes. Set the dish aside after it is done.

4. When you are confident that the lentils are ready, mix it with the onion based seasoning and top it with your chopped cilantro leaves. Serve the dish with rice.

Rice Stuffed Lamb’s Legs for 8

Ingredients needed:

For our stuffing:

- 2 tablespoons of oil

- 2 tablespoons of butter

- 1 medium onion, fully peeled and diced

- 2 cups of button mushrooms, quartered

- ½ green bell pepper (capsicum), nicely diced

- 4 whole red chilies

- 1 clove garlic, minced

- 2 cups of boiled rice

- 2 tablespoons of fresh cream

- 1 tablespoon of fresh coriander leaves

- 1 teaspoon of salt

- ½ a teaspoon of pepper

For preparing the lamb’s feet:

- 3 tablespoons of lemon juice

- 2 teaspoons of salt

- ½ a teaspoon of black pepper

- 1 tablespoon of garlic paste

- 1 teaspoon of chili powder

- 4 tablespoons of oil

- 2 ½ kilograms of boneless leg of lamb

*Note: to make preparations simpler, request that your butcher “butterfly” the lamb’s legs

Preparation steps:

1. Heat up large non-stick skillet and melt some butter in it.

2. Throw in the onions, mushrooms, diced bell pepper, chillies and the minced garlic clove. Sauté the ingredients for about 5 minutes or at least until the mushrooms are tender.

3. Add in the rice, cook until thoroughly heated while continuously stirring, and then leave to cool. Add the remaining ingredients for stuffing and mix well.

4. Preheat the oven to about 425°F. While waiting, mix the ingredients for the lamb’s legs but use only 2 tablespoons of oil instead of 4 in a separate bowl.

5. Take out the lamb, pat it dry and rub with marinate. Now place the cut side of the lamb on the wok’s surface. Spread evenly only half of the stuffing on the lamb and press to adhere.

6. Roll the lamb tightly beginning at the narrower end. Use some netting to hold it in place.

7. Holding one end, fill the opposite side with the remaining stuffing then tie the netting with some kitchen string.

8. Rub on the remaining 2 tablespoons of oil and in the roasting pan for about 1 ½ hours or to desired doneness.

9. Remove it from the oven, wrap in foil and let it stand for 15 to 20 minutes. Now cut it into ½ inch-thick slices.

10. Serve with Nan and Chutney.