Pork with Preserved Radish

Pork with Preserved Radish

Pork with Preserved Radish

This interesting dish illustrates the Chinese cooking technique of ‘Velveting’ to produce the soft, juicy, almost gelatinous pieces of meat one usually only experienced in Chinese restaurants. In this case, the techniques uses parboiling in water, rather than briefly deep-frying at low temperature, but the result is very much the same. After being pre-cooked this way, the Pork is then stir-fried with Preserved Radish and Chinese Black Mushrooms.

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Shrimp and Vegetable Korma

Shrimp and Vegetable Korma

Shrimp and Vegetable Korma

In Indian cuisine, a Korma (which can be spelled many different ways, including Qorma, Khorma, or Kurma), is a braised dish to which either stock, yoghurt, cream, or coconut milk is added, to yield a smooth and rich finished dish. There are all sorts of variations on the basic theme, and, though the end-result can be quite fiery, in restaurant versions they are typically very mild. The version pictured above rendition, using shrimp, cauliflower and carrot, falls into the mild category.

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Pepper Steak prepared with pre-Grilled Flank Steak

Pepper Steak prepared with pre-Grilled Flank Steak

Pepper Steak with a Twist

Beef stir-fried with Peppers probably has roots in China in one form or another, but it has long been a classic in Westernized Chinese restaurants. It seems to be falling out of fashion these days, but it still fairly popular and there are many variations on the basic theme. The dish you see above represents a twist on the usual methods used for the classic in that it uses Flank Steak which is first marinated in Lemon juice, then grilled before being sliced and used in the final stir-frying.

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Pasta with Truffles and Cream

Pasta with Truffles and Cream

Pasta with Truffles and Cream

This dish builds upon the basic form of a Carbonara in that it is finished by stirring a mixture of beaten Egg and Cheese into the cooked Pasta to make a Sauce. However, this recipe also uses Onion and Garlic (a strict no-no in a classic Carbonara), and it boosts the decadence level by using Cream and Truffles for an even richer, silkier finish.

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Keema Pie

Keema Pie

Keema Pie Recipe

In Indian cuisine, the name ‘Keema Saag’ can be used to refer to any number of dishes which combine a ground meat (the ‘Keema’), with some form of vegetable greens (the ‘Saag’). Here, the pie you see above is essentially a Keema Saag, cooked with common Indian spices, which is then incorporated into the form of a traditional Shepherd’s Pie. As such, a classic Western ‘comfort food’ is transformed into something novel, and, for most Westerners, just a little bit exotic.

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Chicken with Almonds and Peppers

Chicken with Almonds and Peppers

Chicken with Almonds and Peppers

Almond Guy Ding dishes have long been ubiquitous on the menus of Chinese restaurants catering to Western tastes. Of then dish is listed as ‘Chicken Almond Guy Ding’, which is a bit of a redundancy as the ‘Guy Ding’ is Cantonese for ‘Diced Chicken’. There are plenty of variations, of course, and, beyond the requisite Chicken and Almonds, a vegetable. or vegetables. Will usually be included. Here, Red and Green Bell Peppers are used, and everything is finished in a sauce that is sweet and rich with Hoisin Sauce.

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Kung Pao Dragon & Phoenix

Kung Pao Dragon & Phoenix

Kung Pao Dragon & Phoenix

The terms ‘Dragon’ and ‘Phoenix’ when used the name of a Chinese dish, means that the dish contains Shrimp and Chicken together. This particular preparation uses both and is prepared in general ‘Kong Pao’ style. It deviates a bit from the traditional Chinese method of Kung Pao cookery, but it uses peanuts, has a sweet and sour background, and uses  Red Chili Oil for a hint of smoky fire.

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Lamb Curry with Fresh Fenugreek

Lamb Curry with Fresh Fenugreek

Lamb Curry with Fresh Fenugreek

The classic Indian dish ‘Saag Gosht’ is essentially a Curry made with Lamb (Ghosht), and some sort of greens (Saag). In most versions, the ‘greens’ part of the dish is made up of Spinach, although many other things can be used. In the rendition you see above, fresh Fenugreek leaves are used (known as ‘Methi’ in Hindi). Accordingly, while this dish can be called a ‘Saag Ghost’, the more particular name would be ‘Methi Gosht’.

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Minangkabau Shrimp Curry

Minangkabau Shrimp Curry

Minangkabau Shrimp Curry Recipe

I have called this Coconut-milk based dish a ‘Minangkabau Shrimp Curry’, as the Minangkabau are a people of Indonesia known for their spicy cuisine, and this preparation certainly captures that spirit. This particular Curry uses a very Indonesian spice blend known as Sambal Terasi, as well as aromatics like Lemongrass and Turmeric, all combined together with Shrimp in a Coconut-milk base.

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Barbecued Pineapple Ginger Ribs

Barbecued Pineapple Ginger Ribs

Barbecued Pineapple Ginger Ribs

Barbecuing is one of these cookery methods that can spark a thousand arguments over which is the best way to cook ribs. There is no single ‘best way’, of course, but these Barbecued Pineapple Ginger Ribs use a tried and true indirect heating method, followed by a simple trick, to produce a deliciously tangy, tender, and smoky result.

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