Main Plates (Page 11)

The Main Plate recipes listed here include Western-style entrées, standalone meals, and substantial dishes of the sort served at the banquet table

Chicken with Peppers and Cashews

Chicken with Peppers and Cashews

Chicken with Peppers and Cashews

This recipe for Chicken with Peppers and Cashews is very much the sort of thing that might get served as Kung Pao Chicken in many Westernized Chinese restaurants. It has, after all, nuts (albeit cashews rather than peanuts) and chili heat in a sweet and tangy sauce. For all that, it actually bears little resemblance to the classic Chinese Kung Pao style, but it is still very tasty nevertheless.

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Sarawak Curry of Lamb

Sarawak Curry of Lamb

Sarawak Curry with Lamb Recipe

The Lamb Curry you see pictured above features my home-made Malaysian style Sambal Belacan as a curry paste, and, given the spirit of the dish, I have named it after Sarawak, which is a state in Malaysia. I don’t know if they actually cook anything like this there but obviously they are going to have to start now…

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Chicken Haldi

Chicken Haldi

Chicken Haldi Recipe

The ‘Haldi’, in the name ‘Chicken Haldi’, is the Hindi word for Turmeric. The spices used in this baked Chicken dish are moderately complex, but they are dominated by the sweet, slightly pungent flavor of the bright yellow, dried Turmeric powder, along with the warm, maple-like notes of Kasoori Methi, or dried Fenugreek Leaf.

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Fish Maw with Shrimp and Mushrooms

Fish Maw with Shrimp and Mushrooms

Fish Maw with Shrimp and Mushrooms

Not long ago, I recently posted an introduction to Fish Maw, a Chinese dried seafood ingredient that is not widely known or used in the West. This ingredient, prized for its texture rather than its almost non-existent taste, is probably most commonly used in soups. Here, this recipe for Fish Maw with Shrimp and Mushrooms, illustrates a use of the reconstituted Fish Maw in a stir-fried dish.

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