2nd Sep. Update- Chinese food special

Here is the update for this week episode with the tip...

Enjoy !!

Serves 4

200 gms Silken tofu ((bean curd))

1 tbsp Fennel seeds

4 one inch sticks Cinnamon

1/2 inch piece Dry ginger

15-20 Black peppercorns

1/2 tsp Sichuan peppers

1/2 Star anise

2 medium sized Onions

2 medium sized Green capsicums

2 tbsps Oil

2-3 Spring onions (sliced)

2 one inch pieces Ginger (sliced)

2 Green chillies (slit)

Salt to taste

1 1/2 tbsps Dark soy sauce

2 tbsps Sugar

3 tsps Cornflour (dissolved in 2 tablespoons of water)

1.Grind fennel seeds, cinnamon, dry ginger, black peppercorns, Sichuan peppers and star anise to a powder. This is five spice powder.

2. Quarter onions and separate the layers. Halve green capsicums, remove seeds, cut into squares and then into triangles.

3. Cut bean curd into squares and then into triangles and set aside.

4. Heat one tablespoon oil in a wok, add onions and green capsicums and toss to glaze. Transfer into a bowl and set aside.

5. Heat remaining oil in a wok. Add spring onions, ginger and green chillies and saut. Add bean curd and toss.

6. Add salt, soy sauce, sugar and half a teaspoon of five spice powder and toss.

7. Add the glazed onions and green capsicums and toss once more.

8. Add corn flour mixed in water and cook for a minute or two. Sprinkle a little five spice powder and serve hot.

Serves 4

2 cups Rice (boiled)

1 small sized Cabbage (chopped into 1 inch pieces)

4 tbsps Sesame oil

Salt to taste

1 tsp Soy Sauce

4 tsps Brown sugar

3 tsps Crushed red chillies

2 tbsps Vinegar

1/2 tbsp Sesame seeds (roasted )

6-8 cloves Garlic (crushed)

1 inch piece Ginger (chopped)

1/2 tsp Sichuan peppers (crushed)

1. To make kimchi, heat two tablespoons sesame oil in a pan, add cabbage, salt, soy sauce, brown sugar and crushed red chillies and toss.

2. Add vinegar and toss and cook till the cabbage softens slightly.

3. Roast sesame seeds and add to the cabbage and mix.

4. Heat the remaining sesame oil in another pan. Add garlic and ginger and saut on high heat for a minute.

5. Add rice, kimchi (that cabbage mixture you made earlier) and crushed Sichuan peppers and mix well. Add salt and toss. Serve hot.

Serves 4

60 Grapes

1 1/2 cups Sugar

1. Heat a pan. Add three fourth cup water and sugar and cook on high heat, stirring till all the sugar dissolves.

2. Lower the heat and continue to cook till the syrup reaches three string consistency. To check put a few drops of the syrup into a small bowl of water, if the syrup forms a semi hard ball, the syrup is ready.

3. Meanwhile skewer the grapes onto satay sticks and keep them in the freezer till required.

4. Take the grapes out of the freezer once the syrup is ready and dip the satay sticks, one by one, in the syrup so that all the grapes get covered with the syrup.

5. Arrange the satay sticks on a plate and let the syrup harden around the grapes.

6. Serve.

Tip of the week:

How to make ---

Chop green chilies and put them in a bowl. Add sufficient vinegar so that chilies are well soaked. Let it stand for half an hour before using it. Use in rice, noodles and chinese dishes.