recipe

INGREDIENTS

Soy sauce 2-3 tbs

Tamarind pulp 1 tbs

Oyster sauce 1 tbs

Fish sauce 1 tbs

Dark soy sauce 2 tbs

Sugar ½ tbs

Red chilli (crushed) 1 tsp

Rice noodles 200g

Hot water as required

Boneless chicken (thin slices) 300g

Black pepper (crushed) ½ tsp

Himalayan pink salt ½ tsp or to taste

Cooking oil 3 tbs

Garlic (chopped) 7-8 cloves

Thai red chillies (sliced) 3-4

Onion (sliced) 1 medium

Spring onion leaves ½ cup

Fresh basil leaves 5-6

Eggs (whisked) 2

Peanuts (roasted and chopped) as required

Lemon wedges

DIRECTIONS

* In a bowl, add soy sauce, tamarind pulp, oyster sauce, fish sauce, dark soy sauce, sugar, red chilli crushed, mix well and set aside.

* In a bowl, add rice noodles, hot water, cover and let them soak for 10-12 minutes then strain and set aside.

* In a bowl, add chicken, dark soy sauce, black pepper crushed, pink salt, mix well and set aside.

* In a wok, add cooking oil, seasoned chicken, mix well and cook on medium flame until done (5-6 minutes) and set aside.

* In the same wok, add cooking oil, garlic, Thai red chillies and mix well.

* Add onion, mix well and sauté for a minute.

* Add rice noodles, prepared sauce and mix well.

* Add spring onion leaves, fresh basil leaves and mix well.

* Move the noodles on one side of wok, on the empty side of wok, add cooking oil, whisked egg and cook on medium flame until done.

* Mix cooked egg with noodles altogether.

* Add cooked chicken, fresh basil leaves and fold well.

* Garnish with roasted peanuts, lemon wedges and serve!

Courtesy: Food Fusion

Recipe by Seema Hanif

Mango Yoghurt Pudding

Indulge in the creamy, fruity delight of Mango Yoghurt Pudding – a perfect fusion of sweet mango and velvety yoghurt, lightly steamed to perfection. A refreshing treat for any occasion…

INGREDIENTS

Yoghurt 3 cups or 750g

Condensed milk ½ cup or to taste

Mango puree 1 cup

Cream (room temperature) 1 cup

Cardamom powder ¼ tsp

Mango (chunks)

Mint leaves

DIRECTIONS

* On a bowl, place a strainer, muslin cloth, add yoghurt and tie the muslin cloth and hang it for 6 hours or until water completely drained out (yield: 1 and ½ cup).

* In a bowl, add hung curd, condensed milk, mango puree, cream, cardamom powder and whisk until well combined.

* In a ceramic bowls, add prepared mixture, spread evenly and cover with aluminium foil.

* In boiling water, place grill rack or steam rack and place pudding bowls, cover and steam cook on low flame for 25-30 minutes

* Let it cool at room temperature and refrigerate until chilled.

* Garnish with mango chunks, mint leaves and serve (makes 5-6).

Courtesy: Food Fusion Recipe by Bushra Niaz