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ORIENTAL RECIPES

Oriental cooking Made Easy

By - FEROZ KHAN
ORIENTAL / CHINESE DISHES

Phad Phuk Ruam Mitr


Ingredients: 200 gm assorted vegetables , 1-2 cloves garlic crushed , 1 tsp vegetable seasoning sauce ,
1 tsp soya sauce , pinch white pepper , salt
Method: Cut carrots into roundels, cauliflower and broccoli into small florets. Shred the cabbage. Blanch
vegetables in boiling water. Soak black and coral mushrooms in hot water for 5-10 minutes. Heat oil in a
wok. Add the garlic, vegetables, all the sauces and white pepper powder. Cook the vegetables for 5
minutes. Serve hot with steamed rice.

Vegetable Dim Sum


Ingredients: Dough 2 cups refined flour, 1/2 tsp salt, ,
Filling 1 cup finely minced cabbage (or mixed vegetables), 1 tbsp oil, 1/2 cup onion-finely chopped, 1 tsp
garlic-chopped, 1/2 tsp salt or to taste, 1/4 tsp vinegar, 1/4 tsp black pepper,
Method: Mix the maida and salt and knead to a stiff dough, with water., Heat oil and add the onion and
garlic. Saute till a little soft and add the vegetables. Turn around over high heat till slightly cooked. Take it
off the heat and mix in the salt, vinegar and black pepper. Roll the dough thin (translucent) and cut into
4"-5" rounds. Take a round, wet edges and place some filling in the center, bring edges together to cover
the filling, press to seal--it will form a half moon shape. Steam for about 10 minutes and serve.

Gobi Chilli Fry


Ingredients: 1 cup diced cauliflower, 3 tsp curd, 2 green chillies, 4-5 curry leaves,
For the batter 2 tbsp Rice flour , red chilli powder to season , salt to taste, water, oil to deep fry
Method: Mix all ingredients to make a thick batter or paste. To this add the cauliflower and deep fry.
Keep aside. Heat oil in a pan and lightly saute the curry leaves. Add green chillies and curd. , Finally add
the cauliflower, mix well and serve.

Crunchy Vegetable Stir-Fry


Ingredients: 250 gm broccoli florets, 250 gm cauliflower florets, 2 sliced spring onions, 125 gm snow
peas, 2 peeled carrots, 150 gm asparagus, 2 tbsp oil, ,salt and pepper, 2 slices of bread
Topping 1 tsp grated lemon rind, 1 tsp chopped garlic, 3 tbsp chopped parsley,
Method: Remove crusts from bread and slice into strips. bake at 160 degrees C till crisp. , Top and tail
snow peas, pare and slice asparagus stems. Pare carrots into thin ribbons. Combine all vegetables. Mix
topping ingredients in a small bowl. Set aside. Stir-fry spring onions, broccoli and cauliflower for 1 minute.
Add carrots. Add 2 tbsp water and stir till vegetables are tender. Stir in snow peas and seasoning. Turn
into serving dish, stir in bread strips and parsley topping. Serve immediately.

Okra with Baby Corn


Ingredients: 2 tbsp oil , 3 sliced onions , 1/2 tsp onion seeds , 1 tsp fennel seeds , 1/4 tsp mustard seeds
, 1/2 tsp crushed red chillies , 3 tsp shredded garlic , 1/2 kg okra - split in half , 250 gm baby corn , 2
tomatoes - peeled and deseeded , 2 tbsp chopped coriander , 1 tbsp lemon juice , 3 split green chillies ,
Method: Fry onions in hot oil. Add the onion seeds, fennel seeds and mustard seeds. Season with salt. ,
Cook for 5 minutes. Add shredded garlic and crushed red chillies. Fry till onions brown and stir in the
okra. Add baby corn, green chillies, and coriander and lemon juice. Add tomatoes just before serving.

Battered Vegetable with Thai Sauce (Egg)


Ingredients: 1 kg assorted vegetables cut into medium sized pieces, flour to dust, oil for frying,
Batter 2 egg yolks, 300 ml iced water,225 gm flour, ? tsp salt,
Thai sauce 1 tbsp oil, 1 tbsp fish sauce, 2 tsp shredded garlic,1 tsp chopped ginger,3 chopped red
chillies, 1 tbsp chopped coriander stems, 4 tsp sugar, 3 tbsp soya sauce, juice of 1 lemon
Method: Combine egg yolks, flour, water and salt. Stir well to make a smooth batter. Dust the vegetables
with flour before dipping into the batter. Deep fry in oil until crisp and golden.
For the sauce, heat oil in a pan. Add fish sauce, ginger and chillies. Saut?ntil soft. Remove from the
heat. Add coriander, sugar, and soya sauce and lemon juice. Serve the sauce along with battered
vegetables

Capsicum Stir-Fry
Ingredients: Capsicum sauce 250 gm capsicum - deseeded and finely chopped , 4 tbsp oil , 1 dsp chilli
garlic sauce , 1 tbsp grated jaggery , 4 tbsp lemon juice ,
Topping red, green and yellow capsicum - deseeded and shredded , 50 gm tender green beans , 1 tsp
chopped garlic , 1 tbsp sunflower oil , 2 tsp sesame oil , 8 roughly chopped spring onions , 25 gm
unsalted cashew nuts , 1 tbsp honey , 1 dsp soya sauce ,
Method: Heat oil for capsicum sauce and saut?apsicum and chilli sauce for 15-20 minutes. Add jaggery
and lemon juice to pan. Puree sauce and season well. ,
For topping, heat both oils together and add capsicum, beans and garlic. Stir-fry for 1 minute. Add
onions and nuts. Continue cooking for a further minute and stir in honey and soya sauce. Cook for a
further minute. Place on top of the sauce before serving.

Ishi Yaki
Ingredients: 1/2 cup short grain rice, 1/4 cup spinach, 1/4 cup daikons (Japanese horse radish), 1
carrots , 1/4 cup seaweed, 2 shitake mushrooms, 1/4 cup soya sauce, 2 tbsp Mirin, 2 tbsp roasted
sesame seeds,
Method: Wash the rice and drain off the cloudy water. Do this thrice then gently grind the rice against the
palm of your hand. Let the rice stand in a colander for thirty minutes. Boil the rice and set aside. Chop the
spinach thin and fry until crisp. Cut the Daikons lengthwise. If using dried Daikons soak in lukewarm water
and squeeze. Boil the carrot and then grate finely. Soak the seaweed in lukewarm water and drain. Cut
the mushrooms into fine strips. Mix Soya, Mirin and sesame seeds to make a sauce. Place rice in a bowl.
Put spinach in a mountain over it. Then the Daikons, seaweed, mushroom and carrot. Pour the sauce
mixture over the rice around the vegetables. Serve hot.

Spring Rolls
Ingredients: Pancakes 1/2 cup flour, 1 egg, 1/4 tsp salt, 1/4 cup water, 1/4 cup milk, 3 tbsp oil, mix the
water, oil and milk together
Filling 1 cup thinly shredded cabbage, 1 cups spring onions-including leaves, finely chopped, 1 cup thinly
shredded carrot, 1/2 tsp salt, 2 tbsp oil, 4 cloves garlic-very finely chopped, 1 tsp soya sauce, 1/4 tsp
ajino moto –optional, 2 tbsp celery-chopped fine, 1 tbsp flour, made into thin paste by adding water, oil for
deep frying
Method: Make the pancakes with the pancake ingredients. Heat the 1 tbsp oil and stir-fry the garlic and
onions over high heat till the onions are a little soft. Add the rest of the filling ingredients and turn around
a few times, still over a high heat. Take a pancake and place a heaped tbsp of filling towards one edge.
Fold that edge over the filling, then the two sides thus formed over the fold, and roll over till the end,
sealing that edge with the flour paste. It is very important to seal the filling in, so that it does not spill out
while frying. Double fry the pancakes.

Kapa Maki
Ingredients: 1 sheet of yaki-nori or roasted seaweed , 1/4 cup short grain Japanese rice-cooked with
vinegar, sugar and kombu seaweed , 2 slices of peeled cucumber
Condiments 2 tsp gari shoga or marinated ginger, 1 tsp wasabi , 1 tsp soya sauce,
Method: Place the yaki-nori on a bamboo-rolling mat and spread the rice evenly over it leaving 3/4 inch
of sheet on the far side uncovered., Keep the cucumber in the center. Now, lift the top of the bamboo mat
and roll it over. Put some rice on the edges of the yakinori to seal it. Repeat the rolling procedure once
again, exerting gentle pressures. Slice the prepared roll in equal portions and serve with ginger, wasabi
and soya sauce.

Mille Feuille of Aubergine


Ingredients: 1/2 kg eggplant, 1 cup chopped onion, 1/4 cup chopped garlic, 1 tbsp chopped green
chillies, 4 tbsp basil oil, 1 cup balsamic vinegar, 1 cup extra virgin olive oil, 1 cup chopped tomatoes, 3
tbsp lemon juice, salt to taste, Balsamic reduction, tomato vinaigrette , basil leaf - to garnish,
Method: Cut eggplant into thin slices and grill it. In a bowl, mix onions, garlic, green chillies, basil oil,
balsamic vinegar, extra virgin olive oil, chopped tomatoes, lemon juice and salt. Take a separate bowl
and line its base with the eggplant slices. Pour over the salad mixture and then add another layer of
eggplant slices on top, this time the other way round. Seal it with a cling film and refrigerate for 2 days.
Now, cut the refrigerated layers into square pieces and sprinkle some basil oil, tomato vinaigrette and
balsamic reduction. Garnish with basil leaf and serve.

Vegetable Salt n’ Pepper


Ingredients: 1 cup vegetables (cabbage, cauliflower, capsicum, carrot, etc.) - cut thinly, 1 tbsp flour
(maida), 6 tbsp cornflour, 1 tsp salt , 1/4 tsp black pepper, 1 tsp garlic paste, water, oil to deep fry,
Method: Wipe the vegetables dry with a cloth and dust with flour, shake off excess and keep aside. Mix
the cornflour, salt, pepper, garlic paste and add enough water to make into a pouring consistency - when
you drop it from a spoon it should pour in a continuous line. Heat the oil, dip vegetables into the batter
and place into the hot oil. Turn, fry for a few seconds and remove from oil and keep aside on an
absorbent paper. Just before serving, fry once again over high heat, drain on absorbent paper and serve.

Vegetable Momos
Ingredients: For dough: 2 cups maida, 1/2 tsp salt, 1/2 tsp baking powder
For filling: 1 cup carrots – grated, 1 cup cabbage – grated, 1 tbsp oil, 1/2 cup onion - finely chopped,1
tsp garlic - chopped , 1 tsp Soya sauce, salt, 1/4 tsp vinegar, 1/4 tsp black pepper
Method: Mix the maida, salt and baking powder and knead to a stiff dough with water. Heat oil and add
the onion and garlic. Saute over high heat and add the carrot and cabbage. Turn around over high heat
till glossy. Take it off the heat and mix in the Soya sauce, salt, vinegar and black pepper. Roll the dough
thin (translucent) and cut into 4"-5" rounds. Take a round, wet edges and place some filling in the center.
Bring edges together to cover the filling. Twist to seal and fill the rest in the same way. Steam for about
10 minutes and serve with Soya sauce and chilli sauce.

Chilli Sauce for Momos


Ingredients: 100 gm garlic – peeled, 25 gm dried whole red chillies - cut up and soaked in some vinegar,
1/2 cup oil, salt to taste,
Method: Grind all the ingredients together to a smooth paste.

Vegetable Chopsuey
Ingredients: 1/2 cup carrots-shredded fine, 1 cup cabbage-shredded fine, 1/2 cup capsicums-shredded
fine, 1/2 cup onions-sliced thin, 2 tsp garlic-chopped fine, 2 tbsp oil, 200 gm noodles-boiled and drained
well, 2 tbsp vinegar, 1/2 tsp Soya sauce, 1 tsp sugar, salt to taste, 2 tbsp cornflour, oil to deep fry noodles
Method: Mix together the vinegar, soya sauce, sugar, salt and cornflour and add enough water to make
up to a cup. Keep aside. , Heat the 2 tbsp oil and add the onions and garlic. Saute till a little soft. , Add
the carrots, cabbage and capsicum and stir-fry over high heat for a minute. Add the water mixture and
cook, stirring continuously. Keep aside. Deep fry the noodles over high heat till brown. Drain. Transfer
noodles to a serving dish, pour the vegetables over and serve.

Vegetable Sweet n’ Sour Soup


Ingredients: 1 cup mixed vegetables - chopped fine , 4 cups stock or water+ 2 soup cubes,1 tsp salt or to
taste, 1/2 tsp soya sauce, 1 tbsp vinegar , 2 tsp sugar or to taste, 2 tbsp tomato puree, 1/4 tsp powdered
black pepper , 2 tsp cornflour ], 1/4 cup water ] mixed together
Method: Bring the stock /water with the cubes to a boil. , Add to it the rest of the ingredients except the
cornflour solution and bring to a boil and then simmer till vegetables are bite-like. , Add the cornflour
solution, simmer for a minute, serve.

Miso Soup
Ingredients: 2 cups water , 1 vegatable stock cube , 2 tbsp miso paste , 6 cubes of tofu , A handfull of
seaweed( or spinach),
method: Bring water to a boil and dissolve the stock cube in it. Add the miso and stir untill dissolved. Put
in tofu and seaweed. Boil for a few minutes untill the seaweed expands. Serve.

Baby Corn Soup


Ingredients: 1 cup baby corn-slit into two, lengthwise, 4 cups water , 1 tsp ginger-finely chopped, 1 tsp
garlic-finely chopped , 1 tsp green chilies-finely chopped, 1 tbsp coriander leaves-finely chopped, 2 tbsp
cabbage-finely chopped, 2 tbsp capsicum-finely chopped, 2 tbsp mushrooms-finely chopped, 1 tsp
pepper, 1 tsp soya sauce, 4 tbsp cornflour mixed with 1 cup water, 3 tbsp oil, salt as required
Method: In a pan, stir fry the ginger, garlic, coriander leaves and green chilies for about 2 minutes. Add
the corn and all the vegetables (except cabbage), pepper, and salt and stir-fry 2-3 times. Add the soya
sauce, water and salt. 5.Let it boil, reduce the heat and add the cornflour mixed with water and stir
constantly till it thickens slightly, then add the cabbage. Remove from heat and serve immediately.

Lemon n’ Coriander Soup


Ingredients: 4 cup stock, 2 tbsp onions - finely chopped, 2 tbsp lemon juice or to taste, 2 tsp chilli sauce
or to taste, 1 tsp salt or to taste, 1 tsp black pepper – powdered, 1 cup hara dhania < small into broken -
leaves)>
Method: Bring stock to a boil. Add onions, lemon juice, salt, half of the coriander leaves and black
pepper. Bring to a boil and simmer for a minute. Place the rest of the dhania leaves in the soup bowls,
pour soup over and serve.
Ajo Blanko
Ingredients: 150 gm raw minced almonds, 2 garlic cloves, 250 gm white bread , 2 tbsp wine vinegar, 2-3
tbsp of olive oil, water, salt, 8 peeled red grapes - for decoration,
Method: Soak the white bread in cold water for 1/2 hour. Take out the excess water from the white
bread, and mix a handful of white bread, a handful of almonds and 2 tbs olive oil, a clove of garlic and 1
tbsp of the vinegar in the blender. Once this mixture is done add the rest of the ingredients and blend to
a fine mix. Add cold water depending on the thickness of the soup required. Refrigerate and serve cold
with peeled grapes.

Talumein Soup
Ingredients: 2 eggs - beaten , 2 tbsp Soya sauce, 25 gm noodles - boiled , 2 tbsp tomato sauce, 3 tbsp
cornflour - dissolved in 1/2 cup water, salt - to taste , ajinomoto - to taste , 4 cups water, 2 cups corn -
cream style, 2 tbsp oil
Method: 1 cup vegetables (cabbage, carrot, capsicum, spring onion). Heat oil and saut?he cabbage,
carrot, capsicum and spring onions over high heat, till glossy. Bring the water to a boil and add the corn,
vegetables and cornflour mixture. Bring to a boil again, then lower the heat and simmer. Add the Soya
sauce, tomato sauce, noodles, ajinomoto and salt. Mix well and add the egg, stirring all the time.

Minestrone Soup
Ingredients: 4 tbsp onions-chopped fine, 2 tsp garlic-chopped fine, 2 tbsp oil, 5 cups water, 2 cups
tomatoes-grated, 7-8 French beans-chopped fine, 1/4 cup carrots-chopped fine, 1/2 cup potatoes-peeled
and diced small, 1/4 cup macaroni-cut, 2 tsp salt or to taste, ,1/4 tsp kali mirch (powdered black pepper)
1/4 cup celery-chopped fine or 1/2 tsp celery salt, 1 tsp Oregano leaves or ajwain, 2 tbsp tomato puree,
cheese-grated to garnish and serve on the side,
Method: Heat the oil and add onions and garlic. Saute till a little soft, add French beans, carrots and
potatoes, saut? little more, then add the water, tomatoes and macaroni. Bring to a boil and simmer, half-
covered, till the vegetables and macaroni are tender (approx. 5 minutes.), but 'bite like'. Add the salt and
pepper, celery or celery salt, oregano and tomato puree. Simmer covered for about 2 minutes. Serve
garnished with cheese.

Kimchi
Ingredients: 1 kg cabbage, 1 tbsp salt, 2 tbsp spring onions-chopped fine,1 tbsp garlic-chopped fine, 1 ,
tbsp ginger-chopped fine, 1 cup soya sauce, 1 1/2 tsp sugar, 1 cup white vinegar, 1 tbsp chilli flakes,
Sesame (til) oil,
Method: Chop cabbage, place in a glass or steel bowl and sprinkle salt over it, and mix well. Leave thus
for 3-4 hours, till a little wilted. Squeeze a few times till cabbage has softened. , Mix in the rest of the
ingredients except the oil and transfer into sterilized jars. Seal and leave for 24 hours, before using. To
serve garnish with some sesame oil.

Sweet n’ Sour Ginger Dip


Ingredients: 4-5 red chillies - seeded and chopped , 1 chopped onion , 1 1/2 tsp garlic paste , 3/4 tsp
ginger paste , 2 tbsp sugar , 1/4 tsp salt , 3 tbsp vinegar,
Method: Combine all the ingredients together. It goes well with noodles.

Satay Sauce
Ingredients: 4 tbsp sweet chilli sauce , 3 tbsp peanut butter , 250 ml chicken stock , 60 ml coconut cream
, 1 tbsp lemon juice , 2 tbsp chopped coriander,
Method: For the sauce, combine the ingredients in a pan. Bring to a simmer while whisking until
thickened. Stir in coriander., Season and serve.

Oriental Sauce
Ingredients: 4 tomatoes - peeled, seeded and chopped , 1 tbsp tomato ketchup , 1 tsp soya sauce, 1 tsp
sesame oil, 1/2 tsp roasted sesame seeds, 1 tbsp chopped spring onions , 1 tsp chopped garlic, 1 tbsp
vinegar, 1 tbsp chopped coriander
Method: To prepare the sauce, combine all ingredients and serve. It goes well with chicken in lettuce
parcels.

Sweet n’ Sour Sauce


Ingredients: 1 tbsp sesame oil, 3 tbsp spring onions cut into 1?lengths, 2 chopped garlic, 1 dried red
chilli, 1 capsicum, 3 tbsp vinegar, 2 tbsp sugar, 2 tbsp tomato ketchup, 1 tbsp soya sauce, 250 ml chicken
stock, 2 tsp corn flour dissolved in 1 tbsp water, 3 tbsp chunked pineapple, 3 tbsp peeled, grated
cucumber
Method: Heat sesame oil. Stir-fry spring onions, garlic and chilli for 1 minute. Add capsicum and cook for
1/2 a minute. Stir in vinegar, sugar, sauces and stock. Season and thicken with a little corn flour. Cook
for 2 minutes. Add pineapple to the sauce. Serve garnished with grated cucumber.

Schezwan Sauce
Ingredients: 1/4 cup sesame (til) oil , 3-4 whole red peppers, 1 cup onions-chopped fine, 1 tbsp garlic-
chopped fine and ground with ginger and chillie powder, 1 tbsp ginger-chopped fine, 1/2 tsp chilli powder,
2 tbsp cornflour, 1 cup water-to mix with cornflour, 1 tbsp vinegar, 1 tsp Soya sauce, 1 tsp chilli sauce , 1
tsp salt or to taste
Method: Heat the oil in a wok add the whole red peppers and saute over high heat till they darken a bit.
Add the onions, garlic and ginger and stir-fry over high heat till glossy. Add the cornflour mixture and
bring to a boil. Lower the heat and add the chilli powder, vinegar, soya sauce, chilli sauce and salt and
mix well. Cook till well blended (1/2 minute) and use.

Thai Red Curry Paste


Ingredients: 10 dried red peppers-broken, 6 clove garlic-peeled , 1 onion, chopped ,3/4 piece of ginger-
peeled , 1 cup chopped coriander , rind of 1 lemon-grated , juice of 1/2 lemon , 1 tbsp ground coriander, 2
tbsp ground cumin, 2 stalks lemon grass , 1 tsp salt , 1/2 tsp pepper
Method: Grind all the ingredients in a mortar or a food processor using a little water. Store in an airtight
container or in the refrigerator. Alternatively, freeze for upto 3 months. Use as required.

Vegetable Curry
Ingredients: 1 cup diced vegetables (capsicum, cauliflower, mushrooms, potatoes, tomatoes and
mushrooms), 1/2 cup coconut milk, 1 tbsp spice mixture, salt - to taste , white pepper - to taste, oil, fried
onions - for garnishing , parsley - for garnishing,
For the spice mixture: 4-5 red chillies, 3-4 candle nuts, ,1-2 tbsp chopped coriander, 1 inch ginger, 1
inch galangel, 3-4 kafir lime leaves, 1/2 tsp turmeric powder , 2 tbsp chopped lemon grass,
Method: Saute all the ingredients and grind to a paste. Saute the spice mixture in a wok or a deep pan.
Pour coconut milk and bring to a boil. Add the vegetables and cook for few minutes stirring constantly.
Season with salt and white pepper and saut?ill done. Serve garnished with fried onions and parsley.

Corn Cake
Ingredients: 1 cup boiled sweet corn , 1 cup sweet corn - boiled and crushed , 1 tsp Thai coriander root ,
1 tsp garlic , 1 tsp white pepper corn , 1 tbsp sugar , salt - to taste , 1 tsp Thai seasoning sauce , 1 tsp
Soya sauce , 3 tbsp - rice flour , oil - for deep frying
For the sweet chilli sauce 1/2 cup sugar , 1/2 cup vinegar , 1 tbsp chopped red chillies , salt to taste,
Method: Take a bowl and mix whole corn and crushed corn properly., Make a paste of Thai coriander
root, garlic and white pepper corn. Add 1 tbsp of the paste to the corn mixture followed by the sugar and
add salt. Add the seasoning sauce and Soya sauce. Add the rice flour for binding. Mix all the ingredients
thoroughly. Heat the oil in a deep pan. Make small balls of the corn mixture and deep fry till golden brown.
To prepare the sweet chilli sauce, grind all the ingredients well. Serve the corn cakes with the sweet chilli
sauce.

Singapore Noodles
Ingredients: 120 gm rice vermicelli (rice noodles) - soaked 15 mins. in hot water and drained, 1 1/2 cups
sprouts - blanched and drained, 1 cup chopped spring onions, 1 capsicum - cut into strips, 1 1/2 cups
thinly sliced cabbage, 1/2 cup thinly sliced onion, 2 tsp chopped garlic, 2 tsp chopped ginger, 1/4 cup
water or stock, 2 tbsp soya sauce or to taste, 1 tsp sugar, salt and black pepper to taste, 1 1/3 tbsp
Vietnamese curry powder, 1/4 cup oil

Method: In a small bowl, mix together the water/stock, soy sauce and brown sugar. Set aside. Heat oil in
a large wok and over high heat,add the curry powder and garlic. Stir-fry until fragrant. Add the onion, stir-
fry until it begins to soften. Push to the side and add the ginger and spring onions and stir-fry until the
spring onions soften. Add the capsicum and cabbage and stir-fry till a little soft. Stir in the bean sprouts,
cook briefly, then add the noodles. Add the sauce, tossing the ingredients carefully to mix. If too dry, add
a bit more water/stock. Add salt and black pepper to taste. Serve hot.
Thai Veg Red Curry
Ingredients: fresh vegetables (red bell pepper, broccoli, cauliflower, snow peas, zucchini and bamboo
shoots) - simmered in an aromatic coconut milk broth. 1 tbsp vegetable oil , 1 tbsp Thai red curry paste,
1 sweet red bell pepper - cut into strips , broccoli (about one small head) - cut into bite-size florets ,
cauliflower (approx. 1/4 head) - cut into bite-size florets , 1 1/4 can unsweetened coconut milk , 1 small
zucchini - cut into julienne strips approximately 2 inches long and 1/8 inch thick , 2 ounces bamboo
shoots - cut into strips
Method: Heat oil in a large soup pot or sauce pan over medium high heat. Add curry paste, mashing with
the back of a spoon, and saute until fragrant (about one minute). Add broccoli and cauliflower and mix
well to coat with curry paste. Stir-fry for two minutes. Add bell pepper and stir-fry for two minutes. Add
coconut milk and stir. Bring to a boil and then turn down heat to let simmer for 10 minutes, stirring
occasionally. Add zucchini and bamboo shoots and simmer for five more minutes. Stir gently.

Parasi Eggs
Ingredients: 2-3 tbsp oil, 1 tsp cumin seeds, 1 green chilli finely chopped, 1 tsp chopped garlic, 2 onions
– sliced, 3 large potatoes - peeled and finely sliced, 1 tbsp chopped coriander, 4 eggs, salt, pepper,
Method: Heat oil in a large frying pan, add the cumin seeds and allow them to sizzle. Add the green chilli,
garlic and onions. Cook until softened., Add he potato slices to the pan. Cook without coloring for 5
minutes. Pour in enough water to come just below the contents of he pan. Cover and cook over a low
heat until the potato is tender. Sprinkle in he coriander. Mix ingredients and level out again. Make four
indentations in the mixture, about 1/2" away from the pans side. Break an egg into each hollow. Cover
and cook until the eggs are just set. Cut into 4 segments and serve with bread and salad.