Stir fried Bean Curd with Asian greens

Being vegan  is terrific when you can eat this way . The bean curd or tofu is stirfried lightly for a slight crunch , it then sits on a bed of bok choy ( a type of chinese cabbage ) ans broccoli , two vegetables so densely nutritious , you can feel terrific about what you have just eaten . Forget take out when you can have this dish on your table in mere minutes  with no added MSG or clumpy cornstarch .

Sanjeev Kapoor

1/2 lb bean curd ( tofu ) cut into 3/4 inch cubes

2 Tbs oil

salt to taste

2 inches ginger , grated

1/2 tsp freshly ground black pepper

1 tbs lemon juice

1/2 medium broccoli , seperated into florets and blanched

4 Chinese cabbages ( bok choy ) roughly cut

4 to 5 cabbage leaves , shredded

10 garlic cloves , chopped

1 Tbs soy sauce

Heat one tablespoon of oil in a pan ; add the bean curd and stir fry for 3 to 4 minutes over medium heat . Sprinkle the salt , grated ginger , black pepper and lemon juice .

Heat the remaining oil in another pan . Add the broccoli florets , bok choy and cabbage and saute for 2 minutes . Sprinkle a little water . Add the garlic , soy sauce and a little more water and cook till the vegetables soften slightly .

Transfer the greens to a serving plate . Place the bean curd on top and serve hot .


Soy -Roasted Chicken

My sweet nephew and Niece , Sahil and Reina and great fans of Roast chicken and Chinese food . Whenever they visit ,  roast chicken helps to open them up and get the conversation flowing . I got this recipe years ago from the New york times Magazine . you will not believe how easy this chicken is to prepare leaving you free to enjoy being with friends and family.

Adapted from The New York times Magazine

serves 4

In a large ziplock bag or shallow dish  large enough to hold the chicken , mix soy sauce , peanut and sesame oils and sherry . Add the garlic , salt , ginger and 5  Spice powder . Mix well . Rub the chicken inside and out with the mixture  . Marinate , in the zipped bag or lightly covered , in the refridgerator for 2 to 24 hours , basting and turning occasionally .

Preheat the oven to 450 *F.

Remove the chicken from the refridgerator and wipe well to remove the marinade. Place the chicken in a roasting pan . Strain the marinade through a sieve ; discard the solids and spoon the liquid over the chicken . Place the pan in the oven and roast 45 to 50 minutes , basting frequently , or until a meat thermometer registers 158 to 160 degrees when inserted in the thigh . Remove from oven and allow to rest for 5 minutes before serving .

1/3 cup light soy sauce

1/4 cup peanut oil

1 tbs sesame oil

1 tbs Sherry

1 clove garlic , peeled and crushed

1/2 tsp salt

1/2 tsp finely grated ginger

2 tsp  5 spice powder

1  3 lb chicken

Curry Puffs

This perennial favorite of Malaysian street food was originally created by Indian cooks but is a staple in Malaysian cusine. I include here a recipe for the pastry as well as the filling. Many of the recipes I have come across lately suggest using store bought puff pastry and baked , but , if time permits please try the pastry and do as the Malaysians and deep fry till golden.


5 TBS oil

1 medium sized onion

31/2 tsps curry powder

2 cups finely diced cooked chicken

1 tsp chili powder

1/2 tsp turmeric powder

2 large potatoes , boiledand finely diced

1 1/2 tsp sugar

1/2 tsp black pepper

1/2 tsp salt


4 cups all purpose flour

10 tbs butter or Crisco

3/4 cup plus 4 tsp water

1/2 tsp salt

Make the filling first . Heat oil and fry the onion gently until golden brown . Add curry powder , chili , turmeric  and fry gently . Add the chicken , potatoes , sugar , pepper and salt and cook for 5 minutes. Mix well and leave aside to cool.


Mix flour with crisco , water and salt and knead well. Allow the dough to rest , refridgerated for at least 1/2 hour. Cut the dough into 3 inch circles . Take a tablespoon of filling and place in the center. Fold pastry over to make a half circle and crimp at edges. Deep fry in hot oil until golden .

Broiled Cod in Chile -Tamarind sauce

This is a great alternative to fish that is typically deep fried in many asian recipes. The light cod pairs remarkably well with the delightful combination of the sweet and spicy tamarind sauce , a family favorite.

Serves 4

Christina Arokiasamy

1 lb skinless cod fillet

1 tbs canola or peanut oil

2 Garlic cloves , minced

2 Fresh red chiles , minced

2 small shallots , chopped

3 tbs Fish sauce

3 tbs Tamarind Liquid

3 tbs palm sugar or brown sugar

Preheat the broiler. Place the fish on a baking sheet and drizzle with the oil. Carefully place the baking sheet on the top rack under the broiler and broil for 10 minutes , or until light golden and cooked through.

Meanwhile combine the garlic , chiles , shallots , fish sauce , tamarind liquid and palm sugar in a small pan. Bring to a boil over medium heat , then reduce the heat to low and simmer for 5 to 7 minutes.

Carefully remove the fish from the broiler and transfer to a serving platter. Pour sauce over fish and serve immediately.

Salmon with Ginger Butter

Christina Arokiasamy has combined the flavors of butter , ginger and shallots with brilliance in this simple , easy to prepare dish , yet extraordinary dish. Salmon can easily be substituted for any fish of choice.

Serves 4

1 lb skinless Salmon fillet

1 tbs extra virgin olive oil

2 tbs butter

one 3 inch piece fresh ginger , peeled and cut into long thin matchsticks

1 small shallot , thinly sliced

2 scallions , both white and green parts chopped

1/2 cup chicken broth

1 tbs oyster sauce

1 tsp soy sauce , or to taste

Pat the fish dry with paper towels , cut fish into 4 pieces , set aside.

Heat the olive oil and butter in a skillet over medium heat. Add ginger and shallot and cook until light brown in color , about 5 minutes.

Add the scallions , chicken broth ,oyster sauce ,and soy sauce. Bring just to a boil. Taste and add more soy sauce if needed for saltiness. Add fish pieces and cook for 5 minutes on each side, until most of the liquid is absorbed into the fish and the fish is warm in the center.

Transfer the fish to a serving plate , top with cooked ginger , shallots and scallions and serve immediately.

Deep fried spiced Tofu

I am always looking for new ways to serve Tofu. This is a perfect way to serve as a finger food or appetizer or as a mean dish I saute some haricot vert with red peppers and add the fried tofu , its best topped with peanut , chilli or soy sauce, the tofu soaks up the flavors.

1/2 lb block firm tofu

1/2 cup rice flour

2 tsp ground coriander

1 tsp ground cardamon

1 clove garlic , crushed

1/2 cup water

oil, for deep frying

Drain Tofu , cut into 1 inch slices.

Combine rice flour , coriander , cardamon and garlic in a bowl. Add water , stir until smooth.

Heat oil in a pan . Dip tofu slices into spice mixture, coat thickly.

Lower slices into heated oil , three at a time , cook on medium heat for 1 minute on each side or until crisp and golden brown, drain on absorbant paper. Repeat.

Serve alone or with stir fried vegetables , along side ,Peanut sauce , chilli sauce or soy sauce

Nasi Goreng

This Indonesian style fried rice is a staple in our home , especially when I am looking for a one dish meal. It is great as a meal as it combines both vegetables , seafood and poultry. As with all fried rice recipes you will need to cook the rice well ahead of time , place it in a tray and cool so as to prevent stickiness.

Serves 4

1/2 lb medium sized shrimp, peeled and deveined

1/4 lb chicken thigh filets , sliced into thin strips

2 eggs, beaten until blended

3 tbs peanut oil

1 large carrot , cut into fine julienne strips

1 clove garlic , crushed

1 tsp Sambal oelek

1 tbs dark soy sauce

4 cups cooked rice (from 1 1/2 cups raw rice)

4 spring onions , sliced on diagonal

Cilantro for garnish

Heat 1 tbs of oil in a frying pan, pour in eggs , cook over low heat until eggs have set, lift out. When omlette is cold , roll it up , slice thinly.

Heat remaining oil in frying pan ,add shrimp , chicken , carrot and garlic, stir fry until browned.

Add sambal oelek , soy sauce, rice and spring onions, stir fry until heated through. Serve garnished with omlette strips and cilantro.

For an authentic , festive look garnish with curls of spring onions and red pepper.