Sharmi on the Trot

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Archive for the tag “south asian cooking”

Hot And Sour Chicken Soup with Brown Rice

I love soups. They are comforting and healthy (usually). I love those days when you want to stay in bed with a book and making soup to feed yourself hardly takes time. I love those snug winter evenings when only hot soups can warm you. This one time in Kathmandu, while winter was receeding and it wasn’t yet summer, only a homemade bowl of hot soup could uplift me! And those soups taste the best!
In the winters I prefer the thick continental ones which need to be pureed. In the summers I prefer more broth-based ones which are simple to make and easy on the stomach.
Most South East Asian broths call for handmade egg noodles in them. I prefer to add brown rice in mine because it’s healthier and makes a wholesome balanced meal. Devour a bowl and you’re left satisfied.
PS: Since I’ve been on this South-East Asian flavours swing for a couple of weeks now, making this over and over again is my excuse!
250g boiled chicken (shredded)
1 small carrot (chopped finely)
1 onion (chopped finely)
2 cloves of garlic (chopped finely)
2 tsp Tom Yum paste
1 cup button mushrooms (roughly chopped)
1 cup oyster mushrooms (shredded with hands)
1 litre chicken stock
1 lime (juiced)
1 tsp fish sauce
1/2 cup brown rice
Salt to season
Handful bean sprouts
chives to decorate
1 tsp vegetable oil
– Heat the oil in a deep container which can hold a lot of liquid
– Sweat the carrots, onion and garlic till fragnant (about two minutes)
– Add the Tom Yum paste and saute till everything is a nice reddish colour
– Add the chicken stock and bring to a boil
– Then bring the stock to a gentle simmer. Add the mushrooms, salt, boiled chicken and brown rice.
– Clamp on a lid and let the soup be till the rice is cooked through. (about 10 minutes)
– Pour the lemon juice, fish sauce and give everything a good stir. Check for seasoning.
– Ladle a serving in a bowl, garnish with chives and bean sprouts!
A bowl of warmth in winter!

A bowl of warmth in winter!

Melt-in-your-mouth Asian Stir Fried Pork

My introduction to pork began at an early age via homemade spiced sausages, salamis, those gorgeous frankfurters that crackled over heat. I remember going to Goa when I was about 12 and polishing off a plate of spicy pork vindaloo with steaming white rice in a small shack on the beach. The sound of waves crashing, the feeling of cold sand touching my feet, the just-right weather – I can still visualise that day.
I was recently shopping at INA for fresh fruits and salad leaves when I crossed the meat section. On a whim I picked up this delicious lean cut of pork. With plenty of flavour combinations playing in my head, this basic South-East Asian style stir fry had to be the first.

250g lean pork (cut into bite sized pieces)
2 tsp oil
1 small onion (chopped)
3 cloves garlic (chopped)
1 lime (juiced)
Handful of rocket leaves
For marinade:
3-4 Sichuan peppercorns (crushed)
1 star anise (crushed)
1 tsp demerara
2-3 tsp sesame oil
2-3 tsp oyster sauce
1-2 tsp dark soy
salt and black pepper to season
(I would suggest when making the marinade, start with the dry ingredients first and then add the wet ones)

Marinate the pork pieces overnight (half an hour minimum if you’re in a hurry)
Heat 1-2 tsp oil in a wok and add chopped onions and garlic. Once its sauteed, add the pork pieces. Cook till the pork has caramelised well on the outside and is tender on the inside. Add a bit of oyster sauce if need be.
Once cooked, take out the pieces to rest. Use lime juice to deglaze the pan and pour over the meat.
Serve with a side salad, steamed rice, stir fried veggies or a baguette!

Served on a bed of rocket leaves

Served on a bed of rocket leaves

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