Pepper Coriander Chicken

The debate was all about making an Indian vs. a Chinese chicken dry preparation. To resolve the stalemate, Baba quickly wrote these steps and I executed it!!   Pepper Coriander Chicken

  1 Small chicken cut into small pieces 2 tbsp Garlic Paste 3 tsp Vinegar 1 Lime (Juice)   2 Tbs chopped Garlic 3 Tbs Cornflour 1.5 Tbs crushed roasted coriander seeds 1.5 Tbs Crushed roasted pepper corns 3 Green chillies cut into diagonal pieces 1 tsp Turmeric powder 2 onions cut into dices Salt  Oil   Marinate the chicken with garlic paste, lime juice and vinegar for 2-3 hours Apply cornflour and salt to the chicken and deep fry in batches. Set aside.   In a fresh wok, heat a bit of oil and put in the garlic Once they are light brown  Lower the heat and add the turmeric.  After 30 seconds add the chicken, add the roasted spices and salt if required Stir fry for a minute or so. Add the green chillies, onions and stir for another minute or  two. Squeeze a bit of lime juice.    Serve hot as a finger food!!

Five Spice Pork

Five Spice Pork     Pork was in the agenda.  A morning digital conversation  with Billi Mom Subhashree Basu.  A short trip to the local market.  The conclusive delightful evidence as follows:

1 kilo sliced pork belly 20 sliced Garlic cloves 1.5 tsp Five spice powder 10 Thai chillies diagonally sliced 4 tbs Light Soy sauce 4 bunches of Bok Choy 20  shallots cut into halves Lemon Grass 1 Star Anise Oil Salt   Parboil the pork until three fourths done.(Added a star anise, lemon grass, 2 tbs soy sauce and salt) Once done, drain and set aside.   Heat oil in a wok Fry the pork in batches and set aside. Heat oil again Add garlic and shallots and sauté for a minute or two Add the meat Add Thai chillies Add the Five spice powder Add 2 Tbs Light Soy sauce Add Bok Choy Add  chopped lemon grass stems Add salt only if required( I did not) Stir for a couple of minutes on high   Serve hot.