| Hearty Brown Stew |
2 cups water
2 Tbs. low-sodium Tamara
1 onion sliced
1/4 cup cider vinegar or apple juice
1 celery stalk, sliced
grated fresh ginger
1 carrot sliced pinch of marjoram
1 sweet potato, in chunks
pinch of thyme
4 mushrooms, quartered
3-4 Tbs. powdered oats
2 large cloves garlic, crushed
In a large pot, combine all ingredients, except oat powder. Bring to boil, lower heat, cover, and simmer about 15 minutes until vegetables are tender. Mix oat flour and add to the stew. Stir until thickened.
| A tangy and spicy okra dish. |
450 g Okra, chopped
115 g Yellow lentils
1 Unripe mango, peeled and stoned
2 pieces Medium-sized onions, sliced
2 pieces Fresh red chilies, seeded and sliced
1 piece Tomato, sliced
3 tbsp Vegetable oil
2 tbsp Fresh coriander, chopped
1 1/2 tsp Chili powder
1 tsp Ginger, crushed
1 tsp Garlic, crushed
1 tsp Ground coriander
1/2 tsp Onion seeds
1/2 tsp Ground fenugreek
1/4 tsp Ground turmeric
Wash lentils thoroughly and put in a saucepan with just enough water to cover, then bring to a boil and cook until soft but not mushy, drain and set aside.
Heat oil in a wok and add the onion seeds and fry until they begin to pop, then add the onions and fry till golden brown.
Lower the heat and add ginger, garlic, chili powder, ground turmeric, ground fenugreek, and ground coriander.
Slice the mango, then add with the okra, Stir well and add the red chilies and fresh coriander. and continue to stir for approx. 3 minutes or until the okra is well cooked.
Stir in the cooked lentils and sliced tomato, then cooked for another 3 minutes.
| Eggplants or aubergines stir-fried with seasonings. |
450 g Eggplants
120 g Lean pork, thinly shredded
3 pieces Red chilies, soaked in water (10 minutes)
1 clove Garlic, finely chopped
1 tsp Ginger, finely chopped
1 tsp Spring onion, white part only, finely chopped
2 tsp Cornflour paste
1 tbsp Light soy sauce
1 tbsp Light brown sugar
1 tbsp Chili bean sauce
1 tbsp Chinese rice wine
1 tbsp Rice vinegar
2 tbsp Cooking oil
- For garnish, 1 tsp of finely chopped spring onion, green part only and a few drops of sesame oil.
Prepare eggplants by strip-cutting it into short, chip-size pieces. Skin can be left on or peeled off depending on preferences.
Cut soaked red chilies into two or three small pieces and discard seeds.
Heat oil in wok or pan and deep-fry the eggplant strips for approx. 3 minutes or until limp. Remove and drain.
Leave approx. 1 tablespoon of oil in the wok and add garlic, ginger, chilies and white spring onions and stir-fry for approx. 1 minute.
Add in the pork shreds and stir-fry for another minute or until it becomes pale in color.
Add the rest of the seasonings, increase the heat, and bring the mixture to a boil.
Add the eggplant to the wok, stirring frequently, and braise for approx. 20 seconds, then thicken the sauce with the cornflour paste, stirring until smooth.
Garnish with green spring onion and a few drops of sesame oil.
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