10 Ways To Think Like a Chef

1. Know the Basic Techniques Cooking is so much more fun — and successful — when you approach it with confidence. Chefs say that confidence arises from knowing your techniques so well that they’re second nature.  2. Use Only the Freshest Ingredients Use only the freshest ingredients and buy in-season fresh fruits and veg- etables.

Longjing Prawns

This is perhaps one of the most famous dishes of Hangzhou. The prized Long Jing (Dragon Well) tea is paired with fresh river live shrimp. Legend has it that an imperial chef mistakenly dropped some tea leaves while stir-frying white shrimp for the emperor. Thus a classic dish was born. Many connoisseurs of Chinese tea regard Dragon Well to be

Tom Yum Goong

Tom Yum is one of Thailand’s most loved, celebrated dishes, it is made with lemongrass, galangal and kaffir lime leaves which gives it the unique flavor. Its usually had with jasmine rice, sometimes with noodles or as a soup in hotpot   INGREDIENTS: 2 1/2 cups shrimp stock 10-12 shrimp or 8 oz (head-on and shell-on but

Hainan Chicken Rice

  Chicken rice is a traditional dish from Chinese origin, it involves poaching whole chicken skin on in flavored simmering stock, then this same densely flavored stock is used to cook rice. The rice and chicken(cut after poaching) is then served with a spicy dressing and some soup from the stock. This dish though appears to be time consuming and complicated, in fact

Thai Red Curry Chicken With Bamboo Shoots

INGREDIENTS: 1 tablespoon oil 1 1/2 tablespoons red curry paste ( I like to use Mae Ploy red curry paste) 8 oz boneless and skinless chicken breast, cut into strips 80 ml coconut milk 1/4 cup water 3 oz canned bamboo shoots 1/2 big fresh red chilies sliced 2 teaspoons palm sugar 1/4 teaspoon fish

Deep-Fried Vegetarian Spring Roll

  Ingredients 1 cup Chopped Wood Ear mushrooms 1 1/4 cup Shredded carrots 3 1/2 cups Shredded cabbage 2 bundles Clear noodles (bean thread) 1 teaspoon White pepper powder 2 teaspoons Minced garlic 4-5 tablespoons Thai light soy sauce 1 package Thai spring roll wrappers 3 cups Vegetable oil 1/4 cup Plum sauce or spring

Shrimp Bean sprout Fritters

  Serves 2 Ingredients8 Shrimps(50-60 count/kg) minced6 Prawns (20-30 count/kg) tail on cleaned and deveined1 cup Bean sprouts fresh25 gms Chick pea flour2 Medium onions, finely chopped4 Fresh red chillies, finely chopped6 Cloves Garlic finely chopped1 tsp Ground turmeric2 tsp fish sauce1 tsp SugarOil for deep frying Method 1. Mix together minced shrimp and all

Burmese Prawn Okra Curry

Serves 2 Ingredients6 No Prawns 20-30 count/kg6 No Young small Okra (Lady Finger)4 tsp Soaked dry red chilli paste1 tsp Chilli powder1 tsp Chilli flakes1 cup Onion garlic paste2 teaspoons fresh ginger root chopped1 tsp chopped onion1/2 tsp turmeric1/2 cup coconut milk1 tsp dry toasted and ground coriander seeds.1 tsp ground cumin1 tsp Fish sauce1

Grilled Banana Leaf Wrapped Tofu

  Serves 2(6 no)Ingredients250 Gms Fresh Tofu4 No Kaffir lime leaves (fresh)2 tsp Light soya sauce1 tsp Dry red chilli paste2 tbsp Onion garlic paste2 tbsp Lemongrass paste1 tbsp Galangal paste2 tsp Sugar1 No. Banana leaf Method1 Cut 5 mm thick slices of Tofu, add shredded kaffir lime leaves and a paste of rest of

Pandan Chicken

Serves 2(6 nos)Ingredients2 No Chicken legs deboned1 tbsp Sweet soya sauce1 tsp Dark soya sauce2 tsp Oyster sauce1 tsp White pepper powder6 No Pandan LeavesMethod1 Debone chicken legs and cut them into 1.5 inch dices.2. Marinate them with above mentioned ingredients and wrap in pandan leaf like a Tie Knot.3. Deep fry on slow flame