Oriental Delights

Oriental Delights

Beer Battered Avocado Tacos, Corn and Scallion Kimchi

Ingredients 

For Fried Avocado
Avocado, diced : 1⁄2 cup
Beer : 1⁄4 cup
Tempura flour : 1⁄2 cup
Water : 1⁄4 cup
Salt : 1⁄2 tsp
Oil : for deep frying

For Corn and Scallion Kimchi
Corn kernels : 3 tblsp
Scallion slice : 2 tblsp
Red chili paste : 1 tblsp
Tomato ketchup : 1 tblsp
Lemon juice : 1tsp
Salt : 1⁄2 tsp
Sugar : 1⁄2 tsp

For Spicy Mayonnaise
Mayonnaise : 5 tblsp
Sriracha sauce : 3 tblsp
Lemon juice : 1 tblsp
Korean sauce : 2 tsp
Red chili paste : 3 tblsp
Black pepper powder : 1⁄2 tsp
Castor sugar : 1 tsp

Method

For fried avocado, make a batter of tempura flour with mentioned amount of ingredients. Add diced avocado into the batter and mix it well. Deep fry it till the colour becomes golden. Drain the oil and keep aside.

For corn and scallion kimchi, mix all the ingredients together with the help of a whisk and mix it well.

For spicy mayonnaise, mix all the ingredients together with the help of a whisk till the texture becomes smooth. For assembly, take a taco shell. Add fried avocado to the spicy mayo mixture and make sure it is covered well with mayonnaise. Add fried avocado and spicy mayo mixture to the taco shell and top it up with a spoon of corn kimchi.

By Chef Sahil Singh, Pa Pa Ya (pan India)

Kaprow Chicken Basil Happy Thai

Ingredients
Birdeye chili : 10 gms
Veg oil : 5 ml
Minced chicken : 150 gms
Holy basil : 8 gms
Light soya : 10 ml
Fish sauce : 10 ml
Oyster sauce : 10 ml
Sugar : 4 gms
Sweet dark soya sauce : 3 ml
Deep fried holy basil : 10 gms

Method

In a wok high heat, add the cooking oil. Add bird eyes chilly, shallot, and garlic. Fry for one to two minutes until softened. When the vegetables start to brown, add the chicken. Stir fry for two minutes breaking the chicken further into small bits. Serve hot on a plate.

By Chef James Biaka, Happy Thai, Mumbai

Charcoal Inspired Crispy Pork Cheung Fun

Ingredients
 

Pork Filling and Charsui
Sauce mixed : 0.080 gms
Charcoal powder : 0.001 gms
Rice wafer paper : 1 pc
Tempura batter : 0.050 gms
Egg : 1 pc
Aromatic powder : 0.005 gms
Cheung fun sauce : 0.090 gms
Bamboo leaves : 1pc

 

For Batter
Rice flour : 1 cup or 110 gms
Potato starch : 1/3 cup or 40 gms
Wheat starch : 1/3 cup or 50 gms
Water: 500 ml
A pinch of salt
Vegetable oil : 1 tblsp

For Sauce
Oyster sauce : 1/2 tblsp
Dark soy sauce : 1/2 tblsp
Light soy sauce : 2 tblsp
Water : 2 tblsp
Sugar : 1 tsp
Sesame oil : 1/2 tblsp

Method

In a large bowl, mix all the ingredients used for batter and stir. Set aside for 10 minutes. Prepare a rectangle white cloth on a steamer or square pan and a large wok that can hold the batter, boil water and then place your pan. In a small bowl, pour a small amount of oil and then brush the steaming pan or use white cloth with a very thin layer of oil and then pour the batter (around 90 ml) making a thin layer at the bottom. Steam for one minute until the batter firms and then add crispy pork. Transfer out, use a knife to separate the edges from the pan firstly and then roll it up to a 2-3 cm wide tube. You can cut it into one-bite size sections.

For sauce: Add all the ingredients in a saucepan, except sesame oil. Bring it to boil. Turn down the heat and simmer for three to five minutes. Add sesame oil and transfer out to cool down. Drizzle over the Cheung Fun to serve.

By Head Chef Karma Tenpa, Yazu – Pan Asian Supper Club, Mumbai

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