Asian Cabbage Salad

Asian cabbage salad

Ingredients:
2 cups finely shredded cabbage
1/2 cup finely shredded carrot
1/8 cup thinly sliced red onion
Dressing:
1 or 2 tbsp Soy sauce
1 tbsp olive oil
Few drops Sesame oil
Vinegar
1 or 2 small Roasted garlic, peeled and crushed
Salt/Sugar/Black pepper
1 tbsp Coarsely crushed peanuts
Cilantro for garnish

Mix all the dressing ingredients together. Pour over the dressing and toss well. Garnish with cilantro and serve.

Tofu Manchow Soup

The best thing about going to India is the Indo Chinese food. My favorite soup is this spicy Manchow soup. This came quite close to tasting like the real deal. I was happy and so was the family!!

Ingredients and Method:
12 stalks of green onion, only the white part
6 small cloves of garlic, finely chopped
1 tbsp ginger, finely chopped
3 green chillies, finely chopped
1/2 big green pepper, finely chopped
2 medium carrots, finely chopped
3/4 cup cabbage, finely chopped
2 tbsp soy sauce
2 tsp vinegar
Pinch of sugar
Pinch of salt/black pepper
1/4 tsp red chilli sauce
1/4 tsp green chilli sauce
2 tbsp corn starch dissolved in cold water
3 cups chicken or vegetable stock
1/4th of 12oz Extra firm tofu. cut into small cubes
Store bought fried noodles

1. Heat oil.
2. Add garlic, ginger, and chopped white onions.
3. When slightly cooked, add green pepper and carrots. Season with salt and black pepper. Stir and cook on medium flame for 3 minutes
4. Add cabbage and cook for another few minutes.
5. Add soy sauce, vinegar, sugar, Ching's red sauce and Ching's green sauce. Add about 3 cups of stock. Let come to a boil on low flame.
6. Add the tofu pieces. Add the dissolved cornstarch and stir. Let the soup thicken up.
7. Garnish with green onions and fried noodles.

Serve hot and serve right away as the soup thickens up over time.

Roasted Cabbage n Cream Corn Soup

This was such a 'shot in the air' recipe! I had some leftover roasted cabbage from when I tried to make asparagus rolls in cabbage, which turned out to be a flop dish and never made the blog.  But, I felt so guilty in throwing out the asparagus that I had cleaned, cut, cooked, and toiled away to make patties out of, that I ended up using them as filling in parathas! Gosh they were yummy - Note to self : Recreate Asparagus Patty Paratha!! Anyhow, so I had the roasted cabbage and an open but unused can of creamed sweet corn.  So, I just let my hands guide me. And it turned out quite alright.  The recipe is quite similar to sweet corn chicken soup found in India. 

3 to 4 leaves of roasted cabbage
1 15 oz can of creamed sweet corn
1 egg, beaten
2 green chillies, finely chopped
1 tbsp ginger paste
1 tbsp garlic paste
Few drops of sesame oil
1 to 2 tbsp soy sauce
Salt and Black pepper
1 tbsp vinegar
Pinch of sugar
2 to 3 cups of water
2 chicken bouillon cubes

Take out about 3 to 4 full leaves of cabbage, wash, and pat dry.  Heat oil in a flat pan and let the cabbage roast on low heat.  Season with salt and pepper.  It should roast, not burn.  When wilted and roasted, set aside. Give it a coarse chop so we can add it to the soup.

Heat vegetable oil. When really hot, add the ginger, garlic, and green chillies. Roast for a few minutes but do not let it burn. Now add the previously roasted cabbage cut in bite size pieces and roast a little.  Add the creamed corn and mix well.  Add the soy sauce and sesame oil.  Stir and let cook for 3 to 4 minutes.  Now add the water depending on how watery you want the soup.  Crush the bouillon cubes and mix.  Let it come to a rolling boil.  Add the beaten egg either in drops (like egg dropped soup) or stir the soup with a fork as you drop the egg to create thin lines.  Add salt, pepper, and sugar.  Before serving add some vinegar as per taste.  Serve hot!