Sunday, July 20, 2008

Homemade Garam Masala

Ever since I bought a stale batch of garam masala, I have been grinding my own. As I do not use this particular spice very often, this lot will last me a few months.

Grind your own Garam Masala
Yield about 2 Tablespoon

1 Tbsp coriander seeds
½ Tbsp cumin seeds
1 tsp black peppercorns
1 tsp (heap) cloves or 1½ tsp ground clove
1" cinnamon stick or ¼ tsp ground cinnamom
¼ tsp cardamon seeds

spices for garam masala

Wednesday, July 09, 2008

Szechuan Chicken in Hot & Spicy Sauce

A delicious, spicy and aromatic szechuan dish. The hot and spicy sauce can be prepared ahead of time and kept in the fridge or freezer. Add some chilli oil to the sauce if you like it extra hot and spicy.

Szechuan Chicken
800 gm chicken pieces or 7 drumsticks
1 tsp ginger, chopped
1 clove garlic, chopped
1 Tbsp cooking oil
spring onion, finely sliced

4-5 Tbsp szechuan hot and spicy sauce *1
½ Tbsp oyster sauce
1 Tbsp shao hsing cooking wine
100 ml water

1. Heat up 1 Tbsp oil and stir fry ginger and garlic until fragrant. Add chicken and stir-fry until golden brown.

2. Stir in seasoning, cover and simmer until chicken is cooked and sauce has thicken (about 10-15 minutes).

3. Serve sprinkled with spring onions.

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