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HOY FARANG (STIR FRIED SCALLOPS WITH VEGETABLES)

Ingredients:
Scallops - 400 gms (shelled)
Mangetout - 50 gms
Cabbage - 50 gms (sliced)
Savoy cabbage - 50 gms (sliced)
Broccoli - 50 gms (small florets)
Cauliflower - 50 gms (small florets)
Red pepper - 25 gms
Green pepper - 25 gms
Chinese mushrooms - 50 gms
Baby sweetcorn - 50 gms(sliced)
Garlic cloves - 4(halved)
Chicken stock - 125 ml
Peanut or corn oil - 50 ml
Oyster sauce - 4 tbsp
Dark soy sauce - 1 tbsp
White ground pepper - 1/2 tsp
Salt
Oil

Method:

  • Finely chop the garlic.
  • Wash and prepare all the other vegetables.
  • Pace a saucepan full of slightly salted water on the heat and bring to the boil.
  • Now add the vegetables and scallops for a few seconds to scald them.
  • Drain and set aside.
  • Preheat a wok, add the oil and when hot, stir fry the vegetables and scallops.
  • Now add the chicken stock and continue cooking for three or four minutes, making sure the vegetables are still crunchy.
  • Finally, add the oyster sauce and soy sauces, and sprinkle with pepper.
  • Mix thoroughly and cook for one more minute before serving.



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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.