5 Pan-Asian Recipes to Delight Your Guests This Season

Sakura, the popular Japanese restaurant at the Metropolitan in New Delhi, has now introduced pan-Asian cuisine to it oeuvre. Head chef Swapnadeep Mukherjee shares his favourite recipes from the new menu.

POH PIA JE (spring rolls)

Ingredients (serves 1):
2 spring roll sheets
50 gms chopped garlic
20 gms curry powder
50 gms carrot
50 gms onion
25 gms bell peppers
20 gms spring onions
20 gms shitake mushroom
50 gms cabbage
20 gms glass noodles
20 ml soy sauce
10 gms aromat seasoning
10 gms lemon grass
Oil to fry

1. Cut all the vegetables including mushrooms into thin slices.
2. Take a spring roll sheet and cut into four pieces.
3. Stir fry all the vegetables with chopped garlic and lemon grass in a wok for 2-3 minutes.
4. Add seasoning and keep aside.
5. Now take evenly cut spring roll sheets and spread the vegetables over them one by one.
6. Roll them to a cylindrical shape and deep fry.
7. Serve with sweet chilli sauce.



Foojing rice

Ingredients (serves 1):
150 gms Chinese rice, cooked
20 gms bell peppers
20 gms green peas
1 tsp soya sauce
20 gms carrots
20 gms onions
50 gms chicken
1 egg
10 gms chicken broth
Celery to garnish
Sesame oil to sprinkle
Salt and pepper to taste

1. Cut vegetables into thin slices.
2. Heat oil in a wok and put chicken and vegetables, stir frying for 2-3 minutes.
3. Add cooked rice and stir fry for 2-3 minutes.
4. Season with soya, salt and pepper and stir fry for another minute.
5. Turn off heat and transfer Foojing Rice to a serving bowl.
6. Sprinkle sesame oil and garnish with celery.



Oyster lamb

Ingredients (serves 1):
Vegetable oil to marinate
20 gms garlic
20 gms ginger
100 gms lamb
50 ml stock
20 ml oyster sauce
20 ml dry sherry
Sugar and salt to taste
Celery to garnish
20 gms bok choy
20 gms shitake mushroom

1. Cut lamb into thin slices and marinate with vegetable oil, dry sherry, sugar and salt.
2. Heat wok and add oil. Toss garlic, ginger, bok choy and mushroom into it. Stir for 2-3 minutes.
3. Add marinated lamb and stir fry for 3-4 minutes.
4. Add oyster sauce and stock. Simmer for 1-2 minutes until thick.
5. Garnish with celery.


KUNG PAO (stir-fried chicken)

Kung pao chicken

Ingredients (serves 1):
100 gms chicken breast boneless
20 ml white wine
Soy sauce to marinate
10 sesame oil, divided
Thick cornstarch
10 gms chilli paste
10 ml white vinegar
10 gms brown sugar
20 gms green onions
20 gms garlic
20 gms water chestnut
20 gms cashew nuts

1. Pre-marinate chicken with soya, Chinese vinegar, wine and sesame.
2. Heat wok and add garlic. Stir fry for a minute.
3. Add chicken breast and stir fry for a minute until the juice comes out.
4. Add water chestnut, cashew and chicken broth.
5. Simmer until sauce becomes thick.
6. Add brown sugar and chilli paste, and mix well.
7. Serve hot.



Date pancakes served with vanilla ice cream

Ingredients (serves 1):
1 cup dates
1 cup refined flour
½ cup powdered sugar
1 egg
1 cup milk
1 tsp vanilla essence
1 tbsp honey
10 gms sesame seeds

1. Sieve together flour and sugar in a bowl.
2. Add egg and pour milk gradually till the batter is smooth.
3. Brush butter in a pan. Pour the batter and spread into a thin pancake. Cook underside. Remove.
4. Put chopped dates, honey and sesame seeds in a bowl and mix well.
5. Fill pancake with dates mixture and make into a parcel.
6. Deep fry the parcel and serve with vanilla ice cream.

First published in eShe’s September 2018 issue