Ingredients

Cooked & shredded Chicken 500 gms

Dried Mushrooms 4 nos.

Finely chopped onion 1 no.

Chicken Stock ¼ ltr.

Soya Sauce ¾ cup

Fresh ginger,finely chopped 1 tbsp.

Garlic clove, crushed 1 no.

Vinegar 4 tbsp.

Sugar 1 tsp.

Cornflour 1 tbsp.

Sherry 1 tbsp.

Tomato puree 1 tsp.

Pepper and Salt To taste

Method

Put the Soya sauce, onion, ginger, garlic, vinegar, sugar, tomato puree, salt and pepper in a saucepan. Bring to a boil and simmer for 2 minutes. Soak the dried mushrooms in warm water for half an hour. Then drain, rinse and cut into thin slices.

Heat the oil in a saucepan and add the chicken shreds. Cook for 3-4 minutes. Add the stock and the Soya sauce mixture, together with the cornflour mixed with sherry, to the chicken. Add the mushrooms and cook till sauce thickens slightly.

That’s all I can put up this week. There are many, many more recipes on the site itself that you can try and I call tell you from experience that they’re good. Besides, Chinese Food is kinda fun to make anyways. For more details http://www.indomunch.com

    * 2 tbs vegetable oil

    * 1/4 cup (60ml) hot chilli sauce

    * 1/4 cup (60ml) soy sauce, plus extra to serve

    * 2 (about 200g each) skinless chicken breast fillets, thinly sliced

    * 450g packet fresh thin hokkein noodles

    * 400g packet fresh stir-fry Vegetables

    * 75g chopped roasted peanuts

Method:

   1. Place 1 tablespoon oil, chilli sauce, soy sauce and chicken in a bowl, then toss to coat chicken.

   2. Separate the hokkien noodles by gently shaking loose.

   3. Heat the remaining oil in a wok or deep frypan over high heat. Drain the chicken over a bowl and reserve the marinade. When the oil is hot, add the chicken and stir-fry for 5 minutes or until lightly golden.

   4. Add the stir-fry vegetables, hokkien noodles, reserved marinade and 1-2 tablespoons water, then stir-fry for 3-4 minutes until the vegetables are cooked but still crunchy.

   5. Add the roasted peanuts, then toss to combine. Divide the mixture among 4 serving bowls and drizzle with extra soy sauce.

Successful vegetable gardens are not accidental. They are the results of planning, constant care, and the will to make things grow. Among the many things a vegetable garden may offer toward a satisfying experience are fresh air, exercise, sunshine, knowledge, supplemental income, mental therapy, and fresh food, rich in vitamins and minerals, harvested at the best stage of maturity. For more details visit http://www.indomunch.com/

 * 1/2 pound dried or fresh egg noodles

 * 2 ounces celery

 * 2 ounces canned bamboo shoots

 * 2 tablespoons peanut oil for stir-frying

 * 1 garlic cloves, crushed

 * 1 small onion, finely sliced

 * 3 small button mushrooms, whole

 * 1 1/2 pound 1 tablespoon light soy sauce

 * 2 tablespoons dark soy sauce

 * 2 teaspoons finely chopped fresh ginger

 * 3 tablespoons vegetable stock

 * 1 tablespoon rice wine or dry sherry

 * 1 teaspoon Sugar

 * 1/4 pound bean sprouts

Recipe

1. If you are using fresh Noodles, blanch them first in a large pot of boiling water for 3 to 5 minutes. If you are using the dried noodles, cook in boiling water for 4 to 5 minutes. Drain the noodles, then put them into cold water until required.

2. String the celery and slice diagonally. Shred the bamboo shoots.

3. Heat a wok or large frying-pan and add the oil. When moderately hot, add the garlic and stir-fry for 10 seconds. Add the onion, mushrooms, celery, and bamboo shoots and stir-fry for about 5 minutes.

4. Drain the Noodles thoroughly and put into the wok. Continue to stir-fry for 1 minute then add the rest of the ingredients except the bean sprouts. Continue to stir-fry for another 2 minutes and then add the bean sprouts. Give the mixture a good stir and turn it onto a serving platter.

5. Garnish with fresh coriander sprigs.

Nutritional Breakdown per serving:

335 calories (kcal); 10 g Total Fat (15 percent calories from fat); 12 g Protein; 51 g Carbohydrate; 54 mg Cholesterol; 901 mg Sodium; 4g Fiber (Based on a medium sized onion; also, the database does not have a category for dark soy sauce. Just to give an idea of how much it helps to cut back on oil in cooking, using 3 tablespoons instead of 2 increases the calorie count to 364 calories per serving). For more details visit http://www.indomunch.com/

    * 40 mls Echidna Prickle (Mild Chilli Honey Mustard Dressing, 1 / 10)

    * 3 tbs Sweet Dreams (Medium Chilli Jam, 5 / 10)

    * 4 medium chicken breasts, skin on

    * Salt and freshly ground black pepper

    * 2 sticks celery, chopped

    * 2 spring onions, chopped

    * 2 papayas

    * 100g button mushrooms, sliced

    * 4 spring onions, trimmed and cut on the diagonal

For the dressing: –

    * 40ml Echidna Prickle (Honey Mustard Dressing)

    * Juice of a lemon

    * 1 tablespoon white wine vinegar

    * 2 tablespoons lemon olive oil

    * 3 tablespoons Sweet Heat (Chilli Jam)

    * 2 tablespoons fresh mint, finely chopped

    * Salt and freshly ground black pepper

    * Mint sprigs for decoration

Preparation

I. Season the chicken breasts and place them in a pan with the celery and spring onions. And cover it all with water. Bring it to bubbling, then turn the heat down to simmer for 2 minutes. Cover the pan with a lid and turn off the heat. Leave the chicken to cool in the liquid.

II. Remove the cooled chicken from the liquid, then take the skin off and discard it. Slice the chicken thinly and put in a bowl. Peel, de-seed and slice the papayas and add to the chicken. Add the sliced mushrooms and spring onions.

III. For the dressing, place the Echidna Prickle (Honey Mustard Dressing) in a bowl and stir in the lemon juice and white wine vinegar. Whisk in the lemon oil and add the Sweet Heat, and mint. Season with salt and freshly ground black pepper. Then pour the dressing over the chicken and mix and toss it well. Serve immediately, decorated with mint sprigs. For more details visit http://www.indomunch.com/

Sweet potatoes were actually born in Mexico, Central, and South America, as well as the West Indies. Their botanical name, Ipomoca batata, was derived from the American Indians of Louisiana who were growing them in native gardens as early as 1540. The Indians referred to sweet potatoes as batatas.

In his first voyage to the West Indies Columbus discovered many new foods which he brought back to Spain. Sweet potatoes were among his ship’s treasures. The Spanish relished them and began cultivating them immediately. Soon they were profitably exporting them to England where they were included in spice pies to be devoured at the court of Henry VIII.

The French, not to be outdone, planted them at the request of Louis XV. They were favored in France only until his death and then lost popularity for thirty years until the Empress Josephine, who was from Martinique, craved them. It was then that sweet potatoes again became trendy in Paris restaurants for a time, but once more fell into obscurity. It was the Portuguese who carried Sweet Potatoes to Asia and Africa where they have become an important staple of the diet even today.

There are two major varieties of sweet potatoes, the yellow, drier, more mealy kind with lighter beige colored skins, and the orange, more moist, sweeter ones with reddish skins that are usually called “yams.” True yams, however, are nothing like the sweet potato, but are a tuber native to Africa, very starchy, not very sweet, and grow as large as 100 pounds. For more details visit http://www.indomunch.com/

* 1 8- to 9-pound leg of lamb, main bone removed, shank bone intact, tied (your butcher can do this for you)

* 2 cloves garlic, finely chopped

* 1 1/2 tablespoons dried Greek oregano

* 1 lemon, cut in half

* 1/4 teaspoon salt

* 1/4 teaspoon freshly ground black pepper

* 1/2 cup dry white wine

* 2 1/2 cups chicken stock

* 1/2 cup olive oil

DIRECTIONS:

1. Take the leg of lamb and place on a clean cutting board.  In a separate small bowl, mix the garlic, oregano, salt and pepper. Roll the lemon on cutting board, cut it in half, and squeeze the lemon juice into the bowl; add 1/3 cup of olive oil and mix thoroughly. Massage the entire lamb with the olive oil mixture top to bottom, making sure you get it into the bottom crevices of the lamb.

2. Place the lamb in a resealable plastic bag large enough to hold it and remove all the air, or wrap it tightly in plastic wrap. Place the bag or the wrapped lamb in a baking dish and refrigerate for at least 3 hours preferably overnight. When ready to cook, preheat oven to 450° F. Remove the lamb from the refrigerator, unwrap and set aside.

3. Place a large, heavy-gauge metal roasting pan into the preheated oven for approximately 10 minutes.

4. Take one tablespoon of olive oil, drizzle it onto the lamb, and then season the lamb with a generous amount of salt and pepper. Rub the salt and pepper and oil into the lamb. Open the oven door and add 2 tablespoons of olive oil to the pan; then place the lamb in the pan fat-side down and close the oven door. Roast for 25 minutes; turn the lamb over and roast for an additional 10 minutes.

5. Remove the lamb from the oven, pour in the white wine, and add the stock. Turn the temperature down to 400° F and return the pan to the oven. Basting frequently with the juices, roast 30 to 40 minutes, making sure that the pan juices do not dry out (if it looks dry, add additional stock or water as needed).

6. Pull out and let rest 15 minutes. Remove the kitchen twine and slice the lamb. Strain the pan juices and serve over lamb. For more details visit http://www.indomunch.com/

But the Circulation report provides evidence to support yet another mechanism – regulation of the heart beat. Technically, its called an anti-arrhythmic effect, meaning that it reduces the occurrence of irregular heartbeats. Scientists think fish food may help regulate the heart beat by reducing the production of thromboxane A2, a substance that promotes clotting and blood vessel constriction, and by various effects on many of the bodys enzymes and receptors.

You can increase your consumption of omega-3 fatty acids by increasing your fish intake; dark meat fish like mackerel, salmon, sardines, bluefish, and swordfish are the most concentrated sources, with an average of 1.51 grams of omega-3s per serving. Most other fish, including canned tuna, provide about .45 grams per serving, while shrimp, lobster and scallops contain about .32 grams per serving.

But the Circulation study also shows that you can use Fish Food supplements to get benefits as well – and it doesnt take mega-doses to do it. The one gram per day used in the study is a relatively low dose, and it showed an effect in a highly vulnerable population – in just a few months. You can find omega-3 supplements in just about any health food store or vitamin supplier.

Fish food may not be the latest fashion, but the message from these studies is clear: Theres even more evidence that the omega-3 fatty acids found in fish food can help keep your heart healthy and strong – whether youre male or female, looking to prevent the first signs of heart disease or treating an existing condition. For more details visit http://www.indomunch.com/

Ingredients:

- 3 tbsp Cooking Oil

- 1 tsp Red Chili Powder

- 5 flakes, crushed Garlic

- 1 cup, small cleaned & deviened Prawn

- 4 tbsp Bean Sprout

- 1 tbsp, shredded Mushroom

- 1 green, shredded Bell Pepper

- 50 gms, shredded Cabbage

- 2 tbsp Soya Sauce

- 2 tsp Vinegar

- 1 cup Chicken Stock

- 1/2 tsp Salt

- 1/2 tsp Sugar

- 1/2 tsp, grounded Peppercorns

- 1/2 tsp Ajinomoto

- 1 tbsp, dissolved in 1/2 cup water Corn Flour

- 100 gms Noodles

- 1/2 tsp Red Chili Powder

- 1/2 tsp Salt

- 2 pc Red Chili pepper (dried)

- 2 tsp Soya Sauce

- 4 tbsp Cooking Oil

 Instructions :

1. Boil the noodles: Boil 6 cups of water with 1 tsp salt. Boil the noodles in salted water for 3-4 minutes. Make sure not to over boil it. Drain the water. Wash the noodles under running cold water. Rub little oil to prevent it from sticking.

2. Shred all the vegetables. In a frying pan, heat 3 tbsp oil, reduce heat and add chili powder. Add garlic. Add prawns. Fry to light golden brown.

3. Stir fry in sequence- onion, bean sprout, mushrooms, green bell pepper, carrot and cabbage.

4. Reduce heat and add the stock. Add the salt, sugar, pepper, and ajinomoto.

5. Give a boil and add the corn flour paste. Cook till the sauce turns thick. Remove from fire and keep aside.

6. In a frying pan heat 4 tbsp oil, add broken dried red chilies and 1/2 tsp chili powder.

7. Mix in the boiled noodles. Add salt and Soya sauce. Stir fry for 3 minutes.

8. To server, put noodles on a platter. Pour warm chicken and vegetable sauce over it. For more details visit http://www.indomunch.com/

2 potatoes

2 sweet potatoes

2 turnips

2 parsnips

4 carrots

2 stalks celery

2 red onions

3 tbsp. olive oil

Salt

1/4 cup fresh rosemary

2 tbsp. balsamic vinegar

1. Peel the potatoes and turnips, scrape the parsnips and carrots, and cut all the vegetables into 2-inch chunks. (Cut the onions into quarters or sixths.) Put all the vegetables in a large roasting pan and rub all over with olive oil. Sprinkle with salt and half the rosemary.

2. An hour before dinner, put the pan into a 450 degree oven and roast, tossing the vegetables now and then, for 30 to 40 minutes, until the potatoes are tender and browned. Take out of the oven, pour on the vinegar and toss rapidly to glaze. Sprinkle with the remaining 2 tablespoons rosemary needles. Makes 8 servings. For more details visit http://www.indomunch.com/

Nonstick cooking spray

1 Tbsp Chinese five-spice powder

1 Tbsp sugar

1/4 tsp salt

4 each skinless chicken thighs and drumsticks (2 lb)

4 baby bok choy (1 lb), halved lengthwise

4 oz shiitake mushroom caps

1/4 cup each less-sodium soy sauce and rice vinegar

2 tsp toasted sesame seeds

PREPARATION

1. Coat outdoor grill rack with nonstick spray; heat grill.

2. Mix spice powder, sugar and salt in small cup. Rub spice mixture over chicken. Grill 5 minutes per side over direct heat. Move to indirect heat and grill, covered, 15 to 20 minutes until instant-read thermometer registers 160ºF, or juices run clear.

3. Meanwhile, coat bok choy and mushrooms with nonstick spray. Grill over direct heat for 10 to 15 minutes, turning once.

4. Stir soy sauce and rice vinegar in small bowl; spoon some over vegetables and chicken. Sprinkle chicken with sesame seeds. For more details visit http://www.indomunch.com/