Recipes by Sangeeta Patel

Lettuce Wrap

Ingredients:
2 lettuce leaves
1/4 cup cottage cheese
1/2 yellow bell pepper, cut in strips
1/2 red bell pepper, cut in strips
1/2 tbsp Thai chili sauce
1/2 tsp green peppercorns
1/2 tsp pink peppercorns
2 tsp chopped chives
1/2 tsp crushed peanuts
1/2 tsp roasted garlic, crushed
Chives to tie the wrap

Preparation : In a bowl, mix cottage cheese, red bell pepper, yellow pepper, Thai chili sauce, roasted garlic, crushed peanut, peppercorns and chopped chives.

Spread the mixture on the lettuce leaves and wrap. Tie each wrap with the chives and serve.

Serve hot with steamed rice.and soya in it till well done. Add the remaining ingredients and stir the cooked rice gently into it until well combined.

Singapore Noodles

Ingredients: Fried Prawns
120 gm rice vermicelli (rice noodles) -
soaked 15 mins. in hot water and drained
1 1/2 cups sprouts - blanched and drained
1 cup chopped spring onions
1 capsicum - cut into strips
1 1/2 cups thinly sliced cabbage
1/2 cup thinly sliced onion
2 tsp chopped garlic
2 tsp chopped ginger
1/4 cup water or stock
2 tbsp soya sauce, or to taste
1 tsp sugar
salt and black pepper to taste
1 1/3 tbsp Vietnamese curry powder
1/4 cup oil

Preparation : In a small bowl, mix together the water/ stock, soy sauce and brown sugar. Set aside. Heat oil in a large wok over high heat; add the curry powder and garlic. Stirfry until fragrant. Add the onion, stir-fry until it begins to soften. Push aside onion and add the ginger and spring onions; stir-fry until the spring onions soften. Add the capsicum and cabbage and stir-fry until slightly soft.Stir in the bean sprouts, cook briefly, then add the noodles. Add the sauce, tossing the ingredients carefully to mix. If too dry, add a bit more water/stock. Add salt and black pepper to taste. Serve hot.

Fried Prawns

Ingredients:
5 eggs
4 tbsp vegetable oil
3 cups beans sprouts
1 cup spring onions
4 cups egg noodles, moistened in stock
4 cups of vermicelli (optional)
4 cups of seafood stock (made from
prawn and squid) or any other stock
8 boiled squid
6 boiled prawns
1/2 tbsp chopped garlic
3 tbsp soya sauce

Preparation : Heat oil in a pan. Break the eggs into pan and let them cook.Add bean sprouts, spring onions, egg noodles, vermicelli, seafood stock and squid. Stir fry on high flame. Now, add chopped garlic and soya sauce.Finally, add prawns, cook for few minutes and serve.

Cabbage Rolls

Ingredients:
10 large cabbage leaves
1 cup chicken/mutton stock
1 bunch spring onions, (green part)
2 tbsp chopped spring onions (white part)
1 tsp chopped garlic
2 tbsp fish sauce
200 gm lean, minced lamb
1 tbsp oil
1/2 tsp green chili paste
1 tsp soya sauce
salt and pepper to taste

Preparation : Blanch the cabbage leaves and spring onion stems (green part) in boiling stock for 10-15 seconds. Combine remaining ingredients for the filling and season well. Place a scoop of the filling on top of each of the cabbage leaves and wrap to make a parcel. Secure the parcels with spring onion stalks.. Place cabbage parcels into the boiling stock and cook for 20 minutes. Garnish with chopped coriander and spring onions. Serve hot with steamed rice.