Soy chili vinegar sauce or dip... the best accompaniment with any kind of Chinese or Thai dishes

Soy sauce - 2 tbs.p

Vinegar - 1/4 cup tbsp.

Green chillies - 2 chopped or as per heat tolerance

Sesame oil - 1 tbsp.
Chopped coriander leaves - 1 tbsp.
Chopped garlic - 1 tsp.
Salt - to taste
Sugar - 1/2 tsp.

Mix all the ingredients to make the sauce.
Serve with almost any Thai or Chinese dishes, especially rice dishes. Goes great with Dim sums too.

Chicken Sausage Rice

This recipe is one of my cooking experiments, inspired by the ‘Chinese chicken rice’ which I used to have during my stay in Brunei. It was a very popular choice for lunch for majority of Bruneians as well as Malaysians. I was in a mood for Chicken rice today, but was too lazy to go buy chicken, and since sausage was readily available in the freezer, decided to experiment with it. I must say, it came quite close to the real chicken rice, or maybe we were too hungry, either way we enjoyed it. Very soon I’ll be trying out the original chicken rice. For now here’s the Chicken Sausage rice...

For the sausage:

Chicken sausage – 4, whole

Ginger – 1 tbsp, chopped
Garlic – 1 tbsp, chopped

Shallots – 1 tbsp, sliced
Pepper powder – ½ tsp
Garam masala powder – ¼ tsp

Honey - 1 tsp
Red wine – 2 tbsp
Oyster sauce - 1 tsp

Soy sauce – 1 ½ tbsp

Fish sauce – ½ tsp

Red chilly oil – ½ tsp

Chilly vinegar – 1 tsp
Sugar – ½ tsp

• Marinate the sausages with all the ingredients for 10 – 15 minutes.
  
  
• Pan the marinated sausages fry in a little oil till its nicely browned, turn over and fry the other side too.

• Add ½ cup water, cover and cook on very low flame for 10 minutes till the sauce starts to thicken.
  
  
• Remove cover, do a taste-test for the sauce, add salt and sugar to taste if necessary.
  
  
• Set this aside, and cut the sausages into desired pieces, pour half the sauce over it.
  
  
• Keep the remaining half of the sauce on the pan for later use.

For the rice:

Cooked white rice – 2 cups
Ginger – 1 tbsp chopped
Garlic – 1 tbsp

Shallots – 1 tbsp
Chicken cube – 1, powdered (I used Maggi chicken cube)
Sesame oil – 1 tbsp

Kaffir lime leaves – 3 (I used dried leaves as I couldn’t get any fresh ones)

Red wine – 1 tbsp

Soy sauce – 1 tsp

Vinegar – ½ tsp

Water – ¼ cup

Remaining sauce from the sausages
Salt to taste

·        Sauté the ingredients (except rice and water) in some oil.

·        Add the rice, stir fry for 5 minutes.

·        Add water and mix well, and cover the pan for 2 minutes on low heat.

Serve hot with the sausages, some Soy-chilly-vinegar sauce, and some fresh salad.

Chemmeen manga muringakai curry (Prawn with raw mango and drumstick curry)

Fresh prawn – ½ kg, shelled and de-veined

Raw mango – 1, cubed

Drumsticks – 2, cut into pieces

Onion – ½ of 1, sliced

Ginger – 1 piece, chopped

Green chillies – 2, slit in half

Turmeric – ½ tsp

Chilly powder – 1 tsp

Salt

Cook all the above ingredients in a Manchatti for about 5-10 minutes.

Coconut - ½ of 1

Garlic – 5 cloves

Ginger – 1 small piece

Turmeric – 1 pinch

Grind these into a smooth paste and add to the cooked prawn mix. Boil for about 5-10 minutes.

Coconut oil – 1 tbsp

Shallots – 5-6, sliced

Garlic - 5-6 cloves, sliced

Curry leaves – 2-3 sprigs

Heat oil, add the remaining 3 ingredients and fry till the shallots become golden brown in color. Add to the prawn curry. Close lid and serve with rice or rotis after 15 minutes.