Saturday, July 19, 2008

Fusion food

I had 2 small chicken breast filets from the day before and I wanted to make something quick and easy with them. I initially started thinking of making a simple Italian dish. Just frying the chicken and adding some mushrooms, paprika, olives, dried tomatoes, parmesan, capers, a bunch of chopped fresh basil at the end and mix with cooked penne and that's it!
I had already cut the dried tomatoes and wanted to take out the chicken and rest of the things from the fridge. But, then I saw something which changed my plan completely. On opening the fridge I saw the half empty glass of baby corn in brine which my son had requested me to buy the last time we had gone shopping, and to which I had given in, thinking "why not?! it's been long since I used it". I had used some of it it for some Indian veggys I had made.
But, the sight of the baby corns triggered in my brain a totally different idea and my brain started working fast, scanning my memory, prompting my eyes and hands to double check every thing [in the fridge] and Lo! I had another recipe at hand, or actually in my mind. And this is what I made out of it, which was easy too.
So, this dish is a fusion between Chinese and Indian and Italian!


2 small chicken breast filets, cut into thin and small stripes
Chicken marinade:
  • 1/2 tsp turmeric,
  • 1 tsp coriander powder,
  • 1 tbsp grated ginger
  • 1 tbsp grated garlic
  • 1 tbsp soy sauce
  • 1 pinch of chilli powder or black pepper
  • 1tbsp sesame seeds
1 lemon grass, chopped into large pieces, the soft white part chopped fine
2 small carrots, juliened
dried tomatoes, chopped (yes! and they were fantastic!)
1 red paprika, diced
4 spring onions, cut into thick rings
12 mushroms, quartered
some more turmeric and coriander powder for the mushrooms

sunflower oil (or sesame seed oil)
soy sauce

  • Cook penne in boiling water with salt untill done (al denté).
  • Marinate chicken while cutting vegetables
  • Stir fry the shortly marinated chicken in 1 tbsp sunflower oil, first on high heat and then reduce heat to medium and cover with a lid. Cook until done. Add some more soy sauce, while frying it. Set aside and keep warm.
  • Fry lemon grass and carrots in some oil on high heat, add dried tomatoes, stir for another minute, add red paprika and stir further.
  • Now, every thing should have still retained its colour and carrots and paprika should still be firm, before adding spring onions. Fry for a minute on high heat. Add about two tbsp of soya sauce and stir once and then take out to mix with the chicken.
  • In the same pan add the mushrooms, a tbsp oil, the spices and stir on high heat. Once done, add soy sauce, stir once to mix and add every thing back into the pan. Stir. add the cooked penne.
I think, the Penne was quite good. It was appreciated by my hubby - as he loves chinese (but I knew that the chances were high that he would like it) and my son too.
I felt the lemon grass wasn't really required. It was some how out of place. I also wanted to add some fish sauce to it, but restraied myself this time, as I wasn't sure if it will be appreciated by both my men in pasta.

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