this book about the best food recipes.

2. SPICY HOT BUTTER MUSHROOM
INGREDIENTS: -
FOR MARINATING:
• 170G OYSTER MUSHROOMS
• ¾ TSP SALT OR TO TASTE
• 1 TSP PEPPER OR TO TASTE
• 1 EGG
FLOUR MIX:
• ½ CUP OF CORN STARCH
• ½ CUP OF CORNFLOUR
• ¼ TSP OF TURMERIC
• OIL FOR DEEP FRYING
HOT BUTTER SAUCE:
• 3 TBSP OF BUTTER (DIVIDED)
• 4 GARLIC CLOVES JULIENNED
• 1 SMALL ONION DICED
• 10 DRIED CHILLIES
• APPROX. 12 CURRY LEAVES
• 1 ½ TBSP CHILLI PASTE OR CHILLI FLAKES
• 1 TBSP OYSTER SAUCE
• 1 ½ TSP SUGAR
• ½ TSP SALT
• 6-7 SPRING ONION STALKS FOR GARNISHING
DIRECTIONS: -
STEP 1
Wash the oyster mushrooms under running water and shred them into strips. Drain the water
completely and pat dry with a paper towel.
STEP 2
Add salt and pepper to taste and mix well. Then add the egg into the mushroom and combine well.
STEP 3

3. Mix in ½ cup of corn starch, ½ cup of cornflour, and ½ tsp of turmeric in a small bowl to create the
flour mix.
STEP 4
Dip the mushrooms in the flour, mix thoroughly, shake them off, and set them aside for frying.
STEP 5
Heat around 2 cups of oil in a medium-sized pan over medium heat. Add the battered mushroom into
the hot oil gradually and fry them until they are golden and crispy. Fry the mushrooms in small
batches and make sure to regulate the heat to maintain the temperature. Then Place the fried
mushrooms on a paper towel to absorb the excess oil.
STEP 6
Add 2 tbsp of butter onto a large frying pan on low heat and as the butter melts, add in the garlic,
allowing it to fry until it turns darker in color.
STEP 7
Next, add the diced onions, dried chilies, curry leaves, and chili paste and stir well. Add the oyster
sauce, sugar, salt and combine well until all the ingredients are well incorporated.
STEP 8
Add the fried mushrooms into the hot butter sauce with 1 tbsp of butter and spring onions and mix
well for about 3-4 secs and remove from heat immediately.
SERVE HOT WITH A FRIED RICE OR ENJOY IT ON ITS OWN AS A SNACK
Watch video here: https://shrinke.me/YzirhV
SPICY CHICKEN LINGUINE RECIPE
INGREDIENTS
For marinating the chicken:-
• 2 boneless chicken thighs (approx. 250g)
• 1 tsp paprika
• 1 tsp cayenne pepper
• ¾ tsp salt
• ¾ tsp black pepper
• 4 tsp olive oil
For the pasta:-
• 200g linguine or any other long cut pasta
• 1 tbsp butter
• 1 medium onion finely diced (1/4 cup)
• 1 ½ tsp garlic minced (approx. 4 to 5 garlic cloves)
• 2 tsp chili flakes

4. • 8 sun-dried tomatoes finely diced
• ¼ cup dry white wine
• 2 tbsp tomato paste
• 1/3 cup chicken stock
• 2/3 cup heavy cream
• ¼ tsp salt to taste
• ¼ tsp pepper to taste
• 1/3 cup parmesan, finely grated
• 1 tbsp parsley, finely chopped
PREPARATION
STEP 1
Add the 200g pasta into salted boiling water and cook until al dente. Drain the pasta and retain a cup
of pasta water for later If necessary.
STEP 2
Mix 1 tsp paprika, 1 tsp cayenne pepper, ¾ tsp salt, ¾ tsp pepper, and 4 tsp olive oil in a small bowl.
Rub in the spicy marinade on the chicken thighs until all the chicken is coated well in the marinade.
STEP 3
Place a pan over medium heat and transfer the chicken into the pan and fry it for around 6-7 minutes
on each side until it’s just cooked through the Centre (Internal temperature of 165F). Once cooked,
remove chicken from the pan and slice it into thin strips.
STEP 4
Onto the same pan, melt 1 tbsp of butter, scrapping off the flavors left on the pan from frying the
chicken. Once the butter is melted and is incorporated with the leftover flavors from the pan: -
Add in ¼ cup of diced onions and fry it till it softens a bit for around 30 seconds.
Add in 1 ½ tsp of garlic, stir it together for 1 min
Add in 2 tsp of chili flakes, fry it for around 1 minute,
Add in finely diced 8 sun-dried tomatoes, fry for another minute until soft
Pour in the ¼ cup dry white wine, allowing it to reduce for about 5 minutes
Once the alcohol has burnt off, add in 2 tbsp of tomato paste, fry for 2 mins to sweeten the taste
Deglaze the pan by pouring in the 1/3 cup of chicken stock
Pour in 2/3 cup of heavy cream
And season it with ¼ tsp salt and ¼ tsp of pepper.
STEP 5
Toss the boiled pasta into the sauce and combine well. Once everything is combined well, add in the
1/3 cup of grated parmesan, 1 tbsp of chopped parsley, and the fried chicken strips and mix well
until everything is combined well.
THINGS TO KNOW:

5. As mentioned above, you can substitute the pasta with any long-cut pasta and follow the
instructions on the box when boiling it.
Retaining a cup of starchy water from the pasta is essential in case the pasta goes dry and starts
sticking and could be used at the end of the process to thin out if needed.
You can always substitute the chicken thighs with chicken breast, but it is important to cut the
chicken breast in half to cook it faster.
If you do not want it to be too spicy, you can adjust it by reducing the amount of chili flakes.
Allow the white wine to burn off completely as you do not want to end up with the dish tasting of too
much alcohol or being too vinegary. If you are non – alcoholic, you can substitute the white wine with
more chicken stock.
After adding the heavy cream do not leave it on the stove for too long as it might dry the sauce off,
and you will end up with a very dry pasta instead of a creamy pasta.
If you do not want to add the pasta sauce into the boiled pasta, you can always add the boiled pasta
into the sauce and swirl it around in the sauce as you wish.
Watch video here: https://shrinke.me/wjet8Q
CHINESE CABBAGE RECIPE
INGREDIENTS
• 250G BOK CHOY
• 3 TBSP. BUTTER
• 4 CLOVES OF GARLIC JULIENNED
• 1 ½ TSP. PEPPER
• 1 CUBE VEGETABLE BOUILLON OR ¾ TSP. OF SALT
• 3 RED CHILLIES SPLIT INTO HALVES
DIRECTIONS
• Trim the ends of the Bok choy and separate it into stalks. Wash, pat dry with paper towels, and slit
the stems. Cut it crosswise if you prefer.
• Onto a pan, add 3 tbsp. of butter and fry the garlic for a couple of secs.
• Next, add in the pepper, bouillon, red chilies, and stir fry for a couple of seconds.
• Once all the ingredients are well incorporated, add in the Bok choy and stir fry for around 30
seconds in medium heat until Bok choy stems turn soft. Remove from heat and serve immediately to
prevent the Bok choy from overcooking.
Watch video here: https://shrinke.me/RRLt8t7Q

6. SPICY STIR FRY CUMIN LAMB
INGREDIENTS
FOR MARINATING AND FRYING THE LAMB
• 400g of Lamb (cut into thin slices)
• 1 1/2 tsp of oil
• 1 1/2 tbsp Soy sauce
• 1 tbsp Shaoxing rice wine
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp sugar
• 1 tbsp cornstarch
• 1 tsp chili powder
• 1/2 tsp crushed Sichuan/Szechuan peppercorns
• 2 tbsp roasted cumin powder
• 1/2 tbsp Chili flakes
INGREDIENTS FOR THE TEMPER
• 2 tbsp vegetable oil
• 10 whole Dried chilies (cut in halves)
• 1 tbsp Ginger julienned
• 1 tbsp garlic julienned (approx. 5 cloves)
• Medium-sized onion diced (approx. 1 cup)
• 1 whole red pepper/Bell pepper
• 1/2 tbsp roasted cumin powder
• 1 tsp cumin seeds
• 1 cup cilantro (a whole bunch)
• 1/4 cup of chicken stock
• 1/2 tbsp Chili flakes
• 1 tbsp Shaoxing rice wine
Let’s get cooking!
STEP 1
Wash the lamb properly, and pad dry it with a paper towel before cutting it. Slice the lamb into 1/2
inch thick slices and set it aside.
STEP 2
Toast 2 1/2 tbsp of cumin seeds (until golden brown) and 1/2 tsp of Sichuan peppercorns separately
in a dry skillet over medium heat. Crush the peppercorns lightly and leave them aside. Crush the
toasted cumin seeds into a powder and set it aside for later.
STEP 3
Marinate the lamb with soya sauce, 1 tbsp Shaoxing rice wine, 1/2 tsp salt, 1/2 tsp of pepper, 1/2 tsp
sugar, 1 tsp of chili powder, 1/2 tsp of Sichuan peppercorns, 1 tbsp of cornflour, 2 tbsp of roasted
cumin powder, and let it sit in room temperature for about 30 minutes or in the fridge overnight.
Step 4

7. Heat 1 1/2 tsp of oil in a large skillet (a wok would be great) over medium to high heat. Toss in the
marinated lamb and 1/2 tbsp of chili flakes spread them out so that they won’t overlap each other.
Cook each side of lamb for about 1 minute or so by flipping them while the inside is still pink and
transfer it to a bowl once cooked.
STEP 5
Next, add in the dried chilies, ginger, garlic, diced onions, red pepper/Bell peppers, 2 tbsp of roasted
cumin powder, 1 tsp of cumin seeds along with the cooked lamb into the skillet and combine them
well until all the lamb is coated with the spices (for around 10 second). Add in the cilantro and keep
stirring. Once all combined, add in the 1/4 cup of chicken stock, stir, and allow it to simmer for a
while. Then add in the 1 tbsp chili flakes and 1 tbsp of Shaoxing rice wine before removing from heat
and transfer into a serving dish immediately.
SERVE HOT WITH STEAMED WHITE OR YELLOW RICE!
THINGS TO NOTE
• If you do not have Sichuan peppercorns, you can always use black peppercorns as a substitute. But
it is worth your time to look out for Sichuan peppercorns which will be available at any Asian store,
sometimes in Walmart, or even online to get that authentic taste.
• If you are not a big fan of heat, you can cut down on the chilies as per your taste.
• A wok would be ideal for making this stir fry lamb, but if you don’t have one. You can always use a
big skillet or an on-stick pan, whichever is easy. But the cooking times may vary.
• Do not overcook the lamb. It should always be crispier on the outside but soft and tender on the
inside. Always keep an eye to prevent it from overcooking.
• If you have peanut oil or sesame oil, It’s a big win over vegetable oil for this particular dish. But you
can always substitute it with other oils. But always go easy on the oil as lamb is very fatty and you do
not want this dish to end up being very oily.
• If you are a non-alcoholic, you can skip the Shaoxing rice wine or add a substitute to it
Watch video here : https://shrinke.me/KQMg