American Chop Suey, Oreo Milkshake, Malaysian Spicy Chicken And Caramel Walnut Bars by Zarnak Sidhwa

Ingredients for Oreo Milkshake:

• Chocolate syrup 4 tsp
• Oreo cookies 4-5
• Milk 1-1/2 cups
• Vanilla ice cream 2 cups
• Mini oreo cookies to decorate

Method:

1. Spoon 1 tsp of chocolate syrup into each of 4 glasses.
2. Roll each glass to coat  bottom and inside of glass.
3. Add cookies, milk and ice cream to a blender, blend until smooth.
4. Pour into prepared glasses top with mini Oreo cookies.
5. Serve immediately.

Ingredients for American Chop Suey:

• Chicken 1/4 cup
• Spring Onion 1/4 cup
• Carrot 1/4 cup
• Spring onion 1/4 cup
• Black pepper 1/4 tsp
• Ginger paste 1 tsp
• Red chili paste 1/4 tsp
• Chicken stock 1 cup
• Tomato ketchup 4 tbsp
• Soya sauce 1 tbsp
• Green chili sauce 1/2 tbsp
• Salt to taste
• Sugar 1 tbsp
• Vinegar 1 tsp
• Corn flour 1-1/2 tbsp
• Noodles 1 packet
• Fried egg 1

Method:

1. For the chop suey sauce: Heat 4 tbsp of oil in pan and add ginger paste,
2. spring onions, carrot, capsicums, chili powder and salt.
3. Stir fry this over high heat for a minute before adding chicken pieces.
4. Fry another couple of minutes.
5. Add tomato ketchup, chili sauce, sugar, vinegar, stock and salt to taste.
6. Bring to  a boil.
7. In a separate cup mix corn flour with cold water, mix it well and then combine with the boiling sauce.
8. Keep stirring till the sauce becomes thick. Set aside.
9. For the noodles: Heat plenty of oil in a deep frying pan.
10. Add drained noodles in circles.
11. Remove on a kitchen towel when crisp and golden; let the oil absorbed in towel.

Ingredients for Caramel Walnut Bars:

• Butter 1 cup
• Brown sugar 2-1/4 cups
• Eggs 2
• Vanilla essence 1 tbsp
• Flour 1-1/2 cups
• Baking powder 1 tbsp
• Walnuts chopped 2 cups
• Icing sugar to sprinkle

Method:

1. Heat butter and brown sugar till dissolved.
2. Beat eggs and add the butter and brown sugar mixture and vanilla essence. Combine flour and baking powder, stir in walnuts.
3. Spread in a 13 x 9 inches pan and bake at 180 degrees C for 20 minutes or till the edges are crisp.
4. Cool and sprinkle icing sugar, cut in bars.

Ingredients for Malaysian Spicy Chicken:

• Chicken breasts 1/2 kg
• Onions cubed 2
• Garlic 4 cloves
• Crushed ginger 1 tsp
• Ground cumin 1 tsp
• Ground nutmeg 1 tsp
• Turmeric 1 tsp
• Ground cinnamon 1/2 tsp
• Crushed red chilies 1/4 tsp
• Ground cloves 1/4 tsp
• Oil 3 tbsp
• Water 1 cup
• Sugar 1 tbsp
• Vinegar 2 tbsp
• Salt 1/2 tsp
• Boiled rice 1 cup

Method:

1. Combine cumin, cinnamon, nutmeg, turmeric, red chillies and cloves, then in a medium hot work lightly toast until fragrant.
2. Remove the mixture to a bowl, add a little oil and when sizzling, add the onion, garlic, ginger and stir fry until lightly browned.
3. Remove the mixture and stir fry the chicken in small batches.
4. Once all cooked, return all the chicken to the wok and add the spice mixture and stir through the chicken.
5. Stir in the water, sugar, vinegar and salt.
6. Bring to boil until half the water mixture evaporates and thicken to a red gravy.
7. Serve garnished with coriander and some boiled rice.