recipes — Wok Sauce RSS

I could write a book on this but will spare you. From one of my fondest memories of eating at RR comes this sauce that’s not for the weak bellied.And I realised I had written out the full recipe, so here you are.

Serves: 3-4 You’ll need: 3 bangude or mackerel, cleaned 2 tbsp njh Coriander Root and Stem Wok Sauce 2 tsp njh Mothership’s Fish mix 1 tsp njh Hot Travelling Chillies 1/2 tsp turmeric 1 tbsp tamarind paste 1/2 tbsp salt Coconut oil for seasoning Banana leaves  Method: Mix together all the ingredients except the mackerel and coconut oil. Slit the mackerel and  mix the paste into it. Make sure the masala soaks through. Place on the leaves. Add coconut oil and close the leaves with toothpicks Marinate for an hour. Put it in a cast iron dutch oven or just in an oven or even in a pan will do too. Cook. Turn it over. Cook the other side.And enjoy!...

Crunchy lotus stem, bok choy and Napa cabbage come together in this bowl of health and yes, health is wealth. Our njh Asian Black Pepper Sauce is what brings it all together and yes, you can use any of our wok sauces too

And some days one wants a big one pot meal of noodles and veggies. With our Thai coriander wok Sauce and coconut milk, this has flavour that suits the Indian palate too.

Serves You’ll need: 1 1/2 njh Sichuan Sauce 175 gms Napa cabbage( separate the leaves and stems ) 85 gms mushrooms, sliced 75 gms baby corn, cut 3 Fresno Chillies, deseeded 3 stalks of spring onions 1 tbsp light soy sauce 1 1/2 tbsp of oil Method:  Take a wok and add the oil and heat. Add the Napa cabbage stem, baby corn and the mushrooms. Stir fry. Add the Napa leaves and the chillies. Add the sauces. Stir fry. Let it be crunchy. Please don’t over cook. Garnish with spring onions. Enjoy