Scallops With Hot & Sour Sauce

It has been wonderful being home in Malaysia. I am trying not to let the daily evening downpour dampen my spirits or stop me from heading to my favourite haunts. I have not stepped into the kitchen yet but that will change soon. I have been getting requests for some specialty dishes of mine - maybe one of these days. I have been enjoying some of my favourite treats here that I have missed terribly in New York. Although there are some decent Malaysian and Indian restaurants in New York, nothing really beats the taste of home :)

I made this recipe a few months back in an attempt not to leave this blog flailing while on vacay :) You have probably seen similar recipes featuring steak instead of scallops. This recipe comes together quickly once you have the ingredients prepped.


Scallops With Hot & Sour Sauce
1 lb scallops
2 Tb soy sauce
1 Tb fish sauce
4 Tb lime juice
1 tsp sugar
4 small shallots - finely minced
2 small chillies - chopped
1/4 cup Tb chopped cilantro
1/4 chopped fresh mint

Pat scallops dry with kitchen paper and sprinkle some salt over it. Heat saute pan on medium heat and brown scallops a minute on each side, place on a platter.
Mix the rest of the ingredients in a bowl and adjust seasonings. Pour over sauteed scallops and serve immediately. Serves 4.

Roasted Cashews With Kolanji (wild black onion seeds)

Kolanji seeds look similar to black sesame seeds at first glance. It is wild black onion seeds (Nigella Indica) and is used as a spice in Indian cuisine. It is well known as a digestive aid and has numerous health benefits. The oil block the growth of pancreatic cancer and the seeds are also beneficial to treat ailments such as ashtma, bronchitis and rheumatism. Kolanji seeds are widely available at Indian grocery stores and online.

Any nuts of your choice works for this recipe. If using mixed nuts, keep in mind that different nuts have various levels of fat content and therefore will roast at different rates. Once roasted, let cool completely and store in an airtight container. The roasted nuts will keep for at least two weeks and are great served with drinks.


Roasted Cashews With Kolanji Seeds
1/2 lb raw cashews
2 tb olive oil
1/4 tsp salt
1/2 kolanji seeds - lightly crushed
1/2 tsp smoked paprika (optional)
1 tsp hot chili powder

Preheat oven to 325 degrees. Mix oil, paprika, salt, crushed kolanji seeds and hot chili powder in a bowl. Add in raw cashews and mix well. Place nuts on a baking sheet in the middle of the oven and bake for 7 to 10 minutes or until nuts turn golden brown. Cool completely before storing in a airtight container.