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Chef and restaurateur Sid Sahrawat joins us at 3pm to cook two of his favourite comfort dishes.
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Travel abroad may be on the back burner but there’s nothing like a plateful of deliciously flavoured food to instantly transport us to the places we most want to be.
Top chef and restaurateur (Cassia, The French Cafe) Sid Sahrawat joined Stuff’s Carol Hirschfeld as he cooked two of his favourite comfort dishes, Kūmara and Mushrooms in Karahi sauce and Spicy Sambal Noodles.
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Here are the recipes Sahrawat whipped up:
Stir fry of kūmara and mushrooms in Karahi sauce
Karahi is an Indian wok used to stir-fry meat and veges. This sauce has chunky tomatoes and pickling spices, so the kūmara is a perfect match as it adds natural sweetness to the curry.
Serves 4 as a main course
Ingredients
400g gold kūmara peeled, cut into cubes and cooked in a pot with salted water
400g assorted mushrooms like oyster, button, portobello, swiss brown, cut into even chunks
1 jar Cassia at Home Karahi sauce
Oil
Salt
Garnish – fresh coriander leaves or enoki mushrooms
Rice/ Naan to serve
Method
Heat 50ml of olive oil in a fry pan on high heat. Add the kūmara to the pan. Sauté the kūmara until golden.
Add the mushrooms to the pan with kūmara and stir for 2 minutes.
Add Karahi sauce to the pan and mix. Cook for 2-3 minutes till sauce warms up.
Check seasoning. Add salt if needed.
Garnish with enoki mushrooms or coriander. Serve with rice or naan.
Stuff
Stuff’s Carol Hirschfeld will be chatting to Sid Sahrawat.
Spicy Sambal Noodles
This is one of my favourite dishes when we travel to South-East Asia, it’s my version of a classic hawker noodle dish and since we can’t travel this will just have to fill the void, feel free to add more sambal if you like it hotter like me…
Serves 4 as a main course
Ingredients
500g Hokkien Noodles
60ml ABC sweet soy sauce plus extra to serve
2tbsp spicy sambal (sambal oelek)
1 red onion thinly sliced
100g snow peas
10ml fish sauce
100g green beans, trimmed and halved
5 cloves garlic peeled and sliced
1 bunch spring onions, sliced into 1 cm slices
3 eggs
Fried shallots to garnish
Oil
Salt
Method
In a fry pan, add 2 tablespoons of oil on high heat. Sauté onion, garlic, snow peas and green beans.
If using fresh Hokkien noodles skip this step. Cook noodles as per packet instructions, drain.
Add noodles to frypan with veges. Toss for a couple of minutes.
