Showing Tag: "aromatic" (Show all posts)

Nyonya Rice Dumplings

Posted by Kroocrew on Sunday, July 10, 2011, In : Malaysian (Nyonya) 





Ingredients :
  • 100g dried mushrooms
  • 300g lean pork
  • 1kg glutinous rice
  • 3 tbsp fried garlic
  • 2 tsp salt
  • 2 tbsp garlic (sliced)
  • 2 tbsp shallots (sliced)
  • 100g diced preserved winter melon
  • 20 pieces pandan leaves (or 40 bamboo leaves)
  • 20 pieces hemp string
Spices:
  • 1/2 tbsp pepper
  • 1.5 tbsp coriander powder
  • 1/2 tbsp dark soy sauce
  • 2 tsp light soy sauce
Method :
  1. Soak dried mushrooms till soft. Drain and dice finely. Cook lean pork in boiling water. Drain and dice finely. Reserve stock that has been used to boil pork....

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Moo Ping หมูปิ้ง (Grilled Pork Skewers)

Posted by Kroocrew on Friday, June 17, 2011, In : Thailand 




Moo Ping are often mistakenly called satay because they are often served with chicken satay being similar in presentation. The Moo Ping or grilled pork traditionally wasn't served with a peanut sauce this has changed a little in relatively recent years in travellers areas of Thailand. The small piece of fat generally placed at the top of the skewer adds that delicious flavour of grilled lard and the amount added is barely of consequence.




Ingredients:
  • fish sauce
  • garlic, 3-5 cloves
  • pork, 500 gm ...

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Piaz ka Chatni (Onion Chutney)

Posted by Kroocrew on Saturday, June 11, 2011, In : India 




Onion chutney is the classic chutney served with tandoori chicken.



Ingredients:
  • Onion, 2 thinly sliced.
  • Chillies 3, seeded and chopped.
  • Tomato 1, peeled, seeded and chopped.
  • Ginger, 8 cm (3 in) fresh tuber
  • Garlic 3 cloves, smashed and chopped
  • Lemon juice, 1-2 Tbsp
  • Paprika, ½ tsp
  • Ground cumin ½ tsp
  • Cayenne pepper  ¼ tsp (optional)
  • Salt.
Method:
  1. Add the rinsed onions and the remaining ingredients to a blender or food processor and pulse until well blended but still chunky.
  2. Adjust seasoning, chill for a...

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Tandoori Murgh

Posted by Kroocrew on Saturday, June 11, 2011, In : India 





Ingredients:
  • Chicken, 1.5 to 2 kg (3 - 4½ lb).
  • Yogurt, 120 ml (½ cup).
  • Lemon juice, 80 ml (1/3 cup).
  • Garlic, 3 cloves minced.
  • Ginger, 1 Tbsp minced.
  • Salt.
  • Ground cumin, 1 tsp.
  • Ground cardamom, ½ - 1 tsp.
  • Cayenne pepper, ½ to 1 tsp.
  • Safron, a few strands crushed for maximum effect.
Method:
  1. Cut the chicken into serving sized peices and pierce the meat all over with a fork then cut the meat diagonally about ½ cm (¼ in) deep in three places.
  2. In a large bowl, mix the rest of the ingredients . Allow th...

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Nasi Goreng Ayam (Spicy Chicken Fried Rice).

Posted by SKroocrew on Wednesday, June 1, 2011, In : Indonesia 




Nasi Goreng is one of the many fast foods of Indonesia and Malaysia. There are a large number of variations but essentially it is fried rice. The over-all style is Indonesian with its ancient origin in China. The main distinctions of Indonesian fried rice compared to its Chinese and other Asian counterparts are the application of sweet soy sauce, and the stronger, hot and spicier taste. Indonesian nasi goreng often add krupuk (crackers) and bawang goreng (fried shallots) to give a crispy tex...
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Thai Cuisine The Complete Flavours

Posted by Kroocrew on Friday, May 6, 2011, In : Thailand 
Saucy taste of Siam





Thailand is very active in the culinary arts in competition and development. Television shows many new creations almost everyday and most are of the central Thai style although in some cases borrowing heavily from the other surrounding Thai styles.
A recent  competition "Taste of Siam", to create good sauces for Thai dishes particularly for Thai restaurants opening in other countries.  A good sauce is fundamental to a great authentic Thai dish and the ease of collecting ing...
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Ayam Masak Merah (Red Chicken)

Posted by Kroocrew on Friday, May 6, 2011, In : Malaysian (Malay) 




This style of preparation and cooking of chicken is popular in Malaysia and is adopted by a few cuisines in the area such as Kapitans Curry. This is a simple preparation with the essential flavours.




Ingredients:
  • Chicken - rough cut (½ piece)
  • Big Onion - cut into four (2 pcs)
  • Garlic (4 cloves)
  • Galangal ,2.5 cm (1 in)
  • Lemongrass - cut in half (1 stalk)
  • Coconut Milk (½ cup)
  • Tomato Puri (½ cup)
  • Chili Paste (½ cup)
  • Cooking Oil (2 tablespoons)
  • Oil Beef (1 tbsp)
  • Sugar (a little)
  • Salt
Method:
  1. Blend crushed ...

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Sirikash Kebab (Kebab with Yellow Noodles)

Posted by Kroocrew on Tuesday, May 3, 2011, In : Xinjiang 


Urumqi. Xinjiang Central Bazaar with Carrefours and KFC.

Traditionally this dish is made with hand-made pulled noodles or Laghman noodles. Egg noodles are an acceptable substitute as verified by the expat Uyghur who described this dish as "Slightly chilled, Sirikash Kebab makes a refreshing meal for a hot summer night". That just sounds too good and then reading the recipe I can understand why this dish is a favourite. For those who like the aromatic bite of Turcic or Middle-Eastern spices an...
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Laab Het ลาบเห็ด (Thai Mushroom Salad)

Posted by Kroocrew on Saturday, April 30, 2011, In : Thailand 





Ingredients:
  • 10 dried shitake mushrooms
  • 1 c fresh Oyster mushrooms, diced
  • juice of 1 lime
  • vegetarian "fish" sauce
  • 1 tsp sugar
  • 1-2 Tbsp ground dried chillies
  • 2 Tbsp roasted ground rice
  • 2 shallots, finely chopped
  • 2-3 green onions, finely chopped
  • 4-5 bunches coriander, chopped
  • 20 fresh mint leaves, chopped
Method:
  1. Soak dried mushrooms in boiling water for 10 mins.
  2. Cut off stems (freeze the stems for a mushroom floss); dice heads.
  3. In a small saucepan, combine dried and fresh mushrooms with a few tablespoons wa...

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Kang Kong Stir-fry

Posted by Kroocrew on Saturday, April 30, 2011, In : Timor Leste 


Ipomoea aquatica.



Ingredients:
  • *kangkong (you can substitute many leafy greens)
  • 1 tablespoon sesame oil
  • 1/2 onion
  • 4 cloves garlic
  • 1 piece ginger
  • 1 chillie
  • 2 tablespoons water
  • 1 tablespoon sweet soy sauce (kecap manis)
  • sesame seed
  • basil leaves, fresh
Method:
  1. Wash, trim and drain kangkong.
  2. In a wok or skillet, heat a tablespoon sesame oil over medium-high heat.
  3. Add chopped onion, chopped garlic cloves and a peeled and minced ginger.
  4. Stir-fry for a minute or so until the onion begins to turn translucent.
  5. Add the...

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Pepes Ikan

Posted by Kroocrew on Thursday, April 28, 2011, In : Timor Leste 
Pepes, a fish dish predominantly, is served widely in East Timor as a local dish. It is common all over Indonesia and has many variations and various primary ingredients including Tofu, Chicken or Mushroom.








Ingredients:
  • 1 kg whole fish (carp or snapper)
  • 1 chopped tomato
  • 1 stalk green onion
  • 1 stalk lemongrass
  • 5 salam leaves
  • 50 g kemangi leaves (sweet basil)
  • salt
  • 1 tsp. sugar
  • 2 tbl. salad oil
  • banana leaves or aluminum foil to wrap
Spice paste, grind the following ingredients:
  • 2 cloves garlic
  • 4 shallot
  • 2 cm g...

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Pistachio Dumplings with Tropical Fruit Compote.

Posted by Kroocrew on Monday, April 25, 2011, In : Srilanka 





Ingredients:
  • 450 g (1 lb), dried or semi dried fruits like figs, paw paw, mango, apricots, apples, raisins a long strip of lemon rind and or any other preferred dried fruits.
  • 75 g (3 oz), granulated sugar, to taste
  • Dumplings   
  • 75 g (3 oz), Suet
  • 175 g (6 oz),Self Raising Flour, sifted
  • 50 g (2 oz),caster sugar
  • 1 medium    egg, separated a little cold water
  • 60 ml (4-5 Tbsp), ground or finely chopped pistachio nuts
  • ¼ tsp ground cinnamon

Garnish:
  • lemon geranium leaves or mint

Method:     
  1. Soak the f...

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Khao Soy Tai / Shan Kao Soi

Posted by Kroocrew on Tuesday, April 12, 2011, In : Shan 





Khao Soi is a dish that appears in Northern Thailand and Northern Laos and is popular with travellers in these regions.  It's a typical market breakfast in Luang Nam Tha, Laos. This recipe is that for the Tai people in Northern Myanmar close to the China border and also for the Chinese Tai in Xishuanbanna. All the recipes resemble each other remarkably.




Ingredients:
  • 2 packet rice noodles (flat, medium size)
  • 4 cups ground pork or chicken (or 2 cups of each)
  • 3 medium-size ripe tomatoes (finely cu...

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Hpak Kaat Mawk Hkoh (Sautéed Cauliflower with Chicken)

Posted by Kroocrew on Wednesday, April 6, 2011, In : Shan 




Shan dishes come through as substantial in flavour and well balanced in basic ingredients. The flavourants are light but noticeable. An enjoyable cuisine for many.



Ingredients:
  • 1 medium cauliflower   
  • (separated into 4 cm (1½ in) florets, about 4-5 cups)
  • ½ cup ground chicken
  • ½ medium-sized onion (finely chopped)
  • ½ medium-sized tomato (chopped)
  • 2 cloves garlic (crushed and chopped)
  • ½ teaspoon chopped ginger
  • ½ teaspoon light soy sauce
  • ½ teaspoon dark soy sauce
  • 2 tablespoon cooking oil
  • ¼ teaspoon...

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Nueh Mu Huung (Pork in Soy Sauce Gravy)

Posted by Kroocrew on Wednesday, April 6, 2011, In : Shan 





Ingredients:
  • 8-10 pieces of pork meat 4 cm cubes.( 1½” cubes)
  • 2 cloves crushed garlic
  • 1 tablespoon dark soy sauce
  • 1 tablespoon thin soy sauce
  • 1/2 teaspoon salt (variable)
  • 1½ teaspoon crushed ginger
  • 3 tablespoon cooking oil
  • 2- 2 ½ cups water
Method:
  1. Cut up the meat into uniform sizes, about 4 cm (1½ in) cubes. Place the meat pieces  in a bowl and marinade with garlic, ginger, soy sauces and salt. (30 min to 2hrs refrigerated)
  2. Put oil in cooking pot and heat. Add meat and stir till all piec...

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Nueh Gai Uup (Chicken with Gravy Sauce)

Posted by Kroocrew on Wednesday, April 6, 2011, In : Shan 





Ingredients:
  • 2 pieces medium chicken breast meat (or 5-6 legs and drumsticks, each chopped into 2 pieces)
  • 1 teaspoon dark soy sauce
  • 1 teaspoon thin soy sauce
  • ½ teaspoon salt (or to taste)
  • 1 medium onion (finely chopped)
  • 1 medium tomato (chopped)
  • 2 cloves crushed garlic
  • ½ teaspoon crushed ginger
  • 3 tablespoon cooking oil
  • 1 ½ - 2 cup water
Method
  1. Remove and discard skin.
  2. Cut up the chicken into uniform sizes, about 4 cm (1½ in).
  3. Wash and rinse chicken pieces and put them in a bowl.
  4. Marinade the chicke...

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Hmong Caramelised Red Braised Pork (Nqaij Qab Zib)

Posted by Kroocrew on Sunday, April 3, 2011, In : Hmong 




Red braised pork hails from China. The red is produced by the prolonged braising in a Soy sauce product and suggests an illustrious food. An interpretation and local preparation of this Chinese food extends into Vietnam and Thailand and of course down into  Malaysia, Singapore and Indonesia. Like many multi-spiced meat dishes, this dish noticeably matures and improves with a delay in the period of production and eating. For this reason the recommendation of overnight storage is suggested.




I...
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Ginger Dipping Sauce 姜蘸醬

Posted by Kroocrew on Thursday, March 31, 2011, In : China 





Ingredients:  
  • 2 small shallots, peeled and diced
  • 2 to 3 fresh Thai bird’s eye chillies, finely sliced (You can control the chillie heat by removing any amount of the seeds)
  • 5 cm (2-in) piece ginger, peeled and minced
  • 3 Tbs. Light Soy sauce (Alternatives:Bragg Liquid Aminos or low salt Soy sauce)
  • 3 Tbs. squeezed lime juice
  • 6 Tbs. water
  • 5 Tbs. sugar
  • 1 Tbs. chopped fresh coriander or chives for garnish
Method:  
  1. Combine all ingredients, except fresh coriander or chives.
  2. When mixed add the coriander...

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Egg Flower Soup 蛋花汤

Posted by Kroocrew on Wednesday, March 30, 2011, In : China 




This delicious and popular soup is also commonly known as Egg Drop Soup. It is an authentic Chinese dish with a very long popularity in Western restaurants and "Chinese take-aways".




Ingredients:
  • 3 eggs (scrambled)
  • 500 ml (~2 cups) chicken broth
  • 500 ml (~2 cups) water
  • 500 gm (~1 lb.) clams (cleaned)
  • 1/2 teaspoon dark sesame oil ( Dark sesame oil has the distinctive sesame flavour while the light oil, little)
  • 1 teaspoon Chinese cooking wine (Shao Hsing)
  • ½ Tbsp Ginger julienned
  • ½  Tbsp chopped garli...

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Pork Vindhalu

Posted by Kroocrew on Thursday, March 24, 2011, In : Malacca Cristang 





Ingredients:
  • 1 kg (~2 lb) pork, cut into 2.5cm (1 in) cubes
  • 2-3 medium sized potatoes, quartered
  • 3 Tbsp vegetable oil
  • 2 Tbsp  chili powder (variable)
  • 1 tsp mustard seeds
  • 2 Tbsp wine vinegar
  • 480 ml (2 cups) water
  • 4 curry leaves
  • 5 cm (2 in) fresh ginger
  • 6 cloves garlic
  • 4 Tbsp, chili paste (variable)
  • 2 tsp turmeric powder
  • 1 tsp salt
  • ½ Tbsp cardamom seeds
  • 6 black peppercorns
  • 5 cm (2 in) cinnamon stick
  • 2 Tbsp coriander seeds
  • 2 Tbsp cumin seeds
Method:
  1. Using a mortar & pestle or processor, grind ginger, garlic, chi...

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Cristang Oxtail Stew.

Posted by Kroocrew on Thursday, March 24, 2011, In : Malacca Cristang 





Ingredients:
  • 2 kg (~4½ lbs) ox-tail
  • 2 large onions
  • 1 slice ginger
  • 7.5 cm (3 in) cinnamon stick
  • 14 cloves
  • ½  nutmeg
  • 1½ tsp salt
  • ¼ tsp pepper
  • 1 tsp vinegar
  • 2 large potatoes, peeled and cut into bite-sized cubes
Method:
  1. Place the meat in a large pot and cover with water. Bring to boil, and allow to boil for 10 minutes.
  2. Pour off the boiled water containing any scum that has appeared. Place the oxtail joints aside and rinse out the pot. Clean the inside of the pot of any adhering scum.
  3. Return the oxtail jo...

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Chuan-Chuan (Fried Fish in Sweet Ginger Sauce)

Posted by Kroocrew on Thursday, March 24, 2011, In : Malacca Cristang 


Celine Marbeck describes this effectively as having influences of Thai and Chinese style processing. The flavours are identifiable. It's a dish seen predominantly in the home and rarely in a restaurant.

Ingredients:
  • 600g whole pomfret or filleted red snapper
  • 1 tsp salt
  • 1 tsp pepper
  • 1 egg yolk
  • 2 tbsp cornflour
  • oil for deep frying the fish
Ginger sauce:
  • 5 small red onions, peeled and chopped
  • 6 cloves of garlic, peeled and chopped
  • 1 tbsp fermented soy bean paste (taucheo) finely mashed
  • 2 tbsp root ginger, p...

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Cristang Black-Pepper Crab

Posted by Kroocrew on Thursday, March 24, 2011, In : Malacca Cristang 




The liberal use of butter in this recipe shows the imported nature of the ideas for this dish. This may have come from the Portuguese influence or the Dutch or even the Goan influence.




Ingredients
  • 2 large, fresh mud crabs
  • 4 spring onions (scallions), sliced
  • 1 tablespoon fine shreds of fresh ginger
  • 2 teaspoons finely chopped garlic
  • sprig of fresh curry leaves
  • 2 tablespoons coarsely cracked black peppercorns
  • 2 tablespoons canned, salted black beans rinsed, drained and chopped
  • 2 tablespoons kecap manis...

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Feng Curry (Pork Mince and Offal Curry)

Posted by Kroocrew on Monday, March 21, 2011, In : Malacca Cristang 


Historic Timeline of Melaka.

15th century - 1511, the Malay Sultanate era
1511-1641, the Portugese era.
1641-1795, the Dutch era.
1795-1941, The British era.
1941-1945, the Japanese era
1945-1957, the British again
Then  Malaysian independence from 1957 till now.


"Feng" is a special Cristang curry cooked at Christmas. Its made up of pig offal and is stewed in a rich blend of the spices found in Malacca then. The Cristang used to rear pigs so that whenever a festive season came along the animal would ...

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Spicy Thai Meatballs ลูกชิ้นเผ็ด

Posted by Kroocrew on Sunday, March 13, 2011, In : Thailand 





Ingredients:
Tempura-style batter:
  • 1 egg yolk
  • 1 cup  cold water (preferably ice cold)
  • 1 cup  plain flour
  • 1 tsp  prik pon (freshly ground dried chillie)
  • 1 tsp  mustard powder
Meatballs:
  • 6 Tbsp  ground pork
  • 2 Tbsp  chopped onions
  • 1 Tbsp  chopped prik ki nu (birds-eye or dynamite chillies)
  • 1 Tbsp  freshly grated root ginger
  • 10 prik ki nu daeng (red chillies), with the stalks attached.
Method:
  1. Mix the egg yolk and water, then stir the flour to break up any lumps, and then dump the flour in the water and egg a...

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Ham and Potato Croquettes (Ham at Patatas Croquetas)

Posted by Kroocrew on Thursday, March 10, 2011, In : Phillipines 



Filipino 'croquetas' are made with mashed potatoes and chopped meat or fish, usually leftovers. They are presumably derived from the Spanish croqueta but without the bechamel style filling.



Ingredients:
  • 3 large *potatoes, boiled and mashed
  • All purpose flour for coating
  • 1 egg beaten and 1 fresh egg
  • 1 tsp cilantro, chopped
  • ½ stalk green onion, finely diced.
  • ½ tsp crushed ginger
  • 1 clove garlic.
  • Salt and pepper
  • Bread crumbs or Panko
  • 60 ml (1/4 cup) milk
  • 60 ml (1/4 cup) grated cheddar cheese
  • Ham, ½ cm (¼ ...

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Hong Kong Crispy Roasted Pork Belly (Siu Yuk) 脆皮燒肉

Posted by Kroocrew on Monday, March 7, 2011, In : China 





Ingredients:
  • 450 gm (1 lb) Pork Belly.
  • White sugar
  • White Pepper
  • "5 Spice" Powder
  • MSG (optional of course)
Method:
  1. There's as much or more sugar than all of the other ingredients combined. Use a small saucer or plate and just add a little 5 Spice powder and then go from there.
  2. Rinse the pork belly under running water and dry it well with paper towels.
  3. Lay the meat, skin-side down and score the exposed aspect of the pork belly.
  4. Add the dry seasoning to the three meat/fat exposed sides but not the skin....

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Barbecued Chicken Livers

Posted by Kroocrew on Saturday, March 5, 2011, In : Thailand 



Liver skewers are a natural partner with pork skewers, chicken giblet skewers and chicken skin skewers. They can all be marinaded with the same mix.




Ingredients:
  • 1 ½ teaspoons black peppercorns
  • 1 tablespoon finely chopped cilantro roots (subst. stems)
  • 6 Thai garlic cloves or equivalent qty
  • 1 pinch (generous)  of asafoetida
  • 1 tsp sugar
  • ½  teaspoon kosher or sea salt
  • 450 gm (1 lb) chicken livers, trimmed
  • 1 ½ tablespoons fish sauce
  • 1 ½ tablespoons soy sauce
Method:
  1. In a mortar, coarsely crush the pepp...

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Ketjap Manis (Kecap Manis)

Posted by Kroocrew on Thursday, March 3, 2011, In : Indonesia 




This is a common sauce of Indonesia based on soy sauce but very syrup like and extremely sweet being fortified by the addition of generous amounts of palm sugar and spices. It is generally used as an ingredient. It's use now extends through much of SE Asia and is popular in the Netherlands.
The formulation given is for a taste approximation rather than an accurate ingredient replication. The sweetening agents for this preparation are brown sugar and molasses rather than the traditional Palm S...
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Mulligatawny Soup

Posted by Kroocrew on Thursday, March 3, 2011, In : Malacca Cristang 
Recipe source: Gordon Ramsay:





The Cristang have their own version of this well known soup/stew but not a recipe I can locate. Gordon Ramsay's version published in the Times Online is  a fairly reliable likelihood of an outstanding product.

There are countless recipes for this classic soup, which became popular during the colonial days. Some versions use cream instead of coconut milk; others include fish or chicken. Ramsay's version packs a slight punch from the liberal use of fresh ginger an...
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Beef Semur (Semur Daging)

Posted by Kroocrew on Thursday, March 3, 2011, In : other Eurasian 




This dish has emerged in most of the countries that had a Portuguese Eurasian evolved culture. The recipes vary the Cristang product, Smore,  being considered the most delectable . Cristang interpretation may even use beef tongue and tail as the meat ingredient having evolved from the original offal ingredients. The following recipe I think is from Indonesia.




Ingredients:
  • 3½ tablespoons peanut oil, palm oil or sunflower oil or others of a high smoke point
  • 1 large onion, sliced.
  • 3 cloves garlic...

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Ambila Chicken

Posted by Kroocrew on Wednesday, March 2, 2011, In : Malacca Cristang 


This great dish is seen all around the world. The origins are undoubtedly Portuguese and the Melaka Cristang cooks have taken a few of the local ingredients on-board to retain a loved food.




Ingredients
  • 2 Jalapenos chillies (mild)
  • 8 small red Thai chillie (hot)
  • 2 lemongrass
  • 1 piece ginger peeled
  • 350 gm (~¾ lb) shallots halved
  • 6 garlic cloves
  • 3 candlenuts
  • ½ teaspoon compressed shrimp paste (belachan, ngapi, kapi all will work with this recipe)
  • 1 teaspoon turmeric powder

  • 500 gm (~1 lb) ...

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Kalee Ped (Duck Curry)

Posted by Kroocrew on Monday, February 28, 2011, In : Laos 





This is a reasonably popular Lao dish. No doubt an imported recipe from another place which could be Vietnam.




Ingredients
  • 1 Duck carcass
  • 1 Tbsp Fish Sauce
  • 2 large Onions
  • 1 470 ml (16 oz) can of coconut milk
  • 6 tbsp Curry powder
  • 2 tbsp Butter
  • 10 medium Potatoes (peeled and soaked in water)
  • 2 large red chillies
  • 1 small can Tomato paste
  • Coriander leaves (chopped)
  • Black ground pepper 
Method
  1. Divide the duck into pieces.
  2. Sear the duck pieces in a pot, stirring occasionally until the meat is evenly coloured.
  3. Ad...

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Mì Quảng (Noodle dish of Central Vietnam)

Posted by Kroocrew on Friday, February 25, 2011, In : Vietnam 



This dish is one of the popular noodle dishes of Vietnam and greatly enjoyed by locals and travellers alike. The Vietnamese tend to use it as a celebratory food but relish it at any time.



Ingredients:
  • 1 kg (~2 lbs) of small bones or pork spare ribs cut into 5 cm lengths (2 in)
  • 4  shallots,
  • 2-4  dried shrimp or 1/2 tsp shrimp paste
  • Salt
  • Sugar
  • 1 tbs of garlic
  • 250 gm (1/2 lb) pork belly
  • 250 gm (1/2 lb) whole shrimp
  • 2 Tbsp annato seeds (for colouring)
  • 30 ml (1 oz) Olive Oil
  • 3 tbsp of fish sauce
  • 1 tbsp pap...

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Lap Yuk 自制腊肉 (Chinese Bacon)

Posted by Kroocrew on Sunday, February 20, 2011, In : China 





Ingredients:
  • 500g (~1 lb) Pork belly
  • 30g (1 oz) sugar
  • 40g (2 Tbsp) light soy sauce
  • ½ tsp dark soy sauce
  • 2 tsp 5 Spice powder
  • 1  tsp salt
  • 2 tbsp Shaoxing Wine (almost any fortified wine can be substituted for this)
  • ¼ tsp chicken stock powder. (Please note that most/all chicken stock powder has MSG within the powder mixture. This is used primarily as an ancillary flavourant and is not essential so can be skipped if preferred)


Method:
  1. Cut pork belly pork 1.5cm thickness strips.
  2. Mix marinade sauce in ...

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Hunan Red Braised Pork Belly 湖南紅毛氏紅燒肉

Posted by Kroocrew on Sunday, February 20, 2011, In : China 




A dish reported to be a favourite of Mao Zedong in his time in Beijing. Certainly will be a favourite of Pork Belly lovers who also enjoy the sweet caramelised flavour of pork and chillies




Ingredients:
  • 500 gm (~1lb) pork belly
  • Green onions
  • Star anise
  • 2 dried red chillies
  • Small cinnamon stick
  • 2.5 cm (1 in) piece fresh ginger, julienned
  • 2 tablespoons peanut oil
  • 2 tablespoons sugar
  • 1 tablespoon Shao Xing wine
  • Soy sauce,
  • salt
  • sugar
Method:
  1. Place the pork belly into a pan of boiling water and simmer until pa...

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Pork Toast (Nom Pung Nar Moo)

Posted by Kroocrew on Sunday, February 6, 2011, In : Thailand 







Ingredients:
  • 500 gm minced pork meat (lean)
  • ½ cup chopped Green Onion
  • 2½ cm ginger (peeled & crushed)
  • ½ tsp crushed garlic
  • 10 slices of "sandwich-loaf" bread
  • 1 Tbsp sugar
  • 1 Tbsp light soy sauce
  • ½ tsp ground black pepper
  • Oil for deep frying
  • Oil thermometer.(recommended)

Method:
  1. In a bowl mix the egg, pork, green onion, crushed ginger, crushed garlic, sugar, soy sauce and pepper until well mixed.
  2. Remove crusts from the bread if preferred.
  3. Spread an amount of the paste onto each bread slice. It's best to...

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Pork Satay หมูสะเต๊ะ (Satay Muu)

Posted by Kroocrew on Saturday, February 5, 2011, In : Thailand 





Ingredients:
  • Pork 350 gm, (thinly sliced with an amount of skin on each piece).
  • Coriander seed,  2 tsp.
  • Cumin, ½ tsp.
  • Galangal  chopped, 1 ½ tsp.
  • Lemongrass  chopped, 1 tbsp.
  • Turmeric powder, ½ tsp.
  • White ground pepper , ¼ tsp.
  • Asafoetida, generous pinch.
  • Coconut cream, ½ cup.
  • Bamboo skewers 15 sticks.
  • Salt. 
  • Sugar,1 tsp.
Method:
  1. Dry fry the cumin seeds and the coriander seeds in a pan on the flame.
  2. Grind or homogenise the roasted seeds into a powder then add the galangal and grind this followed b...

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Aloo Bhaji (Potato Curry)

Posted by Kroocrew on Tuesday, February 1, 2011, In : India 




This is a low fat, no gravy curry. Fast to prepare and open to other side dishes.




Ingredients:
  • 4-5  potatoes, boiled and peeled
  • 1 teaspoon red chillie powder
  • 6-7 curry leaves
  • 1 teaspoon mustard seeds
  • 1 tablespoon vegetable oil
  • ¼ tsp Turmeric
  • Pinch of salt
  • Pinch of Asafoetida powder
Method:
  1. Submerge potatoes in a pot of cold water and bring to the boil. Boil for approximately 10 minutes. Drain the hot water from the potatoes and allow to cool until manageable.
  2. Peel the potatoes. Cut into 2.5 cm (1-in) ...

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Karivepillai Podi (Tamil Curry Leaf Masala)

Posted by Kroocrew on Friday, January 28, 2011, In : Srilanka 





Ingredients:
  • 2 Cups of Curry Leaves
  • 1 Cup of Toor Dal
  • 1 Cup of whole Urad Dal
  • 1 Tbsp of Pepper
  • 2 dried Chillies (variable)
  • 1 Tbsp of sea salt, Kosher or rock salt

Method:
  1. Wash and drain the curry leaves.
  2. In a single layer, place them in the direct sun for an hour or so. This is fairly important as the leaves tend to be sticky and difficult to homogenise if they are fresh. The sun will remove enough of the moisture for effective roasting and homogenising.
  3. Roast the Daals until fragrant and golden. ...

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Bengali Channa

Posted by Kroocrew on Tuesday, January 11, 2011, In : Bangladesh 






Ingredients
  • Bengali Channa (Black gram) 250 gm (~½ lb)  soaked overnight with 2 teaspoon of baking soda,
  • Garlic crushed, 1 small pod
  • Ginger crushed, 5 cm (2 in) piece
  • Onion  chopped, 2 medium size
  • Tomatoes, chopped 2 medium size
  • Tamarind, 25 g (~1 oz) soaked in water (Remove seeds and fibrous material)
  • Lemon juice, for garnish 2-3  teaspoon
  • Green coriander leaves/Mint leaves, a few  for garnish
  • Tomotoes/onion, 1 each small size  finely chopped for garnish
  • Green chillies, chopped  for garnish
  • Oil, 2-...

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Sauteed Cauliflower

Posted by Kroocrew on Monday, January 10, 2011, In : Singapore 




Ingredients:
  •  2 tablespoons butter or margarine
  •  2 tablespoons salad oil
  •  5 cloves of garlic
  •  1 head cauliflower, broken into florets
  •  1 teaspoon salt
  •  5 cm (2 in) ginger peeled
  •  Chopped chives for garnish
  • salt
Method:
  1. The florets should be separated and  steamed the day before preparation. This allows for just the right consistency of the cauliflower for processing.
  2. Make a ground paste of the garlic and ginger
  3. Melt the butter and salad oil in a medium-size skillet.
  4. Mix in the garlic  ginger paste , saut...

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Jackfruit Seed Curry 菠萝蜜种子库里

Posted by Kroocrew on Sunday, January 9, 2011, In : Singapore 


This very old and auspicious Jackfruit tree is growing in the precinct of the ancient city of Ayutthaya(?) or Sukhothai(?).
The fruit is seasonal and is often seen as  extremely large and heavy pendulous, armoured  fruit pods attached often to the trunk of the tree by a pliable stem.


Jackfruit seeds like many other edible seeds are a good resource of various nutrients, elements and like others contains ant-oxidants and other panaceac goodies which will prevent ingrown toe gristle to infected t...
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Sha Cha Jiang 沙茶醬 (Chinese Royal BBQ Sauce)

Posted by Kroocrew on Saturday, January 8, 2011, In : China 


All Rights Reserved © Used with kind permission of V. Ng


Sha Cha Jiang and Satay are one and the same thing. "Satay" is the Southern Min (Xiamen, Chaozhou and Taiwan dialect all belong to the Southern Min group of Chinese dialects) pronunciation of Mandarin "Sha Cha", Jiang just means sauce. Cha means tea in Mandarin; the English word TEA is in fact an anglicisation of the Southern Min word
TE. This sauce is not related to the familiar peanut spicy satay sauces of SE Asia.

In...
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Mild Yellow Curry

Posted by Kroocrew on Saturday, January 8, 2011, In : Malacca Cristang 





Ingredients:
  • 2 tablespoons  cumin powder
  • 2 tablespoons fennel-seed powder
  • 2 tsp turmeric powder
  • 6 large onions
  • seafood or chicken
  • eggplants
  • cabbage
  • long beans
  • Okra (optional)
Method:
  1. Homogenise all the onions  Fry the blended onions in oil till aromatic.
  2. Add in the spices, over lower heat and fry until aromatic.
  3. Add few cups of water to bring it to a loose consistency.
  4. Add salt and sugar to taste
  5. Add meat and vegetables
  6. Simmer until the meat or fish is cooked
  7. If you want to use lady's fingers, boil th...

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Coconut Curry Crayfish

Posted by Kroocrew on Saturday, January 8, 2011, In : Malaysian (Malay) 





Ingredients
  • 2 tbsp  oil (preferably olive oil)
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 5 finely chopped Thai chillies
  • a 2.5 cm3 (1 in3) piece of roasted belachan
  • 1 tsp ginger
  • 1 tbsp curry powder
  • 1 green capsicum, deseeded and sliced
  • 1 bunch spring onions, trimmed and chopped
  • 2 tomatoes, chopped
  • 400 ml (~1¾ cup) coconut milk
  • 500 gm (~1 lb) fresh crayfish meat
  • black pepper
  • steamed jasmine rice, to serve
Method
  1. Heat the oil in a large heavy-based frying pan over medium heat. Add the onion, garlic, ...

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Khao Kha Muu ข้าว ขา หมู (Stewed Pork Leg Over Rice)

Posted by Kroocrew on Thursday, January 6, 2011, In : Thailand 




Sometimes this dish is called Khao Gaeng Muu. It is a most commonly seen and widely enjoyed dish often served in street markets or food stalls at dinner time. It's Chinese in origin and the best preparation is considered to be in Ubon Ratchathani.




Ingredients:
  • 1 kg (2 lbs) fresh pork hocks
  • 1 head of garlic
  • 3 cilantro/coriander roots (washed and crushed)
  • 1 tsp. soy sauce
  • 1 tsp. five spice powder
  • 20 chillies (trimmed and crushed)
  • 1 tsp. thick sweet soy sauce
  • 1 tsp. sugar
Plate serving:
  • 1 cup streamed ric...

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Curry Debal (Devil's Curry)

Posted by Kroocrew on Tuesday, January 4, 2011, In : Macau 



Recipe ref: www.celines-cuisine.com by Celine J Marbeck . Author of: Cuzinhia Cristang (A Malacca Portuguese Cookbook)




Ingredients:
  • 1 kg. (2 lb) chicken
  • 1 tsp thick soy sauce
  • 3 Tbsp. vinegar
  • 3 cloves of garlic (peeled)
  • 3 stalks of lemon grass
  • 1/4 tsp tumeric powder
  • 20 dried chillies (presoaked in hot water) or 2 tbsp. chilli powder
  • 1 tbsp tamarind pulp
  • 1/2 cup water
  • 1/2 cup oil
  • 30 g young ginger julienned
  • 2 large onions peeled & quartered
  • 1 tsp mustard seeds
  • 6 potatoes (peeled and quartered)
  • 6 whole cabbage...

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Malaysian Baked Curry Puffs

Posted by Kroocrew on Sunday, December 19, 2010, In : Malaysian (Hawker) 







Ingredients:

Pastry
  • 200 gm butter
  • 250 gm plain flour
  • 110 gm plain yoghurt
  • 1 tsp sugar
  • 1 egg yolk
  • A pinch of salt
Filling

Select a filling from here

Method:

Dough Preparation.

Start with making your pastry in advance, then put it in the fridge to chill. This can be prepared a day ahead if preferred
  1. Put  the butter, plain flour, sugar, egg yolk and pinch of salt into the mixing bowl  and mix to a crumble.
  2. Add in yoghurt and mix to a dough.
  3. Dough will be very soft so need to keep it refrigerated for at leas...

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Curry Puffs (including alternative spiral crust recipe)

Posted by Kroocrew on Saturday, December 18, 2010, In : Malaysian (Hawker) 







Ingredients:

Pastry

  • 2½ cups flour
  • 1 tsp salt
  • 1 tsp sodium bicarb or baking soda
  • 3 Tbsp Ghee or butter
  • 1 egg beaten slightly
  • water.

Filling:

  • 60 ml (4 Tbsp) oil
  • 1 medium onion cut in two finely diced
  • 2 tsp of any appropriate masala (eg: kurma powder ,Nepali meat powder or Vindaloo Masala)
  • 1 tsp chili powder
  • 1 tsp turmeric powder ( the amount here is not of real flavour consequence but rather the depth of colour. Puffs in Perak and southern Thailand tend to have a dark...

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Sinhalese Masala

Posted by Kroocrew on Monday, December 13, 2010, In : Srilanka 





Ingredients:
  • 1 cup Coriander seeds
  • 1/2 cup Cummin seeds
  • 1 tbs Fennel seeds
  • 1 Cinnamon stick
  • 1 tsp whole Cloves
  • 1 tsp Cardamom seeds
  • 10-15 dried curry leaves
  • 5-6 dried red Chillies (optional)
  • 5-6 dried Pandan Leaf pieces
  • 1 tbs black pepper seeds
  • 2 tbs raw rice
Method:
  1. In a dry pan, over low heat, roast each ingredient separately.
  2. Stir constantly (Coriander, Cummin, Fennel and rice must be fairly brown but
  3. do not let them burn). 
  4. Mix all the roasted ingredients, put into a grinder and grind to a fine pow...

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Baked Mutton in Claypot

Posted by Kroocrew on Friday, December 10, 2010, In : Bangladesh 





Ingredients:
  • Bone in Mutton 2 kg ( 4½ lb) cut into 8 pieces
  • Oil 240 ml (1 Cup)
  • Butter 2 Tablespoon
  • Chopped Onion  480 ml (2 Cup)
  • White Pepper Powder ½ teaspoon
  • Salt  to taste
  • Tomato Paste 240 ml (1 Cup)
  • Almond Paste 120 ml (½ Cup)
  • Pistachio Paste 120 ml (½ Cup)
  • Red Chilli Powder 1 teaspoon
  • Turmeric Powder 1teaspoon
  • Cardamom Powder ½ teaspoon
  • Cumin Powder 1tTeaspoon
  • Water  5 litres (5 quarts)
Method:
  1. Heat the oil in a pot and put chopped onion, garlic and stir until brown.
  2. Add tomato paste, turmeric, red...

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Beetroot Curry

Posted by Kroocrew on Monday, December 6, 2010, In : Srilanka 





Ingredients:
  • 500 grams (~18 0z) Beetroot
  • 1 tablespoon oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon fenugreek seeds
  • 1 sprig curry leaves
  • ½ onion chopped fine
  • 2 green chillies (slit in the middle)
  • ¼ teaspoon chilli powder
  • 60 ml (¼ cup) milk
  • 60 ml (¼ cup) water
  • 1 ¼ teaspoon salt

Method:
  1. Peel the beetroot wash and cut the beetroot into small cubes and set aside.
  2. Heat the oil and fry the mustard seeds and the fenugreek seeds. When the mustard seeds begin to splutter, add the curry leaves, and chopped onions ...

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Besan Cheela (Scallion Pancake)

Posted by Kroocrew on Tuesday, November 30, 2010, In : India 


Besan Cheela (also called chilla, puda, pudla) is a traditional  snack item often served for breakfast.  They are usually served with chutney.



Ingredients:
  • 2 cups Besan (gram flour)
  • 5 stalks Green Onions
  • 1 finely chopped Green Chilli
  • 1 bunch leaves finely chopped Coriander/Cilantro
  • 1 tsp Carom seeds
  • 1 tsp Black Pepper Powder
  • 1/2 tsp Red Chillie Powder
  • 1 tsp Chat Masala
  • 1 tsp Coriander Powder
  • 1 - 1.5 cup water to make batter
  • Oil for cooking
  • Salt to taste
  • 1/4 tsp baking powder
Method:
  1. Put all the ingredient...

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Curried Okra and Shallot

Posted by Kroocrew on Thursday, November 25, 2010, In : India 





Ingredients:
  • 1 cup - shallots, peeled
  • Okra
  • Salt
  • 1/2 tsp - chillie powder
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - mustard seeds
  • 1/2 tsp - cumin
  • 2 tbsp - oil

Method:
  1. Heat oil in a pan and temper mustard seeds and cumin.
  2. Add shallots and fry for a couple of minutes.
  3. Add chopped okra, salt, turmeric powder, chilli powder and fry till okra gets roasted.
  4. Serve with rice or roti.

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Pulihora

Posted by Kroocrew on Thursday, November 25, 2010, In : India 


All Rights reserved © Sailus Kitchen. Used with kind permission.

This bright and light rice is a common food and treat during some festivals. It's refreshing with the tang of tamarind and there are a number of variations that use different ingredients for the sour aspect. Green mangoes, sour pomegranite juice or lime are other alternatives and can be used with confidence if tamarind is not an ingredient you have access to.



Ingredients:
  • 2 cups - rice
  • 3-4 tsp - tamarind paste
  • Salt to taste
  • 4 - g...

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Egg curry

Posted by Kroocrew on Thursday, November 25, 2010, In : India 






Ingredients:
  • 6 eggs
  • 2 onions chopped
  • 2 tomatoes chopped
  • 2 tsp chillie powder
  • 1 tsp coriander powder
  • A few coriander leaves chopped
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • a little garam masala powder (personal pref dependent on strength of masala)
  • Salt to taste
  • 2 tsp oil

Method
  1. Boil the eggs and shell them.
  2. In a pan heat the oil and sauté the onions till brown.
  3. Add the ginger and garlic paste and sauté for a few minutes.
  4. Add the chopped tomatoes, chilli powder, coriander powder, spice powder/garam masala ...

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Mattar Ke Kachori (Pastry Fritters of Spiced Peas)

Posted by Kroocrew on Tuesday, November 16, 2010, In : India 





Ingredients:

For crust
  • 1 cup All Purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons oil
  • Approximately 1/2 cup chilled water
For filling
  • 1 cup green peas
  • 1 teaspoon oil
  • 1 tablespoon coriander powder
  • 1 teaspoon fennel seed powder
  • 1 teaspoon red chili powder
  • 1 teaspoon shredded ginger
  • 1/2 teaspoon mango powder
  • 1/2 teaspoon salt (personal pref)
  • Oil to deep fry
Method:

Pastry Crust
  1. Add the flour, salt and oil in a bowl and mix it well.
  2. Add the chilled water slowly, mixing with your fingers as you pour the water.
  3. Do not...

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Seroendeng. (An Indonesian condiment)

Posted by Kroocrew on Monday, November 15, 2010, In : Indonesia 


© All Rights reserved. Used with kind permission of kattebelletje@Flickr

A condiment of grated coconut, peanuts, onions and spices. and used to enhance the flavour and texture of rice.




Ingredients:
  • 250 gm (~8 3/4 oz) grated Coconut
  • 2 cloves Garlic
  • 4 Shallots
  • 2 tablespoons Brown Sugar
  • 100 ml (~7 Tbsp) Tamarind extract
  • 1 stalk Lemongrass (bruised)
  • 150 gm (5 1/3 oz) Peanuts (pref unsalted)
  • 2 tablespoons peanut oil
  • 1 teaspoon Trassi (toasted) (Trassi/Ngapi/kapi/blachan are all Shrimp pastes usin...

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Javanese Chicken Croquettes.

Posted by Kroocrew on Sunday, November 14, 2010, In : Indonesia 





Ingredients:   
  • 450 gm (1 lb) Ground Chicken
  • Salt And Pepper
  • 1/2 Teaspoon Ground Cumin
  • 1 Teaspoon Ground Coriander
  • 1 Clove Garlic -- finely chopped
  • 2 Large Scallions -- finely chopped
  • 3 Tablespoons Flour
  • 2 Large Eggs (beaten)
  • 60 ml (1/4 Cup) Oil
    
Method:   
  1. Mix chicken, salt, pepper, cumin, coriander, garlic, and scallions in bowl.
  2. Divide mixture into 6 pieces and form 6 flattened ovals.
  3. Dip croquettes into flour and then into eggs and them back into flour.
  4. Heat oil in skillet and brown them on...

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Gyin Thoke ဂျင်းသုပ်‌ (Ginger Salad)

Posted by Kroocrew on Saturday, November 6, 2010, In : Myanmar 





Ingredients:
  • 480 ml (2 cups) finely chopped cabbage
  • 2 carrots , peeled , shredded
  • 2 scallions , trimmed , chopped
  • 2 green chillies , finely chopped
  • 1 firm plum tomato, chopped
  • 160 ml (2/3  cup) peeled chopped  young ginger
  • 60 ml (4 Tbsp.)  roasted peanuts, divided
  • 2 Tbsp. dried shrimp,cooked,  crumbled
  • 45 ml (3. Tbsp) fried garlic slices
  • 45 ml (3. Tbsp.) sesame seeds, toasted
  • 3  tsps. yellow split pea flour (besan) , toasted or another option is to use Indian sev.
  • Burmese dressing (3 Tbsp . peanut oil, ...

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Bathua Raita (Lambsquarter Raita)

Posted by Kroocrew on Thursday, November 4, 2010, In : India 
{Bathua or Lamb's-quarters, Fat hen and White Goosefoot (Chenopodium album)}




Ingredients:
  • 240 ml (1 cup) Yoghurt
  • 120 ml (1/2 cup) bathua
  • 1 tsp. roasted cumin seeds*, coarsely ground
  • Salt to taste. (black salt is commonly used but has many reported cases of fluoride poisoning associated. Not recommeded.)
  • Red chillie powder to taste
  • You can add 1-2 chopped green chillies. In this case , reduce red chillies
*Dry fry/roast cumin seeds on a frying pan or wok, without using oil.

 
Method:
  1. Boil bathua or steam...

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Zucchini Raita (Lauki)

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 240 ml (1 cup) fresh plain yoghurt
  • 240 ml (1 cup) grated fresh zucchini, peeled and coarsely grated and boiled
  • 1 tsp. roasted cumin, coarsely ground
  • 1 level tsp salt, adjust to taste
  • A large pinch of freshly ground black pepper
  • 1 green chillie, thinly sliced
  • 1 tbs. chopped mint or cilantro leaves
Method:
  1. Mix all ingredients and transfer to a in a serving bowl.

More Raita recipes?

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Cucumber, Tomato and Onion Raita ( Kheera, Tamatar aur Pyaz ka Raita)

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 480 ml (2 cups) plain yogurt
  • 1 small red onion, finely minced
  • 1 medium tomato - finely minced
  • 120 ml (1/2 cup) finely chopped cucumber (kheera or kakri)
  • 2 green chillies, finely minced
  • 1 tbs. chopped cilantro leaves minced
  • Salt to taste
  • 1/2 tsp. coarsely ground roast cumin seeds.
  • 1/4 tsp. coarsely ground roast cumin seeds for garnish
  • 1/4 tsp. red chilli for garnish (optional)
Method:
  1. To make, mix all ingredients together in a large bowl and transfer to a serving bowl.
  2. Garnish with ...

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Carrot Raita (Gajjar Raita)

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 480 ml (2 cups) plain yogurt
  • 240 ml (1 cup) grated carrots parboiled
  • 1 green chilli-finely chopped (optional
  • 1/2 tsp. black salt available in our store
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. coarsely ground, roast cumin seeds (dry roast in microwave or in a wok or frying pan
Method:
  1. Mix all ingredients and transfer to a in a serving bowl.

More Raita recipes?

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Cabbage Raita (Pattar Gobi ka Raita)

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients
  • 480 ml (2 cups) shredded cabbage parboiled
  • 120 ml (1/2 cup) grated coconut
  • 480 ml (2 cups) plain yoghurt
  • Salt to taste
  • 1 tsp. ghee
  • 1 tsp. mustard seeds
  • 5-6 curry leaves
  • 2 whole red chillies-broken up into small pieces.
Method:
  1. Mix yogurt, salt, cabbage. Place in a serving bowl.
  2. Heat oil in a small pan and add mustard seeds, curry leaves. When seeds splutter, add red chillies. Stir for a few seconds.
  3. Pour over the raita. Serve chilled

More Raita recipes?

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Beetroot Raita (Chukander ka Raita)

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 
Ingredients
  • 1 small beetroot, boiled, peeled and diced
  • 120 ml (1/2 cup) grated coconut
  • 480 ml (2 cups) plain yoghurt
  • Salt to taste
  • 1 tsp. ghee
  • 1/2 tsp. mustard seeds
  • 1 tsp. black gram or urad/urd/urid dal
  • 5-6 curry leaves
  • 2 whole red chillies-broken up into small pieces.
Method:
  1. Mix yogurt, coconut, salt, beetroot. Place in a serving bowl.
  2. Heat oil in a small pan and add mustard seeds, curry leaves and gram dal. When seeds splutter, add red chillies. Stir for a few seconds.
  3. Pour over the raita. ...

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Yogurt with Bananas (Kela Raita)

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 4 large ripe bananas lemon juice
  • 1 teaspoon cumin seeds
  • 240 ml (1 cup) yogurt
  • 3 tablespoons freshly grated or desiccated coconut
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
Method:
  1. Slice the bananas and sprinkle with lemon juice.
  2. Roast cumin seeds in a dry pan, shaking or stirring constantly until brown. Crush or grind.
  3. Combine the yogurt with all the ingredients except the banana. (If desiccated coconut is used, moisten it first by sprinkling with about 2 tablespoons water and tossing it wit...

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Yogurt and Onion raita (Dahi Kachumbar )

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 3 medium onions
  • Salt and black pepper to taste
  • 240 ml (1 cup) yogurt
  • 1 teaspoon finely grated fresh ginger
  • 2 medium tomatoes, peeled and chopped
  • 3 fresh green chilies, seeded and chopped
  • 3 tablespoons chopped fresh cilantro or coriander
Method:
  1. Cut the onions into thin slices, sprinkle with the salt and set aside for 20 minutes.
  2. Squeeze out as much liquid as possible.
  3. Mix together the yogurt and ginger, then fold in the onions and the rest of the ingredients.
Cover and chill thoroughly b...
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Spinach Raita (Palak Pachchadi)

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 1 large bunch spinach
  • 2 teaspoons ghee or oil
  • 1 teaspoon black mustard seeds
  • l teaspoon cumin seeds
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fenugreek seeds
  • 1/8 teaspoon chili powder (optional)
  • Salt and black pepper to taste
  • 480 ml (2 cups) yogurt
Method:
  1. Wash spinach thoroughly in several changes of water. Remove any tough stems and put the leaves into a saucepan with very little water. Cover and steam over low heat until spinach is tender. Drain and chop finely.
  2. In a small pan heat ghee or...

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Yogurt with Cucumber Raita

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 2 green cucumbers
  • Salt and black pepper to taste
  • 2 tablespoons finely chopped spring onion
  • 480 ml (2 cups) yogurt
  • 1'/2 teaspoons roasted cumin seeds (optional)
  • Garnish:
  • 1 tablespoon chopped fresh coriander or mint
Method:
  1. Peel the cucumbers, halve them lengthways and remove the seeds. Cut the cucumbers into small dice, sprinkle with salt and leave for 15 minutes, then drain away liquid and rinse the cucumbers quickly in cold water. Drain well.
  2. Combine with onion, yogurt, lemon juice an...

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Bún Thịt Nướng (Vietnamese Grilled Pork with Vermicelli)

Posted by Kroocrew on Thursday, October 28, 2010, In : Vietnam 





Ingredients:
  • 1.5 lb pork butt or shoulder , sliced 3 mm (~1/4 in) You can ask your butcher to do this or by chilling the meat until just beginning to freeze and with a sharp knife this is quite easy to do.
  • 1/4 cup minced Lemongrass (xa bam).
  • 1 14oz. package of vermicelli
  • 1/4 cup sugar
  • 2 Tbsp fish sauce
  • 1 Tbsp ground pepper
  • 2-3 cloves garlic, minced. (use more according to taste)
  • 2-3 shallots, minced.
  • Mint (rau thom), Perilla (tia to), beansprouts (gia)
  • Cucumber, diced matchstick size
  • Lettuce, thinly c...

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Stuffed Pig's Leg

Posted by Kroocrew on Thursday, October 28, 2010, In : Vietnam 
You can see a very good image of this dish here



Ingredients:
  • 600 g (1 1/3 lb) pork meat recovered from the leg
  • pinches ground allspice
  • dashes of Chinese cooking wine, dry sherry, brandy or cognac
  • 1Tbsp of crushed or chopped garlic
  • 50 g (1¾ oz) fat (butter, duck fat or pork fat)
  • 200 g (7 oz) red onions or shallots, chopped
  • ¼ tsp ground star anise
  • 1 indian bay leaf
  • 1 – 2 green onions (spring onions, scallions), minced
  • 1 teaspoon minced ginger
  • 1 large egg
  • ¾ teaspoon salt
  • 1 teaspoon granulated sugar
  • 3 tabl...

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Chả cá Lã Vọng (Hanoi-Style Grilled Fish)

Posted by Kroocrew on Thursday, October 28, 2010, In : Vietnam 




A classic dish from Hanoi. Served at Chả cá Lã Vọng Restaurant in the Old Quarter at $40 per person.



Ingredients:
  • 450 gm (1 lb) monkfish or swordfish, cut into 4 steaks
  • 1 tablespoon muoc mam (Vietnamese fish sauce)
  • 1 1/2 teaspoons powdered turmeric
  • 1 1/4 tablespoons minced galangal
  • 1/2 teaspoon fresh black pepper
  • 2 tablespoons safflower or corn oil
  • 1 cup coarsely chopped fresh dill (stems removed), rinsed and drained
  • 1/2 cup minced scallions
  • 250 gm (~1/2 lb) thin rice sticks (vermicelli noodles...

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Sun-dried Cauliflower Pilaf

Posted by Kroocrew on Sunday, October 24, 2010, In : Bangladesh 
Sun dried cauliflower: An extremely pungent ingredient!






Preparation of Sun-dried Cauliflower:
  1. Take the florets of fresh cauliflower, string them with a thread and hang them up to dry. Within a few days, the cauliflowers shrink – like flowers, and look a few shades darker.
  2. This cauliflower string is left in the sun for at least 7 days, until dessicated. This we bag, safely away from all moisture.
  3. When ready to eat, take a handful, remove the thread gently, rinse and boil these in lightly salt...

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Khmer Turmeric Chicken Wings (Slap Moan Char La Miet )

Posted by Kroocrew on Friday, October 8, 2010, In : Cambodia 





Ingredients
  • 1 kg (~2lbs) Chicken wings (cut wings at joints)
  • 2 tbsp Cooking oil
  • 4 cloves Garlic (minced)
  • 1/4 cup Lemon grass (minced)
  • 1 tsp Turmeric powder
  • 3 Thai (hot) chillies (minced)
  • 1/2 cup Water
  • 1 tbsp Sugar
  • 1 tbsp Fish sauce
  • 1/2 tsp Salt
  • 4 Green onion, chopped 1 cm (~1/2 in)pieces   
Method
  1. Add cooking oil to a pre-heated wok
  2. Sauté garlic, lemon grass, hot chillie and chicken wings and stir well.
  3. Season with sugar, salt, turmeric, fish sauce and add some water and stir well with the  spatula to mi...

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Ginger Fish Dipping Sauce

Posted by Kroocrew on Monday, October 4, 2010, In : Cambodia 
Ginger Nuoc Mam is a simple enhancement of an already delightful dipping sauce. The ginger adds a little more roundness and mouthfullness. It goes well with many fish and seafood dishes and is a great way to dress a steamed fish just prior to serving. In fact it's a general all round dressing and goes extremely well as a dressing on garden salads.
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Ingredients:
  • 1-3 hot chillies, finely minced. 
  • 2  1/2 cloves fresh garlic, smashed and diced
  • 80 ml (1/3 cup) fresh ginger, finely grated
  • 60 ml (1/4...

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Cauliflower and Lamb Meatball Curry

Posted by Kroocrew on Tuesday, September 28, 2010, In : India 


© All Rights Reserved. Used with kind permission. doufumafia.com

 

Ingredients:
  • 1 egg, beaten
  • 450 gm (1 lb) lean minced lamb
  • 15 gm (1/2 oz) fresh ginger, grated
  • 2 cloves garlic, chopped
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon cumin
  • 1 leaves from 1 sprig of coriander
  • salt
  • 1 small cauliflower, cut into florets
Sauce: 
  • 75 gm ( 2 1/2 oz) ghee
  • 1 small onion, finely chopped
  • cardamom seeds from 2 pods
  • crushed 2 cloves
  • 2.5 cm (1 in) cinnamon stick
  • 15 gm (1/2 oz) fresh ginger, grated
  • 2 cloves garlic, crush...

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Lu Dan 滷蛋 (Braised Eggs)

Posted by Kroocrew on Thursday, September 23, 2010, In : Taiwan 






Ingredients:

  • 3/4 cup soy sauce
  • 3 tbps sugar
  • 2 star anise
  • Potfull of water
  • 1/2 tsp of salt
  • 18 eggs
Method:
  1. Hard boil as many eggs as you need by standard method
  2. When the eggs are cooked,  remove them cool them in cold water and gently peel the shells of the eggs
  3. Half fill a pot with water. Place the now peeled eggs into the pot and add the star anise as well as the soy sauce.
  4. When the mixture begins to boil, add the sugar and turn it on low heat.
  5. Let it braise until the egg turns brown  (it’ll take abou...

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Noom Pachok (Breakfast Noodles)

Posted by Kroocrew on Monday, September 20, 2010, In : Cambodia 






Ingredients:
  • 1 lb Chicken
  • 5 cups Water
  • 1 White potato
  • 1 Yellow onion
  • 2-3 stalks Lemon Grass (minced)
  • 1 bundle Green onion bottoms (chopped) 
  • 1 tsp Shrimp paste
  • 1 tsp Toasted rice powder
  • 1 tbsp Curry powder (recipe follows)
  • 1 tbsp Fish sauce
  • 1 tsp Chopped mint leaves (optional)
  • 1 packet Noodles (suggest Angel Hair brand or fresh noodles)
  • Bean sprouts (optional)
  • Cabbage  (optional)
  • Salt
  • Pepper
  • Cooking oil (soybean is traditional)

Curry (Masala):
  • 1 1/2 tbsp
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1 tsp
  • 3
  • 1 tbsp
  • 1 tsp Coriander...

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Khmer Asparagus

Posted by Kroocrew on Sunday, September 19, 2010, In : Cambodia 





Ingredients
  • 1 lb cod (or other firm white fish)
  • 1 tbsp Light soy sauce
  • 1 tbsp Dry sherry, or Chinese cooking wine
  • 1 tsp Fresh ginger (scrape off the skin and cut the root into fine match-sticks)
  • 1/2 cup Scallions (sliced)
  • 2 Egg whites
  • 4 tbsp Cornstarch
  • 2 cup Vegetable oil
  • 500 gm (~1 lb) Fresh Asparagus spears. (Choose the thinnest available).
  • 250 ml (~1 cup) Vietnamese Dipping Sauce (Nuoc Mam)


Method
  1. Place cod (or other fish), light soy sauce, dry sherry, fresh ginger, sliced scallions, egg whites and c...

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Vegetable Momo (Vegetable Dumplings)

Posted by Kroocrew on Sunday, September 19, 2010, In : Nepal 





Ingredients:
Wrappers: (Standard frozen dumpling wrappers from your Asian food supplier may be used for this dish)
  • 5 cups all-purpose flour
  • 1 tablespoon oil
  • Water as required
  • Pinch of salt  
  • Filling:
  • 3 cups assorted vegetables (potato, spinach, cauliflower, carrot, green peas, daikon, capsicum, mushroom, napa cabbage, squash and water-chestnuts), finely chopped
  • 1/2 cup paneer cheese, roughly crushed
  • 1/2 cup onion, finely chopped
  • ½ cup ripe tomatoes, finely chopped
  • 1/4 cup green onion, finely chop...

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Gobi Manchurian (Spicy Battered Cauliflower)

Posted by Kroocrew on Thursday, September 16, 2010, In : Bangladesh 





Ingredients
  • 1 small Cauliflower, cut into florets
  • 2 tbsp garlic paste
  • 2 tbsp ginger paste
  • 2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tbsp green chilli paste
  • 1/2 bunch coriander leaves, chopped finely
  • A pinch of saffron (or red coloring), dissolved in milk
  • 2-3 green onions (scallions), chopped finely
  • 1 1/2 teaspoon of garlic, chopped
  • 2 tsp light soy sauce
  • 1 1/2 tablespoon of cornflour , dissolved in water
  • 1 tablespoon chapati atta(wheat flour)
  • 1/2 cup rice flour
  • 1/2 tsp baking powder
  • 1/2 cup of cornf...

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Aubergine Salad with Black Vinegar Sauce

Posted by Kroocrew on Monday, September 13, 2010, In : Taiwan 






Ingredients:
  • 500 gm (~1 lb) Thai aubergines
Sauce
  • 1-1/2 Tbsp sesame oil
  • 1-2 tsp chillie oil
  • 2 Tbsp finely chopped garlic
  • 1-1/2 Tbsp finely chopped fresh ginger
  • 3 Tbsp finely chopped spring onions (scallions)
  • 2 Tbsp light soy sauce
  • 1 Tbsp sugar
  • 1 Tbsp Chinese black vinegar
Garnish
  • Handful of fresh coriander sprigs (optional)
Method:
  1. Cut the aubergines in half longways. Do not peel them.
  2. Next, set up a steamer or put a rack into a wok and fill it with 5 cm (2 in) of water. Bring the water to the boil over a ...

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Pa Loh Gai gap Kai พะโล้ (Chicken and Eggs Stewed In Anise Gravy)

Posted by Kroocrew on Monday, September 13, 2010, In : Thailand 



This is another adopted dish based on the Vietnamese Caramelised Pork & Eggs (Thit Heo Kho Trung) dish.
Pa Loh is  Thai  for Star Anise




Ingredients:
  • 7 eggs ( duck eggs may be used)
  • 500 grams Chicken pieces (wings and legs)
  • 10 pieces dice sized Tofu, fried to inflate (optional item)
  • 4 Tbsp light soy sauce
  • 4 Tbsp fish sauce
  • 1 Tbsp black soy sauce
  • 250 grams (~8 ounces) palm sugar
  • 1 Tbsp salt
  • 3 Star anise ( or may use 5 Spice 2 tsp)
  • 2 pieces Cinnamon, 2 inches long each
  • 1 tsp Cumin
  • 2 Tbsp vegetable oil
  • 1 Tbs...

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Chicken Stir Fried with Ginger ไก่ผัดขิง (Gai Pad Khing)

Posted by Kroocrew on Monday, September 13, 2010, In : Thailand 



Ingredients:
  • ½ cup rehydrated shitake mushrooms
  • 1/2 cup wood ear mushroom
  • 2 tsp sugar         
  • 1 onion 
  • 1 green onion         
  • 1/3 cup ginger, julienned
  •  2 cloves garlic, chopped
  •  2 tablespoons fish sauce
  •  1 cup Chicken giblets, sliced thinly     
Method:
  1. Soak the mushrooms in warm or hot water for at least 5 minutes or until you are ready to use them.
  2. Julienne the ginger to get thin, matchstick-like pieces, 4 cm (~1 ½ in). An 8 cm (3 in) piece of ginger which comes out to about 1/3 cup when julienn...

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Mushroom Sate

Posted by Kroocrew on Thursday, September 2, 2010, In : Vietnam 


Ingredients:
  • 1 clove Garlic, crushed
  • 1 teaspoon Fresh ginger, minced
  • 1 teaspoon Fresh lemon grass, minced
  • 1 tablespoon Fresh coriander, chopped
  • 30 ml Nuoc Mam sauce (o...


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Hue Stuffed Pancake

Posted by Kroocrew on Thursday, September 2, 2010, In : Vietnam 




Ingredients:
  • 5 tablespoon Oil
  • 2 Eggs
  • 55 g Seasoned flour
  • Pancake batter
  • 85 g rice flour
  • 1/4 tsp Salt
  • 3 Eggs, beaten
  • 125 ml Coconut milk
Pancake Filling
  • 7.5 g Ginger, chopped
  • 1 clove Garlic, chopped
  • 15 ml Soy sauce
  • 125 ml White sauce
  • 145 g Crabmeat
  • 85 g Mushrooms, chopped
  • 30 g green onions (scallions), chopped
  • 30 g Bean sprouts
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

Method:
  1. Combine rice flour, coconut milk, 3 eggs and salt to make a pancake batter.
  2. Heat a little oil in an 8 in  frying pan, add enough batter to coat the botto...

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Nam Jim Kao Man Kai (Sauce for Kao Man Kai)

Posted by Kroocrew on Wednesday, September 1, 2010, In : Thailand 





Ingredients:
  • 1 tablespoon yellow bean sauce
  • 1 tablespoon vinegar     
  • 1-2 Thai chillie , sliced
  • 1 teaspoonsugar     
  • piece ginger
  • 1 teaspoon dark soy sauce
  • 10 sprigs cilantro, chopped
  • 1 tablespoon chicken soup
Method:     
  1.  Peel a piece of ginger, about 5 cm (2 in) long. Grind the ginger in mortar or blender or julienne the ginger. Slice Thai chili pepper and chop the cilantro. Combine all ingredients.
  2. Serve in a small bowl with Kao Man Kai.
This sauce is served to accompany the famous and delicious d...
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Sri Lankan Crab Masala

Posted by Kroocrew on Tuesday, August 31, 2010, In : Srilanka 





Ingredients:
  • 3 tbsp Oil
  • 3 Cinnamon Sticks
  • A sprinkling of Cloves
  • A sprinkling of Cardamom Pods
  • 2 medium Onions
  • 1 ½ tbsp Ginger-garlic paste
  • 1 tsp Turmeric powder
  • 1 tsp Red chilli powder
  • 1 ½ tbsp Coriander powder
  • 3 tbsp Cumin powder
  • 3 Tomatoes
  • A pinch or two of salt
  • 800 g Crab (with shell)
  • A bunch of Fresh Coriander leaves
  • 1 tbsp Tomato paste

Method:
  1. Finely  dice 2 medium sized onions.
  2. Warm the pan over a high heat before adding 3 tablespoons of oil. Add 3 sticks of cinnamon, a sprinkling of cardamom pods, a...

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Lidah Kuah Asam (Spicy Beef Tongue in Sour Sauce)

Posted by Kroocrew on Monday, August 30, 2010, In : Indonesia 




Ingredients:
  • 800 gr of beef tongue, boiled till tender, peeled and cut into 1 cm pieces.
  • 25 gr  Tamarind, dissolve with 1 tbsp water.
  • 790 ml water
  • 3 lime kaffir leaves, shredded.
  • 2 stalks lemongrass, crushed
  • 2 green tomatoes, cut into pieces.
  • 2 tbsp fried onions for topping.
  • 4 tbsp cooking oil
  • 3 Indonesian bay leaves

Spices:

  • 8 shallots
  • 4 cloves garlic
  • 4 pcs red chillies
  • 3 cm turmeric
  • 1 cm ginger
  • 3 candlenuts
  • 1/2 tsp pepper
  • 2 tsp salt
  • 2 tbsp sugar

Method:
  1. Stir-fry blended spices, tomatoes, lemon grass and lime le...

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Chillie Tomato Preserve.

Posted by Kroocrew on Sunday, August 29, 2010, In : Thailand 





Ingredients:
  • 500g (~1 lb) very ripe tomatoes
  • 4 cloves of garlic, peeled
  • 4 red chillies (personal preference)
  • 2 tsp finely chopped ginger
  • 2 Tbsp fish sauce
  • 300g caster sugar
  • 100ml red wine vinegar
  • Pectin powder (Jam Setta) optional if jam won't set
Method:
  1. Blend the skinned, whole tomatoes in a food processor along with the garlic, chillies, ginger and fish sauce until the mixture reaches a puree consistency. Approx 2 minutes, but may depend on your processor. Don't sieve the puree because the seed fr...

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Aromatic Sweet Soy Sauce (Fu Zhi Jiang You)

Posted by Kroocrew on Sunday, August 29, 2010, In : China 


Fu Zhi



This recipe by Fuchsia Dunlop is a  delightfully aromatic soy sauce and perfect in Shanghainese dishes and red cooked meats. She has cleverly entwined ownership with the naming of the sauce. It can be used as a soy sauce ingredient for dumpling dipping sauces, as a table top condiment and as a general cooking condiment.

Ingredients:

  • 80 ml 1/3 cup dark soy sauce
  • 160 ml 2/3 cup water
  • 6 T brown sugar
  • piece cinnamon stick
  • 1/2 tsp fennel seeds
  • 1 star anise
  • 1/2 tsp Szechuan pepper
  • 1 cm  piece...

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Szechuan Sauce

Posted by Kroocrew on Sunday, August 29, 2010, In : China 


© Uthen Kamsurin has kindly permitted the use of this image.



Ingredients:
  • 5 Small Red Chillie Peppers, (Thai Prik Chee Fah or Phrik Ki Nu are perfect), finely chopped
  • 4 Large Shallots, peeled and chopped
  • 2 Tsp Fresh Ginger, grated
  • 1 Tbsp Garlic , peeled and chopped
  • 1 Tsp Szechuan Peppercorns, roughly ground. The seed centre is redundant and is best to take the skin lining to grind for a smoother no gritty texture sauce
  • 3 Spring Onions (Scallions). White section only, chopped
  • 3 Tbsp Chinese Rice Win...

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Khanom Chin Nam Ya Pla

Posted by Kroocrew on Sunday, August 22, 2010, In : Thailand 





Ingredients:
  • 750 gm (1 1/2-to 2 lb) catfish, sliced into chunks
  • 1 Tbsp prahok (This is a preserved fish and quite strong in aroma initially)
  • 1 stalk lemon grass, hard outer layers removed, sliced into 5 cm (~2 in) pieces, pound lightly to bruise and release the fragrance and oils
  • 1/2 cup krachai (finger-root), peeled
  • 2 tsp. galangal
  • 3 dried Thai chillies. (Rehydrate and deseed to your preference)
  • 1/4 cup garlic cloves with peel
  • 1/4 cup shallots, peeled
  • 1 small mackerel, steamed and deboned
  • 360 ml (1 ...

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Crisp Pork Belly with Caramel Vinegar

Posted by Kroocrew on Saturday, August 21, 2010, In : Vietnam 





Ingredients:
  • 1.5kg pork belly
  • 2 Tbsp sea salt
  • olive oil
  • freshly ground black pepper
  • Caramel vinegar
  • 1/2 cup (115 g) brown sugar
  • 1/3 cup (80 ml) red wine vinegar
  • 2 star anise
  • 1 cinnamon stick
  • 1 cup (240 ml) chicken stock
  • juice of 1 orange
  • 4 wide strips of orange peel
  • sea salt
  • freshly ground black pepper


Method
Pork Belly
  1. Score the skin of the pork belly in a criss-cross pattern with a sharp knife (a stanley knife works well). Rub the sea salt into the pork skin and set aside for 30 minutes.
  2. Preheat the oven t...

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Barramundi with Banana Flower.

Posted by Kroocrew on Saturday, August 21, 2010, In : Vietnam 





Ingredients:
  • juice of 2 lemons
  • 1 banana flower
  • 4 cups chicken stock
  • 1 tablespoon tamarind
  • 3-4 kaffir lime leaves, finely sliced
  • 1 stalk lemongrass, white part only, cut in half lengthways
  • 1 green mango, finely julienned
  • 500g barramundi fillet, cut in half lengthways
  • 2 cups roughly chopped coriander leaves and stems
  • 1 cup Vietnamese mint leaves
  • 1 cup Thai basil leaves
  • 1 small red chilli, finely sliced (optional)


Method
  1. Fill a large bowl with cold water and add half the lemon juice. Peel the banana flower...

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Char Kroeung ឆាគ្រឿង (Aromatic Fried meat dish)

Posted by Kroocrew on Saturday, August 21, 2010, In : Cambodia 





Ingredients:

For the kroeung paste
  • 2 stalks lemongrass, thinly sliced
  • 5 garlic cloves, coarsely chopped
  • 1 large shallot, coarsely chopped
  • 1 1/2 tsp peeled and coarsely chopped galangal
  • 6 kaffir lime leaves, deveined
  • 1/2 tsp turmeric
  • 2 chopped and seeded chillies
  • 120 ml (1/2 cup) of water
For the stir-fry
  • 3 tbsp vegetable oil
  • 600g beef or chicken
  • 3 tbsp fish sauce
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 large onion, peeled and sliced into wedges
  • 1 red capsicum, sliced
  • 120 ml (1/2 cup) of roasted ground peanuts
Method:

For ...
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Uyghur Neng (Nan) With Cumin and Onion

Posted by Kroocrew on Saturday, August 21, 2010, In : Xinjiang 





Ingredients:
  • 2 teaspoons dry yeast
  • 600 ml (2 1/2 cups) lukewarm water
  • 5 to 6 cups unbleached white bread flour
  • 1 tablespoon sea or kosher salt
  • 3 tablespoons finely chopped scallions
  • 1 teaspoon cumin seeds
Method:
  1.  Sprinkle the yeast over the warm water in a large bowl. Stir to disperse. Stir in 3 cups flour, a cup at a time. Stir the dough 100 times in the same direction, about 1 minute, to develop the gluten. Add 2 teaspoons salt, then continue adding flour until the dough is too stiff to stir.
  2. Tur...

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Funchoza (Uighur Noodle Salad)

Posted by Kroocrew on Friday, August 20, 2010, In : Xinjiang 





Ingredients:
  • 250 gm (~1/2 lb) of ground beef (85% lean is ideal)
  • 1 bag of (12 oz) of rice noodles
  • 2 tomatoes cut in cubes or julienned
  • 1 medium onion julienned
  • 2 medium carrots
  • 1 green bell pepper
  • 240 ml (1 cup) cilantro(coriander) finely chopped
  • 2-4 medium cloves of garlic minced
  • 4 Tbsp soy sauce
  • 2 Tbsp lemon vinegar
  • pinch of  chillie powder
  • 1 small cucumber
  • 120 ml (1/2 cup) of oil,
  • Salt, pepper, cumin to taste (grated fresh or powdered)
Method:
  1. Prepare rice noodles by boiling for 10 minutes in water. Rem...

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Cambodian Chicken Curry ការីសាច់មាន់ ( Karry Sach Moan Khmer)

Posted by Kroocrew on Wednesday, August 18, 2010, In : Cambodia 



This is a delicious recipe. It has overtones of Malaysian Nonya which may in fact be the contribution because of the strong ties with the Singapore and Malaysian Chinese community. It certainly doesn't look Khmer in ingredients as such although many of these ingredients are used in Khmer recipes but not in the blend that is seen in this. It's certainly an easier recipe than the Nonya recipes but gives as satisfying an end product.



Ingredients:
Kroeung (Paste):
  • 1/4 cup vegetable oil
  • 4 stalks lemo...

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Sey Bak (Braised pork in soy-galangal sauce)

Posted by Kroocrew on Sunday, August 8, 2010, In : Macau 



Ref: www.celines-cuisine.com by Celine J Marbeck . Author of: Cuzinhia Cristang (A Malacca Portuguese Cookbook)



Ingredients:
  • 1 kg belly pork, rinsed and cut into chucks
  • 250g pig's ears
  • 2 tbsp thick soy sauce
  • 2 tsp thin (light) soy sauce
  • 6 small red onions
  • 6 garlic pips, peeled and chopped
  • 2 tsp sliced galangal
  • 1 stick cinnamon (3 cm in length)
  • 2 star anise
  • 2 cloves
  • 1 tbsp rock sugar
  • 250 ml water
  • 3 tbsp shredded lettuce
  • 1 cucumber, peeled, halved and sliced thinly
  • 6 bean curd puffs, blanched and sliced thinl...

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Vinhu de Arlu (Pickled garlic meat in wine)

Posted by Kroocrew on Sunday, August 8, 2010, In : other Eurasian 


All Rights Reserved ©. Used with permission of Ingrid C


Recipe ref: www.celines-cuisine.com by Celine J Marbeck . Author of: Cuzinhia Cristang (A Malacca Portuguese Cookbook)

This Portuguese dish enjoyed great popularity at some time. It is rarely seen in Macau restaurants today.



Ingredients:

  • 1 kg pork shoulder
Mixed into a paste:
  •   2 tsp freshly ground pepper
  •   4 tbsp freshly ground coriander
  •   2 tbsp freshly ground cumin
  •   1 tbsp freshly ground fennel
  •   2 tbsp tumeric powder
  •   2 tbsp vinegar
  •   1 ...

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Lamb Tarkari (Nepali Lamb Yogurt Curry)

Posted by Kroocrew on Saturday, August 7, 2010, In : Nepal 


© Used with the kind permission of Areezzy


Ingredients:

  • 1 kg (~2 lbs.) lamb, cut into 1-in. cubes (pork can also be used)
  • 2 cups onion, chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 1 teaspoon chillie powder
  • 5 dried red chillies
  • 240 ml (1 cup) yogurt
  • 1 cup stock or water
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon turmeric
  • 4 tablespoons cooking oil
  • Salt and Pepper
  • 2 tablespoons chopped cilantro for garnish

Method:

  1. In large bowl, season lamb pieces with salt and pepper.
  2. In a n...

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Fried Dahl (Spicy Fried Lentil curry)

Posted by Kroocrew on Thursday, August 5, 2010, In : India 








Ingredients:
  • 1/4 cup red lentils
  • 1/4 cup yellow moong dal (Whole green gram )
  • 1/8 cup masoor dal (red gram )
  • 1/8 cup channa dal (chickpeas )
  • 1/4 teaspoon Garam masala powder
  • 3/4 cup onion (finely chopped)
  • 1/3 cup tomatoes (chopped)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 4 tablespoon ghee
  • salt to taste

Garnish
  • 3-4 hot green chilies
  • 1/2 teaspoon cumin
  • 1/2 teaspoon mustard seed
  • 2/3 teaspoon garlic paste
  • 2/3 teaspoon ginger paste
  • 2 tablespoon coriander (chopped)
  • 1/2 thickly chopped onion


Met...
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Cholay Bhaturey ( Curried Chick Peas with Fried Bhaturas)

Posted by Kroocrew on Wednesday, August 4, 2010, In : India 





Ingredients:
{Ingredients for Cholay}
  • 1 cup of Chick Peas (Kabuli Chana) (soaked overnight in warm water)
  • 1 Onion (finely chopped)
  • ½" piece of Ginger (Adrak) (grated)
  • 1 teaspoon Garlic Paste
  • 1 Tea Bag (optional - this is to give the black colour)
  • ½ tsp. of Cumin Seeds
  • 2 tsp. of Red Chilli Powder ( to taste)
  • ¼ tsp. of Turmeric Powder
  • 1 tbsp. of Coriander Powder
  • 1 tsp. of Cumin Powder
  • Salt (to taste)
  • 2 tsp. of Chana Masala
  • 2 tsp. of Dry Mango Powder (Aamchoor Powder)
  • 2 tbsp. of Cooking Oil
  • 1/2 cu...

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Indian Mixed Vegetable Pickle

Posted by Kroocrew on Wednesday, August 4, 2010, In : India 





Ingredients:
  • Mixed, finely chopped vegetables - 4 cups
  • Lemons - 6 large
  • Red chilli powder - 1/2 cup
  • Salt to taste (gen requires a large amount)
  • 1/2 cup Oil
  • Mustard seeds - 1/2 tsp.
  • Fenugreek - 1/2 tsp.
  • Cumin seeds - 1/2 tsp.
Method:
  1. Dry roast and powder the fenugreek and cumin.
  2. Wash and scrape the outer skin and dice vegetables into small pieces. Pressure cook vegetables till one whistle, or steam cook until just soft. Allow to cool. Pat dry with toweling to remove any excess moisture.
  3. Mix toget...

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Green Banana Curry

Posted by Kroocrew on Tuesday, August 3, 2010, In : Bangladesh 






Ingredients:
2 potatoes, peeled, cubed and cooked 15 minutes
4 green bananas, peeled and sliced
1 onion, chopped
1 tsp turmeric
2 green chillies, chopped
1/2 tsp cumin seeds
6 cardamom pods, split open and use seed
1/2 tsp cinnamon powder
2 Tbsp lemon juice
    
Method:
Bring some water to the boil with the turmeric. Cook the banana slices 3 minutes in this water.
Fry the onions and the chillies 3 minutes,
Add the bananas and the potatoes and stir fry 3 minutes more. Stir in the cumin, cardamom, cinnam...
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Potato Roll (Alu Chop)

Posted by Kroocrew on Tuesday, August 3, 2010, In : Bangladesh 



Ingredients:
  • 3 Potatoes, peeled and cut into small cubes
  • 2 Tomatoes, in cubes
  • 1 Onion, chopped
  • 200 gm Green Peas
  • 2 garlic cloves, chopped
  • Piece of Ginger, chopped very fine
  • 2 Chillies, chopped
  • 1/2 tsp Turmeric
  • 1 White Bread, sliced without crust

Method:
  1. Fry the onions, the garlic and the chillies for 5 minutes.
  2. Add the potatoes and fry 3 minutes more.
  3. Add the green peas, tomatoes, turmeric and ginger and 1/2 cup of water and simmer for fifteen minutes.
  4. Dip the slices of bread shortly in water and caref...

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Snail Meat Amok អាមុកសាច់ខ្យង (H'mok)

Posted by Kroocrew on Sunday, August 1, 2010, In : Cambodia 



A Cambodian regional method of serving amok is with the meat of the kchorng srer, an edible snail found in rice fields.





Ingredients:
  • Snails
  • Kroeung (Spice Paste)
  • Ktih daung dambong (coconut cream)
  • Ktih daung (coconut milk)
  • Mteh kriem (dried red chillies, soaked, drained and minced)
  • lemon grass stalk, chopped into tiny slices
  • galangal, cut small and fried until aromatic
  • Turmeric, sliced
  • Kcheay (or by its Latin name, amomum zingiber, a kind of thin, finger-like ginger), finely diced and fried until a...

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Jokbal (Korean Boiled Pig Trotters)

Posted by Kroocrew on Sunday, August 1, 2010, In : Korea 








Ingredients:
  • 4  pigs feet, split in half lengthwise
  • 2 medium onions,
  • 1 cup brown sugar
  • 1 cup soy sauce
  • 4 (1 in) knobs of ginger
  • Korean rice syrup 350 gm (molasses made from rice)
  • 2  stalks celery, chopped roughly
  • 1 head of garlic,
  • 2-4 sticks cinnamon
  • 1 bay leaf
  • 1  teaspoon black pepper
  • 3  teaspoon crushed red pepper
  • water

Method:
  1. Wash and scrub the pigs feet well.
  2. Remove hair by use of razor or by blowlamp
  3. Place all the ingredients in a large boiling pot and cover with water.
  4. Bring water to a boil over ...

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Serunding Ikan (Spicy Fish Floss)

Posted by Kroocrew on Tuesday, July 27, 2010, In : Malaysian (Malay) 





Ingredients:
  • 600g (say 1 1/4 lb) fish filleted with skin removed,
  • 150-200ml (say 1/2 cup to 3/4 cup) thick coconut milk
  • 2 tbsp oil
  • 1 tsp salt or to taste
  • 3 tbsp sugar
  • ¾ tsp pepper
  • 2 tbsp tamarind juice
  • 4 cloves garlic
  • 8 shallots
  • 2 stalks lemon grass
  • 2.5 cm (1 in) knob ginger
  • 3 Tbsp meat curry powder or any curry blend preferred
Method:
  1. Put the fish into a pot of boiling water until the fish is cooked. Drain well and flake the fish.
  2. Heat oil in a wok and fry the ground spice ingredients until fragrant. Put...

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Som-lor Nhum Banh Jok (Curry Fish Noodle Soup)

Posted by Kroocrew on Saturday, July 24, 2010, In : Cambodia 





Ingredients :
  • 1 Package rice vermicelli noodle
  • 2 litres (~8 cups) water
  • 1 Kg (~2 lb) Filet Snake head fish, basa fish or catfish
  • 1500 ml (~6 Cups) water
  • 4 Cloves garlic, minced
  • 1 Tablespoon minced fresh or frozen finger rhizome roots (Chinese Keys, krachai)
  • 120 ml (½ Cup fresh) or frozen minced lemon grass
  • 1 Tablespoon minced galanga root, fresh or frozen.
  • 2 Chillie (option)
  • ½ Teaspoon turmeric powder, or ½ teaspoon grated fresh turmeric root
  • 2 Tablespoons roasted rice powder
  • 2 Stalks green onion, ...

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Chicken Serunding. (Chicken Floss)

Posted by Kroocrew on Sunday, July 18, 2010, In : Malaysian (Malay) 

chicken serunding



Ingredients:
  • 1 chicken
  • (clean and cut into 4 large pieces)
  • 500 ml thick coconut milk
  • 1 tbsp brown sugar
  • salt to taste

Curry paste:
  • 8 dried chillies (soak in water)
  • 8 shallots
  • 4 nips garlic
  • 1 cm ginger
  • 1 cm galangal
  • 2 lemon grass
  • 1 tbsp coriander seeds
  • 1 tbsp cummin seeds
  • 1 tbsp fennel seeds
Method:
  1. Boil the chicken until cooked.
  2. Shred the chicken into pieces with your fingers. Reserve.
  3. Heat a wok, combine coconut milk and the pounded ingredients and leave it to simmer
  4. gently.
  5. Once an oil sheen appears on  the ...

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Beef Serunding. (Beef Floss)

Posted by Kroocrew on Sunday, July 18, 2010, In : Malaysian (Malay) 


© Used with the kind permission of  Mahani Mohamad

Serunding is derived from rendang; it is the bone-dry, floss version of rendang that has a long shelf-life and needs no refrigeration.




Ingredients:
  • 1 kg lean beef
  • 120g coriander seeds
  • 15g fennel seeds
  • 15g cumin
  • 100ml oil
  • 500ml coconut milk
  • 3 slices dried tamarind peel
  • 3 teaspoons sugar
  • 2 teaspoons salt

Spice paste
  • 50g dried chillies, seeded and soaked
  • lemongrass, finely sliced
  • 30g ginger, sliced
  • 50g galangal, sliced
  • 200g shallots
  • 40g garlic
  • 2 turmeric lea...

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Tamatar Ka Achaar (Tomato Relish)

Posted by Kroocrew on Friday, July 16, 2010, In : India 






Ingredients:
  • Tomatoes - 1 Kg( ~2 1/4 lb)
  • Haldi (turmeric) - 2Tbsp
  • Ginger chopped finely - 25 gm(~1 oz)
  • Red chilli powder - 2 Tbsp
  • Whole dry red chillies - 4
  • Lemon juice - 240 ml (1 Cup)
  • Sugar - 240 ml (1 Cup)
  • Mustard oil - 240 ml (1 Cup)
  • Salt to taste
  • Jeera (cumin seeds) - 2 teaspoons
  • Methi daana (fenugreek seeds) - 1 teaspoon
Method:
  1. Dry roast and coarse grind the cumin and methi.
  2. Clean tomatoes and cut into small pieces.
  3. Chop ginger finely.
  4. Dry roast jeera and methi seeds and grind coarsely.
  5. Heat...

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Tadka Wala Dahi (Seasoned Yoghurt)

Posted by Kroocrew on Thursday, July 15, 2010, In : India 



This is another raita.





Ingredients:
  • 2 Cup Plain Dahi (Yogurt)
  • 1/4th tsp. turmeric powder
  • 1tsp Cumin (jeera) seeds
  • 1 tsp Mustard Seeds
  • salt to taste
  • Red chillie powder to taste
  • Finely chopped coriander leaves.
  • 1/2tbsp oil
Instructions:
  1. Blend the yoghurt with the hand blender lightly.
  2. Take a small fry pan and heat the oil in it.
  3. Add the Mustard Seeds in it to sizzle.
  4. Now add the Cumin Seeds to sizzle.
  5. Once the Mustard Seeds and Cumin Seeds start crackling add the chilli powder
  6. Add the haldi (turmeric)
  7. T...

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Pudina Raita (Mint Raita)

Posted by Kroocrew on Thursday, July 15, 2010, In : India 


Raita is a side dish in Indian cuisine which is made by blending thick yogurt with various fruits, vegetables, and spices. Some people consider raita to be a form of salad, while others use it more like a condiment. There are an assortment of ingredients which can be used in raita, creating dishes which range from almost sweet to intensely spicy.




Ingredients:
  • Green Coriander 1/2 Bunch Finely Chopped
  • Mint 1/2 Bunch Finely Chopped
  • Green Chilli 1 Finely Chopped
  • Yoghurt 750 ml (3 Cups)
  • Jeera (Cumin Se...

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Aloo Ka Raita (Yoghurt with Potatoes)

Posted by Kroocrew on Thursday, July 15, 2010, In : India 




Raita is a side dish in Indian cuisine which is made by blending thick yogurt with various fruits, vegetables, and spices. Some people consider raita to be a form of salad, while others use it more like a condiment. There are an assortment of ingredients which can be used in raita, creating dishes which range from almost sweet to intensely spicy.





Ingredients:
  • 2 medium sized Potatoes
  • 1/4 teaspoon Chilli powder
  • 1/2 teaspoon Chaat Masala (optional)
  • 2 cups Yoghurt
  • 1/4 cup Water
  • 1/4 teaspoon Pepper ...

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Indian Curry Basic Gravy

Posted by Kroocrew on Thursday, July 15, 2010, In : India 



This gravy may be used for any Indian dish calling for a gravy base. It can be supplemented or modifed easily.




Ingredients:
  • 1 tomato
  • 1onion
  • 4 cloves garlic
  • 1 inch piece ginger
  • 4 dry red chillies ( seeds removed)
  • 120 ml (1/2 cup) Yoghurt
  • Almonds 10
  • Cashews 10
  • 2 tbsp. oil
  • 1/2 tsp. red chilli powder
  • 1/2 tsp. Coriander Powder
  • 1/4 tsp. turmeric powder
  • 3-4 pinches asafoetida
  • 1/4 tsp. garam masala
  • salt
Method:

  1. Take all the dry ingredients  and grind to a powder.
  2. Heat oil in a non stick pan and add the powder and yogh...

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Bengali Hot Lime Pickle

Posted by Kroocrew on Thursday, July 15, 2010, In : Bangladesh 



Ingredients:
  • 25 limes
  • 225 gm (8 oz) salt
  • 55 gm (2 oz) fenugreek powder
  • 55 gm (2 oz) mustard powder
  • 140 gm (5 oz) chilli powder
  • 15 gm (½ oz) turmeric
  • 600 ml (2 ½) cups mustard oil
  • 1 tsp asafoetida
  • 30 gm (1 oz) yellow mustard seeds, crushed

Method:
  1. Cut each lime into 8 pieces and remove the pips. Place the limes in a large sterilized jar or glass bowl.
  2. Add the salt and toss with the limes. Cover well and leave in a warm place for 1-2 weeks, until they become soft and dull brown in color.
  3. Mix toge...

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Babi Guling (Balinese BBQ Roast Pork)

Posted by Kroocrew on Wednesday, July 14, 2010, In : Indonesia 





Ingredients
  • 1 boneless pork shoulder roast, about 1.5 kg (3 lbs)
  • 4 large shallots or 2 small onions
  • 4-8 Thai chillies
  • 4-8 cloves garlic, peeled
  • 2 Tbsp chopped ginger
  • 1 Tbsp chopped turmeric or 1/2 tsp ground turmeric
  • 1 Tbsp chopped fresh galangal,
  • 3 stalks fresh lemongrass, trimmed and finely chopped
  • 1.5 tsp ground coriander powder
  • 1 tsp fresh ground black pepper
  • 2 Tbsp fresh lime juice
  • 1 Tbsp firmly packed light brown sugar
  • 2 tsp salt
  • 3 Tbsp vegetable oil
Method:
  1. Combine the shallots, chillies, garlic...

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Spiced Coconut and Peanuts

Posted by Kroocrew on Wednesday, July 14, 2010, In : Indonesia 
Ingredients:
  • 250g (1/2 lb is fine) desiccated coconut
  • 1 onion, minced
  • 1 clove garlic, minced
  • 1 tsp coriander
  • ½ tsp cumin
  • 1 tsp vegetable oil
  • 60 ml (¼ cup) water
  • 1 tsp salt
  • 1 tbsp brown sugar
  • 150g (5 1/3 oz) roasted peanuts (preferably with skin intact because this enhances the flavor and color)
Method:
  1. Heat wok and dry-fry the desiccated coconut until lightly browned, stirring continuously. Do not allow to burn and remove when ready.
  2. Blend the onion, garlic, coriander and cumin together in the oil and f...

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Indonesian Meatloaf

Posted by Kroocrew on Tuesday, July 13, 2010, In : Indonesia 





Ingredients:
  • 750g ( 1 1/2 lb is enough) beef, minced
  • 2 large onions, minced
  • 2 cloves garlic, minced
  • Salt and pepper
  • 2 tbsp vegetable oil
  • 1 tsp coriander
  • ½ tsp cumin
  • 1 tsp ginger, grated
  • 2 chilies, crushed
  • 4 candlenuts, grated
  • ½ tsp lemon-grass powder
  • 2 eggs, hard boiled
Method:
  1. Mix beef with onions, garlic and salt and pepper.
  2. Heat wok, add oil and fry the coriander, cumin, ginger, chilies, nuts and lemon-grass powder for one minute, then add the beef.
  3. Cook until the beef has turned color, then pour in th...

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Broccoli in Coconut Gravy

Posted by Kroocrew on Tuesday, July 13, 2010, In : Indonesia 





Ingredients:
  • 500g (~ 1 lb) broccoli
  • 3 tbsp vegetable oil
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 150g (5  1/3 oz)green prawns, peeled and veined
  • 1 Indian bay leaf
  • 1 x 2.5 cm (1 in)piece galangal
  • Salt and pepper
  • 1 tsp sugar
  • 1 cup mixed coconut milk
  • 1 red capsicum, sliced
Method:
  1. Separate the green stalks from the florets of the broccoli. Peel the stalks using a vegetable peeler and slice obliquely. Break the florets into smaller clusters. Wash and drain.
  2. Heat wok, add one tablespoon oil and fry the crushe...

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Shiso Orange Tofu

Posted by Kroocrew on Monday, July 12, 2010, In : Japan 


© Used with the very kind permission of Flickr user Winyang



Ingredients:
  • 20 fresh shiso leaves (plus a few in reserve for garnish).
  • 1 heaped tablespoon  fresh ginger, roughly  chopped
  • zest of 1 orange (plus some in reserve for garnish).
  • 3 to 4 tablespoons orange juice
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon  vinegar (preferably rice vinegar)
  • sea salt (to taste)
  • freshly  ground black pepper
  • 250g (~1/2 lb) Fresh "silken" tofu (oborodofu)

Method:
  1. Homogenise everything except the tofu in the bl...

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Barbecued Fermented Soy Bean Chicken

Posted by Kroocrew on Monday, July 12, 2010, In : Japan 





Ingredients:

The amounts stated here are not critical. The marinade is in excess and it's effectiveness is due mostly to the amount of fat on the chicken under the skin. There is no control over this other than the quality of the chicken. There will be a different flavour of the leg compared to the breast because of the encasement of the meat with skin and fat of the leg.
  • 2 tablespoons light soy sauce (usukuchi shoyu)
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • 2 tablespoons light miso
  • 2 green onions...

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Braised Lamb

Posted by Kroocrew on Monday, July 12, 2010, In : China 





Ingredients:
  • 1 Kg  (2 1/2 lbs) boneless leg of lamb, cut into 5 cm (2-in) pieces
  • 2 cloves garlic
  • 2 green onions
  • 2 slices ginger
  • 240 ml (1 cup) water
  • 60 ml (1/4 cup)  chicken broth
  • 1 tablespoon Chinese rice wine or dry sherry
  • 60 ml (1/4 cup) dark soy sauce
  • 2 teaspoons light soy sauce
  • 2 tablespoons hoisin sauce
  • Salt
  • 2 teaspoons granulated sugar
  • 2 tablespoon oil for stir-frying, or as needed

Method:
  1. Boil the lamb in water for 5 minutes. Drain.
  2. Mince the garlic. Cut the green onion into thirds.
  3. Heat the wok over...

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Vegetable Cutlets

Posted by Kroocrew on Wednesday, July 7, 2010, In : India 





Ingredients:
  • Grated boiled potatoes.
  • Chopped coriander
  • Turmeric powder
  • Ginger-Garlic paste
  • Cumin seeds
  • Red chillie powder
  • Broken cashews
  • Coriander powder
  • Salt
  • Bread crumbs
  • Lime
  • All purpose flour
  • Chopped boiled vegetables.

Method:
  1. Place the chopped boiled vegetables in a muslin cloth and exclude any visible moisture by squeezing the contents. It's important to remove excess moisture because the mix will be fried eventually.
  2. To a small amount of hot oil in a pan add the cumin seeds. Saute briefly.
  3. Add the b...

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Thai Style Twice Cooked Duck Curry

Posted by Kroocrew on Tuesday, July 6, 2010, In : Thailand 





Ingredients

Paste
  • 5 long Red chillies (Phrik Chi Fah)
  • 5 Thai pink shallots
  • 6 Cloves Garlic
  • 2.5 cm (1 in) galangal chopped
  • 2 Lemongrass stems chopped
  • 3 Coriander roots washed and chopped
  • 1 tablespoon black peppercorn
  • 1 tablespoon coriander seed roasted
  • 1 teaspoon cumin seed roasted
  • ½ teaspoon fennel seed roasted
  • 1 Blade mace roasted
  • 250 ml Coconut cream
  • 100 ml (3 1/3 oz) Fish sauce
  • 100 g (3 1/3 oz) Palm Sugar

Garnish
  • 4 medium Potatoes
  • ½ cup Thai pink shallot fried crisp
  • 4 Cloves Garlic sliced and fried
  • 4 long...

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Chinese Dipping Sauce #14. (Chillie, onion, garlic, white vinegar, soy, sesame oil)

Posted by Kroocrew on Friday, June 18, 2010, In : China 





Ingredients:
  • 1 Tbsp Chillie mince
  • 1 Tbsp Onion mince
  • 1 Tbsp Garlic mince
  • 4 Tbsp White Vinegar (Grape wine or Rice wine)
  • 4 Tbsp Soy Sauce
  • Few dashes of Sesame Oil
  • 2.5 cm (1 in) piece of ginger

Method:
  1. Peel the ginger and dice it roughly. Pound it a few times with a pestle and mortar until a paste.
  2. Mix all the ingredients .
  3. Steep for 30 minutes before using. (Allows full  flavour development)




Click this image for other
Chinese Dipping Sauces

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Pork Humba (Rich Pork-belly stew)

Posted by Kroocrew on Thursday, June 17, 2010, In : Phillipines 


© Used with the kind permission of Drareg Ajerap


Ingredients:
  • 1/2 kg (~1 lb) pork belly, cut in cubes
  • 2 cloves garlic, crushed
  • 1 small onion; chopped
  • 80 ml (1/3 cup) vinegar
  • 60 ml (1/4 cup) light soy sauce
  • 60 ml (1/4 cup) brown sugar
  • 3 bay leaves
  • 1 cup rice water
  • 1/4 tablespoon ground black pepper
  • Cooking oil

Method:
  1. Marinate pork in soy sauce and pepper for 1 hour.
  2. Saute garlic and onion.
  3. Add pork from the marinade and bay leaves. Stir fry for few minutes until pork starts to render its oily fat.
  4. Add...

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Ilocano Igado (Pinoy Pork kidney, liver and heart stew)

Posted by Kroocrew on Wednesday, June 16, 2010, In : Phillipines 






Ingredients:

  • 1 kg (2 lbs) combination of the following:
  • Pork liver; cut in slices
  • pork kidney; cut in slices
  • pork heart; cut in slices
  • 1 tablespoon garlic; minced
  • 1 medium onion; chopped
  • 1 segment ginger; cut in strips
  • 60 ml (1/4 cup) green peas
  • 1 small carrot; cut in slices
  • 1 bell pepper; cut in slices
  • 240 ml (1 cup) vinegar
  • Soy sauce
  • Salt and pepper
  • Cooking oil

Method:
  1. In a bowl, marinate liver in vinegar. Set aside.
  2. Saute garlic, ginger, and onion in oil.
  3. Add pork heart and kidney and  season it with salt...

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Insarabasab

Posted by Kroocrew on Wednesday, June 16, 2010, In : Phillipines 





Ingredients:
  • 1 kg (~2 1/4 lb) pork (shoulder preferred)
  • 1 onion; sliced
  • 1 piece 2.5 cm (1 in) ginger root; chopped (amount not critical)
  • 1 tablespoon bird's eye chillie (amount variable)
  • 1/2 tablespoon ground pepper
  • 2 tablespoons vinegar
  • 1 lemon or 5 kalamansi
  • Soy sauce
  • Salt to taste
Method:
  1. Slice the pork 2.5 cm (1 in) thick for roasting. Season with salt.
  2. Roast pork over an open fire until all pink color of meat disappears.
  3. When roasted, slice pork again into 0.5cm x 2.5 cm (1/4" x 1")  strips, and t...

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Tori no kara-age 鶏のからあげ (Fried Chicken Nuggets)

Posted by Kroocrew on Tuesday, June 15, 2010, In : Japan 




Ingredients:
  • 2 filleted chicken breasts, cut into bite-sized cubes
  • 3 tablespoons soy sauce
  • 30g (1 oz) ginger,  grated
  • 2 large garlic cloves, smashed and chopped
  • salt and  ground black pepper
  • 2 tablespoons cornflour
  • 2 tablespoons plain flour
  • vegetable oil, for deep frying
  • 2 slices lemon, to garnish
Method:
  1. Marinate the chicken with the soy sauce, ginger, garlic, salt and pepper for 30 minutes.
  2. Mix the cornflour with the plain flour. Take each piece of chicken from the marinade and roll in the flour mi...

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Bhindi Raita (Ladies Finger in Yoghurt Salad)

Posted by Kroocrew on Sunday, June 13, 2010, In : Bangladesh 





Ingredients:

  • Sour Curd  225 ml (1/2 cup)
  • Bhindi/Ladies Finger  115 grams (4 oz)
  • Onion  10 grams (1/3 oz)
  • Green chillie  5 grams (1/6 oz)
  • Salt  15 grams (1/2 oz)
  • Roasted Cumin Powder  15 grams (1/2 oz)
  • Cooking Oil  15 ml (1 Tbsp)

Method:

  1. Add salt to sour curd and beat the curd well.
  2. Chop bhindi, green chilly, and onion.
  3. Heat oil in a pan and fry the chopped bhindi, green chilly, and onion till crisp.
  4. Add bean sour curd to the fried ingredients and mix well. Sprinkle roasted cumin powder and serve.
...
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Tandoori Prawns

Posted by Kroocrew on Friday, June 11, 2010, In : India 





Ingredients:
  • King prawns (de-veined and cleaned): 250 gm
Marinade:
  • Yogurt: two tbsp
  • Ginger paste: one tbsp
  • Garlic paste: one tbsp
  • Lime juice: one tbsp
  • Kashmiri chilli powder: one tsp
  • Tandoori masala: one tbsp
  • Salt (as preferred)
  • Wooden skewers (soaked in water 30 minutes before grilling): 6 to 8
  • Oil: to grease the grill
  • Fresh lime.
Method:
  1. Mix all the ingredients together and marinate the prawns. Keep aside for 10 minutes
  2. Thread on the skewers (about six on each), oil the grill and when hot, place the pr...

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Jiang Yu Ji 醬油雞 (Soy Sauce Chicken)

Posted by Kroocrew on Monday, June 7, 2010, In : China 





Ingredients:
  • 1.5 Kg (approx 3 to 3 1/2 lb) young chicken
Sauce:
  • 1 cup light soy sauce
  • 1 cup dark soy sauce
  • 1/2 cup Chinese rice wine or dry sherry
  • 1/3 cup Chinese rock sugar
  • 1 teaspoon fennel seeds
  • 3 whole star anise
  • 1 teaspoon Szechuan peppercorn, roasted (easily roasted by placing in a pan over low heat until just browned but definitely not burnt)
  • 1 thick slice fresh ginger, smashed
  • 1 cinnamon stick. (best to use true cinnamon and not acacia)
  • 4 cups water


Method:
  1. Rinse the chicken under cold water,drain...

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Makai Kari (Corn Curry)

Posted by Kroocrew on Saturday, June 5, 2010, In : India 






Ingredients
  • 2 tablespoon cashew nut pieces; broken
  • 1 tablespoon peanuts; roasted, skinless
  • 1 tablespoon coconut flakes; unsweetened
  • 1 teaspoon white poppy seeds
  • 1 medium onion
  • 1 ginger piece; fresh 1/4
  • 2 large garlic cloves
  • 1 green chilli pepper; deseeded if desired
  • 3 tablespoon vegetable oil
  • 1/2 teaspoon black mustard seeds
  • 8 dried curry leaves; up to 10
  • 1 teaspoon white sesame seeds
  • 1 medium tomato
  • 1/4 teaspoon coriander seeds; ground
  • 1/4 teaspoon cumin seeds; ground
  • 1/2 teaspoon black pepp...

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Asparagus Poriyal

Posted by Kroocrew on Friday, June 4, 2010, In : Srilanka 





Making the masala

Ingredients:

  • 3 tbsp chana dal
  • 2 tbsp urad dal
  • 2 tbsp toor dal
  • 2 tbsp coriander seeds
  • 8-10 Indian red chillies

Method:

  1. Dry roast all the ingredients seperately and cool. Grind everything in a spice grinder. You will only need about 3 tbsp of this masala for the asaparagus.
  2. Store the rest in an air tight container for later use.

Making the poriyal


Ingredients:

  • About 20 stalks of asparagus
  • 1 medium onion, chopped finely
  • 2 cloves garlic, minced
  • 1 inch ginger, minched
  • 2 tbsp of freshly grated ...

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Sizzling Pusit (Sizzling Squid)

Posted by Kroocrew on Tuesday, June 1, 2010, In : Phillipines 





Ingredients:
  • 1 piece big squid
  • 2 slices ginger, julienned (cut into thin strips)
  • 1/2 tsp. salt
  • 3 cloves garlic
  • 1tbsp. soy sauce
  • 1 tsp. sugar
  • 1 tbsp. vinegar
 
Method:
  1. Combine salt, soy sauce, vinegar, ginger, garlic and sugar in a bowl.
  2. Marinate squid in the mixture for half a day.
  3. Grill to almost done, but not quite, basting regularly with the marinade.
  4. Slice into rings. Transfer to a heated up sizzling plate.
  5. Pour a little marinade over the grilled squid.
  6. Serve.

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Chinese Dipping Sauce #10 (Soy, red rice vinegar, sesame, ginger, cilantro)

Posted by Kroocrew on Monday, May 31, 2010, In : China 





Potstickers Dipping Sauce Recipe

You can serve this flavorful sauce to serve with potstickers and other Chinese jaozi.

Ingredients:
  • 4 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon Chinese red rice vinegar (note: not red wine vinegar)
  • 2 teaspoons ginger, minced
  • 2 teaspoons fresh cilantro leaves, chopped, or chopped green onion

Method:
  1. Combine all the ingredients. For best results, prepare ahead of time to allow the flavors to blend.
  2. Store in a sealed container in the refrigerator until rea...

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Chinese Dipping Sauce #9 (Plum jam, vinegar, onion, ginger, allspice, garlic)

Posted by Kroocrew on Monday, May 31, 2010, In : China 





Popular Plum Dipping Sauce
 
Ingredients:
  • 1 cup plum jam
  • 1 tablespoon vinegar
  • 1 teaspoon onion powder
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon allspice
  • 1 pinch of garlic salt
  • 1/3 - 1/2 cup of water (depending on how thick the jam is)
Method:
  1. Mix the ingredients together well. Bring to a boil on low heat.
  2. Cool the sauce and store in a jar in the refrigerator. Use within a few days.




Click this image for other
Chinese Dipping Sauces

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Ragda Patties (Pattice)

Posted by Kroocrew on Sunday, May 30, 2010, In : India 






Ingredients:
For the Ragda:
  • White Vatana (Whole Dried White Peas) – 2 cups
  • Water – 6 cups
  • Salt to taste
  • Oil – 2 tbsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Crushed Peanuts – 2 tbsp
  • Sesame Seeds – 1 tbsp
  • Asafoetida – 1/8 tsp
  • Turmeric Powder -1/4 tsp
  • Curry Leaves – few
  • Ginger – 2 tsp, minced
  • Garlic – 3 large cloves, minced
  • Green Chillies – to taste, minced
  • Onions – 1 cup, finely chopped
  • Tomato – 1 large, chopped
  • Rasam Powder – 1 tsp
  • Coriander Powder – 1 tsp
  • Cumin Powder – ...

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Chicken Satay Style with Basa Genep

Posted by Kroocrew on Sunday, May 30, 2010, In : Indonesia 






Ingredients:
  • 300 gr chicken mince
  • 3 lime leaves,
  • three quarters cup grated cocunut,
  • 2 tsppn palm sugar
  • half tsppn salt,
  • 1 Tbsp fried dried onion and
  • 1/2 stick finely chopped lemon grass.

Method:
  1. Knead until very sticky.
  2. Mould around soaked bamboo satay sticks and charcoal grill.

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Lombok Isi (Chillies stuffed with spiced ground meat)

Posted by Kroocrew on Sunday, May 30, 2010, In : Indonesia 




Ingredients:
  • Lean ground meat; (your choice) 1 kg (~2 lbs)
  • Ground cloves 1 teaspoon
  • Ground nutmeg 1 teaspoon
  • Fresh dried bread crumbs 180 ml (¾ cup)
  • Eggs; slightly beaten2
  • Salt to taste
  • Kare Jawa; (Java curry or, mild Indian curry) 1 teaspoon
  • Lean ground meat; (traditionally beef or goat meat) 1 kg (~2 lbs)
  • Grated fresh coconut; (up to 2)360 ml (1½ cup)
  • Cloves garlic; crushed 4
  • Minced sweet onions;  150 ml (10 Tbsp)
  • Salt or to taste 1 teaspoon
  • Fresh ground black pepper 2 teaspoons
  • Trassi; (shrimp pas...

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Easy Beef Rendang

Posted by Kroocrew on Saturday, May 22, 2010, In : Malaysian (Malay) 


The oil is beginning to separate. A bit more cooking to go.



Often rendang recipes have the added kerisik in the mix, toasted and pounded coconut meat. This recipe does away with the kerisik. It uses a greater than average amount of coconut milk.




Ingredients:

The rempah:

  • 6-10 Thai Chillies
  • 2.5 cm (1 in) ginger
  • 2.5 cm (1 in)galangal
  • 4 cloves garlic
  • 1 tsp turmeric powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp brown sugar

Rendang:
  • 1kg diced, 2.5 – 5 cm ( 1 to 2 in) chunks of beef
  • 800 - 960 ml (2...

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Spicy Pork Ribs (Bandel Karang)

Posted by Kroocrew on Friday, May 21, 2010, In : Nepal 


CC license



Ingredients:
  • 1 kg (~2 lb)pork ribs
  • 150 ml (~2/3 cup) light soy sauce
  • 1 1/2 tbsp flour
  • 1 egg
  • 3 cloves garlic, mashed
  • Piece of ginger, grated
  • 1 tsp Five spices powder
  • 1 chillie, chopped
  • 1/2 tsp cayenne pepper     

Method:
  1. Cook the pork ribs ten minutes in water and discard the water.
  2. Mix all other ingredients and add the ribs, coat them well.
  3. Fry the ribs for 10 minutes, slowly add the soy sauce mixture, heat until most liquid has disappeared.

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Bahulu Berayam / Engkak (Savoury Chicken Cakes )

Posted by Kroocrew on Friday, May 21, 2010, In : Malaysian (Malay) 


© This creative image is used with the kind permission of 
Rotkappchen Rodriguez




Ingredients:
Filling:
  • 10 dried chillies (cut into 1cm slices, seeded and soaked in hot water to soften)
  • 5 red chillies (sliced)
  • 7 shallots.
  • 3 cloves garlic.
  • 1 tbsp ground fennel
  • 3 tbsp ground coriander
  • 200g chicken breast meat (cooked and shredded)
  • 750ml coconut milk (from 600g grated coconut and sufficient water) or pre-packaged cartons
  • Salt (to taste)
Batter:
  • 5 eggs
  • 150g castor  sugar
  • 90g plain sifted (all purpose)...

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Acar Kunyit Ikan Belanak (Pickled Fish)

Posted by Kroocrew on Thursday, May 20, 2010, In : Malaysian (Malay) 


Image pending




Ingredients:
  • 1kg ikan belanak (mugilidae) blue-spot mullet, atau, blue-tail mullet
  • 200g young ginger
  • 100g garlic
  • 3 red chillies
  • 3 green chillies
  • 5 cm (2 in) fresh turmeric
  • 100ml vinegar
  • salt and sugar to taste
  • oil for frying
Method
  1. Scale and clean fish, season with salt, dry and fry in very hot oil till golden brown. Drain.
  2. Slice ginger and garlic.
  3. Remove seeds and cut chillies into quarters.
  4. Pound turmeric and fry in four tbsp oil until colour is absorbed into oil. Fry sliced ginger and garl...

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Kari Ikan Tongkol

Posted by Kroocrew on Monday, May 17, 2010, In : Malaysian (Malay) 


© Image used with the very kind permission of Mat Gebu. Tiffinburu Blog




Ingredients
  • 400g ikan Tongkol: (Albacore Tuna , Greater Brook Carp)
  • 2 eggplants, quartered
  • 2 pieces dried tamarind skin ( asam gelugor )

Ground (combined):
  • 6 shallots
  • 2 cloves garlic
  • 1cm piece galangal
  • 1 stalk lemon grass
  • 1 1/2 tbsp chilli paste
  • 1 tbsp coriander powder
  • 1/4 tsp ground black pepper
  • 1/2 tsp ground cumin ( jintan putih )
  • 1/4 cup thick coconut milk
  • 1 cup thin coconut milk

Seasoning:
  • 1/4 tsp salt or to taste
  • 1 tsp sugar
  • 1/2 tsp...

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Nasi Dagang

Posted by Kroocrew on Monday, May 17, 2010, In : Malaysian (Malay) 






Ingredients:
  • 300g nasi dagang rice or substitute with 200g good grade Siamese rice mixed with 100g glutinous rice
  • 1 grated coconut to extract 3/4 cup thick coconut milk and 3/4 cup thin coconut milk
  • 1/4 tsp fenugreek seeds ( halba )
  • 2 cloves garlic, sliced finely
  • 3 shallots, sliced finely
  • 2cm young ginger, sliced finely
  • 1/2 tsp salt

Method:
  1. Wash rice well and soak for five to six hours. Drain well, then steam rice for 20 to 25 minutes or until half-cooked.
  2. Stir in thin coconut milk and continue steami...

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Pajeri Nenas (Curried Pineapple)

Posted by Kroocrew on Monday, May 17, 2010, In : Malaysian (Malay) 


© Image used with the kind permission of "aifa ramli"




Ingredients:
  • half can pineapple slices or equivalent fresh pineapple
  • 5 shallots sliced thinly
  • 2 garlic pips sliced thinly
  • 1 cinnamon stick
  • 1 star anise
  • 3 cardamom seeds
  • 1 tablespoon of curry powder
  • 3 tablespoons kerisik*
  • 3 tablespoons gula melaka (can be substituted with caramel sauce/brown sugar and/or molasses)
  • salt to taste

Method:
  1. In a saucepan, heat up a little bit of oil and saute sliced shallots, garlic, cinnamon stick, star annise ...

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Pulut Panggang (Glutinous rice with Chicken in banana leaves)

Posted by Kroocrew on Saturday, May 15, 2010, In : Malaysian (Malay) 






Ingredients:
  • 1 cup sweet/glutinous rice(soaked overnight)
  • 1/3 cup grated coconut/coconut flakes (fine size, or homogenise flakes in a processor to a fine grade)
  • 1/2 cup water

The filling:
  • 1/2 cup grated coconut
  • 1 chicken breast
  • 1 medium onion
  • 1 tablespoon chopped garlic
  • 1 tablespoon driend shrimp (udang kering)
  • 1/4 teaspoon powdered lemon grass(serai)
  • 1/2 tablespoon crushed red pepper
  • 1/2 tablespoon powdered coriander
  • 1/2 tablespoon coriander seeds
  • 1/2 tablespoon cumin
  • 1/2 tablespoon black pepper
  • salt to t...

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Num pa-chok tirk ka-chuii (Khmer noodle soup with finger-root)

Posted by Kroocrew on Thursday, May 13, 2010, In : Cambodia 






Ingredients :

  • 1 Package, 500 gm, rice vermicelli noodle
  • 2 liters (8 cups) water
  • 1 kg (~2 lb) Filet Snake head fish, basa fish or catfish
  • 1.5 liters (6 Cups) water
  • 4 Cloves garlic, minced
  • 1 Tablespoon minced  finger-root
  • ½ Cup  minced lemon grass
  • 1 Tablespoon minced  galanga root
  • 2 Chillie (option)
  • ½ Teaspoon turmeric powderor grnd fresh root.
  • 2 Tablespoons roasted rice powder
  • 2 Stalks green onion, chopped
  • 2 Tablespoons vegetable oil
  • 1 Tablespoon fish sauce
  • 1 Tablespoon sugar
  • 2 Tablespoons creamy style pic...

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Fish Sukuti (Nepali Crispy Fish)

Posted by Kroocrew on Thursday, May 13, 2010, In : Nepal 






Ingredients:
  • 1 kg (~2 lbs.) fish fillets (typically trout) cut into 2.5 cm (1-in) slices
  • 240 ml (1 cup) onion, chopped
  • 1 tablespoon garlic, chopped
  • 1 tablespoon ginger, chopped
  • 1 tablespoon chili paste
  • 2 tablespoons light soy sauce
  • 1 teaspoon turmeric
  • 2 tablespoons honey
  • 5 dried red chillies
  • 1 teaspoon cumin seeds
  • 240 ml (1 cup) scallions, cut into 2.5 cm (1-in) length
  • 4 tablespoons cooking oil
  • Oil for deep frying
  • Salt and Pepper

Marinade:
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon Szechuan pepper
  • 2 tablespoons hon...

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Lap Cheong Fried Rice

Posted by Kroocrew on Tuesday, May 11, 2010, In : Singapore 






 

This dish is a true winner with children and not only

Ingredients:

  • 6 Cloves Garlic, minced (or as many as you like)
  • 1/4 Large Red Onion, diced
  • 2 Scallions, sliced diagonally, 1 cm (1/2 in) wide
  • 2 Small Carrots, peeled and sliced thinly on the diagonal
  • 1 Chicken Breast, boneless, skinless, diced into small cubes
  • 500 gm (1 lb) Package Lap Cheong or make your own. Recipe in collection.
  • 4 Tablespoons Fish Sauce
  • 1 Tablespoon White Sugar
  • 1/4 Teaspoon Turmeric Powder
  • 2 Teaspoons Paprika
  • 2 Tablespoons Dark Soy...

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Bo Nuong Xa (Grilled Lemongrass Beef)

Posted by Kroocrew on Monday, May 10, 2010, In : Vietnam 


CC license




Ingredients
  • 2 teaspoons palm sugar
  • 2 tablespoons light soy sauce
  • 1 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 2 stalks lemon grass, minced
  • 2 teaspoons sesame seeds
  • 700 gm (1 1/2 lbs) sirloin, thinly sliced
  • Skewers (soaked for 30 minutes to prevent charring if on bbq)
  • romaine lettuce leaves
  • cilantro for garnish
  • basil for garnish
  • mint for garnish
  • thinly sliced green onion for garnish


Method:
  1. In a medium bowl, mix the palm sugar, soy sauce, pepper, garlic, lemon grass, and sesame seeds.
  2. Place the m...

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Takoyaki たこ焼き

Posted by Kroocrew on Sunday, April 25, 2010, In : Japan 


CC license



Ingredients:

Takoyaki Batter -
  • 1 Egg
  • 340ml Icy Water (1.4  cup)
  • 1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi)
  • 1 tsp Soy Sauce
  • A Pinch of Salt
  • 100g Soft Wheat Flour (3.5 oz)
Additions:
  • 150g Boiled Octopus (5 1/3 oz)
  • 1/2 cup Tenkasu - crunchy bits of deep fried flour-dough
  • 6g Beni Shoga - Pickled Ginger (1/5 oz)
  • 2g Sakuraebi - Dried Pink Baby Shrimps (1/10 oz)
Various toppings
  • Okonomiyaki Sauce
  • Aonori - Green Laver
  • Hanakatsuo - Dried Bonito Flakes
  • 2 Long Green Onions
  • Mayonnaise
Vinegar S...
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Beni Shoga – (A Japanese Preserved Ginger)

Posted by Kroocrew on Sunday, April 25, 2010, In : Japan 


© Used with kind permission



Ingredients:

250 gm (1/2 lb) fresh ginger root
180 ml (3/4 cup) rice vinegar
120 ml (1/2 cup) sugar
1/2 tsp salt

Method:

  • Wash fresh ginger rhizome and rub off skin.
  • Julienne the ginger into 1/16" by 1/2" slices, place in bowl and salt them, stirring to coat each slice.
  • Leave salted ginger in bowl for about an hour.
  • Dry with paper towels and place ginger in a sterilized container/jar.

  1. Mix rice vinegar and sugar in a pan and bring to a boil.
  2. Pour the hot mixture of vinega...

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Macanese Chicken (Galinha à Portuguêsa) 土生葡人的雞

Posted by Kroocrew on Thursday, April 22, 2010, In : Macau 





Ingredients:
  • 1.5 Kg (~3 1/2-lb.) Chicken, cut into 10 pieces
  • salt and freshly ground black pepper
  • 2 tbsp. cornstarch
  • 2 tbsp. vegetable oil
  • 3 medium russet potatoes, peeled and cut into chunks
  • 1 medium yellow onion, peeled and chopped
  • 1 piece ginger, peeled and sliced
  • 2 tsp. ground turmeric
  • 480 ml (2 cups) coconut milk
  • 1 lemon, thinly sliced

Method:
  1. Generously season Chicken with salt and pepper, then lightly coat with cornstarch. Set aside for 15 minutes.
  2. Meanwhile, heat oil in a large sauté pan or wok ...

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Macanese Curry Prawns 澳門咖哩蝦

Posted by Kroocrew on Thursday, April 22, 2010, In : Macau 


Ingredients:
  • 500 grams (~1 lb) Shelled king prawns; (tail on)
  • 2 medium Onions; chopped
  • 3 tablespoons Peanut oil
  • ½ bunch Coriander (extra coriander for garnish)
  • 3 tablespoons Peanut oil
  • 1 large Onion; diced
  • 2  Cloves garlic; minced
  • 2 small Red chillies; minced
  • 2 teaspoons Minced ginger
  • 1 teaspoon Curry powder
  • ¼  teaspoon Garam masala
  • 250 millilitres Thai coconut milk
  • 250 millilitres Water
  •  Salt and pepper to taste

Method:
  1. First, make the curry sauce. Heat the oil and add the onion, garlic, chilli and minced...

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Caldo Verde (Macanese Green Soup) 澳門綠湯

Posted by Kroocrew on Thursday, April 22, 2010, In : Macau 


© Used with the kind permission of Amanda Morris


Ingredients:
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 small garlic cloves, finely chopped
  • 2 medium baking potatoes, like russets, peeled and cut into 1-inch dice (or left over cooked potatoes)
  • 720 ml (3 cups) chicken broth
  • 1 cup water
  • 250 gm (~1/4 lb) chorizo sausage, (preferably Portuguese chouriço ) thinly sliced
  • Salt and freshly ground black pepper
  • 1/2 pound kale, rinsed, trimmed, and shredded
  • Ginger 3 tablespoons (30 g) chopped fres...

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Minchi

Posted by Kroocrew on Tuesday, April 20, 2010, In : Macau 






Ingredients 
  • 250 gm (1/2 lb)ground beef
  • 250 gm (1/2 lb)ground pork
  • 3 medium potatoes, cut in small cubes
  • 1 medium onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 bay leaf
  • 2-3 Tbsp light soya sauce
  • 1-2 Tbsp dark soya sauce
  • few drops of Worcestershire Sauce
  • ½ tsp of sugar
  • ¼ tsp of cumin powder (optional)

Methods 
  1. Deep fry the potatoes.
  2. Separately, in a large saucepan or a wok, add onion, garlic and bay leaf to fry in olive oil.
  3. Toss in pork and beef ground meat once the bay leaf releases its fragrance ...

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"African Chicken" (椰汁非洲雞配焗薯及雜菜沙律)

Posted by Kroocrew on Monday, April 19, 2010, In : Macau 

CC license



Ingredients:
  • 2 kg (4 1/2 lb) chicken.

For the Marinade:
  • 8 cloves garlic, finely chopped
  • 2 bay leaves, finely crumbled
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 2 hot chillies, finely chopped
  • 2 Tbsp olive oil
  • For the Basting Sauce:
  • 4 cloves garlic, finely chopped
  • 1 Tbsp olive oil
  • 475 ml  (16 oz) coconut milk

Method:
  1. To prepare the chicken, remove the vertebrate by cutting along either side with kitchen shears.
  2. Break the breast bone if necessary so the chicken can lay flat.
  3. Mix all ingredients for the marinade toget...

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Nepali Shrimp Momo

Posted by Kroocrew on Monday, April 19, 2010, In : Nepal 




Reference: Nepali Recipes @ Sanjaal

Ingredients:


Dough for wrappers:
  • 5 cups all-purpose flour
  • 1 tablespoon oil
  • Water as required
  • Pinch of salt

Filling:
  • 500 gm (~1 lb.) shrimp, cleaned, deveined and minced
  • 1 egg, beaten
  • 120 ml (1/2 cup) onion, finely chopped
  • 120 ml (1/2 cup) red bell pepper, finely chopped
  • 120 ml (1/2 cup) mushroom, finely chopped
  • 60 ml (1/4 cup) green onion, finely chopped
  • 1 Tbsp fresh garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 1/4 tsp timur (Szechwan pepper)
  • 1/4 tsp nutmeg, grated
  • 1/4 tsp tu...

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Lamb Tomato Tarkari

Posted by Kroocrew on Friday, April 16, 2010, In : Nepal 






Ingredients:
  • 1 Kg (~2 lbs.) lamb, cut into 2.5 cm (~1-in.) cubes (pork can also be used)
  • 1 litre (~2 cups) onion, chopped
  • 1 tsp curry powder
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 5 dried red chilies
  • 1 litre (~2 cups) tomato, chopped
  • 480 ml (1 cup) broth or water
  • 1 Tbsp garlic, minced
  • 1 Tbsp ginger, minced
  • 1 tsp turmeric
  • 4 Tbsps cooking oil
  • Salt and Pepper
  • 2 Tbsps chopped cilantro for garnish

Method:
  1. In large bowl, season lamb pieces with salt and pepper.
  2. In a non-stick pan, heat two Tbsps of oil.
  3. Add seasoned ...

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Curried Squash

Posted by Kroocrew on Saturday, March 27, 2010, In : India 

CC license



An great filling for fuchka.

Ingredients:
  • 1 tablespoons mango powder
  • 4 tablespoons sugar
  • 2 tablespoons chopped cilantro
  • 1 litre (4 cups) of sliced squash
  • 3 tablespoon oil
  • 1/8 teaspoon asafetida (hing)
  • 1 teaspoon cumin seed
  • 1/2 teaspoon fenugreek seeds
  • 1 tablespoon coriander powder
  • 1 tablespoon coarsely ground funnel seed
  • 1/2 teaspoon turmeric
  • 1 teaspoon chillie powder  adjust to taste
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 4 whole red chillie
  • 1 tablespoon shredded ginger
  • 1 tablespoon lemon juice

M...
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Chinese Roast Pork 中國烤豬肉

Posted by Kroocrew on Tuesday, March 23, 2010, In : China 

CC license




Ingredients:
  • 1 kg (2 lbs) boneless pork butt or tenderloin
  • 2 cloves garlic, crushed
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 teaspoon five spice powder
  • 60 ml (1/4 cup) soy sauce
  • 1 tablespoon *ground brown bean sauce
  • 2 tablespoons chicken broth
  • 60 ml (1/4 cup) corn syrup
Method:
  1. Cut the pork into 4 strips
  2. Combine crushed garlic, salt, sugar, five spice powder, soy sauce, ground bean sauce, and chicken broth; mix well
  3. Marinade the pork in the mixture for at least 2 hours, turning several times.
  4. Preheat over ...

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Hathu Curry (Curried Mushrooms)

Posted by Kroocrew on Monday, March 15, 2010, In : Srilanka 


CC license




Ingredients:
  • 100 gm (3 1/2 oz) Mushrooms (sliced)
  • 1 Bell peppers  (sliced)
  • 1 large Onion (sliced)
  • Salt
  • 1 tsp of a preferred masala powder. (selection available on site)
  • 1/4 tsp Turmeric
  • 1/4 tsp Chillie powder (can be adjusted for personal prefs)
  • cooking Oil

Method:
  1. Mix the dry ingredients in a bowl
  2. Stir fry the mixture in a little oil in a wok or kadai
  3. The moisture content can be adjusted with the addition of milk if required.

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Ala Badun (Devilled Potato and Onions)

Posted by Kroocrew on Monday, March 15, 2010, In : Srilanka 




Ingredients:
  • 500 gm (~1 lb)Potatoes
  • 250 gm (~1/2 lb) Onion (sliced)
  • 1 tsp Salt (adjust to taste)
  • 1/4 tsp Turmeric
  • 1 tsp Chile powder
  • 1 tsp Paprika
  • 100 ml (3 1/3 fl oz)Oil
  • 1-2 Curry leaf
  • 1/2 tsp Mustard seed (ground)
  • 1 cm (~1/2 in) Cinnamon stick
  • 1 tsp Lime juice   

Method:
  1. Boil the potatoes, peel and cut into bite size pieces
  2. Place the potato in a bowl and and add the salt, turmeric, chile powder and paprika powder
  3. Heat the oil and when hot add the curry leaves followed by the onion, mustard and cinnamon...

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Mixed Vegetable Stew with Mustard

Posted by Kroocrew on Monday, March 15, 2010, In : Srilanka 

A hearty vegetable stew featuring vegetables in season. Make a selection of 4 or 5 varieties and if any need longer cooking than the others, blanch them briefly in a little water first and use the cooking water for the liquid in this dish. Serve with rice.




Ingredients :
  • 1 tablespoon Black mustard seeds
  • 250 ml Water or vegetable stock
  • 2 tablespoons Ghee or oil
  • 2 Green chilies, split
  • 2 teaspoons Chopped fresh ginger
  • 1 teaspoon Cumin seeds
  • 1/2 teaspoon Nigella seeds
  • 1/4 teaspoon Fennel seeds
  • 1/2 teaspoon...

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Tita Cory’s Chicken Liver Pâté

Posted by Kroocrew on Sunday, March 14, 2010, In : Phillipines 
A small legacy from a lady with a good heart


CC license
The perfect side-plate for the pâté

  • lightly toasted walnut bread,
  • golden brioche 
  • mildly sweet and fruity fig cake,
  • pickled vegetables,
  • potato salad
  • and a mild palate cleansing beet salad.



Ingredients:
  • ½ kg (~1lb) chicken liver
  • 1 thumb-sized ginger, peeled and sliced
  • 2 tbsp olive oil
  • 60 ml (¼ c) butter
  • 1 pc Granny Smith apple, peeled and diced
  • 120 ml (½ c) chopped onions
  • ½ tsp dried thyme leaves
  • ¼ tsp dried marjoram leaves
  • 2 ½ tsp fine salt
  • ½ tsp fine...

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Chinese Style Roast Suckling Pig 燒乳豬

Posted by Kroocrew on Monday, March 8, 2010, In : China 

CC license


Ingredients:
  • 1 Suckling Pig, 6 kg (~13 lb)
Tools:
  • 4 Wooden sticks, 10 cm long, 1 cm wide (~4" long, ~0.5" wide)
  • 1 Big Fork, 2 m long(6 1/2 feet long)
Skin Seasoning:
(Mix the following ingredients together and cook in the saucepan)
  • 240 ml (1 cup) Red Vinegar
  • 120 ml (½ cup) Water
  • 2 tbsp Wine
  • 3 tbsp Maltose
Marinade:
(Mix these ingredients together)
  • 2 tbsp Five-spice powder
  • 5 cloves Garlic, minced
  • 5 Shallots, minced
  • 2 tbsp Sugar
  • 2 pieces Nan Ru / Nam Yue (Red Fermented Bean Curd)
  • 2 tbsp Bean Sauce/Bean Paste ...

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Eggplant Laos-Style

Posted by Kroocrew on Monday, March 8, 2010, In : Laos 







Ingredients:
  • 1 large eggplant, diced
  • 2 tbsp thick soy sauce
  • 2 tbsp light soy sauce
  • 10g cornflour
  • 30g castor sugar
  • 65 ml white vinegar
  • 65 ml water
  • 1 tbsp apple juice
  • 1 tsp paprika powder
  • 4cm ginger, thinly sliced
  • 1 stalk spring onion, chopped
For thickening:
  • 2 tbsp cornflour
  • 2 tbsp water

Directions:
  1. Soak diced eggplant in salt water.
  2. Combine 2 types of soy sauce, cornflour, sugar, vinegar and water. Set soy sauce mixture aside.
  3. Heat apple juice and stir in paprika powder, ginger slices and spring onion. Stir ...

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Lao Barbecued Fish

Posted by Kroocrew on Monday, March 8, 2010, In : Laos 

Without hesitation I can say that this fish is enjoyed by fish eaters as one of their best meals in Laos. It is commonly available at the evening food market in Luang Prabang and at the riverside open air evening cafes along the Mekong in Vientiane.






Ingredients:
  • 1 Tbsp chopped lime "Makrud" leaf (Citrus x hystrix)
  • 1 Tbsp chopped lemongrass
  • 1 Tbsp chopped galangal
  • 1 Tbsp chopped garlic
  • 3 Tbsp chopped green onions
  • 3 Tbsp chopped cilantro
  • 2 Tbsp lime juice
  • 2 Tbsp fish sauce
  • 1 red snapper or any white fles...

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Dan Dan Noodle Salad 擔擔面沙拉

Posted by Kroocrew on Sunday, March 7, 2010, In : Xinjiang 





Ingredients:

Marinade for Meat or Tofu
  • 2 teaspoons shaoxing wine or sherry
  • 1 teaspoon soy sauce
  • 1 teaspoon dark soy sauce
  • 2 teaspoons chinkiang vinegar — Chinese black vinegar
  • 2 teaspoons sesame oil
  • 1 1/2 teaspoons Xinjiang Spice Mix
  • 5 ounces ground meat or crumbled extra firm tofu
  • 2 teaspoons oil

Sauce
  • 2 tablespoons sesame oil
  • 2 each scallion — sliced
  • 1 1/2 teaspoons Xinjiang Spice Mix
  • 2 tablespoons cilantro — roughly chopped
  • 1/2 cup broth or shiitake mushroom soaking water or water
  • 1 tablespoon soy...

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Uyghur Roast Fish

Posted by Kroocrew on Sunday, March 7, 2010, In : Xinjiang 





Ingredients:
  • Fish
  • Xinjiang Spices
  • Salty water

Method:
  1. Cut the fish along the entire underside.
  2. Remove the internal organs and splay the fish into two halves but don't cut the fish dorsal edge through completely.
  3. Rub the fish surface with a little oil and sprinkle Xinjiang Spice mix on the fish.
  4. Use several wooden skewers to penetrate the fish horizontally, and then use a wooden skewer slightly longer than the fish to penetrate the fish vertically.
  5. Set the skewered fish vertically in a semi-circle...

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Xinjiang Lamb Bread Fills

Posted by Kroocrew on Sunday, March 7, 2010, In : Xinjiang 



Ingredients

  • 250 gm (~½ lb) of lamb loin
  • 3 cloves garlic, finely minced
  • 1 tablespoons ground cumin
  • 1 tablespoon dried mint
  • 1½ teaspoons ground fennel
  • 1 teaspoons Hungarian paprika
  • ½ teaspoon cayenne/chile powder, less depending on preference
  • ½ teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons canola oil
  • ½ cup young watercress, daikon sprouts or any peppery or other green shoots
  • 4 pitas, bagels or any chewy bread rolls.


Method:
  1. Slice the lamb as thin as possible. (pre-freezing for 20 m...

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Xinjiang Lamb Kidney Kebabs

Posted by Kroocrew on Saturday, March 6, 2010, In : Xinjiang 





Ingredients:

Method:
  1. Peel or cut off any adhering skin cover from the kidneys.
  2. Cut the kidneys in half lengthwise. Remove the centre of each kidney half by cutting it out carefully.
  3. Wash the kidneys and if you want to reduce the strong flavour soak the cut kidneys in water for 30 miutes.
  4. Pat the kidneys dry.
  5. Coat with a little oil
  6. Sprinkle the Xinjiang Spice Mix all over each kidney piece.
  7. Allow to marinade in the fridge for 1 hr.
  8. Sk...

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Fish Head Curry

Posted by Kroocrew on Thursday, March 4, 2010, In : Malaysian (Nyonya) 



CC license


 
Ingredients :
  • 1 medium-sized head. Use any of  threadfin, Spanish mackerel or red snapper
(A) Ground Finely
  • 8 dried chilies
  • 10 shallots
  • 1 stalk lemon grass, cut into small pieces
  • 3 pips garlic
  • thumb-sized piece fresh young turmeric

  • One 2.5cm square piece shrimp paste
  • 11/2 pieces tamarind
  • 3 stalks polygonumodoratum (Viet cilantro, rau ram, daun laksa or laksa leaf)
  • 1 phaeomaria (ginger flower or bunga kantan)
  • 11 tablespoons cooking oil
  • 31/2 rice bowls of water
  • salt to taste
 
Preparation :
  1. Wash, dr...

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Barbecued Dried Lamb

Posted by Kroocrew on Wednesday, March 3, 2010, In : Xinjiang 




Ingredients:
  • 1 lb boneless lamb, leg or loin
  • 3 Tablespoons pickled bamboo shoots, minced fine
  • 1 teaspoon whole cumin, ground
  • 1 teaspoon rice vinegar
  • 2 scallions, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 3 Tablespoons peeled carrots, minced fine
  • 1/2 small onion, minced fine
  • 1 Tablespoon corn starch or sweet potato flour
Method:
  1. Thin slice the lamb and hang slices on a rack in the refrigerator for two to four hours, or air dry for one to two hours outdoors on a windy day.
  2. Mince meat fine and add in all ...

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Manti (Uyghur Dumplings)

Posted by Kroocrew on Wednesday, March 3, 2010, In : Xinjiang 







Ingredients:
  • 1000 ml (4 cups) flour
  • 1 egg white
  • 1 tsp salt
  • 500 gm (~1 lb) chopped or ground lamb
  • 1 Tbsp minced lamb fat
  • 240 ml (1/2 cup) onions, minced
  • 1 small cooked carrot, minced
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon each of salt, pepper, and sugar
  • 1 Tbsp sesame seeds
  • 1 tsp minced fresh coriander

Method:
  1. Mix flour, egg white, salt and a cup of warm water and knead until smooth. Let this dough rest for an hour, then roll it out to about twice the thickness of a wonton skin. Cut into three-inch squares...

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Uyghur Polo (Pilaf)

Posted by Kroocrew on Wednesday, March 3, 2010, In : Xinjiang 




Ingredients:
  • 1/2 cup oil
  • 1 lb lamb or beef
  • 1 large onion, chopped
  • 1 lb carrot, julienned
  • salt (as you prefer)
  • 2 1/4 cups water
  • 2 cups rice
  • 1 bulb of garlic
  • 1 red hot pepper
  • 1/2 teaspoon cumin
  • 1/2 cup raisins

Method:

  1. Heat oil in a large pot. On a high heat.
  2. Cook the meat in the oil, stirring occasionally until evenly browned.
  3. Add the chopped onion to the pot, still stirring, and cook until it is translucent.
  4. Stir carrots into the pot. Note that it will initially look like there are too many carrots in the dis...

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Cincalok Chicken (Ayam Cincalok)

Posted by Kroocrew on Tuesday, March 2, 2010, In : Malaysian (Nyonya) 


Cincalok (or Chinchalok/Cencaluk) is a Melakan food (see Cuisine of Malaysia) made of fermented small shrimps or krill. It's considered that the method of production was brought with the Portuguese sailors who were probably well familiar with fishing and fish processing. The link today is with the Cristang people but Cincalok is enjoyed by most Malaysian groups; certainly not exclusively the Cristang/Eurasian. It is usually served as a condiment together with chillis, shallots and lime juice....
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Cao Lau

Posted by Kroocrew on Tuesday, March 2, 2010, In : Vietnam 


CC license


Mystery and propaganda protect the true Hoi An recipe but this is a pretty good approximation. I was surprised at the use of rice noodles being convinced that in fact they were some kind of udon. The noodles are made with a local well water which probably has a high pH and thus gives the noodle some extra chew. Such noodles are able to be prepared but I certainly don't have the recipe used in Hoi An. If you are a noodle maker and familiar with the manipulation of the dough with Lye water an...
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Mince Lamb Satay 切碎的羊肉沙爹

Posted by Kroocrew on Monday, March 1, 2010, In : Xinjiang 



Ingredients:
  • 500 gm (1 lb) lean minced lamb
  • bamboo skewers (soak in water before hand for 30 minutes)
  • 500 gr lamb fat tissue (others have used a binding mix of 1 cup of bread crumbs + egg)
  • 2 Tbsp coriander seeds, toasted till fragrant
  • 6 cloves garlic
  • 1/4 tsp cumin, toasted till fragrant
  • 1 tsp of sugar
  • 2 Tbsp tamarind extract
  • pinch of salt
  • 1 Tbsp dark soy sauce
Method:
  1. Mix processed ingredients with minced lamb.
  2. Wrap 1 tbs of mixture on bamboo skewers, shape oval, set aside
  3. Grill them on bbq until cooked ...

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Xinjiang Simmered Oxtail. 新疆燉牛尾

Posted by Kroocrew on Monday, March 1, 2010, In : Xinjiang 




Ingredients:
  • 500g (1 lb.) oxtail
  • 1 tsp. sweet soybean paste
  • 60 ml (4 tbsp) vegetable oil
  • 4 tsp. soy sauce
  • 2 cloves star anise
  • 1/2 tsp. sugar
  • 1/2 tsp. scallions, shredded
  • 1,500 ml (6 cups) beef stock
  • 1/2 tsp. fresh ginger, shredded
  • 1/4 tsp. sesame oil
  • 1/2 tsp. garlic, sliced
  • 1/4 tsp. MSG (optional)
Method:
  1. Wash the oxtail and cut crosswise through the joints of the bone. Boil in water to cover until tender. Remove and drain.
  2. Heat the oil in a wok to very hot, or until the oil surface ripples.
  3. Add...

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Kawa Mantisi (Pumpkin Dumplings)

Posted by Kroocrew on Saturday, February 27, 2010, In : Xinjiang 



Ingredients:
  • 1½ cup all-purpose flour
  • 1 cup cold water
  • 1 tbsp. salt
  • ½ cup fried mutton fat (or lean meat with 1 tsp. cooking oil)
  • 1 large orange pumpkin
  • 2 green or red hot peppers
  • 1 red onion
  • cumin,
  • salt
  • pepper

Serving: about 40-50 dumplings

Method:
  1. Dissolve salt into water. In a large mixing bowl, add the saltwater to flour while kneading the dough constantly for about five minutes.
  2. Dice fat or meat and vegetables into small cubes, not more than half an inch wide.
  3. Combine meat and vegetables into an...

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Khao Tom (Thai Rice Soup)

Posted by Kroocrew on Sunday, February 21, 2010, In : Thailand 




CC license



Kao Piak is the Lao name for this dish. There is virtually no difference between the two. Having said that the Lao version seems to have a little more fat or oil apparent.

Servings: 4 Servings

Ingredients:

•    1440 ml (6 cups)  Pork, chicken, mushroom or vegetable stock
•    250 gm (~1/2 lb) Minced ground pork, chicken, prawn, fish, tofu or vegetable
•    Sliced scallion, for garnish
•    180 ml (3/4 cup)  Rice
•    1 Stalk lemon grass bruised and cut into 10 cm (4 in) lengths.
•    2...
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Keema ke Kofte (Meatball Curry)

Posted by Kroocrew on Thursday, February 18, 2010, In : India 







Ingredients:


Mix together for the meat balls
  • 2 cups minced mutton/lamb
  • 1 tsp garlic-ginger paste
  • 1 tsp salt
  • 1/4 tsp powdered black pepper
Gravy
  • 1 Tbsp ginger chopped
  • 1Tbsp garlic finely chopped
  • 3 cups onions-roughly chopped and ground with ginger-garlic
  • 1/4 cup cooking oil
  • 1 Tbsp cumin seeds
  • 2 bay leaves
  • 1/2 tsp garam masala
  • 1 Tbsp salt or to taste
  • 1/2 tsp turmeric
  • 2 Tbsp coriander seeds-powdered
  • 1/2 tsp chilli powder
  • 2 cups tomatoes-finely chopped coriander leaves and cream for garnish

Method:
  1. Shape the...

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Chicken Dopiajoo

Posted by Kroocrew on Wednesday, February 17, 2010, In : Bangladesh 

CC license



Ingredients:

  • 1 Kg (~2 lbs) Chicken
  • 6 pods Garlic
  • 2.5 cm (1 in) piece Ginger
  • 1 tbsp (grated) Coconut
  • 5 Green Chili
  • 2 Small Cardamom
  • 2.5 cm (1 in) Cinnamon
  • 4 Cloves
  • a pinch Mace
  • a pinch Nutmeg powder
  • 2 tsp Red Chili Powder
  • 120 ml (1/2 cup) Milk
  • 1 tsp Coriander Seeds
  • 1 tsp Cumin Seed Powder
  • 1 cut into small pieces Tomato
  • To taste Salt
  • 120 ml (1/2 Cup) Cooking Oil
  • 3 Large Onion
  • 2 Eggs
Methods:
  1. Take one  chicken, de-skin, wash and cut into 10 to 12 pieces. Hard boil 2 eggs and keep aside.
  2. Grind all ingredients from g...

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Naadan Thaaravu (Roast Duck)

Posted by Kroocrew on Tuesday, February 16, 2010, In : India 

CC license


Ingredients:

  • 1 kg duck , cut into 8 pieces
  • 2 tablespoon coriander powder
  • 2 tablespoon red chilly powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • 200 g small onion / sambar onion / shallots, sliced
  • 3 tomatoes, sliced
  • 40 g ginger - garlic paste
  • 6 green chillies, slit lengthwise
  • 2 springs curry leaves
  • 100 ml coconut oil
  • 1 1/2 cup water
  • 200 ml coconut milk
  • Salt to taste

For Varutharacha Masala:
  1. 2 cups grated coconut
  2. 50 g small onion / sambar onion / shallots
  3. 3 stick cinnamon
  4. 5 cloves
  5. 10 g black p...

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Duck Sukuti (Nepali)

Posted by Kroocrew on Tuesday, February 16, 2010, In : Nepal 
The word "sukuti" comes from the translation of the English phrase "it's good" to "it'sgoody" to "sukuti"


Ingredients:

  • 5-6 lb. whole duck
  • 1 tablespoon cumin powder
  • 2 tablespoons ginger paste
  • 1 tablespoon chili paste
  • 1 teaspoon ground timur (Szechwan pepper)
  • 1/8 teaspoon asafetida
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon turmeric
  • 2 tablespoons molasses
  • 2 tablespoons honey
  • Salt and Pepper
  • 10 cups water for boiling


Method:

  1. In a large pot, boil water combined with cumin powder, ginger, timur, asafetida, nutmeg, ha...

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Thanatsone (Mixed Vegetable Salad)

Posted by Kroocrew on Monday, February 15, 2010, In : Myanmar 



Ingredients:

(Use any combination of the following vegetables in any amount):
  • beans
  • cabbage
  • cauliflower
  • okra
  • carrots
  • bamboo shoots
  • spring onions
  • bean sprouts
  • cucumber or zucchini.
  • (and others.)
  • 3 cups sliced vegetables of the above
  • salt
  • ½ cup vegetable oil
  • l tablespoon sesame oil
  • ½ teaspoon ground turmeric
  • 2 large onions, finely sliced
  • 4 cloves garlic, finely sliced
  • 3 tablespoons sesame seeds
  • 2 tablespoons white vinegar

Method:

  1. Cut vegetables into bite size strips and boil for  1 or 2 minutes in lightly ...

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Chin Hin (Sour Soup)

Posted by Kroocrew on Monday, February 15, 2010, In : Myanmar 


CC license


Ingredients:

  • Sourgreens such as tender young tamarind leaves are used to make the stock for this soup (or substitute green tomatoes or rhubarb stalks) If rhubarb stalks are used cut them into short lengths and boil then strain and use the liquid combined with spinach or other green leaves.
  • 2 teaspoons sesame oil or corn oil
  • 1 onion, finely sliced lengthways
  • 2 cloves garlic, crushed
  • ¼ teaspoon ground turmeric
  • 2 or 3 green tomatoes, chopped
  • 1 cup torn spinach or other greens
  • 4-6 cups fish stock or b...

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Bapao

Posted by Kroocrew on Friday, February 12, 2010, In : Indonesia 


© All rights reserved. used with kind permission



Ingredients:

  • 500 gram flour
  • 1 egg white
  • 15 gram dried yeast
  • 2 teaspoons salt
  • 300 gram minced beef
  • 1 onion
  • Soy sauce
  • ginger in syrup
  • Tomato ketchup

Method:

  1. Mix flour, sugar, salt, egg white, 25 ml water and yeast and knead for 5 minutes. Let it rise an hour.
  2. Chop the onions and fry them for 5 minutes.
  3. Add the mince meat and fry 5 more minutes.
  4. Add 4 tablespoons of soy sauce and 2 chopped pieces of ginger and fry 5 minutes more.
  5. Role out the dough and cut ...

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Opor Ayam (Chicken in Coconut Gravy)

Posted by Kroocrew on Friday, February 12, 2010, In : Indonesia 



CC license



Ingredients:

  • 1 kg chicken legs
  • 1 can coconut milk
  • 1 Tbsp anis seed
  • 1 onion, chopped
  • 1 tsp coriander powder
  • Piece of ginger, grated
  • Piece of lemon grass, chopped
  • 2 lemon leaves
  • 1 Tbsp sugar
  • 2 cloves garlic, mashed

Method:

  1. Put the coconut milk together with the anis seed, onion, sugar, coriander powder, lemon grass, lemon leaves, garlic and ginger root and bring to the boil.
  2. Add the chicken and simmer for 15 minutes.
  3. Take the chicken out and reduce the coconut gravy on high heat to a nice consistency.
  4. Ta...

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Nasi minyak (flavored ghee rice)

Posted by Kroocrew on Friday, February 12, 2010, In : Indonesia 

CC license


Ingredients:

  • 300 gm long grain rice
  • 3 Tbsp ghee
  • 10 cloves
  • 10 cardamon pods
  • 2 onions, chopped
  • 4 cm (1 1/2 in) ginger, grated
  • 200 gm evaporated milk
  • 200 gm green peas
  • 50 gm cashew nuts
  • 1 tsp turmeric powder

Method:

  1. Fry half of the onion, the cloves, the cardamom and the ginger three minutes in the ghee.
  2. Add the rice and the turmeric powder and fry three more minutes.
  3. Add the evaporated milk and 500 gram water and simmer 20 minutes.
  4. Cook the peas to taste in the meantime and fry the cashew nuts and the re...

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Daikon Salad with Ginger Dressing

Posted by Kroocrew on Friday, February 12, 2010, In : Japan 


CC license


Ingredients:

  • 1 red pepper
  • 1 large mooli (daikon/white radish)
  • small bunch of Chives
  • 100g (3 1/2 oz) enoki mushrooms
  • 1 avocado, sliced
  • 1 small radicchio
  • 1 small lollo rosso Lettuce
  • 1 small oak leaf Lettuce

For the dressing:
  • 45g (1 1/2 oz) Ginger, sliced
  • 4 Shallots, peeled
  • 50g (1 2/3 oz) mooli (daikon/white radish)
  • 100 ml (7 Tbsp) Mirin, (Japanese cooking wine)
  • Sugar, to taste
  • 60ml ( 4Tbsp) light Soy sauce
  • 125ml (8 Tbsp) grapeseed oil
  • 1 1/2 clove Garlic
 
Method:

  1. To make the dressing, homogenise all the ingredi...

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Japanese Tunacakes

Posted by Kroocrew on Friday, February 12, 2010, In : Japan 


CC license


Ingredients:

  • 3 xtuna fillet or tuna steaks, 175-225g (6 - 8 oz) each, chopped into small chunks
  • handful Japanese panko crumbs
  • 1 Egg
  • 4 cm (1 1/2 in) piece fresh ginger, finely chopped
  • 3 Spring onions, finely chopped
  • 3 Portobello mushrooms, chopped finely and cooked in butter for 10 minutes until soft
  • vegetable oil, for frying
  • Soy sauce
  • Sesame oil
  • salt and black pepper

For the salad
  • 100 g (3 1/2 oz) Rocket, stalks removed
  • 2 tsp dark Soy sauce
  • 1 tbsp toasted Sesame oil
  • 2 Spring onions, finely shredded
 
Me...
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Vegetable Patua

Posted by Kroocrew on Wednesday, February 10, 2010, In : India 

CC license
If we are lucky enough to enjoy the human achievements in food creativity, we must remember the unlucky, the hungry.



Ingredients:
  • 1 cup of Eggplant - diced into small pieces
  • 1 cup of cleaned/peeled red potatoes - diced
  • 1/4 cup beans cut into small pieces
  • 1/2 cup raw banana - cut into small pieces
  • 1/4 cup radish cut into small pieces
  • 2-3 cups of fresh spinach - washed, cleaned and cut into large pieces
  • 1 tsp Mustard seeds
  • 1/4 tsp Cumin seeds
  • 1/4 tsp poppy seeds
  • 1-2 green chillies (to taste)
  • 2-3 cloves ...

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Curried Vegetables

Posted by Kroocrew on Wednesday, February 10, 2010, In : Vietnam 

CC license
Vegetarian meal including the curried veges at a nunnery in Vietnam


Ingredients:

2 Green onions (scallions), sliced thinly
3 cloves Garlic, crushed
75 ml (5 Tbsp) Oil
2 stalks Lemon grass
45 g (1 1/2 oz) Curry powder
5 g Shrimp paste (optional)
2 Dried chili peppers, chopped
250 ml (1 cup) Coconut milk
250 ml (1 cup) Broth
1 tablespoon Nuoc cham sauce
2 Lime leaves
115 g (4 oz) Carrots
115 g (4 oz) Green beans
225 g (8 oz) New potatoes, peeled and quartered
1 Eggplant
Salt


Method:

  1. Prepare vegetables.
  2. Remove o...

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Cha Bo (Beef Kebabs)

Posted by Kroocrew on Wednesday, February 10, 2010, In : Vietnam 

CC license


Ingredients:

  • 500 gm (~1 lb) of minced beef
  • 1 Tbsp of lemon grass (chopped)
  • 2 tsp of red or green chili (finely chopped)
  • 1.5 Tbsp of fish sauce
  • 3 Tbsp of roasted peanuts (coarsely ground)
  • 2 Tbsp of onion or shallot (finely chopped)
  • 1.5 Tbsp of coconut cream
  • 1 tsp of curry powder
  • 1 tsp of palm sugar


Method:

  1. Start by adding all the ingredients in a bowl and use your hand to make them into small flat balls.
  2. Pan fry or grill the beef balls over medium high heat until they are cooked to your liking. Usually...

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Grilled Beef in Vine Leaves

Posted by Kroocrew on Wednesday, February 10, 2010, In : Vietnam 

Ingredients:

  • 250 g (1/2 lb) Rump steak,finely chopped
  • 60 g (2 oz) Pork fat, finely chopped
  • 2 stalks Lemon grass, finely chopped
  • 1 clove Garlic, finely chopped
  • 1 teaspoon Ground turmeric
  • 1 teaspoon Ground cinnamon
  • 2 teaspoons Five spice powder
  • 1 teaspoon Palm or golden caster sugar
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
wrapping:
  • 16 Vine leaves, thoroughly washed, if packed in brine
  • 2 tablespoons Vegetable oil, for brushing
Method:

  1. Mix the ingredients in a large bowl.
  2. Cover and leave to marinade overnight in the ...

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Mughlai Paratha

Posted by Kroocrew on Tuesday, February 9, 2010, In : Bangladesh 


© Manzoorul Hassan
used with kind permission

Similar to Murtabak and a popular breakfast dish. The filling can be vegetarian (traditional) or a meat curry


Ingredients:
  • Refined flour (Maida): 1 cup
  • Eggs (Dim): 2
  • Ghee for frying
  • Salt

Method: ( the crepe)

  1. Sift the flour , add ½ teaspoon of salt to it, pour half-cup of water and knead into a soft dough. The correct consistency tends to have a sheen on the surface of the dough and feels very plastic and consistent. Corrections can be made with addition...

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Saigon Crepes

Posted by Kroocrew on Sunday, February 7, 2010, In : Vietnam 

CC license



Ingredients:

  • 115 g Minced (ground) pork
  • 1 Tbsp Nuoc mam
  • 2 cloves Garlic, crushed
  • 175 g Button (white) mushrooms, finely sliced
  • 60 ml Vegetable oil
  • 1 Onion, finely sliced
  • 1-2 Green or red Thai chilies
  • 115 g Shrimps, shelled and deveined
  • 225 g Bean sprouts
  • 1 small bunch Fresh coriander (cilantro), stalks removed, leaves roughly chopped
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground black pepper

For batter :

  • 115 g Rice flour
  • 2 tsp Ground turmeric
  • 2 tsp Curry powder
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 300 ml Canned coconut milk
  • 4 Spr...

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Pork Leg in Black Vinegar 腿肉的黑醋 (Tuǐ Ròu De Hēi Cù)

Posted by Kroocrew on Sunday, February 7, 2010, In : Malaysian (Nyonya) 







Ingredients :

  • 1 fore-leg of pork, chopped
  • 300 g ginger
  • 1 rice bowl of Chinese black vinegar
  • 3 tablespoons sugar
  • 1 tablespoon dark soya sauce
  • 1 tablespoon light soya sauce
  • 3 eggs
  • 3 cloves garlic, minced
  • cooking oil

Preparation :

  • Clean pork pieces. Wash and drain.
  • Remove skin of ginger and pound to break open.
  • Hard boil eggs with shells removed.
  • Put ginger in pot, add water to cover ginger.
  • Boil for 5 minutes. Discard the water and set aside the ginger.

Method :

  1. Heat pot, add 4 tablespoons cooking oil....

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Northern Indian Aromatic Squash

Posted by Kroocrew on Saturday, February 6, 2010, In : India 



CC license




This flavoursome dish is generally served with puri and kachori (puri stuffed with urad dal).

 Ingredients:

  • 1 tablespoons mango powder (amchoor) 4 tablespoons sugar (cheeni)
  • 2 tablespoons chopped cilantro (hara dhania)
  • 4 cups of sliced squash (kadoo)
  • 3 tablespoon oil
  • 1/8 teaspoon asafetida (hing)
  • 1 teaspoon cumin seed (jeera)
  • 1/2 teaspoon fenugreek seeds (dana mathi)
  • 1 tablespoon coriander powder (dhania)
  • 1 tablespoon coarsely ground funnel seed (saunf)
  • 1/2 teaspoon turmeric (haldi)
  • 1 teaspoon chili p...

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Parshey Mach Sarsher Jhal (Parshey Fish in Mustard Sauce)

Posted by Kroocrew on Monday, February 1, 2010, In : Bangladesh 

CC license


Ingredients:

  • 100 gms (3 1/2 oz) Parshey fish (Mullet)
  • 1/2 tsp  Turmeric powder
  • 1 tsp  Chilli powder
  • 2 Tbsp  Mustard paste
  • 6 Green chilli
  • 1 pinch  Black cumin seeds
  • 240 ml (1 cup) Coriander leaves
  • Salt
  • 240 ml (1 cup)  Mustard oil

Method:

  1. Cut and clean fish, apply salt and turmeric powder,set aside for some time.
  2. Shallow fry the fish. Keep aside.
  3. Heat oil, add black cumin seeds and 2 green chillies .
  4. Add turmeric powder, chilli powder and 2 tablespoons of water.
  5. Stir for a while.
  6. Disperse mustard paste in ...

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Korean Broiled Pork

Posted by Kroocrew on Monday, February 1, 2010, In : Korea 

CC license



Ingredients:
     
1/2 c. soy sauce
3 tbsp. sugar
2 scallions chopped
2 cloves garlic, minced
1/2 tsp. freshly ground pepper
1 tbsp. sesame seeds
1/2 tsp. ground ginger
2 lbs. pork tenderloin
1 tbsp. peanut oil


Method:

Cut pork in 1/4-inch thick slices.
Combine first 7 ingredients and marinate the pork in the combination for at least 1 hour at room temperature.
Place on lightly oiled roiling pan and broil 5 minutes on each side, basting with the sauce.


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Amok Moan អាមុកសាច់មាន់ (Chicken Amok Curry Parcels)

Posted by Kroocrew on Monday, February 1, 2010, In : Cambodia 

CC license



Ingredients:

  • Garlic Cloves, chopped
  • 1 Red Onion, chopped
  • 5cm (2-in) Krachai (Fresh Root Ginger), chopped
  • Tbsp chopped Lemon Grass or 2 tsp Ground Lemon Grass
  • ½ tsp Ground Turmeric
  • ½ tsp an Indian Curry masala or Thai/Cambodian  red-curry paste
  • Tbsp Fish Sauce
  • 1 Tbsp Sugar
  • ½ tsp salt
  • 1 x 400g (14 oz) container  Coconut Milk or freshly prepared
  • 350g (12 oz) Filetted chicken breasts,cut into very thin slices about 2.5cm (1-in) long
  • 4-8 Banana leaves.



Method:

  1. Prepare the kroeung by homogenising the garl...

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Saik Chrouk Ch'ranouitk (Pork Medallions with Coconut)

Posted by Kroocrew on Monday, February 1, 2010, In : Cambodia 




Ingredients:

  • 16 wooden or metal skewers (If using wooden skewers, soak them for 30 minutes in water before threading meat.)
  • 60 ml (1/4 cup) lemongrass paste (see below)
  • 120 ml (1/2 cup) freshly grated coconut or packaged unsweetened shredded coconut
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 500 gm (~1 lb) pork tenderloin, pork loin or fresh ham, cut into 4 cm pieces (~1 ½ in) long by 3 cm (~1 1/4 in) wide and 1 cm (~1/2in) thick
  • For the Kroeung (Paste):
  • 1 stalk lemongrass, bruised and thinly sliced white...

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Gulai Merah (Beef Short Ribs)

Posted by Kroocrew on Sunday, January 31, 2010, In : Indonesia 

CC license


Ingredients:

  • 4 Shallots, sliced
  • 3 Garlic cloves, sliced
  • 1 Piece of fresh ginger, -sliced
  • 4 Or 5 hot red chile peppers, -seeded, sliced
  • 2 ts Ground coriander
  • 1/8 ts Ground turmeric
  • 1 ts Salt, or to taste
  • 2 c Water
  • 2 lb Lean short ribs of beef, -cut into 3-inch pieces
  • 2 tb Corn oil
  • 2 Salam leaves
  • 2 sl Laos (Finger-root;Krachai)
  • 1 Stalk lemon grass
  • 1 sl Lemon


Method:

  1. Process shallots, garlic, ginger, chiles, coriander, turmeric, salt and 1/2 cup of water to a smooth sauce.
  2. Marinate beef for 1/2 hour.
  3. Heat the ...

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Potent Potatoes

Posted by Kroocrew on Sunday, January 31, 2010, In : Bhutan 


Ingredients:

  • 4 large baking potatoes, like idaho bakers
  • 1/4-1/2 cup oil or clarified butter (aka ghee)
  • 2-3 chopped onions
  • 1/4-1/2 cup gingerroot, finely minced
  • 1-2 tablespoon minced garlic
  • 1 teaspoon black pepper
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon caraway seeds
  • 1/4 teaspoon Cayenne or crushed red pepper flakes
  • 8 whole cloves
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 2-4 tablespoons tamari or salt (to taste)
  • 1/2 pint cottage cheese (optional)
  • 1/2 lb Monterey jack Cheese, grated (optional)
  • 1 re...

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Tomato Aachar

Posted by Kroocrew on Sunday, January 31, 2010, In : Bhutan 



Ingredients:

  • 1 liter (~4 cups) diced tomatoes
  • 2 Tbsp roughly chopped garlic
  • 1 tbsp chopped fresh ginger
  • 1 tsp salt
  • 2 Tbsp green chili pepper, chopped
  • 1 tsp fenugreek seeds
  • 3 Tbsp virgin olive oil

Method:

  1. In a skillet heat the oil and add the fenugreek seeds.
  2. When the seeds turn black, turn the heat off and add the green chilies.
  3. Stir a few minutes and add the tomatoes, turn the heat on and add the garlic, ginger, salt, and let cook for 30 minutes.

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Pork Terrine in Banana Leaf

Posted by Kroocrew on Tuesday, January 26, 2010, In : Vietnam 




Ingredients:

  • 45 ml (3 Tbsp) Nuoc mam (Viet fish sauce)
  • 30 ml (2 Tbsp) Vegetable or sesame oil
  • 15 ml (1 Tbsp) Sugar
  • 10 ml ( 1 dessertspoon)Five-spice powder
  • 2 shallots, peeled and finely chopped
  • 2 cloves Garlic, crushed
  • 750 g (~1 3/4 lb) Minced (ground) pork
  • 25 g (~1 oz) Potato starch
  • 7.5 ml (1 1/2 tsp) Baking powder
  • 1 Banana leaf, trimmed into a strip 25cm/10in wide
  • 1 tablespoon Vegetable oil, for brushing
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground black pepper


Method:

  1. In a bowl, beat the nuoc mam and oil with ...

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Cha Bo – Vietnamese Beef Kebabs

Posted by Kroocrew on Tuesday, January 26, 2010, In : Vietnam 

CC license




Ingredients:

  • 450 gm (1 lb) minced beef
  • 1 Tbsp of lemon grass (chopped)
  • 2 tsp of red or green chili (finely chopped)
  • 1 1/2 Tbsp of fish sauce
  • 3 Tbsp of roasted peanuts (grounded)
  • 2 Tbsp of onion or shallot (finely chopped)
  • 1 1/2 Tbsp of coconut cream
  • 1 tsp of curry powder
  • 1 tsp of palm sugar

Method:

  1. Start by adding all the ingredients in a bowl and use your hand to make them into small flat balls.
  2. Pan fry or grill the beef balls over medium high heat until they are cooked to your liking. Usually cooked...

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Sukuti Marinade and Masala (Marinade Used for Sukuti Preparations)

Posted by Kroocrew on Tuesday, January 26, 2010, In : Nepal 







Reference: Masala And Marinade – Sukuti Marinade (Nepali Food Recipe)

Ingredients:

  • 4 tablespoons Nepali Meat Masala
  • 4 tablespoons mustard oil (vegetable oil can also be used)
  • 5 fresh red chilies
  • 1 tablespoon turmeric
  • 1 teaspoon grated nutmeg
  • 1 teaspoon timur (Szechwan pepper)
  • 2 tablespoons lemon juice
  • 2 tablespoons garlic paste
  • 2 tablespoons ginger paste
  • 1 tablespoon honey
  • 3 tablespoons molasses
  • Salt


Method:
:
  1. In a blender, combine all the marinating ingredients to form a smooth paste.
  2. Store in an air-tight...

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Lamb Chili Meatballs (Nepali Skewered Meatballs Curried and grilled)

Posted by Kroocrew on Tuesday, January 26, 2010, In : Nepal 
Ingredients:

For lamb mixture:
  • 2 lbs. minced lamb (pork can also be used)
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped green onions
  • 2 tablespoons finely minced cilantro
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 3 fresh red chilies, minced
  • 1/2 teaspoon grated nutmeg
  • 1 tablespoon curry powder
  • 1 cup paneer cheese, roughly grated (optional)
  • 2 tablespoons cooking oil
  • 1 egg, beaten
  • 2 tablespoons flour
  • Salt to taste
  • Bamboo skewers (pre...

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Chillie Papad (Papad Seasoned with Chillies and Spices)

Posted by Kroocrew on Tuesday, January 26, 2010, In : Nepal 


Reference:  Appetizer – Chili Papad (Nepali Food Recipe)

Ingredients:

  • 5 sheets of papad
  • 1 tablespoon curry powder
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 10 fresh red chilies, finely chopped
  • 5 tablespoons chopped cilantro
  • 1 cup fresh chopped tomatoes
  • 1 cup chopped red onion
  • 2 tablespoons lime juice
  • 1 tablespoon toasted cumin seeds
  • 5 tablespoons musturd oil for seasoning
  • 1 cup oil for deep frying
  • Salt to taste


Method:

  1. In a bowl, combine all ingredients for topping, including cu...

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Cauliflower And Meatball Curry (फूलगोभी और मसालेदार मीटबॉल करी)

Posted by Kroocrew on Tuesday, January 26, 2010, In : India 





 


Ingredients:

Meat and cauliflower:
1 egg, beaten 
450 gm (~1lb.)lean mince (lamb) 
15 gm (~1/2 oz.) fresh ginger, grated 
2 cloves garlic, chopped 
1/2 teaspoon garam masala 
1/2 teaspoon cumin 
leaves from 1 sprig of  coriander 
salt 
1 small cauliflower, cut into florets

Sauce:
75 gm ghee 
1 small onion, finely chopped 
1 cardamom seeds from 2 pods 
1 crushed 
2 cloves 
2 1/2 cm (~1in) cinnamon stick 
15 gm (~1/2 oz.)fresh ginger, grated 
2 cloves garlic, crushed 
1/2 teaspoon turmeric 
1 teaspoon chilli powd...

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Indian Sonth Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




CC license
Ingredients:
    
  • 120 grams whole Amchoor (dry mango pieces)
  • 250 grams Gur (Jaggery)
  • 1 teaspoon Red chili pepper (Lal Mirchi)
  • 3 teaspoons Salt (Namak)
  • 1 teaspoon ground spices
  • 1 1/2 teaspoons dry Ginger powder
  • 1 teaspoon Black Salt (Kala namak)
  • 1 teaspoon white Cumin seed powder

Method:
  1. Soak the amchoor overnight in 4 cups of water.
  2. Boil in the same water in which it was soaked on low fire until tender.
  3. Pass through a sieve, add a little water every now and then till it is of pouring consistency...

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Indian Lemon Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




CC license
Ingredients:
    
  • 1/2 kg (1 lb)Lemons (Nimbu)
  • 250 grams (1/2 lb) Sugar (Cheeni) (2 cups heaped)
  • 1 teaspoon Red chili pepper (Lal Mirchi)
  • 2 tablespoons Salt (Namak)
  • 1/4 teaspoon ground big Cardamoms (Elaichi Moti)
  • 1/8 teaspoon ground Cloves (Lavang)

Method:
  1. Wash the lemons and wipe with a cloth.
  2. Squeeze out the juice and add salt to it.
  3. Cut long strips of lemon skins and soak in the juice and put in a jar.
  4. Put the jar in the sun for 6 days and shake it every other day till the lemon skins are tend...

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Indian Apricot Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




CC license



Ingredients:
  • 360 gms (13 oz) Apricots (Khumani)
  • 240 ml (1 cup) Vinegar (Sirka)
  • 480 ml (2 cups) Water
  • 2 tsp Salt (Namak)
  • 1/2 level tsp Red chili pepper (Lal Mirchi)
  • 2 big Cardamom (Elaichi Moti), crushed
  • 1/4 kg (9 oz) Sugar (Cheeni)
  • 2 tea-spoons long strips of ginger
  • 1 clove garlic, chopped
  • 4 tea-spoons raisins
  • 8 blanched almonds

Method:
  1. Put apricots in boiling water till soft..
  2. Peel and mash the apricots
  3. Strain the pulp and wash the stones of apricots with one cup of water.
  4. Cook apricot pulp, gi...

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Indian Mango Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 



CC license



Ingredients:
    
  • 1/2 kg (~1lb) Green Mangoes (Aam)
  • 240 ml (1 cup) Vinegar (Sirka)
  • 120 ml (1/2 cup) Water
  • 1 teaspoon Red chilli pepper (Lal Mirchi)
  • 400-425 grams (~14 oz) Sugar (Cheeni) (2 1/2 heaped cup)
  • 4 teaspoons Salt (Namak)
  • 2 tsps long strips of Ginger (Adrak)
  • 2 cloves Garlic (Lasun)
  • 3/4 teaspoon big Cardamom (Elaichi Moti) powder
  • 60 grams (~2 oz) Raisins (Kishmish) (4 tsps)
Method:
  1. Wash the mangoes and dry them.
  2. Peel and cut mangoes into very thin and long slices removing the stones.
  3. Chop...

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Indian Spicy Carrot Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 





CC license



Ingredients:
    
  • 1/2 kilo (~1 lb) Carrot (Gajar)
  • 15 grams (~1/2 oz) Red chili pepper (Lal Mirchi) (1/2 tsp)
  • 30 grams (~1 oz) fresh Ginger (Adrak) (2 tsps long strips)
  • 2 cloves Garlic (Lasun)
  • 8 blanched Almonds (Badam), slit into halves
  • 60 grams (~2 oz) Raisins (Kishmish) (4 tsps)
  • 4 teaspoons Salt (Namak)
  • 360 grams (~13 oz) Sugar (Cheeni) (2 cups)
  • 3/4 teaspoon crushed Cardamoms (Elaichi Moti)
  • 360 ml (1 1/2 cups) Vinegar (Sirka)
  • 240 ml (1 cup) Water

Method:
  1. Scrape and grate the carrots, chop ga...

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Indian Banana Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 





CC license



Ingredients:

    
  • 6 Bananas (Kela), ripe
  • 3/4 cup Vinegar (Sirka)
  • 3 teaspoons Salt (Namak)
  • 1/8 teaspoon of Cinnamon (Dalchini) powder
  • 2 ground Cloves (Lavang)
  • 2 big cardamoms (Elaichi Moti)
  • 1/2 teaspoon Red chili pepper (Lal Mirchi)
  • 1 1/2 cups of Sugar (Cheeni)
  • 4 teaspoons Raisins (Kishmish)
  • 4 teaspoons blanched Almond (Badam)

Method:
  1. Peel and chop bananas.
  2. Cook with vinegar to a pulp and then stir in sugar until it dissolves.
  3. Remove from the heat, mix raisins, halved almonds, salt, chili powder ...

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Indian Spicy Pineapple Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 








Ingredients:
    
  • 240 ml (1 cup) of long strips of Pineapple (Ananas), fresh
  • 1 clove Garlic (Lasun), finely chopped
  • 8 Dates (Khajoor) cut into thin and long strips
  • 2 teaspoons Salt (Namak)
  • 1/2 teaspoon red chillie  (Lal Mirchi)
  • 1/4 teaspoon big Cardamoms (Elaichi Moti), ground
  • 1 teaspoon Caramel syrup
  • 3 teaspoons Raisins (Kishmish)
  • 180 ml (3/4 cup) Vinegar (Sirka)
  • 240 ml (1 cup) Sugar (Cheeni)
  • 240 ml (1 cup) Water

Method:
  1. Cook pineapple, garlic and dates with water on a low fire till tender and ...

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Indian Strawberry and Raspberry Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




CC license



Ingredients:

    
250 grams (~9 oz) Strawberries 
250 grams (~9 oz)Raspberries with shells 
360 ml (1 1/2) cups Water 
1/2 teaspoon Red chili pepper (Lal Mirchi) 
420 ml (1 3/4 cups) Sugar (Cheeni) 
2 big Cardamoms (Elaichi Moti) 
3 teaspoons Salt (Namak) 
2 cloves Garlic (Lasun), chopped 
2 teaspoons long strips of Ginger (Adrak) 
4 teaspoons Raisins (Kishmish) 
6 Almonds (Badam), blanched 
8 Dates (Khajoor), long strips 
240 ml (1 cup) Vinegar (Sirka) 

Method:
Remove the shells of raspberries.
Wash and co...

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Indian Sweet Fruit Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 



CC license



Ingredients:

    
  • 120 grams whole Amchoor (dry mango slices)
  • 4 teacups Water
  • 180 to 200 grams Sugar (Cheeni) (1 1/4 or 1 1/2 cup)
  • 1/2 teaspoon ground spices
  • 1/2 teaspoon Black Salt (Kala namak)
  • 1 teaspoon white Cumin powder
  • Salt (Namak) to taste
  • 2 teaspoons Red chili pepper (Lal Mirchi)
  • 1 teaspoon dry Ginger (Adrak) powder
  • 60 grams fresh Ginger (Adrak), sliced (2 tsps)
  • 4 Bananas (Kela)
  • 4tsps Raisins (Kishmish)

Method:
  1. Soak the whole amchoor in water overnight.
  2. Cook it in the same water until te...

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Indian Onion Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 



CC license



Ingredients:

    

  • 1 cup peeled onions
  • 6 -7 flakes of garlic
  • 2 tbs channa daal (Bengal Gram)
  • 5 red chilies or as per taste
  • Salt As Per Taste
  • 1tsp mustard seeds
  • curry Leaves
  • little tamarind (Imli)

Method :

  1. Heat oil, fry chillies, daal, garlic and the onions, until golden brown.
  2. Grind with tamarind and salt.
  3. Splutter mustard seeds and curry leaves, in oil and pour on top.
  4. Serve with paratha or puri.
Store refrigerated maximum of 14 days. Some risk of botulism on storage.


  


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Indian Guava Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 



CC license
Ingredients:
    
  • 250 grams Guava (Amrood)
  • 1 cup Vinegar (Sirka)
  • 2 cups Water
  • 1 level teaspoon Red chili pepper (Lal Mirchi)
  • 2 big Cardamoms (Elaichi Moti)
  • 180 grams Sugar (Cheeni) (1 1/4 cup)
  • 2 level teaspoons Salt (Namak)
  • 2 tsps Ginger (Adrak), cut into thin long strips
  • 2 cloves Garlic (Lasun)
  • 1 teaspoon Raisins (Kishmish)
  • 10 blanched Almonds (Badam)

Method:
  1. Peel the guavas, cut each into four pieces and remove the seeds.
  2. Cut into thin slices and cook with ginger, garlic and water.
  3. Add sugar, ...

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Indian Pumpkin Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




CC license



Ingredients:
    
  • 250 grams Bottlegourd (Lauki)
  • 1 cup Vinegar (Sirka)
  • 1 1/2 cups Water
  • 1/2 teaspoon Red chili pepper (Lal Mirchi)
  • 2 big Cardamoms (Elaichi Moti)
  • 1 1/2 cups Sugar (Cheeni) (heaped)
  • 2 teaspoons long strips of Ginger (Adrak)
  • 2 cloves Garlic (Lasun), chopped
  • 4 teaspoons Raisins (Kishmish)
  • 6 Almonds (Badam), blanched
  • 8 Dates (Khajoor), stoned
  • 3 teaspoons Salt (Namak)

Method:
  1. Scrape the pumpkin and grate it.
  2. Cook in water with garlic, ginger, dates till tender and dry.
  3. Add vinegar, sug...

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Indian Tomato Garlic Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




CC license



Ingredients:
    
  • 1 kg Tomatoes (Tamatar)
  • 1 teaspoon Red chili pepper (Lal Mirchi)
  • 30 grams fresh Ginger (Adrak) (2 tsps long strips)
  • 2 cloves Garlic (Lasun), chopped
  • 60 grams Raisins (Kishmish) (4 tsps)
  • 2 teaspoons Salt (Namak)
  • 1 Onion (Pyaj)
  • 240 grams Sugar (Cheeni) (1 1/22 cup)
  • 3/4 teaspoon crushed big Cardamoms (Elaichi Moti)
  • 1 1/2 cups Vinegar (Sirka)
  • 10 blanched Almond (Badam)

Method:
  1. Put the tomatoes in boiling water for 5 minutes.
  2. Take out from the water, wipe and remove their skins and...

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Indian Peanut Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




CC license



Ingredients:
  • 120 ml (1/2 cup) peanuts
  • 3-4 green chilies
  • few coriander leaves
  • 1 tsp cumin powder
  • Salt To Taste
  • sugar or jaggery as per taste

Method :

  1. Soak peanuts in little water for half an hour. Shell them and keep aside.
  2. Chop the green chilies. Blend the peanuts and chilies.
  3. Add salt, sugar or jaggery and cumin powder and mix again.
  4. When serving add lemon juice.



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Indian Date Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




CC license



Ingredients:
    
  • 1/2 kg (~1 lb) Dates (Khajoor)
  • 2 teaspoon fresh Ginger (Adrak), cut into thin long strips
  • 4 teaspoons Salt (Namak) (level)
  • 1 cup Sugar (Cheeni)
  • 6 teaspoons Raisins (Kishmish)
  • 360-480 ml (1 1/2 cups to 2 cups) Vinegar (Sirka)
  • 60 ml (1/4 cup) blanched Almonds (Badam)
  • 2 Cloves (Lavang)
  • 2 big Cardamoms (Elaichi Moti)
  • 1/4 teaspoon ground Cinnamon (Dalchini)
  • 1/4 teaspoon Red chili pepper (Lal Mirchi)

Method:
  1. Stone the dates and cut them in halves.
  2. Put dates, ginger, ground spices, s...

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Cha Ye Dan 茶葉蛋 (Tea Eggs)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 





CC license


Ingredients:


  • 6 eggs
  • 3 tablespoons soy sauce
  • 1 teaspoon salt
  • 1 tablespoon black tea leaves or 1 tea bag
  • 4 pieces star anise
  • 1 small stick cinnamon or cassia bark
  • 1 teaspoon cracked peppercorns (optional)
  • 2 strips dried mandarin peel (optional)


Method:

  1. Place eggs in saucepan of cold water – water level should be at least 4 cm (1-1/2") higher than eggs. Bring to a boil, then simmer for 2 minutes.
  2. Remove the eggs.
  3. With a knife, tap each egg to slightly crack the shells in two or three places. Return to...

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Taiwanese Fried Chicken (台湾炸鸡)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 





CC license
Ingredients:
  • 2 chicken breasts
  • 1 egg yolk
  • 1 cup sweet potato starch
  • 1/4 cup corn starch

Seasoning:
  • 1/2 cup soy sauce
  • 2 Tablespoons cooking wine
  • 2 Tablespoons sugar
  • 1 Tablespoons minced garlic
  • 1 Tablespoons garlic powder
  • 1 Tablespoons 5 spice powder
  • 1 teaspoon white pepper
  • frying oil

Method:


  1. To prep the chicken breasts, butterfly them, and pound them with a meat pounder until they're evenly flat.
  2. In a large bowl, mix minced garlic, soy sauce, cooking wine, sugar, half of the 5 spice powder, white pepper. M...

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Salt and Pepper Chicken (盐酥鸡)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 






Ingredients:


  • 1 chicken breast, about 8-10 oz, cut into bite-size cubes/pieces
  • 2 tbs soy sauce
  • 3 tbs 5-spice powder
  • 1/2 tbs rice wine or sake
  • 1/8 tsp black pepper powder
  • 1 tsp sugar
  • 1 egg yolk
  • A bunch of Thai basil leaves
  • 1 cup potato starch or corn flour
  • Oil for deep-frying


Method:

  1. Marinate the chicken with the seasonings for 2 hours in the fridge.
  2. When ready to deep-fry, put 1 cup of potato starch or corn flour on a flat plate. Add the chicken to the flour and coat evenly.
  3. Heat up a wok or deep-fryer wi...

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Mee Goreng

Posted by Kroocrew on Wednesday, January 13, 2010, In : Malaysian (Hawker) 


CC license



Ingredients :
  • 100g chye sim (cut into 5cm lengths)
  • 1 tomato (cut into wedges)
  • 200g fresh yellow noodles (scalded)
  • 30g bean sprouts (scalded)
  • 1 boiled potato (skinned, and cubed)
  • 50g bean curd cake (cubed, deep-fried till golden)
  • 1 egg
  • 1 green chilli (sliced)

Seasoning :
  • 1 tablespoon tomato sauce
  • 1/2 tablespoon curry powder
  • 1 teaspoon light soy sauce

Method :
  1. Heat 3 tablespoons oil in wok. Add chye sim and tomato, tossing to mix well.
  2. Add noodles and Seasoning then stir well. Add bean sprouts and stir-fry...

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Ayam Pong Teh

Posted by Kroocrew on Sunday, January 10, 2010, In : Malaysian (Nyonya) 





Ingredients:
  • 3 shallots, sliced
  • 1-inch piece ginger, sliced
  • 5 cloves garlic,sliced
  • 2 cups water
  • 5 tbsps vegetable oil
  • 1 tsp black soy sauce
  • 1 tbsp ground brown bean paste
  • 3 pounds chicken parts, cut into 20 pieces, with or without bone
  • 1/2 tsp salt
  • 1 tbsp sugar or more to taste
  • 1 potato, peeled and cut into 1-inch cubes

Method:

  1. Process the shallots, ginger and garlic to a smooth paste with 3 Tablespoons water.
  2. Heat 3 Tbsps of oil in a wok or large pan and stir-fry the spice paste over low heat ...

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Indian Chicken Burger

Posted by Kroocrew on Sunday, January 10, 2010, In : India 





Ingredients:

  • 1/2 kg (1 lb) ground chicken.
  • 2 tsp crushed whole black pepper or black pepper powder
  • 2 tsp turmeric
  • 240 ml (1 cup) cilantro
  • 2 tsp red chilli powder or as per taste
  • 1/4 to 1/2 tsp garam masala
  • 2.5 cm 1 inch ginger (2.5 cm{1 inch} length and 1 cm {1/2 inch} width)
  • 6 large garlic cloves
  • 1 egg
  • 2 tbsp oil
  • salt
  • 6 burger buns
  • For dressing:- Mayonnaise, spinach and lettuce, beetroot, red onion, mushroom condiment, shallots condiment


Method:

  1. Put ground chicken in microwave for 3 minutes or until the ...

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Honey Baked Sri Lankan Chicken

Posted by Kroocrew on Saturday, January 9, 2010, In : Srilanka 





Ingredients:

  • 400 gm (14 oz) chicken pieces (jointed)
  • 45 ml (3 Tbsps) soy sauce
  • 1 Tbsp soy oil
  • 1 tsp chilli powder
  • 2 tsps Sarogini’s curry powder
  • 1 tsp ginger paste (fresh)
  • 1 tsp garlic paste (fresh)
  • 1 level tsp salt
  • 1 Tbsp honey
  • 1 Tbsp sherry
  • 1 Tbsp butter


Method:

  1. Select good joints of chicken (eg thigh and drumsticks). Skin may be removed if preferred.
  2. In a bowl mix together the soya sauce, soya bean oil, chilli powder, curry powder, ginger paste, garlic paste, salt, sherry and honey.
  3. Pour mixture over c...

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Eggplant Curry with Cashews

Posted by Kroocrew on Saturday, January 9, 2010, In : Srilanka 


CC license



Ingredients:
  • 1 eggplant
  • 240 ml (1 cup) oil or ghee
  •  salt
  • ½ tsp turmeric
  • ¼ tsp chillie powder
  • 1 large yellow onion, finely sliced
  • 4 cloves garlic (peeled)
  • 1 sprig curry leaves
  • 80 ml (1/3 cup) milk
  • ½ tsp black mustard seeds
  • ¼ tsp fenugreek seeds
  • 30g (1 oz) cashew nuts
  • 1 green chilli

Method:
  1. Slice eggplant into 5cm pieces. Wash and mix with 2 teaspoons of salt and turmeric and marinate for 30 minutes.
  2. Heat oil in a pan on high and fry the cashew nuts very quickly. Drain. Pre-roasted cashews may also be us...

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String Hopper Biriyani

Posted by Kroocrew on Saturday, January 9, 2010, In : Srilanka 





Ingredients:

  • 25 string hoppers
  • 60 ml (¼ cup) coconut milk
  • 1 medium-sized carrot, cut into thin strips
  • ½ leek, cut fine
  • ½ medium-sized onion, cut fine
  • 2 tbsp ghee or margarine
  • 6 garlic cloves (peeled)
  • 1cm (~1/2 in) piece of fresh ginger
  • 4 cardamom pods (bruised)
  • 1cm (~1/2 in) piece of cinnamon
  • 3 cloves
  • 5 cm (`2 in) piece of rampe (pandan leaves)
  • 1 sprig of curry leaf
  • salt to taste
  • 6 king prawns (cleaned)
  • omelette made with 2 eggs, cut into strips


Garnishing

  • 30g cashew nuts
  • 20g sultanas
  • 1 tbsp ghee
  • Heat the ghee...

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Beef Caldereta

Posted by Kroocrew on Friday, January 8, 2010, In : Phillipines 






 

CC license
Ingredients:

  • 1 1/2 Kg ( 3 ½ lb) beef, cut into chunks
  • 1 med potato; diced 1 cm (1/2 in) cubes
  • 1 med carrot; diced 3 mm (julienned) cubes
  • 1 bunch Chinese celery; finely chopped
  • 2 cloves garlic; smashed. (Separated into two)
  • 1 med brown onion; chopped fine cubes
  • 240 ml (1 cup) of lechon sauce or 120 ml (1/2 cup) liver pate
  • 1 tomato; sectioned
  • 200 gm (7 oz) can tomato sauce ( amount not so important)
  • 15 green or black olives (pitted). {Olives are important for this dish}
  • 60 ml (4 Tbsp) Malaysian/Indo...

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Vegetable Biryani

Posted by Kroocrew on Friday, January 8, 2010, In : India 




CC license

Ingredients:

For the rice
 
 3 cups cooked long grained rice
 ½ tsp saffron (kesar)
 2 tbsp milk
 4 tbsp finely chopped mint (phudina) leaves
 Salt to taste
 
For the gravy
 
 240 ml (1 cup) mixed boiled vegetables (cauliflower florets, peas, french beans)
 2 bayleaves (tejpatta)
 4 peppercorns
 4 cloves (laung / lavang)
 480 ml (2 cups) chopped tomatoes
 1 tsp chilli powder
 1 tsp coriander-cumin seeds (dhania-jeera) powder
 ¼ tsp asafoetida (hing)
 ¼ tsp nutmeg (jaiphal) powder
 ¼ cup toma...
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Egg Noodles Chinese Muslim Style

Posted by Kroocrew on Thursday, January 7, 2010, In : Myanmar 





CC license

        
Ingredients:
   
Chicken Curry

  • 500 gm (1 lb) Boneless Chicken -- cubed
  • 1/2 tsp Turmeric
  • 1 tsp Paprika
  • 1 tsp Cumin
  • 1/2 tsp Salt
  • 2 tsp Soy Sauce
  • 2 Tbsp Peanut Oil
  • 1 Large Onion -- sliced
  • 1 Clove Garlic -- chopped
  • 250 gm (1/2 lb) Tomato -- sliced
  • 120 ml (1/2 Cup) Chicken Broth

Noodles

  • 500 gm (1 lb) Egg Noodles
  • 1 Tbsp Peanut Oil
  • 1 Tbsp Soy Sauce

Garnishes

  • 2 Medium Scallion -- sliced
  • 1/2 Cup Cabbage -- shredded
  • Lemon Juice -- to taste
  • 1 tsp Red Chile Flakes -- roasted   


Method:
   
  1. Marinate the chicken for ...

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Reshmi Kabab

Posted by Kroocrew on Thursday, January 7, 2010, In : Bangladesh 





CC license


           
Ingredients:   
    
  • 1 Kg (~2 lb) boneless chicken
  • 4 medium sized onions
  • 5 cm (~2") ginger
  • 8 cloves garlic
  • 1 bunch of coriander (cilantro) leaves
  • 1 tsp cummin (jeera) seeds
  • white pepper to taste (1 tsp.)
  • 1 tsp garam masala
  • 2 eggs
  • salt to taste
  • for garnish: lemon and spring onions
 
           
Method:
    
  1. Mince the chicken
  2. Grind all ingredients together except eggs and salt
  3. Mix in the eggs and salt
  4. Shape into sausages, put on skewers and cook over charcoal fire or in rotisserie till tender
  5. Garnis...

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Tikea Kabab

Posted by Kroocrew on Thursday, January 7, 2010, In : Bangladesh 



               Sharma Kababs




Seekh Kababs
   
           



Ingredients:   
  • 25 g  (1 oz) channa dhal, split              
  • 225 g (8 oz) fatless stewing steak          
  • 1 brown cardamom, ground
  • 1/2 large onion, chopped                    
  • 1 bay leaf
  • 2.5 cm (1 inch) fresh ginger, chopped      
  • 1/4 teaspoon black pepper,
  • 1 large clove garlic, chopped                  
  • salt to taste                              
  • 1/2 teaspoon paprika
  • ghee or oil                                 
  • 1/2 teaspoon garam masal...

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Meat Kalia

Posted by Kroocrew on Wednesday, January 6, 2010, In : Bangladesh 





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Ingredients:


  • Meat 1 Kg  (2 lbs) Can use mutton, beef, chicken.or fish cutlets
  • Oil 120 ml (1/2 cup)
  • Onion paste 60 ml (1/4 cup)
  • Ginger paste 1 Tbsp
  • Garlic paste 2 tsp
  • Turmeric paste 2 tsp
  • Chili paste    1 tsp
  • Cumin paste 2 tsp
  • Coriander paste 2 tbsp
  • Ground pepper 1 tsp
  • Cinnamon    3x 2.5 cm (1") sticks
  • Cardamom 3
  • Bay leaves    1
  • Potatoes    1 lb


Method:
 
  1. Cut the meat into 1 inch cubes. Mix all the ingredients except poatoes with the meat and half of the oil.
  2. Cover the meat with an equal amount of water and c...

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Num Kari Chien (Fried curry bread)

Posted by Kroocrew on Saturday, January 2, 2010, In : Cambodia 




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Cassava or Yuca

Ingredients :


  • 4 Cups shredded cassava (approx 750 gm (1½ lb)) 
  • 2 Stalks green onion, minced
  • 2 Tbsp fresh or frozen minced lemon grass
  • 2 Hot chillie pepper or to your taste, minced
  • 1 Tbsp curry powder
  • 960 ml (4 Cups) vegetable oil for deep fry
  • ¼ tsp salt (option)


Method :

  1. Squeezes out liquid from shredded cassava root, put it in a large bowl, add green onion, lemon grass, hot chilli pepper and curry powder, and mix well.
  2. Form cassava mixture to a small elongate shape like finger. Wh...

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Pakon Kho (Caramelised Shrimp ).

Posted by Kroocrew on Saturday, January 2, 2010, In : Cambodia 





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Ingredients :


  • 500 gm (1 lb) large shrimp, shelled, de-veined
  • 4 Cloves garlic, minced
  • 1 Tbsp Ketchup
  • 1 Tbsp sugar
  • ½ Tbsp fish sauce
  • ½ Tbsp soy sauce
  • ¼ tsp salt
  • 1 Tbsp water
  • 2 Tbsps vegetable oil
  • 5 Stalks green onions, chopped in 2.5 cm (1 in) lengths.
  • ¼ tsp black pepper


Method :

  1. In a large bowl, add the  shrimp with garlic, ketchup, sugar, fish sauce, soy sauce, salt, and water, set aside to marinate.
  2. To a heated wok or skillet at high temperature, add oil and marinated shrimp. Stir well until shrim...

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Curry Gravy Base Recipe

Posted by Kroocrew on Friday, January 1, 2010, In : India 


Ingredients:

  • 240 ml (1/2 pt)  Ghee OR Vegetable Oil
  • 75 ml (5 Tbsp) *Garlic Puree
  • 60 ml (4 Tbsp) *Ginger Puree
  • 1200 ml (2 1/2 pt) *Onion Puree
  • 680 gm (1 1/2 lb) Canned Tomatoes and Juices
  • 90 ml (6 Tbsp) Tomato Paste
  • 3 tsp Salt
  • 2 Tbsp Sugar
  • 60 ml (4 Tbsp) Masala Mild Curry Powder
  • 2 Tbsp Paprika
  • 1 1/2 Tbsp Turmeric
*The Onion, Garlic and Ginger Puree recipes are listed at the bottom (following) this recipe.

Method:

  1. Mix the Masala Mild Curry Powder, Paprika and Turmeric with water to make a paste the consisten...

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Gaeng Kari Tua. แกงกะหรี่....TUA. (Chickpea Curry)

Posted by Kroocrew on Thursday, December 31, 2009, In : Thailand 
This is a Muslim style curry so any Indian curry masala will be fine with this recipe



Ingredients:

  •       1    clove garlic; coarsely  -chopped
  •       2    coriander roots; coarse -chopped
  •       1/2 tsp whole black peppercorns
  •       2 tb oil
  •       250 ml (~8 oz) coconut milk
  •       1 Tbsp of  curry powder (your choice)
  •       120 gm (~4 oz) potato; peeled and cut into-1 in cubes
  •       250 gm (~8 oz) chickpeas (garbanzos) soaked- overnight (can use tinned)
  •       2    tomatoes sliced into wedges
  •      10    sw...

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Samosa

Posted by Kroocrew on Wednesday, December 30, 2009, In : India 




CC license

Makes 8 samosas.

 
Ingredients:

Dough:
120 ml (1/2 cup) all purpose flour
1/2 Tbsp sooji (semolina flour)
1/4 tsp salt
1 1/2 Tbsp oil
1/4 cup minus 2 tablespoon lukewarm water


Filling:

3 large boiled potatoes, peeled and chopped into very small cubes
1/2 tsp cumin seeds
2 chopped green chillies
1 tsp coriander powder
1/4 tsp garam masala
1 tsp amchur (mango powder)
1 tsp salt
2 Tbsp oil
120 ml (1/2 cup) green peas (fresh or frozen)


Method:


Dough:

Mix the flour, sooji (semolina flour), salt, oil and salt togethe...
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Belacan Clams

Posted by Kroocrew on Monday, December 28, 2009, In : Malaysian (Nyonya) 




CC license


Ingredients:


1 Kg (~2 ½ lb) fresh clams.
120 ml (1/2 cup) peanut or vegetable oil.
60 ml (4 Tbsp) chillie paste (variable)
2 tsp Belacan ( dried shrimp paste)
1 tbsp sugar
3 kalamansi limes, juiced. [Substitute Kaffir or ordinary limes)
45 – 60 ml (3 – 4 Tbsp) water
Salt
1 tbsp cornstarch mixed with 3 tbsp water as a slurry
1 small red-onion
5-6 shallots
3 stalks of lemongrass, thinly sliced
25 mm ( ~1 in) fresh galangal, sliced.


Method:

  • Grind the onion, shallots, lemongrass and galangal into a past...

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Seafood Croquettes

Posted by Kroocrew on Monday, December 28, 2009, In : Japan 

CC license



Ingredients:

  • 3 Tbsp Unsalted butter
  • ½ small Onion -- finely minced
  • ½ Celery stalk -- finely Diced
  • 3 Tbsp All-purpose flour
  • 80 ml (⅓ cup) Milk
  • ¼ tsp Ground nutmeg
  •  Bread crumbs
  • 500 gm (1 lb)  Cooked fish and/or shellfish (eg. salmon, shrimp, Scallops, white fish -- or a combination)
  • 1 Tbsp Finely chopped parsley
  • 1 Tbsp Chopped chives
  • Salt
  • ¼ tsp Cayenne pepper (variable)
  • Flavorless cooking oil


Method:

  1. Melt the butter in a small skillet over medium heat.
  2. Add the onion and celery and cook, stirring occ...

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Lamb Cashew Korma

Posted by Kroocrew on Sunday, December 27, 2009, In : India 





Ingredients:   

• 750 gm (1-1/2 lb) Lamb or mutton, cut into 2 inch cubes
• 3 tbsp Ghee
• 1-2 tbsp Chili powder
• 1/2 tsp Saffron
• 2 Onions, thinly sliced
• 1 Cinnamon stick, about 4 inch
• 250 ml (~1 Cup) plain yoghurt
• 2 Tomatoes, quartered
• 120 ml (~1/2 Cup) of cashew nuts, unsalted
• 4 Cloves garlic
• 1 Inch ginger, sliced
• 2 tbsp Fresh cilantro for garnish, finely
• 4 tbsp Malaysian meat curry powder
• Salt to taste   
   

Method:
   
•    Grind cashew nu...
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Babi Chin 红烧猪肉腹 (Stewed Pork Belly)

Posted by Kroocrew on Sunday, December 27, 2009, In : Malaysian (Nyonya) 




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Ingredients:

  • 1.5 Kg (2 1/2 lb) pork belly, cut into 4 cm ( 1 1/2 in) cubes
  • 2 Tbsp vegetable oil
  • 1 1/2 Tbsp preserved mashed soy beans  or Miso paste
  • 1 Tbsp coriander powder
  • 1 1/2 tbsp dark soy sauce
  • 500 ml ( ~2 cups) water
  • 1 whole cinnamon stick
  • 1 1/2 Tbsp sugar
  • 5 - 6 dried shitake mushrooms
  • 250 ml (~1 cup) sliced bamboo shoots [optional]
  • salt and pepper
  • 20 shallots
  • 10 garlic cloves


Method:

  1. Soak the shitkae mushrooms in 250 ml (1 cup) boiling water. When soft cut into 5 mm (1/4 in) strips.
  2. Blanch the bam...

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Dal Bhat (Lentil Soup & Boiled Rice)

Posted by Kroocrew on Sunday, December 27, 2009, In : Nepal 




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Ingredients:

3 cups of water
1 cup red lentils
1 Tbs. peeled minced fresh ginger
1 tsp. seeded, chopped fresh green chili
1/2 tsp. salt
1 tsp. sugar
1/2 tamarind concentrate
1 tsp. vegetable oil
1/4 black mustard seed
1/2 five-spice


Method:

Bring water to boil in pan over medium heat. Add lentils. Reduce heat and simmer covered until lentils are tender, about 15 minutes. They should break easily when pressed between thumbs and index fingers. Remove from heat.
Puree this mixture with ginger and green ...
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Nepali Mustard Greens

Posted by Kroocrew on Sunday, December 27, 2009, In : Nepal 





Ingredients:

1 lb. Mustard greens, washed, peeled, cut into small pieces
3 dried red chilies
½ teaspoon jwanu seeds (lovage seeds)
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1 teaspoon whole timur (szechuan pepper)
1 tablespoon garlic, minced
1 tablespoon ginger, minced
½ teaspoon turmeric
½ teaspoon freshly ground pepper
3 tablespoons mustard oil
2 tablespoons fresh dill weed, finely chopped
Salt to taste


Method:

In a  pan heat 3 tablespoons of mustard oil. Splitter jwanu seeds, whole timur musta...
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Aloo Tareko (Fried Potatoes)

Posted by Kroocrew on Sunday, December 27, 2009, In : Nepal 






Ingredients:
  • 800 gm of Potatoes
  • Salt to taste
  • 10 gm Ginger Paste
  • 10 gm Garlic Paste
  • 40 ml Oil
  • 8 gm Turmeric Powder
  • 8 gm Coriander leaf
  • 10 gm Cumin Powder
  • Chilly Powder to taste
  • 8gm Bhanchha Ghar Spices

Method:
  1. Boil whole potatoes, peel the skin and cut into finger slices.
  2. Heat oil and fry the potatoes till it turns to golden brown
  3. Remove the excess oil from fried potatoes and keep frying while you add cumin powder, Bhanchha Ghar Spices, turmeric powder, ginger and garlic paste, chilly and salt.
  4. Continue co...

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Dry Mutton Curry

Posted by Kroocrew on Saturday, December 26, 2009, In : Bangladesh 







Ingredients:

  • 1 kg (2 lb) diced mutton
  • 3 large onions
  • 1 pod garlic
  • 12 cm (5 in) piece ginger, peeled
  • Grind or homogenise onions, garlic and ginger into paste
  • 4 tsp oil
  • 1 tsp turmeric powder
  • 2 cinnamon sticks
  • 2 cloves
  • 1-3 cardamons
  • 2 anise florets
  • 1 tsp cumin seeds
  • 2 tbsp chillie powder (variable)
  • 3 fresh red chilies sliced (variable)
  • 5 tomatoes sliced
  • 6 shallots finely chopped
  • 3 sprigs curry leaves finely chopped
  • salt to taste


Method:

  1. mix the meat with half of the ginger-garlic paste.
  2. Heat the pan with oil and ...

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Crumbed Curried Mushrooms

Posted by Kroocrew on Tuesday, December 15, 2009, In : Japan 




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King Oyster mushrooms are the most flavoursome of mushrooms and Matsutake are the most fragrant. A combination heightens the sense of taste well.

Ingredients:

  • 6 King Oyster mushrooms
  • 6 Matsutake mushrooms (if within budget)
  • Vegetable oil for deep fry
  • Rice flour dusting
  • Bread crumbs or panko

Egg wash
  • Jamaican or any curry blend curry powder
  • garlic powder
  • ground white pepper
  • 2 eggs, beaten

   

Directions:

  1. Cut mushrooms in half: King Oysters lengthwise; Matsutake crosswise with a paring knife.
  2. Mix ingredie...

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Sayur Lodeh (Indonesian vegetables in coconut curry)

Posted by Kroocrew on Tuesday, December 15, 2009, In : Indonesia 




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A variety of vegetables are simmered in a milk coconut milk curry to make this popular Indonesian side dish. Also popular in Malaysia.


 Ingredients:

Oil 3 tablespoons
Garlic, minced 2 to 3 cloves
Galangal or fresh ginger, minced 2 teaspoons
Chile pepper, sliced into rounds 1 to 3
Lemongrass, white part of stalk only, minced 1 piece
Coriander, ground 1 teaspoon
Turmeric 1/2 teaspoon
Coconut milk 2 cups
Potato, peeled and diced 1
Carrot, peeled and sliced into rounds 1
Green beans, trimmed 1 cup
Onion, th...
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Red Rice Pilaf with Orange and Ginger

Posted by Kroocrew on Sunday, December 13, 2009, In : Bhutan 



Ingredients:

2 Tbsp olive oil
1/4 cup chopped onion
3  strips orange zest 5cm x 1 cm (2x1/2-inch) - minced
2 tsp finely chopped fresh ginger
1 tsp minced garlic
1/8 tsp red pepper flakes
240 ml (1 cup) uncooked Bhutanese red rice
540 ml (2 1/4  cups) water
1 tsp kosher salt
1 Tbsp chopped fresh dill weed


Method:

Heat the oil in a large wide saucepan or deep skillet over medium low heat. Add the onion, cook, stirring, over low heat, until golden, about 10 minutes. Add the orange zest, ginger, gar...
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Thit Bo Nuong La Lot (Beef in Wild Betel Leaf)

Posted by Kroocrew on Friday, December 11, 2009, In : Vietnam 


 

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