Posted by Kroocrew on Monday, April 5, 2010,
In :
Laos
These barbecued eggs are commonly available from street vendors . These are seen extensively throughout SE Asia with vendors and their barrows tending their cooking and bantaring with customers. It's one of the cheap satisfying snacks around. Ingredients: - 6 eggs
- 2 Tbsp Light Soy Sauce
- 1/2 tsp Black Pepper
- 1 Tbsp Fish Sauce
- 1 Tbsp Spring Onions
- Wooden Skewers for bbq. (Soak in plain water for 30 minutes prior to using. This minimises burning of the skewer on the bbq bed. )
Method:- Carefully but thor...
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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...
Posted by Kroocrew on Saturday, March 6, 2010,
In :
Xinjiang
Ingredients: Method: - Peel or cut off any adhering skin cover from the kidneys.
- Cut the kidneys in half lengthwise. Remove the centre of each kidney half by cutting it out carefully.
- Wash the kidneys and if you want to reduce the strong flavour soak the cut kidneys in water for 30 miutes.
- Pat the kidneys dry.
- Coat with a little oil
- Sprinkle the Xinjiang Spice Mix all over each kidney piece.
- Allow to marinade in the fridge for 1 hr.
- Sk...
Posted by Kroocrew on Monday, March 1, 2010,
In :
Xinjiang
Ingredients: - 2 Tbsp chillie sauce
- 2 Tbsp soy sauce
- 1 Tbsp cornstarch
- 4 Tbsp canola oil
- 1 1/2 pounds steak, trimmed and cut into 2.5 cm (1 in) cubes.
- 1/4 cup Chillie garlic dip
Method: - Combine red chile sauce, soy sauce, cornstarch, and 2 Tbsp of the oil in a medium bowl and mix until thoroughly combined. Add cubed meat and toss to coat. Cover and place in the refrigerator to marinate for at least 30 minutes and max 3 hours.
- Remove meat from the refrigerator and drain off excess marinade.
- Skewer ...
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Posted by Kroocrew on Monday, February 1, 2010,
In :
Korea
Ingredients:short ribs cut lengthwiseorflank steak or any other thin cut of meatMarinade:2 cups water2 cups soy sauce2 cups sugar6 garlic cloves, minced4 tablespoons sesame seed oil3 tablespoons black pepper1 white onion, gratedMethod:Grate white onion into a non-metallic bowl after peeling and mix with water, soy sauce, sugar, minced garlic, sesame seed oil and black pepper to make marinade. Place meat in marinade, turning to coat. Allow to marinate for 30 minutes or longer, turning frequ... Continue reading ...
Posted by Kroocrew on Monday, February 1, 2010,
In :
Korea
Ingredients:1 lb. ground beef4 tbsp. soy sauce2 tbsp. sugar1 tbsp. toasted sesame seeds, crushed1 tbsp. toasted sesame oil2 1/2 tbsp. chopped green onion1 tbsp. garlic, mincedBlack pepper to tasteMethod:Combine all ingredients. Form into 4 balls and flatten into patties. Broil, grill, or pan-fry until done. Continue reading ...
Posted by Kroocrew on Monday, February 1, 2010,
In :
Korea
Ingredients: 1 lb. chuck roast cut paper thin slices1 tbsp. crushed toasted sesame seed1 tbsp. sesame oil3/4 c. soy sauce2 cloves of garlic, mincedDash of pepper3 tbsp. sugar5 green onion tops (white parts) choppedMethod:Put the meat in the freezer for about 30 minutes before slicing. Place meat in a large bowl and sprinkle with sugar and press it by hand. Let stand for 15 minutes.Cut meat across the grain in very thin slices.Add sesame oil, sesame seed, green onion, garlic and pepper i... Continue reading ...
Posted by Kroocrew on Wednesday, January 27, 2010,
Posted by Kroocrew on Monday, January 25, 2010,
In :
Laos
This is the sauce used to accompany Lao Sin Dat (also known as Lao Suki) it is the Korean Ssam Jang Dipping Sauce with a little more of the soy paste than the normal Korean version but other than that identical.  Ingredients: - 1tsp of hot pepper paste (Kochujang)
- 2 Tbsp of soy bean paste (Doenjang or you may substitute this with any fermented soybean sauce such as Japanese Miso sauce)
- ½ Tbsp of sugar
- 1 clove of minced garlic
- 1 Tbsp of chopped green onion
- 1 Tbsp of sesame oil
- ½ Tbsp of toasted sesam...
Posted by Kroocrew on Wednesday, December 9, 2009,
In :
Laos
Once again a shared cooking method seen in Thailand and Cambodia also. Just about every country in Asia has a variation on this style of eating. Sin Dat is a little different to many in that the meat or fish is first grilled on a directly heated griddle. Any juices are caught by the surrounding annulus to which has been added a simple stock. The sauce is Korean Ssamjang and I have published a modified recipe of this for specific use as Lao BBQ Sauce. It is made from a fermented product of glu... Continue reading ...
Otak-otak has its origin in the Thai Ho Mok, Khmer Amok, the Lao Mok and the Indonesian Pepes. Like them, it is sometimes steamed and sometimes grilled over charcoal. The effect of the grilled parcels done in a BBQ is stunning. It's a piece of remarkable interest for your guests and the surprise is always enjoyed. After cooking, the packet or parcel is opened and the contents eaten hot. They may be stored for up to two days in the refrigerator. For a more simple approach which makes a good lu... Continue reading ...
Posted by Kroocrew on Wednesday, August 19, 2009,
In :
Vietnam
This is a very elegant presentation of shrimp BBQ from the royal court of the Nguyen dynasty to out-there Arziona. .
 http://www.flickr.com/photos/noodlepie/ / 
Ingredients:
- 10 ounces (1-1/4 cups) shrimp, minced
- 1/2 teaspoon salt
- 1 teaspoon sugar
- Pinch of pepper
- 2 tablespoons vegetable oil
- 8 sugar cane pieces,
- 4 inches long
1 red chili, seeded and sliced
- l cup Sweet and Sour Sauce
- 1/2 cup cilantro leaves
Method:
- Grind or pound shrimp with salt, sugar and pepper.
- Using the oil, form the shrimp ...
Posted by Kroocrew on Monday, August 17, 2009,
In :
Indonesia
Attrib: Boo licious Flickr.
This is the non-meat satay that meat eaters I'm sure will enjoy. It doesn't use the peanut dipping sauce associated with the meat satays, but allows the flavours of the seafood to come through perfectly.
Ingredients:
- 250 grams (1/2 pound) shrimp
- 250 grams (1/2 pound) mackerel, sea bass or any firm white flesh fillet
- 50 grams (2 ozs) desiccated coconut
- 6 pieces kaffir lime leaves (finely sliced)
- 2 tbsp US (30 ml) palm sugar. Palm sugar often comes in cry...
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