Showing Tag: "chicken" (Show all posts)

Asado de Carajay

Posted by Kroocrew on Sunday, June 19, 2011, In : Phillipines 

All Rights Reserved © Used with the kind permission of Frank Hung

Asado de Carajay is a Spanish creation and has been adopted by Phillipine cooks. This dish may be made with any of the meats mentioned but the combination is particularly suitable for large get-togethers.

  • 1 ox tongue
  • ½ kilo pork
  • 1½ tbsp Soy sauce
  • ½ cup vinegar
  • 2 onions, quartered
  • ½ Tbsp paprika
  • 1 whole chicken
  • 1 bay leaf
  • 1 tsp black pepper-corns
  • salt to taste
  • 800 gm can mushrooms (400 gm fresh; 150 gm dehydrated reconstit...

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Posted by Kroocrew on Monday, June 6, 2011, In : Indonesia 

Indonesian Risoles are a Portuguese heritage. Made simply with carrot and celery, potato, garlic and optional meat. A thin crepe is wrapped around the pre-cooked flavoursome filling, sealed and crumbed. The parcel is then deep-fried to bring out a crispy skin. This food lends itself ideally to an hors d’oeuvre because the filling is pre-cooked and the deep-frying time dependant only on the evolving colour.

  • ¾ cup of all-purpose flour
  • 1½ cups of milk
  • 2 eggs
  • 150 g minced beef/chicke...

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Bánh Gà (Chicken Pancake)

Posted by Kroocrew on Sunday, June 5, 2011, In : Vietnam 

  • 200 g Rice flour
  • ½ teaspoon Turmeric powder
  • 250 ml Water
  • ½ teaspoon Salt
  • 150 ml Coconut milk
  • 1 tablespoon Spring onions, finely chopped
  • 2 tablespoons Cooking oil
  • 200 g Chicken breast meat, thinly sliced
  • 200 g Shrimps, peeled and deveined
  • 1 Onion, peeled and thinly sliced
  • 100 g Bean sprouts
  • 200 g Split green beans, soaked and steamed until soft
  • 10 sheets Vietnamese rice paper, sprinkled with water to soften
  • 2 tablespoons nuoc cham sauce
  • 1 sprig Lettuce leaves
  • 1 sprig Mint leaves
  • ¼ Cu...

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Nasi Goreng Hong Kong

Posted by Kroocrew on Thursday, June 2, 2011, In : Indonesia 

Another of the nasi goreng recipes this one made with a typical Chinese flourish.

  • 3 cloves garlic, chopped .
  • 2  red chillies, sliced.
  • 100 grams chicken, cut into 1 cm cubes.
  • 150 grams of peeled shrimp.
  • 6 white fish balls, halved.
  • 2 stalks green onion, sliced.
  • 2 eggs, add ¼ teaspoon salt, scrambled.
  • 450 grams of cold rice.
  • 1 teaspoon fish sauce.
  • 1 teaspoon Worcestershire Sauce .
  • ½ teaspoon ground pepper .
  • 1 ¼ teaspoon salt
  • 1 tablespoon Angciu sauce (a commercial, cooking rice wine )...

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Nasi Goreng Magelangan

Posted by Kroocrew on Thursday, June 2, 2011, In : Indonesia 

(This image is from

This dish is the transition between Nasi Goreng and Mee Goreng featuring both rice and noodles. A delicious dish with a good belt of spice lent from the addition of the suwir chicken.

  • 400 grams white rice
  • 200 g wet noodle
  • 3 eggs, beaten off
  • 100 grams of fried chicken, suwir
  • 5 cloves garlic, crushed
  • 5 tbsp tomato sauce
  • 3 tbsp chilli sauce
  • 3 tablespoons soy sauce
  • 1 teaspoon salt
  • 2 tablespoons cooking oil
  1. Heat oil and fry garlic until fragrant. Enter...

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Ayam Suwir Pedas (Spicy Shredded Chicken)

Posted by Kroocrew on Thursday, June 2, 2011, In : Indonesia 

All Rights Reserved © Used with kind permission of Husni Thamrin

  •  250 g (~½lb) chicken fillet
  •  1 stalk of white part of lemon grass
  •  1 Salaam leaves
  •  2  Keffir Lime leaves
  •  1 Tbsp  Tamarind juice extract
  •  100 ml chicken stock (can be a side product of the cooking chicken)
  •  ½  tomato, chopped
Spice Paste
  •  3 shallots
  •  2 cloves of garlic
  •  3 red chillies
  •  3 bird's eyes chillies
  •  ½ tsp of pepper
  •  Salt
  • Sugar
  1. Cook the chicken by boiling in water. Set aside to cool. Retain the stock and the...

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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.

  • 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
  1. Blend crushed ...

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Mie Jakarta Ayam Pangsit (Jakarta Chicken Noodle Dumplings)

Posted by Kroocrew on Wednesday, April 20, 2011, In : Indonesia 

A noodle dish of Chicken created during the early period of free trade in Java during the 1870's by the Chinese.

Ingredients :
  • 250 g of dried noodles cooked in boiling water or chicken broth & drained.
  • 6 pieces of dumpling skin
  • 50 g of caisim (Chinese cabbage variety, can be replaced by Bokchoi or other green leaved vegetables)
  • 1 spring onion finely chopped
  • oil for frying

Chicken stew:
  • 200 g of diced chicken fillet
  • 1½ tsp  sweet soy sauce
  • 1 tsp soy sauce
  • Caisim, (substitute with Kailan or Bokchoy)
  • 150...

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Siomay Batagor (Fried Fish Tofu Dumplings)

Posted by Kroocrew on Wednesday, April 20, 2011, In : Indonesia 

First appeared in the 1980s in Bandung and is considered a recent Sundanese creation. This is served in one of two ways: (i) Fried and served in a broth or (ii) served with a peanut sauce.

Ingredients :
  • 500 g white fish meat, finely divided by pulverising or pureeing.
  • 2 Tbsp shallots chopped finely.
  • 1 Tbsp of garlic smashed and chopped.
  • 2 tsp white pepper.
  • 1 tsp chicken powder.
  • 3 Tbsp  sugar.
  • 3 tsp salt (can be replaced with 1 cube of beef stock powder).
  • 1 Tbsp sesame oil.
  • 3 eggs.
  • 300 grams (10½ oz) ...

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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.

  • 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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Hauv Siab Qaib thiab Kaus Taum Xav-Lav (Chicken and Bean Sprout Salad)

Posted by Kroocrew on Saturday, April 9, 2011, In : Hmong 

© All Rights Reserved. Used with kind permission of Tracy Anderson

This dish is a cold shredded chicken salad similar to the Yunnanese dish of "Ghost Chicken".

  • 1 whole chicken with skin and fat removed. (The chicken can be cut into sections for convenient cooking).
  • 1 stalk of lemon grass
  • Thai basil leaves
  • 4 cups bean sprouts
  • 4 green onions
  • Juice of one lime
  • Salt
  • 2 litres  (2 qts) water
  • MSG (optional)
  1. Pull off the hard outer leaves of the lemon grass and cut away the root and the to...

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Spicy Shan Chicken Nam Prik.

Posted by Kroocrew on Saturday, April 9, 2011, In : Shan 
This nam phrik is almost a salad and another example of the variation in styles of food preparation between cultures in close proximity. The decided lack of glutamate suggests a lower importance on the umami factor compared to most other cuisines around. An interesting point.

  • 40 Thai bird's eye chillies
  • 20 cloves of garlic
  • ½ cup of vegetable oil
  • 2 tsp of *MSG (optional)
  • 2 tsps of salt
  • 100 gm (4 oz) of chicken breast, thinly sliced.
  1. Peel the garlic and then add all of the clove...

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Hmong Barramundi with Banana Flower.

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

This is not a "traditional" Hmong recipe because the Hmong have not traditionally lived along the coast and are not seafarers, they are farmers. So this represents the adaptation of Hmong food preparation style to new food.

  • juice of 2 limes (or lemons)
  • 1 large banana flower
  • 4 cups chicken stock ( home-made or utilizing powdered chicken boullion)
  • 1 tablespoon tamarind
  • 3-4 kaffir lime leaves, finely sliced
  • 1 stalk lemongrass, white part only, cut in half lengthways
  • 1 green mango, finel...

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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.

  • 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 Gai Uup (Chicken with Gravy Sauce)

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

  • 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
  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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Chicken Livers and Giblet Endives

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

Expensive Belgian endives at market ready for sale.

  • 500 gm (~1 lb) chicken livers, 1 lb, 1/2" slices
  • 500 gm (~1 lb) chicken hearts,
  • 500 gm (~1 lb) duck or chicken giblets (gizzards), thinly sliced
  • 2.5 cm (1 in) ginger, thinly sliced
  • 2 Tbsp minced garlic
  • 6 fresh kaffir lime leaves, finely chopped
  • 10 Thai chillies , or to taste, sliced
  • 30 ml (2 Tbps) fish sauce
  • 1/2 tsp black pepper, coarsely ground
  • 3 scallions w/ whites, chopped
  • 1 cup cilantro leaves, chopped
  • 1/2 cup culantro leaves, choppe...

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Fried Frogs Legs with Garlic Sauce (Chan Ếch Chiên Với Xốt Tỏi)

Posted by Kroocrew on Friday, April 1, 2011, In : Vietnam 

Frog was eaten and enjoyed well before the French colonised Vietnam. It's a common food in the wet season for all the South East Asian countries and cooked with garlic is one of the more common ways to enjoy this food. Often it is grilled satay style and for the naive is quite difficult to differentiate this from chicken. The one give away is the hardness of the bone. Frog bones, especially the vertebrae, are as hard as porcelain and can give your teeth quite a rattle if you clamp down expec...
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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.

  • 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
  1. In a mortar, coarsely crush the pepp...

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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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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.

  • 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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BBQ Chicken Meatballs (Luk Chin Ping)

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

  • 900g (2 lb) minced chicken
  • 100g (4 oz) dried breadcrumbs or panko
  • 4 spring onions, finely sliced
  • 1 tablespoon nam phrik gaeng kiow wan (Green Curry paste)
  • ½ bunch fresh coriander, chopped
  • 2 tablespoons fresh lime juice
  • oil for pan frying
  1. In a large bowl, mix together the chicken and breadcrumbs. Season with spring onion, fresh coriander  and lime juice. Mix well.
  2. Mold the mixture into evenly shaped balls by hand .
  3. Heat oil in a large frying pan over medium heat. Pan fry the chicke...

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Imitation Shark Fin Soup 碗仔翅

Posted by Kroocrew on Friday, January 14, 2011, In : Singapore 

  • 2 Tbsp sesame oil
  • 1 spring onion/scallion finely chopped
  • 2.5 cm (1 in) ginger, peeled and finely chopped
  • 4 Chinese dried mushrooms, soaked in cold water for 30 minutes, drained and sliced
  • 2 tbsp Rice wine
  • 2.25 Litres (~2 ¼ quarts or 9 cups)  gourmet stock
  • 240 gm (8 oz.) boned chicken breast, shredded
  • 240 gm (8 oz) small shrimps, peeled
  • 1 ½ Tbsp. soy sauce
  • 1 ½ Tbsp cornstarch, blended with 1 tbsp chicken stock
  • A dash of black vinegar or brandy (optional)
  • 150g imitation shark fin


  1. Pr...

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Shark Fin Soup 鱼翅汤

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

© All Rights Reserved. Used with the kind permission of ""

I really enjoy Shark Fin Soup but like many had to leave it. It was subsequently great to find a substitute non-fin styled soup and surprisingly there is no difference int aste or texture. Although I can probably say that I was never aware of a specific fin taste. I shouldn't say surprised either as my experience with substitutes worked out by Chinese cooks and chefs is never a se...

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Szechuan Ma La Steamboat 四川麻辣火锅 (Szechuan Ma La Huo Guo)

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

  • 5 small dried chillies (more if desired)
  • 1 tablespoon peanut oil (more if using more chilies)
  • ¼ - ½ cup lard (duck fat always works.)
  • ¼ cup chillie bean paste
  • ¼ cup black bean garlic sauce
  • 8 cm (~3 in) piece of fresh ginger, peeled & cut into 2mm (1/8 in) thick slices
  • 2 litres (2 qt) chicken stock
  • 1 tablespoon rock sugar
  • 1/3 cup rice wine or dry sherry
  • 1 teaspoon whole Szechuan peppers (optional) Szechuan pepper is spicy but noticeably it has a numbing effect on the lips and tongue....

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Eurasian Baked Curry Puff

Posted by Kroocrew on Thursday, January 6, 2011, In : other Eurasian 


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